49 results about "Browning" patented technology

The application belongs to the technical field of meat processing, and provides a bean powder-free beef floss and a preparation method thereof. The application adopts an innovative design of replacing traditional bean powder accessories with a sugar-based gelatin microgel component, accurately controls the average particle size of the sugar-based gelatin microgel component to be 0.1-100 μm, adds the sugar-based gelatin microgel component at a specific moisture window (6.0-15.0 wt%) in the middle and later stages of frying, and cooperatively adds atomized sprayed edible oil and antioxidant components, so that the beef floss realizes the synergistic improvement of the stable structure of fluffy fiberization, the mouthfeel of entry back-rubbing and juiciness, the oil and fragrance holding capacity under the low moisture final state, and the reduction of the powdering effect of residue, effectively controls the color and flavor fluctuations caused by sugar-based browning and lipid oxidation in the high-temperature frying final drying process, solves the pain point problem that the structure strengthening and food quality, processability and stability are difficult to be considered in the traditional process, and has wide application value in the development and large-scale production of bean powder-free beef floss products.

The invention discloses a preparation method of brown coconut yoghurt and yoghurt. The preparation method comprises the following steps: adding lipase into coconut milk for enzymolysis; mixing milk with the coconut milk subjected to enzymolysis, and performing browning to obtain a base material; adding sugar, starch and citrus into the base material, and mixing to obtain a mixture; sterilizing the mixture; and fermenting the sterilized mixture to obtain the brown coconut yoghurt. Coconut milk after enzymolysis is mixed with milk, browning is carried out to a certain degree, fermentation is carried out, the taste of part of the coconut milk after fermentation is changed, after browning, the product is appropriate in fragrance, the scorch aroma is increased, the roasted coconut yogurt with the rich flavor is prepared, the yogurt is brighter in color and full in color, the bitter taste of the product is reduced, and the unpleasant fragrance of a plant-based product is improved; the taste is smooth, the texture is stable, the state is more uniform, the texture is more uniform, and no water is separated from a substrate.

The present application relates to fresh-cut fruit and vegetable preservation technology field, and particularly to a preservation method for inhibiting browning of fresh-cut lily scales. The present application discloses a preservation method for inhibiting browning of fresh-cut lily scales, which comprises the following steps: selecting, peeling, washing and boxing the lily scales, and then performing X-ray irradiation treatment on the fresh-cut lily scales and storing them at low temperature. The preservation method provided by the present application is safe, environmentally friendly and easy to operate, and can effectively solve the problems of poor storage tolerance, easy browning and quality decline of fresh-cut lily. The application of the method can inhibit the browning of fresh-cut lily, prevent membrane lipid peroxidation, increase the total phenol content, maintain the appearance quality of fresh-cut lily, effectively delay the aging process, and prolong the shelf life, thereby achieving the purpose of improving the quality and efficiency of the fresh-cut lily industry.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The application belongs to the technical field of health food, and particularly relates to an aquilaria sinensis leaf oral liquid and a preparation method thereof. The steps comprise the following steps: S1: taking the artificial planting aquilaria sinensis leaf, cleaning and cutting, to obtain clean raw materials; S2: spraying purified water to the raw materials, adjusting humidity, and uniformly watering in a closed state, to obtain humidified leaves; S3: steam short-time high-temperature treatment of the humidified leaves in a closed humid heat environment, and then cold air rapid cooling, to obtain pretreated leaves; S4: water extraction of the pretreated leaves, to obtain a water extract; S5: filtration and centrifugation of the water extract, and reduced pressure concentration, to obtain a clear concentrated solution; S6: addition of food additives to the concentrated solution, to obtain a blending solution; S7: precision filtration, sterilization and filling of the blending solution, to obtain the artificial planting aquilaria sinensis leaf oral liquid. The application adjusts humidity and wet heat pretreatment by water extraction, passivates endogenous oxidase, relaxes leaf tissue, significantly reduces enzymatic browning and sediment formation, and improves flavor coordination.

This invention discloses a rapid propagation method for Litsea cubeba tissue culture that effectively reduces browning and improves rooting rate. The method selects healthy, young stem segments of Litsea cubeba as explants, sterilizes them, and inoculates them into a primary induction medium to induce initial bud formation. These are then inoculated into a subculture proliferation medium to obtain subculture clusters of buds. Single buds are then cut and inoculated into a rooting medium for dark culture to induce rooting. Finally, the seedlings are hardened off and transplanted to obtain tissue culture seedlings ready for nursery. This invention solves the problems of low subculture proliferation coefficient and severe browning by optimizing the explant sterilization measures, the primary induction medium, the subculture proliferation medium, and the rooting medium formulation, reducing the explant browning rate to below 5.0%. Simultaneously, the subculture yields a large number of clustered buds in a short time with a high proliferation coefficient; the tissue culture seedlings have more than four roots, resulting in a high rooting rate; the transplant survival rate is high, and the seedling quality is good. This reduces the industrial-scale production cost of Litsea cubeba tissue culture seedlings and provides technical support for large-scale seedling production and artificial cultivation of Litsea cubeba.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

This invention discloses a method for extending the storage time of peaches, a composite plasma-activated water system, and a preservation system, belonging to the field of post-harvest preservation of fruits and vegetables. The method uses a quaternary gas mixture of argon, oxygen, carbon dioxide, and helium to prepare plasma-activated water through discharge. A specific ratio of tea polyphenols and chitosan is then added to obtain composite plasma-activated water. Combined with gentle pre-cooling, light-protected ultrasonic atomization spraying, and modified atmosphere buffering, this achieves a synergistic effect of antibacterial activity, water retention, antioxidant properties, and flavor preservation. This method can reduce the total bacterial count, rot rate, and weight loss rate of peaches during storage, maintain fruit firmness, enhance the activity of endogenous antioxidant enzymes, reduce malondialdehyde accumulation, and effectively retain soluble solids and titratable acids, among other flavor compounds. The process of this invention is green and mild, with no chemical residues, and can delay flesh softening and peel browning, thus extending the storage time and shelf life of peaches.

This invention discloses a method for directly preparing konjac tofu from fresh konjac, belonging to the field of konjac food processing technology. This invention achieves integrated production from raw material to ready-to-eat product directly using fresh konjac as raw material through a complete processing flow: raw material pretreatment – ​​antioxidant impregnation – grading and crushing – precision molding – dealkalization and detoxification – seasoning and packaging – aseptic sterilization. This invention utilizes optical color sorting for impurity removal, colloidal impregnation to prevent browning, grading and crushing for homogenization, combined with precision molding and multiple dealkalization processes. The finished product retains the natural flavor of fresh konjac, possessing both a tender and chewy texture and ready-to-eat safety. The process parameters are controllable and highly adaptable.

This invention discloses a plant-derived preservative for Akebia quinata, its preparation method, and its application, belonging to the field of fruit and vegetable preservation technology. The preservative uses young Akebia quinata fruit as the main raw material, combined with Sophora flavescens, Phellodendron chinense, and Zanthoxylum bungeanum, and is prepared through primary yeast fermentation and secondary fermentation with Lactobacillus plantarum and Bacillus amyloliquefaciens. The preservative significantly reduces polyphenol oxidase (PPO) activity, effectively inhibiting enzymatic browning in Akebia quinata; after 14 days of storage at room temperature, the rot rate decreases to 64%-66%, with effects comparable to imazalil; it delays fruit cracking, reduces the cracking rate, and decreases the length and width of the ventral suture; it also has a significant inhibitory effect on Escherichia coli and Staphylococcus aureus. The product of this invention is purely plant-derived, with no chemical residues, and possesses four functions: inhibiting browning, preventing rot, preventing fruit cracking, and broad-spectrum antibacterial activity. The process is stable, and the application is simple, making it suitable for post-harvest green preservation of Akebia quinata and showing good industrialization prospects.

The application relates to the field of postharvest preservation of fruits and vegetables, and particularly discloses a polypeptide and a derivative thereof with fruit and vegetable preservation functions and applications. The polypeptide comprises the following two kinds: DP1, the amino acid sequence of which is VTLLDLIKDVEM; and DP2, the amino acid sequence of which is SRKNVTAYGSLG. Research shows that the polypeptide can interact with a key receptor protein in a plant ethylene signal pathway, thereby inhibiting ethylene signal transmission and delaying the fruit and vegetable ripening and aging process. The polypeptide or the derivative thereof is applied to the surface of fruits and vegetables in a spraying or soaking mode, and can significantly reduce the fruit peel browning and rotting rate and prolong the shelf life of the fruits and vegetables under normal temperature or cold chain storage conditions. The polypeptide has the advantages of small molecular weight, good stability, high safety, convenient use and the like, and is suitable for postharvest preservation of various fruits and vegetables such as tomatoes, mangoes and the like.

The application discloses a high-energy fluid mill-mediated embedding composite system and application thereof in functional food, and relates to the technical field of food processing and natural product homeostasis. The embedding composite system is prepared by the following steps: wet pre-pulverizing fruits and vegetables and a natural matrix with embedding function, and adding the fruits and vegetables and the natural matrix into a high-energy fluid mill for treatment; and the embedding composite system is treated by wet pulverization and ultrahigh-pressure jetting, so that polysaccharides and other active ingredients in the natural matrix and anthocyanins and polyphenols in the fruits and vegetables form a stable embedding structure under the action of mechanical force. The preparation method is simple and efficient, does not need to add chemical color protectants and stabilizers, is suitable for industrial production, and the obtained embedding composite system has excellent color stability, high active ingredient retention rate and good storage performance, effectively delays browning and precipitation, realizes natural and clean label quality improvement of fruit and vegetable juice, and provides an innovative solution for color protection and stabilization processing of blueberries and other fruit and vegetable juices.

This invention relates to the field of food processing, and provides an enzyme-mediated enzymatic treatment method for olive de-astringency and polyphenol conversion, solving the problems of high pollution from chemical methods and severe browning from traditional enzymatic methods in existing olive de-astringency technologies, resulting in poor product appearance, strong astringent taste, and loss of nutritional active ingredients. The method includes the following steps: S1, preparing an olive raw material slurry; S2, adding laccase to the olive raw material slurry, adding a citrate-sodium citrate buffer solution to adjust the reaction environment, and then adding a color-protecting agent to obtain a first solution system; S3, carrying out an enzymatic reaction in the first solution system obtained in step S2 under water bath conditions; S4, after the enzymatic reaction is completed, obtaining a second solution system, subjecting the second solution system to enzyme inactivation treatment, and obtaining a de-astringent olive product after cooling and centrifugation; wherein the color-protecting agent is citric acid; the de-astringency rate of the de-astringent olive product is >62.0%, and the browning degree is ≤0.219.

The present application relates to a method for improving the thawing quality of quick-frozen fresh-cut potatoes, and belongs to the technical field of fruit and vegetable freezing processing. The main steps of the present application include: raw material selection; pretreatment; preparation of a composite osmotic dehydration color protection agent; variable-temperature negative pressure ultrasonic assisted enzyme inactivation; gradient magnetic field assisted quick freezing; packaging; frozen storage; pulse electric field assisted high-humidity low-temperature anaerobic thawing. The present application realizes effective preservation of the quality of quick-frozen fresh-cut potatoes after thawing by innovatively adopting vacuum ultrasonic assisted low-temperature enzyme inactivation, gradient magnetic field assisted quick freezing and pulse electric field assisted high-humidity low-temperature anaerobic thawing, so that the hardness of the thawed frozen fresh-cut potatoes is increased by more than 10%, the browning is reduced by more than 10%, and the juice loss rate is controlled within 11%.

The application discloses an application of near-infrared controllable Fe, Zn doped tea polyphenol based carbon dot nanometer enzyme in fruit preservation, and belongs to the technical field of agricultural product preservation.The application takes tea polyphenol as a precursor, and prepares Fe, Zn doped carbon dots (Fe, Zn@GTP) nanometer enzyme with excellent antioxidant and antibacterial activity through a microwave assisted method.The Fe, Zn@GTP nanometer enzyme exhibits near-infrared light enhanced peroxidase, superoxide dismutase and catalase catalytic activity and photo-thermal performance.The Fe, Zn@GTP has antibacterial effects on escherichia coli, staphylococcus aureus, methicillin-resistant staphylococcus aureus, ampicillin-resistant escherichia coli and penicillium expansum, and the inhibition rate of the bacterial biofilm treated by the Fe, Zn@GTP is more than 90%.In the preservation experiment, the PVA / Fe, Zn@GTP film can effectively prolong the preservation period of fruits, significantly reduce the occurrence rate of fruit mold and browning, and the deterioration degree of quality indexes.

The application discloses a cassava tuber postharvest browning inhibition and fresh storage quality preservation treatment method, which comprises a three-step synergistic process of polyphenol oxidase targeted inhibition pretreatment, selective air permeable composite coating treatment and biological antagonistic bacteria surface inoculation treatment. First, the tuber is immersed in a vacuum infiltration treatment of a citric acid and L-cysteine hydrochloride composite inhibition solution, then is immersed and coated with a chitosan-sodium alginate-nano silicon dioxide selective air permeable composite coating, and finally is sprayed with bacillus subtilis inoculation. The three-step treatment synergistically realizes vascular browning inhibition for 25-30 days, and prolongs the shelf life from 2-3 days to 3-4 weeks.

This invention discloses a method for preparing high-astragalus-content dried apples using a cyclic steaming and drying process, belonging to the field of food processing technology. Through a three-stage cyclic steaming and drying process involving three steaming cycles and three low-temperature drying cycles, combined with the steam explosion effect, pores are formed within the apple tissue. This allows the water-soluble component of astragalus, astragalus polysaccharide, and some fat-soluble component astragaloside A in astragalus to be continuously released under the action of warm steam. This promotes the rapid absorption of the water-soluble components of astragalus polysaccharide and some fat-soluble components of astragaloside A by the dried apples, which diffuse with the moisture, thus simultaneously increasing the content of astragalus polysaccharide and astragaloside A in the dried apples. Furthermore, by pre-soaking apple slices in a color-protecting solution and a preservative coating solution, and then combining this with the three-stage cyclic steaming and drying process, the polyphenol oxidase in the apples is deactivated by the hot steam, effectively preventing browning.

This disclosure relates to a temperature control method, apparatus, and intelligent cooking equipment. The method includes acquiring cavity temperature information corresponding to the intelligent cooking equipment; determining target heating rate data based on multiple preheating cavity temperature data; determining a target load based on the target heating rate data and a preset load prediction model; if the multiple cooking cavity temperature data meet preset temperature conditions, determining target temperature fluctuation data based on the multiple cooking cavity temperature data; determining the target number of food layers based on the target load, target temperature fluctuation data, and a preset layer prediction model; and controlling the heating module of the intelligent cooking equipment based on the target load and target number of layers to perform temperature control. This disclosure can automatically control the temperature for different food loads and different numbers of layers, achieving cooking precision and avoiding problems such as uneven browning due to a constant heating ratio when placing different layers, which leads to poor cooking results.

The application discloses a food-grade multifunctional composite fruit preservative (solid beverage type) and a preparation method and application thereof, and is characterized in that food-grade chitosan, vitamin C, citric acid, calcium chloride and potassium sorbate are optimally combined through specific proportioning and synergistic mechanism. The preservative can significantly and comprehensively inhibit the respiration, enzymatic browning, microbial infection and water softening of fruits, greatly reduces the water loss rate, mold rate, grain loss rate and fruit cracking rate of fruits, effectively delays the browning process of fresh-cut fruits, thereby greatly prolongs the shelf life of fruits and maintains the high-quality sensory characteristics. The application also provides a simple and efficient preparation method of the preservative and application of the preservative in fruit preservation. The preservative has a breakthrough synergistic preservation effect, high safety, convenient use and excellent cost-effectiveness.

This invention relates to the field of edible leaf grass powder processing technology, specifically to an edible leaf grass powder and processing technology, including the following steps: S100: Fresh tender stems and leaves of edible leaf grass are washed and sterilized, and then subjected to blanching, enzyme inactivation, drying, and pulverization to obtain fresh edible leaf grass powder; S200: The fresh edible leaf grass powder is mixed with water according to a set material-liquid ratio, alkali solution is added for purification, and a first solid-liquid separation is performed to obtain the supernatant; then acid solution is added to the supernatant to adjust to the isoelectric point for precipitation, and a second solid-liquid separation is performed to obtain protein precipitate, which is then washed with water to remove acid. This invention effectively overcomes the problems of enzymatic browning and protein thermal denaturation that are prone to occur in traditional edible leaf grass processing by constructing a technical system of precise blanching and enzyme inactivation combined with gentle extraction and purification; combined with microfiltration membrane physical impurity removal and a specific anti-sticking spray drying formula, the purity of the target product and the industrial powder collection rate are greatly improved.

The application discloses a preservative solution for prolonging the life of cut flowers of Impatiens walleriana and a preparation method thereof, and relates to the field of postharvest preservation technology of Impatiens walleriana. The preservative solution is composed of glucose, gibberellin, 8-hydroxyquinoline sulfate, citric acid and deionized water in a specific proportion, wherein the glucose is 3.0% (w / v), the gibberellin is 25 mg / L, the 8-hydroxyquinoline sulfate is 100 mg / L, the citric acid is 80 mg / L, and the balance is deionized water. When the preservative solution is prepared, the gibberellin is first dissolved in anhydrous ethanol to prepare an alcohol-soluble mother liquor, the 8-hydroxyquinoline sulfate is dissolved in deionized water to prepare an aqueous mother liquor, and then the glucose and the citric acid solution are mixed step by step and constant volume is performed, so that a uniform transparent preservative solution is finally prepared. According to the scheme, the cell membrane integrity of the cut flowers of Impatiens walleriana can be effectively maintained, petal browning and water loss can be delayed, the best viewing period and the vase life of the cut flowers can be significantly prolonged, the commodity value can be improved, raw materials are conventional, the process is simple, and the scheme is suitable for large-scale application.

This invention relates to the field of cold-pressing production monitoring technology, specifically disclosing a method and system for real-time monitoring of cold-pressing process parameters for fruit and vegetable juices. The method includes: acquiring historical cold-pressing process parameter datasets and current process parameters; determining a baseline set of process parameters through multi-dimensional statistical analysis; calculating parameter coupling deviation to determine whether an abnormal juice yield risk warning has been triggered; if a warning is triggered, real-time acquisition of the current fruit and vegetable juice temperature and confirmation of accompanying abnormal phenomena; simultaneous acquisition and analysis of current target data; calculation of risk baselines and weights based on historical data; and determination of initial primary and secondary target monitoring objects; and dynamic adjustment of monitoring priority through dynamic weight modeling and pressure-targeted synergistic influence analysis. This invention achieves early warning and optimized targeted monitoring of cold-pressing process abnormalities, effectively avoiding the decrease in juice yield and quality deterioration caused by pectin gelation and enzymatic browning, significantly improving the stability of fruit and vegetable juice production and product qualification rate.

The present application relates to a kind of mango freeze-dried quality compound method of promotion, belong to fruit and vegetable drying processing technical field.The present application mainly includes the following steps:1) raw material selection;2) washing and cutting;3) ultrasonic-assisted mixed soaking of protective solution;4) ladder enhancement type combined electrostatic field assisted pre-freezing;5) vacuum freeze drying;6) packaging.The process is through the synergistic effect of ultrasonic-assisted soaking of protective solution, combined electrostatic field assisted pre-freezing and programmed temperature drying, effectively inhibits the oxidation browning in the process of freeze-dried mango, reduces deformation problem, also can significantly increase the content of vitamin C, improve the quality and nutrition of freeze-dried mango.

The present application relates to the technical field of food processing, and particularly refers to a fruit pulp color protection formula and a processing method thereof. The color protection liquid formula provided by the present application comprises the following components in percentage by mass: 0.05%-0.25% of citric acid, which is used to adjust the pH value of the color protection liquid and create a suitable color protection environment; 0.01%-0.1% of sodium erythorbate, which is used to play an antioxidant role and reduce the oxidation and browning of fruit pulp; and 0.05%-0.5% of calcium chloride, which is used to enhance the stability of the cell wall structure of fruit pulp and reduce the loss of color and luster. The present application has the following beneficial effects: excellent color protection effect: the components in the color protection liquid formula of the present application can synergistically inhibit the oxidation and enzymatic browning of fruit pulp, significantly improve the color stability of fruit pulp, and prolong the shelf life of products; convenient operation: the processing method has clear steps and does not require complex equipment, which is convenient for large-scale production and promotion and reduces the production cost of enterprises; wide applicability: the present application is suitable for various fresh fruit pulp and thawed frozen fruit pulp, and can meet the processing needs of different foods such as fruit jelly and fruit beverage, and has high practical value.

This invention belongs to the technical field of biodegradable food packaging materials, specifically relating to a polylactic acid / coffee grounds nanocellulose composite film, its preparation method, and its application. The invention aims to achieve high-value utilization of waste coffee grounds and develop biodegradable packaging materials for preserving edible fungi. This invention uses waste coffee grounds as raw material to extract and prepare nanocellulose, and employs a solvent evaporation method to prepare the polylactic acid / coffee grounds nanocellulose composite film. The nanocellulose can be uniformly dispersed in the polylactic acid matrix, improving the composite film's structural density, crystallinity, mechanical properties, and light-blocking properties. When used for storing button mushrooms, this composite film can significantly delay cap browning, weight loss, and decrease in hardness, reduce the loss of soluble solids, soluble proteins, and other nutrients, and exhibit excellent preservation effects. This provides a theoretical basis for the resource utilization of waste coffee grounds and the development of packaging materials for preserving edible fungi.

The application discloses application of soybean peptides in fruit preservation. The application discloses application of soybean peptides in fruit preservation, expands the application range of the soybean peptides, and can significantly maintain the hardness, ethylene content, titratable acid content and soluble sugar content of apple fruits, maintain the superoxide dismutase activity of the fruits, reduce browning of the fruits, and enable long-term preservation of the apples and is safe and reliable.

The present application relates to a composition containing chlorogenic acid, caffeic acid, and quinic acid. The polyphenol-containing composition of the present application may be used for reducing an off-taste or off-flavor. In addition, the polyphenol-containing composition of the present application may be used as a preservative of a product, in particular an antioxidant or browning inhibitor of a product.

This invention provides a tobacco polyphenol oxidase gene. NtPPO15 This invention relates to the inhibition of tobacco browning and the improvement of tobacco's ripening and roasting resistance, and its application in these areas. Through experimental screening, key genes related to tobacco browning and roasting resistance were identified. NtPPO15 Further investigation was conducted by constructing a GUS staining vector. NtPPO15 This invention investigated promoter activity and gene expression sites, and further explored gene function through gene editing and overexpression. The invention experimentally demonstrates the benefits provided by this invention. NtPPO15 These genes are key genes involved in browning during the ripening and curing process of tobacco, and they regulate... NtPPO15 NtPPO15 The expression level of genes can control the browning of tobacco, improve the ripening and roasting resistance of tobacco, improve the quality of tobacco products, reduce the number of harvests, greatly improve economic benefits, and can also be used to screen tobacco varieties with excellent quality. Therefore, it has good and broad market application prospects.

The present application belongs to the technical field of postharvest processing of fruits, and particularly relates to a method for brightening the surface of kiwifruit based on dynamic chlorine dioxide and a processing system. The method comprises placing postharvest kiwifruit in a closed lightproof processing space, carrying out gas phase chlorine dioxide fumigation under the condition of 20-30 DEG C, and making the gaseous chlorine dioxide concentration in the processing space change according to a three-stage dynamic concentration-time curve of "rising-stable-declining". In the method, the initial concentration Co gradually rises to the peak concentration Cmax in 0-5 h, is maintained at 0.8Cmax-1.2Cmax in 5-8 h, and falls to the terminal concentration Cend in 8-12 h, wherein Co is 0.3-0.7 mg / L, Cmax is 0.7-1.1 mg / L, and Cend is 0.3-0.7 mg / L. After the processing, ventilation is carried out until the residual chlorine dioxide concentration is not higher than 0.1 mg / L. The method can improve the brightness of the fruit skin, reduce the browning index, and delay the re-browning of the fruit surface during the shelf life, under the condition of keeping the microstructure of the fruit skin cells, pores and cuticle intact, and is suitable for improving the commercial fruit surface quality of postharvest kiwifruit.

The present application belongs to the technical field of lactic acid bacteria beverage, and particularly relates to a brown lactic acid bacteria beverage and a preparation method thereof. The preparation method of the brown lactic acid bacteria beverage adopts a processing sequence of raw material dissolution- pasteurization- fermentation- blending- browning- acidification- filling, that is, corresponding browning and acidification steps are carried out after fermentation, i.e. blending of ingredients, so that the production efficiency of the lactic acid bacteria beverage is effectively improved, the Maillard flavor of the product is ensured, and the lactic acid bacteria product has the advantages of stable properties and better taste.