50results about How to "Reduce the loss of nutrients" patented technology

The invention provides a preparation method of dried figs, belonging to the field of preparation methods of dried fruits. Freshly picked pedicled fig fruits are subjected to cleaning, de-enzyming, color protection, drying, sterilizing and packaging to obtain the dried figs. According to the preparation method of the dried figs, provided by the invention, the operation is simple and safe, the automation degree high, and the large-scale industrialized production is facilitated. The prepared dried figs are complete in fruit shapes, golden in color and transparent. No harmful additive is added in the prepared dried figs, and fruits are less in nutritional ingredient loss, and thus the dried figs have natural fragrance of the figs, and are good in mouthfeel.

The invention discloses a waxberry fresh-keeping agent. The fresh-keeping agent comprises the following ingredients by volume ratio: 75 to 90 percent of traditional Chinese herb extraction liquid, 5 to 10 percent of antiseptic solution and 7 to 15 percent of sodium chloride solution. The fresh-keeping agent is characterized in that the traditional Chinese herb extraction liquid which has a sterilizing and antiseptic function is used as a sterilizing agent and an antiseptic agent, the antiseptic solution which is prepared from calcium propionate, sodium citrate, citric acid and water is used as a mold-proof and antiseptic agent, and the sodium chloride solution is used as a sterilizing agent and a color protective agent. The waxberry fresh-keeping agent is safe, reliable, toxic-free, environmentally-friendly, good in fresh-keeping effect, not only capable of reducing the loss of nutrients of waxberries, but also capable of maintaining the good color of the waxberries, wide in source of raw materials, low in price and beneficial to popularizing.

The invention provides a method for preparing a health-care enzyme drink from grapefruits and belongs to the technical field of bioengineering technologies. According to the method, the grapefruits are taken as a main fermentation raw material, are peeled and mashed to be pulpy, raw honey and purified water are added, nectariferous bacteria, lactobacillus casei and lactobacillus plantarum strains are taken as fermentation strains, a fermentation liquid which is 1%-5% of the volume of a fermentation stock solution is added to a fermentation system, the fermentation temperature is 25-35 DEG C, pH ranges from 5.0 to 8.0, the fermentation time lasts for about 10d, and the health-care grapefruit enzyme drink is prepared. According to the method, complete fermentation is realized, various enzymes, vitamins, amino acid and micro elements are sufficiently released, the product has a unique flavor of grapefruits, is palatably sweet and sour and has rich nutrition, and a traditional fermentation technique is adopted.

The invention relates to frozen fruit and vegetable and a fruit and vegetable fresh keeping process, and belongs to the field of food preservation. The fresh keeping process comprises the following steps of putting the fruit and vegetable raw materials into a liquid nitrogen environment with the temperature being -110 to -60 DEG C or a micro frozen liquid environment with the temperature being -40 to -20 DEG C to be quickly frozen for not less than 3min; then, the fruit and vegetable raw materials are put into a warehouse for cold storage or cold chain transportation. The process has the advantages that the process is simple; the operation is convenient and fast; the fresh keeping effect is good; the cost is low. The frozen fruit and vegetable obtained through the process can maintain the raw material mouthfeel; the freshness degree of the raw materials can be maintained for a long time.

The invention discloses a Japanese premna herb-snow lotus herb health tea essence processing method and belongs to the field of food processing. The Japanese premna herb-snow lotus herb health tea essence is prepared from eco-friendly health Japanese premna root and leaves as raw materials and snow lotus herb as an auxiliary material through heat extraction, colloid milling gelatinization, charging, condensation drying and packaging, fully retains raw material active substances, reduces a nutrient loss and improves a raw material utilization rate. The Japanese premna herb-snow lotus herb health tea essence has health effects of clearing heat and removing toxins, relieving swelling and pain, and maintaining beauty and keeping young. The processing method provides an effective approach for further processing of Japanese premna herb and snow lotus herb.

The invention relates to a production method for sweetmeat preserved fruits, in particular to a production process for sweetmeat peach slices, which comprises the following processes of selecting raw materials; processing raw materials; and immersing, boiling, sugaring, saccharifying, cooling and packaging to obtain finished products. The sweetmeat peach slices produced by the method are good in appearance and mouthfeel, sanitary and stable in quality and lose a small number of nutrition ingredients.

The invention provides a preservation method for increasing the shelf life of celery. The method comprises the following steps: strictly selecting and grouping fresh celery bought in the market according to color, hardness and fragrance; selecting celery (about 200 g) of substantially the same maturity degree (70 percent maturity) and uniform length and size in each group, packaging with PE films, putting in a constant-temperature test box at a temperature of freezing point to 0 DEG C, and periodically determining indexes including sensory quality, weight loss rate, chlorophyll content, hardness, color difference and nitrite content. The invention has the advantages that: the preservation at the temperature of freezing point to 0 DEG C in combination with film package can effectively prevent increase of celery weight loss rate, chlorophyll decomposition, decline of sensory quality or increase of nitrite content and can reduce nutrient loss. Compared with the prior art in which celery is chilled at 4 DEG C, the method can greatly increase the shelf life of celery up to 20 days.

The invention discloses a production process of dry lotus root starch and belongs to a processing technology for agricultural and sideline products. The dry lotus root starch is produced by using dry lotus roots as raw materials. The production process comprises the specific flows of raw material pretreatment, soaking, squeezing, pulp washing, pulp bleaching, dehydration and washing, and drying. The production process has the beneficial effects that the dry lotus root starch is high in purity, small in nutrient loss, pure in taste, short in production period, and suitable for large-scale production; moreover, the production process is easy to control.

The invention discloses a method for processing compound climbing fig fruit powder. The compound climbing fig fruit powder is processed by taking climbing fig fruits as raw materials through the steps of raw material pretreatment, extraction, enzymolysis, enzyme deactivation, filtering, smashing, mixing, vacuum concentration, microwave drying, finished product forming and the like. According to the compound climbing fig fruit powder made through the method, the climbing fig fruits rich in nutrient are adopted as the raw materials, nutrient substances in the fruit powder are ensured, the climbing fig fruits, fig fruits, elaeagnus conferta roxb fruits and roselle fruits are subjected to thermal extraction together, filter residues are subjected to composite enzymatic hydrolysis, therefore, the active substances of the raw materials can be fully reserved, the active substances of the finished fruit powder are enriched, losses of the nutrient substances are reduced, the utilization rate of the raw materials is increased, and the effects of activating blood to promote menstruation and relieving swelling and pain can be achieved.

The present invention relates to frozen delicacies from land and a preservation technology of the delicacies from land, and belongs to the field of food preservation. The preservation technology comprises the following steps: raw materials of the delicacies from land are placed in a liquid nitrogen environment at -120 DEG C to -60 DEG C or a micro-freezing liquid environment at -40 DEG C to -25 DEG C to be quick-frozen for 5 min or longer, then the quick frozen delicacies from land are sent into a storage to be cold stored, and the cold stored delicacies from land are subjected to a cold chain transportation. The raw materials of the delicacies from land comprise bamboo shoots and edible fungi. The technological process is simple, easy to operate, excellent in preservation effects and low in costs. The obtained delicacies from land by the above technology are good in mouthfeel, and small in dry consumption rate, and can keep freshness of the raw materials for a long time.

The invention discloses a processing method for a lotus root filled with sticky rice. The processing method comprises the following steps: selecting the lotus root, cleaning and peeling, performing color protection treatment, filling the sticky rice, steaming, boiling the lotus root filled with the sticky rice with sugar, packaging, and radiating to guarantee the quality. The lotus root filled with sticky rice is good is taste, and the processing method is high in efficiency, energy-saving, safe and green; the loss of nutrient substances in food can be reduced; the quality can be improved; the safety can be improved; the quality guarantee period can be prolonged.

The invention relates to two lactobacillus separated from gramineous forage grass, tests later showed, one is Lactobacillus plantarum, and the other is Enterococcus mundtii. Adding both lactobacillus into forage grass for silage, can rapidly reduce the pH value of the forage grass silage, improve the ferment quality of the forage grass, and make the nutritional ingredient of the forage grass be better preserved.

The invention provides a livestock and poultry manure fermentation microbial agent and a method for applying the same, and belongs to the technical field of microbial fermentation. The livestock and poultry manure fermentation microbial agent comprises zymocyte and biological active factors. A mass ratio of the zymocyte to the biological active factors is 100:2-8. The method for applying the livestock and poultry manure fermentation microbial agent includes adding the livestock and poultry manure fermentation microbial agent into livestock and poultry manure with the water content of 50-60 wt% according to a mass ratio of 0.05-5:1000; mixing the livestock and poultry manure fermentation microbial agent and the livestock and poultry manure with each other and then piling the livestock and poultry manure fermentation microbial agent and the livestock and poultry manure to obtain piles; turning the piles at the intervals of 16-32 h when the temperatures of the piles reach 40-45 DEG C and keep unchanged; piling the piles to obtain bins after the temperatures of the piles reach 60-70 DEG C and then keep unchanged for 3-5 d and the water contents of the piles are lower than 30 wt%, acquiring fermentation products when white hyphae appear on the surfaces of the bins. The livestock and poultry manure fermentation microbial agent and the method have the advantages that the livestock and poultry manure can quickly start to be fermented, and smell generated by the livestock and poultry manure in fermentation procedures can be reduced.

The invention discloses a production technology of persimmon liquor. The production technology comprises steps as follows: firstly, persimmon is treated, and the treatment process comprises followingsteps: fruit selection, freezing, getting warm again, beating, color protecting, composition adjusting, clarifying and filtering; secondly, saccharomyces cerevisiae is added for alcoholic fermentation, and new persimmon liquor is obtained after two-time fermentation and then is subjected to ageing; finally, the persimmon liquor obtained after ageing is subjected to after-treatment, and the after-treatment process comprises following steps: filtering, bottling, microwave sterilization and warehousing storage. According to the production technology of the persimmon liquor, tannin in persimmon juice is reduced in the persimmon treatment process, influence of tannin in the fermentation process is prevented, and pectin is reduced before fermentation, so that methanol in the persimmon liquor isreduced; besides, the persimmon liquor is soft, refreshing and mellow, has sweet flavor with the effect of moisturizing, tastes pure and further has higher yield.

The invention discloses an ultrasonic enzyme deactivation device, and a system and a method for enzyme deactivation and sterilization. The ultrasonic enzyme deactivation device comprises an ultrasonic enzyme deactivation unit or at least two ultrasonic enzyme deactivation units which are orderly connected in series together; each ultrasonic enzyme deactivation unit comprises an ultrasonic generator, at least one ultrasonic transducer and a first resonant cavity communicated with a first liquid inlet and a first liquid outlet, wherein all the ultrasonic transducers are electrically connected with the ultrasonic generator, arranged in the first resonant cavity and used for converting electric energy of the ultrasonic generator into mechanical energy and generating vibration to perform enzyme deactivation on liquid in the first resonant cavity. Based on the ultrasonic enzyme deactivation device, enzyme deactivation can be carried out with relatively low cost and the temperature of enzyme deactivation is reduced, so that the loss of nutrient substances of fruit and vegetable beverages can be reduced and the fruit and vegetable beverages can be prevented from tasting bitter and sour.

The invention discloses a sugar solution, a production technology for preparing seedless candied prunes with the sugar solution, and seedless candied prunes, and relates to the technical field of foods. The sugar solution comprises white granulated sugar, edible glucose, high fructose corn syrup, glucose syrup, prebiotics, acidic seasoning, calcium-source substances, edible essence, potassium sorbate and pure water, and has the advantage that the sweetness is low relatively. The production technology of the seedless candied prunes comprises the steps of performing sugar permeation with the prepared sugar solution, and in the sweet permeation process, performing sweet permeation in a manner of cycle alternation of vacuum sweet permeation and positive pressure sweet permeation, and the production technology has the advantages that the sweet permeation time and the drying time are greatly saved, the production efficiency is improved, and the yield is increased. The seedless candied pruneshave the advantages of being convenient to eat by special crowds, safe, relatively low in sweetness, low in running off of nutrient substances, good in flavor and mouth feel and convenient to eat. When being eaten often, the seedless candied prunes can promote intestinal peristalsis and probiotic proliferation, relieve constipation symptoms and are favorable for healthy bodies of people.

The invention relates to a staged compacting method and device for crushed fresh alfalfa forage. The staged compacting method comprises the following steps: firstly, parameters are preset, then a compacting process for the crushed fresh alfalfa forage is performed by stages, and through the coordination of a vertical staged auger and an unloading hydraulic motor, compacting and unloading work circulates. The device comprises a material bin, an unloading cylinder, the auger, a compacting barrel, a lifting mechanism, the unloading hydraulic motor, a pressure sensor and a signal processing control system, and hydraulic and communication control systems are used for ensuring that the compactness intensity of the crushed fresh alfalfa forage in all stages meets the requirements of an alfalfa silage process and the intensity is constant. According to the method and the device, nutrient loss caused to fresh alfalfa forage during a mechanical compaction process can be reduced, the compacting is even, the intensity is adjustable, and the operation is continuous and stable.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

The invention provides nutrient granular noodles suitable for infants and a machining process thereof. The machining process of the granular noodles of the invention sequentially comprises the following steps: preparing noodles, and pre-gelatinizing, crushing and sieving the noodles to obtain the granular noodles. By adopting the pre-gelatinizing process, the invention improves the gelatinizing degree of products, enables the noodles to be crushed into granules, improves the alpha degree of the products by more than one time, shortens the cooking time, reduces the loss of nutrient substances, and enables the taste of the noodles to be smooth, thereby being favorable for infants to chew, swallow, digest and absorb the noodles.

The invention belongs to the field of sea cucumber processing, and in particular to relates to a processing technology of original dried sea cucumber. The processing technology includes the following steps: A, putting fished-up fresh sea cucumber in constant low temperature environment to promote dormancy of the sea cucumber; B, slaughtering the dormant sea cucumber evisceration, and removing internal organs; C, putting the slaughtered sea cucumber in the constant low temperature environment for cold storage; and D, after the sea cucumber is completely frozen, transporting the frozen sea cucumber into a vacuum drying chamber for cold trap drying treatment to obtain the original dried sea cucumber. The processing technology breaks through the traditional concentrated salt salting limitation, can retain the original appearance of the sea cucumber by combination of the technology of vacuum freezing and drying with microwave to a greater extent, and greatly reduces nutrient loss of the sea cucumber, and at the same time, by the use of the microwave drying technology, the bacterial content of the original dried sea cucumber can be further controlled, food safety of the original dried sea cucumber can be ensured, no other additive is added in the whole processing period, and the original ecology and nutrition of the sea cucumber can be kept to a greater extent.

The invention discloses a fresh keeping agent for mangos, which is prepared from the raw materials including, by weight, 0.3-0.7 parts of lignin, 2.2-2.8 parts of nisin, 3-5 parts of xanthan gum, 1-2 parts of polylysine, 5-8 parts of bee wax, 10-20 parts of a scutellaria baicalensis extract, 10-20 parts of a polygonum cuspidatum extract, and 50-60 parts of a 5% salt water. The fresh keeping agent can reduce loss of nutrients in mangos and can maintain the mangos a good color, is free of toxic and side effects and has good antibacterial effect, wherein the components are cooperated with each other. The fresh keeping agent is low in cost and is easy to promote.

The invention discloses a making method of aralia elata health care fine powder, and belongs to the field of food processing. The making method is characterized in that aralia elata is adopted as a raw material, and the processing technology procedures comprise raw material treating, sulfur soaking, low-temperature drying, pulverizing, tea powder preparing, mixing and concentrating, spray drying and packaging. The making method has the advantages that by adopting the procedures such as superfine pulverizing, vacuum concentrating and spray drying, the processed product not only fully retains the original flavor but also reduces losses of nutritional substances, and the raw material utilization rate is increased; the aralia elata health care fine powder obtained after deep processing not only is rich in nutrition, good in quick dissolving effect and beneficial for enhancing an immune function of a human body, but also has the effects of strengthening the spleen to promote appetite, tonifying qi to soothe the nerves, strengthening essence and nourishing the kidney and the like and is convenient to eat and suitable for people of all ages.

The present invention discloses a processing method of hedge prinsepia kernel health-care powder. The hedge prinsepia kernel health-care powder is prepared from hedge prinsepia kernels as a raw material and processed by steps of raw material preparing, extracting, enzymolyzing, enzyme deactivating, filtering, crushing, mixing, concentrating, spray-drying, tidying and packaging, etc. The hedge prinsepia kernel health-care powder manufactured by the method is prepared from the nutrient-rich hedge prinsepia kernels as the raw material. The processing method ensures nutrients in the health-care powder. By conducting the compound enzymolyzing of filtering residues, the processing method can fully retain active substances of the raw materials, enriches active substances of finished products of the health-care powder, reduces loss of the nutrients, and improves utilization of the raw materials, so that the finished products of the health-care powder have effects of removing liver-fire and improving eyesight, dispelling wind and heat, soothing nerves, etc.

The invention provides a sugarcane effervescent tablet and a production method thereof. The production method comprises the following steps: carrying out enzyme deactivation by blanching, squeezing and juice extraction and coarse filtration on sugarcanes successively to obtain coarsely filtered sugarcane juice; clarifying the coarsely filtered sugarcane juice by a ceramic film to obtain sugarcaneclarified juice; condensing the sugarcane clarified juice under vacuum to obtain sugarcane condensed juice; freeze-drying the sugarcane condensed juice to obtain sugarcane powder; and preparing the sugarcane powder into the sugarcane effervescent tablet under the actions of auxiliary materials including an effervescent disintegrant, a lubricant, a binder and the like. The production method is based on integration of technologies of a film separation process, freeze-drying, granulation by a direct powder tabletting method and the like, the sugarcanes are used as the raw materials to produce theeffervescent tablet, and resource utilization of the sugarcanes and product optimizing and upgrading are facilitated.

The invention discloses a potato moon cake and a processing method thereof. Provided potato moon cake skin comprises the following raw materials in parts by weight: 150-200 parts of potatoes, 15-30 parts of syrup, 15-30 parts of lard oil, 30-50 parts of low-gluten flour, 0.5-1.5 parts of CMC, 0.6-1.2 parts of baking soda, 0.3-0.8 part of carrageenan, 20-30 parts of egg liquid, 0.5-1 part of honeysuckle powder, 2-3 parts of donkey-hide gelatin, 3-5 parts of lotus root starch and 3-5 parts of beewax. Stuffing of the moon cake comprises the following raw materials in parts by weight: 60-105 partsof minced fillet, 180-270 parts of potatoes, 0.3-0.9 part of glutamine transaminase, 2-4 part of salt and 60-90 parts of kelp powder. The processing method comprises the following steps: processing of mashed potatoes, processing of dough, processing of the stuffing, skin processing, encrusting and forming, baking and cooling. The potato moon cake takes fresh potatoes as raw materials, and the nutritional ingredients in the potatoes are retained to a maximum extent; and the moon cake skin and the stuffing take the potatoes as main raw materials, a processing technology is simple, making costsare low, the requirement of taking potatoes as staple food in china is met, and the social and economic significance is important.

The invention discloses kiwi fruit food which is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut powder and 2-5 parts of peanut kernel powder. According to the kiwi fruit food provided by the invention, the use of additives is reduced, the prepared dried kiwi fruits are transparent in color and luster, the loss of nutritional ingredients of the kiwi fruits is reduced; and the kiwi fruit food is healthy and tastes good. The preparation method of the kiwi fruit food provided by the invention is simple in preparation process and low in cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.

The invention relates to the technical field of fertilizers, in particular to a low-cost efficient loss-control slow-release double-control coated fertilizer and a preparation method thereof. The method comprises the steps: putting a granular fertilizer into a stirrer, spraying a loss control agent dissolved with water to the granular fertilizer under a stirring condition, then heating the granular fertilizer to 60-80 DEG C and performing drying; and then continuing heating, spraying a vegetable oil modified degradable resin coating material to the granular fertilizer under a stirring condition, performing uniform stirring, adding a curing agent, and performing cooling after curing to obtain the low-cost high-efficiency loss-control slow-release double-control coated fertilizer. Loss control and slow release are combined, dual fertilizer control of loss control and slow release is achieved, the surfaces of fertilizer particles are coated with the loss control agent and the slow release agent in sequence through a coating technology, the fertilizer particles are coated with the loss control agent during first-time coating, the fertilizer particles are coated and cured with the vegetable oil modified degradable resin for second time after drying, the release of nutrients is delayed through the slow-release coating, and meanwhile, the loss of the released fertilizer nutrients is prevented through the loss control agent.

The invention provides an industrial preparation method of instant puffed rice. Zhongjiazao 17 brown rice, Zhongzao 39 brown rice, Ruanhuayou 6011 brown rice and milled rice with embryos serve as mainmaterials, and the fresh brown rice, proso millet, quinoa and other raw materials are sequentially subjected to impurity removal, fresh keeping, low-temperature grinding, granulation and other preprocessing steps, and particles are obtained; the particles are subjected to specific extrusion compounding treatment to obtain coarse instant puffed rice; then winnowing and chip removal treatment are carried out on the coarse instant puffed rice, and a clean and non-sticky granular instant puffed rice semi-finished product uniform in size is obtained; finally, after high-temperature baking and puffing, the instant puffed rice finished product with the shape similar to traditional rice is obtained. In the preparation process, baking is adopted so that sterilization and enzyme deactivation can beachieved, it is ensured that the puffed rice is cooked thoroughly, and therefore the finished product is more fragrant.

The present invention discloses artemisia argyi flavored coarse grain drink and a preparation method thereof. The drink comprises the following raw materials in parts by weight: 3-8 parts of buckwheat, 3-8 parts of oats, 3-8 parts of millet, 3-8 parts of mung beans, 2-4 parts of artemisia argyi juice, 0.5-1.5 parts of a rosemary extract, 2-5 parts of xylitol, 1-3 parts of multivitamins and 900-1,100 parts of water. The preparation method of the drink comprises the following steps: S1: coarse grain liquid preparing from coarse grains; S2: coarse grain drink semi-finished product preparing; andS3: semi-finished product centrifuging, homogenizing, sterilizing and filling. The provided coarse grain drink is rich in nutrients, low in sugar content, good in palatability, endless in an artemisiaargyi flavor aftertaste, free of bitter taste and free of preservatives, can contribute to physical and mental health in long-term drinking, and also has effects of cooling and relieving summer heat.The preparation processes are less in nutrient loss and good in reproducibility, and the drink is healthy and nutritious.

The present invention discloses a qi-tonifying and saliva secretion-promoting black soya bean cake and a preparation method thereof. The black soya bean cake is composed of the following raw materials in parts by weight: black soya beans 160-170, edible gelatin powder 8-10, salad oil 25-30, maltose 8-10, bee pollen 6-8, asparagus lettuce 20-30, panax tseng powder 7-9, folium ginseng powder 5-8, sesame seeds 7-10, pistachio nuts 6-7, moyeam tea powder 4-6, gynostemma pentaphylla 15-20, citric acid 3-4, and a proper amount of water. The preparation method can stimulate the original aroma of the black soya beans and reduce the loss of nutrient elements through firstly stir-frying the black soya beans until cooked and soaking and milling the cooked black soya beans to obtain black soya bean powder. The black soya bean cake tastes more tasty and refreshing without the rough taste of ordinary coarse grain products through mixing and puffing the edible gelatin powder and the black soya bean powder; and the outside of the black soya bean powder is wrapped with the edible gelatin powder to prevent the protein of the black soybean powder against coagulation caused by the role of gastric acid once entering the stomach, and the black soya bean cake is conducive to food digestion.