34results about How to "No spicy taste" patented technology

An onion beverage for preventing cardiovascular and cerebrovascular diseases is prepared from onion.

The present invention reveals one kind of dry process paper filter tip and its preparation process. The filter tip material including wood pulp fiber and coat core fiber is first antistatic treated with non-toxic ester or ether to specific resistance smaller than 900 megohm.cm; and the opened material is then metered, conveyed, airflow netted, heated to form under negative pressure, sprayed with glue, stoved, matured, puffed and settled in cold wind to form dry process paper of plane weight 35-75 g / sq m and thickness of 0.8-3.5 mm. The dry process paper is finally formed into the filter tip, and the filter tip has filter rate over 43 %, hardness over 89 % and ideal rebounding effect after kneads.

The invention provides a dried tangerine peel oil extracting method. According to the method, dried tangerine peels are ground to 80-100 meshes by a liquid nitrogen grinder, a dried tangerine peel raw material is obtained, and the moisture content is controlled to range from 15% to 25%; the dried tangerine peel raw material is extracted by the aid of propane and butane mixed alkane at the temperature of 25-35 DEG C and under the pressure of 0.2-0.5 MPa for 30-40 min; the extracted dried tangerine peel raw material is subjected to extraction by the aid of supercritical CO2 again at the temperature of 50-65 DEG C and under the pressure of 10-20 MPa for 50-70 min, and dried tangerine peel oil is obtained through resolution and separation. The method is used for extracting the dried tangerine peel oil, the extraction ratio is higher than 6.4%, the dried tangerine peel oil is rich in functional components, contains more than 62% of polymethoxyflavonoids, has the bright yellow and transparent color, has the pure and strong fragrance and is free of the irritating odor and the biting taste, and the retention degree of the original flavor of the dried tangerine peels is high.

The invention discloses a maca active essence with preserved natural activity, a preparation method and preparation thereof. The maca active essence is prepared from fresh maca, frozen maca, and freeze-dried maca. The raw materials are subjected to pretreatment, bionic extraction, separation, concentration, sterilization, and drying to prepare the maca active essence. The maca active essence comprises active components namely isothiocyanate and benzyl cyanide, wherein isothiocyanate accounts for more than 60% or of volatile oil, and benzyl cyanide accounts for less than 30% of volatile oil. The preparation method comprises pretreatment, bionic extraction, separation, concentration, sterilization, and drying. Pharmaceutically acceptable auxiliary materials are added into the maca active essence to prepare preparations in various dosage forms: powder, tablets, capsules, and pills. The whole technology is performed under a cold chain condition, a natural bionic technology based on cold chain is adopted, and the effective components of the product can be naturally and bionically degraded in vitro.

The invention provides an edible garlic extract without allicin and a preparation method thereof. The edible garlic extract does not contain allicin, but contains alliin, protein, amino acid, polysaccharide, and four major nutritional elements: Potassium, calcium, magnesium, sodium, five trace elements: iron, copper, zinc, selenium, chromium; wherein, the content of alliin is 0.17%-10%, the content of protein is 5%-18%, The amino acid content is 2.6%-7.8%, the polysaccharide content is 40%-68%, the four major nutritional elements are not less than 538.6 mg / kg, and the five trace elements are not less than 25.06 mg / kg. The product quality of the garlic extract of the present invention is obviously better than that produced by the existing process, has no garlic smell, white color, high content of active ingredients such as alliin, protein, amino acid, polysaccharide, four major nutritional elements, and five trace elements. Used in food additives, beverages, health food, medicines.

The invention relates to a processing method of spicy-flavor compound chicken powder, belonging to the technical field of food seasoning. According to the processing method, pure chicken powder, chicken skeleton and fresh chiles are taken as main raw materials, and the processing method sequentially comprises the steps of preparation of chicken bone powder (including cleaning, cooking, two-step drying, two-step grinding and sieving), preparation of chilli powder (including cleaning, drying, grinding and sieving), blending of spicy-flavor chicken powder and packaging. According to the processing method, the raw material resource is rich, the price is low, the production process is simple, and large-scale production can be realized. In the product processing process, high-temperature and high-pressure cooking is combined with the technology of two-step drying and two-step grinding, so that the chicken bone powder with small particle size can be prepared; a hot air-radio frequency combined drying method is adopted, so that the drying speed and the uniformity are improved, and the product quality is further improved. The spicy-flavor compound chicken powder processed by the method is delicious and spicy and is high in calcium content, thus being capable of meeting the demand of calcium supplement of consumers; furthermore, the product is good in flavor.