233 results about "Rancidification" patented technology

The invention discloses a low temperature cold-pressing production technology for tea oil. The technology consists of a pretreatment cold pressing process, a leaching process and a refining process. Through organic combination of oil low-temperature cold pressing, leaching and refining, the water content of camellia oleifera seeds can be controlled, and content of free fatty acid in the tea oil can be lowered. By means of cold pressing, some colloids and impurities can be prevented from dissolving into crude oil, and the crude oil then undergoes low temperature filtration, decolorization, deodorization, dewaxing and other processes for refining, thus obtaining the finished tea oil product. And the problems of tea oil rancidification and color reversion can be solved. Compared with traditional production technologies, the production technology provided by the invention has the advantages of simple process, good crude oil quality, energy saving, small equipment investment, small floor area and the like. The finished tea seed oil product obtained by the technology not only is good edible oil and fat, has health care efficacy, but also can be used as cosmetic oil, thus improving the economic benefits and social benefits of camellia oleifera seeds.

The invention provides an oligosaccharide oat beverage capable of treating hyperlipoidemia and hyperglycemia and improving gastrointestinal tract function and a manufacturing method thereof by hydrolysis of three enzymes and fine grinding. The manufacturing method comprises the following steps: carrying out fine grinding on the oat meal to obtain the powder of which the average particle size is less than about 100 mu m, dissolving the oat powder in water to form oat slurry, and adding alpha-amylase, beta-amylase and trans-glucosidase to carry out enzyme treatment, thereby obtaining the oat beverage with rich functional components. The oligosaccharide oat beverage integrally reserves oat beta-dextran, and also contains oligo-isomaltose component of which the content is higher than that in common oat products. The manufacturing method can integrally reserve the nutritional components of the whole oat grains and omit the filter operation, thereby being beneficial to increasing the utilization ratio of raw materials; and the method is completed under the conditions of fermentation and sterilization in the optimal short time, thereby avoiding the possibility of rancidity of oat slurry in the processing procedure. When the oligosaccharide oat beverage is used for human testing for assessing physiologic effect, the test proves that the oligosaccharide oat beverage can lower the total cholesterol, low-density lipoprotein cholesterol, triglyceride and fasting blood-glucose value in blood. The oligosaccharide oat beverage tastes savoury, thick and smooth like milk, and maintains the natural flavor of oat; and thus, the invention changes the traditional way for eating oat, greatly raises the nutrition health-care value of oat processed products, and has the potentials of preventing and treating hyperlipoidemia, hyperglycemia and other life-style related diseases and improving the gastrointestinal tract function.

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by coating the nut with a film-forming coating in a solution containing a surfactant in an amount larger than that which reduces the surface energy of the solution to its lowest level.

The invention provides a production method for preventing texture change of refrigerated minced fish products, which comprises preparation of minced fish products and addition of a compound additive for preventing the texture change of the refrigerated minced fish products; and the compound additive comprises the following compositions by calculating 100 percent of frozen minced fish with gel strength AA level or A level by mass: 2.8 to 3.2 percent of table salt, 1 to 5 percent of edible hydrogenated fat, 8 to 20 percent of starch, 0.5 to 2 percent of wheat gluten, 0.4 to 1.5 percent of casein, 1 to 5 percent of isolated soy protein, 0.01 to 0.5 percent of food grade calcium chloride, 0.5 to 1.5 percent of glyceryl monoaliphatic ester, 0.5 to 2.5 percent of sodium alginate, compound delicate flavor additive, 10 to 35 percent of flake ice and 0.5 to 1.5 percent of spice. The method can effectively prevent the minced fish products under storage condition 18 DEG C below zero for 12 months from having texture change defects such as product hardening, drying loss and dehydration, dull texture, poor elastic mouthfeel, poor flavor, fat oxidation and rancidity and the like.

The invention relates to the technical field of feed additives, and particularly discloses microencapsulation fatty powder feed additives and a preparation method thereof. Microencapsulation fatty powder consists of various kinds of fat, and is rich in medium and short chain fatty acids and long chain polyunsaturated fatty acids, effects of various fatty acids are sufficiently achieved, special nutrition requirements of animals are met, and growing performance of the animals is improved; the obtained feed additives have frankincense flavor, are sweet, are good in palatability, and have excellent attractiveness; the feed additives are prepared from fat, lactose and whey powder by a microencapsulation technology, fat and lactose contents are high, and the fat and the lactose are simultaneously provided for the animals, so that energy supply of the animals can be improved effectively; particles of the additives are small, and digestion rate of the animals is high; and moreover, the additives are treated by an antioxidant technology, fat oxidative rancidity can be prevented effectively, and stability performance of products is improved.

The invention provides a yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot, which comprises the following steps: preparation of rice, fermentation in front fermenting cylinder, fermentation in front fermenting pot, fermentation in the back fermenting pot, and preparation of finished product. In the fermentation in the front fermenting cylinder, yeast for brewing rice wine, cooked wine yeast, raw wine yeast and rice are added for diastatic fermentation, and in the fermentation in the front fermenting pot, yellow rice wine active dry yeast after activation, raw wine yeast, pure enhanced raw wine yeast, alpha-amylase, saccharogenic amylase, acidic protease and lactic acid are added for diastatic fermentation, and then two parts of wine with dregs are mixed and added into the back fermenting pot for diastatic fermentation, protein decomposition, etc.; the invention employs multi-strain and multi-enzyme system for biochemistry reaction and wine substance metabolism, and the invention has the advantages of good raw material decomposition, complete diastatic fermentation, high liquor yield, short fermentation period and perfect yellow rice wine quality. Most production processes of the present invention employs mechanized line production, thereby realizing effective automation control of fermentation process, preventing acetification of wine with dregs, improving output and stability of wine, reducing labor intensity and improving production benefit.

The invention discloses biological feed and a preparation method thereof. The biological feed is made from, by weight, 80-90 parts of plant raw materials composed of green feed and / or straw, 3-7 parts of rice bran, 4-8 parts of wheat bran, 8-15 parts of frass sand and 1.5-3.0 parts of biological fermentation nutrition liquid, wherein the biological fermentation nutrition liquid is prepared from, by weight, 10-15 parts of wine-making waste residues, 7-12 parts of wheat bran, 0.5-0.8 part of wine yeast, 6-12 parts of edible fungus waste matrixes, 0.05-0.15 part of a microorganism bacterium agent and 70-100 parts of wine-making waste liquid, and the pH of the biological fermentation nutrition liquid ranges from 6.0 to 7.5. According to the biological feed, the green feed and / or the straw are / is adopted as the main components of the biological feed, the raw material source is wide, and the cost is low; the auxiliary materials such as the rice bran, the wheat bran and the frass sand absorb moisture and juice in the green feed and / or the straw, therefore, the nutrient loss of the plant raw materials is avoided, the moisture of the biological feed is well controlled, and the rancidity problem caused by the fact that the moisture of the biological feed is too much is effectively solved; preparation is easy.

The invention relates to a camellia oleosa seed oil protein-based microcapsule as well as a preparation method and application thereof. The camellia oleosa seed oil protein-based microcapsule consists of a core material and a wall material which embeds the core material. By taking camellia oleosa seed oil as the core material and sodium caseinate and maltodextrin as the wall material, the preparation method comprises the following steps: equivalently weighing sodium caseinate and maltodextrin and respectively dissolving sodium caseinate and maltodextrin in warm water at 45 DEG C to prepare liquor A and liquor B; and weighing camellia oleosa seed oil according to mass ratio of the core material and the wall material of 1:(1-1.5), adding the camellia oleosa seed oil into the liquor A first, then, mixing and adding the liquor A into the liquor B, and cutting and emulsifying at high speed and spraying and drying to prepare the camellia oleosa seed oil protein-based microcapsule. The camellia oleosa seed oil protein-based microcapsule provided by the invention has good dispersibility, water solubility and food safety and is rich in protein nutrition. The oil content is greater than or equal to 15% and the embedding rate is greater than or equal to 85%. The camellia oleosa seed oil is effectively prevented from being oxidized to be rancid, so that the camellia oleosa seed oil protein-based microcapsule can be used as oil package for food such as instant noodles. The microcapsule provided by the invention is simple and feasible in preparation method, easy for production on a large scale and low in production cost.

The invention belongs to a wine brewing technological process, and particularly relates to hemp beer and a making method thereof. The making method comprises the following steps: mixing 20-30 parts offructus cannabis, 15-20 parts of hemp seed liquid and 100 parts of wort, adding yeast in the mixture and fermenting to obtain the final product. The fructus cannabis is successively peeled, sieved, washed, soaked with hot water, pulped, cooled and finely filtered; hemp seeds are baked and then pulverized into powder, and the hemp seed powder is uniformly mixed with water to obtain the hemp seed liquid; and malt is pulverized, then is soaked in a saccharifying pot and then is saccharified, rice is pulverized, then is fed into a pasting pot and then is pasted, the pasted liquid is added in thesaccharifying pot to be saccharified with the malt, after saccharifying is finished, the saccharifying liquid is filtered, the filtered saccharifying liquid is fed into a boiling pot for boiling, andthe feeding ratio of the malt to the rice is 9: 5. Saponins and alkaloids in hemp inhibit harmful bacteria, the problem of rancidity in a beer fermenting process can be prevented, but saccharomycetesare not affected.

The invention provides health caring and preserving cordyceps wine containing more metabolic substance active ingredients. The invention further provides a preparation method of the health caring and preserving cordyceps wine. According to the preparation method, the biotransformation rate is greatly improved by optimizing cultivation conditions, the content of the metabolic substance active ingredients is greatly increased, the inherent value of cordyceps is fully played, the quick rancidification of fermentation liquid in the fermentation cultivation process can be prevented, and more specific-direction metabolic substances can be more effectively obtained.

The invention discloses a walnut kernel with polygonatum odoratum and jasmine. The walnut kernel with polygonatum odoratum and jasmine is prepared from the following raw materials in parts by weight: 70-75 parts of walnut kernel, 9-15 parts of fish eggs, 18-23 parts of rice slurry, 6-8 parts of rice vinegar, 2-2.2 parts of Chinese prickly ash, 5-8 parts of jasmine, 2-3 parts of beewax, 0.8-1.1 part of polygonatum odoratum, 1.8-2.3 parts of common fenugreek seeds, 2-2.4 parts of semen cassia, a proper quantity of emulgators, a proper amount of sesbania gum, a proper amount of zein and a proper amount of 3-4% sodium carbonate solution. The alcohol soluble protein is used for coating the walnut kernel; the outside water and oxygen are isolated; the oxidative rancidity process of the walnut kernel is inhibited; the shelf life of the pecan kernel is prolonged; by virtue of the traditional Chinese herbal medicinal ingredients such as polygonatum odoratum and common fenugreek seeds added into the walnut kernel, the healthcare functions of nourishing yin to moisten dryness, moistening lung, invigorating yang and relieving fatigue of the walnut kernel are added.

The invention belongs to the field of the food processing technology and in particular relates to a method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat. The method comprises the following steps: I. curing goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat, the defects that the existing goose meat is rough in meat quality and has poor mouthfeel and fragrance are overcome, the method disclosed by the invention has short fermentation period, and the prepared dry-cured goose has fine mouthfeel and is delicious in taste; and furthermore, the fermentation of the goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and high protein decomposition in a low-temperature lysostaphin co-fermentation process; and besides, the lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate flavor generated by amino acid is improved and the quality and the safety of the dry-cured goose product are improved.

The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.

The invention discloses health care sticky rice flaky pastry, which comprises 10 to 20 percent of oligosaccharide. The health care sticky rice flaky pastry is processed according to the following steps that: sticky rice is cleanly washed; the rice is steamed; the oligosaccharide is added; the sticky rice is cooled after being steamed, then, the oligosaccharide is added, the stirring is carried out so that the sticky rice and the oligosaccharide are uniformly mixed; the trimming and the forming are carried out; the drying is carried out until the moisture of the sticky rice flaky pastry is 6 to 8 percent; and then, twice vacuum oil frying is carried out, and the fragrant, sweet and crispy functional sticky rice flaky pastry can be obtained. Through low-temperature vacuum oil frying, the functionality and the puffing effect of the products are ensured, in addition, the grease rancidity can be effectively prevented, the food safety is enhanced, meanwhile, the moisture activity of the products is reduced, and the shelf life is prolonged. In addition, the functionality is high, and the natural flavor of the sticky rice is effectively maintained. The health care sticky rice flaky pastry belong to green food with the advantages that the flavor is unique, the long-time storage can be realized, the mouth feeling is fragrant, sweet and crispy, the nutrition is rich, and the special health care function and the natural sticky rice flavor are realized.

The invention provides an efficient water-holding color retention agent for meat products, and a preparing method and a using method of the efficient water-holding color retention agent. The raw materials of the water-holding color retention agent comprise sodium tripolyphosphate, trisodium pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, sodium hexametaphosphate, D-sodium isoascorbiate, gluconolactone and salt. The trisodium pyrophosphate in the raw materials has better miscibility and a neutral pH value, and the pH value and the dissolving capacity of a phosphate system can be changed through adding appropriate trisodium pyrophosphate; a potassium polymetaphosphate aqueous solution has certain viscosity, so that juice seeping out from the meat products is reduced, and meanwhile the potassium polymetaphosphate aqueous solution has high metal ion chelating capability, can effectively chelate metal ions when being matched and used together with other components, can reduce oxidative rancidity during meat product processing and enable color-protecting components to play effect effectively, and the appropriate pH value can ensure that protein swelling is promoted to reach an optimal yield to effectively resolve the water binding capacity of the actomyosin, so that the meat products are endowed with excellent mouthfeel and sensory quality.

The invention relates to the field of rice processing machinery, and discloses an embryo grain separation device for a rice processing process. The embryo grain separation device comprises a separation tank; a vibration generator is fixed on the separation tank; a liquid inlet pipe is arranged on the side wall of the separation tank; a discharging port and a guide plate are arranged in a notch of the separation tank; a cylinder is fixed in the notch; a push plate is mounted at a free end, towards the discharging port, of the cylinder; a discharging hole is formed in the lowest place of the concave surface of the bottom of the separation tank; a valve is mounted in the discharging hole; a netty conveying belt is mounted below the valve; a ventilation pipe is above the conveying belt; a ventilation hole is formed in the ventilation pipe, and is towards the conveying belt; one end of the ventilation pipe is closed, and the other end communicates with an air blower; and a heating device is arranged in the ventilation pipe. The invention aims to provide the embryo grain separation device for the rice processing process; and the embryo grain separation device separates embryo grains from bran shells in the rice processing process, and guarantees the embryo grains to be not deteriorated caused by oxidic rancidification in the separation process.

The invention provides a blend edible oil of peony seed oil and rice germ oil and a preparation method of the blend edible oil. The blend edible oil comprises 42-65% of peony seed oil, 33-52% of rice germ oil, 1-4% of tomato extractive and 1-2% of catechin; the preparation method of the blend edible oil comprises the following steps: the preparation of the peony seed oil; the mixing of main materials; the formation of an emulsification system, and finally, the formation of the finished product of clarified blend edible oil, wherein a subcritical extraction technology and a molecular distillation technology are adopted and combined to extract the peony seed oil, so that the operating temperature is low, the heating time is short, the grease oxidation and rancidification caused by high-temperature can be avoided, the separation degree and the yield coefficient of the product are relatively high, and the acid value of the peony seed oil can also be reduced by the molecular distillation; meanwhile, the blend edible oil is reasonable in matching, healthy, and balanced in nutrition, so that blend oil with high stability and low oil fume generation volume can be formed, and health of long-term cooks is maintained.

The invention belongs to the technical field of traditional Chinese medicines and relates to an oil-free donkey-hide gelatin and a preparation method thereof. The oil-free donkey-hide gelatin is prepared from the raw materials in parts by weight: 400-600 parts of donkey skin, 3-5 parts of yellow wine, 7-9 parts of rock candy, 2-4 parts of anise and 4-6 parts of radix angelicae. The preparation method comprises the following steps: (1) preparing the raw materials; (2) soaking, slicing and washing the donkey skins; (3) blanching and melting the donkey skins; (4) processing the gelatin juice; (5) concentrating. The donkey-hide gelatin prepared by the method is free of soya-bean oil, so that the problems of rancidity and foreign odor of the conventional donkey-hide gelatin added with the soya-bean oil can be solved, and the donkey-hide gelatin is healthier. In addition, the preparation method has the advantages of omitting the tedious operation of removing the hairs in the conventional preparing technology for donkey-hide gelatin, simplifying the processing technology and improving the yield of donkey-hide gelatin. The donkey-hide gelatin prepared by the method is mellow in taste, bright in cross section, warm and humid like a jade and good in water solubility, so that the quality of the donkey-hide gelatin is improved.

The invention discloses a supercritical extraction method for rose essential oil. The supercritical extraction method comprises the steps of cleaning, freeze-drying, supercritical extraction and molecular distillation. The supercritical extraction method is low in operation temperature, short in heating time, capable of avoiding the oxidization and rancidification of oil caused by a high temperature, high in separation degree and product yield, and capable of lowering the acid value of the oil due to the molecular distillation; the supercritical extraction method realizes the purposes of efficient extraction, separation, no impurities and high extracted product purity, has a simple operation process and a short extraction time, reduces the cost, and increases the production efficiency.

The invention discloses a feed additive with the effects of preventing and resisting diseases and improving meat quality and a preparation method thereof. The feed additive comprises the following raw materials in parts by weight: 40-70 parts of flos lonicerae or lonicera japonica, 5-30 parts of lonicera japonica leaves, 20-40 parts of forsythia suspense leaves, 5-20 parts of scutellaria baicalensis, 2-10 parts of pine needle, 2-10 parts of eucommia ulmoides leaves, 2-10 parts of herba houttuyniae, 0.1-5 parts of 1000 ppm-organic selenium and 0.1-5 parts of vitamin C. The preparation method for the feed additive comprises the following steps: stewing all traditional Chinese medicinal materials into an extracting tank with water, filtering, concentrating filtrate with alcohol, carrying out vacuum drying at a low temperature when the concentrated solution contains 20-30% of water so as to obtain powder, and mixing the traditional Chinese medicine powder with organic selenium and vitamin C according to the ratio, so as to obtain the feed additive. The feed additive disclosed by the invention has the double effects of resisting bacteria and viruses, can replace antibiotics for preventing and treating epidemic diseases of livestock and aquatic animals, improves the meat quality, decreases pork rancidity speed and remarkably increases the contents of arginine and selenium in pork.

The invention discloses a production and processing method for edible camellia seed oil with low acid value and high quality. The production and processing method comprises multistage separation supercritical CO2 extraction and molecular distillation refining. According to the invention, through multistage separation supercritical CO2 extraction for camellia seed oil, high extraction rate is maintained; due to multistage separation, simultaneous separation of water, free fatty acid, odor components, pigment components and the like can be realized; and through refining treatment with a molecular distillation technology, the edible camellia seed oil with low acid value and high quality is obtained, and the edible camellia seed oil can reach an oil yield of 90% or above, an acid value of lessthan 0.6 and an unsaturated fatty acid content of 90% or above, and is rich in natural anti-oxidant active components like vitamin E, squalene and beta-sitosterol. The production and processing method provided by the invention avoids traditional technical processes of degumming, deacidifying, decolorizing, dewaxing and deodorizing, and has the advantages of high oil yield, short life cycle, avoidance of product oxidation and rancidification, retention of nutrient components in oil, no flammable and explosive hazards, no environmental pollution, no solvent and heavy metal residues, natural quality ensurance of camellia oil, etc.

The invention discloses a baked food surface spraying system which comprises a feeding mechanism, an air supply mechanism, at least two atomizing nozzles connecting the feeding mechanism with the air supply mechanism, and a blank conveying belt; the atomizing nozzles are mounted on the upper side and the lower side of the blank conveying belt respectively; the feeding mechanism comprises a feed liquid mixer, a delivery pump, a filter storage bucket, a spraying pump, a feed liquid pressure stabilization device and a feed liquid throttle valve which are connected with one another sequentially; the air supply mechanism comprises an anti-backflow device, an air pressure regulating valve, an air filter and an gas source valve, which are connected with one another through connecting pipes in sequence. The baked food surface spraying system is simple in structure and reasonable in design; the feed liquid throttle valve is regulated to stabilize the spraying amount according to feed liquid different in flavor, so that the plurality of sets of atomizing nozzles can work normally; the system is particularly suitable for spraying the surface of fried blank to form different flavors through baking, and solves the problems of flavor component loss, higher acid value of frying oil, rancid grease, higher oil content of finished products, and the like caused by the reason that the blank is tasty in a sprayed manner and dewatered in a fried manner.

The invention relates to a supercritical extraction method for peony seed essential oil. The method employs cleaning, drying, crushing, supercritical extraction, and then molecular distillation. The operating temperature is low, the heating time is short, grease oxidation and rancidification caused by high temperature can be avoided, and the separation degree and product yield are high, and molecular distillation can also reduce the acid value of grease. The method realizes the purposes of efficient extraction, separation, no impurity, and high purity of extraction product, the operation process is simple, the extraction time is short, the cost is reduced, and the production efficiency is improved.

The invention discloses a novel rice wine brewing process, and belongs to the technical field of rice wine brewing. The novel rice wine brewing process comprises the following steps: (1) soaking rice;(2) steaming rice; (3) saccharifying: after a saccharified mash is mature, adding raw wine and soaking to obtain saccharified mash; (4) fermentating: pumping the saccharified mash into a fermentationtank for fermentation; (5) squeezing: squeezing and separating a mother liquor and vinasse, and naturally clarifying the squeezed mother liquor; transferring a supernatant clear liquor, namely raw wine, into a wine tank, and mixing and squeezing sediments and a next batch of mother liquid; (6) carrying out storage: transferring the raw wine into a large tank in a grading manner, and aging in an earthen jar; wherein the aging time is longer than 2 months when the wine is used as flavoring wine; the aging time is longer than 6 months when the wine is used as yellow rice wine for production. According to the production process, temperature control in the cooking, saccharifying and fermenting processes can be achieved, rice-flavor raw wine is adopted for soaking in the fermenting process, wine mash is not prone to rancidity, meanwhile, sweet wine koji and self-made saccharomyces cerevisiae I are used for brewing, and the quality of the rice wine is effectively improved.

The invention discloses a preparation method of a peptide base material for meat products. The preparation method comprises the following steps of pretreating silkworm chrysalis, then adjusting the pH value to be 5-8, adding fatty acid hydrolytic enzymes, adjusting the temperature to be 40-50 DEG C, and performing fat hydrolysis for 1-2 hours so as to obtain a lipase enzymolysis product; adjusting the pH to be 7-9, adding complex enzyme of 37071 enzymes and flavored proteases, adjusting the temperature to be 40-60 DEG C, performing enzymolysis for 0.5-6 hours, and performing enzyme deactivation so as to obtain enzyme deactivation products; performing ultrafiltration separation on a supernatant of the enzyme deactivation products with ultra filtration membrane blocks of 1000Da and 5000Da, performing collection so as to obtain three peptide segments of being smaller than 1000Da, 1000-5000Da and greater than 5000Da, and performing concentration so as to obtain a reaction solution 1 of the peptide segment of being 1000-5000Da, in which the concentration of solid contents is 15-30%, and a reaction solution 2 of two peptide segments of being smaller than 1000Da or greater than 5000Da; mixing the reaction solution 1 and the reaction solution 2, and then performing spray drying so as to obtain the peptide base material. The lipases are used for hydrolysis in the enzymolysis process, and then 37071 enzymes and the flavored proteases are used for composite enzymatic hydrolysis, so that the peptide base material for meat products has the effect of resisting rancidity, can improve the flavor of the meat products, and can prolong the shelf life.

The invention discloses a new anti-oxidation fresh-keeping production method for hand-peeled pecan, and belongs to the technical field of food processing. The method comprises the following main processes of: screening and cleaning raw materials, performing high-temperature deastringent treatment and efficient cracking treatment, boiling till being tasty, performing bright quality guarantee treatment, drying, cooling and packing to obtain a finished product. The method solves two technical problems that the production efficiency is low and the grease is easily oxidized and deteriorated in the traditional process. The method has the first technical key that: an efficient multifunctional shell crusher for dried nuts such as pecan and the like is used for efficient cracking treatment so as to improve the production efficiency and reduce the production cost. The method has the second technical key that: good film-forming performance of a bright quality guarantee agent is used so that a bright transparent protective film is formed on the surface of the product, wherein the components of the protective film are nutrients required by the human body, do not affect the mouthfeel and the flavor of the product, can block oxygen and have the effect of preventing the grease from oxidized and deteriorated. The prepared product has the characteristics of surface brightness, hand polluting resistance and the like, the quality of the product is improved, and the shelf life is prolonged.

The invention provides a making method for a dried Luchuan port slice. The method comprises the steps of raw material selection, pre-processing, preparation of salting liquor, salting, spreading and screening, baking, roasting, packaging, inspection and the like. According to the making method for the dried Luchuan port slice, a variable temperature drying method is adopted for baking after salting, so that the peroxidation value of a product reaches a standard, and is low, nutritional components of Luchuan pork are completely preserved, the nutritional value of the product is increased, and the quality of the dried Luchuan port slice is improved; physiochemical detection index values are higher than the national standard and the industry standard, and the shelf life is longer; adopted salting materials interact in low-temperature salting, low-temperature baking and roasting processes, so that oil and fat are reduced, oily feel is eliminated, rancidification is inhibited, the acid value is reduced, the shelf life is prolonged, and the prepared dried Luchuan port slice is fragrant, crispy, sweet, delicious and long in aftertaste, and has special healthcare effects, lean pork is dark red, tender and slippery, and after dried Luchuan port slice is eaten, faint fragrance lingers in the mouth.

The invention relates to a nano-meter pearl and sanchi mask cream and a preparation method. The preparation method comprises the steps of soaking pearl, performing rancidification, cleaning, air-drying, crushing and grinding for getting ultra-fine pearl powder, adding water into the ultra-fine pearl powder and stirring for getting suspension, then screening by a steel sieve above 1000 meshes, collecting, and drying at low temperature. The obtained nano-meter pearl powder is blended with sanchi active ingredient extracted from sanchi and deionized water into cream, thereby getting the pearl and sanchi mask cream with the effects of promoting blood circulation, whitening, removing speckles, removing wrinkles, moisturizing and nourishing skin.

The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.

The invention discloses a preparation method for edible oil blended from peony seed oil and rapeseed oil. The method comprises drying, baking, supercritical extraction, molecular distillation, mixing, heating and stirring. The operating temperature is low, and the heating time is short, so that oil oxidization and rancidification caused by high temperature can be avoided; the separation degree and the yield of a product are higher; by molecular distillation, the acid value of oil can be reduced; the aims of efficient extraction and separation, no impurities and high extracted product are fulfilled; the method is simple in operating process and short in extraction time, the cost is lowered, and the production efficiency is improved.