68results about How to "Meet food requirements" patented technology

The present invention relates to method of extracting rosemary natural antioxidant from rosemary plant. The extraction process incldues distilling fresh rosemary plant to obtain resemary oil and material containing resemary antioxidant; crushing the material and adding food level organic solvent in a diffuser to extract rosemary leaching liquid; concentrating the resemary leaching liquid, supercritical extracting and high pressure separation to obtain extractive liquid; recovering solvent; spray or freeze drying to obtain yellowish antioxidant product. The said process obtains rosemary oil and antioxidant separately and has high yield and quality of antioxidant product.

The invention relates to primary-taste chicken essence. The primary-taste chicken essence is prepared from the following ingredients in parts by weight: 50-80 parts of primary-taste chicken extract, 1-5 parts of L-cysteine hydrochloride, 0.5-2 parts of xylose, 2-8 parts of glucose, 1-5 parts of L-glycine, 1-5 parts of modified starch, 0.1-0.5 part of xanthan gum and 0.5-1 part of IMP and GMP. According to the essence provided by the invention, the primary-taste chicken extract is obtained through sousing chicken, spices are perfectly merged with the chicken during sousing, and thus the essence is endowed with a kitchen conditioning feeling; meanwhile, substances such as carbonyl compounds, volatile fatty acids, free amino acids and sulfocompounds in the chicken are effectively released, so that the chicken flavor is natural, rich and full, and the edible requirements of people are met.

The invention discloses a method for the recombinant expression of beta-amylase in bacillus subtillis in an integrated mode. Specifically, a beta-amylase expression element is integrated into the chromosome of the bacillus subtillis to construct integrated recombinant bacillus subtillis, and the beta-amylase is produced by fermentation in a nutrient medium by taking the recombinant bacillus subtillis as a strain. The method has the advantages that: the beta-amylase is produced by expression through a food safety expression system, a foreign gene contained in the integrally expressed strain can be stably generated and expressed, and a product meets food requirements and does not have antimicrobial activity.

The invention discloses a making method of compound instant corn paste. The making method includes following steps: selecting raw materials; pre-treating the raw materials; drying; husking to make broken grains; curing for sterilization; crushing; weighing the materials; mixing and packaging; inspecting for warehousing. Hard husk and germ of corn niblets are removed through husking to make broken grains, so that eating mouth feel of corn is improved, crushing rate of the corn is lowered, and crushing time is shortened. In addition, substances like cereal and bean are doped into corn flour, so that the compound instant corn paste is strong in aroma and balanced in nutrition, and diseases caused by the fact that most eaters eat corn only can be reduced; the compound instant corn paste is free of caking during instant dissolution, quick in gelatinization reaction and convenient and quick to eat.

The invention provides a high-calcium low-sugar yogurt with a blood pressure-lowering function and a preparation method thereof. The raw materials of the high-calcium yoghurt comprise, in percent by weight, 0.04%-0.16% of calcium hydroxide, 1%-4.5% of sugar, 0.01-1% of a starter, and the balance milk. Based on a large number of experimental studies, calcium hydroxide is cleverly used as an additive for preparing the high-calcium yogurt, various factors that restrict the addition of calcium hydroxide are solved, and the high-calcium low-sugar yogurt added with calcium hydroxide is creatively invented. The yogurt is endowed with the high-calcium nutritional value, the texture of the yogurt can be maintained, and stability of the yogurt is ensured. In addition, the long-term consumption of the yogurt has a certain curative effect on hypertension, and thereby the yogurt can be used for adjuvant therapy of hypertension as a food therapy manner. The provided novel high-calcium low-sugar yogurt is a yogurt with fine taste, rich nutrition and unique flavor, and is suitable for drinking of ordinary consumers, calcium-deficient people, and people sensitive to sugar content.

The invention discloses a method for removing phthalate plasticizers from vegetable oil. The method is characterized in that light and heavy molecules are separated according to different average freepaths of the molecules by adjusting and controlling distillation temperature, vacuum degree, film scraping speed, feeding speed and the like, so as to achieve the effect of removing the plasticizers.The method has the characteristics of environmental friendliness, simple process, convenience in operation, short period, high production efficiency and the like, and can be used for effectively removing the phthalate plasticizers exceeding the standard in the vegetable oil to obtain a safe and healthy vegetable oil product meeting the edible requirements.

The invention relates to the field of dairy product production, in particular, the invention relates to yoghurt added with chia seeds and a preparation method thereof. In the yogurt added with chia seeds of the present invention, the raw materials of the yogurt are: 0.5%-2% of chia seeds, 0.008%-0.01% of starter, 0%-9% of sugar, and the rest of milk. The yogurt provided by the invention is added with chia seeds, which not only can endow the yogurt with rich nutritional value, but also can maintain the texture of the yogurt and ensure the stability of the yogurt.

The invention discloses a production technology of paper mulberry tree leaf juice noodles. The production technology comprises the following steps of taking fresh paper mulberry tree leaves, removing leafstalks, cleaning the paper mulberry tree leaves without the leafstalks, crushing the cleaned paper mulberry tree leaves into paste, removing leaf residues, adding water, cooking the paste without the leaf residues and the water, and cooling the cooked paste for standby application; weighing fresh ginger, scallions, dried orange peel and Chinese wolfberry fruits in proportion, putting the weighed fresh ginger, the weighed scallions, the weighed dried orange peel and the weighed Chinese wolfberry fruits into a pot, adding water, cooking the fresh ginger, the scallions, the dried orange peel, the Chinese wolfberry fruits and the water with a small fire so as to obtain a solution, adding white sugar and table salt for seasoning the solution, and thoroughly mixing the seasoned solution with paper mulberry tree leaf juice to be used as dough kneading water; and weighing wheat flour, corn starch, buckwheat flour and edible oil, putting the weighed wheat flour, the weighed corn starch, the weighed buckwheat flour, the weighed edible oil and the dough kneading water into a dough mixer to be mixed into dough by a conventional method, leaving the dough to stand and ferment for an hour, pressing the fermented dough in a dough rolling machine so as to obtain dough sheets with bright surfaces, and cutting the dough sheets into noodles with appropriate widths. The production technology disclosed by the invention has the advantages that the making method is simple, and the paper mulberry tree leaf juice noodles are convenient to process in families and convenient for industrialized large-scale production in food products factories; paper mulberry tree leaf juice extracted by a physical method is added to noodles, so that a dietetic therapy effect is guaranteed; condiments of the scallions, the ginger, the dried orange peel, the Chinese wolfberry fruits and the like are added, so that the mouth feel of the noodles is further improved, and eating requirements of people are met.

The present invention discloses a preparation method of a biological polypeptide for phenylketonuria medicinal food, and a use thereof, belongs to the field of biomedicines, and solves a problem thatseparation and purification of phenylalanine-free biological polypeptide are difficult. The preparation method comprises the following steps: one of whey powder, milk powder or fresh milk is selectedto be used as a preparation raw material; trypsin, pepsin and chymosin are selected to be combined as biological enzymes for preparing the biological polypeptide; the biological enzymes are added in the preparation raw material for enzymatic hydrolysis; and separation and purification of the target biological polypeptide are conducted, and a mass fraction of phenylalanine in the purified biological polypeptide is 0-0.15%. The amount of the phenylalanine in the biological polypeptide is controlled to be within 0.15%, avoiding a problem of difficulty in separation and purification caused by pursuing product purity and reducing industrial production costs; and the prepared biological polypeptide solves limitation requirements of patients with phenylketonuria for the phenylalanine and also ensures nutritional needs of the patients for amino acids and proteins.

The invention relates to a Korean-style dry pot material, which comprises the following raw materials by weight: 80-120 parts of vegetable oil, 6-10 parts of zanthoxylum bungeanum maxim powder, 30-40 parts of red pepper, 1-3 parts of monosodium glutamate powder, 2-4 parts of white pepper powder, 4-6 parts of fennel powder, 0.8-1.2 parts of white granulated sugar, 28-32 portions of edible salt, 1-2 parts of soy sauce, 10-14 parts of cuminum cyminum powder, 6-10 parts of cuminum cyminum, and 18-22 parts of sesame paste. The invention further provides a processing method of the Korean-style dry pot material. According to the present invention, with the matching of various raw materials according to a certain weight ratio, the Korean-style dry pot cooked by using the dry pot material is hot spicy, delicious and fragrant and is welcomed by most of consumers, the processing method of the Korean-style dry pot material is performed strictly according to the halal food processing specifications requirements, and the Korean-style dry pot material processed by using the processing method meets the food requirements of the Hui nationality.

The invention relates to a processing method of low-salt ham, which belongs to the technical field of food processing. The method comprises the following steps of a. freezing fresh pork leg at minus 32 DEG C to minus 28 DEG C; b. thawing the pork leg at the normal temperature; c. adding 65g to 75g of salt into 1kg of fresh pork leg and then salting the pork leg, storing the salted pork leg for 30 to 40 days, and then immersing the pork leg in 1% salty water for 24h to 96h; d. desalting, namely washing the salted pork leg; e. directly carrying out air drying on the pork leg under the sunlight until the surface of the pork leg is dry; and f. fermenting the pork leg for more than or equal to 5 months under the condition that the temperature is 20 to 26 DEG C and the humidity is 40 to 60 percent. The processing method has the beneficial effects that the processed ham is less in salt content, unique in flavor and good in taste.

The invention discloses a steam-less heat preserving soup bucket, which comprises a soup bucket main body, a coil pipe, soup bucket feet, a controller, a steam outlet, a steam inlet, an electromagnetic valve and a temperature sensor, wherein the soup bucket feet are arranged at the lower side of the soup bucket main body; the coil pipe is arranged at the lower side of the interior of the soup bucket main body; the steam inlet is arranged in the outer wall of the soup bucket main body and is connected to one end of the coil pipe; the steam outlet is arranged in the outer wall of the soup bucketmain body and is connected to the other end of the coil pipe; the steam outlet is arranged under the steam inlet; the electromagnetic valve is arranged on the steam inlet; the temperature sensor is arranged at the lower side of the interior of the soup bucket main body; the controller is arranged at the bottom of the soup bucket main body; and the electromagnetic valve and the temperature sensorare connected to the controller by virtue of cables. The steam-less heat preserving soup bucket is simple in structure and convenient to use and operate; soaps in the soup bucket can be regulated relatively well and can be kept warm, so that energy is effectively saved; and in addition, trouble is relieved and working efficiency is improved.

The present invention discloses a kind of medicinal superfine capsaicine microcapsule and its preparation process. The preparation process includes the following steps: 1. compounding gelatin aqua, swelling and heating to 40-50deg.c; 2. adding capsaicine and water solution of polyoxyethylene and sorbitol oleate through stirring; 3. adding coagulant to react and cooling; 4. adding water solution of glutaraldehyde for crosslinking solidification; and 5. water washing the product of the step 4, dropping water solution of tannic acid and collecting the medicinal superfine capsaicine microcapsule. The microcapsule has homogeneous and controllable particle size of 100-300 nm, and may be used widely in medicine, health product, food, etc.