A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

The disclosure discloses stabilized rice aleurone and a preparation method thereof, and belongs to the technical field of food processing. The disclosure uses the technology of classifying a rice aleurone layer by a tangential injection airflow impeller classifier combined with an ultrasonic vibrating screen for the first time, and simultaneously uses steam treatment coupled with thermal enzyme inactivation by drum drying as a stabilization method to prepare the stabilized rice aleurone for the first time. The drum drying equipment in the method of the disclosure realizes the two purposes of enzyme inactivation and drying, and the method of the disclosure has short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption and no pollution, and is suitable for industrial promotion. The obtained stabilized rice aleurone has a lipase inactivation rate of 85% or more, a peroxidase inactivation rate of 100%, a low fatty acid value, and a storage period of 12 months or more at room temperature. The product has good taste and no change in color, and can be used in industrial production and food applications. At the same time, the stabilized rice aleurone also has the characteristic of high nutritional value, is rich in functional ingredients, and can be used as a raw material for functional food development.

The disclosure discloses stabilized rice aleurone and a preparation method thereof, and belongs to the technical field of food processing. The disclosure uses the technology of classifying a rice aleurone layer by a tangential injection airflow impeller classifier combined with an ultrasonic vibrating screen for the first time, and simultaneously uses steam treatment coupled with thermal enzyme inactivation by drum drying as a stabilization method to prepare the stabilized rice aleurone for the first time. The drum drying equipment in the method of the disclosure realizes the two purposes of enzyme inactivation and drying, and the method of the disclosure has short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption and no pollution, and is suitable for industrial promotion. The obtained stabilized rice aleurone has a lipase inactivation rate of 85% or more, a peroxidase inactivation rate of 100%, a low fatty acid value, and a storage period of 12 months or more at room temperature. The product has good taste and no change in color, and can be used in industrial production and food applications. At the same time, the stabilized rice aleurone also has the characteristic of high nutritional value, is rich in functional ingredients, and can be used as a raw material for functional food development.

A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0 C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60 C.-92 C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60 C.-92 C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

A sheet-shaped food product is a sheet-shaped food product molded by containing a raw food material and a binding agent, in which the sheet-shaped food product is provided with a surface layer at both sides and an inner side layer, which is present between the surface layers and has lower density than each surface layer, and mass ratio (WA/WB) of dry mass of the raw food material (WA) to dry mass of the binding agent 3 (WB) is 4.9 to 7.3.