162results about How to "Stable texture" patented technology

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention discloses a method for improving the flavor and the texture of plant enzyme food by utilizing fermentation of compound strains. The method is characterized in that strains with good permeability resistance, aroma strains, plant-source preponderant strains and strains for optimizing the texture of a product are screened by sugaring digestion, fermentation of the compound strains, after-ripening, clarifying and membrane filtration treatment, reasonable and scientific combination is carried out on the strains, the preparation time of the plant enzyme food is effectively shortened by controlling the matching and the used amount of the strains, the prepared plant enzyme food is coordinated in flavor, stable in texture, safe and sanitary, and uniform in color, has strong composite fruit flavor and fermenting mellow flavor, is viscous in organization and mellow in taste, has no stimulation in eating, is coordinated in sweetness and sourness, smooth in swallowing, and sweet and lasting in residual taste. The method disclosed by the invention has the advantages that the process is simple, the fermented product can be stored at normal temperature, and the quality is still stable after 6 months, so that the method is suitable for large-scale production, and has a good market prospect.

The present invention is directed to stable cosmetic composition which is waterproof, comfortable and has a unique cushiony / bouncy texture and feel containing: (a) a reaction product of (i) at least one polyamine and (ii) at least one oil soluble high carbon polar modified polymer; (b) water; (c) at least one non-volatile solvent capable of solubilizing the polar modified polymer; and (d) optionally, at least one volatile solvent other than water,—and (e) optionally, at least one colorant.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and / or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and / or animals.

The invention provides an antistatic blended yarn, which is prepared from 20 to 45 percent of polyester fiber, 35 to 70 percent of cotton fiber and 10 to 30 percent of stainless steel fiber by weight percentage through blended spinning. The invention also provides an antistatic sweater produced by adopting the antistatic blended yarn and a method for producing the same. The product of the antistatic blended yarn has antistatic and electromagnetic shielding functions, does not have special requirement on washing, is not influenced by the environment, has complete colors and solid texture, is sweat-resistant and corrosion-resistant, can be applied to special industries such as anti-microwave clothes and radiation-resistant clothes, can effectively prevent human body from being radiated by computers and the like, and particularly protect pregnant women. The antistatic blended yarn can be processed into clothes worn in spring, autumn and winter and the clothes are comfortable to wear with excellent performance.

The invention provides a nuclear fuel and a preparation method thereof, wherein, the nuclear fuel takes carborundum as an inert basal body. The carborundum inert basal body nuclear fuel equably disperses fuel globules of zirconia fuel to the carborundum basal body, and the mass number dispersed in the carborundum basal body is 5-35 percent. The nuclear fuel is a column-shaped or ring-shaped ceramic-ceramic complex fuel core block. The nuclear fuel has good thermal conduction performance and irradiation-resistant performance, and the chemical durability is high. The preparation method equably disperses fuel globules of zirconia fuel to the carborundum basal body, and then ceramic complex carborundum inert basal body nuclear fuel of the zirconia fuel globules equably dispersed in the carborundum basal body are formed through rapid agglomeration of electric sparks. The carborundum inert basal body nuclear fuel is the safe and environment-friendly nuclear fuel. The preparation method is simple and reliable.

The invention discloses a cake dough improver, a mousse cake and a method for preparing the mousse cake. The cake dough improver is prepared from raw materials in percentage by weight as follows: 2%-5% of an alkaline leavening agent, 2%-6% of an acidity regulator, 0.01%-30% of an emulsifier, 0.01%-0.1% of enzyme and the balance of a dispersant. The mousse cake comprises cake dough and a mousse layer, wherein the cake dough comprises the cake dough improver; and the mousse layer comprises a cream frothing stabilizer and a thickening and emulsifying stabilizer. The cake dough improver is added to the mousse cake, so that after the cake dough is frothed, coated and baked, the mousse cake tastes soft and creamy and can be continuously preserved for 9 months or longer under freezing and refrigeration conditions. The cream frothing stabilizer and the thickening and emulsifying stabilizer are added to the mousse layer of the mousse cake, the mousse cake is kept stable under long-term refrigeration and freezing conditions, water-oil separation cannot occur easily, and the cake is ensured to still taste fresh and moist under the long-term freezing condition and have a longer guarantee period.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention relates to a fresh-keeping agent of smoke meat, and a preparation and fresh-keeping method of the smoke meat through the fresh-keeping agent. The fresh-keeping agent comprises 3-6 parts of tea polyphenol, 2-8 parts of vitamin, 1-3 parts of ginger oil, and 5-15 parts of citric acid. The fresh-keeping method comprises the steps of successively injecting a salting liquid into raw meat and rubbing and salting the meat in vacuum; decocting, airing and smoking the salted meat; and spraying the fresh-keeping agent on the surface of the smoke meat, and airing. According to the fresh-keeping agent of the smoke meat and the fresh-keeping method provided by the invention, natural product antioxidants are selected, so that the fresh-keeping agent has the characteristics of nontoxicity and no side effect and the like, is low in cost, simple and convenient in process, and does not affect smoke meat products. The combination technology provided by the invention has the synergetic effect. Compared with the prior art, the inoxidizability of the smoke meat can be greatly improved. Not only is oxidation of smoke meat is slowed down, but also change on color and flavor can be slowed down, and the color is bright and stable. Generally, the quality of smoke meat product is improved, and the fresh-keeping agent has a good application prospect.

The present multi-domain liquid crystal display device includes first and second substrates facing each other; a liquid crystal layer between the first and second substrates; a first dielectric frame on one side of the pixel region; a second dielectric frame on another side of the pixel region; and a third dielectric frame between the first dielectric frame and the second dielectric frame.

Provided is a method for manufacturing a glass substrate for an information recording medium, which is advantageous in that oozing of an alkali and deformation of a texture are suppressed. The glass substrate is chemically reinforced, and a texture is formed in the glass substrate, and then treated with a neutral or alkaline aqueous solution. In the texture forming step, the surface of the glass substrate is etched in a depth of 0.5 to 10 nm.

The invention relates to a reinforced cement machine-made board with a three-dimensional cavity fiber structure and a production method of the board, and particularly relates to a novel building material and product, which adopt a mechanical production process, are high in strength, light in weight and abundant in decorative effect, and are realized by forming a cavity structure by three-dimensional cavity connection bodies and compounding and filling a high-performance anti-cracking cement base material. A product comprises a bottom layer, a three-dimensional fiber cavity layer and a decorative surface layer, wherein the decorative surface layer is made of decorative surface layer mortar; the decorative surface layer is arranged at the upper part of the three-dimensional fiber cavity layer; the decorative surface layer is connected with the three-dimensional fiber cavity layer; the three-dimensional fiber cavity layer is formed by filling high-performance anti-cracking cement slurry into the three-dimensional cavity connection bodies; and the three-dimensional fiber cavity layer is connected with the bottom layer and the bottom layer is made of the high-performance anti-cracking cement slurry. The product is mainly applied to outer wall decoration and indoor engineering construction of buildings, and constructions of roads, bridges and the like with high requirements on the strength and the durability of the cement base material.

The present invention discloses a blueberry tablet candy with beautifying and antibacterial efficacy and a preparation method thereof, and belongs to the technical field of deep processing of blueberry. The method is as below: processing a main raw material blueberry into a blueberry syrup by using a non-thermal for processing method; uniformly mixing the blueberry syrup with milk, sugar, a herb extract, honey and a stabilizer; adding a leavening agent; fermenting by a segmented variable temperature fermentation method to prepare a blueberry yogurt, so as to maximize proliferation of probiotics and gain good thermal stress ability of resistance to coldness and hotness; then adding a protecting agent with good anti-freezing effect and freeze-drying into a powder, so as to obtain a functional blueberry yogurt freeze-dried powder with high content of viable probiotics and strong resistance to coldness and hotness; finally compounding the blueberry yogurt freeze-dried powder with an alfalfa extract, germinated brown rice, a plant extract, dextrin, probiotic factor and magnesium stearate scientifically; and tabletting by a multi-impact rotary tabletting machine to obtain the blueberry tablet candy with high probiotic live bacteria content, good stability, long shelf life and the efficacies of improving the body's immunity, delaying aging, beautifying and resisting bacteria.

The present invention discloses a blueberry pressed candy with high contents of viable probiotics and a preparation method thereof, and belongs to the technical field of deep processing of blueberries. The preparation method includes: processing blueberries serving as raw materials into blueberry pulp by a non-thermal processing method, evenly mixing the blueberry pulp with milk, saccharose, Chinese herbal medicine extract, honey and stabilizing agents, fermenting the mixture with the addition of fermentation agents and preparing the fermented mixture into blueberry yogurt using a stage temperature shift fermentation method so as to maximize the proliferation of probiotics and to make the probiotics have good resistance to cold and heat stress, freeze-drying the blueberry yogurt into powder with the addition of protective agents with a good anti-freeze effect to obtain functional blueberry yogurt freeze-dried powder with high contents of viable probiotics and strong resistance to cold and heat, and finally scientifically compounding the functional blueberry yogurt freeze-dried powder with alfalfa extract, germinated brown rice, plant extract, dextrin, probiotic factor, magnesium stearate, etc., and pressing with a multi punch rotary tablet pressing machine to prepare the blueberry pressed candy. The blueberry pressed candy is high in contents of viable probiotics, and long in shelf life, can improve human immunity and delay senescence, and has effects in beautifying countenance and maintaining beauty and resisting bacteria.

The present invention discloses a long shelf-life and refrigerated live bacterium yogurt and a preparation method thereof. Each 1L of the above long shelf-life and refrigerated live bacterium yogurt comprises the following raw material components: 20-100 grams of white sugar, 500-900 grams of fresh milk or 50-130 grams of milk powder, 2-20 grams of concentrated whey protein powder, 2-40 grams of concentrated milk protein, 0.1-11 grams of thickening agent, 0.1-1.0 gram of sweetener, 0.05-1.0 gram of sodium citrate, 0.5-1.5 grams of edible essence, 0.05-0.15 gram of lactic acid bacteria, and water as the balance. According to the technical scheme of the invention, the shelf life of the refrigerated live bacterium yogurt is as long as 90 days, while the mouth feel of the refrigerated live bacterium yogurt can be kept stable. Meanwhile, the selling radius of the refrigerated yogurt can be extended, and the production and marketing cost burden of a production manager is relieved. Moreover, the refrigerated live bacterium yogurt provides authentic yogurt nutrition and good taste for consumers in remote areas.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention discloses a processing method of not-from-concentrate loquat juice. The processing method comprises the following steps of: cleaning the loquat; blanching by hot water to deactivate the enzyme and soften; cooling; crushing into blocks; separating to remove the peel and denucleate; adding antioxidant color fixing solution at the same time; squeezing by a belt type squeezing machine to obtain the loquat juice; centrifuging or filtering the juice to remove large-grained pulp residues; sterilizing; cooling; filling at sterile state to obtain original loquat juice; refrigerating; blending the original loquat juice; adding granulated sugar to prepare into the not-from-concentrate loquat juice with a certain soluble concentration; fine filtering; sterilizing; thermally filling; cooling and packing. By adopting the processing method of the non-from-concentrate loquat juice, the problems in the prior art that the product is excessively heated due to concentration, the cooked taste and browning are caused accordingly, and the higher-concentration colloid and composite stabilizer are added and bring burnt taste without fresh feeling, can be overcome.

The present invention discloses a blueberry pressed candy and a preparation method thereof, and belongs to the technical field of deep processing of blueberries. The preparation method includes: processing blueberries serving as raw materials into blueberry pulp by a non-thermal processing method, evenly mixing the blueberry pulp with milk, saccharose, Chinese herbal medicine extract, honey and stabilizing agents, fermenting the mixture with the addition of fermentation agents and preparing the fermented mixture into blueberry yogurt using a stage temperature shift fermentation method so as to maximize the proliferation of probiotics and to make the probiotics have good resistance to cold and heat stress, freeze-drying the blueberry yogurt into powder with the addition of protective agents with a good anti-freeze effect to obtain functional blueberry yogurt freeze-dried powder with high contents of viable probiotics and strong resistance to cold and heat, and finally scientifically compounding the functional blueberry yogurt freeze-dried powder with alfalfa extract, germinated brown rice, plant extract, dextrin, probiotic factor, magnesium stearate, etc., and pressing with a multi punch rotary tablet pressing machine to prepare the blueberry pressed candy. The blueberry pressed candy is high in contents of viable probiotics, good in stability and long in shelf life, can improve human immunity and delay senescence, and has effects in beautifying countenance and maintaining beauty and resisting bacteria.

A soymilk based frozen dessert and process of making the soymilk based frozen dessert. The soymilk based frozen dessert is a calcium fortified soymilk based frozen dessert that uses calcium carbonate as the calcium fortifier.

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides mutton saline ham pickling liquid. The mutton saline ham pickling liquid is prepared from the following raw materials in parts by weight: 1.0 to 1.4 parts of sodium nitrite, 8 to 12 parts of sodium erythorbate, 30 to 40 parts of composite phosphate, 400 to 600 parts of soybean isolate protein, 400 to 1,000 parts of corn starch, 40 to 100 parts of Curdlan, 320 to 360 parts of salt, 160 to 200 parts of white sugar, 50 to 80 parts of xylose, 240 to 260 parts of monosodium glutamate, 12 to 14 parts of white pepper powder, 10 to 12 parts of semen myristicae powder, 80 to 120 parts of liquorice powder, 8 to 12 parts of ginger powder, 18 to 20 parts of monascus red pigment and 4,000 to 5,000 parts of ice water. The mutton saline ham pickling liquid is low in material cost and simple in process, and a meat product factory can directly use the product to produce, so that the processing time of the meat products is saved, the production efficiency is improved, the water binding capacity, the viscoelasticity and the heat stability of the product are improved, the mutton smell of the mutton saline ham is reduced, the quality of the mutton saline ham is improved, and a good application prospect is achieved.

The invention relates to an assembly production line for a three-dimensional cavity fiber structure reinforced cement machine-made board. The assembly production line comprises a raw material storage cabin, an auxiliary material chamber, a mixing hopper, a transmission line, a curing chamber and a demolding line, wherein the raw material storage cabin and the discharging hole of the auxiliary material chamber are communicated with feeding hole of the mixing hopper; the discharging hole of the mixing hopper is connected with the feeding position of the transmission line; the discharging position of the transmission line is connected with the front end of the curing chamber; the tail end of the curing chamber is connected with the front end of the demolding line; the tail end of the demolding line is connected back to the transmission line, thereby forming a circular working route among the transmission line, the curing chamber and the demolding line. The assembly production line has the advantages of scale production, high production efficiency, high mechanization and automation degrees and lower labor cost. The produced three-dimensional cavity fiber structure cement machine-made board is high in anti-bending strength, uniform in thickness, dense in structure, stable in texture, more stable in performance in the application process and no influence on the environment.

The invention relates to crepe paper. The paper pulp is prepared from the following raw materials: 90 percent of bleached softwood kraft pulp commercial pulp board and 10 percent of hardwood pulp. The invention further provides a process for producing the crepe paper. According to the process, 90 percent of bleached softwood kraft pulp commercial pulp board and 10 percent of hardwood pulp are mixed and subjected to fibrillation type pulping treatment, and the pulp beating degree is 45-50 degrees SR. The crepe paper produced by the process has a remarkable effect of fine and irregular crepe paper lines, has an elongation of 20-25 percent and a wet strength of 25-35 percent, and is low in production cost. According to the crepe paper, the cost can be reduced since the elongation problem of the crepe paper is greatly improved. The production process is reasonable in design and convenient to operate.

The invention discloses blueberry pressed candies capable of delaying ageing and a preparation method of the blueberry pressed candies and belongs to the technical field of deep processing of blueberries. The blueberries are used as main raw materials and are processed into blueberry paste by adopting a non-heat processing method; then the blueberry paste is uniformly mixed with milk, sucrose, Chinese herbal medicine extract, honey and a stabilizer, and then a fermentation agent is added to prepare blueberry yoghourt by adopting a stepwise temperature-changing manner, so that probiotics are proliferated to the greatest extent, and the cold and heat stress resisting capability is relatively good; then protecting agent freeze-dried powder with relatively good anti-freezing effect is added to obtain functional blueberry yoghourt freeze-dried powder with high viable bacterium content of the probiotics and strong cold and heat resisting capabilities; and finally, the functional blueberry yoghourt freeze-dried powder is scientifically compounded with alfalfa extract, germinated brown rice, plant extract, dextrin, probiotic factors, magnesium stearate and the like, and the mixture is pressed by a multi-punch rotary type pressing machine to prepare the blueberry pressed candies which have the high viable bacterium content of the probiotics, good stability and long guarantee period, are capable of improving the human immunity, have the effects of maintaining beauty and keeping young and resisting bacteria, and can delay the ageing.

A precipitation hardening martensitic stainless steel is provided with excellent mechanical property and corrosion resistance and contains, by mass, 0.1% or less of C; 0.1% or less of N; 10.0%˜15.0% of Cr; 10.0%˜15.0% of Ni; 0.5%˜2.5% of Mo; 1.0%˜3.0% of Al; 1.0% or less of Si; 1.0% or less of Mn, and the rest is Fe and inevitable impurities. A steam turbine long blade is made of the precipitation hardening martensitic stainless steel.

The invention discloses a fruit and vegetable tablet containing lactic acid bacteria and a preparation method of the fruit and vegetable tablet. In the fermentation process of yoghourt, a functional fermentation agent, sprouted cargo rice, Chinese herbs extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pulp of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared fruit and vegetable tablet is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the fruit and vegetable tablet is 30-36 months.