190results about How to "Avoid bitterness" patented technology

A delivery device for topical and systemic delivery of agents to targeted oral locations, such as mouth cancer cells, has been developed. The formulation includes a mucoadhesive polymeric matrix such as chitosan, which contains one or more therapeutic and/or diagnostic agents, taste masking agents, permeation enhancers, the therapeutic or diagnostic agent to be delivered, and a hydrophilic polymeric coating such as polyethyleneglycol (“PEG”). In the preferred embodiment, the matrix is formulated with one side having the PEG-mucoadhesive polymer exposed for topical placement onto epithelial or cancer cells in the mouth or other mucosal area and the side(s) facing the inside of the oral cavity being covered with a biocompatible, inert membrane that is impermeable to the therapeutic and/or diagnostic agent(s) to be delivered.

The Chinese goldthread flower and/or leaf tea consists of dry Chinese goldthread flower and/or leaf in 1000 weight portions, sweetener in 0.1-100 weight portions, perfume in 0.1-200 weight portions and corrective in proper amount. The making process of the Chinese goldthread flower and/or leaf tea includes deactivating enzyme of Chinese goldthread flower and/or leaf; compounding water solution of sweetener, soaking Chinese goldthread flower and/or leaf in the water solution or spraying Chinese goldthread flower and/or leaf with the water solution, and stoving; applying perfume to Chinese goldthread flower and/or leaf and packing. The Chinese goldthread flower and/or leaf tea is prepared with the side product of Chinese goldthread as main material, and has the health functions of clearing away heat, reducing blood sugar, reducing blood fat, reducing blood pressure, etc.

A quinoa cookie is prepared by the ingredients including 90-100 parts by weight of quinoa powder, 1-8 parts by weight of dried skim milk, 5-10 parts by weight of eggs, 1-1.5 parts by weight of baking soda, 15-25 parts by weight of olive oil, 13-15 parts by weight of kudzu vine roots, 5-10 parts by weight of carrots, 5-8 parts by weight of kiwi fruits, 3-4 parts by weight of cranberries, 2-3 parts by weight of hawthorns, 0.4-0.5 part by weight of white vinegar, 0.03 part by weight of pectinase, 0.8 part by weight of artificial yeast, 15-25 parts by weight of saccharose, 9-10 parts by weight of raffinose oligose and 80-150 parts by weight of water. According to the invention, highly nutrient quinoa is taken as the principal ingredient to prepare the quinoa cookie which has abundant nutrition, a unique flavor and outstanding health care treatment effects through unique preparation and processing technologies, so that edible values of the quinoa are enhanced.

The invention discloses Chinese medicinal enema decoction for treating colonitis, which solves the problems of large side effect, high relapse rate, unsatisfactory long-term effect, lasting state of illness, easy relapse after healing and troublesome treatment of the traditional method for treating the colonitis by using Western medicine. The Chinese medicinal enema decoction for treating the colonitis comprises the following medicines serving as raw materials in part by weight: 10 to 35 parts of bletilla, 10 to 35 parts of Chinese pulsatilla root, 10 to 35 parts of sargentgloryvine stem, 10 to 35 parts of amur corktree bark, 15 to 35 parts of lightyellow sophora root, 12 to 35 parts of feverfew, 5 to 25 parts of Chinese gall, 10 to 25 parts of garden burnet root, 5 to 20 parts of dragon's blood, 6 to 15 parts of powdered notoginseng root, 3 to 10 parts of golden thread and 3 to 6 parts of alum. Due to the adoption of the traditional Chinese medicines, the Chinese medicinal enema decoction has the advantages of treatment of both symptoms and root causes, treatment aiming at the root of disease, treatment according to syndrome differentiation and increment/decrement according to syndrome, and the characteristics of simple and understandable treatment method, low price, no toxic or side effect, safety, reliability, wide applicable range, no pain to patients and easy acceptance.

The invention discloses a preparation method of a soybean active peptide. The method comprises the specific steps: adding distilled water to soy isolate protein, conducting heat treatment, cooling toroom temperature, adjusting the pH, sequentially adding alkaline protease and flavor protease for enzymatic hydrolysis, enzyme inhibition, centrifuging supernatant as enzymatic hydrolysate; adding beta-cyclodextrin to the enzymatic hydrolysate for deodorization, filtering the beta-cyclodextrin; ultrafiltering the deodorized enzymatic hydrolysate through an ultrafiltration membrane, and lyophilizing filtrate; equilibrating a chromatographic column with double distilled water, dissolving an ultra-filtered frozen sample in the double distilled water, taking centrifuged supernatant for gel chromatography, after loading a sample, eluting with the double distilled water, detecting absorbance value A214 of collected liquid at 214 nm, collecting a component with higher antioxidant activity, and freeze-drying to obtain the soybean active peptide. The preparation method of the soybean active peptide has the beneficial effects that the preparation method of the active peptide disclosed the invention is simple and feasible, the extraction efficiency, the yield and the purity are high, and the prepared active peptide has high antioxidant activity and no bitter taste.

The invention provides a production method of whole oat flour and a production method of noodle preblending powder from whole oat flour, and belongs to the field of processing of grains. The production method comprises the following steps of cleaning oat raw materials; preparing the whole oat flour; performing stabilization on the whole oat flour; precooking the stabilized whole oat flour; performing superfine comminution on the precooked whole oat flour so as to prepare the finished products of the whole oat flour; mixing the prepared whole oat flour with wheat flour, vital wheat gluten and the like to make preblending powder, wherein the formula of the preblending powder comprises the following components in parts by weight: 10-100 parts of pretreatment whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten flour, and 0-3 parts of exogenous starch. The made whole oat flour and the preblending powder thereof completely reserve nutrient components of beta-glucan, pentosan, resistant starch, a dietary fiber polyphenol compound and the like in oat. The prepared whole oat flour and the preblending powder can be directly made into functional noodles with high whole oat flour content and other flour products under the condition that any additives are not added. The whole oat flour and the noodle preblending powder have the effects of reducing blood sugar and reducing blood fat.

The invention belongs to the field of Chinese patent medicine preparations and relates to pediatric compound chicken's gizzard-membrane chewable tablets and a preparation method thereof. The pediatric compound chicken's gizzard-membrane chewable tablets comprise the following components in parts by weight: 80-90 parts of chicken's gizzard-membrane, 160-170 parts of medicated leaven, 240-320 parts of first filler, 600-680 parts of second filler, 10-14 parts of flavoring agent, 3-5 parts of fragrance, 6-6.5 parts of pigments, 10-14 parts of lubricant and an appropriate amount of binding agent. The pediatric compound chicken's gizzard-membrane chewable tablets have the advantages of significantly improving the bioavailability and the efficacy, being easily absorbed, having rapid onset of action and being easy to be accepted by children.

The invention relates to a compound multifunctional food nutrition intensifying agent, especially a multifunctional composition capable of stabilizing liquid milk system and intensifying the effects of iron, zinc and calcium, belonging to the food additive field. The agent is made from specific emulsifying agent, specific hydrophilic colloid, specific dispersant, specific calcium source, iron source and zinc source, by the specific processes of mixing, dissolving and homogenizing. The product not only has the nutrition intensifying function, but also has the stabilizing function; it can not only stabilizing the milk system, and intensifying the sufficient iron, zinc, calcium nutrients properly while added into milk according to proper amount; but also eliminate the fishy taste of ferric salt and the bitter taste of zinc salt, and further improve the milk taste.

Heartleaf houtuynia herb immortal grass herb beverage and a preparation method thereof relate to herb beverage and a preparation method thereof. The invention solves a problem that the heartleaf houtuynia herb or immortal grass beverage produced in the traditional process has the defects of fishiness, grass bitter acerbity, poor thermal stability, high sugar content, uneasy storing and turbidity. The heartleaf houtuynia herb immortal grass herb beverage is made from heartleaf houtuynia herb, immortal grass, water, enzyme metastasis stevioside, VC, Beta-schardinger dextrin and honey. And the weight ratio of the heartleaf houtuynia herb to the immortal grass is 3-5 to 1. The weight ratio of the total weight of the heartleaf houtuynia herb and the immortal grass is 1 to 45-55. The enzyme metastasis stevioside, the VC, the Beta-schardinger dextrin and the honey respectively account for 0.015-0.025 percent, 0.01-0.02 percent, 0.1-0.5 percent and 3-9 percent of the total weight of the heartleaf houtuynia herb immortal grass herb beverage. A duplex filtration and a high temperature secondary sterilization technology are adopted by the preparation method. The products of the invention have the advantages of no fish flavor, no bitter acerbity, no depositions, clarification, low sugar content, long shelf life and portable convenience. The manufacturing method process of the invention is simple and is applicable to the mass production.

The invention relates to the field of yellow rice wine brewing and particularly provides a preparation method of pine needle and Chinese wolfberry yellow rice wine. According to the preparation method, pine needle leach liquor and Chinese wolfberry clear liquid are added in the yellow rice wine brewing technology, the whole brewing technology is adjusted, novel compound barm is reselected for fermentation, and brand-new pine needle and Chinese wolfberry yellow rice wine is obtained finally. Pine needle and Chinese wolfberry are organically combined with production of yellow rice wine, and on the basis of the original nutrition of yellow rice wine, the contents of amino acids, mineral substances and vitamins are increased, and functionalized active substances including Chinese wolfberry polysaccharide, flavonoid and anthocyanin are provided, so that further development of the yellow rice wine industry is facilitated.

The invention relates to a method for producing instant health care ginkgo powder, which belongs to the technical field of ginkgo processing. The technical proposal of the invention comprises that the method for producing the instant health care ginkgo powder produces the ginkgo powder by taking a production process of 'a method for producing and eating instant ginkgo powder (application number: 200910094025.1)' as a reference. The method comprises the following steps: adding components of ginkgo leaf extract, cane sugar finemeal, accelerated solvent, substances with various flavors and the like which are embedded by beta-cyclodextrin into instant ginkgo powder in proportion, and then through the processes of granulation, subpackage and the like, preparing the instant health care ginkgo powder with strengthened health care function, significantly-reduced bitter tastes of ginkgetin and ginkgolide, and various tastes.

The invention relates to a preparation method for black tea. The preparation method is characterized in that the method comprises the following steps: firstly, one-bud-two-leaf fresh leaves are selected as a raw material, the fresh leaves are picked from summer tea; secondly, the picked fresh leaves are placed in a withering trough, the spreading thickness is 5-10cm, the temperature is controlled at 25-30 DEG C, the withering time is 2-3h, then cold air withering is carried out, the fresh leaves are turned over and spread, the spreading thickness is 3-5cm, the temperature is controlled at 0-5 DEG C, the withering time is 1-2h, and finally daylight withering is carried out for 6-8h. The black tea has a red and bright soup color, tastes mellow, and has high quality.

The invention relates to a seafood seasoning and a preparation method thereof. Fishes, shrimps, shellfishes or leftovers thereof are taken as raw materials, ingredients are added, and the seafood seasoning is a granular product prepared by the steps of double-enzyme hydrolysis, vacuum concentration, spray drying and granulation. Compared with the prior art, the preparation method of the seafood seasoning has the advantages that: double enzymes, namely subtilisin and flavourzyme are used for performing protein hydrolysis on low-value fishes, shrimps, shellfishes or leftovers thereof, and the proportion, adding amount, hydrolysis temperature, pH value and hydrolysis time of the bienzyme are strictly controlled, so the higher hydrolysis degree can be obtained, and the bitterness is furthest avoided; and the granular seafood seasoning has a reasonable proportion as well as excellent color, aroma and taste, develops a novel way for high-value utilization of low-value aquatic proteins, and has higher utilization value and broad market prospect.

The invention provides a production method of black tea. The production method is characterized by comprising the following steps: (a) withering picked tea leaves to obtain tea leaves with the moisture content being 40wt%-55wt%; (b) carrying out rocking on the cooled tea leaves of the step (a) at room temperature; (c) rolling the tea leaves obtained by the step (b) according to a sequence of slightly rolling, heavily rolling and slightly rolling to form preformed strip-shaped tea leaves; (d) fermenting the preformed strip-shaped tea leaves to obtain fermented tea leaves; and (e) frying the fermented tea leaves in a pot, drying and improving the aroma to obtain the black tea. The black tea produced by the production method does not generate bitter and astringent tastes and odor, and has the flower aroma and the aroma of green tea.

The invention discloses a method for brewing buckwheat flavonoid wine and belongs to the technical field of preparation of health care wine. The method for brewing the buckwheat flavonoid wine comprises the following steps: producing a starter, soaking, steaming and drying in the sun, adding the starter and fermenting, distilling, blending, ageing, and bottling, so that the buckwheat flavonoid wine finished product is obtained. By adopting the method for brewing the buckwheat flavonoid wine, safe, fresh and special buckwheat flavonoid wine is produced self, and odour, bitter taste, astringent taste and other off flavours of buckwheat wine are eliminated, so that the buckwheat flavonoid wine product is pure, soft and continuous, mellow and sweet and is obviously different from the previous product in taste; meanwhile, a wine body of the product is golden yellow, slightly green, clear and colourless, the alcoholic strength is 38 degrees, and the flavonoid content is not less than 200mg/L.

The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.

Capsule preparations are produced by using solutions for capsule-filling which contain ibuprofen, polyethylene glycol, water and terpenes (menthol, limonene, borneol, dl-camphor, mentha oil, etc.) optionally together with one or more drugs selected from among antipyretic analgesics, antihistamines, antitussives, expectorants, sympathetic stimulant, analeptics, hypnotic sedatives and anti-inflammatory agents, solubilizers, thickeners, pH controlling agents, colorants, etc. Thus, it is attempted to relieve the bitterness of ibuprofen and establish an immediate action at the same time.

The invention relates to vortioxetine hydrobromide tablets and a preparation method thereof, and belongs to the technical field of medicine. Tablet cores of the vortioxetine hydrobromide tablets are prepared from vortioxetine hydrobromide, mannitol, calcium phosphate dibasic, sodium carboxymethyl starch and magnesium stearate. A coating solution of the vortioxetine hydrobromide tablets is prepared from hydroxypropyl methylcellulose, polyethylene glycol 400, titanium dioxide, iron oxide yellow and purified water. The preparation method includes the steps that the raw materials of the tablet cores are screened, evenly mixed, directly subjected to tabletting and then subjected to coating. After the tablets are subjected to gastric-soluble film coating, the bitter taste of the tablets can be well avoided when the tablets are taken orally, and therefore compliance is improved. A film coating layer contains titanium dioxide, shading can be well achieved, it is avoided that the tablets are degraded under illumination, and therefore the stability of the tablets is improved.

The present invention provides an oral solid-state combination for shielding indisposed taste (the pharmaceutical bitter). The present invention provides an oral combination shielding indisposed taste containing medicaments, acidic material and alkali earth metal salt and/or earth metal salt presenting indisposed taste, and a method shielding for shielding indisposed taste of acidic material and alkali earth metal salt and/or earth metal salt contained in the medicaments presenting indisposed taste.

The invention provides chenopodium quinoa health-care bread and a making method thereof. The chenopodium quinoa health-care bread is made from the following raw materials in parts by weight of 80-120parts of high gluten flour, 10-60 parts of debitterized chenopodium quinoa homogenate, 1-10 parts of vital wheat gluten, 1-4 parts of yeast, 5-15 parts of white granulated sugar, 0-8 parts of butter,1-4 parts of table salt, 0-12 parts of eggs, 15-40 parts of milk and 10-60 parts of water. According to the chenopodium quinoa health-care bread disclosed by the invention, the debitterized chenopodium quinoa homogenate is used, so that the processed chenopodium quinoa bread not only has health-care functions but also has good mouth feel.