40results about How to "Shelf life stable" patented technology

A cellulose-based fire retardant composition is made by (1) adding cellulose to water, thereby forming a solution; (2) adding liquid ammonia to the solution; and (3) subsequently adding solid diammonium phosphate to the solution, thereby forming a viscous cellulose-based fire retardant liquid.

A composition and method for producing an edible base product, the composition comprising a cannabis concentrate containing at least one cannabinoid, a starch concentrate containing tapioca maltodextrin, a rice concentrate, and a lipid concentrate containing lecithin. The method of producing the composition comprises sheering the ingredients at a proper temperature in a dry environment. Preferably, the rice concentrate acts as a natural desiccate and silicate and also an anti-caking agent. The lecithin is added to the powdered cannabis concentrate to enhance the absorption of THC into the blood stream of the individuals. The preferred method transforms the cannabis concentrates into an easily manageable and edible base product useable for a wide variety of medicinal and culinary applications.

The invention discloses a preparation method of a processed cheese spread and the processed cheese spread obtained by the preparation method. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 1%-5% of milk protein concentrate, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 8%-11% of a sweetener, 0.4%-1.0% of a stabilizer and water together, (2) evenly mixing the mixture obtained in the step (1) with 5%-12% of mango pulp, 1%-3% of pumpkin pulp, 0.5%-2.5% of fruit concentrated juice, 0.2%-0.42% of an acidity regulator and 0.01%-0.04% of an antioxidant, (3) carrying out homogenizing at a temperature ranging from 82 DEG C to 90 DEG C and under pressure within the range from 15MPa to 20MPa, and pasteurizing, and (4) carrying out hot filling and three-stage quick cooling and molding. The preparation method is simple in process; the processed cheese is comprehensive in nutrition, excellent in flavor, fused in taste, and also has excellent appearance, color and luster and texture, and the quality guarantee period of the product is 4 months.

A composition of an edible base product, the composition comprising a cannabis concentrate containing at least one cannabinoid, a starch concentrate containing tapioca maltodextrin, a rice concentrate, and a lipid concentrate containing lecithin. The method of producing the composition comprises sheering the ingredients at a proper temperature in a dry environment. Preferably, the rice concentrate acts as a natural desiccate and silicate and also an anti-caking agent. The lecithin is added to the powdered cannabis concentrate to enhance the absorption of THC into the blood stream of the individuals.

The invention discloses newborn formula milk powder containing probiotics. The newborn formula milk powder comprises the raw materials: raw milk, milk sugar, mixed vegetable oil and activated probiotics lyophilized powder. The invention also discloses a method for preparing the milk powder. The method comprises the following steps of (1) mixing the raw materials to obtain feed liquid A; (2) homogenizing, sterilizing, concentrating and spray drying the feed liquid A to obtain a material B; (3) uniformly mixing the material B, a bioactive substance, unsaturated fatty acid and activated probiotics in a dry-mixing workshop to obtain the milk powder. The newborn formula milk powder containing the probiotics provided by the invention has the advantages that the newborn formula milk powder containing the probiotics is developed for newborns (0-28 days) according to nutritional ingredients and active substance characteristics of breast milk (colostrum and transitional milk). Meanwhile, according to the preparation method of the newborn formula milk powder containing the probiotics provided by the invention, the product uniformity of the milk powder can be ensured, the shelf life of the milk powder is stable, and the probiotics can be survived in the milk powder for a long time.

The invention pertains to an improved fiber-removing and dye transfer process including a mixture of an acidification agent, a thickener, a solvent, a polymer and a various modifying agents for producing a design on a cellulose fiber containing material. Secondly, the invention provides an improved thermoplastic composition for use in the fiber-removing and an optional dye transfer process. The invention also provides a process for forming a continuous or patterned film on a substrate using the improved composition and for applying the improved composition in a particularized format to a substrate for selectively removing cellulose fibers and optional coloring agents.

The invention discloses probiotic embedded particles prepared from the following raw materials: probiotic powder, whey protein concentrate, sodium caseinate, Plantago ovata seed powder, polyfructose,resistant dextrin and phospholipid. The invention also provides a method for preparing the probiotic embedded particles, which comprises the following steps: (1) by using probiotic powder as a core material, carrying out fluidized bed spray embedding by using whey protein concentrate, sodium caseinate, Plantago ovata seed powder and water to obtain protein colloid protective layers, and drying toobtain embedded substance A; and (2) carrying out fluidized bed spray embedding on the embedding material A with polyfructose, resistant dextrin, phospholipid and water to obtain polysaccharide protective layers, and drying to obtain the probiotic particles. The advantages are that the probiotic powder protected by the protein colloid protective layers and the polysaccharide protective layers areobtained, are provided with the characteristics of high acid resistance, high fluidity and high dispersion, can be preserved at room temperature, are stable in shelf life and are suitable for development and use of various products.

The invention relates to a pepsinogen I, pepsinogen II and gastrin-17 composite quality control product. The composite quality control material comprises a protein preserving solution, and pepsinogenI, pepsinogen II and gastrin-17 which are dissolved in the protein preserving solution, wherein the total volume of the protein preserving solution is calculated; wherein the protein preserving solution contains 0.8 to 3.5 g/L of AEP-HBC, 0.002 to 0.006 g/L of fibrinogen, 0.05 to 0.15 g/L of gelatin, 2 to 8 g/L of trehalose, 0.05 to 0.25 g/L of tetrapolyphosphate, 5-25 mmol/L of 2-(N-morpholine) ethanesulfonic acid, 0.5-4 g/L of ethylenediaminetetraacetic acid or ethylenediaminetetraacetic acid salt, 1-20 mmol/L of cysteine, methionine or arginine and 0.05-0.10% of a preservative,. The pepsinogen I, pepsinogen II and gastrin-17 composite quality control product is initiated at home, and can be stably stored for 14 months at the temperature of 2-8 DEG C. The invention further discloses a preparation method of the pepsinogen I, pepsinogen II and gastrin-17 composite quality control product. The invention also provides a detection kit containing the composite quality control product, andthe detection kit can be used for clinical detection of gastric functions.

The invention relates to the technical field of beverage production. In order to solve the problems of single flavor and poor stability in shelf life of traditional milk tea beverages, the invention provides a hot-filled PET bottle milk tea beverage containing Japanese Okinawa black sugar and a preparation method of the milk tea beverage. Every 1000mL of the hot-filled PET bottle milk tea beveragecomprises the following components: 30-80g of whole milk powder, 2-30g of skimmed milk powder, 5-100g of white granulated sugar, 2-15g of coconut oil, 2-20g of black tea, 0.1-5g of Japanese Okinawa black sugar, 0.1-3g of an emulsifier, 0.1-20g of a thickening agent, 0.01-0.05g of a phosphate, 0.01-1g of an antioxidant, 0.05-0.5g of nisin, 0.1-1.5g of an acidity regulator and the balance of purified water. The formula disclosed by the invention is based on milk, tea, black sugar and coconut oil; specific components and content proportions are adopted for synergistic proportioning, so that compared with common milk tea, the hot-filled PET bottle milk tea beverage is smoother in taste, is healthier and is more stable in shelf life. the preparation method is simple to operate, has no specialrequirement on equipment and is easy for industrialization.

The invention discloses a making method of rose Maotai-flavor liquor. The making method specifically comprises the following steps: distilling rose flowers; adding rose petals into Maotai-flavor liquor in turns for three, four and five times, and carrying out stacking fermentation and feeding the Maotai-flavor liquor with the rose petals into a tank; carrying out distilling and taking wine; addingfresh rose flowers into mellow and sweet Maotai-flavor liquor, and carrying out extraction to obtain extracted wine liquid; carrying out storing; carrying out blending; and carrying out seasoning. According to the making method of the rose Maotai-flavor liquor, low-boiling-point aroma components in the rose flowers are collected in advance through distillation, and a required amount of seasoningis added in the later period, and thus, the circumstance that the original style of the product is lost due to the fact that the aroma components are too much and the floating aroma feeling occurs orMaotai flavor is covered is avoided; the petals after the rose aroma components are extracted are added into fermented grains for fermentation, and the aroma and other normal fermentation components of the wine body are brought into the wine in a distillation mode, so that various aromas are fully fused, and the proportion is more coordinated; and water-soluble astringent and bitter substances inthe rose flowers cannot enter the wine, and a small amount of extracted wine liquid is added into the distilled wine liquid for storage.

The invention relates to vegetable fat powder and a preparation method thereof. The vegetable fat powder is prepared from the following raw materials in percentage by mass: 20-65% of sugar, 10-70% ofnon-hydrogenated vegetable oil, 0.001-0.1% of vanillin and/or ethyl vanillin and 1-30% of other food raw and auxiliary materials and/or food additives. The vegetable fat powder is produced by using the non-hydrogenated vegetable oil, and the vanillin and/or ethyl vanillin is added, so that the storage life of a non-hydrogenated vegetable oil product is prolonged to reach the level equivalent to that of a non-hydrogenated vegetable oil product, and a good sensing flavor is obtained.

The invention belongs to the technical field of extraction, and particularly relates to a tea leaf extract and a preparation method thereof. The technical problem to be solved by the invention is to provide the tea leaf extract and the preparation method thereof. The preparation method comprises the following steps: a, mixing tea leaves with water to form slurry, and adding esterification liquid to obtain tea leaf slurry containing the esterification liquid; b, performing steam gas-liquid countercurrent distillation on the tea leaf slurry containing the esterification liquid to obtain a tea aroma extract 1 and a solid-liquid mixture; c, separating the solid-liquid mixture to obtain tea soup, and concentrating the tea soup; d, adding the esterification liquid into the concentrated tea soup, and performing steam gas-liquid countercurrent distillation again to obtain a tea aroma extract 2; and e, mixing the tea aroma extract 1 with the tea aroma extract 2 to obtain the tea leaf extract. The tea leaf extract disclosed by the invention has specific sweet fragrance, flower fragrance and fruit fragrance, and besides, the shelf life stability is improved.

The present invention relates to the use of a proline-specific protease for accelerating the beer brewing process. In particular, it relates to the use of a proline-specific protease for accelerating the beer brewing process by shortening and simplifying the stabilisation phase of beer production. The stabilisation period as such can be omitted from the beer making process hereby saving significant costs and adding to the flexibility of beer producing plants.

The invention relates to a high-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids. The concentrated emulsion comprises the following components in percentage by total weight: 15-35% of grease; the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; and 55 to 72% of water. The invention also relates to a preparation method of the concentrated emulsion, reconstituted milk, dry powder and the like. The structure of the emulsion is modified and optimized to achieve the purpose of non-thermal concentration, long-time heating is not needed in the process, the concentration multiple can reach about 7 times, the concentrated emulsion is good in stability, and the concentration process has no negative influence on the digestion rate of the emulsion lipid.

The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins intopost-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as toobtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.

The invention discloses amino acid formula powder. The amino acid formula powder comprises the following components in parts by weight of 10-16 parts of composite amino acids, 60-75 parts of glucose syrup, 10-28 parts of mixed plant oil, 1-10 parts of medium chain triglycerides, 0.1-0.5 part of DHA algae oil, 0.1-0.5 part of arochidonic acid oil, 0.1-1.5 parts of 1,3-dioleoyl-2-palmitoyl-glycerol,0.2-1.2 parts of composite vitamins, and 0.5-3.5 parts of composite minerals. The amino acid formula powder adopts a sensitivity-free formula, and is suitable for child patients suffering from serious milk protein allergy or multi-food protein allergy to use, and can be used for diagnosis and treatment of the milk protein allergy.