54results about How to "Reduce ingredient loss" patented technology

The invention discloses a method for extracting cyanidin from banana peel. A ultrasonic-assisted microbial fermentation method is utilized to extract cyanidin from green banana peel: a microbial fermentation method is utilized to destroy banana peel cell walls by using Aspergillus niger metabolite, and cavitation generated by ultrasonic is utilized to sufficiently release the cyanidin. Centrifugal slag-liquid separation, membrane filtration separation, chromatography purification, ultrarapid freezing, vacuum drying and the like are carried out to obtain the cyanidin of which the purity exceeds 94%. The ultrarapid freezing has the characteristics of good quality, small ice crystal, high drying rate and the like, and is widely used in food processing. The combination of the ultrarapid freezing and vacuum drying has the advantages of thorough dehydration in freezing state, low component loss, excellent quality and long storage time. The invention is simple to operate, has the advantages of high yield, high efficiency, clean and harmless generation process, small energy consumption, high benefit, high cyanidin yield and high purity, is suitable for large-scale production, and has wide market prospects.

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

The invention discloses a preparation method of carbon paper with a gradient pore structure, which comprises the following steps: separately degumming and oxidizing carbon fibers with different length-diameter ratios, and respectively dispersing the treated carbon fibers in a dispersant solution to form carbon fiber slurry with different length-diameter ratios; sequentially carrying out gradient layering and inclined net forming on the carbon fiber slurry according to the length-diameter ratio of carbon fibers from high to low to obtain a carbon felt precursor with a three-dimensional net structure; dipping the carbon felt precursor in a resin solution, taking out the dipped precursor, and conducting drying to obtain a carbon felt; and firstly hot-pressing the carbon felt into carbon paper body paper, and then conducting carbonization and graphitization treatment to obtain the gradient pore structure carbon paper. According to the invention, gradient layering is carried out in sequence from high to low according to the length-diameter ratio of the slurry carbon fiber, so that the prepared carbon paper has a gradient pore structure, communicating pores are formed in the carbon paper, the pore diameter changes in a gradient manner along the normal direction on the plane of the carbon paper, a pressure gradient is formed in a diffusion channel, the gas conveying efficiency can be improved, and the mass transfer and heat transfer performances of the carbon paper are effectively improved.

The present invention discloses a traditional Chinese medicine which is used for treating qi-blood deficiency caused by chemotherapy of tumor, and a preparation method thereof. The ingredients of the traditional Chinese medicine have the following weight portions: 20 to 40 portions of radix astragali, 20 to 40 portions of angelica, 10 to 20 portions of codonopsis pilosula, 10 to 20 portions of Chinese wolfberry, 10 to 20 portions of giant knotweed, 10 to 20 portions of herba centellae, 10 to 20 portions of hemlock parsley, 10 to 20 portions of tuckahoe, 10 to 20 portions of cinnamon, 10 to 20 portions of Astraolylis lancea formalyrata, 10 to 20 portions of forsythia, 10 to 20 portions of radix sileris, 10 to 20 portions of prepared radix rehmanniae, 10 to 20 portions of radix-polygoni multiflori, 10 to 20 portions of ass-skin glue, and 10 to 20 portions of licorice. The toxicity test and the clinical test have proven that the medicine has excellent anti-tumor effects, capability of preventing the pains caused by cancer, less toxic side effects, and mild medicinal effects. The preparation method has the advantages of simple operation, reasonable technology, stable and controllable quality, suitability for industrial production, and less loss of medicine ingredients.

The invention relates to a novel crude oil sample detection mixer which comprises a motor (1), an oil pump (3), an oil inlet pipeline (17), an oil outlet pipeline (4), an oil overflow pipeline (7), a helical blade mixing device (6), an overflow valve (18), a three-way pipe joint (5), a sampling valve (8) and an oil injection rotating stirring device. The novel crude oil sample detection mixer is characterized in that the motor (1) is connected to the oil pump (3) by a coupler (2); the oil injection rotating stirring device consists of a mixing vessel (10), a mixing vessel cover (9), an oil suction port (16), an oil overflow port (11), a middle oil return rod (12), an agitating cross rod (14) and a sleeve (15); and the helical blade mixing device (6) consists of a water jacket (22), a helical blade (21), a pipe jacket (20), a water inlet (19) and a water outlet (23). The novel crude oil sample detection mixer has the advantages of simple structure, convenience for operation, uniformity in mixing, high efficiency, little component loss and the like, and can meet the requirement of crude oil sample detection and mixing.

The invention provides a concentration method for aroma components of the oolong tea Tie Guanyin. The method comprises the following steps: weighing the oolong tea Tie Guanyin, then taking purified water, heating the purified water to allow the water to be boiling, allowing water vapor to pass through the tea so as to enable aroma components of the tea to be distilled off with the water vapor and enter a condenser for condensation, and collecting distillate; adding mixed liquor of dichloromethane and petroleum ether into the distillate, carrying out continuous extraction, taking an upper organic phase and filtering an organic phase without moisture by using a filter membrane; and filling a Vigreux column with a mixed solution obtained after filtering with the filter membrane, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux concentration, taking out a mixed solution obtained after fractionation and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the oolong tea Tie Guanyin. The method is simple and convenient to operate, labor-saving and time-saving, has low cost, exerts enrichment and concentration effects on microcomponents, benefits qualitative and quantitative analysis of infinitesimal substances, effectively reduces loss of volatile components at the same time and improves the recovery rate of aroma substances.

The invention relates to a concentration method for a Jinjunmei black tea aroma component. Jinjunmei black tea is weighed and added into a reaction vessel, purified water is then added, distillation is then carried out, and distillate is collected; dichloromethane, aether and petroleum ether mixture is added into the distillate, extraction is carried out continuously for three to five times, the organic phase is centrifuged, the upper organic phase is taken out, moisture in the upper organic phase is removed, and a filter membrane is then used for filtration; mixed solution which is obtained after filter membrane filtration is injected into a distillation reactor, the distillation reactor is then put into a constant-temperature water bath kettle for fractionation concentration with a Vigreaux tube on a fractionation column, a termovap sample concentrator is used for concentrating the concentrated mixed solution, and thereby the concentrated Jinjunmei black tea aroma component is obtained. The concentration method is easy and convenient to operate, time and labor are saved, cost is low, the concentration method plays the role of enriching and concentrating the trace component, and is favorable for the qualitative and quantitative analysis of the trace substance, moreover, the loss of the volatile component is reduced effectively, and thereby the recovery rate of the aroma substance is increased.

The invention provides a Maotai liquor aroma component concentrating method. Firstly, Maotai liquor is measured and is diluted by using a saturated sodium chloride water solution till the ethyl alcohol content is 10%, the diluted Maotai liquor is added into a reaction container, then a mixed solution of dichloromethane, diethyl ether and petroleum ether is added, continuous extraction is performed to obtain an upper-layer organic phase, moisture in the organic phase is removed, and filtration is performed by adopting a filter membrane; the mixed solution obtained after filtration by adopting the filter membrane in the step 1 is added into an thorn type fractionation device, the fractionation device is put into a constant-temperature water bath kettle of 50-60 DEG C to perform thorn type fractionation and concentration, and the mixed solution subjected to thorn type fractionation and concentration is concentrated by using a pressure blowing concentrator to obtain a concentrated Maotai liquor aroma component. The Maotai liquor aroma component concentrating method is simple and convenient to implement, capable of saving time and effort and low in cost, can play enrichment and concentration roles on minor components, facilitates qualitative and quantitative analysis on extremely trace amounts of substance, meanwhile effectively reduces loss of volatile components and improves the recovery rate of aroma substance.

The invention discloses a flower black tea food as well as a preparation method and application of the food. The flower black tea food is prepared by the following steps: by taking plant flowers and black tea as raw materials, performing ultrafine grinding on flowers, mixing the flower powder and black tea powder in percentage by weight: 5-50% of flower powder and 50-95% of black tea powder, grinding, mixing and performing solid biological fermentation, performing water extractionthree times, performing centrifugal separation, filtering, merging the filtrate, concentrating to prepare a concentrated solution, and sterilizing, thereby obtaining the product. According to the preparation process disclosed by the invention, the defects in the prior art can be overcome, so that the dissolution rate is high, the conversion efficiency is high, losses are small, the utilization rate of the flowers and black tea is high, more new nutrition and functional components can be produced due to a biochemical reaction in the biological fermentation process, the application effects of the product are enhanced, the taste is improved, the quality is improved, and novel raw material products are provided for processing industries such as food products, condiments, soft drinks, wine processed products, nutrient supplement products, cosmetics and the like.

The invention discloses a flower dark tea food, and a preparation method and applications thereof. According to the preparation method, plant flower and dark tea are taken as raw materials; plant flower is subjected to ultrafine smashing, 5 to 50wt% of plant flower powder and 50 to 95wt% of dark tea powder are mixed; an obtained mixture is subjected to smashing, mixing, solid state biological fermentation, three times of water extraction, centrifugation, filtering, filtrate clathration, and condensation so as to obtain a concentrate; and sterilization is carried out so as to obtain a finishedproduct. The preparation method is capable of avoiding the defects in the prior art, increasing dissolution rate, conversion rate, and flower and dark tea utilization rate, reducing loss; relatively more novel nutritional and functional ingredients are generated via biochemical reaction in biological fermentation; product using effect is improved; mouthfeel is improved; quality is increased; and novel raw material products are provided for the processing industries of food product, flavouring, soft drink, wine product, nutritious supplementary, and cosmetic.

The invention relates to the field of preparation of traditional Chinese medicine materials, in particular to a rhizoma pinelliae preparation method. The preparation method comprises the following steps that 100 parts of clean rhizoma pinelliae and 1-3 parts of alumen are taken in parts by weight, the alumen is dissolved in 80-100 parts of clean water, and an alumen solution is obtained; the cleanrhizoma pinelliae is thrown into the alumen solution, sealing and dipping are performed, and then the clean rhizoma pinelliae is taken out to be washed, sliced and dried, and wet rhizoma pinelliae isobtained; 20-30 parts of rhizoma zingiberis recens is taken, juiced and filtered, primary ginger juice is obtained, the filtered slag is thrown into clean water, boiled and filtered, and secondary ginger juice is obtained, the primary ginger juice and the secondary ginger juice are combined to obtain combined ginger juice, and the combined ginger juice is processed to be 70-80 parts; the wet rhizoma pinelliae is thrown into the combined ginger juice obtained in the step two and moistened, and a semi-finished product of the rhizoma pinelliae is obtained; and the semi-finished product of the rhizoma pinelliae is steamed and dried after being taken out from a pot, and the finished product of the rhizoma pinelliae is obtained, the using amount of the alumen is less, the preparation period isshort, and the prepared rhizoma pinelliae is low in toxicity, and good in condition.

The invention relates to a method for enriching aroma components of cherry wine. The method comprises the following steps: extracting volatile components, weighing the cherry wine firstly, weighing sodium chloride and 2-octanol, adding the cherry wine, sodium chloride and 2-octanol into a reaction container, adding a dichloromethane and petroleum ether mixed solution, continuously extracting for 2-4 times, centrifuging an organic phase, removing water and filtering by using a filter film; and filling a distilling flask with the filtered mixed solution, putting the distilling flask in a constant-temperature water bath kettle for rectifying, cooling a solvent through a condenser pipe, cooling the volatile components in a rectifying column so as to return to the distilling flask, and taking out the mixed solution and concentrating the mixed solution by using a pressure blowing concentrator when no liquid drop drips in the rectifying column. The method disclosed by the invention is simple and convenient to operate, and low in cost, and has the effects of saving time and labour, and enriching and concentrating minor components; qualitative analysis of ultra-minor components is carried out easily; simultaneously, loss of the volatile components is effectively reduced; and the recovery rate of aroma substances is increased.

The invention discloses a flower vermiculate thamnolia thallus food as well as a preparation method and application of the food. Plant flowers and vermiculate thamnolia thallus are used as raw materials of the flower vermiculate thamnolia thallus food. The flower vermiculate thamnolia thallus food is prepared through the following steps of performing superfine crushing on flowers to obtain flowerpowder, and mixing the flower powder with vermiculate thamnolia thallus powder, wherein the percentage by weight of the flower powder is 5-50%, and the percentage by weight of the vermiculate thamnolia thallus powder is 50-95%; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower vermiculate thamnolia thallus food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high,few losses are generated, the utilization rate of the flowers and the utilization rate of the vermiculate thamnolia thallus are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is improved, the mouth feel is improved, the quality is improved, and a new raw material product is provided for processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

A concentration method for an apple-flavor cocktail fragrance ingredient comprises weighing apple-flavor cocktail and putting in a container, adding sodium chloride to enable the solution to be at a saturated salt solution state, so as to obtain a to-be extracted solution; adding a mixed solution of dichloromethane, ether and pentane into the prepared to-be extracted solution, performing continuous extraction, getting the upper layer organic phase, removing water in the organic phase, and then filtering by a filter membrane; adding a mixed solution, which is obtained after filter-film filtering is performed, into a vigreux fractionation apparatus, putting into a 40-50 DEG C constant-temperature water bath pot for vigreus fractionation concentration, getting a mixed solution subjected to vigreus fractionation concentration, and then concentrating by using a nitrogen blowing instrument, so as to obtain the concentrated apple-flavor cocktail fragrance ingredient. The method is simple and convenient in operation, time-saving, labor-saving and low in cost, gives play to enriching and concentrating effects on trace compositions, is beneficial for qualitative quantitative analysis on infinitesimal substances, and also helps to effectively reduce loss of volatile compositions and improve recovery rate of the fragrance substance.

The invention discloses a flower and oolong food as well as a preparation method and application thereof. The flower and oolong food is prepared by the following steps: taking plant flowers and oolongas raw materials, performing superfine crushing on the flowers, mixing the flower powder with oolong powder in weight percent of (5-50%):(50-95%), performing crushing, mixing and solid-state biological fermentation, performing water extraction thrice, performing centrifugal separation, filtration, filtrate inclusion and concentration to obtain a concentrated solution, and performing sterilizationto obtain the product. By virtue of a preparation process disclosed by the invention, defects in the prior art can be overcome, the dissolution rate is high, the conversion efficiency is high, the loss is less, and the utilization rate of the flowers and oolong is high; and by virtue of the biochemical reaction of a biological fermentation process, more new nutritional and functional components can be produced, the application effect of the product is enhanced, the mouth feel is improved, the quality is promoted, and a new raw material product is provided for processing industries of food products, condiments, soft drinks, wine products, nutritional supplement products, cosmetics and the like.

The invention belongs to the field of food processing, and specifically discloses a flower and tea food as well as a making method and application thereof. The flower and tea food is made through thefollowing steps of making flowers into flower powder through baking and crushing, making newly-pickled fresh tender tea leaves into tea powder through baking and crushing, performing mixing, performing fermentation with lactic acid bacteria, performing water extraction and performing concentration, wherein 5-50wt% of the flower powder and 50-95wt% of the tea powder are used. A technology comprisesthe following steps of mixing flower micro powder with the tea powder, performing solid-state biological fermentation, then performing extraction, performing centrifugal separation, performing filtration, performing concentration to obtain concentrate, and performing sterilization so as to products, wherein the extract is subjected to clathration with cyclodextrin, and spice substances, volatilefragrance substances and volatile water-soluble substances in flowers and tea are packaged to form a stable solution, so that the stability of nutrient components can be improved, the quality of the products can be further improved, and absorption is facilitated. A biochemical reaction after fermentation contributes to improving the nutritive efficacy, improving mouth feel and improving product quality.

The invention discloses a flower and fermented Pu'er tea food as well as a preparation method and application of the food. Plant flowers and fermented Pu'er tea are used as raw materials of the flowerand fermented Pu'er tea food. The flower and fermented Pu'er tea food is prepared through the following steps of performing superfine crushing on flowers to obtain flower powder, and mixing 5-50wt% of the flower powder with 50-95wt% of fermented Pu'er tea powder; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower and fermented Pu'er tea food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, few losses are generated, the utilization rate of the flowers and the utilization rate of the fermented Pu'er tea are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is strengthened, the mouth feel is improved, the quality is improved, and a new raw material product is provided for the processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and thelike.

The invention discloses a flower and yellow tea food as well as a preparation method and application of the food. Plant flowers and yellow tea are used as raw materials of the flower and yellow tea food. The flower and yellow tea food is prepared through the following steps of performing superfine crushing on flowers to obtain flower powder, and mixing the flower powder with yellow tea powder, wherein the weight percentage of the flower powder is 5-50%, and the weight percentage of the yellow tea powder is 50-95%; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower and yellow tea food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, few losses are generated, the utilization rate of the flowers and the utilization rate of the yellow tea are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is improved, the mouth feelis improved, the quality is improved, and a new raw material product is provided for the processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

The invention discloses a flower and white tea food as well as a preparation method and application of the food. Plant flowers and white tea are used as raw materials of the flower and white tea food.The flower and white tea food is prepared through the following steps of performing superfine crushing on flowers to obtain flower powder, and mixing 5-50wt% of the flower powder with 50-95wt% of white tea powder; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower and white tea food. Through the adoption of thepreparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, few losses are generated, the utilization rate of the flowers and the utilization rate of the white tea are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is strengthened, the mouth feel is improved, the quality is improved, and a new raw material product is provided for processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

The invention provides a Blue Dream white liquor aroma component concentrating method. Blue Dream white liquor is measured and is added into a container, then a saturated salt solution is added, mixing is performed to obtain a solution to be extracted, wherein the volume ratio of the Blue Dream white liquor to the salt solution is 1:3-7; a mixed solution of dichloromethane, diethyl ether and hexane is added into the solution to be extracted, continuous extraction is performed to obtain an upper-layer organic phase, moisture in the organic phase is removed, and then filtration is performed by adopting a filter membrane; the mixed solution obtained after filtration by adopting the filter membrane is added into an impalement type fractionation device, the fractionation device is put into a constant-temperature water bath kettle of 45-55 DEG C to perform impalement type fractionation and concentration, and the mixed solution subjected to impalement type fractionation and concentration is concentrated by using a pressure blowing concentrator to obtain a Blue Dream white liquor aroma component. The Blue Dream white liquor aroma component concentrating method is simple and convenient to operate, capable of saving time and effort and low in cost, can play enrichment and concentration roles on minor components, facilitates qualitative and quantitative analysis on extremely trace amounts of substance, meanwhile effectively reduces loss of volatile components and improves the recovery rate of aroma substance.