383 results about "Browning" patented technology

The invention discloses a postharvest mango preservation method based on chitosan, citric acid and electron beam irradiation, and the method specifically comprises the following steps: dissolving chitosan with the deacetylation degree of more than or equal to 85% in a 0.7-0.8% citric acid solution, and adjusting the pH value to 4.4-4.6 to prepare a film coating solution; the method comprises the following steps: dipping mangoes, drying to form a continuous coating film, packaging, carrying out 380-440Gy double-sided irradiation treatment, and finally storing in a storage environment with the temperature of 11 + / -1 DEG C and the humidity of 85 + / -5%. According to the method, through synergistic antibiosis of chitosan and citric acid, low-dose irradiation precise sterilization and low-temperature microenvironment regulation and control, the rotting rate and browning degree of the harvested mangoes are effectively reduced, the storage period is prolonged, the fruit hardness, vitamin C and other nutritional ingredients are maintained, and the method is suitable for large-scale postharvest preservation and long-distance storage and transportation of the mangoes.

The present disclosure provides a preparation method for a light-colored water-soluble vegetable protein. The method comprises: adding protease and glucose oxidase into a vegetable protein solution for enzymolysis to obtain a water-soluble vegetable protein. The method effectively reduces browning reactions in the enzymolysis process, not only lightening the color, but also ensuring that the yield of polypeptide products remains undiminished.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention provides a cordyceps militaris fermentation extract and application thereof in preservation of agaricus bisporus, and belongs to the technical field of deep processing of edible mushrooms and preservation of agricultural products. The preparation method of the cordyceps militaris fermentation extract comprises the following steps: (1) taking cordyceps militaris sporocarp, adding water, grinding, and performing enzymolysis by using cellulase and papain in sequence to obtain cordyceps militaris pulp; (2) adding glucose and waste beer yeast powder into the cordyceps militaris pulp, then inoculating lactobacillus paracasei and bifidobacterium bifidum, and fermenting; and (3) after fermentation is completed, carrying out ultrasonic crushing, centrifuging to remove thalli, and carrying out spray drying to obtain the cordyceps militaris fermentation extract. The method can effectively reduce the browning index and weight loss ratio of agaricus bisporus, can slow down the increase of malonaldehyde, reduces the activity of PPO enzyme, and prevents enzymatic browning caused by the synergistic effect of the PPO enzyme and peroxidase. The SOD enzyme activity in the agaricus bisporus can be kept, active oxygen in tissues can be removed, and the metabolic balance of the active oxygen can be maintained.

The invention discloses a fresh-cut eggplant anti-browning and fresh-keeping method based on composite plant extract synergistic heat treatment, and the method comprises the following steps: S1, preparing a composite plant extract comprising the following components: a green tea extract, a rosemary extract, a licorice extract, trehalose, chitosan oligosaccharide, curcumin microcapsules, soybean lecithin, Tween, and the balance of pure water; s2, the fresh-cut eggplants are soaked in a composite plant extracting solution, gradient heat treatment is carried out, and the gradient heat treatment comprises the following three stages of a heat activation permeation stage, a cooling stabilization stage and a cold shock fixation stage; and S3, slightly draining the treated fresh-cut eggplants, and packaging with a preservative film. Through the synergistic effect of various plant extracts and an elaborately-designed gradient heat treatment process, effective inhibition of browning of the fresh-cut eggplants is achieved, the fresh-keeping period is remarkably prolonged, good quality can be kept for 10 days or above under the condition of 4 + / -1 DEG C, and the fresh-cut eggplant fresh-keeping method has a good application prospect.

The invention provides a whitening composition containing N-acetylneuraminic acid and application thereof.The whitening composition comprises N-acetylneuraminic acid (sialic acid), nicotinamide, protein peptide and acerola cherry extract, and the mass of the protein peptide and the mass of the acerola cherry extract both do not exceed two times of the mass of sialic acid. The sialic acid, the nicotinamide, the protein peptide and the acerola cherry extract are reasonably combined, so that an excellent whitening effect can be achieved, particularly, the melanin relieving effect is obvious, the sialic acid can effectively prevent attenuation of effective components, and the browning and attenuation phenomena of the sialic acid can be stabilized by adding the nicotinamide.

The invention discloses a method for inhibiting browning of apple juice through combination of ultrahigh pressure and medicinal and edible substances, and belongs to the technical field of fruit processing. In order to solve the problems of color deterioration, nutrition loss and flavor loss caused by enzymatic browning in the processing and storage processes of non-concentrated and reduced apple juice, the technical scheme is characterized in that fresh apples, gastrodia elata and phyllanthus emblica are respectively prepared into juice, gastrodia elata juice and phyllanthus emblica juice are added into the apple juice according to a ratio, and the juice is added into the apple juice according to a ratio. The raw materials are stirred, mixed, packaged and packaged, then subjected to ultrahigh pressure treatment with specific parameters at a constant temperature, and finally subjected to low-temperature storage. The preparation method can effectively inhibit the activity of polyphenol oxidase and peroxidase, delay the browning process and remarkably improve the oxidation resistance of fruit juice, and is mainly used for quality maintenance and browning inhibition of natural and additive-free apple juice and other fruit and vegetable juice.

The invention provides a method for improving storage and preservation of fresh lilies, which comprises the following steps of: soaking the fresh lilies in micro-nano bubble ozone water (O3-MNBW), naturally airing after soaking treatment, and storing under a cold storage condition. The invention also provides a new application of the micro-nano bubble ozone water, namely the application of the micro-nano bubble ozone water in improving the storage quality of the picked fresh lily. According to the method provided by the invention, the weightlessness of the lilium brownii scales is obviously slowed down, the weightlessness, hardness reduction, respiration and browning of the lilium brownii scales are effectively inhibited, the content of soluble solids is maintained, the dip dyeing of pathogenic microorganisms is effectively prevented, and the quality of the lilium brownii scales in the postharvest storage period is obviously improved. Through O < 3 >-MNBW treatment, the sensory evaluation index of the picked fresh lilies is effectively improved, the preservation quality is improved, browning after picking is inhibited, only one-time treatment is needed before storage, and the economic benefit is remarkable. And a novel, economical and effective fresh-keeping mode is provided for the storage period of the picked fruits and vegetables.

The invention discloses a protein extracting solution and a protein extracting method of polysaccharide and polyphenol plant tissues, and is characterized in that the protein extracting solution comprises the following components in molar ratio: 180-250 parts of trihydroxymethyl aminomethane hydrochloride buffer solution, 200-300 parts of sugar, 45-55 parts of chlorate, 10-70 parts of beta-mercaptoethanol and 0.5-2 parts of protease inhibitor. The browning condition of the total protein solution obtained by the protein extraction formula is obviously weakened, which indicates that the oxidation of polyphenol is obviously inhibited, the release of protein in a tissue sample is facilitated, and the extracted protein effect is better.

The invention discloses a method for high-temperature aging promotion and active substance protection of pericarpium citri reticulatae, and belongs to the technical field of pericarpium citri reticulatae aging. The method comprises the following steps: putting a proper amount of dried tangerine peel to be aged into a self-polarized Nixing pottery container, then putting the container into a constant-temperature and constant-humidity box, and heating for 4-144 hours under the conditions that the relative humidity is 35-45% RH and the temperature is 40-80 DEG C, so as to obtain the aged tangerine peel. The method can effectively accelerate the Maillard reaction degree in the aging process of the dried orange peel, reduce the quality damage of the dried orange peel caused by high-temperature aging acceleration, shorten the aging time and improve the biological activity and medicinal value of the dried orange peel. Local overheating in the hot working process of the dried orange peel can be avoided, and the high-concentration air negative ion atmosphere generated by the self-polarization Nixing pottery container is beneficial to further improvement of the antioxidant activity of the dried orange peel; the limitation of dependence on long-time enzymatic browning in traditional dried orange peel production and the defect of loss of active substances caused by artificial high-temperature accelerated aging of dried orange peel are overcome.

The invention discloses a preparation method of a quinoa-fruit compound beverage, and belongs to the technical field of beverage processing. Comprising the following steps: S1, raw material pretreatment (in the quinoa pretreatment, high-viscosity enzymolysis modified quinoa pulp is prepared through double-enzyme synergistic hydrolysis of acid protease and natural kiwi fruit protease in kiwi fruit juice in combination with gradient heating and grinding; the preparation method comprises the following steps: pretreating raspberries, namely preparing suspended raspberry seed pulp by freeze-drying, superfine grinding and coating with enzymolysis modified quinoa pulp, and meanwhile, adding tea polyphenol, glycerol and a compound buffer agent to prepare color-protecting anti-crosslinking raspberry juice), S2, blending and homogenizing, and S3, sterilizing and filling. Through three stages of raw material pretreatment, blending and homogenization, and sterilization and filling, the nutritional conflict problems mentioned in the background technology, such as quinoa protein acid denaturation and aggregation, quinoa PPO-mediated raspberry anthocyanin oxidation browning, raspberry seed retention and suspension stability, and taste adaptation, are solved.

The invention belongs to the field of fruit and vegetable fresh-keeping agents, and particularly relates to a plant-derived polypeptide HuTAPF18, a nucleic acid molecule, a fruit and vegetable fresh-keeping agent and application of the plant-derived polypeptide HuTAPF18. The amino acid sequence of the plant-derived polypeptide HuTAPF18 is as shown in SEQ ID NO. 01. The molecular formula of the plant-derived polypeptide HuTAPF18 provided by the invention is C95H158N30O27, the molecular weight is 2.15 kDa, the isoelectric point is 10.324, and the plant-derived polypeptide HuTAPF18 belongs to a novel biological preservative. HuTAPF18 has a very good inhibiting effect on browning of apple homogenate and easy aging, decay and deterioration of pitaya after picking, and can be widely applied to fresh-keeping and storage of fruits and vegetables.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

The invention provides an anti-browning device for fruit juice production. The end part of the vacuum constant-pressure magnetic field squeezing device is connected with a driving device fixed on the rack, the vacuum constant-pressure magnetic field squeezing device is fixedly connected with a power distribution cabinet and a feeding device, and the inner bottom end of the power distribution cabinet is fixedly connected with a vacuumizing device and a pulsed magnetic field generating device. Raw materials are fed through the feeding device, driven by the driving device and controlled through the power distribution cabinet, meanwhile, the interior of the vacuum constant-pressure magnetic field squeezing device is vacuumized through the vacuumizing device, and meanwhile, a pulsed magnetic field is generated in the vacuum constant-pressure magnetic field squeezing device through the pulsed magnetic field generating device; and meanwhile, the vacuum constant-pressure magnetic field squeezing device is used for keeping constant pressure, so that oxidative browning is inhibited in a vacuum low-oxygen environment, enzyme deactivation is performed through a pulsed magnetic field, and heat effect is reduced through constant-pressure squeezing, so that heat-sensitive browning can be remarkably reduced.

The invention discloses a synergetic color protection method for hot-processed eggplants. The eggplants are inhibited from browning through combination of multiple technologies. The method comprises the following steps: pretreatment, preparation of a color protection solution (compounding of ascorbic acid, tea polyphenol and calcium chloride, ultrasonic high and low temperature circulating blanching, pulse vacuum treatment and gradient temperature control secondary enzyme deactivation. After being treated by the method disclosed by the invention, the polyphenoloxidase (PPO) activity can be synergistically inhibited, the cell permeability and the anti-oxidation effect can be regulated and controlled, and the color difference delta E value (less than 5.0) can be obviously reduced. The method is suitable for color protection pretreatment of eggplant processing forms such as hot drying, hot frying and hot steaming, the color protection efficiency is greatly improved, no synthetic preservative needs to be added, and a possible way is provided for deep development of eggplants in the field of prefabricated vegetables.

The invention provides a food-borne fruit and vegetable fresh-keeping agent as well as a preparation method and a use method thereof. The food-borne fruit and vegetable fresh-keeping agent comprises carrot powder, yolk powder, chitosan, citric acid and deionized water. All the components generate a synergistic effect through functional complementation, the antioxidant activity of the carrot powder delays oxidative browning of fruit and vegetable peels, the film forming characteristic of the chitosan is combined with the adhesion performance of the yolk powder, so that the preservative forms a uniformly-covered composite film layer on the surfaces of fruits and vegetables, and the existence of the citric acid maintains the stability of a system and improves the preservation effect of the fruits and vegetables. According to the fruit and vegetable fresh-keeping agent disclosed by the invention, the antibacterial efficiency of each component is synergistically enhanced, and the fruit and vegetable fresh-keeping agent has the comprehensive performance of inhibiting pathogenic bacterium proliferation and regulating and controlling microenvironment gas exchange while keeping high safety based on the functional synergy of the food-grade raw materials.

A cooking appliance includes a body defining a cooking chamber and a sensor monitoring the cooking chamber. A control system is configured to monitor an item of food within the cooking chamber with the sensor, and classify a browning of the item of food from a list of classifications including at least correct browning and incorrect browning. If the item of food is classified as incorrect browning, one of a cycle alert is generated to a user to change an aspect of a cooking cycle, a positional alert is generated to the user to change a position of the item of food within the cooking chamber, or a signal is generated to automatically change the aspect of the cooking cycle.

The invention discloses a combined drying method for maintaining color and nutrition of mango freeze-dried products, and belongs to the technical field of food processing. The preparation method comprises the following steps: cutting mangoes, performing vacuum impregnation in a composite protection solution containing maltodextrin, trehalose, L-ascorbic acid and citric acid, then performing quick-freezing treatment, and finally adopting a combined drying process combining microwave vacuum drying and vacuum freeze drying to reduce the water content of the materials to the final requirement in two stages. The method is mainly used for efficiently producing a high-quality mango freeze-dried product which can perfectly maintain the natural color, shape and nutritional ingredients of mangoes; the technical problems that the drying period is too long, the energy consumption is high, and color browning and heat-sensitive nutritional ingredient degradation are prone to occurring in the long drying process when mangoes are treated through a traditional freeze-drying technology are effectively solved.

The invention discloses a tobacco leaf curing process optimization method and system, and the method comprises the steps: building a dynamic process diagram with multi-dimensional nodes according to the historical data of a tobacco leaf curing process, and enabling the dynamic process diagram to represent the state and the processing process of tobacco leaves at any processing moment; the weight of the processing technology at the moment is calculated according to the tobacco leaf shape modal data and the processing technology at any moment in the real-time dynamic technology diagram, and the processing technology at the moment is adjusted in real time; integrating the plurality of modal data of the real-time tobacco leaf shape and establishing a training model, wherein the training model is used for outputting optimal process parameters; searching an optimal process path globally according to the optimal process parameters output by the training model, inhibiting parameter fluctuation, and regulating and controlling the real-time process parameters through fuzzy logic control; and performing feature extraction on the to-be-baked tobacco leaves to match the optimal process parameters and the optimal process path for baking. The process is intelligently and dynamically optimized, the quality is accurately controlled, the consumption is reduced, and browning is efficiently and stably inhibited.

The invention belongs to the technical field of medicinal plant tissue culture, and particularly discloses a culture medium for inhibiting browning of fructus amomi explants, the pH value of the culture medium is 5.0-6.0, the culture medium contains KNO3, NH4NO3, KH2PO4, MgSO4. 7H2O, CaCl2. 2H2O, MnSO4. 4H2O, ZnSO4. 7H2O, H3BO3, VB1, VB6, VB5, soybean mash filtrate, salicylic acid and the like, the formula of the culture medium aims at solving the problem of tissue culture browning of fructus amomi, and extremely low ammonium, organic nitrogen synergism and microelement regulation are adopted. By adopting the culture medium, the browning rate in the villous amomum fruit tissue culture process can be effectively inhibited, the seedling quality and the production efficiency are remarkably improved, the seedling culture period and the seedling culture cost can be greatly reduced in the villous amomum fruit seedling rapid propagation culture process, and a technical guarantee is provided for commercial seedling supply.

Lactose-free high-calcium milk having double calcium content and a preparation method therefor. The calcium content in the milk is 200 mg / 100 mL or above; the problem of particle precipitation caused by externally added suspended calcium is solved by using a stabilizer and a phosphate, and the problem of fat floating is solved by optimizing the preparation process; lactase is used to achieve zero lactose and generated galactooligosaccharide promotes high calcium absorption, and the browning degree of milk is also reduced, resulting in less observed fat floating in the milk.

The invention discloses an instant coconut meat block drying device and method, and relates to the technical field of coconut meat block drying, the instant coconut meat block drying device comprises a drying box, the side face of the drying box is provided with an opening with a sealing function, and coconut meat blocks enter the drying box from the opening; the partition plate is used for dividing an inner cavity of the drying box into an upper chamber and a lower chamber, and a plurality of slotted holes distributed at equal intervals are formed in the partition plate; mild initial drying and low-speed airflow avoid deformation and shrinkage caused by instantaneous violent evaporation of surface moisture, prevent surface protein denaturation of the coconut meat blocks and formation of hard shells from fibers to prevent further evaporation of moisture, and avoid non-enzymatic browning easily caused by high temperature. The high-speed airflow in the later stage can effectively destroy a saturated water vapor layer attached to the surface of the coconut meat block, the convection heat exchange efficiency is greatly improved, the forward rotation mode and the reverse rotation mode are achieved, when the coconut meat block does not need to be turned over, the bearing piece is rotated, and when the flow speed regulation and control plate needs to be changed, reverse rotation is achieved; cooperative management of the hot air flow speed and material turning in a single device is achieved.

The invention discloses fresh rhizoma gastrodiae preserved fruits and a preparation method thereof. The preparation method comprises the following steps: (1) pretreatment; (2) freeze thawing treatment; (3) steaming with honey; (4) performing ultrahigh-pressure honey processing and sugar permeation treatment; (5) coating treatment; (6) drying at variable temperature; and (7) packaging and sterilizing. According to the method disclosed by the invention, citric acid color protection is combined with coating liquid treatment, so that browning is effectively inhibited, and the color and luster preservation period is prolonged; a freeze-thawing combined ultrahigh pressure honey processing synergistic process is innovatively adopted, so that the sugar soaking time is greatly shortened, the production efficiency is improved, efficient and uniform sugar soaking can be realized, the sugar distribution is uniform, and the taste is better; the variable-temperature drying process reduces loss of heat-sensitive nutritional ingredients (such as gastrodin), the unique flavor of the fresh gastrodia elata is reserved to the maximum extent, and the honey gradually permeates and is fused with the flavor of the gastrodia elata to form a composite flavor, so that the product has both leisure flavor and health value.

This food product contains a white chocolate dough, dry fruit, and cereal. The total content of the dry fruit plus the cereal in the food product is at least 35 mass%. The mass ratio of the dry fruit and the cereal (dry fruit : cereal) is 1.0 : 9.0 to 8.0 : 2.0. The water activity of the food product is no greater than 0.45.

The invention provides an open type tissue culture method for plica rugosa, which comprises the following steps: S1, performing disinfection treatment on a plica rugosa explant to obtain a pretreated explant; s2, the pretreated explant is inserted into a first modified MS culture medium for first-stage culture, and a first-stage explant is obtained; s3, transferring the first-stage explant into a second modified MS culture medium for second-stage culture to obtain a second-stage explant; s4, transferring the second-stage explant into a third modified MS culture medium for third-stage culture to obtain a primary seedling. According to the method, cell-free fermentation filtrate and PPM are sequentially and progressively added into a three-stage modified MS culture medium, so that high-efficiency culture of the explant of the plica rugosa in an open environment is realized, the pollution rate and the browning degree are reduced, meanwhile, healing of the explant, adventitious bud differentiation and root primordium formation are promoted, and the seedling rate of open tissue culture of the plica rugosa is increased.

The invention relates to an intestinal flora derivative indolepropionic acid capable of relieving obesity and application thereof, and discloses new application of indolepropionic acid in obesity treatment. Indolepropionic acid is prepared through a microbial fermentation method, the purity is higher than that of indolepropionic acid prepared through a chemical synthesis method, multi-target metabolism regulation is achieved by activating a PPAR-gamma signal channel, and the effects of fat metabolism remodeling, liver injury repairing, glycometabolism regulation, inflammation inhibition and the like are achieved; compared with the prior art, the probiotic strain dependence is broken through, a single and definite active component, namely indolepropionic acid, is provided, and the complexity and effect fluctuation of flora intervention are eliminated; the multi-target metabolism regulation is realized, the increase of white fat browning and the reduction of liver fat decomposition are synchronously promoted, and the problem that the fat type cannot be converted by the existing metabolite is solved; the industrial feasibility is optimized, the high-purity indolepropionic acid is prepared through microbial fermentation, the cost is reduced compared with that of a chemical synthesis method, and the purity and production cost bottlenecks are broken through.

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.

This design relates to packaging paper, featuring a pattern and colors on its surface that mimic the browning of baked bread. The packaged items take on the appearance of bread, providing visual enjoyment and a sense of surprise. The design's defining features lie in its pattern and colors, and it is composed of a two-dimensional design rather than a three-dimensional one.

The invention relates to the field of pickled Chinese cabbage fermentation, and discloses a pickled Chinese cabbage synergistic anti-browning and color-protecting fermentation method which comprises the following steps: firstly, pretreating Chinese cabbages, then performing ultrasonic-assisted cleaning, putting the cleaned Chinese cabbages into blanching liquid for blanching treatment, fishing out the blanched Chinese cabbages, and quickly cooling the blanched Chinese cabbages; soaking the cooled Chinese cabbages in a color protection solution, draining off the Chinese cabbages, inoculating the drained Chinese cabbages with a complex microbial inoculant, and carrying out sealed fermentation, so as to obtain the pickled Chinese cabbages, and performing post-treatment on the pickled Chinese cabbages to obtain the pickled Chinese cabbage product. The raw materials are blanched to passivate enzyme activity, the composite color protection liquid is added, fermentation microbial flora is optimized, and other synergistic means are adopted, so that enzymatic browning and non-enzymatic browning reactions can be effectively inhibited, and the pickled Chinese cabbages are kept bright in color and luster in the fermentation and subsequent storage processes.