37results about How to "Strong rehydration" patented technology

The invention relates to an ice-temperature vacuum drying device, and further relates to an ice-temperature vacuum drying method of fresh fish fillets, wherein an air permeation valve is arranged on a vacuum box of the device. The method is based on the ice-temperature vacuum drying device. The method includes the steps that firstly, a refrigerating system of a constant-temperature storehouse is started, and the constant temperature is controlled to be at -1+-0.5 DEG C; secondly, a refrigerating system of the ice-temperature vacuum drying device is started, and the cold trap temperature is controlled to be within the range of -10 DEG C to -20 DEG C; thirdly, the preprocessed fish fillets are placed on a steel wire gauze tray after being drained off; fourthly, a vacuum pump is started, and the pressure range in the vacuum box is controlled to be within the range of 700-2000 Pa; fifthly, the temperature of the fish fillets is controlled to be stable in the temperature range of an ice temperature strip of the fish fillets through control over the cooperative work between the air permeation valve and a heating system; sixthly, the water content ratio of the fish fillets is dried to be 20-35%, and the whole drying process is completed. The method can ensure that nutrient loss of the fish fillets is reduced, the quality of the fish fillets is good, the reconstitution properties of the fish fillets are strong, and particularly the total quantity of delicate flavor ingredient IMP and free amino acid is high.

The invention relates to a Hanfu apple slice and a preparation method thereof. The fresh Hanfu apple is used as a raw material, cleaned by ultrasonic ozone combination technology, peeled by high-pressure steam, seeded, cut, color-protected, drained, and infrared Enzyme dehydration, plate pre-freezing, vacuum freeze-drying, sorting, metal detection and vacuum filling nitrogen packaging. Advantages of the present invention: without adding any preservatives, it can maintain the original shape, color and taste of Hanfu apples, and has incomparable advantages compared with other drying methods, that is, it can retain the heat-sensitive nutrients in food to the greatest extent, and freeze-dry Hanfu apples. Apples can be stored for 1 to 2 years without deterioration under vacuum nitrogen-filled aluminum packaging conditions. They are pure, safe, natural and hygienic. Therefore, through the application of vacuum freeze-drying technology for apple processing, the quality of my country's export apples will be improved, higher added value will be obtained, and a new growth point of the national economy will also be formed.

The invention discloses high rehydrating biscuits and a preparation method and application thereof and belongs to the technical field of food processing. The biscuits are mainly prepared from the following raw materials in parts by weight: 90-120 parts of wheat flour, 22-30 parts of white granulated sugar, 25-34 parts of water, 10-14 parts of vegetable oil, 6-11 parts of edible glucose, 5-9 parts of corn starch, 6-9 parts of fructose corn syrup, 4-6 parts of a thickener, 4-6 parts of a water retention agent, 0.8-1.8 parts of an emulsifier and 1.0-1.9 parts of a swelling agent. As edible glucose, fructose corn syrup, water retention agent and thickener with moisture absorption, moisture preservation and hydrophilic interaction are combined to use and are coordinated, the prepared biscuits have relatively strong moisture absorption and rehydration. Moreover, the biscuits absorbing water maintain good shapes. The preparation method disclosed by the invention is simple to operate, easy to implement and convenient for industrial popularization and application.

The invention discloses a process for preparing snakegourd fruit flesh powder, which comprises the steps of separating fresh snakegourd fruit flesh from snakegourd fruits and seeds; grinding the flesh into liquid; controlling the temperature to fix color; removing gas in the liquid; homogenizing; spray drying and the like; and obtaining the dried snakegourd fruit flesh powder. The process is catenated and compact and omits measures such as adding synthetic antioxidants, preservatives and the like in traditional processing of biologics, so that formulated vegetable protein polysaccharide and vegetable gelatine have functions such as improving effects and resisting oxidation. The obtained flesh powder is characterized in that the color is natural pale orange-yellow, the powder is fine, smooth and slightly scented, the pectin content is 65% - 70%, the water content is 6% - 7%, powder mobility and dispersibility are good, rehydration is quick, and the rehydration property is strong. The powder is convenient to store and transport and can be used as main and assisting materials to formulate other biologics. The powder contains bioactive substances including lots of the pectin, the vegetable protein polysaccharide and the like, and has multiple biological functions such as enhancing immunity, resisting radiation, resisting tumors, delaying senescence and the like.

The invention relates to a high-reconstitution-property dry Chinese yam and a preparation method thereof. The method comprises steps of: pre-treating raw materials, preparing a heat exchange medium, mixing, drying in vacuum at a low temperature and carrying out post-treating, wherein the heat exchange medium is metered in parts by weight; carrying out material preparation on starch, dextrin and de-ionized water according to a ratio of (5-19) to (1-5) to (1-7); sufficiently mixing the materials and granulating; then, mixing the materials with a pre-treated Chinese yam raw material and further carrying out vacuum and low-temperature drying and post-treatment to obtain the high-reconstitution-property dry Chinese yam. Nutritional ingredients of the prepared products are integrally kept and the physical structure intact rate reaches more than 90%; meanwhile, a medium removing rate is high and the removing rate of the used heat exchange medium in the final product reaches 99%.

The invention discloses a low-temperature green raisin washing and sterilizing method. Green raisins are washed and sterilized through precooling saline solutions after being precooled, and then are dried through cold air. The method has the advantages that according to the characteristics that the green raisins are high in fructose content, high in reconstitution performance, prone to browning (changing color) when encountering high temperature, high humidity and strong ultraviolet rays, and prone to deformation, the invention provides the green raisin dry and cold method washing and non-thermal sterilization processing method, the liquid saline water, namely edible salt is adopted for low-temperature sterilization, after the green raisins are washed through the method, attachments on the green raisins are washed off to the maximum extent, rehydration of the green raisins can be reduced, the green raisins are kept from browning, the hygiene and microbiological indicators can reach the national food safety and hygiene standards, and the original color and lustre, flavor and shape keep unchanged.

The invention discloses a lotus root starch manufacturing technology based on complete utilization of lotus root. The technology comprises the following steps: washing fresh lotus roots, peeling, grinding, then soaking the lotus roots in a color fixing solution, adding pectase, cellulase and glucoamylase to carry out enzymatic hydrolysis, squeezing the mixed solution obtained after the enzymatic hydrolysis with a frame squeezer so as to obtain lotus root juice and lotus root dreg, carrying out vacuum condensation on the lotus root juice with a double-effect externally-heated vacuum evaporator so as to obtain lotus root condensed juice, adding lotus seed polysaccharide and lotus leaf flavones into the lotus root condensed juice, and freeze drying so as to obtain the lotus root juice powder; vacuum drying the lotus root dreg, then carrying out a superfine grinding process on the dried lotus root dreg so as to obtain the lotus root dreg powder; mixing the lotus root juice powder and the lotus root dreg powder, carrying out a microwave sterilization treatment on the mixed powder, and packing so as to obtain the lotus root starch. The technology utilizes composite enzyme to carry out enzymatic hydrolysis, improves the juice yield; individually processes the lotus root juice and the lotus root dreg, finally mixes the lotus root juice powder and the lotus root dreg powder, thus the original nutrients in lotus root can be maximally preserved, and the nutrient recovery rate is high.