Sdic Zhonglu Fruit Juice Co., Ltd.

Rushan Zhongcheng Fruit Juice Beverage Co., Ltd.

Shanxi Sdic Zhonglu Fruit Juice Co., Ltd.

Xiaotong Chen

Nan Jiang

Jiming Zhang

Xihong Li

Chuanzhu Leng

Xinfei Song

Gang Xin

Xiangyang Zheng

Baoshuang Tian

Rui Huang

Sixin Wang

Chongxiao Shao

Jing Jin

Qingshan Zhang

Yanfang Pan

Qingfei Cao

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.

Multidimensional ecological preservation technology for sweet potatoes

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30&#xb0; C. and 30%fermentation broth. PPO is a terminal oxidase with Cuas a prosthetic group, andandare complexed with Cu, leading to rapid oxygen consumption to generate organic acid and CO, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology

Growing community of inventors

Beijing, China

Xiaotong Chen