4382 results about "Potassium sorbate" patented technology

The invention relates to the field of beverages compounded by fruits and vegetables as well as flowering tea and preparation methods thereof, and provides a strawberry-flavor peony compound beverage and a preparation method thereof. The compound beverage is formed mainly by strawberries, white gourds, mung beans and a mixed extracting solution of peonies and greenish lily flowers in proportion, wherein the mixed extracting solution of peonies and greenish lily flowers is obtained in the manner that an ethanol solution with the concentration of 90 percent is adopted to be added with tartaric acid used as an extracting agent for extraction; the preparation method comprises the following steps: strawberries and white gourds are respectively juiced for standby use, then the juiced strawberries and white gourds are mixed with ground mung bean milk and the mixed extracting solution of peonies and greenish lily flowers, then high fructose corn syrup, citric acid and potassium sorbate are added into the mixture, and homogenizing, degassing, sterilization and filling are performed, so that finished products are obtained. The compound beverage provided by the invention is complete in nutrition and delicious in taste, greatly reserves respective nutritional ingredients, and has the health functions of preventing hypertension and arteriosclerosis and weight loss.

Antimicrobial active compositions and substances comprising at least one, preferably two, unbranched (straight-chain) 1,2-alkanediols and preferably a further preservative and also to products containing such mixtures in an antimicrobially effective quantity. One example of an antimicrobial mixture comprises: (a) 1,2-hexanediol and 1,2-octanediol and also optionally 1,2-pentanediol and / or 1,2-decanediol and (b) one, two or more substances selected from the group consisting of potassium sorbate, parabens and iodopropynyl butylcarbamate (IPBC).

The invention discloses a bamboo fiberboard manufacturing method adopting a modified soy protein bond. The method includes the following steps: 1) glue mixing: 1 part of polyoxypropylene glycerin ether is added to 88 parts of modified reagent solution, and then 10 parts of soy proteins are added; then the solution is stirred for 2 to 3 hours; then 1 part of potassium sorbate is added as antiseptic and the solution is evenly stirred; 2) gluing: the bamboo fibers and the modified soy proteins are evenly mixed; 3) hot-pressing: a water-content of the acquisition of the step 2) is regulated to 24 to 27 percent to get a plate blank; then the plate blank is hot-pressed for shaping so as to get the bamboo fiber board. The adoption of the method of the invention can realize non-formaldehyde production, thus enhancing the quality level of fiberboard products.

The invention provides an air refreshing agent of traditional Chinese medicine for dispelling mosquito and sterilizing. The prescription of the invention, which is calculated according to the weight percentage, is 1 percent to 3 percent of essential oil of southernwood, 1 percent to 3 percent of essential oil of eucalyptus leaf, 2 percent to 3 percent of excipient, 1 percent to 3 percent of solubilizer, 0.5 percent to 1 percent of preservative, 0.5 percent to 1 percent of coagulant, 50 percent to 80 percent of solvent, 5 percent to 10 percent of essence and 0.5 percent to 1 percent of pigment, wherein the excipient is sodium alginate, gelatin and agar; the solubilizer is the tween series (40, 60 and 80); the preservative is sodium benzoate and potassium sorbate; the coagulant is calcium carbonate or calcium chloride; the solvent is water. The invention uses the traditional Chinese medicinal materials of the essential oil of southernwood and the essential oil of eucalyptus leaf as the main component for dispelling mosquito and sterilizing to replace a traditional chemical mosquito-dispelling and sterilizing agent with toxic and side effect, and the invention is nontoxic and innoxious to human body and is a green and environmental protective product and can be applied widely.

The invention relates to a water-based rust conversion antirust primer which is characterized in that: the primer comprises the following components with the corresponding percentage by weight : main conversion agent 5-35, auxiliary conversion agents 2-15, film forming material 40-55, penetrant 0.2-1.0, humectant 1-10, anti-forming agent 0.1-0.5, corrosion inhibitor 0.2-0.5 and solvent 0.5-8; the process is as follows: adding deionized water to a charging basket and heating the water to 60-80 DEG C with aliphatic alcohol polyethenoxy ether added, adding propylene glycol and starting a high-speed dispersion machine for agitation, later on adding tributyl phosphate, potassium sorbate, tannic acid and one of the auxiliary conversion agents and cooling down to 20-33 DEG C after agitating for 30-55 minutes, and adding vinyl chloride-modified acrylic resin latex and discharging material after agitating for 10-20 minutes. The invention has the advantages of direct application to steel surfaces with rust, thorough conversion of rust, excellent adhesive force of a conversion film, good flexibility, adaptation to various forms, and good compatibility with various top coatings.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The invention provides a medicinal preparation containing exenatide suitable for multi-administration, which contains exenatide, buffer solution, pharmaceutically acceptable accessory and preservative, wherein the buffer solution can keep the pH value of the preparation in an aqueous solution state at 3.0 to 7.0; the accessory may be one or combination of glucose, sucrose, methionine, mannitol or glycine; and the preservative is selected from benzoic acid, sodium benzoate, potassium sorbate or acetone chloroform. The medicinal preparation has the advantages that the stability of physicochemical and biological activities of the exenatide is enhanced by adding a few components capable of being accepted by the human body, and then a preparation suitable for clinical use, particularly injection use is prepared.

The dry-land planting agent refers to a kind of droughtresistance crop's nutrient specific to the growth of the plants. The invention is composed of the following components: AU absorber with super strength, carbamide, potassium dihydrogen phosphate, ammonium dibasic phosphate, calcium nitrate, bitter salt, ammonium molybdate, zinc sulfate, manganese sulfate, boracic acid or borax, ferrous sulphate, fulvic acid potassium, disodium edta, fatty alcohol polyethenoxy ether, 6- benzyl aminopurine, melissyl alcohol, potassium naphthylacetic acid, indolebutyric acid, gibberellin, santobrite, potassium sorbate, ketotriazole, penta azole alcohol., thiram, carbendazim, acid brilliant scarlet, humic acid, bluestone, potassium permanganate, potassium chloride, polyethylene glycol, bentonite or water. The invention is featured by sopping, molding moisture, molding fertilizer, withering resistance, disinsection, sterilization, strengthening the effects of the pesticide, accelerating the burgeon of the plants, increasing roots, innocuity, no pollution and low cost.

The present invention relates to a kind of sweet spicy meat jam and its making process. The materials include: deep fried chili food 10-14 weight portions, farm animal meat 3-4 weight portions, dry salted and fermented soya paste 3-5 weight portions, soybean 1.5-2.5 weight portions, sauce 0.3-0.5 weight portions, sugar 0.4-0.6 weight portions, cooking wine 0.4-0.6 weight portions, malt syrup 0.1-0.3 weight portions, crushed pricklyash 0.1-0.3 weight portions, chicken essence 0.1-0.3 weight portions, soybean oil 13-18 weight portions, salt 0.4-0.8 weight portions, potassium sorbate 0.01-0.02 weight portions, scallion 0.8-1.2 weight portions, and ginger 0.4-0.6 weight portions. The farm animal meat may be pork, beef or chicken. The sweet spicy meat jam is one kind of snack food with good taste and rich nutrients.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention discloses eatable lipstick. The components of the eatable lipstick comprise a lipophilic material, a wax material, a humidizer and a preservative, and is characterized in that: the lipophilic material is one or two of castor oil, palm kernel oil, coconut oil, rape seed oil, olive oil, lecithin, vitamin E and almond oil; the wax material is one or two of beewax and castor wax; the humidizer is one of glycerol and sorbitol; and the preservative is one or two of sorbic acid and potassium sorbate. The active ingredients of the eatable lipstick are natural plant extracts, so the eatable lipstick is low in toxicity and pungency and high in compatibility and can be eaten by people without causing harm to human bodies. The eatable lipstick can moisten lips, relieve dryness of lips, improve gloss and resist wrinkles.

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.

A preserved meat (beef or pork) is prepared from edible meat, soy, ginger juice, yellow wine, flavouring wine or liquor, gourmet powder, edible salt, sugar, VC, spices powder, sodium nitrite, potassium sorbate, milk powder, bone powder and cane sugar through slicing meat, mixing it with others, spreading on screen, baking, roasting and packing.

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

The invention relates to a Chinese chestnut biological antistaling agent which comprises the following components in parts by weight: 5-15 parts of chitosan, 0.5-1.5 parts of tea polyphenol, 0.5-1.5 parts of phytic acid and 1.5-2.5 parts of potassium sorbate. The Chinese chestnut biological antistaling agent has the advantages of no toxicity and taste and low cost, and also has excellent dispersibility, moisture retention, and film formation and antibiotic property. Repeated experiments in multiple years prove that the Chinese chestnut processed by the Chinese chestnut biological antistaling agent has quality guarantee period prolonged 4-8 times compared with the Chinese chestnut unprocessed by preservation, can be preserved for 1-2 years under normal temperature, and has no remarkable change on the appearance and the taste, no mildew and no pests. If being combined with the cold storage technology, the Chinese chestnut biological antistaling agent can ensure that the Chinese chestnut has longer quality guarantee period.

The invention relates to a method for preparing a novel ocean lysozyme antibiotic preservative coated film. The method is characterized by comprising the following steps of: preparing solution of sodium alginate by dissolving sodium alginate and glycerol in sterile water; adding a compound preservative formed by cean lysozyme, potassium sorbate and tea polyphenol in the solution of sodium alginate to prepare solution of antibiotic film; and colloidizing the solution of antibiotic film in 4 to 6 weight percent CaC12 solution to obtain the film. The method has the advantages of simple process, low cost, high performance-to-price ratio, good preservative effect, safety and wide application to freshness keeping of various aquatic products.

The invention relates to a method for preparing health-care drink containing the dendrobium. Due to the adoption of the advanced technology for extracting the effective component of the dendrobium by ultrasonic waves, the time for extracting the effective component of the dendrobium is 2 / 3 of the time for extracting the effective component of the dendrobium with the conventional method, the temperature for extracting the effective component of the dendrobium is low, the effective component of the dendrobium is easy to separate and purify, and the nutrients are not easy to destroy. The health-care drink containing the dendrobium is prepared by diluting the extract in purified mineral water and mixing the diluted extract with honey, oligoisomaltose and potassium sorbate, etc. The health-care drink containing the dendrobium has the outstanding efficacy of tonifying the stomach, promoting the fluid, nourishing the yin and reducing the internal heat.

The invention relates to a pet food mainly prepared from fowl meat, wherein the raw material comprises the following constituents (by weight ratio): chicken chest 100, potassium sorbate 0.05-0.1, dehydrogenated sodium acetate 0.01-0.03, sodium nitrite 0.001-0.003, vitamin C 0.01-0.02, table salt 0.02-0.04, glycerin 0.3-0.5. The preparing process consists of treating raw materials, proportioning quelite, low temperature pickling, drying, roasting, detecting and packaging.

The invention discloses a maca composite beverage. The beverage is prepared from raw materials of, calculated by 800 to 1200kg of the beverage: 10 to 20kg of maca, 10 to 30kg of okra, 1 to 5kg of male silk moth, 0.1 to 0.5kg of arginine, 0.1 to 0.5kg of potassium sorbate, 1 to 3.5kg of citric acid, 0.05 to 0.15kg of trichlorosucrose, and an appropriate amount of water. The maca composite beverage contains no sugar and low heat. The beverage provides healthcare functions of fatigue resisting, pressure releasing, health enhancing, body strengthening, and male function enhancing. The invention also discloses the preparation method of the maca composite beverage. Maca, okra, male silk moth, arginine, citric acid, trichlorosucrose and potassium sorbate are adopted as main materials; the materials are processed through enzymolysis, extracting, mixing and filtering, such that the composite beverage is prepared. The operation is simple, and the method is suitable for industrialized productions.

The invention discloses ginseng and tuckahoe cream and a production process thereof. The ginseng and tuckahoe cream consists of the following raw materials in part by weight: 230 to 280 parts of ginseng, 450 to 550 parts of tuckahoe, 1,800 parts of 2,200 parts of white sugar, 1,800 parts to 2,200 parts of honey, 80 to 120 parts of sodium alginate, 40 to 60 parts of pectin and 11 to 14 parts of potassium sorbate. The ginseng and tuckahoe cream is prepared by the steps of: washing materials, crushing, drying, extracting and concentrating a ginseng extract, decocting tuckahoe and water, mixing materials and gelling, sterilizing, and filling and sealing. The ginseng and tuckahoe cream can strengthen the constitution of people and improve disease resistance, can strengthen the immune function of human bodies, and has the effects of resisting tumor and protecting livers.

A system and method for mimicking a human brain for MR imaging at various magnetic field strengths is disclosed. A phantom is constructed of a structure having a number of sections. A first section contains a mixture of nickel chloride, agarose gel powder, potassium sorbate, deuterium oxide, and water such that the T1, T2, and proton density values of the first section mimic white matter of the human brain. A second section contains different amounts of the same components such that the T1, T2, and proton density values of the second section mimic gray matter of the human brain. As such, when the phantom is scanned in an MR imaging machine, an optimized flip angle for T1-weighted imaging to improve contrast between white matter and gray matter of the human brain that takes into account proton density differences therebetween can be determined.

The invention discloses a jujube-ginger compound beverage and a preparation method thereof. The beverage comprises the following raw materials in percentage by weight: 40% of jujube-ginger compound juice, 8% of sugar, 0.20% of sour agent, 0.003% of jujube essence, 0.4% of potassium sorbate and the balance of pure water, wherein the volume ratio of ginger juice to jujube juice in the jujube-ginger compound juice is 1:5. The beverage processed by using the method disclosed by the invention is unique in fragrance, and most of functional nutritional ingredients in jujubes and gingers are dissolved, therefore, the nutrition value of the beverage is greatly improved, and the beverage not only has stronger antioxidant properties, but also has the effects of invigorating the stomach, soothing the nerves, removing coldness, stopping vomiting, building the body, preventing diseases, and the like.

The invention relates to a megalobrama amblycephala anti-stress feed and a production method thereof. The preparation method is characterized by comprising the following steps of: crushing fish meal, bean pulp, silkworm pupa, rapeseed meal, rapeseed, cottonseed meal, all-purpose flour, sub-powder, washed rice bran, and potassium sorbate mildew preventive; stirring and uniformly mixing the crushed product and fish oil, lecithin, 50 percent choline chloride, rhubarb anthraquinone extract, premix for fish, attapulgite, 35 percent phosphate vitamin C, 50 percent vitamin E and monocalcium phosphate; after stirring and uniformly mixing, grinding the mixture into mixed materials by using an ultra-micro grinder; and preparing the materials into a pellet feed by using the conventional method of the pellet feed. The pellet feed has total and rich nutrition, and can improve the immunity and oxidation resistance of the megalobrama amblycephala, improve the stress, enhance the resistance to disease, improve the feed palatability, and accelerate the growth.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

The invention discloses health-care vinegar which is prepared from the following preferable raw materials of barbary wolfberry fruits, honeysuckle flowers, dates, momordica grosvenori, ginger, hawthorns, licorice roots, mint and red-rooted salvia roots by the following steps of: pulverizing; adding water to soak; decocting; filtering decocted liquid; adding table vinegar to the liquid with a total weight part; fermenting; adding white sugar and a food additive; and sterilizing at high temperature, wherein the table vinegar is rice vinegar produced by the enterprise or Zhenjiang spiced vinegar (mature vinegar), and the food additive is potassium sorbate. The health-care vinegar is convenient to prepare and has the health-care effects of improving the immune competence, sterilizing, diminishing inflammation, digesting, reducing the blood pressure and the blood sugar, preventing coronary heart diseases and diabetes, and the like.

The invention relates to a stuffing material of roasted food which comprises the following components (by weight ratio): granulated sugar 10-30%, modified starch 0-11%, hydrophilic colloid 0.1-0.6%, distilled glycerin monostearate 1-5%, potassium sorbate 0.01-0.1%, edible water-loss reducer 5-30%, edible essence or edible pigment or their combination 0.2-0.5%, and balancing water whose content is not higher than 50%. The stuffing material has good flowability, water-holding ability and freeze-resisting property.

The heat resisting jam with low-activity water includes mashed fruit 40-50 wt%, modified starch 4-10 wt%, sugar 45-50 wt%, pectin 0.6-0.8 wt%, citric acid 0.6-0.8 wt% and potassium sorbate 0.5-0.6 wt%. Its production process includes the following steps: peeling fruit, stoning, slicing, boiling for 2 min, mashing in pulping machine to produce mashed fruit; vacuum concentration at 45-50 deg.c to soluble solid content of 30-35 %; mixing with modified starch, sugar, pectin and potassium sorbate; vacuum concentration to soluble solid content of 80-90 %, pH 4.0; and mixing with pigment, essence and citric acid via stirring. When the jam is contacted with biscuit and similar food with low water content, its water will not transfer and it is heat resistant, so that it is suitable for use in sandwich biscuit product.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.