237results about How to "Edible" patented technology

The invention relates to a nutrient healthcare product and a method for preparing the same, in particular to a compound vegetable healthcare product and a method for preparing the same. The compound vegetable nutrient powder of the invention consists of the following components in part by weight: 0.1 to 100 parts of dried vegetable powder, 0 to 10 parts of alga-type plant regulating powder, 0 to 96 parts of auxiliary component, 0 to 5 parts of natural flavoring agent and 0 to 5 parts of food additive. The preparation method adopts a simple production process and is suitable for industrialized production, and the product prepared by the method is rich in nutrition and stable in quality, meets the demands of people on various nutrients, regulates the intestines and stomach, improves enterogastric peristalsis, enhances in vivo metabolism of sulfur-contained substances, avoids the adverse effects of human body caused by malnutrition and unbalanced nutrition and prevents and helps to treat diseases such as ulcerative stomatitis, diabetes and constipation. The product has also the advantages of convenience for carrying and long storage period.

The invention relates to a method of preparing a composite preservative film or coating from chitosan and alcohol soluble corn protein. The method mainly comprises the following steps: (1) preparing 2wt% chitosan solution; (2) preparing 1-10wt% ethanol aqueous solution of alcohol soluble corn protein; (3) mixing the solutions prepared in the steps (1) and (2) in a volume ratio of 1:9 to 9:1 (v / v) to obtain a composite film solution; (4) flow casting the composite film solution obtained in step (3) and drying to obtain a film; or sequentially overlaying the solutions prepared in the steps (1) and (2) to obtain a double-layer preservative film. The chitosan-alcohol soluble corn protein composite preservative film or coating prepared in the invention is not only improved in the moisture resistance and ultraviolet resistance of a chitosan film, but also improved in the barrier property, mechanical properties and antibacterial activity of a alcohol soluble corn protein film, and is degradable, edible, etc. When the chitosan-alcohol soluble corn protein composite preservative film or coating prepared in the invention is used to package or wrap foods such as meat, oils and fats, fruits and vegetables, the quality guarantee period thereof can be effectively prolonged. Thus, the method has an extensive application prospect.

The invention provides a biology-breathable cosmetic mask. The biology-breathable cosmetic mask is prepared from, 1%-5% of natural polymer material, 1%-10% of wetting agent, 0.12%-0.25% of cross-linking agent, 0.1%-5% of surface active agent, 0.1%-2% of preservative, 0.01%-1% of acid-base modifier, 0.01%-30% of medicine carrying functional component and the balance distilled water. The pH value of the biology-breathable cosmetic mask is 5.5-8.0. The invention further provides a preparation method of the biology-breathable cosmetic mask. The biology-breathable cosmetic mask can be dissolved quickly and completely in hot water of above 50 DEG C and is swelled only without being dissolved after being placed in normal temperature water; however, the mask can be dissolved gradually after several hours, complete biodegradation is achieved, and no pollution to the environment is caused. The biology-breathable cosmetic mask can be either a transparent thin film or a translucent or opaque thin film.

The invention provides a method for preparing rice protein polypeptide powder from rice residue protein. The method comprises the following steps: using the byproduct rice residue protein in starch sugar plants as the raw material, washing, hydrolyzing, desalting, drying and the like to obtain the food-level rice protein polypeptide powder. The protein content in the rice protein polypeptide powder is more than or equal to 77%, and small peptides, the molecular weight of which is about 1,000, account for 67% of the total protein. The rice protein polypeptide powder not only keeps the advantages of low irritability, high biological value and the like of the rice protein, but also has obvious functions in the aspects of digestive absorption and health care because that the powder contains alarge amount of small peptides.

The invention relates to a food, in particular to a juice interesting biscuit made by utilizing fresh fruit juice and vegetable juice added with flour and oat flour, belonging to the food processing technology. The juice interesting biscuit is made by raw materials according to the following parts by weight: 8-10 of flour, 1-2 of soda powders, 2-5 of oat flour, 1-2 of salad oil, 2 of granulated sugar, 2 of brown sugar, 2-4 of eggs, 1 of vanilla extract, 1 of salt, 3 of fresh juice and 3 of fresh vegetable juice. The juice interesting biscuit has reasonable formulation, rich nutrition, crisp taste and simple production; the roasted biscuits have the shapes of animals and fruits; and the juice interesting biscuit is interesting while being eaten and especially suitable for the aged and children to eat.

The invention provides a seafood can and a manufacturing method thereof. According to the invention, seafood is selected and washed, and is added into clear water; 2% of salt is added to the mixture, and the seafood is boiled in the salt solution; and the boiled seafood is cooled and canned. A preparation method of a broth comprises steps that: bones and chickens are added into clear water, boiled for 20 minutes, and are fetched and washed; 30kg of the bones, 10kg of the chickens, 5kg of mushrooms, and 150kg of water are mixed and boiled for 8 hours; the mixture is cooled, grease is removed, flavorings such as illicium verum are added into the soup, and the broth is heated for 2 hours; the obtained broth is screened by using a sieve of 120 meshes; the broth is fetched; flavorings such as salt and monosodium glutamate are added into the broth; the broth is sterilized, canned, and stored under constant temperature for 10 to 20 days, such that finished products are obtained. According tothe invention, odors of the seafood can be effectively removed. With the broth gel, nutrient components of the seafood can be protected. The seafood can is convenient and safe to seat, and has advantages of delicious taste, pure mouthfeel, and abundant nutrients. With the seafood can, consumer requirements can be satisfied.

The invention relates to color-changing camouflage fabric based on a reflective electrochromic device and a preparation method thereof. The color-changing camouflage fabric comprises a dominant hue patch and an auxiliary color patch, wherein the dominant hue patch is communicated on the whole fabric; the dominant hue patch is a multi-layer structure, and sequentially comprises flexible conductivefabric, an ion storage layer, an electrolyte layer, a dominant hue patch of conductive camouflage fabric, an electrochromic high polymer layer and a transparent protective film layer from the bottom to the top; and the flexible conductive fabric and the conductive camouflage fabric are respectively connected with the anode and the cathode of power supply equipment. In the invention, the obtained color-changing camouflage fabric adopts two fabric electrodes, so the flexibility is completely realized, and the the wearability of wearing fabric is available. The adopted electrochromic high polymer and the reflection type structure has the characteristics of capability of artificial control at low voltage, interchangeability in more than two kinds of camouflage patterns, high changing speed, bright and outstanding color, low cost and more convenient production and processing.

The invention relates to grain-vegetable-fruit multi-nutrient rice and a preparation method thereof. The rice contains the following raw materials by weight percent: 8-92 percent of cereal, 3-87 percent of vegetable, 1-56 percent of fruit, 1-1.5 percent of white sugar, 0.5-1 percent of salt, 1-5 percent of sodium alginate, 0-5 percent of konjaku flour, 0-2 percent of alkali and 1-5 percent of palm oil. The preparation method comprises the following steps of: a. putting the raw materials in the proportioning by weight in a screw extrusion machine and then mixing until the water content of the mixture is 20-60 percent; b. extruding the mixture obtained in the step a, and regulating the temperature to 65-120 DEG C, wherein the pressure is 20-40MPa, and the extruding time is 20-40 seconds; c. squeezing out the extruded mixture from small holes with a plurality of elliptical holes on the section of template, and cutting the squeezed-out mixture into rice-shaped particles with a revolving knife matched with the template; and d. polishing and drying the cut rice particles through rollers until the water content is 5-8 percent, thereby obtaining the finished product. The rice has rich nutrition, simple process, long-time storage property, steam resistance, no conglutination and smooth and pliable mouth feeling.

The invention provides an edible composition as well as a preparation method and application thereof. The edible composition comprises inulin and clostridium butyricum in a weight ratio of (1.2-2) to 1. The intestinal floras of animals can be effectively regulated by feeding the animals with the edible composition, thus enhancing the immunities of the animals and preventing or treating the diseases, such as obesity, diabetes mellitus, hypertension, hyperlipidemia or tumors.

The invention relates to an environment friendly oxidation type hydrophobic glucomannan adsorption material and a method for preparing the same, and belongs to the technical field of compositions containing glucomannan materials. The adsorption material comprises the following components in portion by weight: 20 to 100 portions of glucomannan, 50 to 500 portions of 0 to 70 percent glucomannan swelling inhibitor, 5 to 100 portions of alkali, 50 to 500 portions of water, and 1 to 20 portions of oxidizing agent. The preparation method comprises that: the glucomannan is swelled in an alkali mixed solvent of the swelling inhibitor, and subjected to acetyl group removing reaction for 1 to 40 hours at a temperature of between 35 and 90 DEG C; the mixed solution is filtered and washed so as to remove the swelling inhibitor and the excessive alkali, and the obtained product is dried at a temperature of between 50 and 100 DEG C for 8 to 24 hours to obtain the hydrophobic glucomannan; the hydrophobic glucomannan is swelled in water, the pH value is adjusted to be 3 to 12, and then the oxidizing agent is added to hydrophobic glucomannan and reacts for 1 to 24 hours; and the obtained mixed solution is filtered, washed and dried at a temperature of between 50 and 100 DEG C for 8 to 24 hours to obtain the oxidation type hydrophobic glucomannan adsorption material. The material has higher selective adsorption capability on heavy-metal ions and radioactive nuclides, and can be widely applied to the adsorption and separation of the heavy-metal ions and radioactive nuclides generated in mining, mining and metallurgy, chemical industry, electroplating, machinery, nuclear industry, environmental protection and restoration, and the like.

The invention discloses an edible condiment packing bag. The edible condiment packing bag comprises components in percentage by weight as follows: 55%-80% of starch, 5%-20% of algal polysaccharide, 8%-20% of plant fiber, 0.1%-10% of a reinforcing agent and 7%-12% of water. A preparation method of the edible condiment packing bag comprises the steps of burdening, glue solution preparation, glue cultivation, blank preparation, drying, shell forming through drawing and the like. The packing bag has the characteristic that the packing bag is easily dissolved in hot water and releases content and the flavor of food is not influenced after the packing bag is dissolved; the packing bag has better mechanical strength, can meet the requirement of packing bags for large-scale industrial automated filling, has good environment tolerance and content storage performance by the aid of humidity resistance, oil resistance and oxygen barrier performance, has good universality and wide application range, can be used for packing edible content such as solid, grease or dehydrated condiment, functional food, health care products and the like and has the advantages of convenience in use, no waste, no pollution to the content, environmental protection and the like.

The present invention discloses a preparation method and an application of a zein-polysaccharide composite particle, and belongs to the technical fields of new materials and functional foods. A zein ethanol aqueous solution and a propylene glycol alginate ethanol aqueous solution are mixed in an equal volume under stirring to obtain a mixed solution, decompression rotary evaporation and centrifugation are conducted to obtain a zein-polysaccharide composite particle dispersion solution, and after drying, the zein-polysaccharide composite particle is prepared. The preparation method is simple and easy to control. The obtained zein-polysaccharide composite particle is used as a solid emulsifier for preparing a Pickering emulsion and the prepared Pickering emulsion had relatively good thermalstability and storage stability.

The invention discloses a method for preparing an Amadori compound by virtue of a temperature-variable water phase. According to a principle that cysteine can be combined with an Amadori rearrangement product (ARP) so as to inhibit the brown stain of Maillard reaction, water is taken as a solvent, cysteine is taken as a tracer agent, amino acid and sugar are heated under a certain condition to react, an intermediate is prepared in a water phase under an intermediate formation critical condition determined by virtue of the temperature-variable Maillard reaction, and after the reaction is finished, reduced pressure vaporization is carried out at a low temperature to remove moisture, so as to obtain an ARP solid product. According to a determination method of the critical condition formed by an ARP water phase, only a spectrophotometer is adopted, so that the operation is simple, the cost is low, and the application value is relatively high. According to a water phase synthesis technique disclosed by the invention, the production cost of the ARP is effectively lowered, the industrial requirements of environmental friendliness and sustainability are met; and meanwhile, the obtained ARP product is low in volatility and good in storage stability and has relatively high superiority, and the controllable formation of flavor processing can be realized.

The invention discloses edible ink for ink-jet printing on the surface of chocolate, which comprises the following components in percentage by weight: 0.01-40% of natural edible pigment, 0.1-50% of emulsifier and the balance of water. The preparation method comprises the following steps: continuously stirring 0.1-50wt% of emulsifier and the water at 35-120 DEG C until the both are completely dissolved and homogenized to form liquid emulsifier; adding 0.01-40wt% of natural edible pigment into the liquid emulsifier, and continuously stirring uniformly to obtain a uniformly mixed solution; and performing reduced pressure filtration on the solution obtained in the previous step with filter paper of which the pore size is 0.5mu m, thus obtaining the product. Compared with the prior art, the ink disclosed by the invention is safe to eat and highly applicable to various ink-jet printers, and has the advantages of excellent wettability and affinity, high stability, high quality and durability and the like for chocolate.

The invention relates to a coated synergistic nitrogen fertilizer composition and a preparation method thereof. The nitrogen fertilizer composition contains 0.01-30.0 percent of gamma-polyglutamic acid. The preparation method of the nitrogen fertilizer composition comprises the following steps of: adding water into the gamma-polyglutamic acid and mixing to obtain gamma-polyglutamic acid solution; adding an auxiliary agent into the gamma-polyglutamic acid solution to obtain gamma-polyglutamic acid coating solution; and uniformly spraying the gamma-polyglutamic acid solution to nitrogen fertilizer particles to uniformly mix, then drying and quantitatively packaging to obtain a finished product. According to the product, the release time of the fertilizer in soil is about 4 times longer than that of the conventional fertilizer, the using amount of the fertilizer can be directly reduced by over 20 percent, and the cost is saved on the basis of guaranteeing the yield of crops.

The invention discloses a heath-care biscuit which comprises the following components by weight percent: 20-30% of refined flour, 10-20% of fresh egg liquid, 10-20% of milk, 5-10% of edible salad oil, 1-3% of baking powder, 5-8% of sugar liquid, 10-15% of potato powder, 3-5% of peanut powder, 3-5% of sesame powder, 2-3% of semen cassia powder, 3-5% of walnut powder and the balance of water. The heath-care biscuit has the advantages of not only having the edible property of the biscuit, but also having the brain strengthening and enriching effect, and the semen cassia is heated, thus being beneficial to the sight of eaters.

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.

The invention relates to a grill, in particular to a meat baking grill for food processing. The meat baking grill for food processing can bake meat conveniently and adjust taste of the meat conveniently. In order to solve the technical problem, the meat baking grill for food processing comprises a first support, a second support, a baking plate, a mounting box, an overturning component, a clampingcomponent, a lifting component, a swinging component, a seasoning spreading component and a condiment; and the mounting box is fixedly connected to the first support and the second support, the baking plate is fixedly connected to the inner bottom surface of the mounting box, the overturning component is fixedly connected to the first support and the second support, and the clamping component isin transmission connection with an outputting end of the overturning component. Effects of baking meat conveniently and conveniently adjusting the taste of the meat are achieved.

The invention discloses edible ink for ink-jet printing on the surface of an eggshell, which comprises the following components in percentage by weight: 3-6% of edible pigment, 0.01-0.5% of hydroxypropyl cellulose, 0-20% of propanediol, 0.0001-0.1% of ink lubricant, 0.0001-0.05% of dispersant and the balance of water. The preparation method comprises the following steps: preparing 0.1-5wt% of hydroxypropyl cellulose water solution; preparing the ink lubricant having a polydimethylsiloxane-silicon dioxide ratio of (8.5:1.5)-(9:1); preparing an emulsion from the ink lubricant, the dispersant and the water; and preparing the product from the edible pigment, the propanediol, the hydroxypropyl cellulose water solution and the emulsion. Compared with the prior art, the ink disclosed by the invention is safe to eat and highly applicable to various ink-jet printers, and has the advantages of excellent visibility, water resistance, stability and the like for an eggshell.

A preparation method of rice suitable for patients with kidney diseases comprises the following steps: (1) the rice is soaked in an aqueous solution with citric acid or hydrochloric acid for 3 minutes to 1 hour, wherein the concentration of the citric acid or hydrochloric acid in the aqueous solution is 0.05%-5%; the acidic aqueous solution is discharged, the rice is cleaned for 2-6 times and drained; (2) water, phytase and phospholipase are added into a reaction container holding the rice, wherein the mass ratio of rice to water is 1:1-6, the addition amount of the phytase is 1000-5000 U / kg rice, the addition amount of the phospholipase is 0.1%-0.6% of the weight of the rice, the reaction temperature is 30-60 DEG C, the pH value is controlled to be 4.0-7.0 during the reaction, the reaction time is 2-6 hours; the enzymolysis solution is discharged; (3) the rice is cleaned; and (4) the rice is dried. In the premise of ensuring the integrity of grain shape of the rice, most of phosphorus and protein in the rice are removed, with the maximum removal rate of phosphorus being up to 86%.

The invention discloses edible composite film packing material with a healthcare function. The edible composite film packing material comprises, by weight, 40-50 parts of starch, 2-3 parts of edible gum, 0.5-1 part of natural oxidation inhibitor, 3-5 parts of vegetables and 6-10 parts of water. The invention further discloses a preparation method of the edible composite film packing material. The method includes: natural oxidation inhibitor micro-emulsification, vegetable processing, main material processing and film manufacturing to obtain the required packing material. The prepared packing material is edible, degradable, non-toxic, free of pollution, good in overall performance, and simple in preparation process, and the packing material has functions of oxidation resisting and healthcare after being eaten.

The invention relates to antihypertensive nutritional health-care rice and a making method thereof. The antihypertensive nutritional health-care rice comprises rice, red pearl rice, shelled buckwheat, shelled oatmeal, small red bean, fructus lycii, hawthorn and carrot dices. The making method of the antihypertensive nutritional health-care rice includes the steps of soaking and drying the materials, and adding water to boil to obtain the antihypertensive nutritional health-care rice. The antihypertensive nutritional health-care rice is reasonable in proportion, nutritional, scientific, and rich in nutrients necessary to human bodies. The rice can be boiled with a ceramic pot into boiled rice, which is fragrant and attractive in color, has the effects of heat clearing, detoxication, blood lipid lowering, spleen tonifying, stomach invigorating, liver nourishing and blood pressure lowering, and has dietary and health-care functions.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention provides a production method of an original kudzu vine root product and products of the production method. The production method comprises the following steps of: peeling cleaned kudzu vine root, cleaning by spring water with the temperature below 10 DEG C whiling peeling, collecting washing liquor to obtain original kudzu vine root liquid, placing the peeled original kudzu vine root for about 12h at the temperature below 10 DEG C, slicing into kudzu vine root pieces, drying the kudzu vine root pieces till the water content is less than 13%, cutting up to the kudzu vine root pieces, smashing through a screen of 500 meshes, screening to obtain original kudzu vine root fiber finished product, smashing the screened kudzu vine root semi-finished product again, screening through a screen of 80 meshes to obtain original kudzu vine root fiber powder, and screening through a screen of 120 meshes to obtain the original kudzu vine root product. After the invention is used, the temperature, the moisture and the time are controlled, the structure can be broken without the application of an external force, the activation and the decomposition of the cell bud can be avoided, the loss of the original substance of the kudzu vine root can be controlled, and the original kudzu vine root product is guaranteed to have the original quality, original taste, and edible, health-care and medical components of the kudzu vine root. On the same production line, the plurality of original kudzu vine root products can be produced and processed.

The invention relates to edible ink and a preparation method thereof. The ink comprises the following components in percentage by weight: 30 to 70 percent of ethanol, 20 to 45 percent of lac, 10 to 35 percent of edible ferric oxide colorant and 0 to 1 percent of assistant. The ink is prepared by the following steps: adding the lac into the ethanol and constantly stirring till the lac dissolves completely to obtain solution of lac; adding the edible ferric oxide colorant and the assistant into the solution of lac; constantly and uniformly stirring to obtain uniformly mixed solution; filling the uniformly mixed solution into colloid mill; and milling to obtain a finished product. Compared with the prior art, the ink has the advantages of high adhesivity, low corrosivity, no toxicity, no harm, high oil resistance, high acid resistance, and high color fixing performance.

The invention relates to a process for preparing water-soluble chitooligosacchrides packaging film by using water, water and ethanol, or water and acetone as solvent, at the condition of neutral pH, dissolving 50% deacetylated chitosan, and casting into films, wherein the edible compositions such as starch and sugar, water-soluble compositions such as polyvinyl alcohol can also be added.

The invention discloses a compound gingko health product solid preparation which is prepared by mixing ginkgo leaf extract, salvia miltiorrhiza bunge, American ginseng, seabuckthorn flavone and gelatin or an enteric substrate. The compound gingko health product solid preparation comprises the following effective components in parts by weight: 1-60 parts of ginkgo leaf extract, 1-60 parts of salvia miltiorrhiza bunge, 1-30 parts of American ginseng and 0.5-20 parts of seabuckthorn flavone. The gingko, the salvia miltiorrhiza bunge, the American ginseng and the seabuckthorn flavone are comprehensively mixed to achieve the effects of convenient use and comprehensive nourishing. The health product of the compound gingko health product solid preparation has values as both food and medicine and can be used by a patient with a cerebral-vascular disease and a patient with higher blood fat and used for resisting cancer, resisting fatigue, resisting anoxia, resisting radiation, resisting aging, strengthening immunity, and the like by a healthy person. The compound gingko health product solid preparation mainly has two formulations of pills and soft capsules, is convenient for use, is beneficial to absorption and meets the requirement on health by wide consumers.

The invention discloses a high-embedding essence microcapsule and a preparation method thereof. The preparation method comprises the steps that maltodextrin and porous starch are mixed; distilled water is added, stirring and mixing are carried out to prepare a mixed solution, a crosslinking agent is added, the pH value of the mixed solution is adjusted to 9-11, stirring is carried out at 30-60 DEGC, the reaction time is 4-24 hours, the pH value of the mixed solution is adjusted to 7-8, and washing, drying, smashing and sieving are carried out to obtain an essence wall material; essence is added into a wall material solution, homogenization is carried out, a uniform emulsion solution is formed, spray drying is carried out, and the essence microcapsule is prepared. The high-embedding essence microcapsule and the preparation method thereof have the advantages that the product is green and environmentally friendly, the cost is low, the essence embedding rate of the microcapsule after adsorption is higher than 85%, and the peroxide value after 12 days of oxidation at 60 DEG C is lower than 0.15-100 grams. The essence embedding method can increase the embedding rate of essence, delay the oxidation of the essence, and is conductive to the storage, transport, application and popularization of the essence.