9 results about "Araboascorbic Acid" patented technology

The invention discloses a liquid-state stable system and application thereof, a solute in the liquid-state stable system comprises one or more of homocysteine metabolic pathway compounds, a stabilizer contains DTT and ascorbic acid and / or erythorbic acid, and a solvent is a methanol aqueous solution. The stabilizer disclosed by the invention is simple in component, can play a role in stabilizing homocysteine metabolic pathway compounds at the same time, particularly can play a very good role in stabilizing homocysteine metabolic pathway compounds with different stabilizer requirements at the same time, and effectively and greatly reduces the degradation rate of each compound. When the liquid stable system is applied to preparation of a homocysteine metabolic pathway compound detection kit, the liquid stable system can be used as a calibration product, a quality control product, an internal standard working solution and other components, has good stability, is beneficial to prolonging the shelf life of a kit product and reducing the storage cost, and is suitable for industrial production. When the kit is used for quantitative detection of homocysteine metabolic pathway compounds, the detection result is more reliable, and more valuable data support is provided for research and application in related fields.

There are provided a processing solution containing an alkali compound, water, and a corrosion inhibitor, in which the amount of dissolved oxygen one week after the preparation of the processing solution is 0.2 mg / L or more and 1.5 mg / L or less, and the corrosion inhibitor is at least one selected from the group consisting of N,N-diethylhydroxylamine, 1-thioglycerol, 1-amino-4-methylpiperazine, carbohydrazide, methylethylketoxime, erythorbic acid, and salts thereof, a method for manufacturing the processing solution, and a method for processing a substrate and a method for manufacturing a semiconductor device using the processing solution.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

The invention discloses a purple cabbage-lycium ruthenicum compound fruit and vegetable juice and a preparation method thereof, and is characterized in that the compound fruit and vegetable juice comprises the following components in percentage by mass: 20%-40% of purple cabbage juice, 0.1%-0.5% of lyophilized lycium ruthenicum aqueous extract, 1%-5% of concentrated apple juice, 1%-5% of white granulated sugar, 0.2%-1.0% of D-sodium erythorbate, 0.02%-0.10% of citric acid, 0.02%-0.10% of vitamin C and the balance of water. The purple cabbage juice, lyophilized lycium ruthenicum aqueous extract and apple juice are completely compounded, additives such as D-sodium ascorbate, citric acid and vitamin C are added into the compounded juice in proportion to be dissolved, and water is added for complementation. And homogenizing, degassing, canning, sterilizing and cooling to prepare the purple cabbage-lycium ruthenicum composite fruit and vegetable juice. The compound fruit and vegetable juice is rich in natural active ingredients such as anthocyanin and thioglycoside, and also has a unique purple cabbage flavor, and a proper amount of apple juice is added, so that the compound fruit and vegetable juice has richer and more delicious taste. In addition, the composite fruit and vegetable juice is bright in color, uniform and stable, does not fade after being placed for a long time, and has a good visual effect and taste.

The invention relates to the technical field of coal gangue treatment, in particular to a method for preparing calcined kaolin from coal gangue, which at least comprises the following steps: S01, taking coal gangue, crushing, magnetically separating, wet-grinding, and pulping to obtain a pulped material; s02, taking the chemical slurry, adding acid to adjust the pH value, then adding a compound chelating agent for continuous treatment, then filtering, and drying a filtered and collected material to obtain a refined material; s03, taking the refined material, and performing calcination treatment to obtain calcined kaolin; the compound chelating agent is prepared by mixing the following raw materials in parts by mass: 20-30 parts of modified chitosan, 10-20 parts of erythorbic acid, 5-10 parts of oxalic acid, 20-30 parts of water and 3-5 parts of polyepoxysuccinic acid. When the compound chelating agent is used for treating coal gangue slurry, the removal rate of iron ions is greater than or equal to 95.7%, and the whiteness of the prepared calcined kaolin can reach 99.1%.

The application relates to the technical field of amino acid crystallization purification, and discloses a preparation method of L-cysteine hydrochloride, which comprises the following steps: adding D-erythorbic acid into L-cysteine hydrochloride cathode liquid for pretreatment; then, closed pressure reduction concentration is carried out, and cooling and crystallization are carried out under a specific temperature change rate; in the subsequent constant-temperature aging stage, phytic acid aqueous solution is added at a uniform speed in sections by continuously blowing nitrogen and alternately performing pressure pulse operation; finally, low-temperature crystal growth, solid-liquid separation and fluidized drying are carried out, so that L-cysteine hydrochloride is obtained. The multi-dimensional composite antioxidant regulation effectively inhibits the catalytic oxidation side reaction of variable valence metal ions in a strong acid high-temperature crystallization system, significantly reduces the mother liquor colority, and improves the product purity.

The invention relates to the technical field of can processing, in particular to a method for improving pulp browning of canned kiwi fruits. The preparation method comprises the following steps: S1, cleaning, peeling and dicing kiwi fruits, soaking the kiwi fruits in a color protection solution, blanching the kiwi fruits, and cooling the kiwi fruits; s2, soaking the cooled blocky kiwi fruits in a D-erythorbic acid solution, and sequentially canning, injecting sweet water, sealing, sterilizing and cooling after soaking is finished; the color protection liquid in the step S1 comprises the following components: D-erythorbic acid, citric acid, calcium chloride and psicose. According to the method provided by the invention, browning of the kiwi fruit pulp can be remarkably inhibited, the fresh green color and complete form of the pulp can be kept, nutrition loss is reduced, the process is simple, the flow is standard, complex equipment is not needed, the method is suitable for industrial large-scale production, and the prepared can is long in shelf life, excellent in taste, safe and healthy.

The present application relates to water treatment agent preparation technical field, disclose a kind of river and lake water spongy target killing composite microbial growth-promoting agent preparation method, the method includes: preparation includes sodium percarbonate, L-glutamic acid-N,N-diacetic acid tetrasodium and polyaspartic acid granule A;Preparation includes humic acid sodium, adipic acid, sodium erythorbic acid and ferric citrate granule B;Granule A and granule B are jointly put into mixing machine and mixed uniformly, after discharging, vacuum sealing packaging is carried out.The present application realizes the physical isolation of oxidizing agent and reducing agent by extruding granulation respectively, to avoid the early failure of agent during storage period.After input into water body, the difference in physical strength of two types of granules is used to realize time sequence disintegration, granule A disintegrates first to build alkaline de-crosslinking environment to strip water spongy defense layer, and granule B disintegrates subsequently to make microenvironment drift to weak acidity, trigger fenton-like reaction to release hydroxyl radical to complete targeted killing, and oxygen release and carbon and nitrogen source dissolution can promote water bottom micro-ecosystem reconstruction.

The invention provides a composite additive for improving the flavor of a casing and a method for preparing the casing by adding the composite additive, and relates to the technical field of artificial casing preparation. The composite additive consists of starch, a seaweed fermentation material, a konjak extract material, glycerol and D-erythorbic acid, wherein the seaweed fermentation material is obtained by grinding and crushing seaweed, fermenting with rhodotorula glutinis, boiling at high temperature, sterilizing, squeezing, filtering and freeze-drying; the konjak extract is obtained by slicing and steaming konjak, then carrying out microwave drying, grinding into powder, sequentially extracting with clear water, a 60% ethanol solution and a 80% ethanol solution, mixing and freeze-drying. The plant casing overcomes the defects in the prior art, the plant casing is prepared through auxiliary addition of the composite additive, the toughness of the casing can be effectively improved, meanwhile, after the casing is filled into sausages, the flavor of the sausages can be effectively guaranteed, and the quality of the sausages is comprehensively improved.