30results about How to "In line with nature" patented technology

The invention discloses Chinese chestnut food and a preparation method thereof. The Chinese chestnut food mainly comprises the main raw materials: 200-300 parts of Chinese chestnuts, 30-60 parts of column vegetables, 20-40 parts of herba cepbalanoplosis segeti, 20-30 parts of peppers, 30-50 parts of illicium verum, 15-30 parts of cinnamon, 10-20 parts of black peppers, 20-30 parts of flos caryophylli, 10-20 parts of edible salt, 10-15 parts of monosodium glutamate, 60-80 parts of sorbitol powder and a proper amount of malic acid water and is prepared by pickling, stewing, rinsing, packaging and sterilization. The Chinese chestnut food retains the pure color, the original juice and the original taste of raw fresh Chinese chestnuts; the processing method for the Chinese chestnut food completely realizes biological technical production, so that any pollution is avoided in a preparation process, and the development direction of 'nature and nutrition' of leisure food is met.

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

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 discloses a preparation method of an original flavor green tea drink. The preparation method comprises the steps as follows: dewatering; drying; re-drying; extracting fragrance; cutting up; extracting for two times; filtering and centrifuging; mixing; instantly sterilizing at high temperature; and carrying out hot filling to obtain the original flavor green tea drink. The green tea drink prepared by the method keeps healthcare components such as tea polyphenol, amino acid, caffeine, polysaccharides and the like in tea leaves, and is pure and mild in mouth feel, pure in fragrance and yellow, and green and clear in liquid color; food additives such as white granulated sugars, essences, pigments and the like are not added in the extracting process, so that the requirements of the people on natural and healthy foods are better met; most of the tea leaves for the green tea drink are picked in the end of spring as well as summer and autumn, so that the poor market phenomenon of the low and medium-grade tea leaves is reduced to a certain extent; and the steps of rolling and shaping are omitted in the process, so that the energy consumption is reduced.

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 discloses a fiber bed core. The fiber bed core comprises at least one middle layer and a surface layer which is arranged on the upper surface or the lower surface of the middle layer, wherein the surface layer is a non-woven layer which comprises the following components in percentage by weight: 15-40% of low melting point fibers and 60-85% of raw bamboo fibers; and the middle layer comprises the following components in percentage by weight: 60-75% of hemp fibers and 25-40% of low melting point fibers. The invention further discloses a preparation method of the fiber bed core; and the preparation method comprises the following steps: respectively preparing each layer including an upper surface layer, a lower surface layer and the middle layer; laying the upper surface layer, the lower surface layer and the middle layer in sequence; drying the upper surface layer, the lower surface layer and the middle layer in a drying box; and coldly rolling, cooling, cutting, inspecting and packaging the upper surface layer, the lower surface layer and the middle layer to obtain the fiber bed core. Through adoptions of the fiber bed core and the preparation method thereof disclosed by the invention, technical problems of easiness for layering and cracking, insufficient elasticity, poor ventilating property, mildews, insects, uneasiness for conveying and the like in the current mattres are solved.

The invention relates to a method for improving the biological control efficacy of antagonistic yeasts for postharvest acidic pathogenic fungi of fruits and vegetables. The method comprises the following steps of (1) activating biocontrol yeasts; and (2) carrying out liquid culture on the activated biocontrol yeasts. The biocontrol yeasts are marine yeasts Rhodosporidium paludigenum Fell&Tallman, and a strain preservation number is IMI 394084; organic acid is added into a culture medium, so that the capacity of the antagonistic yeasts in preventing and controlling the postharvest acidic pathogenic fungi of the fruits and vegetables is improved; the acidic pathogenic fungi include penicillium digitatum, penicillium italicum, penicillium expansum, botrytis cinerea and sclerotinia; and the method can effectively improve the survival rate of the antagonistic yeasts in different organic acid stresses, improves the capacity of the antagonistic yeasts in preventing and controlling postharvest diseases, is safe, efficient, green and pollution-free, conforms to the natural and environment-friendly concept, and is easy for large-scale application due to the high growth and propagation speed of microorganisms.

The invention discloses a leaf plant cell sap extraction process and device. The process comprises the following steps: (S1) heating leaves or petals at high temperature of 198-213 DEG C and high absolute pressure of 130-320 KPa in a closed container; (S2) locally cooling the top of the container in an air-cooling or water-cooling manner, keeping the absolute pressure in the container at 70-100KPa, controlling the temperature in the container at 198-213 DEG C, continuously evaporating cell sap in the container, and forming liquid drops at the top and enabling the liquid drops to fall into a containing cup in the container; and (S3) keeping the internal absolute pressure at 70-100KPa and the temperature at 176-196 DEG C to purify and stabilize the cell sap, so as to obtain stabilized micro-clustered cell sap. The cell sap extraction device is ingenious in structure, nutritional ingredients of raw materials can be completely extracted into the cell sap container at high temperature to form cell sap, harmful impurities such as drug residues and heavy metal possibly carried in plant cells are completely removed, the extraction rate is high, and the quality is good.

The invention relates to composite biological-fermentation wine made of wild strawberry, angelica sinensis and radix astragali and a production process of the wine, in particular to new wine, which uses the wild strawberry of Minxian, Gansu, genuine radix astragali decoction pieces and angelica sinensis decoction pieces as raw materials and is produced by fermentation, compositing the radix astragali, the angelica sinensis and the wild strawberry. The production process includes: sorting, cleaning, crushing and pulping the purchased wild strawberry to obtain original pulp, and respectively appropriately crushing the radix astragali decoction pieces and the angelica sinensis decoction pieces into powder; adding the original strawberry pulp, the radix astragali powder, the angelica sinensis powder, white granulated sugar and potassium metabisulfite into a fermentation tank according to a certain proportion, evenly mixing, adding yeast activating liquid to perform main fermentation, separating lees after the main fermentation, split charging filtered wine into oak barrels for aging, and subjecting the aged wine to gelatin-tannin method clarification, cooling, filtering and bottling to obtain the finished-product wine.

A Daye tea extract product liquid detergent and a preparing method thereof are disclosed. The liquid detergent comprises, by weight, 5-15 parts of oleic acid, 30-40 parts of tea saponin, 20-30 parts of sodium dodecylbenzenesulfonate, 3-10 parts of a Daye tea extract product, 1-3 parts of an alkali and 30-40 parts of water. The tea saponin which is a natural plant component is adopted as the main component of the liquid detergent, and therefore natural and environment protection ideas are met, and environment pollution is effectively reduced. The tea saponin is a natural surfactant and has good foaming and foam stabilizing functions. In addition, the oleic acid and the sodium dodecylbenzenesulfonate are easily decomposable and low in pollution to the water environment. High-content physiological active compounds such as tea polyphenols and tea polysaccharides in the extract product of Taoyuan Daye allow the liquid detergent to have good antioxidant, sterilizing and odor-removing functions and to play a role of natural pigment. Components of the liquid detergent are derived from tea leaves so that the liquid detergent has natural fresh tea fragrance of tea leaves, and customers are found of the natural fresh tea fragrance so that the liquid detergent has a good market prospect.

The invention discloses a food formula for trepang soaked in walnut lotus seed milk. The food formula is characterized by consisting of the following raw materials in parts by weight: 4-6 parts of salted trepang, 5-7 parts of dry walnut kernels, 2.2-3 parts of dry peanut kernels, 0.9-1.2 parts of dry sunflower seed kernels, 4-6 parts of fresh Chinese yam, 0.9-1.2 parts of dry lotus seed, 2-4 parts of fresh Chinese chestnuts, 1.3-1.5 parts of dry red dates, 0.1-0.2 part of sodium alginate, 6-8 parts of xylitol, and 60-80 parts of pure water. The trepang soaked in the walnut lotus seed milk provided by the invention solves the problems that the trepang food is difficult to make and is unique in taste.

The invention discloses a potato drink and a making method thereof. The making method comprises the steps of smashing potato dregs into a mash, adding water, obtaining concentrated potato pulp after boiling, and adding the potato pulp into a single cycle colloid mill to be ground till the emulsification fineness of the potato pulp becomes 2-50 microns; adding amylase to the potato pulp for enzyme treatment; heating and boiling the solution for enzyme inactivation treatment; adding coconut milk, tapioca pearl honey, milk, syrup, nisin and pine needle extract to each kilogram of the solution subjected to enzyme inactivation treatment; stirring the solution with a stirrer, sterilizing the solution, reducing temperature to indoor temperature, and then injecting the solution into plastic bottles to be packaged under the vacuum condition. The preparing cost is low, the technology is simple and easy to popularize, and the prepared drink is high in quality and good in taste.

The invention provides a device for performing color correction on tongue picture information through an internet of things sensor. The device comprises a light source, a digital camera, an electric elevating platform, a server, a terminal PC, a displayer, a network hard disk video recorder and a ZIGBEE communication device. With application of the internet of things technology, man-made interference of stray light to the environment can be eliminated as much as possible, and the tongue picture can be automatically corrected through the server. The stable and reliable light source is provided, and the tongue picture is reasonable in image composition, real in shape and color and natural so that color reproduction can be realized through the calibration server and the high-definition displayer.

The invention discloses herba rhodiolae health-care capsules and a preparation method thereof. The herba rhodiolae health-care capsules contain herba rhodiolae, American ginseng and hippophae rhamnoides fruits. The preparation method of the herba rhodiolae health-care capsules comprises the following steps of thoroughly cleaning raw medicinal materials of the herba rhodiolae, the hippophae rhamnoides fruits and the American ginseng, and performing airing; drying the treated American ginseng, crushing the dried American ginseng, and screening the crushed American ginseng with a 100-mesh sieve;performing reflux extraction on the treated herba rhodiolae and the treated hippophae rhamnoides fruits with 70% ethanol, combining extraction solutions, performing filtration, performing drying underreduced pressure, then performing crushing, and performing screening with an 80-mesh sieve; and uniformly mixing obtained powder, making the mixed powder into soft materials with ethanol of which thepercentage by mass is 80%, performing granulation with a 20-mesh sieve, performing drying at 55-60 DEG C, performing granule trimming with a 16-mesh sieve, performing loading into No.0 capsules to obtain capsules, and performing packaging so as to obtain the herba rhodiolae capsules.

The invention provides a manufacturing process of instant prawn tofu, and belongs to the technical field of aquatic product processing in food processing. The manufacturing process of the instant prawn tofu adopts fresh giant tiger prawns as raw materials, and comprises the steps of selection, cleaning, shell removal, deveining, crushing, cleaning, filtration and slag removal, cleaning again, re-crushing, filtering and slag removal again, and broth taking to prepare a delicious dish made with special techniques. The seawater prawn tofu product produced by the method of the invention maintainsthe original flavor of the giant tiger prawns, and is a health product suitable for all ages, easy to chew and digest, and with rich texture, color and nutrients. The prepared prawn tofu is prepared into a freeze-dried food and sealed, and can be eaten by brewing with boiling water. The utilization rate of discarded prawn heads and shells has been improved so as to greatly promote environmental protection and resource utilization. The instant prawn tofu satisfies the needs of modern consumers for food nutrients, taste, and ease of consumption, and broadens the channels for the development of the giant tiger prawn industry.

The present invention discloses a food formula of delicious precious fungus stewed sea cucumber. The food formula is characterized in that the food formula consists of the following raw materials in parts by weight: salted sea cucumber 6-8, dried lentinus edodes 2-3, dried bolete 1.4-1.7, dried tricholoma matsutake 0.4-0.6, edible salt 0.4-0.6, chicken powder 0.4-0.6 and chicken soup 80-97; the chicken soup formula consists of the following ingredients: fresh ginger 1.7-2.1, fresh shallot 0.6-0.8, pepper corn 0.1-0.2, dried scallop 0.2-0.4, old chicken 18-22 and pure water 135-165. The provided delicious precious fungus stewed sea cucumber solves the problems that sea cucumber food is difficult in production and single in taste.

The invention relates to the field of health care wine brewing, and discloses a cistanche health care wine brewing method, which comprises: adding a corn and wheat saccharification liquid to a fermentation tank, harvesting a fermentation liquid, and aging the liquid for 30-45 days at a temperature of 2-8 DEG C to obtain a primary wine; adding health-care liquid into the primary wine, and filteringthewine to obtain the cistanche health-care wine. The health-care liquid comprises fresh herba cistanche, rhodiola rosea, burdock root, semen cassiae, cynomorium songaricum, angelica sinensis, eucommia ulmoides, radix cyathulae and codonopsis pilosula. According to the brewing method of the cistanche deserticola health care wine, the palatability of cistanche deserticola juice is improved, cistanche deserticola and various traditional Chinese medicine raw materials are reasonably blended and scientifically controlled, special distiller's yeast is adopted for fermentation, and the prepared cistanche deserticola health care wine has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like. Compared with the health care wines in the prior art, the cistanche health care wine can satisfy the health requirements of people better, and brings great benefits to improvement of the living standard of people.

The invention relates to a method for preparing protein gains through poultry egg white. The method is characterized by comprising the following steps: uniformly agitating egg white; filtering to obtain a filtrate; and agitating and heating synchronously the filtrate at 200 to 2,000r/min to obtain the protein grains. The protein grains have a great taste, and are high in elasticity and free of saccharose; and the method has the advantages that the category of egg products is expanded, the foods forms are enriched, the processing of the poultry egg is promoted, more values are produced, more people can obtain a benefit, and high economic and social benefits are brought.

The invention discloses a soft fruit cell sap extraction process and device. The process comprise the following steps: (S1) heating leaves or petals in a closed container at high temperature of 203-221 DEG C and high absolute pressure of 130-320 KPa; (S2) locally cooling the top of the container in an air-cooling or water-cooling manner, keeping the absolute pressure in the container at 70-100KPa,controlling the temperature in the container at 203-221 DEG C, continuously evaporating cell sap in the container, and forming liquid drops at the top and enabling the liquid drops to fall into a containing cup in the container; and (S3) keeping the internal absolute pressure at 70-100KPa and the temperature at 176-196 DEG C to purify and stabilize the cell sap, so as to obtain stabilized micro-clustered cell sap. The cell sap extraction device is ingenious in structure, nutritional ingredients of raw materials can be completely extracted into the cell sap container at high temperature to form cell sap, harmful impurities such as drug residues and heavy metal possibly carried in plant cells are completely removed, the extraction rate is high, and the quality is good.

The invention discloses a production method for reducing the content of levulinic acid in caramel color in a common method. The production method comprises the following steps: (1) preparing a compound sugar solution from high fructose corn syrup, glucose syrup and white granulated sugar; (2) adding an acid catalyst into the compound sugar solution, and carrying out primary reaction until the color rate is 3000-6000 EBC; and (3) adding Lewis acid and an acid catalyst, carrying out a secondary reaction until the color rate is 10000-16000 EBC, adding water to terminate the reaction, adjusting the pH value to 5.5-7.5, carrying out heat preservation, and cooling to obtain a caramel color product. According to the method, on the basis that the reaction efficiency and the basic physical and chemical indexes of the caramel color product are not changed, the content of levulinic acid in the caramel color in a common method is reduced to 2500ppm or below, the safety of the caramel color is improved, and the content of levulinic acid in the soy sauce can be reduced to 500ppm or below by taking the adding amount of the caramel color in the soy sauce as 20wt%.

The invention provides seasoning sauce for steaming sweet and sour spareribs and a cooking process of the sweet and sour spareribs. According to the seasoning sauce, edible natural raw materials are carefully selected, no additive is added, and the demands for nature, nutrition and health of people are met. By means of the harmonious proportion of dark plum sauce, white granulated sugar and ediblevinegar, the developed seasoning sauce for steaming sweet and sour spareribs is palatable in sourness and sweetness, healthy and delicious, and the cooked sweet and sour spareribs are rich in fragrance, full in taste, moderate in sourness and sweetness, mellow in plum taste, long in fragrance retention time, delicious, healthy and non-greasy. Compared with a traditional sweet and sour sparerib cooking method, the sweet and sour spareribs cooking process of the sweet and sour spareribs is more nutritious and healthy in steaming mode and more convenient to operate, and saves time and labor. Thestandardized and stabilized production of the seasoning sauce for steaming sweet and sour spareribs can be achieved, the sweet and sour spareribs with good color, fragrance and taste can be developed, stable flavor and quality of the sweet and sour spareribs dish and reduction of the time cost of dish preparation can be achieved, and the demands of consumers and markets can be met.

The invention discloses a food formula of a soaked sea cucumber with gorgon fruit and black grains. The soaked sea cucumber is characterized by consisting of the following raw materials in parts by weight according to the formula: 5-7 parts of salted sea cucumbers, 3-5 parts of fresh gorgon fruits, 3-5 parts of dry black rice, 2.5-3.5 parts of dry sunflower seed kernels, 1-3 parts of dry black bean, 1-3 parts of dry lotus seed, 3-5 parts of fresh gingkoes, 0.3-0.5 part of sodium alginate, 5-7 parts of xylitol, and 66-80 parts of purified water. The gorgon fruit kuroya soaked sea cucumber provided by the invention solves the problems that the cucumber foods are difficult to make and single in taste.

The invention provides a processing technology of a wild vinetea beverage. The processing technology comprises the following steps of S10, picking fresh tea; S11, treating the picked fresh tea; S12, performing cutting up and performing screening; S13, soaking broken tea; S14, performing extraction treatment; S15, performing centrifugation treatment; S16, blending the beverage; S17, performing high temperature sterilization; and S18, performing cold storage. The invention aims to provide the processing technology of the wild vinetea beverage. The wild vinetea beverage produced by the method is natural in fragrance, sweet and mellow in mouth feel, and yellowish green and clear in soup, and is a natural healthy beverage.

The invention discloses low-calorie fermented fruit and vegetable juice and a preparation method thereof. The juice consists of the following components in parts by weight: pullulan, stamen and pistilsugar, D-mannose, fructo-oligosaccharide, L-tagatose, L-fucose monosaccharide, beta-benzpyrole propanoic acid benzyl ester, 3-sieboldin, oxyresveratrol, beta-methyl escultin, dihydrocoriandrin, fruits and vegetables, aleppo avens, twig of winged euonymus, yerbadetajo herb, stabilizers, emulsifiers and antioxidants. The fruits and vegetables include passion fruits, avocado, naseberries, lychee, hawthorn fruits, spinach, celery, carrots, taro and lettuce. The fruits and vegetables are subjected to pulping, enzymolysis, enzyme inactivation and sterilization so as to obtain fruit and vegetable juice; then low-calorie sugar is added for fermentation treatment so as to obtain fermentation liquor; and then stirring, concentration and homogenization treatment are carried out to obtain the fermented fruit and vegetable juice with low calorie. The juice has good nutrients, a pure taste and strong stability, and can balance blood sugar.