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.

IPC Classes  ?

• A23B 7/155 - MicroorganismsEnzymes
• A01N 63/22 - Bacillus
• A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
• A23N 12/02 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23B 7/02 - DehydratingSubsequent reconstitution

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.

IPC Classes  ?

• C12G 3/025 - Low-alcohol beverages
• 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

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.

IPC Classes  ?

• 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
• A23B 7/02 - DehydratingSubsequent reconstitution
• 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

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.

IPC Classes  ?

• A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
• A23B 7/16 - Coating with a protective layerCompositions or apparatus therefor
• A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
• A23B 7/153 - Preserving or ripening with chemicals not covered by group or in the form of liquids or solids