1870results about How to "Food safety" patented technology

The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The Reb A produced by the invention is water soluble, devoid of bitterness heretofore associated with rebaudioside sweeteners, non-caloric, and suitable for use as a reagent and as an ingredient in orally consumed products, e.g., as a sweetener, flavor enhancer, and flavor modifier.

This invention relates to an interactive medication container or console that hold or otherwise organizes one or more medication vials or containers. Each vial has a memory strip containing medication and prescription information. Each vial can also include a reminder unit that is attached to and portable with the individual vials. The console or reminder unit reads the information strip of the vial and communicates this information to or interacts with a patient to remind them to take the medication. The medication container or reminder unit also gathers or tracks information such as consumption time, quantity remaining, patient feedback, and contraindication information. The medication container or reminder unit interacts with the patient by displaying questions or receiving and recording input from the patient before, during or after a dose of medication is taken. The patient input can be used to modify the dosing regimen for future doses of medication. The medication container reorders medication when the quantity remaining reaches a threshold level. Contraindication information in the memory strip is downloaded to a personal home computer or a hospital or nursing home computer.

This invention relates to an interactive medication container or console that hold or otherwise organizes one or more medication vials or containers. Each vial has a memory strip containing medication and prescription information. Each vial can also include a reminder unit that is attached to and portable with the individual vials. The console or reminder unit reads the information strip of the vial and communicates this information to or interacts with a patient to remind them to take the medication. The medication container or reminder unit also gathers or tracks information such as consumption time, quantity remaining, patient feedback, and contraindication information. The medication container or reminder unit interacts with the patient by displaying questions or receiving and recording input from the patient before, during or after a dose of medication is taken. The patient input can be used to modify the dosing regimen for future doses of medication. The medication container reorders medication when the quantity remaining reaches a threshold level. Contraindication information in the memory strip is downloaded to a personal home computer or a hospital or nursing home computer.

The invention relates to a preparation method of an edible film with antibacterial and antioxidant functions, and belongs to the technical field of edible packaging materials. The preparation method disclosed by the invention comprises the following steps: 1) dissolving and gelatinizing corn starch; 2) dissolving gelatin; 3) dissolving chitosan; 4) adding glycerin and plant essential oil or essential oil components; 5) mixing, homogenizing and refining; 6) degassing; 7) tape-casting; and 8) drying and stripping the film. The preparation method disclosed by the invention has the beneficial effects that the chitosan, the corn starch and the gelatin are taken as base materials of the edible film, the sources of the raw materials are wide, the cost is low, and the prepared edible film has the advantages of strong mechanical properties, high barrier performance and great transparency. Oregano oil, carvacrol and cinnamaldehyde are taken as an antibacterial agent and an antioxidant so as to be added into the edible film, the processing process is simple and easy to operate, the cost is low, the edible film is non-toxic and safe to eat, and the prepared edible film has great antibacterial and antioxidant properties.

The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.

The invention discloses a super rice strengthening and harm control cultivation method based on prevention and control of diseases, insects, lodging and pollution and aims to solve the problem that traditional rice cultivation methods easily cause diseases, insects, lodging and pollution. By harm control of cultivation environments, reducing disease and insect sources, harm control of seeds, timely sowing, cultivating to strengthen seedlings, reasonable close planting, filed management, effectively preventing and controlling diseases and insects, effective lodging prevention and the like, scientific management of the whole super rice cultivation process is achieved. Cultivation environmental conditions and technology favorable for normal growth of super rice and unfavorable for disease and insect generation are researched and created according to super rice cultivation features and generation features of diseases, insects, lodging and pollution, super rice growth conditions are improved effectively, and high quality and high yield of super rice are guaranteed. Tests show that an average of 53.2-59.6kg of high-quality rice is increased in each 667m<2> of super rice cultivated by the method, production value is increased by 138-155yuan, and evident economical, social and ecological benefits are achieved.

A cumulative thermal exposure monitor (10) having a housing (11) with a fluid sealed interior cavity (16) and a thermally-responsive member (20) therein formed of a shape memory material which moves an indicator (21), wherein the thermal properties of the housing, cavity, and shape memory material transition temperature range are calibrated relative to one another to function in mutual cooperation such that the thermally-responsive member gradually changes from a first shape to a second shape upon absorption of heat energy over time to closely match a thermal deterioration profile of a perishable product, and to indicate the cumulative amount of heat energy absorbed and whether, at any time, the temperature has been above a preferred storage temperature range for a period of time sufficient to cause any degree of deterioration based on a known time and temperature thermal deterioration profile of the perishable product.

The invention discloses a technique and method for off-season cultivating of organic bamboo shoots, and concretely relates to a cultivation technique and method for cultivating the organic bamboo shoots in advance by a season, and therefore, the bamboo shoots which are eaten in March or April can be eaten on New Year's Day and during Spring Festival in advance to meet the living needs of people and increase the planting benefit of the bamboo shoots. In the cultivation technique, pesticide, chemical fertilizer, growth regulators, hormone, herbicides and the like are not used. Bamboo shoots organic base certification, variety selection, site selection, plantation and forestation, cultivation in advance, self-made decomposed manure, organic matter plastic film mulching and scientific fertilization are adopted; minerals and botanical insecticide are used for controlling diseases and insect pests; natural enemies of pests, the inherent phototaxis and the flavor-directed performance of the pests are used for capturing and killing the pests, the purposes of eliminating the pests and protecting beneficial insects are achieved, conditions, such as light, heat, air and the like, are fully utilized, an environment which is beneficial to the growth of the organic bamboo shoots and bamboo shoots is created, the purposes of advance yield and high yield are achieved, the organic bamboo shoots are produced efficiently, and economic income is increased.

The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for 30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU/g, the mould is not more than 50 CFU/G, the escherichia coli is not more than 30 MPN/100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

The invention relates to a cleaning device for a livestock shed for livestock farming, in particular to a high-efficiency cleaning device for the livestock shed for livestock farming. In order to achieve the technical purposes of thorough cleaning, high cleaning efficiency and convenient operation, the high-efficiency cleaning device for the livestock shed for livestock farming comprises a bottom board, a first electric push rod, an L-shaped sliding block, a sliding rail, wheels, a push handle, a left frame, a first connection rod, a second connection rod, a fixing board, a brush, a supporting board, a second electric push rod, a second hose, a second one-way valve, a sprayer, a fixing rod and the like, wherein the left frame and a water tank are arranged on the left side of the top of the bottom board; and the left frame is located on the left of the water tank. The high-efficiency cleaning device for the livestock shed for livestock farming achieves the effects of thorough cleaning, high cleaning efficiency and convenient operation. A livestock shed is closely linked with living of livestock, frequent cleaning of the livestock shed is beneficial for keeping the livestock shed clean, and the situation that the livestock get sick due to breeding of bacteria is avoided.

The invention relates to a method for the plant tissue culture, in particular to the tissue culture method and application of the aoectochilus formosanus. The invention provides a culture method of aoectochilus formosanus tissue culture seedling comprising the steps that: the induction culture is performed by taking the wild aoectochilus formosanus as the raw material, then by means of hormone-free culture, the asepsis culture line of the aoectochilus formosanus tissue culture seedling is obtained; after that, the tissue culture seedling system which is suitable for a large-scale production is established, while the essential effective composition (amylase, amino acid) of the culture is close to the wild aoectochilus formosanus and stable. The main content comprises the configuration of the tissue culture seedling medium; the culture conditions of the tissue culture seedling; and the planting technology and usage of the tissue culture seedling. The invention solves the problem of the lack of natural resources of the wild aoectochilus formosanus.

Cumulative thermal exposures monitors and remote indicating cumulative thermal exposure monitors and system for reading the same are disclosed. The monitors have a thermally insulative housing with a cavity and a thermally-responsive member therein formed of shape memory material, which may be provided with a coating or sheath of insulative or shape memory polymer material, that gradually changes from a first shape to a second shape over a prescribed temperature range wherein the thermal capacity and insulative properties of the housing, cavity, and shape memory material transition temperature range are correlated relative to one another and calibrated to closely match a thermal decay profile (time-temperature profile) of the product being monitored. In remote indicating embodiments, the data can be retrieved remotely via RF transponder technology without directly viewing the monitor device.

Adapting to the gluten free and/or casein free and lactose free diet requires some lifestyle changes. The present invention is a gluten free and/or casein free, and lactose free baked food. The invention utilizes a flour mixture of white rice flour, potato starch, tapioca flour, xanthum gum or any combination to create a pre-packaged, ready to bake cookie dough, with good taste and texture similar to currently marketed wheat flour containing cookies which are ready to bake.

The invention discloses a method for preparing fresh grosvener siraitia freeze-dried superfine powder, relates to processing technology for fruits and vegetables, and provides a method for preparing fresh grosvener siraitia freeze-dried superfine powder, which combines vacuum freeze drying technology with superfine grinding technology to protect effective components of the grosvener siraitia and realize full utilization of the grosvener siraitia. The method comprises the following steps: carrying out pretreatments such as selecting, cleaning, sterilization and the like on the fresh grosvener siraitia; putting the grosvener siraitia on a tray for prefreezing after crushing; putting the prefreezed grosvener siraitia in a vacuum environment for heating and drying at the temperature of between 40 and 120 DEG C; controlling the moisture content of the freeze-dried product to less than 6 percent; and finally, grinding the dried grosvener siraitia until the particle size of the powder reaches 10 to 40 meshes, and then carrying out superfine grinding on the powder by a superfine grinding machine until the particle size of the powder reaches less than 40 microns. Because the product is superfine powder, thus, the fresh grosvener siraitia freeze-dried superfine powder has the advantages of small powder particle, big surface area, delicate taste, quicker absorption and wider application, the superfine powder can be eaten directly, and can also be used as the raw materials of other foods, health-care products, medicaments and cosmetics.

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

A process for preparing the high-toughness alum-free long-thread vermicelli includes such steps as proportionally mixing starch, konjak starch, Arabic gum, straight-chain starch, modified soybean phosphoride, sodium dihydrogen phosphate, sodium carbonate and water, stirring, gelatinizing, cooling, ageing, cutting to become long-thread vermicelli, drying, moistening, drying again and cutting short.

A process for extracting edible fibres from kelp includes such steps as washing, drying and pulverizing raw kelp, enzymolyzing, treating with hydrochloric acid, extracting by sodium carbonate, filter, neutralizing the filtrate, adding calcium chloride to obtain gel, treating the dregs with sodium hydroxide and hdyrochloric acid, mixing the said gel with the treated dregs, bleaching with sodium hypochlorite, activating, dewatering, baking and pulverizing.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The invention discloses a health-preserving tea, which includes Liupu Tea, chrysanthemum, honeysuckle, mulberry leaves, coralhead plant stem leaves, cassia seeds, acacia, roses, phyllanthus emblica, Momordica grosvenori, and radix puerariae. Liupu tea belongs to mild tea, can be used for neutralizing the cold medicinal materials chrysanthemum, honeysuckle, mulberry leaves, and roses, has warming and recuperating functions, and cannot cause influence to the body after long-term use of cold medicinal materials. Pan-fired cassia seeds have moderate cold diarrhea property, sweet taste and neutral nature. The coralhead plant stem leaves have good mouthfeel. Jasmine tea has faint scent, can enhance the tea aroma and make the mouthfeel of the tea better. The phyllanthus emblica can promote people's appetite, and the radix puerariae has very high edible and medicinal value. The health-preserving tea involved in the invention has a simple formula, uses medicinal and edible materials, is safe and reliable to eat, and has the health efficacy of drugs. Also, the raw materials have harmonious properties, are scientific and reasonable, and have mild drug properties. Thus, long-term drinking of the tea can achieve the health care effect of body building.

The invention discloses boiled lotus root slice processing technology and a product thereof, and belongs to the technical field of food processing. The technology is characterized by comprising the following steps of: soaking a lotus root in solution consisting of citric acid and kojic acid for 0.5 to 2 hours after washing, selecting and peeling; pickling the lotus root in the solution of salt at 18 to 22 degree Be' for 5 to 10 days; cutting and desalting the lotus root after pickling; boiling the cut lotus root in 0.3 to 0.5 mass percent of calcium lactate solution at the temperature of between 80 and 85 DEG C for 12 to 15 minutes; sorting, packaging and adding decoction which is formed by mixing the citric acid, malic acid, lactic acid, and ascorbic acid and contains 0.3 to 0.5 mass percent of the calcium lactate; and obtaining the product by vacuumizing, sealing, sterilizing and cooling. Boiled lotus root slices prepared by the technology have the characteristics of milky color and luster, tender and crisp texture, safety and sanitation, and convenient eating.