16 results about "Dried apple" patented technology

The invention discloses an oral hard capsule health-care product with an anti-aging function as well as a preparation method and application of the oral hard capsule health-care product. The health-care product is mainly prepared from eight active ingredients including EGT (Ergothioneine), Ca-AKG (alpha-ketoglutarate), PQQ (pyrroloquinoline quinone), fisetin, salidroside, urolithin A, spermidine and an apple stem cell extract. Through scientific compatibility of the various components, the composition disclosed by the invention can comprehensively intervene in a cell aging process through a synergistic effect of a plurality of pathways of enhancing the cell antioxidant capacity, improving the mitochondrial function, activating cell autophagy, promoting cell regeneration and repair and the like. The invention also provides a preferred content range of the health-care product, a preparation method of the health-care product and application of the health-care product in preparation of health-care foods for delaying senescence, improving cell viability or improving mitochondrial functions. The product provided by the invention has the characteristics of multiple targets and synergistic interaction, and provides a new effective scheme for anti-aging intervention.

The intraoral cleaning tablet has a chewable gum to stimulate saliva and a fibrous ingestible material in the form of dried apple peel. The dried apple peel embedded within the chewable gum in order to clean the teeth. The chewable gum is plastic-free and biodegradable, comprised of ingredients such as mastic or chicle.

This invention discloses a method for preparing high-astragalus-content dried apples using a cyclic steaming and drying process, belonging to the field of food processing technology. Through a three-stage cyclic steaming and drying process involving three steaming cycles and three low-temperature drying cycles, combined with the steam explosion effect, pores are formed within the apple tissue. This allows the water-soluble component of astragalus, astragalus polysaccharide, and some fat-soluble component astragaloside A in astragalus to be continuously released under the action of warm steam. This promotes the rapid absorption of the water-soluble components of astragalus polysaccharide and some fat-soluble components of astragaloside A by the dried apples, which diffuse with the moisture, thus simultaneously increasing the content of astragalus polysaccharide and astragaloside A in the dried apples. Furthermore, by pre-soaking apple slices in a color-protecting solution and a preservative coating solution, and then combining this with the three-stage cyclic steaming and drying process, the polyphenol oxidase in the apples is deactivated by the hot steam, effectively preventing browning.

The invention discloses a quality-energy consumption collaborative optimization apple slice radio frequency vacuum drying intelligent regulation and control strategy, which comprises the following steps: monitoring parameters such as moisture content and temperature of apple slices in real time, adjusting process parameters (drying temperature, vacuum degree and polar plate spacing) of radio frequency vacuum equipment in stages, supplying energy as required according to the water removal requirement of the apple slices, and carrying out vacuum drying on the apple slices. And the drying energy consumption is effectively reduced, and accurate drying is achieved. And tempering is added in the two drying processes, so that water distribution in the apple slices is balanced, and the phenomenon of local overheating in subsequent drying is prevented. Through the strategy, the energy consumption required by drying is effectively reduced, the nutritional ingredients of the prepared dried apple slices are effectively reserved, and the color and luster are excellent. The problems of high energy consumption and long consumed time in the prior art are effectively solved, and the drying quality of the apple slices is remarkably improved.

The present invention discloses a functional puffed cat food for promoting intestinal tract hair discharge and a production method thereof, and relates to the technical field of pet food, and the functional puffed cat food comprises the following functional raw materials: 2% of a cactus extract, 1.5% of semen plantaginis husk powder, 1.5% of pumpkin powder, and the balance of water. The feed also comprises the following basic raw materials: 38% of fresh chicken, 22% of dehydrated chicken, 12% of pigeon meat, 3% of fresh chicken liver, 12% of Peru steam fish meal, enzymolysis chicken powder, cassava starch, yeast hydrolysate, dried apples, turmeric and schizochytrium limacinum powder. The invention successfully provides an innovative cat food product which has a remarkable hair removal function, comprehensive nutrition, excellent palatability, high safety and industrial production feasibility, and a production technology of the innovative cat food product, and effectively solves the technical problem of lack of efficient, safe and convenient hair removal functional food which is liked by pets to eat in the prior art. Good social and economic values are realized.

This invention relates to the field of material conveying technology, specifically to a conveying device for processing dried apples. The device includes an air supply component, an escapement component, and a profile frame. The air supply component comprises a cylinder, a compression piston, an inlet check valve, an exhaust check valve, a push rod, a push plate, a pusher, and a path cam. Two cylinders are fixedly installed inside the profile frame and arranged parallel to each other. The compression piston is slidably installed inside each of the two cylinders. The compression piston compresses the air inside the cylinders, forcing it into the exhaust check valve, pipe body one, and connector two, and then into the escapement box. Finally, the air enters the blowing hood through the connection of connector two, pipe body two, and connector three, and is ejected through multiple air holes, blowing off the dried apples that are still attached to the end surface of the conveyor chain.

This invention discloses an energy-saving dehydration and drying device for processing dried apples, relating to the field of energy-saving freeze-drying technology for agricultural and sideline foods. This application dehydrates and dries dried apples through freeze-drying to preserve their original flavor. The device includes a base, a dehydration tank, a dehydration fan, and a filter plate. The dehydration tank is installed on the base to assist the dehydration and drying device. When the raw material is initially placed on the surface of the dehydration tray, the raw material has a high moisture content and maximum mass in the initial stage of dehydration, and the tilt angle of the dehydration tray is at its maximum, which helps the raw material to quickly discharge surface free water and accelerates the first stage of dehydration. As dehydration progresses, the mass of the raw material decreases, and the tilt angle adaptively decreases, dynamically optimizing the drainage effect in accordance with the dehydration process. The dried apples are processed in three stages, and the different energy consumptions at the same time improve the energy-saving effect and avoid increasing the overall energy consumption by uniform air volume and energy consumption.

The invention discloses a method for improving color brightness and phenolic substance content of freeze-dried apple crisp chips, and relates to the technical field of fruit and vegetable crisp chip processing. Fresh Fuji apples are used as main raw materials, a pre-cutting treatment mode and method is screened, a regulation and control technology for pre-cutting treatment of L-cysteine and calcium chloride is defined, and the freeze-dried crisp apple chips are obtained through pre-freezing treatment and vacuum drying treatment. A color fixative composed of L-cysteine and calcium chloride is adopted to treat apples before cutting, so that the direct contact risk of treatment after cutting can be reduced, the color quality of freeze-dried apple slices is remarkably improved, the total phenol content is increased, the antioxidant activity of the product is enhanced, and the nutritional value is increased. The technical problems of easy browning, easy loss of phenolic substances, poor taste and the like in the processing process of the apple crisp chips are solved, the sensory quality and the nutritional quality of the freeze-dried apple crisp chip product are improved, and a reference is provided for improving the quality of related fruit and vegetable crisp chips.

The invention belongs to the technical field of livestock feeds, and particularly relates to a preparation method of a traditional Chinese medicine feed additive for improving the chicken flavor of obsolete chickens, which comprises the following steps: selecting gastrodia elata, lotus root starch, pipewort, pseudobulbus cremastrae seu pleiones, lychee seed, akebia fruit, semen aesculi, sea-buckthorn, malt, black rice, fructus psoraleae, dry apple powder, peach blossom and lotus, and respectively putting into a crusher for crushing; after crushing, passing through a 100-mesh standard sieve one by one, collecting undersize powder, and removing oversize coarse slag for later use; grape seeds are smashed and screened, the grape seeds are independently put into a smashing machine to be finely smashed, the smashed grape seeds pass through a 200-mesh standard sieve, and undersize fine powder is collected for standby application. According to the Chinese herbal medicine formula, the feed additive for the obsolete chickens is produced, so that the meat quality of the obsolete chickens is greatly improved, the fragrance of broiler chickens is improved, and the purposes of improving the chicken quality of the obsolete chickens and improving the immunity of the obsolete chickens are achieved. And the breeding benefit is improved.

The invention relates to a flavor Daqu with flower and fruit fragrance and a new Maotai-flavor wine brewed from the flavor Daqu. Wherein the flavored yeast for making hard liquor comprises the following aroma enhancement raw materials in parts by weight: 30-45 parts of iris tectorum, 30-45 parts of tuberose, 30-45 parts of bergamot, 30-45 parts of jasmine flower, 30-45 parts of rose, 5-20 parts of pogostemon cablin, 5-20 parts of flos caryophylli, 5-20 parts of pueraria flower, 5-20 parts of myristica fragrans, 5-10 parts of cinnamon, 5-20 parts of radix puerariae, 40-60 parts of dried apple, 40-60 parts of dried peach and 5-20 parts of agilawood. The Daqu disclosed by the invention combines elegant composite Daqu block smelling fragrance of yeast fragrance, flower fragrance, fruit fragrance, radix aucklandiae, grass fragrance, medicine fragrance and honey fragrance, and contributes to 50% of fragrance weight ratio in Maotai-flavor liquor production; when the wine is used for brewing, the wine is co-fermented with vinasse, wheat and moderately baked oak plates again, and a new light-luxury-flavor wine body which is more fragrant and elegant is obtained through biochemical derivation.

The invention relates to the technical field of material conveying, in particular to dried apple processing conveying equipment which comprises an air supply part, an escapement part and a profile frame, the air supply part comprises two air cylinders, a compression piston, an air inlet one-way valve, an exhaust one-way valve, a push rod, a push plate, a push pin and a path cam, and the two air cylinders are fixedly arranged in the profile frame in parallel; the compression pistons are installed in the two air cylinders in a sliding mode respectively. Air in the air cylinder is compressed through the compression piston, then enters the escapement box after being pressed into the exhaust one-way valve, the first pipe body and the second connector, finally enters the air blowing cover through connection of the second connector, the second pipe body and the third connector, and is ejected out through a plurality of air holes. And the dried apples which are adhered to the surface of the tail end of the conveying chain plate and do not fall off are blown off.

The invention belongs to the technical field of fruit and vegetable drying, and particularly relates to an apple slice drying method based on a plasma technology. The drying method comprises the following steps: performing plasma pretreatment on fresh apple slices to obtain pretreated apple slices; the time of the plasma pretreatment is 20 to 180 seconds; and performing hot air drying on the pretreated apple slices to obtain dried apple slices. According to the method, the fresh apple slices are firstly subjected to plasma pretreatment and then are dried, the etching effect of plasma can promote internal moisture of the apple slices to migrate to the surfaces, moisture evaporation is accelerated, and the drying time of the apple slices is shortened. According to the method, the drying efficiency of the apple slices can be remarkably improved, the energy consumption is reduced, the color, the shape, the rehydration capacity and the sensory quality of the dried apple slices are improved, the technical problems that in the prior art, the drying efficiency of the apple slices is low, and the product quality is reduced are solved, and a new technical approach is provided for high-value processing and utilization of the apple slices.

The invention belongs to the technical field of tea processing, and particularly relates to composite seasoning black tea, which is prepared from the following raw materials in percentage by mass: 91.5 to 94.2 percent of black tea base, 1.35 to 1.65 percent of green apple flavor essence A, 0.25 to 0.35 percent of green apple flavor essence B, 0.08 to 0.12 percent of red apple flavor essence, 0.16 to 0.24 percent of mint flavor essence, 1.6 to 2.4 percent of dried apples, 1.6 to 2.4 percent of mint leaves, 0.75 to 1.4 percent of thyme and the like. The composite seasoning black tea is clear, red and bright in soup color, good in luster and rich in fragrance level, apple fragrance and mint fragrance in a proper proportion are coordinated and unified with the taste and fragrance of the tea soup, the sweet taste of the fruit fragrance appropriately neutralizes the slight astringent taste possibly existing in the black tea, and the sweetness of the fruit fragrance is effectively balanced through the tea fragrance. And the tea soup is sweet but not greasy, mellow and sweet.

The invention relates to the technical field of cider wine. The method comprises the following steps: vacuum-drying apple slices to obtain dried apples, carrying out steam treatment on the dried apples, adding water into the dried apples, supplementing sugar, mixing with a yeast seed solution and enzyme, and fermenting to prepare the cider wine. Compared with the traditional preparation process, the bitterness of the apple wine brewed from the dried apples treated by the steam is removed, the raw materials are convenient to store, and the production cost is saved.

The present application provides a kind of collagen peptide-rich apple freeze-drying, first configure collagen peptide solution;Then the collagen of apple slice is enriched using vacuum infiltration technology, finally the apple slice rich in collagen is freeze-dried.Further realize the preparation of freeze-dried apple slice with collagen load of 40%-60%, while effectively guarantee the hardness and taste of product.

The intraoral cleaning tablet has a chewable gum to stimulate saliva and a fibrous ingestible material in the form of dried apple peel. The dried apple peel embedded within the chewable gum in order to clean the teeth. The chewable gum is plastic-free and biodegradable, comprised of ingredients such as mastic or chicle.