49results about How to "Reduce tannin content" patented technology

A method for making the surface of natural wood material have relief effect includes such steps as smoothing the wooden surface, coating the saturated solution of 3-valence Fe salt (iron chloride, iron sulfate or iron nitrate), hot pressing at 80-140 deg.C under 0.5-4 MPa for 80-180 s, and natural cooling and drying.

The invention discloses a multi-enzyme emulsification process for Chinese medicaments, wherein the constituents include liquid for emulsification 20000-30000 parts, pepsin 3-6 parts, benase 4-8 parts, cellulase 2-4 parts, pancreatic enzymes 4-9 parts. The process can increase the content of biologically active substance in the medicament and lowering the content of tannin.

The improved tissue culture process capable of inhibiting browning for cymbidium plant includes the following steps: 1. sterilizing the surface of explant and soaking in solution with growth regulating matter gibberellic acid and/or auxin matter in 0.01-0.1 % concentration at normal temperature for 5-30 min; and 2. inducing indefinite bud generation in the culture medium with 6-BA, 4-PU or TDZ in 0.001-0.01 % concentration and in the illumination intensity of 2000-3000 lx. The present invention is simple and high in browning inhibiting effect.

The invention relates to the field of processing of foods and beverages, in particular to a low-tannin fermented rosa roxbunghii beverage and a preparation method thereof. The low-tannin fermented rosa roxbunghii beverage provided by the invention comprises the following component in percentage of rosa roxbunghii original juice of which the addition amount is 30-50%, cane sugar of which the addition amount is 5-10%, protein powder of which the addition amount is 0.05-0.3%, kefir microbial populations of which the inoculum concentration is 0.005-0.02%, calcium carbonate of which the addition amount is 6% and the balance of water. The low-tannin fermented rosa roxbunghii beverage disclosed by the invention has the characteristics of being mellow and brisk in mouth feel, moderate in sour andsweet degree and good in organoleptic quality; by the method, the tannin content in rosa roxbunghii is effectively reduced, and the problems that tannin is difficult to remove and influences the mouthfeel of made products during beverage processing are effectively solved; and besides, the tannin is utilized as a microbial carbon source, along with prolonging of fermentation, the tannin content iscontinuously reduced, and the tannin content is reduced by 3-10% compared with that of an ordinary strain fermented rosa roxbunghii beverage.

The invention discloses a hybrid broussonetia papyrifera fermented feed for ruminants and a preparation method and application thereof. The method firstly discloses the method for preparing the hybridbroussonetia papyrifera fermented feed for the ruminants. The method comprises the steps of: inoculating a composite bacterium agent and a composite enzyme into a raw material composition using hybrid broussonetia papyrifera as a main ingredient, and fermenting to obtain a fermentation product, wherein the fermentation product is the hybrid broussonetia papyrifera fermented feed for the ruminants. The invention further discloses the hybrid broussonetia papyrifera fermented feed for the ruminants, which is prepared by the method. According to the invention, compared with a conventional fermentation technology, a bacterium-enzyme synergistic fermentation technology of the composite bacterium agent and the composite enzyme gives consideration to microbial nutrition requirements, animal nutrition requirements and intestinal microecological balance, shortens the fermentation time, reduces the tannin content of the hybrid broussonetia papyrifera, improves the palatability and digestibility,promotes food intake and gastrointestinal digestion, improves the production performance, the milk quality and the meat quality of the ruminants, and enhances the immune function of the ruminants.

The invention discloses triticale malt for beer brewing as well as a preparation method and application of the triticale malt, and belongs to the technical field of beer production. Through the stepsof wheat selection, wheat soaking, germination, drying, coking and de-rooting, the thousand-grain weight and protein content in the wheat-selecting stage can be accurately controlled, the temperatureand humidity of wheat soaking and germination are controlled, the full dissolution of wheat endosperm is promoted through ventilation and wheat turning in the germination stage, and the temperature and time of drying and coking are controlled to give the malt color and aroma; and the triticale malt with excellent indexes is obtained by adopting the method provided by the invention, and the triticale malt is subjected to wort preparation and beer brewing to produce characteristic triticale malt beer by controlling the saccharification process and brewing conditions to meet the market demand.

The invention relates to a method for brewing persimmon distilled liquor, the method comprises the following steps that (1) ripe Fuping pointed persimmons are picked, frozen after low temperature natural drying, smashed to remove kernels and bases and put into a fermentation tank after mashing; (2) pectinase and cellulase are added; (3) medium temperature yeast and high-activity low temperature yeast are added, the mixture is poured into the fermentation tank and stirred fully and uniformly, and first medium temperature fermentation is performed; (4) the fermentation temperature is adjusted toperformed second low temperature fermentation until fermentation end; (5) the fermentation liquor is filtered, first distillation and second distillation are performed, and rectified persimmon distilled liquor is distilled; (6) filtering is performed: the persimmon distilled liquor obtained through distillation is filtered. The method for brewing the persimmon distilled liquor can be summarized into a double bacteria double temperature and double distillation process; the liquor color is clear colorless or light golden yellow and has unique Fuping pointed persimmon natural aroma, aged ester aroma and liquor aroma; at the same time, the difficulty that the methyl content of the fruit distilled liquor exceeds the standard is well solved through twice distillation.

The present invention belongs to the technical field of food processing, and specifically relates to whole grain multi-grain health foods including recombined food raw materials and recombined nutritional rice flakes, and a preparation method of the recombined nutritional rice flakes. Whole sprouted sorghum, rice and grain Amaranth are ground respectively into powders, the powders are mixed according to a certain proportion or whole sprouted sorghum, rice and grain Amaranth are mixed according to a certain proportion and then ground into a mixture powder, the mixture powder is extruded into disk particle shape and pressed into flakes. The recombined nutritional rice flakes are high in nutrition value, amino acid complementation, dietary fiber complementation and vitamin B1 complementation are achieved, and good ready-to-eat instant solubility and good bowl life are obtained.

The invention discloses a processing method of a compound blueberry okra lactic-acid-bacterium beverage. According to the processing method of the compound blueberry okra lactic-acid-bacterium beverage, blueberry fruits and okra are taken as main raw materials; white granulated sugar and a compound stabilizer are added, stirring is performed so as to carry out dissolving, and microwave enzyme inactivation treatment is carried; and then, activated lactobacillus plantarum is inoculated so as to carry out fermentation. Compared with the prior art, prepared okra juice and blueberry juice are compounded in equal volumes, and enzymatic hydrolysis treatment is performed by utilizing compound enzyme preparations after color protection treatment so as to effectively reduce pectin and tannin contents in the mixed juice; and thus, taste and clarity of the beverage are improved. The microwave enzyme inactivation treatment is adopted so that enzyme inactivation is rapid in speed, and low in energyconsumption; moreover, instantaneous high-power-pulse microwave treatment is performed on the fermented beverage at normal temperature so that microorganisms in the materials can be killed at a lowertemperature compared with conventional heating methods, and thus, nutrients of the blueberry fruits and the okra are preserved while a new way for developing the blueberry fruits and the okra is provided.

The invention relates to the technical field of pomegranate byproduct processing and discloses unique-flavor nutritional fermented pomegranate wine which is prepared from the following raw materials in parts by weight: 80 to 90 parts of sweet pomegranate, 60 to 70 parts of sour pomegranate, 8 to 10 parts of blueberry juice, 6 to 8 parts of fermentation broth and 1 to 2 parts of aloe juice. In brewing the pomegranate wine, the sweet pomegranate and the sour pomegranate are chosen to be fermented together; matching obtained through experiments not only solves the problem that single sweet pomegranate fermented wine is insufficient in flavor, but also enables fermentation to be more complete; the added blueberry juice and the aloe juice contain rich nutritional health-care ingredients and further have an antibacterial effect; the cultivated fermentation broth can enhance stability of the fermented wine and quicken wine maturity; pomegranate bark and pomegranate seeds are processed separately, and rich gallogen and gallic acid in the pomegranate bark and pomegranate seeds are extracted; the obtained fermented pomegranate wine has unique flavor, relatively good color and luster and very high nutritional health-care value.

The invention discloses a reduction phyllostachys praecox forest fertilization method, and belongs to the technical field of plant nutrition management. The method is characterized by comprising the following steps that 1), a phyllostachys praecox forest high-yield stand structure is constructed, the density of standing bamboos is 15000-18000 plants/hm<2>, the diameter at breast height of the standing bamboos is 3-5 cm, and the number ratio of one-year-old standing bamboos to two-year-old standing bamboos to three-year-old standing bamboos is 4: 4: 2; 2), plant hole fertilizing is carried out, fan-ring-shaped grooves are formed at the position, being outward by 10 cm, of base parts of two-year-old phyllostachys praecox, and compound fertilizer is applied; and 3), after fertilizer is evenly applied, soil covering and compaction are carried out. According to the method, the use amount of the fertilizer can be reduced by 30-40%, the utilization rate of the fertilizer is increased to 50% from about 35%, and the quality of the bamboo shoots is improved.

The invention provides a production method of a bitterless red bean and coix seed drink. The production method comprises the specific steps as follows: red bean preparation, cleaning, primary soaking,draining, addition of water at 60 DEG C, ultrasonic treatment and secondary soaking, draining, mixing with crushed coix seed, placement of the mixture in a jacketed kettle and water addition, heatingfor thorough boiling, pulping, amylase enzymolysis, pulp and residue separation, blending, homogenization, filling, sterilization, cooling, packaging and obtaining of a finished product. The drink produced by the process is refreshing and bitterless and reserves nutrient and healthcare functions and flavors of red beans and coix seeds.

The invention belongs to the field of food processing, and concretely relates to a processing method of cold fresh sorghum noodles. The cold fresh sorghum noodles comprise, by weight, 10-20 parts of germinant sorghum whole flour, 70-80 parts of wheat flour, 0.4-0.8 parts of konjak powder and 1-4 parts of salt. The method comprises the following steps: culturing sorghum until sorghum germinates, puffing, and carrying out ultrafine crushing to obtain the germinant sorghum whole flour; sequentially adding above raw materials, uniformly stirring, and carrying out fermentation slaking at normal temperature to form dough; and cutting the slaked dough to form noodles with required dimension, carrying out sealed packaging, and refrigerating. The cold fresh sorghum noodles made through the processing method have the advantages of good formability, good elasticity, easy digestion and absorption, fine mouthfeel, and high nutrition values and health efficacies due to high addition amount of the germinant sorghum whole flour.

The present invention belongs to the technical field of agricultural product processing and particularly discloses a processing method of sweet potato mixed jam. The processing method of the sweet potato mixed jam comprises the following specific steps: (1) sweet potato slurry preparing; (2) haw slurry preparing; (3) kiwi fruit slurry preparing; (4) blending; (5) concentrating; (6) can filling and sealing; and (7) sterilizing and cooling. The sweet potato mixed jam scientifically treats the sweet potatoes, haws and kiwi fruits, the materials are reasonable in matching, and the prepared sweet potato mixed jam is good in visual effects, delicate in smell, rich in vitamin C, and sour, sweet and tasty, has characteristics of being low in sugar and less in chemical additives, and adjusting blood sugar and blood lipids. In addition, the sweet potato mixed jam also increases the product diversities of the sweet potatoes, haws and kiwi fruits.

The invention belongs to the technical field of food processing, and particularly discloses a persimmon alcoholism-alleviating beverage and a preparation method thereof. The persimmon alcoholism-alleviating beverage comprises, by weight, 70-80 parts of persimmons, 5-10 parts of fructus schisandrae, 5-8 parts of radix paeoniae alba, 2-7 parts of orange peels, 1-5 parts of radix angelicae, 1-5 partsof yellow semen sinapis, 1-3 parts of elecampane, 2-8 parts of pericarpium citri reticulatae viride and 1-3 parts of fructus citri sarcodactylis. The preparation method of the persimmon alcoholism-alleviating beverage includes the steps of juicing the raw materials, grinding equally, extracting mixedly, blending and sterilizing. The persimmon alcoholism-alleviating beverage has the advantages that usage rate of persimmons is high, the alcoholism-alleviating beverage with persimmon juice is high in alcoholism-alleviating effect and good in taste, and by matching the persimmon juice with otherliver-protecting and alcoholism-alleviating ingredients, alcoholism-alleviating effect of the persimmon alcoholism-alleviating beverage is improved effectively.

The invention discloses a method for preparing brandy by extracting aroma substances. The method comprises the following steps: S1, preparing 79%vol of an alcoholic solution to serve as an extractionagent; S2, weighing five different types of oak chips such as mocha, vanilla, fruit, natural and Cognac, and wrapping by gauze; S3, mounting a soxhlet extractor, adding the extraction agent into a round-bottom flask, and adding one oak chip into the intermediate soxhlet reflux device; S4, turning on a heating jacket, extracting and refluxing for three times, taking out the oak chips, changing thesame type of oak chips, refluxing for three times again, and removing the round-bottom flask so as to obtain an oak extracting solution having the concentration of 240g/L; repeating the S3 until fivedifferent types of oak extracting solutions are obtained; and S5, mixing the five different types of oak extracting solutions according to a ratio, thereby obtaining the brandy. According to the method disclosed by the invention, after the different types of oak chips are extracted, according to the aging characteristics of the brandy, the oak chips are blended into the proportion that the Cognactype is the principal and the other four types are auxiliary types.

The invention discloses a method for co-producing silage and a vegetable tanning agent by all components of banana stems and leaves. The method comprises the following steps: (1) crushing and squeezing; adding rice husks in a squeezing process and collecting solid residues and liquid residues of the banana stems and leaves respectively; (2) treating the solid residues: carrying out silage fermentation on the banana stems and leaves by utilizing a compound ensiling agent; adding the ensiling agent prepared by compounding 2g to 5g of lactic acid bacteria, 5g to 15g of tannase, 20g to 30g of wet vinasse and 25g to 35g of citric acid into each ton of the solid residues of the banana stems and leaves; (3) treating the liquid residues: filtering, vacuumizing and concentrating and spraying and drying the liquid residues of the banana stems and leaves to obtain the vegetable tanning agent. According to the method disclosed by the invention, the content of tannin in the silage is effectively reduced and the palatability of the silage is increased; the vegetable tanning agent is produced by utilizing the liquid residues containing a lot of the tannin so that all-component recycling utilization of the banana stems and leaves is realized.

The invention discloses a preparation method of cashew apple juice. The cashew apple juice is prepared from cashew apples as raw materials by enzymolysis. Specifically, the preparation method comprises the following steps: (1) selecting fresh cashew apples 80% or higher in maturity and performing thorough cleaning; (2) extruding the thoroughly cleaned fresh cashew apples to obtain raw juice; (3) performing enzymolysis and heat treatment on the raw juice; (4) filtering the raw juice subjected to heat treatment and cooling to obtain clear juice; and (5) blending the clear juice and then performing sterilizing treatment and filling to obtain a finished product. The preparation process of the cashew apple juice adopts an enzymolysis method, so pectin, cellulose and tannin contained in the rawmaterials are decomposed by the specific addition amount and proportion of enzymes, the astringent taste of the cashew apples is also reduced, the transparency and sweetness of the juice are increased, no additives (such as sugar) are needed, and the nutritional value, appearance and mouthfeel of the juice are sufficiently improved; and meanwhile, the enzymolysis time is shortened, and the addition amount of the enzymes and the total amount of the raw materials are strictly controlled, thereby shortening the preparation time of the cashew apple juice and improving the preparation efficiency ofthe cashew apple juice.

The invention discloses lactobacillus plantarum YL399 capable of producing high-activity tannase and application of the lactobacillus plantarum YL399 in preparation of fermented feed, and relates to the field of fermented feed processing, the lactobacillus plantarum YL399 for producing the high-activity tannase is preserved in the China Center for Type Culture Collection on September 27, 2021, and the preservation number is CCTCC NO: M 20211228. The lactobacillus plantarum YL399 capable of producing high-activity tannase is obtained through separation, identification and screening, the lactobacillus plantarum YL399 is applied to a codonopsis pilosula fermented feed, and experiments prove that the content of tannin in the fermented codonopsis pilosula feed is reduced by 83.92%. According to the invention, the source of tannase is expanded, and a new way is provided for the preparation of microbial fermentation feed.

The invention discloses a method for storing and modulating banana stem leaves. The method comprises the following steps of: cutting the banana stem leaves into suitable lengths; standing the cut banana stem leaves for a pre-set period of time; adding tannin-removed substances into the banana stem leaves which are placed for the pre-set time and mixing uniformly; and sealing and storing the banana stem leaf raw materials and the tannin-removed substances, which are uniformly mixed, wherein the tannin-removed substances comprise corn meal or rice bran, cane sugar molasses, EM (effective microorganism) agent and molasses or cane sugar. According to the method disclosed by the invention, the tannin-removed substances are added into the banana stem leaves to be fermented and stored, so as to reduce the tannin content and improve the palatability and the nutritional value.

The invention discloses a rhodiola rosea chewable tablet and a preparation method thereof. The chewable tablet comprises the following ingredients in parts by weight: 10-20 parts of rhodiola rosea extract, 10-23 parts of microcrystalline cellulose, 10-12 parts of mannitol, 1-5 parts of monocrystal rock sugar powder and 0.01-0.2 part of menthae haplocalycis herba. The preparation method of the chewable tablet comprises the following steps: adding an ethyl alcohol solution into rhodiola rosea powder, and extracting the rhodiola rosea extract at ultrahigh pressure; adding microcrystalline cellulose and mannitol into the rhodiola rosea extract, stirring evenly, drying, and grinding to obtain drug powder; adding the monocrystal rock sugar powder into the drug powder, pelletizing, drying, sieving, and spraying an ethyl alcohol solution of menthae haplocalycis herba to obtain granules; adding magnesium stearate into the granules, and tableting to obtain the rhodiola rosea chewable tablet. Therhodiola rosea chewable tablet has the benefits that the production cost of the rhodiola rosea chewable tablet is low, various indexes meet the relevant technical requirements, the rhodiola rosea chewable tablet is dissolved rapidly, has an obvious drug effect, and does not absorb moisture easily; the preparation method is simple and feasible, and the content of tannin in the prepared rhodiola rosea extract is low.