On December 25th, the frozen vacuum-dried strawberry chocolate developed by Liu Zhiqiang, an associate professor at the School of Life Sciences of Zhejiang University, passed the technical appraisal hosted by Zhejiang University. Experts agree that the technology is a transformation technology for strawberry and other series of difficult-to-preserve fruit farming and deep processing of agricultural products. This is of great significance for promoting the cultivation of difficult-to-preserve fresh fruits, expanding the market for chocolate, and increasing the added value of products.
It is understood that this product is mainly focused on the natural color of freeze-dried strawberries, combined with chocolate inlay to become a new type of candy food with good color, shape and taste. It can be stored at room temperature for 8 months. At the same time, the technology also applied to figs, bayberry, and other difficult-to-preserve fruits, both of which achieved a complementary effect of fruit natural nutrition and chocolate flavor. At present, this technology has applied for two invention patents and one design patent, all of which have been authorized.
In addition, prior to this, Liu Zhiqiang developed steam-type edible fungus inoculator project has been promoted in production. The technology mainly overcomes the shortcomings of the current inconvenience in the production and use of inoculation boxes for edible fungi, and is particularly suitable for small and medium-sized edible fungus production enterprises or individual farmers to inoculate liquid bacteria or solid strains on various occasions. The inoculation speed is quick, time and labor are saved, and production is reduced. cost. The most important feature is to fill in gaps in the outdoor operation technology of liquid bacteria and help to promote the standardized production of edible fungi. Has applied for one of the invention patents and utility model patents, and the technology has reached the leading domestic level.
It is understood that this product is mainly focused on the natural color of freeze-dried strawberries, combined with chocolate inlay to become a new type of candy food with good color, shape and taste. It can be stored at room temperature for 8 months. At the same time, the technology also applied to figs, bayberry, and other difficult-to-preserve fruits, both of which achieved a complementary effect of fruit natural nutrition and chocolate flavor. At present, this technology has applied for two invention patents and one design patent, all of which have been authorized.
In addition, prior to this, Liu Zhiqiang developed steam-type edible fungus inoculator project has been promoted in production. The technology mainly overcomes the shortcomings of the current inconvenience in the production and use of inoculation boxes for edible fungi, and is particularly suitable for small and medium-sized edible fungus production enterprises or individual farmers to inoculate liquid bacteria or solid strains on various occasions. The inoculation speed is quick, time and labor are saved, and production is reduced. cost. The most important feature is to fill in gaps in the outdoor operation technology of liquid bacteria and help to promote the standardized production of edible fungi. Has applied for one of the invention patents and utility model patents, and the technology has reached the leading domestic level.
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