Method and device for purine reduction, and equipment and electronic equipment and storage medium
View Patent ↗The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.
1 . A purine reduction method, comprising:
obtaining a core temperature of a food material;
in response to the core temperature of the food material is higher than a preset temperature, performing pre-cooling the food material according to a second preset cooling rate;
in response to the core temperature of the food material is not higher than the preset temperature, performing a first cooling treatment on the food material at a first preset cooling rate until the core temperature of the food material reaches a first temperature;
after performing the first cooling treatment, performing cooling the food material at a third preset cooling rate until the core temperature of the food material reaches a second temperature to cool the food material to a slightly frozen state, wherein 5% to 30% of the water in the food material is frozen into ice;
wherein both the second preset cooling rate and the third preset cooling rate are smaller than the first preset cooling rate.
2 . The method according to claim 1 , comprising, after performing cooling the food material until the core temperature of the food material reaches the second temperature,
performing storage on the food material at the second temperature.
3 . The method according to claim 2 , comprising performing an auxiliary sterilization treatment on the food material
during one or more of the continuously cooling the food material or the performing the storage on the food material.
4 . The method according to claim 3 , wherein the performing the auxiliary sterilization treatment on the food material comprises:
performing the auxiliary sterilization treatment on the food material by using at least one of UV sterilization technology, photodynamic sterilization technology, plasma sterilization technology or ozone sterilization technology.
5 . The method according to claim 2 , comprising performing an enzyme inactivation treatment on the food material during the performing the storage.
6 . The method according to claim 5 , wherein the performing the enzyme inactivation treatment on the food material comprises:
performing inactivation on endogenous enzyme of the food material by using at least one of magnetic field inactivation technology, electric field inactivation technology, or ultrasonic inactivation technology.
7 . The method according to claim 1 , wherein the food material is an aquatic product, of which one or more of internal viscera, shell or scale has been removed in advance and which has been cleaned.
8 . The method according to claim 1 , wherein the first preset cooling rate is 0.2° C./min to 2° C./min and the first temperature is between −2° C. and 0° C.
9 . The method according to claim 2 , wherein the second temperature is between −7° C. and 0° C.