31results about How to "Extend shelf life at room temperature" patented technology

The invention discloses an external probiotics microcapsule preparation method. By making full use of the synergistic effect of plant extracts and probiotics, on one hand, survival rate and entrapment rate are cooperatively increased; on the other hand, the plant extracts have a further effect on skin care. The external probiotics microcapsule preparation method includes the steps: (1) respectively inoculating freeze-dried powder of bifidobacteria, lactobacillus acidophilus and lactobacillus rhamnosus into a triangular flask for activating treatment, enlarging fermentation cultivation and mixing fermentation liquor of the bifidobacteria, the lactobacillus acidophilus and the lactobacillus rhamnosus according to the volume ratio 3:3:4 to obtain bacterial suspension; (2) preparing nostoc commune extracts; (3) adding Tween-80 for emulsion into the bacterial suspension, the nostoc commune extracts and sodium alginate solution, curing the bacterial suspension, the nostoc commune extracts and the sodium alginate solution, filtering the bacterial suspension, the nostoc commune extracts and the sodium alginate solution by gauze after a wet capsule is formed, and flushing the wet capsule for three times by normal saline.

The invention provides a method for preparing daily chemical microencapsulated probiotic. The method comprises the steps that: first, three probiotics which are lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus are fermented and centrifuged; such that wet cells are obtained; emulsifying, pre-freezing and freeze-drying are carried out; First embedding is carried out upon the obtained probiotic powder by using a crosslinked product of gelatin and TG enzyme; and second embedding is carried out by using a mixture of soluble starch, maltose and maltodextrin. With the method, the prepared microencapsulated probiotic has an embedding rate reaching 87%. The microencapsulated probiotic can be used in daily chemicals used for inhibiting acnes, relieving allergy symptoms, and lightening spots.

The invention discloses a method for improving the normal-temperature fresh-preservation effect of saimaiti apricots. The method comprises the following steps: saimaiti apricots in the green-ripe stage are selected; bad and mechanically damaged saimaiti apricots are removed; well disposed spermidine (spd) with the concentration of 10-4-10-6 mol / L is uniformly sprayed on the saimaiti apricots for treatment; and the processed apricots are placed in a ventilated transport container and stored in the normal temperature of 60-80 percent. By adopting the technical scheme provided by the invention, the normal-temperature storage period of the saimaiti apricots can be effectively prolonged by 5d-7d, so that the method has a wide application value.

The present invention discloses semi-dry buckwheat noodles and processing and preservation methods thereof. The processing and preservation methods comprise the following steps: main materials of the semi-dry buckwheat noodles are mixed evenly, the mixture is subjected to dynamic circulation bacterium number reducing treatment by using cold source plasma, then the treated mixture is sent into a vacuum dough kneading machine by using a positive pressure pneumatic conveying device, then auxiliary materials of the semi-dry buckwheat noodles are added into the vacuum dough kneading machine, then the vacuum dough kneading machine is turned on to conduct dough kneading, then first leavening, rolling, second leavening, rolling, noodle cutting, moderate dehydrating, tempering and packaging are conducted to prepare dough pieces and dough into semi-dry buckwheat noodle finished products. By using the bacterium number reducing treatment of the raw materials of the semi-dry buckwheat noodles, the specific preservation packaging, processing, preserving, etc. the method enables the prepared semi-dry buckwheat noodles to be convenient in cooking, mellow in buckwheat fragrance, and chewy and refreshing in mouthfeel under the premise of not adding alcohol and chemical preservatives, and is moderate in means and obvious in effects. Besides, the semi-dry buckwheat noodle products have a shelf life of 2 months or more at room temperature and have a refrigerated shelf life of up to 6 months.

The invention discloses a method for fresh-keeping and quarantining fruits. The method comprises the following steps of (a) boxing the fruits; (b) irradiating a fruit box by utilizing an electronic beam: the total irradiation dosage of the electronic beam is 0.3 to 2.0kGy, the total irradiation times of the electronic beam is 1 to 4 times, and the single irradiation dosage of the electronic beam is 0.3 to 0.6kGy; (c) decompressing and storing: decompressing and storing the fruit box after being irradiated by the electronic beam. The low-dosage multistage irradiation of the electronic beam is combined with the decompression process, the microorganism, insect pests and enzyme activity of the fruits can be effectively inhibited or killed, so that the refreshing time and shelf life of the fruit can be effectively prolonged, and the quarantining pesticide purpose can be realized; meanwhile, the original package of the fruit does not need to be damaged in real production, so that convenience in operation is realized, and the processing capacity is strong.

The invention relates to a method for processing refrigerated apples with compound aroma, anti-browning, hard and fresh slices. The varieties that are not prone to browning and good fruits without damage by diseases and insect pests are selected, such as Fuji apples. Gradient cooling treatment is adopted for 1-3 days to Store at 0‑0.5°C; after aroma recovery pretreatment, cleaning and disinfection, anti-browning Cutting: in a mixed solution of sodium chlorite 20‑300mg / L and calcium ascorbate 0.5‑5%, assisted ultrasonic treatment, using sterile non-metallic Knife, remove the core and keep the peel, divide into 6-8 parts vertically and then air-dry to ensure fresh slices of the apple. The invention adopts a brand-new anti-browning cutting method. On the one hand, sodium chlorite in the cutting fluid can inhibit the activity of PPO and directly inhibit the enzymatic reaction; The conversion of substances reduces the occurrence of enzymatic reactions.