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Product Description
Ultra-high pressure technology (high pressure sterilization technology, cold sterilization, cold isostatic pressing), ultra-high pressure food processing technology, bio-engineering technology and ultra-high pressure high pressure food processing technology is the most advanced achievements of food preservation, food processing realized Industry, a major revolution in the twenty-first century "one of the top ten cutting-edge technologies. "
High Pressure food is in sealed containers, water as medium, hundreds of food MPa applied pressure in the food protein, starch and other changes in the structure of macromolecules, resulting in protein denaturation, starch Lake of the enzyme inactivation, Microbial death, new features appear. Ultra-high pressure technology for food processing has unique in that it does not increase the temperature of the food, but only act on the non-covalent bond, covalent bond basic is not destroyed, so the foods original color, smell, taste and Nutrients less affected. By high pressure treatment can activate or inactivate these enzymes, is conducive to food quality. High pressure treatment to prevent microbial contamination of food, a substantial extension of time for food preservation at room temperature.
* High pressure treatment does not make food color, aroma, taste and other physical properties change, does not produce odor, pressurized fresh food still maintain the original flavor and nutrition, meat, garlic, fish sauce and garlic caused by high pressure No bad breath, wake up smell fish disappeared. For example, after high pressure processing of strawberry sauce can keep 95% of the amino acid, in taste and flavor of the jam was over heating. Similarly, the high pressure treatment of meat products can be retained about 95% of the nutrients, taste and flavor in the heat treatment of the product even more than customer satisfaction.
* High pressure processing, protein denaturation and starch gelatinization state and different heat treatment, to obtain new physical properties of food. If the meat tender role significantly, because most of the structure of free water into the water, after the high pressure of fresh beef, cooked beef products increased by 12% the rate of competition, was tender and tastes; In addition to completely replace Meat processing role of tumbling process, greatly reducing the processing time and improve work efficiency; Tofu more flexible, surimi gelation greatly.
* High pressure treatment can keep the original flavor of food for the cold sterilization, which can be simply heated food consumption, thereby increasing the semi-finished foods.
* Short time liquid medium pressure treatment is the same compression process, so that the food sterilization to achieve uniform, instantaneous, efficient, and lower than the heating energy consumption, for example, beer can be liquid by high pressure treatment to kill E. Coli 99.99% Death.
* No chemicals added to food, to overcome the chemical reagents and the role of microbial cells within the material product produced adverse effects on the human body, but also to avoid the residual chemicals in food negative effects on the human body to ensure the safety of food.
* Liquor and wine by high pressure processing, Aging can reach the natural aging effects of wine a year level.
The current use of high pressure processing technology range includes fruit and vegetable drinks, milk, soy milk, fruit, meat, seafood, biological products (including inactivated virus, Chinese medicine extraction, the vaccine preparation, plasma and blood pathogens, and treatment and alcohol kill viruses Aging).
High Pressure food is in sealed containers, water as medium, hundreds of food MPa applied pressure in the food protein, starch and other changes in the structure of macromolecules, resulting in protein denaturation, starch Lake of the enzyme inactivation, Microbial death, new features appear. Ultra-high pressure technology for food processing has unique in that it does not increase the temperature of the food, but only act on the non-covalent bond, covalent bond basic is not destroyed, so the foods original color, smell, taste and Nutrients less affected. By high pressure treatment can activate or inactivate these enzymes, is conducive to food quality. High pressure treatment to prevent microbial contamination of food, a substantial extension of time for food preservation at room temperature.
* High pressure treatment does not make food color, aroma, taste and other physical properties change, does not produce odor, pressurized fresh food still maintain the original flavor and nutrition, meat, garlic, fish sauce and garlic caused by high pressure No bad breath, wake up smell fish disappeared. For example, after high pressure processing of strawberry sauce can keep 95% of the amino acid, in taste and flavor of the jam was over heating. Similarly, the high pressure treatment of meat products can be retained about 95% of the nutrients, taste and flavor in the heat treatment of the product even more than customer satisfaction.
* High pressure processing, protein denaturation and starch gelatinization state and different heat treatment, to obtain new physical properties of food. If the meat tender role significantly, because most of the structure of free water into the water, after the high pressure of fresh beef, cooked beef products increased by 12% the rate of competition, was tender and tastes; In addition to completely replace Meat processing role of tumbling process, greatly reducing the processing time and improve work efficiency; Tofu more flexible, surimi gelation greatly.
* High pressure treatment can keep the original flavor of food for the cold sterilization, which can be simply heated food consumption, thereby increasing the semi-finished foods.
* Short time liquid medium pressure treatment is the same compression process, so that the food sterilization to achieve uniform, instantaneous, efficient, and lower than the heating energy consumption, for example, beer can be liquid by high pressure treatment to kill E. Coli 99.99% Death.
* No chemicals added to food, to overcome the chemical reagents and the role of microbial cells within the material product produced adverse effects on the human body, but also to avoid the residual chemicals in food negative effects on the human body to ensure the safety of food.
* Liquor and wine by high pressure processing, Aging can reach the natural aging effects of wine a year level.
The current use of high pressure processing technology range includes fruit and vegetable drinks, milk, soy milk, fruit, meat, seafood, biological products (including inactivated virus, Chinese medicine extraction, the vaccine preparation, plasma and blood pathogens, and treatment and alcohol kill viruses Aging).
Address:
Jiading District High Technology Industrial Park, Shanghai, China
Business Type:
Manufacturer/Factory
Business Range:
Agriculture & Food, Health & Medicine, Industrial Equipment & Components, Manufacturing & Processing Machinery
Company Introduction:
Ultrahigh voltage cold sterilization equipment functions.
High pressure food is in sealed containers, water as medium, hundreds of food mpa applied pressure in the food protein, starch and other changes in the structure of macromolecules, resulting in protein denaturation, starch lake of the enzyme inactivation, microbial death, new features appear.
Ultra-high pressure technology for food processing has unique in that it does not increase the temperature of the food, but only act on the non-covalent bond, covalent bond basic is not destroyed, so the foods original color, smell, taste and nutrients less affected. By high pressure treatment can activate or inactivate these enzymes, is conducive to food quality. High pressure treatment to prevent microbial contamination of food, food at room temperature significantly extend the preservation time.
High pressure food is in sealed containers, water as medium, hundreds of food mpa applied pressure in the food protein, starch and other changes in the structure of macromolecules, resulting in protein denaturation, starch lake of the enzyme inactivation, microbial death, new features appear.
Ultra-high pressure technology for food processing has unique in that it does not increase the temperature of the food, but only act on the non-covalent bond, covalent bond basic is not destroyed, so the foods original color, smell, taste and nutrients less affected. By high pressure treatment can activate or inactivate these enzymes, is conducive to food quality. High pressure treatment to prevent microbial contamination of food, food at room temperature significantly extend the preservation time.
