32results about How to "It has the effect of keeping fresh" patented technology

The invention relates to a preparation for protecting activity of superoxide dismutase (SOD) and a preparation method of the preparation. The preparation for protecting the activity of the SOD contains the following raw materials: SOD, sodium hyaluronate, carbomer, glycerol, triethanolamine, imidazolidinyl urea, trehalose and deionized water. The preparation method comprises the steps: soaking the carbomer with water, sequentially adding trehalose and glycerol into the soak solution after soaking is completed, carrying out uniform stirring, and then, carrying out sterilization, so as to obtain a base solution; adding sodium hyaluronate into the SOD, carrying out uniform stirring, and carrying out filtration and sterilization, so as to obtain an SOD sodium hyaluronate solution for later use; sequentially adding the SOD sodium hyaluronate solution, triethanolamine and imidazolidinyl urea into the base solution under sterile conditions, then, adding the deionized water into the solution for adjusting, carrying out uniform mixing and stirring, carrying out sealing, and carrying out emulsification, thereby obtaining the preparation for protecting the activity of the SOD. The preparation and the preparation method thereof have the beneficial effects that all the raw materials of the preparation provided by the invention are combined together, so that the activity of the SOD can be effectively protected; the preparation cost is relatively low.

The invention provides a cleaning agent and a preparing method thereof. The cleaning agent is prepared from, by weight, 10-60 parts of salt, 10-70 parts of shell powder and 5-20 parts of a multifunctional auxiliary. The preparing method comprises the following steps that the multifunctional auxiliary is sprayed to the surface of the shell powder to be mixed after being dissolved with alcohol, then the salt is added into the shell powder to be mixed again, and after drying is carried out, the cleaning agent is obtained. According to the cleaning agent, raw material components are composed of natural substances, in the using process, pollution to the environment is avoided, and residues after washing do not harm the human body; moreover, in the aspect of the cleaning effect, the cleaning agent has a sterilizing effect, further has effects of removing pesticide residues, clearing dirt and retaining freshness, and the effect of the cleaning agent is further enriched and promoted.

The invention discloses a marine fish refrigeration processing method. The method comprises the following steps: raw material selection, cleaning and slicing, fresh-keeping treatment, draining by grading, immersion with a coolant, quick-freezing, and vacuum packaging. The method greatly shortens quick-freezing time, fresh mouthfeel of the unfreezed marine fish can be kept, and zero loss is realized for nutrition.

The invention belongs to the technical field of processing of marine products and especially relates to a processing method of instant snail meat. The processing method comprises the following preparation steps: (1) thoroughly cleaning snail raw materials, blanching the snail raw materials with boiled water for 1-3min, removing snail shells, and eliminating impurities from the snail meat to obtainthe snail meat; (2) uniformly mixing the snail meat and auxiliary materials, performing treatment by putting the mixed snail meat and the auxiliary materials in a magnetic field, and continuing pickling for 5-10min; (3) performing boiling with big fire, stopping the fire, fishing out the snail meat and draining off water; (4) putting the snail meat into a vacuum drying chamber, and performing pre-drying, puffing and vacuumizing; and (5) performing bagging and sterilization. The snail meat prepared by the method is instant, convenient, free of any chemical preservatives and chemical food additives, green and environment-friendly, and meets the requirements of people for green products.

The invention discloses a preservation method of a shiitake mushroom, and belongs to the field of edible funguspreservation. The preservation method includes the following steps that a fresh and disease-free shiitake mushroom is harvested, a heat pump dryer is used for dehydrating the shiitake mushroom, the condition is controlled as: the temperature is at 25-30 DEG C, the relative humidity is 40%-50%, the placement mode: gills face down and show a 45-degree angle to the planeand 135-degree included angle to the wind direction, so that the water loss amount of the shiitake mushroom is up to 10%, and the dehydrated mushroom is stored under the condition of room temperature. The research shows that the preservation method can reduce activity of polyphenol oxidase during storage of the shiitake mushroom and improve the degree of brown stain; soluble sugar consumption is delayed, the content of flavoring substances is increased, and the quality of the shiitake mushroom is increased; and breathing intensity is reduced, the peak breathing time is delayed, and the preservation method has the preservation effect on the shiitake mushroom. The storage period of the shiitake mushroom treatedby the preservation method can be extended from original 2-4d to 7d, the sale area of the shiitake mushroomcan be greatly expanded under the normal temperature condition, and immeasurable economic benefits are brought.

The invention provides a bactericidal compound. The structural formula of the bactericidal compound is shown in the specification. According to the invention, specific active ingredients of a fermentation broth of bacillus amyloliquefaciens HAB-2 are studied, and separated to obtain a modified bactericidal compound, and the modified bactericidal compound has broad-spectrum activity of inhibiting tropical pathogenic fungi, and the effects of promoting growth of part of plants and preserving fresh fruits, thereby being worthy of further research.

The invention relates to skin-beautifying pudding bean curd and a preparation method thereof. The skin-beautifying pudding bean curd is characterized in that the skin-beautifying pudding bean curd is prepared by using the following raw materials in parts by weight: 400 to 410 parts of soybean, 4 to 5 parts of tremella, 15 to 20 parts of spinach, 3 to 4 parts of lemon slice, 2 to 3 parts of rose flower, 1 to 2 parts of prepared rehmannia root, 3 to 4 parts of Indian bread, 1 to 2 parts fragrant solomonseal rhizome, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 part of calcium chloride, 0.8 to 0.9 part of glucono-delta-lactone and 16 to 17 parts of lactobacillus. The skin-beautifying pudding bean curd is tender and elastic and is not dispersed during cutting, soybean smells can be relieved by filtering with kieselguhr after soybeans are ground into milk and the milk is boiled, the added rosemary can further correct the soybean smells, the rosemary simultaneously has a freshness preserving effect and can prolong the preservation period of the bean curd, the lactobacillus adopted by the invention can decompose high-molecular compounds such as protein and fat to produce some flavor substances, some fermentation metabolites produced through fermentation can also improve the nutrient value of the bean curd and the bean curd can beautify the skin.

The invention provides application of a compound H2 in preparation of a lipopeptide bacteriostatic preparation. The structural formula of the compound H2 is shown as a following formula (please see the formula in the description). The compound H2 is obtained by studying and separating the specific active ingredients of fermentation liquid of bacillus amyloliquefaciens HAB-2, has the wide activity on inhibiting tropical pathogenic fungi, has the effect of promoting growth of some plants, has the preservation effect on fresh fruits, can be applied to preparation of the lipopeptide bacteriostatic preparation and prevention and control of plant fungus diseases, particularly can be applied to tomato early blight, watermelon fusarium wilt, banana fusarium wilt, cotton fusarium wilt, rubber tree anthracnose, a rubber tree corynespora leaf fall disease, tea grey blight, mango anthracnose and/or a rubber tree brown root rot disease and the like and is worthy of application and popularization.

The invention discloses an electronic cigarette smoke solution solvent which comprises phytic acid, namely inositol hexaphosphoric acid. The phytic acid is independently used as the solvent of the electronic cigarette smoke solution, or is used as the solvent of the electronic cigarette smoke solution together with polyhydric alcohol, through the function of the phytic acid, the electronic cigarette smoke solution prepared by the electronic cigarette smoke solution solvent provided by the invention is thick and full in smoking experience and not oily, has no foreign flavor, is large in smoke amount, and has a relatively high smoking comfort level. The phytic acid is a nutriment beneficial to human bodies per se, and meanwhile has freshness retaining efficacy, so that the solvent not only can meet the sense requirement of a smoker, but also has the functions of nourishing, resisting aging and protecting mouth health.

The invention provides coarse cereal pudding bean curd and a preparing method of the coarse cereal pudding bean curd. The coarse cereal pudding bean curd is characterized by being prepared from the following ingredients in parts by weight: 400 to 410 parts of soybeans, 20 to 22 parts of wheat germs, 15 to 20 parts of sweet corn, 18 to 22 parts of pea, 3 to 4 parts of bulbus fritillariae cirrhosae, 1 to 2 parts of loquat leaves, 4 to 5 parts of radix ophiopogonis, 2 to 3 parts of scaphium scaphigerum, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 part of gluconic acid-delta-lactone and 16 to 17 parts of lactobacilli. The coarse cereal pudding bean curd is tender and is very elastic, and cannot be scattered after being cut; the soybeans are subjected to milk grinding and milk boiling and are then filtered by the kieselguhr; the beany flavor can be reduced; the beany flavor can be further reduced through the added rosemary; meanwhile, the rosemary has the fresh keeping effect and can prolong the shelf life of the bean curd; in addition, the corn pudding bean curd is fermented by adopting the lactobacilli; the lactobacilli can decompose high-molecular compounds such as protein and fat to generate some flavor substances; some fermentation metabolites generated through fermentation also improve the nutrition value of the corn pudding bean curd. In addition, the coarse cereal pudding bean curd has the effect of moistening the lung.

The invention relates to a walnut lotus seed tofu and a preparation method thereof, which is characterized by comprising the following raw materials in parts by weight: 400 to 410 parts of soybean, 20 to 22 parts of walnut kernel, 10 to 12 parts of lotus seed, 8 to 10 parts of hawthorn powder, 3 to 4 parts of Sharpleaf Galangal Fruit, 1 to 2 parts of rhodiola rosea, 3 to 4 parts of rhizoma polygonati, 4 to 5 parts of wolfberry, 40 to 50 parts of diatomite, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 parts of glucono delta lactone and 16 to 17 parts of lactobacillus. The walnut lotus seed tofu provided by the invention is fine and tender, high in resilience, and is not scattered when being cut; after the soybean is grinded and boiled, the grinded and boiled soybean is filtered by the diatomite, the beany flavor can be reduced, and the added rosemary can further reduce the beany flavor, meanwhile, the rosemary has the effect of preservation, so that the shelf life of the tofu is extended; the walnut lotus seed tofu adopts the lactobacillus to ferment, the lactobacillus can decompose high molecular compounds such as protein and fat, and then flavor substances can be produced; the nutritive value of the walnut lotus seed tofu is improved by fermentation metabolites produced by the fermentation of the lactobacillus; in addition, the walnut lotus seed tofu can nourish the brain.

The invention discloses a freshness preservation and improvement method for flammulina velutipes, and belongs to the field of freshness preservation of edible fungi. The freshness preservation methodcomprises the following steps that the flammulina velutipes which is in the growth period and is not subjected to root cutting treatment before harvesting is selected as a treatment material, and in aclosed environment, the flammulina velutipes is fumigated with 1-methylcyclopropene, precooled and placed at 8-12 DEG C for storage and freshness preservation. The method can increase the content offlavoring substances and freshness substances and has a freshness improvement effect on the flammulina velutipes; the consumption of dry matter and soluble protein in the storage process is inhibited,and the quality of the flammulina velutipes is improved; the occurrence of respiratory and ethylene peaks is delayed, the peak value is lowered, and the freshness improvement effect on the flammulinavelutipes is achieved. The method is simple, easy to implement and convenient to popularize, has broad application prospects for maintaining the edible value and nutritional value of the flammulina velutipes in the commercial circulation and consumption process, is conductive to promoting the development of flammulina velutipes industries, and brings huge economic benefits.

The invention relates to a domestic silkworm microenvironment improving chemical agent and application thereof. The domestic silkworm microenvironment improving chemical agent is prepared from sodium percarbonate and calcium hydroxide; the raw materials are mixed to be uniform, and then the domestic silkworm microenvironment improving chemical agent is obtained. The domestic silkworm microenvironment improving chemical agent prepared from sodium percarbonate and calcium hydroxide can consume carbon dioxide generated by the organism and supplement oxygen, has a mulberry leaf preserving function, is beneficial for development of domestic silkworms and meets the young silkworm rearing requirements of the domestic silkworms.

The invention provides a carbon nanoparticle inhibitor and application thereof, and belongs to the technical field of food processing. The carbon nanoparticle inhibitor comprises the following components by weight: 0.03-0.4 part of tea polyphenol, 1-2 parts of gellan gum, and 0.008 to 0.05 part of sodium nitrite. The carbon nanoparticle inhibitor can effectively inhibit harmful substances generated in meat products processed at high temperature, especially inhibit benzopyrene and carbon nanoparticles generated in the process of processing the meat products at high temperature, and is beneficial to human health.

The present invention discloses a bone strengthening pudding soybean curd and a preparation method thereof. The bone strengthening pudding soybean curd comprises the following raw materials in parts by weight: 400-410 parts of soybeans, 30-34 parts of milk, 7-8 parts of coffee powder, 3-4 parts of propolis, 1-2 parts of morinda officinalis, 4-5 parts of psoralea corylifolia, 2-3 parts of curnu cervi pantotrichum, 40-50 parts of diatomite, 10-11 parts of rosemary, 0.2-0.3 part of calcium chloride, 0.8-0.9 part of glucono-delta-lactone, and 16-17 parts of lactobacillus. The bone strengthening pudding soybean curd is delicate and full of flexibility, can be cut without dispersion. The soybeans are grinded and boiled into a slurry and filtered by the diatomite, which can alleviate beany flavor, and the added rosemary can further adjust the beany flavor, and at the same time has function of retaining freshness and can extend the shelf life of the soybean curd. In addition, the soybean curd is fermented by the lactobacillus which can decompose proteins, fats and other macromolecular compounds to produce some flavoring substances, and some fermentation metabolites produced by the fermentation also enhance the nutritional value of the bone strengthening pudding soybean curd. In addition, the vegetable pudding soybean curd can strengthen bone.

The invention provides a green leaf vegetable preservative. The green leaf vegetable preservative is prepared from 0.5-2wt% of rice bran oil, 0.3-1.2wt% of phytic acid, 0.5-1wt% of ethanol, 0.3-0.6wt% of fiveleaf gynostemma herb, 0.3-0.9wt% of citric acid, 0.1-0.3wt% of vitamin C and the balance water by mixing.

The invention discloses a marine fish preservative and an application thereof in freezing processing of marine fishes. The preservative is prepared from raw materials in parts by weight as follows: 20-28 parts of tea polyphenols, 8-15 parts of agar, 3-10 parts of a traditional Chinese medicine extracting solution, 2-8 parts of a vitamin C solution, 2-8 parts of lignin and 5-15 parts of a citric acid solution. The traditional Chinese medicine extracting solution is prepared from raw materials in parts by weight as follows: 3-8 parts of saddle grass, 10-15 parts of herba menthae, 5-12 parts of radix angelicae, 2-6 parts of thyme and 1-2 parts of cold saline water. After the preservative is applied to a marine fish freezing processing process, the quick freezing time of marine fishes can be greatly shortened, and besides, thawed marine fishes can still keep the fresh taste of marine fishes just caught from the sea and have zero nutrition loss.

The invention relates to the field of soybean milk beverage preparation methods, and particularly discloses a probiotic active soybean milk beverage and a preparation method and application thereof. The probiotic active soybean milk beverage is mainly composed of soybeans, carrots, white sugar, fried spina date seeds, lactobacillus plantarum subsp and plantarum probiotics. The probiotic active soybean milk beverage is obtained specifically through soybean soaking, hot steaming, pulping, inoculation, fermentation, blending, homogenization, sterilization, filling, cooling, inspection and packaging. The protein content of the probiotic active soybean milk beverage is as high as 3.2%, and the probiotic active soybean milk beverage is fine and smooth in taste, appropriate in sour and sweet taste, excellent in flavor, favorable for falling asleep after being drunk at night, capable of improving sleep quality and enhancing human immunity after being drunk for a long time, and relatively high in corrosion resistance.

The invention belongs to the technical field of food processing and especially relates to a processing method of potato balls. The processing method includes the steps of: 1) selecting fresh potatoes and cleaning the potatoes; 2) preparing a traditional Chinese medicine liquid and concentrating the traditional Chinese medicine liquid into a paste for later use; 3) steaming the potatoes and peeling the potatoes to prepare mashed potato; 4) mixing the mashed potato with the paste, performing ultrasonic treatment, adding sweet potato powder, accounting for 8-16% by weight of the mashed potato, and uniformly mixing the components to prepare a mixture, and seasoning the mixture, shaping the mixture into potato balls, sterilizing and quick-freezing the potato balls, and packaging the potato balls in bags. By means of the processing method, the potato balls can be preserved for a long time and nutrients are not liable to lose.