44results about How to "No loss of active ingredients" patented technology

The regularly released granular organic fertilizer has manure as basic material and added nitrogen fertilizer, phosphate fertilizer, potash fertilizer, rhizobium and plant growth promoter and is produced into 0.0001-0.15 mm size coated agent. It is produced through a computerized control process, including disinfection with bacteriophage, disinfection with ozone generator, deodorizing, decoloring, centrifugal dewatering, freeze drying, sieving to eliminate impurity, mixing, coating with one layer of degradable plant casing, etc.

The invention provides a preparation method of fresh dendrobe juice, comprising the following steps: taking fresh dendrobium officinale and fresh rehmannia as main raw materials; pulverizing the mainraw materials into ultramicro fine particles under the action of an air flow pulverizer through spray drying; and then adding purified water into the ultramicro fine particles, compounding, uniformlymixing, canning, sterilizing and inspecting to prepare the fresh dendrobe juice. The fresh dendrobe juice is kept normal juice taste, has the advantages of nourishing the Yin, enhancing the immunity of human bodies, clearing the heat, relieving the restlessness, and the like, is more convenient to absorb by the human bodies under the condition of a ultramicro fine particle juice state, enhances the absorption and utilization ratio of nutritional ingredients contained in the dendrobium officinale and has important significance in developing fresh dendrobium officinale products.

The preparation process of the present invention is that under standard GMP production condition and through serial cold process, cow and sheep colostrum is produced into cow and sheep colostrum powder containing active functional components with immune globulin and other active matters maintained. The preparation process includes the following steps: collecting colostrum material, defatting, sterilizing, concentrating, freeze drying, crushing, and packing. The produced cow and sheep colostrum powder has high effective component content, high immune globulin content, long survival time, homogeneous grains and good taste.

The invention discloses a preparation method for twice fermented jasmine-containing mulberry leaf tea. The preparation method comprises the steps of 1, mulberry leaf picking, namely picking fresh mulberry leaves, which do not contain pesticide residues and are free of diseases and insect pests, at the upper-middle parts of mulberry twigs, and eliminating stems; 2, mulberry leaf cleaning, namely after the fresh mulberry leaves are picked, cleaning the mulberry leaves with clean water; 3, mulberry leaf slitting, namely slitting the cleaned mulberry leaves; 4, natural fermentation, namely putting the mulberry leaf strips into an air conditioning room for natural fermentation; 5, fixation, namely performing fixation on the naturally fermented mulberry leaf strips; 6, rolling, namely rolling the mulberry leaf strips subjected to fixation; 7, fermentation, namely covering the rolled mulberry leaf strips with wet cloth for fermentation; 8, wrapping-twisting, namely performing wrapping-twisting on the fermented mulberry leaf strips for formation; 9, scenting, namely scenting the mulberry leaf strips with jasmine buds according to a weight ratio of 1 to 1 by circulating bedding; and 10, drying, namely drying the scented mulberry leaf strips.

The invention provides a preparation method of greengage products and particularly relates to a preparation method of seasoning greengage. The preparation method mainly comprises the steps of cleaning, grading, curing, drying, desalting, seasoning and finished product packaging, and finally, loading into box, carrying out X-ray foreign object detection, weighing, boxing, and finished product warehousing. The seasoning greengage prepared by using the method keeps the original health-caring function of the greengage, prevents effective components from running off, meanwhile is added with natural seasoning matters, and has unique flavour.

The invention discloses a stage extraction method for rose essential oil, and relates to the field of plant extraction, in particular to a stage extraction method for rose essential oil.According to the stage extraction method for rose essential oil, defects in an existing distillation way are overcome, and aroma constituents with low, intermediate and high boiling points volatilized from rose are extracted as much as possible, aroma constituents with the low boiling point are not lost, and headspace aroma is not lost.A traditional distillation process is divided into three stages, and introduced steam amount, temperature and time are different in different stages.By means of the method, aroma constituents volatilized from rose can be extracted as much as possible, the essential oil yield can be improved by 17% compared with the traditional distillation process, the essential oil yield can be improved by 8% through concentration at different temperatures compared with traditional one-time condensation, and the total essential oil yield can be improved by 25%.

The invention relates to a unit and a method for separating fructus hippophae seeds, peel and juice. The unit comprises a fructus hippophae knapper, a primary mixing tank, a juice separator, a secondary mixing tank and a seed and peel separator. The method includes: crushing and squeezing the fructus hippophae to obtain part of the juice to be output directly, and allowing the other parts to mix with water for secondary separation to obtain the residual juice, seeds and peel. The unit and the method have the advantages that the seeds and the peel can be effectively separated from the fructus hippophae and can be prevented from mildewing in cold drying, high quality of post processing of the seeds and the peel is guaranteed, and meanwhile, the acquisition rate of the juice is improved.

The invention relates to a flower and plant cell product for beautifying features. The flower and plant cell product is prepared by mixing Jinsihuang chrysanthemums with rose cellular fluid. Preparedflower and plant cell liquid for beautifying the features is prepared through the steps of respectively placing the Jinsihuang chrysanthemums and rose flowers in a flower and plant warming and dryingroom, treating flowers and plants through generated dry-hot wine (foehn wind) simulated by the flower and plant warming and drying room, finally, obtaining dried complete flowers and plants and cleanflower and plant cellular fluid, and mixing the two kinds of the flower and plant cellular fluid in a certain proportion. The natural flower and plant cellular fluid for beautifying the features not only has favorable effects of whitening skin and moistening skin, but also has certain effects of resisting bacteria and diminishing inflammation, can be used for performing favorable repair on skin diseases of whelk and the like, and also has the functions of clearing heat and removing toxicity. The pathogenesis probability of skin diseases of flat wart, age spot and the like is reduced. The purely natural flower and plant cellular fluid can be used as base liquid of various functional products for beautifying the features. Through compatibility, functional products for beautifying the features, of moisturizing water, facial masks and the like are prepared.

The invention relates to sugar-free compound colla corii asini pulp and a preparation process thereof. Existing compound colla corii asini pulp contains saccharose and is not suitable for patients with hyperglycemia and diabetes to take. The sugar-free compound colla corii asini pulp provided by the invention is prepared from the following raw materials: colla corii asini, ginseng, prepared rehmannia roots, codonopsis pilosula and the like as well as a stevia rebaudiana extract and a lemon-grass extract according to a new process. The preparation process of the sugar-free compound colla corii asini pulp comprises the following steps: first, immersing ginseng into 45% ethanol; then, adding into a high-pressure alcohol extraction tank; then, inflating and pressurizing the high-pressure alcohol extraction tank to 8-10kgf / <cm2>; soaking for 2 hours; then, placing in a tank body of a novel traditional Chinese medicine extractor. Meanwhile, the liquid medicine is concentrated by preferably adopting a membrane concentration device. The sugar-free compound colla corii asini pulp provided by the invention is suitable for patients with hyperglycemia and diabetes to take; a novel high-normal pressure alcohol extraction / aqueous extraction mixed extraction process is adopted in the preparation process for the liquid medicine raw materials to extract effective components such as ginseng and the like to the maximum extent, so that the effective components of the components are not lost.

The invention provides physalis pubescens glutinous rice wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens glutinous rice wine is made of, by weight parts, 80-120 parts of physalis pubescens, 5-20 parts of drinking water, 5000-8000 parts of glutinous rice, 50-80 parts of distiller's yeast and 200-300 parts of glucoamylase. The preparation method comprises the steps of preparing the glutinous rice and the distiller's yeast into glutinous rice wine, causing the glutinous rice wine to be mixed and fermented with physalis pubescens fruit juice and glucoamylase, performing distillation, performing ageing of distillate, and finally performing sterilization and canning to obtain a finished product. The physalis pubescens glutinous rice wine has effects of maintaining beauty and keeping users young, delaying senescence and preventing heart cerebrovascular disease.

The invention provides a method for removing arsenic in aloe. The method comprises the following steps: squeezing, filtering and sterilizing an aloe raw material to obtain aloe juice; removing arsenic by virtue of two-stage ion exchange adsorption; concentrating, and performing conventional treatment to obtain dried aloe powder. The method is easily operated and controlled and has a good removing effect, the arsenic content of the arsenic-removed dried aloe powder is lower than 0.1mg / kg; the used resin can be recycled, so that environmental pollution can be reduced, and production cost can be reduced; due to specificity and short contact time of the ion exchange resin, polysaccharide and effective components cannot be lost; due to the high-efficiency adsorption effect of diatomite, dregs in the aloe juice can be effectively removed, so that the aloe product is purer; the method has high economic and social benefits.

The invention discloses a simotang honey pill and a preparation method thereof. The formula of the simotang honey pill comprises medicinal materials of radix auckladiae, bitter orange, combined spicebush and betel nut, and refined honey; wherein, the medicinal materials have a particle size of 80-200 meshes; the refined honey has a relative density of 1.30-1.37; and the mass ratio of the medicinal materials and the refined honey is 1:0.5-1:3. The method comprises the following steps: well mixing the medicinal materials and the refined honey according to the formula, allowing the mixture to stand, making strips, and forming pills. The simotang honey pill of the invention has good stability; almost no medical component is lost during the preparation process; and the simotang honey pill has high quality, and better drug effect.

The invention discloses a blueberry-creeping oxalis compound wine and a brewing method thereof, and belongs to the technical field of food processing and biological fermentation. The blueberry-creeping oxalis compound wine is prepared from the following raw materials in parts by weight: 40 to 50 parts of blueberries, 30 to 55 parts of creeping oxalis, 60 to 70 parts of pawpaw, 20 to 35 parts of white granulated sugar, 50 to 80 parts of drinking water and 5 to 13 parts of yeast. The preparation method comprises the steps that the yeast is prepared; the pawpaw, the creeping oxalis and the blueberries are evenly mixed, the white granulated sugar and the drinking water are added, and juicing is performed; then primary fermentation, secondary fermentation and ageing are performed; and finally, sterilization and canning are performed to obtain the finished product. The blueberry-creeping oxalis compound wine prepared through the brewing method reserves the original characteristics of the creeping oxalis, and further has the advantages of full body, high color and luster transparency, pure taste and retention of effective ingredients of the creeping oxalis.

The invention provides a selenium-rich physalis pubescens fruit wine and a preparation method thereof, and belongs to the technical field of food processing and biological fermentation. The selenium-rich physalis pubescens fruit wine is prepared from the following raw materials in parts by weight: 200-320 parts of selenium-rich physalis pubescens fruit, 30-50 parts of carbon source substance, 15-35 parts of drinking water and 5-20 parts of saccharomycetes. The preparation method for the selenium-rich physalis pubescens fruit wine comprises the following steps: after the selenium-rich physalis pubescens fruit and the drinking water are prepared into physalis pubescens juice, the physalis pubescens juice, the carbon source substance and the saccharomycetes are subjected to mixed fermentation, and sterilization and packaging are carried out after after-fermentation and ageing are carried out to obtain a finished product. The selenium-rich physalis pubescens fruit wine has the efficacies on beautifying, keeping young, delaying aging and preventing cardio-cerebrovascular diseases.

The invention relates to the technical field of heat-not-burn cigarettes, in particular to a method for treating tobacco powder of a heating cigarette. The method comprises the following steps: addingtobacco powder into an ethanol solution, and carrying out heating reflux to obtain filter residues and an ethanol leaching solution; mixing the filter residues with silicon carbide and pectin, and adding the mixture into water to obtain a system a; dropwise adding a calcium chloride solution into the system a, stirring for 50-70 minutes, and removing water to obtain modified filter residues; andapplying the ethanol leach liquor to the modified filter residues, and drying to obtain the treated tobacco powder. On one hand, calcium chloride and pectin are cross-linked to form gel, so that the mechanical strength of silicon carbide combined on tobacco powder is improved; on the other hand, calcium chloride occupies a silicon carbide network, and calcium chloride is removed by utilizing an ethanol leaching solution to form micropores, so that not only is the bonding strength of tobacco active ingredients backfilled into tobacco powder improved, but also the smoke circulation performance can be improved through the micropores, and the smoke generation amount and the smoke generation fragrance are improved.

The invention provides physalis pubescens and onion wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens and onion wine is prepared from the following raw materials in parts by weight: 80 to 120 parts of physalis pubescens, 50 to 80 parts of onion, 20 to 35 parts of carbon source material, 50 to 80 parts of drinking water, 3 to 5 parts of maltose oligosaccharide and 3 to 15 parts of saccharomycetes. The preparation method of the physalis pubescens and onion wine comprises the following steps: firstly, preparing the saccharomycetes; secondly, pressing the physalis pubescens and the onion into a physalis pubescens and onion mixed solution; thirdly, carrying out primary fermentation, after fermentation and aging; finally, sterilizing and canning to obtain a finished product. The physalis pubescens and onion wine disclosed by the invention has the efficacy of maintaining beauty and keeping young, delaying senescence and preventing cardiovascular and cerebrovascular diseases.

The invention discloses a processing method of gastrodia elata instant chips, which belongs to the technical field of processing traditional Chinese medicinal materials, and comprises the following steps: cleaning the fresh gastrodia elata, then killing them, and cutting them into slices of 1-4 mm; laying the sliced ​​gastrodia elata flat In the sieve tray, put it in the freezer at -20~-25°C in time for more than 8 hours of quick freezing treatment; then dry the frozen Gastrodia elata in a vacuum low-temperature oil bath at 75~85°C for 20~25 minutes Continue to use centrifugal deoiling under vacuum conditions for 4 to 6 minutes. The invention can not only preserve the natural nutritional ingredients of Gastrodia elata, but also achieve comfortable taste, convenient eating, portability and long-term preservation.

The invention provides a pearl antibacterial sports bra. The pearl antibacterial sports bra successfully combines heat-moisture comfort and pressure comfort according to the complete combination of sports science and textile technology, not only has the advantages of good bearing performance and good pressure comfort, but also has the effects of good moisture absorption and sweat releasing properties and promoting blood microcirculation; pearl antibacterial yarn adds honeycomb powder and paper mulberry juice into traditional pearl fiber, so that formed fabric has better antibacterial and bacteriostatic effect and gives a faint scent; low temperature and glycerinum dual protection is adopted during the processing of the honeycomb powder, the fact that effective components, beneficial to human body, in honeycomb do not lose is guaranteed; ultrasonic treatment is performed on ramie fiber, sharp parts on the surface of ramie fiber are rounded and smoothed, scratchiness on skin is eliminated, and meanwhile the original characteristics of antibacterial activity and moisture absorption and sweat releasing are further kept.

The present invention relates to pearl powder preparation, and is especially the preparation of nano level pearl powder. The preparation process includes crushing pearl in high pressure homogenizing machine into grains of 2-5 micron size; dissolving pearl grains with citric acid or gluconic acid aqua to obtain pearl solution of 3-20 wt% concentration; regulating the pH value of pearl solution to neutrality; letting stand at room temperature to obtain pearl colloid; drying, solidifying and pelletizing to obtain pearl powder of 50-90 nm size. The said process has short time and high yield.

The invention provides fried fagopyrum tataricum-flour and a preparation method thereof. The fried fagopyrum tataricum-flour is prepared from the following raw materials comprising the following ingredients: fagopyrum tataricum, wheat, black soybeans, black fragrant rice, flax seeds, grape seeds, fructus amomi, white flesh of pomelo peels, hippophae fruits, lophatherum gracile, moringa leaves and corn stigma. The preparation method comprises the following steps: heating the fagopyrum tataricum, the wheat, the black soybeans, the black fragrant rice and the white flesh of the pomelo peels with a decoction of the lophatherum gracile, the moringa leaves and the corn stigma so as to obtain a prepared decoction; performing low-temperature spray-drying on the prepared decoction so as to obtain powder; mixing the powder with the flax seed powder and the grape seed powder so as to obtain mixed powder; and stir-frying the mixed powder with the fructus amomi volatile oil and the hippophae fruit volatile oil until the mixture is cooked, so that the fried fagopyrum tataricum-flour is prepared. The fried fagopyrum tataricum-flour disclosed by the invention is rational in nutrition matches. Different technologies are adopted according to characteristic of the raw materials during the production processes while the low-temperature spray-drying means are combined, so that active ingredients in each raw material are prevented from losing and natural flavors of the raw materials are preserved. The fried fagopyrum tataricum-flour can be directly eaten or eaten after being brewed into paste with water. Thus, the fried fagopyrum tataricum-flour has various eating methods, and the eating methods are simple.

The invention discloses a traditional Chinese medicine composition for treating rhinitis. The traditional Chinese medicine composition is prepared from the following constituents of in percentage by massweight: 11%-13% of flos magnoliae, 17%-19% of fructus xanthii, 24%-26% of centipedae minima, 17%-19% of radix angelicae dahurioae, 8%-10% of coptis, 9%-11% of dried alum, 4%-6% of Yuancunmoschus, and 2%-4% of borneol, and the sum of the weight mass percentage of the above constituents is 100%. The invention further discloses a preparation method of a paste of the traditional Chinese medicine composition for treating the rhinitis. The preparation method comprises the steps that all the constituents of the traditional Chinese medicine composition for treating the rhinitis are mixed and crushed and then are mixed and stirred evenly with a gel matrix, then sterilization and dispensing are conducted, and the paste of the traditional Chinese medicine composition for treating the rhinitis is obtained. Through the traditional Chinese medicine composition for treating the rhinitis and the paste of the traditional Chinese medicine composition, the rhinitis can be quickly and effectively treated, the course of disease can be obviously shortened, and relapsing is avoided.

The invention relates to the field of production technologies of bee pollen products, in particular to a novel technological method for producing bee pollen tablets at the constant temperature of 37 DEG C. S1, purchasing raw materials; s2, after the raw materials enter a factory, electrolyzing the raw materials into chlorine dioxide disinfectant by using edible salt, and uniformly spraying the chlorine dioxide disinfectant to sterilize the raw materials; s3, after ten minutes, soaking the raw materials with 75-degree edible alcohol to emulsify the raw materials, taking out the raw materials after 72 hours, and granulating; s4, carrying out extreme dehumidification and drying, carrying out sterilization once by using ozone in the dehumidification and drying process, and then putting into a sealed container refrigeration house for storage; s5, the edible alcohol is sprayed again for sterilization before the raw material ingredients are used; and S6, carrying out ozone sterilization again before the finished product is loaded into the inner packing material. On the premise that bacterial colonies of bee pollen products do not exceed the standard, it is guaranteed that active and functional components in the pollen are not lost, and the products which are high in activity, high in quality, good in effect and competitive are produced; and radiation raw materials are prevented from being used, so that the use safety of the product is ensured.

The invention discloses a method for preparing a psidium guajava drink. The method comprises the following steps: selecting ripe psidium guajava without mildew, rot, stain or other pollution, and performing washing and airing for later use; removing black impurities at upper and lower ends of the selected ripe psidium guajava, freezing and preserving the psidium guajava at a temperature of 40 DEGC below zero or lower for 20-40 minutes, increasing the temperature inside the psidium guajava to 5-10 DEG C in 10 minutes after the psidium guajava are taken out, and juicing the psidium guajava to obtain guava normal juice; concentrating the psidium guajava normal juice to obtain psidium guajava concentrated juice; and performing diluting, formulating, homogenizing, filtering, sterilizing, filling and cooling for the psidium guajava concentrated juice to obtain the target psidium guajava drink. According to the method, a special pretreatment mode is adopted, free water and bound water in theguavas can be purely dissolved by quick freezing and quick temperature-rising, the active ingredients of the psidium guajava cannot be lost, and the purely natural taste of the psidium guajava can befurthest maintained. The psidium guajava drink has a specific flavor.