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338 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.
Intelligent temperature control milk pasteurization device
InactiveCN121003244ALighting and heating apparatusDomestic cooling apparatusTemperature controlPasteurization
The invention discloses an intelligent temperature control milk pasteurization device, and relates to the technical field of milk pasteurization, the intelligent temperature control milk pasteurization device comprises an outer frame and a threaded connection pipe, the outer frame is internally provided with a built-in groove, the middle part of the outer frame is provided with an accommodating cavity, and the accommodating cavity is internally provided with a built-in plate; a connecting vertical plate is installed on the outer surface of one side of the built-in plate, a connecting assembly used for assisting movement is arranged at the top of the connecting vertical plate and comprises a top plate, and a driving assembly used for adjusting the volume is installed at one end of the top plate. According to the milk pasteurization device with the intelligent temperature control function, heated water in the built-in groove can be pumped out through the design of a threaded connection pipe and a water pump, temperature monitoring of a temperature sensor is matched, the temperature sensor is in control connection with the water pump through an electromagnetic valve, and the water pump can be started or closed when the temperature reaches a preset value; and heating and cooling treatment on the containing cavity is facilitated, and adjustment can be conveniently conducted according to using requirements.
Owner:LIANYUNGANG DONGWANG DAIRY FARMING CO LTD
Functional oral liquid capable of tonifying qi and blood and enhancing immunity based on ganoderma lucidum active ingredients and preparation method of functional oral liquid
The invention relates to the technical field of nutritional health-care food, and particularly discloses functional oral liquid capable of tonifying qi and blood and enhancing immunity based on ganoderma lucidum active ingredients and a preparation method. The composition comprises a ganoderma lucidum fermentation stock solution, ginseng, lucid ganoderma, astragalus membranaceus, angelica sinensis, fructus lycii, fructus hippophae, rhizoma polygonati, oyster nano peptide, raspberry and a chitosan oligosaccharide-vitamin E stabilizer. The preparation method comprises the following steps: crushing medicinal materials, performing graded extraction, performing ultrasonic integration with a ganoderma lucidum fermentation stock solution, performing membrane separation and purification, performing gradient vacuum concentration, adding a stabilizer under the protection of nitrogen, stirring, and finally performing nitrogen filling and pasteurization. The composition disclosed by the invention can be used for tonifying qi and blood and regulating immunity, the bioavailability is improved by virtue of synergy of ganoderma lucidum polysaccharide, ganoderma lucidum triterpenes and ginsenoside and an oyster nano peptide-sea buckthorn flavone composite carrier, and efficient retention and synergistic interaction of active ingredients are realized; in addition, low-temperature gradient concentration and mild sterilization are adopted in the preparation method, so that the heating time is shortened, and the quality stability of the product is ensured.
Owner:杜丹丹
Probiotic fermented fruit and vegetable juice beverage and preparation method thereof
The invention relates to a probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and belongs to the technical field of food. The invention provides a preparation method of a probiotic fermented fruit and vegetable juice beverage, which mainly comprises the following steps: mixing fruit and vegetable raw materials with deionized water, homogenizing at high pressure, adding polydextrose and resistant starch, stirring for dissolving, sieving, adjusting the pH value, adding pectinase and cellulase, performing enzymolysis, inoculating compound bacteria into enzymatic hydrolysate, performing two-stage fermentation, and obtaining the probiotic fermented fruit and vegetable juice beverage. And adding a fructus momordicae extract into the obtained fermentation liquor, sieving, carrying out pasteurization, immediately cooling to 4 DEG C, filtering, and carrying out sterile filling, thereby obtaining the fructus momordicae health-care wine. The apple, the kale, the jerusalem artichoke, the mandarin orange, the momordica grosvenori extract and the like are compounded to provide multiple trace element supplementation for a human body, lactic acid and short-chain fatty acid are generated in the synergistic double-bacterium fermentation process, and intestinal tract movement is effectively promoted.
Owner:GUANGZHOU LIANTAO BIOTECHNOLOGY CO LTD
Lactase and its application in in-situ conversion of fresh milk lactose
The present invention belongs to the field of enzyme engineering and food engineering technology, and specifically relates to the directed evolution and site-directed mutagenesis of a lactase enzyme molecule and its application in fresh milk. The amino acid sequence of the lactase mutant obtained by the present invention is shown in SEQ ID NO.4. Through the directed artificial evolution of the lactase molecule, a new lactase molecule is obtained that can efficiently convert lactose in fresh milk and synthesize oligosaccharides at a relatively low temperature, and is rapidly inactivated at a subsequent elevated temperature (such as pasteurization). This facilitates the highly nutritious in situ bioconversion of lactose in fresh milk into prebiotic oligosaccharides, further improving the nutritional value of fresh milk and expanding the fresh milk consumer group.
Owner:TIANJIN UNIV OF SCI & TECH
Traditional Chinese medicine oral liquid with compatibility of fingered citron and albizia flower for soothing nerves, aiding sleep and resisting depression and preparation method of traditional Chinese medicine oral liquid
PendingCN120617455ANervous disorderPharmaceutical delivery mechanismMedicinal herbsSalvia miltiorrhiza
The invention belongs to the technical field of traditional Chinese medicine preparations, and relates to fingered citron-albizia flower compatible traditional Chinese medicine oral liquid for soothing nerves, helping sleep and resisting depression and a preparation method thereof. The oral liquid consists of medicinal materials such as fingered citron, albizia flower, fried jujube kernel, polygala tenuifolia, lily, angelica sinensis, ginseng, radix curcumae, platycladi seed, rhizoma acori graminei and poria cocos, and is supplemented with components such as honeysuckle, liquorice, medlar, honey, phaseolus calcaratus, salvia miltiorrhiza and lophatherum gracile. The preparation method comprises the following steps: stir-frying jujube kernels, soaking medicinal materials, performing double-stage water decoction extraction, performing vacuum concentration, blending honey, performing ultrasonic treatment, performing pasteurization, filling and the like. Animal experiment results show that the traditional Chinese medicine composition is superior to a plurality of contrast groups in the aspects of improving sleep latency, prolonging sleep time, reducing depression-like behaviors, improving sweet water preference and the like, and shows good compatibility synergy and behavior regulation potential.
Owner:HUNAN HENGSHENG PHARM CO LTD
Processing technology of pitaya wine
PendingCN120796014AAlcoholic beverage preparationMicroorganism based processesPectinaseSODIUM METAPHOSPHATE
The invention provides a pitaya wine processing technology. The pitaya wine processing technology is optimized aiming at the problems that pigments are easy to degrade, the fermentation efficiency is low, and the flavor is single in a traditional technology. According to the raw material pretreatment, ultrasonic cleaning (0.05% sodium hexametaphosphate solution) is combined with metal ion control (Fe2 / Cu2 is less than or equal to 0.1 mg / L), and the juice yield is increased through composite enzymolysis (pectinase and cellulase). In the low-temperature fermentation stage, the period is shortened to 10 hours by utilizing fed-batch strain activation, and the retention rate of characteristic aroma is remarkably improved by combining pulse ultrasound and nitrogen protection (the oxygen content is less than or equal to 0.5 ppm); and through infrared monitoring and gradient cooling, accurate control of the alcoholic strength being 12% vol and the residual sugar being less than or equal to 4g / L is realized. In the aging stage, nitrogen is adopted to isolate oxygen (high-purity nitrogen is greater than or equal to 99.99%) and a KPA stabilizer, so that the degradation rate of betacyanin is less than or equal to 10%. Finally, the stability is improved through ceramic membrane filtration, cold stabilization and pasteurization, and the product is purplish red in color and luster and complex in flavor and has industrial application potential.
Owner:ANHUI LONGYUN ECOLOGICAL AGRI & FORESTRY DEV CO LTD
Postbiotic composition for effectively inhibiting dental caries in oral cavity and preparation method thereof
The invention belongs to the technical field of biomedical treatment and biological fermentation, discloses a metagen composition for effectively inhibiting oral dental caries and application thereof, and aims to solve the problems of great side effect, weak effect and unknown mechanism of the existing dental caries prevention and treatment means. The composition is prepared by mixing a metagen 1 which is prepared by fermenting lactobacillus salivarius Postbio-YY with a metagen 2 which is prepared by fermenting lactococcus lactis Postbio-F3 and lactobacillus paracasei Postbio-P6 step by step. In the preparation process, the active ingredients are reserved by accurately controlling the fermentation pH, time and pasteurization parameters. The composition can be prepared into multiple dosage forms such as toothpaste and the like, can remarkably inhibit the growth of streptococcus mutans and destroy the thallus structure, inhibits biofilm and exopolysaccharide synthesis by down-regulating fimI, wcaJ and wcae genes, is safe and free of side effects, and provides an efficient scheme for decayed tooth prevention and treatment.
Owner:YANGZHOU PERFECT DAILY CHEM
Bean sour soup processing method based on soybean clear liquid fermentation
The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.
Owner:ZHENYUAN LEDOUFANG FOOD CO LTD
High-protein lactose-free milk rich in native dietary fibers and preparation method of high-protein lactose-free milk
The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.
Owner:JIANGSU WEIGANG DAIRY RES INST CO LTD
Zero-lactose milk containing galactooligosaccharide and preparation method thereof
The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.
Owner:CHANG CHUN SHI GUANG YUAN MU YE YOU XIAN GONG SI
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
Noni enzyme sterilization device
The utility model discloses a morinda citrifolia enzyme sterilization device, and relates to the technical field of morinda citrifolia enzyme production, the morinda citrifolia enzyme sterilization device comprises a bottom plate, one side of the top of the bottom plate is fixedly connected with a first fixing frame, and the other side of the top of the bottom plate is fixedly connected with a heating basin. Then, a second rotating rod drives a rotating column to rotate and is matched with the combination of a convex block and a groove, the position of a material storage barrel is accurately switched, in the process, a first rotating rod drives a crank to rotate, then a sliding plate is driven to move up and down, and movement of a lifting rod is accurately controlled; according to the morinda citrifolia enzyme sterilization system, the two independent storage barrels work alternately, filtration and pasteurization are combined, the sterilization effect and efficiency are remarkably improved, and the safety and purity of morinda citrifolia enzymes are ensured.
Owner:HAINAN HUAYONG BIOENGINEERING CO LTD
Prepared rehmannia root stock solution and extraction method thereof
PendingCN120617367AAntinoxious agentsPharmaceutical delivery mechanismBiochemical engineeringRadix Rehmanniae Preparata
The invention belongs to the technical field of food production, and particularly relates to a prepared rehmannia root stock solution and an extraction method thereof, the extraction method comprises the following steps: step 1, dicing: dicing prepared rehmannia roots; step 2, soaking: soaking the sliced prepared rehmannia root in purified water; step 3, filtering: standing the soaking solution in the step 2, and then filtering; 4, concentration: evaporating and concentrating the filtrate in the step 3 to prepare a stock solution with the concentration of 15%; and step five, filling the stock solution in the step four, and then performing pasteurization. In the soaking process of the prepared rehmannia root stock solution, the temperature is high, and synchronous sterilization can be performed by adopting purified water, so that bacterium breeding is avoided, the extraction quality of the prepared rehmannia root stock solution is improved, the cost is reduced, the labor is reduced, the production efficiency is improved, large-batch production is facilitated, and the prepared rehmannia root stock solution is free of additives and long in storage life.
Owner:WENXIAN HUAIJIANYUAN BIOTECHNOLOGY 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
A micellar system for improving the color stability of phycocyanin and a preparation method thereof
ActiveCN117337934BFood ingredient as colourColloidal chemistry detailsProcess engineeringPasteurization
The application belongs to the technical field of food processing, and particularly relates to a method for improving color stability of phycocyanin by using a micellar system. The application provides a method for improving color stability of phycyanin by using a micellar system, so that the phycocyanin can maintain its blue color in a pasteurization process. The preparation method of the application is easy to apply, does not require complex or expensive equipment, is high in safety, and has a small additive amount and does not affect the original sensory properties of food. Not only the defect that the phycocyanin is easy to change and fade in color when heated in the production and processing process is solved, but also the technical problems of low action efficiency, low safety and difficulty in large-scale production in improving the thermal stability of phycocyanin are solved.
Owner:OCEAN UNIV OF CHINA
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
Prebiotic liquid for livestock and poultry as well as preparation method and application of prebiotic liquid
The invention relates to the technical field of prebiotic liquid for livestock and poultry, in particular to prebiotic liquid for livestock and poultry and a preparation method and application of the prebiotic liquid for livestock and poultry. The prebiotic liquid is prepared from radix astragali, herba leonuri, radix acanthopanacis senticosi, vitamin E, vitamin A, vitamin D, vitamin C and water according to a specific proportion. Wherein 1500g of the prebiotic liquid contains 350g-550g of astragalus membranaceus, 250g-450g of leonurus, 250g-450g of acanthopanax, 0.15 g-0. 3g of vitamin E, 2500-4500IU of vitamin A, 250-450IU of vitamin D, 50g-100g of vitamin C and the balance of water. The preparation method comprises the following steps: pretreating raw materials, extracting effective components of traditional Chinese medicinal materials, dissolving and adding vitamins, fixing the volume, uniformly mixing, sterilizing, sub-packaging and storing. Through scientific proportioning of the traditional Chinese medicinal materials and the vitamins, the intestinal health and organism immunity of livestock and poultry are improved, and meanwhile, the extraction rate of effective components of the traditional Chinese medicinal materials is increased, the stability of the vitamins is ensured, and the shelf life of the product is prolonged by optimizing an extraction process, controlling vitamin adding conditions, adopting pasteurization, sealing storage in a dark place and the like.
Owner:GUANGXI WUXUAN BAIHUASHAN AGRI CO LTD
Preparation method and application of composite edible mushroom protein powder
The invention relates to the technical field of food preparation, and discloses a preparation method and application of composite edible mushroom protein powder, and the preparation method comprises the following steps: step 1, edible mushroom protein preparation and whey protein treatment; 2, adopting a three-stage gradient mixing method; 3, low-temperature pasteurization is combined with microwave sterilization; step 4, carrying out superfine grinding on the dried material, passing through a 300-mesh sieve, carrying out nitrogen-filled packaging, and sealing and storing in a shady, cool and dry place; a superfine grinding technology and a three-stage gradient mixing technology are adopted, so that protein powder particles are uniformly dispersed, the solubility is greatly improved, meanwhile, coarse particle protein powder is greatly improved, and the protein powder is particularly suitable for people with weak digestive functions such as old people and postoperative patients; according to the process, the heat-sensitive components are effectively protected while microbial indexes are ensured to reach the standard, and compared with traditional high-temperature sterilization, the process has the advantage that the activity retention rate of the ganoderma lucidum polysaccharide is effectively increased.
Owner:HUBEI JINLIU LANG HEALTH IND 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
Sterilization device for processing pomegranate beverage
InactiveCN121264672AShaking/oscillating/vibrating mixersTransportation and packagingThermodynamicsMedicine
The invention relates to the technical field of beverage sterilization devices, and discloses a sterilization device for pomegranate beverage processing, the sterilization device comprises a heating box body, a cooling mechanism, an infusion pump and a secondary disinfection mechanism, the heating box body is internally provided with a cavity, a heating wire is installed in the cavity, and the heating box body is provided with a water adding opening; a stirring heating part is mounted in the heating box body and comprises two liquid inlet pipes which are rotationally mounted at the top and the bottom of the heating box body respectively, hoses are mounted at the opposite ends of the two liquid inlet pipes, and the ends of the hoses are connected with a communicating box. Through the arrangement of the heating box body, the heating wire, the cooling mechanism, the return pipe, the infusion pump and the secondary disinfection mechanism, and through the cooperation of the heating box body and the cooling mechanism, liquid can be firstly heated to 65-70 DEG C by adopting a pasteurization method and heating wire heating and is kept for 15 seconds or the operation of firstly heating and then rapidly cooling is performed; and the freshness and the original taste of the article can be kept to a certain extent.
Owner:SHENGSHI LIUFANG (SHANDONG) HEALTH TECHNOLOGY 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