12 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.

The utility model belongs to the technical field of dried peach production, and particularly relates to a dried peach cutting device for pickling dried peaches, which comprises a working table, two first rotating shafts are rotatably mounted between the inner walls of the working table, conveying rollers are arranged on the outer walls of the first rotating shafts, and a conveying belt is arranged between the outer walls of the two conveying rollers; a plurality of fixing cones are arranged on the outer wall of the conveying belt at equal intervals, an L-shaped mounting plate is fixed to one side of the workbench, an inserting rod is arranged on the outer wall of the L-shaped mounting plate in a penetrating mode, a guide hole in sliding connection with the inserting rod is formed in the outer wall of the L-shaped mounting plate, a cutting knife is fixed to the position, located below the guide hole, of the bottom end of the inserting rod, and a fixing plate is fixed to the top end of the inserting rod; a limiting groove is formed in the outer wall of the fixing plate, and a supporting plate is fixed to the other side of the workbench. According to the dried peach cutting device, peach cutting can be stable, the cutting efficiency and effect are improved, in addition, the separation effect of peach pulp and peach pits is good, and then the production efficiency and quality of pickled dried peaches are improved.

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 provides fish glue and peach gum, and a preparation method and application thereof. The preparation method comprises the following steps: S1, taking fish glue head and tail scraps, placing them in a deodorizing soaking liquid, and soaking them for 60-90 minutes; fishing out the soaked fish glue head and tail scraps, draining them, adding purified water, and steaming them at high temperature and high pressure for 1-1.5 hours; filtering and removing filter residues, extracting the filtrate, and obtaining a fish glue collagen liquid; S2, adding soy protein isolate, calcium ascorbate, black tea concentrate, and purified water to the fish glue collagen liquid, and stirring them evenly to obtain a composite soaking liquid; S3, adding dry peach gum particles to the composite soaking liquid, mixing them evenly, and then soaking them at a temperature of 45-50°C for 1-2 hours, passing them through ice water, and then soaking them in ice water for 20-40 minutes, fishing out, draining them, and then drying them in a constant temperature and humidity chamber for 24 hours; and then high-temperature treating them at 120°C for 30-40 minutes to prepare a fish glue and peach gum product. The invention processes fish glue and peach gum into one product, so that the functions of fish glue and peach gum can achieve a synergistic and complementary effect.

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.

The invention provides high-activity flavored cubilose and a preparation method thereof, the preparation method comprises the following steps: soaking dry peach gum and white birch juice in a mass ratio of 1: (10-15) for 3-5 hours, and after the dry peach gum is softened, cleaning and removing impurities to obtain softened peach gum; stewing the softened peach gum and silver birch juice in a mass ratio of 1: (12-25) for 15-25 minutes, finely grinding by a colloid mill, and homogenizing to obtain peach gum slurry; spraying deionized water to the dried swallow strips, rehydrating for 30-40 minutes, then pre-steaming, and adding white birch juice for soaking to obtain soaked swallow nests; uniformly stirring the soaked cubilose and the peach gum slurry, standing, dividing, cleaning and spin-drying to obtain highly-soaked swallow shred; the highly-soaked shredded swallow meat is placed in an ultrasonic solution to be soaked, the soaked shredded swallow meat is fished out, the pH of the remaining solution is adjusted to 6.8-7.2, a neutral mixed solution is obtained, and the ultrasonic solution is composed of emblic leafflower concentrated juice and silver birch juice; filling the soaked shredded bird's nest, the neutral mixed solution and the peach gum slurry, and sealing to obtain a bird's nest bottle to be sterilized; and sterilizing the bird's nest bottle to be sterilized to finally obtain the high-activity flavor bird's nest.

The invention provides fish gelatin peach gum and a preparation method and application thereof.The preparation method comprises the following steps that S1, fish gelatin head and tail leftover materials are taken and placed in a fishy smell removing soaking solution to be soaked for 60-90 min, after the soaked fish gelatin head and tail leftover materials are fished out and drained, purified water is added for high-temperature and high-pressure cooking for 1-1.5 h, after filter residues are removed through filtering, filtrate is extracted, and the fish gelatin head and tail leftover materials are obtained; a fish gelatin collagen liquid is obtained; s2, soybean protein isolate, calcium ascorbate, a black tea concentrated solution and purified water are added into the fish gelatin collagen liquid, the mixture is stirred to be uniform, and a composite soaking solution is obtained; s3, adding dry peach gum particles into the composite soaking solution, uniformly mixing, soaking for 1-2 hours at the temperature of 45-50 DEG C, soaking in ice water for 20-40 minutes, fishing out, draining, drying for 24 hours in a constant-temperature and constant-humidity box, and performing high-temperature treatment for 30-40 minutes at the temperature of 120 DEG C, thereby obtaining the fish gum and peach gum product. The fish gelatin and the peach gum are processed into a product, so that the effects of the fish gelatin and the peach gum achieve a synergistic and complementary effect.

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.

The present invention relates to a method for manufacturing premium yakgwa that possesses the unique flavor and health benefits of peaches, using rice flour and peaches as main ingredients. A dough is formed by mixing pre-treated rice flour and peach powder with sesame oil, salt, and water; after aging, the dough is molded, subjected to a two-stage deep-frying process, and cooled; then, honey is applied to the surface, and freeze-dried peach chips are attached as a garnish before the honey hardens to complete the process. Through features such as a gluten-free dough, flavor-preserving peach pretreatment, and the attachment of garnish chips, the present invention can provide a high-end yakgwa that combines tradition and modernity.

The invention provides a high-temperature-resistant peach gum soaking control method and application thereof, the method comprises the following steps: S1, dried peach gum with uniform color and size is selected, and the weight of a single dried peach gum is 0.5-1g; s2, the skin of the dried peach gum is cleaned, then soaked in a first mixed solution and subjected to ultrasonic treatment for 20-30 min, and the first mixed solution contains ferrous gluconate and aronia melanocarpa fruit powder; s3, the soaked peach gum is drained off, then the drained peach gum is spread on gauze to be steamed, the steaming temperature ranges from 98 DEG C to 102 DEG C, and the steaming time ranges from 20 min to 30 min; s4, the steamed peach gum is put into a second mixed solution to be soaked for 30 min, peach gum wrapped with gum is obtained, and the second mixed solution contains sodium alginate and konjaku flour; s5, the peach gum wrapped with the gum is put into a calcium aspartate solution to be soaked for 10-15 min, and single-layer film peach gum beads are obtained; and S6, after the single-layer film peach gum beads are washed with clear water, operation of the steps S4 and S5 is executed repeatedly, and the double-layer film peach gum beads are obtained. The method can effectively inhibit excessive soaking of the peach gum.