41results about How to "Protect the taste" patented technology

The present invention is directed to pharmaceutical compositions comprising taste-masked microcapsules comprising ranitidine, orally disintegrating tablets comprising such compositions, and methods of making the pharmaceutical compositions and dosage forms of the present invention. The present invention is also directed to methods of administering the pharmaceutical compositions and orally disintegrating tablets to treat or prevent gastrointestinal disorders.

The vegetable snack is produced with vegetable as main material and through washing, disinfection, segmenting, mixing with sugar, drying, bagging and other steps; and is eaten after opening the packing bag. The sugar liquid for the step of mixing with sugar consists of: water 50-60 wt%, cane sugar 30-40 wt%, maltose 5-15 wt%, malt oligosaccharide 2-20 wt%, citric acid 0.1-0.5 wt%, color protecting agent or stabilizer 0.01-0.5 wt% and preservative 0.01-0.05 wt%. The production process is a low-temperature one capable of maintaining the main nutritious components of vegetable, so that the product can provide human body with required vitamins, mineral matter, trace elements and other nutrient components.

The invention discloses a nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and a preparation method thereof. The nutrient jelly comprises the following components of 0.002-0.0105 percent of the microalgae DHA, 0.20-0.50 percent of hydrophilic colloid, 10.0-15.0 percent of sweetening agent, 0.25-0.50 percent of acidity regulator, 0.02-0.05 percent of preservative, 0.005-0.012 percent of antioxidant and 0.1-0.3 percent of flavor composition. The preparation method disclosed by the invention comprises the following steps of: uniformly mixing the sweetening agent, the hydrophilic colloid and the preservative, then adding the mixer in water and uniformly stirring; heating the mixer until the hydrophilic colloid is completely dissolved; reducing the temperature to be 75-85DEG C; adding microalgae DHA powder, the antioxidant and the acidity regulator; adding to a certain weight with water; filling, sealing, sterilizing, fishing, leaching and cooling the mixer; and after the mixer is qualified by the inspection, obtaining the nutrient jelly containing the microalgae DHA. The nutrient jelly obtained by improving the formula and the preparation process retains original mouthfeeling within the guarantee period without adverse off flavor; and the microalgae DHA has favorable stability within the guarantee period of the jelly without influencing the mouthfeeling and the flavor of the jelly.

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 discloses a low-temperature pickled and marinated beef and mutton composition and a pickling and marinating method thereof and relates to a marinating technology capable of resisting fatoxidation, improving tenderness, reducing juice loss of marinated meat and prolonging the expiration date under the low-temperature sterilization condition. Meat pieces are firstly pickled and then marinated with three pickling and marinating material compositions including a raw meat pickling injection liquid, brine perfume and a decontamination and color protection liquid in four steps of pickling, rolling, marinating and contamination and color protection. During pickling, papain, xanthan gum, locust bean gum, flaxseed gum, compound phosphate and rosemary extract are injected into meat pieces in a liquid injection manner, rolling dispersion and perfume water marinating are performed, finally, a fat oxidization resisting agent and antibacterial edible acid are added, quick tenderization, water retention as well as pickling and marinating are realized, high-pressure and high-temperature sterilization is not carried out, and the taste and flavor can be protected. The method for firstly pickling and then marinating beef and mutton at the low temperature has the benefits of high fat oxidation resistance, good water retaining property, high tenderness, antibacterial effect and capability of reducing fat oxidation.

The invention provides a method capable of prolonging the shelf life of a potato salad and the potato salad prepared through the method. The method comprises the following steps: soaking carrot dices, cucumber dices and onion dices with a pectin solution separately, draining water on the dice surfaces, and uniformly mixing to obtain mixed vegetable dices; cleaning potatoes, baking, cooling through blowing, adding concentrated lemon juice, smashing to obtain a pulpy mixture, adding salad dressing into the pulpy mixture, and uniformly mixing to obtain a potato salad dressing; uniformly mixing the mixed vegetable dices and the potato salad dressing to obtain the potato salad; carrying out vacuum packing; performing ultrahigh pressure processing and cryopreservation. According to the method, the vegetable dices are soaked with the pectin solution, and the low-temperature ultrahigh pressure technology is adopted in a combined manner to process the potato salad, so that the vegetable quality as well as the nutritional value and sensory quality of the potato salad can be maintained to the maximum extent, and the prepared potato salad is long in storage period and excellent in stability. In addition, the fat-free salad dressing is applied to the production of the potato salad, so that the fat-free potato salad is prepared to better conform to consumers' diet concept.

The invention discloses a novel preparation process of compound sophora flavescens salicylic acid medicinal powder for treating tinea of feet and hands and belongs to the technical field of traditional Chinese medicine preparations. The preparation process includes: cleaning 110-130kg of sophora flavescens, drying, and pulverizing into ultra-fine powder (with the particle size of below 10 micrometers); premixing 90-110kg of salicylic acid, 60-80kg of benzoic acid, 230-250kg of boric acid and 50-70kg talcum powder in a two-dimensional mixing machine, and pulverizing the same in a multifunction pulverizer; evenly mixing the obtained products with the ultra-fine sophora flavescens powder in the two-dimensional mixing machine, split charging the evenly mixed medicinal powder with a split charging machine, and packing. The compound sophora flavescens salicylic acid medicinal powder prepared by the process stays longer at the affected parts, absorption is sufficient, absorption amount is increased, and medicinal effectiveness is guaranteed.

The invention discloses a green tea processing process capable of reducing the bitterness of summer and autumn tea. The green tea processing process capable of reducing the bitterness of the summer and autumn tea comprises the following steps: 1, picking; 2, tedding: spreading fresh green tea leaves in a middle interlayer between two layers of light-transmitting nets, and turning over the fresh leaves by 180 degrees every other 2 to 3 hours until the water loss rate of the green tea reaches 10 to 15 percent; 3, performing deactivation: performing rapid microwave deactivation on the fresh green tea leaves, transferring the green to a stir pan, heating and stir-frying until the water loss rate of the green tea reaches 25 to 35 percent; 4, removing impurities: putting the deactivated fresh green tea leaves into a transmission type blow drying machine and performing impurity removal procedure; 5, shaping: performing primary kneading, primary drying, secondary kneading and secondary drying on the fresh green tea leaves; 6, performing moisture regain and drying. The green tea processing process provided by the invention comprises the procedures of picking, tedding, performing deactivation, removing impurities, shaping, and performing moisture regain and drying, the procedures are arranged reasonably, the processed green tea has good taste and low bitterness, the processing efficiency is high, and the green tea processing process is particularly suitable for the green tea in summer and autumn.

The invention discloses a pasteurization device. The pasteurization device comprises a heating sterilization cavity and a cooling and temperature reducing cavity, wherein a helical material pipeline is arranged in the heating sterilization cavity, and a cavity body of the heating sterilization cavity is connected with a hot water circulating unit and a steam inlet and outlet pipeline; and a helical temperature-reducing material pipeline is arranged in the cooling and temperature reducing cavity, and a cavity body of the cooling and temperature reducing cavity is connected with a cold water circulating unit. According to the pasteurization device disclosed by the invention, materials are heated and sterilized through hot water and steam, and the temperature of sterilized materials is reduced through cold water; steam impurities can be filtered through a steam filter, so that the steam impurities can be prevented from polluting the materials; sterile air blows and sweeps sterilized condensed water through a sterile air filter, so that the condensed water is prevented from polluting the materials; the flow speed of the materials is adjusted, the length of the spiral pipeline is adjusted, and the temperature of a sterilization device is controlled, so that sterilization of 75-121 DEG C is realized, and the sterilization time lasts for several seconds to tens of seconds. According to the pasteurization device disclosed by the invention, after heating, temperature reduction is rapidly performed, so that influence on the nutrients and the appearance caused by the situation that the materials are under the high-temperature state for a long term can be avoided, and the pasteurization device is simple and convenient to use.

The invention provides a thin film for food packaging. The thin film comprises a base layer, wherein a thermal-insulation layer, a corona layer and an aluminum coated layer are sequentially arranged above the base layer; a heat sealing layer is arranged below the base layer; a sticky rice bonding layer is arranged below the heat sealing layer. A product can have good thermal-insulation, damp-proofand anti-sticky properties and is particularly suitable for candy wrapping.

The invention relates to a preparation method of a packaging material for preventing fried chips from being softened and mildewed. According to the preparation method, 1799 or 1788 type polyvinyl alcohol PVA water-absorption resin or other resin with a water-absorption function, a food-grade non-woven fabric, nano-grade sodium chloride table salt and room-temperature purified water are selected for later use, and are produced into a compound package modified non-woven fabric for packaging the fried chips through procedures of preparing sol and coating to prepare a bag; the compound package modified non-woven fabric and a KPWT/PA/PE compound film are matched to form an applicable package bag for take-out fried chips; the fried chips can keep a good crispy property within three days.

The invention relates to a method for improving the stability of edible particles, jam and liquid food. The method comprises the following steps: providing edible granules; coating the surfaces of the edible particles with powder; preparing a colloidal solution; and immersing the powder-coated edible particles into the colloidal solution to form a gel outer layer. According to the method disclosed by the invention, moisture migration and substance loss of the edible particles with the gel outer layer in the liquid food can be prevented, the original flavor and taste of the edible particles are kept, and the edible particles are not easy to break when being extruded by external force.

The invention discloses a waxberry collector capable of protecting waxberries from being impacted and damaged. The waxberry collector comprises a walking device, wherein a large number of collecting and storing mechanisms are arranged at the top end of the walking device in a bilaterally symmetrical manner; a pneumatic telescopic rod is fixedly arranged on the top surface of the walking device; alifting block is fixedly arranged at the top end of the pneumatic telescopic rod; three cutting grooves with openings opposite to the pneumatic telescopic rod are symmetrically arranged at the left end and the right end of the lifting block in a front-back uniform mode; an upper cutter block groove with a downward opening is arranged on the top surface of each cutting groove; an upper cutter blockis slidably connected with and arranged in each upper cutter block groove; each upper cutter block can be in engaged connection with an incomplete gear located at the inner side, close to the pneumatic telescopic rod, of an upper cutter block; each incomplete gear is located in an incomplete gear groove with an opening opposite to the pneumatic telescopic rod; the front and back incomplete gearsare respectively and fixedly connected with an incomplete gear shaft; and a lower cutter block located at the lower side of an upper cutter block is fixedly arranged on the bottom wall of each cuttinggroove. According to the invention, the collecting height can be freely adjusted; collecting through blades is more labor-saving; and meanwhile, the impact on the waxberries in the collecting processis reduced as much as possible.

The invention relates to the technical field of black tea processing, in particular to a processing method for increasing the amino acid content of black tea. The method comprises the following steps: (1) keeping tea leaves away from light and controlling water; (2) pre-protecting the tea leaves; (3) de-enzyming the tea leaves; (4) frying the tea leaves; (5) fermenting the tea leaves; and (6) baking the tea leaves. Dust on the surfaces of the tea leaves is effectively reduced, meanwhile, the integrity of the tea leaves is guaranteed, natural fermentation of the tea leaves at the normal temperature is accelerated, the prepared black tea is original in taste but higher in nutrient content, the content of amino acid in the tea leaves is remarkably increased, and loss of nutrient substances such as tea polyphenol is reduced.

The present invention provides a freeze-processing method of fish fillets, which comprises the following steps: (1) slicing; (2) soaking with ice water; (3) soaking with a cryoprotectant; (4) soaking for protection for a second time; and (5) quick-freezing. Comparing to the prior art, the freeze-processing method of the fish fillets has the advantages of protecting mouthfeel of the fish fillets after the fish fillets are thawed in the prior art, and by soaking the fish fillets with ice water at the beginning of the processing, then soaking the fish fillets with the protective agent twice, and conducting the soaking at 0-4 DEG C, the quick-freezing time of the fish fillets is greatly shortened, and the original flavor of the fish fillets after the fish fillets are thawed can be better maintained.

The invention relates to a combined type golden pomelo preserved fruit and a preparation method thereof, the pomelo peel and the pomelo pulp are respectively debittered, sugared and dried, and the processed pomelo peel and pomelo pulp are combined and subjected to secondary drying to strengthen the chewing performance of the preserved fruit, and improves the quality of preserved fruit product; thepomelo pulp does not need to debitter, only the pomelo peel is required for debittering, which can preserve the scent and nutrition of the pomelo pulp, the debittering workload is greatly reduced, and the production operation is more convenient and quick. The pomelo peel oil sac is destroyed during the processing of the pomelo peel, which facilitates the exudation of the bitter component such asnaringin, the debittering time is obviously shortened, and a debittering protectant can effectively maintain the structure of the pomelo peel; the smashed pomelo peel and the pomelo pulp are respectively sugared, the material size becomes smaller, a contact area is increased, and the sugar absorption is fast and even and full; smashed pomelo peel and the pomelo pulp are dried independently, the drying time is reduced, the problem of different drying rates is avoided, the product taste is obviously improved, and the preserved fruit is chewed for a long time, which has a new texture.

The invention discloses a production technology of a forsythia suspensa leaf tea, and belongs to the technical field of food processing. The production technology comprises the specific steps: selecting and picking forsythia suspensa leaves which are not completely stretched 4-5 days after flowering, thoroughly washing the picked forsythia suspensa leaves, conducting tedding under the sun until the forsythia suspensa leaves are semi-dry, placing the tedded forsythia suspensa leaves in a steamer for cooking, conducting cooling after the cooked tedded forsythia suspensa leaves are taken out, conducting cooking and cooling repeatedly, rubbing the obtained forsythia suspensa leaves, then placing the rubbed forsythia suspensa leaves in a sealed environment to obtain fermented forsythia suspensaleaves, and drying the fermented forsythia suspensa leaves for forming to obtain the forsythia suspensa leaf tea. According to the production technology of the forsythia suspensa leaf tea, through the specific forsythia suspensa leaf production technology and parameter control, the color and the taste of the forsythia suspensa leaf tea are improved, and the tea quality is greatly improved, so that economic benefits of the tea are effectively increased.

The invention discloses a temporary preservation method of grass carp fillets, and relates to the technical field of grass carp processing and storing. The temporary preservation method of the grass carp fillets is characterized by comprising the following operation steps: cleaning grass carps; air-drying the cleaned grass carps; pickling the air-dried grass carps; brushing the pickled grass carps; slicing the brushed grass carps into fillets; carrying out fuming; coating the fumed grass carp fillets with paste; and carrying out freezing-storing. The temporary preservation method of the grasscarp fillets is rational, convenient to operate and fast in quick-freezing process; and the preserved grass carp fillets are rich in nutrients.