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公开(公告)号：US11297846B2
公开(公告)日：2022-04-12
申请号：US16858626
申请日：2020-04-25
Inventor： Jiming Zhang , Chuanzhu Leng , Gang Xin , Nan Jiang , Xinfei Song , Jing Jin , Xiangyang Zheng , Sixin Wang , Baoshuang Tian , Chongxiao Shao , Yanfang Pan , Xihong Li , Xiaotong Chen
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.
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公开(公告)号：US11116230B2
公开(公告)日：2021-09-14
申请号：US16858629
申请日：2020-04-25
Inventor： Jiming Zhang , Chuanzhu Leng , Gang Xin , Nan Jiang , Xinfei Song , Jing Jin , Xiangyang Zheng , Sixin Wang , Baoshuang Tian , Chongxiao Shao , Meijun Du , Xihong Li , Xiaoyu Jia
IPC: A23B7/01 , A23L19/00 , A23L5/30 , A23B7/022 , A23B7/10 , A23L3/42 , A23L3/54 , A23N7/02 , A23B7/02 , A23L3/01
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.
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3.发明授权公开(公告)号：US10231475B2
公开(公告)日：2019-03-19
申请号：US15216746
申请日：2016-07-22
Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.
Inventor： Jiming Zhang , Sixin Wang , Chuanzhu Leng , Xinfei Song , Nan Jiang , Ying Wang , Ying Yu , Yajun Sun , Rui Huang , Qingshan Zhang , Yaxu Yang , Xihong Li
Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.
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4.发明申请公开(公告)号：US20170112169A1
公开(公告)日：2017-04-27
申请号：US15216746
申请日：2016-07-22
Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.
Inventor： Jiming Zhang , Sixin Wang , Chuanzhu Leng , Xinfei Song , Nan Jiang , Ying Wang , Ying Yu , Yajun Sun , Rui Huang , Qingshan Zhang , Yaxu Yang , Xihong Li
CPC classification number: A23L2/84 , A23L2/04 , A23L2/382 , A23L2/46 , A23L2/74 , A23L29/06 , A23V2002/00
Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.
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