A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

The present invention relates to microbial compositions useful in treating and remediating wastewater, removing organic matter from the surfaces of post harvested fruits and vegetables, and decreasing post-harvest disease in fruit and vegetables.

The present invention relates to microbial compositions useful in treating and remediating wastewater, removing organic matter from the surfaces of post harvested fruits and vegetables, and decreasing post-harvest disease in fruit and vegetables.

The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.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.

The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.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.

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° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, 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.

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° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, 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.

The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution. The extracellular polysaccharide produced by the metabolism of xanthomonas in the fresh keeping agent in the present disclosure is a safe food additive, which has good film-forming, thickening, stabilizing and water-holding effects, and strong biological activity. Acidic substances produced by the metabolism of Lactobacillus plantarum have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

A method for freeze-drying food products that includes a probiotic composition for the mitigation, inhibition, and/or exclusion of microorganisms.