46results about How to "Milky white" patented technology

The invention discloses a Chinese herbal medicine health-care cigarette, comprising a cigarette stem and a filter tip connected with the cigarette stem, wherein shredded tobacco is contained in the cigarette stem; the shredded tobacco is prepared by mixing Chinese herbal medicines, Chinese alpine rush fibers and essence; the Chinese herbal medicines comprise elm bark powder matched with one or a plurality of radix isatidis, lotus leaf, peppermint leaf, tea leaf, honeysuckle flower, chrysanthemum flower, clove, liquorice, ginger, radix scutellariae and Chinese thorowax. The Chinese herbal medicine health-care cigarette adopts the elm bark powder instead of the traditional shredded tobacco adhesive containing large amounts of coke tar and other harmful substances, uses the Chinese alpine rush fibers and the essence as the auxiliary materials and combines the Chinese herbal medicines to prepare the Chinese herbal medicine health-care cigarette of which the mouth feel, the lasting taste, the burning speed and the ash color are close to those of the traditional cigarette. The health-care cigarette does not contain harmful substances contained in the traditional cigarette, so that smokers can enjoy the feel of traditional smoking and absorb the abstract of the Chinese herbal medicines at the same time; and therefore, the health-care cigarette performs the functions of keeping good health and strengthening the body.

The invention discloses boiled lotus root slice processing technology and a product thereof, and belongs to the technical field of food processing. The technology is characterized by comprising the following steps of: soaking a lotus root in solution consisting of citric acid and kojic acid for 0.5 to 2 hours after washing, selecting and peeling; pickling the lotus root in the solution of salt at 18 to 22 degree Be' for 5 to 10 days; cutting and desalting the lotus root after pickling; boiling the cut lotus root in 0.3 to 0.5 mass percent of calcium lactate solution at the temperature of between 80 and 85 DEG C for 12 to 15 minutes; sorting, packaging and adding decoction which is formed by mixing the citric acid, malic acid, lactic acid, and ascorbic acid and contains 0.3 to 0.5 mass percent of the calcium lactate; and obtaining the product by vacuumizing, sealing, sterilizing and cooling. Boiled lotus root slices prepared by the technology have the characteristics of milky color and luster, tender and crisp texture, safety and sanitation, and convenient eating.

The invention discloses a preparation method of white jade glass tableware, which comprises the following steps: preparing 64-66 parts of quartz sand, 7-9 parts of glass cullet, 15-21 parts of borax pentahydrate, 10-14 parts of sodium carbonate, 8-12 parts of ammonium dihydrogen phosphate, 6-9 parts of calcium carbonate, 2-4 parts of potassium carbonate, 1-3 parts of zinc oxide, 1-3 parts of aluminum oxide powder, 1.5-2.5 parts of barium carbonate and 0.06 part of cerium oxide; and evenly mixing the raw materials, melting in a melting furnace, forming, polishing, annealing and tempering. The whole production process can not generate fluorides, and thus, can not pollute the environment; and the prepared white jade glass tableware does not have toxicity, smell or qualitative change, and satisfies the national sanitary standard.

The invention discloses a dwarfing close-planting high-yield cultivation method of milk jujubes, and belongs to the technical field of plant cultivation. The method includes selecting and settling an afforesting land; selecting and planting seedlings; managing soil; managing fertilizer and water; irrigating, namely discharging water in the rainy season and guaranteeing adequate moisture in the periods of flowering and fruit ripening; managing the fruit bearing period; shaping and pruning jujube trees; comprehensively controlling plant diseases and insect pests; and harvesting, namely starting to harvest after the August fifteenth in each year, and picking manually. According to the technical field, the method has the advantages that the survival rate of the jujube trees is high, management is uniform, canopy is tall, the jujube trees are economical and have long lives, the milk jujubes are high and stable in yield, fruits are in a long oval shape, surface is smooth, color is creamy white, taste is delicate and sweet, the milk jujubes are excellent varieties used for processing candied jujubes, market competitiveness can be improved greatly, and economic benefits are provided.

The invention relates to a preparation method of instant silverfish protein powder. Silverfishes are taken as a raw material, and processes of raw material pretreatment, smashing, enzymolysis, enzyme deactivation, centrifugation, fishy smell elimination, concentration and spray drying are carried out, so that the instant silverfish protein powder is prepared, wherein silverfish protein hydrolysis degree reaches 49.10%, silverfish protein recovery rate reaches 98.00%, the product is milky white in colour and luster and convenient to carry, has no fishlike smell, is long in storage period, easily soluble and easily dispersed and is a functional fish protein powder product, and health food is provided for human while additional value of silverfishes is improved. Technology is relatively simple, and enzymolysis time is short, so that the preparation method of the instant silverfish protein powder is applicable to industrial application. The preparation method of the instant silverfish protein powder has positive influence on further developing the silverfishes and expanding types of highly processed products of the silverfishes.

The invention provides a health-care beverage containing ginseng and oviductus ranae, which comprises the following components in percentage by weight: 0.01-0.1 percent of ginseng, 0.01-0.1 percent of oviductus ranae, 0.1-0.3 percent of tuckahoe and 0.1-0.5 percent of lotus seed. The health-care beverage disclosed by the invention has health-care efficacies of improving the immunity and resistingageing of a human body if the health-care beverage is used for a long term. The invention further provides a preparation method of the health-care beverage.

The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following specific operation steps: (1) pretreating raw materials, namely, washing white, stain-free and odor-free chicken feet; (2) segmenting, namely, segmenting the chicken feet into 3-4 blocks; (3) soaking and whitening, namely, soaking the segmented chicken feet for three times by using a composite salt soaking solution, wherein a weight ratio of the chicken feet to the composite salt soaking solution is 1:(4-5); (4) boiling, namely, boiling for 9-10 minutes; (5) cooling to room temperature, infusing by using pickled pepper infusing solution, sterilizing, performing vacuum package and checking, wherein the composite salt soaking solution consists of the following substances in parts by weight: 3-5g of salt, 0.1-0.3g of sodium bicarbonate and 95-97g of water, and the water is living and drinking water which meets the national standard and has a pH value of 6.5-6.8.

The invention provides a process for making yam betel denaturated starch, which is characterized by comprising the following steps of: 1) yam betel selection; 2) cleaning and peeling; 3) slicing and bleach wash; 4) steam boiling; 5) milk making; 6) steam cooking; 7) constant temperature and pressure extrusion; 8) skin making; 9) cooling and skin coiling; 10) low-temperature maturing; 11) strip cutting; 11) drying; 12) superfine crushing; and 13) sieving inspection. The process adopts constant temperature and pressure screw extrusion 'physical modification' and superfine crushing techniques to rearrange yam betel starch particles and improve the fiber structure of yam betel to make the fibrous tissue achieve fineness, a milky color, high organoleptic quality and good taste, avoids damages to the nutrients of the yam betel, and keeps the original color, fragrance and natural taste.

The invention discloses a method of removing chlorogenic acid to produce sunflower seed beverage, comprising the following steps: (1) the removal of chlorogenic acid in sunflower seeds: according to the quality ratio 1:4-7, the sunflower seeds are immersed in NaHCO3 water solution with the quality percentage concentration of 0.1-0.5 percent for 20-40min at 50-60 DEG C, and then filtered, and the times of immersing and filtering are 2-4; (2) grinding and preparation; (3) homogenization, packing and sterilization, then the sunflower seed beverage with the chlorogenic acid removed is produced. In the method of removing the chlorogenic acid to produce the sunflower seed beverage, the process of removing the chlorogenic acid only requires 1-2 hours, and the removing rate of the chlorogenic acid is larger than 80 percent. The method has the advantages of less nutrition losses, energy saving and consumption reduction, subsequent beverage processing influence-free, etc. The sunflower seed beverage made by the invention well maintains nutritional components in the sunflower seeds and has the advantages of good product stability, heavy aroma, opal color and drinking convenience.

The present invention discloses pachyrhizus erosus chips and a production method thereof, wherein the pachyrhizus erosus chips are produced by adopting pachyrhizus erosus as a raw material and carrying out slicing, sousing, desalination, cooking and other steps. The prepared pachyrhizus erosus chips have characteristics of milky white color, crisp texture, unique flavor, safty, health and convenient eating.

The invention discloses a method for producing histones by utilizing soybean protein concentrate and belongs to the technical field of food processing, aiming at overcoming the defects that histones produced in the prior art have a low yield and poor quality, a production process is complicated and the cost is high. The method comprises the following steps: (1) crushing and sieving; (2) conditioning; (3) extruding and expanding; (4) cutting; and (5) drying. The method disclosed by the invention is suitable for producing the histones, is simple in production process and low in cost, and the quality of the product is excellent.

The invention discloses michelia alba color noodles. The noodles are prepared through wheat flour, edible water and edible salt, wherein the ratio of wheat flour to edible water is (25-35):1; the ratio of wheat flour and added edible salt is 100:(1-3); the wheat flour is formed by grinding and mixing 25-35 parts by weight of Shannong 26-2, 25-35 parts by weight of Suixuan 101, and 30-50 parts by weight of Fanmai-8. Compared with noodles in the prior art, the michelia alba color noodles have the advantages that the FSV and the peak viscosity of the used wheat flour are high; in addition, the gray level of the wheat flour is low, and the color is bright; the noodles prepared through the abovementioned wheat flour are provided with michelia alba color without using an additive for improving the brightness and the color; the noodles are milk white, high in transparence, and soft and smooth in taste; the wet noodles are high in anti-browning performance; in addition, the noodles prepared through the preparation method meets the demand on high elasticity without using a fiber-strengthening agent.

Relating to a food processing method, the invention specifically relates to a method for preparing nutritious broad beans by stir-frying and immersing, and the method can make broad beans soft but not powdered and keep the basic shapes of broad beans. The method of the invention comprises the steps of: 1) stir-frying dry grain broad beans to well cooked for standby application; 2) immersing the stir-fried broad beans in warm water with a temperature of 50-60DEG C for 3-5h; 3) steaming the immersed broad beans in a cookware for 20-30min; 4) putting the steamed broad beans in a slightly boilingflavoring solution and immersing them for 5-12h with fire extinguished, thus obtaining the edible broad beans. The broad beans processed by the method of the invention maintains the characteristics of high protein content, low sugar content, and high iron content of raw materials. Besides suitable for all human groups to eat, the broad beans processed by the method of the invention are more suitable for diabetic patients.

The invention provides a cattle fattening feed, and relates to the technical field of animal feeds. The cattle fattening feed disclosed by the invention is obtained through fermenting the following raw materials of corn straw, soybean meal, sweet potato vines, wheat bran, shrimp and crab scrap proteolysis substances, pine twigs, argy wormwood leaves, black beans, medicated leaven, cyrtomium rhizomes, haws, broad beans, Chinese yams, aloe, bighead atractylodes rhizomes, great burdock achene, wrinkled gianthyssop herbs, cortex magnoliae officinalis, perilla frutescens, salt, yeast powder and lactic acid bacteria powder. When the feed is used as a feed for cattle at the fattening period, the dressing percentage of the obtained cattle can reach 59.2%, the meat production rate can reach 68.44%,and the net meat percentage can reach 42.18%. Beef is milky white in color, intramuscular fat precipitate is uniform and close in distribution, the meat quality is tender, and the smell is pure. Thecattle fattening feed is a feed for the cattle at the fattening period, which takes account of fattening effects and the mouth feel of the beef.