40results about How to "Easy to rehydrate" patented technology

The invention discloses a preparation method for extracting, separating and purifying hydroxysafflor yellow A from a Chinese medicinal material safflower at high yield and purity. The method comprises the following steps of: performing ultrasonic water extraction on the safflower medicinal material, separating by using HZ801 macroporous adsorption resin, performing LH-20 sephadex chromatographic separation, performing ultrafiltration, and performing freeze drying. The content of the prepared hydroxysafflor yellow A dry powder is 99.8 percent, and the yield of the hydroxysafflor yellow A is 62.7 percent.

The present invention belongs to the field of food producing technology, and is especially one kind of dispersant for vermicelli. The dispersant for vermicelli consists mainly of soybean lecithin 15-25 weight portions, salad oil 20-40 weight portions, sodium bicarbonate 3-8 weight portions, guar gum 5-15 weight portions, citric acid 3-8 weight portions, table salt 5-15 weight portions, and modified starch 15-30 weight portions. The present invention also provides corresponding vermicelli, which consists of the dispersant 1.5-2 weight portions and plant starch 80-120 weight portions. Experiment shows that the dispersant for vermicelli has no harmful matter contained and effect similar to traditional dispersant. The vermicelli with the dispersant is one kind of health food possessing high safety, good look, good taste, physical, chemical and hygienic indexes meeting relevant requirements, balanced and rich nutrients and high marketability.

The invention relates to instant curing rice with enriched nutrient and a technological process and a method, wherein the instant curing rice is formed by processing rice and adding nutrient substances; the rice added with the nutrient substances is processed into rice flour, and then the rice flour is converted into rice grains by adding water, stirring, heating, gluing and curing. The curing rice has the main characteristic of being instant, and simultaneously the product keeps the original nutrient of rice.

The invention belongs to the technical field of food deep processing, and particularly relates to a method for preparing flavor Maillard peptides through extruding pretreatment of raw vegetable protein materials. In the method, soybean meal, peanut meal and wheat gluten proteins which are matched scientifically to serve as raw materials are extruded and expanded and then subjected to enzymolysis,solid-liquid separation, reverse osmosis concentration and single-effect evaporation concentration, a concentrated solution and reducing sugar are subjected to a Maillard reaction, a reaction productis subjected to vacuum concentration or spray drying, and the finished product is obtained. The flavor Maillard peptides prepared according to the method are rich, mellow, fine, fresh, sweet and longin flavor, rich in nutrition, healthy and safe, and when the flavor Maillard peptides are used in foods, the flavor of the foods can be obviously improved without masking the intrinsic flavor of the foods.

The invention discloses a preparation method of unsalted dried sea cucumbers. The preparation method comprises the following steps of: pre-treating sea cucumbers, removing water, pickling, perforating, desalting, shaping, drying at a first stage, drying at a second stage, drying at a third stage, performing microwave vacuum drying, and packaging. Because the sea cucumbers are perforated, the sea cucumbers can be desalted and dried more easily and can be rehydrated more easily during eating. The staged drying can avoid the defect that water is difficult to discharge at the later stage because the water is excessively lost at the earlier stage; and during the microwave vacuum drying, concentration differences are used for driving water to migrate and diffuse, and pressure and temperature differences are used for driving steam and liquid to be directly discharged, so that the drying time is short, and the original flavor and nutrient ingredients of the product are kept.

The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.

The invention relates to a processing method of five-cereal nutrient brewing powder. Cellulose in cereals is greatly beneficial for the human body, and is rough in mouthfeel; after being extruded and puffed, some of macromolecular substances are micronized, so that structures are changed, water-soluble dietary fibers are increased and the mouthfeel is improved. Materials generate a series of physical, chemical and biological changes under co-action of high temperature, high pressure and high shearing force in a cavity of an extruder. Physical and chemical properties, nutrient value and sensory quality of expanded products are finally influenceed.

The invention discloses puffing instant dried lily and a preparation method thereof. The process of conventional dried lily is simple; the production conditions are rough; the sanitary environment ispoor; the dried lily can only be used for dish stir-frying and cooking; the temperature in the processing process is high (90 to 115 DEG C); the duration time is long (4 to 7 hours); the color is yellowish to black, so that various vitamins and nutrition ingredients are damaged, so that various lily nutrition ingredients are lost; the medical values are reduced. In order to reach the attractive appearance, sulfur smoking and bleaching are used, so that the color becomes white, so that the sulfur content of the dried lily seriously exceeds the standard. In order to overcome the defect, the method uses the flow processes of pretreatment, enzyme deactivation, film protection, drying, puffing and the like; the puffing instant dried lily is prepared; the white appearance and the rich nutritionof the lily are remained; the dried lily also has the characteristics that the mouthfeel is delicious, crispy and sweet; the eating is convenient.

The invention discloses a method for improving yield of high-quality Lentinus edodes by grafting mushroom bricks and mushroom sticks, which comprises the following steps of: (1) preparing the mushroomsticks, wherein main materials of the mushroom sticks are wood chips and wheat bran, and a ratio of the wood chips to the wheat bran is 8:2; and preparing lentinus edodes mushroom sticks by a conventional method and carrying out normal cultivation; (2) preparing the mushroom bricks, wherein the main materials of the mushroom bricks are the wood chips and the wheat bran, and the ratio of the woodchips to the wheat bran is 55-65:35-45; preparing Lentinus edodes mushroom bricks by the conventional method; preparing a cylindrical pit for grafting the mushroom sticks prepared by (1) above the mushroom bricks, wherein time of preparing the mushroom bricks is later than 30-35 days of the mushroom sticks prepared by (1); and (3) grafting: when the mushroom sticks change color and begin to produce mushrooms, and when the mushroom bricks just fill up, carrying out the grafting, removing plastic firm at one end of the mushroom sticks and the cylindrical pit of the mushroom bricks, inserting themushroom sticks into the pit of the mushroom bricks vertically; and after 3-5 days mycelium of the mushroom sticks and mushroom bricks are connected together, and nutrition and moisture of the mushroom bricks are transmitted to the mushroom sticks through a mycelial network. By the adoption of the method for improving the yield of the high-quality Lentinus edodes by grafting the mushroom bricks and the mushroom sticks, the yield of the high-quality Lentinus edodes is increased by more than 30%.

The invention discloses a radiation prevention bean curd stick. The radiation prevention bean curd stick is made from soybeans, red beans, goat's milk, carrots, Sophora alopecuroides L, elm fruit, Manyprickle Acathopanax Root, Herb of Ghostplant Wormwood, a spice, edible salt, maltose, Rubia cordifolia polysaccharides, Udo oil and saponins. The radiation prevention bean curd stick has the advantages of easy rehydration, tender mouthfeel, chewy property, dense fragrance, pale light color, balanced nutrition, easy absorption, and comprehensive health functions, and can prevent radiation, nourish liver, improve eyesight, protect heart and cerebral vessels, prevent oxidation and ageing, enhance immunity, prevent cancer, keep youth and care skins; soybeans and red beans are crushed and then are immersed, so the crushing degree is improved, rapid separation of effective components is promoted, and the use amount of the soybeans is saved; traditional Chinese medicines and spice extract are added to soybean milk, and repeated boiling of obtained soybean milk can eliminate the beany small and increase the spiced taste of bean curd sticks; and the bean curd sticks are freeze-dried to realize hard and crisp handle and easy segmenting, the freeze-dried bean curd sticks can be fast rehydrated in cold water in the cooking process, and then the spice is added, so the cooking process is simplified, and time is saved.

The invention discloses red bean galactagogue porridge and a making and eating method thereof, and belongs to the technical field of food deep processing. The red bean galactagogue porridge is made from, by weight, 3-5 parts of Chinese honeylocust fruit powder, 2-3 parts of pawpaw slices or powder and 8-12 parts of red bean granules or powder. The eating method of the red bean galactagogue porridge comprises the steps that 20-33 g of the obtained red bean galactagogue porridge is placed into a cup, 180-230 ml of hot water at the temperature higher than 88 DEG C is used for pouring over the red bean galactagogue porridge, stirring is performed for 5-8 s, standing is kept for 1-2 min, and then the red bean galactagogue porridge can be eaten. According to the red bean galactagogue porridge, the galactagogue effect is good, the raw materials are safe and controllable and contain no medicinal component, the purpose of eating safety can be ensured, rehydration is rapid, carrying is convenient, and various flavors of the red bean galactagogue porridge can be obtained.

The invention relates to a fresh keeping technique of agriculture products, and discloses a treatment and fresh keeping method of picked winter jujubes. The method comprises the following steps of (1) when the maturity of the winter jujubes reaches to a degree that 30-40% of fruit surfaces are reddish, picking the winter jujubes because the winter jujubes at this time are most resistant to storage and the quality of the stored winter jujubes is optimal, before precooling, performing treatment with konjac gum so that the winter jujubes can be prevented from dehydrating, charging ozone, and performing heating in water bath so that the hardness of the winter jujubes can be maintained and the synthesis of ethylene and the occurrence of low cold damage can be restrained; (2) taking out the winter jujubes after heating in water bath, placing the taken-out winter jujubes into a plant fresh keeping agent, performing soaking for 30-40 minutes, wherein the plant fresh keeping agent is good in antiseptic and fresh keeping effects and cannot cause remain of toxic and noxious substances, and performing treatment with a chlorine dioxide corrosion inhibitor so that the effect of killing germs can be achieved through the oxidizing action of the chlorine dioxide corrosion inhibitor; and (3) further performing decompression treatment so that the enzymatic activity can be reduced, the respiration of the winter jujubes can be weakened, senescence can be delayed, alcoholization can be restrained, and the content of vitamin C can be maintained.

The invention discloses lactogenic porridge as well as a preparation method and an eating method thereof, and belongs to the technical field of deep processing of food. Lactogenic porridge of the invention comprises the following raw materials in part by weight: 3-5 parts of Chinese honey locust rice flour and 2-3 parts of diced papaya or papaya powder. The eating method of the lactogenic porridge of the invention comprises the following steps: taking 20-33 g of the prepared lactogenic porridge to be placed in a cup, brewing with 180-230 ml of hot water above 88 DEG C, stirring for 5-8 seconds, leaving to stand for 1-2 minutes, and eating immediately. According to the invention, the prepared lactogenic porridge has excellent lactogenic effect, safe and controllable raw materials and no medicinal ingredients, to achieve a purpose of ensuring edible safety, is fast to rehydrate and portable, and can be prepared into a variety of flavors.

The invention provides micro-ecological viable organism vitreous freeze-dried shrimp meat and a preparation method thereof. The preparation method of the shrimp meat comprises the following steps: S1,food material treatment: cleaning fresh shrimps, removing silt, performing draining and blanching, removing heads and tails, loosening shrimp shells, removing intestinal glands to obtain shrimp meat,rinsing and draining off the shrimp meat, and putting the shrimp meat into a mold; S2, primary vitreous freeze-drying; S3, irradiation sterilization; S4, beneficial component adding: in an ultra-clean environment, adding a mixed solution of probiotics and prebiotics; S5, secondary vitreous freeze-drying; and S6, packaging treatment. The technical key points are as follows: the vitreous freeze-dried shrimp meat retains the form, color and smell of natural food materials to the greatest extent, the nutrient retention rate is as high as 96%, and the nutritional requirements of pets on protein and the like are effectively met; and a vitreous freeze-drying technology is adopted twice, the prebiotics and the active probiotics are fully implanted, intestinal health of pets is improved, and physique is enhanced.

The invention provides an artificial cornea preservation box. The artificial cornea preservation box comprises a preservation box body and a cornea preservation chamber; the cornea preservation chamber comprises a preservation cavity and a preservation cover, wherein the preservation cavity comprises a side wall and a containing cavity, the side wall comprises an upper edge and a lower edge, the containing cavity is a concave cavity, and the edge of the concave cavity is connected with the upper edge or the lower edge of the side wall or the part between the upper edge and the lower edge intoa whole; the preservation cover is provided with a cover body matched with the containing cavity, and the cover body is used for sealing the containing cavity. The cornea preservation chamber can wellfix and protect a cornea, the cornea is prevented from sliding into a preservation liquid cavity, and the convenience of clinical operation of a doctor is improved; the combination of a gasket and aninner cover or the preservation cavity can form a corneal drill stand to replace a disposable drill stand used clinically at present to drill the cornea, and a cleaning vessel can facilitate rehydration and cleaning of the cornea by the doctor.

The invention discloses a preparation method of a green moisturizing spray, which belongs to the technical field of preparation. The method includes the following steps: (1) preparing almond powder; (2) adding water, cellulase and salicylic acid to the almond powder to extract and then inactivating the enzyme, then adding neutral protease to continue enzymatic hydrolysis, and then performing a second inactivation Enzyme treatment; (3) centrifuge the above enzymatic hydrolysis solution and take the supernatant for later use; (4) heat and filter the supernatant until the clarity is above 99%; (5) microwave the above clarified solution and fill it in In a spray bottle, make a green moisturizing mist. The preparation method provided by the invention is safe, environment-friendly, simple and effective; the prepared moisturizing spray can conveniently replenish moisture to facial skin at any time, and can exert a long-term moisturizing effect.