67results about How to "In line with health" patented technology

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

The invention discloses a wind power plant probability output power calculation method considering a complex wake effect model in the technical field of the wind power plant output power control. The wind power plant probability output power calculation method comprises the following steps of: initializing a parameter; establishing a wind power plant wake effect model; initializing a simulated age limit n; obtaining the operation state curve of each wind power generation set and a connection cable of the wind power plant with a sequential Monte Carlo simulation method; within the simulated age limit n, respectively simulating the wind speed and the wind direction by Weibull distribution and a wind rose to obtain the wind speed and the wind direction sequence of the wind power plant with the scale of M; meanwhile, initializing time t; according to the wind speed and the wind direction of the wind power plant at each moment, calculating the output power of non-failure wind power generation set of the wind power plant at a corresponding time moment so as to calculate the total output power of the wind power plant; and with a clustering method, processing the total output power sequence of the wind power plant so as to obtain a wind power plant probability output power curve. According to the wind power plant probability output power calculation method disclosed by the invention, the precision of the wind power plant output power model is effectively improved, and the accuracy of the wind power plant probability output model is guaranteed.

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted.The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.

The invention relates to fructus perillae pork meatballs which are prepared from the following raw materials in part by weight: 80 parts of pork lean meat, 5 to 10 parts of fructus perillae, 5 to 15 parts of starch, 20 to 30 parts of ice water, 2 to 5 parts of soy isolate protein, 0.2 to 0.5 part of carrageenan, 0.2 to 0.5 part of composite phosphate, 1.5 to 2.5 parts of salt, 1 to 2 parts of white sugar, 0.2 to 0.3 part of monosodium glutamate, 0.1 to 0.2 part of white pepper, 1 to 1.5 parts of fresh onion and 0.5 to 1.0 part of fresh ginger. The preparation method comprises the steps: (1) preprocessing and mincing pork meat; (2) preparing fructus perillae powder; (3) mixing and chopping; (4) forming; (5) pre-boiling; (6) cooling; (7) quick-freezing; (8) packaging and carrying out frozen storage. The invention provides the pork meatballs with a new taste; consumption requirements of people for eating diversification and requirements of people for health, nutrition and great taste are met; meanwhile, the comprehensive utilization level of fructus perillae is enlarged; the fructus perillae is used for processing pork products.

The invention relates to pawpaw and konjak healthcare jelly. The pawpaw and konjak healthcare jelly is characterized by being prepared from konjak flavor powder, carrageen, agar, pawpaw juice, cane sugar, citric acid, calcium lactate, potassium chloride and water. The making method is characterized by comprising the following steps of: respectively weighing the konjak flavor powder, the carrageen and the agar according to a formula above, respectively adding calcium lactate and potassium chloride according to the formula above, adding water, adding the pawpaw juice after cooking a mixture at 75-80 DEG for 10-15min, regulating a sugar-acid ratio, adding citric acid and cane sugar, mixing uniformly, cooling down when standing at room temperature, filling, sterilizing, and cooling down to form finished products. The novel pawpaw and konjak healthcare jelly integrally combines nutrition and flavor, meets requirements of modern consumers on health, high quality and flavor, and facilitates the wide consumer groups to be full of confidence on a jelly market. In sum, the novel pawpaw and konjak healthcare jelly has wide market development space and great research value.

The invention discloses blueberry scented tea. The blueberry scented tea is prepared from the following raw materials in parts by weight: 40-50 parts of dried blueberry granules, 5-15 parts of blueberry leaves, 30-40 parts of roses and 5-15 parts of a flavor substance. The blueberry scented tea disclosed by the invention is unique in taste and convenient to drink; moreover, a preparation process is simple, a blueberry utilization rate is increased, economic benefits of blueberry farmers are improved, and utilization on blueberry effective ingredients is further enhanced. Compared with the current fruit scented tea, the blueberry scented tea prepared by the invention is purple, tastes sour and sweet, reserves rose scent and is not muddy after being brewed, is consistent with modern people's requirements on natural, healthy, safe and delicious drink, and is ideal in stability, convenient to store and instant to drink.

The invention relates to an enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs and belongs to the technical field of deep processing of animal products. The method comprises the following steps: hybridizing local black pigs with Duroc, breeding pigs, taking legs of acorn pigs fed by taking acorns as main feeds as the raw materials, airing, fermenting and curing by using a modern enhanced high-temperature curing process for salting the legs with synergism of low salt and K salt which partially substitutes the salt, carrying out short-time enhanced high-temperature pretreatment after the salting is completed, carrying out anti-oxidization coating treatment on the surface of the hams in the middle period of fermenting and curing, and developing to obtain novel products of dry-cured hams of acorn pigs. The content of sodium chloride in the hams can be obviously reduced; meanwhile, the processing time of the hams is shortened from 10-12 months of the conventional dry-cured hams to 5-6 months through the enhanced high-temperature curing process; the flavor and the quality of the hams are obviously improved. Through the method, the production efficiency of the dry-cured hams is greatly improved; the flavor and the quality of the conventional hams are retained and developed; the characteristics of the process which breaks through the international process and the conventional process and is characterized by fermenting low-salt hams under high temperature are highlighted; the hams can more meet the requirements on health, nutrition and flavor of consumers in the modern society, and have broad market prospects.

The invention discloses a glass inner liner for a rice cooker, which is formed by using silicon dioxide as a basic raw material and being matched with aluminium oxide, sodium oxide, lithium oxide and boron oxide, and the raw materials have the weight percentages: 78 to 81% of the silicon dioxide, 1 to 3% of the aluminium oxide, 3 to 5% of the sodium oxide, 0.1 to 1% of the lithium oxide and 13 to 16% of the boron oxide. The manufacturing method for the glass inner liner for a rice cooker comprises the steps of: A. proportionally preparing all the raw materials; B. evenly mixing the prepared raw materials by a mixer; C. sending the evenly mixed raw materials into a melting tank, and heating the raw materials to a temperature of 1300 to 1800 DEG C to form glass melt; D. sending the glass melt into a clarifying tank so as to be subjected to clarification and homogenization processing; and E. sending the clarified and homogenized glass melt into a forming press mould so as to be made into a finished product. The glass inner liner manufactured by adopting the process has the advantages of high-temperature resistance, attractive appearance and convenience for cleaning, meanwhile, glass products also meet the requirements on people and present society for the aspects of health and environmental friendliness, and the like of a product.

The invention relates to a power transmission network reliability assessment method for invalid relay protection. The method comprises the steps that firstly, a power transmission line Markov model is established; secondly, an initial condition is set; thirdly, system initial state simulation is carried out; fourthly, the line induced failure state at the system state transferring time is corrected; fifthly, the current state duration time Ti, k of a line and the next running state are calculated; sixthly, the current state duration time Dk of the system is calculated; seventhly, the load loss of the system under the state is calculated; eighthly, whether tk+1 is larger than the set time duration or not is judged. A relay protection and breaker failure affected power transmission line integral Markov model is established based on the analysis on the effect of the cooperation of protection two type failure, breaker failure and a protection system on the line running stopping and is made to conform to the actual running situation better, and the system reliability and accuracy and credibility of an analysis result are higher. The reliability analysis of an integral electric system is achieved.

The invention provides a germanium-rich yeast additive adopting rice bran as a medium. The additive is prepared from, by mass, 84-94% of rice bran, 0.01-0.04% of germanium dioxide and 6-16% of a yeast fermentation liquor with the inoculation amount of 8-12%. The invention also provides a preparation method of the germanium-rich yeast additive. The rice bran is used as the medium to propagate germanium-rich yeast in order to prepare the germanium-rich yeast additive. The above feed additive substantially improves the germanium absorptivity of animals and the germanium sedimentation rate in animal products, changes the quality of pork, chicken meat and eggs, improves the immunity and the anti-oxidation ability of animals, and is a novel, efficient and safe biological feed additive.

The invention relates to an island dividing method considering distributed power output and load uncertainty. The island dividing method comprises the following steps that 1) a random variable sequence formed by distributed power supplies and loads is set; 2) an initial sampling matrix Z0 is constructed through K random variables in the random variable sequence; 3) an effective sampling matrix Z is obtained via rearrangement; 4) an optimal island dividing model considering the DG output and load requirement is established, and the model is solved so that N island sets ISi are obtained, and an initial total island set U0 is formed by the N island sets; 5) the sets of combination of non-repetitive distributed power supplies are confirmed in the initial total island set U0; 6) an initial island set U including DG and load nodes is obtained; 7) the initial island set U is combined and adjusted; and 8) reconstruction, safety verification and adjustment are performed on the initial islands. Compared with methods in the prior art, the island dividing method has advantages of being comprehensive and complete in consideration and easy to popularize and use.

The invention discloses a boiling-resistant and instant vermicelli and its making method, wherein the constituents include 50.0-90.0%, 1.0-3.0% and 0.1-0.5% of potato starch, edible salt and foodstuff composite glue, the vermicelli also comprises 1.0-20.0 wt% of animal meal dry substance, 2.0-20.0 wt% of medicinal herb starch, 2.0-7.0 wt% of adjuvant plant starch, and 2.0-20.0 wt% of lotus powder.

The present invention relates to a temperature detection device for measuring the core temperature of a food product, wherein the device comprises a microwave detecting array antenna, in particular a phased array antenna, as well as to a heat- treatment device, in particular oven, for a food product, wherein the heat-treatment device comprises a heating means for applying heat to the food product and a temperature detection device.

The invention discloses blueberry leaf healthcare tea, a blueberry leaf healthcare capsule, and a preparation method of the healthcare tea and the healthcare capsule; the raw material of the healthcare tea and the healthcare capsule mainly comprises blueberry leaves which go red after the blueberry fruits are picked; the blueberry leaves are dried, crushed, sterilized, and then packaged by paper bags so as to form the healthcare tea, and/or packaged by a capsule shell so as to form the healthcare capsule; with the adoption of the red blueberry leaves, the blueberry leaf healthcare tea and the blueberry leaf healthcare capsule are high in contents of polyphenol, flavone and procyanidine and excellent in anti-oxidization property, thereby having a higher healthcare function; in addition, the preparation method is simple in technique, economic and environment friendly.

The invention relates to a making method of a watermelon peel can. The making method comprises the steps of pretreating, sousing in sugar, seasoning, canning and the like by taking the recycled watermelon peel as a raw material. The watermelon peel can is made by aiming at the characteristics of the flavor, the water content and the like of the watermelon peel, thus the watermelon peel can has proper degrees of acidity and sweetness, is full of the flavor of the watermelon, and is fresh, crisp and delicious; and the watermelon peel can has a higher nutritive value while having improved taste,has the prolonged preservation time and keeps the fragrant flavor. The invention has the advantages of simple making process and low cost; in addition, the recycled watermelon peel can be fully utilized, which greatly accords with the modern healthy and environmental-friendly ideas.

The invention discloses a work chair for sitting and standing. The work chair for sitting and standing comprises a base assembly and a seat supported on the base assembly; the seat is rotatably connected with the base assembly through a pivot, and the seat comprises a first supporting part and a second supporting part arranged at a rear end of the first supporting part, and when the seat is in a lying state, the first supporting part is laid flat at the upper end of the base assembly so that the first supporting part can be used for supporting buttocks and legs of a human body; and the seat isturned over forwards around the pivot until the first supporting part is in an upright state, so that the second supporting part rises, and plays a part in supporting the buttocks and the legs of thehuman body. According to the work chair for sitting and standing, the seat is arranged to be rotatable, when laid flat, the seat plays a part in sitting like other work chairs; if a user wants to adopt an upright position or a standing position, the seat can be turned over to make a rear end of the seat elevated upwards so that the user can lean on the top of the seat in a standing state or can ride on the top of the seat in a straddling mode; and from the perspectives of physiology and health science, the work chair for sitting and standing is more suitable for physical health of people.

The invention provides a method for preparing natural-flavor caramel by using red date processing wastes. The method is characterized by comprising the steps: carrying out pretreatment on date residues; putting the treated raw material in a reactor, meanwhile, adding an aqueous extracting medium into the reactor for aqueous extracting treatment, carrying out filtering so as to obtain an aqueous extract and filter residues, and storing the aqueous extract; carrying out enzymolysis treatment on the filter residue, and carrying out filtering, so as to obtain a date residue enzymolysis solution; adding the date residue extract or enzymolysis solution during the preparation of the caramel, thereby preparing the red-date-flavor caramel. According to the method, the natural red-date-flavor caramel and the red-date-flavor caramel with a coloring function are prepared through using the red date processing wastes, which are rich in source, extracting a concentrate with a red date flavor from the red date processing wastes by an extraction technology and a biological enzymolysis technology and using an advanced caramel production regulating and controlling technology. According to the method, the red date processing wastes are efficiently utilized, the flavor source is natural, and thus, the daily-increasing requirements of market and customers on healthy and natural diet are met.

The invention belongs to the field of food processing and relates to a novel fried-flavor high-calcium minced meat conditioning gel product and a production process thereof. The conditioning gel product comprises, by weight, 100 parts of lean meat, 20-32 parts of fat meat, 20-30 parts of minced fish, 8-12 parts of isolated soybean protein, 20-30 parts of potato starch, 60-85 parts of ice water, 2.5-3.5 parts of edible salt, 1.5-7.5 parts of compound seasoning, 0.2-0.8 part of compound phosphate, wherein the compound phosphate is compounded by sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the proportion of (1.5-2.5):(1.5-2.5):1. The novel fried-flavor high-calcium minced meat conditioning gel product and the production process thereof have the advantages that the gel performance of minced meat can be increased favorably by using the high-temperature hot air flow technology, the product can have the appearance and taste of a fried product, the oil content of the product is lower up to 50% as compared with that of traditional fried sausages, the minced fish contained in the product can have certain bone fragrance under the action of high-temperature air flow to allow the product to be mellow, rich and unique in flavor, the product can satisfy the nutritional, healthy and delicious requirements on food, and the market development of the minced meat gel product is further promoted.

The invention discloses a plate fixing and heating unit device belonging to the technical field of heat supply and heating. The plate fixing and heating unit device comprises a decorative plate layer internally provided with a heat supply device, a connecting frame and a moisture-proof insulating layer that are sequentially arranged. The plate fixing and heating unit device also comprises a fixedlock arranged between the connecting frame and the moisture-proof insulating layer, and two electrical-connecting blocks arranged on the moisture-proof insulating layer, wherein the two electrical-connecting blocks are respectively a first and a second electrical-connecting blocks when being respectively arranged on two opposite corners of the moisture-proof insulating layer, and are arranged in a negative parallel manner; the two electrical-connecting blocks are respectively first electrical-connecting blocks when being respectively arranged on two adjacent corners of the moisture-proof insulating layer, and are arranged in an equidirectional parallel manner; the heat supply device is arranged in the decorative plate layer, two ends of the heat supply device are respectively connected with the two electrical-connecting blocks; and during the assembly, the electrical-connecting blocks of two unit devices are in mutual contact. The invention can realize the advantages of uniformity in heating, high heat-radiating speed, no need of laying pipelines and damaging family decoration, simpleness in installation, random disassembly, recycling property, good stability, long service life, complete waterproof property, and resistance to pressure and expansion caused by heat and contraction caused by cold, and can be used in floor, bed surface and wall surface heat supply.

A nano material based high-quality water cleaning system for directly supplying drinking water is composed of ultrafilter unit, and functional filter unit whose filtering material is the mixture of activated carbon, bactericiding nano material and/or negative-ion particles. Its advantage is high cleaning effect.

The invention provides a tangerine-white tea compound beverage and a preparation method thereof. The beverage is prepared from the following ingredients in parts by mass: 43-47 parts of white tea soup, 43-57 parts of clear tangerine juice, 3-5 parts of a sweetening agent, 0.05-0.15 part of a sour agent and 0.1-0.2 part of a food stabilizer. The method comprises the following steps: performing soaking, filtration and centrifugation treatment on white tea, thereby obtaining the white tea soup; performing juicing, pectinase-based enzymolysis, sterilization, filtration and centrifugation treatment on tangerine fruit flesh, thereby obtaining the clear tangerine juice; mixing the clear tangerine juice, the sweetening agent, the sour agent and the food stabilizer according to a ingredient formula of the beverage, thereby obtaining mixed liquid; and homogenizing the mixed liquid for 1-2min under a pressure of 20-30MPa, thereby obtaining the tangerine-white tea compound beverage. The tangerine-white tea compound beverage is rich in nutrition, properly sour and sweet in taste and high in taste layering, has green-yellow color, has no precipitate and gelatinous substances, and is good in uniform stability.

The invention relates to an article for daily life, in particular to tableware which can be combined to form chopsticks, a spoon, a fork, a steak knife, a fruit fork and a fruit knife with a bottle opener or a key ring function. The tableware comprises two sections which can be connected and detached, wherein the upper section is equal to an upper half part of each of chopsticks, and the lower section is a lower half part of each of the chopsticks assembled with a connecting section, a spoon with a short bar assembled with the connecting section, a fork with a short bar assembled with the connecting section, a steak knife with a short bar assembled with the connecting section, a fruit fork with a short bar assembled with the connecting section, or a lower half part of the fruit knife assembled with the connecting section; the lower section is a hollow conical cavity; a stainless iron conical iron tube is arranged inside the cavity; a magnet is arranged in the stainless iron conical iron tube; a stainless iron toothpick is arranged in the stainless iron conical iron tube; a magnetic handle is arranged at the other end of the stainless iron toothpick; a thermometer is arranged on the side surface of the lower section. The tableware is convenient to use, and complete in functions.