4 results about "Low salt" patented technology

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The application discloses a kind of based on low salt culture and feeding optimization's high-efficiency fermentation method of schizochytrium, comprising: S1.low salt culture medium is used to carry out multiple rounds of screening and domestication to schizochytrium TKD-1, obtain the schizochytrium species of low salt high-yield DHA;S2.the schizochytrium species of good breeding is sequentially passed through shake flask culture, primary seed tank expansion culture and secondary seed tank expansion culture, obtain secondary seed liquid;S3.secondary seed liquid is connected into fermenter, carries out fermentation, obtains schizochytrium fermentation liquor;Wherein, in the fermentation process, the way of feeding is used to add glucose to fermenter, while detecting the glucose concentration in fermentation liquor on line to dynamically adjust the feeding rate of glucose;S4.after fermentation, enzyme hydrolysis method is used to break up bacteria, after centrifugation, extract DHA, obtain the oil rich in DHA.The method provided by the application can shorten the fermentation period, improve the biomass and DHA yield of schizochytrium, and reduce the production cost.

The present application relates to the field of food fermentation, and particularly relates to a process for producing fermented peppers by sectional fermentation, and specific steps of the process are as follows: step S1: the peppers are placed in a freezer, put into a crusher, stirred, passed through an 8-12 mm sieve plate, and then placed in a separator, passed through a sieve, to obtain seed residues and pepper pulp; the present application separates the seed residues and the pulp after freezing the peppers, and performs compound protease enzymolysis treatment on the seed residues, effectively releasing the protein and flavor precursor substances in the seed residues, significantly improving the amino acid nitrogen content and sauce flavor intensity of the fermented peppers; meanwhile, the sectional salt addition and sectional temperature control fermentation strategies are adopted, low salt is added first to promote the rapid start of microorganisms to produce acid, and then salt is added to regulate the metabolism of the microbial population, which not only inhibits the contamination of miscellaneous bacteria, but also avoids the continuous inhibition of the fermentation activity in a high-salt environment, greatly shortening the fermentation period.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.