112results about How to "Keep natural properties" patented technology

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The invention discloses a method for extracting grape seed oil by cold pressing, which can ensure the natural characteristic of the grape seed oil, is less in nutritional ingredient loss, and meanwhile can obtain higher oil extraction rate. The method comprises the step of adding compound enzyme enzymolysis process in the grape seed preprocessing step. The invention has the benefits that the technical scheme is that the cell walls of grape seeds are further destroyed by adopting an enzymolysis technology to facilitate oil flowing out, and then the grape seeds are cold-pressed to extract oil. The invention has the advantages that the natural characteristic of the grape seed oil can be ensured, the nutritional ingredient loss is less, and meanwhile, higher oil extraction rate can be obtained, so that the resources can be utilized more sufficiently. From the aspects of the production technology, the technological parameters and the product quality, as compared with the similar technology, the method adopting the technical scheme shows a good application effect and is high in product quality.

A process for preparing spring water and mineral water by natural dense filter technique features that multiple-filter, sterilizing and disinfecting filter technology is used, the filter unit with ultra-filtering membrane is additionally used, and the external pressure is used to drive said filtering.

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

The invention discloses a method for preparing fermented preserved meat by adopting grain fermentation liquor. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor comprises the following steps of: cutting raw meat, preparing fermentation liquor, stirring materials, fermenting and drying. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor has the advantages that pure natural fermentation liquor is combined with the traditional preserved meat processing technology, five-grain natural fermentation liquor is used for substituting a microbial starter culture, and a three-stage fermentation drying process is adopted, so that the aims of rapid fermentation and low cost are achieved, smells of fish and mutton can be effectively inhibited, and the obtained fermented preserved meat product maintains natural properties and also has a unique flavour.

The invention discloses a Cucumis metuliferus fruit seed oil and a preparation method thereof. The preparation method comprises the following steps: peeling, separating fruit seeds, drying, removing husks, expanding, carrying out coarse pulverization, extracting oil, refining and the like. The method can wholly and completely separate out fruit seeds in the Cucumis metuliferus flesh; the fruit seeds used as the raw material are subjected to alternating-temperature pressure-difference expansion, coarse pulverization and supercritical extraction to prepare the Cucumis metuliferus fruit seed oil; and the Cucumis metuliferus fruit seed oil maintains the original flavor of the raw materials and the natural characteristics of the nutrients, and thus, is more healthy.

The invention discloses a method for processing non-pasted whole tapioca powder. The method comprises the following two methods, namely a method A comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, adding water in an amount which is more than 1.25 times the weight of the fresh tapioca, and grinding by using a wet grinder; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, levigating coarse powder by using a dry mill, and sieving by using a 60-80-mesh sieve to obtain the whole tapioca powder; and a method B comprising the following steps of: 1, peeling fresh tapioca, and shredding (slicing) or dicing; 2, drying in the sun or drying, grinding, sieving by using a 60-80-mesh sieve to obtain whole powder, adding water in an amount which is 2 times the weight of the whole powder, and stirring; 3, centrifuging at a speed of 600-2,000 rpm for 5 to 10 minutes, or naturally precipitating for more than 4 hours, pouring out an aqueous solution, taking wet powder out, and drying or aeration-drying at 60-80 DEG C; and 4, grinding the powder uniformly by using a dry mill to obtain the whole tapioca powder. By the method, hydrogen cyanide can be thoroughly removed from tapioca, time consumption is low, water is saved, mechanical operation is facilitated, and the obtained whole tapioca powder has good processability.

The invention relates to a peeling method of fireweed fiber, which comprises the following processes of fireweed leaf washing with clean water, soaking in salt water, rinsing in warm water, peeling and thread twisting, and the like; the peeling method of the invention not only maintains the natural characteristics of fireweed fiber, but also causes no waste of fireweed fiber. When compared with fireweed leaves which are not treated after picking, the fireweed leaves in the invention is pretreated by the method of the invention, which increases the efficiency for manual peeling of felt fibers at the back of the fireweed leaves by 2-3 times, and greatly improves the manufacturing efficiency of fireweed coats.

The invention belongs to the fields of soybean protein deep processing and functional beverage, and discloses acid-soluble soybean protein and a preparation method and application of the acid-soluble soybean protein in acid beverage. The method comprises the following steps: firstly, mixing extract liquid with bean pulp, centrifugally separating and removing insoluble residues; taking supernatant liquid, adding phytase to the supernatant liquid to carry out enzymolysis, and adjusting the pH value; and carrying out cyclic ultrafiltration percolation concentration under a water bath condition, repeatedly diluting and concentrating protein for a plurality of time, and carrying out pasteurization and spray drying on the concentrated protein liquid, so as to obtain an acid-soluble soybean protein product. The purity of the obtained protein can be 90%-99%; the content of phytic acid is only 0.665%-0.694%; the nitrogen solubility index within the pH being 3.0-4.0 is 45%-90%; enzymatic hydrolysate is relatively good in foaming property, relatively excellent in foam stability; the acid-soluble soybean protein can be applied to preparation of various functional beverage when being dissolved into sports beverage, carbonated beverage, fruit juice and the like.

The invention discloses a measurement method for a permeability coefficient of shallow-layer sand soil. The measurement method comprises the following steps of: (1) according to the direction of the permeability coefficient required to be measured, selecting stand pipes with different shapes to be placed in a sand soil layer, wherein the depth of the stand pipes is the depth of the permeability coefficient required to be measured; and (2) quickly filling water to the stand pipes, acquiring the data of water levels in the stand pipes, and calculating the permeability coefficient of the sand soil layer according to a sand soil stand pipe test model. By using the measurement method disclosed by the invention, the permeability coefficient of the shallow-layer sand soil in a natural state can be obtained without drilling; and a measurement system is convenient for carrying, is convenient in operation and has low use cost. The invention also discloses the measurement system adopting the measurement method for the permeability coefficient of the shallow-layer sand soil.

This invention publicized the formula of one kind guava essence, which was mainly composed by trim ethylene glycol, the ethyl benzoate, citral, ethyl acetate, ethyl butyrate, phytol, ethanoic acid leaf alcohol ester, lactic acid ethyl ester, lauric acid ethyl ester, using the inherent fragrance compound in the natural guava juice to draw up the formula to make the guava essence. Take the guava essence as food additive to use, then strengthen final product flavor of the food and the drink, and bring the natural feeling taste. It make the taste and fragrance quality to be higher than the domestic similar essence level.

The invention provides a method for preparing dried fruit of jerusalem artichoke by strain fermentation, and an obtained product. The method comprises the following steps: selecting jerusalem artichoke, peeling and cutting into blocks; blanching jerusalem artichoke blocks with the boiling water, then cooling with cold water; steeping the jerusalem artichoke blocks into a solution containing fructose syrup and soybean milk, spraying mycotic spore suspension on the surfaces of the jerusalem artichoke blocks and fermenting; floating hypha on the surfaces of the jerusalem artichoke blocks to form a hypha film; sleeping into sugar liquor containing 25wt% of fructose syrup, 0.5 wt% of citric acid and 0.05 wt% of vitamin C, and then drying to obtain the fermented dried fruit of jerusalem artichoke. The method is unique, simple in technological process, convenient to operate and low in cost, natural and pollution-free jerusalem artichoke and soybeans with dietotherapy effect are selected as main raw materials, so that the natural characteristics of the jerusalem artichoke are remained to the largest extent, the complementation of different nutrients is realized, and the fermented dried fruit of jerusalem artichoke has an improved taste. In addition, the invention further provides application of the dried fruit in preparing medicines for curing constipation.

The invention relates to a composite concave-convex panel based on high frequency. The at least one side surface of the composite concave-convex panel has concave-convex veins; the composite concave-convex panel is prepared by a method comprising the steps of pretreatment, heating, pressurization, curing, cooling and maintenance; the concave-convex veins of the prepared concave-convex panel provided by the invention are random; the original natural properties of wood are retained; any complicated processing procedures such as engraving and molds are not needed; and the concave-convex panel prepared by the method provided by the invention can realize that one side has concave-convex veins or both sides have concave-convex veins, so the strength and the beauty of the original wood panel areenhanced.

The invention discloses a method for preparing a compound drink of red wolfberry and black wolfberry, providing a compound drink with simple process, sweet taste and health care function and a preparation method thereof. The invention utilizes the low-temperature extraction method of red wolfberry and black wolfberry to greatly protect the activity of the beneficial components in the red wolfberry and black wolfberry, and avoids damage to the active substances by the traditional high-temperature extraction method. The prepared beverage has clear color and sweet taste, can exert the health care functions of the two wolfberries to a great extent, and is a natural health-preserving beverage suitable for various groups of people. Red wolfberry and black wolfberry—sorting, cleaning—crushing—extraction—filtering—ingredients—sterilization—canning process flow, simple technical solutions, deepening raw material processing, increasing product added value, The compound beverage maintains the natural flavor and tastes sweet. Red wolfberry and black wolfberry are extracted at a lower temperature to retain the activity of functional factors, avoid the damage of high-temperature extraction to functional factors, and ensure the natural characteristics of red wolfberry and black wolfberry.

The invention relates to the field of home textile articles, in particular to a processing method and special equipment for silks. The invention mainly aims to solve the technical problems that: in the prior art, the silk has poor elasticity and is broken after being stretched by an external force, thus short fibers are produced; and when the silk is in daily use, adhesion is caused owning to moisture absorption of silk glue, thus the bulkiness, warm effect and flexibility of the silk quilt are poor. The method provided by the invention comprises the following steps of: pouring correct end cocoon into a silk reeling slot, then winding cocoon silk on the correct end cocoon onto a reeling frame around a silk guiding roller, manufacturing a warp-wise layer and a weft-wise layer of the silk quilt, taking the silk beams with the length and width to be consistent with those of the silk quilt from the reeling frame, baking and airing, thus the finished product silk is obtained. The equipment provided by the invention comprises the silk reeling slot, the silk guiding roller is arranged above the silk reeling slot, one side of the silk guiding roller is provided with the reeling frame, the circumference of the reeling frame is consistent with the length or width of the silk quilt to be manufactured, and the width of the reeling frame is more than the width or length of the silk quilt to be manufactured.

The invention discloses a brewing method of dendrobium officinale and siraitia grosvenorii wine. The brewing method comprises the following steps of preparing dendrobium officinale homogenate; preparing siraitia grosvenorii homogenate; performing first-step fermentation, loading the siraitia grosvenorii homogenate into a fermentation tank, adding food grade ion exchange resin, and adding yeast for fermenting; performing second-step fermentation, then adding the dendrobium officinale homogenate, honey and traditional Chinese medicine leaching liquid for continuously fermenting, wherein the traditional Chinese medicine leaching liquid is prepared from the following components: rhizoma curculiginis, lucid ganoderma, cornu cervi pantotrichum, largehead atractylodes rhizome, rhizoma chuanxiong, liquorice root, fructus lycii and tangerine peel; treating after fermenting, and roughly filtering after the second-step fermentation to obtain wine liquid; adding alum powder, ageing, using a compound fining agent for fining; freezing, filtering and canning to obtain the dendrobium officinale and siraitia grosvenorii wine. The compound fining agent is prepared from the following components: polyvinylpyrrolidone hydrogel, silica sol, activated carbon, chitosan powder and lactic acid. According to the brewing method disclosed by the invention, effective ingredients of the dendrobium officinale and siraitia grosvenorii wine are fully extracted and fused; meanwhile, the content of total acid in the wine, the content of methanol, the content of fusel oil and the content of lead are reduced.

The invention discloses fish sausage and a preparing method thereof, and belongs to the field of food processing. The fish sausage comprises the following raw materials: fresh fish meat, 1-3 parts of refined salt, brewed alcohol, cooking wine, modified starch, cane sugar, cyclodextrine and compounded seasonings. By adopting a superfine grinding technique and a supercritical carbon dioxide extraction technique, essential oil components in plants can be extracted and added into fish meat, so that both the nutrition of the fish sausage is improved and the traditional delicious taste of the fish sausage can be maintained, and moreover the contents of nitrite and free radicals in the fish sausage can be greatly reduced; the result shows that the prepared fish sausage is oily and full in appearance, uniform in color, smooth and free of mold, brown in color, stiff and compact in quality, and has unique compounded seasoning flavor, the residual content of nitrite is less than 2.0mg/kg, in each gram of the prepared fish meat, nitroso dimethylamine is reduced by 93% and nitroso diethylamine is reduced by 89% when being compared with those in a similar product, the content of free radicals is reduced by 85%, and a remarkable sterilization and antibacterial effect can be achieved.

The invention discloses a method for extracting sa-son seed gum from artemisia sphaerocephala krasch seed. According to the method, artemisia sphaerocephala krasch seed is adopted as a raw material, a mechanized separation method is used, and selection, stirring and glue immersing, centrifugal separation, alcohol precipitation, filtering and separating, and drying crushing are performed to obtain the sa-son seed gum powder. Compared to the traditional extraction method, the method of the present invention has the simple production process, can achieve the mechanized batch pipeline operation, has characteristics of low cost, high extraction rate and high finished product purity, only uses the edible-grade alcohol in the alcohol precipitation, and does not use other chemical reagents, wherein the alcohol can be recovered and reused. The method of the present invention creates the feasible technical conditions for the large-scale processing and development of the sa-son seed gum health food.