209results about How to "Enrich the market" patented technology

The invention discloses a baokangling multi-element probiotics oral liquid for treating a digestive system disease and a preparation method of the oral liquid, wherein the oral liquid is comprised of Radix Codonopsis, Atractylodes Rhizoma, Astragalus mongholicus, Rhizoma Dioscoreae, Crataegus pinnatifida, Fructus Hordei Germinatus, Radix Glycyrrhizae, Poria cocos, Ganoderma lucidum, pericarpium citri reticulatae, Fructus citrus sarcodactylis, Fructus Amomi, Cortex Magnoliae Officinalis, Lignum Aquilariae Resinatrm, Cyperus rotundus, Fructus Lycii, Angelica sinensis, Radix Salviae Miltiorrhizae, bletilla striata, unshelled Ascidia, Radix Bupleuri, Radix Paeoniae alba, Corydalis yanhusuo, Radix Glehniae, Polygonatum odoratum, Fructus Schizandrae, Rhizoma Coptidis, peeled Semen Raphani, Semen Lablab Album, Panax notoginseng powder, Fructus Aurantii Immaturus, Radix Aucklandiae, Coix seed, endothelium corneum gigeriae galli, Fructus Corni, lotus seeds and Lindera aggregate. The above traditional Chinese medicinal materials are decocted according to a certain weight ratio and subjected to probiotics fermentation so as to obtain the multi-element probiotics oral liquid. The oral liquid has unique treating effect proven by clinical application. The traditional Chinese medicines are decomposed from macromolecules to micromolecules through biotransformation, so that the effects of absorbing quickly and taking effect instantly are obtained; furthermore, the secondary components and invalid components of the traditional Chinese medicines are converted into the essential nutrient substances incapable of synthetizing by themselves in the human body, so that the curative effect is improved. The application range of the oral liquid is broadened and the quality guarantee period is prolonged.

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

The present invention relates to an image output apparatus and method. The image output apparatus comprises: an image data acquisition module for collecting an image frame output by a media player in a video playing device, and putting the image frame as an image data block into an image data block queue cache; a data processing module for processing the image data block in the image data block queue cache according to the size of a display area of a target display screen to obtain an image frame information description corresponding to the size of the display area, and putting the image frame information description into a loop cache; and an image data transmission module for reading the image frame information description in the loop cache, and transmitting the image data block in the image data block queue cache in a preset data format according to the image frame information description. According to the apparatus and the method provided by the present invention, a software module is mainly used to achieve the purpose that the image is output to the target screen such as an LED display screen to be displayed, so that the cost can be reduced and the system complexity can be lowered.

The invention discloses a preparation method of crisp chips of carmine radish. The preparation method comprises the steps of sorting, slicing, blanching, curing, fermenting, drying and the like, wherein in the curing step, blanched carmine radish chips is cured in edible salt solution with the concentration of 0.12-0.20 g / mL at 20-40 DEG C for 50-80 minutes; and in the fermenting step, the cured carmine radish chips is fermented in fermentation liquor at 25-35 DEG C for 1.5-2.5 hours, and the fermentation liquor is aqueous solution containing 0.02-0.06 g / mL of fermented-rice wine liquid, 0.25-0.40 g / mL of white granulated sugar, 0.03-0.06 g / mL of white vinegar, 0.2-0.6 mg / mL of ascorbic acid, 6-9 mg / mL of citric acid and 0.15-0.25 g / mL of orange juice. The preparation method provided by the invention is simple and convenient to operate; the crisp chips not only maintain the natural color, nutrition and flavor of the carmine radish, but also possess unique flavor brought by the orange juice and special flavor generated after fermentation, further have the advantages of low fat, low calorie and high cellulose, are regular in shape and even in color and luster, are moderately sour and sweet as well as crisp and delicious, and are not greasy.

The invention provides a milk-containing beverage and a production method thereof. The milk-containing beverage contains 0.01-3 percent (dry weight) of supplementary nutritive grains; the nutritive supplementary grains are edible algae grains which provide a sense of chewing. Produced by a reasonable formula and a proper technique, the product has sound stability during the shelf life besides providing a delicious taste.

This invention relates to an antiseptic producing bacteria, its metabolite application and preparing natural microbios antiseptic process using the metabolite as material. Naming the invention as Lactobacillus paracaseiHD1.7, preservation number being CCTCC: M205015. Its metabolite is a kind of peptide antiseptic, being capable of inhibiting colibacillus, Staphylococcus aureus, micrococcus flavus, bacillus subtilis, also salmonella, bacillus megaterium, Bacillus cereus, Shigella, proteus and such like these pathogenic bacteria; in condition of 120Deg.C, 60min still sustaining its bacterial inhibition active, with strong heat stability; being irresponsive to several proteinases, working well in neutral or acidic conditions.

The invention provides a liquid milk product containing gellan gum and a production method thereof. The liquid milk product contains milk and gellan gum particles (0.1-5 wt% of the total weight of the liquid milk product) for chewy mouthfeel. The production method comprises dissolving gellan gum in water to obtain gellan gum waster solution, adding into milk under stirring, and allowing coagulation of gellan gum in milk to form granules. The inventive liquid milk product enriches the varieties of liquid milk products, and achieves good stability within shelf life through reasonable formulation and proper process.

The process of treating the outer surface of composite plate cooking utensil with oxide film treats only the outer aluminum or aluminum alloy surface of composite plate cooking utensil while maintaining the inner surface in metal color. The process includes the following steps: 1. washing the cooking utensil; 2. coating the inner surface with anticorrosive paint; 3. anode oxidizing; and 4. polishing the inner surface mechanically to eliminate the coating and expose metal. The process makes the cooking utensil bright, beautiful, long in service life and practical.

The invention relates to the field of processing dairy products, in particular to a naturally flavor-enhancing liquid dairy product and a preparation method thereof. The naturally flavor-enhancing liquid state dairy product is characteristics in that the preparation method of the liquid dairy products comprises the following steps: 1), heating and separating the liquid dairy product, thus obtaining skimmed milk and light cream; 2), preheating the light cream obtained in step 1) to 35-45 DEG C, adding 0.05-0.2 part by weight of lipase based on 100 parts by weight of raw materials, carrying out enzymolysis for 3-8 hours, then heating up to 80DEG C, and inactivating for 20 minutes; 3), cooling partial skimmed milk obtained in step 1); 4), adding stabilizer, homogenizing, and adding the residual skimmed milk; and 5), sterilizing and encapsulating, thus obtaining the naturally flavor-enhancing liquid dairy product. According to the invention, partial fat is controlled to be subject to hydrolysis, thus enduring a new flavor for the dairy product, simultaneously improving the quality of the dairy product and enriching the dairy product market.

The invention provides a method for improving the light fastness of natural green colored cotton. The method comprises the steps as follows: green colored cotton grey cloth is pre-processed through preprocessing addition agents; metal complexation and softening treatment are carried out after the capillary effect of the grey cloth reaches 10 to 12 cm / 30min; and then the light fastness of the grey cloth is enabled to reach 4 level, so that green colored cotton with beautiful color and stable performance is obtained. The sample production can be carried out by adopting the prescription and the technology of the processing method, so that the technology achieves good reproducibility, the light fastness of natural green colored cotton reaches 4 level, and good capillary effect and hand feeling can be achieved. Fabrics that are obtained by processing 75 percent of green colored cotton by adopting the method achieve beautiful colors and stable performances, and all the indexes of the fabrics can meet the requirements (National Standard 18401).

The invention discloses saccharomyces cerevisiae CGMCC No.2927 for producing abricotine, a preparation method for fermenting the abricotine by using saccharomyces cerevisiae strains, and the brewed abricotine. By separating and purifying a plurality of strains of saccharomyces by different paths and alcohol, SO2, high-low temperature, high-sugar tolerance experiment and abricotine fermentation experiment, a strain of abricotine saccharomyces with good brewing performance is screened; and an abricotine fermentation process is determined, and then the abricotine with golden and clear color, intense fruit taste and wine taste, and full and comfortable mouth feel is brewed. The preparation method is widely applied in the field of light industrial production, and the like.

The invention relates to the field of yoghourt, in particular to a yoghourt containing fragrant rice grains, and a preparation method thereof. Based on 1,000 parts by weight of raw yoghourt materials of the yoghourt, the raw yoghourt materials include 600 to 900 parts of milk, 200 U of starter, 0.8 to 1.6 parts of stabilizer and 40 to 80 parts of fragrant rice. The yoghourt containing fragrant rice grains meets the nutritional need of different groups of people, has better taste and flavor and more abundant nutrition than that of conventionally fermented yoghurt, improves the quality of dairyproducts, and enriches the market of the dairy products.

The invention discloses yam and hawthorn lipid-lowering nutritional tablets which are food capable of effectively preventing hyperlipidemia and are prepared from combination of yam and hawthorn through steps of pulping, emulsifying, homogenizing, drying, pelleting, drying again, packaging, inspecting and the like. The yam and hawthorn lipid-lowering nutritional tablets are convenient to eat and have good prevention and health care effects of reducing blood lipid, relieving the formation of carotid atheromatous plaque and the like. Not only is the market enriched, but also a novel approach is provided for developing rich agricultural resources in China.

The invention relates to a dry fractionation method for palm oil, and the manufacture process flow comprises the following steps: 1: homogenizing; 2. breaking crystal; 3. freezing for crystallizing; 4. nourishing crystal; and 5. filtering. The dry fractionation method for palm oil divides palm oil into super liquid oil of which the slide melting point is lower than 6 degrees with a freezing method by using melting point difference of various glycerol trimester of palm grease and different solubility. The method of the invention adds no additives in the fractionation process; the obtained product is natural and pure and can be directly used as edible grease; because the liquid oil obtained by fractionation has low melting point, the liquid oil has strong freezing resistance, can be in liquid state in winter in South China, can be used as blend oil and can change the situation that palm oil stops selling in winter, thus enriching the grease market.

The invention discloses a corn germ protein peptide beverage. The beverage is prepared from the following raw materials in percentage by weight: 16-24% of corn germ slurry, 2-2.6% of milk powder, 4-8% of white granulated sugar, 0-0.128% of a sweetener, 0.15-0.35% of an emulsifier, 0.2-0.4% of an acidity regulator, 0.002-0.015% of food flavoring essence, 0-0.08% of a quality improver and the balance of purified water. A preparing method of the corn germ protein peptide beverage is also disclosed, which comprises the following steps: S1, performing enzymolytic treatment on the corn germs; S2, blending; S3, steaming the raw materials; S4, homogenizing; S5, filling and sealing; S6, sterilizing and cooling; and S7, inspecting. The corn germ protein peptide beverage and the production method have the beneficial effects that the protein peptide beverage is processed with the corn germs as primary raw materials so that the obtained product is rich in nutrition and has a distinct fragrance of the corn germs; vegetable protein and animal protein are complemented with each other; the corn protein peptide treated by enzymolysis is favorable to digestion and absorption and has a higher nutritional value; the technique is simple and industrialized production is easy.

The present invention discloses a processing method of natural bamboo juice soybean milk. Said processing method includes the following steps: screening soybeans, soaking the choice soybeans in natural bamboo juice or bamboo leaf water or mixed solution of natural bamboo juice and bamboo leaf water for 3-10 hr at normal temperature ( soaking every kg of soybeans in 3-6 kg of bamboo juice of bamboo leaf water), making soybean milk by grinding the above-mentioned soybeans, filtering, homogenizing, adding defoaming agent, heating or adopting pasteurization, filling and sealing bag. Said product contains rich amino acids, vitamins and microelements.

The invention provides a ham-containing minced fillet sausage and a production method thereof, which can solve the defect that ham-containing minced fillet sausage does not exist on the current sausage market. The technical scheme is as follows: the ham-containing minced fillet sausage comprises minced fillet, western ham and seasoning, wherein in percentage by weight, the minced fillet is 1 percent to 96 percent, the western ham is 1 percent to 50 percent, the seasoning is 1 percent to 20 percent, and the balance is water. Since diced or granular western ham is added in the prior minced fillet sausage, the appearance of the minced fillet sausage becomes good, the nutrition of the minced fillet sausage is increased, moreover, the minced fillet sausage overcomes the defect of the white longitudinal and cross sections of the cut prior minced fillet sausage, which cannot be accepted by lots of people, consequently, the minced fillet sausage is a high-quality product which is good in color, flavor and taste, and the sausage market is enriched.

The embodiment of the invention provides an OLED (Organic Light-Emitting Diode) array substrate and a display device, which relate to the technical field of display. Through adding a solar cell to provide power for the OLED array substrate, energy can be saved, and green environmental protection is realized. The OLED array substrate comprises a substrate, a pixel driving circuit arranged on the substrate, an OLED display device layer arranged at one side, away from the substrate, of the pixel driving circuit and a solar cell, wherein the OLED display device layer is divided to a light emitting area and a light-transmitting non light emitting area; the solar cell is at least arranged between the part of the OLED display device layer located in the non light emitting area and the pixel driving circuit; and the solar cell and the pixel driving circuit are mutually insulated, and the solar cell and the OLED display device layer are mutually insulated.

The invention provides yoghurt containing 0.5-15% of daucus carrot particles and a production method thereof. The daucus carrot particles in the invention are fermented, specifically fermented by lactobacillus planetarium under anaerobic condition in brine with mass concentration of 4-8% and then are added into yoghurt base stocks. In the method, through reasonable proportioning and proper production technology, after the daucus carrot is processed, the vegetal taste of the daucus carrot is removed, the texture becomes crisp, and the boiling resistance and mouthfeel of the daucus carrot are improved. The invention can further combine other vegetables and fruits and provides a yoghurt product combining the nutritions of the vegetables, fruits and milk.

The invention provides a kind of liquid dairy product and its production method, specifically a liquid dairy product containing CPP and its production method. 0.01-0.16g of CPP is contained per 100g of the product; the CPP is added into the product after treatment in water-contained solution with temperature of 35-45 DEG C for 20-30 minutes. According to the reasonable formulation and proper process of the invention, the effective content of CPP is extremely remained, and the liquid dairy product has good stability and can be preserved for a long term.

The invention discloses a method for making polygonatum odoratum yoghurt, rootstalks of polygonatum odoratum which is a liliaceous plant and milk powder are taken as main raw materials, and the steps such as pretreatment of the raw materials, mixing, homogenization, sterilization, inoculation, filling, culture, inspection and the like are adopted for preparation. By adopting the method, the original sweet and thick flavor of the polygonatum odoratum and various effective ingredients can be completely retained, the polygonatum odoratum yoghurt can be eaten conveniently, and the polygonatum odoratum yoghurt has better efficacy and health care effects of lowering blood sugar, reducing blood fat, reliving the atherosclerotic plaque formation and the like, thereby not only enriching market, but also providing a new way for developing abundant agricultural resources in China.

The present invention discloses a manufacturing method of a soft canned seasoned and instant ictalurus punctatus which includes the following steps: pre-treating freshwater fish, removing fishy smell and pickling, drying, oil-frying, seasoning and packaging, and sterilizing and cooling. The soft canned seasoned and instant ictalurus punctatus uses freshwater fish with relatively high fat content as raw materials, the same technology can be popularized and applied in the manufacturing processes of the canned freshwater fish which uses raw materials with the same or similar characteristics, especially with relatively high fat content, and thus the market is enriched.

The invention discloses a wave spiral multiphase cosmetic filling device which comprises a material storage tank and a filling bottle, wherein the bottom of the material storage tank is connected with a filling port through a control switch; the filling port is positioned over the filling bottle which is fixed on a base, and the lower end of the base is fixed with a rotating shaft; the bottom of the rotating shaft is fixed with a rotating wheel which is engaged and connected with a cam; and the rotating wheel is driven to rotate by the rotation of the cam so as to control the rotating shaft to reciprocate up and down in a vertical direction. Compared with the prior art, the invention not only enables cosmetics of different properties to be matched and used together to reduce the use cost of a user, but also forms a multicolor wave spiral shape on a packaging bottle so as to have good visual effect, thereby further enriching the multiphase cosmetic market at home and abroad.

The invention provides an oleanolic acid dispersible tablet and a preparation method thereof, a new oleanolic acid preparation-the oleanolic acid dispersible tablet is provided to solve the problem of low bioavailability of the oleanolic acid in the prior art; the oleanolic acid is carried out the micronizing, a filling agent, a disintegrant with 42 percent, a surfactant, a corrective and a lubricant are added for even mixing, an adhesive is added, the screening by a 20-mesh sieve and the granulation are carried out, the drying is carried out at 45 DEG C, the screening by a 24-mesh sieve and the size stabilization are carried out, the disintegrant with 58 percent is added and evenly mixed, the tablet pressing is carried out to obtain the oleanolic acid dispersible tablet, and the oleanolic acid dispersible tablet can meet the demands of the people for using the tablet on the different formulations and enrich the market. The dissolution rate of the oleanolic acid dispersible tablet of the invention can achieve more than 93 percent at 60 minutes, thus effectively utilizing the biological activity of the oleanolic acid and improving the efficacy of the oleanolic acid dispersible tablet; furthermore, the preparation method is simple and easy to realize the industrial large-scale production, thus laying a foundation for the industrial application of the dispersible tablet of the invention.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention provides a high protein yoghurt and a preparation method thereof. The method at least includes the steps of: (1) using compound protease to hydrolyze a mixture of raw milk and protein powder, with the content of protein being 3-8% in the mixture, and the adding amount of the compound protease being 500-1500U / g; (2) carrying out Maillard reaction on the compound protease hydrolyzed mixture of raw milk and protein powder; (3) using a fermentation agent to ferment the Maillard reaction product so as to obtain the high protein yoghurt. According to the invention, a modern biotechnology means is utilized to produce flavored fermented milk with more functions, and the product has good stability, increases the functional yoghurt variety, enriches the domestic dairy market, improves the nutritional value of dairy products, reduces the product cost, increases the added value of the product, and has broad market prospects.

The invention relates to blue rare earth zirconium ceramic powder as well as manufacture and application of the blue rare earth zirconium ceramic powder. The blue rare earth zirconium ceramic powder is prepared by ball-milling CoAl2O4, rare earth oxide, Al2O3, ZrO2, rare earth zirconium ceramic powder, rare earth zirconium ceramic precursor, rare earth zirconium ceramic intermediate, water and other materials to obtain slurry, then adding PVA (Polyvinyl Alcohol), CMC (Carboxymethyl Cellulose) and other adhesives and dispersants, and uniformly mixing so as to obtain the blue rare earth zirconium structural ceramic powder, which has blue appearance and is composed of the following components in parts by dry weight: 0.1-10 parts of CoAl2O4, 3.0-8.0 parts of Y2O3, 0.01-3 parts of Gd2O3, 0-3parts of La2O3, 0-3 parts of CeO2, 0-0.1 parts of Pr6O11, 0-0.1 parts of Nd2O3, 0-0.1 parts of Tb4O7, 0-3 parts of Al2O3 and 70-95 parts of ZrO2 based on oxide, 0-20 parts of adhesive and 0-2 parts of dispersant. The blue rare earth zirconium structural ceramic powder is shaped, fired, machined and polished to prepare a blue rare earth zirconium structural ceramic product. According to the invention, the variety of classic blue zirconium ceramic products is increased, the blue zirconium ceramic products are accepted by people due to bright color and use safety characteristics, the quality of life is improved, the aging resistance and other performances of the zirconium ceramic products are enhanced, and the rare earth application field is enlarged.

The invention provides a frozen drink containing kudzu-vine root and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following compositions: 1 to 4 percent of candied kudzu-vine root block and 5 to 20 percent of candied kudzu-vine root water, wherein the candied kudzu-vine root block and the candied kudzu-vine root water are prepared by the following method: performing candied treatment on a kudzu-vine root raw material, namely mixing 10 to 30 weight portions of fresh kudzu-vine root raw material or equal amount of dry kudzu-vine raw material, 10 to 20 weight portions of sugar and 30 to 40 weight portions of water for the candied treatment; filtering to obtain the candied kudzu-vine root block and filtrate; and adjusting the weight of the filtrate to 40 to 60 weight portions to obtain the candied kudzu-vine root water. The method performs high-temperature candied treatment on the kudzu-vine root, effectively applies the kudzu-vine root to the production of the frozen drink, and makes the prepared frozen drink have nutrition and good flavor and mouthfeel through a reasonable formula and a proper process.