587results about How to "Good instant solubility" patented technology

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The invention provides walnut powder and a production method thereof; walnut kernel is peeled by high pressure water spraying, bubble water stream impact and ultrasonic wave vibration after being soaked by compound alkaline liquid, and then second-grade cold pressing is carried out to the peeled walnut kernel after the peeled walnut kernel is dried and crushed, the walnut kernel is crushed, filtered, batched and colloid-milled to be refined, and then a complex stabilizer is added in the walnut kernel to be sterilized, concentrated, homogenized and dried to obtain the walnut powder. The method has low damage degree, can effectively prevent protein denaturation and reduce alkaline liquid amount; the second-grade cold pressing technology is adopted, the denaturation degree of the protein of the walnut cake is reduced, and the walnut powder is prepared by high-pressure homogeneity and spraying drying; the visual color and luster, solubility and the content of the protein and other indexes of the product are superior to the similar products in the current market. The invention realizes the comprehensive utilization of the walnut resource, the technology is advanced, simple and practical and is easy to popularize, thereby having good economic and social benefits.

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

The invention discloses a production method of instant burdock flavor powder, belonging to the filed of food. The invention uses fresh burdock as a main raw material and maltodextrin, sucrose, milk, cocoa powder, fruit and vegetable and the like as accessories; the raw materials are selected, washed, peeled off, washed, dipped for color conserve, sliced, preliminary cooked for sterilization, smashed, coarsely grinded, homogenized by high-shearing, decomposed by enzyme and the like, and then the obtained product is blended, homogenized by high-shearing, dried by spraying, cooled, packed and the like to obtain the instant burdock flavor powder. The invention is characterized by combining the methods of enzymic reaction and high-shearing homogenizer wet superfine grinding for processing burdock, thus enhancing the fineness of burdock fiber, increasing the instant ability of the product. The invention adopts spray drying for evaporation of water at low drying temperature, therefore, the burdock flavor powder of the invention enjoys good instant ability and color and low waste of nutrient components. Compared with the existing dry ground which is used in the production of instant burdock flavor powder, wet grinding can save electricity by over 10% and steam by over 30% in producing a ton of the product.

The invention provides a preparation method of freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The preparation method comprises the following steps of cleaning fruits and vegetables, performing pulping, mixing and blending pulp with yoghourt, performing homogenizing, adding cereals, nuts and fruit granules, performing stirring, performing membrane filling, performing quick-freezing, performing demolding, performing vacuum freeze drying, and performing packaging so as to obtain the freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes are produced by a vacuum freeze drying technique, so that original thermal sensitivity components and antioxidation components of products canbe sufficiently guaranteed, the color and the fragrance of fruits and vegetables and the activity of probiotics can also be guaranteed, and transportation and long term storage are facilitated; and besides, the cereals, the nuts and the fruits cooperate, so that the nutrition is more balanced.

The invention relates to soybean oil powder grease and a preparation method thereof. Concretely, soybean first-grade oil is used as a raw material to be used as core materials, a microencapsulation embedding technology is adopted, and a novel series soybean oil powder grease product with excellent processing characteristics and rich and mass nutrients is developed through the selection of an embedding agent, a filling agent and an emulsifying agent and the optimization of process conditions. The improvement is carried out on the trial test study, an industrialized production and test recipe is obtained. During the proportioning, the soybean oil powder grease comprises the following ingredients in percentage by weight: 9.25 percent to 27.25 percent of core material, 1.35 percent to 2.7 percent of embedding agent, 13.925 percent to 33.8375 percent of filling agent, 0.5625 percent to 1.125 percent of emulsifying agent and 55 percent of water. Compared with ordinary liquid-stage grease products, the product has various advantages that the quality guarantee period of the product is prolonged, the product functionality is improved, the product water solubility is improved, and the product application range is enlarged.

The invention provides a processing method for grain and nut nutrient composite paste food. The mass ratio of the principle raw materials, namely oat to tartary buckwheat to corn to soybean to peanut to apricot kernel to walnut to Chinese chestnut, is (4-8) to (4-8) to (1-4) to (1-4) to (0.5-2) to (0.5-2) to (0.5-2) to (0.5-2). The preparation method comprises the following steps: smashing grains at low temperature; adding complex enzyme for enzymolysis, then puffing and smashing; performing microencapsulation by taking smashed zymolytic nuts as a core material and taking grains and cyclodextrin as embedding media; finally, drying and packaging in a sterile environment so as to prepare the paste food suitable for middle and old aged people. The paste food contains multiple types of grains and nuts, has rich nutrition, is easy to brew, has low probability of agglomerating and clustering, is fine and smooth in taste and easy to digest, and is more suitable for middle and old aged people.

The invention discloses milk-tea powder as well as a preparation method thereof, which is prepared by fresh milk, white sugar, non-dairy creamer, green brick tea, and solid essence powder according to a certain proportion. The preparation method comprises the following steps: A. comminution: the brick tea is comminuted into superfine tea powder; B. mixture: a proper amount of the fresh milk is taken and heated by a plate heat exchanger, via a water-powder mixer, the tea powder, the white sugar, the non-dairy creamer, and the solid essence powder are added and stirred circularly, and the rest raw milk is added; C. sterilization; D. concentration: the material is sterilized and concentrated by a double effect falling film vacuum evaporator to obtain the concentrated material; E. spray drying: the concentrated material is sprayed and dried by a high pressure pump; F. redrying by a fluidized bed to obtain the milk-tea powder. The milk-tea powder has reasonable formula, convenient drinking, easy method and simple technique, thereby minimizing the energy consumption in the milk-tea processing technique, shortening the productive time with enhanced stability of the milk-tea quality, and increasing the utility ratio of the tea in the milk-tea manufacturing process without waste and pollution.

The invention provides a preparation method for a foundry silicate binder. Sodium silicate with modulus of 1.9-3.0 is subjected to spraying and drying to obtain foundry silicate binder. According to the preparation method, the sodium silicate is firstly modified and the modified sodium silicate is subjected to spraying and drying to obtain foundry silicate binder. According to the preparation method, the sodium silicate or the modified sodium silicate is subjected to spraying and drying, moisture in the atomized sodium silicate can be carried away by high-temperature air in the spraying and drying processes, the obtained foundry silicate binder is hollow and fluffy solid powder, and is only needed to be dissolved in water to prepare a solution with needed concentration before use due to good quick dissolution property. With the method, the problem of the existing sodium silicate binder can be well avoided, the sodium silicate can be always in a best usage state, the binding property is good, the addition quantity is less, the collapsibility is good, the foundry silicate binder is beneficial to recovery of used sand, and the pollution to the environment can be reduced.

The invention discloses a phenolic aldehyde weak gel control and flooding agent for rapid gelling of low temperature oil reservoirs. The control and flooding agent consists of the following components in percentage by mass: 0.05-0.5% of a main component, 0.04-1% of a coagulation accelerator, 0.05-0.5% of a cross-linking agent, 0.01-0.05% of polyphenol and the balance of clear water or salt water. The main component is polyacrylamide HPAM or an acrylamide copolymer; and the acrylamide copolymer is comb salt-resistant polymer KYPAM, acrylic-2-acrylamide-2-methyl propane sulfonic acid copolymer AM/AMPS or acrylic-acrylamide-2-acrylamide-2-methyl propane sulfonic acid copolymer AM/AA/AMPS. According to the control and flooding agent disclosed by the invention, gelling time at normal temperature can be controlled within 5-24h, final gelling strength is high and heat salt stability is good; and the weak gel system is convenient in field preparation, strong in operability and is widely applicable to the control and flooding operation of various low temperature oil reservoirs.

The invention relates to an apricot solid drink and a preparation method thereof. The ingredients of the apricot solid drink are 10-50% of apricot powder, 20-60% of maltodextrin, 10-30% of saccharose, 0.05-0.10% of citric acid, 0.1-0.2% of xanthan gum, 0.1-0.3% of sodium carboxymethyl cellulose, 0.03-0.1% of sodium alginate and 0.5-1.4% of amorphous silicon dioxide. The preparation method comprises the steps of pre-treating, washing and colour-protecting, blanching and cooling, pulping, zymohydrolysis, glue milling, homogenizing, spray drying, material mixing and granulating, packaging, and sterilizing. The solid drink has high fruit content, natural flavour, excellent stability, and convenient carry and use, thereby meeting requirements of modern consumption and having broad market prospect.

The invention discloses a totally-synthesized water-based stainless steel cutting liquid. The cutting liquid contains the following components: a stainless steel water-based extreme-pressure agent, caprylic-capric acid, boric acid triethanolamine ester, polyethylene glycol, a cation quaternary ammonium salt metal filings settling agent, a dicarboxylic compound antirusting agent, a monobutyl ether coupling agent, a hard-water-resisting agent, a defoamer and distilled water. By virtue of an environmental-friendly total-synthesis formula, the cleaning and settling properties of the cutting liquid are enhanced; an environmental-friendly special water-based extreme-pressure lubricant is used to substitute for the traditional synthetic ester, thereby ensuring the long-time stability of the cleaning and settling properties of the cutting liquid. The cutting liquid plays a very good role in protecting non-ferrous metal and ferrous metal; by virtue of the cation quaternary ammonium salt settling agent, the problem of iron filings settling during the processing of stainless steel is eliminated, and the transparency and stability of the cutting liquid in long-time use are guaranteed.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects of dietetic therapy and health care than rice and wheat flour.

The invention provides instant coarse rice powder. A method for processing the instant coarse rice powder comprises the following steps of: (1) preparing a raw material of the coarse rice powder; (2) adding water, uniformly stirring, heating, destroying lipase, and cooling to a temperature of between 45 and 50 DEG C for later use; (3) adding cellulose equivalent to 0.4 to 0.5 percent that of the weight of the raw material of the coarse rice powder, and standing for 30 to 40 minutes at the temperature of between 50 and 55 DEG C to destroy activities of the lipase and cellulose; (5) adding whey protein powder which accounts for 10 to 15 percent of the weight of the coarse rice powder raw materials, and malt syrup which accounts for 5 to 10 percent of the weight of the raw material of the coarse rice powder, uniformly stirring, and homogenizing with a colloid mill; and (6) heating and concentrating to reduce the water content to be between 30 and 35 weight percent, drying by spray or airflow to obtain a powder product, and packaging. The instant coarse rice powder has the advantages of high nutrient value, good instant dissolubility, convenient eating, good flavor and long quality guarantee period.

The invention relates to a grain deep-processing product, in particular to quinoa powder, and belongs to the technical field of grain processing.The quinoa powder is reasonable in nutrient composition, good in solubility, high in digestion and absorption rate and wide in applicable people.The preparation method of the quinoa powder comprises the steps of raw material selecting, cleaning, slurrying, enzymolysis, partial fermentation, blending and mixing and spray drying; the enzymolysis process adopts cellulase, alpha-amylase, beta-amylase and alpha-1,4-glucose hydrolase for composite enzymolysis, multiple modes of combining ultrasonic cleaning, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.The quinoa powder obtained through the method is good in instant solubility, the quinoa powder is a milk white emulsion which is uniform and stable in appearance after being dissolved, has the wheat fragrance peculiar to cereals and is smooth and refreshing in mouthfeel and free of sticky feeling, fragrance is left in lips and teeth after the quinoa powder is swallowed, sour regurgitation does not occur in oral cavities, the quality is good, and the quinoa powder is clean, sanitary, convenient to carry and wide in application.

The invention discloses a preparation method of persimmon calyx and pueraria flower healthcare caffeine and belongs to the technical field of food processing. The preparation method is characterized in that the persimmon calyx and pueraria flower healthcare caffeine is prepared from natural and pure persimmon calyxes and pueraria flowers through the process of softening, steam fixation, aroma extraction, smashing, ginger tea extract liquid preparation, gelatinization, enzymolysis, blending, concentration, freeze-drying and the like, so that the obtained persimmon calyx and pueraria flower healthcare caffeine is rich in nutrition and fresh and mellow in taste, retains the original aroma of the raw materials, reduces the loss of nutritional ingredients of the raw materials, has the healthcare effects of warming middle-warmer and lowering qi, dispelling cold and stopping belching, and the like, is beneficial to improving the immunity of the human body and regulating the sub-health of the human body, and is a green food with healthcare and health maintenance effects and good instant solubility.

The invention discloses tartary buckwheat instant tea and a preparation method thereof. The instant tea is composed of raw materials in percentages by mass as follows: 90-95% of tartary buckwheat, 2-7% of dark tea and 1.5-3% of auxiliary materials, wherein the auxiliary materials are composed of sweet osmanthus and chrysanthemum at a mass ratio of (1-2): (0.5-1). The preparation method comprises the steps of: cleaning, drying and frying the tartary buckwheat, carrying out microwave treatment on the dark tea and the auxiliary materials; and super-fin crushing the raw materials after being compounded and mixed to obtain the tartary buckwheat instant tea. The tartary buckwheat instant tea has the advantages of convenience in drinking, good instant solubility, fine and smooth mouth feeling, abundant nutrition and the like. According to the invention, instant tea powder is produced by regarding the tartary buckwheat and the dark tea with lipid-lowering and sugar-reducing effects as raw materials and applying a modern food processing technology, so that the problem of nutrition loss of old product (bagged tea) is solved, and health-care effect of the product is improved through the combination of the tartary buckwheat and the dark tea. The tartary buckwheat instant tea has the characteristic and form per se being in consistence with the development trend of the modern food industry, and has good industrialization prospect.

The invention discloses a diaphragma juglandis instant product and a preparation method thereof. Diaphragma juglandis is taken as a raw material, and the method comprises the steps of cleaning the diaphragma juglandis, drying at 50-60 DEG C, grinding to 4-6 mm, carrying out enzymolysis, carrying out segmented decocting for a plurality of times, filtering, adding a thickening agent and drying, wherein enzymolysis is carried out by compounding cellulase and pectinase, decocting is carried out for three times at the temperature of 70-100 DEG C, and the drying conditions are as follows: the inlet temperature is 160-180 DEG C, the outlet temperature is 70-80 DEG C, and spray drying is carried out on 2.5-5 L of material per hour. The diaphragma juglandis instant product has the health care functions of tonifying kidney, arresting seminal emission, calming and helping sleep and the like, is low in cost of production raw materials, less in input of the preparation process, good in instant property, and clear and transparent in soup color; the diaphragma juglandis instant product has the original faint scent taste of diaphragma juglandis, and is excellent in quality, clean, sanitary, convenient to carry, stable in yield and wide in use. The product has great potential, and utilizes the rich diaphragma juglandis resource, so that the industry chain is prolonged, and the comprehensive benefit of the industry is improved.