98results about How to "Does not affect taste" patented technology

The invention discloses a purity method for heavy metal in the bivalve shellfish. The purity method is: culturing the bivalve shellfish temporarily in the sand leach natural sea water that is 22 to 28 Deg.C of the water temperature, 12 to 32 per micrometer salinity, and continuous charge, releasing microalgae into the sand leach natural sea several times for purity treatment for 2 to 31 days. Purifying bivalve shellfish with the present invention, the heavy metal can be discharged 40 to 50 percents, which meets the edible hygienic standards.

The present invention relates to broad spectrum quick clarifying method, and relates to food, medicine and water treating technology. Chitosan and xanthan gum are combined for clarifying liquid matter. Chitosan and xanthan gum dissolved separately are added into liquid matter to be clarified so as to adsorb and include protein, fat, pectin, suspended matter, etc. through mutual action, the flocculated matter floats fast to separate from the mother liquid, and the floated flocculated matter may be then eliminated with screen, filter fabric, etc. to obtain clarified liquid. The said method is suitable for clarifying liquid matter with high or low turbidity.

The invention discloses a fructus rosae laevigatae healthy oral solution for reducing blood fat. The healthy oral solution is prepared from the following medicinal raw materials in parts by weight: 10-50 parts of fructus rosae laevigatae, 10-20 parts of radices trichosanthis, 10-20 parts of hawthorn, 10-20 parts of pollen typhae, 10-20 parts of exocarpium benincasae, 10-20 parts of evening primrose, 10-20 parts of radix rehmanniae recen, 10-20 parts of glossy privet fruit, 10-20 parts of polygonum cuspidatum, 10-20 parts of radix polygoni multiflori preparata, 10-20 parts of gynostemma pentaphylla, 10-20 parts of astragalus membranaceus, 10-20 parts of poria cocos, 10-20 parts of radix paeoniae rubra, 10-20 parts of pericarpium citri reticulatae and 10-20 parts of salviae miltiorrhizae, wherein fructus rosae laevigatae contains fatty acid, 3-sitosterol, tannin, saponin and the like, is capable of reducing blood fat and reducing deposition of fat in blood vessels, and can be used for treating atherosclerosis; and traditional Chinese medicinal materials with effects of activating blood circulation to remove stasis and remarkably reducing fat and serum triglyceride are capable of improving micro-circulation. The medicinal materials are mostly tasted fresh, cannot influence the flavor of fructus rosae laevigatae, can be easily accepted by people, and can reach a relatively good blood fat reducing effect.

The invention relates to a traditional Chinese herbal gargle liquid and a preparation method thereof, the traditional Chinese herbal gargle liquid is mainly prepared by main raw materials and auxiliary materials in part by weight: 300 swung dash 600g of dandelion, 100 swung dash 300g of elsholtzia, 2 swung dash 80g of thickening agent, 2 swung dash 20g of flavoring agent, 5 swung dash 120g of solubilizing agent, 2 swung dash 6g of preservative and 2000g of water; and the preparation method is that: the elsholtzia is extracted with volatile oil, the residues of the elsholtzia are mixed with the dandelion to decoct in the water, the mixture is filtered and concentrated, is added with the volatile oil and the auxiliary materials, is stirred to dissolve, is added with enough water, is uniformly mixed and is filtered, so the product can be obtained after being packed. The gargle liquid has the obvious antibiotic and antiphlogistic functions, does not have irritant and residual peculiar taste in the oral cavity after being used, can be used as the medicine for curing oral diseases, and also is applicable to being used as an oral cavity cleanness health product.

The invention discloses a coffee machine, comprising a shell and an infusing device matched with the shell, wherein the shell is internally provided with a water storage tank; the water storage tank comprises a first water storage tank and a second water storage tank; the second water storage tank is connected with a boiling vessel for providing steam and hot water; the boiling vessel is communicated with the infusing device through a connecting pipe; a container body is arranged between the first water storage tank and the infusing device; the container body is provided with a water inlet and a water outlet; the water inlet of the container body is connected with the first storage tank; the water outlet of the container body is connected with the infusing device; and the container body is further provided with a pressurizing device for pressurizing to discharge water. The coffee machine is special and novel in the design, obviously shortens the infusing time of the first cup of coffee without influencing the taste of the infused coffee, and is simple in the structure, convenient and practical.

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 provides a preservation method of fresh-cut potatoes, which comprises the following steps: 1) carrying out surface drying for fresh potatoes after the treatment of fresh-cut vegetable processing technology comprising washing after peeling or cutting; 2) soaking the potatoes dried in the step 1) in edible vegetable oil with the amount which is suitable enough to immerse the potatoes at a soaking temperature of 20-30 DEG C for 2 minutes; and 3) taking out the potatoes soaked in the step 2) and draining for 1-2 minutes, and storing at a temperature of 5-7 DEG C after pressure reducing packaging. The preservation method can further improve the preservation effect of the fresh-cut potatoes, and does not adversely affect the taste of the potatoes simultaneously, and the potatoes have no chemical residues and are convenient and sanitary to eat. The preservation method can also be widely applied in the preservation of other fresh-cut vegetables.

The invention discloses a clean production process of jasmine tea. The process mainly comprises the steps of curing fresh flowers, scenting, cleaning, holding out of scented flowers, baking, conveying while vibrating, and packaging. The jasmine tea prepared by adopting the process is long-lasting in aroma, fresh, rich and mellow in taste and clear, and yellow and bright in color of soup. The fresh flowers are cured, scented and cleaned on an operation platform, so that the cleanness of the jasmine tea can be ensured and the grade of the jasmine tea can not be influenced.

The invention discloses a low cholesterol dairy product and its preparation method, crosslinked beta-cyclodextrin, its preparation method and application. The preparation method of the crosslinked beta-cyclodextrin comprises the steps of: subjecting a swelled aqueous solution of beta-cyclodextrin and beta-cyclodextrin to crosslinking reaction under a pH value of 9.8-10.2 and the action of the crosslinking agent adipic acid at room temperature. Specifically, the beta-cyclodextrin and the adipic acid are in a mass ratio of 20:1-15:1. Application of the crosslinked beta-cyclodextrin provided by the invention to removal of cholesterol from a dairy product can achieve a good effect, and the crosslinked beta-cyclodextrin has a small residue amount, has no sweet taste and does not influence the product taste. Also, the crosslinked beta-cyclodextrin can realize reutilization.

The invention discloses a fruit preservative. The fruit preservative comprises the following raw materials in parts by weight: 10-20 parts of tea saponin, 5-10 parts of aloe powder, 3-5 parts of mugwort powder, 1-3 parts of mustard, 0.5-2 parts of shikimic acid, 0.5-3 parts of tea tree essential oil, 1-2 parts of lemon grass essential oil, 5-10 parts of lecithin, 3-5 parts of chitosan, 3-6 parts of lauryl alcohol polyethenoxy ether and 1-3 parts of coconut diethanol amide. The fruit preservative is prepared from multiple kinds of raw materials and surfactants with anticorrosion and sterilization functions, so the preservative forms a layer of film on the surfaces of fruits, the nutritional components of preserved oranges can be kept for a long time without loss, and the preservative has the advantages of anticorrosion, preservation, sterilization, water loss prevention, obvious preservation effects and the like and provides a better storage way for fruits.

The invention relates to sweet soybean paste, and belongs to the field of food processing. The sweet soybean paste is sealed and packaged through hydrogen filling, and comprises, by weight, 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame powder, 12-24 parts of kelp powder, 6-10 parts of perilla leaf powder, 2-4 parts of ganoderma lucidum powder, 6-12 parts of salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of steamed fish bean oil and 60-90 parts of water. A preparation method of the sweet soybean paste comprises the steps of starch pasting, heat preserving for fermentation, fermenting in nature and paste preparing through grinding and hydrogen filling for sealing and packaging. The sweet soybean paste is richer in nutrition, better in taste, longer in storage time under the premise of no addition of additives and healthier to eat, and the preparation method of the sweet soybean paste is simple and convenient to operate, low in input cost and capable of effectively improving the gelatinization degree of wheat flour and the flavor and quality of the sweet soybean paste, increasing the nutrition and health effect of the sweet soybean paste, and shortening the production time of the sweet soybean paste.

The invention provides mulberry leaf cream juice lotus paste fillings with the health-care effects of clearing heat, releasing toxin, reducing blood fat, reducing blood pressure and the like. The invention has the technical scheme that: the mulberry leaf cream juice lotus paste fillings comprise the following components in part by weight: 150 to 300 parts of lotus seed, 10 to 50 parts of oil, 50 to 150 parts of sugar and 15 to 50 parts of mulberry leaf. The mulberry leaf cream juice lotus paste fillings can clear heat, release toxin, clear lung, moisten dryness, clear liver and improve eyesight, have the health-care effects of reducing blood fat, reducing blood pressure and the like, and is applicable to general consumers.

The invention discloses a chicken raising method for improving the quality of eggs. Scientific and moderate alfalfa meal, fungus powder, rock flour and the like are added in the chicken flock egg laying period. Ingestion of nutrient substances of chicken flocks can be improved through the alfalfa meal; the fungus powder can provide vitamin D to improve assimilation of the chicken flocks on calcium; the natural materials are used for increasing calcium of the chicken flocks; and therefore the quality of the eggs can be improved, and the later-period growth of the chicken flocks can be improved.

The invention relates to a combined strain for preparing Mahua fermented leavening dough, the Mahua fermented leavening dough, Mahua and application of the leavening dough. The leavening dough is produced by the following steps: subjecting lactobacillus helveticus MRS1, lactobacillus rhamnosus PCA2 and pichia kudriavzevii PDA1 to slant activation, respectively performing pure strain culturing, inoculating flour with the three bacterial solutions after the culture is finished, adding water, performing fermentation for 36-60 hours at a temperature of 25-37 DEG C, and performing fermentation to prepare the leavening dough so as to obtain the fermented leavening dough. The leavening dough is fermented by using the lactobacillus helveticus MRS1, the lactobacillus rhamnosus PCA2 and the pichia kudriavzevii PDA1. Different from the opening and natural fermentation process of traditional leavening dough, the production process is easier to control and can realize industrial production, and the leavening dough can produce abundant flavor substances such as alcohol, aldehyde, acid, ester and the like or flavor precursor substances, and improves the flavor of Mahua.

The invention provides a preparation method of microbial cellulose. The method comprises the following steps of: preparing a fermentation medium, namely sterilizing 5 percent of corn hydrolyzing sugar, 0.5 percent of ammonium sulfate, 0.5 percent of NaCl, 0.2 percent of magnesium sulfate, 0.1 percent of acetic acid and 0.15 percent of lactate for 10 to 30 minutes at the temperature of between 110 and 150 DEG C, cooling the mixture to 30 DEG C, and inoculating 4 percent of ultraviolet mutagenesis acetobacter aceti seed liquor onto the mixture, and culturing the mixture for 120 hours in a shake bed; after centrifuging the fermentation liquor for 20 minutes at the speed of 3,000r/min in a high-speed centrifugal machine, pouring the supernatant fluid; heating the centrifugal precipitate for 30 minutes in a boiling water bath of which the temperature is 100 DEG C by using 4 percent of Na OH solution, to remove mycoprotein; centrifuging the solution, adding a proper amount of neutral detergent solution into the precipitate, and heating the precipitate for 1 hour in the boiling water bath of which the temperature is 100 DEG C to remove impurities, such as impure sugars, lipoids and the like from the precipitate; repeatedly washing the precipitate with deionized water and 0.5 percent of acetic acid; and drying the precipitate for 24 hours at the temperature of 80 DEG C to obtain the microbial cellulose.

The invention provides a preparation method for microbe cellulose. Firstly, fermentation medium is prepared: 5 percent of corn hydrolysis sugar, 0.5 percent of ammonium sulfate, 0.5 percent of NaCl, 0.2 percent of magnesium sulfate, 0.1 percent of acetic acid and 0.15 percent of lactate are sterilized under the temperature of 110 to 150 DEG C for 10 to 30 minutes and cooled under the temperature of 30 DEG C, are inoculated with 4 percent of ultraviolet to mutagenize MC-5 Acetobacter xylinum seed liquid, and are cultured by a shaking table for 120 hours; then the fermentation liquid is centrifugated in a high speed of 3000r/min for 20 minutes in a high-speed centrifuger, supernatant fluid is poured away, centrifuged sentiments are taken and heated in boiling water bath with the temperature of 100 DEG C for 30 minutes by 4 percent NaOH solution to remove mycoprotein and then are centrifuged; sediments are taken and added with neutral detergent solution to be heated in 100 DEG C water bath for one hour to remove the impurities such as saccharide, lipid and the like in the sentiments, then are repeatedly washed by de-ionized water and 0.5 percent acetic acid, and finally are dried under the temperature of 80 DEG C for 24 hours to obtain bacterial cellulose.

The invention discloses an eye-protecting and eyesight-improving enzyme and a preparation method thereof. The eye-protecting and eyesight-improving enzyme comprises the following components in parts by weight: 55-65 parts of a fruit enzyme, 25-35 parts of a vegetable enzyme and 5-15 parts of a Chinese herbal medicine enzyme. According to the invention, various fruits, vegetables and Chinese herbalmedicines are fully fermented respectively for more than one year to prepare the eye-protecting and eyesight-improving enzyme. The eye-protecting and eyesight-improving enzyme in the invention contains multiple substances beneficial to relieving eye fatigue; furthermore, a liver-protecting component is also added, so that the eye-protecting and eyesight-improving effect is better; meanwhile, fermentation conditions and fermentation time can be controlled according to different attributes of different raw materials; the raw materials are fermented in a classified mode or the main materials arefermented independently; and therefore, the situation that the whole raw materials are scrapped due to deterioration of a certain raw material is avoided.

The invention discloses a beverage infusion cage and a preparation method thereof, relating to a utensil for infusing beverage, in particular a device with a cage shape for placing infusion material and a preparation method thereof; a metal part of the beverage infusion cage adopts a filter screen having a specific shape with one or more layers as an ejection die of embedded parts; thermoplastic material is melted into a cage shape in the die and is fused and connected with the metal filter screen to form the beverage infusion cage. The invention is characterized in that a lower cage and an upper cover are made from thermoplastic material and the metal filter screen; the beverage infusion cage has a separation structure of square body with round angle; the separation structure is melted by the metal filter screen supported by enhancing ribs and frames made from the thermoplastic material. The wall thickness of the upper cover and the lower cage are matched with each other; the upper cover is buckled downwards through an articulating chain axially toward the lower cage; the combined surface after buckled is molded by thermoplastic material to form the cage shape; a convex part on the front center of the upper cover is closely buckled with a concave groove on the front center of the lower cage; the beverage infusion cage is used after infusion material is placed, and then is buckled and put into the drink utensil; the beverage infusion cage is characterized by convenient carrying and capability of separating infusion material and beverage.

The invention discloses a preservative for storing oranges. The preservative comprises the following raw materials in parts by weight: 10-20 parts of gastrodia tuber powder, 3-5 parts of radix arnebiae powder, 5-10 parts of aloe powder, 3-7 parts of garlic powder, 1-3 parts of sodium citrate, 1-3 parts of tea tree essential oil, 0.5-1.5 parts of litsea cubeba essential oil, 0.5-1.5 parts of cinnamon essential oil, 4-6 parts of cocamidopropyl betaine, 1-3 parts of butyl ricinoleate sodium sulfate and 5-10 parts of polyethylene glycol. The preservative for storing oranges is prepared from multiple kinds of raw materials and surfactants with anticorrosion and sterilization functions, so the preservative forms a layer of film on the surfaces of fruits, the nutritional components of the preserved oranges can be kept for a long time without loss, and the preservative has the advantages of anticorrosion, preservation, sterilization, water loss prevention, obvious preservation effects and thelike and provides a better storage way for oranges.

A method for preparing a pet feed by using kitchen waste comprises the step (1) of separating solid and liquid of the kitchen waste and removing inedible solid phase impurities from the solid kitchenwaste; the step (2) of uniformly mixing the solid phase kitchen waste with an additive to prepare a feed preliminary mixture; the step (3) of puffing treatment; the step (4) of drying treatment; the step (5) of sterilization: using the radiation dose of 4-10Gy gamma ray for irradiation to obtain a product, wherein the additive includes dried tangerine peel powder, lipase, protease, multivitamin, L-carnitine-L-tartrate and probiotics, wherein the weight percentage of each component of the additive in the feed mixture is as follows: dried tangerine peel powder 6-10%, lipase 0.5-1%, protease 0.5-1%, L-carnitine-L-tartrate 1-1.5%, compound microbial solution 1-2% and multivitamin 1.6-2.5%. The pet feed has high nutritional value, is rich in protein, starch and fat for a pet to absorb and utilize and effectively promotes the growth and development of the pet.

The invention relates to mellow type sweet soybean paste and a preparation method thereof and belongs to the field of food processing. The mellow type sweet soybean paste adopts hydrogen-charged sealed packaging and contains the following components in parts by weight: 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame seed powder, 12-24 parts of kelp powder, 6-12 parts of table salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of seasoned soy sauce for seafood, 10-20 parts of rose flower water, 10-20 parts of jasmine flower water, 6-12 parts of spice extracting solution and 35-45 parts of water. The preparation method comprises the following steps: A, carrying out starch gelatinization; B, carrying out heat preservation and fermentation; C, fermenting in nature and grinding into paste; and D, carrying out hydrogen-charged sealed packaging. The mellow type sweet soybean paste product is full of nutrients, stronger in fragrance and better in seasoning effect and can be preserved for longer time without adding preservatives, thereby being green and healthy for eating; and the preparation method is simple and convenient in operation, gelatinization degree of the wheat flour can be effectively improved, flavor and quality of the sweet soybean paste can be improved, and production time of the sweet soybean paste can be shortened.

The invention discloses a fresh keeping agent for citrus fruits and a preparation method. The fresh keeping agent comprises the following raw materials in parts by weight: 10-15 parts of red pepper powder, 3-5 parts of mint powder, 5-10 parts of linseed meal, 1-3 parts of limonene, 0.5-1.5 parts of cinnamon essential oil, 0.3-0.5 part of litsea cubeba essential oil, 1-2 parts of grape seed essential oil, 3-5 parts of cocamidopropyl betaine, 5-10 parts of sodium ligninsulfonate and 1-5 parts of polyoxyethylene stearate. The fresh keeping agent consists of various raw materials having the functions of being preservative and sterilizing and a surfactant, so that the fresh keeping agent forms a layer of film on the surfaces of fruits, the citrus fruits subjected to fresh keeping can lock nutrient components from running off for a long time, and the fresh keeping agent has the advantages of being antiseptic, keeping fresh, sterilizing, preventing dehydrating, being notable in fresh keepingeffects and the like, and provides a good storage way for the fruits.

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.