6 results about "Dried peach" patented technology

The invention provides an adhesive for a ceramic pigment, a preparation method of the ceramic pigment and the ceramic pigment, and belongs to the technical field of pigments. The preparation method of the adhesive for the ceramic pigment comprises the following steps: cleaning and drying peach gum particles, and crushing to obtain peach gum powder; a mixture containing peach gum powder and deionized water is subjected to heating treatment in a first temperature interval so that the peach gum powder can be completely swelled, peach gum swelling liquid is obtained, the PH value of the mixture is 8-13, the mixture is prepared from, by mass, 20%-50% of peach gum powder and 80%-50% of deionized water, and the first temperature interval is 50-90 DEG C; heating the peach gum swelling liquid at a second temperature interval of 100-125 DEG C to obtain a peach gum solution crude product; and decoloring the peach gum solution crude product, and adjusting the pH value of the decolored peach gum solution to 7-8 to obtain the adhesive. The adhesive does not have pungent smell, so that the ceramic pigment prepared by adopting the adhesive does not have pungent smell.

This invention provides a high-esterified persimmon pectin olive oil-based anti-fatigue beverage and its preparation method. The beverage comprises: extra virgin olive oil, high-esterified persimmon pectin, maltitol, freeze-dried peach powder, L-carnitine, vitamin E, hydroxytyrosol, and distilled water. The preparation process of this invention eliminates the need for processing aids such as emulsifiers and dispersants. High-esterified persimmon pectin is prepared through a pulsed electric field pretreatment-weak acid extraction process to obtain a highly active interfacial structure. This structure allows it to form a dense composite interfacial layer with other formulation components during two-stage shear emulsification, preferentially forming a stable oil-in-water emulsion system. This achieves long-term stable dispersion of the oil and water phases and masks the original spiciness and irritation of olive oil. Simultaneously, L-carnitine is added as a fatty acid metabolism support factor, and vitamin E and hydroxytyrosol are added as synergistic antioxidant components. The anti-fatigue effect is achieved through the synergistic effect of slow-release energy from the oil phase and interfacial structure regulation.

This invention provides a highly active flavored bird's nest and its preparation method. The preparation method includes: soaking dried peach gum and birch sap at a mass ratio of 1:10-15 for 3-5 hours, cleaning and removing impurities after softening the dried peach gum to obtain softened peach gum; simmering the softened peach gum and birch sap at a mass ratio of 1:12-25 for 15-25 minutes, then homogenizing after fine grinding with a colloid mill to obtain peach gum paste; spraying dried bird's nest strips with deionized water for 30-40 minutes for rehydration, pre-steaming, and then soaking in birch sap to obtain soaked bird's nest. Soak the bird's nest; mix the soaked bird's nest with peach gum paste evenly, let it stand, then separate the strands, wash and spin dry to obtain highly soaked bird's nest strands; soak the highly soaked bird's nest strands in an ultrasonic solution, remove the soaked bird's nest strands, adjust the pH of the remaining solution to 6.8-7.2 to obtain a neutral mixture, wherein the ultrasonic solution is composed of concentrated citrus juice and birch sap; fill and seal the soaked bird's nest strands, neutral mixture, and peach gum paste to obtain a bird's nest bottle to be sterilized; sterilize the bird's nest bottle to be sterilized to finally obtain highly active flavored bird's nest.

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 discloses a preparation method of a natural nitrogen and oxygen co-doped porous carbon modified electrode material, and the preparation method comprises the following steps: S1, dissolving peach gum powder into an aerobic acid solution, stirring to remove impurities in peach gum, and then washing the residual peach gum powder with deionized water; s2, dispersing the acid-washed peach gum powder in an organic alkali solution, stirring at room temperature, washing residual solids with deionized water, and performing vacuum drying to obtain peach gum powder rich in hydroxyl and nitrogen elements; s3, dispersing the peach gum powder rich in hydroxyl and nitrogen in deionized water to obtain a peach gum water dispersion liquid, placing the carbon felt in the peach gum water dispersion liquid, magnetically stirring to enable the surface of the carbon felt to adsorb enough peach gum molecules, and drying the peach gum-loaded carbon felt in a vacuum drying oven; and S4, taking two parts of dried peach gum molecules, carrying out carbonization treatment, and respectively obtaining the nitrogen and oxygen co-doped porous carbon electrode containing pyridine nitrogen or graphite nitrogen by adjusting the carbonization time and temperature.

1. Name of the designed product: packing bag (freeze-dried peach enjoy crisp). 2. Use of the designed product: used for food packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: design 1 front view. 5. The designed product is a thin product, and design 1 left view, design 1 right view, design 1 top view, design 1 bottom view, design 2 left view, design 2 right view, design 2 top view, design 2 bottom view, design 3 left view, design 3 right view, design 3 top view, design 3 bottom view are omitted. 6. Design 1 is designated as the basic design.