RUSHAN ZHONGCHENG FRUIT JUICE BEVERAGE CO., LTD (China)
Inventor
Zhang, Jiming
Leng, Chuanzhu
Song, Xinfei
Fan, Jiangming
Wang, Sixin
Tian, Baoshuang
Chen, Xiaotong
Li, Xihong
Wang, Luyin
Zhu, Yi
Wang, Meng
Hou, Chunhui
Guo, Genlin
Abstract
The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits→sorting→peeling→slicing→fermenting→drying→packaging→black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.
RUSHAN ZHONGCHENG FRUIT JUICE BEVERAGE CO., LTD (China)
Inventor
Zhang, Jiming
Leng, Chuanzhu
Jiang, Nan
Lu, Jiangchangmei
Wang, Sixin
Tian, Baoshuang
Fan, Jiangming
Du, Meijun
Li, Xihong
Wang, Luyin
Zhu, Yi
Hou, Chunhui
Guo, Genlin
Abstract
The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.
C12H 1/00 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
C12H 1/052 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material
C12H 1/22 - Ageing or ripening by storing, e.g. lagering of beer
3.
Technology for three-dimensional microwave air-jet drying of persimmon slices
RUSHAN ZHONGCHENG FRUIT JUICE BEVERAGE CO., LTD (China)
Inventor
Zhang, Jiming
Leng, Chuanzhu
Xin, Gang
Jiang, Nan
Song, Xinfei
Jin, Jing
Zheng, Xiangyang
Wang, Sixin
Tian, Baoshuang
Shao, Chongxiao
Du, Meijun
Li, Xihong
Jia, Xiaoyu
Abstract
The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.
A23B 7/01 - Preserving by heating by irradiation or electric treatment
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23B 7/022 - DehydratingSubsequent reconstitution with addition of chemicals
A23B 7/10 - Preserving with acidsAcid fermentation
A23L 3/42 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
4.
Multidimensional ecological preservation technology for sweet potatoes
RUSHAN ZHONGCHENG FRUIT JUICE BEVERAGE CO., LTD. (China)
Inventor
Zhang, Jiming
Leng, Chuanzhu
Xin, Gang
Jiang, Nan
Song, Xinfei
Jin, Jing
Zheng, Xiangyang
Wang, Sixin
Tian, Baoshuang
Shao, Chongxiao
Pan, Yanfang
Li, Xihong
Chen, Xiaotong
Abstract
The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.