8 results about "Brix" patented technology

The utility model discloses a kind of fruit sugar content detection devices, including detection machine body, detection table being set in the top of detection machine body, the heat dissipation groove being all set in the both sides of detection machine body, the back of detection machine body is fixedly connected with limiting mechanism, the limiting mechanism includes motor, the output end of motor is fixedly connected with gear, the top and bottom of gear are all provided with gear plate, the inside of gear plate is engaged with gear, the outside of gear plate is fixedly connected with fixed plate, the front of fixed plate is slidably connected with detection machine body, the top of fixed plate is fixedly connected with limiting strip, the inside of limiting strip is located the outside of detection table. The utility model fruit sugar content detection device changes the phenomenon that fruit is easy to fall on ground after traditional encounter external interference, limiting strip is used to limit fruit, so that it can not fall on ground, and the accuracy of detection is increased, and the quality of detection is ensured.

This invention belongs to the field of food processing and discloses a blueberry jam suitable for industrial continuous coating of sandwich cookies and its preparation method. By weight, it comprises the following ingredients: 55-65 parts blueberry puree, 25-35 parts white sugar, 5-15 parts high-fructose corn syrup, 0.3-0.8 parts high-ester pectin with an esterification degree ≥65%, and 0.1-0.5 parts citric acid. The jam does not contain modified starch. Its physicochemical properties include: water activity a. w 0.50~0.60, soluble solids 80~90 °Brix. This invention is the first to determine the specific rheological parameter thresholds at a coating temperature of 50 °C. The shear thinning characteristics of the jam are perfectly matched with the production process, making it compatible with existing industrial continuous coating production lines for sandwich cookies, thus solving the problem of the disconnect between existing technical formulas and industrial production. At the same time, the jam has a good taste, strong temperature adaptability, and stable quality during storage.

The application discloses a preparation method of a roxburgh rose flavor syrup based on low-temperature solid fermentation technology, and particularly relates to the field of roxburgh rose flavor syrup, which comprises the following steps: removing seeds and cutting a roxburgh rose fruit into pieces to obtain roxburgh rose fruit pieces; weighing the roxburgh rose fruit pieces and special crystal sugar according to a mass ratio of 50:50 to obtain weighed raw materials; mixing the weighed raw materials to obtain a mixture; performing solid extraction on the mixture under a low-temperature condition by using a microbial low-oxygen environment, and stirring the mixture at preset time intervals during the fermentation process; detecting the content of vitamin C, tannin, flavone, SOD and total phenol in real time during the fermentation process to form monitoring data; and terminating the fermentation when the monitoring data indicates that the sugar content reaches and stably maintains at 58±2 Brix; and through the solid fermentation under the low-temperature condition and the combination of real-time monitoring and process control, the active ingredients of the roxburgh rose are maximally reserved in a mild environment, and the balanced release of flavor substances and the consistency between product batches are realized.

The present invention relates to a method for preparing soymilk yogurt with significantly improved taste and texture, comprising the steps of: (a) washing and soaking soybeans; (b) grinding the soybeans using a colloid mill to produce soymilk; (c) sterilizing the soymilk at 125 to 135° C. for 8 to 12 seconds; (d) concentrating the soymilk to 22 to 26 Brix; and (e) inoculating the concentrated soymilk with a lactic acid bacteria complex and fermenting the same.

The present utility model belongs to food processing, particularly to a process of producing bugnay (Antidesma bunius) wine comprising the steps of: selecting, harvesting, washing, pressing 8,000g of fruit, and pouring 8,000mL of water, 3,840g of sugar, acid blend, tannin, pectin enzyme, yeast nutrient, and potassium metabisulfite to adjust parameters to 24°Brix and pH 3.0, forming a must. Following a 24-hour stabilization, the must is inoculated with rehydrated wine yeast, prelude yeast, and traditional fermentation starters at 36.5°C. Primary fermentation is conducted in a stainless-steel bucket with an airlock and thermometer, followed by daily stirring until the pulp settles, then secondary fermentation, clarification, stabilization, and bottling in sanitized containers. This utility model provides a systematic process of producing bugnay wine that ensures consistent quality and stability. It also addresses challenges in fruit wine production, particularly high perishability and over-supply issues, while expanding opportunities for local farmers, entrepreneurs, and wineries.

The present application relates to the field of beer brewing, for solving the problem that beer brewing monitoring system relies on fixed curve control mode or manual sampling detection, resulting in monitoring information lag, abnormal response not timely, specifically a kind of intelligent monitoring system for beer brewing fermentation process based on dynamic modeling, including process supervision module, dynamic construction module, time series prediction module and early warning decision module;The present application is by continuously collecting fermentation actual parameter to construct and correct fermentation dynamic curve, then based on the corrected fermentation dynamic curve, the prediction of the variation of fermentation prediction parameters including double acetyl peak value, fermentation end time point and final brix value is realized, and when any key state variable is detected to exceed the pre-stored reasonable process threshold, different levels of sound and light alarm are triggered, and the fermentation health degree classification can also be obtained by quantitative analysis of fermentation dynamic curve, different early warning reminders are generated, the response speed and regulation accuracy under abnormal working condition are improved.

This invention relates to the field of tofu product technology, and in particular to a method for producing granular suspension-filled soft tofu; the method includes the following steps: A. Boiling soy milk with a soluble solids content of 12-14°Brix and cooling it to obtain a cold soy milk; B. Adding egg liquid to the cold soy milk from step A and mixing it to obtain a cold soy milk-egg mixture; C. Chopping and cutting the cold soy milk from step A with konjac flour to form a viscous consistency, and then mixing it with the cold soy milk-egg mixture from step B to obtain a thick suspension; D. Adding edible granules to the thick suspension from step C, then adding a coagulant and mixing it, and finally filling and sterilizing to obtain granular suspension-filled soft tofu; the granular suspension-filled soft tofu of this invention has an elastic, resilient and delicate texture, and can develop a tiger skin effect when fried. At the same time, the granular material is evenly distributed, forming a unique texture that is crispy on the outside and tender on the inside with a chewy texture.

The application discloses a kind of SlbHLH81 The application discloses application of a gene in prolonging shelf life of crop fruits, and belongs to the technical field of genetic engineering.The endogenous gene of Solanum lycopersicum is knocked out by CRISPR / cas9 gene editing technology SlbHLH81 In the tomato, the hardness of the tomato fruit is improved after knocking out, the water loss rate is reduced, the Brix, acidity and sugar-acid ratio do not change significantly, the storage resistance of the tomato fruit is greatly improved without loss of flavor quality, the postharvest loss of the fruit is reduced, thereby effectively prolonging the shelf life of the tomato fruit, providing gene resources and strategies for innovation of tomato germplasm resources, and better meeting the needs of consumers.