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41results about How to "Does not affect nutritional value" patented technology
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Bacteria-reducing cleaning method for garden stuff under synergetic effect of ultrasonic wave and slightly acidic hypochlorous acid water
InactiveCN106858659AEfficient removalEfficient killingFruit and vegetables preservationFood treatmentElectrolysisPesticide residue
The invention discloses a method for bacteria-reducing cleaning of fruits and vegetables in cooperation of ultrasonic waves and slightly acidic hypochlorous acid water. First inject a certain concentration of slightly acidic hypochlorous acid water into the ultrasonic cleaner, adjust the power and temperature of the ultrasonic cleaner to appropriate parameters, and then set the cleaning time to start working. The present invention can quickly sterilize the surface of fruits and vegetables under the condition of effectively removing dirt on the surface of fruits and vegetables. The co-treatment of acidic hypochlorous acid water will not affect the deformation and quality of fruits and vegetables. Slightly acidic electrolyzed water is broad-spectrum and efficient in sterilization, especially when it interacts with organic matter, it will be reduced to water. Compared with other current fungicides, it is safe and has no residue, and is friendly to the human body and the environment. The invention is suitable for sterilization and preservation of fruit and vegetable products, removal of pesticide residues, and can also be applied in the field of cleaning meat products.
Owner:ZHEJIANG UNIV
Method for processing canned olea europaea fruit
InactiveCN102511543ADepicroside time is shortGood lookingFruits/vegetable preservation using sugarsFlavorFood additive
The invention provides a method for processing canned olea europaea fruit. The method comprises the following steps of: soaking olea europaea fruits for hours in an alkali solution; soaking the olea europaea fruits in water or phosphoric acid aqueous solution for hours; soaking the olea europaea fruits in magnesium acetate solution at constant temperature, bleaching by water, dehydrating, and vacuumizing; and adding a food additive and the water conventionally, stirring uniformly, sealing, and sterilizing to obtain the canned olea europaea fruit. According to the method, the problems of debittering and dealkalization of the olea europaea fruits are solved, and an optimum formula for the olea europaea fruit can is found; the canned olea europaea fruit saline obtained by the method has the special faint scent flavor of the olea europaea fruits, is nether too hard not too soft and offers a good mouthfeel; and according to the canned olea europaea fruit processed by the method, the loss of nutrient substances is little, the original flavor can be kept, and the retention period is longer.
Owner:YUNNAN ACAD OF FORESTRY
Composite microorganism additive for removing mycotoxin and preparation method of composite microorganism additive
InactiveCN106071051AImprove adsorption capacityHigh adsorption rateAnimal feeding stuffAccessory food factorsMycotoxinFeed additive
The invention belongs to the technical field of feed additives, and particularly relates to a composite microorganism additive for removing mycotoxin and a preparation method of the composite microorganism additive. Active components of the composite microorganism additive for removing the mycotoxin are made from the following raw materials in parts by weight: 0.5-3 parts of lactobacillus plantarum, 0.5-3 parts of bacillus subtilis, 0.5-3 parts of sodium propionate, 1-3 parts of a fresh ginger extract, 2-4 parts of a proteolytic enzyme, 1-3 parts of plaster, 20-40 parts of mannan oligosaccharide and 55-75 parts of montmorillonite. In the preparation method, the fresh ginger extract is prepared through a special preparation process. The composite microorganism additive for removing the mycotoxin integrates biological degradation, physical adsorption and intestinal tract degradation, and can effectively absorb various mycotoxin, enhance the immunity of organisms and increase the utilization rate of feeds, and the breeding benefits of breeding households are greatly increased.
Owner:SHANDONG JIANYUAN BIOTECHNOLOGY CO LTD
Method for producing cottonseed germ materials used in low-temperature pretreatment production of gossypol-removed cottonseed protein
InactiveCN101664099ADoes not affect nutritional valueGood workmanshipProtein composition from waste materialsProtein composition from vegetable materialsHuskCottonseed oil
The invention provides a method for producing cottonseed germ materials used in low-temperature pretreatment production of gossypol-removed cottonseed protein. The method comprises: cleaning and removing impurities in delinted cottonseeds; husking the cottonseeds after impurity removal; obtaining mixture of cottonseed kernels and cottonseed husks; repeatedly separating the mixture by use of a screening and / or winnowing method; obtaining the cottonseed kernels in which the content of the cottonseed husks is less than or equal to 18 percent; softening the cottonseed kernels at a temperature lower than or equal to 80 DEG C; rolling the cottonseed kernels into germ sheets; adjusting quality at a temperature lower than or equal to 80 DEG C; and obtaining germ materials. The germ materials produced by use of the method have the advantages of good shape, high strength, less breakable property, good permeability during extraction, short seepage time, low content of residual oil and gossypol in meal after oil extraction and gossypol removal, capability of continuous production and capability of maintaining the original nutritional value of protein.
Owner:北京中棉紫光生物科技有限公司 +1
Dried turnip processing method
The invention discloses a dried turnip processing method. The dried turnip processing method comprises the following steps: washing, slitting, pickling with salt for three times, desalting and washing and the like. According to the dried turnip processing method, turnip strips are dehydrated by using a salt dehydrating machining process, so that the moisture content of the turnip strips is convenient to control and the certain brittleness of the turnip strips is preserved; the nutritional value of the turnip strips is not influenced and the original flavor of the strips is preserved.
Owner:铜陵县黑你养殖专业合作社
Photocatalyst composite long-acting disinfectant and preparation method thereof
InactiveCN112021327ANo lossInhibit synthesisAntibacterial agentsBiocidePhotocatalytic reactionChemical reaction
The invention discloses a photocatalyst composite long-acting disinfectant and a preparation method thereof. The disinfectant is prepared from the following raw materials in percentage by mass: 0.5 to1 percent of polyhexamethylene guanidine, 0.1 to 0.3 percent of nano titanium dioxide photocatalyst, 1 to 3 percent of citric acid, 0.1 to 2 percent of stabilizer and 93.7 to 98.3 percent of deionized water. According to the invention, the photocatalyst composite long-acting disinfectant is prepared by utilizing the advantage of complementary characteristics of polyhexamethylene guanidine and thenano titanium dioxide photocatalyst; hydrophilic groups formed by ionizing polyhexamethylene guanidine in the component raw materials in an aqueous solution can adsorb bacteria and viruses and entercell membranes to inhibit synthesis of liposomes in membranes to cause thallus apoptosis, so that the sterilization and disinfection effects are achieved; the nano titanium dioxide type photocatalystis a photocatalytic reaction and a non-chemical reaction in the whole process, substances of the nano titanium dioxide type photocatalyst cannot be lost, and the nano titanium dioxide type photocatalyst can act for a long time; and under the irradiation of visible light, the photocatalyst composite long-acting disinfectant disclosed by the invention can generate a substance similar to a product ofa photocatalytic reaction of photosynthesis, so that not only is a good sterilization effect reserved, but also the disinfection action time is obviously prolonged.
Owner:陕西国大星通环境科技有限公司
Method capable of maintaining stability of walnut milk and walnut milk with high stability
The invention discloses a method capable of maintaining the stability of walnut milk and relates to the field of food. The method includes the steps of using lipase, cellulase and protease for conducting fractional hydrolysis on walnut pulp so that macromolecules such as fat, cellulose and protein in the walnut pulp are subjected to enzymolysis into micromolecular compounds which are higher in stability and much easier for the human body to absorb. Under the condition of not applying related additives, the problem of delamination of products in the prior art is solved well. The method is environmentally friendly, simple in operation and low in equipment requirement, and the stability of a product is improved on the premise of not influencing the nutrient value of the product. The walnut milk with high stability is prepared by means of the method capable of maintaining the stability of the walnut milk. The walnut milk is environmentally friendly and high in nutrient value and still hashigh stability without adding the related additives.
Owner:HEBEI YANGYUAN ZHIHUI BEVERAGE
Preparation process of children steak
InactiveCN108967907ASuitable for childrenImprove solubilityFood ingredient as mouthfeel improving agentAdditive ingredientRefrigeration
The invention discloses a preparation process of children steak, comprising: pretreating a raw material; slicing the treated beer and then dipping into milk, and then cooling and draining for later use; massaging and tenderizing the drained beer pieces in a vacuum massaging and tenderizing machine; adding ingredients prepared in advance; quickly putting the tenderized beer pieces in a refrigeration house for quick freezing; maintaining to less than 30DEG C for quick freezing, wherein, quick freezing time is 30-40min, the central temperature of the product subjected to quick freezing must reachless than 18DEG C; and finally, slicing and packaging for storage. After repeated beating via the massaging and tenderizing machine, the children steak prepared according to the invention is less infascia and tender in taste, and does not affect nutrition value of steak; the beer is dipped into milk before massaging and tenderizing, so the final made steak product has full-bodied sweet smell, meanwhile, is fresh and tender and has less tendons, and is suitable for children.
Owner:安徽惠之园食品有限公司
Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof
ActiveCN101999638ALow priceSimple and efficient operationFood preparationSalicylic acidEnvironmentally friendly
Owner:XIAMEN UNIV
Tyrosinase inhibitor and application
InactiveCN112321701AInhibitory activityAntioxidant inhibitionCosmetic preparationsConnective tissue peptidesFreeze-dryingHydrolysate
The invention discloses a tyrosinase inhibitor. The tyrosinase inhibitor is prepared by the following method of (1) enzymolysis: degreasing and removing impurities from yak by-products, then adding acompound enzyme enzymatic hydrolysate for enzymolysis, deactivating enzyme after enzymolysis is finished, cooling to room temperature, centrifuging, collecting supernatant, and freeze-drying to obtainenzymatic hydrolysate freeze-dried powder; and (2) purification: dissolving the enzymatic hydrolysate freeze-dried powder with ultrapure water, carrying out separation and purification by using an ultrafiltration membrane with the molecular weight cutoff of 3000 Da, and freeze-drying components with the molecular weight cutoff of 3000 Da or below obtained by ultrafiltration to obtain yak collagenpeptide, namely the tyrosinase inhibitor. The tyrosinase inhibitor disclosed by the invention has a relatively good tyrosinase inhibition effect, is green, environment-friendly, non-toxic and stablein activity, and has a good application prospect in the fields of beauty products and color fixatives.
Owner:青海瑞肽生物科技有限公司
Egg chicken fodder for improving yolk color and luster
InactiveCN107242393AGood colorPromote digestion and absorptionFood processingAnimal feeding stuffYolkChrysanthemum Flower
The invention discloses an egg chicken fodder for improving the yolk color and luster. The egg chicken fodder is prepared from, by weight, 620-680 parts of corn, 215-225 parts of soybean meal, 15-20 parts of bran, 75-80 parts of stone powder, 8-12 parts of composite yolk color ameliorant, 12-17 parts of calcium hydrophosphate, 2-3 parts of edible salt and 8-12 parts of premix. By adding the composite yolk color ameliorant in the fodder according to matching, and through substances, which are naturally rich in carotenoid, like paprika, citrus and chrysanthemum flowers in the composite yolk color ameliorant, the fodder does not contain any toxic substances and harmful residues, the carotenoid can remarkably improve the yolk color and luster, the paprika, the citrus and the chrysanthemum flowers in the composite yolk color ameliorant are all substances rich in cellulose, by adding cellulose, the digestion and absorption of cellulose can be promoted, therefore the absorption and utilization rate of carotenoid is increased, and the aim of improving the yolk color is achieved.
Owner:西安格润牧业股份有限公司
Roxburgh rose composite powder for promoting propagation of intestinal probiotics and preparation method thereof
InactiveCN110037301AHighly Active NutrientsBoost Active NutrientsFood ingredient functionsActive enzymeLactobacillus fermentum
The invention relates to the technical field of food, in particular to roxburgh rose composite powder for promoting propagation of intestinal probiotics and a preparation method thereof. The compositepowder comprises the following raw materials: roxburgh rose, oleaster, purple sweet potatoes, lotus seeds, soybeans, aspergillus oryzae and lactic acid bacteria. The lactic acid bacteria are preparedby mixing Lactobacillus plantarum, Pediococcus lactis and Lactobacillus fermentum. The roxburgh rose composite powder not only contains nutrient components in the raw materials, but also contains a plurality of components such as microbial active enzymes and microbial polysaccharides, and can promote the propagation of intestinal probiotics and accelerate the reconstruction of intestinal microenvironment.
Owner:GUIYANG UNIV
Honey sauce and a preparation method thereof
ActiveCN104920930AIncrease contentReasonable use of technologyFood ingredient as buffering agentFood ingredient as taste affecting agentHoney FlavorOrganoleptic
The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.
Owner:彭军
Andrias davidianus instant nutritional rice and production process thereof
The invention provides andrias davidianus instant nutritional rice and a production process thereof. The instant nutritional rice includes rice, andrias davidianus amino acid, konjac gum, dietary fibers, fat powder, a sweetener and salt. The production process includes the steps of preparation before production, crushing, material blending, paste forming, primary dehydration, shaping, secondary dehydration, sieving, etc. The andrias davidianus instant nutritional rice and the production process solve the technical problem that nutritional supplement rice in the prior art is poor in taste.
Owner:湖南湘西密码生态农业开发有限公司
Non-functional OsC1 gene and application thereof
ActiveCN108546704ARapid genotype determinationShorten the breeding cycleMicrobiological testing/measurementPlant peptidesAgricultural sciencePlant breeding
The invention relates to the field of plant breeding, in particular to a non-functional OsC1 gene and application thereof. The non-functional OsC1 gene has the gene type of Hap 2; 10bp deletion occursin the 791-800bp position of the OsC1 gene. The invention also provides the application of the non-functional OsC1 gene in removal of leaf anthocyanin. The molecular marker technology is used for being combined with a conventional breeding flow process; the non-functional OsC1 gene is guided into a black rice variety containing anthocyanin in leaves; the anthocyanin accumulation in the leaves canbe specifically removed; the content of the anthocyanin in the black rice seeds cannot be influenced.
Owner:HUAZHONG AGRI UNIV
Expanded peach slice and preparation method thereof
InactiveCN107006668AGreat tasteExpand consumer groupsSugar food ingredientsConfectioneryDifferential pressureFood products
The invention relates to an expanded peach slice and a preparation method thereof and relates to the technical field of food. The invention provides the preparation method of the expanded peach slice. The preparation method comprises the following steps: preparing a cake body from a core material containing dehydrated fruits and vegetables and a surface material containing micro-crushed sticky rice flour; and after the cake is sliced, performing first-time expanding treatment under the conditions that the expanding temperature is 100-120 DEG C, the standing time is 10-20min and the vacuum degree is 0.1-0.3kPa. According to the preparation method, through dehydrating treatment, the expanded peach slice has a relatively long preserving time; by means of micro-crushing and differential pressure expanding technology on the sticky rice flour, the expanded peach slice entering a human body is easily digested, and is loose and crispy and better in taste. The peach slice is prepared by means of the preparation method of the expanded peach slice. The expanded peach slice contains various fruit and vegetable raw materials and has relatively high nutritional value.
Owner:重庆市合川区鑫蘘桃片有限公司
Pheasant aspergillosis preventing and control agent
InactiveCN105833227ASupplementary nutritional needsMaintain strengthAntimycoticsInorganic active ingredientsSide effectGinkgo biloba
The invention discloses a pheasant aspergillosis preventing and control agent, and relates to the technical field of pheasant breeding. The pheasant aspergillosis preventing and control agent is prepared from, by weight, 15-20 parts of purslane herb, 10-15 parts of ginkgo leaves, 8-12 parts of Chinese honeylocust leaves, 6-10 parts of perilla leaves, 5-8 parts of chinaberry bark, 5-8 parts of honey-fried licorice roots, 4-6 parts of pepper leaves, 4-6 parts of a nutrition additive, 3-5 parts of broccoli, 3-5 parts of kelp, 3-5 parts of fresh ginger, 2-3 parts of radix scutellariae, 2-3 parts of cortex albiziae, 1-2 parts of tea seed cake powder, 1-2 parts of castor beans, 0.5-1 part of realgar and 100-150 parts of water. The preventing and control agent has a faint scent, can be directly dissolved into water or mixed into feed to feed sick chicken, takes effect fast, is good in treatment effect and free of side effects, can obviously relieve symptoms after being used three times, cures aspergillosis within seven days, and does not affect pheasant meat, nutrient value of eggs and food safety.
Owner:LANGXI XINWANG ANIMAL HUSBANDRY BREEDING CO LTD
Passion-fruit rose-flower seabuckthorn-fruit pastry and preparation method thereof
The invention provides a passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry is prepared by the following steps: A, preparing seabuckthorn fruit juice; B, extracting flavor substances of passion fruits; C, preparing rose flower stuffing; D, preparing batter; and E, preparing the pastry. The invention further provides a preparation method ofthe passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry provided by the invention is relatively good in taste and flavor, as well as relativelyhigh in nutritional values.
Owner:ZHEJIANG OCEAN UNIV
Multi-grain noodles containing kudzu vine roots
PendingCN110810716AIncrease added valueNutritious and comprehensiveNatural extract food ingredientsFood dryingHorticultureHuman health
The invention discloses multi-grain noodles containing kudzu vine roots. The noodles are prepared from the following raw materials in parts by mass: 46-50 parts of wheat flour, 13-15 parts of kudzu vine root flour, 2-4 parts of konjac powder, 6-8 parts of corn flour, 8-10 parts of red long bean flour, 5-10 parts of vital gluten and 1-2 parts of edible salt. The preparation method comprises the steps of preparation of partial raw materials, kneading, curing, mixing, rolling, slitting, drying, cutting off, packaging and the like. According to the preparation method, the biological activity of nutritional ingredients in the raw materials can be maintained by selecting local specialty, such as kudzu vine root flour, konjac powder, red long bean flour, corn flour and the like, as raw materialsand a corresponding preparation method, no essence or other chemical substance is added, the taste and flavor of noodles are improved by adding the kudzu vine root flour and the konjac powder, the noodles are chewable and flexible due to the reasonable prescription, the nutritional value and edible therapy effect of the noodles are improved, and human health is favored.
Owner:湖北十星杂粮食品有限公司
Perch film-coating fresh-keeping method
PendingCN110892911AInhibits fat oxidation processDoes not affect nutritional valueMeat/fish preservation by coatingMicrobiological growthBass (fish)
The invention provides a perch film-coating fresh-keeping method. The method comprises the following steps: performing rinsing with brine and performing drip-drying after inactivation of fresh perch,then coating the drip-dried perch body with garlic slices, spraying a garlic juice on the fish body, and performing drying in the air; mixing an epsilon-polylysine solution and a modified konjac glucomannan solution to obtain a film-coating fresh-keeping solution; and immersing the perch treated in the step 1 in the film-coating fresh-keeping solution, performing fishing-out after soaking for 15 min at a material-liquid ratio of 1:3, then performing immersing in a calcium chloride solution with a concentration of 5% by mass for 3-5 min and then performing taking-out, performing rinsing with clean water, performing drip-drying, and then performing wrapping with a layer of light-proof polyvinyl chloride nano composite material. According to the perch film-coating fresh-keeping method, a layer of film can be formed on the surface of the perch, bacterial pollution is reduced, microbial growth is prevented, air oxidation is weakened, the lipid oxidation rate is slowed down, the fresh-keeping effect is obviously better than an ordinary low-temperature preservation method, the nutritional value, shape and flavor of the treated perch are not affected, and the fresh-keeping effect is good.
Owner:FUJIAN MINWELL IND CO LTD
Method for debitterizing walnut peptide by utilizing sugar alcohol liposome precursor
ActiveCN111802507ADoes not affect nutritional valueWell buriedVegetable proteins working-upLipid filmAlcohol sugars
The invention discloses a method for debitterizing walnut peptide by using a sugar alcohol liposome precursor, and belongs to the technical field of food processing and safety. The method comprises the following steps: material mixing, film forming, mixing of a protective agent and walnut peptide in a phosphate buffer solution (PBS), hydrating of a lipid film, ultrasonic treatment, pre-freezing and freezing. According to the method, walnut peptide is debittered by embedding with the a liposome precursor through an embedding method, and a walnut peptide product with extremely low bitterness isobtained by adjusting the conditions such as the mass ratio of the liposome precursor to the walnut peptide, the pH value and the carrier type; and the sugar alcohol liposome precursor is of a porousstructure, so that bitter amino acid can be well embedded, a good debitterizing effect is achieved, the liposome precursor does not interact with a peptide chain, and loss of functional peptides is avoided. The method disclosed by the invention is simple and easy to implement, low in cost and excellent in debitterizing effect, and has a relatively high application value.
Owner:QINGDAO AGRI UNIV
Tyrosinase inhibitory activity of bunge auriculate root phospholipids and application of bunge auriculate root phospholipid
InactiveCN103315300APrevent tanningGood securityCosmetic preparationsToilet preparationsMushroom tyrosinaseToxicity
The invention relates to tyrosinase inhibitory activity of total phospholipid which is extracted and separated from traditional Chinese medicine bunge auriculate root and clarifies a new application of the total phospholipid in the fields of food and daily chemicals. Influence of the total phospholipid on tyrosinase diphenol enzyme activity is detected by virtue of an enzymatic reaction, experimental results prove that the total phospholipid of bunge auriculate root has strong inhibiting effect on mushroom tyrosinase diphenol enzyme activity. The total phospholipids of bunge auriculate root can be used for preparing health care food and cosmetics used for preventing skin from being sunburnt, whitening and removing freckles and can be also used for preparing a fruit and vegetable colour retention agent which can prevent brown stain of food. The application of the total phospholipid of bunge auriculate root based on tyrosinase inhibition activity has the characteristics of nature, safety and no toxicity.
Owner:JIANGNAN UNIV
Pheasant pullorum control agent
InactiveCN105878577ASupplementary nutritional needsMaintain strengthAntibacterial agentsDigestive systemDiseaseBiotechnology
The invention discloses a pheasant pullorum control agent, relating to the technical field of pheasant breeding. The control agent is prepared from the following raw materials in parts by weight: 15-20 parts of acalypha australis, 10-15 parts of green tea leaves, 10-15 parts of hawthorn leaves, 7-12 parts of leaves of bunge pricklyash, 6-10 parts of nostoc commune, 5-8 parts of toona sinensis, 5-8 parts of heartleaf houttuynia herb, 4-6 parts of cockscomb flower, 4-6 parts of nutritional additive, 3-5 parts of myotoni powder, 3-5 parts of laver, 2-3 parts of pumpkin seed, 2-3 parts of mulberry fruit, 1-2 parts of kudzuvine root powder, 1-2 parts of garlic, 0.5-1 part of alum and 100-150 parts of water. The control agent has fragrant semll, can be directly dissolved in water or mixed in feeds to be fed to sick pheasants, takes effect quickly, has good curative effects, can obviously relieve the symptoms after being used three times and cure the disease within seven days, does not have any side effect and can not affect the meat quality of the pheasants and the nutritive values and edible safety of eggs.
Owner:LANGXI XINWANG ANIMAL HUSBANDRY BREEDING CO LTD
Method for manufacturing beverage by extracting tea
InactiveCN107047860AIncrease freshnessHigh application value and economic valueTea extractionChemistryFlavor
The invention provides a method for manufacturing beverage by extracting tea. The method comprises the following steps: grinding the tea to be 40-100 meshes in a grinder for later use, regulating the temperature of a coffee machine to 80-99 DEG C, adding an appropriate amount of tea, putting in the coffee machine with which an appropriate amount of drinking water is filled; finally automatically brewing and cooking to prepare the tea juice beverage. By use of the extraction method disclosed by the invention, the temperature of 80-95 DEG is just suitable for the brewing temperature of the tea, the tea juice can be immediately extracted to manufacture the beverage, thereby improving the fresh degree and the flavor of the tea beverage; the nutritive value of the tea cannot be influenced, and the application value and the economic value of the tea are further promoted.
Owner:徐蒙
Wild papaya mixed beverage
InactiveCN110214880AFull of nutritionPromote absorptionFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentPapaya familyPAPAYA JUICE
The invention discloses a wild papaya mixed beverage. The beverage is prepared by squeezing wild papayas to obtain wild papaya juice for fermentation and concocting a fermented liquid with other flavorings and purified water. The wild papaya mixed beverage has the advantages of high nutritional value and comfortable mouthfeel.
Owner:贵州天楼生物发展有限公司
A kind of fresh-keeping method of coating film of mackerel
ActiveCN109832327BInhibits fat oxidation processDoes not affect nutritional valueMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsBiotechnologyNutritive values
The invention discloses a film-coated fresh-keeping method for mackerel, which comprises the following steps: (1) killing and bleeding; (2) spraying to reduce bacteria; (3) vacuum cooling to form a film; (4) vacuum packaging; (5) refrigerating. The invention provides a fresh-keeping method of mackerel coating, which has simple process, strong operability, low processing cost, can effectively inhibit the process of fat oxidation of mackerel, does not affect the nutritional value of mackerel, has good fresh-keeping effect, and can greatly prolong the fresh-keeping of mackerel Expect.
Owner:MARINE FISHERIES RES INST OF ZHEJIANG
A kind of honey sauce and preparation method thereof
ActiveCN104920930BIncrease contentReasonable use of technologyFood ingredient as buffering agentFood ingredient as taste affecting agentHoney FlavorOrganoleptic
Owner:彭军
Edible preserved marrow squash and preparation method thereof
InactiveCN110604278AEasy to makeAppropriate tasteClimate change adaptationFood ingredient as taste affecting agentSesame oilBiology
The invention relates to edible preserved marrow squash. The edible preserved marrow squash comprises the following raw materials of 80-100 parts of marrow squash, 5-10 parts of fennel fruits, 5-10 parts of scallions, 5-10 parts of garlic, 5-10 parts of ginger, 20-30 parts of table salt, 10-15 parts of peanut oil, 1-5 parts of a soy sauce, 1-5 parts of sesame oil, 1-5 parts of star aniseeds, 1-5 parts of agropyron cristatum, 5-10 parts of radix angelicae, 5-10 parts of villous amomum fruits, 5-10 parts of Chinese cinnamon, 1-5 parts of cumin powder and 1-5 parts of yellow wine. The edible preserved marrow squash comprises the following raw materials of 80 parts of the marrow squash, 5 parts of the fennel fruits, 5 parts of the scallions, 5 parts of the garlic, 5 parts of the ginger, 20 parts of the table salt, 10-15 parts of the peanut oil, 1 part of the soy sauce, 1 part of the sesame oil, 1 part of the star aniseeds, 1 part of the agropyron cristatum, 5 parts of the radix angelicae,5 parts of the villous amomum fruits, 5 parts of the Chinese cinnamon, 1 part of the cumin powder and 1 part of the yellow wine. The edible preserved marrow squash comprises the following raw materials of 100 parts of the marrow squash, 10 parts of the fennel fruits, 10 parts of the scallions, 10 parts of the garlic, 10 parts of the ginger, 30 parts of the table salt, 15 parts of the peanut oil, 5parts of the soy sauce, 5 parts of the sesame oil, 5 parts of the star aniseeds, 5 parts of the agropyron cristatum, 10 parts of the radix angelicae, 10 parts of the villous amomum fruits, 10 parts of the Chinese cinnamon, 5 parts of the cumin powder and 5 parts of the yellow wine.
Owner:王兆东
Lactic acid beverage containing Laba garlic
ActiveCN112655855ADoes not affect the tasteDoes not affect flavorMicroballoon preparationFood scienceBiotechnologyNutritive values
The invention relates to a lactic acid beverage containing Laba garlic. The preparation method comprises the following steps: (1) preparing Laba garlic juice; (2) preparing Laba garlic microcapsules; (3), conducting lactic acid fermentation; and (4) adding honey, stevioside, lemon juice and ginger juice into the fermentation liquor for seasoning, and conducting homogenizing to obtain the lactic acid beverage containing Laba garlic. According to the method, a high-density CO2 enzyme inactivation cutting technology is adopted, enzyme killing, tissue crushing, tissue alliin degradation and garlicin generation are achieved in a low-temperature environment, and the original taste, flavor and nutritional value of the Laba garlic cannot be affected; due to the addition of the Laba garlic sustained-release microcapsules, the concentration of sulfur-containing substances such as allicin in the fermentation liquor is less than 0.01%, so that the fermentation of lactic acid bacteria is not influenced, fermentation raw materials can be provided for the lactic acid bacteria, and the variety of secondary metabolites of the product is increased; and due to the design of the odor-removing protein capsule and a bulge bottle cap, consumers can enjoy the special taste brought by the garlic-flavor beverage according to own preferences, and do not worry about surrounding people due to the influence of garlic flavor.
Owner:SDIC ZHONGLU FRUIT JUICE
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