33results about How to "Bacterial Count Reduction" patented technology

Principal components of spice and herb plant solids are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of pigments and other flavor and aroma and / or antioxidant components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. The tissue of the residual spice or herb plant solid is ruptured in the process so as to provide quick release of the components thereof when utilized in a food or beverage, this greatly increasing its use effectiveness. The degree of browning or caramelization of the residual press solids is controlled, and the resistance to oxidative deterioration of both the extract and the residual solid is improved, by control of the temperature employed. Additionally, edible antioxidants can be included in the solvent to enhance the stability of both the extract and the residual solid.

The invention belongs to the technical field of medicines and particularly relates to a new function of micromolecular metabolin, namely glutamine. The micromolecule can improve the sensitivity of bacteria including drug-resistant bacteria to antibiotics so as to solve the problem of drug resistance of bacteria. The micromolecule provided by the invention has better effect and higher safety and operability compared with antibiotic which is applied to the medicament for resisting drug resistance of bacteria at present.

The invention provides a simplified preparation method of low-lactose milk powder, and belongs to the technical field of dairy product production. According to the invention, a pasteurizing process and a lactose degradation process of the milk are carried out synchronically. In the initial stage of the pasteurizing process of the milk, lactase is added into the milk, and the enzyme hydrolysis process and the pasteurizing process are carried out simultaneously. The equipment used for common milk production processes is not increased, such that equipment investment is relatively reduced. Also, the chance for secondary pollution is reduced. Because the enzyme has a characteristic of high activity, the lactose hydrolysis process is achieved simultaneously during the pasteurizing process. Therefore, the production period of the low-lactose milk is shortened, and the production efficiency is improved. With the enzyme, during the lactose hydrolysis process, galactooligosaccharide with relatively high yield is obtained, such that the nutritive value of the milk is improved.

The invention discloses dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and a preparation method thereof. The dryness-moisturizing and heat-clearing bread comprises following raw materials: 2-3 parts by weight of sea sedge, 2-3 parts by weight of sauerkraut powder, 3-4 parts by weight of pear juice, 0.5-1 part by weight of folium mori, 0.5-1 part by weight of hawthorns, 0.5-1 part by weight of ncassia barks, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 parts by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins, 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and the preparation method thereof have following beneficial effects: by putting sea sedge to pear juice for immersion and taking them out, sauerkraut powder is mixed and placed into a pot for steaming and dried for crushing in order to obtain powder; and pear juice tastes sweet and fresh and matches sea sedge so that unique flavor is obtained.

The invention relates to a method for preparing a mycobecterium tuberculosis gene vaccine used for curing drug-resistant tuberculosis, and is characterized in that the mycobacterium tuberculosis gene vaccine against the drug-resistant tuberculosis clones a coding gene sequence of the mycobacterium tuberculosis Ag85A to the eukaryotic expression vector pVAX1, or clones coding gene sequences of the Ag85A and the ESAT6 together to the eukaryotic expression vector pVAX1 to form the ESAT6-Ag85A chimeric gene vaccine. Separated immunity or combined chemotherapy can obviously relieve pathology change in lungs of mice with drug-resistant tuberculosis and can obviously reduce bacteria numbers in lungs and spleens of little mice.

The invention discloses brain-nourishing bread by utilizing walnuts and chayote and a preparation method thereof. The brain-nourishing bread comprises following raw material: 6-7 parts by weight of prunus cerasifera, 2-3 parts by weight of walnut kernels, 2-3 parts by weight of spirulina powder, 0.5-1 part by weight of buckwheat, 0.5-1 part by weight of lycium barbarum, 0.5-1 part by weight of chrysanthemums, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 parts by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins, 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The brain-nourishing bread by utilizing walnuts and chayote and the preparation method thereof have following beneficial effects: the walnuts are full of nutrition and have fine brain-nourishing effect; the brain-nourishing bread is reasonable in combination, fine in taste and fresh in mouth feel; and tensile resistance of dough is significantly improved by using xanthan gum and Arabic gum.

The invention discloses a fan with a UVCLED sterilization function. The fan comprises a fan head, a supporting column, a supporting cylinder and a bottom plate, a notch is formed in the outer surfaceof the fan head, a cover plate is rotationally installed at the notch through a hinge, a UVCLED lamp is fixedly installed in the notch through a screw, and the irradiation angle of the UVCLED lamp isperpendicular to the air circulation direction of the fan. By designing the UVCLED lamp, air entering the fan is irradiated and sterilized, the number of bacteria in the air is reduced, the air quality is improved, breathing health of people is facilitated, the UVCLED lamp can be rapidly replaced and assembled by opening the cover plate at the notch, a frustum-shaped groove is designed, the lightirradiation angle is limited, ultraviolet rays irradiate the interior of the fan all the time, the ultraviolet rays are prevented from escaping, and the use safety of a product is improved.

The invention relates to a preparation method and application of a high-performance coconut shell adjuvant. The preparation method of the high-performance coconut shell adjuvant is characterized by comprising the following specific steps: (1) raw material pre-treatment; (2) carbonizing treatment; (3) aging modification: performing aging modification treatment on modified coconut shell powder at the step (2) to obtain compound coconut shell powder; and (4) high-performance coconut shell adjuvant: coating a chitosan material as a shell layer over the compound coconut shell adjuvant as a core layer to prepare the high-performance coconut shell adjuvant containing the compound coconut shell powder. The prepared high-performance coconut shell adjuvant is applied to polyester fibers, composite polyester fibers, nylon lace fabrics and polyester films.

The invention discloses a method for preparing a compound pseudo-ginseng film coated tablet. The method comprises steps of grinding, granulating, tabletting, coating and the like. According to the preparation method, the number of bacteria, mould, escherichia coli and other pathogenic bacteria in a product can be greatly reduced, moisture in medicinal materials can be reduced, and the medicinal materials can be easily ground; the content of ginsenoside in each compound pseudo-ginseng film coated tablet can be increased, and the product quality and acting effect on a focus can be improved; the tablet can be easily disintegrated in stomach and intestines, so that the releasing speed of the medicinal materials can be increased, the tablet can be absorbed in time to reach the level of plasma concentration after a patient takes the tablet, and the curative effect can be improved; coating materials can be reduced, and cost can be reduced; the tablet can be directionally absorbed by a human body; the labor production rate can be improved, and the labor intensity of workers can be reduced; and the preparation process can be simplified, potential consumption of raw materials can be eliminated, and industrialization can be easily realized.

The invention discloses heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and a preparation method thereof. The eat-clearing and eyes-brightening bread comprises following raw material: 0.1-0.2 part by weight of cottonseed oil, 4-5 parts by weight of rice, 5-6 parts by weight of Chinese wolfberry juice, 0.5-1 part by weight of atractylodes, 0.5-1 part by weight of platycodon grandiflorum, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 parts by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins and 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs and 4-5 parts by weight of whole milk powder. The heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and the preparation method thereof have following beneficial effects: after being cooked by cottonseed oil, rice has rich fragrance and Chinese wolfberry juice has heat-clearing and eyes-brightening effects; due to combination, nutrition and flavor are significantly improved; the bread has special nutritive health-care effects and special flavor and tastes soft and delicate and is not half-cooked and broken and has elasticity and good porosity; and the bread is especially suitable for the senior and children to eat.

The invention discloses Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof. The Qi tonifying and skin moistening soybean-chayote bread is prepared from the following raw materials in parts by weight: 1-2 parts of popcorns, 2-3 parts of soybeans, 2-3 parts of coffee beans, 0.5-1 part of rheum officinale, 0.5-1 part of radix puerariae, 0.5-1 part of gynostemma pentaphyllum, 100-110 parts of flour, 20-25 parts of chayote, 0.05-0.06 part of xanthan gum, 1-1.1 part of Arabic gum, 6-7 parts of white granulated sugar, 0.8-0.9 part of edible salt, 1.5-1.7 part of dried yeast, 2-3 parts of waxy corn starch, 2-3 parts of soybean protein, 5-6 parts of shortening, 6-7 parts of eggs, 4-5 parts of whole milk powder, and moderate ascorbic acid solution, raisin fermentation broth, fermented glutinous rice filtered rice which is fermented for 36h, salad oil and water. According to the preparation method, the soybeans and the popcorns are mixed and added into water to prepare pulp and then the pulp is filtered to obtain soybean milk, the coffee beans are smashed to obtain filter liquor, the filter liquor is combined with the soybean milk, the soybeans have the effects of tonifying the qi and moistening the skin, and the coffee beans are stronger in fragrance and better in taste after stir-frying.

The invention discloses antihypertensive and hypnagogic bread by utilizing prunes and chayote and a preparation method thereof. The antihypertensive and hypnagogic bread comprises following raw materials: 4-5 parts by weight of shepherd's purse juice, 1-2 parts by weight of prunes, 4-5 parts by weight of camellia oil, 2-3 parts by weight of acutifoliate bamboo shoots, 0.5-1 part by weight of gizzard pepsin, 0.5-1 part by weight of cortex moutan, 0.5-1 part by weight of cushaw flowers, 100-110 part by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 parts by weight of xanthan gum, 1-1.1 parts by weight of arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 parts by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean protein, 5-6 parts by weight of shortening, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder and a proper amount of ascorbic acid solutions, raisin fermentation broths, filtered juice in fermented glutinous rice fermented for 36 h, salad oil and water. The antihypertensive and hypnagogic bread by utilizing prunes and chayote and the preparation method thereof have following beneficial effects: by frying acutifoliate bamboo shoots into camellia oil and taking out and mixing with prunes, prunes are matched with acutifoliate bamboo shoots and shepherd's purse juice so that coordinated nutrition is achieved and taste is improved due to antihypertensive and hypnagogic functions and sour and sweet flavors of prunes so that the bread has unique taste.

The invention provides an efficient sterilization method of vacuum circulating ozone. The efficient sterilization method comprises the following steps: activating partial sleeping bacteria or germinating spores in a test product; pouring the dried test product into a sterilization drum, heating in a closed manner, and vacuumizing to eliminate air and moisture in pores of the test product; humidifying and pressurizing the ozone gas, introducing the ozone gas into a temperature control buffer barrel, cooling to 25+ / -2 DEG C, and condensing excessive steam; filling a sterilization rolling barrelwith high-pressure ozone full of water vapor, performing rotary sterilization, meanwhile, discharging the sterilized ozone gas from the other side of the sterilization rolling barrel at a speed lowerthan the gas inlet speed; maintaining the pressure of the sterilization rolling barrel at 1.1-5atm, condensing and drying the discharged ozone gas, enabling the ozone gas to enter an ozone making machine again, circularly making the ozone gas with higher concentration, enabling the ozone gas to enter the sterilization rolling barrel again, and continuously and circularly sterilizing for 15-120 minutes until the sterilization is finished. The ozone can enter tiny holes in each surface of the test product for comprehensive sterilization, which is high in sterilization efficiency, good in sterilization effect and suitable for multi-layer stacked test products such as sheet-shaped test products, particle detected products and powder test products.

The invention discloses blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and a preparation method thereof. The blood-cooling and liquid-engendering bread comprises following raw material: 4-5 parts by weight of water chestnut juice, 2-3 parts by weight of edible fungus, 1-2 parts by weight of preserved szechuan pickles, 0.5-1 part by weight of fresh gingers, 0.5-1 part by weight of lucid ganoderma, 0.5-1 part by weight of perilla leaves, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of Arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 part by weight of salt, 1.6-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soybean proteins and 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin broths, filtered juice in fermented glutinous rice fermented for 36 hours, salad oil and water.The blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and the preparation method thereof have following beneficial effects: water chestnuts are blood-cooling and liquid-engendering; by combination of edible fungus and preserved szechuan pickles, unique flavor is obtained and rich nutrition is achieved; tensile resistance of dough is significantly improved by using xanthan gum and Arabic gum; and fermenting performance of yeast containing dough is significantly improved.

The invention relates to a method for producing a closure in a container made of plastic in a blow moulding method, wherein a joining process is carried out in order to form an inseparable connectionbetween a region (8) of the container wall (6) provided for a removal process and preferably forming an insertion site and a sealing material (28) made of a joinable plastic, such as a thermoplastic elastomer, wherein the joining partners (28, 6) are heated to a joining temperature that is significantly below the welding temperature thereof and are pressed against one another with slowly increasing pressure in order to integrally join same, characterised in that the joining process is carried out between the sealing material (28) and a flexible membrane (8) of the container wall (6) forming the removal region in such a way that the joining partners (28, 8) are slowly heated in an autoclaving process, and that a joining contact pressure pressing together the joining partners (28, 8) is generated by the internal pressure of the container acting on the membrane (8) during the autoclaving process, and this simultaneously brings about a bacterial count reduction in the space (34) between the closure cap (12) and the end wall (6).

The invention relates to the field of edible fungus cultivation, in particular to a method for sterilizing edible fungi. In the following technical scheme, the method includes the steps that with corncobs and / or cotton seed hulls being raw materials, before usage, the corncobs and / or cotton seed shells are firstly smashed, soaked in water for 2-3 hours and then aired until the water content reaches 60-65%. Preferably, the method includes the step that the corncobs and / or cotton seed hulls are smashed to have the size of corn kernels. Compared with the prior art, the corncobs and the cotton seed hulls are pretreated, in this way, the effect of sterilization can be effectively improved, the number of bacteria in sterilized culture materials is decreased greatly, and mycete is killed completely; soaking time is shortened effectively, and it is prevented that since soaking time is too long, microorganisms are increased, and rancidity of the raw materials is generated.

The invention belongs to the technical field of glasses, and particularly relates to a glasses leg supporting frame and a processing technology thereof. The glasses leg supporting frame comprises a base layer, a negative ion layer and an antibacterial layer, the base layer is coated with the negative ion layer and the antibacterial layer at intervals, and the base layer at the end, close to the ears, of the supporting frame is coated with a sweat absorbing material when the glasses are worn. The processing technology comprises the steps that the base layer, the negative ion layer, the antibacterial layer and the sweat absorbing material are prepared, the glasses leg supporting frame manufactured through the technical scheme has the good appearance and antibacterial property, meanwhile, negative oxygen ions can be generated, and the health care effect on a wearer is achieved.

The invention relates to the technical field of environmental protection, in particular to a telescopic indoor air atomization dust falling device which comprises a dust falling device body, the dust falling device body comprises an outdoor box, an inclined plate is installed on the outdoor box, a photovoltaic panel is installed on the inclined plate, the outdoor box is connected with an indoor box through a third water conveying pipe, and the indoor box is connected with a telescopic structure through a hose. The device is convenient to stretch and unfold for spraying and dust falling, the dust falling range is widened, the occupied space of the device when the device does not work is reduced, used water is rainwater, the content of particulate matter and the number of bacteria in the water are reduced after filtering, distilling and condensing, the safety of a human body is guaranteed, and meanwhile energy is recycled for energy supply, energy conservation and emission reduction.

The present invention comprises the following steps, including: a) a degreasing and purifying step, b) a mixing step, c) a homogenization and sterilization step, d) a cooling step, e) a strain inoculation and agitation step, f) a fermentation step, g) a pH clarification and cooling step, h) a filling and storage step, and a method for preparing yoghurt is obtained for improving the freshness of the pure yoghurt product.

The invention relates a microwave oven with a high-voltage electrostatic preservation thawing device. The microwave oven comprises a microwave oven body, a control panel and a high-voltage electrostatic preservation thawing device composed of a high-voltage electrostatic generator, a discharger and a metal plate. The front surface of the microwave oven body is provided with a door. The control panel is arranged beside the door. An electrostatic controller is connected to a microwave oven power supply and the control panel. The discharger and the metal plate are connected to the electrostatic controller, are respectively arranged on or inserted into left and right surfaces or upper and lower surfaces in the microwave oven body and are insulative to the microwave oven body. The microwave oven can realize preservation and thawing of frozen foods, uniform distribution of temperatures of unfrozen foods and a small loss of a juice and prevent food oil acidification. The high voltage electrostatic field can inhibit and kill microorganisms, is conducive to food quality keeping, greatly prolongs preservation time after thawing and solves the problem that the existing microwave oven cannot realize uniform thawing and preservation through heating unfreezing.

The invention discloses automatic disinfection equipment for a taxi door handle. The automatic disinfection equipment comprises a base, a moving plate and a grip. The base is internally provided witha detection mechanism, and the detection mechanism includes two up-lower symmetrical fixed frames which are fixedly arranged on the left end surface of the base. Communication openings are formed in the fixed frames in a left-right through mode, and four detection cavities are formed in the left end surface of the base. The moving plate is internally provided with a moving mechanism, the moving mechanism includes a working cavity formed in the moving plate, a torsion spring groove is formed in the upper side inner wall of the working cavity, the torsion spring groove is internally and rotatably provided with a vertical shaft, and a reset torsion spring is arranged between the vertical shaft and the torsion spring groove. The automatic disinfection equipment can disinfect the taxi door handle, after a passenger uses the door handle once, the door handle can be disinfected once, the number of bacteria on the door handle is greatly reduced, the safety is improved, and the health of passengers is protected.

The invention relates to acid water and a preparation method thereof. The preparation method of the acid water comprises the following steps: (1) collecting yellow serofluid generated in the bean product production process; (2) carrying out clarification treatment on the yellow serofluid, and taking a clear liquid; (3) heating the clear liquid to 90 DEG C or above, and conducting heat preservationfor 10-60 min; (4) mixing the clear liquid with the acid water so that the total acid of the mixed product is 0.1-0.2 g / 100 ml; and (5) carrying out heat preservation culture on the product obtainedin the previous step at 75-80 DEG C until the total acid reaches 0.4-0.6 g / 100 ml to obtain the product, namely acid water.

The invention discloses brain-strengthening bread by utilizing green beans and chayote and a preparation method thereof. The brain-strengthening bread comprises following raw material: 2-3 parts by weight of green beans, 1-2 parts by weight of agrocybe cylindracea, 6-8 parts by weight of beer, 0.5-1 part by weight of Kuding tea, 0.5-1 part by weight of longan, 0.5-1 part by weight of salvia miltiorrhiza, 100-110 parts by weight of flour, 20-25 parts by weight of chayote, 0.05-0.06 part by weight of xanthan gum, 1-1.1 parts by weight of arabic gum, 6-7 parts by weight of white granulated sugar, 0.8-0.9 part by weight of salt, 1.5-1.7 parts by weight of dried yeast, 2-3 parts by weight of waxy corn starch, 2-3 parts by weight of soy proteins, 5-6 parts by weight of shortening oil, 6-7 parts by weight of eggs, 4-5 parts by weight of whole milk powder, and a proper amount of ascorbic acid solutions, raisin fermentation broths, filtered juice in fermented glutinous rice fermented for 36 h, salad oil and water.The brain-strengthening bread by utilizing green beans and chayote and the preparation method thereof have following beneficial effects: by putting green beans into beer for sealed immersion and taking out of green beans, green beans taste like beer due to sealed immersion in beer and combined with agrocybe cylindracea so that the bread is rich in nutrition and perfectly matched.