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95 results about "Artichoke globe" patented technology
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No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the 'true' artichoke and is the bud of a large member of the thistle family.
Artichoke tea and preparation method thereof
InactiveCN103931828APrevent oxidationAvoid decompositionPre-extraction tea treatmentTea substituesBiotechnologyPreservative
The invention discloses an artichoke tea and a preparation method thereof. The method comprises the following steps: picking artichoke petals, carefully choosing, deactivating enzymes, sterilizing, desalinating by clear water, steaming, slicing, and drying to prepare the artichoke tea. The preparation method has the advantages of reasonability, simplicity, short production time and advanced technology, the prepared artichoke tea has the advantages of effective avoiding of the oxidation and decomposition of beneficial components in artichoke, maintenance of good beneficial components, abundant nutrition, good drinking mouthfeel after boiling, and durable boiling, and beneficial components can be well dissolved in water during boiling, and can be well absorbed by human bodies; additionally, no additives or antiseptics are added in the whole preparation process of the tea, so the tea has a high safety, and completely accords with present standard requirements of food production safety, health and standardization.
Owner:万客齐食品(云南)有限公司
Odontobutis obscura parent fish feed and preparation method thereof
InactiveCN104256172AHigh in proteinIncrease egg productionFood processingAnimal feeding stuffBiotechnologyAnimal science
Owner:ZHEJIANG OCEAN UNIV
Cultivating method of globe artichoke
InactiveCN102960252AAchieve standardizationRealize large-scale productionPlant tissue cultureHorticulture methodsDiseaseShoot apex
The invention provides a cultivating method of globe artichoke. The cultivating method comprises the following steps in sequence: selecting an explant, sterilizing the explant, inducing cluster buds, proliferating the cluster buds, carrying out rooting culture, acclimating test-tube seedlings, and transplanting the test-tube seedlings; and the survive rate is up to 90%. The cultivating method of globe artichoke comprises the following advantages: the characteristic of easiness in tillering of the globe artichoke is utilized; the tillered stem tips of the globe artichoke which is high in agronomic trait and free from virus are directly picked from the land and used as the explant, and a high-efficiency and stable globe artichoke reproduction system is established by virtue of the adventitious buds in the stem tips, therefore, lots of virus-free seedlings can be produced, the high-quality seedlings which meet the merchandise requirements and suitable for being locally cultivated are selected and cultivated, therefore, high advantages of localization process, disease resistance and stress resistance are brought to outside alien crops such as the globe artichoke, and as a result, the standard and mass production of the globe artichoke can be realized. The cultivating method is simple, easy to implement, and is an efficient and stable seedling breeding method, according to the method, the cost is low.
Owner:CHANGDE HUIMEI AGRI TECH
Globe artichoke tea and preparation method thereof
The invention relates to a globe artichoke tea which is prepared by adopting the following steps: removing impurities from globe artichoke, pre-boiling, enzyme-fermenting, rolling, drying at a low temperature, baking for fermenting, frying and rapidly drying. The globe artichoke is made from bud leaves of the globe artichoke, the special flavor of the globe artichoke is released through pre-boiling; the globe artichoke tea is softened and generates more nutrient substances through enzyme-fermenting; by means of processes of low-temperature drying and baking fermenting, water is removed and nutrients of the globe artichoke are reserved in the bud leaves; and then by means of steps of forced-ripening and sugar-locking, synanthrin ingredients in the bud leaves are converted and are further stored in the prepared bud leave; thus, compared with like products, the globe artichoke tea prepared by adopting the invention has the advantages that the special flavor and fragrance of the globe artichoke are strong, the nutrients of the bud leaves of the globe artichoke are more easily absorbed by a human body, and the drinking taste is better.
Owner:CHANGDE HUIMEI AGRI TECH
Yeast microcapsule of globe artichoke polyphenol and preparation method of yeast microcapsule
ActiveCN105920069AMaintain antioxidant activityRich in nutrientsDigestive systemMicrocapsulesBiotechnologyYeast
The invention discloses a yeast microcapsule of globe artichoke polyphenol and a preparation method of the yeast microcapsule. A yeast microcapsule product is prepared from freeze-dried powder of globe artichoke serving as a core material and yeast cells serving as an embedding wall material through water bath constant-temperature oscillation, centrifuging and freeze-drying, wherein the freeze-dried powder of globe artichoke is obtained through extraction, purification and freeze-drying. Yeast cells are rich in nutrition self, and due to microencapsulation of the yeast cells, the antioxidant activity of polyphenol is maintained, and furthermore nutrient substances of yeast are supplied, so that the yeast microcapsule has the characteristics of slow medicine release, high bioavailability, relatively simple preparation process and is suitable for industrial large-scale production, and meanwhile ideas and directions are provided for further application of polyphenol.
Owner:XIAMEN TASMAN BIO TECH
Preparation method of strong-flavor artichoke tea
The preparation method of a Luzhou-flavored artichoke tea comprises the following steps: selecting flower buds, steam inactivation, high-heating to enhance fragrance, spreading to cool and evenly wet, slicing, medium-temperature drying, and high-fire roasting to enhance fragrance. The present invention is made from the artichoke tea made by selecting the whole artichoke bud leaves, which greatly improves the utilization rate of the artichoke, inactivates by steam, fixes the nutrients of the artichoke, and loses the bad low-boiling point aroma; , spread to cool and evenly wet, slice to make the taste and aroma substances fully transformed, and then dry at medium temperature and bake at high heat to improve the aroma and enhance the aroma of artichoke tea and increase its sweet taste. The artichoke tea produced by this method effectively retains the functional ingredients and removes the green and astringent taste of the artichoke. Therefore, the artichoke tea made according to the present invention has a strong artichoke sweetness and taste compared with similar products. Long-lasting aftertaste, resistant to brewing and other advantages.
Owner:CHANGDE HUIMEI AGRI TECH
Float seedling method for globe artichoke
ActiveCN104396710AWell developed root systemReduce investmentGrowth substratesCulture mediaDiseaseGreenhouse
The invention discloses a float seedling method for globe artichoke. The method specifically comprises the following steps: selecting a seedling field; constructing a greenhouse; constructing a seedling pond; selecting and disinfecting a seedling raising tray; selecting a substrate; raising seedlings; performing seedbed management; preventing and controlling diseases, and the like. The method has the beneficial effects that 1, the emergence rate is high, the emergence rate of the technology can reach 96 percent, but the emergence rate of a nutrition pot technology is 75 percent; 2, the full stand time for one sowing period is shortened and can be shortened by 5 days compared with other seedling raising methods; 3, the seedling raising quality is good, the globe artichoke seedlings cultivated by measures such as nutrition control, seedling cutting and sterile culture are tidy, uniform, robust, developed in root systems and disease-free, the field diseases can be effectively reduced, particularly the occurrence of the empty stem withering diseases is reduced, the investment and the labor for globe artichoke farmers can also be reduced, and the yield and the quality of the globe artichoke are improved; 4, the transplanting is convenient, and the seedling raising trays are extremely convenient to handle because of the light weight of the substrate; 5, the cost is reduced, the cost of a single seedling obtained by the method is 0.5 yuan, but the cost of the single seedling obtained by the nutrition pot technology is 0.7 yuan.
Owner:爱可道生物科技有限公司
Preparation method of globe artichoke composite nutrition powder
InactiveCN105361150ARich in nutrientsGood instant solubilityFood ingredient as taste affecting agentNatural extract food ingredientsBiotechnologySucrose
The invention discloses a preparation method of a globe artichoke composite nutrition powder, and belongs to the field of food processing. The globe artichoke composite nutrition powder is characterized by comprising 40% of a globe artichoke pulp, 20% of roselle, 22% of lactose, 5% of propolis, 8% of walnut kernel, 4% of sucrose ester, a small amount of spiced salt and citric acid, and the balance of water. The preparation process is as below: grinding the globe artichoke into a pulp, cooking, modifying quality, homogenizing, sterilizing, concentrating, drying and packaging. The invention has the beneficial effects that the product has comprehensive nutritional composition, good instant solubility, pure flavor, good taste, the delicate fragrance of globe artichoke and sweetness of roselle. The product contains low calories, little fat and rich dietary fiber, and has the effects of resisting oxidation, enhancing immunity and delaying aging. The product is beneficial to lowering cholesterol and blood lipid concentration, and protecting liver and gallbladder, and is a good nutritional tonic item combining nutrition and health care function.
Owner:栾培培
Preparing method for artichoke pickled vegetables
ActiveCN106579186AReduce green tasteHigh acceptanceLactobacillusFood ingredient as mouthfeel improving agentFlavorChlorogenic acid
The invention belongs to the technical field of food processing, and particularly relates to a preparing method for artichoke pickled vegetables. The preparing method includes the specific steps of A, raw material pretreating; B, pickling; C, primary inoculating; D, primary fermenting; E, secondary inoculating; F, secondary fermenting. After artichoke bracts or stems are subjected to two times of fermentation, tissue fibers are obviously tenderized, and the coarse texture taste is improved; artichoke is subjected to two times of fermentation, the green and astringency taste is obviously reduced, the slightly-sour flavor and the rich sauce fragrance flavor are generated, and the acceptability in the consumer market is improved; the nitrite content of the pickled vegetables prepared with the method is low; bioactive products such as cynarin and chlorogenic acid are reserved to a large degree.
Owner:HUNAN UNIV OF ARTS & SCI
Cultivation method for reserving seeds of globe artichoke
Disclosed is a cultivation method for reserving seeds of globe artichoke. The cultivation method includes greenhouse selection, seedling culturing, transplantation, field management, seed collection and the like. The field management specifically includes managements of transplanting time, winter management technology of seedling earlier stage, spring management technology of seedling later period, bud stage, flowering period and grain filling stage. The cultivation method for reserving seeds of globe artichoke has the advantages that the costs are reduced, each seed from foreign countries is 0.5 yuan, and each seed obtained by the scheme is 0.1 yuan; the supply is timely, the seeds from the foreign countries are ripe basically in August but sowing is required in September in China so that season connection is not timely, and the seeds obtained by the scheme can be completely ripe in July without delay of sowing of the next season; the seeds obtained by the scheme are produced in local area, advantages exist in terms of area adaptability, and the number of hybrid seeds and hybrid plants is small.
Owner:爱可道生物科技有限公司
Laundry condensation bead for infant, preparation method of laundry condensation bead and application
InactiveCN106544179ALess irritatingGood decontamination effectNon-ionic surface-active compoundsDetergent mixture composition preparationTriclosanCocamidopropyl betaine
The invention discloses a laundry condensation bead for an infant, a preparation method of the laundry condensation bead and an application, and belongs to the field of daily chemical products. The laundry condensation bead contains natural plant extracts, has antibacterial and bacteriostatic functions and is provided with surface active agents such as alkyl glycoside 0814, cocamidopropyl betaine CBA-35, lauryl alcohol polyethenoxy ether sulfosuccinate disodium and lauryl sodium hyaluronate which serve as washing decontamination bodies, the laundry condensation bead is a green product, low in residue, rich in foam, good in detergency, mild in performance, low in skin irritation and particularly adaptable to infants or children and can be completely degraded, selected extracts of camellia essential oil, ophiopogon japonicus and globe artichoke contain compounds such as ophiopogon japonicus polysaccharide, steroidal saponins, polyphenol and flavonoid, have antibacterial and antioxidant characteristics and replace traditional preservatives such as triclosan, Casson and sodium benzoate, and the laundry condensation bead cannot injure skins of the infants.
Owner:GUANGZHOU NANDA IND
Washing device for processing globe artichoke stems and leaves based on spherical rolling
ActiveCN112220077AEffectively brush offEasy to cleanClimate change adaptationTreatment involving filtrationWater storage tankSludge
Owner:爱可道生物科技有限公司
Preparation method of globe artichoke extract
ActiveCN112479881ARaise the level of developmentImprove securityOrganic compound preparationCarboxylic acid esters separation/purificationBiotechnologySocial benefits
The invention provides a preparation method of globe artichoke extract. According to the method, chlorogenic acid is separated from a mixed system of cynarin and luteolin from globe artichoke, then the cynarin and the luteolin are separated through simple pH adjustment, and finally, the chlorogenic acid, the cynarin and the luteolin are separated and extracted at the same time. Effective components in globe artichoke are fully utilized, the comprehensive development level of globe artichoke is improved, and good economic and social benefits are achieved. The extraction rate of chlorogenic acidis greater than or equal to 92.31%, the purity is greater than or equal to 93.05%, the extraction rate of cynarin is greater than or equal to 83.25%, the purity is greater than or equal to 90.10%, the extraction rate of luteolin is greater than or equal to 84.98%, and the purity is greater than or equal to 94.25%.
Owner:CHANGSHA LANGLIN BIOLOGY PROD
Preparation method of globe artichoke aquatic product preservation film coating solution
InactiveCN106577981AGood antibacterial effectMasks bad smells like fishy smellMeat/fish preservation by coatingNatural extract food ingredientsAquatic productPre treatment
The invention belongs to the technical field of aquatic product preservation, and in particular relates to a preparation method of globe artichoke aquatic product preservation film coating solution, which comprises the specific steps: A, raw material pretreatment; B, extraction; C, separation and concentration; D, preservation film coating solution preparation. The preservation film coating solution preparation prepared by the method has the advantages that a bacteria resisting effect is good, unpleasant odor such as fishlike smell and the like of an aquatic product can be covered up effectively, surface glossiness is good, sensory quality of the aquatic product is improved, and attraction of the aquatic to customers is increased; oxidation and rancidity of the aquatic product can be delayed effectively, the method is simple, the cost is low, and the aquatic product is natural and safe.
Owner:HUNAN UNIV OF ARTS & SCI
Making method for globe artichoke health-care fruit wine
InactiveCN105255634AFull of nutritionBright wineMetabolism disorderDigestive systemFruit wineDietary fiber
The invention discloses a making method for globe artichoke health-care fruit wine, and belongs to the field of fruit wine making. The making method is characterized in that processing technology procedures of raw material treating, juice regulating, fermenting, centrifugal separating, clearing, mixing, bottling, sterilizing, cooling and product finishing are adopted. The making method has the advantages that the globe artichoke health-care fruit wine which is rich in nutrition, bright in wine color and fresh and cool in taste is supplied, and the globe artichoke health-care fruit wine is low in calories, less in fat, contains rich dietary fiber, has the effects of resisting oxidation, enhancing immunity and delaying senility, is beneficial for reducing cholesterol and blood fat concentration, protecting the liver and benefiting the gallbladder and is a nutrient, healthy and green beverage.
Owner:胡本奎
Preparation method of artichoke tea
The invention discloses a preparation method of artichoke tea. The artichoke tea is obtained through work procedures of bud picking, bud blade separation, green leaf cooling, tea parching, wrapping-twisting, press forming, scattering, baking and the like. The preparation method of the artichoke tea solves the problems of low dissolution rate of cynarin, harsh taste and the like of the original tea preparation method through direct artichoke fresh fruit drying; the process is simple; the processing and the manufacturing are easy; the large-range popularization and application can be realized; the tea preparation technical flow process is scientific and advanced; the prepared tea has high quality; the sweet and fragrance of the artichoke tea is well remained.
Owner:XIAMEN TASMAN BIO TECH
Feed additive for broilers
ActiveCN105661087APromote growthEnhance immune functionFood processingAnimal feeding stuffBroiler chickFeed additive
The invention relates to a feed additive for broilers. The feed additive is prepared from the following raw materials in parts by weight: 5-12 parts of artichokes, 3-8 parts of Chinese magnoliavine fruits, 2-6 parts of lotus leaves, and 5-12 parts of dried orange peel. According to the feed additive for broilers, provided by the invention, the additive quantity of products is small, and the feed additive has multiple functions, and not only can increase weight, promote growth, improve the immune function of the broilers, but also can improve the quality of chicken meat. The feed additive disclosed by the invention is added to a feed for the broilers, so that the feed additive has the effects of promoting the growth of the broilers, increasing the feed conversion rate, reducing the feed-gain ratio, improving the immunity of the broilers and improving the quality of the broiler meat, and is a safe and effective feed additive.
Owner:CHANGSHA LANGLIN BIOLOGY PROD
Preparation method of strong-flavor artichoke tea
The invention discloses a preparation method of a strong-flavor artichoke tea. According to the preparation method, through steam deactivation, the nutrients of artichoke are fixed, adverse low boiling point fragrance is dissipated; through high fire fragrance enhancement, cooling, wetting, and slicing, the flavor and fragrance substances are fully converted, the fragrance is fixed and enhanced bymedium temperature frying, and at the same time, the sweet taste is strengthened. The preparation method has the advantages that the functional components in artichoke tea are effectively preserved;at the same time, the astringent taste of artichoke is removed; and compared with similar products, the provided artichoke tea has rich fragrance of artichoke, a sweet taste and long aftertaste and isresistant to brew.
Owner:爱可道生物科技有限公司
New use of globe artichoke stem-leaf extract
The invention discloses new use of a globe artichoke stem-leaf extract. The globe artichoke stem-leaf extract has the efficacies of resisting inflammation and preventing and treating chronic alcoholic liver injury and non-alcoholic fatty liver disease by decreasing the expression quantity of TLR4, NF-kappaB, IL-1beta, IL-6 and IL-8. The globe artichoke stem-leaf extract disclosed by the invention can play roles of multiple effects, multiple target points and multiple functions. Compared with existing oral alcohol-dispelling liver-protecting drugs, the globe artichoke stem-leaf extract has the advantages that the safety is relatively high; the globe artichoke stem-leaf extract is convenient to prepare and wide in market application prospects, can be applied to the preparation of medicines, health foods, food additives, feed additives, antioxidants and the like and has wide application prospects and huge economic benefits in the fields of processing and application.
Owner:HUAQIAO UNIVERSITY
Processing method of candied globe artichoke health care preserved flower buds
InactiveCN105248814AEmerald green colorDelicate and refreshing tasteConfectionerySweetmeatsDietary fiberNutrition
The invention discloses a processing method of candied globe artichoke health care preserved flower buds and belongs to the field of food processing. The processing method is characterized by comprising the process flow of material selection, washing, airing, salting, cleaning, pickling, sugar mixing and sugaring. The processing method has the advantages that the product is bright green in color and lustre, crisp, tender, juicy, fine and smooth, fresh and cool in taste, flavor peculiar to globe artichoke is achieved, and the fruity smell is heavy. The product is low in calory content, little in fat, rich in dietary fiber, effective in oxidation resistance, immunity boosting and aging delaying, helpful for lowering the concentration of cholesterol and blood fat, protecting the liver and benefiting the gallbladder and is nutritive, healthy and green food.
Owner:胡本奎
Preparation method of globe artichoke extract
InactiveCN107737148AAntioxidantReduce cholesterolMetabolism disorderDigestive systemReflux extractionAlcohol
The embodiment of the invention discloses a preparation method of a globe artichoke extract. The preparation method comprises the following steps: steaming, namely steaming a dried globe artichoke rawmaterial at 100-120 DEG C for 4-8 hours, wherein the globe artichoke raw material is dried in the shade before steaming; carrying out pretreatment, namely airing the steamed globe artichoke raw material, slicing by virtue of a medicine slicing machine, so as to obtain a net material; carrying out extraction, namely weighing the net material, putting the net material into a reaction kettle, addinggot water, carrying out reflux extraction, filtering extracting liquid, and collecting; carrying out concentration and alcohol precipitation, namely concentrating the collected extracting liquid, adding an ethanol solution for alcohol precipitation, filtering settled supernatant, and then collecting; adsorbing and eluting, namely adsorbing the collected filtrate through a resin column, eluting byethanol water solution through an adsorption column, filtering ethanol-washed liquid, and then collecting; and carrying out concentration and spray drying, namely carrying out vacuum concentration onthe collected ethanol-washed liquid so as to obtain thick slurry, and carrying out spray drying and sieving, so as to obtain the globe artichoke extract. The globe artichoke extract prepared by virtue of the method is capable of increasing the content of a caffeic acid derivative in the extract and is suitable for industrial production.
Owner:爱可道生物科技有限公司
Preparation method of globe artichoke yoghourt
InactiveCN105961595ANutritional diversityFull of nutritionMilk preparationOther dairy technologyFlavorSecondary hyperlipidemia
A preparation method of globe artichoke yoghourt comprises steps as follows: (1), preparation of lyophilized globe artichoke powder; (2), preparation of milk; (3), mixing and homogenization; (4), inoculated fermentation; (5), cooling and post-maturation. The yoghourt prepared with the method has comprehensive nutrients and fresh and unique flavor, integrates healthcare functions of the globe artichoke and the yoghourt and is suitable for people of all ages; the yoghourt tastes fine and smooth, has moderate sweet and sour flavor and abundant nutrients and avoids a layering phenomenon; the globe artichoke has functions of protecting the liver and reducing cholesterol, after the yoghourt is prepared from the globe artichoke, the original cholesterol reducing function of the yoghourt is further improved, and the yoghourt is particularly suitable for a patient with hyperlipidemia.
Owner:CHANGDE HUIMEI AGRI TECH
Artichoke leaf extract with broad-spectrum antibacterial effect
InactiveCN106924319AIncrease profitHas a broad-spectrum antibacterial effectAntibacterial agentsBiocideEscherichia coliFreeze-drying
The invention discloses an artichoke leaf extract with a broad-spectrum antibacterial effect. The preparation process of the artichoke leaf extract specially comprises the steps that 1, shady dried artichoke leaves are steamed for 4-8 hours at the temperature of 100-120 DEG C; 2, the steamed artichoke leaves are dried and crushed; 3, the dried artichoke leaves are extracted with a polar solvent; 4, the extracted solution is concentrated and the artichoke leaf extract is obtained after vacuum freeze-drying. The artichoke leaf extract has a broad-spectrum antibacterial effect; the extract not only has an inhibitory effect on streptomyces griseus, bacillus subtilis, escherichia coli and staphylococcus aureus, but also has an obvious inhibitory effect on saccharomyces cerevisiae and candida tropicalis, and thus the artichoke leaf utilization rate can be increased.
Owner:王英
Artichoke composite beverage and making method thereof
InactiveCN108013285AUnique flavorSweet and sourNatural extract food ingredientsFood ingredient for microbe protectionFlavorKiwi fruit
The invention discloses an artichoke composite beverage and a making method thereof. The composite beverage comprises the following raw materials of artichoke, kiwi fruits, ginseng, poria cocos, longan, apples, salacca zalacca, Chinese wolfberry fruits, aloe, lemons, zinc gluconate, sodium citrate and potassium sorbate. According to the embodiment of the invention, the beverage is made by mixing various fruits with the artichoke, so that the beverage has various nutrient substances, is unique in flavor and is moderate in sour and sweet degrees.
Owner:爱可道生物科技有限公司
Feeding device with screening function
The invention relates to a feeding device, in particular to a feeding device with a screening function. The feeding device comprises a feeding device body and a screening device in the feeding devicebody; the feeding device body at least comprises a feeding frame, a discharging frame and a supporting device, wherein four rotating forks are arranged at the bottom of the feeding frame, the bottom of the discharging frame communicates with a discharging hopper, the supporting device comprises electric telescopic legs, and rotating blocks are arranged at the piston ends of the electric telescopiclegs and rotatably arranged in the rotating forks; and the screening device is slidably arranged in the feeding frame and at least comprises a limiting device and a filtering device, wherein the limiting device comprises a fixed frame, a limiting groove is formed in the inner wall of the fixed frame, the filtering device is located inside the fixed frame and comprises a filtering frame, and a filtering net is arranged in the fixed frame. According to the feeding device, the inclination angle is conveniently adjusted, so that rapid feeding is achieved, dust impurities in materials can be filtered out, and the quality of globe artichoke materials is better.
Owner:爱可道生物科技有限公司
Method for continuously extracting cynarin and chlorogenic acid from artichoke leaves and application thereof
InactiveCN108863790AAvoid destructionHigh extraction rateOrganic compound preparationCarboxylic acid esters separation/purificationChlorogenic acidAlcohol ethyl
The invention discloses a method for continuously extracting cynarin and chlorogenic acid from artichoke leaves, which comprises the following step: S1, selecting artichoke leaves without mildew, spots and pest and disease damage, then drying the artichoke leaves for 1 to 2h at a temperature of 35 to 45 DEG C, and then carrying out grinding. According to the method for continuously extracting thecynarin and the chlorogenic acid from the artichoke leaves and application thereof, which are disclosed by the invention, in the cynarin and chlorogenic acid extraction method, firstly, ethyl alcoholis added, then ultrasonic extraction is carried out to extract the chlorogenic acid, and then the cynarin is extracted by heating reflux; the method ingeniously and reasonably controls the temperature, firstly, in the chlorogenic acid extraction, the temperature is controlled within a range of 20 to 60 DEG C so as to prevent damage to the chlorogenic acid, and in the cynarin extraction, a high temperature is adopted so as to improve an extraction rate; moreover, a response surface is adopted to carry out optimization so as to improve the extraction rate of the cynarin and the chlorogenic acid.
Owner:爱可道生物科技有限公司
Production method of artichoke puffed food
InactiveCN104351672ADelicate tasteStrong fragranceFood ingredient functionsFood preparationBiotechnologyNutrition
The invention discloses a production method of artichoke puffed food, and belongs to the field of food processing. The production method is characterized in that 15 kg of corn starch, 20 kg of strong flour, 5 kg of artichoke, 8 kg of brown sugar, 1 kg of salt, 500 g of milk and appropriate amount of soybean oil are taken as raw materials; and the processing technology is as follows: the raw materials are subjected to mixing, curing, forming, drying, frying puffing, deoiling, seasoning and packaging to prepare a finished product. The production method of the artichoke puffed food has the benefits as follows: the product is crisp, tasty, delicate in taste and aromatic in flavor, and has the unique flavor of the artichoke; the product has low calories and a little fat, contains rich dietary fiber, has the functions of oxidation resistance, immunity boosting and aging slowing, facilitates reduction of cholesterol and blood lipid concentration as well as liver protection and choleretic performance and is a nutritious and healthy local flavor snack.
Owner:王林林
Sober-up and liver-protection traditional Chinese medicine composition,preparation,preparation method and application
InactiveCN108635551ARelieves Alcohol DiscomfortNo side effectsDigestive systemAntinoxious agentsBiotechnologyMedicine
The invention provides a sober-up and liver-protection traditional Chinese medicine composition,a preparation,a preparation method and application,and relates to the technical field of sober-up medicines. The sober-up and liver-protection traditional Chinese medicine composition is prepared from,by mass,5-15 parts of turmeric,10-20 parts of artichoke,5-20 parts of broccoli,1-5 parts of oyster meatand 5-10 parts of black peppers. The technical problems that chemical sober-up products have toxic and side effects,the traditional Chinese medicine preparation takes effect slowly,drinkers are poorin compliance are solved. Accordingly,compound and compatibility are achieved by means of the traditional Chinese medicine food therapy idea and the theory of homology of medicine and food,and by means of mutual cooperative interaction of the turmeric,the artichoke,the broccoli,the oyster meat and the black peppers,the sober-up medicine is obtained; on one hand,alcohol discomfort can be rapidly relieved,and the intestines,stomach and liver can be protected and nourished; on the other hand,the medicine is green and safe,no toxic or side effect exists,and important significance on guaranteeing physical and psychological health of people,improving the dietary structure,improving the life quality and maintaining social stability is achieved.
Owner:JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
Preparation method for minced fish product smell removal thickener
InactiveCN106578851AEffective in removing fishy odorEasy to prepareFood scienceFlavorAquatic product
The invention belongs to the field of aquatic food processing, and particularly relates to a preparation method for a minced fish product smell removal thickener. The specific steps are as follows: (A) material preprocessing; (B) grinding; (C) water extraction; (D) separation, concentration and drying. The invention has the following advantages: (1) the smell removal thickener prepared by the method disclosed by the invention has the effect of covering fishy smell and peculiar smell, and aqueous extract of ground artichoke has a good effect of removing fishy smell and peculiar smell; (2) the aqueous extract of the ground artichoke can enhance the gel property of a minced fish product, improve product texture and increase product quality; (3) the artichoke does not have strong smell and flavor, can remove product smell, and does not bring in other peculiar smells; (4) the specific sweet taste of the artichoke can improve product flavor; (5) the smell removal thickener prepared by the invention is natural and safe, and the production method is simple.
Owner:HUNAN UNIV OF ARTS & SCI
Globe artichoke digestion powder and preparation method thereof
InactiveCN107736615ARich tastePromote peristalsisFood ingredient as taste affecting agentPrismatomerisMotility
The invention discloses globe artichoke digestion powder and a preparation method thereof. The globe artichoke digestion powder contains globe artichoke, urtica fissa, radix prismatomeris connata, milfoil, chamomile, fennel, fructus amomi rotundus, dandelion, citrus peel and fructose. The preparation method comprises the following steps: mixing globe artichoke, urtica fissa, milfoil, chamomile anddandelion, and grinding the mixture into slurry; drying radix prismatomeris connata, fennel, fructus amomi rotundus and citrus peel, and crushing, so as to obtain a crushed material; putting the crushed material and fructose into the slurry, and stirring, so as to obtain a mixture; sterilizing the mixture; and carrying out spray drying on the sterilized mixture, so as to obtain the globe artichoke digestion powder. According to the globe artichoke digestion powder provided by the embodiment of the invention, the raw materials are natural foods, and the globe artichoke digestion powder does not contain any additive, can be directly eaten and brewed with water to be drunk and is suitable for being eaten by different crowds; and by matching globe artichoke, urtica fissa, milfoil, radix prismatomeris connata, dandelion and citrus peel, the globe artichoke digestion powder has the efficacies of promoting gastrointestinal motility, whetting appetite and promoting digestion.
Owner:爱可道生物科技有限公司
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