285 results about "Cold preservation" patented technology

The invention provides a cold preservation refrigeration device and a refrigeration method thereof. The cold preservation refrigeration device comprises a liner, a refrigeration system and a magnetic field generator. A super refrigeration room for storing food to be refrigerated is limited inside the liner. The refrigeration system is configured to provide cooling capacity for the super refrigeration room in a controlled mode, reduce and maintain the temperature of the food to be refrigerated to be a first preset temperature and first preset time, and then the temperature of the food to be refrigerated is lowered to a preset storage temperature of the food to be refrigerated. The magnetic field generator is used for providing a uniform magnetic field for the super refrigeration room and configured in the mode that when the time of the temperature of the food to be refrigerated maintained at the first preset temperature reaches the first preset time, the magnetic field generator is started, so that the food to be refrigerated enters a supercooling state under the effect of the magnetic field; and after a second preset time is started, the magnetic field generator is shut down, so that the food to be refrigerated gets rid of the supercooling state, the temperature of the food to be refrigerated is quickly reduced below the maximum ice crystal generation zone of the food to be refrigerated, the cell integrity in the process of food refrigeration is better preserved, and the refrigeration quality of the food is improved.

The invention provides a cold-chain transportation cold preservation box and a manufacturing method thereof, wherein the cold-chain transportation cold preservation box comprises a box body and a box cover; the box body is provided with an opening, and each of the box body and the box cover comprises an outer layer, a thermal insulating layer and an inner layer; the box cover can be detachably connected with the box body and is used for closing the opening; and each thermal insulating layer is made of an aerogel thermal insulating material and is arranged between each outer layer and each inner layer. According to the cold-chain transportation cold preservation box provided by the invention, the thermal insulating layer made of the aerogel thermal insulating material has an ultralow thermal conductivity, is good in low-temperature stability and can keep cold preservation performance, favorable flexibility and non-cracking property for a long term at 270 DEG C below zero; compared with a thermal insulation box used for solving the problem of last kilometer transportation in the express industry at present, the cold-chain transportation cold preservation box has an ultrathin property and is better in cold preservation property, in addition, the thermal insulating layer is enabled to have better waterproofness; and the aerogel thermal insulating material has relatively good flexibility and can be made into a flexible box body together with the outer layer and the inner layer, so that the box body has the folding property, convenient and rapid and easy to operate.

The current invention provides a new organ preservation solution, suitable for machine perfusion, for maintaining viability of organs, parts of organs and tissues. This solution has been designed to overcome a number of problems associated with hypothermic machine perfusion of donor organs, in particular organs obtained from non-heart-beating donors. The solution prevents or minimizes the adverse affects caused by ischemia, hypoxia, energy and nutrient depletion, acidification, hypothermia and reperfusion injury. The preservation solutions according to the current invention are superior to current state of the art preservation solutions, in particular for preservation and perfusion of organs obtained from non-heart-bearing donors, by supplying increased concentrations and an optimized balance of amino acids, vitamins, anti-oxidants, high molecular weight additives and enhanced buffering capacity. In addition, the preservation solution according to the invention combines optimal physical and chemical properties with the use of readily available, inexpensive and pharmaceutically tested and acceptable compounds, reducing the cost of manufacturing and facilitating medical certification of solutions according to the current invention.

The invention relates to a kidney storage device and provides a sub-normal-temperature or low-temperature isolated kidney storage device comprising an organ storage box, a liquid storage chamber, a perfusing pipeline and a controller, wherein the liquid storage chamber is connected with an input opening of the perfusing pipeline through a one-way valve; an output opening of the perfusing pipeline is connected with the organ storage box through a one-way valve; the organ storage box is connected with the input opening of the perfusing pipeline through a one-way valve; the organ storage box is also connected with a urine and perfusate collecting and sampling window; a detecting device connected with the controller is arranged between the perfusing pipeline and the organ storage box; and the organ storage box is provided with a temperature control device. The sub-normal-temperature or low-temperature isolated kidney storage device is used for storing kidneys.

The related no-damage test method for apple cold preservation and shelf quality comprises: with knocking vibration and chromatic meter, obtaining the no-damage hardness factor S at different stage and fruit surface tone angle value H, combing with sense evaluation, building opposite template, and obtaining the formula as S=at2-bt+S0 and H=at2-bt+H0. This invention is simple and convenient, reduces loss, and benefit to both consumer and super market or enterprise.

The invention relates to a seafood class food refrigerating embedding type monitoring system. Data can be transferred through a bus, the freight to be stored can be treated and can be performed with systematic management, for the freight stored in a stock house, the system can perform 24-hour unmanned control management, and real time monitoring can be performed to various environments of the temperature and the humidity in the stock house by utilizing sensors. All the incoming and outgoing freights are recorded in a PC and the storage unit of a micro controller. The invention designs a communication network system CAN bus network. The invention also provides a voice control function, thereby providing a most human management environment for the personal staff. The invention is efficient and reliable, the operation is convenient, the space is fully utilized, the freight storage can be performed with centralized and spatial management, the storage capability is enhanced, the occupying area is reduced, and simultaneously the warehousing dynamic state can be accurately mastered, and merchandise purchase and sales can be dealt with in time; the energy is saved, the labor is saved, the quality is high, the pollution is low, and the cost is low.

The invention relates to methods for extracting high-quality shrimp oil from Antarctic krill and for preparing defatted krill protein powder. The methods comprise steps that: an Antarctic krill raw material is pretreated; the pretreated raw material is cooked; the cooked raw material is dehydrated by pressing; the dehydrated raw material is crushed and beaten, such that a cream is obtained; an organic solvent is added to the obtained cream, and shrimp oil lixiviation is carried out with a homogenization technology; shrimp oil is repeatedly lixiviated; obtained lixiviation liquids are combined; the mixed liquid is subject to a cold preservation treatment, and is filtered; an obtained filtrate is subject to vacuum evaporation, such that the filtrate is precipitated and dehydrated, and refined shrimp oil is obtained. According to the invention, water content in Antarctic krill is reduced by using a pressing technology which is used for replacing a heating drying technology, such that an energy-saving effect is substantial. With the beating crushing technology and the homogenization extraction technology, the lixiviation efficiency is substantially improved. Therefore, a low-temperature normal-pressure high-efficiency fresh krill wet lixiviation technology is realized, and the shrimp oil with high astaxanthin content can be obtained. The cream obtained by lixiviation by using the organic solvent is dried by heating, such that defatted krill protein powder with water content lower than 10% is obtained, and the solvent is recycled. The method provided by the invention has feasibility for industrialized implementations.

The invention discloses a Piteguo fruit juice beverage and a manufacturing method thereof, belonging to the technical field of juice beverage processing. The micro-fermented Piteguo fruit juice beverage disclosed by the invention contains all nutritional ingredients of Piteguo fruits, and has beneficial substances and special aroma generated by fermentation of strains. The beverage product has dense fruit flavor and abundant nutrition of Piteguo fruits, is suitable for being drunk by consumers of all ages, and has soft mouthfeel and delicate taste, thereby having high popularization values. The carbonated micro-fermented Piteguo fruit juice beverage has peculiar sweet and refreshing taste, and can achieve a better drinking effect after cold preservation. The Piteguo fruit juice beverage has the advantages of scientific formula, advanced technology and convenient process, and is easy to implement standardized and normalized factory production.

The invention belongs to the technical field of administration equipment and particularly relates to a microneedle patch convenient for administrating animal vaccine and a preparation method of the microneedle patch. The microneedle patch comprises a soluble patch substrate and soluble microneedle bodies in array distribution on the patch substrate, wherein the microneedle bodies carry a targeted medicine at the top ends. The preparation material of the microneedle bodies comprises a water soluble degradable macromolecular material. Compared with the prior art, the microneedle patch convenient for administrating animal vaccine provided by the invention does not cause fear responses of animals when a vaccine is inoculated, is easy to administrate and convenient to operate, and inoculating personnel needs not to be trained; the vaccine inoculating work can be completed by a single person, so that the efficiency is high; the animal is not marked in an extra manner when the vaccine is inoculated; the microneedle patch is used at one time, so that the probability of cross infection is avoided; the material used is biodegradable and free of medical wastes; the microneedle patch is simple and economic in preparation method, free of cold preservation or vacuum storage and the like and convenient to transport.

The invention discloses a method for cold preservation and refreshment of freshwater fish, which comprises the following steps that: killed, cleaned and washed freshwater fish is soaked into a tea polyphenol acetic acid aqueous solution for 1.5 to 6 hours, drained and subjected to cold preservation and refreshment at the temperature of between 1 DEG C below zero and 8 DEG C below zero, wherein the tea polyphenol acetic acid aqueous solution contains the following materials in weight by percentage: 0.05 to 1.0 percent of tea polyphenol and 0.05 to 5.0 percent of acetic acid. The method not only has small freezing injury on the body of the freshwater fish, but also can further inhibit the propagation of body bacteria, retard the oxidation of fats, and increase the preserving effect on the basis of micro-freezing, and the storage period of the freshwater fish can reach 37 to 57 days. The method not only can be used for keeping freshwater fish products fresh, but also can be used in micro-freezing cold preservation technology for seawater fish and other meat products.

The invention relates to a processing method for quick-freezing carrot, belonging to the technical field of methods for processing vegetables. The invention aims at providing the carrot quick-freezing processing method which can keep the original bioactive components of the carrot for a long term as well as the flavor and the quality thereof. The technical scheme of the invention is as follows: the carrot which is processed by the steps of cleaning as well as head and surface fibrous root cutting is cut into slices, pieces or blocks; scalding and blanching: the carrot which is cut and sliced is led into a basket and is scaled at high temperature for 0.5 to 2 minutes, and the step of continuous stirring is carried out along with the process of high temperature scalding; cooling: after being scalded at high temperature, the carrot is cooled twice by 0 to 5 DEG C running water, so that the temperature of the carrot can range from 1 to 5 DEG C; water screening: a mid-speed centrifuge or a shaking machine is used for screening out residual water on the surface; and quick freezing: scattered raw materials are led into a freezing disk or are directly laid on a conveyer belt and then are frozen at the temperature from minus 25 DEG C to minus 35 DEG C, and after being frozen for 10 to 30 minutes, the raw materials are packed and kept in cold preservation. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping of the carrot.

The invention relates to a cold preservation self-picking cabinet, which is used for delivery and self-service picking of cold preserved cargoes in an express logistic process of electronic commerce. The cold preservation self-picking cabinet comprises a control cabinet and one or a plurality of storage cabinets, wherein the control cabinet comprises temperature control modules for independently controlling temperature of each storage compartment; the one or the plurality of storage cabinets comprise a plurality of independently refrigerated storage compartments, wherein each storage compartment comprises a refrigeration module used for independently refrigerating each storage compartment and a temperature sensor used for measuring temperature of each storage compartment.

The invention discloses a fresh-wet noodle color protecting method. The method includes the steps: performing microwave treatment for flour for 60-180 seconds before dough kneading, and controlling the discharge temperature at 75-85 DEG C so as to passivate polyphenol oxidase in the flour; adding starch acetate accounting for 5-8% of the mass of the flour, fumaric acid accounting for 0.03-0.06% of the mass of the flour and sterile water accounting for 33-40% of the mass of the flour during dough kneading, and performing vacuum dough kneading for 5-10min; performing composite rolling for kneaded doughs for three times on a noodle maker, and moisturizing and curing for 15-45min; rolling prepared dough strips into pieces on the noodle maker, and slicing so that wet noodles 2.0mm in width and 1.0mm in thickness are formed; and disposing the wet noodles under an ultraviolet lamp for sterilization for 20-40min, performing aseptic packaging and performing cold preservation for the packaged noodles at 4 DEG C. The fresh-wet noodles prepared by the method have the advantages that an L*value reaches 85.7-89.8, an a* value is decreased to 0.6-1.2 and a b* value is decreased to 13.1-14.2, while in a blank group, an L*value is 81, an a* value is 1.6 and a b* value is 17, and accordingly browning of the fresh-wet noodles is effectively inhibited, and the quality guarantee period of the fresh-wet noodles at the 4 DEG C reaches 20-28 days.

The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.

A method for comprehensive quality preservation of goose meat products relates to the food industry technical field, in particular to the quality preservation technical field of cooked animal meat products. The method comprises the following steps that: goose meat is cooked and then undergoes vacuum packaging; the product in vacuum packaging is dipped in water bath at a temperature of between 50 and 80 DEG C for 30 to 40 minutes, and then undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C; then, the product undergoes nuclear irradiation at a dose of between 3 and 10KGY, and undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C for 2 to 3 days; and the product is preserved at a normal temperature. The method adopts the nuclear irradiation technology which is combined with water bath initial sterilization, a cold preservation bacteriostatic technology and a vacuum packaging technical system so as to carry out comprehensive quality preservation of meat products of goose, etc. made through adopting a cooking method for traditional flavor; therefore, the method overcomes the contradiction between keeping qualities such as color, flavor, taste and shape and prolonging shelf life during food processing, and provides people with food of convenient eating, abundant nutrition, excellent sanitation and long shelf life.

A composition includes polydatin and solvent for dissolving the polydatin, wherein the solvent comprises alcohol in a range between 40 and 95% by volume, propanediol in a range between 0 and 60% by volume, and water in remaining volume. The concentration of the polydatin must be at least 6 mg/ml. The composition has good stability in cold preservation. The composition is in a pharmaceutically acceptable administrative form selected from the group consisting of an intravenous injection, and intramuscular injection, an oral administration, a spray solution, and an aerosol form.

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

The present invention provides a preparation method for high purity rhynchophylline. The method comprises: crushing rhynchophylline medicinal material to have a particle size of 20-60 meshes; adding the crushed rhynchophylline to a sodium carbonate solution, wherein the amount of the sodium carbonate solution is 4-5 times the amount of the crushed rhynchophylline, and the sodium carbonate content in the sodium carbonate solution is 5%; carrying out ultrasonic extraction for 1 hour, and removing liquid through filtering; adding dichloromethane to carry out ultrasonic extraction for 2-3 times, recovering the regent from the extracting solution; concentrating the extracting solution to small volume; carrying out separation through high speed countercurrent chromatography, carrying out online monitoring through an ultraviolet detector; collecting the target component; carrying out cold preservation and crystallization to obtain the high purity rhynchophylline. With the method provided by the present invention, the separation treatment is performed through the high speed countercurrent chromatography; the production period is short; the product yield is high; the product purity is more than 95%.

The present invention discloses a method for storing mulberry cocoons, wherein the method comprises the following steps: (1) collecting the mulberry cocoons, and eliminating the inferior mulberry cocoons; (2) tiling the fine cocoon on a cold preservation box with ventilating openings, transferring into an ice house for cold preservation and executing shading protection; and (3) timely changing the air of ice house, wherein the temperature of ice house is 4-8 DEG C, and the relative moisture is 60-70%. The method of the invention can store the mulberry cocoon with a long time and avoids the negative effect of high-temperature baking method. Furthermore the reelability percentage of cocoon can be increased for more than 10%. The production volume and quality of raw silk are increased. The cleanliness of raw silk can be increased for 1-2 scores.

The invention relates to jelly powder for preparing fruit jellies. The jelly powder mainly comprises the following ingredients in percentage by weight: 45 to 55 percent of locust bean gum, 15 to 40 percent of xanthan gum, 10 to 20 percent of Konjak powder, and 5 to 15 percent of sodium citrate. The fruit jelly made from the jelly powder has the advantages of moderate elasticity, smooth taste, high transparency, low free water content, low dehydrated contraction, low consumption, low production cost and the like, and does not need cold preservation during preparation and storage, and have low requirements on jelling conditions.

The invention relates to a detection reagent combination for an automatic ammonia nitrogen analyzer and a method for measuring ammonia nitrogen concentration in a water sample. The detection reagent combination is applied to a salicylic acid spectrophotometric method. The detection reagent combination comprises a first reagent and a second reagent, wherein the first reagent contains an alkaline agent and an oxidant according to a weight ratio of (25-30):(8-10); the oxidant refers to sodium dichloroisocyanurate; the second reagent contains a color developing agent, an alkaline agent, a catalyst and a masking agent according to a weight ratio of (85-95):(4.5-5.5):(9.7-11):(48-52); the color developing agent refers to salicylate; the catalyst refers to nitroso ferrous cyanide salt; and the masking agent refers to tartrate. The detection reagent combination disclosed by the invention can be universally applied to automatic ammonia nitrogen analyzers of the salicylic acid spectrophotometric method in various different manufacturers, the cost is less than 1/10 of that of an imported reagent, and the detection reagent combination can be preserved at normal temperature, does not need to be subjected to cold preservation and has high stability, color developing sensitivity and linearity.

The invention relates to a novel heat treatment method for picked sweet cherry, belonging to the agricultural product storage-processing field. The technology adopts a hot water spraying treatment method which comprises the following steps that: preliminarily screened out fresh fruits are washed by tap water, and are conveyed to high-temperature water at a temperature of 60 DEG C so as to carry out spraying treatment for 20s; then, the fruits undergo forced ventilation airing and are cooled down to room temperature; and the fruits undergo cold preservation at a low temperature (0 DEG C) after the treatment. The treatment is used in rot control and quality maintaining during storing and transporting picked sweet cherry, and can effectively control the occurrence of rot during fruit storage period; meanwhile, the treatment can postpone color variation of fruits; moreover, compared with the prior hot air treatment or hot water dipping treatment, the hot water spraying treatment method has higher working efficiency and is propitious to mass operation during practical production. The novel heat treatment method does not use any chemical preservative agent, and can ensure the edible safety of fruits.

The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.