CN106359580A - Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune - Google Patents
Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune Download PDFInfo
- Publication number
- CN106359580A CN106359580A CN201610824929.5A CN201610824929A CN106359580A CN 106359580 A CN106359580 A CN 106359580A CN 201610824929 A CN201610824929 A CN 201610824929A CN 106359580 A CN106359580 A CN 106359580A
- Authority
- CN
- China
- Prior art keywords
- nostoc
- shelf life
- fresh
- sterilization method
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/04—Preserving by heating by irradiation or electric treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune belongs to the technical field of algal food processing. The method combining low-pH preservative bacteriostasis and combined radiofrequency and hot blast sterilization comprises the main steps of pretreating, color protecting, bleaching and enzyme deactivation, preservative soaking, vacuum packaging, combined radiofrequency and hot blast sterilization, cooling, and low-temperature storage at about 4 DEG C. The shelf life of a product can be effectively extended, up to 9 months; the total bacterial count of the product is <1000 CFU/g, with pathogens such as Salmonella not detected; in addition, Nostoc commune may retain the gloss b<*> value to be 3 and below, hardness to be 350 g and the above and water content to be 90% and above.
Description
Technical field
A kind of flexible sterilization method extending Nostoc low temperature high-quality shelf life, is related to exploitation, the algae product of Nostoc
Sterilization and preservation technique, belong to seaweed food processing technique field.
Background technology
Nostoc, latin name: pogostemon auricularius (l.), scientific name: intend spherical nostoc, be commonly called as beauty
Rice, sky rosetangle, water Auricularia.Nostoc frond is in colloidal substance, spherical or other are irregularly shaped, color and luster bottle green, aeruginouss or
Yellowish-brown.Nostoc has a large amount of historical data as evidence as dish and Chinese medicine: beam writes into " Mingyi Bielu ", " book on Chinese herbal medicine thereafter for TAO Hong-Jing
Detailed outline ", " property of medicine is examined ", " national Chinese herbal medicine compilation " etc. have the record of Nostoc, total mass-dissipating efficacy is: improving eyesight QI invigorating, makes us having
Son, sharp the intestines and stomach, antipyretic relieve inflammation or internal heat, phlegm-fire can be treated, long term usage macrobiosis, allaying tiredness, restrain and control nyctalopia etc..Through modern chemical composition
Analysis shows, Nostoc contains 18 kinds of aminoacid, wherein contains 8 kinds of aminoacid needed by human, and dry is up to 56% containing total protein
Left and right, crude fat 8.11%, carbohydrate 12.69%, ash 10.88%, chlorophyll 30.98mg/g, ascorbic acid
5.50mg/g, Determination of Vitamin C is close to fresh dates, Fructus Fragariae Ananssae, higher more than 5 times than Fructus Crataegi, higher 15 times than mandarin orange；Vitamin b1, b2 are higher than
General Homonemeae；Containing abundant mineral and trace element, its calcium content is higher than general vegetable, is a kind of fabulous natural richness
Calcium nutraceutical, also starch and the polysaccharide beneficial to human body.Visible above, Nostoc is a kind of the excellent of great exploitation potential
Matter food.
Nostoc fresh sample is in blackish green, and its color and luster is mainly by pigments such as chlorophyll, phycocyanin, allophycocyanins
Produce, wherein phycocyanin and allophycocyanin are easily affected by ph value, temperature etc., are oxidized to rhodophyll and produce brown, Ye Lv
Element easily de-magging and become pitchy and yellowish-brown.Phycocyanin more stable, chlorophyllase below ph value 6-8,40 DEG C of temperature
Need could inactivate at 90-100 DEG C.Therefore, traditional high temperature high pressure sterilizing easily causes loss and the wind of Nostoc nutrition
The change of taste, so needing to develop new sterilization technology, to preserve the nutrition of Nostoc, sense organ and local flavor to greatest extent
Quality.
Rao Li (2004) discloses a kind of Nostoc commune beverage (publication number: cn 1483358 a), Nostoc is added water and boils,
Sugar, citric acid solution, potassium sorbate, essence etc. are added in Nostoc liquid together, make beverage, after fill, use pasteurize.
This invention further developed Nostoc functional drinkss.It is (open that Wu Ding ground (2010) has invented a kind of nutrition Nostoc rice flour
Number: cn 101647531 a), by certain quality proportioning, Nostoc powder and rice flour is sufficiently mixed, with existing rice flour ratio
Relatively, maintain the intrinsic nutritional labeling of Nostoc well, there is blood pressure lowering, blood sugar lowering, antitumor, slow down aging, enhancing is exempted from
The function of epidemic disease power.Wang Wei etc. (2015) has invented a kind of Nostoc milk tea, Nostoc milk tea powder and preparation method (Shen Qing Publication
Number: cn 104322767 a), instant milk tea powder, sucrose fatty acid ester, Nostoc phycobniliprotein is slightly carried powder, Nostoc slightly many
Each pouch-packaged such as sugared dry powder, Mel, loads milky tea cup in 1:1 ratio and is obtained.This invention is by Nostoc phycobniliprotein and Pueraria lobota
Celestial rice polysaccharide, as the natural color in milk tea and stabilizer, makes milk tea be in bright colors, mellow in taste, has the medical treatment guarantor of uniqueness
Strong effect.The converted productss being Nostoc of these literature research, and the product of the present invention packed fresh goods that is Nostoc.
Journey superfine (2002) have studied the color preservation technology of Nostoc, from Discussion of factors Pueraria lobotas such as blanching time, ph value, colour-keeping liquid
The color fixative scheme of celestial rice, show that the optimal color protecting method of Nostoc is: the Nostoc of uniform size cleaning up is placed in 400
×10-6zn2+In in 30 DEG C soak 1d, then take out clean up, in 400 × 10-6zn2+: citric acid: 100 × 10-6edta
In 90 DEG C of blanch 1.5min in the colour-keeping liquid of=3:2:3.The document is not directed to the sterilization technology of Nostoc.
Fan Gang etc. (2005) is studied to the extraction process of Nostoc phycobniliprotein and its stability.Phycocyanin
Stability experiment shows, below 30 DEG C, below 10%, p h value compares in the range of 6～8 alcohol concentration phycocyanin
Stable.From the results, it was seen that phycocyanin is very unstable, the sterilization of Nostoc has to take low intensive mode, ability
Retain color and luster, quality structure and the flavour of Ge Xian color to greatest extent.Therefore, the present invention adopts radio frequency sterilization this low intensive
Mode is sterilizing.
, with Nostoc phycobniliprotein as raw material, research ph value, temperature and illumination are to its colourity and content for journey superfine (2014)
Impact, set up the degradation kineticss of Phycocyanin from Nostoc sphaeroids Kutz and its colourity, it is found that ph 3 pigment solution is in visible region
Almost there is no phycocyanin characteristic absorption peak, increase phycocyanin characteristic absorption peaks with ph value and gradually strengthen, reach to ph6
Height, is gradually reduced afterwards；Ph value increases phycocyanin characteristic peak slight hypsochromic effect.Ph4 pigment solution hunter-b is
Little, its blueness is the deepest, and the hunter-b difference of every kind of ph value pigment solution is extremely notable.Phycocyanin is in 50 DEG C of half-life difference
It is 8.09 times and 11.05 times of 60 DEG C and 70 DEG C；And colourity 50 DEG C of half-life be respectively 29.17 times of 60 DEG C and 70 DEG C and
72.74 times.This research is not directed to the sterilization technology of Nostoc.
Radio frequency (rf) is the abbreviation of radio frequency, is a kind of frequency range between 300khz～300mhz
Electromagnetic frequency.Its sterilizing mechanisms mainly has heat effect and non-thermal effect, can cause the degeneration of microprotein, metabolism disorder,
Lead to death.Compared with microwave disinfection, the frequency of radio frequency is lower, and penetrance and uniformity are more preferable.Impact radio frequency heating uniformity
Factor a lot, the main dielectric property including material, i.e. dielectric constant and dielectric loss factor, the size of material, shape and
It is placed on the position of radio-frequency cavity, relevant parameter such as polar plate spacing of radio-frequency cavity etc., for the material determining, want to change heating
Uniformity, it is necessary to add certain material, is such as added sodium chloride and can be significantly improved dielectric constant, contribute to the heating of radio frequency.Pole plate
Spacing is less, and field intensity is bigger, and uniformity is better.Main usage frequency 27.12mhz of the present invention.
Liu Qian etc. (2014) have studied the bactericidal effect to conditioning green vegetable for the radio frequency, from factors such as polar plate spacing, sterilizing times
Start with, the bactericidal effect to conditioning green vegetable for the research radio frequency, result shows, when radio frequency conditions are for 20mm/20min, the temperature of product
, at 62 DEG C about, radio frequency bactericidal effect is optimal for degree.Before and after radio frequency processing, the quality such as the color and luster of product, quality structure and local flavor is not notable
Sex differernce, is more beneficial for keeping the organoleptic quality of product compared with microwave disinfection.Kong Ling etc. (2014) have studied independent radio frequency, penetrates
Frequency joint hot blast is processed and different polar plate spacing, the bactericidal action to fresh-cut carrots for the different sterilizing times, and result shows, radio frequency
Joint hot blast processes not only bactericidal effect and significantly, additionally aids the quality keeping finished product.Old grade (2014) have studied pork luncheon meat
The uniformity of radio frequency heating, it was found that the shape size of polar plate spacing and pork luncheon meat is very big on the impact of radio frequency heating uniformity,
Spacing is less, and heating is faster, the relatively outside quick heating in pork luncheon meat center, and bottom is compared with top quick heating.The present invention is that radio frequency sterilizes
It is applied on Nostoc.Zhang Yongdi etc. (2015) be have studied under different polar plate spacings to Fructus Mali pumilae with pilot scale type RF heating system
Piece carries out uniformity and the impact to apple slice quality of radio frequency heating, and result shows, heats under the polar plate spacing of 105mm
101s, minimum to the cytoclasises of apple flakes.The present invention is by radio frequency germicidal applications to Nostoc.
Content of the invention
The purpose of the present invention is a kind of flexible sterilization method extending Nostoc high-quality shelf life of exploitation, reduces sterilization strong
Degree, under conditions of meeting sterilization targets, reduces sterilization intensity as far as possible, preferably to reduce Nostoc in process
Sense organ and nutritive loss.
Technical scheme:
A kind of extend Nostoc low temperature high-quality shelf life flexible sterilization method, using low ph value fresh-keeping liquid antibacterial with penetrate
Frequently-hot air combined sterilization combines, and mainly comprises the steps that
(1) pretreatment: choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5- through 200ppm sodium hypochlorite
10min, deionized water cleans, and pulls out and drains；
(2) color fixative: soak 24 hours in colour-keeping liquid；
(3) sterilizing by blanching: be placed in 90-100 DEG C of hot water, blanching 1.5-2min；
(4) fresh-keeping liquid soaks: the Nostoc after blanching is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls out, drain,
Pack；
(5) it is vacuum-packed: small package bag evacuation packaging；
(6) radio frequency-hot air combined sterilization: after fractional pack Nostoc Vacuum Package, be placed in so6b type radiofrequency generator, hot blast kills
Bacterium 12-18min, obtains finished product；
(7) cool down, in 4 DEG C about cryopreservations.
In described step (2), color fixative formula of liquid is edta and 100ppm citric acid, and ratio is 1:1.
In described step (4), fresh-keeping formula of liquid is 0.2mol/l citric acid-sodium citrate buffer solution, sodium chloride 1%, and ph exists
5.6-6.0 left and right.
In every bag of fractional pack Nostoc described in described step (5), Nostoc weight is 25 grams, 60 grams, 120 grams, 150 grams.
In described step (6), radiofrequency generator is 27.12mhz rf processor, polar plate spacing 120-135mm, 6kw power.
Described Nostoc is provided by changde, hunan Yan Di, also known as Shen Nong, a legendary ruler bio tech ltd.
The present invention mainly takes the synergism of four critical aspects to reach the purpose of flexible sterilization and color fixative: one is time
Sodium chlorate soaks, and tentatively kills antibacterial；Two is to soak 24 hours in colour-keeping liquid, solves the problems, such as color fixative；Three is in fresh-keeping liquid
After cooling, in the case of pulling i.e. pack out, there is certain buffer inside and outside Nostoc surface, the low ph that Nostoc is certain can be kept
Value, the growth of suppression antibacterial；Four is with 27.12mhz radio frequency-hot blast sterilization 12-18 minute, and radio frequency sterilization penetration power is strong, heating
Uniformly, temperature is not high, and the damage to Nostoc is less.
Beneficial effects of the present invention:
1. the present invention have studied the flexible sterilization method of Nostoc, extends the shelf life of product, shelf life at 4 DEG C of low temperature
Up to 9 months, and, Nostoc can keep preferable color and luster b* value within 3, quality structure in 9 months 4 DEG C of storage periods of low temperature
More than hardness 350g with moisture content more than 90%.
2. the present invention is without any preservative composition, safe and reliable.
3. the present invention does not have high temperature long time treatment process, can preferably preserve organoleptic quality, local flavor and the battalion of Nostoc
Form part.
Specific embodiment
Embodiment 1: the flexible sterilization method of fractional pack Nostoc (25 grams)
Choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5-10min, deionization through 200ppm sodium hypochlorite
Water cleans, and pulls out and drains；The Nostoc draining is put in colour-keeping liquid and soaks 24 hours, color fixative formula of liquid is edta and 100ppm
Citric acid, ratio is 1:1.Nostoc after immersion is placed in 90-100 DEG C of hot water, blanching 1.5-2min；By the Ge Xian after blanching
Rice is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls pack out, every 25 grams one bag；After 6 fractional pack Nostoc Vacuum Package,
It is placed in 27.12mhz rf processor (monga strayfield pvt company), polar plate spacing 135mm, under 6kw power
Open hot blast sterilization 12min.Cooling, after 9 months, swollen bag to cryopreservation in this Nostoc packaging, Nostoc granule scatters
Putrid and deteriorated phenomenon.
Embodiment 2: the flexible sterilization method of fractional pack Nostoc (60 grams)
Choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5-10min, deionization through 200ppm sodium hypochlorite
Water cleans, and pulls out and drains；The Nostoc draining is put in colour-keeping liquid and soaks 24 hours, color fixative formula of liquid is edta and 100ppm
Citric acid, ratio is 1:1.Nostoc after immersion is placed in 90-100 DEG C of hot water, blanching 1.5-2min；By the Ge Xian after blanching
Rice is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls pack out, every 25 grams one bag；After 6 fractional pack Nostoc Vacuum Package,
It is placed in 27.12mhz rf processor (monga strayfield pvt company), polar plate spacing 130mm, under 6kw power
Open hot blast sterilization 14min.Cooling, after 9 months, swollen bag to cryopreservation in this Nostoc packaging, Nostoc granule scatters
Putrid and deteriorated phenomenon.
Embodiment 3: the flexible sterilization method of fractional pack Nostoc (120 grams)
Choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5-10min, deionization through 200ppm sodium hypochlorite
Water cleans, and pulls out and drains；The Nostoc draining is put in colour-keeping liquid and soaks 24 hours, color fixative formula of liquid is edta and 100ppm
Citric acid, ratio is 1:1.Nostoc after immersion is placed in 90-100 DEG C of hot water, blanching 1.5-2min；By the Ge Xian after blanching
Rice is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls pack out, every 25 grams one bag；After 6 fractional pack Nostoc Vacuum Package,
It is placed in 27.12mhz rf processor (monga strayfield pvt company), polar plate spacing 125mm, under 6kw power
Open hot blast sterilization 16min.Cooling, after 9 months, swollen bag to cryopreservation in this Nostoc packaging, Nostoc granule scatters
Putrid and deteriorated phenomenon.
Embodiment 4: the flexible sterilization method of fractional pack Nostoc (150 grams)
Choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5-10min, deionization through 200ppm sodium hypochlorite
Water cleans, and pulls out and drains；The Nostoc draining is put in colour-keeping liquid and soaks 24 hours, color fixative formula of liquid is edta and 100ppm
Citric acid, ratio is 1:1.Nostoc after immersion is placed in 90-100 DEG C of hot water, blanching 1.5-2min；By the Ge Xian after blanching
Rice is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls pack out, every 25 grams one bag；After 6 fractional pack Nostoc Vacuum Package,
It is placed in 27.12mhz rf processor (monga strayfield pvt company), polar plate spacing 120mm, under 6kw power
Open hot blast sterilization 18min.Cooling, after 9 months, swollen bag to cryopreservation in this Nostoc packaging, Nostoc granule scatters
Putrid and deteriorated phenomenon.
Claims (5)
1. a kind of flexible sterilization method extending Nostoc low temperature high-quality shelf life is it is characterised in that adopt low ph value fresh-keeping liquid
Antibacterial combine with radio frequency-hot air combined sterilization, mainly comprise the steps that
(1) pretreatment: choose the Nostoc fresh, bottle green, color and luster are homogeneous, soak 5-10min through 200ppm sodium hypochlorite,
Deionized water cleans, and pulls out and drains；
(2) color fixative: soak 24 hours in colour-keeping liquid；
(3) sterilizing by blanching: be placed in 90-100 DEG C of hot water, blanching 1.5-2min；
(4) fresh-keeping liquid soaks: the Nostoc after blanching is immediately placed on immersion 8-10min in fresh-keeping liquid, pulls out, drain, pack；
(5) it is vacuum-packed: small package bag evacuation packaging；
(6) radio frequency-hot air combined sterilization: after fractional pack Nostoc Vacuum Package, be placed in so6b type radiofrequency generator, open hot blast sterilization
12-18min, obtains finished product；
(7) cool down, in 4 DEG C about cryopreservations.
2. according to claim 1 a kind of flexible sterilization method extending Nostoc high-quality shelf life it is characterised in that step
(2) in, color fixative formula of liquid is edta and 100ppm citric acid, and ratio is 1:1.
3. according to claim 1 a kind of flexible sterilization method extending Nostoc high-quality shelf life it is characterised in that step
(4) in, fresh-keeping formula of liquid is 0.2mol/l citric acid-sodium citrate buffer solution, sodium chloride 1%, and ph is in 5.6-6.0.
4. according to claim 1 a kind of flexible sterilization method extending Nostoc high-quality shelf life it is characterised in that step
(5) in every bag of fractional pack Nostoc described in, Nostoc weight is 25 grams, 60 grams, 120 grams, 150 grams.
5. according to claim 1 a kind of flexible sterilization method extending Nostoc high-quality shelf life it is characterised in that step
(6) in, radiofrequency generator is 27.12mhz rf processor, polar plate spacing 120-135mm, 6kw power.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610824929.5A CN106359580A (en) | 2016-09-14 | 2016-09-14 | Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610824929.5A CN106359580A (en) | 2016-09-14 | 2016-09-14 | Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359580A true CN106359580A (en) | 2017-02-01 |
Family
ID=57896983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610824929.5A Pending CN106359580A (en) | 2016-09-14 | 2016-09-14 | Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359580A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108420059A (en) * | 2018-03-12 | 2018-08-21 | 常德炎帝生物科技有限公司 | A kind of production method of inner wrapping conditioning Cordyceps militaris typical local food |
| CN108576697A (en) * | 2018-05-03 | 2018-09-28 | 张帆 | A kind of nostoc flower slurry and preparation method thereof |
| CN108611304A (en) * | 2018-05-16 | 2018-10-02 | 常德炎帝生物科技有限公司 | A kind of method that nostoc ecological simulation is fresh-keeping |
| CN112868744A (en) * | 2021-02-08 | 2021-06-01 | 西北农林科技大学 | Method for processing sausage by superheated water assisted radio frequency sterilization |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3945170A (en) * | 1975-02-25 | 1976-03-23 | Brown Rodney F | Extension of shelf life of fresh produce |
| US20050287254A1 (en) * | 2004-06-25 | 2005-12-29 | Radatti Peter V | Apparatus and methods for food processing |
| CN104115925A (en) * | 2014-07-09 | 2014-10-29 | 上海交通大学 | Radiofrequency treatment method for sterilization and fresh keeping of cereal seeds |
| CN105557976A (en) * | 2016-01-07 | 2016-05-11 | 地利营养配餐科技有限公司 | Soft sterilization method of mixed fresh cut root vegetables in small packages |
-
2016
- 2016-09-14 CN CN201610824929.5A patent/CN106359580A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3945170A (en) * | 1975-02-25 | 1976-03-23 | Brown Rodney F | Extension of shelf life of fresh produce |
| US20050287254A1 (en) * | 2004-06-25 | 2005-12-29 | Radatti Peter V | Apparatus and methods for food processing |
| CN104115925A (en) * | 2014-07-09 | 2014-10-29 | 上海交通大学 | Radiofrequency treatment method for sterilization and fresh keeping of cereal seeds |
| CN105557976A (en) * | 2016-01-07 | 2016-05-11 | 地利营养配餐科技有限公司 | Soft sterilization method of mixed fresh cut root vegetables in small packages |
Non-Patent Citations (2)
| Title |
|---|
| 刘嫣红，唐炬明，毛志怀，MAH JAE-HYUNG，王绍金: "射频-热风与热风处理保鲜白面包的比较", 《农业工程学报》 * |
| 孔玲，张慜: "射频-热风联合杀菌对小包装胡萝卜丁品质的影响", 《食品与生物技术学报》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108420059A (en) * | 2018-03-12 | 2018-08-21 | 常德炎帝生物科技有限公司 | A kind of production method of inner wrapping conditioning Cordyceps militaris typical local food |
| CN108576697A (en) * | 2018-05-03 | 2018-09-28 | 张帆 | A kind of nostoc flower slurry and preparation method thereof |
| CN108611304A (en) * | 2018-05-16 | 2018-10-02 | 常德炎帝生物科技有限公司 | A kind of method that nostoc ecological simulation is fresh-keeping |
| CN108611304B (en) * | 2018-05-16 | 2020-09-25 | 常德炎帝生物科技有限公司 | Ecological simulation preservation method for nostoc sphaeroides |
| CN112868744A (en) * | 2021-02-08 | 2021-06-01 | 西北农林科技大学 | Method for processing sausage by superheated water assisted radio frequency sterilization |
| CN112868744B (en) * | 2021-02-08 | 2023-05-16 | 西北农林科技大学 | Sausage processing method by using superheated water to assist radio frequency sterilization |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
| CN115053926B (en) * | 2022-06-07 | 2023-10-20 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ferrentino et al. | High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks | |
| CN106359580A (en) | Soft sterilization method for extending low-temperature high-quality shelf life of Nostoc commune | |
| CN103907845B (en) | Processing method of novel nutrition blended cedrela sinensis | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103340432B (en) | Method for processing normal-temperature storage type roasted goose | |
| CN104000144B (en) | Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil | |
| CN104585783A (en) | Processing method of ready-to-eat drunk chicken wings | |
| Surendar et al. | Effect of drying on quality characteristics of dried tomato powder | |
| CN106072197A (en) | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof | |
| CH713366A2 (en) | Combined method for keeping fresh a non-frozen baozis with vegetable filling. | |
| CN104770759A (en) | Seasoning sea cucumber processing method | |
| CN117016746A (en) | Method for processing vegetables | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| Arlai et al. | The effects of heating on physical and chemical constitutes of organic and conventional okra | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN105520087A (en) | Preparation method of quick-frozen squid strips | |
| Fatima et al. | Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend | |
| KR101684464B1 (en) | Producing method of Dakgalbi using the siberian ginseng | |
| CN106983095A (en) | The preparation method of golden pomfret fillet | |
| Baenas et al. | Processing and cooking effects on glucosinolates and their derivatives | |
| CN105533527A (en) | Prepared food using smallanthus sonchifolius fruits as raw material and preparation method thereof | |
| KR101433026B1 (en) | Manufacturing method of blueberry jelly | |
| CN104770776A (en) | A processing method of seasoned squids | |
| CN108013401A (en) | A kind of processing method done with healthcare function yellow peach | |
| CN104783229A (en) | Processing method of seasoned hairtail |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
|
| RJ01 | Rejection of invention patent application after publication |