540 results about "Browning" patented technology

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor / mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.

The invention discloses a dried persimmon processing method. The processing is executed by combining microwave sterilization and baking in a baking room of a heat pump. The method comprises the specific steps of: selecting persimmon fruits, sterilizing the persimmon fruits, baking the persimmon fruits, softening the persimmon fruits, removing bitterness, stacking and covering, shaping, packaging and scattering flour. In the method, the microwave sterilization is used, microorganisms on the surfaces of the persimmon fruits can be quickly killed, so that the persimmon fruits can be prevented from going bad during the processing; furthermore, polyphenol oxidase (PPO) in the persimmon fruits can be killed; the brown stain of the persimmon fruits can be prevented; during the processing of dried persimmon, most working procedures can be executed in the baking room; the continuity is high; the pollution of the dried persimmon is avoided; the dried persimmon production efficiency is improved; the production cost is reduced; the dried persimmon processing method is easy to operate and low in investment; the quality of the dried persimmon is controllable; and the dried persimmon processing method is suitable for large-scale industrial production.

The invention belongs to the technical field of vegetable freezing and freshness preservation, and specifically relates to a quick-frozen daylily making method. The quick-frozen daylily making method comprises the steps of raw material screening, cleaning, scalding, color protecting, water draining, packaging, precooling, quick-freezing and freezing storage. According to the invention, a liquid immersion type quick-frozen technology is applied to the freshness preservation of daylily for the first time, therefore, the structure characteristics and nutritional components of daylily are kept maximumly; and through combining the scalding and the color protecting with the liquid immersion type quick-frozen technology, the problem that the previous daylily after being defrosted is easy to brown is solved; and in addition, equipment adopted in the invention is easy to control, and the method is low in energy consumption and suitable for the mass production of frozen daylily, therefore, the method creates a new way for the development of the daylily industry.

A susceptor assembly comprises a generally planar susceptor having an electric field director structure mechanically connected thereto. The field director structure includes at least one, but more preferably, a plurality of two or more vanes mechanically connected to the susceptor. Each vane has a surface at least a portion of which is electrically conductive. The vane(s) are most preferably disposed substantially orthogonal to the planar susceptor. The connection may be either a fixed or a flexible articulating connection. In use, such as in the presence of a standing electromagnetic wave generated within a microwave oven, only an attenuated electric field component of the electromagnetic wave exists in a plane tangent to the surface of the vane in the vicinity of the conductive portion of the vane. Attenuation of the electric field component of the electromagnetic wave in the plane tangent to the surface of the vane resulting in enhancement of the component of the electric field substantially orthogonal to the conductive surface. Rotation of the susceptor assembly within the oven, or variation of the standing electromagnetic wave generated within the oven (as by a mode stirrer) results in a substantially uniform warming, cooking and browning effect on a food product placed on the planar susceptor.

The invention discloses a preparation method of dried shitake mushroom. The preparation method comprises the following steps: fresh shitake mushrooms are picked, the mushroom stems are cut off, the moisture in the surface of the shitake mushrooms is removed, and pretreated shitake mushrooms are obtained; color fixing solution is uniformly sprayed on the surfaces of the pretreated shitake mushrooms, so color-fixed shitake mushrooms are obtained; the color fixing solution for the shitake mushrooms is the water solution containing calcium chloride, citric acid, tea polyphenol and L-cysteine; and then the color-fixed shitake mushrooms are dried, so that dried shitake mushrooms are obtained. By adopting the method disclosed by the invention to prepare dried shitake mushrooms, the browning of the shitake mushrooms is effectively prevented, and the prepared shitake mushrooms are good in luster, so that the preparation method is applicable to the processing of the dried shitake mushrooms.

The invention provides quick-frozen fresh lotus processing technology. In the technology, a quick-frozen fresh lotus finished product is obtained by the harvesting of fresh lotus, shelling, stripping, core hollowing, low-temperature vacuum filling, impregnation for pre-cooling, draining, quick-freezing, packaging and cold storage. Due to the adoption of the low-temperature vacuum filling technology to combine pre-cooling, color conservation and anti-freezing processes, the technology inhibits the activity of PPO and POD, prevents the browning of the quick-frozen fresh lotus in the processing and storage, reduces the damage and softening of tissue cells, endows the product with crisp texture and faint scent, improves the ion concentration and osmotic pressure of the cells of the fresh lotus, effectively rises the vitrification transition temperature, promotes the exhaust of air from tissues, reduces the swelling pressure of ice crystals, prevents low-temperature breakage, shortens the processing time, is easy to control, high in operability, less in energy consumption and suitable for the large-scale production of the quick-frozen fresh lotus, and develops a new way for the deep processing of the lotus industry. The product completely keeps the original taste and smell of the fresh lotus, has the faint scent and is convenient to take.

The invention relates to complex sprouting protein nutrition powder and a preparation method thereof, and belongs to the field of food processing. The complex sprouting protein nutrition powder is prepared through the following steps: firstly, soybean sprouts and peanut sprouts are steamed for 30-50 minutes at 95-100 DEG C, and then subjected to forced air drying at 60 DEG C; secondly, the dried sprouts are smashed into soybean sprout coarse powder and peanut sprout coarse powder with particle sizes of 80-120 meshes at 20-25 DEG C; thirdly, the soybean sprout coarse powder and peanut sprout coarse powder are mixed and smashed into fine powder with the particle sizes of 400 meshes above. According to the complex sprouting protein nutrition powder and the preparation method thereof, the soybean sprouts and peanut sprouts are prepared into powder products for the first time; the bioavailability and the working depth of the soybeans and the peanuts are improved; the utilization rate of the edible parts is improved to 95% above; through the adoption of a steaming method for curing, the brown stain of the soybean sprouts and the peanut sprouts as well as the loss of the effective components in the sprouts are prevented effectively; the protein nutrition powder provided by the invention has the unique fragrance and flavor of the soybeans and the peanuts, and is fresh and pleasing in color and luster, fine and smooth in mouthfeel, low in grease content, and long in storage period.