51results about How to "Promote glycation" patented technology

The invention relates to a method for processing straw through low-temperature plasma, and the method comprises the following steps: firstly placing the straw into a plasma generator, introducing working gas, performing discharge at low air pressure or atmospheric pressure so as to form the low-temperature plasma, and bombarding the straw through the plasma; and soaking the straw which is bombarded by the plasma into a diluted alkaline water solution, and processing for getting lignocellulose. The pre-processing process is simple, the cellulose loss is low, the produced cellulose can be saccharified easily, and waste water can be avoided almost. Prepared saccharificaion solution does not inhibit follow-up fermentation, can be used for producing ethanol, butanol, butyric acid, lactic acid and other chemical products by virtue of fermentation, and can also be directly used for preparing feed sugar or feed protein and the like.

The invention discloses a glutinous sorghum baijiu brewing method. The method comprises the steps of processing raw materials and auxiliary materials, opening a pit and grabbing distiller's grain, distilling distiller's grain in a mixed mode and preparing materials, distilling baijiu, taking out of pot, sprinkling an amount of water, rapidly cooling, adding yeast powder, sealing the pit and managing the pit. The step of opening the pit and grabbing distiller's grain comprises the steps of peeling sealing mud, taking fermented grain and opening the pit to identify. The step of distilling baijiu comprises the steps of wetting grain, mixing, operating process of steaming fermented materials, flowing baijiu, gathering baijiu and steaming grain. The glutinous sorghum baijiu brewing method utilizes technologies of distilling distiller's grain in a mixed mode, breaking distillate foam and gathering baijiu, mixing and wetting grain and the like. By means of adjusting acidity of fermented grain, the required acidity suitable for fermentation is obtained, infectious microbe reproduction can be restrained, starch gelatinization and saccharification are facilitated; grain wetting operation can enable starch to fully absorb water in fermented grain, so that starch gelatinization is facilitated, baijiu yield is high, and yield is table; obtained glutinous sorghum baijiu has mellow and clean vinosity, long after flavor and relatively good taste coordination.

The invention discloses a Chinese chestnut brown stain preventing processing method which comprises the following steps of: 1, screening Chinese chestnuts; 2, processing at low temperature; 3, processing with CO2: putting the Chinese chestnuts in an environment with the CO2 concentration of 5-30 percent (volume) and temperature of 10-20 DEG C and relative humidity of 85-95 percent for 2-20 days; 4, carrying out gas stifling treatment on the Chinese chestnuts by adopting ethylene or alcohol; 5, removing hulls and red skins; 6, inactivating enzyme: putting Chinese chestnut kernels in food-grade acidic liquid with the temperature of 80-100 DEG C or food-grade acidic stream with the temperature of 100-110 DEG C, and controlling the pH value of the liquid or stream to be 1-6 and the processing time to be 5-20min; 7, curing: putting the Chinese chestnut kernels into food-grade alkali liquid with pH value of 7-12 at a temperature of 90-100 DEG C, and processing for 5-20min; 8, bagging and sealing; 9, sterilizing with back pressure at high temperature and high pressure; and 10, cooling to normal temperature for storing. The Chinese chestnuts processed by using the technology maintain the special grain flavor and the sweetness while keeping the natural yellow color, and is best in color, favor and taste.

The invention discloses a process for brewing ginkgo wine. The process comprises the following steps of: washing shelled ginkgo, picking out floating fruits and mildewed fruits, boiling the ginkgo for 40 to 60 minutes by adding water, airing, cooling, mechanically removing shells, picking, and crushing the full ginkgo kernels into powder by using a crusher; and performing dry steaming and sterilization on the ginkgo powder, cooling, adding rice-aroma yeast, performing saccharification for 24 hours at the temperature of between 20 and 40 DEG C, adding the rice-aroma yeast and a proper amount of water after the saccharification, performing fermentation for 9 to 10 days, and performing distillation to obtain the ginkgo wine with alcohol content of 30 to 38 degrees; and performing secondary distillation on the obtained ginkgo wine to obtain the 45 to 55 percent ginkgo wine. The wine yield is high, and the alcohol content is high; the wine is colorless, clear and transparent and has no sediment; the wine has specific ginkgo aroma and mellowness; the wine is velvet and unique style; and after the wine is stored for one year, the quality of the wine is better by observation.

The invention provides a compound enzyme preparation and a beverage prepared by using the compound enzyme preparation, and relates to the technical field of foods and beverages. The compound enzyme preparation is prepared from amylase, cellulase, papain and glutamine transaminase. The compound enzyme preparation can effectively hydrolyze starch, fiber and protein, improve the content of soluble components of the starch, fiber and protein, and catalyze intramolecular and intermolecular covalent crosslinking of oat protein or polypeptide, so that the structure of the oat protein can be changed in the enzymolysis process, bitter peptides can be hidden, umami peptides can be exposed, and the enzymolysis efficiency can be improved. The problem that an existing oat plant protein beverage can generate bitter taste is effectively relieved; meanwhile, the compound enzyme preparation also has the effect of improving the emulsifying and stabilizing performance of the oat protein beverage, and the step of adding an emulsifying agent and a stabilizing agent for blending in the later period of the existing oat protein beverage is avoided.

The invention relates to the technical field of cosmetics, in particular to a sustained antioxidant cosmetic composition. The sustained antioxidant cosmetic composition comprises the following components: water, butanediol, beta-dextran, ascorbic acid, betaine, trehalose, yeast fermentation product filtrate, nicotinamide, Saviae Miltiorrhizae Radix extract, panthenol, hexanediol, octanoylhydroxamic acid, phloretin, sodium hyaluronate, glutathione, gamma-sodium polyglutamate, mannitol, squalane, hydrogenated lecithin, bisabolol, ginger root extract, tocopherol and ferulic acid. According to thesustained antioxidant cosmetic composition, the high-activity components are wrapped through the pharmaceutical principle of slow-release permeation of micro-molecular organisms, the high-activity components quickly reach a target position of skin when in use, the antioxidant activity is slowly released, the problems of saccharification and photo-aging in the process are simultaneously improved,the function of protecting the skin for a long time is achieved, the skin is not dark all day, and the problems of skin allergy, acne and color spots are effectively solved.

The invention provides a baijiu brewing process. The process comprises the steps: taking materials, by weight, 70-80 parts of sorghum, 20-30 parts of wheat, 10-20 parts of rice, 10-20 parts of glutinous rice, and 3-5 parts of corns; soaking after the materials are broken, draining, round-steaming stewing and spraying water concomitantly; then adding rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification; then putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain multi-grain rich flavor type base baijiu; then taking 70-80 parts by weight of sorghum, soaking, round-steaming stewing after draining; adding the rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification, putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain single grain rich flavor type base baijiu and store; taking 50-60 parts by weight of the multi-grain rich flavor type base baijiu and 8-10 parts by weight of the single grain rich flavor type base baijiu to blend, and finishing the steps. The baijiu brewed by the process has the advantages of being soft and non-stimulating in taste; not getting drunk easily for drinkers; fresh in tail taste.

The invention discloses a method for processing a yarn-dyed four-side stretch fabric garment. The method comprises the following steps: (a) alkali soaking; (b) biological enzyme polishing; (c) dyeing;(d) air drying; (e) sizing; (f) weaving; (g) desizing; (h) scouring and bleaching; (i) padding; (j) drying; (k) finishing; and (l) pre-shrinking. The method is simple in process, saves energy and reduces consumption and is easy to control, and an obtained fabric is soft and comfortable in touch and has a fine and soft gloss, good non-ironing property, anti-wrinkle performance and anti-pilling performance and dimensional stability.

The invention discloses a method for solid state fermentation of ethanol through steam explosion of cassava and comprehensive utilization of the cassava. In the method, the steam explosion technology is applied to the pretreatment of the cassava. On one hand, under the action of high-temperature water vapor of the steam explosion pretreatment, cyanogenetic glycoside in the cassava raw material is converted into volatile hydrocyanic acid for volatilization, the toxic action of the cyanide in the cassava product is removed, and the utilization ratio of the follow-up resource is improved; on the other hand, the cassava after the steam explosion pretreatment can be directly fermented to produce the ethanol, and the energy consumption for crushing the cassava and stewing and liquefying the starch is greatly reduced. The cassava is subjected to solid fermentation, so that the water content in the fermenting mash is greatly reduced. Therefore, the ethanol concentration in the fermenting mash is increased, the distillation energy consumption is reduced, subsequent wastewater treatment is reduced, the problems that the alcohol dregs obtained by the traditional fermentation process have large water content, low nutritive value and difficult utilization are solved, the production cost is reduced, and the method is favorable for the comprehensive utilization of the cassava.

The invention discloses cyclocarya paliurus tea and a preparation method thereof. In half year before harvesting, specially-produced fertilizer for cyclocarya paliurus cultivation is applied for cyclocarya paliurus, and through tea harvesting, deterioration, de-enzyming, rolling, drying and fragrance improvement, the cyclocarya paliurus tea is obtained. The preparation method improves a yield by 30% or more.

The invention discloses a millettia specisoa beverage and a preparation method thereof. The preparation method comprises the following steps: (1) treating raw materials: thoroughly cleaning rhizomes of harvested millettia specisoa, cutting the cleaned rhizomes into slices, airing the slices, and pulverizing the aired slices into 1000-mesh powder; (2) performing pressurizing treatment: adding purified water to the millettia specisoa powder obtained in the step (1), wherein the weight of the purified water is the same as that of the millettia specisoa powder obtained in the step (1), putting the millettia specisoa powder and the purified water into a high-pressure pot, performing pressurizing to 20-30MPa so that the pressure is uniform and maintained for 10-20min, and restoring constant pressure within 1-3s; (3) performing saccharification and fermentation: mashing distiller's yeast, uniformly mixing the mashed distiller's yeast with the processed millettia specisoa powder obtained in the step (2) so as to obtain a mixture, putting the mixture into an earthen container for sealing, and performing constant-temperature fermentation; and (4) filtering the fermented millettia specisoa powder, collecting filtrate, mixing the filtrate with a food additive and the purified water, and performing filtration, filling and sterilization so as to obtain finished products.

The invention provides an alcohol fermentation method. The alcohol fermentation method comprises the following steps: a, slurrying: obtaining a starchy raw material, crushing the starchy raw material,and mixing with blending water to form a starch solution; b, liquefying: adding liquefying enzyme into the starch solution to obtain a liquefied solution, c, saccharifying: adding saccharifying enzyme into the liquefied solution to obtain a saccharified solution; d, fermenting: adding propanoic acid into the saccharified solution, and then inoculating with seed liquid for alcohol fermentation. Bythe alcohol fermentation method, through addition of the propanoic acid into the saccharified starch solution, the starch conversion rate during the alcohol fermentation can be increased to 90% or above; in addition, the added propanoic acid is low in cost, so that increase in the yield of alcohol and the profit thereof is facilitated.

The invention discloses an organic fertilizer prepared by aerobic fermentation of microorganisms. A preparation method comprises steps: collecting fresh crop straws, and further crushing the collectedcrop straws into a crop straw suspension; adding peracetic acid into the crop straw suspension, and fully stirring; and carrying out aerobic fermentation by using enzyme microorganisms, adding functional zymophyte, and carrying out facultative fermentation for 2-5 days. The method can fully realize cyclic utilization of data, use microorganisms for aerobic fermentation, can rapidly catalyze and decompose straws, decompose the straws into nutritional ingredients for plants and beneficial organisms in a short time, reduce the use amount of pesticides and chemical fertilizers, develop natural ecological agriculture, and reduce environmental pollution.

The invention discloses a black rice thick wine production method which comprises the following steps: (1) adding an acidity conditioning agent, acid proteinase and a cellulase enzyme preparation into water to prepare black rice immersing water; (2) immersing black rice; (3) separating black rice from the black rice immersing water, draining off for standby application, heating the black rice immersing water, standing, filtering, separating to obtain rice residue and filterate and vacuum concentrating the filterate to obtain a black rice pigment concentrated solution; (4) curing and saccharifying the black rice to obtain converted mash; (5) adding the rice residue obtained in the step (3), sterilized drinking water, saccharifying enzyme and proteinase into the converted mash, fermenting, squeezing and separating to obtain sake; (6) adding the black rice pigment concentrated solution and a favoring agent, filtering and sterilizing to obtain a black rice thick wine finished product. The black rice thick wine production method has high utilization rate of the black rice and solves the problem that black brown rice is difficult to cure as the black brown rice is difficult to immerse; the flavonoid content of the prepared black rice thick wine is improved, and nutrient value is improved.

The invention is composition comprising red blood cells in an aqueous suspension medium and one or more cis di-ahls; wherein more than 6 percent by weight of the hemoglobin in the red blood cells is S-Alc glycated hemoglobin. In another embodiment, the invention is a method comprising contacting red blood cells in a suspension medium having a concentration of S-Alc glycated hemoglobin of greater than 6 percent by weight of the hemoglobin in the red blood cells with a sufficient amount of one or more cis di-ahls such that the concentration of S-Alc glycated hemoglobin in resulting composition as measured by high pressure liquid chromatography, immunoassay and boronate affinity methods is consistent.

The present invention relates to a method for producing roasted red ginseng, having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of: primarily roasting a fresh ginseng at 120-230° C. for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250° C. for 20-40 minutes under the pressure of 0.01-0.1 kgf / cm2, and to a roasted red ginseng produced by the said method.

The invention discloses a matrix for the cutting propagation of cyclocarya paliurus and a processing method thereof. The matrix is composed of pennisetum purpureum, senecio scandens, garden humus soil, cattle manure crumbs, and river sand. The matrix can be applied to cutting propagation of cyclocarya paliurus and has the advantages of short rooting time and high rooting rate.

The invention is composition comprising red blood cells in an aqueous suspension medium and one or more cis di-ahls; wherein more than 6 percent by weight of the hemoglobin in the red blood cells is S-Alc glycated hemoglobin. In another embodiment, the invention is a method comprising contacting red blood cells in a suspension medium having a concentration of S-Alc glycated hemoglobin of greater than 6 percent by weight of the hemoglobin in the red blood cells with a sufficient amount of one or more cis di-ahls such that the concentration of S-Alc glycated hemoglobin in resulting composition as measured by high pressure liquid chromatography, immunoassay and boronate affinity methods is consistent.

The invention discloses morchella, aloe and corn sprout vinegar and a preparation method thereof, and belongs to the technical field of brewed food. The method comprises the following steps: 1) fermenting aloe pulp by using lactic acid bacteria; 2) culturing morchella on corn sprouts; 3) liquefying, saccharifying and alcoholizing the corn sprouts on which morchella mycelia grow; 4) mixing the aloelactic acid fermentation liquor with the morchella fermented corn sprout wine; 5) inoculating a mixture with acetic bacteria for acetic fermentation; and 6) performing filtering and canning to obtainthe morchella, aloe and corn sprout vinegar. According to the method, the aloe pulp is fermented by utilizing lactic acid bacteria, acid can promote aloin and polysaccharide rich in gourd to be dissociated, and generated lactic acid can be remained in the table vinegar, so that the lactic acid content of the liquid-state fermented table vinegar is increased; the morchella is cultured by using thecorn sprouts and then wine is prepared, so that wine liquid rich in gamma-aminobutyric acid and morchella esculenta polysaccharide can be obtained; and finally, the substances are enriched in the table vinegar, so that the table vinegar with soft taste and good effects of resisting tumors, soothing the nerves, strengthening the brain and the like is obtained.

The invention discloses a brewing process of mild flavor baijiu, and relates to the field of brewing of baijiu. The brewing process comprises the following steps: selecting materials; pulverizing thematerials; soaking the materials; steaming and boiling the materials; mixing koji with the materials to obtain a mixture; fermenting the mixture; and steaming liquor to obtain a finished product. Fermentation is carried out by utilizing glutinous sorghum, rice, wheat, sticky rice and maize as raw materials, liquor liquid is rich in taste, nutritional and healthy; the speed required for the spreading for cooling after steaming and boiling of the raw materials is quickened through an airing machine, so that sugar content in the raw materials can be separated out preferably; and by using rice husks and pricklyash as auxiliaries, fermented materials are fully fermented, and an aromatic smell of the liquor liquid also can be added; and a PVC tube for ventilating is inserted into a first fermentation layer in a fermentation process, so that a reproduction ratio of saccharomycetes in the fermentation process is increased, and the production velocity of the liquor wine is improved.

The invention provides a method for preparing yellow rice wine by adopting mixed raw materials. According to the method, the combination of rice and corn starch is taken as the main material. Specifically, the method comprises the following steps: (1) soaking 100 weight parts of rice, steaming the soaked rice, thus obtaining cooked rice, and collecting 20-50 weight parts of rice milk at the bottom of a rice soaking tank for later use; (2) liquefying 50-100 weight parts of corn starch, and then carrying out saccharifying, thus obtaining saccharified liquid; and (3) feeding the raw materials into a tank, namely, feeding the cooked rice, the saccharified liquid, the rice milk, a yeast starter, a distiller's yeast and clear water into a fermentation tank, and carrying out fermentation, wherein acid proteinase can be added for promoting the hydrolysis of protein in the corn starch and the cooked rice. After liquefying, the saccharifying of the corn starch at the later stage is facilitated, the adding of glucoamylase further promotes the saccharifying of the corn starch, thus monosaccharides with high contents available for the yeast can be obtained, therefore, the brewed yellow rice wine is high in yield, and the liquor yield is high. The recycling of the rice milk at the bottom of the rice soaking tank improves the total acid content of the product and enables the integral flavor of the product to be harmonious and rich. Due to no soaking of the corn starch and the recycling of part of the rice milk, the discharge of the rice milk is reduced, and thus the environment is protected.

The invention discloses a production method of orange flavoring wine and belongs to the technical field of food fermentation engineering. The method includes: using orange peels and fresh potatoes as raw materials, steaming the peeled fresh potatoes and grinding into mashed potatoes, adding the minced orange peels and an appropriate amount of water while stirring, well mixing, inoculating two different mycete fermentation liquid, using various enzymes in the mycete fermentation liquid to allow the mixture to saccharify, and then adding Luzhou-flavor distillers' grains, Maotai-flavor distillers' grains or both the Luzhou-flavor distillers' grains and the Maotai-flavor distillers' grains for fermentation so as to produce the orange flavoring wine. Compared with traditional cooking wine, the orange flavoring wine produced by the method has the advantages that the organic acid content in the flavoring wine is increased evidently, and an evident deodorizing effect is achieved; the orange peels can increase the flavor and taste of the flavoring wine and increase the quality of the flavoring wine; the release of flavonoid substances in the orange peels allows the flavoring wine to have good healthcare functions such as tonifying the spleen and qi, promoting digestion, resisting fatigue and increasing human immunity.

The invention provides a brewing method of edible vinegar. The brewing method simplifies processes and can greatly improve the production efficiency of edible vinegar under the premise of ensuring thequality of edible vinegar. The invention also provides edible vinegar produced by the brewing method. Compared with the existing edible vinegar on the market, the edible vinegar obtained by the brewing method has a similar or same taste and flavor and has quality meeting the national standards.

The invention discloses a cyclocarya paliurus cutting propagation substrate and a processing method thereof. The substrate is prepared with banana leaf sheath, star anise, humus garden soil, crushed cattle manure, and river sand. When the cyclocarya paliurus cutting propagation substrate provided by the invention is used for propagating cyclocarya paliurus, cyclocarya paliurus rooting time is short, and cyclocarya paliurus rooting rate is high.

The invention discloses an anti-saccharification and anti-oxidation composition containing nicotinamide mononucleotide and application of the anti-saccharification and anti-oxidation composition. The composition is prepared from the following components in parts by weight: 50 to 70.1 parts of NMN, 8 to 12 parts of collagen, 6.3 to 7.5 parts of carnosine and 0.7 to 0.8 part of ceramide. The composition can significantly reduce generation of AGEs and MDA in cells, promote generation of GSH-Px at the same time, and slow down skin aging; the NMN is compounded with each active substance, so that the cost of the preparation can be reduced, and the absorption rate of the active substance can be improved by oral preparation.

The invention discloses highland barley vinegar and a preparation method thereof. The preparation method of the highland barley vinegar comprises the following steps: S1, taking highland barley as a raw material; S2, adding water into the highland barley so as to have the highland barley moistened; S3, steaming the moistened highland barley for 15-20 min, adding rice and wheat bran, and continuingperforming steaming for 20-30 min so as to obtain a steamed mixture; S4, turning the steamed mixture so as to have the mixture cooled, adding bran koji and yeast, and putting the mixture into a pit to perform saccharification; S5, adding water, and adding yeast so as to carry out liquid-state fermentation; S6, adding sieved impurity-removed rice husk while carrying out stirring so as to obtain amixture, inoculating the mixture with acetic acid bacteria to perform solid-state fermentation, and carrying out filtration after sealed fermentation; and S7, carrying out decocting, and carrying outsealed aging so as to obtain the highland barley vinegar. According to the preparation method of the highland barley vinegar, the rice is added into the raw material, and the liquid-state fermentationand the solid-state fermentation are sequentially carried out after the saccharification, so that complexity of taste of the highland barley vinegar is improved; and thus, the highland barley vinegarhas unique style in terms of aroma and taste.

The present invention discloses dendranthema morifolium tea and a processing method thereof. The processing method includes the following steps: applying a special fertilizer for dendranthema morifolium cultivation to dendranthema morifolium half a year before picking, and performing picking, material selecting, cleaning, drying and packaging. The special fertilizer for dendranthema morifolium cultivation is adopted, which significantly reduces the pest and disease incidence, and greatly increases the yield.

The invention discloses milletia speciosa health wine and preparation method thereof. The method comprises the following steps of: steaming rice, namely taking sticky rice, washing the sticky rice, soaking the sticky rice with clean water, filtering, feeding the sticky rice into a steaming cage, steaming until the sticky rice is well-done, then taking out the steamed sticky rice, and air-cooling; 2) preparing milletia speciosa, washing roots of harvested milletia speciosa, slicing, air-cooling, smashing until the granularity is 1000 meshes, adding purified water of which the weight is the same as that of the roots of milletia speciosa, putting into a high-pressure tank, pressurizing to 20-30 MPa, performing pressure equalizing, keeping for 10-20 minutes, and recovering a normal pressure within 1-3 seconds; 3) saccharifying and fermenting, namely mashing wine yeast, uniformly mixing the mashed wine yeast with milletia speciosa obtained in the step 2), blending into the sticky rice obtained in the step 1), putting into an earthen container, sealing and fermenting at a constant temperature; and 4) filtering, clarifying and subpackging into a finished product.

The invention discloses a cultivating fertilizer capable of reducing diseases and pests of dendranthema morifolium and a preparation method of the cultivating fertilizer. The cultivating fertilizer is prepared from pennisetum purpureum, herba andrographis and organic and inorganic compound fertilizers. By cultivating dendranthema morifolium by virtue of the cultivating fertilizer, the morbidities of the diseases and the pests can be obviously reduced.