32results about How to "In line with consumption concept" patented technology

The invention relates to a method for preparing a mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves, and the method comprises the following steps: extracting a mulberry leaf leaching solution and performing enzymatic transformation: mixing the fresh mulberry leaves (kg) with purified water (L) in a weight-to-volume ratio of (1:5)-(1:50), then leachingat the temperature of 60-100 DEG C for 1-12 hours so as to get the mulberry leaf leaching solution, mixing the mulberry leaf leaching solution with glycosidase for performing enzymatic hydrolysis reaction at the reaction temperature of 20-70 DEG C for 10-72 hours and further getting enzymatic hydrolysate of the mulberry leaf leaching solution after the reaction is completed, wherein the basic composition and the formula of the mulberry leaf drink are as follows: in 100kg of the product, the product contains 10kg-15kg of the enzymatic hydrolysate of the mulberry leaf leaching solution, 4kg-7kgof sucrose, 0.10kg-0.50kg of citric acid, 0.125kg of vitamin C, 0.01kg of essence, 0.5kg-1.5kg of honey and the balance of the purified water. The mulberry leaf beverage has the advantages of high degradation rate of flavonoid glycosides from the mulberry leaves, fresh fragrance, clarity, transparency, bright color, sweet, acid, moist and cool taste, mellow and long aftertaste and excellent mouthfeel.

The invention relates to a preparation method of bamboo wine, comprising the following steps: (1) selecting fresh bamboo to be crushed into granules and mixing them with grain for solid-state fermentation and distillation to obtain bamboo wine as base wine; (2) pouring the bamboo wine into Take out the wine after growing in the growing bamboo joints for 15-60 days; (3) mix the grown bamboo with distiller's grains and grains for distillation to obtain bamboo brewing liquid; (4) mix the bamboo brewing liquid with the grown bamboo wine Combine and blend to make a kind of bamboo wine. The bamboo wine of the invention has the effects of clearing away heat and relieving summer heat, and has a pure, refreshing taste and a delicious fragrance.

The invention discloses a compound dark tea processing method, which is characterized in that it comprises the following steps: (1) Raw material preparation: choose black hair tea as the main raw material, and add at least one of red hair tea, white hair tea and green hair tea as ingredients; (2) Mixed frying: Mix the prepared raw materials, add a certain amount of water, fry with a bottle-type tea frying machine until softened, and fry for 2-20 minutes; Heap fermentation, heap height 0.8-1.2 meters, fermentation time 40-180 hours; (4) Drying: Heap fermented tea leaves, dry with bottle-type tea frying machine, 80-320 catties per pot; imported pot temperature 180- 200°C; when the leaves are out of the pot, the temperature is 50-60°C, and the time is 0.5-3 hours; (5) aging and finishing: the fried tea leaves are transferred to the warehouse and aged at room temperature for 6-12 months. The tea product has a unique and long aroma, rich layers of taste, mellow and sweet aftertaste, and bright orange-red soup color, which is the top grade of black tea.

The invention discloses a leakage real-time self-closing system which comprises a first throttling device (1A), a second throttling device (1B), a first pressure signal pipeline (2A), a second pressure signal pipeline (2B), a first differential pressure transmitter (3A), a second differential pressure transmitter (3B), a subtracter (5), a servoamplifier (6), a motor, a speed reducer (8), a position sensor (9), a square root extractor (10), a display meter (11) and an adjusting valve (12). The leakage real-time self-closing system is particularly suitable for processing hidden or inconvenient premises such as a heating system, a tap water pipeline and various oil pipelines which are buried underground and arranged in high positions, capable of enabling people to find out leakage problems conveniently and promptly and solve problems through set quickly, flexible in arrangement, and capable of providing scientific evidence for judging whether the system is updated and achieving unified and network control of the systems of the heating system, the tap water pipeline and the various oil pipelines.

The invention belongs to the feed field and in particular relates to a feed additive, a feed comprising the feed additive as well as a method for improving pork meat quality by using the feed. Based on the total weight of the feed additive, the feed additive comprises the following components: 75wt%-90wt% of bacillus subtilis metabolism peptides, more than 0-100mg / kg organic selenium, more than 0-40mg / kg organic chromium, more than 0%-7wt% of organic copper, 0%-2.0wt% of organic iron, more than 0%-1.0wt% of organic manganese, 0.5wt%-1.5wt% of organic zinc and optional vitamin E and / or vitamin C. The feed additive has the advantages of being capable of improving the meat quality of pork to provide healthy pork which is juicy, fresh and crisp in mouthfeel, and rich in selenium and zinc.

The invention discloses a poria cocos blueberry cake and belongs to the technical field of healthcare foods. The poria cocos blueberry cake mainly comprises the following components: 36 parts of freshblueberries, 36 parts of pulp sweet potatoes, 2 parts of Chinese yams, 2 parts of poria cocos and 3 parts of white sugar. As fresh blueberries are adopted as a main raw material, the blueberries havethe healthcare functions of multiple active substances such as anthocyanin, anthocyanidin, flavonol and phenolic acid, and due to the active substances, and the poria cocos blueberry cake has multiple medicinal activities of improving human body immunity, strengthening hearts, preventing cancer, softening blood vessels, preventing cranial nerve aging, and the like. As the fresh blueberries are made into a leisure snake food, people can enjoy good flavor, and meanwhile certain body healthcare functions are achieved.

The invention discloses a 1,3-diglyceride-enriched cream and a preparation method thereof. The cream is prepared from the following components in percentage by mass: 20-30% of 1,3-diglyceride, 0.5-2.5% of casein, 2-10% of sucrose, 5-20% of glucose, 2-10% of glucose syrup, 0.05-0.5% of flavoring essence and the balance of water. According to the invention, medium-chain fatty acid and glyceride having physiological functions are combined into the diglyceride, so that the cream simultaneously has the biological functions of the diglyceride and the medium-chain fatty acid; and the cream has a remarkable health care function and has favorable application values and economic prospects.