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30results about How to "Improve shelf life stability" patented technology

Before-running nutrition energy bar and preparation method thereof

The present invention discloses a before-running nutrition energy bar and a preparation method thereof, wherein the before-running nutrition energy bar comprises 10-30 parts of maltose syrup, 10-30 parts of high fructose syrup, 15-30 parts of puffed millet, 10-20 parts of puffed corn, 10-15 parts of soybean protein, 4-8 parts of sunflower seeds, 0.8-5 parts of banana powder, 1-8 parts of grease, 0.05-0.5 part of edible salt, 0.01-0.2 part of a ginseng extract, 0.1-1 part of a lily extract, 0.3-5 parts of a common yam rhizome extract, 0.5-2 part of chia seed, 0.25-5 parts of oat-beta-dextran, 0.1-0.5 part ofphospholipid, 0.02-2 parts of natto powder, 5-10 parts of edible coating, and 0.01-0.75 part of edible essence, and material preparation, mixing, molding, cutting and coating production are performed to produce the before-running nutrition energy bar. The before-running nutrition energy bar of the present invention uses the formula of the food having medicine food homology, has the complete nutrition, has effects of before-game tension relieving, yin nourishing, lung moisturizing, yang strengthening and qi supplementing, has characteristics of convenient use and good taste, and is suitable for before-running exercise people requiring energy supplementing and people requiring rapid energy supplementing.
Owner:广州宏韵医药科技股份有限公司

Preparation method of grease microcapsule

The invention discloses a preparation method of a grease microcapsule. The method comprises the following steps of adding a wall material, an emulsifier and an antioxidant into water, uniformly mixing, shearing and emulsifying to obtain a pre-emulsified liquid, and the wall material being a starch sodium-octenylsuccinate methacrylic acid-N, N-dimethylaminoethyl ester-chitosan copolymer; adding a grease core material into the pre-emulsified liquid, and sequentially shearing, emulsifying and homogenizing to obtain emulsified liquid; sterilizing the emulsified liquid; and carrying out spray drying on the sterilized emulsion, and sieving an obtained powder product to obtain the grease microcapsule. According to the method, the emulsified liquid is subjected to high-temperature sterilization before spray drying, so that the microcapsule is prevented from deteriorating under the action of microorganisms; and the copolymer of starch sodium-octenylsuccinate-N and N-dimethylaminoethyl methacrylate-chitosan is used as the wall material of the microcapsule, so that the high temperature resistance of the wall material is effectively improved, the demulsification phenomenon of the emulsion in the high-temperature sterilization process is prevented, and the embedding rate of the microcapsule is increased.
Owner:浙江远大生物科技有限公司 +1

Three-layer embedding method for improving stability of lactic acid bacteria

The invention relates to the technical field of microbial preparations, and provides a three-layer embedding method for improving the stability of lactic acid bacteria, which comprises the following steps: S1, carrying out high-density culture on lactic acid bacteria in a fermentation tank; S2, centrifugally separating bacterial sludge from the fermentation liquor, wherein the water content of the bacterial sludge is 5-50%; S3, uniformly mixing the bacterial sludge and a first-layer embedding protective agent according to a mass ratio of 1: (1-3), wherein the first-layer embedding protective agent is a first-layer embedding protective agent containing 5-50% of skimmed milk powder; S4, uniformly mixing the bacterial sludge and a second-layer embedding protective agent with the mixture in S3 according to the mass ratio of 1: (1-3); S5, mixing the bacterial sludge and a third-layer embedding protective agent with the mixture obtained in S4 according to the mass ratio of 1: (1-3), and then uniformly emulsifying to obtain an emulsion in S5; S6, performing cryogenic granulation on the emulsion in the step S5 by using a liquid nitrogen dripping freezing technology, so that thalli instantly enter a dormant state to obtain cryogenic granules in the step S6; and S7, drying the cryogenic granules obtained in the step S6 until the water content is 3-8%. Through the technical scheme, the problem of poor stability in the prior art is solved.
Owner:河北一然生物科技股份有限公司

Citrus fiber-containing black sesame normal-temperature yoghourt and preparation method thereof

The invention belongs to the technical field of dairy products, and provides citrus fiber-containing black sesame normal-temperature yoghourt. The citrus fiber-containing black sesame normal-temperature yoghourt comprises the following raw materials in percentage by mass: 80-90% of raw milk, 5-10% of white granulated sugar, 1-4% of cream, 0.5-1% of milk protein powder, 0.5-2% of black sesame powder, 0.1-0.5% of citrus fibers, 0.5-1.5% of starch, 0.005-0.01% of a leavening agent, 0.005-0.01% of L-137 heat-seal lactobacillus plantarum powder and the balance of deionized water, wherein the totalmass percentage of the raw materials is 100%. A preparation method of the citrus fiber-containing black sesame normal-temperature yoghourt comprises the following steps of mixing and dissolving the raw materials, performing homogenization, performing sterilization, inoculating the leavening agent, performing fermentation to a fermentation end point, performing cooling, adding the L-137 heat-seal lactobacillus plantarum powder to obtain fermented milk, and sterilizing the fermented milk to obtain the citrus fiber-containing black sesame normal-temperature yoghourt. The problems of insufficienttaste and low shelf life nutritional quality stability of normal-temperature yoghourt in the prior art are solved.
Owner:HEBEI BROS ILONG FOOD TECH LLC

A three-layer embedding method for improving the stability of lactic acid bacteria

The present invention relates to the technical field of microbial preparations, and proposes a three-layer embedding method for improving the stability of lactic acid bacteria, including S1, carrying out high-density culture of lactic acid bacteria in a fermenter; S2, centrifuging the bacteria sludge from the fermentation liquid, The moisture content of the bacteria slime is 5% to 50%; S3. Mix the bacteria slime and the first layer of embedding protection agent according to the mass ratio of 1: (1 to 3), and the first layer of embedding agent contains 5% to 50% The first layer of embedding protectant of skim milk powder; S4, mix the bacteria slime and the second layer of embedding protector according to the mass ratio of 1: (1~3) and mix them with S3 evenly; S5, mix the bacteria slime and the third layer of embedding protector Layer embedding protection agent according to the mass ratio of 1: (1~3) mixed with the mixture obtained in S4 and then emulsified evenly to obtain S5 emulsion; The body enters a dormant state instantly to obtain S6 cryogenic granules; S7, drying the S6 cryogenic granules until the water content is 3% to 8%. Through the above technical solution, the problem of poor stability in the prior art is solved.
Owner:河北一然生物科技股份有限公司

Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage

The invention relates to a preparation method of roxburgh rose fruit vinegar and a containing the roxburgh rose fruit vinegar beverage, gelatin in the prior art is replaced with a bone gelatin aqueoussolution, and the problems that in the prior art, the addition amount of the gelatin is large during astringency removal, and the standing and settling time is long are solved. Through absorption ofthe compound diatomite, tannin bone gelatin flocculate and unreacted bone gelatin molecules in the solution are fully removed through filtration; therefore, the roxburgh rose vinegar after adsorptionand filtration is fresh in taste and has no astringent feeling; after long-time storage, the product is high in clarity and good in stability; the technical problem that people accept the roxburgh rose fruit vinegar beverage is reduced. The invention discloses the roxburgh rose fruit vinegar beverage. High fructose corn syrup is used for replacing part of cane sugar; sucrose and high fructose cornsyrup are matched for use; the persistent and full sweetness of the cane sugar can be realized; moreover, due to the existence of glucose and fructose, the sweetness can be felt immediately after thebeverage is drunk, the sweetness level plumpness of the product is improved by compounding various saccharides, the moderate saltiness is increased on the basis of the sour and sweet taste by addingsalt, the overall plumpness of the taste is enhanced, and sodium citrate is added, so that the irritation of the acidity of the product is reduced, and the overall taste is improved.
Owner:GUANGZHOU BAIYUSN HUTCHISON WHAMPOA CHINESE MEDICINE
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