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71results about How to "Does not affect sensory quality" patented technology
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Filtering material for cigarette filter tip and its preparation method
ActiveCN101103845AEasy to shapeConducive to the manufacture of cigarettesTobacco preparationTobacco treatmentEconomic benefitsTar
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.
Owner:HONGYUN HONGHE TOBACCO (GRP) CO LTD +1
Application of expanded cabo particle in cigarette filter tip
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.
Owner:HONGTA TOBACCO GRP +1
Method for reducing content of reducing sugar in reconstituted tobacco
ActiveCN103948163ASimple reaction conditionsReduced reducing sugar contentTobacco preparationTobacco treatmentEthylene diamineCooking & baking
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.
Owner:SHANGHAI TOBACCO GRP CO LTD +1
Filter tip stick for low-tar cigarette
InactiveCN102240071ALow costThe process preparation method is simpleTobacco smoke filtersFlavorGlycerol
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.
Owner:YUNNAN REASCEND TOBACCO TECH GRP
Method for preparing plant sterol-cyclodextrin inclusion compound
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.
Owner:ZHEJIANG UNIV OF TECH
Preparation method of phytosterin ester rich in oleic acid
InactiveCN101538306AHigh yieldNon-corrosiveOrganic-compounds/hydrides/coordination-complexes catalystsSteroidsVegetable oilOrganic solvent
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.
Owner:中粮工科(西安)国际工程有限公司
Method for tenderizing beef steak
Owner:福建佳客来食品股份有限公司
Imitated whole-wheat fermented nutritious noodle and production method thereof
InactiveCN103815287AFull of nutritionShort cooking timeDough treatmentNatural extract food ingredientsLife qualityAdditive ingredient
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.
Owner:山西师范大学
Method for embedding lactic acid bacteria by adopting Maillard product as wall material
ActiveCN104531664AImprove survival rateImprove stabilityMicroorganism based processesOn/in organic carrierProteolysisWhey protein
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.
Owner:SICHUAN GAOFUJI BIOLOGICAL TECH
Functional dried minced chicken and preparation method thereof
ActiveCN103584153AIncrease the content of dietary fiberMake up for nutritional deficienciesFood ingredient functionsFood preparationMinced chickenFlavor
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.
Owner:四川省雅士科技有限公司
Persimmon vinegar making method
InactiveCN104312893AReduce manufacturing costLess investmentMicroorganism based processesVinegar preparationAcetic acidPectinase
The invention relates to a persimmon vinegar making method. The persimmon vinegar making method is characterized by comprising the steps that persimmon peels as persimmon processing by-products are used as raw materials for preparing persimmon vinegar; pulps of the persimmon peels as the persimmon processing by-products are processed by adding pectase and cellulose in the brewing process, and the sugar content of the pulps is regulated; high-activity wine-brewing dried yeast activated through water and acetic acid bacterium strains are adopted to conduct alcoholic fermentation and acetic fermentation respectively, and then finished vinegar is obtained after centrifugation and after-ripening.
Owner:SHANGHAI OCEAN UNIV
Freshwater fish compound preservative as well as preparation method and application thereof
InactiveCN108713585AImprove antibacterial propertiesBroad spectrum antibacterialMicroorganism based processesPeptidesPreservativeFresh water
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.
Owner:NANJING AGRICULTURAL UNIVERSITY
Defoaming agent for products having caramel color, and preparation method and application of defoaming agent for products having caramel color
ActiveCN105148572AReduce usageGood defoaming effectNatural dyesFoam dispersion/preventionAluminium stearateCaramel color
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.
Owner:QIANHE CONDIMENT & FOOD CO LTD
Litchi chinensis liquor for invigorating stomach and improving looks and preparation method thereof
InactiveCN104928125AWith Die BloatingReduce dissolved oxygenAlcoholic beverage preparationPectinaseSucrose
The invention discloses a litchi chinensis liquor for invigorating stomach and improving looks and a preparation method thereof. The litchi chinensis liquor is prepared from the following raw materials in parts by weight: 150-160 parts of litchi chinensis, 4-5 parts of green dates, 7-8 parts of baked steamed bun slices, 3-4 parts of salad sauce, 12-15 parts of lemon grass tea water, 1-2 parts of semen raphani, 1-2 parts of bletilla striata, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamic acid, chitosan and a proper amount of water. According to the method, green dates and salad sauce are mixed, so that the taste is fresh and sweet; then the baked steamed bun slices are coated with the mixture and placed into the lemon grass tea water to be pulped, so that the color, aroma and taste are good, and the effects of boosting immunity, invigorating stomach and improving looks are achieved; nitrogen is filled, so that dissolved oxygen in the litchi chinensis liquor is reduced, and browning is delayed to a certain extent; glutamic acid is added into fermentation liquid before fermentation, so that the flavor of the litchi chinensis liquor is improved, the fragrance is improved, and the litchi chinensis liquor is rich in fragrance; the added traditional Chinese medicines have the effects of promoting digestion, removing flatulence, depressing qi and dissipating phlegm.
Owner:ANHUI JINYING AGRI TECH
Low-nicotine tobacco extract and preparation method thereof and tobacco tar special for heat-not-burn cigarette
ActiveCN111528518AThe preparation method is reasonableReduce consumptionTobacco treatmentBiotechnologyOrganic solvent
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.
Owner:贵州黄果树金叶科技有限公司
Method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation
InactiveCN110897098AMeeting urgent needsReduce processing timeMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsBiotechnologyPotato starch
The invention discloses a method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation. The method comprises the following steps: (1) mixing diced chicken, water, sweet potato starch, corn starch, papain, ginger protease, kiwi fruit protease and a pickling material, tenderizing at 8.5-12.5 DEG C, and pickling to be tasty; (2) performing vacuum tumbling on the tenderized and pickled diced chicken; (3) carrying out vacuum packaging, and carrying out high-pressure permeation flavoring and pre-cooking treatment; (4) performing vacuum multi-stage deep-frying, wherein the vacuum degree of the whole vacuum multi-stage deep-frying process is -0.088 MPa to -0.096 MPa; (5) carrying out multi-stage low-temperature treatment to lock and fix fragrance; (6) performing vacuum packaging on the diced chicken meat subjected to fragrance locking and fragrance fixing; and (7) carrying out liquid nitrogen quick-freezing on the diced chicken packaged in vacuum to obtain the diced chicken with the composite taste. According to the method, industrial production of diced chicken is achieved through the technological process, the efficiencyis high, and the taste and mouthfeel of the diced chicken are guaranteed through various technologies.
Owner:XIHUA UNIV
Preparation method of instant solid pricklyash peel oleoresin
InactiveCN106376905AGood embedding effectImprove stabilityFood ingredientsFood shapingSolubilityFiber
The invention discloses a preparation method of instant solid pricklyash peel oleoresin. According to the preparation, a wall material is prepared according to total mass of the wall material; according to content requirement of pricklyash peel oleoresin and pricklyash peel essential oil, one or two of pricklyash peel oleoresin and pricklyash peel essential oil is / are added; water is added to make solid content of the final emulsion to be 15-35%; and the materials are uniformly stirred and homogenized for 1-3 times, and spray-drying is carried out, followed by cooling and packaging. The produced solid pricklyash peel oleoresin has good instant property. Solubility of the product in water at room temperature can reach 96% and above within 1 min. embedding rate is high and reaches 90% and above, and embedding amount reaches about 20%. In addition, ratio of a numb-taste substance to an aroma substance can be changed at random. Thus, products which meet different market requirements are produced. The product has good stability, is convenient to use, has no fiber impurities of pricklyash peel, and will not influence organoleptic quality of dishes and processed products.
Owner:SOUTHWEST UNIV
Vitamin A and mineral enriched nutritional dried meat floss and preparation method thereof
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.
Owner:XIHUA UNIV
Microencapsulated composite plant essential oil rice preservative and preparation method thereof
PendingCN111838309ADoes not affect sensory qualityGood anti-mildew and fresh-keeping effectEdible seed preservationFood shapingBiotechnologyChinese cinnamon
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.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Small red bean rose nutrient beverage and preparation method thereof
InactiveCN104489842APlay the effect of comprehensive utilization of nutrientsImprove antioxidant capacityInorganic compound food ingredientsFood ingredient functionsFiltrationThiamine hcl
The invention belongs to the field of beverages and particularly relates to a low-energy small red bean rose nutrient beverage taking small red beans and rosebuds serving as raw materials and a preparation method thereof. The nutrient beverage comprises small red bean clear juice, rose clear juice, vitamin nutrient supplements, antioxidant reinforcing agents, citric acid, sweeteners and water. The low-energy small red bean rose nutrient beverage comprises, by mass, 30%-50% of small red bean clear juice; 5%-8% of rose clear juice; 0.0015-0.003%. of thiamin hydrochloride, 0.001-0.002%. of riboflavin and 0.01-0.02%. of niacin among the vitamin nutrient supplements; 0.1-0.2%. of magnesium chloride, 2.0%.-3.0%. of tea tannin and 0.03%-0.05% of citric acid among the antioxidant reinforcing agents; 2%-4% of xylitol and 2-4% of isomaltulose among the sweeteners; and the balance water. The preparation method comprises the steps of raw material separation, cleaning and draining, red bean rose boiling, rose grinding, rose boiling, filtration, blending, filling and sterilization. The low-energy small red bean rose nutrient beverage is low in cost, less in additives, simple in manufacturing cost and easy to achieve.
Owner:CHINA AGRI UNIV
Physical fresh keeping method of lentinus edodes
InactiveCN106359546AReduce hardnessGrowth inhibitionFruits/vegetable preservation by heatingFood dryingDehydrationFood science
The invention relates to the technical field of fresh keeping for picked agricultural products, in particular to a physical fresh keeping method of lentinus edodes. The physical fresh keeping method comprises the following steps of enabling fresh lentinus edodes to be subjected to dehydration treatment, then performing pressure reduction treatment under the condition of pressure being 0.030-0.035MPa, and finally storing the treated lentinus edodes into thin film bags until a storage period is finished. Compared with a conventional low-temperature fresh keeping method, the physical fresh keeping method disclosed by the invention has the advantages that the storage period can be prolonged to 42 days or above from 28 days, a chemical fresh keeping agent is not used in the whole fresh keeping process of the lentinus edodes in the physical fresh keeping method, the fresh keeping effects are good, and the physical fresh keeping method is a green safe new physical storage and fresh keeping method.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Fruit/vegetable freezing point composite modifier and using method thereof
InactiveCN103053682AIntegrity guaranteedIncrease contentFruit and vegetables preservationSteepingVitamin C
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.
Owner:TIANJIN UNIV OF COMMERCE
Litchi wine with effects of nourishing yin and decreasing internal heat and preparation method of litchi wine
InactiveCN105112202AIncrease nutritionSweet and sour tasteAlcoholic beverage preparationHerbTraditional Chinese medicine
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.
Owner:王红亮
Green color-protecting, bacteriostatic and crisp-keeping type fresh-cut sugar-core apple and a biological fresh-keeping technology
InactiveCN111109352AStable structureImprove performanceFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingBiotechnologyXanthomonas campestris
Owner:SHANXI SDIC ZHONGLU FRUIT JUICE CO LTD
Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure
InactiveCN101496534BHigh biosecurityCurb or delay corruptionMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsBiotechnologyUltra high pressure
The invention discloses a composite biological bacteriostatic agent and a method for controlling cooled-meat decay through the synergy of same and superhigh pressure. The composite biological bacteriostatic agent for controlling cooled-meat decay comprises the following bacteriostatic agents in portion by weight: 0.01 to 0.02 portion of egg white lysozyme, 0.005 to 0.01 portion of chitosan, 0.001to 0.002 portion of nisin, and the balance being sterile water. The method for controlling cooled-meat decay through the synergy of the composite biological bacteriostatic agent and superhigh pressure comprises the following steps that: a, cooled meat subjected to acid discharge is soaked in the composite biological bacteriostatic agent for 1 minute, or a composite biological bacteriostatic agentsolution is put in a sterilized spray can and uniformly sprayed on the surface of a meat lump; b, the cooled meat treated in a step a is leached and packaged in vacuum; and c, the cooled meat packaged in a step b is kept under the pressure between 100 and 180 MPa for 5 to 15 minutes, and then the pressure is released. The method has the advantage of combining a biological preservation technique with a food superhigh pressure technique for the freshness keeping and tenderization of the cooled meat so as to improve the safety and eating quality of the cooled meat.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Non-thermal sterilization micro-treatment chamber for blueberry juice, sterilization system and sterilization method
ActiveCN108271989AImprove sterilization efficiencyDoes not affect sensory qualityFood electrical treatmentDissolutionOperability
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.
Owner:BEIJING FORESTRY UNIVERSITY
Low-nicotine paper-making process reconstituted tobacco and preparation method and application thereof
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.
Owner:贵州黄果树金叶科技有限公司
Method for preparing room temperature round ham using eugenol emulsion gel for preservation
InactiveCN107373402AControl releaseReduce dry consumptionFood ingredient as solubility improving agentMeat/fish preservation using chemicalsFlavorEmulsion
The invention discloses a method for preparing a room temperature round ham using eugenol emulsion gel for preservation, the eugenol-embedded emulsion gel is obtained by blending emulsion prepared from eugenol with gelatin, the eugenol-embedded emulsion gel is added into ingredients of the round ham to be filled, the eugenol-embedded emulsion gel is evenly dispersed in meat stuffing of the round ham by chopping, by sterilization after filling, harmful bacteria in the ham can be killed, hydrogel films can be formed on the surface and the interior of the round ham by the cooled eugenol emulsion gel, the hydrogel films can effectively reduce the dry loss of the round ham in the daily storage. The round ham has a granular taste by mincing pork and pig skin with a big-orifice baffle, by addition of minced chicken meat, the round ham is rich in taste and chewy, deep and natural in flavor and rosy and shiny in appearance, section meat blocks are really visible, and the product exceeds low temperature limit, and can be circulated and preserved at room temperature.
Owner:ANHUI XIAXING FOOD
A kind of environment-friendly cigarette filter stick and its preparation method and application
Owner:CHINA TOBACCO HUNAN INDAL CORP
Preparation method of Cordyceps militaris and corn peptide drink
The invention discloses a preparation method of a Cordyceps militaris and corn peptide drink. The method comprises the following steps: a Cordyceps militaris bacterial strain is prepared into seed liquid, and corn flour which is prepared by grinding is fermented by using the seed liquid; the drink contains nutritional ingredients of Cordyceps militaris and corn peptides, and is rich in nutrition. Cellulose and starch substances in the corn flour are liquefied by medium-temperature amylase. 3% diastatic enzyme is used for saccharification, in order to increase content of reducing sugar; the content of reducing sugar is controlled at 13-20g / 100ml, so that growth of Cordyceps militaris is promoted, and formation of block mass due to excessively rapid growth of Cordyceps militaris which influences sensory quality is prevented.
Owner:李博
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