5results about How to "Natural raw materials" patented technology

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The invention relates to an antibacterial real silk fabric and a preparation method thereof, and belongs to the technical field of functional fabrics. The preparation method comprises the following steps: S1, dispersing a zeolite imidazate skeleton structure material in a rhizoma dioscoreae cirrhosae extract solution, stirring, centrifuging and drying to obtain a zeolite imidazate skeleton / rhizoma dioscoreae cirrhosae extract; s2, the real silk fabric is soaked in the zeolite imidazate framework / dioscorea cirrhosa extract finishing liquid for finishing, and the antibacterial real silk fabric is obtained. A condensed tannin compound is encapsulated in a zeolite imidazate framework structure material, and the zeolite imidazate framework structure material releases the condensed tannin compound to react with the real silk fabric under a weak acid condition; the condensed tannin compound can be combined with protein in bacterial cells through hydrogen bonds, hydrophobic interaction and covalent bonds or can be used for effectively inhibiting the growth of bacteria by destroying cell membranes of the bacteria; in addition, zinc ions released by the SL (at) ZIF-8 have an antibacterial effect, and the antibacterial performance of the real silk fabric is synergistically enhanced.

According to the chia seed and tea polyphenol compounded anti-drawing high-fiber rice noodles and the preparation method thereof, through synergistic compounding of chia seed powder and tea polyphenol, almost zero drawing of the rice noodles is achieved after extrusion, chia seed dietary fibers reduce the surface viscosity through competitive water absorption and physical barrier effects, and the rice noodles have a good anti-drawing effect. Tea polyphenol and amylose form a compound through the hydrophobic effect, so that the recrystallization of starch is fundamentally inhibited; the product synchronously realizes dietary fiber strengthening and antioxidant function upgrading, and meets the dual requirements of consumers on cleaning labels and healthy nutrition. A standardized twin-screw extrusion process is adopted, chia seed gel and tea polyphenol are uniformly dispersed and fully exert functional activity under temperature control in different temperature zones, and efficient, continuous and low-rejection-rate production of the high-fiber rice noodles is realized by combining a rapid cooling and shaping technology; according to the scheme, the raw materials are natural, the process adaptability is high, the industrial pain point can be solved without depending on chemical additives, and a new technical path is provided for industrial development of functional staple food.

The invention provides a preparation process and application of novel phosphatidylated carnosic acid, and the preparation process comprises the following steps: mixing 3-5 parts by mass of soybean phospholipid and 1-3 parts by mass of modified soybean phospholipid, melting at low temperature, adding 5-10 parts by mass of carnosic acid, mixing, and curing at low temperature to obtain the novel phosphatidylated carnosic acid. The preparation method of the modified soybean phospholipid comprises the following steps: (1) adding organic acid into soybean concentrated phospholipid serving as a raw material, and uniformly stirring for later use; and (2) continuously adding the material prepared in the step (1) into an absorption tower, intermittently or continuously blowing ozone into the absorption tower at the same time, enabling the material to be in contact with the ozone to carry out oxidation reaction, discharging the material from the absorption tower, and drying at the vacuum degree of 0.095-0.1 Mpa to prepare the modified soybean phospholipid. After the carnosic acid is phosphatized, the stability can be improved, and the bioavailability of the carnosic acid can be enhanced. The application of the compound in the fields of food, food additives, animals, pets, cosmetics or other antioxidation and the like is expanded.

The invention discloses a method for improving protein stability of dry white wine, and belongs to the technical field of wine stability treatment. Comprising the following steps: mixing and stirring chitosan powder and an acetic acid solution to obtain a chitosan solution, mixing and stirring the chitosan solution and an egg shell membrane solution to form a mixture, and carrying out alkali treatment on the mixture to obtain chitosan composite large particles; mixing a bromelain solution and the chitosan composite large particles, and performing low-temperature incubation to obtain immobilized bromelain particles; adding the immobilized bromelain particles into the dry white wine, mixing, sequentially performing stability treatment and heat treatment, and then placing in a low-temperature environment to complete the treatment of the dry white wine. Chitosan is modified by using an egg shell membrane to obtain chitosan composite large particles, then bromelain is loaded to obtain the immobilized bromelain, and the stability of fogged protein is improved on the premise that the fragrance and flavor of the dry white wine are reserved.