236results about How to "Maintain nutritional value" patented technology

The invention discloses a method for producing low-temperature cold-pressed and refined tea seed oil, and belongs to the technical field of deep processing of agricultural products. The method for producing the cold-pressed and refined tea seed oil comprises the following main processes of: performing low-temperature storage on screened tea seeds, cleaning, grading, shelling, separating, drying, crushing, pressing at a low temperature, filtering, degumming, decolorizing, deodorizing, winterizing, and packing finished refined oil. By the new technology of low-temperature cold pressing and refining, overheating and excessive chemical treatment of the oil in the conventional processing are avoided, meanwhile, the residue of harmful substances produced in the conventional high-temperature processing is effectively reduced at the same time, the production cost is remarkably reduced, the purely natural property of the oil is kept, and physiological active substances in the oil are kept as much as possible. The tea oil produced by the method is light in color, low in acid value and peroxide value, low in phosphorus content, fragrant and rich in nutrition, and has a long storage period; and a feasible new path is provided for deep processing and utilization of the tea seed oil.

The present invention belongs to the field of fruit and vegetable food producing technology. The production process of crisp fruit and vegetable chip includes the steps of: selecting fruit, vegetable material, edible mushroom and other food material; pre-treatment including washing, peeling, slicing, scalding to kill enzyme, etc; heating to dry at normal pressure; oil frying to dewater, centrifuging to eliminate oil, seasoning and packing. Owing to the combined dewatering process of normal pressure hot drying and vacuum frying, the present invention has low oil content in crisp fruit and vegetable chip, short frying time and well maintained food shape.

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

A nutritional substance information system collects, stores, tracks, and transmits information regarding the creation, preservation, transformation, conditioning and consumption of nutritional substances, and importantly, in nutritional values, and correlates such information with various organizations, entities, industries, and governments outside the nutritional substance supply systems, so as to optimize the production of nutritional substances, as well as optimize the consumption of nutritional substances.

Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Disclosed herein is an information system regarding nutritional substances. The nutritional substance information system collects, stores, tracks, and transmits information regarding the creation, preservation, transformation, conditioning and consumption of nutritional substances, and correlates such information with various organizations, entities, industries, and governments outside the nutritional substance supply systems, so as to optimize the production of nutritional substances, as well as optimize the consumption of nutritional substances.

The invention discloses a production method for ready-to-eat instant nutritive edible fungus soup, which belongs to the technical field of deep processing of agricultural products. The production method mainly comprises the steps of selecting, cleaning, precise cutting, mixed boiling, spreading, pre-freezing and microwave vacuum freeze drying on screened raw materials such as edible fungi, thus obtaining the product which is subjected to nitrogen-filled packaging after being taken out of storage. The raw materials of the edible fungus soup is dewatered by a microwave vacuum freeze drying technology according to a modern food nutrition principle, so that the original color, aroma, taste and nutrients of the product are kept to the hilt, and compared with those of a conventional process, the drying efficiency is remarkably improved, the production cycle is shortened, the production cost is effectively reduced, and the special sterilizing effect of microwaves further guarantees the product quality at the same time. The edible fungus soup produced by the method is flat in shape, bright in color and luster, rich in nutrition, good in water regaining effect and long in storage time, and a feasible new way is provided for deep processing and utilization of the edible fungi.

The invention relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

The preparation process of cold squeezed wild walnut oil includes the following steps: sorting, washing, sterilizing; dewatering and cooling; separating kernel from shell; drying kernel at temperature lower than 45 deg.c; cold squeezing in a cold press and eliminating slag; depositing; cooling the oil below 0 deg.c to eliminate impurity; separating protein through heating to 40 deg.c, adding pure water of 3-5 wt% of oil while stirring, standing while maintaining the temperature to deposit for at least 3 hr and taking the supernatant walnut oil; decolorizing, deacidifying and deodorizing; and filtering. The cold squeezed wild walnut oil is clear and pure, and has the nutritious components in walnut maintained.

The invention provides a method that a pulsed electric field and a magnetic field cooperatively sterilize materials and inactivate enzyme and a device. The method comprises: materials to be processed continuously or discontinuously flow through the processing area of the cooperative processing device with the pulsed electric field and the magnetic field; a high pressure pulse power source imposes a pulsed magnet field of 0.1T-50T by the field coils which circle the processing area and a pulsed electric field of 5-100kV / cm by electrode plates at two sides of the processing area to carry out electric-magnetic-field cooperative processing of the materials in the processing area; the electric-magnetic-field cooperative processing device has novel conception, combines the magnetic field and the pulsed electric field, is convenient in installation and application and suitable for being adapted and used in a food sterilization processing system; the cooperative processing of materials by the pulsed electric field and the magnetic field takes a short time; the temperature of materials rises a little during the whole sterilizing course; the effect of sterilization and enzyme inactivation is increased, meanwhile, the original nutritive value and flavor of food are preserved to the maximum degree.

The invention provides a feed additive for improving fullness of escargot meat. The feed additive is characterized by comprising the following raw materials in parts by weight: 50-60 parts of bagasse, 5-10 parts of bean pulp, 5-10 parts of fish meal, 5-10 parts of bone meal, 3-5 parts of shrimp and crab shell powder, 5-10 parts of peanut bran, 1-3 parts of compound amino acid, 20-60 parts of starch, 0.5-1 part of compound bacteria, 1-3 parts of salt and 150-300 parts of pluck leftover. A preparation method comprises the steps: mixing the compound bacteria with the starch according to the parts by weight to obtain a mixture A, mixing the salt with the pluck leftover to obtain a mixture B, uniformly mixing the mixtures A and B with the bagasse, the bean pulp, the fish meal, the bone meal, the shrimp and crab shell powder, the peanut bran and the compound amino acid, then putting the mixture into a container, sealing and fermenting for above 15 days to obtain a finished product of the feed additive. The feed additive is simple and available in raw materials, simple in preparation method, rich in nutrients, good in palatability, and capable of improving the fullness of the escargot meat.

The invention relates to a method for uniformly drying lettuce by a normal pressure and negative pressure combined microwave spouted bed, and belongs to the technical field of fruit and vegetable food processing. The main processes of the method comprises: removing leaves and peels from fresh lettuce, cleaning, cutting into cubes (cutting into sheets), adding a EDTA-Na solution to carry out colorprotection, blanching, adding a magnesium acetate solution and a zinc acetate solution to carry out color protection, and carrying out treatments of microwave spouted drying, packaging and storage. With the present invention, the microwave drying technology is adopted so as to shorten the drying time, reduce the drying energy consumption, and reduce the loss of the chlorophyll in the lettuce during the processing process; the normal pressure spouted bed drying technology and the negative pressure spouted bed drying technology are combined to dry the lettuce, and the material has the circular motion, such that the disadvantage of the nonuniformity of the microwave drying is overcome; the product dried by the microwave spouted drying method has characteristics of good water reabsorbing capacity, high water reabsorbing rate, good crisp taste after water reabsorbing, unique lettuce aroma, high chlorophyll content, good and uniform color.

The invention discloses convenient nutritional porridge prepared by combining a traditional formula and a scientific formula and taking the essence of cereal grains; the nutritional porridge is prepared as follows: preparing different taste, different varieties and different colors of food into convenient cooked food by frying, freeze-drying and other processes; preparing solid convenient porridge by rational combination and mixing with auxiliary materials; the nutritional porridge can be prepared into dozens of varieties such as eight treasure porridge, nutrition porridge, dietotherapy porridge, flavor porridge and other series. The product is low in cost and convenient to eat, does not contain preservatives and artificial color, can keep the shape and flavor of traditional porridge food, keeps nutrition components of raw materials, has the health functions of physique enhancement and the like, is in line with the modern diet concept, and is an ideal convenient food for home life, travels and field operation.

Belonging to the technical field of fruit and vegetable food processing, the invention relates to a method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying. The main process includes: using fresh Abelmoschus esculentus as the raw material, and carrying out material selection and grading, cleaning and impurity removal, blanching and color protection, cooling and draining, negative pressure microwave spouting drying, packaging and storage. The method provided by the invention adopts the microwave drying technology, shortens the drying time, and reduces the energy consumption of drying. Pulse spouting is in favor of improving the uniformity of material drying, and can enhance the quality of dried Abelmoschus esculentus product. At the same time, microwave drying treatment under a vacuum environment can effectively keep the content of chlorophyll, mucus glycoprotein and flavones in Abelmoschus esculentus. The method provided by the invention does not need to perform cutting treatment on the raw material, maintains integrity of the Abelmoschus esculentus tissue, is easy to operate, safe and environment-friendly, and can realize continuous and automated clean production. The obtained instant crispy Abelmoschus esculentus finished product has a yellow-green value a* of about -11.35, a chlorophyll retention amount of about 0.147mg / g, a mucus glycoprotein retention amount of about 0.107mg / g, and crispness of 1800-2000g.

The invention relates to a technology for producing silage by utilizing smilax riparia and wheat straws. The technology comprises the following steps: (1) separately pretreating smilax riparia and wheat straws to obtain pretreated smilax riparia and pretreated wheat straws; (2) evenly mixing the pretreated smilax riparia and pretreated wheat straws in proportion to obtain a mixed raw material A; (3) respectively adding maize flour and white sugar into the mixed raw material A, and evenly mixing to obtain a mixed raw material B; (4) evenly spraying lactic acid bacteria mixture culture solution into the mixed raw material B, then mechanically grinding so that water in the mixed raw material B can be relatively evenly distributed, and finally filling in a closed container, compacting, sealing, and fermenting at room temperature for 60-90 days. The technology is simple and fast, low in raw material cost, the obtained product is good in palatability, green, juicy and rich in nutrition, and can maintain the nutrition values for a long time.

The invention discloses a method for tenderizing beef, which belongs to the field of food science, comprising the following steps of: pre-cooling the cattle carcass, cutting, injecting 200 mmol / L of calcium chloride liquor; packaging in vacuum; and processing at 250 MPa to obtain the tenderized beef. The method organically combines calcium salt injection with high-pressure process, so that the tenderness of the beef is obviously improved, and the production cost is effectively reduced at the same time. The high-pressure process can control the bacterial growth so as to prolong the shelf life.

The invention discloses feed for redswamp crayfish and a processing method thereof. The ingredients of the feed consist of fish meal, aquatic product leftovers, grain and by-products thereof, oil plant seeds and by-products thereof, fermented products, plant extracts and mineral elements. The ingredients are mixed, pulverized, damply heated, fabricated into pellets, sterilized, cooled and dried to form the feed. The feed is made from natural ingredients and contains no growth hormone or antibiotic, so the feed is clean, environment-friendly and balanced in nutrients, and obeys environmental ecological transforming law. The feed has the advantages of water resistance and digestibility, so that the redswamp crayfish fed with the feed can grow quickly and energetically with great disease resistant ability and good physique, and the original flavor and the nutritional value of the redswamp crayfish are preserved. Furthermore, the culture pond for the redswamp crayfish fed with the feed has stable water quality and high yield per unit area, thereby ensuring the success in the intensive culture mode of the redswamp crayfish.

The invention relates to a method for producing instant flavored seaweed sheets by utilizing a microwave vacuum drying technology, which belongs to the deep processing technical field of agricultural products. The method for producing the instant flavored seaweed sheets comprises the following main steps of: harvesting raw purple seaweed with excellent quality, cleaning, cutting, pasting, drying with hot air, flavoring, drying by microwaves in vacuum, and packaging in a nitrogen filled manner. A novel technique for united dehydration by combining the hot-air drying and the microwave vacuum drying is adopted, so that while the appearance quality of the seaweed product is improved, the production period is remarkably shortened, and the production cost is saved. Compared with a traditional technique, the method has the advantage that the nutrients and flavor ingredients of the seaweed can be maximally reserved by adopting a low-temperature dehydration means of microwave vacuum drying. At the same time due to the rapid and high efficient dehydration characteristics of the microwave, the processing time is greatly reduced, and the production period of the product can be effectively shortened. The instant flavored seaweed sheets produced through the technique have characteristics of strong flavor, crisp taste, good appearance quality and the like; and a novel feasible way for deep processing and utilizing the purple seaweed is provided.

The invention discloses a combined pretreatment method for controlling microorganisms of fresh frozen vegetables or edible fungi, which belongs to the technical field of safety control of fruit and vegetable food. The sterilization of the fresh frozen vegetables or edible fungi adopts the combined treatment of ozone water and ultrasonic wave, and the conditions are as follows: the concentration of the ozone water is between 9 and 15mg / L, the power of the ultrasonic wave is between 1,000 and 1,200W, the cooperative treatment time is between 60 and 90s, and the interval time of the ultrasonic wave is 5s; and then the frozen vegetables or edible fungi are placed into a single instant freezer to be quickly frozen at a temperature of between 35 and 40 DEG C below zero until the central temperature of a product reaches less than 18 DEG C below zero, and are quickly packaged in a low temperature environment lower than 5 DEG C below zero, and the product is placed at a temperature lower than 18 DEG C below zero for storage after the packaging. The sterilization method which combines the ozone water with the ultrasonic wave ensures that the total amount of the microorganisms is controlled within 1,000 counts / gram and coliforms (or colon bacilli) achieve the standard (negative) due to the fact that the synergic action of the ultrasonic wave makes the sterilization effect of the ozone water better. No heat treatment is performed, so the losses of the color and luster, the flavor and the nutrient content of the product are reduced, and the qualities of the quick-frozen product such as color, flavor and so on, are better maintained.

The present invention relates to a quality-assuring sterilization method of freeze-dried food by adopting combination of nano silver film-coating technique and microwave drying technique, belonging to the field of food safety control technology. Said method includes the following steps: selecting freeze-dried food raw material, defrosting, cleaning, coating film with nano silver, freezing, freeze-drying, microwave treatment and packaging.

The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.

The invention discloses a formula and a preparation method of corn peptide chewable tablets and belongs to the technical field of functional food. The formula of the chewable tablets comprises corn peptide powder, starch, dextrin, sucrose powder, ascorbic acid, citric acid, milk powder, mannitol, magnesium stearate and fresh milk essence. According to the preparation technology, 5 to 15 percent of corn peptide is used as a main functional component, 60 to 80 percent of starch, dextrin and sucrose powder (the ratio of the starch to the dextrin to the sucrose powder is 6:2:2 or 7:1:3) is used as a filling agent, 2 to 6 percent of ascorbic acid and citric acid (the ratio of the ascorbic acid to the citric acid is 1:1 or 2:1) is used as a sour agent, and 0 to 2 percent of milk powder, 0 to 9 percent of mannitol, 2 to 3 percent of magnesium stearate and 1 percent of fresh milk essence are used as other auxiliary materials; and the chewable tablets are prepared by virtue of the processes such as raw material treatment, mixing, granulation, reshaping and tabletting. The chewable tablets are smooth and round in appearance, sour, sweet, tasty, compact in section tissues and easy to preserve, has the advantages of convenience in transportation, long quality guarantee period and the like, and is easy to eat.

The invention relates to a method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolonged by 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.

The invention relates to a technology for processing and refreshing Chinese wolfberry sprout clean vegetables. The process is characterized by comprising the following steps: (1) picking tender Chinese wolfberry sprouts with the length of 5-7cm, and obtaining Chinese wolfberry sprout vegetables; (2) removing old leaf sprouts, ill leaf sprouts and impurities in the Chinese wolfberry sprout vegetables; (3) washing the surfaces of the Chinese wolfberry sprout vegetables by using water, soaking in an ozone solution for sterilizing, bubbling and cleaning by using purified water, and spraying and cleaning by using clean water; (4) performing surface dehydration treatment on the obtained Chinese wolfberry sprout vegetables by using a centrifugal dehydrator, and blowing the water on the surface; (5) putting the obtained Chinese wolfberry sprout vegetables on the plate, and precooling in a refrigerator; (6) filling the precooled Chinese wolfberry sprout vegetables in preservative bags; (7) sealing the bag openings after precooling; and (8) refreshing and storing in a low temperature warehouse. The invention provides a technology for processing and refreshing Chinese wolfberry sprout clean vegetables, ova, microbes and the like on the surfaces of the Chinese wolfberry sprout vegetables can be effectively removed, and quality deterioration of the Chinese wolfberry sprouts can be inhibited.

The fish flesh re-combining and processing method is to add glutamine transminase (TG) in 0.05-3.0 wt% into fish flesh or fish sheet with fish head, internal organs, fish bone, etc eliminated and react at 0-20 deg.c for 0.5-24 hr to form new combined fish flesh product. The present invention has simple technological process, and the product may be in the fish shape, or be various fish segment, fish block or fish sheet. The fish flesh product may be frozen or heated without shape change and has mouth feeling, flavor and nutritious value the same as fish flesh.

The invention relates to a composite agaricus bisporus polysaccharide chewable tablet and a production method thereof. The chewable tablet consists of active substance agaricus bisporus polysaccharide, soy peptide powder and auxiliary materials. The method comprises the following production steps of: adding the auxiliary materials into agaricus bisporus polysaccharide powder and the soy peptide powder for uniformly mixing; preparing a soft material; and granulating, drying, palletizing and tabletting to obtain the chewable tablet. The composite agaricus bisporus polysaccharide chewable tabletprovided by the invention can fully exert the nutrition value and medical value of the agaricus bisporus polysaccharide and soy peptide, has the functions of human immunity reinforcement, ageing resistance, oxidation resistance, fatigue recovery and the like, and is convenient for taking.

The invention discloses a green-protecting and brittleness-keeping production process of cress. The cress is prepared by mixing cress, salt, monosodium glutamate, a spice mixture, plant oil, sesame oil seasoning, citric acid, zinc acetate, calcium chloride, disodium hydrogen phosphate, sodium dihydrogen phosphate, hydrogen peroxide, guaiacol, nitric acid and hydrochloric acid according to a certain ratio. Equipment and instruments used in the production process comprise an ultraviolet and visible spectrophotometer, a texture analyzer, a color difference meter, a freezing centrifuge, a pulping machine, a pH meter and an electronic balance. By taking the corresponding technical measures, ideal green-protecting and brittleness-keeping effects can be achieved; by taking reasonable technical measures, various negative factors are effectively controlled, the nutritional value and sensory quality of a product are kept to the maximum extent, and healthy and delicious fruit and vegetable products are provided for customers.

The invention discloses a solid molding product made of milk powder, and a preparation technology of the solid molding product, belonging to the field of solid molding products made of the milk powder. The solid molding product made of the milk powder is prepared from the following components by weight: 10.0-80.0g of milk powder or 800.0-1000.0g of milk, 5.0-50.0g of a sweetening agent, 0.1-1.0g of fermented milk, 2.0-50.0g of starch, 0.1-5.0g of an acidity agent, 0-5.0g of red date granules, 0-15.0g of non-dairy creamer and 0-3.0g of cream or 0-8.0g of shortening oil. The solid molding product made of the milk powder is a leisure dairy product which has Inner Mongolia characteristic and is convenient to eat; the milk is fermented by probiotics and then is mixed into the product as a bonding agent. According to the preparation technology, a cheese molding cutting and distributing machine is used, and a microwave tunnel furnace is used for baking and sterilizing, so that the original nutritive value, taste and flavor of the product can be better maintained.

The invention discloses a process method for quickly removing benzopyrene and other harmful substances in tea oil, which is fast, simple and efficient. The process method is technically characterized by comprising the steps of: by application of the object surface absorbing function principle, firstly carrying out pre-filtration on the tea oil, adding a proper amount of food-grade fat treatment agent, fully stirring, after standing, stirring uniformly, then filtering and separating to remove the benzopyrene and other harmful substances in the tea oil. In the method, the benzopyrene in the tea oil can be reduced to be about 21% of the original amount, so that the process method can be widely used for tea oil production of all large, medium and small tea oil production and processing enterprises.