70results about How to "Keep natural quality" patented technology

The present invention is recompounded microbe germicide for preventing and controlling banded sclerotial blight and green smut of rice. The recompounded microbe germicide is recompounded through thefermentation culture of Bacillus subtilis and recompounding the fermented liquid with certain content of Bacillus subtilis and Jinggangmeisu. It is used in preventing and controlling banded sclerotial blight and green smut of rice in field via utilizing the complementary superiority of Bacillus subtilis and Jinggangmeisu. It has high functions of preventing and controlling banded sclerotial blight and green smut of rice, less influence on rice quality, stable germicidal effect and long preservation period.

The invention discloses a processing method of special type wild boar bacon. The processing method comprises the ten major steps of: selecting a material; placing under a cold environment; trimming; tumbling; pickling; cleaning; soaking; drying; fire-curing; and air-drying. The processing method has the beneficial effects that the special type wild boar meat is used as the raw material, the special flavor of the bacon is substantially guaranteed, meanwhile various natural Chinese traditional medicine raw materials are used as spices for pickling, not only the natural quality of the bacon can be guaranteed, but also the bacon has a health-care function, grease of the bacon can be effectively removed through multiple cleaning and soaking, finally the meat is subjected to fire-curing by using cinnamomum hupehanum branches and leaves, branches and leaves of pine and cypress trees and ailanthus bark, smoke is directly used for fire-curing of the bacon after being filtered by active silicon oxide, harmful components in the smoke can be filtered off, and the bacon is subjected to fire-curing of bamboo leaves on the last day. The special type wild boar bacon pickled by using the method has rich and delicious flavor, yellow color, diffusing aroma, lasting pure taste, no greasiness and long storage period and can meet the diverse requirements of people on material and cultural life.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a method for extracting oat bran oil by using a supercritical CO2 (Carbon Dioxide) fluid technique. (1) a supercritical CO2 fluid serves as an extraction agent, and extraction is carried out on oat bran under conditions of 20-35MPa of extraction pressure, 40-48 DEG C of extraction temperature, 533-750ml/min of supercritical CO2 fluid flow; and (2) the oat bran oil is obtained through separation under conditions of 5-9 MPa of separation pressure and 50-60 DEG C of sepeartion temperature. An oil obtaining rate of the oat bran oil extracted by using the supercritical CO2 fluid technique can achieve more than 8%, the oat bran oil is slightly yellow in oil color and high in purity, and the method is simple in operation, soft in reaction condition and free of any pollution.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.

The invention discloses a method for extracting coix seed rice bran oil by utilizing a supercritical CO2 technology. According to the method, the coix seed rice bran oil is extracted by utilizing the supercritical CO2 technology. The method comprises the following steps of: pretreating coix seed rice bran, putting the pretreated coix seed rice bran into a supercritical fluid extractor, extracting at the extraction temperature of between 40 and 50 DEG C under extraction pressure of between 30 and 45 MPa under the condition that the flow of CO2 is 9 to 11 milliliters/minute, and separating at the separation temperature of between 45 and 55 DEG C to obtain the coix seed rice bran oil. The coix seed rice bran oil is high in purity, and the oil extraction rate is more than 17 percent. The method is easy to operate, and environment-friendly; and reaction conditions are mild.

The invention relates to ganoderma spore powder refined polysaccharide with significant auxiliary anti-tumor activity and a preparation method and application thereof, and belongs to the field of medicinal-fungus extraction and separation and the field of drug and food application development. The refined polysaccharide is mainly prepared from heteropolysaccharide composed of mannose, glucose, galactose and fucose according to the molar ratio of 1: (40-50): (4-5.5): (1.5-2), the purity of the refined polysaccharide is greater than 80%, and the weight-average molecular weight is 160-200 KD. Thepreparation method of the ganoderma spore powder refined polysaccharide includes the steps of using hot water for dynamic extraction, removing residues by combining sedimentation and rough filtration, conducting refined filtration and clarification, removing impurities through ultrafiltration-membrane concentration, and drying through spray or airing through alcohol precipitation. The preparationmethod of the ganoderma spore powder refined polysaccharide is environmentally friendly and smart, saves energy, can solve industrialized difficulties and has significant scale advantages, prepared products meet the requirements, about the safety, availability, controllability and stability, in a drug and medicine quality controlling system. The ganoderma spore powder refined polysaccharide has significant functional activity at the auxiliary anti-tumor aspect and can be used for developing tumor prevention and treating drugs, and development of food and healthcare products in related fieldscan be carried out.

The invention discloses a production and processing method for edible camellia seed oil with low acid value and high quality. The production and processing method comprises multistage separation supercritical CO2 extraction and molecular distillation refining. According to the invention, through multistage separation supercritical CO2 extraction for camellia seed oil, high extraction rate is maintained; due to multistage separation, simultaneous separation of water, free fatty acid, odor components, pigment components and the like can be realized; and through refining treatment with a molecular distillation technology, the edible camellia seed oil with low acid value and high quality is obtained, and the edible camellia seed oil can reach an oil yield of 90% or above, an acid value of lessthan 0.6 and an unsaturated fatty acid content of 90% or above, and is rich in natural anti-oxidant active components like vitamin E, squalene and beta-sitosterol. The production and processing method provided by the invention avoids traditional technical processes of degumming, deacidifying, decolorizing, dewaxing and deodorizing, and has the advantages of high oil yield, short life cycle, avoidance of product oxidation and rancidification, retention of nutrient components in oil, no flammable and explosive hazards, no environmental pollution, no solvent and heavy metal residues, natural quality ensurance of camellia oil, etc.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

A synergistic microbial agricultural chemical for preventing and controlling plant diseases is prepared through inoculating Bs-916 bacterial strains in culture medium for activating it, culturing the activated bacterial strains in the culture containing Mixianan with different concentrations to obtain resistant bacterial strains, culturing them in YPG culture liquid, and mixing with Mixianan.

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

The invention relates to disordered flowers lavender essential oil and a refining method thereof. The method comprises the steps that the disordered flowers lavender essential oil obtained by steam distillation is subjected to low temperature pre-freezing and low temperature freezing centrifugation to remove part of fatty acid, eudesmol and camphor; primary molecular distillation and secondary molecular distillation are performed to remove the most part of the eudesmol and the camphor. In the disordered flowers lavender essential oil, the content of the fatty acid after refining is lowered to 2.61 percent to 2.88 percent from 4.23 percent before the refining; the content of the eudesmol is lowered to 0.67 percent to 0.98 percent from 18.31 percent before the refining; the content of the camphor is lowered to 1.40 percent to 1.48 percent from 14.57 percent, and accords with the requirements of the content of the camphor in the national standard (GB/T12653-2008). The yield is 65.22 percent to 74.28 percent in the whole refining process. The disordered flowers lavender essential oil and the refining method thereof, provided by the invention, are simple in process and high in yield, a technology that refrigerated centrifugation is combined with the molecular distillation is adopted, the content of the fatty acid, the eudesmol and the camphor in the disordered flowers lavender essential oil are lowered, the content of the camphor is enabled to reach the national standard, and the quality and the market competitiveness of disordered flowers lavender are improved.

The invention provides a method for extracting flavonoid glycoside substance, comprising the following steps of: taking orange pericarp removed with impurities and dry powder of persimmon leaf as rawmaterials, and extracting with 20-80% alcohol; setting aside, precipitating, taking supernatant, adding diatomite that is 1-5% of supernatant in terms of mass, fully stirring, pressing and filtering by a plate filter, membrane-filtering the filtrate B with PES membrane material, and taking the micro-molecular solution passing through the membrane; putting the obtained micro-molecular solution intoa film evaporator to remove impurities by molecular distillation, collecting the required distillate, performing spray drying, and making into powder to obtain the flavonoid glycoside substance. Themethod for extracting flavonoid glycoside substance has quite simple and convenient operation and low cost, and can save a large amount of solvent, reduce the requirements on the device, also reduce pollution on the environment and well guarantee the natural quality of the flavonoid glycoside substance; the content of flavonoid glycoside component in the produced flavonoid extract is high with a total content of more than 70%, and the transfer rate of general flavone can reach more than 95% with less residual pigment.

The invention relates to a red raspberry jam production process capable of increasing the ellagic acid content. According to the technical scheme, the production process comprises the following steps: unfreezing frozen red raspberries (at normal temperature for 5-7 hours) or washing fresh red raspberries, breaking (until the pore diameter is 7mm to 10mm), adding an extractant (according to the ratio of raspberry puree to water of 1 to (7-12)), performing microwave extraction (at the temperature of 70-80 DEG for 1-2 hours), blending according to the ratio of raspberry liquid to white granulated sugar to citric acid being (4-6) to (4-5) to (0.1-1), concentrating, filling, sealing, sterilizing, and cooling to prepare the red raspberry jam with rich ellagic acid. According to the production process, the ellagic acid content in the red raspberry jam can be increased to improve the health-care effect, and the original flavor, color and quality of the red raspberry jam can be kept.

The present invention is membrane separation process of extracting shikimic acid from aniseed, and the process includes the steps of extraction of shikimic acid, separation and purification. Specifically, shikimic acid is extracted with aniseed material and water as solvent and through micro filtering, ultrafiltering, nanofiltering, crystallizing and re-crystallizing in acetone. The present invention has the features of high extracting rate, no waste water draining, short production period, low cost, etc.

The invention discloses a fruit and vegetable food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The fruit and vegetable food has a fine taste, uniform quality, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

The invention discloses a lactic acid bacterium tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared lactic acid bacterium tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The present invention relates to the process of extracting capsaicin from chili fruit or peel and preparing natural capsaicin crystal. Extract containing capsaicin is obtained through organic solvent extraction of the spicy component from chili fruit or peel, depressing concentration and purification of the concentrated matter via molecular distillation and separation. Liquid chromatographic test shows that the extract has total content of capsaicin and dihydroapsaicin up to 50%. Through further macroporous resin adsorption and re-crystallization of the extract, may be obtained natural capsaicin crystal with capsaicin, dihydrocapsaicin and nordihydrocapsaicin in the total content up to 97%.