656 results about "Sodium cyclamate" patented technology

Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and / or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and / or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin.

The invention relates to a sunflower seed and a processing method thereof. The sunflower seed is prepared by taking a sunflower seed as a raw material, and anise, fennel, cassia, pericarpium citri reticulatae, clove, star anise, pepper, salt, saccharin sodium salt, sodium cyclamate, acesulfame-K and water as ingredients, and is prepared by the following steps of selecting, cooking, drying, frying, cooling and spraying fragrance. The sunflower seed is characterized by comprising the following components in parts by weight: 1-2 parts of anise, 1-2 parts of fennel, 0.5-1 part of cassia, 0.5-1 part of pericarpium citri reticulatae, 0.01-0.2 part of clove, 2-3 parts of star anise, 1-2 parts of pepper, 4-6 parts of salt, 0.05-0.1 part of saccharin sodium salt, 0.3-0.6 part of sodium cyclamate, 0.01-0.1 part of acesulfame-K and a proper amount of water. In the invention, as spices are adopted to cook and flavor the sunflower seeds, and a high-temperature frying technique is adopted to process the sunflower seeds, thus shortening the processing time of the sunflower seeds, maintaining the nutritive components and the healing effects of the sunflower seed, improving the uniform and thick burnt taste of the sunflower seed, and providing better mouth feel. The sunflower seed not only has reasonable and practical processing method, and practicality, but also has simple operation and good effect, and is beneficial for being popularized.

The invention relates to a beverage having multiple health-care functions. The beverage having multiple health-care functions is characterized in that lotus, lotus leaf, haw, reed rhizome, gynostemma pentaphylla, chrysanthemum, licorice, ginkgo leaf, malt, cassia seed, coix seed, wolfberry, fleece-flower root, honeysuckle flower, root of kudzu vine, mint, Chinese yam, common curculigo rhizome and drinking water are utilized as raw materials; white sugar, honey, lemon essence, sodium citrate, mint essence, sodium cyclamate, caramel and jujube juice are utilized as seasonings; the raw materials are subjected to water boiling extraction by a conventional traditional Chinese medicine boiling extraction method; the extract is concentrated, is added with the seasonings and is stirred; and the mixture is added with drinking water to form the beverage having multiple health-care functions. The beverage having multiple health-care functions is a high-grade nutriment having a scientific and reasonable formula, functions of promoting blood circulation and removing blood stasis, clearing and activating channels and collaterals, consolidating basis and recovering promordial qi and relieving uncomfortable symptoms, no toxic and side effects, a good taste, no any bitterness taste, and effects of sunstroke prevention, temperature reduction and diuresis.

The invention relates to a method for detecting six trace sweetening agents in white spirit by an ultra-high pressure liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS) technology. Particularly, the invention adopts the UPLC-TOF-MS technology and specially aims at the phenomenon of trace addition of a plurality of sweetening agents in the current white spirit industry. The invention can detect six sweetening agents of acesulfame-K, soluble saccharin, sodium cyclamate, sucralose, aspartame and neotame simultaneously, is rapid, simple and convenient, has accurate qualification and quantification and high sensitivity and effectively solves the problem. The method has the detection limit of the acesulfame-K of 0.05mg / L, the detection limits of the soluble saccharin, the sodium cyclamate and the neotame of 0.01 mg / L and the detection limits of the sucralose and the aspartame of 0.1 mg / L, only needs 10 min of one-step sampling analysis and has favorable linear relation and repeatability. Compared with detection data of an authority depart, the data detected by the method is also accurate and reliable.

The invention discloses a composite sweetening agent, belonging to the field of food additives, particularly relates to a sweetening agent and a preparation process thereof. The composite sweetening agent comprises the following ingredients: 10-15 wt% of sodium saccharin, 30-65 wt% of sodium cyclamate, 5-10 wt% of Acesulfame-K, 2-4.75 wt% of aspartame, 0-1 wt% of sucralose, 0-1 wt% of stevioside, 0.1-0.25 wt% of neotame, and 2-5 wt% of synergist. The composite sweetening agent is prepared by scientific proportioning the 7th-generation sweetening agent and adding the synergist as an aid, has the advantages of high sweetness, good mouthfeel, and good stability, can be widely applied in food, forage and health products, and has a huge market prospect.

The present invention discloses a brown rice tea and the manufacture method; the manufacture method is that the brown rice is baked and crushed; boiled water is added and the crushed brown rice is evenly mixed, gelatinized and ground into pulp; alpha-amylase is added for enzymolysis with constant temperature; the temperature is reduced and diastase and neutral protease are added into the pulp for enzymolysis with constant temperature; the hydrolyzate is heated for enzyme deactivation treatment; centrifugal treatment is implemented on the mixture and the supernatant liquid is fetched; water is added into the supernatant liquid for dilution; and then green tea powder, L- lysine monohydrochloride, sodium acetylide or xanthan gum or guar gum, citric acid or malic acid and sodium cyclamate or aspartame are added and mixed evenly; and then the mixture liquid is homogenized and bottled; the bottled liquid is sterilized and the manufacture of drink is completed. The present invention takes the brown rice as the main raw material which is hydrolyzed with enzyme; in this way, the content of micro-molecular sugar, micro-molecular peptide and amino acid which are easy for absorption is increased and the L-lysine monohydrochloride whose content is low in the hydrolyzate of the brown rice is added to enrich the amino acids in the product; the green tea powder is added to enrich the taste and balance the nutrition; in this way, the drink also has the fragrance of baked brown rice and delicate fragrance of green tea.

The invention relates to a large fried melon seed and a processing method thereof. The processing method comprises the following steps: firstly sorting the following raw materials in parts by weight: 97-103 parts of large melon seed, 2.0-2.5 parts of edible salt, 0.3-0.4 part of sodium cyclamate, 0.9-1.0 part of fennel, 1.3-1.4 parts of liquorice, 0.7-0.8 part of plant oil and 0.10-0.13 part of liquorice extract; and then soaking, demoulding, cooking, baking, frying, cooling, selecting, packaging, and warehousing. The tea seed prepared by processing method provided by the invention has the advantages that the liquorice fragrance is strong, the aftertaste of five spices is long, the taste is smooth and soft, the seed can be broken into two sections once being cracked between the teeth, the seed kernel is full, the appearance is bright, and the seed is full of nutriments, thus the seed is a natural nutritious leisure food.

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The invention discloses a nutritional sauce which is prepared by the following raw materials: main materials, inorganic salt, vitamin, dressing and supplementary materials. The main materials comprise dry red pepper and sesame seeds; the inorganic salt comprises calcium salt, ferric salt and zinc salt; the vitamin comprises vitamin B1, vitamin B2 and vitamin C; the dressing comprises common salt, monosodium glutamate, aniseed, common fennel, pepper, chicken essence, cumin, onion, ginger, soy sauce, sweet soybean paste, garlic and sodium cyclamate; and the supplementary materials comprise white granulated sugar, wheat flour, cooked peanut, cooked soybean, cooked melon seeds and shiitake mushroom. The invention further discloses a preparation method of the nutritional sauce. The nutritional sauce takes red pepper and sesame seeds as the main material and is added with a plurality of inorganic salt and vitamin as well as a plurality of dressings, is good in taste, has complete nutrition, and can ensure complementary nutrition for different people.

The invention provides rose ice cream, an ice cream bar and a preparation method thereof. Raw materials in weight proportion are: 40 to 70 kg of whole milk powder, 15 to 20 kg of corn starch, 35 to 50 kg of maltodextrin, 120 to 200 kg of white sugar, 50 to 150 kg of glucose syrup, 0.1 to 0.2 kg of protein sugar, 2 to 5 kg of edible roses, 15 to 20 kg of edible butter, 20 to 40 kg of shortening, 4 to 8 kg of ice cream stabilizer, 0.02 to 0.06 kg of ethyl maltol, 0.5 to 0.8 kg of sodium cyclamate, 0.3 to 0.4 kg of refined salt, 0.4 to 0.5 kg of monosodium glutamate, 0.4 to 1.5 kg of rose essence, and a proper amount of drinking water. The rose ice cream and the ice cream bar prepared by use of the formulation and the method of the invention have rose fragrance, special flavor, taste freshness and particularly good taste, have certain benefits for skin, health, facial and the like, change the flavor and taste of conventional ice cream, and are updated ice cream and ice cream bar.

The invention discloses bait for fishing crucian carp and / or carp and a using method of the bait and is characterized in that the bait comprises the following components in part by weight: 3-10 parts of earthworm meal, 3-10 parts of blood worm meal, 3-10 parts of silkworm chrysalis meal, 3-10 parts of fish meal, 3-10 parts of krill meal, 10-15 parts of maize meal, 5-8 parts of peanut meal, 5-8 parts of soybean meal, 10-15 parts of wheat germ meal, 3-8 parts of wheat protein meal, 20-30 parts of Alpha-starch, 0.5-2 parts of maize essence, 0.5-1 part of fragrant wheat meal, 0.5-2 parts of sodium cyclamate, 0.3-0.5 part of dimethyl-Beta-Dimethylpropiothetin (DMPT) and 0.2-1 part of trimethyl glycine; all that is needed to prepare the bait is milling the materials into powder and then mixing the materials; the bait is mixed with water in the proportion of 1:1, is kneaded to form dough and stands for 5 minutes, and then a user can pick a little dough by hand and hang the dough on a fishhook to fish. The bait has the advantages of high fish collecting speed, good fish trapping and fishing effects and high pertinence.

The invention provides a honeysuckle effervescent tablet and a preparation method thereof, solving the problem that the existing honeysuckle is difficult to drink as beverage. The preparation method is characterized in that honeysuckle is extracted with water and precipitated with ethanol and is evaporated in a rotary mode until no alcohol taste exists to obtain extract; lactose is added to prepare extract fine particles after being sprayed and dried; sodium bicarbonate is coated by the alcohol solution of polyethylene glycol (PEG) to obtain mixed liquor; mixed liquor is sprayed by a sprayer into a rotary coating pan filled with extract fine particles; the obtained product is screened and pelletized; finally, citric acid, sodium cyclamate and lemon yellow are screened into particles whichare evenly mixed with obtained pelletized particles to obtain a finished product after being tabletted by a tablet press, and the weight of each piece is about 3g. The honeysuckle effervescent tabletprepared by the invention is put into 250 ml of drinking water at the temperature of 25 DEG C and quickly releases a great quantity of air bubbles, and the tablet is quickly dissolved to form yellow transparent solution within 3-5 minutes. The beverage tea has the efficacy of preventing cancer, resisting diseases, beautifying and prolonging life.

The invention discloses a method for simultaneously determining sweetening agents and preservatives in tobacco essence, and belongs to the technical field of chemical component detection of auxiliary materials for tobaccos. The method comprises the following steps that 1, a sample to be determined is diluted, the pH value of a solution is regulated to be 9-10, extraction is performed, extraction liquid is purified through an Oasis HLB column, and the purified extraction liquid is filtered for standby application; 2, filtrate is taken to be subjected to ion chromatographic analysis, and the content of the sweetening agents and the preservatives in the sample to be determined is calculated by contrasting a standard curve. According to the method, impurities disturbing determination in the essence are purified and removed in a classifying mode according to the physical and chemical properties of different types of the tobacco essence, one-time sample feeding is performed on the three sweetening agents (sodium cyclamate, acesulfame and saccharin sodium) and the two preservatives (sorbic acid and benzoic acid) through an AS17C analytical column and an electrical conductivity detector, and separation and determination are simultaneously performed. Compared with an industrially recommended determination method, the method has the advantages of being wide in linear range, low in quantitation limit, little in sampling quantity, high in determination efficiency and the like.

The invention relates to a method for simultaneously detecting six sweetening agents in a feed additive with a high performance liquid chromatograph. The six sweetening agents include A-K sugar, saccharin sodium salt, sodium cyclamate, aspartame, neotame and NHDC (Neohesperidin Dihydrochalcone). The method comprises the following steps: (1) preparing mixed standard working liquor; (2) preparing a sample solution to be detected; (3) using an instrument, namely the high performance liquid chromatograph; (4) adding ethyl alcohol in a used pretreatment method, such that a component NHDC difficultly dissolved in water in the sample is dissolved sufficiently; (5) drawing a standard curve; (6) analyzing a result. The method for simultaneously detecting the six sweetening agents in the feed additive with the high performance liquid chromatograph is simple in operation, accurate and reliable in detection result, good in repeatability, high in detection efficiency and excellent in separation effect, and can finish the detection of the six sweetening agents within 21 minutes while the pollution of a detection reagent to the environment in a detection process is reduced.

The present invention discloses donkey-hide gelatin sunflower seeds and a processing method thereof. The donkey-hide gelatin sunflower seeds consist of the following raw materials in parts by weight: 100 parts of sunflower seeds, 2-3 parts of licorice, 4-5 parts of dried orange peels, 4-5 parts of rhizoma phragmitis, 1-2 parts of cassia barks, 1-2 parts of star anises, 1-2 parts of siraitia grosvenorii, 5-7 parts of edible salt, 4-5 parts of white granulated sugar, 8-10 parts of brown granulated sugar, 0.04-0.06 part of sucralose, 4-6 parts of donkey-hide gelatin, 0.2-0.3 part of sodium cyclamate, and 0.08-0.10 part of AK sugar. The donkey-hide gelatin sunflower seeds aim to combine the special fragrance of the sunflower seeds and the nutrition of the donkey-hide gelatin, the spices are blended with the sunflower seeds and the donkey-hide gelatin, the mixture is subjected to micro-pressure cooking and the sunflower seeds are soaked to be tasty, and high-temperature frying technology is used to conduct deep processing of the sunflower seeds, so that the sunflower seeds taste good, also have efficacies of supplementing blood and nourishing yin, do not cause internal heat, and meet consumer demands for nutrition and health care. The processing method is reasonable, practical, simple in operation, good in effects and beneficial to wide promotion.

The present invention discloses a creamy spiced melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and maltol or cream according to a certain mixing ratio and adopting a certain production process. Said invented creamy spiced melon seed is luscious in taste, and its production process is good and unique.

The invention discloses a method for synchronously detecting six sweetening agents (namely acesulfame, saccharin sodium, sodium cyclamate, aspartame, trichlorosucrose and neotame) in a distilled spirit by using an ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometer. The method comprises the following steps: performing nitrogen blowing on a wine sample to remove alcohol, separating the wine sample by using an ultra-high performance liquid chromatograph, and then performing multi-reaction ion monitoring mode detection by using a triple quadrupole tandem mass spectrometer. The six sweetening agents have good linear relationships in a range of 50-1000ng / mL, correlation coefficients r2 of the six sweetening agents are more than 0.993, the average recovery rate of the sample is 90-120%, and the limit of detection is 2.69-5.16ng / mL. The method disclosed by the invention is accurate, reliable, simple and fast, and can be used for synchronously detecting the six sweetening agents in the distilled spirit.

The invention provides a method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats, which comprises the following steps: pounding the Pinctada martensii dunker meats into pulps by a high-speed tissue blender; adding No.6 light petrol to stir and degrease the pulps for removing fishy smell; carrying out centrifugation on the pulps, removing the No.6 light petrol; collecting the Pinctada martensii dunker meat pulps, and adding water to the meat pulps for even mixing, heating the mixed meat pulps; adding trypsin for enzymolysis according to weight of the martensii meat pulps, and inactivating the trypsin after the enzymolysis finishes; adding papain for enzymolysis according to weight of the martensii meat pulps, and inactivating the papain after the enzymolysis finishes; and adding alkali protease for enzymolysis according to weight of the martensii meat pulps, inactivating the alkali protease after the enzymolysis finishes, and cooling the pulps to the room temperature. Aqueous solution is collected by centrifugation and then is subject to vacuum concentration; the concentrated pulps are diluted with aquae sterilisata to obtain required pulps; and ethyl maltol, citric acid and sodium cyclamate are added to the pulps for dissolution and homogeneous mixing to prepare the products. In the invention, the technology is simple and easy to operate, production cycle is shorter, and the proteins of the Pinctada martensii meats are subject to three-enzyme composite hydrolysis to enhance the amount of the produced amino acid and small peptide obviously, thus being beneficial to improving product quality.

The honeysuckle syrup beverage is prepared with honeysuckle in 80-95 wt% and mint in 5-20 wt%, and through mixing, distillation to obtain distillate, diluting the distillate with 10-100 times water to obtain mixture liquid, adding sweetener in 0.01-0.1 wt% of the mixture liquid, sterilizing and packing. The honeysuckle syrup beverage has simple preparation process, is refreshing, and has health functions of promoting the secretion of saliva to quench thirst, clearing away heat and toxic material, and nursing face.

The invention provides a dendrobium tea drink, which is prepared from the following raw materials by weight: 0.5kg of dendrobium, 1kg of lophatherum gracile, 0.25kg of medlar, 0.1kg of dark plum, 0.2kg of licorice root, 0 .2 kg of fructus momordicae, 0.15kg of dried orange peel, 50kg of pure water, 5kg of multiplex vitamins, 1.5kg of honey, 0.1kg of spice, 0.1kg of stabilizer and 0.2kg of sodium cyclamate. The drink is characterized by being prepared by using the steps of pretreatment of raw materials, blending, filtration and subpackage. The health care drink prepared by taking the dendrobium as a main raw material and adding the lophatherum gracile, the medlar, the dark plum, the licorice, the fructus momordicae and the dried orange peel as supplementary materials highlights the functions of nourishing the stomach to improve the production of body fluid and nourishing yin to lower fire due to the special mixture ratio. The quality problems of grease floating, protein precipitation and the like are solved and dendrobium alkali, dendrobium polysaccharides and amino acids in the dendrobium are fully released due to the addition of the stabilizer with a proper mixture ratio in the drink, and the functions of nourishing the stomach to improve the production of body fluid, nourishing yin to lower fire, resisting oxidation and increasing the immunity are obtained. The preparation method has the advantages of simplicity and low cost, and is suitable for mass consumption.

The invention relates to gargle with the drinking safety, comprising the following components by weight percent: 0.1-0.5 percent of tea polyphenols, 0.05-0.3 percent of magnolol, 0.05-0.3 percent of paeonol, 0.01-0.1 percent of phytic acid dodecasodium salt, 0.5-3 percent of glycyrrhizic acid, 1-5 percent of ethanol, 0.05-0.5 percent of mentha haplocalyx, 0.001-0.01 percent of essence, 0.05-0.2 percent of propylgallate, 0.01-0.1 percent of sodium cyclamate, 0.05-0.5 percent of macromolecule suspending agent, 0.3-2 percent of surface active agent and the balance of water. A preparation method of the gargle comprises the following steps of: adding tea polyphenols, magnolol, paeonol, propylgallate, mentha haplocalyx and essence into the ethanol according to the content and components, stirring for dissolving to obtain solution A; adding the phytic acid dodecasodium salt, glycyrrhizic acid, sodium cyclamate, macromolecule suspending agent and surface active agent into water, stirring for dissolving to obtain solution B; slowly adding the solution A into the solution B while stirring, and evenly stirring the mixture solution to obtain the gargle. The gargle has clear appearance, is slightly sweet in the mouth feel and ensures fresh breath after use.

The invention provides a method for preparing Guangdong-style preserved fruits, which comprises the following steps: selecting fresh fruits or semifinished fruits subjected to salting and sun curing, and rinsing fruit raw materials by clear water; fishing the fruit raw materials out and draining; adding white granulated sugar and compound sweetener into the fruit raw materials, and sugaring the fruit raw materials; adding the compound sweetener for flavoring; drying; and packing and warehousing after passing the inspection. Compared with the prior art, the preparation method has the following advantages that: the preserved fruits do not contain saccharin sodium and sodium cyclamate, so the problems of poor mouthfeel and safety brought by the saccharin sodium and the sodium cyclamate are solved; the preserved fruits are added with the compound sweetener for flavoring so as to improve the mouthfeel and flavor of the preserved fruits, and improve the stability of the sweetener; the method improves the sweetness and reduces the cost; and the preserved fruits belong to food with high sweetness and low sugar and calorific value and can meet the safe and healthy eating requirements of common consumers, fat people and other special crowds.

The present invention discloses a fruit-taste melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasse, saccharin sodium and emulsified sweet orange or honey peach essence or preserved plum essence or peppermint essence as auxiliary material according to a certain mixing ratio and adopting a certain production process. Said invented fruit-taste melon seed is luscious and patatable in taste and its production process is good and unique.

The invention discloses a formula of beverage containing milk and fruit pulp, which is prepared by taking fruit pulp, apple juice and whole milk powder as the main raw material and adding excipient and water for emulsification and processing. The raw material comprises the following components in percentage by weight: 3-5wt% of coconut pulp, 3-8wt% of white granulated sugar, 10-15wt% of apple juice, 0.5-4.2wt% of whole milk powder, 0.03-0.065wt% of sodium cyclamate, 0.006-0.015wt% or 0.008-0.02wt% of saccharin sodium salt, 0.01-0.1wt% of sodium carboxymethylcellulose, 0.03-0.1wt% of xanthan gum, 0.1-0.5wt% of citric acid, 0.03-0.05wt% of potassium sorbate, 0.05-0.2wt% of food flavor and the balance of water. The invention provides a beverage containing milk and fruit pulp, which has the advantage of even pulp distribution, is convenient to drink and is safe and clean. In addition, the processing technology provided by the invention is simple and has low production cost.

The invention discloses an arbidol dry suspension and a preparation method thereof, and belongs to the medical industry. The arbidol dry suspension comprises Arbidol hydrochloride, a suspending aid, a diluent, a lubricating agent, a flavoring agent and a pH regulator, wherein the suspending aid is one or more of Arabic gum, tragacanth, sodium alga acid, povidone, hydroxy propyl cellulose and xanthan gum; the diluent is saccharose, mannitol and microcrystalline cellulose; the lubricating agent is lauryl sodium sulfate and sodium lauryl sulphate; the flavoring agent comprises a sweetener and an aromatizer, the sweetener is mannitol, saccharose, sodium cyclamate and aspartame, and the aromatizer is orange essence, banana essence, strawberry essence, and pineapple essence; and the pH regulator is citric acid and tartaric acid. The preparation method comprises the following steps of: sieving the arbidol hydrochloride, and respectively crushing and sieving the suspending aid, the diluent, and the lubricating agent; fully mixing the components except the diluent, and then adding the diluent for uniform mixing; and wetting by using ethanol to prepare a soft material, drying, and packaging into an aluminum-plastic composite membrane bag. After the arbidol is prepared into the dry suspension, the bitter of the arbidol is effectively masked, and the compliance of the patient is greatly improved.

The invention discloses a fruit cracking prevention liquid fertilizer which takes water as a solvent. The fruit cracking prevention liquid fertilizer is characterized by comprising the following components in parts by weight: 3-4 parts of urea, 1-2 parts of zinc compound amino acids chelate, 1-2 parts of zinc acetate, 6-7 parts of magnesium nitrate, 4-5 parts of boric acid, 5-27 parts of phosphorous acid, 14-15 parts of orthophosphoric acid, 2-3 parts of phytic acid, 9-10 parts of potassium hydroxide and 0.1-0.3 part of sodium cyclamate. The fruit cracking prevention liquid fertilizer can prevent small fruit, fruit deformity and quality deterioration, meanwhile can effectively prevent the fruit cracking phenomenon, and plays a comprehensive role of expanding the fruit and preventing cracking, is easy to assimilate and conduct by crops after being sprayed so as to enable fruit trees to be full of vitality; nutritional ingredients can be rapidly permeated into the crops via leaf surfaces, so that the metabolism of crop fruits, blossoming and fruit bearing can be boosted, and fruit can be enlarged; the intrinsic quality of crops can be improved; the appearance commodity is good; the economic benefit can be increased.

The invention relates to a method for processing peeled sunflower seeds. The method is characterized in that: the peeled sunflower seeds are prepared from sunflower seeds serving as a raw material, and liquoric root, cinnamon, rehmannia root, fennel fruit, sodium cyclamate, saccharin sodium, table salt and water serving as auxiliary materials by careful choosing, boiling, peeling, stir-frying, cooling, air separating and packaging. As automatic peeling and stir-frying equipment is used to prepare the peeled sunflower seeds and an antioxidant is added in the processing procedure, the prepared peeled sunflower seeds have heavy burnt odor, good mouthfeel, good color and luster and long shelf life. The method has the advantages of reasonableness, practicality, simple operation, good effect and contribution to wide popularization.

The invention relates to hydrotalcite preparation with rapid efficiency and a preparation process thereof, which belong to the biopharmaceuticals field. Every 1000 hydrotalcite units of the invention comprise the following constituents: 0.45-0.55kg of hydrotalcite, 0.18-0.25kg of mannitol, 12-18g of carboxymethyl starch sodium, 8.0-15.0g of magnesium stearate, 0.5-1.0g of sodium cyclamate, 0.3-0.9ml of peppermint flavor, 0.378kg-0.462kg of pre-gelatinized starch paste (12 percent by mass specific concentration) and 0.504kg-0.616kg of pre-gelatinized starch paste (5 percent by mass specific concentration). The preparation process of the invention comprises the following steps: hydrotalcite and mannitol are prepared into super-fine powder with grain diameter of 5-15um, which are blended with carboxymethyl starch sodium, sodium cyclamate and pre-gelatinized starch paste, wet granulated, sieved by a sieve with 12-16 meshes, totally mixed, packaged or tabletted to prepare finished product of hydrotalcite preparation; the hydrotalcite preparation prepared by adopting the method of the invention has fast effectiveness, good effect with low toxicity, small side-effects, pleasant taste and high suffer compliance, which is an ideal clinical antiacid.

The invention discloses a purple sweet potato drink and a preparation process thereof. The preparation method is characterized by comprising the following steps of: preparing pure purple sweet potato liquid from fresh purple sweet potatoes, diluting by adding water, and adding white granulated sugar, sodium cyclamate, malic acid, sodium bicarbonate, potassium sorbate and citric acid to prepare the purple sweet potato drink, wherein the purple sweet potato drink comprises the following components in percentage by weight: 38.56 to 43.287 percent of pure purple sweet potato liquid, 60 to 55 percent of water, 0.7 to 0.9 percent of white granulated sugar, 0.07 to 0.09 percent of sodium cyclamate, 0.03 to 0.033 percent of malic acid, 0.3 to 0.33 percent of sodium bicarbonate, 0.03 to 0.032 percent of potassium sorbate and 0.3 to 0.33 percent of citric acid. The purple sweet potato drink prepared by purifying for multiple times, inoculating biologically and batching prevents nutritional ingredients of the purple sweet potatoes from being damaged, offers a good mouthfeel, is easy to store, and has the effects of cancer prevention and cancer inhibition.