阅读说明：本技术 一种双屏障深度充氮食品保鲜工艺及保鲜食品 (Double-barrier deep nitrogen-filled food fresh-keeping process and fresh-keeping food ) 是由 杨军 潘磊庆 赵保民 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种双屏障深度充氮食品保鲜工艺及保鲜食品,包括：首先对内部具有气孔气道结构的食品进行真空处理;接着使得渗入液以浓缩物或结晶的形式附着在食品气孔气道结构的内表面,形成内部屏障层；再次进行真空处理,然后充入氮气并恢复常压以置换氮气；最后使用包衣剂形成外部屏障层,得到深度防腐保鲜的食品。本发明利用内外屏障技术以及深度充氮技术,将氧气充分排除食品组织结构之外,将氮气深藏于组织结构中,同时利用屏障物主要成分海藻糖、益生菌的众多特性,对食品实施了有效的深度防腐、保鲜、防潮,不仅延长了食品的保质期,更确保了食品在保质期内的新鲜度,该工艺尤其适合即食坚果、全谷物食品或冻干食品。(The invention discloses a double-barrier deep nitrogen-filled food fresh-keeping process and fresh-keeping food, which comprise the following steps: firstly, carrying out vacuum treatment on food with an internal air pore and air passage structure, and then enabling the infiltration liquid to be attached to the inner surface of the air pore and air passage structure of the food in a concentrate or crystal form to form an internal barrier layer; vacuum treatment is carried out again, then nitrogen is filled in and the normal pressure is restored to replace the nitrogen; and finally, forming an external barrier layer by using a coating agent to obtain the deep-preserved and fresh-kept food. The invention utilizes the internal and external barrier technology and the deep nitrogen filling technology to fully exclude oxygen from the food tissue structure, and hide nitrogen in the tissue structure, and simultaneously utilizes the characteristics of trehalose and probiotics which are main components of the barrier, thereby implementing effective deep corrosion prevention, fresh keeping and moisture prevention on the food, prolonging the quality guarantee period of the food, and ensuring the freshness of the food in the quality guarantee period.)

1. A double-barrier deep nitrogen-filled food fresh-keeping process is characterized by comprising the following steps:

b, carrying out vacuum treatment on the food with the air hole and air passage structure inside, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min so as to pump out the air in the air hole and air passage structure of the food;

c, immersing the food with the air extracted in the infiltration liquid in a vacuum state for 1-10 min;

d, breaking vacuum and recovering normal pressure to enable the infiltration liquid in the step b to infiltrate into the air hole and air passage structure of the food;

step e, taking out the food in the step d, draining, and then drying to enable the infiltration liquid to be attached to the inner surface of the air hole and air passage structure of the food in a concentrate or crystal form to form an inner barrier layer;

f, carrying out vacuum treatment on the food obtained in the step e, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min, and pumping out air in the air holes and air passages of the food again; repeating the steps for several times, and replacing the air in the air hole and air passage structure of the food with nitrogen;

and g, in a nitrogen atmosphere, coating the deep preserved food in the step f by using a coating agent to form an external barrier layer, so as to obtain the deep preserved food.

2. The process of claim 1, wherein the food with the air hole and air passage structure in the step b is instant nut, whole grain food or freeze-dried food.

3. The process of claim 1, wherein step b is preceded by a step of predrying the food to be treated until the moisture content of the food is below 15%, so that the internal tissues of the food form a pore airway structure.

4. The process of claim 1, wherein the permeate of step e is an aqueous trehalose solution or an aqueous trehalose solution supplemented with excipients; wherein the adjuvants comprise one or more of probiotic, salt, sugar, monosodium glutamate or essence.

5. The process for preserving food with double barriers and deep nitrogen filling according to claim 1, wherein the drying treatment in step e is baking, hot air drying or vacuum drying, and the food is dried until the moisture content is below 8%.

6. The process for preserving food with double barriers and nitrogen filled in depth as claimed in claim 1, wherein the food preserved with deep corrosion in step f is coated by coating pan or chocolate coating machine.

7. The process for preserving food with double barriers and deep nitrogen filling according to claim 1, further comprising a step h of packaging the coated deep preserved food with nitrogen filling after the step g.

8. The process of claim 1, wherein the coating agent is an aqueous solution of trehalose, an aqueous solution of trehalose with added adjuvants or chocolate containing trehalose; wherein the adjuvants comprise one or more of probiotic, salt, sugar, monosodium glutamate or essence.

9. The process for preserving food products with nitrogen according to claim 8, wherein the trehalose concentration in the trehalose aqueous solution is 5-50% by mass.

10. The fresh-keeping food is characterized by being processed by the double-barrier deep nitrogen-filled food fresh-keeping process as claimed in any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a double-barrier deep nitrogen-filled food fresh-keeping process and fresh-keeping food processed by the double-barrier deep nitrogen-filled food fresh-keeping process.

Background

The nuts are rich in nutrition and attractive in flavor, but contain a large amount of unsaturated fatty acid, and can react with oxygen remaining in a microstructure of a tissue to generate rancidity phenomenon after being stored improperly or stored for a long time, so that the rancid flavor often described by us appears. In addition, the nuts are easily polluted by aspergillus flavus to mildew, so that a highly toxic substance, namely aflatoxin is generated, people can suffer from fever and vomiting, and the life can be seriously threatened.

In addition, because whole grain foods contain starchy endosperm, germ and bran, nut-like rancidity and mildew may also occur during storage.

The freeze-dried fruit and vegetable is prepared by quickly freezing fresh fruits, dehydrating in a vacuum ice state, and preserving the original color, fragrance, taste and nutrient components of the fruits and the original appearance of the fruits, and has good rehydration property. Although the freeze-dried food is not easy to rancidity and mildew, the porous characteristic of the freeze-dried food enables a large amount of air to be stored in the freeze-dried food, the air can cause the flavor of the freeze-dried food to be lost in the quality guarantee period, and many freeze-dried fruit slices stored in aluminum foil bags can become pale, lignified and lost in the later period of the quality guarantee period.

At present, vacuum packaging and nitrogen-filled packaging are mature technologies, but the technology cannot effectively remove oxygen stored in a microstructure of a tissue, and how to deeply preserve nutlets is particularly important. With respect to the above problems, although various food additives can solve part of the problems, the food additives are increasingly undesirable in the trend of the general public to seek natural health. Therefore, it is highly desirable to provide a process for preserving food with dual barriers and a preserved food, which can effectively remove and replace oxygen in the microstructure of food tissue, and the dried permeated liquid adheres to the inner surface of the microstructure of food tissue to form an internal barrier, thereby sufficiently removing oxygen from the microstructure of food tissue, ensuring the freshness of food in the shelf life, and prolonging the shelf life of food.

Disclosure of Invention

The invention aims to provide a double-barrier deep nitrogen-filled food fresh-keeping process and a fresh-keeping food, which can effectively remove and replace oxygen stored in a microstructure of a food tissue, and permeate liquid after drying is attached to the inner surface of the microstructure of the food tissue to form an inner barrier, so that the oxygen is fully removed from the microstructure of the food tissue, the freshness of the food in a quality guarantee period is ensured, and the quality guarantee period of the food is prolonged.

The invention provides a double-barrier deep nitrogen-filled food fresh-keeping process, which comprises the following steps:

b, carrying out vacuum treatment on the food with the air hole and air passage structure inside, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min so as to pump out the air in the air hole and air passage structure of the food;

c, immersing the food with the air extracted in the infiltration liquid in a vacuum state for 1-10 min;

d, breaking vacuum and recovering normal pressure to enable the infiltration liquid in the step b to infiltrate into the air hole and air passage structure of the food;

step e, taking out the food in the step d, draining, and then drying to enable the infiltration liquid to be attached to the inner surface of the air hole and air passage structure of the food in a concentrate or crystal form to form an inner barrier layer;

f, carrying out vacuum treatment on the food obtained in the step e, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min, and pumping out air in the air holes and air passages of the food again; repeating the steps for several times, and replacing the air in the air hole and air passage structure of the food with nitrogen;

and g, in a nitrogen atmosphere, coating the deep preserved food in the step f by using a coating agent to form an external barrier layer, so as to obtain the deep preserved food.

Preferably, the food with the air pore and air passage structure in the step b is instant nut, whole grain food or freeze-dried food.

Preferably, step b is preceded by step a of predrying the food to be treated until the moisture content of the food is kept below 15%, so that the internal tissues of the food form a pore and airway structure.

Preferably, the infiltration solution in the step e is trehalose aqueous solution or trehalose aqueous solution added with auxiliary materials; wherein the adjuvants comprise one or more of probiotic, salt, sugar, monosodium glutamate or essence.

Preferably, the drying treatment process in the step e is baking, hot air drying or vacuum drying, and the food is dried until the moisture content is below 8%.

Preferably, the deep preserved food in step f is coated by a coating pan or a chocolate coating machine.

Preferably, the step g is followed by a step h of filling nitrogen to package the coated deep-preserved and fresh-kept food.

Preferably, the coating agent is trehalose aqueous solution, trehalose aqueous solution added with auxiliary materials or chocolate containing trehalose; wherein the adjuvants comprise one or more of probiotic, salt, sugar, monosodium glutamate or essence.

Preferably, the mass concentration of trehalose in the trehalose aqueous solution is 5-50%.

The invention also provides a fresh-keeping food, which is processed by the double-barrier deep nitrogen-filled food fresh-keeping process.

The double-barrier deep nitrogen-filled food fresh-keeping process provided by the invention has the following advantages:

1. the kernel food is pre-dried, the internal tissue of the kernel food forms a pore air passage structure, and by adopting the double-barrier deep nitrogen-filled food fresh-keeping process, the air in the pore air passage structure can be discharged, meanwhile, the air is replaced by nitrogen, and the nitrogen deeply stored in the pore air passage structure is not easy to overflow in the subsequent processing and packaging links;

2. after the air hole air passage structure is filled with the infiltration liquid and dried, the infiltration liquid is attached to the inner surface of the food air hole air passage structure in a concentrate or crystal form to form an inner barrier layer, so that the air in the air hole air passage structure is effectively blocked, the flavor loss of food in the shelf life is prevented, and the shelf life of the food is greatly prolonged;

3. coating the food with a coating agent, wherein after the coating treatment, the outlet of the air pore air passage structure of the food is sealed to form an external barrier layer, so that external air is further prevented from entering the air pore air passage structure, and the external barrier layer can prevent the penetration of grease and water and delay the generation of sugar frost and grease frost;

4. trehalose is added into the infiltration liquid and the coating agent, so that the low hygroscopicity and the high temperature resistance of the trehalose are fully utilized, and foods embedded by the trehalose are not easy to regain moisture and are beneficial to long-term storage; meanwhile, the trehalose is very stable in chemical property, is not easy to decompose under high-temperature acidity, has non-reducibility, can stably coexist with amino acid and protein without Maillard reaction, and is favorable for reducing the generation of acrylamide;

5. trehalose has a better high temperature protection effect on probiotics, because trehalose can reduce protein aggregation caused by heat effect under high temperature condition so as to delay protein denaturation. Meanwhile, the trehalose has a good dehydration protection effect on the probiotics, so that the probiotics in a dehydrated state can be in a long-term anhydrous dormant state, and the activity can be recovered once rehydration; when the final product of the process is affected with damp, the probiotics are reactivated preferentially, and the propagation of external harmful bacteria is blocked;

6. although the trehalose is not easy to absorb moisture, once absorbing moisture, the trehalose is highly combined with water molecules easily, namely the trehalose has high hydration, so that the trehalose can lock water from invading protected food and can keep low water activity under high water content;

7. in addition, trehalose has good effect of inhibiting lipolysis, and the nuts rich in trehalose are not easy to generate rancidity phenomenon, so as to prevent 'rancid taste'.

The invention also provides a fresh-keeping food which is processed by the double-barrier deep nitrogen-filled food fresh-keeping process, and the fresh-keeping food processed by the double-barrier deep nitrogen-filled food fresh-keeping process has the technical effects.

Drawings

FIG. 1 is a schematic cross-sectional view of a food product with a porous airway structure according to the present invention;

FIG. 2 is a schematic cross-sectional view of the food product of the present invention forming an internal barrier layer;

FIG. 3 is a schematic cross-sectional view of the gas channel structure of the food vent replaced with nitrogen gas;

FIG. 4 is a schematic cross-sectional view of the food product of the present invention forming an outer barrier layer.

Wherein the reference numerals in the figures are:

1. slicing the food; 2. air holes; 3. an airway; 4. an inner barrier layer; 5. nitrogen gas; 6. an outer barrier layer.

Detailed Description

In order to make the technical solutions of the present invention better understood, those skilled in the art will now describe the present invention in further detail with reference to the accompanying drawings.

Referring to fig. 1-4, fig. 1 is a schematic cross-sectional view of a food product with a porous airway structure according to the present invention; FIG. 2 is a schematic cross-sectional view of the food product of the present invention forming an internal barrier layer; FIG. 3 is a schematic cross-sectional view of the gas channel structure of the food vent replaced with nitrogen gas; FIG. 4 is a schematic cross-sectional view of the food product of the present invention forming an outer barrier layer.

The invention provides a double-barrier deep nitrogen-filled food fresh-keeping process, which comprises the following steps:

step a, pre-drying the food to be processed until the moisture of the food is kept below 15%, observing the food slices 1, and forming the structures of air holes 2 and air passages 3 in the internal tissues of the food slices (see figure 1).

The food to be treated in the present invention is particularly suitable for ready-to-eat nuts, whole grain food or freeze-dried food, but also other food products. The pre-drying comprises conventional drying processes such as freeze-drying or sun-drying, the food containing moisture can have an air hole air passage structure after being subjected to pre-drying treatment, oxygen in the air hole air passage is not easy to be naturally discharged, and food rancidity is easy to cause in later storage.

And b, carrying out vacuum treatment on the food with the air hole and air passage structure inside, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min, so as to extract the air in the air hole and air passage structure of the food.

And c, immersing the food with the air extracted in the infiltration liquid in a vacuum state for 1-10 min.

Wherein, the infiltration liquid in the invention is preferably trehalose aqueous solution or trehalose aqueous solution added with auxiliary materials; wherein the auxiliary materials include but are not limited to probiotics, salt, sugar, monosodium glutamate or essence; the mass concentration of trehalose in the trehalose aqueous solution is 5-50%, and the trehalose aqueous solution is formed by mixing a certain amount of trehalose and water.

Trehalose is added into the infiltration liquid, so that the low hygroscopicity and high temperature resistance of trehalose are fully utilized, and foods embedded by trehalose are not easy to regain moisture and are beneficial to long-term storage; meanwhile, the trehalose is very stable in chemical property, is not easy to decompose under high-temperature acidity, has non-reducibility, can stably coexist with amino acid and protein without Maillard reaction, and is also beneficial to reducing the generation of acrylamide.

In addition, trehalose has a better high temperature protection effect on probiotics, because trehalose can reduce protein aggregation caused by heat effect under high temperature condition so as to delay protein denaturation. Meanwhile, the trehalose has a good dehydration protection effect on the probiotics, so that the probiotics in a dehydrated state can be in a long-term anhydrous dormant state, and the activity can be recovered once rehydration; when the final product of the process is affected with damp, the probiotics are reactivated preferentially, and the propagation of external harmful bacteria is blocked.

And d, breaking vacuum and recovering normal pressure, so that the infiltration liquid in the step b is infiltrated into the air hole and air passage structure of the food.

And e, taking out the food in the step d, draining, and then drying, so that the infiltration liquid is attached to the inner surface of the air pore and air passage structure of the food in a concentrated or crystallized form to form an inner barrier layer 4 (see figure 2). The drying method in this step is baking, hot air drying or vacuum drying, and the moisture is preferably dried to 8% or less.

After the air hole air passage structure is filled with the infiltration liquid and dried, the infiltration liquid is attached to the inner surface of the food air hole air passage structure in a concentrate or crystal form to form an inner barrier layer 4, so that the air in the air hole air passage structure is effectively blocked, the flavor loss of food in the quality guarantee period is prevented, and the quality guarantee period of the food is greatly prolonged.

F, carrying out vacuum treatment on the food obtained in the step e, maintaining the absolute vacuum degree between 100 and 2000Pa and keeping the absolute vacuum degree for 5 to 10min, and pumping out air in the air holes and air passages of the food again; then filling nitrogen and restoring normal pressure, repeating the steps for a plurality of times, preferably 1-3 times, obtaining the deep antiseptic and fresh-keeping food, and replacing the air in the air hole and air passage structure of the food with nitrogen 5 (see figure 3).

The nitrogen gas in this step may be replaced with an inert gas such as carbon dioxide as needed.

The kernel food is pre-dried, the internal tissue of the kernel food forms a pore air passage structure, and the double-barrier deep nitrogen-filled food fresh-keeping process can not only remove air in the pore air passage structure, but also replace the air with nitrogen, so that the nitrogen deeply stored in the pore air passage structure is not easy to overflow in the subsequent processing and packaging links.

And g, coating the deeply preserved food in the step f by using a coating agent in a nitrogen atmosphere to form an outer barrier layer 6 (see figure 4). Coating the food with a coating agent, wherein the outlet of the air pore and air passage structure of the food is sealed after the coating treatment to form an outer barrier layer 6, so that the external air is further prevented from entering the air pore and air passage structure, and the outer barrier layer can prevent the penetration of grease and water and delay the generation of sugar frost and grease frost.

In the step f, the food which is deep in corrosion prevention and fresh preservation in the step f can be coated by a coating pan or a chocolate pulp hanging machine, and the nitrogen atmosphere refers to that the high nitrogen content is kept in the coating pan and a pulp hanging area of the pulp hanging machine.

Wherein the coating agent is trehalose aqueous solution, trehalose aqueous solution added with adjuvants or chocolate containing trehalose; the auxiliary materials include but are not limited to probiotics, salt, sugar, monosodium glutamate or essence and other seasonings, and the mass concentration of trehalose in the trehalose aqueous solution is preferably 5-50%.

Although the trehalose is not easy to absorb moisture, once absorbing moisture, the trehalose is highly combined with water molecules easily, namely the trehalose has high hydration, so that the trehalose can lock water from invading protected food and can keep low water activity under high water content; in addition, trehalose has good effect of inhibiting lipolysis, and the nuts rich in trehalose are not easy to generate rancidity phenomenon, so as to prevent 'rancid taste'.

And h, filling nitrogen into the coated deep-preservative and fresh-keeping food for packaging.

The invention also provides a fresh-keeping food, which is processed by the double-barrier deep nitrogen-filled food fresh-keeping process.

Example one

The preservation process of salty cashew nuts with nitrogen filled in depth by the double barriers provided by the embodiment comprises the following steps:

step a, pre-drying fresh cashew nuts until the moisture content is 8% so that internal tissues of the cashew nuts form air hole and air passage structures, and drying by adopting hot air;

step b, putting the cashew nuts in the step a into a vacuum container for vacuum treatment, wherein the absolute vacuum degree is maintained at 1000pa, the vacuum degree maintaining time is 6 min, and air in the pore air passage structure of the cashew nuts is pumped out;

and c, adding the infiltration liquid into the vacuum container in a vacuum state, and immersing the cashew nuts for 6 min. Wherein, the infiltration liquid comprises water, trehalose and probiotics, and the mass ratio of the infiltration liquid to the probiotics is 70%, 29.8% and 0.2% respectively;

d, breaking vacuum, recovering the normal pressure of the processed cashew nuts, and enabling the infiltration liquid to penetrate into the pore and air passage structures of the cashew nuts;

step e, taking out the cashew nuts, draining, baking and drying, keeping the drying temperature at 120 ℃, keeping the final moisture content of the cashew nuts at 5%, and attaching the infiltration liquid to the inner surface of the pore airway structure of the cashew nuts in a concentrate or crystal form to form an inner barrier layer;

f, putting the cashew nuts in the step e into a vacuum container for vacuum treatment, keeping the absolute vacuum degree at 1200pa for 6 min, and pumping out air in the air hole air passages of the cashew nuts again; then filling nitrogen to restore normal pressure; this step was repeated 2 times;

step g, in a nitrogen atmosphere, coating by using a coating pan, wherein the coating agent comprises 80% of water, 15% of salt and 5% of trehalose by mass ratio, and the coating pan has a hot air function and a coating agent spraying function;

and h, filling nitrogen into the cashew nuts obtained in the step g for packaging, wherein the packaging machine is a vertical packaging machine and is provided with a combined scale.

The nuts prepared by the process in this example may be named double barrier segregated probiotic nuts.

Example two

The preservation process of chocolate-coated corn kernels with double barriers and deep nitrogen filling provided by the embodiment comprises the following steps:

step a, pre-drying fresh corn kernels until the moisture content is below 5%, so that internal tissues of the corn kernels form a pore airway structure, wherein a freeze-drying process is adopted as a drying mode;

b, putting the corn kernels obtained in the step a into a vacuum container for vacuum treatment, wherein the absolute vacuum degree is maintained at 1200pa, and the vacuum degree maintenance time is 7 minutes, so as to pump out air in the air pore and air passage structures of the corn kernels;

c, under the vacuum state, adding infiltration liquid into the vacuum container, and immersing the corn kernels for 6 min; the infiltration liquid comprises 60 percent of water, 39.9 percent of trehalose and 0.1 percent of probiotics by mass ratio;

d, breaking vacuum, recovering the treated corn kernels to normal pressure, and enabling the infiltration liquid to infiltrate into the air pore and air passage structures of the corn kernels;

step e, taking out the corn kernels, draining, and then carrying out vacuum drying, wherein the drying temperature is kept at 75 ℃, and the final moisture content of the corn kernels is less than 4%; the infiltration liquid is attached to the inner surface of the air channel structure of the air holes of the corn kernels in a concentrated or crystallized form to form an inner barrier layer;

f, putting the corn kernels obtained in the step e into a vacuum container for vacuum treatment, maintaining the absolute vacuum degree at 500pa for 4 min, and then filling nitrogen to restore the normal pressure; this step was repeated 3 times;

step g, coating the corn kernels by using a coating pan in a nitrogen atmosphere; the coating agent is chocolate containing trehalose, and the coating pan has hot air function and coating agent spraying function;

and h, filling nitrogen into the corn kernels obtained in the step g for packaging, wherein the packaging machine is a vertical packaging machine and is provided with a combined scale.

The corn kernels produced by the process of this example may be referred to as double-shielded corn chocolate.

EXAMPLE III

The preservation process of the double-barrier deep nitrogen-filled chocolate thick liquid-hanging Lipu taro strips provided by the embodiment comprises the following steps:

a, pre-drying fresh Lipu taros until the moisture content is below 5% so that internal tissues of the Lipu taros form a pore airway structure, wherein the drying mode adopts a freeze-drying process;

b, putting the Lipu taros in the step a into a vacuum container for vacuum treatment, wherein the absolute vacuum degree is maintained at 900pa, and the vacuum degree maintenance time is 5 min, so as to extract air in the air hole and air passage structure of the Lipu taros;

c, under the vacuum state, adding infiltration liquid into the vacuum container, and immersing the Lipu taros for 5 min; the infiltration liquid comprises 60 percent of water, 39.9 percent of trehalose and 0.1 percent of probiotics by mass ratio;

d, breaking vacuum, recovering the normal pressure of the treated Lipu taros, and infiltrating the infiltration liquid into the air hole and air passage structure of the Lipu taros;

step e, taking out the Lipu taros, draining, and then carrying out vacuum drying, wherein the drying temperature is kept at 75 ℃, and the final moisture content of the Lipu taros is less than 4.5%; the infiltration liquid is attached to the inner surface of the air pore air passage structure of the Lipu taro in a concentrated or crystallized form to form an inner barrier layer;

f, putting the Lipu taros in the step e into a vacuum container for vacuum treatment, maintaining the absolute vacuum degree at 300pa for 8 min, and then filling nitrogen to restore the normal pressure; this step was repeated 3 times;

step g, in a nitrogen atmosphere, carrying out starching treatment on the Lipu taros by using a starching machine, wherein the starching agent is chocolate containing trehalose;

and h, filling nitrogen into the Lipu taros obtained in the step g for packaging, wherein the packaging machine is a horizontal packaging machine.

The lipu taro prepared by the process in the embodiment can be named as chocolate taro with double-film protection.

In conclusion, the invention utilizes the inner barrier technology, the deep nitrogen filling technology and the outer barrier technology for food preservation, fully excludes oxygen from the food tissue structure, and stores nitrogen in the tissue structure, and simultaneously utilizes a plurality of characteristics of trehalose which is a main component of the barrier, thereby implementing effective deep corrosion prevention, preservation and moisture prevention on food, prolonging the quality guarantee period of the food, ensuring the freshness of the food in the quality guarantee period, and being particularly suitable for instant nuts, whole grain food and freeze-dried food.

Although the present invention has been described mainly in the above embodiments, it is described as an example only and the present invention is not limited thereto. Numerous modifications and applications will occur to those skilled in the art without departing from the essential characteristics of the embodiments. For example, each of the components detailed for the embodiments may be modified and operated, and the differences associated with the variants and applications may be considered to be included within the scope of protection of the invention as defined by the following claims.

Reference in the specification to an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the purview of one skilled in the art to effect such feature, structure, or characteristic in connection with other ones of the embodiments.