205results about How to "With natural" patented technology

The invention provides a method and a device for extracting a fat-soluble natural pigment. The method comprises the following steps of: (1) performing pretreatment on a material, and then performing pressure reduction treatment on the treated material in an extraction container; (2) introducing a solvent into the extraction container to mix the solvent and the material, and extracting the mixture to obtain extract liquor; (3) putting the extract liquor into a vaporization separation device to separate out a crude extract of the fat-soluble natural pigment, and simultaneously separating the solvent, compressing and cooling the solvent, and then reclaiming the solvent for cyclic utilization; and (4) putting the crude extract of the fat-soluble natural pigment into a refining system to perform refining treatment to prepare a refined extract. The extraction device comprises an extraction separation system, the refining system, a solvent purification system, a vacuum system and a heat exchange system. The method and the device can improve the oxidation resistance and the stability of a product, and ensure the biological and chemical activities of the extracts; the product has pure and stable colors; the extraction rate is high; the solvent residue is low; the product has no peculiar smells; and the solvent is easy to reclaim for cyclic utilization.

The invention relates to a fruit plant enzyme drink and a preparation method thereof. The fruit plant enzyme drink comprises the following formula components: 4% of white granulated sugar, 4% of honey, 4% of maltose and the balance being plant fruit raw materials, wherein the plant fruit raw materials comprise one or a plurality of green plum, smoked plum, mulberries, blueberries, raspberries, apples, peaches, red dates, grapes and wild jujubes. The preparation method of the fruit plant enzyme drink comprises the following steps: examining and receiving the raw materials, washing, fermenting, sterilizing and filling. The invention provides the drink with the health function. The drink has the functions of reducing the intestinal tract load, activating the healthy circulation system, adjusting the microecological balance, enhancing the human body cell vitality, purifying the blood, promoting the metabolism, inspiring the human body cell vitality, enhancing the metabolism function and enhancing the body rejuvenation.

The supercritical carbon dioxide process for extracting lutein from merigold flower includes the extraction of fermented, dried and crushed merigold flower material with supercritical carbon dioxide having ethanol entrainer to obtain merigold flower extractum and the saponification of merigold flower extractum with potassium hydroxide to obtain water soluble lutein resin used as edible color. The present invention has simple technological process with low power consumption and environment friendship and the product has high purity, pure color, high heat and light stability and stable color.

The invention discloses a production method of fish protein hydrolyzed chelate. The production method includes: preprocessing residual waste of low-value marine fishes such as ribbonfish, adding complex enzymes to hydrolyze the waste, and subjecting polypeptides to chelate modification. The fish protein hydrolyzed chelate has effects of antibiosis, antioxidation and ferric strengthening. The fish protein hydrolyzed chelate is purely natural, has good antioxidation, and has evident antibacterial effects on escherichia coli, bacillus subtilis, staphylococcus aureus and salmonella. Absolute ethyl alcohol can be recycled in production. Production cost is low. High-value development and high utilization of aquatic products are achieved.

The invention discloses a stuffed fish roe sausage. The stuffed fish roe sausage is prepared from a pulp wrapper and stuffing, and is characterized in that the pulp wrapper is prepared from the following raw materials in parts by weight: 50 to 60 parts of grade AA freshwater fish millet, 3 to 7 parts of potato starch, 0.1 to 0.2 part of a moisture retention agent, 0.1 to 0.2 part of glutamine transaminase, 1 to 3 parts of table salt, 20 to 24 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.002 to 0.008 part of ethyl maltol, 1 to 3 parts of fresh egg white, 1 to 3 parts of fat meat and 6 to 7 parts of ice water; the stuffing is prepared from the following raw materials in parts by weight: 8 to 12 parts of flying fish roe, 3 to 7 parts of potato starch, 0.1 to 0.2 part of glutamine transaminase, 2 to 3 parts of table salt, 1 to 3 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.005 to 0.015 part of ethyl maltol, 1 to 3 parts of fat meat, 1 to 3 parts of fresh yolk, 0.2 to 0.4 part of fresh garlic, 0.2 to 0.4 part of carrot and 6 to 7 parts of the ice water. The stuffed fish roe sausage provided by the invention has the characteristics of having low fat, much protein, high nutrients and delicious taste, being pure natural and being easy to absorb and the like, caters for living habits and taste requirements of modern people and meets healthy and rapid-pace life of modern people.

Disclosed is a process for preparing sausage with natural pigment which comprises rubbing pickled meat products, mixing minced meat product, auxiliary material, barked red radish by the proportion of 80-82%, 7-8% and 11-12%, loading the mixture into pig's small intestine foil, suspending the loaded raw sausage into a baking oven, dispensing 4-6 hours at 50-60 deg. C, boiling 15-20 minutes at 80-90 deg C, finally cold storing the steamed sausage in 0-4 deg C refrigerators.

The invention relates to a polylactic acid-plant fiber composite degradable material which is mainly prepared by the following steps: catalyzing high polymer starch polylactic acid by a catalyst at high speed and high temperature to change the molecular weight, thereby obtaining a plastic four-way-tensile polylactic acid master batch; grinding agricultural waste or residual waste after agricultural processing at high speed by utilizing the physical principle of cooling to obtain powder with required particle size, sterilizing at high temperature, and carrying out emulsification polymerization with starch to obtain a plant fiber filler; and finally, mixing the polylactic acid master batch, plant fiber filler and modifier according to required proportion, polymerizing at high temperature (190-210 DEG C) to obtain the biodegradable composite raw material applicable to various natural, non-toxic, green and environment-friendly products.

The invention discloses a vacuum microwave processing method for crisp persimmon chips, and belongs to the technical field of food processing. The objective of the invention is to provide the vacuum microwave processing method for crisp persimmon chips, with the method having advantages of a high production efficiency, a low cost, capability of preparing crisp persimmon chips having rich nutritionand good taste, and the like. The method includes subjecting thin persimmon sheets to staged microwave puffing and drying in vacuum with the vacuum degree being -0.09 MPa to -0.06 MPa.

The invention discloses an active-probiotics added fruit and vegetable enzyme beverage and a preparation method thereof. The active-probiotics added fruit and vegetable enzyme beverage comprises, by mass, 4-8 g of white sugar, 3-6 g of honey, 3-5 g of maltose, 0.8-1.5 g of lactobacillus, 0.8-1.5 g of bifidobacterium and 0.8-1.5 g of .yeast starter solution. The fruit and vegetable material includes one or multiple of blueberry, asparagus, Noni fruit, green plum, apple, Chinese wolfberry fruit, kiwi fruit and black mulberry, and the balance being purified water. The active-probiotics added fruit and vegetable enzyme beverage has functions of relieving load of the intestinal tract, activating health circulation systems, regulating microecological balance, stimulating and improving human bodycell activity, purifying blood, promoting metabolism, and improving rejuvenation of the organisms.

The invention discloses a nanofiber material for pork preservation, belonging to the technical field of food engineering and biological nano materials. The nanofiber material is prepared from catechin, copper nitrate and polyvinylpyrrolidone as raw materials. By adopting the nanofiber material disclosed by the invention, the problem that catechin is easily oxidized in practical antibacterial application is solved, and an excellent antibacterial property of the nano material is obtained. The nanofiber material disclosed by the invention has a remarkable inhibitory effect on the putrefying bacteria in the pork. The nanofiber is nontoxic, the raw materials are cheap and easily available, the preservation effect on the pork is obvious, and the nanofiber material has broad application prospects in the fields of food corrosion prevention, food packaging and biological materials.

The invention discloses health-care tea. The health-care tea is prepared from the following components in parts by weight based on 100 parts of green tea by weight: 5 to 20 parts of radix puerariae, 3 to 10 parts of lycium ruthenicum fruit, 5 to 15 parts of liquorice root, 5 to 15 parts of dendrobium officinale kimura ex migo, 5 to 15 parts of honeysuckle flower, 5 to 10 parts of fructus jujubae, 5 to 15 parts of radix puerariae, 2 to 10 parts of radix ginseng, 5 to 20 parts of rhizoma polygonati and 10 to 30 parts of folium eucommiae. The health-care tea disclosed by the invention has a reasonable formula; all traditional Chinese medicines influence one another and have a synergistic effect, so that the health-care tea has the characteristics of capabilities of clearing heat and removing toxin, accurate lipid lowering curative effect, small side effect and the like. The health-care tea is packaged into tea rods by adopting heat-resisting aluminum foil, so that the health-care effect can be ensured; meanwhile, the health-care tea has a good taste and is convenient to carry, brew and drink.

The invention provides a composition with air disinfection effect and a preparation method thereof. The composition comprises sweet-scented osmanthus volatile oil, mint volatile oil, radix angelicae volatile oil and chrysanthemum volatile oil. The raw materials are added with a proper amount of 20-90% ethanol and 0.5-1.5% Twain, dissolved, mixed and sterilized to prepare an aerosol or a spray. The air disinfectant provided by the invention has obvious disinfection effect, and at the same time has characteristics of naturalness, safety, environment-friendliness and aromatic fragrance.

The invention provides a formulation and a preparation method of a Chinese herbal feed additive for livestock and poultry. The additive comprises the following components by weight: 25-40 parts of Phyllanthus urinaria, 15-25 parts of Gelsemium elegans Benth, 25-35 parts of Artemisia annua, 5-15 parts of Flos Daturae, and 5-15 parts of ambrette seeds. The raw materials adopted by the additive are all produced by manual labor according to GAP standards, so that the additive has multifunctionality, naturalness, low t toxic and side effect and other advantages, does not contain antibiotics and heavy metals, and is difficult to generate drug resistance. The feces from animal products are directly applied to various crops, thus having little pollution to the environment. Meanwhile, the mountain waste and desolate lands in rural areas are utilized to plant the raw materials, so that the land is sufficiently utilized, and the income of farmers is increased.

The invention discloses a banana noodle, which is made of flour and primary banana pulp processed from all edible part of banana. Per 100 parts by weight of flour requires 1-46 parts by weight of primary banana pulp. The banana noodle has the characteristics of natural color, abundant nourishment, fine and smooth mouth feel, good retention of plant nutrients and easy absorption.

The invention relates to a cordyceps sinensis freshness-retaining product taking Nitraria tangutorun polysaccharide as a natural bacteriostatic agent. The product is obtained by the steps of soaking 0.4g-0.8g of fresh cordyceps sinensis after sterilization treatment in a Nitraria tangutorun polysaccharide bacteriostatic agent with concentration of 5-10mg/ml and volume of 20mL, and then canning and sterilizing. The invention further discloses a preparation method of the product. According to the invention, the phenomenon of intoxication caused by adding of a chemical preservative is avoided, and Nitraria tangutorun polysaccharide plays a role of biological preservation and endows a certain physiological effect to the product, so that the product has the characteristics of being pure natural, green and safe.

The invention discloses a preparation method of grain compound enriched flour, which comprises the following steps: dipping corn in water for two hours to conduct peeling treatment, and then dipping for 12 hours for pulping, smashing, filtering and deslagging to prepare corn flour; preheating buckwheat flour for 30 minutes at the temperature of 80 DEG C to 110 DEG C; smashing peanuts after oil extraction to make peanut flour; smashing soybean after oil extraction to make soybean flour; fully stirring and uniformly mixing 4 to 6 parts of cooked buckwheat flour, 4 to 6 parts of peanut flour, 3 to 6 parts of bean cake flour and 3 to 7 parts of corn flour; and cooling the mixed flour to normal temperature and then adding 55 to 70 parts of wheat flour, 2 to 4 parts of barley flour and 3 to 5 parts of oat flour, fully stirring and uniformly mixing, thus obtaining the grain compound enriched flour. The grain compound enriched flour prepared by the method can lead human body to intake food nutrition with balanced distribution, and can directly convert and improve nutritive valence of plant protein, thus achieving the aim of improving dietary pattern of people.

The invention discloses natural antioxidant peptide Macrotympanain-Al and a preparation method and application thereof. The natural antioxidant peptide Macrotympanain-Al is a gene-encoded product, and a sequence from an N end to a C end is RLFKCYKPDS. The natural antioxidant peptide Macrotympanain-Al is prepared from skins of Odorrana graminea Boulenger which are typical in China, and in frog skins, the natural antioxidant peptide Macrotympanain-Al is mainly used for protecting exposed skins from being injured by ultraviolet rays; and the antioxidant polypeptide Macrotympanain-Al is applied to preparation of cosmetics. The natural antioxidant peptide Macrotympanain-Al returns to the origin, is purely natural, and accords with consumption requirements of common people at present. The activity of the natural antioxidant peptide Macrotympanain-Al is 1000 times stronger than that of the conventional antioxidant BHT (butylated hydroxytoluene). The natural antioxidant peptide Macrotympanain-Al not only has antioxidant activity, but also has a certain antibiotic activity, immunoregulation activity and the activity for inhibiting the formation of melanin.

The present invention discloses a coconut noodle composed of flour and all edible portion of coconut (edible portion of coconut are made into coconut slurry), each 100 weight account flour with coconut slurry 1 to weight account slurry, this kind of noodle has natural, abundant nutrition, white color as jade, fine taste, and slippery savory characteristics.

The invention discloses a production method for lotus-leaf dark green tea beverages. The production method includes preparing dark green tea powder and lotus leaf powder from dark green tea and fresh lotus leaves; respectively adding cirsium tea, the lotus leaf powder and the dark green tea powder into purified water for digestion and rough filtration to respectively obtain cirsium tea juice, lotus leaf juice and dark green tea juice, and refrigerating the juices at the temperature of 4 DEG C; mixing the refrigerated lotus leaf juice with the refrigerated dark green tea juice, performing centrifugation, adding vitamin C and the centrifugated cirsium tea juice, and finally performing sterilization. The production method has the advantages that the high-quality dark green tea as well as freshly picked and specially processed lotus leaves are taken as raw materials to prepare the lotus-leaf dark green tea beverages with clear and bright appearance, macroscopic impurities are avoided, the color of the beverages is bright orange red, pure fragrance with slight lotus leaf scent is achieved, and the beverages taste mellow and sweet; the problems that fragrance of existing tea beverages is insufficient and lotus leaves taste astringent and dull when serving as beverages can be solved; the lotus-leaf dark green tea beverages are natural, have less sugar and heat and have health-care effect, a new product type of Chinese tea beverages is added, and a new channel is created for market development of provincial dark green tea.