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67results about How to "Aid in dissolution" patented technology
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Method for producing high-quality collagen oligopeptide by using fish skin or fishbone
ActiveCN103205480APromote dissolutionIncrease profitMicroorganism based processesPeptide preparation methodsUltrafiltrationFiltration
The invention provides a method for producing high-quality collagen oligopeptide by using fish skin or fishbone. The method comprises the following steps of: washing and crushing the fish skin or fishbone as a raw material, mixing the crushed material and water according to a weight ratio of 1:(5-20), carrying out refining treatment, then sterilizing and cooling, simultaneously adding proteolytic enzyme and lactobacillus to carry out primary hydrolysis, then centrifuging and filtering to separate a non-hydrolyzed solid part and hydrolysate, carrying out ultrafiltration on the hydrolysate by adopting an ultrafiltration film, mixing a macromolecular peptide solution which does not pass through the ultrafiltration film and the non-hydrolyzed solid part which is separated after the primary hydrolysis is finished, simultaneously adding protease and lactobacillus to carry out secondary hydrolysis, carrying out centrifugal separation and filtration, then carrying out ultrafiltration, and sequentially purifying, sterilizing, condensing and drying a micromolecular oligopeptide solution which passes through the ultrafiltration film and micromolecular oligopeptide collected after the primary hydrolysis to obtain the collagen oligopeptide product with low molecular weight. According to the method provided by the invention, the utilization rate and the yield of the raw material protein can be effectively improved, and the product quality can be greatly improved.
Owner:广东裔卉医药有限公司
Oxiracetam capsule and preparation method thereof
ActiveCN103494790AHigh purityLow impurity contentOrganic active ingredientsNervous disorderMedicinal chemistryImpurity
The invention relates to an oral capsule preparation of oxiracetam and a preparation method thereof. The oxiracetam capsule contains 80.0-85.5% by weight of oxiracetam, 9.7-15.2% by weight of xylitol and 4.8% by weight of an emollient, wherein the oxiracetam is in a crystal form. The oxiracetam in the crystal form is a good crystal with excellent mobility. Compared with the crystal form provided in the prior art, the oxiracetam in the crystal form has higher purity, less impurity, better quality stabilizer and better crystal form stability. The quality stability of the disclosed oxiracetam capsule is improved remarkably, the preparation process is simple, and the production cost is lowered.
Owner:CSPC OUYI PHARM CO LTD
Chemical warfare agent self-disinfection MOF (metal organic framework) fiber filtering membrane and preparation method thereof
PendingCN108310982ALarge specific surface areaImprove adsorption capacitySemi-permeable membranesFiberHalf-life
The invention provides a chemical warfare agent self-disinfection MOF (metal organic framework) fiber filtering membrane and a preparation method thereof. The preparation method comprises the following steps of performing electrostatic spinning calcining to prepare a zirconium oxide fiber film; mixing with a corresponding organic ligand and an activated acid solution, and performing hydrothermal reaction, so as to obtain the self-disinfection MOF fiber filtering membrane. The prepared self-disinfection MOF fiber filtering membrane has the advantages that the additional support material is notneeded, the self ultra-large specific surface area of MOFs is maintained, and the adsorption capacity and catalytic property are excellent; by adopting the micro-nano multi-stage structure, the reaction matter is favorably transmitted, the catalytic sites are exposed, and the agglomeration of the catalyst is avoided; the excellent self-disinfection property is realized; the degrading conversion rate of a simulating matter of a chemical warfare agent is high, the half-life period is short, and the stability in cyclic use is good; by adopting the thin film form, the self-disinfection MOF fiber filtering membrane can be directly applied into the actual filtering protection device.
Owner:SHANDONG UNIV
Etoncoxib tablet and preparation method thereof
InactiveCN103976965AContent uniformity meets the requirementsGood lookingOrganic active ingredientsAntipyreticSolubilityCurative effect
The invention provides an etoncoxib tablet and a preparation method thereof. A direct powder tableting method is adopted, the production process is simple, the production period is shortened, and the equipment and running costs are reduced. The obtained etoncoxib tablet is excellent in appearance and smooth in technical process, has high operability, high product solubility and qualified content uniformity, and can reach high bioavailability in a human body to achieve a good curative effect.
Owner:朱金强
Repaglinide troche and preparation method thereof
ActiveCN103610677AAvoid stickingGood dispersionOrganic active ingredientsMetabolism disorderMedicineDissolution
The invention relates to an oral troche which contains repaglinide or pharmaceutically acceptable derivatives of repaglinide as well as a preparation method of the oral troche. According to the preparation method, powder of repaglinide or pharmaceutically acceptable derivatives of repaglinide is directly pressed into troche, so that the production cost is remarkably lowered, and the disintegration and the dissolution rate are greatly improved. The bioavailability and the stability of the medicine can be improved, and the problem of low content uniformity of existing small-dose medicines formed by the direct pressing method is overcome, so that the quality of the troche is better guaranteed.
Owner:华益泰康药业股份有限公司
Production method of cold-squeezed sacha inchi oil
InactiveCN107325878AImprove oil yieldLow residual oil rateFatty-oils/fats refiningFatty-oils/fats productionAqueous solutionImpurity
The invention discloses a production method of cold-squeezed sacha inchi oil. The production method comprises the following steps: (1) shelling; (2) screening and grading: putting selected sacha inchi kernels into an ultrasonic container containing 35% of a honey water solution, carrying out ultrasonic treatment at a temperature of 30 DEG C and an ultrasonic power of 550W-600W for 1 minute, standing for 6-8 seconds, respectively taking out the kernels on a middle upper layer, a middle layer and a middle lower layer of the ultrasonic container, respectively putting the three types of the kernels into an ultrasonic container containing deionized water, carrying out ultrasonic treatment at a temperature of 25 DEG C and an ultrasonic power of 450W-500W for 5 minutes, respectively putting the kernels into an ultrasonic container containing magnetized water, carrying out ultrasonic treatment at a temperature of 25 DEG C and an ultrasonic power of 600W-650W for 5 minutes, and drying at 35 DEG C until the water content is lower than 10%; and (3) crushing and cold squeezing: respectively crushing the three types of the kernels, drying, squeezing oil, mixing oil, and removing impurities. According to the production method, the oil extraction rate of the cold-squeezed sacha inchi oil is remarkably increased.
Owner:广西宁明县星雨生物资源开发有限公司
Method for extracting blood sugar-reducing panaxan by enzyme method and application of obtained panaxan
InactiveCN105255962AReduce extraction timeFacilitated releaseOrganic active ingredientsMetabolism disorderWater contentHigh pressure pulse
The invention discloses a method for extracting a blood sugar-reducing panaxan by an enzyme method and the application of the obtained panaxan. The method comprises the following steps of after slicing clean gen-seng into slices with the thickness of 5mm, performing steam explosion treatment on the slices, and drying the slices to obtain gen-seng powder; placing the obtained gen-seng powder in an enzymatic vessel, adding biologic composite enzyme preparations containing mixed protease, pectinase, glucose amylase, lignin-degrading enzyme and laccase into the vessel, and performing enzymolysis for 3 to 5 hours under the action of a high-pressure pulse field; heating the solution obtained after enzymolysis for 5 to 7 minutes at the temperature of 100 DEG C to passivate the solution, adding an organic solvent into the solution to leach for 2 to 3 times, performing centrifugal separation, and after mixing the supernatants, performing spray drying to obtain powder, wherein the drying temperature is not more than 65 DEG C, and the water content is controlled to be less than 7 percent. Due to the fact that in an enzymolysis reaction process, a steam explosion treatment technology and the high-pressure pulse field are introduced, the activity of the enzyme preparation is improved, the enzymolysis reaction speed is increased, and dissolution of saponin substances in the gen-seng is quickly and effectively promoted.
Owner:QIQIHAR MEDICAL UNIVERSITY
Preparation method of purely fragrant cooked rice
The invention relates to a preparation method of purely fragrant cooked rice. The preparation method at least comprises the following a plurality of stages: (a) a fragrance preparing stage: soaking rice at 10-25 DEG C for 10-15 minutes, then raising temperature to 50-60 DEG C and performing soaking for 5-10 minutes, and then performing heating at a heating rate of 8-15 DEG C / minute to 70 DEG C orhigher with the heating power P1; (b) a boiling stage: performing heating with the heating power P2 to boiling and maintaining the condition for a period of time; and (c) a fragrance stuffing stage: performing heating with the heating power P3 and maintaining the condition for a period of time, wherein P1 is greater than P2 and P2 is greater than P3. Compared with the prior art, the cooked rice prepared by the preparation method disclosed by the invention is more purely fragrant, moderate in hardness and viscosity and better in mouthfeel.
Owner:JOYOUNG CO LTD
Liquorice particles and preparation method thereof
ActiveCN103565909ANot easy to absorb moistureImprove stabilityAntipyreticAnalgesicsCelluloseReflux extraction
The invention discloses veterinary liquorice particles, which are more convenient to store and transport. The veterinary liquorice particles are prepared from the following components in parts by weight: 170-200 parts of liquorice extractum (containing 1000 parts of crude drugs), 50-80 parts of polyvinylpyrrolidone, 50-80 parts of hydroxy propyl cellulose and 100-150 parts of maltodextrin. Cane sugar is added to the components to reach 1000 parts. The preparation method of the liquorice particles comprises the following steps: carrying out low-temperature reflux extraction on the liquorice crude drugs, and adding the polyvinylpyrrolidone, the hydroxy propyl cellulose, the cane sugar and the like; and pelletizing and drying, so as to obtain the liquorice particles, which are high in effective ingredients, stable in ingredients, not easy to absorb moisture, good in stability and long in storage time.
Owner:LUOYANG HUIZHONG ANIMAL MEDICINE +1
Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof
The invention discloses a herba portulacae and jerusalem artichoke co-fermented beverage and a preparation method thereof. The method comprises the following steps: by taking herba portulacae and jerusalem artichoke as raw materials, carrying out pretreatment including washing, blanching or steaming, pulping, sterilizing and the like, and uniformly mixing; inoculating a lactic acid bacteria fermentation agent to carry out fermentation with dreg; after the fermentation, removing the dreg and centrifuging; adding a compound sterilizing agent; and carrying out pasteurization, hot filling and cooling to prepare a finished product. The lactic acid bacteria fermented beverage is blue green, clarified and transparent, and sweet, sour and palatable, and has a rick lactic acid bacteria fermentation yeast flavor and the fragrance of herba portulacae and jerusalem artichoke. According to the co-fermented beverage prepared by the invention, effective components in herba portulacae and jerusalem artichoke can be sufficiently dissolved out; and the method is simple and feasible and is effectively applied to the field of preparation of purely natural compound fermented beverages.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
Preparation method of rape pollen polysaccharide
The invention discloses a method for extracting rapeseed pollen polysaccharides by ultrafine pulverization, simple operation, high wall breaking rate, solvent-free operation, and beneficial for extraction of subsequent active components. It decontaminates rapeseed pollen, washes it clean, filters water, then breaks the wall by superfine pulverization, adds alcohol with low boiling point and other organic solvents, and carries out reflux three times for extraction. The method of combining special vacuum, microwave and low-temperature drying equipment is used to dry the rapeseed pollen extract, keeping the relevant active ingredients unchanged, reducing the drying temperature and speeding up the drying speed. Using macroporous adsorption resin C18 reversed-phase silica gel column chromatography-special preparative chromatography for separation and purification, a product with a content of 90% of rapeseed pollen extract is obtained. Further use our company to prepare a specific solvent for recrystallization to purify the rapeseed pollen extract with a purity of over 95%. The optimal process of extracting, extracting, drying, purifying and separating, and recrystallizing the rapeseed pollen extract compound was determined by orthogonal experiment. The preparation method of the invention has the advantages of relatively stable process operation, relatively high extract yield, high purity, no pollution to the environment, and is suitable for the requirements of modern industrial automation production.
Owner:XIANGYANG LIGAOLE BIOCHEM TECH CO LTD
A method for producing collagen oligopeptides from fish skin or fish bones
ActiveCN103205480BImprove the effect of enzymatic hydrolysisIncrease profitMicroorganism based processesPeptide preparation methodsFiltrationUltrafiltration
Owner:广东裔卉医药有限公司
Extracting method of cowhide collagen
ActiveCN109355336AHigh purityHigh yieldConnective tissue peptidesPeptide preparation methodsOrganic acidSlurry
The invention relates to the technical field of biological collagen preparation, in particular to an extracting method of cowhide collagen. The method includes the following steps of S1, conducting degreasing and unhairing, wherein cowhide is soaked in water, an unhairing and degreasing compound enzyme preparation is added under a controlled temperature for constant-temperature treatment, and thecowhide is scooped up and cleaned with clear water; S2, conducting immune treatment, wherein the cowhide is placed in a sodium carbonate solution, the cow hide is rotated for 15-20 min and taken out and drained at the pH of 7.8-8.5 and the temperature of 20-25 DEG C, water is added to be stirred at a high speed to prepare slurry, and cowhide slurry is prepared after the slurry is processed througha high-pressure homogenizer; S3, conducting extracting, wherein an organic acid solution is added to the cowhide slurry to adjust the pH, an active compound enzyme preparation is added, and solid-liquid separation is conducted to obtain an extraction solution for use after stirring is conducted for 5-7 h at a natural temperature; S4, conducting purifying, wherein the extraction solution is centrifugally separated to obtain upper layer liquid, and a collagen solution is obtained. By means of the method, the purity and yield of collagen protein are improved, and the extraction time is shortened.
Owner:GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
Perfume accelerating aging system and method for preparing perfume by accelerating aging technology
ActiveCN105943469AGood qualityLongevityCosmetic preparationsToilet preparationsCavitationAccelerated aging
The invention provides a perfume accelerating aging system. After being stirred, a perfume mixture enters an accelerating aging pipeline inside a tank body of the accelerating aging system; when the perfume mixture flows in the accelerating aging pipeline, an ultrasonic accelerating aging device can give out an ultrasonic wave to the perfume mixture in the pipeline; and the ultrasonic wave has a mechanical effect, a cavitation effect and a thermal effect, and accelerates reaction by increasing the motional velocities of large dielectric molecules such as ethanol molecules and perfume molecules in the perfume mixture.
Owner:苏州凡尔赛化妆品有限公司
Novel process for preparing soybean milk
InactiveCN102177972AShorten pulping timeImprove water retentionMilk substitutesFood sciencePetalSoybean meal
The invention relates to a novel process for preparing soybean milk. The process comprises a raw material supply stage at which a soybean raw material is provided, and a user side pulverization and pulping stage, wherein the raw material supply stage comprises the steps of crushing whole soybeans into a plurality of soybean petals and curing the soybean petals; and the user side pulverization and pulping stage comprises the steps of mixing the soybean petals and water, pulverizing and pulping. By the novel preparation process, the soybean petals are cured in the raw material supply stage, so that a step of boiling the soybean milk is not required in the user side pulverization and pulping stage, namely when people want to prepare the soybean milk, the cured soybean petals provided in the raw material supply stage are directly mixed with water for pulverization and pulping, so that the pulping time of a user side is greatly shortened.
Owner:JOYOUNG CO LTD
Seepage-proof water-retaining agent and preparation method thereof
InactiveCN105802636ACreate pollutionImprove performanceAgriculture tools and machinesOrganic fertilisersThree levelActivated carbon
The invention discloses a preparation method of a seepage-proof water-retaining agent. The preparation method comprises the following steps of preparing coconut shell powder and areca nut fruit powder; uniformly mixing the coconut shell powder with the areca nut fruit powder according to a certain volume ratio for fermentation, thus obtaining a fermentation product; uniformly mixing seaweed seeds with the fermentation product according to a certain volume ratio, thus obtaining soil water-retaining agent base stock; dividing loofah sponge into rectangular block bodies; mixing the saprophyte-containing nutritional water-retaining agent base stock with the loofah sponge according to a certain volume ratio, and then mixing and stirring by adding equal quantity of water, thus forming a gelatinous nutritional water-retaining agent second-level material; drying the soil water-retaining agent second-level material and compressing the soil water-retaining agent second-level material into a blocky material, and then cutting the blocky material into small blocky soil water-retaining agent three-level materials according to a certain specification; compressing the surface layers of the soil water-retaining agent three-level materials into activated carbon layers. The soil water-retaining agent disclosed by the invention is non-toxic and harmless, nutrients can be slowly released during a natural degradation process, and the quality and the yield of a cultivation plate can be increased to a certain degree.
Owner:农杰
Stevia rebaudiana and rosemary tea and preparation method thereof
The present invention provides a stevia rebaudiana and rosemary tea and a preparation method thereof. The stevia rebaudiana and rosemary tea comprises the following raw materials in parts by weight: 1-3 parts of stevia rebaudiana leaves, 6-8 parts of rosemary, 4-6 parts of jasmine flowers, 3-5 parts of roses, 3-5 parts of ginseng flowers and 1-2 parts of lemon slices. The stevia rebaudiana and rosemary tea is prepared by concentrating, drying and crushing. In the stevia rebaudiana and rosemary tea, the rosemary promotes blood circulation, enhances memory, and prevents radiation; the jasmine flowers and roses soothe liver and harmonize stomach, and regulate qi and relieve depression; the ginseng flowers supplement blood and qi, and strengthen brain and refresh mind; the lemon slices prevent oxidation; and the stevia rebaudiana is rich in stevioside, and a variety of vitamins, amino acids and trace elements, promotes metabolism and enhances the resistance; and the above components are combined, so that the combined materials have health-care effects of preventing radiation, soothing liver and supplementing qi, strengthening brain and refreshing mind, promoting metabolism and enhancing immunity, and the combined materials are crushed into powder at 50-60 meshes, the powder is prepared into tea to be brewed, and the tea contributes to the dissolution of nutrients of the various components and is suitable for various people.
Owner:MINGGUANG DAQUAN STEVIA PROFESSIONAL COOP
Preparation method of deer blood wine
InactiveCN108485882APrevent solidificationImprove utilization of absorptive capacityDigestive systemAntinoxious agentsUltrafiltrationChemistry
The invention relates to the technical field of Chinese medicinal wine, in particular to a preparation method of deer blood wine. The method includes the following steps of A1, pulverization of raw materials, wherein ginseng, lycium barbarum and red dates are ground separately, mixed and then subjected to ultrasonic treatment; A2, primary fermentation, wherein Maotai-flavour liquor is added, and standing is conducted at the constant temperature after microwave extraction; A3, filtration of membranes, whererin ultrafiltration membranes are utilized to conduct filtration on primary filtrated products; A4, blending with cornu cervi pantotrichum blood, wherein the cornu cervi pantotrichum blood is added into a filtrate, uniformly blended and then placed still at the constant temperature, and then ultrasonic treatment is conducted to obtain the deer blood wine; A5, sterilization. The method is conducive to improvement of the glossiness and transparency of the deer blood wine, the nutritivevalue and appearance quality of the deer blood wine are improved, the storage time of the deer blood wine is prolonged, and the problems that the fishy smell of existing deer blood wine is strong andthe shelf life is short are solved. The shelf life of the deer blood wine can reach 20 years, the appearance of the deer blood wine is orange, transparent and glossy, and the deer blood wine has a great anti-fatigue effect and the efficacy of nourishing yin and tonifying yang.
Owner:黔西南州睿杰鹿业发展有限公司
Method for preparing ophiopogan total saponies
ActiveCN101780213AStrong penetrating powerAid in dissolutionCardiovascular disorderPlant ingredientsOphiopogon japonicusSolvent
The invention discloses a method for preparing ophiopogan total saponies by adopting ultrasonic wave enhanced extraction. The method comprises the following steps: grinding the ophiopogan medical material into powder with a certain size; placing the powder in an ultrasonic extractor, wherein, water or alcoholic solution is taken as a solvent, and the weight volume ratio of the ophiopogon japonicus to the solvent is 1:5-1:40; extracting the mixture under supersonic frequency of 20-150kHz and temperature of 20-80 DEG C for 20-200min, and discharging; filtrating, concentrating clear liquid, and drying thick paste after n-butyl alcohol extraction, thus obtaining the ophiopogan total saponies. The preparation method of the invention has the advantages of short extraction time, less times, low temperature, high efficiency and the like, which is applicable for the requirements of industrialized batch production.
Owner:GUANGZHOU HANFANG PHARMA
Nourishing water retaining agent and preparation method thereof
InactiveCN105948897ACreate pollutionImprove performanceOrganic fertiliser preparationFertilizer mixturesActivated carbonNatural degradation
The invention discloses a preparation method of a nourishing water retaining agent. The method comprises the following steps: coconut shell powder and grapefruit peel powder are prepared; the coconut shell powder and the grapefruit peel powder are well mixed according to a certain volume ratio, and the mixture is fermented, such that a fermentation product is obtained; seaweed seed is well mixed with the fermentation product according to a certain volume ratio, such that a soil water retaining agent base material is obtained; loofah sponge is cut into rectangular blocks; the nourishing water retaining agent base material containing bacillus is mixed with the loofah sponge according to a certain volume ratio; an equal amount of water is added, and the mixture is mixed and stirred, such that a gel-like nourishing water retaining agent second-level material is obtained; the soil water retaining agent secondary material is dried and compressed into a block; the block is cut into small blocks according to a certain specification, such that a soil water retaining agent third-level material is obtained; and an activated carbon layer is compressed onto the surface of the soil water retaining agent third-level material. The soil water retaining agent is nontoxic and harmless, and can slowly release nutrients during a natural degradation process. With the nourishing water retaining agent, quality and yield of cultivated plants can be improved to a certain extent.
Owner:农杰
Preparation method of pitaya and thorn pear fruit wine
The invention belongs to the technical field of wine making, and particularly relates to a preparation method of pitaya and thorn pear fruit wine. The preparation method includes the following steps of (1) raw material processing; (2) juice extraction; (3) fermentation broth adjustment; (4) low temperature fermentation; (5) aging; (6) blending; and (7) filtering and bottling. According to the preparation method of the pitaya and thorn pear fruit wine, pitaya and thorn pear are used as raw materials, for the pitaya, pitaya juice is obtained through peeling, juicing and enzymolysis, the pitaya juice is mixed with enzymolysis thorn pear juice, brewing steps such as mixed fermentation, aging, fining, pouring, blending and filtering and bottling are performed, and the pitaya and thorn pear fruit wine is obtained, the obtained pitaya and thorn pear fruit wine is red in color and pure, the wine liquor is clear and transparent, the flavor is rich, the wine body is full, the sour taste and theastringent taste are balanced, the content of betaine is better than that of pure fruit wine fermented by pitaya, nutrition is rich, a brewing method is simple, the cost is low, and industrializationis easy.
Owner:GUIZHOU INST OF TECH
Processing process of blackberry-flavored breakfast biscuits
PendingCN110393201AReduce digestionReduce the rate of digestion and hydrolysisDough treatmentDough extruding machinesDigestionFermentation
The invention discloses a processing process of blackberry-flavored breakfast biscuits. The processing process includes the following steps: firstly, all raw materials are weighed in parts by weight;secondly, wheat flour, palm oil and bean dreg powder are evenly mixed, pure water and half of blackberry juice are added, concocting is conducted to form a dough, honey is added, then table salt and carbon baking soda are added, stirring is conducted until the dough is even and fine, fermentation is conducted for 2-3 h, and a fermented dough is obtained; thirdly, forming is conducted by a biscuitcompression forming device; and fourthly, baking is conducted. The bean dreg powder replaces part of the wheat flour, thus digestion of the biscuits can be delayed, aging of starch is delayed, and theshelf life of the biscuits is prolonged; the even blackberry taste is obtained by blending the blackberry juice, and the biscuits have the nutrients from blackberries; through the specially-made biscuit compression forming device, the wanted complete biscuit shape can be obtained, and the density degree and the taste of the biscuits can be controlled; and the breakfast biscuits which are rich innutrition, beneficial to intestinal health and long in shelf life are obtained.
Owner:ANHUI DINGKANG FOOD
Refining technology of betacyanins of suaeda salsa
The invention relates to the technical field of extracting of betacyanins, in particular to a refining technology of betacyanins of suaeda salsa. The refining technology comprises the following stepsof pretreating of raw materials, microwave-assisted primary enzyme hydrolysis, microwave-assisted secondary enzyme hydrolysis, ultrasonic extracting, purifying, and drying. The extracting method has the advantage that the extracting rate and purity of the betacyanins product of the suaeda salsa are greatly improved.
Owner:WEIFANG YOURONG IND
Method for extracting polyphenol from sea-buckthorn leaves with supercritical CO2 fluid extraction technology
ActiveCN108434182AReduce solubilityDissolving helpsMetabolism disorderAntinoxious agentsDPPHPolyphenol
The invention discloses a preparation method of a sea-buckthorn polyphenol extract. Specifically, a raw material, namely, sea-buckthorn leaves, soaked in an acidic ethanol liquor is treated in a CO2 supercritical extraction manner, and the polyphenol extract with total antioxidant capacity and DPPH free radical scavenging rate IC50 higher than that of the prior art can be obtained.
Owner:内蒙古宇航人高技术产业有限责任公司
Method for cultivating selenium-enriched Cordyceps militaris
InactiveCN109392600AAid in dissolutionAids in absorbencyCultivating equipmentsMushroom cultivationBiotechnologySucrose
The invention belongs to the technical field of cultivation of Cordyceps militaris, in particular to a method for cultivating selenium-enriched Cordyceps militaris. According to the method for cultivating the selenium-enriched Cordyceps militaris, a strain activation culture medium, a seed liquid culture medium and a liquid fermentation medium are carefully screened, molasses, sucrose, peptone, radix astragali, yeast selenium, radish, Enteromorpha residue, egg white, potassium dihydrogen phosphate and magnesium sulfate are taken as main nutrient raw materials, and cathepsin and cellulase are added, so that dissolution and absorption of various raw materials are facilitated; and added EDTA-4Na also contributes to transfer and absorption of selenium. Furthermore, in the method of the presentinvention, the content of selenium in mycelia of Cordyceps militaris is further increased by adding amino acid chelated calcium to the fermentation medium to better induce absorption and accumulationof selenium.
Owner:安徽祥康生物工程有限公司
Flavor oil-fried chili and making process thereof
InactiveCN107334132ASmall particlesDelicate entranceFood ingredient as taste affecting agentCheese manufactureFlavorEdible oil
The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.
Owner:贵州遵义新佳裕食品有限公司
Deodorization method of seaweed
PendingCN108523037ACompound deodorization thoroughlyThe deodorization method is completely effectiveFood scienceYeastMicroorganism
The present invention discloses a deodorization method of seaweed. The method comprises raw material pretreating, yeast activation liquid preparing, seaweed compound deodorizing, and post-treating; wherein the seaweed compound deodorizing consists of yeast fermenting, acidification reacting and calcium alginate embedding. The compound deodorizing is more thorough in deodorization effects than thatof the single deodorization method. The compound deodorization method is used to achieve the purpose of the complete deodorization of the seaweed, more suitable for needs of consumers, and simple inoperations and excellent in the deodorization effects, and enables the seaweed to be less in microbial bacterium residues and safe to eat.
Owner:ZHEJIANG UNIV OF TECH
Method for preparing water-soluble lignin
The invention provides a method for preparing water-soluble lignin. The method comprises the following steps: reacting lignocellulose powder with ethylenediamine in a closed reactor; drying, washing with water, and extracting to obtain water-soluble lignin, wherein the ratio of the lignocellulose to ethylenediamine is 1g to (0.4-1)ml, the reacting temperature is 50-180 DEG C, and the reacting timeis 0.5-4 hours. According to the method, the lignocellulose is treated with ethylenediamine by utilizing the specific raw material proportion, reacting temperature and reacting time, and the water-soluble lignin is obtained.
Owner:TIANJIN UNIV
Method for detecting starch in high-sugar meat floss
InactiveCN109298130AImprove filtration efficiencyReduce consumptionChemical analysis using titrationChemistryAcid hydrolysis
The invention discloses a method for detecting starch in high-sugar meat floss. The method is characterized by comprising the steps of removing fat, removing soluble sugar, verifying an affination effect, performing acid hydrolysis, performing protein precipitation, and performing a determination process; the filtering efficiency can be improved by using a suction filtration mode in a filtering process; in an affination process, ethanol soaking and repeated boiling are performed, so that the soluble sugar in a sample can be dissolved out, the affination is faster and completer, and the ethanolconsumption can be reduced; and after the affination is finished, a Molish reaction is used for verifying the affination effect, so that the affination effect can be guaranteed, and a result is moreaccurate and reliable.
Owner:烟台喜旺肉类食品有限公司
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