19results about How to "Good rehydration" patented technology

The invention relates to a pharmaceutical composition containing vitamin D as well as a preparation method and application of the pharmaceutical composition. The pharmaceutical composition contains the following components: (A) 0.0001-0.5 wt% of vitamin D; (B) an emulsifier; (C) an oil solvent; and (D) 0.1-70 wt% of an adhesive, the emulsifier is selected from at least one of starch sodium octenylsuccinate or beta-cyclodextrin, and the pharmaceutical composition contains 0.001-80 wt% of the emulsifier; the ratio of the use amount of the oil solvent to the use amount of the vitamin D is (1.4-1000): 1. According to the invention, the vitamin D pharmaceutical composition with a wide concentration content range is prepared by selecting proper auxiliary materials and dosage thereof, and the vitamin D pharmaceutical composition has good drug dispersibility and stability and proper disintegration performance.

The invention discloses a preparation method of instant rice vermicelli, which comprises the following steps: (1) soaking rice in water, grinding the soaked rice into rice milk, and sieving; dehydrating the rice milk to obtain wet rice flour; (2) pouring the wet rice flour and a starch auxiliary material into a stirrer, uniformly mixing, and adjusting the moisture content to be suitable for preparing rice vermicelli, so as to obtain mixed powder; the starch auxiliary material is mung bean starch; (3) putting the mixed powder into a rice flour machine, and performing gelatinization and extrusion to obtain wet rice vermicelli; and (4) aging the wet rice vermicelli obtained in the step (3) at room temperature, and then drying to obtain the instant rice vermicelli. The rice vermicelli prepared by the method is good in rehydration property and short in rehydration time.

The invention belongs to the technical field of food processing, and particularly relates to a dendrobium officinale mixture and a preparation method thereof, the mixture comprises the following raw materials: dendrobium officinale, a drying aid and plant polyphenol; the drying aid comprises cellulose ether. The dendrobium officinale mixture provided by the invention can be quickly dissolved, has no caking, and is good in dispersity and solubility, various nutrient substances of dendrobium officinale are well reserved, the powder yield is high, the polysaccharide content is high, and a blended beverage is light green in color and mellow and smooth in taste.

The invention provides low-calorie red date and walnut meal replacement powder and a preparation method thereof, and belongs to the field of food. The low-calorie red date and walnut meal replacement powder provided by the invention is prepared from the following raw materials: 30-40 parts of red date powder, 60-120 parts of walnut powder, 10-20 parts of cereal powder, 0-0.1 part of sucralose and 0-0.02 part of tert-butylhydroquinone. The cereal powder is composed of black rice powder and red bean powder. The invention further provides a preparation method of the low-calorie red date and walnut meal replacement powder. The red dates and the walnuts are crushed through a superfine crushing technology, nutrient substances of the red dates and the walnuts in the prepared meal replacement powder can be dissolved out to the maximum extent, the red dates and the walnuts are utilized in a high-value mode, and the prepared meal replacement powder is good in powder dispersity, good in rehydration performance and excellent in flavor and has the obvious and specific taste and smell of the red dates and the walnuts.

The invention relates to the field of food processing, in particular to a lutein yeast microcapsule and a preparation method thereof. According to the preparation method of the lutein yeast microcapsule, the embedding rate of the yeast microcapsule prepared by utilizing the preparation method provided by the invention reaches 87.5% or above, and compared with the prior art, a better effect is achieved. According to the method, freeze drying serves as a non-thermal processing technology, the freeze drying technology can reduce the biological activity loss of encapsulated substances in the processing process, liquid microcapsule particles can be converted into solid microcapsule particles through the freeze drying method, the product characters are changed, transportation and storage are facilitated, and meanwhile the requirements of consumers are met. The freeze-drying technology can greatly retain the nutritional ingredients of the materials, the dried product has the characteristics of low water content, good rehydration property, light weight and the like, the storage period can be prolonged, and the transportation is convenient.

The invention relates to the field of processing of sausages, and provides a preparation method of juice-exploded sausages, which solves the defect of poor product quality caused by the defects of the processing method of the sausages in the prior art, and comprises the following preparation steps: (1) preparing raw materials and pickling auxiliary materials; (2) unfreezing the raw material pork, and removing miscellaneous hair, fascia and obvious fat; (3) pickling; (4) stirring and pulping; (5) filling; and (6) twisting, hanging on a rod, cooking and forming, airing, cutting into sections and packaging.

The invention provides PVA (Polyvinyl Alcohol) protective glue for a metal laser cutting and etching process. The PVA protective glue is prepared from the following components in parts by mass: 50 to 60 parts of PVA stock solution, 90 to 100 parts of water, 0.4 to 0.8 part of tackifier, 1.5 to 2.2 parts of flatting agent and 0.75 to 1 part of antibacterial agent, the PVA stock solution is a mixture of vinyl acetate-ethylene copolymer emulsion, a polyvinyl alcohol solution and water; the tackifier is one or more of sodium polyacrylate, sodium carboxymethyl cellulose, polyacrylamide, gelatin and water-soluble chitosan; and the corrosion inhibitor is one of triethanolamine, imidazoline and methyl benzotriazole. The protective glue prepared by the scheme has low viscosity, is convenient to spray, has spreadability on the surface of a plate, can protect the plate from being damaged in the laser cutting process, can be re-dissolved in water, is convenient to clean after laser cutting and etching, and enables the surface of a base material to be free of gelatinous substance residues.

This invention belongs to the field of edible fungus drying technology, and relates to a method for improving and drying *Auricularia auricula-judae* (golden ear fungus). The method includes the following steps: 1) Cleaning: removing the matrix attachment end and impurities from the fresh *Auricularia auricula-judae* fruiting body; 2) Slicing: slicing the fresh *Auricularia auricula-judae* fruiting body into thin slices with a thickness of 6-9 mm; 3) Heat pump far-infrared combined drying: drying the *Auricularia auricula-judae* slices using a heat pump far-infrared combined drying equipment; the drying temperature is 45-65 ℃, the humidity is 8-12%, and the infrared power is 800-1000 W. This invention, by controlling the process parameters of the heat pump far-infrared combined drying process, utilizes the synergistic effect of the heat pump and far-infrared radiation system to rapidly and efficiently prepare dried *Auricularia auricula-judae* slices with high total phenolic, total flavonoid, and total polysaccharide content. Furthermore, this dried *Auricularia auricula-judae* product has good color and low hardness, making it suitable for subsequent processing and development of functional products.

This invention discloses a multi-source low-oxygen heat pump device for fruits and vegetables and its usage method, belonging to the field of fruit and vegetable drying technology. The device includes a multi-source gas supply system, a low-oxygen drying chamber, a heat pump temperature and humidity control system, an online weighing system, a material morphology detection system, and an intelligent control system. The multi-source gas supply system injects nitrogen, carbon dioxide, and air. The intelligent control system calculates the drying rate and shrinkage rate based on data from various sensors, dynamically adjusting the gas composition and the temperature and humidity inside the chamber to maintain an oxygen concentration of 1-11%, a temperature of 30-70℃, and a relative humidity of 10-40%. This invention enables precise and coordinated control of the fruit and vegetable drying process, mainly used for drying leafy vegetables and fruits, reducing oxidative deterioration and shrinkage, and improving drying quality.

The invention discloses an optimized dried ballonflower drying method based on a hot air condition, and belongs to the technical field of food processing. The method comprises the following steps: cleaning freshly-harvested dried ballonflower, carrying out water control pretreatment, and then drying by adopting three-stage temperature gradient hot air. The drying process is carried out within the temperature range of 40-60 DEG C at the air speed of 1.5-3.0 m / s, the initial-stage temperature is 40-55 DEG C, the middle-stage temperature is 50-60 DEG C, the tail-stage temperature is 40-50 DEG C, and finally the moisture content of the dried ballonflower is 8-12%. Optionally, the pretreatment may include blanching or treatment with a specific color protection solution. According to the method, through cooperative control of temperature, wind speed and time, the rehydration property of the dried ivy mosses can be effectively improved, the texture, color and flavor quality of the dried ivy mosses can be optimized, the method is suitable for industrial standardized production, and the problems that in the prior art, the product quality is unstable, and the texture and flavor are difficult to consider are solved.

The application provides a high-activity Millettia pachycarpa Benth. low-temperature controlled enzyme vacuum freeze-dried tablet preparation process, and belongs to the technical field of deep processing of Chinese medicinal materials with the same functions of food and medicine.The application realizes the complete blocking of endogenous enzyme browning and lipid oxidation rancidity of Millettia pachycarpa Benth. from the biochemical mechanism level through the synergistic coupling of the exclusive process system of moderate temperature and humidity directional enzyme blunting, low-temperature constant-temperature physical color protection, double-stage gradient pre-freezing, multi-section variable-temperature vacuum freeze-drying, constant-temperature softening, and grading screening, maximizes the retention of the heat-sensitive natural active ingredients and the original flavor of Millettia pachycarpa Benth. such as polysaccharide, flavone and triterpene saponin under the premise of zero chemical color protection additives. The whole process parameters of the application are accurately controllable, standardized and repeatable for mass production, and the industry pain points of the existing Millettia pachycarpa Benth. processing, such as serious browning, large loss of active ingredients, flavor deterioration, unstable batches and short shelf life, are solved. The application is suitable for industrialized continuous production line production, can realize the high-quality, standardized and large-scale in-depth processing of the Lingnan native Millettia pachycarpa Benth., and helps the upgrading of the regional characteristic South China medicine industry.

The present application relates to the technical field of protein powder processing, and discloses a formula for solving instant protein powder. The formula comprises the following components in parts by weight: 70-100 parts of protein base, 2-10 parts of trehalose, 0.5-3 parts of triethyl citrate, and 0.1-1 parts of silicon dioxide. The preparation method adopts a technical route combining controllable enzymolysis, heat preservation and standing, and three-stage temperature control spray drying: first, controllable enzymolysis is used to make the degree of hydrolysis of the protein base reach 7-10%, generating enzymolysis peptide segments; then, after cooling, trehalose and triethyl citrate are added, and nano particles with a particle size of 50-110 nm are formed by heat preservation and standing; finally, three-stage temperature control spray drying is used to obtain instant protein powder particles. The present application forms a protective layer by generating small particles on the surface and inside of the protein particles, so that the protein powder can be quickly dispersed and dissolved in different media such as water, milk, and fruit juice, and can meet the requirements of multi-medium instant dissolution and stable suspension.

The present application relates to a kind of lutein ester flash release tablets for relieving visual fatigue and its preparation method.The flash release tablet includes lutein ester porous dry granules, mannitol-erythritol complex sugar alcohol, crosslinked polyvinylpyrrolidone, silicified microcrystalline cellulose and sodium stearate fumarate;The porous dry granules include oil phase containing lutein ester, octenyl succinate modified porous starch, zein, tannic acid, low ester pectin, trehalose-mannitol freeze-drying protective agent and L-leucine, oil phase is at least partially located in modified porous starch channel and surface, and by zein, tannic acid and low ester pectin to form composite interface stabilizing component.The present application is prepared by oil phase, shear emulsification, high-pressure homogenization, low-temperature atomization freeze-drying and tableting, has good disintegration, redispersion and stability, and can be used for preparing food, health food or nutritional supplement for relieving visual fatigue.

The invention provides a preparation method of compressed nata de coco. The preparation method comprises the steps of pretreatment, nutrient enrichment, segmented fermentation, deacidification, compression and the like. The method comprises the following steps: selecting fresh coconut water, adjusting the pH value, adding a nutritional agent, and uniformly mixing; the nutritional agent is prepared from glucose, cane sugar, vitamin C and the like through ultrasonic emulsification; then, inoculating a composite strain for segmented fermentation, including initial fermentation, intermediate fermentation and later fermentation, to form a gelatinous substance; in the deacidification process, steam is used for preheating and heating, and cooling is performed after the pH value is adjusted; and finally, compressing the gel by adopting different weight pressures to obtain the compressed nata de coco. The invention further relates to a preparation process of the nutritional agent and application of the compressed nata de coco in the food industry, such as a raw material or an additive of jelly, beverage and the like. According to the preparation method, the processing efficiency and the product quality of the nata de coco are improved, and the requirements of the market on high-quality nata de coco are met.

The invention provides a preparation method of non-fried instant noodles, which comprises the following steps: A) mixing table salt, dietary alkali, a thickening agent, phosphate, pigment and water to obtain a saline solution; mixing glucose, amino acid substances, flavor type yeast extract, pig bone concentrated soup and water to obtain a seasoning aqueous solution; b) mixing flour, starch and vital gluten, and sequentially mixing and stirring the mixture with the saline solution and the seasoning aqueous solution to prepare dough; c) the dough is subjected to standing, dough standing, dough pressing, strip cutting and steaming curing in sequence, and cured noodles are obtained; and D) dispersing the cured noodles, atomizing the surfaces of the noodles, spraying rice oil, cutting off the noodles, and frying the noodles in air to obtain the novel non-fried instant noodles. The non-fried instant noodles provided by the invention are less in oil and healthy, and have good taste, fragrance and rehydration performance.

The instant composite instant rice cloth comprises the following components in percentage by mass: 30-40% of gelatinized rice flour, 20-30% of skim milk powder, 10-15% of waxy corn flour, 5-11% of glutinous rice flour, 5-10% of chenopodium quinoa flour, 3-6% of L-arabinose, 5-8% of maltodextrin and 1-2% of pectin. The instant composite instant rice cloth prepared by the method disclosed by the invention has the advantages of high dissolution speed and difficulty in caking, has fine and smooth mouth feel, is rich in milk fragrance, natural in color and mellow in taste, integrates the smoothness of rice flour and the softness of coarse cereals, melts in the mouth and has no granular sensation. In addition, the rice cloth is quick to dissolve and not easy to cake, and can quickly form uniform paste after being brewed, so that the instant requirement of consumers on instant eating is met.

The invention provides a dry microorganism culture medium as well as a preparation method and application thereof. The method comprises the following steps: dissolving 7.5-15 parts of a nutritional agent, 2-3 parts of glycerol, 10-15 parts of gel and 0.75-1.2 parts of potassium chloride in deionized water to obtain a mixed solution; the pH value of the mixed solution is adjusted to 7.0-7.2, the mixed solution is poured into a flat plate after high-temperature sterilization, the flat plate is placed at the temperature of 0-20 DEG C for gelatinization treatment for 30-60 min, and a gel product is obtained; and drying the gel product under the sterile condition of 30-40 DEG C for 6-12 hours to obtain the dried microbial culture medium. According to the method, normal-temperature gelatinization treatment is performed firstly, and then drying is performed under the condition of being lower than the sol temperature, so that the gel property and rehydration capacity of the dried culture medium are effectively improved, dependence of a traditional culture medium on expensive materials such as agar is reduced, and the method has the characteristics of simple preparation process, low cost and excellent effect, is suitable for large-scale production, transportation and storage, and has wide application prospects. Wide application prospects are realized.

The invention relates to the technical field of pet food processing, and discloses a nutritional pet food based on a low-value seawater product and a preparation method thereof, and the preparation method comprises the following steps: desalting raw materials, and mechanically separating into a meat soft component and a hard calcium component; adding antioxidant such as rosemary extract into the soft meat component for pulping, and performing constant-temperature enzymolysis with compound protease to obtain enzymolysis meat pulp; the hard calcium component is subjected to high-temperature and high-pressure steaming and softening and multi-stage crushing to obtain ultramicro bone paste with the particle size D90 smaller than 50 [mu] m; and taking 60-80 parts of slurry and 15-30 parts of bone paste, adding sodium alginate and other structural stabilizers and nutrient supplements, mixing, and carrying out high-pressure homogenization, vacuum freeze-drying and nitrogen-filled packaging to obtain the bone paste. The processing contradiction of hard bones and soft meat of low-value marine products is solved through split-flow modification and texture structure recombination; the bioavailability of calcium is greatly improved by the micron-sized bone paste; in-situ antioxidation is combined with a freeze-drying technology, so that lipid rancidity is effectively inhibited, and the product is endowed with a crisp porous structure and excellent rehydration and palatability.

The application relates to the field of food technology, and particularly relates to a blueberry yoghourt block containing dendrobium officinale extract and a preparation method thereof.A blueberry yoghourt block containing dendrobium officinale extract comprises the following preparation raw materials in mass fractions: raw cow milk, white granulated sugar, blueberry extract, dendrobium officinale extract, hyaluronate, whey protein powder, pectin, fructooligosaccharide, gamma-polyglutamic acid, freeze-dried lactic acid bacteria powder, inulin, casein phosphopeptide, wherein the mass fraction ratio of the hyaluronate, the gamma-polyglutamic acid and the dendrobium officinale extract is 1:1:10-15.The blueberry yoghourt block containing dendrobium officinale extract prepared by the application not only has good taste and rich nutrition, but also has the multiple beneficial technical effects of promoting immune regulation, antioxidant function, enhancing the digestive system, improving the survival rate and activity of lactic acid bacteria and the like, and is a high-value functional dairy product.