49results about How to "Shorten the sterilization time" patented technology

The invention relates to a method for thermal sterilization in particular of a container filled with medical material or product, the method comprising a sterilization method step in which a thermal sterilization in particular is carried out of a container filled with medical material or product in the presence of a sterilization atmosphere, containing steam, at temperatures of at least 100° C. and at increased pressure, wherein the sterilization method step comprises at least a first method stage and a second method stage, following the first method stage, with first and second method stages being carried out at different pressures with respect to one another, the pressure in the second method stage being increased relative to the pressure in the first method stage.

The invention discloses a method for processing canned white asparagus by vacuum acidification, comprising the following steps: carrying out ultrasonic cleaning with a frequency of 20-30 kHz on processed white asparagus for 10-15 min, wherein the cleaning effect is good, the speed is fast, and the white asparagus materials are prevented from tender stem deterioration caused by long time soaking; after cleaning, precooking, then carrying out spray cooling on the precooked white asparagus with cold water under the high pressure of 30*10<5>-40*10<5> Pa for 1 min, rapidly cooling the white asparagus, then conducting vacuum acidification by using a compound liquid of disodium hydrogen phosphate and citric acid under the vacuum degree of 0.070-0.085 MPa for 1.5-2h to achieve the purpose of preventing browning; and finally adding 0.01% phytic acid and 0.01% sodium erythorbate in the liquid of the canned white asparagus to carry out color protection on the white asparagus and further carry out acidification. The prepared canned white asparagus has good whiteness and strong fragrance, the pulp has popular sweet mouthfeel, and the liquid is clear.

The invention discloses a bdellovibrio bacteriovorus bacterial strain for eliminating listeria monocytogenes and an application thereof. The invention obtains bdellovibrio bacteriovorus BDSM08 by separation, purification and ultraviolet mutation. BDSM08 is in the arc-shaped unicellular form when observed by an electron microscope, the size thereof is 1.8*1.0 mu m, the ends thereof are provided with flagellum and the length of the flagellum is 3.2 mu m. The bdellovibrio bacteriovorus BDSM08 is cultivated with the two layer plating method at the temperature of 28 DEG C for three days to form transparent round negativecolony the diameter of which is 2-3mm and the optimum growing pH value of which is 7.2, the optimum growing temperature of which is 28 DEG C and the optimum salinity of which is0%. The microbial agent prepared by BDSM08 has a strong effect on killing listeria monocytogenes which can be commonly seen in environment. The invention applies the bdellovibrio bacteriovorus BDSM08for the first time to prevent and cure food listerellosis; the invention has a favourable effect on eliminating listeria monocytogenes on food, has characteristics of no toxicity, no side effect on food and the like, and has favourable application prospect.

The invention belongs to the technical field of chemical disinfectants, and discloses a glutaraldehyde disinfectant as well as a preparation method and an application thereof. The glutaraldehyde disinfectant is prepared from the following components in parts by weight: 2% of glutaraldehyde, 0.1% of didecyl dimethyl ammonium chloride, 0.2% of polyhexamethylene guanidine hydrochloride, 0.02% of peregal 0-25, 0.7% of sodium bicarbonate, 0.7% of sodium nitrite and the balance being purified deionized water. The preparation method comprises the following steps: preparing raw materials according tothe formula mentioned above; dissolving glutaraldehyde, didecyl dimethyl ammonium chloride, polyhexamethylene guanidine hydrochloride, peregal 0-25, sodium bicarbonate and sodium nitrite in purified deionized water, stirring to obtain a homogeneous solution; adding deionized water until the total volume is constant, aging; inspecting the intermediate product; if qualified, filling the intermediateproduct into a disinfectant plastic bottle, sealing the heat of the bottle, packaging; inspecting the finished product, and storing qualified products in a finished product warehouse. The stability of the glutaraldehyde disinfectant is improved, the disinfection time is shortened; and disinfection, sterilization, cleaning, decontamination, and rust prevention are synchronously completed.

The invention discloses a white yam beverage and a preparation method. The method includes: selecting fresh white yam, carrying out cleaning, peeling, fine sorting and weighing; steaming the white yam, conducting slurrying combining pulping by a pulping machine and homogenization by a homogenizer; dissolving a white yam protein stabilizer, a starch stabilizer and a sweetener in advance, conducting filtering, then mixing the product with a white yam juice uniformly, and adding a sour agent to prepare a semi-finished beverage product; subjecting the semi-finished beverage product to filtering, homogenizing, degassing, and high temperature instant sterilization; performing filling, sealing, sterilizing and cooling; and conducting quality inspection, thus obtaining a finished product. By employing the pulping-homogenization combined technology, the juice fineness can be enhanced, and stability of the finished beverage product is improved. By adding the white yam protein stabilizer, the protein can be protected from heating and acid adding and cannot denature, and the protein can be prevented from precipitating. For the pop can canned white yam beverage, a sterilization technology combining high temperature instantaneous sterilization and post-sterilization is employed, the sterilizing time and intensity are reduced, and nutrient loss and protein denaturation can be prevented. The method provided in the invention solves the problems that uncongealed beancurd-like protein precipitation is likely to occur during preparation, or after a period of time of placing, the precipitate delaminates, and the appearance and the taste become worse. The finished beverage product is uniformly milky white, and at the same time has the peculiar fragrance of steamed white yam.

The invention relates to the technical field of biotechnology and food processing, in particular to an apple-flavored beverage and a preparation method thereof. The method comprises the following steps: soaking apple peel pomace in a citric acid solution, preparing a culture medium, carrying out first-stage aspergillus niger fermentation, crushing aspergillus niger cells, performing homogenizing,and carrying out second-stage probiotic fermentation. In the prior art, apple peel pomace contains a large amount of cellulose, pectin and other macromolecular substances, is difficult to use, pollutes the environment if discarded, and is difficult to degrade by a single microorganism. The invention provides the preparation method of the apple-flavored beverage. The apple peel pomace is soaked ina citric acid solution, browning can be prevented, productive turnover is facilitated, aspergillus niger and probiotics are fermented in different stages, products in a first stage are utilized through two-stage fermentation, the finally prepared apple-flavored beverage has the advantages of being high in living cell number of the probiotics and the like, and waste utilization of the apple peel pomace is achieved.