62 results about "Dextrose Monohydrate" patented technology

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.

The invention discloses normal-temperature brown yoghurt and a manufacturing method thereof. The normal-temperature brown yoghurt is prepared from fresh milk, dextrose monohydrate, a compound stabilizer, acetylated distarch phosphate, white granulated sugar and lactobacillus strains, wherein compound strains added proportionally according to activity include streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus paracasei. The method includes steps: controlling quality of fresh cow milk, preparing browning material milk, matching materials, browning, cooling, adding the compound stabilizer and the white granulated sugar, premixing, performing dry mixing, adding the acetylated distarch phosphate, pasteurizing, performing ultralow-temperature ultralong-time inoculated fermentation, matching the strains, inoculating, fermenting, demulsifying, cooling, sterilizing, cooling, filling and storing. By means of ultralow-temperature ultralong-time inoculated fermentation, the problem of normal-temperature storage and transport of the brown yoghurt is solved while problems of quality and flavor of the normal-temperature yoghurt are solved as well. By improvement of technical formulations and processes of conventional yoghurt, high freshness and long shelf lives of products are achieved, and application to the technical field of dairy products is realized.

The invention relates to a preparation method and application of a montmorillonite and carbon composite material. According to the method, low-cost and highly-available montmorillonite and dextrose monohydrate are taken as raw materials, and the surface of a composite material is modified by the steps of purification and sodium modification of the montmorillonite, hydrothermal treatment of the montmorillonite and the dextrose monohydrate, functionalization of the composite material and the like, so as to prepare carbon modified montmorillonite for water treatment. The montmorillonite and carbon composite material obtained by the method has high stability and adsorption performance, and the maximum adsorption capacity for lead ions in wastewater is 932.49mg / g; according to the method, the adsorption performance of the montmorillonite for heavy metals can be effectively improved, separation effects are improved, and recovery can be realized; a preparation condition is mild and simple, and the montmorillonite and carbon composite material is an efficient and low-cost heavy metal ion adsorbent.

The present invention provides a preparation method of a sandwich-structured nano-adsorbent of carbon-coated magnesium oxide. The method comprises the following steps: (1) adding magnesium chloride hexahydrate, dextrose monohydrate, and a carbonaceous material to ethanol water solution, and stirring the mixture well, wherein the carbonaceous material is at least one of hexadecyl trimethyl ammonium bromide, polyethylene glycol, ethylenediamine tetraacetic acid, polyvinylpyrrolidone, and dodecyl trimethyl ammonium bromide; (2) adding aqueous ammonia solution to the product obtained from the step (1), stirring the mixture to form magnesium salt slurry; and (3) subjecting the product obtained from the step (2) to a reaction at 100 to 250 DEG C for 10 to 36 hours, removing the supernatant after cooling, conducting centrifugal washing on the resulting precipitate, and calcining the precipitate at 250 to 600 DEG C for 2.0 to 6.0 hours under nitrogen conditions, so as to obtain the sandwich-structured nano-adsorbent of carbon-coated magnesium oxide. The adsorbent obtained by the present invention has the advantages of high adsorption capacity and high efficiency, and breaks the industrial application of inorganic nanomaterials in the technical field of water treatment.

The invention discloses a preparation method of nitrogen-doped graphene. The preparation method is realized through the following process: weighing melamine and dextrose monohydrate according to a certain mass ratio, grinding for 30min in an agate mortar; placing the mixture in a horizontal quartz tube furnace heating area, introducing argon in a certain flow as protective gas, raising the temperature in a furnace chamber to 450 DEG C in a certain rising rate, and carrying out heat preservation for 90min, raising the temperature in the furnace chamber to a certain temperature in the same rising rate, and carrying out heat preservation for 60min; after the reaction is finished, taking out the product when the temperature in the furnace chamber naturally cools to the room temperature, wherein the product is the nitrogen-doped graphene. The preparation method disclosed by the invention has the characteristics of easily available raw material, low cost, simple preparation process, clean and environment-friendly synthesis path, no pollution, and high nitrogen doping amount; the preparation method has popularization and application value.

The invention relates to a preparation method of oyster sauce concentrated cream. The method comprises the steps of weighing dried oysters, adding water, boiling at high temperature, and passing through a colloid mill, so as to obtain colloidal oyster juice; adding alcalase, flavorzyme and protamex into the colloidal oyster juice to hydrolyze, and after the hydrolysis is completed, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis oyster juice; uniformly mixing the enzymolysis oyster juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine and VB1, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain an oyster sauce reactant; preparing a mixture from the oyster sauce reactant, salt, white granulated sugar, monosodium glutamate, CMC (Carboxymethyl Cellulose), modified starch, maltodextrin, water and I+G, uniformly mixing, then, passing through a colloid mill, filtrating to obtain colloidal oyster cream, emulsifying, adding an oyster sauce flavoring base, and uniformly stirring, thereby obtaining the oyster sauce concentrated cream. The invention further relates to a product of the preparation method of the oyster sauce concentrated cream. Compared with the existing products, the oyster sauce concentrated cream has the advantages that the preservation time of oyster juice products can be prolonged remarkably, and the flavor of the oyster juice products can be stronger.

The invention belongs to the technical field of indoor air purification, and particularly relates to a microecological preparation for removing indoor peculiar smell and decomposing formaldehyde and a preparation method of the microecological preparation. The microecological preparation is prepared from the following raw materials in parts by mass: 500-900 parts of purified water or deionized water, 10-100 parts of fructose syrup, 10-30 parts of dextrose monohydrate, 0.5-10 parts of lactobacillus, 0.5-10 parts of bifidobacterium, 0.5-10 parts of trehalose, 0.1-5 parts of vitamin C, 10-300 parts of a multi-plant extraction supernatant, 0.1-10 parts of sodium glutamate and 0.1-10 parts of xylooligosaccharide. The microecological preparation can be applied to indoor air treatment, is capable of degrading formaldehyde and the like in the air so as to generate carbon dioxide, water and the like, achieving the effects of no secondary pollution, durable effect and no damage to human bodies during processes of removing peculiar smell such as smoke smell, putrefactive odor and the like and degrading the formaldehyde, and is quite applicable to popularization and application in various civilian constructions.

The invention provides low-salt strong-fragrance pork essence and a preparation method thereof, particularly the preparation method of the low-salt strong-fragrance pork essence. The preparation method comprises the following steps:1) performing enzymolysis: adopting a manner that cooking is combined with enzymolysis, wherein the content of protein and the content of free amino acid are high; 2) adding white sugar, gourmet powder, enzymolysis vegetable protein, lard, dextrose monohydrate, spice powder and a Maillard reaction augmentor for performing a reaction; 3) adding water, table salt, modified starch, CMC and pork fragrant base for performing emulsification, and performing filtration and encapsulation, wherein the Maillard reaction augmentor comprises L-cysteine salt, ribose, L-proline, DL-methionine, xylose and L-glycine. The salinity content of the low-salt strong-fragrance pork essence prepared by the preparation method disclosed by the invention is lower than 8%, effective components and active components of fragrance are effectively embedded, the low-salt strong-fragrance pork essence is not liable to deteriorate, and the fragrance is rich.

The invention discloses a method for preparing polydextrose through dextrose monohydrate. The method comprises the steps that the dextrose monohydrate, sorbitol and citric acid serve as raw materials, drying is performed in a reaction kettle under the low-temperature vacuum condition, then a condensation polymerization reaction is performed, and the polydextrose is prepared. The prepared polydextrose finished product through the method almost has no difference with a polydextrose finished product prepared from glucosum anhydricum, and the method has the advantages that raw material sources are rich, the cost is low, the technology is simple, equipment is simple and easy to operate, and industrialized mass production is easy to achieve.

The invention provides a dextrose monohydrate crystallization technique for use in the production of anhydrous glucose, in particular to a method of connecting two crystallization tanks in series to perform secondary crystallization to a concentrated liquid glucose, the temperatures in the two stages of crystallization are controlled to be between 41 and 44.5 DEG C and between 27.5 and 34 DEG C , respectively, and the cooling speeds in the two stages of crystallization are controlled to be between 0.2 and 0.3 DEG C per hour and between 0.3 and 0.5 DEG C per hour. The yield of dextrose monohydrate reaches about 55 percent by adopting the crystallization technique stage by stage, which is improved greatly compared with the one-stage crystallization process; meanwhile, the energy consumption is decreased greatly, which is only 50 to 60 percent of the energy consumption of that of a four-stage crystallization, and the purity of the dextrose monohydrate obtained reaches 99.5 percent, thereby facilitating the production of further anhydrous glucose.

The invention discloses a method for liquid-phase synthesis of nano spherical lithium battery anode material lithium iron phosphate. The method comprises the following steps: respectively dissolving ferrite and a phosphate compound with distilled water, mixing, adding an assistant, dropping an H2O2 water solution, adjusting the pH, generating particles, and filtering to obtain filtrate 1 and particles 1; washing the particles 1, and drying to obtain FePO4.2H2O; adding the FePO4.2H2O and a lithium compound to a solvent, stirring evenly, adding a reducing agent, reacting, standing and filtering to obtain filtrate 2 and particles 2; and washing the particles 2 with ethanol, drying, and burning in an argon atmosphere to obtain LiFePO4. According to the method, the raw material source is wide; and vitamin C and dextrose monohydrate are adopted by the reducing agent, so that the cost is low; the reduction effect is good; the requirements on reaction conditions and experiment equipment are relatively low; the energy consumption is low; a waste liquid can be recycled, so that the problem of environmental pollution is avoided; zero emission is realized; and the prepared nano spherical particle is uniform in morphology and uniform in particle size distribution.

The invention provides sauce flavored beef extract essence with low salt and a preparation method of the sauce flavored beef extract essence. The preparation method of the sauce flavored beef extract essence with low salt specifically comprises the following steps: (1) boiling out crushed beef in water, and hydrolyzing the boiled beef; (2) adding white sugar, gourmet powder, soy sauce, hydrolyzed plant protein, butter, five spice powder, a yeast extract, onion powder and a Maillard reaction augmentor for performing a reaction to obtain a reactant; (3) adding water, table salt, modified starch, maltodextrin, glyceryl monoaliphatic esters, lecithin, CMC and beef flavoring to the reactant to obtain a mixture, emulsifying the mixture, and filtering the emulsified mixture, wherein the Maillard reaction augmentor comprises L-cysteine hydrochloride, ribose, L- proline, DL-methionine, dextrose monohydrate, xylose, vitamin B1 and L-glycine. According to the sauce flavored beef extract essence with low salt, prepared by the method disclosed by the invention, the content of the salt is under 10%, the effective ingredients and the active ingredients of fragrance are effectively embedded, the beef extract essence is not liable to go bad, and the fragrance is richer.

The present invention discloses corn ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The corn ice cream powder consists of the following raw materials in mass ratios: 250 kg of white granulated sugar, 174 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 150 kg of puffed corn powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 1.8 kg of CMC, 1.4 kg of xanthan gum, 2.7 kg of guar gum, 3 kg of a sweet corn flavored essence, 0.07 kg of lemon yellow and 0.012 kg of sunset yellow. A preparation method of the corn ice cream powder comprises the following steps: puffed corn powder is prepared; all the raw materials are mixed, water is added, and the mixture is heated to prepare a solution; the solution is respectively filtered using 100-mesh screens and the filtered solution is added into a sterilization tank; the filtered solution is sterilized; the sterilized solution is homogenized; the homogenized solution is aged; and the aged solution is concentrated, and the concentrated material liquid is subjected to a drying via a spray-drying tower. The corn ice cream powder is nourishing, health-care and in line with people's requirements of the health-care functions of the ice cream.

The invention relates to a cefpiramide composite which is used for the cefpiramide powder-injection in the medicinal manufacture field. The invention discloses the following characteristic of the cefpiramide composite: the composite for the cefpiramide powder-injection which is prepare by the conventional production technology of powder-injection contains two or more of the following components: (a) sterile cefpiramide, (b) sterile sodium carbonate; and (c) sterile anhydrous glucose, dextrose monohydrate, sodium chloride, mannitol, sorbitol, anhydrous lactose or lactose monohydrate, wherein the weight ratio of the component (a) to the component (b) and the component (c) is 1:0.15-0.4:0.03-4.0. The invention has the advantages that the problem that the cefpiramide for injection on the market is difficult to dissolve, especially at a low temperature is solved; the operation of the nurse is easy; and the raw materials are accessible and the drug stability is good.

The invention belongs to the field of dextrose processing technologies and particularly relates to a medical dextrose monohydrate production technology. The medical dextrose monohydrate production technology includes the steps of liquidation, saccharification, impurity removing, concentration, decoloration, crystal separation, drying and the like. Compared with the prior art, the medical dextrose monohydrate production technology has the advantages that through changing the traditional technology and utilizing the technical means such as secondary injection, high-purity medical dextrose monohydrate is reasonably prepared from corn starch milk, the amount of enzymes added in the whole technology is small, the technology is simple, and the utilization rate of the corn starch milk is high; novel equipment is added into the technology, resources are effectively reused, and therefore the purposes of energy conservation and environmental friendliness are achieved.

The invention provides a preparation method of a polycarboxylic acid water reducing agent suitable for mortar, and the method comprises the following steps: 1) adding a certain proportion of polyethermacromonomer, cationic starch ether, anionic starch ether, acrylic acid and water to a reaction kettle, and stirring for dissolving; 2) at a constant temperature of 35-55 DEG C, beginning to add dropwise a certain amount of hydrogen peroxide; 3) 5 min after adding of the hydrogen peroxide, beginning to add dropwise an initiator and a small monomer solution in turn, to be more specific, after theinitiator is added dropwise, within 10 min the small monomer solution is added dropwise, the small monomer solution dropwise addition time is a hours, the initiator dropwise addition time is a+0.5 hours, the initiator comprises a certain proportion of thioglycolic acid, vitamin C and water, and the small monomer solution comprises a certain proportion of acrylic acid, alkyl acrylate, and water; and 4) after the end of the dropwise addition, adding dextrose monohydrate to the system, keeping the temperature constant, curing for b hours, when the temperature is lower than 30 DEG C, slowly addingliquid caustic soda, adjusting the pH to 5.0, supplementing water, and stirring evenly to obtain the polycarboxylic acid water reducing agent suitable for the mortar.

The invention belongs to the technical field of pharmaceuticals and relates to a method for preparing clotrimazole buccal tablets on basis of all-powder direct pressing of modified glucose. The clotrimazole buccal tablets are composed of the modified glucose, filler, lubricant and disintegrant. The modified glucose is prepared from dextrose monohydrate and binder; the binder is povidone K30. The percentage by weight of the povidone K30 is 0.1% to 0.1% of that of the modified glucose, preferably 0.1% to 0.5% and more preferably 0.1% to 0.3%. Water and ethyl alcohol are used as solvents for the povidone K30 and are subjected to granulating, drying and size stabilizing with the dextrose monohydrate, and water content of the modified glucose is 0.5% to 3%. A single dose of the clotrimazole buccal tablets contains 10mg of an active ingredient, clotrimazole.

The invention discloses purple sweet potato ice cream powder, ice cream and traditional Chinese medicine health care ice cream thereof. The purple sweet potato ice cream powder is prepared from 250 kg of white granulated sugar, 197.3 kg of dextrose monohydrate, 100 to 600 kg of soybean milk powder, 100 kg of purple sweet potato powder, 30 kg of peanut powder, 2 kg of edible salt, 7.5 kg of molecular distilled monoglycerides, 7.5 kg of sucrose fatty acid ester, 1.8 kg of CMC, 1.2 kg of xanthan gum and 2.7 kg of guar gum. The purple sweet potato ice cream powder and a preparation method thereof which are provided by the invention can effectively remove impurities from purple sweet potatoes and realize sterilization, and can achieve an ideal starch hydrolysis effect. The problem that the utilization rate of nutritional components in antioxidants and free radical scavengers in the purple sweet potatoes is reduced due to the fact that the nutritional components in certain antioxidants and free radical scavengers in the purple sweet potatoes are hardly directly absorbed by a human body as the purple sweet potatoes in the conventional purple sweet potato ice cream are not subjected to deep processing is solved.

The invention provides a composite antioxidant of roasted nuts and a method for processing the roasted nuts by using the composite antioxidant, and belongs to the technical field of composite antioxidants. The composite antioxidant includes the following components, in percentages by mass: 0.1-0.5% of papain, 15-25% of tert-butylhydroquinone, 10-20% of sodium erythorbate, 10-25% of citric acid monohydrate and 35-45% of glucose monohydrate. The method for processing the roasted nuts by using the composite antioxidant comprises the following steps: firstly, enzymolysis is performed on nuts by using the papain, enzyme deactivation treatment is performed, the tert-butylhydroquinone, the sodium erythorbate, the citric acid monohydrate and the glucose monohydrate are used to prepare a compound antioxidant solution, the nuts are soaked by using the compound antioxidant solution, after the soaking is completed, draining is performed, and baking is performed. The shelf life of the roasted nutsprocessed by the composite antioxidant can reach 9-12 months, and the detection value of a use amount of the TBHQ is 19-22 mg / kg, and is far lower than a national standard in China.

The invention discloses a strawberry ice cream powder, an ice cream and a traditional Chinese medicine health-care ice cream; the strawberry ice cream powder is composed of, by mass, 100 kg of white granulated sugar, 571.308 kg of dextrose monohydrate, 100 kg-600 kg of a soybean milk powder, 2 kg of table salt, 7.5 kg of molecular distilled monoglyceride, 7.5 kg of sucrose fatty acid ester, 2.5 kg of xanthan gum, 4 kg of guar gum, 0.012 kg of sunset yellow, 0.18 kg of carmine and 5 kg of a strawberry essence. With adopting of double stirring, the prepared ice cream is convenient to store; the expansion rate of the ice cream is improved to the greatest extent and is improved at least by 40% than the prior art; the ice cream has good stability; the taste of the ice cream can be greatly improved, the cost is greatly saved, the ice cream has great application value, and the obtained ZhuangFei strawberry essence has good nature feeling and natural feeling and receives consistent good reputation from customers in practical application and marketing promotion.

The invention relates to the field of fire resistant materials, in particular to a burnt magnesite brick for replacing paper pulp by dextrose monohydrate and a production method of the burnt magnesitebrick. The burnt magnesite brick comprises, by weight, 22-41 parts of 92 brick-making magnesite, 1-8 parts of 92 waste bricks, 3-5 parts of calcined Al2O3 micro-powder and 3-5 parts of binding agentdextrose monohydrate. The physicochemical indexes of the burnt magnesite brick includes the weight percentage content of MgO is larger than or equal to 92%, the weight percentage content of Al2O3 is smaller than or equal to 0.4%, the weight percentage content of SiO2 is smaller than or equal to 3%, the weight percentage content of Fe2O3 is smaller than or equal to 1.10%, the weight percentage content of CaO is smaller than or equal to 1.05%, compression strength is larger than or equal to 100.4MPa, apparent porosity is smaller than or equal to 17.0, and volume density is larger than or equal to 2.92g / cm<3>. The production method includes the steps: 1) raw material crushing, screening and grinding; 2) distributing; 3) mixing; 4) forming; 5) drying and sintering. According to the burnt magnesite brick and the preparation method, pollution is omitted, environment-friendly effects are achieved, a desulfurization device is omitted, so that flue gas emission standards can be achieved, sintering can be effectively facilitated, cost is saved, and pollution is low.

The invention relates to pet food, which is made of a colloidal mixture; and the colloidal mixture consists of dextrose monohydrate, chicken meal, a flavouring agent, glucose syrup and water. A packaging device of the pet food consists of a base; the base is provided with a groove; the pet food is embedded into the groove; the upper part of the base is provided with an upper cover; the lower end of the base is provided with paste paper; and a paste layer is arranged between the base and the paste water. When the packaging device is used, the paste paper is ripped out, then the base is fixed in an eating and drinking region of pets, and the upper cover on the base is removed; and because the pet food is embedded into the base, the pets do not eat off the food at one mouth easily and only can slowly lick the food so as to increase the eating entertainment of the pets and improve the single structure of the pet food.

The invention discloses a production method of edible grade anhydrous dextrose. The production method comprises the following steps of 1, evenly laying dextrose monohydrate into a fixing disc of a drying oven, conducting heating slowly through hot air with the temperature rising speed being controlled to be 20 DEG C / h, when the temperature of the hot air reaches 65 DEG C, switching on a dehumidification fan for dehumidification, controlling the temperature rising speed to be 30 DEG C / h, when the temperature of the hot air reaches 90 DEG C, switching off the dehumidification fan, quickly raising the temperature to 98 DEG C, and maintaining the temperature for one hour, wherein a material distribution disc of the drying oven is required to be provided with gas vents with the diameter being 6mm, and a thermally-insulating mesh and white cloth are laid; and 2, maintaining the process described in the step 1 lasting for approximately four hours, then conducting discharging, airing and cooling, pulverizing the material to reach the required granularity, and conducting packaging, so that an edible grade anhydrous dextrose finished product is obtained. By means of the production method ofthe edible grade anhydrous dextrose, the defects that an old production process is long in procedure, complex to control and high in investment are overcome; and the production method is simple in process, wide in application and low in investment, the granularity is easy to control, and the production method can be applied and popularized on a large- scale conveniently.

The present invention discloses hami melon ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The hami melon ice cream powder consists of the following raw materials in mass ratios: 100 kg of white granulated sugar, 527.38 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 2.5 kg of xanthan gum, 4 kg of guar gum, 0.12 kg of a green edible pigment and 4 kg of a hami melon powder essence. A preparation method comprises the following steps: dissolving; aging; homogenizing; and spray-drying. The hami melons are rich in nutrients and contain 4.6%-15.8% of sugar contents, 2.6%-6.7% of cellulose, malic acids, pectin substances, vitamin A, B and C, niacin, calcium, phosphorus, ferrum and other elements. The ferrum content of the hami melons is two or three times more than the ferrum content of chicken meat, and 17 times higher than that of milk. Due to the addition of the hami melon powder essence prepared by the hami melons, the nutritional value of the ice cream powder is improved.

The invention provides an electrolyte injection for children and a preparation method thereof, belonging to the technical field of medicine. The electrolyte injection mainly comprises sodium chloridewith a concentration of 5.5-6.5 g / L, potassium chloride with a concentration of 0.1-0.5 g / L, calcium chloride dihydrate with a concentration of 0.1-0.3 g / L, magnesium chloride hexahydrate with a concentration of 0.1-0.4 g / L, sodium acetate trihydrate with a concentration of 2.5-4.5 g / L, dextrose monohydrate with a concentration of 11-27.5 g / L, water for injection and a pH value regulator, whereinthe pH value regulator is hydrochloric acid or sodium hydroxide and has a pH value of about 5.0 to 6.0 and osmotic pressure of about 350-400 mOsm / L. The preparation method comprises the following steps: (1) preparation of a dilute solution: adding 40%-80% by volume of fresh injection water with a temperature of 40-75 DEG C into a dilute-solution preparation tank, weighing each raw material of desired prescription dosage, staring stirring, slowly adding the raw materials into the dilute-solution preparation tank, carrying out stirring, then adding injection water into the dilute-solution preparation tank to a desired prescription dosage, continuing stirring for 30 minutes, starting a transfer pump after complete dissolving, allowing medicinal liquid to pass through a 5-[mu]m filter core anda 0.45-[mu]m filter core separately and to flow back via a return pipeline, cyclically repeating the above filtering and back-flowing for 10 to 30 min, and then sampling a semi-finished product for alaboratory test; (2) filling: carrying out filtering with a 5-[mu]m microporous filter core, a 0.45-[mu]m microporous filter core and a 0.2-[mu]m microporous filter core, and then carrying out filling; and (3) sterilization. The electrolyte injection of the invention can maintain the balance of a main electrolyte in intracellular and extracellular fluids, and avoid insufficient blood sugar or high blood sugar.

The invention discloses rice flour capable of invigorating stomach and promoting digestion, and belongs to the technical field of food processing. The rice flour includes, by weight in parts, 195-205parts of rice, 48-52 parts of D-glucose monohydrate, 1.2-1.6 parts of yam powder, 10-15 parts of corn grit, 8.2-8.6 parts of whole milk powder, 1.2-1.6 parts of chicken's gizzard-membrane powder, 1.2-1.6 parts of malt powder, 2.4-3.2 parts of hawthorn powder, 2.2-2.6 parts of complex minerals and 0.10-0.14 part of multi-vitamins. The complex minerals and the multi-vitamins contain a variety of minerals and vitamins, so that the rice flour is scientific and reasonable in proportion and contributes to the healthy growth of infants; and the rice flour is reasonable in formula and can effectivelypromote the digestion of the infants and enhance the digestive ability of the infants, so that the rice flour is suitable for promotion and use.

The invention relates to a calcium-supplementing growth sandwich gel candy, which comprises a soft capsule and a filling coated in the soft capsule, wherein the soft capsule comprises gelatin, purified water, glycerin, dextrose monohydrate, maltitol, caramel and ultrafine titanium dioxide; the filling comprises active ingredients and auxiliary materials; the active ingredients comprise seaweed meal, radix valerianae extracts and Melissa officinalis L. freeze-dried powders; and the auxiliary materials comprise flaxseed oil, olive oil, cod liver oil, mono-glycerin fatty acid ester, diglycerol fatty acid ester, white granulated sugar and sucralose. The candy is a calcium-supplementing nutrient composition, all ingredients mutually perform a synergistic interaction function, a calcium absorption rate and bioavailability are improved, and the calcium-supplementing growth sandwich gel candy is especially suitable for children.

The invention discloses durian flavor ice cream powder and a preparation method thereof. The durian flavor ice cream powder is prepared from, by mass, 100 kg of white granulated sugar, 576.44 kg of dextrose monohydrate, 100-600 kg of soybean milk powder, 2 kg of salt, 7.5 kg of molecular distilled monoglycerides, 7.5 kg of sucrose fatty acid ester, 2.5 kg of xanthan gum, 4 kg of guar gum, 0.06 kg of lemon yellow and 2.5 kg of durian essence. Durian flavor ice cream prepared from the durian flavor ice cream powder is fine and smooth in sense, glossy, soft in texture, uniform in structure and fine, smooth and cool in taste, has unique durian fragrance, and can be preserved for 12-15 months at the temperature from -10 DEG C to -25 DEG C.

The invention discloses black sesame ice cream powder, ice cream and traditional Chinese medicine health ice cream. The black sesame ice cream powder is made of 250 kg of white sugar, 197 kg of dextrose monohydrate, 100-600 kg of soybean milk powder, 130 kg of black sesame powder, 2 kg of edible salt, 7.5 kg of molecular distilled monoglyceride, 7.5 kg of sucrose fatty acid ester, 2.5 kg of CMC, 1 kg of xanthan gum and 2.5 kg of guar gum. The black sesame ice cream powder can produce a variety of tastes according to needs, and compared with conventional ice cream, cost is saved by 30%, and social and environmental benefits are significant; compared with the traditional process of production, yield is increased by 25%, and enterprise output is increased by 35%. The ice cream is high in nutritional value, has different tastes, and solves the problems that the traditional ice cream can only be used as dessert for alleviating summer heat and after dinner, has low nutritional value and single taste, lacks nutritional and health care functions, and cannot meet the needs of consumers with diversified nutritional needs.