61results about How to "Light yellow color" patented technology

The invention relates to a method for preparing edible packing paper by using wheat bran dietary fiber as a raw material, which comprises the following steps of: crushing the wheat bran dietary fiber to the granularity range of 200 to 300 meshes, mixing the crushed wheat bran dietary fiber and water to make the concentration of the solution reach 8 to 15 percent (w/v), performing ultrasonic treatment for 8 to 15 minutes under the condition of 300 to 600W, adding glycerol, oolong tea polyphenol, chitosan and sodium alginate into the solution, rolling, molding, and drying to obtain the edible packing paper using the wheat bran dietary fiber as the raw material. The edible packing paper prepared by the method has exquisite texture, light yellow color and no special odor, and is suitable for inner packages of instant noodle spices and seasonings; and the edible packing paper can be dissolved by soaking into hot soup, so the edible packing paper is convenient and has certain nutritional value.

The invention discloses carrot-mixed honey wine and a preparation method thereof. The wine is characterized by comprising the components in parts by weight as follows: 30-35 parts of schisandra chinensis honey, 20-24 parts of codonopsis pilosula honey, 12-15 parts of wild grape honey, 30-40 parts of carrots, 10-15 parts of sesame, 10-15 parts of medlar, 10-14 parts of jujubes, 2-3 parts of rosemary leaves, 3-5 parts of mango leaves, 6-8 parts of alfalfa powder, 4-6 parts of Chinese yams, 5-8 parts of yeast and an appropriate amount of water. The honey wine brewed with the method is unique in flavor and tastes good, the fragrance of melissa is preserved, and the wine tastes mellow and is light yellow in color, clear and transparent. The immunity of human bodies can be improved if persons drink the wine for a long time, and the wine is particularly beneficial to patients with chronic diseases such as neurasthenia, insomnia, chronic bronchitis, hypertension, heart diseases and the like. A wine body is complete and colorless, and the wine is transparent and clear, has a strong, elegant and unique style, tastes mellow, chilly and dry and is impressive in aftertaste.

The invention relates to a kind of nutrient wine. It contains: 100%(w) sticky rice, 20-40%(w) jujube, 2-5%(w) medlar, 5-10%(w) hawkthorn, 2-4%(w) rice leaven. Marinate stickly rice, jujube, medlar, and hawkthorn in water for 24 hours. Then braise them to be gentle but not adhesive and lower the temperature to 38 deg.C by watering. Mix round in rice leaven and then ferment with candy for 6 to 8 days under 37 deg.C. The separate them from the jar and filter, and fill, and sterilize. The nutrient wine tastes good and the color is canary. Moreover the degree is very low and it fit for older individuals. Additionally, for extended drinking it can enhance the appetite, enrich the blood, and protect the skin, and is good to health. Moreover, it can cure neurasthenic, insomnia, and so forth.

The present invention relates to a preparation method of a Songhua tonic liquor, in particular to a preparation method of a tonic liquor made from Songhua and natural plant material. The main raw material includes edible rice, natural male Songhua powder, roxburgh rose, medlar, red jujube, grey goosefoot and so on. The present invention is characterized in that the ratio of mixture is that the edible rice is used as the main raw material, the weight of Songhua powder which is added is 0.5 to 1 percent of that of rice, the weight of the mixture brewed by medlar, red jujube, roxburgh and grey goosefoot is 3 to 7 percent of that of rice, after being mixed, the mixture is positioned in a sealed container, and mixed and fermented over 30 days in the traditional wind making method, then is baked with an iron pan and a barrel, the alcoholicity of finished goods is 32 percent v per v, the Songhua tonic liquor is savory in taste, and pale yellow in color and luster. Compared with the prior art, the present invention has the beneficial effects of nutritious and restorative, body-building and youthfulness-keeping, health improving, low price, being suitable for civilian use, convenient material resource, safe eating, convenient for popularization and usage and so on.

The invention discloses a method for producing -5 DEG C biodiesel by using drainage oil. The method comprises the following steps of: 1, pretreatment; 2, esterification; 3, ester exchange; and 4, dealcoholization and simple distillation. According to the method, the IVB group and IIIA group metal-organic compounds serving as efficient environment-friendly economic catalysts are adopted, and are mainly characterized by high catalytic activity, neutrality and no corrosion on reaction equipment, the usage amount of the metal-organic compounds only accounts for 0.05-0.5% of the mass of the drainage oil or waste cooking oil, few side reactions happen, the yield of fatty acid methyl ester is high (above 92%), the methanol consumption is low (below 12%), no residues are generated, the product has light color and luster and good quality, no 'three wastes' (waste gas, waste water and industrial residual) are generated, and pollution is avoided. Compared with a conventional acid catalyst method, the method has the advantages that the yield of the product is increased by 5-7%, the condensation point is reduced by above 10 DEG C, and the color and luster of the product are light yellow and bright.

The invention relates to a production process of mechanism fermentation green and crisp plum wine, and belongs to a production method of fruit wine. The production process comprises the steps of color protection, anti-oxidization, acid regulation, sugar degree regulation, yeast preparation, pre-fermentation, post fermentation, aging and the like. The method has the beneficial effects that D-gluconic acid-delta-lactone is used; the fruit juice and the fruit slag are subjected to color protection; in addition, the D-gluconic acid-delta-lactone can be converted into non-toxic ingredients such as gluconic acid in two hours after the dissolution in the fruit juice; by the process, mildew and bacteria can be inhibited; the problem of sundry bacteria contamination in the juice extraction, acid regulation and sugar regulation processes is solved. In the technical process, the nontoxic Nisin, alcohol, chitosan and potassium sorbate are used for replacing the toxic S02; the S02 nontoxic effect of the product is controlled; the normal fermentation of the fruit wine and the sundry bacteria contamination avoidance of a product are ensured. Pectinase is replaced by the clarification effect of chitosan; the addition of pectinase for separating pectin in the fruit juice into methanol is avoided, so that the content of toxic ingredients of methanol in the product is reduced; the mouthfeel and the flavor of the product are good; the drinking is healthy.

The invention discloses wheat-oligopeptide-enriched nutritive pumpkin noodles. The wheat-oligopeptide-enriched nutritive pumpkin noodles are prepared from the following raw materials: 110-120 of wheat flour, 57-59 of malt flour, 32-34 of fagopyrum tataricum flour, 28-30 of pumpkins, 3-4 of white fungi, 1.1-1.3 of morinda officinalis, 1.1-1.3 of Chinese dodder seeds, 0.7-0.9 of rhizoma curcumae longae, 0.7-0.9 of Chinese wolfberry fruits, 0.5-0.7 of nacres, 0.5-0.7 of abalone shells, 1.6-1.8 of wheat oligopeptide, 17-19 of high fructose corn syrup, 3-4 of acetobacter, 2-3 of table salt, 1.2-1.4 of beta-carotene, 0.6-0.8 of lutein and 0.03-0.04 of compound enzymes. The wheat-oligopeptide-enriched nutritive pumpkin noodles are soft, crispy, fine, smooth and refreshing in taste, boil-resistant and not liable to make the soup turbid; the wheat-oligopeptide-enriched nutritive pumpkin noodles are rich in raw materials, mellow in aroma and light yellow in color; the wheat-oligopeptide-enriched nutritive pumpkin noodles are enriched in wheat oligopeptides, organic calcium and organic zinc, and are balanced in nutrition and easy to absorb; the wheat-oligopeptide-enriched nutritive pumpkin noodles are capable of enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, preventing and resisting cancer, and enhancing body functions.

The invention discloses radix puerariae wine rich in pueraria flavones and a preparation method of the radix puerariae wine, wherein fresh radix puerariae is ground into powder, and then the radix puerariae powder is gelatinized; after gelatinization, alpha-amylase is added and ultrasonic treatment is carried out; pH of the solution is adjusted to 4.5-5.0 with citric acid, and then the solution isliquefied at 60 DEG C; after liquefaction, saccharifying enzyme is added and ultrasonic treatment is carried out, and then the pH of the solution is adjusted to 6.5- 7.0, and further saccharificationis performed at 60 DEG C; after saccharification, activated yeast is added for fermentation at 25-28 DEG C; after fermentation, a first product of the radix puerariae wine is centrifuged, supernatantafter centrifugation is taken and the finished product of the radix puerariae wine is obtained after sterilization. By using the method of preparing the radix puerariae wine, the radix puerariae winehaving a pueraria flavone content of 90-100 mg/L can be obtained, and taste is sweet and soft. The wine is an ideal health-care wine.

The invention discloses a method for converting prunus avium L. through target genes and application thereof to instantaneous conversion of prunus avium L. protoplasts. The prunus avium L. converting method comprises the following steps: performing suspension subculture on prunus avium L. fruit pulp calluses to obtain suspension cells; treating the suspension cells with CPW13M to obtain suspension cells treated by the CPW13M, wherein the CPW13M is a solution with a mannitol mass percentage of 11-15 percent obtained by adding mannitol into cell-protoplast cleaning fluid; performing enzymatic hydrolysis on the suspension cells treated by the CPW13M by using cellulase and pectinase to obtain the prunus avium L. protoplasts; performing prunus avium L. conversion through taking the prunus avium L. protoplasts as receptors. An experiment proves that with the adoption of the prunus avium L. converting method disclosed by the invention, the target genes can be transiently expressed in the prunus avium L. protoplasts, the functional verification of the target genes and the positioning of proteins and organelles can be realized, and the protein interaction and the cell metabolism can also be detected.

The invention relates to a making method of boiled salted geese. The making method specifically comprises the following steps of (1) treating raw material geese; (2) performing cold soaking and firstpickling; (3) performing pickling for the second time; and (4) performing packaging. According to the making method of the boiled salted geese provided by the invention, the processing time of the boiled salted geese is shortened to 16-18 hours, but the processing time of conventional boiled salted geese is usually 24 hours or above, so that the production efficiency is greatly improved, and the production cost of enterprises is reduced; and besides, due to shorter marinating time of the boiled salted geese made by the making method disclosed by the invention, the content of nitrite is lower,and the boiled salted geese are more healthy, compact in goose meat quality and plump and juicy, and better in flavor than boiled salted geese sold in the market.

The invention relates to a method for preparing edible packing paper with wheat bran as a raw material, which comprises the steps of: mixing crushed wheat bran with water to ensure that the concentration reaches 15-40 percent (w/v), ultrasonically treating for 5-10min at a temperature of 50-60 DEG C under the condition that the ultrasonic powder is 200-400W; then treating for 1-3min under a microwave condition, adding 0.8 percent (w/w) to 1.5 percent (w/w) of mixed enzyme preparation of alpha-amylase and protease after cooling, and carrying out enzymolysis for 60-90min; and adding glycerol, casein, chitosan and carrageenan in feed liquor subjected to the enzymolysis, rolling and forming and then drying to obtain the edible packing paper with the wheat bran as the raw material. The edible packing paper prepared by using the method is light yellow in color, has no special odor, and can be used as an inner package and an outer package of foods, such as instant foods, fast foods, cakes, seasonings and the like.

The invention discloses papaya-flavored low-sugar candied pummelo pericarp. The papaya-flavored low-sugar candied pummelo pericarp comprises the following components in parts by weight of 80-120 partsof pummelo pericarp, 50-60 parts of papayas, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbitol, 3-5 parts of stevioside, 15-25 parts of delta-glucono lactone, 5-10 parts of citric acid, 5-10 parts of argy wormwood powder, 5-15 parts of chayote, 1-6 parts of lily root flour, 2-5 parts of honeysuckle flower powder, and 1-3 parts of blueberry powder. The candied pummelo pericarpis prepared through three specific steps of treating the pummelo pericarp, preparing seasoning powder and performing vacuum sugar permeating, the prepared candied pummelo pericarp is complete in shape, light yellow in color, transparent, plump, rich in pomelo fragrance, fragrant, sweet and palatable, has unique papaya flavor, and has certain health-care effects. The comprehensive quality is good.

The present invention discloses a preparation process of an agaricus bisporus functional beverage. The preparation process specifically comprises the following steps: agaricus bisporus cleaning; color protecting; pre-cooking; cutting and pulping; primarily sterilizing; cooling; inoculating and fermenting; mixing; homogenizing; secondarily sterilizing; and canning. The preparation process disclosed by the present invention is scientific and reasonable, and is short in flow and easy for quality control, and the produced agaricus bisporus functional beverage is good in quality.

The invention discloses a preparation technology of high-quality low-alcohol pure-honey brewed wine. The preparation technology comprises the steps of honey selection, dilution by adding water, addingof broken-wall bee pollen, heating and sterilization, component adjustment by declining the temperature to 40 DEG C, inoculated fermentation by declining the temperature to 30 DEG C, adding of a fermentation assistant, main fermentation stage, tank turnover, post fermentation stage, stabilizing and clarification, ageing stage and sterilization and bottling. In the technological process, pollen turbid fluid is added so that the wine liquid is fragrant and pleasant, and the taste is better; the pH value is adjusted to be 4.0 so that an agreeable environment is provided for growth of yeast, meanwhile, the acidity of the wine liquid is moderate, and thus the drinking taste is improved; aroma-producing yeast and white wine yeast are adopted to be mixed to ferment to promote the honey wine to produce ester and generate fragrance, and the taste is enhanced greatly; the initial sugar degree is adjusted to be 28%, meanwhile, wine boiling is adopted to stop fermentation of the yeast so as to control the fermented residual sugar to be 9-12%, therefore the alcoholic strength and the taste of the honey wine can be loved by people, both male and female can drink the wine, and the wine liquid isclear; and chitosan filtration is conducted so that the sediment generated in the storing process of the wine liquid is extremely little, and the quality of the brewed wine is sharply improved.

The invention provides a preparation method of donkey bone collagen powder, donkey bone powder and donkey bone oil. The preparation method comprises the following steps: (1) separating bones; (2) carrying out freezing; (3) crushing the bones; (4) carrying out preliminary degreasing to obtain crude bone oil; (5) performing drying and crushing to obtain crude bone meal; (6) performing secondary degreasing to obtain crude bone oil, combining the crude bone oil with the crude bone oil obtained in the step (4), and performing refining to obtain refined donkey bone oil; and (7) performing extractingto obtain refined bone meal. The donkey bone collagen powder disclosed by the invention is good in instant solubility, small in molecular weight, easy to absorb and capable of rapidly supplementing collagen lost from tissues, and is widely applied to the industries of cosmetics, sports beverages, medicines and health products. Meanwhile, the donkey bone oil prepared by the invention is light yellow and clear in color, contains a large amount of unsaturated fatty acids necessary for human bodies, and is wide in application prospect. In addition, the refined bone meal also contains rich minerals and a part of donkey bone collagen, and can be applied to the industries of feeds and chemical fertilizers.

The invention belongs to the field of fuel processing equipment and particularly provides a biofuel oil processing device. The device comprises a separation pretreatment device, and a degumming device, a deacidification device, a decoloring device, a dehydrating device and a deodorizing device, which are sequentially connected. The degumming device, the deacidification device, the decoloring device and the deodorizing device are provided with stirring devices. The stirring device comprises a motor, a speed reducer and a stirring shaft connected orderly. The stirring shaft is provided with a first stirring blade and a second stirring blade at intervals. The first stirring blade and the second stirring blade are spiral. The spiral directions of the first stirring blade and the second stirring blade are opposite. The biofuel oil processing device realizes high-temperature sterilization of animal products, automatic oil-water separation and recovery. Through improvement of the stirring device, the oil products to be processed are uniformly mixed so that the processing efficiency of the bio-fuel oil and the quality of the finished oil are improved.

The invention relates to quick-frozen oil. The quick-frozen oil is prepared from soybean oil, peanut oil, glyceryl monostearate, sucrose fatty acid ester and water through the processes of rapid cooling and kneading; the quick-frozen oil is fine, smooth and lubricating in tissue state, and does not have the phenomena of layering and water seepage substantially. The quick-frozen smallanthus sonchifolius filling using the quick-frozen oil is prepared from smallanthus sonchifolius, the quick-frozen oil, white granulated sugar, water, citric acid, agar and pectin. The quick-frozen smallanthus sonchifolius filling is light yellow in color and presents a plastic solid state at a normal atmospheric temperature, and fruit granules are uniform in distribution and are clear in sight, so that the quick-frozen smallanthus sonchifolius filling is convenient to form, wrap and process; after being heated, the quick-frozen smallanthus sonchifolius filling presents a viscous flow state, is clean, sweet and sourish in mouth feel and good in palatability, has delicate fragrance, and is free from peculiar smell.

The invention discloses lepidium meyenii walp flower healthcare liquor and a preparation method thereof. The lepidium meyenii walp flower healthcare liquor is prepared from, by weight, 100-250 parts of lepidium meyenii walp flowers and 1,000 parts of baijiu. The preparation method comprises the first step of raw material preparation; the second step of baijiu selection, wherein 38-55-degree baijiu is selected; the third step of lepidium meyenii walp flower healthcare liquor preparation, wherein the raw materials obtained in the first step are added into the baijiu in the second step, temperature raising and extracting are carried out, and then, by means of filtering, ageing and filling, the lepidium meyenii walp flower healthcare liquor is obtained. The lepidium meyenii walp flower healthcare liquor is light yellow, clear, transparent, unique in flavor, mild, tasty and slight in irritation and has the effects of resisting fatigue, tonifying middle-jiao and qi, enhancing immunity and the like. The pure natural fragrance is in harmony with the product, the concentration of the active ingredients of the product is greatly improved, and taste and smell are better. The lepidium meyenii walp flower healthcare liquor can play a healthcare role in delaying ageing and prolonging the life after being drunk for a long term.

The invention relates to a fermented green plum vinegar and a preparation process thereof and belongs to a table vinegar and a brewing method thereof. The method comprises the following steps: mixing soybean milk subjected to enzymolysis with green plum juice; separating juice from residue after squeezing the green plum into juice; performing wine fermentation and then mixing for fermenting vinegar. The invention has the beneficial effects that the beneficial ingredients and fresh fruity flavor of the green plum juice can be completely maintained in the green plum vinegar product, the bean amino acid component is added and the flavor of the fermented green plum vinegar is more full and elegant.