35 results about "Bitter Almond Oil" patented technology

The invention discloses bitter apricot kernel oil with high nutritive value and an extraction method thereof. The bitter apricot kernel oil and the extraction method have the beneficial effects that bitter apricot kernels are taken as the raw materials, and the low temperature biological processing technology is adopted in the whole course, thus effectively avoiding losses of thermosensitive nutrients in the bitter apricot kernels, such as proteins, higher fatty acids and vitamins; free oil, emulsion, hydrolysate and apricot kernel residues are obtained after enzyme deactivation by microwave irradiation, freezing and breaking, enzymolysis and vacuum centrifuging; the emulsion undergoes vacuum centrifuging after undergoing biological demulsification to obtain free oil; the free oil is mixed to prepare the bitter apricot kernel oil with high oil extraction rate (93-97%), high nutrient and active substance content, strong food safety (the residual quantity of cyanides is below 0.08mg/kg) and long shelf life (5-6 years); the extraction method has the effects of increasing the variety, yield and added value of the byproducts after oil extraction while increasing the product quality and yield, further reducing the oil extraction cost, completely eradicating discharge of the three wastes and protecting the environment.

The invention discloses a method for preparing a bitter almond extract product. The method provided by the invention comprises the following steps of: 1) drying bitter almond until the water activity of bitter almond reaches 0.10-0.70; 2) crushing to 10-120 meshes; 3) extracting bitter almond oil on the basis of maintaining the water activity unchanged; 4) separating and extracting bitter almond meal by using an ethanol aqueous solution at the concentration of 50-95% to obtain amygdalin and bitter almond proteins. When crushing bitter almond and extracting bitter almond oil by the adoption ofthe method, amygdalase activity is reduced by controlling the water activity; and during the separation and extraction of the amygdalin and bitter almond proteins, the ethanol concentration and the operation temperature are controlled to reduce the amygdalase activity and prevent the bitter almond protein from overdenaturation. Therefore, the method provided by the invention is used to realize the full utilization of bitter almond oil, bitter almond protein and amygdalin and lay a foundation for the refined and deep processing and comprehensive utilization of bitter almond.

The invention discloses a submicron powder cough powder normal temperature preparation method, which comprises the following steps that: rhizoma anemarrhenae, bitter orange, herba ephedra, balloon flower, bitter almond, lepidium seeds, cortex mori radicis, dried orange peel, gypsum, peucedanum root, blackberry lily, folium eriobotryae and liquorice are weighed according to proportion, dried and pulverized, and oil in the bitter almond and the lepidium seeds is extracted; the coarse powder and the dregs of the bitter almond and the lepdium seeds are mixed and are placed inside a rod mill to bepulverized, then the mixed powder is blown into a special two-way airflow screen grader to be screened to obtain the powder with the granularity being less than or equal to 25nm, and the powder is conveyed by the airflow produced by a draught fan into a cyclone collector to be collected and to obtain the cough submicron powder; the powder cannot pass through a 500-mesh sieve is collected by a funnel and is conveyed into the rod mill through a pipeline to be circularly pulverized; and the cough submicron powder finished product is obtained by adequately mixing the cough submicron powder and the bitter almond oil and the lepdium seed oil. The preparation method has the advantages that: the entire preparation process is carried out under the normal temperature, and the granularity of the finished product medicine is less than or equal to 25nm; and the two-way airflow screen grader which is utilized in the method can simplify the preparation process of the submicron powder cough powder.

The invention discloses oxidization-resistant bitter almond oil and an extraction method thereof. Bitter almonds serve as a raw material, a low-temperature biological processing technology is adopted in the whole process, the loss of thermosensitive nutrient substances such as protein, higher fatty acid and vitamins in the bitter almonds is effectively avoided, free oil, emulsion, hydrolysate and almond residue are obtained through microwave irradiation enzyme deactivation, refrigeration crushing, enzymolysis and vacuum centrifugation, the emulsion undergoes biological demulsification and then undergoes vacuum centrifugation again to obtain free oil, and the free oil is merged to obtain the bitter almond oil which is high in grease extraction rate (93-97%), nutrition and active material content and food safety (the cyanide residue is 0.08 mg/kg or below) and long in guarantee period (5-6 years). According to the extraction method, the variety, yield and added value of by-products after grease extraction are increased while the product quality and yield are improved, the grease extraction cost is further reduced, the emission of three wastes is avoided, and the environment is protected.

The invention discloses an anti-electrostatic plastic woven bag. The environment-friendly anti-electrostatic plastic woven bag with good physical properties is finally prepared through taking polypropylene as base stock, optimizing the raw material species and formula of master batch, improving a production process, scientifically compounding modified carbon nano-tubes, Prunus humilis fibers, a polyethylene/winter rye peptide complex and bitter almond oil, and enabling the compound to be in synergism with other processing aids, wherein the modified carbon nano-tubes can be used for remarkably improving the anti-electrostatic property, relative tensile load, strength, toughness and elastic modulus of the plastic woven bag, the Prunus humilis fibers can be used for remarkably improving the impact resistance of the plastic woven bag, are easily biodegradable and are reduced in production cost, the polyethylene/winter rye peptide complex can be used for greatly improving the low-temperature resistance of the plastic woven bag, and the bitter almond oil can be used for effectively improving the lubricating property and oxidation resistance of the plastic woven bag. Shown by tests, the arithmetic mean value of surface resistance of the upper and lower faces of the anti-electrostatic plastic woven bag disclosed by the invention is 0.3*10<6> omega to 0.5*10<6> omega, and the anti-electrostatic effect is 3 times that of plastic woven bags in the prior art. Simultaneously, the anti-electrostatic plastic woven bag has good physical properties, falling performance and ultraviolet resistance.

The invention relates to a raw material formula for an anti-slip and high-temperature resistant plastic woven bag, which consists of the following raw materials in parts by weight: 90 parts of polypropylene; 9-11 parts of linear low-density polyethylene; 3-8 parts of molybdenum disulfide; Nano-titanium carbonate is 5-8 parts; talcum powder is 2.2-5 parts; silicone resin is 1.5-4 parts; tributyl citrate is 0.9-1 part; ~3 parts; bitter almond oil 0.2~0.3 parts; antioxidant B215 6~8 parts. The invention provides a raw material formula for non-slip and high-temperature resistant plastic woven bags. By adding nano-titanium carbonate, talcum powder and silicone resin, under the action of a crosslinking agent, the softening temperature of the plastic woven bag is improved, and the plastic woven bag is effectively extended. The service life in the high temperature environment in summer, by adding molybdenum disulfide to increase the friction coefficient between the plastic woven bags, solves the problem that the plastic woven bags are easy to slip during the stacking process.

The invention belongs to the field of textile fabrics and particularly relates to a high temperature-resistant waterborne polyurethane leather soft clad fabric. The high temperature-resistant waterborne polyurethane leather soft clad fabric is prepared by the following components in parts by weight: 30-40 parts of ester ether copolymer polyol, 30-40 parts of polytetrahydrofuran ether glycol, 10-15parts of isocyanate, 3-5 parts of diol chain extender, 2.5 parts of microcrystalline wax, 0.5 part of an antioxidant BHT, 1.5 parts of bitter almond oil, 1.5 parts of a KH570 silane coupling agent, 0.5 part of tributyl citrate, 0.5 part of a light stabilizer, 3-4 parts of a salt-forming agent and 0.5-1 part of a SiO2 hybrid material. The high temperature-resistant waterborne polyurethane leathersoft clad fabric provided by the invention has the benefits that the formula is reasonable, and the cost is low; the prepared waterborne polyurethane leather soft clad fabric has good high temperatureresistance, and the performance cannot be affected during long-distance transportation and export; the high temperature-resistant waterborne polyurethane leather soft clad fabric is particularly suitable for summer high-temperature indoor installation.

The invention belongs to the technical field of cigarette filter production and in particular relates to Chinese yam flavor essence for cigarette popping beads and application of the essence in cigarettes. The Chinese yam flavor essence is composed of Chinese yam extract, 2,3,5-trimethyl pyrazine, vanillin, 2-acetylpyridine, ethyl maltol, bitter almond oil and caprylic capric triglyceride. The Chinese yam flavor cigarette popping beads can be prepared by utilizing the essence, and the popping beads can be added into cigarette filters and can be applied to preparing the cigarette popping beads. By providing specific Chinese yam flavor essence for cigarette popping beads and combining with a perfect popping bead production process, the cigarette popping bead products with stable and uniform forming quality can be prepared. After the popping beads are arranged in the cigarette filters, irritation of the cigarettes can be well weakened, flavor of the cigarettes is improved and enriched, and the flavor enrichment, sensory quality and smoking interestingness of the cigarettes can be obviously improved. Therefore, the Chinese yam flavor essence has high application value and popularization and application significances on design, development, production and sales of the cigarette popping beads.

The invention discloses a long shelf life bitter almond oil and an extraction method thereof. In the method, bitter almond is used as a raw material, the whole course uses low temperature and bio-processing technology, the loss of heat-sensitive nutrients such as proteins, high-level fatty acids and vitamins in the bitter almond is effectively avoided, a free oil, an emulsion, a hydrolysate and almond residue are obtained by microwave irradiation deactivation of enzymes, freeze-breaking, enzymatic hydrolysis and vacuum centrifugation, the emulsion is subjected to biological demulsification and then to secondary vacuum centrifugation to obtain a free oil, and the free oils are combined to prepare the bitter almond oil that is high in oil extraction rate (93-97 %), high in nutrient and active matter contents, high in food safety (cyanide remaining less than 0.08 mg/kg) and long in shelf life (5-6 years). The extraction method has the advantages that product quality and yield are increased while post-oil extraction side products come in more types, higher yield and higher added value, oil extraction cost is further reduced, emission of 'three wastes' is avoided and the environment is protected.

The invention discloses flavored bitter almond oil and an extraction method thereof. The flavoured bitter almond oil uses bitter almonds as raw materials, uses low temperature and biological processing filed, effectively prevents heat-sensitive nutrients in the bitter almonds such as proteins, higher aliphatic acids and vitamins and the like from losing, and prepares free oil, emulsions, hydrolysate and almond cakes after microwave irradiation enzyme, frozen-breaking, enzymatic hydrolysis and traditional vacuum, the emulsion is centrifuged in vacuum to obtain the free oil after being biologically broken, and the free oil is combined to prepare a bitter almond oil which is high in extraction yield of oil (93%-97%), high in nutrition and active material content, strong in food safety (cyanide residue is below 0.08mg/kg ) and long in shelf life (5-6 years). The method for extracting the flavored bitter almond oil improves quality and yield, improves kinds, yield and additional value of by-products after greases are extracted, further reduces extraction cost of greases, puts an end to emission of three wastes, and protects environment.

The invention discloses a tension-resistant plastic woven bag. The tension-resistant plastic woven bag is characterized in that polypropylene is used as the base material, master batch raw material varieties and formula are optimized, a production process is improved, and modified carbon nanotubes, Prunus Humilis Bunge fibers, polyethylene/winter rye peptide compounds and bitter almond oil are scientifically compounded to produce the tension-resistant plastic woven bag; the modified carbon nanotubes can evidently increase the tension resistance, relative tension load, strength, toughness and elasticity modulus of the plastic woven bag; the Prunus Humilis Bunge fibers can evidently increase the impact resistance of the plastic woven bag and are easy to biologically degrade and capable of lowering production cost; the polyethylene/winter rye peptide compounds can greatly increase the low temperature resistance of the plastic woven bag; the bitter almond oil can effectively increase the lubricating performance and oxidation resistance of the plastic woven bag. The produced tension-resistant plastic woven bag has the advantages that the tension-resistant plastic woven bag is excellent in physical property, to be more specific, the plastic woven bag is high in tension resistance load, the multi-directional tension load of the plastic woven bag is 520-930(N/50mm), and the release force of the plastic woven bag is 6.5(N/30mm); the plastic woven bag is high in impact resistance, to be more specific, bag breaking in optional directions is avoided when the plastic woven bag falls from a position 2m in height; the plastic woven bag is high in ultraviolet resistance, to be more specific, the multi-directional tension load retention rate of the plastic woven bag is 78-85% after the plastic woven bag is subjected to ultraviolet irradiation alternate experiments for 144 hours.

The invention discloses a shrinkage resistant plastic woven bag. Polypropylene is adopted as a base stock, variety and formula of a master batch raw material are optimized, a production technology is improved, modified nanocarbon which can remarkably improve shrinkage resistant performance, relative tension load, intensity, tenacity and elasticity modulus of the plastic woven bag, calcium fruit fiber which can remarkably improve shock resistance of the plastic woven bag, be easily degraded biologically and reduce the production cost, polyethylene/winter rye peptide compound which can greatly improve low temperature resistance of the plastic woven bag, and bitter almond oil which can effectively improve lubricity and inoxidizability of the plastic woven bag are scientifically compounded, and finally the shrinkage resistant plastic woven bag is prepared. The molding shrinkage of the preparing raw materials of the plastic woven bag is low and is lowered by 45-47% than that of a merchant modified polypropylene material with a low shrinking percentage, thus the plastic woven bag has good shrinkage performance; in addition, the prepared shrinkage resistant plastic woven bag is good in dimensional stability, does not shrink, is very applicable to environmental requirements in the storing and using processes, stable in size, and does not generate shrinkage behaviors.

The invention discloses a fragrant flame-retardant antibacterial composite plastic packaging material. The fragrant flame-retardant antibacterial composite plastic packaging material comprises the following raw materials in parts by weight: 20-40 parts of modified ABS resin, 30-35 parts of polymethylethylene carbonate particles, 12-17 parts of modified sisal fiber, 3-6 parts of thermoplastic starch, 15-19 parts of filling masterbatch, 1-2 parts of thyme essential oil, 0.5-1 part of orange peel essential oil, 3-7 parts of graphene oxide, 3-5 parts of a flame retardant, 1-4 parts of a compatibilizer, 1-4 parts of a heat stabilizer, 1-3 parts of bitter almond oil and 2-5 parts of a silane coupling agent. Polymethylethylene carbonate is a fully-degradable environment-friendly plastic, so thatthe prepared plastic packaging bag has a degradable effect, and pollution to the environment is greatly reduced to a great extent; through the addition of the thyme essential oil and the orange peel essential oil, the fragrant flame-retardant antibacterial composite plastic packaging material not only has natural antibacterial performance, but also has unique fragrance.

The invention discloses high-demulsification-rate bitter almond oil and an extraction method thereof. Bitter almonds are taken as a raw material, a low-temperature biological processing technique is used in the whole process, and loss of thermo sensitivity nutrient substances such as protein, higher aliphatic acid and vitamin in the bitter almonds can be effectively prevented; after microwave radiation enzyme deactivation, cooling demulsification, enzymolysis and vacuum centrifugation, free oil, emulsion, hydrolysate and almond residues can be obtained, the emulsion is subjected to biological demulsification and vacuum centrifugation so as to obtain free oil, and the free oil is combined so as to prepare the bitter almond oil which is high in grease extraction rate (93-97%), high in nutrient and active substance content, good in food safety (the amount of cyanide residue is less than 0.08mg/kg) and long in expiration date (5-6 years). By adopting the extraction method, the product quality is improved, the yield is increased, the types, yield and additional values of byproducts obtained after the grease is extracted are also increased, the grease extraction cost is further reduced, discharge of wastes is prevented, and the environment can be protected.

The invention discloses a natural bitter almond oil and an extraction method thereof. The whole course uses low temperature and bio-processing technology for processing bitter almond as a raw material, effective avoidance is imparted to the loss in heat-sensitive nutrients in the bitter almond such as proteins, high-level fatty acids and vitamins, a free oil, an emulsion, a hydrolysate and almond reside are obtained after microwave irradiation deactivation of enzymes, freeze-breaking, enzymatic hydrolysis and vacuum centrifugation, the emulsion is subjected to bio-demulsification prior to secondary vacuum centrifugation to obtain a free oil, and the free oils are combined to prepare the bitter almond oil high in oil extraction rate (93-97 %), high in nutrient and active matter contents, high in food safety (cyanides remaining lower than 0.08 mg/kg) and long in shelf life (5-6 years). According to the method, the type, yield and added value of post-oil extraction side products are increased while product quality and yield are increased, oil extraction cost is further reduced, emission of 'three wastes' is avoided, and the environment is protected.

The invention provides a preparation method for nonionic bitter almond oil microemulsion. Hydrogenated castor oil is used for improving the water solubility of bitter almond oil and improving the solubility of the bitter almond oil in an aqueous solution in a heating state, then a nonionic emulsifier is used for emulsifying a bitter almond oil mixture, and a fixed amount of de-ionized water is added. The obtained nonionic bitter almond oil microemulsion has the physical and chemical characteristics of clear and transparent appearance, nanometer particles, spontaneous formation and the like, also has the advantages of low toxicity, high safety and the like, and has broader application prospect in the fields of food, medicine, cosmetics and the like.

The invention discloses an energy-saving and environment-friendly PVC plastic thin-film material. The energy-saving and environment-friendly PVC plastic thin-film material is prepared from the following raw materials: 50 to 70 parts of polyvinyl chloride, 20 to 30 parts of high-temperature modified rosin resin emulsion, 5 to 15 parts of vegetable starch, 3 to 6 parts of bitter almond oil, 5 to 8 parts of chitosan, 3 to 5 parts of carboxymethyl cellulose, 2 to 6 parts of alginate fibers, 3 to 5 parts of polyamide fibers, 2 to 9 parts of nano-palygorskite, 4 to 8 parts of nano-rectorite, 2 to 4parts of porous carbon, 1 to 1.5 parts of ultraviolet absorbent, 6 to 10 parts of graphite, 4 to 8 parts of ceramic microbead, 2 to 5 parts of a flexibilizer, 2 to 5 parts of a plasticizer and 3 to 5parts of a titanate coupling agent. The thin-film material disclosed by the invention has the advantages of high toughness and durability, capability of being used repeatedly for multiple times, sanitation, no toxicity, environmental friendliness, antibacterial property, moisture-proof and dust-proof properties, good environment protection effect, low raw material cost and high economic benefits;the energy-saving and environment-friendly PVC plastic thin-film material is easy to degrade, so that the harm to the environment is reduced.

The invention relates to the technical field of tobacco flavors and spices, and in particular, relates to honey and grapefruit composite fragrance type electronic cigarette oil and a preparation method thereof. The electronic cigarette oil comprises, in pats by mass, 0.5 to 3 parts of phenylethyl phenylacetate, 0.1 to 0.5 part of phenylacetic acid, 0.2 to 1.0 part of p-cresyl acetate, 0.5 to 3 parts of methyl phenylacetate, 0.1 to 0.5 part of menthyl acetate, 1.5 to 5.0 parts of isobutyl phenylacetate, 0.2 to 0.8 part of ethyl phenylacetate, 0.5 to 3.5 parts of damascenone, 0.2 to 0.8 part ofnatural citral, 0.5 to 3 parts of beewax absolute oil, 0.3 to 1 part of phenylamyl acetate, 0.2 to 1.0 part of vanillin, 10 to 20 parts of benzyl alcohol, 1 to 5 parts of ethyl cinnamate, 0.5 to 3 parts of isophorone oxide, 2 to 8 parts of nootkatone, 0.2 to 1.0 part of Buchu oil, 0.2 to 0.8 part of bitter apricot seed oil, 1.5 to 5.5 parts of ethyl maltol and 750 to 850 parts of propylene glycol.The electronic cigarette oil which has honey grapefruit fragrance, harmonious and natural fragrance, soft and fine smoke and comfortable taste is obtained through matching of multiple components, andthe preparation method is simple, low in cost and capable of being used for large-scale industrial production.

The invention provides a cherry flavor food additive, which comprises the following components by percentage: 0.5-1.5 parts of benzaldehyde, 0.2-0.4 part of methylbenzaldehyde, 2-3.5 parts of glyceryl acetal, 0.2-0.5 part of ethyl laurate, 0.5-0.8 part of butanedione, 0.2-0.7 part of butyl butyrate, 0.3-1.2 parts of methyl heptine carbonate, 0.05-1.05 parts of anisyl acetate, 0.5-2.5 parts of ethyl vanillin, 1-3 parts of ethyl butyrate, 25-35 parts of bitter almond oil, 0.5-2.5 parts of cognac oil, and a proper amount of alcohol. The food additive provided by the invention is conducive to food processing operation, and meets the needs of different groups of people.

The invention discloses brain-strengthening and brain-tonifying fried green peas which are prepared from the following raw materials in parts by weight: 300-400 parts of green peas, 25-35 parts of walnut kernels, 10-20 parts of hazelnut kernels, 5-15 parts of peeled prawns, 11-16 parts of lean meat, 3-8 parts of wolfberry, 10-12 parts of lilac, 6-8 parts of minced garlic, 1-3 parts of Chinese redpepper, 2-6 parts of ginger, 3-6 parts of cassia bark, 2-6 parts of sharpleaf galangal fruit, 1-5 parts of acorus gramineus, 1-3 parts of ligusticum wallichii, 1-3 parts of boschniakia rossica, 2-5 parts of fructus evodiae, 1-5 parts of radix paeoniae alba, 2-4 parts of radix panacis quinquefolii, 2-8 parts of codonopsis pilosula, 2-6 parts of siberian rose, 1-4 parts of dried orange peel, 10-20 parts of bitter almond oil, a proper amount of flaxseed oil, 10-18 parts of table salt, 5-8 parts of maltose, 10-15 parts of honey and 6-15 parts of rice wine. During a green pea frying process, multiple nuts, peeled prawns and lean meat are added, so that the brain-strengthening and brain-tonifying fried green peas are low in sugar and lipid, is capable of strengthening and tonifying brain, is rich in nutrition and is tasty.

The invention relates to plastic for effectively inhibiting the breeding of bacteria. The plastic is prepared from the following raw materials in parts by weight: 90 to 110 parts of polypropylene, 4 to 6 parts of metallocene polyethylene, 3 to 5 parts of epoxidized soybean oil, 5 to 7 parts of octadecanol, 2 to 4 parts of triethoxyvinylsilane, 2 to 4 parts of nano zirconium phosphate, 3 to 6 partsof corn straw fiber, 3 to 6 parts of seaweed fiber, 2 to 5 parts of bitter almond oil, 3 to 6 parts of nano palygorskite, 10 to 16 parts of an antibacterial agent, 1 to 3 parts of a flame retardant and 1 to 3 parts of a preservative. The plastic provided by the invention has good comprehensive performance; antimony trioxide is used as the flame retardant so that the disadvantage that the plasticis combustible in an application process is prevented and the safety of the plastic is improved. The antibacterial agent composed of chitosan, silver-loaded zeolite and nano copper powder is added torealize the effect of inhibiting or killing the bacteria, so that the breeding of the bacteria is avoided and the quality of the plastic is further improved.

The invention discloses a high bioactivity bitter almond oil and an extraction method thereof. Bitter almond is adopted as the raw materials, and the whole process employs low temperature and bio-processing technology, thus effectively avoiding loss of protein, higher fatty acid, vitamins and other thermal-sensitive nutrients in bitter almond. Microwave irradiation enzyme deactivation, frozen-breaking, enzymolysis and vacuum centrifugation are carried out to obtain free oil, an emulsion and almond residue, the emulsion is subjected to biological demulsification, then vacuum centrifugation is carried out to obtain free oil, the free oil is combined to obtain the bitter almond oil with the advantages of high oil extraction rate (93-97%), high nutrition and active substance content, strong food safety (a cyanide residue amount to less than 0.08mg/kg), and a long shelf life (5-6 years). While enhancing the product quality and yield, the extraction method also increases the variety, yield and additional value of oil extraction by-products, further lowers the oil extraction cost, puts an end to discharge of the ''three wastes'', and protects the environment.