39results about How to "Clear and transparent color" patented technology

The invention discloses a method for preparing camellia oil. The method is implemented by the following steps of: physically de-acidifying degummed crude tea seed oil from which impurities are removed to keep free fatty acid in the crude oil less than 0.4 percent, wherein peroxide and odoriferous substances in the crude oil, in particular the free fatty acid are removed in a physical de-acidifying process; performing alkaline refining and deacidification for ensuring the color and luster of physically de-acidified oil; adding sodium silicate and alkali into the oil in turn respectively; washing and standing the mixture; washing the mixture with water; drying the washed mixture; and de-coloring and deodorizing the dried mixture to obtain refined camellia oil. The method has the characteristics of low consumption of needed auxiliary materials, little waste water discharge, less produced soapstock, short deodorizing time and low production cost.

The invention discloses an asparagus beverage and a preparation method thereof. The preparation method comprises the following steps: juicing, performing high-temperature autoclaved sterilization, performing lactobacillus fermentation, performing saccharomycetes fermentation, performing bacillus aceticus fermentation, mixing instant coffee and a final fermentation product, and filling. The method has the beneficial effects that the asparagus juice is subjected to lactobacillus fermentation and lactic acid with soft sour is generated, wild wormwood flavor in the asparagus is removed through the saccharomycetes fermentation, fermentation aroma is generated, and finally, acetic acid aroma is generated through the bacillus aceticus fermentation; the asparagus fermented beverage prepared by the method is golden yellow in color, clarified and transparent and unique in flavor, does not contain an additive, contains rich proteins, amino acids, vitamins, lactic acid and other nutritional ingredients and has the health-care effects of appetizing, tonifying spleen, reducing blood pressure, allaying tiredness and the like; moreover, according to the asparagus and coffee mixed beverage, various original nutritional ingredients of the asparagus and elegant asparagus aroma are kept, and the bitter taste of coffee is changed.

The invention discloses a method for producing a fermented product of debitterized honey pomelos. A honey pomelo pulp raw material is washed and disinfected, and is debitterized under thermal insulation for 2 to 4 hours at a temperature of between 55 and 66 DEG C by soy milk with the weight ratio of between 1 to 2 and 3, the debitterized honey pomelo pulp is pulped by adding enzyme and is enzymolyzed by heating to obtain juice of the enzymolyzed and debitterized honey pomelo, the juice of the enzymolyzed and debitterized honey pomelo is sterilized; the sugar and acid degree of the enzymolyzed and debitterized honey pomelo is adjusted; and zymogen is added into the enzymolyzed and debitterized honey pomelo for fermentation to obtain a semi-finished product of the fermented product of the debitterized honey pomelos; and the semi-finished product is put into a tank for aging and afterripening to obtain a finished product. When alcohol active dry microzyme is added for fermentation, debitterized honey pomelo wine is obtained; and when acetic acid bacteria is inoculated for fermentation after the alcohol active dry microzyme is added for fermentation, debitterized honey pomelo vinegar is obtained. The method utilizes phytoenzyme contained in the soy milk to effectively reduce the content of bitter principle-naringin in the honey pomelo pulp raw material, and the measurement shows that the contents of naringin are low in the honey pomelo pulp raw material after the debitterization and the fermented products of the debitterized honey pomelos prepared by the honey pomelo pulp raw material. The debitterized honey pomelo wine produced by the method has natural colour and luster and fragrance of honey pomelos, and the produced debitterized honey pomelo vinegar is clear and transparent, and has the fragrance of vinegar and honey pomelos.

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

The embodiment of the invention discloses a ginseng-schisandra drink and a preparation method thereof, wherein the preparation method comprises the following steps of: adding ginseng into water for decocting, then filtering, and passing an obtained filtrate through macroporous resin to obtain a second ginseng filtrate; carrying out high-temperature sterilization on extracted schisandra juice to obtain first schisandra juice; and mixing the second ginseng filtrate, the first schisandra juice, white granulated sugar, honey and water to obtain the ginseng-schisandra drink. In the invention, the ginseng filtrate is prepared by adopting a macroporous resin adsorption extracting technology, the content of effective components is improved, the impurities are reduced, and the product quality is improved. In the preparation process of a schisandra filtrate, the high-temperature sterilization is directly carried out on the extracted juice without adding an antiseptic, so that not only the sterilizing effect is achieved, and the schisandra filtrate can be preserved for a long time, but also the prepared schisandra filtrate has bright, clear and transparent color and luster, is moderate in sweetness and sourness after being drunk in the mouth and reserves the original taste and flavor and the healthy components of natural schisandra.

The invention discloses a method for brewing rice scented wine. The method comprises the following steps of: selecting material, soaking, cleaning, controlling rice, cooking, drying, adding koji, first fermentation, secondly adding koji, secondary fermentation and tertiary fermentation. The method for brewing the rice scented wine applies traditional artisanal winemaking process and carries out tertiary fermentation on the basis of the steps of dosing, cooking, mixing, fermentation, distillation, and cellaring. The prepared rice scented wine has a rich aroma and has a good health-care effect after drinking, and after prepared rice scented wine is drunk, the prepared rice scented wine does not dry out, does not make a drinker feel dizzy, and sobers up quickly. Compared with traditional simple techniques, both taste and nutrition of the prepared rice scented wine are greatly improved, and the prepared rice scented wine has a broad market and vast economic benefits. According to the method for brewing the rice scented wine, rice mixed with one or more of millet, yellow rice, basmati rice, and rice is selected as raw material rice, the prepared rice scented wine is clear and transparent in color, full-bodied and mellow in taste. The nutrients of the raw material rice are greatly retained, and consumer diversified needs for alcoholic foods are satisfied.

The invention discloses a making method of organic oat virgin pulp. The making method comprises the steps of cleaning oat, drying the cleaned oat, crushing the dried oat, performing cooking, performing fermentation, taking supernatant, and mixing the taken supernatant with tapioca pearls which are specially made by adding traditional Chinese medicine fluid, xylitol and sugar-cane juice, so that the organic oat virgin pulp is made. The oat fermented virgin pulp contains viable bacteria, does not contain animal cholesterol and lactose, does not contain preservatives and does not precipitate, and a stabilizing agent is not added; and the oat fermented virgin pulp has various efficacy of reducing blood sugar, cleaning cholesterol, reducing weight, slimming, beautifying faces, nourishing faces and the like.

The invention discloses a calcium supplementing healthcare corn oil. The calcium supplementing healthcare corn oil is prepared from, by weight, 15-20 parts of corn oil, 10-20 parts of corn kernels, 8-10 parts of sunflower seed oil, 5-10 parts of kelp, 2-5 parts of Foeniculum vulgare, 6-12 parts of walnut oil, 5-10 parts of hazelnuts and 5-10 parts of soybeans. The calcium supplementing healthcare corn oil is prepared through the following steps: soybean preprocessing, hazelnut preprocessing, Foeniculum vulgare preprocessing, kelp preprocessing, squeezing, water washing, total blending and fine filtration. The calcium supplementing healthcare corn oil has the characteristics of complete nutrition and calcium supplementation, and is suitable for calcium deficiency people, children and old people to eat as edible oil.

The invention discloses a preparation method of a duck fatty liver oil. The method specifically includes the steps of: (1) preparation of duck fatty liver slurry: chopping duck fatty liver and performing tissue homogenization to obtain a slurry; (2) duck fatty liver enzymolysis: mixing the slurry and a buffer solution according to a ratio of 1:0-2.5, and adding protease for enzymolysis of the slurry; and (3) extraction of duck fatty liver oil: after enzymolysis, mixing the slurry with petroleum ether, then performing ultrasonic extraction, then carrying out high speed centrifugation, taking the supernatant and performing filtering, and utilizing a vacuum rotary evaporator to remove petroleum ether from the filtrate. The invention adopts an ultrasonic assisted enzymatic extraction method to prepare duck fatty liver oil, and the method has the advantages of full extraction of grease from duck fatty liver, reduction of temperature, time saving, simple process, and high maneuverability.

The invention belongs to the technical field of pulullan production, and particularly discloses a membrane concentration process for pulullan. The membrane concentration process specifically comprises the following steps: S1, pretreatment: introducing fermentation liquor containing pulullan and more impurities into a pretreatment tank, and performing high-temperature enzyme deactivation treatment; S2, clarification: adding a proper amount of a filter aid into the fermentation liquor, and guiding the fermentation liquor into a plate-and-frame filter press for filter pressing to obtain clarified liquor; S3, decoloration: guiding the clarified liquid into a decoloration tank for decoloration treatment; S4, protein removal: guiding the decolorized clear liquid into a treatment tank, and removing impurity protein by adopting a resin adsorption method to obtain a treatment liquid; S5, ultrafiltration treatment: guiding the treated liquid into an ultrafiltration membrane system, and performing circulating filtration; and S6, drying: collecting an ultrafiltration membrane concentrated solution obtained through treatment in the step S5, and performing spray drying to obtain a powdery finished product. According to the method, impurities in the fermentation liquor can be fully removed, product purity is high, a technological process is simple, energy consumption is low, and production cost is low.

The invention discloses multi-effect corn oil. The multi-effect corn oil is prepared from the following raw materials in parts by weight: 15 to 20 parts of corn oil, 10 to 20 parts of corn kernels, 8 to 10 parts of sunflower seed oil, 5 to 10 parts of kelp, 2 to 5 parts of fennel, 6 to 12 parts of peanut oil, 5 to 10 parts of hazelnut, 5 to 10 parts of soybeans, 2 to 5 parts of trichosanthes seeds, 3 to 5 parts of loquat extract, and 4 to 5 parts of almond. The multi-effect corn oil is prepared through the following steps: pretreating the soybeans; pretreating the hazelnuts; pretreating the fennel; pretreating the kelp; squeezing; washing; mixing; and fine filtering. The invention provides the multi-effect corn oil which is sufficient in nutrients, and capable of supplementing calcium and lubricating the lung and relieving a cough, the taste and nutrition of the edible oil are improved, and a novel choice is provided for people.

The invention discloses a brewing technology of pomegranate and ganoderma lucidum health-care wine and belongs to the technical field of brewing of health-care wine. The brewing technology specifically comprises 6 steps of selecting pomegranate raw materials, clarifying pomegranate raw juice, preparing a ganoderma lucidum extracting solution, blending and storing wine. By adopting the brewing technology disclosed by the invention, the defects that pomegranate and ganoderma lucidum health-care wine produced by people in the prior art is not clear and transparent enough and the bitter taste of ganoderma lucidum cannot be completely removed are effectively overcome. The brewing technology provided by the invention has the beneficial effects that the bitter taste of the ganoderma lucidum is removed by utilizing beta-cyclodextrin (beta-CD) and dosages of tannin, gelatin and the beta-cyclodextrin (beta-CD) are accurately calculated, so that a product is clear and transparent and the bitter taste of the ganoderma lucidum is effectively removed; the pomegranate and ganoderma lucidum health-care wine has good mouthfeel, clarified and transparent color and luster and rich fruit aroma and thebrewing technology has simple procedures.

The invention relates to a deacidifying agent for base oil of crude lubricating oil and a preparation method of the deacidifying agent, and the deacidifying agent comprises a component A and a component B. The component A comprises the following components in parts by mass: 20-50 parts of aluminum oxide, 10-25 parts of calcium oxide, 2-5 parts of zinc chloride and 2-5 parts of magnesium chloride;the component B comprises the following components in parts by mass: 5-30 parts of ammonia water, 14-20 parts of caustic soda and 50-60 parts of water; wherein the NH3 content of the ammonia water isnot less than 20%; and the component C comprises the following components in parts by mass: 12-20 parts of activated carbon, 10-20 parts of modified montmorillonite and 5-10 parts of modified carclazyte. The invention is specially used for crude lubricating oil base oil regenerated and recovered from waste emulsion discharged in aluminum pop can production, so that the oleic acid value of regenerated lubricating oil base oil is reduced from 8-20 mg(KOH)/g to below 0.05 mg(KOH)/g, thereby reaching the technical standard of base oil; meanwhile, the deacidified base oil is clear and transparent and does not contain soap gel.