138 results about "Araboascorbic Acid" patented technology

The invention relates to a composite natural fresh-keeping agent for cold fresh meat and application of composite natural fresh-keeping agent. The composite natural fresh-keeping agent for the cold fresh meat is characterized by comprising tea polyphenol, chitosan, nisin, natamycin, lysozyme, oregano essential oil, vitamin C, vitamin E, erythorbic acid, a spice extract and water in certain proportions by weight, wherein the spice extract is obtained by extracting ginger, garlic, cinnamon, cardamom, clove and rosemary in certain proportions by weight through ethanol extraction. The composite natural fresh-keeping agent for the cold fresh meat is prepared from biological-source raw materials by a simple preparation method, has the advantages of non-toxicity, safety, broad antibacterial spectrum and the like, is convenient to operate during using and prominent in fresh-keeping effect, and has an important industrial value.

The present invention provides an antimicrobial composition comprising an antimicrobial effective amount (such as a preservative, bactericidal, and/or fungicidal effective amount) of a mixture comprising at least two of:

• • (a) lemon grass oil;
  • (b) cinnamaldehyde, cinnamon oil, Cinnamomum cassia, cinnamon extract, cassia leaf oil, 3,4-dihydroxycinnamic acid or salt thereof, or a mixture thereof;
  • (c) sorbic acid, or a salt thereof;
  • (d) erythorbic acid, or a salt thereof;
  • (e) benzoic acid, or a salt thereof;
  • (f) arabinogalactan, galactoarabinan, or a mixture thereof;
  • (g) a hexahydro-iso-alpha-acid, tetrahydro-iso-alpha-acid, or a mixture thereof;
  • (h) Achillea fragrantissima (Santolina fragrantissima Forssk., lavender cotton) oil; and
  • (i) δ-gluconolactone.

The present invention also provides a product (preferably a product other than a foodstuff, pharmaceutical, or cosmetic) comprising a preservative effective amount of cinnamaldehyde or a mixture of cinnamaldehyde and one or more alkanol-dialkyl hydantoins.

A method for degrading a downhole article includes exposing the downhole article comprising a controlled electrolytic material to a composition that comprises a reducing agent. The method also includes contacting the downhole article with the reducing agent to degrade the downhole article. Additionally, a composition for degrading a downhole article includes water, chelant, metal ions, and a reducing agent that includes ascorbic acid, erythorbic acid, a derivative thereof, a salt thereof, or a combination thereof.

The invention relates to diverting acid for carrying out acidification and transformation on a high-temperature oil and gas well with a long well segment, which comprises the following components: 4.5 to 5.0 percent by mass of diverter octadecanoyl amido ethyl dimethylamine betaine, 1.0 to 2.0 percent by mass of corrosion inhibitor Mannich base, 1.0 to 2.0 percent by mass of ferric ion stabilizererythorbic acid or sodium erythorbate, 20 percent by mass of hydrochloric acid and the balance water. According to the invention, the characteristic that the diverting acid has different molecule aggregation morphologies and aggregation numbers under different pH values is utilized; the high temperature resistance diverting acid with viscoelasticity is prepared by adding the corrosion inhibitor Mannich base and the ferric ion stabilizer erythorbic acid or sodium erythorbate; and after the diverting acid is injected into a formation, the viscosity of the acid is rapidly improved along with theconsumption of the acid and the injection pressure at the bottom of the well also rises along with the consumption of the acid, so that the acid is forced to permeate and divert toward the formation,a reservoir is uniformly acidified and the acidification effect is obviously improved.

The present invention provides an antimicrobial composition comprising an antimicrobial effective amount (such as a preservative, bactericidal, and/or fungicidal effective amount) of a mixture comprising at least two of: (a) lemon grass oil; (b) cinnamaldehyde, cinnamon oil, cinnamomum cassia, cinnamon extract, cassia leaf oil, 3,4-dihydroxycinnamic acid or salt thereof, or a mixture thereof; (c) sorbic acid, or a salt thereof; (d) erythorbic acid, or a salt thereof; (e) benzoic acid, or a salt thereof; (f) arabinogalactan, galactoarabinan, or a mixture thereof; (g) a hexahydro-iso-alpha-acid, tetrahydro-iso-alpha-acid, or a mixture thereof; (h) Achillea fragrantissima oils, Santolina fragrantissima oils, Forssk oils, Lavender cotton oils; and (i) Glucono Delta Lactone. The present invention also provides a product (preferably a product other than a foodstuff, pharmaceutical, or cosmetic) comprising a preservative effective amount of cinnamaldehyde or a mixture of cinnamaldehyde and one or more alkanol-dialkyl hydantoins.

The invention provides a sulfur-dioxide-free full juice fermented kiwifruit wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of crushing and juicing, adjusting the acidity of the juice, removing turbidity, resisting bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base and transiting and storing. The kiwifruit wine has the beneficial effects that an innovative process of replacing SO2 with a composite of six non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan, vitamin C and ethanol materials (refined alcohols and the like) is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the kiwifruit wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

The invention discloses tippy tea scent liquor and a production technology thereof. Each kilogram of the tippy tea scent liquor is prepared from 350-370 parts of 64.8% vol fermented primary pulp tea liquor, 30-50 parts of white granulated sugar, 0.4-0.8 part of tea powder, 0.1-0.3 part of D-erythorbic acid and 0.3-0.4 part of tea essence. The 64.8% vol fermented primary pulp tea liquor is prepared from, by weight, 54-68 % of sorghum, 5-10 % of wheat, 15-18 % of corn, 4-8 % of glutinous rice, 8-10 % of rice and 0.4-1.0 % of tea. The tea liquor meets the requirement that mass customers pay attention to health care and health. The tea liquor enables the customers to spiritually have a liquor feeling and materially feel a tea flavor. The tea liquor has the effects of body building and disease prevention and treatment. The tea liquor is particularly suitable for meeting the social engagement requirement of people after 80's and 90's and young people of a new generation.

The invention discloses a microcapsule containing natural astaxanthin ester and a preparation method thereof. The microcapsule comprises a capsule wall material and an oil phase which is wrapped by the capsule wall material and contains natural astaxanthin ester. The capsule wall material includes a main ingredient and an auxiliary ingredient, the main ingredient is one or more of glue, polysaccharide, glycan, protein and peptide, and the auxiliary ingredient is one or more of sucrose ester, polyalcohol aliphatic ester, ascorbic acid and salts thereof, erythorbic acid and salts thereof, ethylenediamine tetraacetic acid and natural polyphenol. The oil phase includes natural astaxanthin ester, fat, oil, phospholipid, polyalcohols and a stabilizer. The preparation method is high in embeddingrate, can remarkably improve the storage stability of natural astaxanthin ester, has the good flowability, and can remarkably improve the living body absorption rate of natural astaxanthin ester. Themicrocapsule can be applied to products of food, beverages, cosmetics, skincare products, medicines and the like.

A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.

The invention belongs to the technical field of food processing and particularly relates to a natural food preservative which comprises nisin, natamycin, kojic acid, seaweed extract, tea polyphenols and water. The ingredients are respectively, by mass parts, 2-7 parts of nisin, 8-11 parts of natamycin, 7-12 parts of kojic acid, 12-16 parts of seaweed extract, 4-10 parts of tea polyphenols and 80-100 parts of water. The used ingredients such as nisin, natamycin, kojic acid, seaweed extract, tea polyphenols, water, essential oil, D-erythorbic acid and allicin can be widely applied to foods and have effects of preservation; the main ingredients are natural ingredients such as nisin, natamycin, kojic acid and comprise extracts of natural plants, so that it can be guaranteed that even if the eating amount is high, no large damage is caused to health of consumers, and the natural ingredients are better in preservative effect.

The invention discloses a composite color protecting agent and a production process for canned solid pack apple in order to solve the problem of easy color change in an apple processing process. The composite color protecting agent comprises the following components by weight percent: 1%-3% of citric acid, 0.2%-0.5% of D-erythorbic acid, 0.1%-0.3% of calcium chloride, 0.01%-0.02% of phytic acid and the balance of water. According to the production process, the composite color protecting agent is added in reduced pressure pre-vacuum treatment, the advantages of various single color protecting agents are integrated, and the enzymatic browning is inhibited to the maximum extent, so that the canned solid pack apple is light yellow in appearance, uniform in color and free of browning.

The invention relates to a multi-taste cheese piece for pets and a processing method of the multi-taste cheese piece. The multi-taste cheese piece is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of livestock and fish meat, 15-24 parts of cheese powder, 15-25 parts of an emulsifier, 3-8 parts of sodium lactate, 30-45 parts of starch, 0.2-1 part of composite phosphate, 0.1-1 part of an antioxidant and 0.05-1 part of a preservative. The processing method comprises the following steps: weighing raw materials, chopping the livestock and fish meat into muddy flesh, sequentially adding erythorbic acid, potassium sorbate and composite phosphate into the muddy flesh, further adding glycerinum, starch and cheese powder, finally mixing to obtain a uniformly mixed muddy material, forming the muddy material, baking, and cutting into pieces. The palatability experiment shows that compared with hot-sale products with good palatability in market, the multi-taste cheese piece can be selected by more than 90% of study subjects.

Disclosed is a water based ink composition for a rollerball pen that includes at a least colorant, a water-soluble organic solvent, water, a shear thinning viscosity property-providing agent, a lubricant, and a bubble suppressant. The ink composition includes a phosphate-ester based surfactant having a structure of general formula 1 as the lubricant, and an erythorbic acid or a derivative thereof as the bubble suppressant

(n represents an integer of 1 or more, R represents an alkyl group having carbon numbers of 12 to 15, and R′ represents H or R—(C₂H₄O)_n—).

The invention provides a pork rib seasoning which enables frozen pork ribs to be sufficiently tasty and tasted delicious and crispy. The seasoning is mixed by the following raw materials in parts by weight: 0.5-0.7 part of edible salt, 7-9 parts of white granulated sugar, 0.4-0.6 part of chicken powder, 0.05-0.15 part of ethyl maltol, 0.05-0.15 part of baking soda, 0.4-0.6 part of beta- erythorbic acid, 0.3-0.5 part of sodium diacetate, 8-10 parts of shrimp paste, 8-10 parts of sodium glutamate, 7-8 parts of soybean protein, 0.01-0.03 part of capsanthin, 80-120 parts of water at zero DEG C and 20-40 parts of corn starch. The invention further provides a method for producing seasoned pork ribs. The pork rib seasoning has the beneficial effects that multiple raw materials selected in the pork rib seasoning are scientifically combined for processing frozen pork ribs into seasoned pork ribs, and the seasoned pork ribs obtained by tumbling can be sufficiently tasty and tasted delicious and crispy, and has an attractive color.

The invention discloses a deep-eutectic solvent based on ascorbic acid and a preparation method and application of the deep-eutectic solvent. The deep-eutectic solvent is obtained by using choline chloride and the ascorbic acid (or erythorbic acid) as raw materials (wherein a stoichiometric ratio of choline chloride and the ascorbic acid is 1:1-2:1) and stirring for 0.5-12h while heating at 60-100 DEG C under conditions of protection by inert gas (like nitrogen, argon and carbon dioxide) or vacuumizing. In the preparation method, a deep-eutectic principle is utilized, and the ascorbic acid (or the erythorbic acid) which is unstable to heat or oxygen and choline chloride form intermolecular hydrogen bonding so as to prepare the liquid-state deep-eutectic solvent which is clear and transparent at room temperature. The preparation method has the advantages that preparation is simple, reagents are low in price and nontoxic, environment pollution is little, stability is high, and the deep-eutectic solvent is shallow in color. The deep-eutectic solvent is especially suitable for being used in the field of extracting, separating and storing prone-to-oxidation substances, food (feed) additives and daily chemicals.

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

The invention discloses a red pitaya pulp color-protecting processing method. The method includes: cleaning pitaya, peeling to obtain pitaya flesh, and subjecting the pitaya flesh to crushing, centrifuging and sterilizing to obtain red pitaya pulp; adding D-erythorbic acid and sodium phytate into the red pitaya pulp to keep the color of the pulp natural and durable. The red pitaya pulp color-protecting processing method is easy to operation and control, products can be guaranteed against proneness to color and taste changes, color and quality stability of the products can be guaranteed, wide application to preparation of subsequent products can be realized, different demands of the market and customers on red pitaya products can be met, and market competitiveness of the products is improved.

The invention discloses an environmentally friendly high speed cigarette adhesive for filter tipping and preparation method thereof, the cigarette adhesive is prepared from the raw materials of ethylene-vinyl acetate copolymer emulsion, vinyl acetate, alkyl alcohol ether succinic acid monoester disodium, dodecyl sodium sulfate, water, polyvinyl alcohol, hydrogen peroxide, erythorbic acid, antifoaming agent A10, and sodium benzoate. Volatile matters of limited amount of benzene series and formaldehyde and the like in cigarette adhesive cannot be detected from the above raw materials, and the raw materials are of industrial grade. The preparation method comprises the steps of preparing clarified poly vinyl acetate microemulsion and polyvinyl alcohol water solution, adding the polyvinyl alcohol water solution, the poly vinyl acetate microemulsion, the ethylene-vinyl acetate copolymer emulsion and other assistants into a polymerizing pot, stirring, and controlling the viscosity to be 4000-5000 mpa.s, the solid content to be 49-51% and the pH value to be 4.5-5.5, and obtaining the high speed cigarette adhesive for filter tipping, the method is suitable for a cigarette making machine with a machine speed of 14000-16000 pieces/minute.

The invention discloses a preparation method of a persimmon coating preservative. The preparation method comprises the steps of weighing 5-15% of pectin, 2-5% of D-erythorbic acid. 10-20% of chitosan, 0.1-2% of natamycin, 5-10% of phytic acid, 5-12% of citric acid, 15-25% of ethanol and the balance of water according to a formula, and mixing to obtain the persimmon coating preservative. The preparation method has the beneficial effects that the preservative is safe and nontoxic, broad-spectrum antibacterial and bactericidal effects are good, the moisture evaporation can be well prevented, the antioxidant performance is excellent, the fabrication cost is low, and the operation is simple.

The invention relates to a compound antioxidant for food. The compound antioxidant comprises a common antioxidant and phloretin, wherein the common antioxidant is one or combination of tea polyphenol, butylated hydroxyanisole BHA, tert-butylhydroquinone TBHQ, potassium sorbate, D-erythorbic acid, vitamin C, vitamin E, butylated hydroxytoluene BHT and phytic acid. The compound antioxidant for food has the beneficial effects that the synergistic effect is obvious and the antioxidant effect is promoted after the common antioxidant is combined with phloretin.