388 results about "Degreasing" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention discloses a method for producing feed by using corn sugar residues, and belongs to the technical field of fermentation. The method comprises the following steps: pretreating, proportioning, adding an antibacterial agent, fermenting, drying and crushing, coating, cooling and the like, mixing corn sugar residues, corn germ meal and threonine mother liquor according to a specific ratio, adding zinc oxide and a chitosan antibacterial agent, and inoculating Saccharomyces cerevisiae ATCC 9763 for fermenting. And performing multi-stage drying and crushing on the fermentation product, spraying a coating emulsion prepared from a defatted soybean meal extract, curcumin, vitamin E, lecithin and sophorolipid, and performing air cooling to prepare the feed. According to the method, by-products are fully utilized, the crude protein content of the feed is 32-34.5%, the diameter of an inhibition zone is 18.1-20.2 mm, the moisture absorption rate is 2.7-3.4%, the palatability score is 8.0-8.6, and the fermentation yield is 92-94%. The innovation point lies in specific strain fermentation and functional coating, and is suitable for industrial production.

The invention relates to the field of chemistry, and discloses an efficient hot galvanizing process which comprises the following steps: degreasing: degreasing a workpiece at 40-50 DEG C by using a degreasing agent, and meanwhile, assisting in degreasing by adopting ultrasonic vibration or mechanical stirring; acid pickling is conducted, specifically, the degreased workpiece is subjected to acid pickling at the temperature of 20-30 DEG C through an acid pickling solution containing 15-25% of hydrochloric acid and 0.5-1% of a hydrogel acid mist inhibitor; three-stage countercurrent rinsing is adopted, and the workpiece obtained after acid pickling is washed with water; assistant plating: dipping the washed workpiece in a plating assistant at 60-70 DEG C for 3-8 minutes, and carrying out assistant plating treatment; and hot dipping. By adding the hydrogel acid mist inhibitor, volatilization of hydrochloric acid is inhibited, acid mist emission is reduced, pollution to the workshop environment and the corrosion risk to equipment are reduced, the three-stage countercurrent rinsing process is adopted, the washing efficiency is improved, and the water consumption is reduced while it is guaranteed that residual acid liquid on the surface of a workpiece is cleaned away.

The invention discloses a crushing and enzymolysis process for obtaining silkworm chrysalis ACE inhibitory peptide, and belongs to the technical field of protein peptide enzymolysis. Degreased silkworm chrysalis meal is used as a raw material, a raw material stirring and air filtering structure is optimized based on the enzymolysis principle of crushing and stirring the raw material, and in the water phase dissolving process, the enzymolysis efficiency is improved; the degreased silkworm chrysalis meal is efficiently dispersed downwards along the conical surface on the flow guide and gas filtration assembly by utilizing the plurality of liquid injection pipes, and the formed suspension liquid is preheated in the preheating space, so that the enzymolysis reaction of subsequent enzymolysis liquid is favorably improved, and in the enzymolysis reaction process, the stirring assembly periodically rotates, and the stirring efficiency is improved. Multi-point stirring exhaust and top scraping actions are set, so that waste gas in enzymatic hydrolysate is comprehensively and effectively collected, the waste gas is subjected to internal and external dual filtration through a filter disc and a filter material, and viscous solid substances intercepted on the filter disc fall into an enzymolysis space again along with scraping of a stirring assembly to be subjected to an enzymolysis reaction.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

This application relates to a method for preparing high-RS resistant rice flour using rice broken rice or rice, and the application of high-RS resistant rice flour in the preparation of low-GI yogurt. This application improves the prior art. By controlling the feeding speed and screw speed, and increasing the temperature in the cooking zone (melting zone), and cooperating with a specific length-diameter ratio, the pressure formed at the die is regulated to reduce the mechanical damage caused by high shear force during the extrusion puffing process, so that the content of resistant starch (RS) in rice is significantly increased, from 7.40% in the raw material zone to 33.79% in the extrusion zone. Further, in combination with a specific retrogradation method, the content of RS-type resistant starch is increased from 7.40% in the raw material zone to 39.98% after the retrogradation treatment, that is, an increase of 5-6 percentage points on the basis of the extrusion zone. The present invention adds high-RS resistant rice or rice broken rice flour to skim milk, and the prepared set yogurt has a low GI value, strong water holding capacity, a good protein cross-linking structure, a delicate and smooth taste with Q elasticity, and a rich and mellow flavor.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The invention discloses a sheepskin edible processing method, and belongs to the technical field of food processing. The method mainly solves the problems that in the prior art, sheepskin degreasing is not thorough, the risk of chemical degreasing agent residue is high, and a solvent and a stabilizer are difficult to efficiently recycle. According to the technical scheme, the method is characterized by comprising the steps that firstly, unhaired wet sheepskin is placed in a hot water treatment tank, meanwhile, mechanical rolling and kneading are conducted, medium-frequency ultrasonic treatment is assisted, and primarily degreased sheepskin is obtained; then the sheepskin is transferred to an O / W type Pickering emulsion tank to be subjected to deep degreasing treatment, and the degreasing end point is accurately controlled by monitoring the change rate of the emulsion conductivity in real time; and then centrifuging to remove the emulsion on the surface to obtain the edible sheepskin with low fat content. And finally, distilling the separated emulsion, recovering the n-heptane solvent, and meanwhile, recovering the ferroferric oxide core-shell magnetic particles through magnetic separation and recycling the ferroferric oxide core-shell magnetic particles. The method is mainly used for processing the sheepskin into the edible collagen raw material with high efficiency, low residue and low cost.

The invention discloses a large-size composite board based on coffee grounds and a preparation method of the large-size composite board. The method comprises the following steps: firstly, degreasing coffee grounds through a supercritical or near-supercritical carbon dioxide extraction process to obtain low-grease and high-stability coffee grounds powder; and fully mixing the degreased coffee residue powder with high-density polyethylene powder in a dry state. And finally, carrying out long-time hot press molding (such as 1 hour) under the conditions of high temperature of 160-200 DEG C and high pressure of 1000-3000 tons, so as to stably prepare a large-size plate (1500 * 3000 mm). According to the method, the filling proportion of the coffee grounds can be remarkably increased, the peculiar smell and the mildew risk are reduced, and the excellent performance of the plate in the aspects of mechanical property, flatness and durability can be guaranteed. Meanwhile, the coffee oil obtained through extraction can be applied to the fields of cosmetics or fragrances and the like, and the resource utilization value is improved. The method is simple in process, environment-friendly, feasible, suitable for industrial production of large composite boards of various specifications and wide in application prospect.

The invention belongs to the technical field of degreasing, and particularly discloses tea seed oil degreasing equipment which comprises a shell and a support located at the bottom of the shell, a filter bag and a clamping assembly for limiting the filter bag are arranged in the shell, and the clamping assembly comprises a positioning ring, a vertical rod, a top ring, an elastic piece strip and a clamp; a driving part is installed at the center of the bottom of the shell, a rotating assembly is installed at the output end of the driving part, a positioning ring is installed at the top of the rotating assembly, a top ring is fixed to the top face of the positioning ring through a plurality of vertical rods, a feeding port is formed in the center of the top face of the shell, the top ring is located in the feeding port, and the outer side face of the circumference of the top ring is attached to the inner side wall of the feeding port. Through the elasticity of the elastic piece strip, the clamp and the positioning ring can conveniently clamp filter bags made of different materials, meanwhile, the filter bags can be conveniently and rapidly replaced, and the situation that the degreasing efficiency of the filter bags is reduced due to excessive fat accumulation is avoided.

The invention discloses an eucommia ulmoides wood controllable carbonization-gradient hooping phenol fragrance barrel for white spirit, and belongs to the technical field of wine brewing equipment. In order to solve the problems that a traditional oak barrel is high in cost, an eucommia wood barrel is incomplete in pretreatment, uneven in structural stress and poor in flavor controllability, eucommia wood with the tree age of 18-22 years is adopted as a base material, and pretreatment of segmented steaming, microwave degreasing and gradient drying is conducted; the barrel body is provided with a controllable carbonization modification layer, a 304 stainless steel gradient hoop enhancement layer, a triple-closing sealing layer and a flow guide groove functional layer, and a composite fragrant juice activation process is matched. The barrel can dissolve active ingredients of eucommia ulmoides such as geniposide and aucubin, the leakage rate is smaller than or equal to 0.05%, the content of guaiacol is increased by 42 times compared with a traditional pottery jar, the cost is reduced by 60% compared with an imported oak barrel, and the barrel is suitable for high-quality ageing of Chinese high-degree white spirit.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The present application relates to a kind of calcium peptide chelate based on defatted sheep bone powder homologous recombination and its preparation method and application, preparation method, including the following steps, defatted sheep bone powder is mixed with water, flavourzyme is added to carry out enzymolysis, enzyme is inactivated after enzymolysis, and the enzymatic hydrolysate containing bone-derived peptide is obtained;Lactic acid is added in enzymatic hydrolysate and is hydrolyzed, so that calcium ion is dissolved, and the mixed solution containing bone-derived peptide and calcium ion is obtained;Mixed solution is carried out chelation under neutral condition, after reaction, aftertreatment is carried out, and calcium peptide chelate is obtained;Calcium peptide chelate prepared according to the above preparation method is used as salty taste enhancer, salt-reducing auxiliary agent or flavor enhancer, and its application in food.The present application has the advantages of homologous resource recombination, improves chelation rate, raw material utilization rate is high, realizes sheep bone by-product high value, process safety, can add chelate to clear soup base material, so as to reduce sodium, the effect of calcium supplement, salty seasoning.

1. Name of the design product: Packaging bag (skimmed high-calcium milk powder of Zhenyuanfang colostrum powder). 2. Use of the design product: For packaging milk powder. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view. 5. The design for which protection is claimed includes color. 6. This design product is a thin product, and the left view, right view, bottom view and top view are omitted.

The invention provides a preparation method for making 3D printing snacks based on insect protein powder. The preparation method comprises the following steps: mixing degreased insect protein powder with a thermal stability tackifier; adding composite liquid containing glycerol and sodium citrate, and shearing to form gel-like paste; a preliminary thermal response structure is constructed through low-temperature curing; carrying out layer-by-layer deposition printing by utilizing temperature control food 3D printing equipment; and after printing, normal-temperature standing is performed to realize structure self-stabilization. According to the preparation method disclosed by the invention, the compound polysaccharide and the protein structure stabilizer are combined for use, a supporting framework with thermal response crosslinking capability is introduced in a raw material mixing stage, and a gel-like paste with viscoelasticity and rheological stability is formed by matching a compound liquid containing sodium citrate and a controlled shearing technology; and preliminary establishment of a three-dimensional microstructure network is realized through low-temperature curing, so that the anti-bleeding capability and the thermal structure maintaining capability of the paste in the heating and deposition processes are effectively improved, and the problems of line fracture and interlayer separation in a traditional scheme are avoided.

The invention relates to a novel amino acid foliar fertilizer and a preparation method thereof, and belongs to the technical field of agricultural fertilizers. The method aims at solving the technical problems that in the prior art, the amino acid conversion rate is low, product stability is poor, and severe conditions such as strong acid and strong alkali are possibly used. The method comprises the following steps: mixing soybean meal, fish meal and saccharomyces cerevisiae thalli to form a compound protein raw material, performing two-stage crushing and degreasing, performing step-by-step enzymolysis by adopting a compound enzyme preparation compounded by alkaline protease and flavourzyme, performing enzyme deactivation, and performing ultrafiltration by adopting a ceramic membrane to obtain purified amino acid hydrolysate, and mixing the hydrolysate with a composite trace element mixed solution formed by EDTA-Fe, EDTA-Zn, boric acid, ammonium molybdate and citric acid, adding humic acid, a seaweed extract and an organic silicon penetrant, and carrying out high-speed shearing, filtering and vacuum degassing to finally obtain the product. The method is mainly used for producing the amino acid foliar fertilizer which is high in free amino acid content, good in stability and easy to absorb by plants.

This invention provides a highly soluble defatted egg yolk powder and its preparation method, comprising the following steps: adding water to defatted egg yolk powder to obtain a defatted egg yolk powder suspension; ultrasonic pretreatment (U); enzymatic hydrolysis to obtain a modified defatted egg yolk powder solution (E); enzyme inactivation and sterilization (P); ultrasonic post-treatment (U); and sequentially performing vacuum concentration, drying, grinding, and sieving to obtain highly soluble defatted egg yolk powder. By utilizing a combined ultrasonic-enzymatic-sterilization-ultrasonic treatment (UE-PU), the defatted egg yolk powder is modified to possess characteristics such as rapid dissolution, high solubility, and good dispersion stability. Emulsifying activity, emulsifying stability, foaming properties, and foam stability are also significantly improved. Furthermore, the product exhibits good stability in aqueous solution under relatively wide environmental conditions (temperature, pH value, salt concentration). Therefore, the highly soluble defatted egg yolk powder produced using the process of this invention can serve as a high-protein, low-fat, and low-cholesterol nutritional ingredient with broad application prospects in the food industry.

The invention relates to a powdery postbiotic intestinal conditioner for dogs and cats and a preparation method thereof. The powdery postbiotic intestinal conditioner comprises the following components: 20-30% of a postbiotic saccharomyces cerevisiae culture, 10-30% of fructo-oligosaccharide, 5-10% of elm bark powder, 30-40% of chicken powder and 5-15% of beer yeast powder. The preparation method comprises the following steps: carrying out vacuum low-temperature drying on the metagen saccharomyces cerevisiae culture, crushing into fine powder, and sieving; carrying out spray drying on the fructo-oligosaccharide to obtain powdery fructo-oligosaccharide with good fluidity; crushing the elm barks at low temperature, and sieving to obtain fine powder of the elm barks; performing high-temperature steaming on chicken, performing extrusion degreasing, performing low-temperature crushing, performing sieving, and performing hot-air drying on powder to obtain powdery uniform particles; carrying out vacuum drying on the beer yeast powder, and screening to obtain powdery yeast nutrition powder; the components are added into a double-shaft mixer to obtain the homogenized powdery postbiotic intestinal conditioner for dogs and cats. Various intestinal function raw materials are scientifically proportioned, and beneficial substances, dietary fibers and natural mucus protection components have a synergistic effect.

The present invention relates to a method for producing a plant-based protein concentrate from desolventized meal produced by hexane extraction of oleaginous plant material, and preferably from high quality desolventized and degreased meal, referred to as "white flakes". In particular, the present invention relates to significant improvements that allow the fine powder and dust contained in white chips to be appreciated by agglomeration of specific extractable and undegraded agglomerates of food grade quality. This improvement allows a significant increase in the yield of the extraction process without compromising the quality of the final plant-based protein concentrate.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The invention relates to the technical field of food processing, in particular to low-fat high-protein peanut eight-treasure porridge and a preparation method thereof. The preparation method comprises the following steps: S1, respectively soaking the quinoa, the oat, the barley kernels, the degreased peanuts, the mung beans, the red beans, the lotus seeds and the tremella fuciformis; then pre-cooking the quinoa, the oat, the barley kernels, the red beans, the mung beans and the degreased peanuts at normal pressure for 30-50 minutes, and keeping red bean soup; mixing the pre-cooked raw materials with xylitol and red bean soup, putting the mixture into a high-pressure sterilization pot, performing high-temperature sterilization and curing, and performing filling and sealing. The low-fat high-protein peanut eight-treasure porridge is prepared by adopting a complete material cavitation treatment process, taking the degreased peanuts as a main food material and then taking abundant food materials such as the quinoa, the oat, the barley kernels, the mung beans, the red beans, the lotus seeds and the tremella as auxiliary materials, can meet health requirements, has good taste, color and luster, contains few additives and preservatives, and is suitable for being eaten by people. The method provides healthier choices for consumers, and has important significance.

The application relates to a feed for metal injection molding, a preparation method of the feed and a metal product, wherein the preparation method of the feed comprises the following steps: S1, obtaining the following components according to weight parts: 40-50 parts of Fe elements, 2-8 parts of Ni elements, 20-25 parts of Cr elements, 20-25 parts of Co elements, 2-8 parts of Mo elements, 2-8 parts of Cu elements, 0.1-3 parts of Si elements, 1-3 parts of Mn elements, mixing and then heating to melt the material, and then adopting a high-pressure water-gas combined atomization method to obtain mixed powder; S2, obtaining a forming agent; S3, preheating the mixed powder obtained in S1 under vacuum conditions, then adding the forming agent into the mixed powder for mixing, and then performing plasticizing extrusion granulation to prepare the feed. The feed can meet the size precision requirements of MIM injection, green compact degreasing sintering and related post-process machining, the existing MIM materials on the market cannot simultaneously meet the problem of high polishable hardness, and the obtained metal product has the comprehensive advantages of appearance and hardness.

The present invention addresses the problem of providing a cacao-containing food and drink in which unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material is suppressed. The present invention also addresses the problem of providing a cacao astringent taste inhibitor capable of suppressing unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material. The present invention provides cacao-containing food and drink that contain a hydrolyzed protein decomposition product and in which the ratio of non-fat cacao solid content in a solid content is 16 mass% or more.

The invention provides a preparation method of controllable plant-based oleogel, which comprises the following steps: taking freeze-dried coconut meat as a raw material, and degreasing with n-hexane to obtain degreased coconut powder; coconut dietary fibers are extracted through three-step enzymolysis, and centrifugation and freeze drying purification are combined; coconut dietary fibers are subjected to high-pressure homogenization modification and then mixed with vegetable oil according to a specific proportion, the oleogel is prepared through high-speed homogenization, freeze-drying and shearing treatment, the microstructure, the oil binding force, the texture and the rheological property of the oleogel can be directionally regulated and controlled by regulating and controlling enzymolysis conditions, high-pressure homogenization pressure and the oil phase proportion, and the oleogel is high in oil binding force, stable in performance and high in stability. The method is suitable for fat replacement, functional carriers and other scenes in the food field, and an effective method is provided for controllable preparation of the plant-based oleogel.

The invention relates to peanut powder and a preparation method thereof, the method comprises the following steps: 1) pretreatment: grinding degreased peanuts and sugar to obtain degreased peanut powder; 2) shaping: mixing the degreased peanut powder and the baked peanuts according to a mass ratio of (1-10): 1 to obtain a mixture, and adding water accounting for 20-40% of the mass of the mixture for shaping to obtain a peanut material; and 3) drying: drying the peanut material in the step 2) to obtain the peanut powder. The prepared peanut powder is low in fat content and rich in flavor, has a smooth taste without adding other additives when being applied to food, also has better oxidation stability, and can prolong the shelf life of products.

The invention relates to a food processing technology, and discloses a stress relaxation microchannel guided low-fat high-oxidation-stability nut preparation method. The method comprises the following steps: adjusting the content of nut meat in an aqueous solution containing an antioxidant to 8-12% (dry basis), and then carrying out phase change induced stress treatment to form a micro-fracture network communicated with the outer surface in the interior; then increasing the pressure to 3 to 10 MPa at the speed of 1.0 to 2.5 MPa / min, and maintaining the pressure, wherein the hot / trap is 1.5 to 1.8; and rapidly relieving pressure and discharging residual oil at (2.5-3.5) v1, and rapidly shaping by adopting high-energy drying for 2-10 minutes by adopting radio frequency / infrared / microwave vacuum and the like. According to the method, the degreasing efficiency and the size stabilization rate are improved under the low pressure intensity, surface residual oil is reduced, flavoring is promoted, and the storage oxidation stability is improved.

The invention provides an agilawood leaf-containing sleep-aiding beverage and a preparation method thereof, the agilawood leaf-containing sleep-aiding beverage takes agilawood leaf, spina date seed, lily and longan as main raw materials, and is added with South African drunken solanum extract, shiitake mushroom theanine, crocetin nano-liposome and other components. The agilawood leaves are subjected to alkaline aqueous solution soaking debitterizing and CO2 supercritical degreasing, and the processes of raw material gradient extraction, nano-liposome preparation and the like are combined, so that a finished product is prepared. All the components have a synergistic effect, so that neurotransmitter is adjusted, brain circulation is improved, the sleep latency is effectively shortened, and the sleep duration is prolonged. Animal experiments and electronic tongue tests show that the beverage is remarkable in sleep aiding effect, smooth in taste, low in bitter taste and astringent taste and good in stability, and a natural and healthy sleep aiding beverage choice is provided for people suffering from mild sleep disorder.

A solid cleaning and degreasing composition, and a method of using the same for degreasing various hard surfaces and devices are provided. **Solution**: The solid cleaning and degreasing composition includes at least two alkaline sources, a chelating agent, and a surfactant that provides a degreasing effect that penetrates dirt and efficient handling of solids. The composition is particularly well-suited for cleaning and degreasing effects for removing baked-on oil and grease stains, including those found in ovens.