563 results about "Pasteurization" patented technology

The invention relates to a thermal treatment device, such as a pasteurizer, cooler or heater, having at least one container feed device for feeding containers each to one mass flow conveyor comprised by the thermal treatment device. The treatment device adjoins the at least one container feed device. The container feed device comprises: an at least one-track infeed conveyor; a first group of a plurality of parallel first conveyors; a second group of a plurality of parallel second conveyors which are arranged so as to be parallel and adjoining the first group. The containers can be transferred from the second group to a mass flow conveyor transversely to the second direction, in the direction. The invention furthermore relates to a method for operating the thermal treatment device with the at least one container feed device.

The invention relates to the field of modified milk, in particular to pasteurized modified milk with a lead ion emission reduction function and application of the pasteurized modified milk. The pasteurized modified milk provided by the invention contains lactobacillus mucus fermentation B44, wherein the preservation number of the lactobacillus mucus fermentation B44 is CGMCC (China General Microbiological Culture Collection Center) No.17321. Compared with a control sample and other strains, the lactobacillus mucilaginosus B44 in the pasteurized modified milk provided by the invention can remarkably reduce the lead content in intestinal content supernatant, and results of in-vivo experiments of rats show that the lactobacillus mucilaginosus B44 can remarkably reduce the blood lead concentration, the lead content in livers and the lead content in kidneys of drinking objects, so that the lactobacillus mucilaginosus B44 can be used for preparing the pasteurized modified milk. The discharge of lead in excrement can be increased, and liver oxidative damage caused by lead poisoning can be effectively relieved, so that the method can be applied to research on in-vivo emission reduction of lead.

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.

Described herein, in certain embodiments, is a process for preparing a pet food, the process comprising: receiving a first ingredient from a protein source, a second ingredient from a vegetable source and a third ingredient from a dry and liquid source to add a fermentation component to the pet food; mixing the first ingredient, the second ingredient and the third ingredient; to create a mixture; fermenting the mixture to create a fermented mixture, wherein fermenting the mixture comprises combining the mixture with pediocins to abate growth of harmful bacteria; steaming the fermented mixture; pasteurizing the fermented mixture to create a pasteurized mixture; and processing the pasteurized mixture with a high pressure process to produce the pet food that has a shelf-stability at room temperature of greater than 40 days.

The invention discloses a traditional Chinese medicine composition for soothing liver-qi stagnation, softening hard mass and dissolving phlegm and a preparation method thereof, and particularly relates to the technical field of traditional Chinese medicines. Comprising the following components: roasted rhizoma atractylodis macrocephalae, angelica sinensis, cortex moutan, peach kernels, raw oyster shells, rhizoma sparganii, radix curcumae, spina gleditsiae, rhizoma acori graminei, rhizoma bolbostemmae, immature bitter oranges, selfheal, roses, lindera aggregata leaves, prepared arisaema consanguineum schott, fructus liquidambaris, orange peels, feverfew, hawksbill flowers, paeonia ostii flowers, exocarpium citri rubrum, mulberries, fructus lycii, flos caryophylli, fingered citron, rosemary, jasmine flowers, saffron, mulberry leaves, dandelions, gorse, kumquats, radix fici simplicissimae, purple perilla and mint. The traditional Chinese medicine composition has multiple effects of soothing the liver, promoting the circulation of qi, softening hardness to dissipate stagnation, tonifying the spleen, reducing phlegm, activating blood and clearing heat, gives consideration to overall conditioning and target treatment, and contains medicinal and edible components, so that the safety is improved. According to the preparation method, the processes of segmented decoction, vacuum low-temperature concentration, high-pressure homogenization and pasteurization are adopted, so that sufficient extraction and retention of effective components are ensured, and the curative effects of soothing liver-qi stagnation, softening hard mass and dissolving phlegm are remarkably improved.

The invention discloses a bone-strengthening lactoprotein extract as well as a preparation method and application thereof, and belongs to the technical field of deep processing of cow milk. The bone-strengthening milk protein extract contains bone-strengthening active peptide FYPELFR. The preparation method specifically comprises the following steps: (1) pasteurization; (2) separating casein; (3) pepsin hydrolysis; (4) trypsin hydrolysis; (5) purifying and desalting; and (6) concentrating and drying. The bone-strengthening active peptide and the bone-strengthening lactoprotein extract containing the bone-strengthening active peptide can be combined with integrin alpha v beta 1 through hydrophobic interaction and hydrogen bonds, proliferation and differentiation of osteoblasts are promoted by activating a specific signal channel, proliferation of the osteoblasts is promoted, and the bone-strengthening active peptide and the bone-strengthening lactoprotein extract can be used for development of bone-strengthening functional food or drugs and have important significance on deep processing of cow milk.

The invention relates to the technical field of food, in particular to high-protein milk and a preparation method thereof.The preparation method comprises the steps that raw milk is sequentially subjected to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein maintenance, ultrahigh-temperature sterilization and sterile filling; the fat standardization comprises the step of adjusting the ratio of fat to protein in the raw milk to 1.11: 1-1.17: 1; the concentration comprises the step of concentrating the protein content of the pasteurized milk to 3.6 g / 100g or above. According to the invention, the proportion of fat and protein in the raw milk is adjusted in the purified milk separation process, so that the proportion is controlled within a specific range, and the problem of inconsistent product stability and taste of the high-protein milk can be effectively solved; by optimizing technological parameters such as primary homogenization, secondary homogenization and ultra-high-temperature sterilization, the use of food additives can be avoided, and meanwhile, the uniform taste of the product and the stable system can be effectively ensured.

The invention discloses bacillus subtilis and application thereof. The bacillus subtilis LDH-Y3 is obtained by being separated from Guangzhou commercially available Rakang goat milk pasteurized milk, and is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No: 64442. The bacterial strain is high in growth speed and high in activity, the maximum viable count reaches 9.36 log CFU / mL, and the bacterial strain has good gastrointestinal tract digestion resistance. The bacillus subtilis is high in cellulase production capacity, CMCase (Carboxymethyl Cellulase) reaches 39.66 U / mL, beta-Gase (beta-Gase) reaches 2.36 U / mL, and Fpase (Fpasease) reaches 11.37 U / mL. The strain has the capability of inhibiting helminthosporium convex hilum and helminthosporium longibrachiatum, and after solid state fermentation of corn straw, the content of neutral detergent fibers in the corn straw can be reduced, and the digestibility of the straw is improved.

The invention discloses a preparation method of honey kangpu tea based on pure bacterium synergistic fermentation, and relates to the field of tea preparation. Comprising the following steps: culturing strains, namely culturing koal fotamentosa, zygosaccharomyces bayer and lactobacillus plantarum; black tea is added into boiling water to be soaked, sterilization is performed after filtering, and acacia honey is added after cooling to be evenly mixed; fermenting, namely inoculating the fermentation substrate with the foal foal bacillus, the zygosaccharomyces bayer and the lactobacillus plantarum, sealing with gauze, and carrying out aerobic fermentation; sterilizing and filling: after fermenting and planting, immediately performing sterile filtration or clear liquid, and then filling after pasteurization. Fermentation can be completed in 14 days through synergistic metabolism of three bacteria, the fermentation efficiency is improved, the fermentation period is shortened, unique sweet and sour balance is formed through synergistic effect of acetic acid and lactic acid, meanwhile, pure bacteria are used for fermentation, infectious microbe pollution is avoided in the fermentation process, and harmful metabolites such as aflatoxin in the honey kangpu tea are avoided.

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.

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.

The invention discloses fresh and wet sweet potato vermicelli and a preparation method thereof, the fresh and wet sweet potato vermicelli comprises the processing raw materials of sweet potato starch, domestic drinking water, an acidity regulator and a fresh-keeping preservative, the usage amount of the fresh-keeping preservative is 0.05-0.6% of the weight of the starch raw material, and the preparation method comprises the following steps: weighing the raw materials of the fresh and wet vermicelli, preparing starchy sauce, preparing dough, mixing slurry, curing and forming, and the like, thereby obtaining the fresh and wet sweet potato vermicelli. Aging the cured vermicelli for 1-2.5 hours in an environment of 10-1 DEG C, so as to obtain aged vermicelli; and cutting the aged vermicelli into strips, performing vacuum packaging, and performing pasteurization to obtain the product. In the preparation process of the fresh and wet sweet potato vermicelli, potassium cinnamate, thymol and aloe extract are added as fresh-keeping preservatives. The method overcomes the problem that chemical preservatives such as sodium dehydroacetate cannot be added into the fresh and wet sweet potato vermicelli, and prolongs the shelf life of the fresh and wet sweet potato vermicelli.

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.

The invention provides a preparation method of plateau high-protein pure milk, and belongs to the field of pure milk preparation, and the preparation method of the plateau high-protein pure milk comprises the specific steps of stock solution collection, preheating filtration, sterilization, ultrafiltration, high-temperature sterilization, milk film removal, vacuum cooking and filling. According to the reasonable pure milk preparation method provided by the invention, the filtering effect of the pure milk is improved by sequentially carrying out centrifugal separation, pasteurization and reverse osmosis filtration in the step 3 of degerming in the preparation process, and on the basis, the filtering effect of the pure milk is improved by carrying out high-pressure filtration and nanofiltration in the step 4; according to the invention, the purification quality of the pure milk is improved, the milk film on the surface of the pure milk is cleaned after the pure milk is cooled, and finally, the sterilization effect of the pure milk is improved through vacuum cooking, so that the quality guarantee period of the pure milk is achieved, and the beneficial effects of the pure milk during drinking are improved.

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.

The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. A partial flow of the treatment liquid is continuously removed from the circulation circuit and filtered by means of a membrane filtration means. Furthermore, a biocide is apportioned to the treatment liquid as process chemical, such that a concentration of the biocide does not exceed 0.4 mmol / L. In addition, a pH-regulating agent comprising at least one inorganic or organic acid is apportioned to the treatment liquid as process chemical, such that a pH value of the treatment liquid is set to a range from 3.5 to 7.0.

The invention relates to the technical field of food, and provides a protein standardization method for preparing milk and a product thereof, and the method comprises the following steps: carrying out primary homogenization, pasteurization, protein index adjustment, secondary homogenization, protein maintenance and ultra-high temperature sterilization on impurity-removed raw milk in sequence; the protein index adjustment comprises the following steps: filtering the skimmed milk by adopting an ultrafiltration membrane system comprising two stages of ultrafiltration membranes which are connected in series to obtain ultrafiltration penetrating fluid with the protein content of 0 and the lactose content of 4.5-5.5 g / 100g; the ultrafiltration penetrating fluid is added into pasteurized pasteurized milk, so that the protein content in the obtained milk is 2.9-3.8 g / 100g; the ratio of the addition amount of the ultrafiltration penetrating fluid to the mass of the pasteurized milk is (1-20): 100. According to the method disclosed by the invention, the problems of unqualified physicochemical indexes, non-uniform taste, non-compliant calcium content and the like of the product are avoided while protein standardization is realized, and the stability of the system of the obtained milk product in the shelf life can be ensured.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

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.

The invention belongs to the field of application of microorganisms or enzymes. The method comprises the following steps: performing whole fruit juicing on fresh mandarin oranges, then adjusting the pH value to 4.7-5.3, performing pasteurization, and then performing natural cooling to room temperature; the obtained juice naturally cooled to the room temperature is immediately inoculated with lactic acid bacteria for fermentation, and it is guaranteed that the initial concentration of the lactic acid bacteria is 107-108 CFU / mL after the juice is inoculated; and centrifuging the fermented mandarin orange juice to obtain clear liquid which is the aroma-enhanced fermented mandarin orange whole juice beverage. By adopting the method disclosed by the invention, the flavor of the mandarin orange whole juice beverage can be improved.

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.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of unsterilized pickled Chinese cabbages, a pickled Chinese cabbage bag and a seasoning bag. Comprising the following steps: S1, salting in a pond; s2, secondary jar soaking: washing the salted vegetable embryos, transferring the washed vegetable embryos into a jar, and adding saline water for fermentation; wherein Baijiu and brown sugar are added into the saline water; s3, pretreatment of pickled Chinese cabbages; s4, material water preparation: preparing a water solution with the content of a natural preservative being 0.3-0.8% o; the natural preservative comprises olive leaf extract, lemon juice, black pepper, aloe, liquorice and naringin; and S5, packaging the pickled Chinese cabbages: mixing the pickled Chinese cabbages and the aqueous solution, and bagging to prepare pickled Chinese cabbage bags. The natural preservative is used for inhibiting bacteria, pasteurization is not carried out, and the taste and color of the pickled Chinese cabbages are ensured while the bacterial colony content of the pickled Chinese cabbages is within an allowable range; by controlling the fermentation process, the content of acetic acid in the pickled Chinese cabbages can be greatly increased, so that the taste of the pickled Chinese cabbages is improved.

The invention relates to low-fat collagen as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out acidolysis and enzymolysis on a pre-treated product; preheating, centrifuging and salting out the enzymolysis product; after salting out, carrying out secondary centrifugation, taking precipitate, re-dissolving the precipitate in an acetic acid solution, carrying out first pasteurization, and filtering; and carrying out ultrafiltration concentration on the filtered product, and carrying out secondary pasteurization on the concentrated solution to obtain the recombinant collagen. The collagen obtained by the extraction process disclosed by the invention is lower in grease content and lower in bacterial endotoxin content, and the purity, the safety, the thermal stability, the structural integrity, the applicability and the like of the collagen are guaranteed.

The invention relates to the technical field of poultry egg product processing, and discloses a preparation method of high-whipping-property egg white powder, which comprises the following steps: step 1, breaking shells of fresh eggs, separating egg white from yolk, and removing bottom umbilical cord substances in the egg white to obtain egg white liquid; 2, adding hydrochloric acid to adjust the pH value of the egg white liquid, controlling the temperature and the stirring rotating speed, and adding a lactobacillus plantarum liquid for fermentation and desugaring; and step 3, after fermentation and desugaring, raising the temperature to 60 DEG C, keeping the temperature for 30 minutes, and carrying out pasteurization treatment. Step 4, performing low-temperature spray drying treatment after pasteurization to obtain a high-water-content egg white powder crude product; and 5, carrying out vacuum microwave drying treatment on the egg white powder crude product to obtain an egg white powder finished product. The preparation method has the advantages that the foaming capacity of egg liquid is obviously improved, a low-temperature spray drying technology is adopted, and the denaturation influence of high temperature on egg white protein molecules is avoided, so that the high foamability of egg white is reserved.

The invention discloses a pasteurization egg liquid storage tank, and particularly relates to the technical field of egg liquid storage tanks, the pasteurization egg liquid storage tank comprises a storage tank and a liquid inlet, the bottom end of the storage tank is provided with a liquid outlet communicated with the interior of the storage tank, and the storage tank is internally provided with a liquid storage assembly for stirring egg liquid in the storage tank in multi-dimensional directions; the liquid storage assembly reduces the generation of egg foam in the stirring process of the egg liquid; the liquid storage assembly comprises a centering ring, a centering column, a first swing arm and a side rod, wherein the centering ring and the centering column are rotationally connected into the storage tank, the centering column is sleeved with the first swing arm, and the side rod is fixedly connected to the exterior of the centering ring. Through the arrangement of the liquid storage assembly, circumferential stirring and up-down fluctuation of egg liquid in the storage tank can be achieved, circumferential stirring can make the egg liquid flow in all directions in the horizontal direction, and continuous circumferential stirring can continuously change the state of the surface of the egg liquid, so that the tension of the surface of the egg liquid is difficult to keep stable; therefore, the stability is destroyed, the formation of foams is reduced, and the generation of foams can be reduced.

The invention relates to the technical field of processing of pickled duck feet, and discloses novel energy-saving pasteurization and disinfection equipment and process for pickled duck feet, the novel energy-saving pasteurization and disinfection equipment comprises a pool body, the pool body is composed of a sterilization pool and two cooling pools, and the tops of the sterilization pool and the two cooling pools are fixedly and jointly provided with a chain conveying mechanism; the conveying device is used for conveying materials in the sterilization pool and the two cooling pools, an inner cavity of the sterilization pool is slidably connected with a removing assembly, the removing assembly is used for collecting and dumping impurities floating on the water surface of the sterilization pool, the removing assembly comprises a bottom plate, the bottom plate is slidably connected to the inner cavity of the sterilization pool, and the top of the bottom plate is in bolted connection with two supporting frames. And inner cavities of the two supporting frames are rotationally connected with a collecting frame, a water through hole is formed in the rear surface of the collecting frame, the opposite faces of the collecting frame and the bottom plate are connected with connecting bases through bolts, and inner cavities of the connecting bases are rotationally connected with first electric push rods.

The utility model discloses a mobile pasteurization tank, belongs to the technical field of food processing equipment, and provides a mobile pasteurization tank capable of effectively reducing energy consumption, the mobile pasteurization tank comprises an inner container, a temperature sensor is arranged in the inner container, and two bridging rings close to the upper end and the lower end respectively are fixedly connected to the outer side face of the inner container; the inner container is sleeved with an electric heating ring located between the two bridging rings, a heat insulation plate located outside the electric heating ring is further fixedly connected between the two bridging rings, the outer side faces of the two bridging rings are jointly and fixedly connected with a shell, the upper end of the shell is fixedly connected with an upper cover, and the upper end of the upper cover is provided with a feeding port communicated with the interior of the inner container. And a sealing cover is arranged at the feeding hole of the upper cover. The electric heating ring sleeved outside the inner container is provided with the heat shield structure with the reflecting layer, so that the heat production utilization rate of the electric heating ring is effectively improved, the heat loss is reduced, the heating time is shortened, the energy consumption during the working of the sterilization tank is reduced, and the sterilization tank has a better energy-saving characteristic.

The invention discloses preparation and application of probiotic double-layer collards based on a molecular armor technology, different double-layer collard systems are formed on the surfaces of probiotics through the molecular armor technology, and specifically, the probiotics are respectively mixed with chitosan oligosaccharide, gelatin and whey protein isolate according to a certain proportion; and self-assembling is carried out under the driving of intermolecular interaction force to form the nano-scale probiotic single-layer collars. Then, pectin is introduced to coat the surfaces of the single-layer collars respectively, and independent packaging of the double-layer collars system on the single probiotics is achieved. The probiotic double-layer collard prepared by the invention not only can promote the growth and reproduction of the probiotics, but also can improve the survival rate and tolerance of the probiotics under the conditions of pasteurization, freeze-thaw cycle, storage at 4 DEG C and in-vitro simulated gastrointestinal environment. More importantly, the preparation method provided by the invention is simple, convenient to operate, relatively low in cost and suitable for industrial large-scale production.

The invention relates to zero-lactose modified milk for coffee as well as a preparation method and application of the zero-lactose modified milk. The zero-lactose modified milk for coffee is prepared by the following steps: carrying out enzymolysis on pasteurized raw milk by adopting Bonlacta lactase at 40-50 DEG C, and then carrying out sterilization and enzyme deactivation on a dairy product subjected to enzymolysis, so as to obtain the zero-lactose modified milk. The modified milk not only meets the eating requirements of lactose intolerant people, but also is used as a milk base in latte coffee, the coffee fragrance is full and rich, the whole milk feeling is prominent, the fusion degree with coffee is high, and the flavor is clean and natural. Particularly, compared with other milk products and coffee beans, the zero-lactose modified milk and the Italian blended coffee beans are combined and can influence each other to generate a featured latte coffee product, so that a coffee brand is helped to form a featured coffee product, and a unique brand taste is slowly formed; and a favorable contribution is made for popularization of coffee brands.

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.