3results about How to "Stable texture" patented technology

The present application relates to a kind of high activity Matcha yoghurt and its low-temperature microwave preparation method, belong to food processing technical field.The present application uses organic raw cow milk, Matcha powder, white granulated sugar, corn starch etc.as raw material, using the combination process of adding Matcha before fermentation, low-temperature pre-solution dispersion, microwave low-temperature sterilization, replace traditional high-temperature mixing and high-temperature sterilization, solve the existing Matcha yoghurt chlorophyll browning, tea polyphenol degradation, tea aroma loss, water retention decreases, lactic acid bacteria activity low etc.Problems.The optimal formula of the present application: Matcha powder 10g / 1000mL milk;Using 60~65 ℃ low-temperature dissolution avoids powder agglomeration;Using 40~60 ℃ microwave low-temperature sterilization maximizes to retain heat-sensitive ingredients;Add before fermentation to promote lactic acid bacteria proliferation.The yoghurt prepared has uniform green color, rich tea aroma, delicate and smooth taste, high tea polyphenol retention rate, lactic acid bacteria viable count can reach 8.85×10 8 CFU / mL, water retention ≥80%, sensory score ≥90 points.The process of the present application is simple, and can be industrialized production, suitable for high-quality functional Matcha yoghurt development.

This invention relates to the field of pharmaceutical technology, specifically to an antibacterial and health-promoting compound gel and its preparation method. The preparation method of the antibacterial and health-promoting compound gel is characterized by the following steps: mixing pepper volatile oil and tea oil as the oil core, and using whey protein isolate and pectin complex as the wall material to prepare oil-loaded microcapsules; dispersing gellan gum and xanthan gum in purified water containing β-glycyrrhizic acid, adding a concentrated aqueous extract obtained by microwave-assisted extraction of Polygonum cuspidatum, Portulaca oleracea, Cnidium monnieri, and Glycyrrhiza uralensis in a weight ratio of 4:2:2:1, and stirring evenly to obtain an aqueous matrix; adding the oil-loaded microcapsules to the aqueous matrix under continuous high-speed shearing, and simultaneously adding nano-sized calcined oyster shell powder to obtain a biphasic gel mixture; adding ε-polylysine and menthol-β-cyclodextrin inclusion complex to the biphasic gel mixture, and stirring to form a biphasic gel system. This application solves the problems of unstable essential oils, easy volatility, and uncontrollable release behavior in the prior art.

This invention discloses an enzyme-catalyzed stabilized teeth whitening and bleaching composite composition and its preparation method, relating to the field of teeth whitening technology. The composition comprises three components: a whitening gel, a catalyst, and a light-cured gingival barrier resin, which synergistically achieve teeth whitening and bleaching. The whitening gel contains hydrogen peroxide, carbomer, propylene glycol, a stabilizer, water, and sodium hydroxide. The catalyst contains propylene glycol, catalase, carbomer, glycerol, sodium hydroxide, sodium benzoate, purified water, and fragrance. The resin contains polyether polyurethane methacrylate, 1,6-hexanediol dimethacrylate, triethylene glycol dimethacrylate, camphorquinone, ethyl p-dimethylaminobenzoate, tert-butylhydroquinone, fumed silica, pigment, fragrance, and MIG-type silica. This invention utilizes enzyme catalysis to achieve natural-looking whitening; the whitening gel is stable during storage and does not easily dilute or release water; the resin cures gently and has a flexible texture; and the process is controllable, making it suitable for industrial production and clinical teeth whitening treatment.