6results about How to "Meet consumer demand" patented technology

This invention belongs to the field of functional substance research, specifically relating to the use of casein hydrolyzed peptide compositions in improving aging, and more specifically to their use in the preparation of products for improving aging. The casein hydrolyzed peptide compositions are obtained by enzymatically hydrolyzing casein solution using serine protease and flavor protease. Furthermore, in the casein hydrolyzed peptide compositions, the relative strength of total functional peptides is above 25%, the relative strength of casein phosphopeptides is above 9%, and the relative strength of functional peptides other than casein phosphopeptides is above 11%. This casein hydrolyzed peptide composition can effectively alleviate oxidative stress caused by aging, inhibit chronic low-grade inflammation, reduce aging-related damage to vital organs such as the liver and brain, improve the body's immune function, and improve the external phenotype of aging, thereby comprehensively exerting an anti-aging effect.

This invention relates to a highly stable lutein-zeaxanthin soft capsule and its preparation process, belonging to the field of health product technology. The soft capsule comprises a shell and contents. The contents include core-shell structured composite coated particles and a plant oil carrier. The particles have a core-shell structure: the core is a microcapsule formed by emulsifying lutein and zeaxanthin with sodium octenyl succinate starch; the outer shell is a coating layer formed by in-situ deposition of zein on the surface of the core microcapsule using an antisolvent precipitation method. Natural antioxidants are dissolved in the plant oil carrier, spontaneously enriching in the oil phase region between the inner wall of the shell and the composite coated particles to form an interfacial antioxidant protective layer. The preparation process is carried out at low temperature, under nitrogen protection, and protected from light throughout. The gradient core-shell structure achieves stable protection in the stomach and targeted release into the intestine. Combined with interfacial antioxidant protection and comprehensive process protection, it improves the storage stability and bioavailability of the active ingredients. The product has no solvent residue and is safe for industrial production.

This invention discloses a method and apparatus for preparing low-fat, low-calorie health-promoting soy products. The method includes selecting high-quality soybeans, peeling them, defatting them under low-temperature negative pressure, soaking them in water and draining them, then finely grinding and filtering them to obtain soybean pulp. Compound dietary fiber, plant polysaccharides, and other auxiliary materials are added according to a formula and mixed with pure water. The mixture is then subjected to gradient constant temperature conditioning, negative pressure degassing, and finally pasteurization at low temperature. After cooling, it is filled and molded to obtain low-fat, low-calorie health-promoting soy products. The apparatus includes a defatting tank, a stirring assembly, and a lifting assembly. The defatting tank is equipped with a temperature control device, a negative pressure pump, a feed inlet, and an oil drain pipe with a solenoid valve. A lifting plate is installed inside the tank, and a diversion pipe and a drying pipe are installed at the top. The stirring assembly consists of a rotating shaft, a stirring plate, and a driving component. The lifting assembly moves the lifting plate up and down through a lifting cylinder, a sleeve, and a connecting frame. A low-temperature negative pressure precision defatting process is used to significantly reduce the fat content of soybeans from the raw material end.

The invention relates to the technical field of sparkling wine, and particularly discloses a sparkling wine preparation method based on radix ophiopogonis active ingredient solid alcohol, which comprises the steps of radix ophiopogonis active ingredient extraction, solid alcohol preparation, sparkling wine compound blending, sterilization and packaging. By matching with centrifugal filtration, rotary evaporation concentration and freeze drying processes, the extraction efficiency and purity of active ingredients such as saponin and polysaccharide in the radix ophiopogonis are remarkably improved, the problem of insufficient release of the active ingredients caused by traditional normal-temperature soaking is avoided, and the solid alcohol matrix can be used for flexibly regulating sweetness, acidity and flavor auxiliary materials; the dwarf lilyturf tuber sparkling wine has the advantages that the strong taste of the traditional highly-soaked wine is obviously improved, the dwarf lilyturf tuber sparkling wine is more in line with the preference of modern consumers on light-alcohol and easy-to-drink drinks, has the natural health-care property of dwarf lilyturf tuber and the relaxed and pleasant feeling of sparkling wine, meets the consumption requirements of the current market on low-alcohol and functional drinks, and expands the application scene of the traditional medicinal and edible materials.

The present application relates to the cultivation technology field of Paeonia lactiflora, and specifically provides a commercial full-promoting cultivation technology of Paeonia lactiflora. The present application provides a method for Paeonia lactiflora to bloom in off-season. After dwarfing treatment at the Paeonia lactiflora budding stage in April, the swollen flower buds are removed, and the Paeonia lactiflora is subjected to gradient low-temperature treatment in August. The conditions of the gradient low-temperature treatment are as follows: the temperature is controlled at 5-7 DEG C in the first week; the temperature is controlled at 1-5 DEG C in the second week; the temperature is controlled at 0-5 DEG C in the third week; the temperature is controlled at -3-8 DEG C in the fourth week; the temperature is controlled at -10 DEG C in the fifth week; the temperature is controlled at -3-5 DEG C in the sixth week; the temperature is controlled at 0-5 DEG C in the seventh to eleventh weeks, and the Paeonia lactiflora is harvested in December. The method provided by the present application can obtain Paeonia lactiflora fresh flowers in winter, effectively increases the types of fresh flowers in winter, and enriches the winter flower market.

The invention discloses a method for relieving hydrolysis of low-alcohol wine and improving the taste plumpness of the low-alcohol wine, belongs to the technical field of wine brewing, and aims to solve the problems that the existing low-alcohol wine is easy to hydrolyze and boring in taste, and the improvement method has flavor loss. The bamboo container ageing base wine prepared by adopting an innovative process is not less than 3 years, low-hardness alcohol-reducing water rich in strontium, metasilicic acid and other trace elements is prepared, 0.008-0.012% of aloe vera mud glue and chitosan oligosaccharide are added into the base wine, the alcohol-reducing water is used for adjusting the alcohol content to be below 40% vol, and the finished product is obtained through standing and filtering. According to the method, through the synergistic effect of the base wine, the alcohol content reducing water and the composite additive, a multiple stable system is constructed, acid ester hydrolysis is remarkably delayed, the plumpness and harmony of the wine body are improved, no artificial chemical additive is added in the whole process, the natural health requirement is met, and the method is suitable for industrial popularization.