11 results about "Calcium ascorbate" patented technology

The invention discloses a food containing high-purity alkaline compound vitamin C and a preparation process thereof, and belongs to the technical field of functional foods. The core is a microencapsulated particle prepared by using a liposome embedding technology, and the microencapsulated particle comprises alkaline vitamin C components such as sodium ascorbate and calcium ascorbate which are wrapped by a phospholipid bilayer; the shell layer is composed of foaming agents such as citric acid and sodium bicarbonate and flavor auxiliary materials. The process comprises the following steps: firstly, preparing lipidosome wrapped with vitamin C by adopting technologies such as high-pressure homogenization and the like, and then curing the lipidosome into microcapsule powder by adopting technologies such as spray drying and the like; performing wet granulation on the powder to obtain core particles; and finally, coating the shell powder on the surfaces of the inner core particles by adopting a powder coating process. Through dual protection of liposome embedding and core-shell physical isolation, the problem of chemical compatibility between an alkaline core and an acidic shell is fundamentally solved, the bioavailability of vitamin C is also improved, and meanwhile, the stability and excellent taste of the product are ensured.

This invention relates to the field of meat processing technology, and discloses a method for controlling the formation of benzo[a]pyrene in high-temperature roasted meat products and improving their quality. The method includes removing the skin and fascia of fresh meat to obtain lean meat; mincing and mixing the lean meat with fat; adding salt to obtain a basic meat paste; adding 0.6% to 0.7% by weight of calcium ascorbate to the basic meat paste and mixing thoroughly to obtain a modified meat paste; marinating the modified meat paste in a refrigerator away from light; stuffing it into sausages using natural casings; igniting a carbon source until it completely turns into white charcoal without an open flame; roasting and turning the sausages on a grill at a vertical distance from the carbon source to obtain high-temperature roasted meat products. This invention, by inhibiting lipid oxidation through calcium ascorbate, cuts off the carbon source supply for the formation of the carcinogen benzo[a]pyrene at its source, while also moderately inhibiting the Maillard reaction process. This method effectively reduces the formation of carcinogens in meat products while significantly improving the product's color and flavor, thus enhancing its overall quality.

The application discloses a kind of nutrition composition and its preparation method for promoting pressure sore wound repair, and the preparation method comprises: the sieving treatment is carried out to peptide powder, dietary fiber, antioxidant powder and filling agent, to obtain the raw material after sieving;Antioxidant powder is one or more of sodium ascorbate, potassium ascorbate, calcium ascorbate, natural fruit powder;The content of vitamin C in antioxidant powder is ≥17%;Thickening agent is mixed with purified water, to obtain thickening agent slurry;The raw material after sieving is mixed, to obtain mixture material;The mixture material is heated, and after being heated to preset heating temperature, thickening agent slurry is added to carry out wet granulation, to obtain initial product;The initial product is dried, cooled, to obtain nutrition composition;The content of antioxidant powder in nutrition composition is 10%-20%.The nutrition composition prepared in the application not only has anti-inflammatory activity, but also can promote pressure sore wound repair, while giving consideration to nutritional supplement.

The invention belongs to the field of animal feed and bioengineering, and particularly relates to a fermented feed rich in vitamin C and a preparation method thereof. The fermented feed rich in vitamin C is prepared from the following preparation raw materials in parts by weight: 30 to 50 parts of corn flour, 15 to 25 parts of bran, 1 to 3 parts of calcium ascorbate, 0.1 to 0.3 part of vitamin D3, 0.1 to 0.3 part of vitamin E, 0.3 to 0.5 part of lactic acid bacteria, 0.2 to 0.4 part of saccharomycetes, 0.05 to 0.15 part of xylooligosaccharide, 1 to 2 parts of calcium hydrophosphate, 0.2 to 0.4 part of trace element premix, 0.4 to 0.5 part of lysine, 0.1 to 0.3 part of methionine, 0.3 to 0.4 part of cellulase and 0.1 to 0.3 part of citric acid. And 0.05 part of plant essential oil. Through the addition of calcium ascorbate and the regulation and control addition of other functional components, the nutrition balance and biological activity of the feed are comprehensively ensured, the immunity of animals is remarkably improved, and the quality of the fermented feed is comprehensively ensured.

The application relates to the technical field of nanoemulsion, in particular to a preparation method and application of calcium ascorbate nanoemulsion. The method comprises the following steps: S1. dissolving phospholipid and cholesterol in anhydrous ethanol, and then removing the anhydrous ethanol by rotary evaporation to obtain a transparent film; S2. adding calcium ascorbate-containing ultrapure water and the transparent film into a water bath to obtain a liposome suspension; S3. ultrasonically crushing the liposome suspension and storing the liposome suspension at a low temperature; and S4. adding the product obtained in S3 into a chitosan solution, uniformly mixing the product and the chitosan solution, and obtaining calcium ascorbate nanoemulsion. In the application, calcium ascorbate is used as a functional substance, phospholipid and cholesterol are used as oil phases of the nanoemulsion, and chitosan is used as a polysaccharide-based embedding material to prepare a nano slow-release system, so that the oxidation deterioration of calcium ascorbate caused by environmental factors such as light, heat and oxygen is solved, the antioxidant activity of calcium ascorbate is maintained, and theoretical guidance is provided for the development of calcium ascorbate preservation technology.

The invention provides cooked whole canna edulis ker powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the cooked whole canna edulis ker powder comprises the following steps: (1) slicing canna edulis ker, and soaking the sliced canna edulis ker in a composite color fixative solution to obtain color-protected canna edulis ker slices; (2) curing the canna edulis ker slices subjected to color protection treatment to obtain cooked canna edulis ker slices; (3) soaking the cooked canna edulis ker slices in the composite color fixative solution for cooling and color protection, drying and crushing to obtain cooked whole canna edulis ker powder; wherein the composite color fixative comprises vitamin C, sodium citrate and calcium ascorbate. The invention provides the preparation method of the cooked canna edulis ker whole flour, which can obviously inhibit browning and improve the quality of the whole flour, and has a wide application prospect.

The invention discloses salt-reduced compound flavor beef jerky and a preparation method thereof. The salt-reduced compound flavor beef jerky is prepared from the following raw materials in percentage by weight: 100 g of fresh beef and 100 g of pickling seasonings, the pickling seasoning is prepared from 1.2 to 1.8 g of table salt, 0.2 to 0.3 g of potassium chloride, 0.3 to 0.5 g of yeast extract, 0.5 to 1.0 g of kelp extract, 0.2 to 0.3 g of shiitake mushroom powder, 1.0 to 1.5 g of trehalose, 0.5 to 1.2 g of isomaltooligosacharide, 0.05 to 0.1 g of liquorice root extract, 0.02 to 0.03 g of rosemary extract, 0.2 to 0.3 g of calcium ascorbate, 1.5 to 2.0 g of compound spice powder, 1.0 to 1.5 mL of ginger concentrated juice and 15 to 20 mL of water. On the premise that the sodium content is remarkably reduced, the comprehensive quality of the product in the aspects of flavor, texture, stability, safety and the like is synchronously guaranteed and even improved.

This invention provides a Chinese yam powder for repairing gastric mucosa and its preparation method, belonging to the field of traditional Chinese medicine food technology. The preparation method includes the following steps: fresh Chinese yam is washed and sliced, soaked in 0.5wt% calcium ascorbate, then dried using a low-temperature gradient, and pulverized to obtain pretreated yam powder; the pretreated yam powder is dispersed in purified water, the pH is adjusted to acidic, cellulase, α-amylase and pectinase are added, heated, centrifuged and washed to collect the precipitate, then neutral protease is added, the pH is adjusted to neutral, heated, centrifuged and washed to collect the precipitate, and freeze-dried to obtain yam powder extract; astragalus, bletilla, atractylodes, turmeric powder and tangerine peel are mixed to form a powder, sieved to obtain a mixed powder, and then the yam powder extract, modified resveratrol, hericium erinaceus extract and L-glutamine are added to prepare the Chinese yam powder.

The disclosure provides tablets for a mouthrinse containing fluoride, an effervescent agent comprising an acid and a base, a water soluble lubricant, a binder, and a sensory modifying agent. The tablets are free of preservatives and free et alcohol. In certain embodiments, the effervescent agent contains citric acid and sodium bicarbonate. The water soluble lubricant may include polyethylene glycol (PEG), potassium sorbate, sodium benzoate, calcium sorbate, PEG with one or more of trisodium citrate, calcium ascorbate, and mixtures thereof. The binder may include sodium carboxymethyl cellulose, mannitol, polyvinylpolypyrrolidone, microcrystalline cellulose, colloidal silicon dioxide, and combinations thereof.

The invention discloses a dried pitaya fruit pressure difference flash evaporation drying process method, and particularly relates to the technical field of food processing. The method specifically comprises the following steps: peeling fresh pitaya, slicing the peeled pitaya into uniform slices, immersing the slices into a composite color protection solution containing trehalose, citric acid, calcium ascorbate and tea polyphenol, treating the slices at a low temperature of 4-6 DEG C, and adjusting the pH value to an acidic range; then, pre-drying is conducted through medium-short wave infrared radiation and far infrared radiation in sequence, so that the moisture is evenly reduced to 25%-30%; then the fruit slices are sent into a pressure-resistant bin, high-purity nitrogen is introduced for boosting, after a certain period of time is maintained, pressure is quickly relieved to a vacuum environment within 2-4 seconds, and rapid flash evaporation of moisture in the pulp and formation of micropore channels are achieved; the vacuum degree is further increased under the condition of maintaining the temperature, and micro-pores are promoted to be expanded; and finally, drying the dried fruits in a low-dew-point dehumidification drying box in a stepped manner until the final water content is less than or equal to 5%, and carrying out vacuum nitrogen-filled packaging to obtain the dried dragon fruits.

The invention relates to the technical field of food processing, in particular to vacuum low-temperature slowly-cooked low-sodium stewed meat and a preparation method thereof.The preparation method comprises the following steps that pretreated livestock meat and marinade are mixed, and a mixture is obtained; the marinade contains composite low-sodium substitute salt, and the composite low-sodium substitute salt is composed of sodium chloride, potassium lactate, calcium ascorbate and magnesium chloride; filling the mixture into a vacuum packaging container, and performing vacuum packaging; placing the vacuum-packaged container in a water bath, heating at 80-90 DEG C for 5-7 hours, and marinating; and after marinating, cooling to obtain the vacuum low-temperature slowly-cooked low-sodium marinated meat. The method has the beneficial effects that the composite low-sodium substitute salt is combined with a low-temperature slow cooking process, so that the unification of low sodium and high quality is realized. Compared with a traditional high-temperature stewed meat product using single sodium chloride, the sodium content is reduced by 20% or above, and meanwhile, the cooking loss rate, tenderness and sensory score are remarkably superior to those of traditional stewed meat.