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An ecological soft-shelled turtle complete compound feed
InactiveCN101548727APromote oxidative metabolismReduce depositionClimate change adaptationAnimal feeding stuffMicrobial agentBody colour
An ecological soft-shelled turtle complete compound feed The invention discloses an ecological soft-shelled turtle complete compound feed, including the following material components (each component is in the air-dry substance weight percentage): 30-40% of white fish meal, 15-25% of red fish meal, 4-8 % of fermented soybean mea, 3-6% of extruded soybean, 1-4% of wheat gluten, 4-8% of beer yeast, 3-6% of maize protein meal, 1-3% of marigold flower powder, 18-25% of pre-gelatinized starch, 1-2% of calcium phosphate, 0.1-0.3% of fat metabolism regulator, 0.05-0.3% of enzyme preparation, 0.1-0.4% of microbial agents, 0.1-0.3% of compound multivitamins, 0.5-1.5% of composite multi-ore, 0.2-0.5% of 50% choline chloride. The invention improves the appearance body colour and inherent quality of the artificial breeding soft-shelled turtle which can be comparable wit natural growth wild soft-shelled turtles, thereby enhancing the commodity value of soft-shelled turtles.
Owner:ZHEJIANG JINDADI FEED
Corn mint cellulose viscose manufacturing technique
InactiveCN101265615AAvoid harmAbundant storageBiochemical fibre treatmentArtificial filaments from viscoseCelluloseMenthone
The invention relates to a viscose fiber produced by utilizing mint and the process engineering thereof. The process includes: mint preparing, cropping, screening, washing, pre-treating, boiling, desanding and concentrating, chloridizing, alkali refining, bleaching, acid treating, desanding and concentrating, papermaking, dipping, pressing, crushing, maturing, yellowing, rubbing, dissolving, filtrating, debubbling, filtrating, spinning, drafting, severing, post-treating, drying, and packing; in the production process, a relaxative pulp technology is adopted, a preservative agent is added, and an enzyme treatment working procedure is added. The invention utilizes mint as the raw material to produce the viscose fiber, which is a creation of applying mint in the textile industry; and the original special matter of the mint, menthol and menthone, are kept, as well as the characteristics of sterilization, balminess, coolness, environmental protection, mosquito repelling, and so on; so that the fiber products thereof have the natural refreshing healthcare function and create a novel field for the development of the viscose fiber and the functional products thereof.
Owner:南京辉恒纺织服装有限公司
Active oat cellulose chewing tablet and its making method
InactiveCN1596742AHas nutritional and health functionsImprove absorption rateFood preparationCelluloseChrysanthemum Flower
A nutritive oats cellulose in the form of chewing tablet for decreasing blood sugar, and blood fat, beautifying skin, etc is prepared from oats bran, wheat bran, wolfberry fruit, wild grape seed, chrysanthemum flower powder, guar gum, honey, oligose and cyclodextrin.
Owner:JILIN JIHE OAT
Textile anti-bacterial finishing agent and preparation method thereof
The invention relates to a textile anti-bacterial finishing agent and a preparation method thereof and belongs to the technical field of textile auxiliary agents. The finishing agent comprises components in parts by weight as follows: 10-15 parts of ethoxyl ether chitosan, 8-12 parts of nano-zinc oxide, 4-7 parts of clove essential oil, 12-25 parts of water-based acrylic resin, 3-6 parts of a dispersing agent and 50-70 parts of water. According to the finishing agent, an inorganic nano anti-bacterial agent and a natural anti-bacterial agent cooperate with each other to realize an anti-bacterial effect, so that a product of the finishing agent is high in heat resistance, strong in anti-bacterial property, safe, reliable and environment-friendly; meanwhile, the clove essential oil is added in the product, so that the anti-bacterial property of the product is enhanced, and a processed textile has the fragrance; and the product is simple in preparation method, so that the product is easy to popularize and apply.
Owner:JIANGSU ZHONGXIN RESOURCES GRP
Preparation technology for producing collagen through enzymolysis of fish scales
The invention relates to a preparation technology for producing collagen and in particular relates to a preparation technology for producing collagen through enzymolysis of fish scales, belonging to the technical field of collagen extraction. The preparation technology comprises the following steps of (1) washing, (2) alkali treatment, (3) decalcification, (4) cooking, (5) cooling, (6) primary enzymolysis, (7) secondary enzymolysis, (8) yeast fermentation of a fish scale collagen solution, (9) activated carbon adsorption reaction, (10) filtration, (11) concentration, (12) sterilization and (13) spray drying. The method provided by the invention not only can achieve the effect of obtaining collagen peptides with high contents and low molecular components from the fish scales but also can achieve the effects of removing pigment substances affecting the appearances of collagen products and reducing the peculiar fishy smell of collagen, thus improving the values of fish collagen products.
Owner:NINGDE XIAWEI FOOD
Sugar-free yolk saqima and its preparing process
A sugar-free yolk Saqima, a food, is made from fresh egg, sweetening agent, edible fibres, refined wheat flour, oil, maltitol, algal polysaccharides and essence through proportioning, boiling down the mixture of sweetening agent, edible fibres, maltitol, algal polysaccharides and essence to obtain syrup, mixing fresh egg with wheat flour to obtain dough, fermenting in oven, cutting, frying in oil, cooling, mixing, shaping, mixing with said syrup, shaping, cooling, cutting into blocks and packing. Its advantages are no sugar content, low energy, pure taste, crisp and soft mass, and long storage period. It is suitable of the patients of diabetes and obesity.
Owner:常州花而美食品有限公司
Instant health-care granules with high protein content and high dietary fiber content as well as preparation method thereof
InactiveCN106107529AAvoid the hassle of cookingConvenient for daily consumptionFood dryingFood ingredient functionsFiberAdditive ingredient
The invention discloses instant health-care granules with high protein content and high dietary fiber content as well as a preparation method thereof, and belongs to the technical field of health-care foods and health-care food processing. The instant health-care granules with high protein content and high dietary fiber content are mainly prepared from the following ingredients: 40-80 parts of quinoa, 30-50 parts of oat bran and 4-8 parts of seabuckthorn fruit peel powder. The preparation method adopts the following processing processes: respectively removing impurities, and carrying out curing and crushing on the quinoa and the oat bran; uniformly mixing the seabuckthorn fruit peel powder with the quinoa powder and the oat bran powder; carrying out microwave radiating; carrying out extruding so as to prepare granules; carrying out sterilizing; and carrying out packaging. The quinoa is rich in protein content and appropriate in essential amino acid ratios; moreover, the protein content and potency of the quinoa are both higher than rice and wheat flour, and are comparable to the meat proteins; thus, the quinoa is a rare-good source of protein for the vegetarians. The compatibility of the quinoa with the oat bran is rich in dietary fiber content, so that the granules are a very good protein source for the dieters who cannot eat meat. The quinoa and the oat bran are processed into the instant granules by the preparation method, so that the problems of rough taste of the oat bran as well as inconvenience for eating the quinoa are thereby overcome.
Owner:YANGZHOU RUNKANG BIOTECH CO LTD
Permeation type preparation method of medicinal fragrant black tea
InactiveCN103891933AGive full play to the medicinal propertiesGive full play to the effect of floral fragrancePre-extraction tea treatmentWarm waterMedicine
The invention discloses a permeation type preparation method of medicinal fragrant black tea. The method comprises the steps of performing fixation, withering, rolling, fermenting and drying for preparing black tea. The method is characterized in that the fermenting step comprises the following sub-steps: (1) drying traditional Chinese medicines in the sun, boiling the traditional Chinese medicines and water according to a weight ratio of 1:10, cooling, and boiling in warm water with temperature of 70-90 DEG C for 15-20 minutes to obtain soup; (2) filtering out pure soup; (3) freezing for cooling the pure soup to 1-5 DEG C; (4) frying in a hot pan for 18-20 hours; during frying, keeping the tea leaf temperature to be 80-90 DEG C after a semi-dry state of tea leaves is changed to a dry state, and performing intermittent spray type stir-frying by enabling the pure soup to be opposite to the tea leaves according to a weight ratio of the tea leaves to the pure soup being 10:2. A permeation type preparation method of litsea cubeba black tea is implemented in the same way. The method has the advantages that the traditional Chinese medicines and the flower fragrance are absorbed, baked and fermented while being sprayed during stir-frying in the hot pan, the pure soup can permeate into the surfaces of the tea leaves and is molten in the tea leaves, and the effects of the black tea can be brought into full play when the black tea is brewed.
Owner:GUOFENG FUJIAN AGRI INVESTMENT
Porous covalent triazine framework hollow microsphere as well as preparation method and application thereof
ActiveCN109627250ADense pore structureStable structureOrganic chemistryOrganic-compounds/hydrides/coordination-complexes catalystsChemistryHydrogen production rate
The invention belongs to the technical field of photocatalytic application of new materials, and particularly relates to a porous covalent triazine framework hollow microsphere as well as a preparation method and application thereof, a hard template stepwise polycondensation method is adopted to prepare the porous covalent triazine framework hollow microsphere with stable structure, low collapse rate and independent hollow structure, the porous covalent triazine framework hollow microsphere has excellent photocatalytic hydrogen production performance when being applied to visible light catalytic hydrogen production, thereby solving the technical problems that the covalent triazine framework hollow microsphere is not an independent hollow structure and the hydrogen production rate is poor in the prior art.
Owner:HUAZHONG UNIV OF SCI & TECH
Gelator and preparation method thereof as well as supramolecular metal hydrogel using gelator and preparation method and application of supramolecular metal hydrogel
InactiveCN105669650AAromaticPharmaceutical non-active ingredientsOptically-active compound separationSodium borohydridePyridine
The invention provides a gelator. The gelator is prepared by reacting L-tryptophan or D-tryptophan with 4-pyridylaldehyde under the alkaline condition; then reacting a reactant with sodium borohydride under ice bath; acidifying and purifying. The invention also provides a supramolecular metal hydrogel using the gelator and a preparation method of the supramolecular metal hydrogel. The supramolecular metal hydrogel is formed by self-assembling an aqueous solution of the gelator and an aqueous solution of Co<2+>. The gelator provided by the invention can be quickly self-assembled with the Co<2+> to form the supramolecular metal hydrogel and can specifically identify the Co<2+>; the supramolecular metal hydrogel formed by self-assembling the gelator and the Co<2+> has multiple stimulation response and chirality-dependent gelation, and has a good application prospect in the fields of drug sustained release, chiral recognition and the like.
Owner:CENT SOUTH UNIV
Heat pump drying method for marinated betel nuts
ActiveCN106017049AAffect appearanceAffect the tasteHeat pumpsDrying gas arrangementsBetel nutsEnd stages
The invention discloses a heat pump drying method for marinated betel nuts. The method comprises an initial stage, a drying stage and an ending stage, and high-temperature and low-humidity drying and normal-temperature and high-humidity tempering are combined for drying the betel nuts circularly; and finally, the betel nuts are post-treated in a low-temperature and high-humidity environment, and thus the taste of the betel nuts is remarkably improved. It is shown by a multi-stage circulating drying experiment result that the betel nuts can be well promoted to be tasty through normal-temperature and high-humidity tempering, the dehumidification purpose can be achieved rapidly through short-time high-temperature and low-humidity drying, and serious incrustation of the surface of marinade is prevented; compared with traditional marinated betel nuts obtained after being dried in shade, the marinated betel nuts are more aromatic; the purposes of shortening the drying time and improving the production efficiency are achieved; and the obtained marinated betel nut drying technique has important significance for the production practice and the realization of automatic production.
Owner:GUANGDONG PROVINCE MODERN AGRI EQUIP RES INST +1
Method for preparing biological fermentation feed
InactiveCN106306361AImprove palatabilityImprove qualityFood processingAnimal feeding stuffFiberMicrobial agent
The invention relates to a method for preparing a biological fermentation feed. The method comprises the following steps of: inoculating blue mould and rhizopus to a solid fermentation medium taking pomace as a main raw material for culturing; inoculating saccharomycetes and lactic acid bacteria to the mixed mouldy bran of the fermented blue mould and rhizopus; and after fermentation, drying and crushing. Compared with the prior art, the quality of the feed is improved under the fermentation of the mixed microbial fermentation agent. After the compound microbial agent with specific combination is used, the soluble revertose and crude protein of the feed are improved, the crude fibre and lignin of the feed are reduced, and thus, the acquired biological fermentation feed is high in palatability and has the fragrance of yeast and lactic acid fermentation.
Owner:宁夏泰瑞制药股份有限公司
Wild chrysanthemum tea and making method thereof
InactiveCN105875938AThe formula is scientific and reasonableUnique flavorPre-extraction tea treatmentTea extractionVitamin CTherapeutic effect
The invention discloses wild chrysanthemum tea and a making method thereof. The wild chrysanthemum tea is made from, by weight, 35-50 parts of organic green tea, 40-50 parts of wild chrysanthemum flowers, 3-5 parts of grapefruit juice, 10-15 parts of white pea flowers, 12-20 parts of violet, 8-15 parts of Arundina graminifolia, 5-8 parts of red beans, 3-5 parts of longan, 2-4 parts of peanuts, 4-6 parts of wild jujubes, 1-3 parts of herba andrographitis, 4-6 parts of wild vegetables, 4-6 parts of hovenia dulcis thunb, 3-5 parts of leaves of radix angelicae sinensis, 2-4 parts of lalang grass rhizome, 5-7 parts of aloe, 0.5-1.5 parts of cortex moutan, 2-4 parts of bee milk, 3-5 parts of spirulina, 1-3 parts of sowthistle tasselflower herb, 3-5 parts of vitamin C, 12-18 parts of nutrition juice and a proper amount of pure water. The wild chrysanthemum tea is reasonable and scientific in formula, unique in flavor and fresh in taste and has the aroma of wild chrysanthemum flowers; the wild chrysanthemum flowers serve as the main raw material and are matched with various medicinal and edible healthcare medicine materials, so the wild chrysanthemum tea is high in nutritional value and has healthcare treatment effects of well clearing away heat and toxic materials, dispelling wind and dissipating heat, removing stasis, improving eyesight, reducing blood pressure and the like and is particularly suitable for being drunk by vast patients suffering from cardiovascular and cerebrovascular diseases.
Owner:ANHUI GUOSHUN CHINESE MEDICINE DEV CO LTD
Method for preparing instant pueraria flavone powder granule
A preparation method for instant kudzuvine root flavone medicinal granule is characterized in consisting of the following components, the dosage of which is measured by weight: kudzuvine root slurry takes up 70 to 90, skim milk takes up 5 to 15, wild honey takes up 2 to 8, citric acid takes up 0.2 to 0.8, kudzuvine root isoflavones, and the kapok sugar content 2-8 of which is 48 percent, takes up 0.2 to 0.8. The materials are blended, mixed, aged and grinded and then the instant kudzuvine root flavone medicinal granule is made. The invention overcomes the shortcomings that the existing kudzuvine root flavone products are not convenient to eat and the medical(health care)value of the kudzuvine root is not effectively used and so on. The instant kudzuvine root flavone medicinal granule manufactured by the method of the invention is drinkable when added with mild water and watered evenly. The color and luster of the product is light yellow, even and consistent, and has the function of health care.
Owner:武汉市石门山天然食品有限责任公司
Raspberry fruit vinegar carbonated beverage and making method thereof
The invention provides a raspberry fruit vinegar carbonated beverage and a making method thereof. The beverage comprises raspberry fruit concentrated liquid, raspberry fruit vinegar, xylitol, honey, potassium sorbate, sodium benzoate and beta-cyclodextrin. The beverage is natural and harmonious in color and moderate sour and sweet in taste, has refreshing taste and sweet fruity aroma, has the functions of arresting seminal emission, nourishing the kidney, tonifying yang, improving eyesight, dispelling the effects of alcohol, quenching thirst, removing phlegm and resolving toxin, and is an optimal beverage for people of all ages and both sexes.
Owner:XINING ZHIYE BIOTECH CONSULTING SERVICE
Hyroxy-pyridone derivative with multiple biological activities and usage thereof
ActiveCN104529885AHas tyrosinase inhibitory activityAntibacterialAntibacterial agentsCosmetic preparationsMedicinal chemistryDrug biological activity
The invention discloses a hyroxy-pyridone derivative with multiple biological activities. The hyroxy-pyridone derivative has any of the following general molecular formulas (please see the specifications), wherein in the general molecular formula 1, R refers to CH2C6H5 or CH3 or CH(CH3)2 or CH(CH3)CH2CH3 or CHCH2(CH3)2 or CH2CH2SCH3, and R' refers to an alkyl radical or a hydrocarbon oxygroup; in the general molecular formula 2, R and R' refer to CH2C6H5 or CH3 or CH(CH3)2 or CH(CH3)CH2CH3 or CHCH2(CH3)2 or CH2CH2SCH3. The invention further discloses a preparation method of the hyroxy-pyridone derivative. The hyroxy-pyridone derivative can be used as a tyrosinase inhibitor or used for retaining freshness of cosmetics or foods.
Owner:浙江欧托电气有限公司
Health care sweet potato pastry and preparation method thereof
The invention discloses a health care sweet potato pastry and a preparation method thereof. The health care sweet potato pastry comprises raw materials including fresh sweet potatoes, kudzu vine root, sticky rice, coriander, sweet potato leaves, aloe, hawthorn, yacon, roxburgh rose, leech, pleurotus pulmonarius, moyeam tea and robinia honey. In the preparation method for the health care sweet potato pastry, the fresh sweet potatoes are made into high-purity sweet potato protein powder through an activated carbon suction filtration method, the content of protein in the obtained sweet potato protein powder is larger than 95%, the content of dietary fiber in dietary fiber powder obtained through alkaline cooking and steam explosion methods by utilizing sweet potato waste residue remaining after the extraction of the sweet potato protein powder is larger than 91%, and the ratio of soluble dietary fiber is larger than 19%. The health care sweet potato pastry can avoid physical complaints caused by the eating of plenty of sweet potatoes and can have the effects of reducing blood fat and blood pressure; the effect of preventing atherosclerosis can be achieved by long-terming eating of the pastry, and the health care sweet potato pastry is delicious in taste and free of toxic and side effects.
Owner:QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
Health-care drink composition and preparation method thereof
PendingCN105077264AIn line with the theory of groupReasonable formulaFood ingredient functionsFood preparationChrysanthemum FlowerGLYCYRRHIZA EXTRACT
The invention discloses health-care drink composition and a preparation method thereof, aims to provide old ginger and brown sugar soup health-care drink composition capable of dispelling cold, warming the stomach, relieving dysmenorrhea, preventing colds and realizing beautifying as well as a preparation method of the composition and belongs to the technical field of health-care food. The composition is technically characterized by comprising components in parts by weight as follows: 10-30 parts of dried ginger, 5-25 parts of lesser galangal rhizomes, 5-20 parts of hawthorn fruits, 5-15 parts of red dates, 2-10 parts of durian, 5-10 parts of rose flowers, 3-10 parts of finger citron, 3-10 parts of villous amomum fruits, 5-15 parts of longan pulp, 5-15 parts of liquorice roots, 3-15 parts of chrysanthemum flowers, 2-10 parts of osmanthus flowers and 40-100 parts of brown sugar.
Owner:广西玉林巨安保健品有限公司
Normal-pressure dyeing method of fragrant polyester/polyurethane knitting fabric
The invention discloses a normal-pressure dyeing method of a fragrant polyester / polyurethane knitting fabric. The normal-pressure dyeing method of the fragrant polyester / polyurethane knitting fabric comprises the following steps of: A, preparing dye liquor: weighing 1-4% (owf) of disperse dye, mixing the materials by using water at 30-40 DEG C based on the bath ratio of (10-40):1, adding 10-15g / L of vanillin while stirring, and raising the temperature to 50 DEG C to prepare the dye liquor; B, dyeing: adding polyester / polyurethane fabric subjected to pretreatment in the dye liquor, raising the temperature to 90-95 DEG C at the speed of 1.5-2 DEG C / min, insulating for 40-60min and dyeing, wherein the dyeing time and insulating time are determined based on the color required, and the darker the color is, the longer the dyeing time and insulating time are; and C, after dyeing, washing the dyed polyester / polyurethane fabric with hot water at 60 DEG C for twice, then carrying out reduction cleaning by using reduction liquid at 50 DEG C for 30min, washing for twice, dehydrating and carrying out heat shaping. By using the method, the polyester / polyurethane knitting fabric has a certain aromatic property, and the damage caused by high-temperature and high-pressure dyeing as well as peculiar smell and toxicity generated when an ordinary carrier is dyed is avoided.
Owner:江苏晟宏生态纺织科技有限公司
Bactericidal and anti-infection soap
InactiveCN103468442AEasy to useReduce manufacturing costSoap detergent compositionsBiologyRaw material
The invention discloses a soap, in particular relates to a bactericidal and anti-infection soap. The bactericidal and anti-infection soap comprises the following raw materials in percentage by mass: 50% of soap base, 10 to 18% of rose essential oil, 6 to 8% of mint essential oil, 10 to 20% of coptis root, and 20 to 30% of indigowoad leaf. The bactericidal and anti-infection soap is convenient to use, low in production cost, good in bactericidal effect, strong in detergency and fragrant, and does not have any stimulation to skin.
Owner:陈秀荣
Method for making mulberry jam
The invention relates to a method for preparing jam, in particular to a method for making mulberry jam. The method comprises the following steps: cleaning and airing mulberries; grinding and filtering to obtain mulberry juice; adding 0.5% of vitamin C solution into the mulberry juice , and performing color-protecting treatment for 10 minutes; adding pectinase into the mulberry juice, uniformly mixing, controlling the temperature at 45 DEG C for 1-3 hours; adding white sugar, gelatin and potassium sorbate into the mulberry juice subjected to enzyme treatment, and uniformly mixing so as to obtain a mixture; concentrating the mixture in a vacuum concentration pot with the vacuum degree of 0.1MPa for 10 minutes, and stopping concentrating when the soluble solid content of the jam is 65%; canning when the temperature of the juice is reduced to 85 DEG C, and immediately sealing after canning; sterilizing the canned jam pot for 15 minutes by using steam at 150 DEG C, and storing at a low temperature. The mulberry jam is easy to preserve, enriched in organic acids, amino acids and vitamins, high in nutritive value and aromatic in flavor, and has the effects of restoring consciousness, refreshing, eliminating fatigue, helping produce saliva, slaking thirst, improving appetite and the like.
Owner:FANGCHENGGANG XINGHU ECOLOGICAL AGRI CO LTD
Production of longan wine by fermentation
Fermentation of longan wine is carried out by drying fresh longan by carbon fire, peeling, taking out dried flesh, adding into 3-5time water, heating and boiling for 20-30mins, cooling, mixing with 0.5-0.7time red-wine grain, laying aside in jar to ferment for 50-70days, squeezing wine juice and filtering. It is simple, cheap and nutritious, and its tastes good.
Owner:叶建良
Preparation method of roxburgh rose juice and roxburgh rose wine
ActiveCN105077456AHigh in nutrientsIncrease profitAlcoholic beverage preparationFood scienceVitamin CFiltration
The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.
Owner:长顺丹索亚刺梨庄园有限公司
Tyrosinase inhibitor, preparation method and uses thereof
ActiveCN106986819AHas tyrosinase inhibitory activityImprove stabilityCosmetic preparationsOrganic chemistryFatty amineCarbon chain
The present invention discloses an oxime ether group-containing hydroxypyridone derivative having tyrosinase inhibition activity. The preparation method comprises that the site 5 hydroxy of kojic acid is benzylated, the benzylated kojic acid reacts with ammonia water or fatty amine containing different carbon chain lengths, the site 2 hydroxymethyl is subjected to selective oxidation with active manganese dioxide to obtain a pyridone derivative having an aldehyde group at site 2, O-alkyl hydroxyl amine and the pyridone derivative having the aldehyde group at site 2 are subjected to a condensation reaction, and the benzyl group is removed with hydrochloric acid to obtain the oxime ether group-containing hydroxypyridone derivative. The oxime ether group-containing hydroxypyridone derivative of the present invention can be used as the tyrosinase inhibitor.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Preparation method for dried orange peel
The invention discloses a preparation method for a dried orange peel. The preparation method comprises the steps of boiling an orange for 30 to 35 seconds at the temperature of 90 to 95 DEG C, and peeling the orange to obtain an orange peel; performing steam drying on the orange peel. According to the steam drying method, when the steam drying is performed for one time, the drying temperature is 65 to 70 DEG C, and the drying time is 6 to 6.5 hours; when the steam drying is performed for two to five times, drying temperature of the first time is 85 to 90 DEG C, drying temperature of the subsequent times is decreased progressively, drying temperature of the last time is 65 DEG C, and drying time of each time is 1 to 2 hours. The dried orange peel prepared through the method does not contain sulfur dioxide, is high in volatile oil content, is unlikely to be volatilized, can be in accordance with a pharmacopeia standard in the next year under the cool storage condition, and has an important clinical pharmaceutical value.
Owner:上海上药华宇药业有限公司
Lycium rethenicum Murr fruit-vinegar carbonated beverage and preparation method thereof
InactiveCN105211990AHarmonious colorLow viscosityVinegar preparationFood scienceIsomaltooligosaccharideSodium benzoate
The invention provides a Lycium rethenicum Murr fruit-vinegar carbonated beverage and a preparation method thereof. Raw materials comprise Lycium rethenicum Murr juice concentrate, Lycium rethenicum Murr fruit vinegar, white granulated sugar, honey, potassium sorbate, sodium benzoate, isomaltooligosaccharide and beta-cyclodextrin; the Lycium rethenicum Murr fruit-vinegar carbonated beverage is natural and harmonious in color, moderately sour and sweet in mouthfeel, fresh in mouthfeel and fragrant and sweet in fruity, has the functions of nourishing and strengthening the body, and is an optimal drink suitable for people of all ages and both sexes.
Owner:XINING ZHIYE BIOTECH CONSULTING SERVICE
Fragrance-producing Laomian mantou and preparation method thereof
The invention relates to fragrance-producing Laomian mantou and a preparation method thereof. The Laomian mantou is prepared by the following steps: (1) uniformly kneading activated fragrance-producing yeast preparation bacterial liquid, active dry yeast preparation, lactobacillus plantarum preparation, water and flour, and performing primary fermentation to obtain fermented sour dough; and (2) uniformly kneading the fermented sour dough obtained in the step (1) with water and flour, carrying out secondary fermentation, adding alkali, performing molding and steaming to obtain the fragrance-producing Laomian mantou. The steamed fragrance-producing Laomian mantou has the advantages of aromatic flavor, good mouth feel, rich nutrients, high content of flavor substances, rich varieties of flavor substances, stable property, and better comprehensive indexes than that of yeast mantou. The method is simple and safe to operate, and is suitable for industrial production.
Owner:湖南中科食生物科技有限公司
Puffed flower crisp chips and processing method thereof
InactiveCN103478602ABright and beautiful colorGood colorFood preparationMonosodium glutamateCorn meal
The invention in particular relates to a processing method and a product of flower crisp chips. The product is characterized by comprising the following raw materials in percentage by weight: 5%-60% of flower powder, 20%-60% of maize powder, 10%-50% of sticky rice powder, 4%-10% of white granulated sugar, 1.5%-3% of mycose, 0.5%-1.5% of salt and 0.06%-0.15% of composite monosodium glutamate. The product is bright and attractive in color and luster, crispy in mouth feel, salty, sweet and delicious, has specific fragrances of flower varieties, and is suitable for public taste. The flower crisp chips are easy to prepare, easy for industrial production and low in cost, can be used for providing cheap leisure foods for people to meet the healthy consumption requirements of the people, and have a good market prospect.
Owner:徐州绿之野生物食品有限公司
Medical mouth wash special for oral cavity and preparation method thereof
InactiveCN107049867AAvoid bleedingReduce breedingAntibacterial agentsCosmetic preparationsGluconic acidPericoronitis
The invention relates to medical mouth wash special for an oral cavity and a preparation method thereof. The medical mouth wash is composed of, by weight, 25-30 parts of chlorhexidine gluconate, 15-20 parts of glucose, 10-20 parts of ornidazole, 5-12 parts of metronidazole, 10-15 parts of glycerinum, 10-16 parts of alcohol, 8-14 parts of sodium chloride, 5-10 parts of concentrated mint water and 40-50 parts of deionized water. The medical mouth wash is simple in material, the preparation method is easy to operate, low in cost and high in pertinency, and medical mouth wash is aromatic in flavor, slightly sweet in taste and capable of effectively preventing and assisting treatment of gingiva bleeding, peridental abscess and oral mucosa ulcer caused by gingivitis, pericoronitis and oral mucositis, cleaning teeth and effectively reducing bacterial breeding.
Owner:马鞍山纽盟知识产权管理服务有限公司
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