463results about How to "Process Science" patented technology

The invention discloses a purification process of ganoderma lucidum spores powder. The process comprises the following steps: removing shells of shell-broken ganoderma lucidum spores powder; after immersing by a 20-95% ethanol solution in volume fraction and water, separating shells to obtain a shell-broken ganoderma lucidum spores powder filtrate and shells of ganoderma lucidum spores powder; concentrating and drying the filtrate to obtain purified ganoderma lucidum spores powder; preparing shell alcohol extract solid powder, dichloromethane extract solid powder, ethyl acetate extract solid powder, shell aqueous extract solid powder, normal butanol extract solid powder, water phase powder or chitosan from shells of ganoderma lucidum spores powder by virtue of a comprehensive recycling process. According to the invention, ineffective component (shells) of the spores powder is separated and effective components (polysaccharide, triterpene and the like) are enriched by breaking shells and purifying, so that the content of the effective components of the purified ganoderma lucidum spores powder is remarkably improved and the effect is remarkably enhanced. The shells are comprehensively utilized, so that the economic benefit is improved.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

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.

Carbon production by domestic refuse is carried out by: 1.transporting the domestic refuse to pre- treating pool, conveying it by conveyer belt and first sizing, and reutilizing the sized metal materials, glass and building refuse; 2 roughly breaking the sized domestic refuse with 3-5cm grain, magnetic separating and removing fine iron; 3.drying, shining and extruding the magnetic separated refuse to make, the water content <3-20%, and fine breaking with 1-2cm grain; 4. press shaping the fine refuse; 5. transporting the compressed refuse to carbonized apparatus, high-temperature treating at 300-1200deg.C for 0.5-1.5hrs to obtain semi-coke.

The invention relates to selenium-rich bean sprouts and a production process thereof. The production process is to use sprouting of soybeans to perform the biotransformation of selenium to obtain a bean sprout product rich in organic selenium. The invention belongs to the field of deep processing of farm products, and also belongs to the field of the production of functional food. The production process comprises the following steps of: performing selection and impurity removal on the soybeans, then soaking in solution of sodium selenite, draining water, and then ensuring that the soybeans sprout in a mode of water spraying cultivation to obtain the selenium-rich bean sprouts.

The invention provides a semi-skimmed trichosanthes kirilowii maxim protein beverage which comprises the following components as per part by weight: 35 to 40 parts of trichosanthes kirilowii maxim seed protoplasm, 6 to 10 parts of cane sugar, 0.15 to 0.2 part of compound emulsion agent, 0.15 to 0.2 part of composite complexing agent, 0.001 to 0.002 part of flavoring agent and the balance of soft water, wherein the pH is adjusted to be 6.5 to 6.8, and the soft water is added to achieve 100 parts. The preparation method comprises the following steps of raw materials selection, shucking, peeling, drying, cold pressing, soaking, pulping, filtration, homogenization, auxiliary material allocation, second homogenization, package and sterilization. The semi-skimmed trichosanthes kirilowii maxim protein beverage has a soft and smooth taste and effects of hairdressing and nourishing, can achieve the functions of invigorating the stomach and moistening the lung, relaxing bowel to relieve constipation, inducing diuresis, loosening the chest, relieving the heart and refreshing the spirit, resisting bacteria and building body after being drunk for a long time, and has a strong inhibiting effecton choriocarcinoma cell proliferation in vitro and Human Immunodeficiency Virus (HIV). The preparation method has scientific, simple and convenient processing technology, and keeps the nutritional ingredient of trichosanthes kirilowii maxim seed furthest; and the prepared semi-skimmed trichosanthes kirilowii maxim protein beverage has a low fat content, a high protein content, and can be drunk toenjoy better health.

The invention discloses a germinated brown rice rich in bioactive peptide and a production method thereof, belonging to the food biotechnical filed, and also belonging to the technical field of healthfood production. The germinated brown rice is characterized in that paddy is placed in culture solution which contains 30-80mu mol/L of gibberellin, 2-10m mol/L of NaCl and 0.6-3.0 m mol/L of MnSO4 to be cultured for 36-96h after husking, selection, disinfection and soaking. In the duration of germination, vent processing is carried out in the case of ventilatory capacity being 0.1-3.0L.min<-1> and the temperature being 16-40 DEG C, finally the germinated brown rice is obtained after cleaning, enzyme destruction and drying. The method has simple process and strong maneuverability, and is suitable for industrialized production; in addition, the produced germinated brown rice is a health food safe to eat, with the peptide content being 10-13mg.g<-1>.

The invention discloses a preparation method of natto red yeast rice health care food for assisting in lowering blood lipid. The preparation method is characterized in that soybeans serves as the raw material and is soaked, steamed and boiled, cooled, inoculated with bacillus natto, fermented, refrigerated, frozen, dried, crushed and processed into natto powder, then red yeast rice extract and magnesium stearate are added, then the ingredients are mixed to be prepared into granules or capsules, and the natto red yeast rice health care food is prepared from, by weight, 50-70% of the natto powder, 30-50 parts of the red yeast rice extract and 0-3% of magnesium stearate. According to the preparation method, adopted raw material components are scientific in compatibility, the adopted technological process and method are reasonable, scientific and easy to operate, the obtained product is free of toxic and side effects, capable of being easily absorbed by a human body and convenient to eat, it is beneficial to prevent and control atherosclerosis hardening of the arteries and lower the risk of cardiovascular diseases, and the health care function of assisting in lowering blood lipid is achieved.

The invention discloses a separating purifying method of rice bran polysaccharide, which comprises the following steps: leaching the raw material through microwave auxiliary water; enzymolyzing to remove starch and protein; condensing; dialyzing to obtain the rough product of rice bran polysaccharide; purifying the product through Q-Sepharose Big Beads anion exchange column chromatography and Sepharose CL-4B gel filter column chromatography grade by grade; obtaining the single polysaccharide with purity over 90% as raw material or additive of drug, chemical , hygienic and costemics.

The invention relates to a composite with a function of aesthetic health care, which is prepared from raw materials containing collagen, extract of grape pip, soy isoflavone and extract of angelica at weight ratios as follows: 1,500 portions to 3,000 portions of collagen, 25 portions to 300 portions of extract of grape pip, 25 portions to 200 portions of soy isoflavone and 500 portions to 2,000 portions of extract of angelica. The invention also provides the applications of the composite for preparing medicines or health foods to improve the moisture of skin, supplement phyto-estrogen (to increase bone density), make a facial improvement (to eliminate chloasma) and improve nutritional anemia. The composite is characterized by rational and unique ingredients, scientific technology, high bioavailability, obvious function and no toxic or side effects, and being capable of preventing and deferring the skin aging of females with long-term taking, increasing moisture and elasticity of skin, preventing and curing osteoporosis and climacteric syndrome, thus keeping the health and beauty of females.

The invention discloses special blend oil for frying. The special blend oil for frying contains 10-50% by weight of high oleic acid peanut oil and 10-50% by weight of rice oil. The blend oil for frying is prepared by compounding any two or more than two of sunflower seed oil, olive oil, soybean oil, corn oil, cottonseed oil, palm oil, rapeseed oil, safflower oil, linseed oil and sesame oil in different proportions. The blend oil for frying is rich in fragrance, bright in color, high in content of oleic acid, rich in oryzanol and vitamin E, reasonable in composition of fatty acids and free of stickiness. Through a high-temperature frying test, the blend oil is high in smoke point, low in content of trans-fatty acids and high in frying stability. The fried food is small in oil content, good in crispy property, excellent in taste and nutritional and healthy. The blend oil disclosed by the invention can be used for frying different food materials, is suitable for being used as special fat for frying food in family and catering industry, is long in expiration date, and is novel nutritional and healthy special blend oil for frying.

The invention belongs to the technical field of traditional Chinese medicine formula granules and particularly relates to semen armeniacae amarae formula granules as well as preparation and quality control methods thereof. The L-amygdalin and D-amygdalin ratio range considering both the curative effect and safety (low toxicity) is determined through study on the ratio of L-amygdalin to D-amygdalin in classical prescription decoction containing semen armeniacae amarae, semen armeniacae amarae formula granule extraction process parameters capable of guaranteeing the L-amygdalin and D-amygdalin ratio range are determined through process purification, high performance liquid chromatography is used for quantitative analysis in the quality control method, the amygdalin isomerization course is controlled by regulating process parameters such as decoction water amount and decoction time for semen armeniacae amarae decoction pieces during preparation, the semen armeniacae amarae formula granules meeting the quality requirement are prepared and has the same effect with classical prescriptions, and quality control of the semen armeniacae amarae formula granules is realized.

A method for fermenting Puí»er tea by biologic enzyme includes such steps as mixing raw tea, water and nutritive liquid containing biologic enzyme in mass ratio of 1: (0.4-0.6): (0.1-0.3), stacking on shelves layer by layer which controlling the layer height to be 40-70 cm, and fermenting at 40-65 deg.C for 20-25 days. Its advantages are short time, and high quality of tea.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and/or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention relates to a technique for making tea, comprising the following steps of: fresh leaf classification, de-enzyming, spreading for airing, primary rolling, primary drying, repeated rolling, tea strip tidying, re-drying, baking to dryness and fragrance-increasing. The technique for making tea, disclosed by the invention, subdivides the primary rolling and the repeated rolling, the primary drying, the re-drying and baking to dryness, strictly controls operating temperature and time of each step. The technique for making tea, disclosed by the invention, has a scientific and advanced process flow, high quality of finished tea and quality characteristics including emerald green color, obvious tea tips, thin tea strips, fine, tender and even tea leaves, pure and long fragrance, green and bright tea water as well as fresh and pure taste.

The invention relates to a pickling method of fresh tea leaves, comprising the following steps: tea leaves are collected, uniformly spreaded at a ventilation part to be withered, and sunned to enable bud leaves to soften; the tea leaves are sent into a green removing machine, and deactivation of enzymes is carried out by using high-temperature steam of 100 DEG C to 150 DEG C; then the tea leaves are sent into a cooling pond, and soaked for 10 min to 30 min by using cooling water of 5 DEG C to 15 DEG C; the tea leaves are sent into a drum screen to eliminate moisture in a rolling way; in addition, a sauce liquid is prepared by uniformly mixing 0.2 to 0.5 part of onion particles, 5 to 15 parts of sauce, 0.2 to 0.6 part of vinegar and 0.5 to 15 parts of sugar solution according to weight part; 5 to 10 parts of tea leaves after being dehydrated and 3 to 15 parts of the sauce liquid are mixed and evenly stirred; the tea leaves are fermented under the low-temperature condition of 0 DEG C to 10 DEG C for no less than 100 days; and then the tea leaves are taken out to be packaged, and a pickling finished product is obtained. The invention has the advantages of simple operation, scientific technology, reasonable nutrition arrangement, favorable taste flavor of the prepared tea pickles, and the like, and can utilize a great deal of idle resources, and enhances the industrial added value of the tea planting industry.

The invention discloses a making method of long and crisp pepper, which is characterized by comprising a making processes flow with the steps of: classifying dried pepper, soaking and cleaning, centrifugally dewatering, adding core materials in the pepper, frying, seasoning, checking and packaging, wherein the core materials mainly comprise the following components in parts by weight: 1-6 parts of walnut meat, 30-50 parts of sesame, 10-30 parts of peanut kernel, 5-20 parts of sunflower seed kernel and 20-30 parts of starch. The making method has the advantage of scientific and reasonable process; and the made long and crisp pepper has the advantages of attractive appearance, better fragrance, crisp taste, rich nutrients and remarkable economic benefit.

The invention relates to the fluorine compounds, especially relating to the method for preparing 2.3-difluoramine-5-bromophenol, employing 2.3-difluoramineanisole as raw material and reacting with concentrated sulfuric acid and potassium nitrate for nitration, getting the nitration product 2.3-difluoramine-4-nitroanisole I, which reacts with stannous chloride through hydrazine hydrate for reduction reaction to produce 2.3 -difluoramine-4-amidoanisole product II, which reacts with bromine for oxo-reactionin dichloromethane to produce product 2.3-difluoramine-4-amido-5-bromoamido III, which produces 2.3-difluoramine-5-bromo difluoramine IV through hypophosphorous acid deamido reaction, which strips metyl group by aluminium chloride to produce final product 2.3-difluoramine-5-bromophenol V, the invention is characterized by easy-to-get raw material, scientific process, simple operation, low cost, high benefit, easy for industrial production and application for liquid crystal intermediate containing fluorine.

The invention relates to a method for preparing condensed cheese powder by rapid fermentation. The preparation steps include that (1) milk powder is taken as the raw material, and cooled to room temperature after sterilization; (2) microbiological culture is put into the milk powder; (3) enzyme preparation and supplementary materials are added; (4) the zymolyte product is embedded by embedding materials and emulsifier; (5) the embedded product is dried to make flour, thereby, the condensed cheese powder is achieved. The invention has the advantages of reasonable production process and easy operation; the production process is simplified and the production cycle is shortened, the flavor of cheese powder is enhanced, and high quality is ensured. The invention is a production method applicable to the modern large-scale production of novel cheese powder products.

The invention provides a high-germination-rate highland barley and hulless oat composite beverage and a production method thereof, belongs to the field of food processing, and particularly relates to a production method of a cereal beverage. The production method comprises the following steps: with full-grain highland barleys and hulless oats with the germination rate of 80% and 90% respectively as raw materials, baking for the first time; mixing the highland barleys with the hulless oats in a mass ratio of 8:2 and baking for the second time; crushing and screening, and adding to 8-10 times of water based on mass to form a pasty type; carrying out same-batch enzyme adding treatment and gradient enzymolysis treatment; adding mixed glue and a composite emulsifier hot water solution according to a ratio amount to highland barley and hulless oat composite feed liquid subjected to enzyme deactivation treatment; adjusting the sugar degree to 8% by sucrose and making up to the volume so that the ratio of the raw materials accounts for 8% of the total amount of the materials; and performing secondary homogenization and UHT (Ultra Heat Treated) sterilization and then filling. The high-germination-rate highland barley and hulless oat composite beverage utilizes crop resources which are safe and healthy in alpine regions and have very high nutritive values, has a scientific formula and is novel in process; the defects of a traditional process are effectively avoided; the prepared composite beverage has balanced nutrition, mellow mouth feel and good stability and the industrialization of the technology is easy to realize.

The invention relates to a method for pickling pork head meat. The reasonable-process method for pickling pork head meat, capable of being used for making the pickling pork head meat with the unique flavor does not exist in the prior art. The method provided by the invention comprises the work procedures of raw material meat processing, pickling, rinsing, baking, cooking, packing and sterilization. In the raw material meat processing work procedure, pork heads are used as raw materials, pork tongues and pork faces are taken down, the pork heads are cut into halves, and the pork brain is taken out to obtain the port cranium; in the pickling work procedure, the pork cranium, the port tongues and the pork faces are pre-cooled to the temperature below 10 DEG C, pepper salt is smeared on the pork cranium, the port tongues and the pork faces, the picking is carried out for 28 to 32 days, the jar turning is carried out every day in the early four days, and the jar turning is carried out every three days from the fifth day; the cooking work procedure is carried out after rinsing and baking, the pork cranium is placed into boiling water to be boiled for 42 to 48 minutes to obtain pork cranium meat, the pork noses, the pork tongues and the pork faces are steamed for 18 to 22 minutes by 100-DEG C steam, and the pork ears are steamed for 28 to 32 minutes by 100-DEG C steam; and the finished products of pickled pork head meat are obtained through the work procedures of packing and sterilization. The method has the advantages that the process is reasonable, and the manufactured pork head meat has unique flavor.

The invention relates to a method for preparing modified kraft pulp sodium lignosulphonate. Craft pulp black liquor in paper mill is used as raw material, and CO2 enriched in flue exhaust gas is used as an acid-extracting agent to obtain macromolecular raw lignin by acid extraction. Then the raw lignin is washed in water for removing salt to obtain refined lignin. Finally, the refined lignin is made into the modified kraft pulp sodium lignosulphonate by sulphonation condensation reaction. The preparation method has the characteristics of scientific technology, simple operation, etc. The thermal stability of a product is more than 150 DEG C; the content of inorganic salt is not more than 2 percent; and side product talloel does not exist. In addition, the raw material is the waste liquor of the paper mill, the flue exhaust gas has series pollution and damage effect towards the environment, and the technical proposal produces the macromolecular modified kraft pulp sodium lignosulphonate by the process modification of harmful and exhaust liquor and exhaust gas, so that the invention has high economic value and environmental protection value.