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41results about How to "Prevent autolysis" patented technology

High-purity extraction method of tremella polysaccharide

The invention discloses a high-purity extraction method of tremella polysaccharide. The method comprises the following steps: S1, taking tremella, washing the tremella with water, airing and cutting the tremella, and carrying out vacuum drying, grinding and superfine vibration; S2, carrying out leaching for 4h in water at 100 DEG C according to the material-water ratio of 1:40, carrying out heating and stirring for 8h in a boiling water bath, carrying out centrifugation for removing residues, carrying out auxiliary filtration on the supernatant fluid with kieselguhr, carrying out water washing, mixing the filtrates, and then, carrying out stirring in a water bath at 80 DEG C to obtain syrup; S3, adjusting the pH value to be 7 by using 2mol/L NaOH, carrying out filtration with a micro-filtration membrane, and carrying out membrane distillation to obtain raw material fluid; and S4, feeding the raw material fluid into an ultra-filtration device by virtue of an increased pump, carrying out cyclic concentration and separation three times by utilizing an ultra-filtration membrane, and carrying out membrane distillation as well as concentration and separation to obtain a concentrated solution. The micro-filtration membrane is adopted for carrying out filtration to obtain the raw material fluid, and then, the ultra-filtration device is used for carrying out concentration to obtain the tremella polysaccharide which is high in purity, suitable for large-scale production and short in production cycle. Compared with the traditional process equipment, the equipment operating cost is low, the production cost can be effectively reduced, and the economic benefits of enterprises can be improved.
Owner:HEFEI FENGJIE BIOLOGICAL TECH CO LTD

Liquid-based cell detection kit for cervical cancer screening and use method

The invention discloses a liquid-based cell detection test kit for cervical cancer screening and a use method, and the main points of the technical scheme are as follows: the kit comprises a liquid-based cell cleaning solution and a cell staining solution, and the liquid-based cell cleaning solution comprises a cell preserving solution and sucrose; the cell preserving solution is prepared from thefollowing components: paraformaldehyde, a phosphate buffer solution, ascorbic acid, EDTA-Na2.2H2O, N-acetyl-L-cysteine, 4M NaOH, tween-20 and sterile water, the cell staining solution comprises hematoxylin and an EA50 staining solution, and the hematoxylin comprises the following components: aluminum potassium sulfate, hematoxylin, sodium iodate, acetic acid, absolute ethyl alcohol, glycerol andsterile water; the EA50 staining solution comprises the following components: bright green SF, eosin, methanol, phosphotungstic acid, lithium carbonate, glacial acetic acid and sterile water. The liquid-based cell detection test has the advantages of high cell preservation stability, good cell fixation, preservation of complete cell morphology, prevention of mucus interference and cell aggregation, effective red blood cell lysis and the like; the liquid-based cell detection test is low in price, convenient and easy to obtain, and the liquid-based cell preserving solution low in cost and convenient to popularize and apply.
Owner:浙江殷欣生物技术有限公司

Antarctic krill canned food and making method thereof

PendingCN110604273ADeliciousPrevent Shrimp from BlackeningFood ingredient functionsNutrientSaline water
The invention discloses an Antarctic krill canned food and a making method thereof. The Antarctic krill canned food comprises the following raw materials of 90-98.5%(w/w) of Antarctic krill, 1-4.5%(w/w) of edible oil, 0.05-0.5%(w/w) of chicken essence, 0.1-3.0%(w/w) of table salt, 0.05-0.5%(w/w) of ferrous gluconate, 0.1-0.5%(w/w) of citric acid, 0.1-0.5%(w/w) of Baijiu and 0.1-0.5%(w/w) of oystershell powder. The making method comprises the following steps of (1) soaking frozen Antarctic krill in a citric acid solution for unfreezing; (2) putting the Antarctic krill treated with citric acidin sour saline water, performing blanching, fishing out the blanched Antarctic krill, and performing draining for standby application; (3) heating a pot, adding vegetable oil, when oil temperature reaches 100-145 DEG C, adding Baijiu, performing stir-frying for 0.5-3min, adding the Antarctic krill obtained in the step (2), the ferrous gluconate and the oyster shell powder, performing stir-frying for 1-6min, finally adding the chicken essence, and performing uniform stirring; and (4) performing natural cooling, performing packaging, and performing sterilization. The high-quality Antarctic krillcanned food disclosed by the invention maintains palatable taste of the Antarctic krill, nutrient components are good to preserve, the processing technology is succinct, and industrialized productionis facilitated.
Owner:EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI

A kind of preparation method of apricot wine

The invention provides a method for preparing apricot wine. According to the method, fruit wine is prepared through direct biofermentation, a certain amount of pectinase, cellulase and the like are added during preparation, citric acid produced from the culture of fruit residues and Aspergillus niger is adopted to carry out color protection and corrosion prevention instead of SO2 during fermentation, available nutrients and trace elements of apricots are reserved to the maximum, and the fruit flavor of the fruit wine is maintained; the juice extraction is improved, the effect is improved, the method is safer and more environment-friendly, and the cost is reduced; by adopting treatment technologies such as fining clarification and cold stabilization, the inherent quality of the wine product is improved, the stability of the wine product is enhanced, and the effects of physical sterilization and the like are achieved. According to the method provided by the invention, the operation is simple and convenient, the cost is low, no chemical reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and flavor substance molecules can be effectively prevented, so that the quality and flavor of the wine product can reach optimal requirements to the maximum, the aroma stability and wine body stability of the product are improved, and the mellow feeling of a wine body is improved.
Owner:山东卓雅轩酒庄有限公司

A kind of preparation method of apricot brandy

The invention provides a method for preparing an apricot brandy. According to the method, base wine is prepared by adopting twice biofermentation before distillation, colloidal substances in pulp are decomposed by enzymes, thus, the viscosity is lowered, the juice extraction is improved, the effect is improved, and the action of removal of colloidal substances, capable of causing precipitation, from fruit wine is relatively good, so that available nutrients and trace elements of apricots are reserved to the maximum, the nutritive value of the fruit wine is increased, and the fruit flavor of the fruit wine is maintained; during fermentation, citric acid produced from the culture of fruit residues and Aspergillus niger is adopted to carry out color protection and corrosion prevention instead of SO2, so that the method is safer and more environmentally-friendly, and the cost is reduced. According to the method for preparing the apricot brandy, provided by the invention, the operation is simple and convenient, the cost is low, no chemical reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and flavor substance molecules can be effectively prevented, so that the quality and flavor of the wine product can reach optimal requirements to the maximum, the aroma stability and wine body stability of the product are improved, and the mellow feeling of a wine body is improved.
Owner:山东卓雅轩酒庄有限公司
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