47results about How to "Reduce water holding capacity" patented technology

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

The invention discloses a smart sludge drying method. The method comprises the following steps: (a) performing a pretreatment reaction; (b) mixing dry sludge with wet sludge; (c) preheating a device; (d) dehydrating and drying; (e) treating tail gas. The smart sludge drying method has the advantages of easiness in operation, high drying efficiency, short drying time, good drying effect and capabilities of lowering the drying cost, continuously drying a large amount of sludge and effectively lowering the water content of the sludge.

The invention relates to a frozen aquatic product quality assurance agent. The frozen aquatic product quality assurance agent is prepared from, by mass, xylooligosaccharide 3-5%, carrageenan oligosaccharide 2.5-4%, trehalose 1-2%, agar powder 0.5-1.5%, alkaline phosphate 0.2-0.3% and the balance water. In addition, the invention further relates to a preparation method of the frozen aquatic product quality assurance agent and application of the preparation method in frozen aquatic products. Compared with the prior art, the frozen aquatic product quality assurance agent can effectively prevent freezing preservation from affecting the water retaining properties, tenderness, gelling properties and nutritional values of the aquatic products, can form a dense protective layer on the surfaces of the aquatic products and effectively prevent the aquatic products from being oxidized and being subjected to external microbial infection, keeps the good quality of the aquatic products during frozen storage and makes the aquatic products obtain good economic values.

The invention discloses an organic-inorganic compound fertilizer for Kyoho grapes. The organic-inorganic compound fertilizer for Kyoho grapes is prepared from, by weight, 40-60 parts of fermented pig manure, 8-16 parts of fermented wood flour, 15-25 parts of maize straw, 20-40 parts of fish bone meal, 30-70 parts of wormcast, 15-25 parts of fulvate, 20-30 parts of potassium polyphosphate, 50-70 parts of urea, 10-20 parts of monoammonium phosphate, 1-2 parts of calcium-magnesium-phosphate fertilizer, 1-2 parts of diaminoferric xanthohumate, 1-2 parts of manganese humate, 2-4 parts of carbonized straw powder, 4-8 parts of kieselguhr, 2-4 parts of sepiolite, 4-8 parts of coal gangue, 4-10 parts of modified zeolite powder and 0.1-0.3 part of complex enzyme. The organic-inorganic compound fertilizer for Kyoho grapes is excellent in slow release effect, the fertilizer release rate can be effectively regulated, the soil structure is improved, the permeability and water holding capacity of soil are improved, the living environment of soil microorganisms is effectively improved, the number of soil microorganisms is effectively increased, normal growth of Kyoho grapes is effectively maintained, and a good environment is provided for growth of Kyoho grapes.

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

The invention discloses an industrial preparation method of high-dispersity citrus fiber and belongs to the technical field of food engineering. The method comprises the steps as follows: firstly, adding dried citrus peel residues to water, performing stirring under a high-temperature acid condition to extract pectin, removing the pectin by separation with a horizontal spiral centrifuge to obtainfilter residues I, mixing the filter residues with water, adding a bleaching agent under an alkaline condition, performing high-temperature alkali treatment and decolorization, then, removing a clearliquid by separation with the horizontal spiral centrifuge to obtain filter residues II, mixing the filter residues with water, performing milling by a colloid mill, performing dehydration twice by high-concentration alcohol, and performing low-temperature drying and crushing to obtain a loose and dispersed citrus fiber product. The citrus fiber product prepared by the method has higher dispersityand water swelling.

The invention discloses environment-friendly repeated-writing paper and a preparation method therefor. According to the environment-friendly repeated-writing paper and the preparation method therefor, a hydroxyl protective group is added into a nano bacterial cellulose suspension with excellent characteristics such as high water absorptivity and water retention ability and good water and air permeability, so as to lower hydrophilicity; a staged reaction is carried out under strong base conditions, so that bacterial cellulose reaches moderate water absorptivity and water retention ability, ink can only be present in a surface layer and be clear in writing while the ink is absorbed, and thus, writing, reading and subsequent handwriting wiping are facilitated; then, a scientifically-compounded dispersant is added, and ultrasonic and high-voltage pulse electric field combined dispersion is carried out, so that a stable and uniform modified bacterial cellulose suspension is obtained; finally, the surface of raw paper is coated with the suspension so as to obtain the writing paper with appropriate ink absorbing uniformity and adhesive power and a dense structure, thus, the writing property of the writing paper can be enhanced, and the clearness of writing is enhanced; and waterproofing and oil-proofing actions can be achieved, most importantly, ink marks on the paper can be erased with a cleanser and the paper can be reused for 40 to 100 times under the condition that the performance of the paper is not affected.

The invention discloses a starch octenylsuccinate-zein compound and a preparation method thereof. The starch octenylsuccinate-zein compound is prepared by performing winding and packing on the surfaceof starch octenylsuccinate with zein. According to the starch octenylsuccinate-zein compound disclosed by the invention, the characteristics that the zein can dissolve in an ethanol solution of 60%-95%, but cannot dissolve in water or anhydrous ethanol are utilized, firstly, the zein dissolves in an ethanol solution of 80%, and then the ethanol is evaporated by a rotating steaming instrument, sothat the zein is gradually separated out on the surfaces of SSOS granules to form an SSOS-zein compound. Through the preparation method disclosed by the invention, the characteristics of solubility, emulsibility, heat stability, viscosity and the like of the obtained SSOS-zein compound are changed, so that when the compound is applied to foods, some unique processing characteristics and some unique functional characteristics can be given to a food system, the quality of the products is improved, and the functions of improving the processing technology and the like can be achieved, and the application range of a starch-protein copolymer in industry is extended.

The invention relates to a processing method of using bean vermicelli leftovers for preparing dietary fiber substitute materials, which comprises the following steps: removing non-resistant starch parts from bean vermicelli leftovers through pulverization and enzyme liquefaction and saccharification; then, carrying out centrifugal separation and micro wave drying; and finally, carrying out super fine pulverization for preparing the dietary fiber substitute materials. The method utilizes the bean vermicelli leftovers as raw materials, solves the reutilization problem of the bean vermicelli leftovers, and can obtain the dietary fiber substitute materials, the processing quality of the obtained dietary fiber substitute materials is better than that of the traditional dietary fiber, and can be matched with various food major ingredients when being used as auxiliary ingredients, various series of downstream products can be developed easily, the resources of raw materials are wide, the price is proper, and the invention has wide market prospects.

The invention relates to a compounded enzyme preparation of a tough biscuit and a preparation method of the compounded enzyme preparation, and belongs to the field of food additives. The compounded enzyme preparation is prepared by mixing a compounded enzyme and an auxiliary material, wherein the compounded enzyme comprises the following components in parts by weight: 1-15 parts of neutral protease, 0.1-5 parts of papain, 1-8 parts of glucamylase, 2-9 parts of fungus alpha-amylase; and the auxiliary material comprises the following components in parts by weight: 5-30 parts of diacetate monodiglyceride, 5-30 parts of molecular distillation monoglycerides and 40-60 parts of distarch phosphate. The preparation method is simple, and the processes are environmentally friendly. Sodium pyrosulfite can be replaced with the compounded enzyme preparation for the processing process of the tough biscuit, adverse effects caused by use of the sodium pyrosulfite can be avoided, the biscuit is bright and natural in color and luster and crisp and delicate in taste, the breakage rate and hidden cracks of the biscuit are reduced and the yield is improved, thereby achieving the effects of improving the nutrient value and the quality of the biscuit and reducing the production energy consumption is reduced.

The invention discloses a freezing point conditioner. Each 100ml of freezing point conditioner contains 4-5g of NaCl, 4-5g of CaCl2, 3.3-4.3g of ascorbic acid, 3.5-4.5g of sorbitol and the balance of water. The use of the freezing point conditioner is used for reducing the freezing point of sleeve-fish. The sleeve-fish is soaked in the freezing point conditioner when the temperature is over 0-10 DEG C in actual use; the soaking time is 1.5-2.5 hours, and then the freezing point conditioner can be placed into a refrigerator to preserve at ice temperature.

The invention relates to a method for extracting resistant starch from yellow wine lees through ultrahigh pressure and ultrasonic assisted treatment, belonging to the technical field of comprehensive utilization of yellow wine lees. The method comprises the step of with cheap yellow wine lees as raw materials, extracting high-content resistant starch under the assistance of ultrahigh pressure and ultrasonic waves. According to the invention, the yellow wine lees are pretreated by means of ultrahigh pressure and ultrasonic waves, so that the extraction ratio of the resistant starch is increased. The adopted yellow wine lees are grain fermented products, so that the complex operation for modifying the starch is omitted, and the cost is reduced. The method can be used for directly extracting to obtain the resistant starch so as to be a very simple and convenient method; in addition, the utilization values of the yellow wine lees in the food industry are increased.

The invention belongs to the field of food processing, and particularly relates to a making method of agaricus bisporus flavored large meatballs. The making method comprises the following steps of (1)thoroughly cleaning fresh pork lean and fresh prime condition meat, wherein the mass ratio of the pork lean to the prime condition meat is 1 to 1, respectively cutting the fresh pork lean and the fresh prime condition meat into meat granules, and soaking the meat granules in an agaricus bisporus extraction solution and beer for 2-4h; (2) sucking water on the surfaces of the meat granules to enable the surfaces of the meat granules to be dried, adding scallions, ginger, cooking wine, white pepper and shrimp eggs, performing uniform stirring and mixing clockwise, and then adding salt and egg white; and (3) placing mixed materials into a beating machine, performing beating for 5min to enable the mixed materials to be bright in color, tender in meat, not sinking in water, and not scattered, performing rubbing to be sticky together to obtain large meatballs each of which has the weight being 40-50g and a diameter being 4-6cm, placing the large meatballs in boiling water, performing cookingfor shaping, and performing braising and stewing with an induction cooker for 1h. The large meatballs made by the making method disclosed by the invention are soft, tender, crisp and mashed, have unique mushroom fragrance and aromatic taste of beer, are fresh and delicious in flavor and fat but not greasy, and are more refreshing, tender and smooth and mellow in flavor than large meatballs made by a conventional making method, and industrialized production is facilitated.

The invention discloses a production method of a frozen surimi product. The method comprises the following steps: mixing gelatin zymolyte, soy isolate protein and grease, performing high-pressure homogenization and spray drying to prepare emulsified grease, adding the emulsified grease into a surimi product, and freezing to prepare the frozen surimi product with juicy taste and good grease flavor.Gelatin zymolyte with a certain molecular weight and soy isolate protein are compounded to serve as an emulsifying agent, and protein and grease are promoted to be tightly combined through high-pressure homogenization and spray drying to form emulsified grease; and the emulsified grease can be uniformly distributed in the frozen surimi, so that the surimi product not only has juicy feeling and good grease flavor, but also can improve the quality of the surimi product and prolong the shelf life.

The invention discloses a preparation method for chewy sausage bars. The preparation method comprises the following steps: bleaching, adding additives, performing frequency-conversion chopping, performing three-stage gelating, and performing enteroclysis. Low-concentration calcium chloride is adopted to bleach fish, so that not only can colored substances and fishy ingredients in the fish be eliminated, but also water-soluble protein (such as myogen) in the fish can be eliminated. 15-30 parts of an antifreezing agent, 10-20 parts of soy protein, 1-3 parts of a gel intensifier and 2-4 parts ofNaCl are added into 100 parts of the bleached fish. Frequency-conversion chopping and emusification are performed on the fish, and three-stage gelating is performed so as to cause no plasticity of collosol in the chopped fish, so that elastic gel is formed. The preparation method has the beneficial effects that the salt-soluble protein-myofibrilar protein extraction rate of the minced fillet prepared by the method is high, the gelating effect is good, and the nutritional value, elasticity, whiteness and water holding capcity of the minced fillet can be kept for a long time under a freezing condition.

The invention belongs to the technical field of food processing, and more specifically relates to pre-wrapping powder, pre-wrapping powder paste, a preparation method of deep-fried pre-wrapping powder and application of beta-glucan in reducing oil content. The pre-wrapping powder comprises the following raw materials in parts by weight: 50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan. The pre-wrapping powder has the advantages of good sensory quality, low oil content, simple operation process and low cost, and the prepared deep-fried pre-wrapping powder product has short drying time and is beneficial to industrial production.

The invention relates to a transformation method for sludge in-situ reduction of a sewage treatment plant, which comprises the following steps: after sludge in a sludge primary concentration tank is treated by a sludge primary weak magnetic ozone reduction tank, one part of the sludge enters an anoxic tank as return sludge, and the other part of the sludge enters a sludge secondary strong magnetic centrifugal wall-breaking conditioning tank as residual sludge for treatment; the sludge secondary strong magnetic centrifugal wall-breaking conditioning tank adopts a strong magnetic field and an industrial centrifugal wall-breaking technology to reinforce sludge dewatering, sludge cakes are transported out after the wall-broken excess sludge is dewatered, and dewatering liquid flows back to an anoxic tank. Compared with the prior art, the method provided by the invention can achieve the effects of short time, high efficiency, reduction and energy saving, has no secondary pollution problem caused by drug addition, realizes sterilization and disinfection in the whole process through ozone circulation, and provides powerful technical support for in-situ reduction of sludge in a municipal sewage treatment plant.

A formula of a novel slightly-alkaline vegetable seedling culture matrix is characterized in that the novel slightly-alkaline vegetable seedling culture matrix is prepared from 20-80 parts of coal ash and 20-80 parts of cow padding.Compared with the prior art, the formula has the advantages that resource utilization of solid waste is enhanced; the novel slightly-alkaline vegetable seedling culture matrix is adapted to the growth environment of slightly-alkaline vegetables; the novel slightly-alkaline vegetable seedling culture matrix is comprehensive in nutrient, balanced in proportion and good in nature; the formula is simple, the process is simplified, the preparing process of the matrix is simplified, and the cost of the novel slightly-alkaline vegetable seedling culture matrix is reduced.

The invention relates to a high-efficiency combined corn stalk processing method which comprises the following steps: crushing corn stalks into stalk powder with the size of 50-100mu m through a micro crusher; grinding the stalk powder into 10-20mu m by using a ball mill to obtain superfine stalk powder; and finally, adding 650-750IU / g of composite cellulase into the superfine stalk powder, and performing enzymolysis at 50 DEG C for 5-7 hours to obtain the final high-efficiency corn stalk processing product. According to the method, the technical problem of flexible barrier superfine crushing of the corn stalks is innovatively solved, high-efficiency treatment and conversion of the corn stalks is realized, and the method is clean, environment-friendly and zero in discharge and has important popularization and application values.

The invention discloses a compound enzyme preparation for solid enzymolysis and application of the compound enzyme preparation in wheat bran modification, and belongs to the technical field of food processing. Cellulase, xylanase, beta-glucanase and pectinase are adopted to prepare the compound enzyme preparation according to the proportion of (50-100):1:(60-90):(400-600), and the compound enzyme preparation is added into wheat bran according to the additive amount of 10-35% for solid compound enzymolysis. After the wheat bran is modified through solid enzymolysis, the proportion of water-soluble dietary fibers of the wheat bran can be effectively increased, the quality of the dietary fibers of the wheat bran is improved, the content of free active ingredients of the wheat bran is increased, and the wheat bran eating quality is improved.

The present invention discloses a method for dehydrating and drying potato residues, and belongs to the technical fields of fermentation engineering and utilization of biomass resources. The method directly ferments potato residues by using pectinase-producing microorganisms, pectinase produced by the microorganisms is used to degrade pectin in the potato residues, and the water holding capacity of the potato residues is reduced. In addition, the method combines lactic acid bacterium treatment having a microorganism-inhibition function, can effectively prevent spoilage and deterioration, and thus achieves rapid and low-cost dehydration and drying of the potato residues.

The invention discloses a composite method for improving an extract of functional components of cordyceps sinensis, which belongs to the technical field of food processing. The method adopts fresh cordyceps militaris as a main raw material, firstly obtains a dried sample of cordyceps militaris by low-temperature vacuum drying, and then obtains the sporophore coarse powder of the cordyceps militaris by pre-crushing, the coarse powder of cordyceps militaris is mixed with a grinding ball and placed in an ultrafine grinding chamber for ball milling and pulverization, the temperature in the chamberis maintained at 2+ / -1 DEG C during the process, and finally, the active component in the sporophore body of cordyceps militaris is extracted by a ultrasonic assisted acidic aqueous solution. The ultrafine pulverization method provided by the invention is especially suitable for extracting functional components in dried herbal medicines and valuable medicinal materials, can effectively improve the extraction rate of active ingredients, improve the utilization rate of raw materials, and reduce waste of raw materials.

The invention relates to a bacon, in particular to a preparation method of fermentation bacon. The preparation method comprises the following steps which are proceeded in sequence that raw meat is subjected to microwave treatment by 0.5-1.5 min; mixed liquor containing protein isolate, TG enzyme, and liquid strain is injected in the raw meat; a biofilm solution containing chitosan, tea polyphenols, and gingerol is smeared on the surface of the raw meat; and the raw meat is placed in a fermentation environment at 25 DEG C to 35 DEG C for 20 to 24 hours to obtain the fermentation bacon. Naturalantioxidation is applied to the surface of the bacon in the form of the biofilm, a non-high-temperature action mode of TG enzyme is combined to effectively prevent the natural antioxidants from lowering gel performance and water holding capacity of the bacon, and biogenic amine production is effectively reduced.