71results about How to "Does not affect sensory quality" patented technology

The invention discloses a filter material for cigarette filter and the preparation method. Based on the expanded cabo particles from <The Preparation Method of an Expanded Cabo Particles and Relevant Equipment> (Application No.: 200710065892.3), the expanded cabo particles are extracted, shaped and selected as so to become the required filter material. The filter material utilizes the waste in the cigarette production, which not only has significant economic benefits, but also is not necessary to be recycled, and will not cause the abrasion of equipment and affect the sensory quality of cigarette. The filter material is uniformly arranged on the filter tows so as to make a composite filter; as the composite is applicable to the cigarette, the smell of the cigarette will be more clear and soft, and the tar and nicotine content in the smoke gas can be reduced effectively. The invention has the advantages that: the operation is simple; the effect is remarkable, therefore the invention has a good applicable prospect.

The invention discloses the new function of the expanded tobacco stalk grain during preparing cigarettes, namely adding the expanded tobacco stalk grains into a filter core or shaped cigarette filter papers constituting the cigarette filter and then making the compound cigarette filter. The expanded tobacco stalk grain is made by using the wasted material during preparing the cigarettes, thus has low cost, but good toughness, which, therefore, is favorable for shaping the filter stick and producing cigarettes and will not abrading the equipment. The cigarette filter prepared has better filtering efficiency and adsorbing capacity, which, once applied in cigarettes, can effectively removing the injurious ingredients as tar and nicotine; the tobacco bois generated during burning will not impact the cigarette's sensing quality and also the recovery of the deposed cigarettes during preparing cigarettes.

The invention relates to the field of reconstituted tobacco preparation, in particular to a method for reducing the content of reducing sugar in reconstituted tobacco, and an application of the method. The method comprises the following steps: adding a mixture material of tobacco stems, tobacco waste and tobacco pieces into hot water of 60-70 DEG C, keeping the temperature, performing solid-liquid separation, and preparing to obtain a tobacco extract liquid; respectively adding EDTA (Ethylene Diamine Tetraacetic Acid), proline, lysine, diammonium hydrogen phosphate and a catalyst into the obtained extract liquid, adjusting the pH value of the reaction liquid till the reaction liquid is faintly acid, stirring for more than 2 hours at the constant temperature of 70-80 DEG C, subsequently performing vacuum concentration, and uniformly applying the concentrated extract liquid onto the front and back sides of a paper substrate; putting the obtained product into a baking oven for baking under the condition of ventilation till the moisture content is 11.5-13.5%, and obtaining a finished reconstituted tobacco product. Compared with that of a thin piece which is not treated by using the technical method, the content of the reducing sugar is reduced by 10-20% on premise that the sensory quality of the product is not affected.

The invention discloses a filter tip stick for a low-tar cigarette. A preparation method comprises the following steps of: (1) grinding expansive tobacco stem granules and sieving, and selecting expansive tobacco stem granules with particle sizes of between 20 and 80 meshes; (2) loading one or more than one humectant of oligomaltitol, D-pyranylgalacturonic acid, L-pyrrolidone carboxylic acid-Na, propylene glycol, glycerol, xylitol, sorbierite, Amimethylglycine, 1,3-butanediol, D-pyrane and honey on the expansive tobacco stem granules, and regulating the moisture content to be between 6 and 12 percent, wherein the humectant accounts for 0.5 to 2 percent of the weight of the expansive tobacco stem granules; (3) loading a top dressing flavor which is the same as a top dressing flavor used for preparing cut tobacco of a cigarette on the expansive tobacco stem granules; (4) spreading the expansive tobacco stem granules on nonwoven filter cloth or a paper filter element according to the adding amount of between 0.8 and 3,5mg/mm, and coiling to form a material stick; (5) coiling a white stick by using diacetate cellulose tows; and (6) alternately compounding the material stick and the white stick, wherein the white stick is close to a lip end, and the material stick is close to a cut tobacco end of the cigarette. The filter tip stick for the low-tar cigarette has the effects of reducing harm and tar and improving smoking quality of cigarettes.

The invention relates to a preparation method of plant sterol cyclodextrin inclusion complex, which is characterized in that: firstly, dried plant sterol is added into the preheating anhydrous solvent of 25 DEG C to 90 DEG C for being dissolved; after being dissolved by adding solubilizer, the anhydrous solvent is blended in the speed of 30 to 100 r / m for 2 to 24 hours, and is cooled to 0 DEG C to 4 DEG C, and then is implemented with heat preservation for being crystallized and separated out, afterwards, which is filtered; the crystal and crystal liquor are separated; thereby the crystal is the plant sterol cyclodextrin inclusion complex. The solubilizer can be Beta-cyclodextrin, decoration of Beta-cyclodextrin, Beta-hydroxypropyl Cyclodextrin and the mixer of Beta-cyclodextrin in any proportion; the quantity relative ratio of the Beta-cyclodextrin and the plant sterol feeding material is 1 to 5:1; the mass ratio of the anhydrous solvent and the plant sterol cyclodextrin is 15 to 100:1. The water-solubility of plant sterol is added in the invention, thereby the taste and appearance of the plant sterol are improved; the plant sterol can be applicable for various food, in particular to clarifying beverages, jams and other food with clarifying and transparent appearance.

The invention provides a preparation method of phytosterin ester rich in oleic acid, which comprises the following steps: firstly, leading seed fat rich in oletic acid and ethanol to perform alcoholysis reaction under the action of catalyst to obtain fatty acid ethyl ester rich in oleic acid; secondly, leading the fatty acid ethyl ester rich in oleic acid and phytosterin to perform the ester exchange reaction under the action of the catalyst, and removing unreacted ethanol and redundant fatty acid ethyl ester so as to obtain crude phytosterin ester rich in oleic acid; thirdly, obtaining primrose yellow to white thick fluid by decoloring the phytosterin ester, i.e. refined phytosterin ester. The oleic acid content of the seed oil is more than 60 percent; and high-content oleic acid reduces the side reaction and improves the yield of the phytosterin ester. The preparation method does not use deleterious organic solvent and produce deleterious materials during the whole preparation, has lower requirement on reaction condition, and is suitable for industrial mass production of food.

The invention relates to a method for tenderizing beef steak. The method comprises the process steps of preparation of tenderizing liquid and tenderizing keeping liquid, tenderizing of raw beef steak and packaging. The tenderizing process of the raw beef steak comprises the following steps: (1) cleaning with running water for the first time: cleaning the raw beef steak with running water for 2-5s; (2) soaking and cleaning for the first time: adding 300-500g of starch into per 100kg of clear water to prepare cleaning liquid, and soaking the raw beef steak in the cleaning liquid for 10-20min, wherein the cleaning liquid is replaced after per 200-300kg of the raw beef steak is cleaned; (3) tendon removing and splitting: splitting the beef steak along the texture of the beef steak according to the standard of length x width x height = (40-50)cm x (15-30)cm x (2-3)cm; and (4) irradiation treatment of raw beef steak: carrying out irradiation treatment of the raw beef steak, wherein the overall average dose of irradiation is 5-7kGY.

The invention belongs to the technical field of foods. On the basis of the current noodle production, the production cost is not increased, the nutritional ingredients of the noodle are increased by mainly adjusting the production process, and the invention provides an imitated whole-wheat fermented nutritious noodle and a production method thereof. Flour, salt, yeast, wheat bran and walnut protein powder are processed to a scale to produce the noodle. Liquid and flour are extracted from the wheat bran, the lacked nutrient substances of wheat bran are supplemented in the premise that the organoleptic quality of the noodle is not influenced, and the nutrient substances are further strengthened and increased through a fermentation technology. The product has the characteristics of wide adaptability, high popularization and application values and the like and is especially suitable for old people and children to eat. The production process is simple, and additional equipment is not needed. The noodle has rich nutrient and a good taste, and is not easily broken and is easily digested after being cooked. The noodle has health functions of preventing aging, resisting cancer and the like. The application of the noodle is of great significance on promoting the development of agriculture, increasing the incomes of farmers and improving the living standard and quality of life of people.

The invention relates to a method for embedding lactic acid bacteria by adopting Maillard product as wall material and belongs to the technical field of protection of lactic acid bacteria. The method comprises the following steps: after complete dissolution of protein and a carbohydrate, reacting for 30-60 min at the temperature of 60-90 DEG C so that the mixed solution is tawny, then dispersing a lactic acid bacteria concentrated solution in the mixed solution, and carrying out spray drying to obtain bacterial powder with relatively good stability of lactic acid bacteria, wherein protein is selected from casein, whey protein, soybean protein, egg white protein or a protolysate; and the carbohydrate consists of reducing sugar and prebiotic sugar which have equal weight ratio. According to the invention, the embedded lactic acid bacteria powder can effectively improve the survival rate of lactic acid bacteria in the spray drying process, the storage period and the human digestive tract, and is easy to implement and low in cost.

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.

The invention relates to a freshwater fish compound preservative and a freshness retaining method. The compound preservative is prepared from bacteriocin crude extract, an antimicrobial lipopeptide crude extract, thyme camphor and water. The freshwater fish compound preservative is an environment-friendly compound preservative prepared for main putrefying flora in freshwater fish, has the characteristics of nontoxicity, a wide antimicrobial spectrum, high antibacterial property and is applicable to preservation and antisepsis of the freshwater fish; the use method is simple, and the productioncost is low; the shelf life of the freshwater fish can be effectively prolonged to 9 d, so that the quality and the storage stability of refrigerated fish are improved, and the freshwater fish compound preservative has a wide application prospect.

The invention relates to a defoaming agent for products having the caramel color, and a preparation method and application of the defoaming agent for the products having the caramel color. The defoaming agent comprises the following raw materials in percentage by weight: 9% of polyoxy oxosilane, 2% of aluminium stearate, 1% of sodium carboxymethylcellulose, 2% of sodium tripolyphosphate, 1.5% of disodium EDTA, 12% of Tween 60, and 72.5% of deionized water. The defoaming agent disclosed by the invention has the advantages of being good in defoaming effect, small in use amount, safe and capable of not influencing the appearance quality of the products having the caramel color.

The invention provides a low-nicotine tobacco extract and a preparation method thereof and tobacco tar special for a heat-not-burn cigarette. The preparation method of the low-nicotine tobacco extractcomprises the following steps of: extraction, specifically, adopting an ethanol solution for conducting digestion on tobacco raw materials, performing solid-liquid separation after digestion to obtain leach liquor, and centrifuging the leach liquor to obtain a tobacco extracting solution; concentrating: concentrating the tobacco extracting solution under reduced pressure to obtain a tobacco alcohol extract; alkalization extraction: adding ammonia water into the tobacco alcohol extract, performing uniform stirring, and mixing with an organic solvent for extraction; purification: separating liquid after extraction to obtain an organic phase and a water phase, and mixing the water phase with an ethanol solution, performing uniform stirring, and performing concentrating under reduced pressureto obtain the low-nicotine tobacco extract. The preparation method disclosed by the invention is simple in process requirement, high in yield and suitable for large-batch production. The tobacco extract prepared by adopting the method still has obvious tobacco fragrance while having lower nicotine content, and can be used for preparing heat-not-burn cigarettes.

The present invention discloses a vitamin A and mineral enriched nutritional dried meat floss preparation method. The method includes the following processing steps: (1) raw material meat is pretreated; (2) a fermented pork liver paste is prepared: fresh pork liver is washed, the washed pork liver is mashed into a paste, and the paste is subjected to an ultrasonic crushing treatment to obtain the pork liver paste; 100 parts by mass of the pork liver paste, 12-15 parts by mass of starch, 7-15 parts by mass of sucrose, and 6-9 parts by mass of drinking water are taken, the raw materials are uniformly mixed, and the mixture is subjected to a high-temperature sterilization to obtain a sterilized pork liver paste mixture; aspergillus oryzae and yeast are added into the sterilized pork liver paste mixture to be stirred evenly, and the mixture is fermented to obtain the fermented pork liver paste; (3) a dried meat floss material is prepared: the main raw materials of the dried meat floss material are raw material meat, the fermented pork liver paste and spices; and (4) the dried meat floss material is subjected to microwave drying, stir-frying and grinding. The present invention also provides a preparation method of the vitamin A and mineral enriched nutritional dried meat floss. The method enriches the nutrients in the dried meat floss, improves the nutritional value of the dried meat floss, and shortens the time of processing the raw materials into the dried meat floss.

The invention relates to a microencapsulated composite plant essential oil rice preservative and a preparation method thereof, the effective component of the rice preservative is composite plant essential oil composed of clove essential oil, rosemary essential oil, eucalyptus globulus leaf essential oil, thyme essential oil, cinnamon essential oil, garlic essential oil and litsea cubeba essentialoil, and the invention also comprises the preparation method of the rice preservative. The rice preservative disclosed by the invention has very good mildew-proof and fresh-keeping effects, and meanwhile, the sensory quality of rice is not influenced; the natural plant essential oil is used as a mildew-proof effective component, so that the cost is low, the use is convenient and no pollution is caused; the preparation method disclosed by the invention not only has a relatively high essential oil yield, but also can enable the obtained plant essential oil to have a broad-spectrum antibacterialeffect on rice after being compounded, and the antibacterial effect of the plant essential oil is superior to that of single plant essential oil; the rice preservative can reduce the mildew of rice and prolong the fresh-keeping period of the rice, has good effects on improving the safety of stored grain and promoting the healthy and sustainable development of the plant essential oil industry, andhas remarkable economic, social and ecological benefits.

The invention discloses a fruit/vegetable freezing point composite modifier and a using method of the fruit/vegetable freezing point composite modifier, and provides a fruit/vegetable freezing point composite modifier capable of widening the range of fruit/vegetable ice temperature and a using method of the fruit/vegetable freezing point composite modifier. The fruit/vegetable freezing point composite modifier consists of 3.0-5.5% of calcium chloride solution, 0.5-2.0% of vitamin C solution and 0.3% of delta-glucolactone solution at a volume ratio of 1:1:1. The using method comprises the following steps of: putting the pre-cooled fruit/vegetable and the fruit/vegetable freezing point composite modifier at a weight ratio of 1:(4-6) into a vacuum steeping container for vacuum steeping; and after breaking vacuum, steeping again under normal pressure. The method combines a composite modifier with the vacuum steeping technology, realizes proper balance condition of the matching of the freezing point modifier type, between the modifier concentration and the processing time, between the vacuum degree and the keeping time and the like, can reduce the fruit/vegetable freezing point to 0.5-1.0 DEG C, realizes an obvious control effect on the fruit/vegetable freezing point, and is suitable for the field of fruit/vegetable circulation and storage.

The invention discloses litchi wine with effects of nourishing yin and decreasing internal heat and a preparation method of the litchi wine. The litchi wine is prepared from the following raw materials in part by weight: 150-160 parts of litchi, 3-4 parts of roasted barley tea, 5-6 parts of cherry tomatoes, 2-3 parts of mung bean flour, 2-3 parts of cedrela sinensis, 1-2 parts of rosa laevigata michx, 1-2 parts of anemarrhenae, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamate, chitosan and a defined amount of water. The roasted barley tea and the cedrela sinensis are parched in a mixed manner, and taste of the roasted barley tea and taste of the cedrela sinensis are mixed, so that the litchi wine is unique and delicious; the cherry tomatoes and the mung bean flour are mixed and pulped, nutrition is improved, the litchi wine tastes sour and sweet, and the taste of the litchi wine is unique; and litchi shells and litchi kernels are utilized, waste is reduced, the litchi shells and the litchi kernels are sprayed with saline water and is parched, a herb guiding effect is achieved, and a curative effect is improved; the litchi wine is adsorbed by the macroporous resin before and after fermentation, brown stain of the litchi wine can be delayed effectively, sensory quality is not affected, and nitrogen is fed into the litchi wine; and the added traditional Chinese medicines have effects of nourishing yin to lessen fire, moisturizing pathogenic dryness to loosen the bowel, securing essence and reducing urination, and relieving diarrhea with astringents.

The invention provides a non-thermal sterilization micro-treatment chamber for blueberry juice as well as a sterilization system and a sterilization method which use the micro-treatment chamber. The electrode distance is shortened by the aid of microchips, the size is smaller, the voltage is greatly reduced on the premise that the same sterilization effect is guaranteed, a series of equipment suchas a voltage amplifier can be replaced, and the operability is significantly improved and the cost is effectively reduced as compared with traditional high-voltage pulse electric field sterilization.The temperature rise amplitude is small and pressure change is avoided during treatment, secondary pollution cannot be caused, the sensory quality of the blueberry juice cannot be affected, and dissolution of anthocyanin can be promoted, so that high-quality blueberry juice can be obtained while microorganisms can be killed effectively. Meanwhile, due to the precision of the microchips, the experimental accuracy is greatly improved, sterilization parameters can be strictly controlled, and digital sterilization in factories becomes possible.

The invention provides low-nicotine paper-making process reconstituted tobacco and a preparation method and application thereof. The preparation method of the low-nicotine paper-making process reconstituted tobacco comprises the following steps of: mixing tobacco fibers, wood pulp fibers and filler, then adding water, and performing heating extraction; centrifuging the leaching solution to obtaina tobacco extracting solution; pulping the solid matter according to a papermaking process, and forming to obtain a substrate; concentrating the tobacco extracting solution under reduced pressure to obtain water paste; adding ammonia water into the water paste, performing uniform stirring, mixing with an organic solvent, and performing extracting; separating the solution after extraction to obtainan organic phase and a water phase; mixing the water phase with an ethanol solution, performing uniform stirring, and performing concentrating under reduced pressure to obtain a coating solution; andcoating a substrate with the coating solution, and performing drying to obtain the low-nicotine paper-making process reconstituted tobacco. The low-nicotine paper-making method reconstituted tobaccoprepared through adoption of the method is low in nicotine content, can replace part of tobacco raw materials to be added into traditional or novel cigarettes, can effectively reduce tar, nicotine andother harmful substances in smoke, and reduces harm to the human body.