33results about How to "Rich product form" patented technology

The invention discloses frozen and dried whey cheese melting beans and a preparation method thereof. The frozen and dried whey cheese melting beans comprise the following components in parts by weight: 38-70 parts of whey cheese, 0-10 parts of fruit-vegetable powder, 10-15 parts of a thickening agent, and 0-2 parts of an acidity conditioning agent. The method comprises the following steps: mixing whey with white sugar, conducting heating, and adjusting pH value so as to realize flocculation of whey protein; separating the flocculent mixture, adding the thickening agent, the fruit-vegetable powder and the acidity conditioning agent to the mixture, conducting uniform mixing, inflating the mixture with nitrogen, and conducting granulation and shaping so as to obtain the whey cheese melting beans; and subjecting the whey cheese melting beans to refrigeration and drying under a vacuum condition so as to finish the preparation of the frozen and dried whey cheese melting beans. The frozen and dried whey cheese melting beans prepared by the method are low in water content, beneficial for storage and transportation, and rich in nutritive value, and enrich product forms of the whey protein.

The invention provides a method for preparing molybdenum disulfide nanoparticles with a product form controllable and relates to the technical field of lubricating agents and photocatalytic materials. The method comprises the following steps: taking sodium molybdate as a molybdenum source and sodium sulphide as a sulphur source, reacting in strong acid solution, and adding ammonium acetate and / or acetamide in a reaction system as a form regulator, so that the molybdenum disulfide nanoparticles are prepared; product forms of the prepared molybdenum disulfide nanoparticles can be changed as different form regulators are selected. By utilizing the preparation method provided by the invention, MoS2 nanoparticles which are novel in form and can not be obtained by adopting an existing method can be smoothly prepared. The invention provides a new form regulation and control method, the method is simple and feasible, and the molybdenum disulfide nanoparticles with more excellent performance and more abundant product forms can be prepared by adding different form regulators; and the sulphur source selected in the invention is sodium sulphide instead of thioacetamide with relatively high toxicity and relatively high cost, so that the preparation method provided by the invention is lower in cost and applicable to industrial production.

The invention relates to the field of production methods of liquid milk, in particular to a method for producing liquid milk product containing grains, comprising the following steps of: (1) preparing grain solution, adding grains into a grain dosing tank, adding water, preparing the required concentration and then slowly stirring to evenly distributing the grains in the solution; (2) preparing a base material: mixing a stabilizing agent and / or an acidity regulating agent with milk, evenly stirring and homogenizing; (3) sterilizing grain liquid and the prepared grain liquid by using a tubular sterilizing machine; (4) filling: filling the sterilized grain liquid to a packaging unit and then filling the sterilized base material; and (5) overturning the packaging unit to evenly mixing the grains and the base material. By the method, dependent preparation, dependent sterilization and dependent filling of the base material and the grain liquid can be realized and the addition of the grains can be better controlled in the production process, thereby reducing the inevitable waste caused by errors in the production process.

The invention discloses a kidney-tonifying and Yang-supporting nutrient composition and a preparation method thereof. The nutrient composition is prepared from the following materials in parts by weight: 5 to 30 parts of herba cistanche, 5 to 20 parts of pumpkin seed, 5 to 20 parts of wolfberry fruit, 1 to 5 parts of sharpleaf galangal fruit, 5 to 15 parts of English walnut seed, 5 to 30 parts ofcommon yam rhizome, 3 to 10 parts of black sesame, 5 to 15 parts of black bean and 3 to 10 parts of black rice. The preparation method is as follows: the herba cistanche is baked under low temperatureand then ground; the common yam rhizome, the wolfberry fruit and the black bean are baked under low temperature and then ground; the pumpkin seed, the English walnut seed, the black sesame and the black rice are washed clean, air-dried, stir-fried and ground; the sharpleaf galangal fruit is poached, extract is concentrated, and spray drying is carried out; and all the material powders are mixed and ultrafinely ground into 200 to 300 meshes. The proportion of the kidney-tonifying and Yang-supporting nutrient composition is accurately, the process is scientific, the kidney-tonifying and Yang-supporting nutrient composition has a definite curative effect on symptoms caused by the deficiency of kidney Yang, such as soreness and weakness of the waist and knees and intolerance of cold and coldlimbs, the total effective rate is 95 percent or more, and as a staple food or supplementary food material in dietary therapy for tonifying the kidneys and supporting Yang, the kidney-tonifying and Yang-supporting nutrient composition plays the role of assisting the therapy.

The invention discloses an agerasia preparation, which is prepared from the following raw medicaments in portion by weight: 24 to 96 portions of ginger, 12 to 48 portions of date, 6 to 24 portions of fennel, 3 to 12 portions of white salt, 1 to 4 portions of clove, 2 to 8 portions of dried orange peel and 15 to 18 portions of liquorice. The preparation is based on an ancient agerasia prescription and uses the dried orange peel of which the efficacy and the synergic action of which are greater than those of tambac in a list of Chinese medicinal materials allowed to eat according to the stipulation of the national health department to substitute the tambac which is absent from the list to prepare into health care food which can be taken for a long time and is cheap and good. The preparation obtained after the extraction and concentration through modern technology ensures that the extraction and retention of effective active substances of medicinal materials are maximized, and finished products of the preparation have small thinning amount, and are easy for human bodies to absorb and carry. The composition has the advantages of safe eating, various product forms, and broad applicable crowds.

The invention relates to the field of foods, and discloses probiotic tablets based on lactobacillus plantarum and a preparation method of the probiotic tablets. Lactobacillus plantarum freeze-dried powder, tea leaf theanine, konjaku flour, direct compression auxiliary materials, vitamin C and magnesium stearate are compounded, the direct compression auxiliary materials are adopted, and a direct compression technique is adopted, so that process flows for granulation and the like can be omitted, and the energy consumption can be reduced, the productivity can be increased, and the properties of the tablets can also be improved notably. The probiotic tablets can reduce weight, reduce in vivo fat accumulation, reduce ratio of internal organs of the body and body fat ratio, reduce leptin level and reduce blood lipid, and can be used for preventing and treating obesity. In addition, lactobacillus plantarum 1701 contained in the tablets also has favorable tolerance and adhesion property. The bacterial strains after being inactivated also have the function of reducing weight, so that products containing the bacterial strains are good in stability and long in quality guarantee period.

The invention discloses a method for extracting small-molecular oyster polypeptides; biological enzymatic hydrolysis and membrane technique are scientifically and reasonably integrated, the raw material is biologically enzymatically hydrolyzed through a specific composite enzyme, activated carbon may remove color and fishy smell and remove heavy metals and harmful substances, separation, concentration and purification are performed successively with an ultrafiltration membrane and a nanofiltration membrane having specific molecular weight cut-offs to obtain concentrate with small-molecular oyster polypeptides, and the concentrate is spray-dried to obtain the finished small-molecular oyster polypeptide; the method is highly operable, has an extraction rate of 0.8-3.0% for small-molecular oyster polypeptides, the prepared small-molecular oyster polypeptides are high in purity, the bioactivity of the small-molecular oyster polypeptides can be effectively guaranteed, the small-molecular oyster polypeptides belong to third-generation functional food made with oyster and may then act as a material for various high-added-value products, such as various functional peptide effervescent tablets, health products, nutrients and pharmaceuticals, and the richer forms of oyster downstream products are provided.

The invention discloses a preparation method of a dancing rainbow yarn fiber Raschel blanket. The preparation method comprises the following steps of (1) weaving: performing weaving on a high-speed warp knitting machine by adopting dancing rainbow yarn fibers as plush yarns and polyester fully-drawn yarns as bottom yarns in a full-penetration same-direction yarn laying manner to obtain a gray fabric; (2) pre-finishing: carrying out wool smoothing pre-shaping, wool reversing pre-lustring, wool smoothing high carding, and wool reversing and wool smoothing alternating lustring on the gray fabricto obtain a pre-finished gray fabric; (3) dyeing and finishing: carrying out wool reversing dyeing on the grey cloth subjected to pre-finishing, washing with water, performing softening and dehydrating to obtain dyed and finished grey fabric; and (4) after-finishing: enabling the dyed and finished gray fabric to be subjected to drying and shaping, wool smoothing and wool reversing, wool reversingfluffing, front face lustring, front face ironing and shearing, reverse face lustring, reverse face ironing and shearing and then to be tailored and sewn, and obtaining the dancing rainbow yarn fiberRaschel blanket. The dancing rainbow yarn fiber with good dyeability is adopted as the raw material, the Raschel blanket with diversified colors and high color fastness can be prepared, and the marketrequirements are fully met.

The invention discloses a processing method of ready-to-eat oat and surimi crispy chips. The method comprises the steps of oat smashing, high pressure homogenizing to prepare oat pulp, surimi chopping, extruding and curing forming and packing. The oat pulp is prepared through a high pressure homogenization technology, and the problems that traditional oat flour is prone to caking and poor in solubility in the surimi chopping process can be solved; auxiliaries are added in the surimi chopping process, rapid curing forming of surimi is achieved through a rapid extruding and curing forming technology, and destruction of traditional high-temperature water-bath heating to the nutritional quality of a surimi product is avoided. The obtained ready-to-eat oat and surimi crispy chips not only maintain the nutrition and quality of oat and surimi, but also have a good flavor and eating mouthfeel, can accord with the requirements of consumers on the diversity and nutrition property of the surimi product and show a promising future in development.

The invention relates to the field of foods, and discloses a probiotic tablet with an immunity enhancing function and a preparation method of the probiotic tablet. The tablet comprises lactobacillus helveticus freeze-dried powder, acerola cherry powder, a direct-compression auxiliary material and magnesium stearate, can improve in-vitro splenic lymphocyte proliferation and interleukin IL-12 secretion of splenic lymphocytes, promotes human colon cancer epithelial cells HT-29 to secrete interleukin IL-8, and can be used for enhancing immunity. The selected lactobacillus helveticus WHH2580 strainhas excellent acid resistance, cholate resistance and adhesion performance; after the strain is inactivated, the immunity of the organism can still be improved by improving and regulating the organ index, the non-specific immunity and the specific immune response of the organism, so that the product stability and the shelf life of the strain are longer.

The present invention discloses a display processing method and an electronic device. The display processing method comprises: detecting a parameter representing the form of an electronic device; based on the parameter, judging whether the electronic device is in a first form or a second form; and when it is judged that the electronic device is in the first form, displaying a first interface of an application in the electronic device; and when it is judged that the electronic device is in the second form, displaying a second interface of the application, wherein the electronic device comprises a display device, and the display device is in a planar or approximately planar state in the first form; and the electronic device is in a cambered state in the second form.

The invention relates to the field of foods, and particularly provides a nutrient health-care food as well as a preparation method and application thereof. The nutrient health-care food mainly comprises the following raw materials of ginseng, lotus seeds, coix seeds, fructus momordicae, thallus laminariae, black wood ears, carrots, dendrobium nobile, Chinese wolfberry fruits, Chinese yams, poria cocos, lily bulbs, black beans, green tea, oat, purslane herbs, rice beans, phaseolus coccineus and semen sterculiae lychnophorae. According to the nutrient health-care food, through a reasonable compounding ratio, various nutrient substances desired by human bodies are provided, so that after people insist on eating the nutrient health-care food, the improvement effect on symptoms of eccyclomastopathy and dysmenorrhea of women is obvious, and the immunity of human bodies is also enhanced to a certain extent. The preparation method of the nutrient health-care food is simple, and convenient andcontrollable in making technology, and the nutrient health-care food is convenient to eat and free from side effects.

The objective of the invention is to provide a jellyfish crystal jelly and a processing method thereof, aiming at the problems that jellyfish self is easy to corrupt and deteriorate, the processing method is single, and jellyfish products contain an aluminium element and are not safe. The new method of using fresh jellyfish to prepare crystal jelly is researched and provided, and the above problems are solved correspondingly. By using the method, not only the utilization rate of the fresh jellyfish is improved, but also the glistened shape and the slip and crisp mouthfeel of the fresh jellyfish are reserved. The problems are solved that the fresh jellyfish is easy to corrupt and deteriorate, and the processing method is single; the utilization rate of the fresh jellyfish is improved; the new method for using the fresh jellyfish to prepare the crystal jelly is provided, thereby the product forms of the crystal jelly are enriched, the collagen content of the crystal jelly is improved, and nutrients are abundant.

The present invention discloses a preparation method of easy-to-dissolve laver powder. The method comprises the following steps: (1) crushing dried laver raw material; (2) uniformly mixing the laver powder with water according to a mass ratio of 1:20 to 1:40 to obtain a slurry body, and carrying out ultrasonic treatment on the slurry body; (3) adding a composite enzyme accounting for 0.1-0.5% by total mass of the laver powder into the slurry body after the ultrasonic treatment, and conducting enzymolysis for 0.5-2h; (4) conducting enzyme deactivation treatment, and then adding xanthan gum accounting for 0.1-0.5% by mass of the enzyme-deactivated slurry body to the enzyme-deactivated slurry body; (5) conducting colloid mill treatment and homogenization treatment on the slurry added with thexanthan gum; (6) carrying out ultra-high-temperature instantaneous sterilization treatment on the treated slurry; and (7) conducting spray drying to obtain the easy-to-dissolve laver powder. The embodiment of the invention also provides a laver drink prepared by using the preparation method of the easy-to-dissolve laver powder. The added value of the laver product can be improved by applying theembodiment of the invention.

The invention discloses dandelion milk tea with coffee aroma, prepared from the following raw materials in percentage by weight: 5-15% of dandelion, 1-3% of mint leaves, 5-10% of green tea, 1-5% of chrysanthemum, 1-5% of milk, 3-6% of sugar, 0.05-0.2% of a stabilizer and the balance of water. The dandelion milk tea with coffee aroma takes the dandelion as the main component of the milk tea and is compounded with the mint, green tea and chrysanthemum, and the raw material components have reasonable compatibility. The preparation process of the dandelion milk tea is simple and straightforward, low in production cost and convenient for industrial production, and the prepared dandelion milk tea has the aroma of coffee, good mouthfeel, small irritation to people and the effects of relieving fatigue and refreshing, and is a health care drink suitable for long-term drinking.

The invention discloses a fingerprint module with an NFC recognition function and a fingerprint recognition method of the fingerprint module, and relates to the field of security and protection of smart home intelligent locks, fingerprint locks, access control and the like. The invention provides a fingerprint module with an NFC recognition function. The fingerprint module comprises an NFC microprocessor, a fingerprint algorithm chip and a fingerprint sensor. The fingerprint sensor is used for receiving fingerprint information of a user; the fingerprint algorithm chip is connected with the fingerprint sensor, and performs feature point extraction on the fingerprint information transmitted by the fingerprint sensor; the NFC microprocessor is connected with the fingerprint algorithm chip andcompares the feature points extracted by the fingerprint algorithm chip with preset feature points to determine the identity legality of the user. By the adoption of the fingerprint module with the NFC recognition function, the fingerprint recognition function, the NFC card reading recognition function and the NFC mobile phone recognition function are integrated, and the product form in the fieldof security and protection is enriched.

The invention discloses a hand processing Fuzhuan tea cattail grass package bag using cattail grass blades as raw material to form a openmouthed package bag with five-side sealed, and the open mouth is sealed after the Fuzhuan tea is processed; in addition, the invention also provides a hand processing Fuzhuan tea special-purpose die using the cattail grass to make the package bag, a processing package method, and a cattail grass novel purpose for compressed tea packages. The package bag solves conventional technical problems, breaks a conventional thinking set, enriches product form kinds, and is beautiful in profile, flexible wear resistant, and thus reducing transport breakage rate, and opening a novel road for the cattail grass applying on compressed tea package.

The invention belongs to the technical field of nutritious food, and particularly relates to a kidney reinforcing and yang strengthening composition containing desertliving cistanche herbs and instantpowder. The composition comprises, by weight, 10-30 parts of desertliving cistanche herbs, 5-25 parts of pumpkin seeds, 3-10 parts of black sesame seeds and 2-5 parts of Ginseng roots. The preparation method includes the steps of raw material pretreatment, instant powder mixing and sterilization finished product package. The prepared composition containing the desertliving cistanche herbs can reinforce a kidney, benefit essence and blood and improve semen quality, the instant powder prepared from the composition is simple in process technology, easy to operate, good in taste, balanced in nutrition, rapid in absorption, good in dispersity and not easy to bond in water, serves as food and is free from any toxic and side effects, the medicinal value of the instant powder is increased, humanhealth can be maintained, and sub-health status can be improved to a certain extent.

The invention relates to a making method of crassulaceae succulent plant cut flower, and belongs to the technical field of plant processing. In the making method, succulent plants in which leaves arenot prone to falling and stems are strong are selected, and after the plants are subjected to soil adhesion, washing, sterilization and airing, the crassulaceae succulent plant cut flower is obtainedby arranging, fixing and binding roots. After later-period maintenance, it can be kept that the cut flower does not fade or excessively grow within 2-3 months, and the ornamental period can reach 4-6months. The succulent cut flower made by using the method is resistant to weak light and long in vase phase, the restriction of lighting to the crassulaceae succulent plants is reduced, the ornamentalvalue of the cut flower is greatly improved, the product can be reused, and the reuse rate reaches 80% or above; besides, the method is simple in operation and low in making cost, the succulent plantapplication field is expanded, the types of cut flowers are enriched, and a foundation is laid for large-scale production of the crassulaceae succulent plant cut flower.

The invention discloses a multi-flavor paste explosion food and a preparation method thereof. The paste explosion food is a spherical or ellipsoidal particle with a diameter of 1-6 cm, and is composed of a gel film outer layer, a first flavor middle layer and a second flavor spherical inner core; the spherical inner core and the middle layer are both prefabricated; the middle layer and the gel film outer layer are connected with each other through a colloid generated by a cross-linking reaction, and the middle layer and the spherical inner core are connected with each other through physical space coating; pastes for preparing the middle layer and the spherical inner core and tastes of the pastes are different; and the spherical inner core, the middle layer and the outer layer form into a layered structure with a composite flavor. The invention further discloses a preparation method of the multi-flavor paste explosion food. By improving the material components, the structure and the preparation process, the invention prepares the paste explosion sphere food with the layered structure and the compound flavor, so that the external shape and color of the paste explosion sphere food are fashionable, and a traditional porridge ball food can be upgraded into a fashionable paste explosion food, and the paste explosion food is more comprehensive and rich in nutrition, and value added by deep processing and sales volume expansion of primary agricultural products are promoted.

The invention relates to a method for making a jujube lactic acid bacteria beverage, comprising (1) pretreatment of jujube jujube, (2) preparation of jujube juice, (3) activation and domestication of strains, and (4) fermentation of jujube functional lactic acid bacteria beverage . The present invention uses the fresh fruit of jujube as the main fermentation substrate, uses the compound lactic acid bacteria domesticated by the five-step method as the starter, and uses a unique medium for fermentation to prepare the southern jujube with the functions of improving intestinal function, anti-oxidation, and improving human immunity. Jujube functional lactic acid bacteria drink. The product has a unique fragrance, high nutritional value, rich in phenolic substances, and strong anti-oxidation.

The invention belongs to the technical field of animal cell culture and meat product processing, and discloses a processing method of a leisure food taking cultivated meat as a raw material. The processing method comprises the following steps of: collecting muscle tissues by using a sterile surgical instrument, cutting the muscle tissues into minced muscle, and extracting, culturing, differentiating and collecting muscle-derived cells; pretreating the muscle tissues, including pickling, coloring, seasoning and the like; forming and performing hot processing; and cooling a sample, and performing packaging treatment to obtain an instant meat product processed by the cultivated meat. The processing method disclosed by the invention improves the cell cultivation efficiency, reduces cell deathand obtains effective cells to the maximum extent; by using a cell factory, the cell collection efficiency is 5-20 times higher than that of a normal culture dish, the cell collection is accelerated,the cell cultivation efficiency is improved, and a large foundation is laid for subsequent food processing; and by adding multiple auxiliary materials and additives and performing freeze forming, batch operation is facilitated, and relatively rich product forms can be obtained.

The invention mainly relates to the technical field of ovalbumin processing, and discloses a preparation method of a low-energy ovalbumin compound snack food, which comprises the following steps: (1) preparing raw materials, (2) weighing the raw materials and auxiliary materials in proportion and filling, (3) shaping with warm water, (4) pre-freezing at 80 DEG C, (5) freeze-drying, and (6) baking. The preparation method is unique, the raw materials are simple, the prepared ovalbumin compound product is crisp in taste and rich in fragrance, and the nutritional ingredients of the materials can be effectively kept. According to the method, by adding transglutaminase, the gel property can be obviously enhanced, the product texture is obviously improved, and the product yield is increased; the coconut milk is added and then blanched, so that the peculiar smell of the product can be removed, and then the baking treatment is performed, so that the scorch aroma is added, and the rehydration of the product is delayed. The prepared product solves the problems of single taste, insufficient flavor and the like of eggs prepared by a traditional method, provides high-quality protein and supplements dietary fibers, and can meet the fat-reducing requirement and pleasure the diet experience at the same time.

The invention discloses a user interface interactive process recording method and system, computer equipment and a readable storage medium, which can eliminate a large amount of interference caused by process recording based on an operating system event, each recording step is definitely defined, more effective process codes can be generated, and the process recording efficiency is improved. The process recording efficiency is improved, and more attention is paid to the recording of business logic; meanwhile, the problem that product-level expansion is difficult to carry out in the recording process is solved, deep combination with products and product-level expansion can be supported through interactive logic, more product forms can be expanded, a plug-in solution is provided for later product newly-added functions and transverse infinite expansion, and better user experience can be provided.

A display processing method and an electronic device. The display processing method includes: detecting a parameter indicating a form of the electronic device; judging whether the electronic device is in a first form or a second form based on the parameter; and when judging that the electronic device is in a first form or a second form. When the device is in the first form, display the first interface of the application in the electronic device; when it is determined that the electronic device is in the second form, display the second interface of the application; wherein, the electronic device The device includes a display device. In the first form, the display device is in a flat or approximately flat state; in the second form, the display device is in a curved surface state.

The invention discloses a colocasia esculenta lactobacillus beverage and a preparation method thereof, and belongs to the technical field of food processing and production. The preparation method of the colocasia esculenta lactobacillus beverage comprises the following steps: (1) preparing colocasia esculenta raw stock; (2) preparing a colocasia esculenta pulp saccharification liquid; (3) fermenting and preparing the colocasia esculenta lactobacillus beverage; and (4) preserving the colocasia esculenta lactobacillus beverage at low temperature. The colocasia esculenta lactobacillus beverage provided by the invention tightly combines the health-care function of lactobacillus and the rich nutrition of colocasia esculenta, is soft in texture, is fine and smooth in mouthfeel, is rich in dietary fiber, and particularly contains multiple probiotics benefiting to intestinal tracts of a human body, and has certain nutritional and health-care effects.

The invention relates to a compressed aquatic animal meat product which is characterized by comprising aquatic animal meats and seasoners. The aquatic animal meat is dried and compressed, the mass percent of the moisture content of the dried aquatic animal meat ranges from 15% to 50%, the volume of the dried aquatic animal meat accounts for 1 / 8 to 1 / 4 of that of the untreated aquatic animal meat with the same weight. When preparation is carried out, the aquatic animal meats are washed, boiled and dried for 30-60min; then seasoners are added to the meats, and the mixture is evenly stirred and pickled for 1-6 hours; the pickled aquatic animal meats are dried for 1-5 hours by hot air of 40-70 DEG C in temperature until the mass percent of the moisture content is 15-50%; the dried aquatic animal meats are placed into the dies and pressurized at a pressure of 15Mpa for 10-80min; and finally, the compressed and formed product is packed and sterilized. The compressed aquatic animal meat product of the invention features compact structure, portability due to small volume, direct use, high protein content, low fat content, delicious taste and rich nutrition.

The invention discloses a black millet nutritional biscuit. The black millet nutritional biscuit includes 60-80 parts of low-gluten flour, 20-40 parts of black millet, 25-45 parts of butter, 18-26 parts of soft white sugar, 15-25 parts of eggs, 1-3 parts of lemon juice and 0.2-0.5 part of salt. The preparation method comprises the following steps: (1) weighing the raw materials; (2) cleaning, drying, crushing and sieving the black millet; (3) uniformly mixing with the low-gluten flour to obtain mixed flour; (4) uniformly beating the eggs, then sequentially adding the lemon juice, the soft white sugar, the salt and the butter, and perform uniform stirring to obtain a mixture; (5) adding the mixed flour into the mixture to uniformly mix, kneading the mixture into dough, and finally pressing and forming the dough; and (6) performing baking and cooling so as to obtain the black millet nutritional biscuit. The black millet nutritional biscuit is good in color and luster, complete in appearance form, fragrant, sweet, crisp and loose in taste, convenient to carry and accepted by most people.