114 results about "Liquidised food" patented technology

The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.

In a method of sterilization or enzyme inactivation for a liquid food with supercritical carbon dioxide, used is a sterilization apparatus not requiring any large-size pressure tanks for contact of the liquid food with carbon dioxide therein. The apparatus comprises (A) a high-performance pressure mixer for mixing the liquid food and carbon dioxide therein, (B) an accumulator (pressure pipe) and (C) a pressure-resistant carbon dioxide releaser that are so planned as to be resistant to a pressure not lower than the critical pressure of carbon dioxide and are connected in series in that order, in which the inner temperature of the high-performance pressure mixer and the accumulator is kept all the time not lower than the critical temperature of carbon dioxide.

The invention relates to a microwave heating pipe manufactured by a composite pipe which manufactures an external wall by using polyfluortetraethylene and manufactures a lining by using makrolan or polypropylene materials, and the heating pipe has a high permeation ratio to microwaves, and can endure the sterilizing temperature of 120 to 140 DEG C and the hydraulic pressure environment of 0.199Mpa to 0.5MPa for a long time. The composite pipe can be used for the heating and sterilizing treatments of liquid foods and medicaments in microwave fields, and no toxic substances can be produced in the treating process, thus satisfying the heating and quick sterilizing requirements and hygienic safety requirements of liquid materials, such as foods, medicaments and the like. The method can be applied in various technical fields of foods, pharmacy, fermentation, treatments of organism waste, chemical engineering and the like.

A machine for pasteurizing liquid or semi-liquid food products, including: a first container for the thermal treatment of a liquid or semi-liquid base product; a second container for feeding the liquid or semi-liquid base product, connected to the first, thermal treatment container, for feeding the liquid or semi-liquid base product; a stirrer for mixing the product in the first, processing container and mounted inside the first, thermal treatment container; a thermal system including an exchanger associated with the walls of the first, processing container and configured to release heat at the walls of the first, thermal treatment container, the machine wherein the stirrer is externally helically shaped and extends between a first, inlet end and a second, outlet end, so that as it rotates, the liquid or semi-liquid product is made to advance between the first, inlet end and the second, outlet end.

The invention relates to a mutton smell-free flavored butter tea and a preparation method. Butter, green tea and water are used as main materials, walnut kernels, groundnut kernels, sesames, Perilla frutescens, instant coffee powder, salt, white sugar and eggs are used as auxiliary materials, and the butter tea is prepared by adding the auxiliary materials into a butter tea barrel filled with the butter and stirring. The butter tea maintains the flavor and functional characteristics of the traditional butter tea, effectively removes the mutton and fishy smell and is more delicious. Because of the added multiple auxiliary materials, the butter tea contains more nutritional ingredients, thereby being a liquid food having the characteristics of nutrient enrichment and aromatic flavor.

The invention relates to pediococcus acidilactici CCEM6432 capable of reliving depression, fermentation food thereof and application thereof. The pediococcus acidilactici CCEM6432 of the invention canbe used to prepare food, healthcare products and medicines with the functions of resisting depression, inflammation, inflammatory bowel disease, obesity, I-type diabetes and the like. The invention also provide fermentation food, the fermentation food is prepared by fermenting the pediococcus acidilactici CCEM6432. The fermentation food includes solid food, liquid food, semi-solid food, and has avery broad application prospect.

The invention provides production technology of deep processed products of sessileflower acanthopanax bark, i.e., a food and medicine double-purpose plant. The production technology is characterized by applying the following technologies which have been successfully researched by a designer to production processes of the production technologies of sessileflower acanthopanax bark deep processed products: the sessileflower acanthopanax bark fruits are extracted and processed into sessileflower acanthopanax bark normal juice concentrate; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce liquid-state foods with sessileflower acanthopanax bark concentrate content of 1-49 percent, such as beverage, alcoholic drink, milk, soy milk, peanut milk, coffee and tea; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce the solid-state foods with sessileflower acanthopanax bark concentrate content of 1-49 percent, such as instant noodles, cakes, candies and meat products; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce cosmetics; and the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce the health-care products with sessileflower acanthopanax bark concentrate content of 1-99 percent. If the production technology can be widely applied, great economic benefit and social benefit can be achieved.

The invention discloses a continuous flow magnetic induction electric field low-temperature sterilization device and method, and belongs to the field of light industry. Sterilization treatment equipment in the continuous flow magnetic induction electric field low-temperature sterilization device comprises a magnetic core, a magnet exciting coil, a magnetic coupling tube, storage tubes and treatment chambers; the magnet exciting coil and the magnetic coupling tube are both wound on two sides of the magnetic core, and the magnet exciting coil is connected with a power supply; the sterilization treatment equipment is provided with two storage tubes and two treatment chambers, wherein the two storage tubes communicate through the magnetic coupling tube; and the two storage tubes correspondingly communicate with the two treatment chambers. The sterilization temperature of the device is within the range of 60-65 DEG C, and the sterilization temperature is low; the sterilization time is shorter than 1 min, and the sterilization time is short; a metal electrode is not needed, so that electrochemical pollution is avoided; moreover, as the sterilization temperature is low and the sterilization time is short, the taste of the food materials can be better preserved when the food materials are treated; and green, low-temperature and rapid sterilization of liquid foods, seasonings, traditional Chinese medicines and cosmetics can be realized.

The invention provides a molecular internal standard substance for identifying the authenticity of objects and an application of the molecular internal standard substance. Two nucleotide sequences are designed so as to serve as the molecular internal standard substance which is directly added to liquid food or other goods; a specific amplification and detection method is used for detecting whether the internal standard substance exists so as to judge the authenticity of the liquid food or goods. The molecular internal standard substance has the advantages that nucleic acid molecules with certain sequences are designed so as to serve as the internal standard substance for identifying the authenticity of the goods, primers do not need to be additionally added in a detection identifying process, the trouble caused by using other methods for designing and amplifying the primers is avoided, the molecular internal standard substance is free of interference of nucleic acid molecules contained in food and has strong accuracy and strong specificity, particularly the reaction condition is constant temperature, and the complicated operations such as temperature control are reduced.

The invention discloses a method for sterilizing liquid food by use of pulse ultrahigh pressure and synergic measures. The method comprises the following steps: S1. adding nisin into liquid food, placing into a sterilized packaging bag, exhausting air, and sealing rapidly; placing the packaging bag into a sleeve, filling with a pressure transmitting medium, preheating the sleeve and the pressure transmitting medium to 70-80 DEG C and sealing; and S2 placing the preheated sleeve into a high-pressure cavity for high-pressure treatment, increasing the pressure to 400-600MPa for the first time and then releasing pressure immediately; increasing the pressure to be 400-600MPa for the second time and than releasing pressure immediately; increasing the pressure to be 400-600MPa for the third time, keeping the pressure for 5-10min and releasing the pressure for 2-3s; the method has high spore bacteria killing effect up to 6 orders of magnitude on the premise of no influence on ingredients of liquid food, has good holding action on heat-sensitivity ingredients and physiologically active ingredients in liquid food, and can well keep the flavor of the liquid food.

The invention discloses a safety detection method based on liquid food. The invention belongs to the field of food safety. According to the safety detection method based on liquid food, a reverse inner air blowing pipe is arranged; when bottled liquid food is sampled, the reverse inner air blowing pipe is inflated; and thus a lower sampling opening is opened, so that sampling of bottom solid precipitates is realized. Meanwhile, an expansion air-blowing pipe expands an extension through pipe in the expansion air-blowing pipe to extend out of the elastic open bag to communicate the inside with the outside of the elastic open bag; therefore, sampling of liquid food at the bottom is realized. Compared with suction type sampling in the prior art, the disclosed method has the following advantages: inflatable sampling is adopted, so that the sealing performance of the reverse inner air blowing pipe before reaching the bottom is effectively guaranteed, all or most of the obtained samples are samples at the bottom, the accuracy of a detection result is further effectively guaranteed, the quality guarantee period optimization effect is improved, and the safety of consumers eating the liquidfood is improved.

The present invention relates to a raspberry seed oil soft capsule and a preparation method thereof. Raspberry seed is a byproduct from processing of liquid food from red raspberry, such as fruit juice and jam. The preparation method comprises the steps of: crushing raspberry seeds; mixing with solvent; carrying out solvent extraction; recovering solvent; filtering; centrifuging to obtain the raspberry seed crude oil; hydrating for degumming; carrying out alkali degumming; bleaching by activated carbon; carrying out soft capsule dropping process; and drying to prepare the raspberry seed oil soft capsule. The capsule has multiple functions of lowering blood lipid, cholesterol and blood pressure, resisting thrombus and arteriosclerosis, preventing cardiovascular disease, enhancing memory, and preventing Alzheimer's disease and cancer, and has a high nutritional value and health care function. The raspberry seed oil soft capsule can stably preserve useful components of the raspberry seed oil for a long time and is easy for eating.

The invention discloses a liquid food stirring device, which relates to the field of food production and comprises a tank body, a stirring system, a flushing system and a cleaning system. The top of the tank body is provided with a feed port, and the bottom is provided with a discharge port; the stirring system comprises a driving mechanism, a first stirring structure and a second stirring structure, wherein the driving mechanism is used for driving the first stirring structure and the second stirring structure to rotate reversely; and the flushing system and the cleaning system are used for fully cleaning the tank body after the tank body is used. The stirring device is simple and compact in structure, bidirectional stirring of liquid food can be achieved, and full mixing of liquid is facilitated; by forming the filter material holes in the filter material plate, pressure relief can be conducted in the stirring process of liquid, meanwhile, liquid turbulent flow can be generated nearby the first stirring structure, and uniform mixing of the liquid is facilitated; by arranging the cleaning system and the flushing system, the interior of the tank body is fully cleaned, the interior of the tank body is kept clean, and the problems that an existing tank body is difficult to clean and not thorough in cleaning are solved.

The present invention discloses a three-phase continuous flow induction-heat green sterilization system and method and belongs to the field of light industry. A fluid system of a three-column magneticcircuit structure is used, a three-phase excitation technology based on a liquid food winding is developed, an electric power technology is integrated to design a continuous flow pipeline system, fluid food serves as a three-phase circuit, internal resistance of fluid is reduced, compared with a single-phase transformer structure, three-phase continuous flow induction-heat green sterilization system has stability and universality, and the system adopts double liquid storage tanks, further reduces the internal impedance of the fluid food, can improve induction electric field intensity and induction current density in the liquid food and can be improved by three times, and has higher sterilization efficiency. The provided three-phase continuous flow induction-heat green sterilization systemhas a sterilization temperature of 60-65 DEG C, treatment time shorter than 15 s, and can provide a green sterilization technology for many enterprises including liquid food enterprises, traditionalChinese medicine extract production plants and the like.