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205 results about "Pasteurization" patented technology
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Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores. Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated.
Low-GI blackcurrant jam and preparation method thereof
The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.
Owner:JIANGSU HOWBETTER FOOD CO LTD
Water bath type pasteurization device
The utility model relates to the technical field of water bath type sterilization, and discloses a water bath type pasteurization device which comprises a hot water tank main body and a stirring device, the stirring device comprises a plurality of material pipes, the upper side and the lower side of each material pipe are respectively provided with a piston, and a top plate is arranged on the upper portion in a cavity of the hot water tank main body. A bottom plate is arranged on the lower portion in a cavity of the hot water tank body, and a servo motor is arranged below the bottom plate. In conclusion, by arranging the stirring device, a worker can place sauce in a cavity of the material pipe, then the material pipe is heated through hot water in a main body cavity of the hot water tank, and the sauce is heated through the material pipe, so that the sauce is sterilized; and the heat in the cavity of the hot water tank main body can be uniformly distributed by driving the plurality of material pipes to rotate. Sauce can be injected into the cavity of the material pipe through the upper piston, the sauce is discharged through the lower piston, and the distance in the cavity of the material pipe is heated and disinfected through hot water in the main body cavity of the hot water tank.
Owner:JILIN PROVINCE EQIANWEI FOOD CO LTD
Circulating pasteurization yogurt sterilization kettle
The utility model belongs to the technical field of sterilization kettles, and particularly relates to a circulating pasteurized yoghourt sterilization kettle which comprises supporting legs and a sealing rubber ring, the sterilization kettle is fixedly installed at the tops of the supporting legs, a sealing cover plate is rotatably installed on one side of the sterilization kettle, a supporting assembly is arranged on the inner wall of the sterilization kettle, and the sealing cover plate is rotatably installed on the supporting assembly. A rotating mechanism is arranged on the inner wall of the sterilization kettle, a circulating mechanism is arranged at the bottom of the sterilization kettle, a sterilization assembly is arranged at the top of the inner wall of the sterilization kettle, a fixing assembly is arranged on the side, close to the sterilization kettle, of the sealing cover plate, and the supporting assembly comprises an arc-shaped supporting groove and a flow guide hole. Through the arrangement of the arc-shaped supporting grooves and the flow guide holes, the arc-shaped supporting grooves can provide stable supporting for the storage frame, it is guaranteed that the storage frame does not shake during rotation, and through the arrangement of the flow guide holes, pasteurized paper can smoothly flow into the water outlet to be recycled.
Owner:SHAANXI DINGBIAN DAIRY IND CO LTD
Sterilizing and cooling equipment and method for meat products
Owner:HEFEI UNIV OF TECH
Arrangement and method for pasteurization and subsequent solids separation of a slurry
ActiveDE102016204375B4Water treatment parameter controlBiological sludge treatmentCogenerationPasteurization
Arrangement (1) for pasteurizing and subsequently separating solids from a slurry containing solid and liquid components, comprising: • a heating device (2) for heating the slurry containing solid and liquid components, • a storage container (5) for the slurry upstream of the heating device (2), namely a biogas plant, • a pasteurization device (3) downstream of the heating device (2) for pasteurizing the slurry containing solid and liquid components, • a pressing device (4), preferably a screw press separator, further downstream for separating the solids from the previously pasteurized slurry, • a combined heat and power plant (7) that can be operated by burning a gas phase (6), preferably biogas, escaping from the slurry stored in the storage container (5), wherein the heating device (2) for heating the slurry is designed to utilize at least part of the waste heat from the combined heat and power plant (7).and• a gassing vessel (8) for directly heating the slurry contained therein by direct supply and / or dispersion of a waste heat stream (13), namely a hot exhaust gas stream, from the combined heat and power plant (7) into the slurry.
Owner:ROHREN & PUMPENWERK BAUER GMBH
Post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion
PendingCN121817263AFood thermal treatmentMeat/fish preservation by heatingBiotechnologyLactic acid bacterium
The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.
Owner:ZHEJIANG ZHUOWANG AGRI SCI & TECH +2
Probiotic and antioxidant kombucha drink
The kombucha drink (50) comprises a fermented liquid obtained by using sweet tea (30) and natural red berry juice (26) as a fermentation substrate, the natural red berry juice (26) not being pasteurised or dehydrated.
Owner:MASIA CISCAR SA
Auricularia polytricha lotus root fresh and crisp sauce and preparation method thereof
PendingCN121942880AImproved crispness retentionImprove flavor retentionClimate change adaptationFood scienceBiotechnologyPasteurization
The invention relates to the technical field of food processing, in particular to an auricularia polytricha lotus root fresh and crisp sauce and a preparation method thereof.The auricularia polytricha lotus root fresh and crisp sauce is prepared from, by mass, auricularia polytricha, auricularia polytricha, soybeans and other ingredients. Aiming at the fixed high-proportion optimization pretreatment process of the auricularia polytricha, the lotus roots and the soybeans, the problems of non-uniform taste, residual beany flavor and the like under the condition of high addition amount are solved; deep fusion of food materials and seasoning is achieved through the segmented stir-frying process, the mellow flavor is fully stimulated through independent stir-frying of the soybeans, and sufficient base taste is provided for the formula of the agaric and the lotus roots; mild pasteurization gives consideration to sterilization effect and quality retention, the crispness retention rate of food materials is increased, and the flavor retention rate is increased; the method is clear in process steps, easy in condition control and suitable for industrial mass production.
Owner:周民伟
Method for detecting adhesion quality of inner coating film of easy-open lid
This invention discloses a method for testing the adhesion quality of the inner coating of easy-open caps, comprising the following steps: S1, Sampling: Sampling easy-open cap samples to be tested according to the sampling plan; S2, First Cooling: Placing the samples in a first freezing zone for cold storage; S3, Pasteurization: After cold storage for a period of time, removing the samples from the first freezing zone and placing them in a high-temperature zone for sterilization; S4, Second Cooling: After sterilization for a period of time, removing the samples from the high-temperature zone and placing them in a second freezing zone for cold storage; S5, State Comparison: After cold storage for a period of time, removing the samples and comparing them with standard samples to observe the state of the inner coating inside the easy-open cap; S6, Test Samples: Opening the pull tab of a sample that meets the requirements, and observing the residual state of the inner coating in the easy-open cap; S7, Determining the Test Results. This method for testing the adhesion quality of the inner coating of easy-open caps simulates extreme usage conditions of sudden cooling and heating during the testing process, and has the advantage of comprehensively evaluating whether the adhesion quality of the inner coating of easy-open caps meets the standards.
Owner:广州南沙珠江啤酒有限公司
Method for brewing Guizhou sun-dried vinegar by using high-temperature Daqu to ferment wine mash
The present application relates to the technical field of vinegar brewing, and discloses a method for brewing Guizhou sun-dried vinegar by using high-temperature Daqu to ferment wine mash, which relies on the unique microbial ecological advantages of the Chishui River basin, and comprises the following steps: firstly, pretreating glutinous rice, then adding the pretreated glutinous rice into local sauce-flavor high-temperature Daqu to prepare wine mash through alcohol fermentation; secondly, mixing the wine mash with bran and chaff at a ratio of 3L:1kg:0.125kg, and inoculating the mixture with traditional sun-dried vinegar seed koji; thirdly, completing vinegar koji fermentation by following the solid-state layered fermentation process of vinegar koji; and finally, obtaining finished sun-dried vinegar through three sets of circulating vinegar spraying, pasteurization, daily sunning and night airing aging. The present application optimizes the flavor basis of wine mash from the source, increases the total content of esters in vinegar koji by 22.1% and the total content of acids by 28.1%, introduces three kinds of volatile flavor substances unique to high-temperature Daqu, shortens the sunning aging period from 1-3 years to 6-8 months, and forms a differentiated flavor with both sauce-flavor heritage and sun-dried vinegar original flavor, thereby providing a new path for the quality upgrading and characteristic development of Guizhou sun-dried vinegar industry.
Owner:MOUTAI INST
Colostrum Buka
The utility model discloses colostrum pasteurization machine, its technical scheme main points are: including: the placement box, the inside movable installation of placement box has the protective cover, and the bottom surface of protective cover has established two placement grooves, ultraviolet disinfection lamp, ultraviolet disinfection lamp fixedly connected in the inside of placement groove, heating component, heating component sets up in the inside of placement box, when the inside of placement box is in to the colostrum pasteurization machine disinfection after, at this time staff through using clean water to clean the inside of placement box, to this avoid colostrum residual liquid to adhere to the inner wall of placement box, when the inside of placement box is cleaned, start ultraviolet disinfection lamp again, so that ultraviolet disinfection lamp can carry out sterilization and disinfection to the microorganism and bacteria of the inside of placement box, avoid the microorganism and bacteria in clean water to adhere to the inside of placement box, influence subsequent pasteurization effect and nutrient composition, when the rotating rod drives several stirring vane to rotate, at this time several stirring vane can even mix the colostrum in the inside of placement box.
Owner:TIANJIN JIALIHE ANIMAL HUSBANDRY GRP CO LTD
Production process of sea-buckthorn crafted beer
The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.
Owner:XINJIANG XINGZE INVESTMENT CO LTD
Method for controlling composting for producing fertilizer from degraded organic waste
PendingCN122145208ABio-organic fraction processingSolid/semi-solid fertilisersSoil scienceGreenhouse
The present application belongs to the technical field of waste treatment, and relates to a compost control method for producing and preparing fertilizer based on degradation of organic garbage, which comprises the following steps: mixing the organic garbage with wood chips and carrying out fermentation; the fermentation reaction comprises two same stages, fresh air is first introduced into a closed tunnel workshop, and the oxygen content of the tunnel workshop is controlled to be not less than 5%; then the temperature is increased, the temperature in the tunnel workshop is controlled to be increased to 70-80 DEG C, and pasteurization is carried out for three days; after the pasteurization is completed, the temperature is started to be decreased at a rate of 2-4 DEG C / h, until the temperature is decreased to 45-54 DEG C, and then the temperature is kept for a period of time, and finally the temperature is decreased to the ambient temperature; the fermented fertilizer is exposed to the sun until it is dried; and finally, the fertilizer product is obtained through fine treatment and screening. The compost control method of the present application produces fertilizer by using organic garbage, realizes waste-to-resource, and is helpful for large-scale planting of green vegetation in desert areas (such as Saudi Arabia), and effectively reduces greenhouse gas emissions.
Owner:SEPCOIII ELECTRIC POWER CONSTR CO LTD
Liquid milk refrigerated transport device
The invention discloses a liquid milk refrigerated transportation device, and relates to the technical field of milk transportation equipment, the liquid milk refrigerated transportation device comprises a bottom plate, a milk storage tank, a refrigeration mechanism and a stirring mechanism, the milk storage tank is fixedly arranged at the top of the bottom plate, the refrigeration mechanism is used for reducing the temperature in the milk storage tank, the milk storage tank comprises a tank cover and a tank body, and the stirring mechanism comprises a milk pressing plate and a driving assembly; the milk pressing plate is arranged in the tank body in a sliding mode, the side edge of the milk pressing plate abuts against the inner side of the tank body, a plurality of flow guide grooves are formed in the milk pressing plate, a flow guide plate is fixedly arranged in each flow guide groove, and the driving assembly is used for driving the milk pressing plate to slide in the tank body in a reciprocating mode. Rotary friction of traditional stirring blades is replaced by reciprocating sliding of the milk pressing plate, the fat globule structure in milk can be effectively protected, and milk layering or rough taste is prevented. Meanwhile, the linear sliding stirring mode greatly reduces damage to protein, nutritional value loss and flavor change caused by protein denaturation are avoided, and the pasteurized milk transportation device is particularly suitable for transportation of pasteurized milk sensitive to quality.
Owner:BENGBU HEPING DAIRY
Multi-strain combined fermentation of selenium-rich active probiotic functional vinegar and preparation method thereof
This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.
Owner:SHANXI FUYUAN CHANGLAO MATURE VINEGAR CO LTD
High-protein long shelf-life milk and method for preparing the same
The application provides high-protein long-shelf-life milk and a preparation method thereof. The preparation method comprises a step-by-step washing and filtering process, a continuous process without buffer storage, and a combination of ceramic membranes, centrifugal sterilization and pasteurization, prevents the loss of calcium ions in the concentration process, adjusts the lactose content to improve the taste, ensures high protein content, high active protein content, rich and sweet taste of the product, and improves the safety of the milk. Even in a more stringent 10-15 DEG C storage environment, the shelf life can reach 15 days.
Owner:BRIGHT DAIRY & FOOD CO LTD
Bean curd shaping, pasteurizing and cooling equipment
ActiveCN224125243UAchieve stereotypesRealize fully automated operationsConveyorsLighting and heating apparatusProcess engineeringPasteurization
The utility model belongs to the technical field of bean curd production equipment, and relates to bean curd shaping, pasteurization and cooling equipment which comprises a rack, a circulating conveying chain is arranged on the rack, and the chain sequentially passes through an upper layer heating shaping area and a lower layer heat exchange cooling area along a conveying path. A plurality of side opening type box carrying units for carrying bean curds are arranged between the chains, the box carrying units are tightly arranged in the conveying direction and are conveyed along with the chains in a circulating mode, a feeding unfolding area is formed at the upper corner of the front conveying end of each box carrying unit, a discharging unfolding area is formed at the lower corner of each box carrying unit, and a transition unfolding area is formed at the corner of the rear conveying end of each box carrying unit. Openings of the box carrying units of the feeding unfolding area and the discharging unfolding area face downwards, and openings of the box carrying units of the transition unfolding area face upwards. The bean curd shaping, pasteurizing and cooling equipment provided by the utility model has the advantages of simple structure, large loading amount and high automation degree.
Owner:ZHEJIANG ZHONGHE MASCH CO LTD
A natural botanical extract biotype insecticide and methods of making and using same
This invention discloses a natural plant-extracted biological insecticide and its preparation and application methods, belonging to the field of agricultural biotechnology. The insecticide uses cypress leaves, stemona root, clematis root, pinellia root, and ailanthus leaves as raw materials, prepared through boiling, cooling, filtration, sealed maturation, double-barrel water bath temperature gradient concentration, and pasteurization. This insecticide kills pests by sealing their spiracles and rapidly penetrating their bodies, causing suffocation. It primarily works through contact, exhibiting good residual effect, low resistance development, no chemical residues, and is environmentally friendly. The preparation process is mild, maximizing the retention of heat-sensitive active ingredients. The product is highly stable and low-cost, particularly suitable for controlling Diptera, Coleoptera, Orthoptera, Hemiptera, and / or Lepidoptera pests.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Healthy hotpot soup base formula and preparation method of tea oil replacing beef tallow
This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.
Owner:SOUTHWEST UNIV
A milk cleaning device for camel milk production
This utility model relates to the technical field of camel milk production equipment, and in particular to a milk purification device for camel milk production. It includes a processing tank with an inlet at the top. Inside the processing tank, from top to bottom, are arranged a first filter frame, a second filter frame, and a stirring mechanism. Both the first and second filter frames are inserted into the processing tank, and filter screens and filter membranes are respectively installed inside the first and second filter frames. The stirring mechanism is located at the bottom of the processing tank. An electric heating plate is embedded in the inner wall of the bottom of the processing tank. A discharge pipe with an on / off valve is located at the bottom of the processing tank. This utility model achieves multi-stage filtration of camel milk through filter screens and filter membranes. The stirring mechanism ensures uniform heating of the camel milk during the heating process. Combined with the electric heating plate at the bottom, it enables pasteurization of the camel milk, effectively solving the problems of poor milk purification and lack of effective sterilization measures in existing devices, thus improving the quality and safety of camel milk production.
Owner:XINJIANG TIANHONGRUN BIOTECHNOLOGY CO LTD
High potency brazzein and recombinant genes thereof
This invention discloses a high-concentration brassinoprotein and its recombinant gene. The modified brassinoprotein of this invention achieves significant improvements in both sweetness and stability, with its sweetness reaching more than 1.9 times that of the initial protein, and its sweetness intensity is significantly enhanced. At the same time, to meet the diverse needs of different food systems—such as the low pH environment (<4.5) and heat treatment processes such as ultra-pasteurization in juice products—the modified protein exhibits excellent tolerance. After heating at 125°C for 5 seconds at pH 3.0, its sweetness retention rate is 100%, while the initial sweetness shows a loss. This characteristic not only ensures the flavor quality of the final product, but also provides a reliable guarantee for standardized quality control in industrial production, effectively expanding the application boundaries of brassinoprotein in complex food matrices.
Owner:HANGZHOU LEVINTHAL BIOTECHNOLOGY CO LTD
A method for mineralizing and recovering dysprosium ions from Bacillus pasteurization
ActiveCN117210683BHigh recovery rateNo intrusion hazardBacteriaMicroorganism based processesLiquid mediumPasteurization
This invention provides a method for mineralizing and recovering dysprosium ions from Bacillus pasteurellii, comprising the following steps: 1) Cell culture: Activated Bacillus pasteurellii is inoculated into CASO liquid medium and cultured for 22-26 hours, then centrifuged to collect the cell bodies; 2) Induced mineralization of Bacillus pasteurellii: The cell bodies collected in step 1) are mixed with a calcium source, urea, and dysprosium ions (Dysprosium). 3+ The dysprosium-containing precipitate was obtained by incubation with an inducing solution and filtration. This invention belongs to the field of bio-environmental protection technology. The method for mineralizing and recovering dysprosium ions using Bacillus pasteurellium provided by this invention can efficiently mineralize rare earth ions Dysprosium. 3+ No need to deal with Dy 3+ After pretreatment of the solution and biomineralization, the dysprosium-containing precipitate can be directly obtained by filtration without centrifugation, making the operation simple. 3+ The recovery rate is as high as 98.4%.
Owner:JIANGXI UNIV OF SCI & TECH
Processing and storing method of donkey meat
PendingCN122004418AClimate change adaptationNatural extract food ingredientsBiotechnologySodium Caseinate
The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, the method comprises the steps of pretreatment, vacuum rolling and pickling, low-temperature static pickling, cooking, rapid cooling and vacuum packaging, secondary sterilization and cooling, and refrigerated preservation, and the pickling liquid comprises composite phosphate, sodium caseinate and monascus red pigment according to a specific ratio. Through the cooperation of a physical process and a specific formula, the problems of low yield, unstable color and short shelf life in donkey meat processing are effectively solved, the water-retaining property and color fastness are remarkably improved through the cooperative application of sodium caseinate and monascus red, and by combining the fence technology of low-temperature curing and pasteurization, the quality of donkey meat is improved. The refrigeration shelf life is greatly prolonged while the safety is guaranteed, and the product is natural in flavor, tender and smooth in meat quality and very high in industrialization value.
Owner:BAODING JIXIANGYINZIYUAN ZHENYAN CULTURE CO LTD
Application of Astragalus polysaccharides in promoting metabolism of lactic acid bacteria and improving quality and stability of fermented products
The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.
Owner:INNER MONGOLIA AGRICULTURAL UNIVERSITY
Spraying pasteurization machine
The invention provides a spray pasteurization machine which comprises a rack and a conveying assembly arranged on the rack, the conveying assembly comprises a feeding end and a discharging end, the feeding end and the discharging end are provided with a feeding door and a discharging door, and a steam sterilization tunnel and a water spray cooling tunnel are arranged above the conveying assembly in a sealed mode. According to the bottle conveying device, smooth and orderly transition and neat arrangement of bottles from the vertical direction to the main conveying direction can be achieved, and the bottle conveying device can be flexibly matched with various bottle types.
Owner:湖南一碗陈记食品科技有限公司
A pasteurization temperature control device for concentrated parsnip juice
The utility model discloses a concentrated celery juice pasteurization temperature control device relates to the field of temperature control device. The concentrated celery juice pasteurization temperature control device sets up on the storage container that fills concentrated celery juice and the upper cover of storage container top, including bearing seat, installation platform, heating pipe, pipe, controller, stirring unit and cooling unit. The concentrated celery juice pasteurization temperature control device passes through temperature sensor array multipoint monitoring juice different depth temperature, and the setting of cooperation stirring unit makes concentrated celery juice even in the sterilization process and is heated, and the temperature difference of each part is small, avoids the problem of local overheating or supercooling, on the other hand, the detachable connection design of installation platform and bearing seat facilitates the cleaning, maintenance and replacement of heating pipe, temperature sensor array, stirring unit, avoids the cleaning dead angle, also is convenient for storage container cleaning no dead angle, guarantees the device health safety.
Owner:NINGXIA FUSHOU KANGNING BIG HEALTH BIOTECHNOLOGY CO LTD
Online pasteurization method and system for desorption drying stage of freeze-dried food
PendingCN121557682ADrying solid materials without heatDispersed particle separationWater activityPasteurization
The invention discloses an online pasteurization method for a desorption drying stage of freeze-dried food, which comprises the following steps: step S1, in a freeze-drying desorption drying stage, introducing sterilization steam at 60-75 DEG C into a drying box, and maintaining for 30-90 minutes; s2, maintaining continuous operation of the water catcher and the refrigerating system, and adsorbing sterilization steam by using a frost layer on the surface of the water catcher; s3, dynamically controlling the steam temperature to be 5-25 DEG C higher than the material temperature; s4, the pressure in the drying box is controlled to be 1.5-3 times of the basic pressure in the desorption drying stage; and S5, after sterilization is completed, steam introduction is stopped, and desorption drying is automatically continued in the freeze-drying process until a freeze-dried finished product with the water content meeting the requirement is obtained. The invention further discloses an online pasteurization system for the desorption drying stage of the freeze-dried food. According to the method, steam is adsorbed by utilizing the golden time when the water activity in the desorption drying stage is still beneficial to sterilization and frost accumulated in the sublimation stage, so that the product quality is ensured, and the operation energy consumption and the investment cost of independent sterilization equipment are reduced.
Owner:JIANGSU WEBERCOOLING COLD CHAIN TECH CO LTD
A non-concentrated, highly stable oral liquid containing medicinal and edible ingredients for nine different body constitutions and its preparation process.
This invention relates to a non-concentrated, highly stable oral liquid derived from medicinal and edible ingredients for nine different body constitutions, and its preparation process, belonging to the technical field of medicinal and edible beverages. Each 30mL of this oral liquid contains 3.0–6.0g of medicinal and edible ingredients and 0.05–0.15g of Vitamin C, and contains no jujubes, honey, or sucrose. The ingredients are formulated according to the principles of traditional Chinese medicine for nine different body constitutions. The preparation process includes: ultrasonic extraction, rinsing and filtering of the medicinal residue, adjusting the pH to 5.0–7.0, ultra-high temperature instantaneous sterilization, microfiltration or ultrafiltration for sterilization and clarification, aseptic filling, pasteurization, and light inspection. No concentration steps are used throughout the entire process. This invention protects heat-sensitive components through a non-concentration process, ensures microbial safety through UHT, ultrafiltration, and pasteurization triple sterilization, and synergistically enhances stability by combining pH control and Vitamin C antioxidant properties. The resulting product is clear and transparent, without sediment or stratification, and has a shelf life of over 18 months at room temperature in a sealed container. It is precisely tailored to the nine body constitutions, is sugar-free, and significantly expands the applicable population.
Owner:HEILONGJIANG ZHENCAOTANG PHARM CO LTD
Batch spray-type pasteurizer
The present utility model aims to provide a batch spray-type pasteurizer that can provide thermal pasteurization for packaged food products such as cans, glass jars, bottles, and pouches within a single pasteurization chamber. This pasteurizer comprises top and side spray nozzles designed to deliver pressurized hot water inside the chamber. To ensure effective heat treatment, electric immersion heaters are also placed inside the water tank to ensure that the temperature of the circulating water is maintained to the required process temperature. Through these, the need for separate pasteurization chambers for every packing format can be avoided.
Owner:DEPARTMENT OF SCIENCE AND TECHNOLOGY INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE (DOST ITDI)
Pasteurization of microbial biomass suitable for food applications
The present invention relates to a method for pasteurizing biomass, such as fungal biomass, in which the biomass is pasteurized using specific time and temperature parameters to obtain pasteurized biomass. The pasteurized biomass is suitable for use as a source of single cell proteins in food products. The invention also relates to pasteurized products, and to food products comprising same.
Owner:PROTEIN BREWERY LTD