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

High temperature countercurrent solvent extraction of herb or spice solids

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.
Owner:KALAMAZOO HLDG INC

Dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and preparation method thereof

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.
Owner:李桦

Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof

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.
Owner:李桦

Heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and preparation method thereof

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.
Owner:李桦

Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof

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.
Owner:李桦

Antihypertensive and hypnagogic bread by utilizing prunes and chayote and preparation method thereof

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.
Owner:李桦

Efficient sterilization method of vacuum circulating ozone

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.
Owner:黄楷能

Blood-cooling and liquid-engendering bread by utilizing water chestnuts and chayote and preparation method thereof

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.
Owner:李桦

Brain-strengthening bread by utilizing green beans and chayote and preparation method thereof

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.
Owner:李桦
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