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87results about How to "Less loss of nutrients" patented technology

Fresh keeping agent for water bamboo shoots, production method of bamboo shoot and product

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.
Owner:SICHUAN AGRI UNIV

Fried carrot products

The invention provides a fried carrot product which is prepared through the steps of rinsing carrot, slicing, heating 5 minutes in boiling water, or steaming 8 minutes, cooling down in cold water, drying the refrigerated carrot, frying in oil, de-oiling 6 minutes in centrifugal machine, filling nitrogen and packaging.
Owner:娄二峰

Method for preparing chocolate and strawberry crisps

InactiveCN102342355AFlavor enriched and improvedLess loss of nutrientsCocoaNutrientFragaria
The invention discloses a method for preparing chocolate and strawberry crisps, belonging to the technical field of food processing. The method is characterized by taking fresh strawberries and chocolates as the main raw materials, firstly permeating, drying and dehydrating the fresh strawberries at low pressure to process strawberry crisps and then coating the chocolates outside the strawberry crisps. The method comprises the following steps: 1) washing and slicing, 2) half-dry crisp preparing, 3) puffing, 4) vacuum drying and 5) coating. The method has the following beneficial effects: as the fresh strawberries are dried under low temperature to prepare the strawberry half-dry crisps after undergoing preprocessing such as washing and slicing and then the strawberry half-dry crisps are puffed and hot-dried, fewer nutrient components of the products are lost and the original colors and flavors are retained and the crisps are crispy; meanwhile, the chocolates are coated, thus enriching and improving the flavors of the strawberry crisps; and the method has great significance in the technical field of agricultural byproduct processing.
Owner:JIANGSUCHINA PALARICH

Sleeve-fish inflation agent and using method thereof

InactiveCN102106590ALess loss of nutrientsExcellent taste and sensory qualityFood preservationSodium carbonateChemistry
The invention provides a sleeve-fish inflation agent. The sleeve-fish inflation agent is characterized by containing the following raw materials in percentage by weight: 1 to 20 percent of sodium carbonate, 1 to 20 percent of sodium hydrogen carbonate, and the balance of water. The invention also provides a using method for the sleeve-fish inflation agent. The using method is characterized by comprising the following steps of: (1) soaking the sleeve-fish into clear water for 0.5 to 4 hours; (2) soaking the sleeve-fish into the sleeve-fish inflation agent for 2 to 8 hours; and (3) rinsing the sleeve-fish by using clear water till no alkali exits. The raw materials for the sleeve-fish inflation agent are of food grade and accord with the requirement of GB2760; the inflation sleeve-fish has low nutrient loss and excellent mouthfeel and aesthetic quality; and the process is simple and convenient for mass treatment.
Owner:JIANGSU YOUYUAN BIOTIC TECH

Process method for brewing wild kiwi fruit wine by using biological technique

The invention discloses a process method for brewing wild kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out pigment; (2) performing dipping fermentation, namely, stirring yeast, pectinase and white sugar so as to obtain secondary fermentation broth, mixing the fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk wine; and (4) storing in a tank, namely, adding a small amount of sulfur dioxide into the bulk wine, controlling activity of lactic acid bacteria, fining to clarify the treated bulk wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild kiwi fruit wine can be both taken as food and medicine, and is applicable to industrial production.
Owner:中博绿色科技股份有限公司

Processing method of selenium and zinc enriched non-fried potato chips

The invention discloses a processing method of selenium and zinc enriched non-fried potato chips. The processing method comprises the following steps: (1) raw material treatment: treating potatoes in steam at 45-55 DEG C for 10-50 minutes, then stewing and blanching for 30-60 minutes in the steam at 80-90 DEG C, and cooling; (2) freezing and unfreezing: cutting the potatoes into slices with the thicknesses of 3-6mm, freezing at the temperature of less than -10 DEG C, and then unfreezing the potato slices in a selenium and zinc enriched solution; (3) selenium and zinc enrichment: performing vacuum pumping on unfrozen potato slices in vacuum equipment at the vacuum degree of 0.085-0.095MPa for 10-20 minutes; (4) pre-drying: performing low-temperature drying on selenium and zinc enriched potato slices until the terminal water content is 15-35%; (5) puffing treatment; (6) after-drying: drying puffed potato slices until the terminal water content is less than 5%; and (7) cooling and packaging. The selenium and zinc enriched non-fried potato chips prepared by using the processing method disclosed by the invention are less in nutritional component loss, good in color and crisp in taste, and are added with selenium and zinc elements so as to have significant health effects.
Owner:ANHUI SCI & TECH UNIV

Vegetable oil deodorizing device and deodorizing technology of vegetable oil

The invention belongs to the technical field of vegetable oil refining processing, and particularly relates to a vegetable oil deodorizing device and a deodorizing technology of vegetable oil. The vegetable oil deodorizing device comprises a padding-board type combined tower and a padding tower. The upper portion of the padding-board type combined tower is a padding section, the lower portion of the padding-board type combined tower is a board type section, and the padding section and the board type section are connected through a control valve. An oil inlet is formed in the upper portion of the padding section of the padding-board type combined tower and connected with a heat exchanger. An oil outlet is formed in the lower end of the board type section of the padding-board type combined tower and connected with an inlet of a heater through a pipeline and an outlet of the heater is connected with an oil inlet of the upper portion of the padding tower. An oil outlet formed in the bottom end of the padding tower is connected with the heat exchanger. The vegetable oil deodorizing device is reasonable in design and capable of greatly improving the deodorizing effect.
Owner:SHANDONG SANXING CORN IND SCI CO LTD

Method for producing fresh strawberry jam

The invention discloses a method for producing fresh strawberry jam, which comprises the following steps of: (1) removing bases, namely removing fruit bases and green heads of mature strawberries; (2) cleaning, namely cleaning the strawberries of which the bases are removed by flowing water; (3) selecting, namely selecting to remove inferior fruits such as green fruits, rotten fruits, fruits damaged by worms and the like so as to obtain clean strawberry fruits; (4) dicing, namely dicing the clean strawberry fruits into pieces in a dicing machine; (5) mixing, namely stirring the diced strawberry pieces and sugar water till a mushy state to obtain fresh strawberry jam serving as a semi-finished product; (6) filling, namely loading the fresh strawberry jam serving as the semi-finished product into a quantitative packaging bag, vacuumizing, sealing and packaging; and (7) freezing quickly, namely putting the packaged fresh strawberry jam in a refrigerating room, and freezing quickly for 24hours to obtain the fresh strawberry jam serving as a finished product. The fresh strawberry jam produced by the method keeps the original color, fragrance and taste of the strawberries, has small nutrition loss and is easy to store and transport.
Owner:KAIYUAN CHUANSHUN FOOD PROCESSING CO LTD

Processing method of preserved apples

The invention discloses a processing method of preserved apples and relates to the field of food processing and in particular relates to a processing method of preserved apples. The processing method comprises the following steps: material selection and grading: selecting fresh and full apples without plant diseases and insect pests, and taking apples, the transverse diameters of which are greater than 75 mm, as a first grade, the transverse diameters of which are greater than 65mm but less than 74 mm, as a second grade, and the transverse diameters of which are less than 64mm, as a third grade; peeling, petal cutting and sub-nest removal: cleaning the apples and peeling the apples with a peeling machine, wherein the peeling thickness does not exceed 1.2mm, performing rip cutting on apples of the second and third levels to two petals, performing rip cutting on apples of the first level to three petals, thoroughly digging the sub-nests and stems and peduncles of the apples with a core knife and removing the peels; and soaking and hardening: soaking the cut apples into a solution of 0.1% calcium chloride and 0.3% sodium hydrogen sulfite for hardening and color-fixation, wherein the time is 10-15 hours, wherein the apples which are hard in meat are not hardened. The processing method disclosed by the invention is simple to operate and fast in sugar infusion speed, and the prepared low-sugar preserved apples not only are little in loss of nutrients, but also have a good effect in color and luster, plumpness, transparency, keeping property and the like.
Owner:SHAANXI QIYUAN TECH DEV

Method for preparing zinc-enriched strawberry crisp chips

InactiveCN102894308ALess loss of nutrientsPreserves color and flavorFood preparationGluconic acidFragaria
The invention discloses a method for preparing zinc-enriched strawberry crisp chips, and belongs to the field of leisure food. The zinc-enriched strawberry crisp chips are prepared from strawberries serving as main raw materials. The method comprises the following steps of: 1) cleaning fresh strawberries, removing fruit bases, and slicing for later use; 2) drying the strawberry slices at low temperature until the moisture content of the strawberry slices is 10 to 20 percent; 3) spraying 60 percent zinc gluconate nutrient solution to the dried strawberry slices, and wetting uniformly for 20 minutes for lateral use; and 4) puffing by microwaves, namely putting the strawberry slices into a microwave puffing machine, and puffing for 3 to 6 minutes under the condition of the microwave power of 1 to 2 KW to obtain the puffed strawberry chips. According to the method, the fresh strawberries are cleaned, sliced and puffed, so that the loss of nutritional ingredients is little, the original color and luster and flavor of strawberries are reserved, and the strawberry crisp chips are crisp in mouthfeel; and due to the addition of zinc gluconate, the nutritional ingredients and flavors of the strawberry crisp chips are enriched and improved, and the strawberry crisp chips are particularly suitable to be eaten by children.
Owner:张琳

Preparation method of kudzu vine root-water chestnut composite powder

InactiveCN106174222AFull utilization of raw materialsLess loss of nutrientsFood ingredient functionsWater contentHydroxycitric acid
The invention relates to a preparation method of a kudzu vine root-water chestnut composite powder. The preparation method comprises the following steps: (1) picking fresh kudzu vine roots and water chestnuts, which do not have any disease, pest, or mildew, washing, and peeling; (2) cutting kudzu vine root into dices, and water chestnuts into slices; (3) soaking kudzu vine root dices in a critic acid solution to carry out color protection, and putting water chestnut slices into boiling water to carry out blanching to protect the color; (4) boiling kudzu vine root dices to inactivate the enzymatic activity; (5) drying kudzu vine root dices by hot wind with a temperature of 60 DEG C, drying water chestnut slices by hot wind with a temperature of 55 DEG C, and controlling the water content to be less than 6%; (6) grinding kudzu vine root dices, sieving the powder by a 140-mesh sieve, grinding water chestnut slices, and sieving the powder by a 120-mesh sieve; (7) mixing kudzu vine root powder and water chestnut powder according to a ratio of 2:3-4, then adding 5 to 7% of maltodextrin and 3 to 5% of fructo-oligosaccharide, and mixing to obtain the composite powder. The composite powder comprises multiple effective nutrients of kudzu vine root and water chestnut, which are organically compounded, is especially suitable for the old and the children, has the functions of coordinating intestines and stomach, clearing heat, and resolving phlegm, is a instant food, and can be easily popularized in the market.
Owner:HEZHOU UNIV

Storage and refreshing method of flowering cabbages

InactiveCN107712032APrevents rapid yellowingRapid yellowingFruits/vegetable preservation by freezing/coolingComputer scienceRelative humidity
The invention discloses a storage and refreshing method of flowering cabbages. The flowering cabbages are stored and refreshed by simultaneously applying precooling in step (1) and storage and refreshing conditions in step (2): (1) precooling: putting the flowering cabbages picked from a field into a box with holes, and then transferring into a precooling machine for precooling, wherein the precooling endpoint temperature is 3-10 DEG C, the precooling time is 15-60 minutes and the precooling vacuum degree is 600Pa-1200Pa; and (2) storage and refreshing: instantaneously transferring the precooled flowering cabbages into a cold storage with the following storage conditions to carry out storage and refreshing, wherein the storage temperature is 1-6 DEG C, the relative humidity in the cold storage is 85%-98% and the concentration of ozone gas in the cold storage is 1-25mg / m<3>. The storage and refreshing method disclosed by the invention has the beneficial effects that the field heat of the flowering cabbages picked just can be fast removed, the flowering cabbages can be effectively prevented from yellowing, withering due to water loss and decaying simultaneously, the loss of nutritional components of the flowering cabbages in the storage period can be effectively reduced, and the storage and refreshing period of the picked flowering cabbages is prolonged to 13-25 days.
Owner:ZHONGKAI UNIV OF AGRI & ENG
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