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Scented tea processing method of camellia chrysantha
ActiveCN101107960AQuality improvementKeep bright colorsTea substituesCamellia chrysanthaAdditive ingredient
A processing method for camellia chrysantha is provided, which is processed with two methods as below: First, washing the flower of the camellia chrysantha selected with tap water, blanching it with steam of the temperature of 100 DEG C. for 1min to 2min after undertook centrifugal dewatering and then blowing it by entering an air-dry stove, in detail, blowing with hot hear of the temperature of 100 DEG C. for 2h to 3h and then using the hot air with the temperature of 80 DEG C. to 90 DEG C. for 4h to 6h; sterilizing by ultraviolet radiation after the flower dried with the water content of 5 per cent and then packing the finished product after approved qualified; Second, washing the flower of the camellia chrysantha selected with tap water, blanching it with steam for 2min after undertook centrifugal dewatering and then taking out it for cooling; then sending the flower into freezing drying cabin for drying with the temperature of 15 DEG C. to 30 DEG C. below zero for 10h to 11h; packing the product in real time when the water content achieves 5 per cent. The product can enhance the quality of the camellia chrysantha, maintain the bright color of the camellia chrysantha and reserve the original ingredients, thus making the product has stable quality.
Owner:付镜远
Method for preparing fructus crataegi cuneatae leaf health-care tea
InactiveCN101911995AReserve ingredientsPreserve health functionPre-extraction tea treatmentVitamin CAdditive ingredient
The invention relates to a method for preparing plant health-care tea, in particular to a method for preparing fructus crataegi cuneatae leaf health-care tea having strong pharmacological effect, aiming to provide plant health-care tea. The method comprises the following steps of: picking up fresh leaves; dewatering; kneading and twisting; drying; grinding; blending; packaging; and sub-packaging: packaging by a tea bag packaging machine to obtain the fructus crataegi cuneatae leaf health-care tea, wherein per 5g of the tea is packaged into a bag. The preparation method retains original ingredients and health-care functions of the fructus crataegi cuneatae leaves and increases the content of vitamin C through blending with oolong tea powder. The tea can be used for effectively eliminating oil and fat, helping discharge waste in vivo, dissipating stasis and resolving phlegm so as to achieve the effects of losing weight and reducing the fat.
Owner:左权县馨源丰商贸有限公司
Novel propolis soft capsule and preparation method thereof
InactiveCN104873546AImprove purityAvoid wastingOrganic active ingredientsNervous disorderPropolisMedicine
The invention discloses a novel propolis soft capsule which comprises a capsule content and a capsule shell, wherein the capsule content consists of the following components in parts by weight: 25-35 parts of a propolis supercritical CO2 extract, 77-95 parts of a mixed oil agent, 13-25 parts of vitamin E and 12-24 parts of beeswax; and the capsule shell consists of the following components in parts by weight: 75-95 parts of gelatin, 49-65 parts of glycerol and 88-105 parts of purified water. The propolis, which is extracted through supercritical carbon dioxide, is higher in purity; some components low in boiling point are reserved, and the soft capsule is free from solvent residue, safe, non-toxic and reliable; and by virtue of a soft capsule preparation process of covering the content with a glue solution, the waste of the content is avoided.
Owner:JIANGSU JIANGDAYUAN ECOLOGICAL BIOLOGICAL TECH
Fruit flavored coarse grain biscuits and manufacturing method thereof
The present invention discloses fruit flavored coarse grain biscuits. The biscuits are prepared from the following components in parts by weight: 50-80 parts of wheat whole grain flour, 20-40 parts of red bean whole grain flour, 40-60 parts of oat whole grain flour, 20-30 parts of red rice whole grain flour, 10-20 parts of peanut whole grain flour, 1-3 parts of foaming powder, 1-3 parts of baking soda, 60-80 parts of butter, 20-50 parts of fruit jams, 25-45 parts of white sugar, 15-30 parts of honey, 40-60 parts of fresh milk, 30-50 parts of eggs, 10-20 parts of dried rose flowers, 10-20 parts of walnut kernels, and an appropriate amount of water. The five whole grains of the wheat, red beans, oats, red rice, and peanuts are used as the main raw materials to produce the whole grain flour small coarse grain biscuits. The biscuits maintain all the nutrients of the biscuits, have more special health-care functions, and fruit and rose flower fragrances, combine edible and health-care efficacies, and are new health-care food which can meet psychological needs of fashion consumers.
Owner:ANHUI YOUYUAN FOOD
Alpha-linolenic-acid minor grain crop biscuit
InactiveCN103783113AReserve ingredientsHigh edible health effectBakery productsNutritionNutritional composition
The invention relates to the field of processing and producing of biscuit products, in particular to an alpha-linolenic-acid minor grain crop biscuit. The alpha-linolenic-acid minor grain crop biscuit is characterized by being made with sweet buckwheat full-particle powder, duck wheat full-particle powder, hulless oat full-particle powder and flaxseed full-particle powder serving as main raw materials of flour and flaxseed oil serving as grease raw materials. The sweet buckwheat full-particle powder, the duck wheat full-particle powder, the hulless oat full-particle powder and the flaxseed full-particle powder serve as the four main raw materials in the biscuit, namely the raw materials are ground to be powder with husks and the flaxseed oil enriched with alpha-linolenic-acid serves as the grease. All nutrition content of the main raw materials is reserved in the biscuit. The special healthcare function and the aroma of nuts are achieved. Compared with a conventional biscuit, the biscuit integrates coarse food grain and refined grain and is reasonable in structure, and capable of fully maintaining all the nutrition substance content of the four main raw materials. The alpha-linolenic-acid minor grain crop biscuit comprises dietary fibers, rutin, linoleic acid, the linolenic acid, multiple sorts of vitamins, microelements, quercetin, buckwheat alcohol and other flavonoid substances. The novel alpha-linolenic-acid minor grain crop biscuit is a kind of fashionable health food which integrates the edible function and the medical function.
Owner:GANSU ACAD OF SCI INST OF BIOLOGY +1
Jasmine hydrolat lotion and preparation method thereof
InactiveCN104997698AReserve ingredientsMoisturizing hasCosmetic preparationsToilet preparationsBenzoic acidGlycerol
The invention relates to a jasmine hydrolat lotion and a preparation method thereof. The jasmine hydrolat lotion comprises the following components in parts by weight: 40 to 60 parts of jasmine hydrolat, 3 to 10 parts of aloe gel, 0.5 to 2.0 parts of an amino acid humectant, 2 to 5 parts of glycerin, 0.01 to 0.05 parts of squalane, and 0.02 to 0.05 parts of methyl 4-hydroxybenzoate. The lotion provided by the invention takes jasmine hydrolat as a base material, and is added with other skin care components, so that the effects of moisturizing, diminishing inflammation, whitening, and resisting aging can be realized.
Owner:刘汉科
No-alcohol preparation method of natural propolis
ActiveCN101390884AIncrease productionQuality improvementAnthropod material medical ingredientsPropolisLiquid temperature
Disclosed is a method of preparing natural propolis without a non-alcoholic way; firstly, raw materials are selected; the raw propolis is crushed under low temperature; the crushed raw propolis is sieved for eliminating the impurities; a magnet suction device is used to remove the metallic iron substances in raw propolis powder and raw propolis particles until the metallic iron substances are removed completely; the raw propolis is rinsed by clean water; the rinsed raw propolis and water are placed into a stainless steel barrel with the ratio of 1:3; and then the stainless steel barrel is placed in a big pot to be heated. When the liquid temperature inside the stainless steel barrel reaches 95 DEG C, the raw propolis is melted in water and then the solution is stirred sufficiently until the particles are melted, so as to enable the raw propolis to be completely dissolved into water; then the stainless steel barrel is taken out from the big pot and cooled with the top cover closed; according to the steps of preparing raw propolis block, the raw propolis which is heated to dissolve in water is cooled, then the condensed propolis block is taken out and raw propolis block is taken out which is prepared into natural propolis after drying treatment. The method of preparing natural propolis without a non-alcoholic way has the advantages of retaining whole ingredients of propolis, improving yield and quality of propolis, reducing cost, non-pollution, being simple, convenient and practical.
Owner:陈宜斗
Method for removing surface covering of steel failure fracture
InactiveCN106226145AAvoid reactionControl acidityPreparing sample for investigationSodium bicarbonateSulfonate
The invention relates to a method for removing surface covering of a steel failure fracture. The method comprises the following steps: preparing a cleaning solution, wherein each 100mL of solution includes 3-10mL of pure phosphoric acid, 0.1-0.15mL of fatty alcohol polyoxyethylene ether, 0.1-0.15g of sodium dodecyl sulfonate, and the balance of deionized water; cleaning a fracture specimen by an ethanol ultrasonic method for more than 5 min; placing the fracture specimen into the cleaning solution, placing in a constant temperature water bath with temperature of 30 to 50 DEG C, and placing stirring magneton in the cleaning solution system; repeatedly cleaning until the fracture specimen shows clear metallic luster; cleaning the fracture specimen by a sodium bicarbonate solution; and cleaning the fracture specimen for more than 2 min by using ethanol ultrasonic, taking out the sample and drying. The method can conveniently and effectively remove the compact covering on the fracture surface under the condition that the fracture morphology characteristics are not damaged.
Owner:JIANGYIN XINGCHENG GOLD MATERIALS CO LTD
Method for condensation and separation of catalpa bungei essence Qiulingsu in catalpa bungei endophytic fungus broth and use thereof
The invention discloses a method for condensation and separation of catalpa bungei essence Qiulingsu in catalpa bungei endophytic fungus broth and a use thereof. The method comprises the following steps of 1, adjusting a pH value of a catalpa bungei endophytic fungus broth to 4-10, 2, pre-cooling the catalpa bungei endophytic fungus broth subjected to pH adjustment to a pre-cooling temperature of 0-4 DEG C, 3, slowly cooling the catalpa bungei endophytic fungus broth in the case of crystal nucleus existence until the catalpa bungei endophytic fungus broth freezes, and 4, carrying out slow cooling freezing until the rest of the liquid broth is concentrated to a preset volume, stopping cooling and collecting the unfrozen liquid which is catalpa bungei essence Qiulingsu concentrate. The catalpa bungei endophytic fungus broth is concentrated to form the broth with 1 / 10 of the original volume and a catalpa bungei essence Qiulingsu yield is more than 90%. Compared with the prior art, the method effectively guarantees stabilization of catalpa bungei essence Qiulingsu in the raw material, and a high condensation yield, is free of any organic solvent and guarantees concentrate quality.
Owner:成都上交致远生物科技有限公司
Rapid reduced pressure drying room for venenum bufonis and drying method of venenum bufonis
ActiveCN107456773AReasonable structureEasy to set upAmphibian material medical ingredientsFood processingEngineeringSlurry
The invention discloses a rapid reduced pressure drying room for venenum bufonis. The rapid reduced pressure drying room comprises a drying room body, a room door and a square round pipe, wherein the room door is hinged to the wall of the drying room body, the drying room body is of a cube shape, a two-channel cloth bag is arranged on the other terrace, an air inlet of the two-channel cloth bag is fixedly connected with a round hole of the square round pipe, and a fan heater is arranged on a square hole of the square round pipe; two exhaust fans I and two exhaust fans II are symmetrically arranged on the walls on two sides of the drying room body, the exhaust fans I are connected with horizontally arranged straight pipes through exhaust pipes, and the exhaust fans II are connected with T-shaped pipes through the exhaust pipes; and at least one goods shelf is arranged between channels of the two-channel cloth bag below the exhausting pipes and between the two-channel cloth bag and the wall close to the fan heater. The reduced pressure drying room is reasonable in structure, convenient to build, environmentally friendly, safe and easy to operate and control; and the venenum bufonis slurry on the goods shelf is subjected to rapid reduced pressure drying by virtue of the cooperation among the two-channel cloth bag, the pipelines and the exhaust fans, so that the production efficiency and quality of the venenum bufonis are guaranteed.
Owner:海门区杨一堂蟾蜍养殖场
Preparation method of bio-based degradable plastic film
InactiveCN114106372ARetain lignin componentsDegradable withPhysical treatmentVegetal fibresPulp (paper)Cellulose microfibril
The invention discloses a preparation method of a bio-based degradable plastic film, the bio-based degradable plastic film is prepared by a solution casting method, the plastic film is prepared by interlacing lignin-containing oxidized bamboo pulp cellulose microfibrils and conventional cellulose to establish an interpenetrating network type matrix structure, and borate and polyvinyl alcohol are introduced to prepare the bio-based degradable plastic film. The degradable plastic film is obtained and can replace general-purpose plastic with fossil energy as a raw material, plastic is replaced with paper, and a new technology is provided for preparation of environment-friendly materials.
Owner:SHAANXI UNIV OF SCI & TECH
Wheat germ blancmange and preparation method thereof
The invention relates to a preparation method of wheat germ blancmange. The preparation method comprises the following steps of taking 10 parts by weight of wheat germs, soaking the taken wheat germsin 90-100 parts by weight of water for 2 hours, and then performing superfine crushing to obtain micronized liquid of which the granularity D50 is smaller than or equal to 5[mu]m; adding 0.18-0.3 partby weight of a composite emulsifying agent and milk powder, performing placing in a homogenizing machine, and performing homogenizing twice so as to obtain homogenizing liquid; taking 0.72-1.0 part by weight of blancmange powder and 13.5-20 parts by weight of white granulated sugar, and performing mixing so as to obtain a mixture; adding the mixture to the homogenizing liquid, performing heatingto a boiling state, and maintaining the micro boiling state for 5-10min so as to obtain wheat germ blancmange liquid; and performing cooling to 50-60 DEG C, and adding 0.1-0.11 part by weight of a sour agent and 0.001-0.0011 part by weight of wheat-fragrance essence. The wheat germ blancmange prepared by the method has nutrient components of the wheat germs, and is fine and smooth in mouth feel, tender, smooth and plump in shape. Besides, the method is simple in steps, and the wheat germ blancmange is convenient to prepare.
Owner:BENGBU COLLEGE
Vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose
InactiveCN111493137AReserve ingredientsKeep the tasteFruit and vegetables preservationDrying solid materials without heatFreeze-dryingWhite cabbage
The invention discloses a vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose. According to the invention, different pre-freezing time and drying time combinations are controlled, the invention provides a vacuum freeze drying technology for optimizing non-heading Chinese cabbages. According to the vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose, yellow leaves and green leaves of non-heading Chinese cabbages named as yellow rose are separated, the yellow leaves and the green leaves are complete leaves which are the same in weight, free of damage and consistent in size, the yellow leaves, green leaves and stem-removed leaves with specific weight are placed in a tray, and vacuum freeze drying is performed according to preset pre-freezing time and drying time, so that the storage resistance and the transportability of the non-heading Chinese cabbage named as yellow rose are remarkably improved, and a treated freeze-dried productis good in rehydration property and low in nutrient substance and pigment loss.
Owner:NANJING AGRICULTURAL UNIVERSITY
Fish and cereal biscuits
InactiveCN105994529ARetain nutrientsSpecial health functionDough treatmentBakery productsFood additiveBiotechnology
The invention discloses fish and cereal biscuits. The fish and cereal biscuits are made from, by weight, 50-80 parts of wheat all-particle flour, 20-40 parts of red bean all-particle flour, 30-50 parts of soybean all-particle flour, 10-20 parts of fish meal, 5-10 parts of spinach, 1-3 parts of foam powder, 1-3 parts of baking soda, 10-15 parts of olive oil, 2-3 parts of table salt, 5-15 parts of honey, 20-40 parts of eggs, 1-3 parts of food additives and a proper amount of water. The wheat all-particle flour, the red bean all-particle flour and the soybean all-particle flour are used as main raw materials for producing the all-particle powder minor coarse cereal biscuits, all nutritional ingredients of the biscuits are reserved, and the biscuits further have a special healthcare function; meanwhile, fish is added, and after the fish is subjected to fishy smell removal and liquid nitrogen frozen superfine grinding, the fishy smell of the fish is removed, and nutritional ingredients of the fish are effectively reserved without damage; the biscuits are novel healthcare food which can be eaten and keep fitness and can meet the psychological needs of fashionable consumers.
Owner:ANHUI YOUYUAN FOOD
Health-care cactus noodles and preparation method thereof
InactiveCN103989071AThe power of good nutritionEnhance humoral immunityFood ingredient functionsFood preparationToxic materialDisease
Owner:YUZHOU SIYUAN IND
Preparation method and equipment of elderberry extract
InactiveCN111840353AAvoid degradation lossesNo residueSemi-permeable membranesDrying solid materials without heatFreeze-dryingUltrafiltration
The invention relates to the field of elderberry extraction, in particular to a preparation method and equipment of an elderberry extract. The preparation method comprises the following steps of: preparing an elderberry extracting solution; obtaining an elderberry extracting solution, and performing first membrane separation treatment on the elderberry extracting solution to obtain an elderberry extracting clarified liquid; obtaining an elderberry clarified liquid, and performing secondary membrane separation treatment on the elderberry clarified liquid to obtain an elderberry ultrafiltrationfiltrate; obtaining an elderberry ultrafiltration filtrate, and carrying out third membrane separation treatment on the elderberry ultrafiltration filtrate to obtain an elderberry ultrafiltration trapped fluid; obtaining the elderberry ultrafiltration trapped fluid; and carrying out fourth membrane separation treatment on the elderberry ultrafiltration trapped fluid, and freeze drying the productobtained by fourth membrane separation treatment to obtain an elderberry extract. According to the preparation method, low-temperature extraction, membrane separation and freeze drying are combined, and a whole-course low-temperature process mode is adopted, so that the degradation loss of anthocyanin is avoided to the maximum extent.
Owner:芜湖旭能自动化设备设计有限公司
Process for extracting astaxanthin from haematococcus pluvialis by using supercritical CO2
InactiveCN109608377AIncrease contact areaAvoid residueOrganic chemistryBulk chemical productionDistillationBetaxanthins
The invention discloses a process for extracting astaxanthin from haematococcus pluvialis by using supercritical CO2, which comprises the following steps of: (1) stirring haematococcus pluvialis powder, an adhesive and auxiliary materials in a stirrer, placing the stirred mixture in a screw extruder for granulation, then sending the wet particles into a low-temperature dryer for vacuum low-temperature drying to obtain haematococcus pluvialis particles; then putting the haematococcus pluvialis particles prepared in step 1 into an extraction kettle, and adding a carrying agent into the extraction kettle for extraction to obtain an astaxanthin extract; and finally, placing the astaxanthin extract prepared in step (2) into a rotary distillation kettle, and performing rotary evaporation to remove residual carrying agent to obtain high-purity astaxanthin. According to the method, the procedures of granulation, re-extraction, separation and purification are adopted, and specific separation conditions are combined, so that the extraction time of the astaxanthin is shortened, the extraction rate of the astaxanthin is greatly improved, and the purity of the obtained astaxanthin product is obviously improved.
Owner:云南龙布瑞生物科技有限公司
Flavor type instant branched chain amino acid solid beverage
The invention discloses a flavor type instant branched chain amino acid solid beverage and belongs to the technical field of beverages. Branched chain amino acid, sunflower seed phosphatide, citrus freeze-dried powder and melon freeze-dried powder are used as raw materials, the raw materials are mixed with ethanol water, then, monascus esterifying enzyme preparation is added to be subjected to a reaction for a period of time, and smashing and sieving are performed after hot-air drying and high-temperature instant treatment are combined to obtain the flavor type instant branched chain amino acid solid beverage. The flavor type instant branched chain amino acid solid beverage is simple in technology and facilitates industrial production, and the obtained solid beverage contains no preservative, can be instantly dissolved at normal temperature and is good in dispersing performance, stability and taste and long in shelf life.
Owner:AMINO LIFE WUXI BIOTECH
Pretreatment method for reducing amygdalin in green plum vinegar
InactiveCN107325955APromote decompositionPrevent regenerationVinegar preparationFlavorPretreatment method
The invention discloses a pretreatment method for reducing amygdalin in green plum vinegar and belongs to the field of beverage processing. The pretreatment method disclosed by the invention has the advantages that soybean meal and bacillus subtilis cracking liquid are added to green plum fruit pulp, sealed heat-insulating stirring pretreatment is carried out, and then fruit vinegar brewing is carried out, on one hand, harmful amygdalin is hydrolyzed by utilizing rich glycosidase in the soybean meal, and on the other hand, cyanides is decomposed by utilizing the bacillus subtilis cracking liquid, so that the environmental hazards caused by volatilization of the cyanides is avoided, the regeneration of the amygdalin from the cyanides is also avoided; and the process is simple, the nutrition is rich, and the vinegar is excellent in flavor, and therefore, the pretreatment method is an excellent method for producing safe green plum vinegar.
Owner:HUBEI UNIV OF TECH
Method for efficiently removing peculiar smell of astaxanthin by applying supercritical technology
PendingCN113214127AImprove the effect of removing astaxanthin odorEliminate odorOrganic chemistryFatty-oils/fats refiningLiquid stateAstaxanthin
The invention discloses a method for efficiently removing peculiar smell of astaxanthin by applying a supercritical technology, belonging to the technical field of astaxanthin production. The method comprises the following steps: S1, analyzing peculiar smell substances of astaxanthin oil through a solid-phase micro-extraction method; S2, based on the types of the peculiar smell substances, employing a supercritical method deodorization technology for deodorization, adding astaxanthin oil to be deodorized into supercritical equipment, and conducting pressurization through a pressurization unit of equipment, and then conducting heating through microwave heating equipment. According to the invention, the to-be-deodorized astaxanthin oil in a liquid state is firstly deodorized through a supercritical CO2 solvent by the supercritical method, then the astaxanthin oil is dried into the astaxanthin powder, and the astaxanthin oil in a solid state is deodorized again through supercritical CO2 gas by the supercritical method, and various measures are combined, so the effect of removing the peculiar smell of the astaxanthin is greatly improved; and the problems that an existing supercritical technology is single in peculiar smell removing measure, not ideal in effect and prone to damage caused by astaxanthin are solved.
Owner:昆明白鸥微藻技术有限公司
No-alcohol preparation method of natural propolis
ActiveCN101390884BIncrease productionQuality improvementAnthropod material medical ingredientsPropolisLiquid temperature
Disclosed is a method of preparing natural propolis without a non-alcoholic way; firstly, raw materials are selected; the raw propolis is crushed under low temperature; the crushed raw propolis is sieved for eliminating the impurities; a magnet suction device is used to remove the metallic iron substances in raw propolis powder and raw propolis particles until the metallic iron substances are removed completely; the raw propolis is rinsed by clean water; the rinsed raw propolis and water are placed into a stainless steel barrel with the ratio of 1:3; and then the stainless steel barrel is placed in a big pot to be heated. When the liquid temperature inside the stainless steel barrel reaches 95 DEG C, the raw propolis is melted in water and then the solution is stirred sufficiently until the particles are melted, so as to enable the raw propolis to be completely dissolved into water; then the stainless steel barrel is taken out from the big pot and cooled with the top cover closed; according to the steps of preparing raw propolis block, the raw propolis which is heated to dissolve in water is cooled, then the condensed propolis block is taken out and raw propolis block is taken outwhich is prepared into natural propolis after drying treatment. The method of preparing natural propolis without a non-alcoholic way has the advantages of retaining whole ingredients of propolis, improving yield and quality of propolis, reducing cost, non-pollution, being simple, convenient and practical.
Owner:陈宜斗
Preparation method of self-stabilizing dispersible Poria cocos colloid in water, health food and preparation method thereof
ActiveCN106509852BKeep all ingredientsReserve ingredientsMilk preparationFood ingredient functionsBiotechnologyFood additive
The invention relates to a poria cocos colloid with self-stabilization dispersibility in water and a preparation method of health food of the poria cocos colloid. The method is characterized in that the poria cocos powder is dissolved in a dilute aqueous alkali, acid is used for adjusting the pH value of the solution, and the colloid with self-stabilization dispersibility is finally generated. The generated colloid and various nutrient components are mixed to prepare the health food having different functions. All nutrient composition having pachymaran in poria cocos as a main part can be easily absorbed by human body, the poria cocos colloid with self-stabilization dispersibility is easily cooperated with various nutrients, and the usage of a food additive during health food processing is reduced.
Owner:河北苓秀中药科技有限公司
Hippophae rhamnoides oil emulsion and preparation method thereof
InactiveCN110859258AGreat tasteReserve ingredientsLipidic food ingredientsFood ingredient as flavour affecting agentBiotechnologySucrose
The invention relates to a beverage and a preparation method thereof, in particular to a hippophae rhamnoides oil emulsion and a preparation method thereof, and the formula of the sea buckthron oil emulsion comprises the following components in parts by weight: 35-45 parts of hippophae rhamnoides oil, 18-25 parts of purified water, 8-12 parts of an emulsifier and 114-143 parts of a sucralose aqueous solution; the method comprises the following steps: preparing colostrum, diluting the colostrum, filling, sterilizing, inspecting, packaging and the like. The hippophae rhamnoides oil emulsion prepared by the method is good in taste and pure in color, original components in the hippophae rhamnoides oil are reserved, meanwhile, the bad smell of the hippophae rhamnoides oil is masked, the hippophae rhamnoides oil emulsion is easily absorbed by a human body, and the bioavailability of the hippophae rhamnoides oil is improved.
Owner:李晓飞
Preparing method for nanoscale pure white pearl powder fishy smell
InactiveCN105250192ARemove fishy smellReserve ingredientsCosmetic preparationsToilet preparationsMetallurgyPhysical chemistry
The invention relates to a preparing method for nanoscale pure white pearl powder without a fishy smell, and belongs to the field of material processing. The preparing method includes the steps that soaked pearls are subjected to hydrolysis acidification through protease to be soft and are rotationally ground through a stone mill to obtain pearl powder slurry, after the pearl powder slurry and extracted maslinic acid are mixed and stirred, zeolite is used for aeration, surface dross is removed, the mixture of the pearl powder slurry and the extracted maslinic acid is heated to boil, cooled and filtered through gauze, after slurry obtained after filtration and plaster water are mixed, filter liquor is extruded out through a gauze package, and an air-dried packaged object is pulverized through an air flow pulverizer into the nanoscale pearl powder. The preparing method has the advantages that the fishy smell of the prepared pearl powder is removed, components of the pearls are completely reserved, and the preparing method has good application and popularization prospects.
Owner:CHANGZHOU OPTICAL MATERIAL
Supercritical CO2 extraction process for ganoderma lucidum spore oil
PendingCN114736731ABest extraction and purification processGuarantee product qualityFatty-oils/fats refiningFatty-oils/fats productionBiotechnologySporeling
The invention discloses a process for extracting ganoderma lucidum spore oil through supercritical CO2, and belongs to the field of ganoderma lucidum spore oil extraction. A supercritical CO2 ganoderma lucidum spore oil extraction process comprises the following steps: S1, selecting ganoderma lucidum spore powder for later use, and performing pretreatment; s2, putting the pretreated ganoderma lucidum spore powder into an extraction reaction kettle; s3, supercritical CO2 fluid is introduced, the reaction kettle is heated for extraction, and the extraction pressure is 25-30 MPa; s4, separating through a separation kettle, and controlling the separation pressure to be 6-8 MPa; s5, starting extraction, and discharging faint yellow ganoderma lucidum spore oil from an outlet of the separation kettle; according to the method, the problems that the ganoderma lucidum spore oil is low in separation and purification purity and unstable, and the plasticizer is difficult to remove are solved, the purified ganoderma lucidum spore oil does not contain any harmful chemical reagent, the product quality is guaranteed, and the ganoderma lucidum spore oil is greener and healthier and can better meet the requirements of consumers.
Owner:山东芝人堂药业有限公司 +1
A preparation process of jujube juice containing high water-soluble dietary fiber or concentrated jujube juice
ActiveCN106721717BEasy to separateAdvanced technologyFood adsorptionFood ingredient functionsBiotechnologyPectinase
The invention discloses a preparation technology of red jujube juice or concentrated clear red jujube juice with high water-soluble dietary fiber content. The preparation technology comprises the following steps: selecting and cleaning red jujubes, precooking at medium temperature, removing jujube pits, pulping and removing peel; after that, carrying out primary enzymolysis and secondary enzymolysis, decoloring, filtering and carrying out enzyme inactivation; finally, sterilizing and packaging to obtain the red jujube juice or concentrated clear red jujube juice with the high water-soluble dietary fiber content, wherein in the primary enzymolysis, pectinase is used for carrying out the enzymolysis for 1-3h at the temperature of 40-55 DEG C; in the secondary enzymolysis, a complex cellulase system and the pectinase are used for carrying out the secondary enzymolysis for 1-6h at the temperature of 40-55DEG C, and the complex cellulase system is prepared from endoglucanase, exoglucanase and beta-glucosidase. The preparation technology greatly improves the content of water-soluble dietary fiber and extracts the components with physiological activity in the red jujubes to the utmost extent while guaranteeing the pure taste of the red jujube juice.
Owner:SHANDONG UNIV +1
Method for Concentrating and Separating Catalin from Fermented Broth of Endophytic Fungus of Catalpa and Its Application
The invention discloses a method for condensation and separation of catalpa bungei essence Qiulingsu in catalpa bungei endophytic fungus broth and a use thereof. The method comprises the following steps of 1, adjusting a pH value of a catalpa bungei endophytic fungus broth to 4-10, 2, pre-cooling the catalpa bungei endophytic fungus broth subjected to pH adjustment to a pre-cooling temperature of 0-4 DEG C, 3, slowly cooling the catalpa bungei endophytic fungus broth in the case of crystal nucleus existence until the catalpa bungei endophytic fungus broth freezes, and 4, carrying out slow cooling freezing until the rest of the liquid broth is concentrated to a preset volume, stopping cooling and collecting the unfrozen liquid which is catalpa bungei essence Qiulingsu concentrate. The catalpa bungei endophytic fungus broth is concentrated to form the broth with 1 / 10 of the original volume and a catalpa bungei essence Qiulingsu yield is more than 90%. Compared with the prior art, the method effectively guarantees stabilization of catalpa bungei essence Qiulingsu in the raw material, and a high condensation yield, is free of any organic solvent and guarantees concentrate quality.
Owner:成都上交致远生物科技有限公司
Preparation method of corn flour granules
InactiveCN114052169AEasy to carryEasy to storeFood dryingFood ingredient functionsNutritive valuesCorn flour
The invention provides a preparation method of corn flour granules, and belongs to the technical field of food, and the preparation method comprises the following steps of: peeling and cooking corn with a cooking degree of 85%; airing the well-done corn or drying the well-done corn by using drying equipment; conducting corn processing and grain taking; processing niblet into coarse slag, fine slag, coarse powder and ultrafine powder; separating coarse slag and powder during coarse slag processing, and secondarily processing the coarse slag into fine slag and coarse powder; secondarily processing the powder into ultrafine powder by using ultrafine crushing equipment; packaging the coarse slag, the fine slag and the coarse powder into bags according to 1-5kg / bag; and adding 0%-10% of granulated sugar into the ultrafine powder, and performing packaging into bags. According to the preparation method, the finished product is convenient to carry and store; original ecological green products are selected as raw materials, so that the product is healthier; the problem that the taste of corn flour is not easy to accept is solved; the product has the taste of green corn, and is easier to store and more in purposes than the green corn; the components of corn are reserved to the greatest extent, and the nutritional value is higher.
Owner:王会旭
Whole grain flour and minor grain crop cookie
InactiveCN103783112BReserve ingredientsHigh edible health effectDough treatmentBakery productsFagopyrum tataricumRefined grains
The invention belongs to the field of food processing and making, and particularly relates to a whole grain flour and minor grain crop cookie. The whole grain flour and minor grain crop cookie is characterized in that the whole grain flour and minor grain crop cookie is made of sweet buckwheat whole grain flour, bitter buckwheat whole grain flour, hulless oat whole grain flour and flaxseed whole grain flour. The whole grain flour and minor grain crop cookie is mainly characterized in that four main raw materials, including bitter buckwheat, sweet buckwheat, hulless oat and flaxseed, of the whole grain flour and minor grain crop cookie are used in a whole grain flour mode, in other words, the raw materials are ground to form the flour together with husks; compared with an existing cookie product, coarse grain and refined grain are matched in the whole grain flour and minor grain crop cookie, the structure is reasonable, all the nutrient substance ingredients of the four main raw materials are sufficiently maintained, dietary fiber, rutin, linoleic acid, linolenic acid, various vitamins, various microelements and flavonoid substances such as quercetin and buckwheat alcohol are contained in the whole grain flour and minor grain crop cookie, and the whole grain flour and minor grain crop cookie is a new fashionable health food integrating the edible function and the medical function.
Owner:GANSU ACAD OF SCI INST OF BIOLOGY +1
Interference-free short-freezing extraction technology and application of fresh bee venom
PendingCN110898082AReduce volatilityReserve ingredientsAnthropod material medical ingredientsSkeletal disorderAnimal scienceBronchial epithelium
The invention provides an interference-free short-freezing extraction technology and an application of fresh bee venom. The extraction technology comprises the following steps: 1) putting a pluralityof bees into a bee catching box; (2) putting the bee catching box into a freezing device, freezing the bees at -10 to-20 DEG C for 10-20 min, and taking out the bee catching box, (3) taking down stings of the bees one by one by using tweezers, and putting the stings into distilled water; and 4) standing until the bee venom in the stings is dissolved into the distilled water to obtain a fresh bee venom solution. Bees are physiologically changed through short-time freezing, the bees in the bee catching box flap only or are half frozen, and completely have no idea of flying and escaping, the beesare taken out through the tweezers at the moment, and the bee venom of the stings is rapidly taken down, so volatilization of the bee venom is reduced, the components of the fresh bee venom are reserved to the maximum extent, and the loss of 12 or more bee venom components lost in the collecting and refining process of the dry bee venom is avoided. The fresh bee venom extracted by the interference-free short-freezing extraction technology of fresh bee venom has a remarkable effect on eliminating senile plaques, bronchial asthma, emphysema and cough when orally taken clinically, and has remarkable effects on gout and hyperthyroidism when clinically used for intravenous infusion.
Owner:张耀健
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