40 results about "Water binding" patented technology

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The invention discloses a method for synergistically improving the bleeding problem in the storage process of pea starch-quinoa protein gel through proteolysis and gellan gum addition. The invention provides a method for preparing gel. The method comprises the following steps: (1) mixing enzymolysis quinoa protein, pea starch, gellan gum and water to obtain a mixed suspension; and (2) heating and gelatinizing the mixed suspension, and cooling and molding to obtain the gel. The gel prepared by the method has the beneficial effects that the water binding capacity is high, and the bleeding rate is low; microscopic structure observation shows that a highly compact and uniform network is formed, and no obvious bubbles exist; low-field nuclear magnetic resonance analysis shows that the bound water proportion is obviously increased; a dynamic rheological test proves that the gel has excellent gel stability; and the process is simple and safe and easy for industrial production. The invention provides a reliable technical scheme for the development of high-protein nutritional soft food for old people.

The invention discloses a preparation method of a fibroin / collagen composite sponge for chronic wound repair, which comprises the following steps: S1, freeze-drying a silk fibroin solution with the mass concentration of 0.02-0.07 g / mL to obtain a silk fibroin sponge; s2, immersing the silk fibroin sponge into an alcohol solution for incubation, and then washing and drying to obtain insoluble silk fibroin sponge; and S3, immersing the insoluble silk fibroin sponge into a collagen solution with the mass concentration of 0.001-0.006 g / mL and the pH value of 5.0-5.5, so that after the insoluble silk fibroin sponge absorbs the collagen solution, freeze-drying to prepare the fibroin / collagen composite sponge. The fibroin / collagen composite sponge prepared by the method has excellent water binding capacity, moisture permeability and water retention capacity, can effectively remove wound exudate, adjust and maintain a wet healing environment, also can actively induce tissue regeneration and promote wound healing, and can meet the use requirements of chronic wounds on ideal wound dressing materials.

The invention discloses a non-phosphorus green composite water holding agent for improving the quality of chicken feet and an application method of the non-phosphorus green composite water holding agent, and belongs to the technical field of food processing. The raw materials of the non-phosphorus green composite water-holding agent comprise a dissociation water-holding agent and a crosslinking water-holding agent, and sodium bicarbonate provides an alkaline environment, so that protein is negatively charged, and electrostatic repulsion among carboxyl groups is increased. And collagen can be dissociated, the water binding capacity of meat is increased, the tenderness of the meat is improved, the bulkiness of the meat is increased, the protein network structure of the treated chicken feet is looser, and the water binding capacity is remarkably enhanced. Transglutaminase can catalyze cross-linking of glutamine and lysine in protein to form a tight three-dimensional network to physically wrap moisture; the protein structure can be stretched, hydrophilic groups are exposed, and the binding force with water is enhanced; meanwhile, combination of muscle fibers and collagen is strengthened, and the structure is stabilized. In addition, water loss caused by high temperature, freezing and the like in processing can be resisted, the succulent property and elasticity of meat are improved, and therefore the water-retaining property is improved.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The invention relates to a method for improving the gel quality of skipjack surimi by using vegetable protein, and belongs to the technical field of surimi product processing. The method for improving the gel quality of the skipjack surimi by using the vegetable protein comprises the following steps: sequentially performing air chopping, salt blending, vegetable protein adding, mixing, chopping and moisture adjusting on skipjack meat at 4-10 DEG C to obtain mixed surimi; and filling a mold with the mixed surimi, carrying out heating shaping, and then carrying out ice water cooling to room temperature so as to obtain the surimi gel. The influence of different types and different contents of vegetable proteins on the quality of specific surimi gel is compared, and a proper amount of vegetable proteins are added to promote protein crosslinking so as to improve the strength, texture, water binding capacity and other gel properties of the surimi gel, so that the problems of insufficient strength and poor water binding capacity of the existing skipjack surimi gel are solved, and the skipjack surimi gel has a good application prospect. Therefore, technical support is provided for development of high-quality skipjack surimi products, and the skipjack surimi product has a wide application prospect.

The invention discloses a method for preparing corn protein and konjac glucomannan composite gel jelly loaded with curcumin. The invention belongs to the technical field of food processing. The invention aims to provide a method for preparing the curcumin functional jelly by constructing a composite hydrogel system and taking the system as a matrix, and the curcumin functional jelly is good in water binding capacity, moderate in softness and elasticity and balanced in chewiness and palatability. The method has the advantages that the embedding rate of the prepared gel jelly is obviously superior to that of single or traditional composite gel, the curcumin activity is protected in multiple dimensions, the oxidation resistance of the jelly is enhanced, the water holding capacity is excellent, the problems that traditional jelly is prone to bleeding and deteriorated in texture are solved, the softness and elasticity are moderate, chewiness and palatability are balanced, peculiar smell is avoided, and the flavor bearing capacity is high; and the method has a wide application prospect in the field of functional food production and processing.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

The invention discloses low-sugar high-fiber functional jelly and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar high-fiber functional jelly is prepared from the following raw materials: hawthorn puree, konjac glucomannan, tara gum, xanthan gum, citric acid, fructo-oligosaccharide, resistant dextrin, isomaltitol and water. According to the invention, by utilizing a specific synergistic mechanism of functional sugar and hawthorn puree components, the retention rate of dietary fibers is increased, the GI value is reduced, and the antioxidant stability and taste coordination of the product are enhanced more synchronously. The konjac glucomannan, the tara gum, the xanthan gum and the resistant dextrin in a specific ratio are used for constructing a composite gel network to form a system which is adaptive to an acid environment of the hawthorn and has stable water binding capacity and proper elasticity, so that browning is reduced, and the flavor is optimized. A mild segmented sterilization process is adopted, harmful microorganisms are effectively killed, the food safety of the product is ensured, and meanwhile, the activity of functional components is reserved to the maximum extent.

The utility model relates to sewage treatment technical field, concretely for hydrolytic acidification pond pulse water distribution device. Include: water pool, siphon subassembly sets up in the upper end pulse water distribution pipe network of water pool, sets up in the bottom of water pool, pulse water distribution pipe network and siphon subassembly intercommunication, siphon subassembly includes: water distribution box, set up in the upper end of water pool, inlet pipe, set up in the upper end of water distribution box, water distribution main pipe, present inverted U shape set up in water distribution box, water distribution main pipe includes inlet section, top siphon elbow and outlet section, siphon pipe, the upper end of siphon pipe and inlet section intercommunication, the lower end of siphon pipe is located in water pool, siphon destruction pipe, siphon destruction pipe passes through first auxiliary pipe and the bottom of water distribution box intercommunication, siphon destruction pipe passes through second auxiliary pipe and top siphon elbow's top intercommunication, siphon destruction pipe passes through third auxiliary pipe and siphon pipe intercommunication. It realizes unpowered pulse water distribution through siphon effect, combines sludge disturbance and prevents the design of blocking, and promotes hydrolytic acidification efficiency.

The invention discloses a recombinant bacillus subtilis strain and application thereof, and belongs to the technical field of biology. The recombinant bacillus subtilis BLCY-017 disclosed by the invention is preserved in the China Center for Type Culture Collection on November 17, 2025, the address is No. 299 on eight road in Wuchang District, Wuhan City, Hubei Province, and the strain preservation number is CCTCC NO: M 20252557. The recombinant bacillus subtilis BLCY-017 can produce starch debranching enzyme, is used for producing resistant starch, can act in starch with the DE value of 2-3%, cuts off alpha-1, 6 glucosidic bonds of starch branches, can cut off long-chain branch structures, reduces the generation of small molecules, obtains long-chain high-amylose starch, improves the dietary fiber content through an annealing process, and improves the dietary fiber content. The digestion rate is reduced, and the viscosity and the water binding capacity of the starch can be better reserved.

The invention discloses easy-to-swallow composite hydrogel based on sheep milk casein and apple polysaccharide as well as a preparation method and application of the easy-to-swallow composite hydrogel, and belongs to the technical field of foods. The hydrogel innovatively constructs a three-dimensional network system, is formed by crosslinking sheep milk casein and apple polysaccharide, and can provide physical support and elasticity; the stability of the ion inducer can be regulated and controlled, so that the requirement of easy swallowing is met. The product has excellent appearance, good viscoelasticity, water binding capacity and controllable texture properties, and is suitable for patients with dysphagia symptoms to eat. The preparation process is simple, easy to control reaction conditions and suitable for large-scale production. The hydrogel is applied to food with dysphagia, provides suitable choices for patients, improves the living quality, meets the requirements of people with dysphagia on special food, and has important social significance and practical application value.

The present application relates to the technical field of microorganism, and discloses a high-yield digestive enzyme bacillus subtilis for promoting poultry nutrition absorption and improving meat quality and application thereof, the strain is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No:61711.The strain has the characteristics of high-yield amylase and protease, and can induce to improve lipase activity in poultry intestinal tract without producing lipase itself.The strain is prepared into a microbial preparation or a feed additive through a specific fermentation process, and is added into daily ration for feeding poultry at a concentration of 1.0*10 8 CFU / mL, which can not only significantly improve the body weight, dressing percentage and feed conversion rate of poultry, but also significantly improve meat quality, including improving meat color brightness and redness, reducing shear force and muscle fiber diameter to enhance tenderness, improving water binding capacity, and increasing the content of intermuscular fat and umami amino acids in muscle, and has a wide application prospect.

The invention discloses a water-eroded slope cropland composite modifier and a preparation method and application thereof, and belongs to the technical field of soil improvement and water and soil conservation. In order to solve the technical problems that traditional biochar is easy to wash off, short in lasting effect and poor in improvement effect in a slope cropland water-eroded environment, the invention provides a composite modifier for water-eroded slope cropland, and amorphous iron oxyhydroxide nanoparticles are accurately loaded on pores and surfaces of biochar through an in-situ synthesis method; by combining the biochar and the calcium chloride-attapulgite composite adhesive, a stable soil aggregate is formed through the cementation effect of the iron oxyhydroxide, the pore adsorption effect of the biochar and the consolidation effect of the calcium chloride-attapulgite composite adhesive, synergistic interaction is achieved, the corrosion resistance and the water binding capacity of the slope cropland are effectively improved, and water and soil synergistic treatment is achieved.

The invention discloses easy-to-swallow whole-bean-based composite gel as well as a preparation method and application thereof, and belongs to the technical field of food processing for people with dysphagia. According to the invention, the whole soybean milk and the minced pork are creatively combined, and the unexpected synergistic effect can be generated when the xanthan gum, the konjac glucomannan and the guar gum are subjected to ternary compounding according to a specific proportion and experiments verify for the first time, so that the texture of the product is effectively optimized. Through specific ternary colloid compounding, a remarkable synergistic interaction effect is generated, so that the obtained product has high water binding capacity and low hardness, is soft and uniform in texture, meets the requirements of IDDSI 5-grade food, and also meets the FOSDU label permission standard II grade of Japan Food for Special Dietary Use. The whole-bean-based composite gel is rich in soybean protein and pork protein, high in nutritional value, simple in preparation process, suitable for industrial production and suitable for special diet of people with dysphagia.

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.

The invention belongs to the technical field of agricultural product storage, and particularly relates to a preparation method of egg white liquid with high freeze-thaw stability. According to the invention, the oligosaccharide cryoprotectant with excellent cryoprotection capability is used for inhibiting ice crystal growth and recrystallization in the egg white freezing and thawing process and reducing the content of freezable water, so that the egg white liquid with high freezing and thawing stability is obtained. The preparation method comprises the following specific steps: beating and separating eggs, and then collecting fresh egg white liquid; homogenizing and filtering egg white liquid; adding an oligosaccharide cryoprotectant into the egg white liquid and carrying out secondary homogenization; packaging to obtain a finished product. Compared with untreated fresh egg white liquid, the finally prepared high-freeze-thaw-stability egg white liquid added with trehalose and soybean oligosaccharides has the advantages that the freezable water content is remarkably reduced, the system can be kept uniform without phase separation after five times of freeze-thaw cycles, the protein solubility is improved, the processing characteristic is remarkably improved, the gel strength is respectively improved from 259.33 g to 433.33 g and 371.17 g, and the freeze-thaw stability is improved. And the water binding capacity is respectively increased to 49.82% and 44.74% from 36.23%.

There is provided a legume protein concentrate having reduced off-flavour and low amounts of antinutritional factors. The concentrate also has a high water binding capacity and is useful in a variety of food and drink products. An extrusion process for producing the legume protein concentrate is also provided.

The invention belongs to the technical field of food processing and storage, and discloses a fresh-keeping method for black perch fillets by combining subacid electrolyzed water with epsilon-polylysine hydrochloride. The method comprises the steps of raw material pretreatment, mixed liquid soaking, natural preservative soaking, mixed gas treatment and the like. Raw materials are slaughtered and cut into fillets after being subjected to low-temperature purification and temporary rearing, multi-stage water quality pretreatment and continuous aeration; carrying out plasma modification and double-field synergistic preparation on the mixed solution, and soaking the fillets under the assistance of pulse type ultrasonic waves; performing ultrasonic dispersion, compound sterilization and inclusion stabilization treatment on a natural preservative, and then soaking the fillets for the second time; and finally, filling mixed gas subjected to premixing, multi-stage filtering, low-temperature activation and homogenization treatment, and sealing. Through the synergistic effect of multiple links, the antibacterial stability and the active ingredient retention rate are effectively improved, the preservation period of the black perch fillets is prolonged, meanwhile, the sensory quality and the nutritional characteristics of the black perch fillets are kept, and the industrial production requirements are met.

The invention relates to the technical field of frozen meat processing, in particular to a treatment method for relieving quality deterioration of frozen meat in multiple freezing and thawing cycles, and the treatment method comprises the following steps: firstly, soaking fresh meat blocks in a water-based composite anti-freezing solution consisting of trehalose, polydextrose and soluble soybean polysaccharide for pretreatment; then, the treated meat blocks are placed in a liquid nitrogen or liquid nitrogen steam environment with the temperature ranging from-40 DEG C to-80 DEG C to be quickly frozen, and the center temperature of the meat blocks is quickly reduced to-18 DEG C or below; and finally, storing the quick-frozen meat blocks at the temperature of-12 DEG C to-25 DEG C. According to the method disclosed by the invention, by virtue of a synergistic effect of micro ice crystals formed by molecule protection and rapid freezing of the antifreeze agent, mechanical damage to muscle tissues, protein denaturation and juice loss caused by freezing and thawing cycles can be remarkably reduced, so that key quality indexes such as water binding capacity, color and texture of the frozen meat after repeated freezing and thawing are effectively maintained.

The application discloses a kind of full solid waste slurry under dynamic water scouring phase coordination synergistic anti-dispersion regulation methods, belong to underground engineering grouting plugging technical field, this method faces underwater, seepage scouring, fissure water conduction, karst passage and goaf and other complex dynamic water environment, the behavior of slurry in dynamic water grouting is divided into four continuous stages of pumping diffusion, water entry anti-analysis, residence locking and hardening low permeability, and four types of control links of dispersion flow regulation, water binding anti-analysis regulation, setting locking regulation and defoaming dense regulation are established respectively;The application determines the main control index of each stage of slurry according to the intensity of dynamic water scouring, passage opening, target diffusion distance, allowed locking time and low permeability requirement after plugging, and through the progressive combination of four types of control links, so that the full solid waste slurry can be pumped and diffused in the injection stage, the particle migration and slurry segregation can be inhibited in the water entry stage, the cohesive deposition boundary can be quickly formed in the residence stage, and the continuous low permeability plugging structure can be formed in the hardening stage.

The invention discloses a method for preparing and purifying lactobacillus fermentum metaplasm and application of the lactobacillus fermentum metaplasm to improvement of texture and quality stability of meat products. The method comprises the following steps: carrying out fermentation, inactivation, centrifugation, filtration and freeze-drying on lactobacillus fermentum to obtain crude biomass; after dissolving, separating and enriching antioxidant components through macroporous resin, so as to obtain the purified biomass. Experiments prove that the prepared purified biogen can significantly improve the antioxidant activity (the antioxidant activity is improved by about 3 times compared with that of an unpurified group), can effectively inhibit myofibrillar protein oxidation, improves the hardness, elasticity, chewiness and water binding capacity of meat paste, and delays quality deterioration during storage. The method is simple and convenient in process and high in efficiency, and has relatively high industrialization and popularization and application values.

A soft food thickener is disclosed as including a gel-forming and water-binding agent, a starchy polysaccharide, a high-temperature solidification and shape retention agent, and a viscosity stabilizing and shear-resistant thickening agent.

The application discloses a kind of full solid waste slurry under dynamic water scouring phase coordination synergistic anti-dispersion regulation methods, belong to underground engineering grouting plugging technical field, this method faces underwater, seepage scouring, fissure water conduction, karst passage and goaf and other complex dynamic water environment, the behavior of slurry in dynamic water grouting is divided into four continuous stages of pumping diffusion, water entry anti-analysis, residence locking and hardening low permeability, and four types of control links of dispersion flow regulation, water binding anti-analysis regulation, setting locking regulation and defoaming dense regulation are established respectively;The application determines the main control index of each stage of slurry according to the intensity of dynamic water scouring, passage opening, target diffusion distance, allowed locking time and low permeability requirement after plugging, and through the progressive combination of four types of control links, so that the full solid waste slurry can be pumped and diffused in the injection stage, the particle migration and slurry segregation can be inhibited in the water entry stage, the cohesive deposition boundary can be quickly formed in the residence stage, and the continuous low permeability plugging structure can be formed in the hardening stage.

The invention belongs to the technical field of food processing, and relates to an application of a composite modified starch-based Pickering emulsion in 3D printing of surimi. Through a composite modification strategy of OSA modification and ball milling, the obtained composite modified starch is smaller in particle size and stronger in particle flexibility, and can be rapidly adsorbed and arranged on an oil-water interface to form a compact interface film, so that the Pickering emulsion has excellent stability; the composite modified starch-based Pickering emulsion is added into surimi to serve as printing ink, so that the rheological property and the extrudability of the surimi can be remarkably improved, and the printing shape fidelity is improved; starch particles in the emulsion absorb water to swell and fill protein network pores, so that the network structure of the minced fillet gel is enhanced, the water binding capacity is remarkably improved, the cooking loss is reduced, and the gel strength and microstructure uniformity are improved.

The invention belongs to the technical field of oat extracts and food preparation, and particularly relates to an oat extract as well as a preparation method and application thereof. The avena nuda is used as a raw material, an ethanol solution is used as an extraction solvent to carry out reflux extraction on the avena nuda to remove most of small molecular impurities such as starch, grease and phenols in the avena nuda, and the oat bran is prepared; and further performing heat extraction and amylase enzymolysis on the oat bran to obtain the oat extract. The oat extract can be used for preparing wheaten food products including noodles, bread and biscuits, and high-value application of the oat extract is achieved. Furthermore, according to the invention, the oat extract is used as a raw material to prepare the noodles, the water absorption rate, the elongation rate, the cooking loss rate and the colony count of the noodles are measured, and the oat extract is found to be capable of remarkably improving the water binding capacity of the noodles and prolonging the preservation time of the noodles, so that the nutritional value is improved, the taste of the product is improved, and the shelf life is prolonged.

A container system used for preparing an acid concentrate solution. The container system includes at least one flexible wall forming a bag that includes at least a first compartment and a second compartment, separated by at least one frangible seal. A nozzle is coupled to the at least one flexible wall and forms a fluid communication to an inside of the bag. A first dry composition is disposed in the first compartment and a second dry composition is disposed in the second compartment. The first dry composition and the second dry composition are components of a dry acid concentrate, and when combined with water, form the acid concentrate solution. The at least one frangible seal is configured to breach upon an internal filling pressure when a threshold amount of liquid is dispensed through the nozzle to the inside of the bag. Water and acid concentrate may flow through one conduit.

The invention discloses a myoplasm antifreeze antioxidant peptide, a preparation method thereof and application in frozen food, the myoplasm antifreeze antioxidant peptide is characterized in that the amino acid sequence of the myoplasm antifreeze antioxidant peptide is as follows: KELASQPDVDGFLVGGASLKPEFVDIINAK, the preparation method comprises the following steps: collecting myoplasm juice lost in the thawing process of frozen meat, collecting penetrating fluid by using a 10 kDa filter membrane, carrying out high-pressure homogenization, and then carrying out ultrafiltration to obtain a small molecule peptide component less than 3 kDa; loading the concentrated solution on a Sephadex G-25 column for gel filtration chromatographic separation, collecting each elution peak component, concentrating and desalting, freeze-drying, collecting the component with the highest anti-freezing activity of streptococcus thermophilus, treating the component with the highest anti-freezing activity, performing mass spectrum detection, and performing LC-MS / MS identification to obtain the peptide fragment with efficient anti-freezing and antioxidant activity. The frozen food preservative has the advantages of good freezing resistance and oxidation resistance, and the texture and water binding capacity of frozen food in the freezing storage process are remarkably improved.