10results about How to "Retention content" patented technology

The invention relates to the field of food processing, and discloses a processing method for debitterizing and deodorizing linseed oil and efficiently retaining antioxidant nutrient linol and grease processed thereof.The method comprises the steps that 1, the linseed oil and a debitterizing agent are mixed to obtain debitterized linseed oil; (2) sequentially carrying out steam quenching and tempering treatment and deodorization treatment on the linseed oil to obtain deodorized linseed oil; wherein the temperature of the deodorization treatment is 45-100 DEG C higher than that of the water vapor quenching and tempering treatment. According to the method, bitter and fishy substances in the linseed oil can be efficiently removed, meanwhile, the loss of alpha-linolenic acid, linolenol (containing tocopherol, PC-8 and polyphenol) and sterol in the linseed oil is reduced, the retention rate of the alpha-linolenic acid, linolenol and sterol in the linseed oil is increased, and then the quality of the linseed oil is improved.

The invention discloses a preparation method and application of an artemisia apiacea fermentation extracting solution. The artemisia annua fermentation extracting solution is prepared from artemisia annua, ultrapure water, probiotics and the like. The preparation method comprises the following steps: picking fresh artemisia annua, cleaning, drying and sterilizing; crushing, sieving, and selecting artemisia annua particles with proper particle sizes; adding the selected artemisia annua particles, ultrapure water and probiotics into a temperature-controlled closed stirring reaction device, and carrying out strict anaerobic fermentation; separating a liquid phase part and a solid phase part from the obtained fermentation product through five filtering processes, performing microfiltration on the liquid phase part to remove thalli, and adding 1, 2-hexanediol and p-hydroxyacetophenone to obtain the artemisia apiacea fermentation extracting solution. The extracting solution prepared by fermenting natural plant raw materials and probiotics is high in molecular weight uniformity and high in physiological activity, retains the functional effect of sweet wormwood, is safe, low in sensitivity and low in irritation, and is suitable for being added into various daily chemical products.

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

The present invention belongs to the field of daily chemical new materials, and discloses a method for preparing a fermented facial mask liquid, wherein fermented bacteria are inoculated into a fermentation culture medium for fermentation treatment to obtain a fermented facial mask liquid; the fermentation culture medium contains a carbon source, a tremella extract, a yeast extract, rice, and wheat germ; the fermented bacteria are a 10-bacteria type bifidobacterium probiotic powder household lactic acid bacteria starter provided by Angel Yeast Co., Ltd. The method uses tremella extract, yeast extract, wheat germ, and rice for mixed fermentation, and the obtained fermentation product has a viscosity of more than 290 mPa·s. After dilution, the adjustable viscosity range is 100 to 300 mPa·s, and it still has the skin care functions of firming, soothing, and anti-wrinkle under low concentration conditions, and has good safety, mildness, and non-irritation. At the same time, the present invention also provides a fermented facial mask liquid and its application.

The invention relates to the technical field of food processing, and particularly discloses a soybean milk beverage with high ligustilide content and a preparation technology thereof, and the preparation technology comprises the following steps: carrying out ultra-low temperature freezing and crushing treatment on Chinese angelica to prepare Chinese angelica powder; mixing the Chinese angelica powder and the black soybean milk according to a set proportion to form primary soybean milk; mixing cellulase and the primary slurry according to a set proportion, and reacting for set time under a constant temperature condition to form secondary slurry; and performing ultrasonic pulverization on the secondary pulp in a low-temperature environment of-4 DEG C to + 4 DEG C to form the high-ligustilide-content soybean milk beverage with the ligustilide content exceeding 80 mu g / g. After angelica sinensis is subjected to ultralow-temperature freezing treatment and is prepared into angelica sinensis powder, and the angelica sinensis powder is subjected to black soybean milk dissolution, enzyme reaction and ultrasonic crushing processes, the soybean milk beverage with high ligustilide content and unique flavor can be prepared, and the ligustilide content of the soybean milk beverage exceeds 80 mu g / g.

The invention discloses a colostrum-containing cheese and a preparation method thereof, wherein the colostrum-containing cheese comprises the following raw materials in parts by weight, based on 100 parts by total weight: 64-78 parts of cheese, 10-11.5 parts of trehalose, 1-1.4 parts of oligofructose, 0.5-0.7 parts of sodium citrate, 0.18-0.2 parts of locust bean gum, 0.16-0.19 parts of carrageenan, 0.4-0.45 parts of xanthan gum, 0.02-0.04 parts of nisin, and the rest are made up with colostrum. The present invention achieves the effect of improving the thermal stability of active proteins in cheese and colostrum through the mutual coordination of trehalose, oligofructose, sodium citrate, locust bean gum, carrageenan and xanthan gum, while meeting the requirement that microorganisms meet national standards, a higher active protein content can be maintained, and the taste is dense, mellow and delicious, and the advantages of stable quality during the shelf life.

The invention belongs to the technical field of mulberry leaf green tea production, and particularly relates to high-aroma mulberry leaf green tea and a preparation method thereof. The method comprises the following steps: firstly, screening and cleaning mulberry leaves, and withering and cutting to obtain enzyme-deactivated mulberry leaves; wherein the fixation mode is hot air drying (55-60 DEG C) or microwave drying (350-700 W); and carrying out hot air drying (55-60 DEG C) or microwave drying (350-700W) on the rolled mulberry leaves again until the moisture content of the mulberry leaves is less than or equal to 6% so as to obtain the high-aroma mulberry leaf green tea. The invention provides mulberry leaf green tea which is dark green and oily in color, clear and transparent in soup color, fresh and cool in taste, sweet in aftertaste, rich in fragrance and high in content of total polysaccharides, total flavonoids, total polyphenols and GABA (gamma-aminobutyric acid), and a preparation method of the mulberry leaf green tea. The mulberry leaf green tea not only is beneficial to retaining a large amount of active substances of mulberry leaves, but also is beneficial to eliminating astringent taste of the mulberry leaves, and is good in taste and rich in active substance content.

The invention belongs to the technical field of pharmacy, and particularly relates to rhubarb formula granules and a preparation method thereof.The preparation method comprises the following steps that rhubarb medicinal materials are soaked in normal-temperature water and cut into thick pieces, and rhubarb decoction pieces are prepared; adding water of which the mass is 6-10 times that of the yellow decoction pieces, carrying out warm soaking at 65-95 DEG C for 5-30 minutes, and filtering to obtain first filtrate and first filter residues; adding water which is 16-24 times of the mass of the yellow decoction pieces into the first filter residues, decocting, and filtering to obtain second filtrate and second filter residues; adding the second filter residue into water which is 6-14 times of the mass of the Huang decoction piece, decocting, and filtering to obtain a third filtrate and a third filter residue; combining the first filtrate, the second filtrate and the third filtrate, and concentrating under reduced pressure to obtain flow paste; and drying and crushing the fluid paste, adding or not adding auxiliary materials into the fluid paste, and granulating to obtain the rhubarb formula granules. The preparation method is simple in step, low in energy consumption and smooth in production process, and the rhubarb formula granules are good in quality, stable in yield and suitable for industrial large-scale production.

The application provides a kind of dry color protection process of purple Germinatus Bambusae Sinospinosae rich in anthocyanins, and the steps include: selecting fresh and intact purple Germinatus Bambusae Sinospinosae with a length of 25-45 cm, removing the shell, washing with clean water, then absorbing the surface water with clean gauze, cutting into uniform size bamboo shoots, bamboo shoot silk and bamboo shoot strips; at room temperature, immerse the treated purple bamboo shoot samples in different concentrations of color protection solution for 1-10 min, the color protection solution includes 0.1-3.0% CaCl2, 0.1-3.0% L-cysteine, 0.01-2.0% vitamin C, then take out and drain water; dry the purple Germinatus Bambusae Sinospinosae after draining water at a temperature of 50-70℃, after reaching the drying endpoint, take out and cool to room temperature, then vacuum package, put the packaged bamboo shoots into self-sealing aluminum foil bags, and store at room temperature. The purple Germinatus Bambusae Sinospinosae treated by the application can maintain good sensory quality, and the anthocyanin content and activity can be better preserved, ensuring the quality and value of the purple Germinatus Bambusae Sinospinosae.

The present invention belongs to the technical field of Chinese medicine preparations, and specifically relates to a Qifuyin compound granule, a preparation method and a quality control method thereof. The granule is composed of seven medicines, namely, ginseng, Rehmannia glutinosa, Chinese angelica, stir-fried Atractylodes macrocephala, roasted licorice, Chinese date seeds and processed Polygala tenuifolia; the preparation method of the granule is mainly to adopt different extraction methods for different raw materials, to enclose volatile oil with β-cyclodextrin, to concentrate the filtrate extracted by classification, to add inclusion compound and auxiliary materials, to mix and granulate to obtain the finished product; the present invention optimizes and screens the preparation process parameters of the granule, and also performs thin layer identification on ginseng, Rehmannia glutinosa, roasted licorice, Chinese angelica and processed Polygala tenuifolia in the quality control method, and performs quantitative detection on ginsenosides and 3,6′-dierucyl sucrose. Compared with traditional decoctions, the granules prepared by the present invention retain the effective ingredients such as volatile oils and ginsenosides to the maximum extent, improve the efficacy, save Chinese medicine resources, standardize the quality standards, and are suitable for industrial production.