Shen Nian'an nodded and told Sister Li about the problem she had encountered.
After listening, Sister Li said, "Actually, you can try adding some natural thickeners and flavor modifiers along with the nanomaterials. Thickeners can improve the texture of the product, making it softer and more glutinous; flavor modifiers can mask the off-flavors of the nanomaterials and also enhance the flavor of the product."
"That's right! How come I didn't think of that?" Shen Nian'an's eyes lit up. He immediately followed Sister Li's suggestion and redesigned the experimental plan, adding an appropriate amount of konjac powder as a thickener and a small amount of natural osmanthus extract as a flavor modifier to the raw materials.
The experimental results were surprising! When the proportion of nanomaterials added was controlled within the optimal range, and an appropriate amount of thickener and flavor modifier were added, the resulting osmanthus cake not only had excellent preservation properties and maintained good quality even on the thirtieth day, but also had a soft and delicate texture and a rich osmanthus aroma, and was completely unaffected by the negative effects of nanomaterials.
After solving the preservation problem of osmanthus cake, Shen Nian'an turned his attention to pickled vegetables. Pickled vegetables are fermented foods with high salt and high moisture content, making them prone to microbial growth. Traditional preservation methods mainly rely on high-salt pickling and vacuum packaging, with a shelf life of generally around six months. Shen Nian'an chose biological preservation technology, using antibacterial substances extracted from natural plants to inhibit the growth and reproduction of harmful microorganisms in pickled vegetables.
However, a new problem has arisen. While natural antibacterial substances are safe and environmentally friendly, they are relatively unstable and easily destroyed during the fermentation process of pickles, resulting in a significant reduction in their preservation effect.
"How can we improve the stability of natural antibacterial substances?" Shen Nian'an was once again stumped. He consulted a large number of documents on biopreservation technology and found that microencapsulating antibacterial substances could effectively improve their stability and sustained-release properties, and prolong their duration of action in food.
Therefore, Shen Nian'an decided to use microencapsulation technology to process natural antibacterial substances. Together with his research team, he successfully prepared antibacterial microcapsules after numerous experiments and applied them to the production of pickles.
Experimental results show that the natural antibacterial substances encapsulated in microcapsules exhibit significantly improved stability during the fermentation process of pickled vegetables, allowing them to maintain their antibacterial effects continuously. Pickled vegetables produced using this novel bio-preservation technology have a shelf life extended from six months to twelve months. Furthermore, the flavors are richer, the texture is crisper, and the salt content is lower, making them more in line with modern consumers' demands for healthy food.
Thanks to the tireless efforts of Shen Nian'an and his research team, groundbreaking progress has been made in the research of novel food preservation technologies. They have not only successfully solved the preservation problems of pastries and pickles, but also developed a complete technical solution, including the screening and formulation of nanomaterials, optimization of microencapsulation processes, and adjustments to production processes.
That morning, the atmosphere in the conference room of the R&D center was both warm and solemn. Lin Wanqiu, Shen Tingzhou, Zhang Qiming, and the company's core management team were all gathered there to listen to Shen Nian'an's report on the research results of new food preservation technology.
Dressed in a well-tailored light gray suit, Shen Nian'an stood before the conference table, laser pointer in hand, confidently and calmly explaining: "Distinguished leaders, after more than two months of hard work, our R&D team has successfully developed two new food preservation technologies—nanocomposite preservation technology and microencapsulation biopreservation technology. Nanocomposite preservation technology is mainly applied to baked goods such as pastries. By pre-mixing nanomaterials with food ingredients to form a three-dimensional protective network, it effectively prevents the invasion of oxygen and microorganisms, extending the product's shelf life from the original fifteen days to more than thirty days. Microencapsulation biopreservation technology is mainly applied to fermented foods such as pickles. Utilizing the microencapsulation of natural antibacterial substances, it improves their stability and slow-release properties, extending the product's shelf life from the original six months to twelve months, while also enhancing the product's flavor and health benefits."
As he spoke, he projected experimental data, product samples, and comparison charts onto the screen. The products using the new preservation technology presented a stark contrast to those using traditional methods: the former were bright in color and intact in texture, while the latter showed signs of spoilage such as mold and shrinkage.
The leaders present listened attentively, nodding in approval from time to time. Lin Wanqiu's eyes were filled with pride and satisfaction. Looking at her son's confident and composed demeanor, she recalled his thin and timid appearance as a child, and her heart was filled with emotion. Shen Tingzhou also wore a satisfied smile, proud of his son's growth and achievements.
Zhang Qiming, as the director of the R&D department, was even more excited: "Distinguished leaders, the two new food preservation technologies developed by Shen Nian'an are at the leading level in the domestic food industry. They not only solve the bottleneck problem of short shelf life of our company's products, but also effectively reduce product loss and improve product quality, laying a solid foundation for the company's market expansion and long-term development."
"Nian'an, you did a fantastic job!" Lin Wanqiu spoke first, her tone full of praise. "These two new preservation technologies are the core competitiveness of our company, and the best gift you've given to the company. I'm so proud of you!"
Shen Tingzhou also said, "Nian'an, you have solved a key technical problem for the company with your professional knowledge and unremitting efforts. This technological breakthrough is of great significance to our company. It can not only help us to explore a wider market, but also enhance the company's brand image and industry status."
Other members of the management team also spoke, highly praising Shen Nian'an's research findings and expressing their high expectations for the application prospects of the technology.
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