457 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 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 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 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 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 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 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 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 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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.