32results about How to "Improve refreshing" patented technology

The invention provides gas-producing low-alcohol-content sour bean milk and a preparation method thereof. The preparation method of the gas-producing low-alcohol-content sour bean milk comprises the following steps of preparing a mixed solution, wherein fermentation substrates of the mixed solution comprise a sugar substrate and a bean substrate; homogenizing the prepared mixed solution, and carrying out sterilization treatment; cooling the sterilized mixed solution, inoculating a fermentation agent, and carrying out constant-temperature fermentation; and then, refrigerating the fermented sourmilk so as to perform post-ripening so as to obtain the gas-producing low-alcohol-content sour bean milk. Compound fermentation is carried out by utilizing a gas-producing lactobacillus fermentum anda saccharomyces-cerevisiae fermentation agent according to the preparation method provided by the invention so as to produce a small amount of carbon dioxide, a trace amount of ethanol, and a plurality of flavoring substances; and thus, the prepared fermented plant-type gas-producing low-alcohol-content sour bean milk is refreshing and palatable in taste, and has a slight wine aroma. The gas-producing fermented milk product has a trace amount of bubbles, as well as a very low content of ethanol, and thus, the novel sour milk is refreshing in taste and unique in texture. Pursuits of the consumers to new types and new taste of sour milk can be met by the unique flavor, as well as the refreshing and smooth taste, of the gas-producing low-alcohol-content sour bean milk; moreover, taste of traditional sour milk is also improved.

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

A process for enhancing refresh in Dynamic Random Access Memories wherein n-type impurities are implanted into the capacitor buried contact after formation of the access transistor components. The process comprises forming a gate insulating layer on a substrate and a transistor gate electrode on the gate insulating layer. First and second transistor source/drain regions are formed on the substrate adjacent to opposite sides of the gate electrodes. N-type impurities, preferably phosphorous atoms, are then implanted into the first source/drain region which will serve as the capacitor buried contact.

The invention discloses a preparation method of fine dried noodles containing radix puerariae powder. The fine dried noodles containing the radix puerariae powder are prepared from 75-85 parts of flour, 5-20 parts of the radix puerariae powder, 3-7 parts of vital wheat gluten, 0.8-1.2 parts of edible salt, 0.1-0.2 part of yolk powder, 0.1 part of sodium carbonate, 0.02-0.04 part of a modifier and an appropriate amount of water according to certain steps. The preparation method disclosed by the invention has the advantages that the technology is simple, and the working procedures are reasonable; the prepared fine dried noodles are smooth in mouth feel and chewy; the radix puerariae powder and the yolk powder are added, so that the nutrition of the fine dried noodles is further improved; besides, the modifier is added to the noodles, so that the smooth property of the fine dried noodles is improved, the shelf life of the commodity of the fine dried noodles is also prolonged, the fine dried noodles are especially suitable for being used as daily staple foods for crowds suffering from high blood pressure, high blood lipid and high blood sugar and cardiovascular and cerebrovascular diseases, and after being eaten for a long term, the fine dried noodles have a good auxiliary therapeutic effect.

The invention relates to nutritive stewed pork ball in a brown sauce and a processing technology thereof, belonging to the technical field of cooking. The nutritive stewed pork ball in the brown sauce is characterized by consisting of the following raw materials in parts by weight: 100 parts of streaky pork, 10 parts of earthworm, 5 parts of bean curds, 5 parts of sugar-free steamed bun, 10 parts of egg white and 5 parts of sugar-free lotus root starch. The following auxiliary materials in parts by weight are added into the raw materials: 0.5 part of fistular onion juice, 0.5 part of ginger juice, 0.5 part of pepper, 1 part of salt, 1 part of cooking wine, 0.5 part of dark soy sauce, and 1 part of candy sugar. The nutritive stewed pork ball in the brown sauce prepared by the invention has a high nutritive value, strengthens nutrient substances absent in human bodies, has the characteristics of being oily but not greasy, soft, tender and tasty, delicious in taste, meets the requirements of healthy eating, and satisfies the demands of living and nutrients of people.

The invention discloses a preparation method of cannabis sailve nutritional rice noodles, and aims at overcoming the shortage of simple nutrition of the rice noodles. The preparation method is that the added cannabis sailve component is rich in vegetable protein, and lecithin and a plurality of essential trace elements required by a human body and capable of delaying ageing, such as vitamin E, selenium, zinc, manganese and germanium are also added, so that the cannabis sailve nutritional rice noodles have the effects of nourishing Yin, reinforcing deficiency, dredging blood vessels, treating stroke and edema, and aiding digestion, and has a special effect on treating diseases, such as puerperal diseases of women, senile constipine, insomnia, high blood pressure, high blood fat, diabetes and cholesterol, and expelling toxin and losing the weight; in addition, hawthorn fruit filtrate is added and combined with common rice noodles, so that the shortage that the rice noodles are difficultly digested in case of eating too much; the nutrition is rich; the heath effect is outstanding. The cannabis sailve nutritional rice noodles are unique in preparation process; the noodles are flexible and difficultly broken after being subjected to steaming and baking; in addition, the rice noodles are high in tasty and refreshing degree, and smooth in taste.

The invention provides flavor health-care nutritional mushroom paste which comprises the following raw materials in parts by weight: 70-80 parts of mushrooms, 7-9 parts of traditional Chinese medicine additives, 5-7 parts of nut powder, 10-14 parts of vegetable oil, 3-5 parts of honey, 7-9 parts of seasoning, 3-5 parts of taste seasoning, 15-20 parts of vegetables concentrate paste, 10-20 parts of plain boiled pork, 6-10 parts of fermented soya beans, and 10-12 parts of distilled water. The mushroom paste has the advantages of being complete in nutrients, mellow in taste, clearing away heat and strengthening the stomach, and being fresh and smooth after taste, not only can be directly eaten, but also can serve as a seasoning in cold and dressed with sauce or a hotpot condiment, thus being unique in flavor and convenient to eat; in addition, the preparation method has the advantages that raw materials are low in cost, the technology is clear, no chemical preservative is added, and materials are conveniently available, thus having high practical values and good application prospects.

The invention belongs to the technical field of food processing and particularly relates to a dumpling stuffing and a preparation method thereof. The dumpling stuffing is mainly prepared from pork, lentinula edodes, dried peeled shrimps, squids, dried fish, eggs, starch, soy sauce, oyster sauce and seasonings. The preparation method includes: mincing the pork; respectively stir frying after chopping and pickling the lentinula edodes, soaking the dried peeled shrimps and soaking the squids, then frying and grinding the dried fish, and mixing; mixing with the pork, the eggs, the starch, the soy sauce, the oyster sauce and the seasonings to obtain the dumpling stuffing. The dumpling stuffing is unique in material matching and rich in nutrition, has delicate flavor of the dried peeled shrimps and the squids and is delicious, mellow, chewy and unique in taste, thereby catering to taste of modern people.

The invention relates to a fermented green plum vinegar and a preparation process thereof and belongs to a table vinegar and a brewing method thereof. The method comprises the following steps: mixing soybean milk subjected to enzymolysis with green plum juice; separating juice from residue after squeezing the green plum into juice; performing wine fermentation and then mixing for fermenting vinegar. The invention has the beneficial effects that the beneficial ingredients and fresh fruity flavor of the green plum juice can be completely maintained in the green plum vinegar product, the bean amino acid component is added and the flavor of the fermented green plum vinegar is more full and elegant.

The invention discloses a method for preparing spiral seaweed rice noodles. The raw materials include spiral seaweeds, rice and cooked rice milk. The preparation method comprises the following steps: washing rice, steeping rice, pulping, kneading, pressing, steaming, shaping and drying. According to the spiral seaweed rice noodles, the defect that the rice noodles are single in nutrition is overcome, and the nutritional ingredients of the spiral seaweeds are increased, so that the rice noodles are rich in nutrition and have good health effects. Meanwhile, because the spiral seaweeds are combined with daily eaten rice noodles, the defect that the spiral seaweeds cannot be directly eaten is overcome. The spiral seaweed rice noodles are unique in preparation process, are pliable and tough in vermicelli and difficult to break because of brittleness due to the steaming process and are good in tasty and refreshing degree and smooth in mouthfeel.

The invention discloses blueberry alcopop and a making method thereof. The blueberry alcopop is characterized by comprising, by weight, 8.0-10.0% of high fructose syrup, 0.3-0.5% of blueberry condensed juice, 0.2-0.4% of citric acid monohydrate, 0.05-0.08% of sodium citrate, 0.02-0.04% of DL-malic acid, 4.0-6.0% of blueberry brandy, 0.02-0.04% of blueberry essence, 0.0002-0.0004% of brilliant blue, 0.0001% of carmine red, 0.015% pf velcorin and the balance water. The blueberry alcopop has the advantages of having few additives, and being not prone to deterioration, long in guarantee period, capable of fully meeting high typical demands for fashionable and stimulated life of consumers, clarified, transparent, stable and bright in color, delicious, refreshing, easy to produce and convenient to carry and drink.

A measurement method using an inductive displacement sensor including a magnetic core and transformer with a primary winding and two secondary windings. The method includes an excitation phase of applying an AC excitation voltage across the primary winding terminals; acquisition phase for acquiring and digitizing two measurement voltages across the two secondary windings' terminals; first main processing phase performed on two measurement voltages including the steps of: multiplying the measurement voltage by a reference sine wave and reference cosine wave to obtain two resulting signals; carrying out a first integration of each resulting signal over a sliding window with width equal to the excitation period to obtain two integrated signals; carrying out a second integration of each integrated signal over a sliding window with width equal to half an excitation period to obtain two doubly integrated signals; producing amplitude of the measurement voltage from the doubly integrated signals; first final processing phase for producing a positional estimate of the magnetic core from the amplitudes of the two measurement voltages.

The invention belongs to the technical field of food processing, and particularly relates to a formula and production process of a sugar-free edible mushroom health beverage. The production steps of the sugar-free edible mushroom health beverage are simple and convenient, and are suitable for industrial large-scale use. Milk products and calcium products are added to enhance the supplementation effect on human calcium, and a variety of other nutrients are added. No sugar additive is adopted in the production of the sugar-free edible mushroom health beverage so that the sugar-free edible mushroom health beverage can be applied to computation by groups with high blood sugar, or diabetes, or the like; besides, the taste of the product is rationally adjusted to meet various needs of each group. The sugar-free edible mushroom health beverage is milky white or milky gray, has a rich fragrance of milk and a unique flavor of edible mushrooms, is slightly sweet, and has no odor. The sugar-free edible mushroom health beverage has the health effects of regulating the immune level of the body, resisting cancer, lowering blood fat, lowering blood sugar, protecting the liver, improving immunity, supplementing various amino acids needed by the human body and the like, and the long-term consumption of the sugar-free edible mushroom health beverage is of great significance for the protection of human health.

The invention relates to the field of beverages, in particular to an aloe beverage and a preparation method thereof, and discloses an aloe beverage. The beverage is characterized by consisting of thefollowing components in percentage by weight of 0.5%-3% of aloe powder, 1%-5% of traditional Chinese medicine powder, 0.2%-0.8% of a sour agent, 1%-8% of a sweetening agent, 0.05%-0.1% of edible gelatin, and 83.1%-97.25% of drinking water. The aloe beverage and the preparation method solve the problems that in the prior art, too many functional substances are added to cause poor stability of the beverage, the mouth feel is poor, and the conventional beverage is not welcomed by common people. The prepared aloe beverage is fine and smooth in mouth feel, high in stability and free from artificialpigment, is high in nutrient components, and is favorable for health of bodies after being taken for a long term.

An electronic memory device for storing data comprises a memory cell array arranged in at least one memory bank and comprising memory cells in which information is stored. The electronic memory device further comprises word lines and bit lines for addressing and reading the memory cells of the memory cell array. The word lines are configured to refresh in a refresh mode the information stored in the memory cells of the memory cell area by applying a predetermined activation potential at a predetermined refresh rate to the word lines. All word lines of the memory bank which do not have a common bit line are activated simultaneously in the refresh mode.

The invention belongs to the technical field of food processing, and particularly relates to an edible mushroom compound protein function healthcare beverage formula and a production technology. The harmful influence caused by additives to the human body is reduced. The production technology is suitable for industrial large-scale usage. By adding milk products and calcium products, the human body calcium supplementing effect is improved, and supplementing of various other nutrients is added. The various tastes of the product are reasonably blended, and various requirements of different groups can be met. The product is milk white or milk gray, has the rich milk flavor and the unique fragrant flavor of edible mushrooms, and is sweet slightly and free of abnormal odor. The product has the healthcare effects of regulating the human immunity level, resisting cancers, protecting the liver, improving immunity and supplementing various amino acids needed by the human body, and can ensure the great human health significance when a user drinks the beverage for a long time.