82results about How to "Protect nutrition" patented technology

The invention provides a nutritional supplement which includes micronutrients to facilitate reduction of cholesterol, and/or reduction of homocystein and/or reduction of low-density lipoprotein-cholesterol (LDL-C) oxidation in humans. In one embodiment the supplement is a multi-vitamin, a mineral supplement which includes at least one component known to reduce cholesterol. The invention further provides a method for tableting one fourth to one half of the daily effective dosage of a phytosterol containing nutritional supplement in a practical sized tablet and a method for reducing blood cholesterol in humans.

The invention relates to a method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate. Edible grade alcohol is added into the aquatic animal enzymatic hydrolysate to conduce heating reaction for removing the fishy smell, edible grade alcohol treatment liquid is obtained, then, green tea extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, or marigold extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, primary fishy smell eliminating treatment liquid is obtained after the reaction, then, green tea extracts and water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, or the marigold extracts and the water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, and the aquatic animal enzymatic hydrolysate after the fishy smell elimination is obtained after the reaction. The method has the advantages that the fishy smell eliminating effect is good, the nutrition and active ingredients in the aquatic animal enzymatic hydrolysate are not basically lost, in addition, the anti-bacterium fresh keeping effect is good, the operation is simple, the equipment requirement is low, the reaction condition is mild, the control is easy, and the method is suitable for the fields of sea functional food, nutrition products, medicine, cosmetics and the like.

The present invention relates to a mixer and, more specifically, to a mixer that can create a vacuum in a vessel when processing foods of various sizes that are contained and cooked in the vessel, thereby preventing oxidation when cooking the food materials, protecting nutrients better, making the colors of the foods look good, and obtaining thicker and softer cooked food. The mixer, according to the present invention, comprises: a main body part having a rotary motor embedded therein; a vessel that is detachably installed on the main body part and includes a blade therein, which operates in conjunction with the rotary motor; a vessel lid that has an exhaust nozzle part and covers the vessel, wherein the exhaust nozzle part has a through-hole that is formed therein to communicate with the interior of the vessel; a stand part extending upward from one side of the main body part; a connection body part that is installed on the stand part and has a connection nozzle part that is air-tightly connected with the exhaust nozzle part; and a vacuum pump connected with the connection nozzle part, wherein the connection body part is capable of moving upward and downward.

The invention relates to a preparation method of a flavor type compound sweet corn beverage, belonging to the field of food processing technology and comprising the following steps: selecting sweet corn material with the soluble sugar mass ratio of 20 percent, the juice yield more than 85 percent and soluble solids more than 10 percent and carrot material with the carotenoid content more than 16mg/100g to obtain sweet corn juice and carrot juice; and preparing the flavor type compound sweet corn beverage by mixed blending, homogenization, desaeration, encapsulation and sterilization. The flavor type compound sweet corn beverage has unique flavor and attractive color and luster, is good for both children and adults, rich in carotene part matters and full of nutriments, not only has efficacies on invigorating the stomach to promote digestion and improving eyesight, but also has health-protection efficacies on antioxidation and cancer prevention.

The invention relates to a food storage control method, device and equipment in a refrigerator and a refrigerator system. The method comprises the steps that the temperature of a compartment of the refrigerator is controlled at a first supercooling temperature for a first preset duration, the temperature of the compartment of the refrigerator is controlled at a second supercooling temperature fora second preset duration, the temperature of the compartment of the refrigerator is controlled at a first freezing temperature for a third preset duration, and the temperature of the compartment of the refrigerator is maintained at a second freezing temperature. It is ensured that food is in a supercooling state through temperature control and then frozen, so that damage to cells in the food is reduced; and finally, the temperature of the compartment of the refrigerator is maintained at the second freezing temperature higher than the first freezing temperature, and the food is conveniently cutafter being taken out on the premise of ensuring long-term storage of the food. In addition, through refrigeration of a refrigerant in a refrigerator evaporator, air blowing is not needed, adverse effects such as air drying and freezing burning caused by cold air on the food are avoided, the food quality is guaranteed, and the food storage effect of the refrigerator is improved.

The invention provides a black chokeberry blueberry wine and a preparation method of the forever-young blueberry wine. By using cabernet sauvignon grape, blueberry and black chokeberry, content and flavor of polyphenols nutrient matter in the blueberry wine are greatly improved, and technical difficulty of too low content of tannin in traditional fruit wine is solved; by applying the fast cooling method of gradient cooling, the cooling rate of raw materials is largely increased, nutrition and flavor matter in the raw materials are effectively protected; by using the ultra-high pressure unfreezing, the unfreezing time is largely reduced, the production cycle is lowered; meanwhile, the raw material tissue is crushed, the juice yield is increased and dissolution of nutrient matter is promoted; through properly adding chitosan, astringency in the black chokeberry fruit wine is effectively reduced; the product is clear and transparent, the fruit smell is strong, rich and thick; the product is sweet and cool, and has high nutrient component and specular property of the black chokeberry blueberry wine; the product is health and safe; the black chokeberry blueberry wine is scientific and simple in operation process, low in cost, low in energy consumption, and easy to industrial production, and free from pollution to production environment.

The invention discloses a flower processing method which comprises the following steps: under the closed and -3 to 45DEG C temperature conditions, flowers are crushed into powder, ultrafine powder or ultrafine powder body with the grain size of 60 to 12000mesh, and then the powder is stored at normal temperature to -20DEG C. The flower processing method of the invention can effectively protect the nutrition, the functional components and the like in the flowers, can process the flowers into raw material or additive for extracting flower oil, bioactive components or functional components and pharmacological components, or for preparing health food and the like, and is widely applied to food, makeup, medicine health care and other fields so as to improve the utilization efficiency and the utilization approaches of the flowers.

The invention relates to a preparation process of sweet juice oyster sauce, belonging to the fields of production processes and production equipment of sweet juice oyster sauce. The preparation process is characterized by comprising the following steps: (1) noodle steaming, (2) inoculation, (3) starter propagation, (4) fermentation, (5) filter pressing and (6) refining, sterilization and packaging. By combining the production of north sweet soybean paste with the production of oyster sauce, the fresh and sweet oyster sauce with a sauce flavor is produced, has the freshness and sweetness of the oyster sauce and the sauce flavor of the north sweet soybean paste and is very accordant with speeding favors of north consumers.

The invention relates to a preparation method of low-arsenic kelp nutritional flavor ingredients. The method is composed of the following steps: drying kelp and crushing; adding 4-6 times of an ethanol-water solution into kelp powder and extracting for two times by microwaves; filtering under reduced pressure; combining filtrates to obtain a kelp extracting solution; concentrating the kelp extracting solution at a low temperature until the mass is 60%-75% of the mass of the raw materials; separating solid and a water layer to finish primary arsenic removal; dissolving the solids with ethanol and concentrating at a low temperature until the mass is 8%-23% of the mass of the raw materials; freezing and filtering; separating the filtrates and filtering dreg to finish secondary arsenic removal; and emulsifying, and spray-drying the filtrates to obtain a powdery product of the low-arsenic kelp nutritional flavor ingredients (the yield is about 6%-14% and the content of inorganic arsenic is less than or equal to 3mg/Kg). The preparation method takes the water as an arsenic removing agent and is safe and efficient; the removing rate of the inorganic arsenic is up to be more than 95%; the process is simple and convenient and the conditions are moderate; the nutritional and flavor ingredients in the product are sufficiently protected; and an inorganic arsenic layer has small weight and is free of emission.

The invention provides a stachyose-containing functional blueberry beverage and a preparation method thereof, which relate to the field of health-care beverages. As the functional blueberry beverage is added with an appropriate amount of stachyose, the defects of the blueberry beverage are overcome, the utilization value of the blueberry beverage is enhanced, and eventually the common blueberry beverage is successfully transformed into a functional beverage with a medical health-care value. Besides, the invention also provides a preparation method of the functional blueberry beverage. The preparation method is simple to operate and easy to popularize and apply.

The invention provides a long-acting bacteriostatic agent, an ivory board and a preparation method thereof. The ivory board comprises a cardboard base layer and a bacteriostatic coating, and the frontface and/or the back face of the cardboard base layer are/is coated with the bacteriostatic coating. A bacteriostatic agent in the bacteriostatic coating is prepared from the following components inpercentage by mass: 5-10% of organic iodine, 3-20% of polysaccharide sulfate, 5-20% of fucoidan, 1-8% of mannitol, 1-15% of micromolecular trehalose and 2-80% of soluble seaweed starch. The bacteriostatic coating is formed on the surface of the paper in a single or multiple coating mode, so that the surface of the paper has food-grade long-acting antibacterial performance, the water-based bacteriostatic coating agent coats the paperboard base layer when the paperboard base layer is produced, the technological process can be shortened, the production cost is saved, and the produced bacteriostatic ivory board ensures food safety, can be naturally degraded, and is beneficial to recycling.

The invention discloses a manufacturing process of rice essential oil. The manufacturing process is mainly implemented by acidifying and adding salt water, so that no harmful substance can be generated, and no pollution to humans and environment occurs. The degumming is thorough without any other impurity, thus being favorable for processing of the next step. Moreover, nutrients in the rice oil can be effectively protected, a heat exchanger can also effectively protect the nutrients in the rice oil during drying, and the efficiency is high.

The invention discloses a soothing and anti-allergic composition and application thereof, and belongs to the field of cosmetics. The soothing and anti-allergic composition comprises the following components in parts by weight of 1-8 parts of trehalose, 0.1-2 part of tetrapeptide-4, 0.1-2 parts of palmitoyl tripeptide-8, 1-5 parts of glycyrrhiza glabra extract, 0.5-5 parts of panthenol, 0.1-3 parts of ascorbic acid and 0.5-3 parts of centella asiatica extract. All the components are compounded for synergistic interaction, so that the anti-allergic and soothing effects are achieved. The soothing and anti-allergic composition is applied to hair dyeing cream, so that irritant anaphylaxis caused by dyeing intermediates, strong alkali substances and hydrogen peroxide can be relieved or eliminated, and the dyeing effect is not influenced.

The invention discloses quick-cooking lotus seed paste and a preparation method thereof. Lotus seeds, unpolished rice, milk powder, white sesame seeds, cane sugar and red beans are used as raw materials; the method belongs to a method of fast cooking the lotus seed paste by using a solid state gas explosion technology. The manufacturing steps include 7 work procedures of impurity removal, cleaning, fast cooking of crude lotus seed paste products by the solid state gas explosion technology (in the gas explosion process, the temperature is 40 to 160 DEG C, the temperature is raised to 0.1 to 1.2mPa in 5 to 25min, and the pressure is instantly lowered after the pressure maintenance for 20 to 120s), cooling, drying, white sesame seed baking, proportional mixing and stirring and encapsulation; the process is simple; the operation is easy; the efficiency is high. The reasonably matched lotus seed paste has unique taste, fragrant flavor, rich nutrition and strong health care functions, and belongs to a lotus seed processing product accepted and enjoyed by wide people; the types of the lotus seed products are increased.

The invention relates to the technical field of food processing, and discloses a method for preparing chilli seed oil and chilli seed dietary fibers. The method disclosed by the invention comprises the following steps: putting chilli seeds in hexane; adding alkaline protease and cellulase for ultra high-pressure extraction; carrying out processes of low-temperature centrifugation, desolvation and dewaxing to obtain the chilli seed oil and seed meal; adding distilled water into the seed meal for extraction and low-temperature centrifugation to take supernatant liquid; adding ethanol to carry out precipitation, desolvation and lyophilization to obtain the chilli seed dietary fibers. According to the method disclosed by the invention, by adopting a combined process of an enzyme method and ultrahigh pressure and taking the chilli seeds as raw materials, the chilli seed oil and the chilli seed soluble dietary fibers are prepared; by optimizing production processing parameters and a production technology, the chilli seed oil with high extraction rate (98.21 percent) and high quality and the soluble dietary fibers with high proportions (5.8g/100g) and good functionality can be obtained, so that the nutrition, the quality and the function of the product can be protected preferably, a comprehensive and profound processing industrial chain of chilli is extended, and processing additional value of the chilli is increased.