850results about How to "Good rehydration" patented technology

The invention discloses a stage method for improving the uniform expansion effect of granular fruits and vegetables during microwave spouted drying, which belongs to the technical field of the processing of fruit and vegetable foods. The method mainly comprises the steps of: performing selection, washing, dicing, enzyme killing by blanching, and color protection treatment on fruit and vegetable raw materials; placing the pretreated fruit and vegetable cubes into a microwave spouted drying bed; setting the microwave power and the air inlet heating temperature; then performing the combined drying of stage hot air drying and microwave drying; and controlling different spouted air intakes at different drying stages, wherein the uniform expansion effect of products is improved during the quick microwave drying. The method has the advantages that the method ensures that the granular fruits and vegetables are evenly heated in a microwave field through a hot air and microwave spouted drying stage method, has quick moisture evaporation, ensures that the fruits and vegetables have porous structures after the drying, effectively improves the expansion degree of the products, also improves the expansion effect of the products and ensures the uniform expansion of the products while the granular fruits and vegetables are quickly dried, and has the characteristics of good preservation of nutrient content and good qualities of color luster, sense and the like.

The invention discloses a probiotic ultralow temperature refrigeration technology, a formula of a total-salt cryoprotectant which is suitable for the probiotic ultralow temperature refrigeration technology, and probiotic ultralow temperature refrigeration particles prepared by using the probiotic ultralow temperature refrigeration technology. The probiotic ultralow temperature refrigeration technology comprises following steps: (1) preparing a fermentation medium; (2) culturing probiotics; (3) centrifuging; (4) preparing the cryoprotectant; (5) adding the cryoprotectant; and (6) quick-freezing and moulding. The invention also provides a probiotic preparation prepared by using the probiotic ultralow temperature refrigeration particles, and a preparation method of the probiotic preparation. The probiotic ultralow temperature refrigeration particles are probiotic refrigerated bacterial strains which do not need to be dried and possesses advantages of fast refrigeration speed, high living bacterial rate and excellent rehydration performance. The probiotic ultralow temperature refrigeration particles contain water, can be dissolved in solutions more quickly, and are capable of preventing probiotic cells from damage caused by rehydration of normal low temperature refrigeration dried probiotic powder, and increasing the living bacterial rate of the probiotic preparation greatly.

The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.

The invention provides a microwave vacuum drying process for lotus seeds, comprising the following steps of: selecting materials, removing films and cores, protecting color, dewatering, vacuum drying by microwave, packaging and storing, thus preparing the dry lotus seed product. The process aims at improving the quality research of the dry lotus seed and reducing the energy consumption, dries the fresh lotus seeds by microwave vacuum drying technology, improves the quality of the lotus seeds, and prolongs the shelf life of the product; the application of the high combination drying technology inaugurates another dry preparation way for drying preparation of fresh lotus seeds; the process is easy for instant control and the production is environment-protective; and the real continuous automatic clean production can be realized.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

A method for preparing the meat of Hami melon includes such steps as providing fresh Hami melon, washing, disinfecting peeling, slicing immersing in the solution of edible citric acid and the solution of ascorbic acid for 15-30 min in order to protect color, quick freezing vacuum freeze drying and packing.

A process for ordinary-temp puffing and dewatering of fruit and vegetable includes such steps as washing, dripdrying, loading in reactor, vacuumizing to 0.08-0.1 MPa, filling CO2 gas until the pressure is 1.5-10.5 MPa, holding the pressure for 0.5-30 min, and releasing the pressure within 0.5-4 min. Its advantages are less loss of nutrients, color, smell and taste and low cost.

The invention provides a method for freezing and drying mango. In the method, pretreated mango puddings are processed according to the following steps and control conditions: blanching the mango puddings with hot water at 95 DEG C for 60 to 180 seconds; sterilizing the mango puddings by 3000ppm sodium hypochlorite disinfectant for 10 minutes; soaking the blanched and sterilized mango puddings into the complex liquid of 0.015 percent ascorbic acid and 0.01 percent malic acid for 10 to 15 minutes for color protection; and then freezing and drying. The control conditions are as follows: in sublimation drying stage, the vacuum degree is 40 to 60 Pa and the temperature of a heating plate is 35 to 45 DEG C; and in analysis drying stage, the vacuum degree is 40 to 60 Pa and the temperature of a heating plate is 45 to 55 DEG C. The technology solves the problem of mango during processing including discoloration, loss of favor, serious loss of nutrition and excessive microorganism.

The invention relates to a method for producing unfried instant stewed noodles, which comprises the following raw materials in percentage by weight: 80 to 90 percent of high protein flour, 10 to 20 percent of starch, 2 to 3 percent of edible salt, 2 to 5 percent of edible glue and 0.2 to 0.5 percent of composite alkali. In the invention, the technology of making noodles by drawing out the dough by hand is combined with a microwave drying technology and a heated-air drying technology; when the microwave drying technology is acted on noodles, the heated air drying is used to lead the evaporation velocity of water on the surfaces of the noodles to be higher than the evaporation velocity of water in the noodles; and when the heated air drying technology is acted on noodles, the evaporation velocity of water in the noodles is higher than the evaporation velocity of water on the surfaces of the noodles, so the moisture contents in and on the surface of the product produced by using the two drying technologies are relatively consistent. Therefore, the method is helpful for stabilizing the product quality, can ensure the width of the stewed noodles and the characteristic of rubbery and smooth noodles, and causes the stewed noodles with the local characteristics of Henan after subjected to drying treatment capable of being stored six months at a normal temperature.

The invention relates to aweto biological vacuum freezing and drying method, belonging to the field of preservation method of animals and plants. The aweto biological vacuum freezing and drying method comprises the steps as follows: (1) the aweto absorbs low-temperature atomized water molecular, the water absorption is 75-80%; (2) quick freezing is carried out for 2-5 hours at the temperature of -50-55 DEG C; (3) the vacuum freezing and drying are carried out for 2-20 hours at the temperature of -45-55 DEG C, so as to lead the moisture content of the finished product to achieve 5-9%. The product obtained by the invention can achieve sanitary requirement of edible fungi which can be directly eaten; the product has good water absorption, really achieves the original shape, colour, tastes and nutritive effect of purely wild aweto, improves the real additive values of the aweto and is suitable for long-term storage.