127 results about "Sodium erythorbate" patented technology

The invention discloses ice glazing liquid for ice glazing of mussels. The ice glazing liquid is prepared from the following components in percentage by mass: 0.1 to 0.12 percent of sodium polyacrylate, 0.05 to 0.07 percent of sodium erythorbate, 0.01 to 0.03 percent of citric acid, 1 to 1.2 percent of sodium lactate, 0.4 to 0.6 percent of alginate oligosaccharide, 0.1 to 0.12 percent of xanthan gum, 7 to 9 percent of propylene glycol and the balance of water. The ice glaze liquid for ice glaze plating of the mussels is reasonable in compatibility, simple and easily available in components and good in adhesiveness, the formed ice glaze is not easy to crack, the dry loss rate can be reduced, and the quality of the thawed mussels can be ensured. The invention further provides a preparation method of the ice glaze liquid for ice glaze plating of the mussels. The preparation method is simple in process step, high in operability and uniform in component dispersion.

The invention discloses phosphate-free emulsified minced pork and a preparation method thereof. The phosphate-free emulsified minced pork is prepared from the following raw materials in parts by weight: 50 to 60 parts of tenderloin, 5 to 15 parts of pig backfat, 0.5 to 1.5 parts of sodium chloride, 5 to 10 parts of degreased peanut powder, 0.02 to 0.06 part of D-sodium erythorbate, 0.01 to 0.012 part of sodium nitrite and 22 to 28 parts of deionized water. Sodium tripolyphosphate in emulsified minced pork can be completely replaced by the degreased peanut powder, and the purpose of reducing phosphate instead of reducing the quality of the emulsified minced pork is achieved. The degreased peanut powder used in the invention contains a large amount of high-quality peanut protein and dietary fiber, also has the strong fragrance of peanuts, and is a high-quality food ingredient.

The invention discloses food-grade metal surface blackening liquid as well as a blackening process and application. The blackening liquid comprises a basic blackening component and a modified graphene solution, wherein the basic blackening liquid comprises 15-25 g / L of sodium pyrophosphate, 8-12 g / L of sodium molybdate, 20-30 g / L of sodium gluconate, 2-5 g / L of sodium erythorbate, a citric acid / sodium citrate buffer solution, 10-15 ml / L of polyethylene glycol and 0.5-1 ml / L of polysorbate 80; the modified graphene is PEI modified graphene oxide. According to the method, stubborn dirt is cleaned and peeled off through ultrasonic waves, and grease is degraded through photocatalysis of nano TiO2, so that the surface hydrophilicity is improved, and the adsorption uniformity of blackening liquid is enhanced; according to the method, Si-O-Si network crosslinking is optimized through staged heating (80 DEG C to 120 DEG C to 140 DEG C), the hardness and the adhesive force are improved, thermal stress concentration in a traditional process is avoided, meanwhile, raw material decomposition can be avoided at the temperature, and the safety of blackening liquid is further guaranteed.

The invention discloses a preparation method of a modified MXene / epoxy resin composite anticorrosive coating, and belongs to the technical field of anticorrosive coating materials. The preparation method disclosed by the invention comprises the following steps: (1) mixing an L-sodium erythorbate solution with an MXene dispersion liquid to obtain L-sodium erythorbate / MXene powder; (2) adding acetone into epoxy resin for dilution to obtain an epoxy resin solution; the preparation method comprises the following steps: adding L-sodium erythorbate / MXene powder into DMF (Dimethyl Formamide) to obtain an L-sodium erythorbate / MXene dispersion liquid; and adding glycidyl methacrylate, a flatting agent and 650 low-molecular polyamide to obtain the composite anticorrosive paint. MXene is modified by L-sodium ascorbate, so that the dispersity of MXene in epoxy resin is improved, a layer-by-layer stacked densified structure is formed in the epoxy anticorrosive coating, holes formed after solvent volatilization are reduced, the transmission path of a corrosive medium is increased, the shielding effect is effectively formed, and the anticorrosive performance is improved.

The invention relates to the technical field of browning inhibition of fermented rose wine, in particular to a composite browning inhibitor for fermented rose wine and application of the composite browning inhibitor. The composite browning inhibitor provided by the invention is a browning inhibitor especially suitable for the fermented rose wine, can effectively inhibit the browning of the fermented rose wine, and can effectively improve the sensory quality of the fermented rose wine. The composite browning inhibitor is prepared from the following components: calcium chloride, glutathione, EDTA-Na2 (Ethylene Diamine Tetraacetic Acid) and D-sodium erythorbate, wherein the mass ratio of the calcium chloride to the glutathione to the EDTA-Na2 to the D-sodium erythorbate is (1.3 to 2.0) to (0.5 to 1.1) to (0.02 to 0.06) to (0.12 to 0.19).

The invention relates to the field of daily chemicals, in particular to a composition for covering white hair, a preparation method of the composition and shampoo. The composition for covering the white hair is prepared from 0.05%-1% of polydihydroxyindole, 0.05%-1% of para-melanin, 0.02%-0.1% of sodium erythorbate, a surfactant with the solid content of 12%-18%, 0.1%-0.2% of an oil-control active ingredient, 0.5%-1.5% of a hair conditioner and the balance water. The polydihydroxyindole and the para-melanin replace aniline substances (such as p-phenylenediamine) in a traditional hair dye, and strong sensitization and potential carcinogenicity are avoided. The polydihydroxyindole is naturally oxidized in the air to form a black substance which is directly attached to white hair; the modified para-melanin has positive charges and small particle size, and is easy to permeate and adsorb on the cuticle of hair, so that the tinting strength is enhanced. Through the synergistic effect of the two components, gradual white hair covering under mild conditions (such as a shampoo environment) is realized instead of one-time strong dyeing.

The invention relates to a making method of a daylily instant vegetable bag, and belongs to the technical field of food processing. The convenient vegetable bag is prepared by taking dried daylily as a raw material and supplementing with seasonings in an accurate ratio through a series of processing steps. The nutritional ingredients of the day lily are reserved, the flavor is improved through careful seasoning, and vacuum packaging is adopted, so that the day lily is convenient to store and eat. The product can be eaten after the bag is opened and can also be eaten after being heated, and the requirement for convenient and healthy food in the modern fast-paced life is met. Based on the dry weight of the day lily, the condiment comprises the following components in percentage by weight: 1 to 3 percent of white sugar, 2 to 3 percent of monosodium glutamate, 0.01 to 0.1 percent of disodium 5 '-ribonucleotide (I + G), 0.050.1 percent of D-sodium erythorbate, 1 to 2.5 percent of table salt, 0.04 to 0.08 percent of citric acid, 0.01 to 0.03 percent of glacial acetic acid, 0.05 to 0.012 percent of lactic acid, 0.005 to 0.01 percent of potassium sorbate, 0.001 to 0.01 percent of sodium pyrosulfite, 0.1 to 0.3 percent of garlic flavor powder, 0.5 to 1 percent of spicy flavor powder and 0.5 to 1 percent of beef flavor powder. The seasoning is prepared from the following raw materials in percentage by weight: 0.5 to 1 percent of strong-fragrance spicy oil, 1 to 3 percent of red oil, 0.001 to 0.015 percent of 10 percent chilli extract, 0.001 to 0.15 percent of capsanthin, 0.05 to 1 percent of beef-flavor essence paste and 2 to 2.5 percent of spicy essence paste.

The present invention discloses a composite preservative for refrigerated sea bass fillets and a comprehensive fresh-keeping and quality preservation method thereof. The raw materials of the composite preservative include 1-5% trehalose, 0.1-0.5% sodium citrate, 0.03-0.09% ginger extract, 0.3-0.9% D-sodium isoascorbate, 0.03-0.09% nisin, and 0.01-0.03% ε-polylysine in terms of mass percentage; the balance is water. The fresh-keeping and quality preservation method consists of the following steps: preparing and pre-cooling the composite preservative; soaking the treated sea bass fillets in the pre-cooled composite preservative; finally, draining the soaked sea bass fillets and bagging them, and then refrigerating them. The raw materials of the composite preservative of the present invention are natural, green and environmentally friendly, have good fresh-keeping and quality preservation effects, can extend the shelf life of refrigerated California sea bass fillets, and have an inhibitory effect on the oxidation of myofibrillar protein.

The invention relates to a lotus seed and lily dew beverage and a preparation method thereof. The preparation method comprises the following steps: by virtue of reasonable raw material treatment and a scientific process flow, taking 40g / L of lotus seeds, 20g / L of coix seeds and 10g / L of lily as base materials, and matching sweetening agents such as erythritol and antioxidants. The innovative process comprises the following steps: pretreating the raw materials, extracting for 60-90 minutes at the temperature of 80-90 DEG C, performing rough filtration, fine filtration and 0.18 mu m fine filtration, preserving heat for 30 minutes at the temperature of 98-100 DEG C, performing instantaneous sterilization at the temperature of 125 DEG C, and performing sterile filling. Wherein the vitamin C and the D-sodium erythorbate are added to inhibit oxidation, and the purity is guaranteed through multi-stage filtration. Stability tests prove that after 3 months of accelerated preservation at 37 DEG C, sensory and physicochemical indexes meet the GB / T31326-2014 standard, and the product has the health-care effects of nourishing yin, moistening lung, soothing nerves and the like, and is scientific in process and high in product stability. The nutritional ingredients of the lotus seeds, the lilies and the coix seeds are reserved to the maximum extent, and meanwhile the taste and quality of the beverage are improved.

The invention discloses a vacuum color protection method of preserved apples, which comprises the following steps: peeling apples, removing kernels, and cutting the apples into apple slices; soaking the apple slices in a composite color-protecting solution, performing vacuum-pumping treatment, and continuing soaking to obtain the preserved apples subjected to color-protecting treatment; the composite color protection liquid is composed of citric acid, sodium erythorbate, sodium chloride, calcium chloride and water, the concentration of the citric acid is 3-6%, the concentration of the sodium erythorbate is 0.3-0.5%, and the concentration of the sodium chloride is 0.3-0.5%. The color fixative disclosed by the invention is combined with a vacuum mode, so that a greater benefit effect is exerted, and the color protection effect is improved under the condition that the water activity is not influenced. The method is simple in process and convenient to operate, toxic and harmful chemicals are not added, and the method has wide application and popularization prospects.

The invention relates to the field of food processing, and discloses a preparation method of a flavored duck, and a processing technology of the flavored duck mainly comprises the following steps: unfreezing; performing shaping; performing pickling; hanging and airing; charcoal roasting; baking with steam; and vacuum packaging. The curing effect of a Maillard reaction precursor substance in the duck meat product is enhanced through the pickling-air drying-charcoal roasting process, the steam roasting is combined, muscle protein is modified through the Maillard reaction, dicarbonyl compounds and lipid in an intermediate product react with degradation products of thiamine, a compound with meat fragrance is generated, and the meat flavor is improved. The flavor adsorption capacity of the duck meat product protein is improved. Besides, absorption of the pickling liquid is promoted through a rolling massage technology, the water-retaining property and the texture of the duck meat product are improved, and sodium erythorbate, tea polyphenols and a rosemary extract are added, so that the problem of color fading in the processing process and the later period of the flavored duck is effectively solved. The preparation method of the flavored duck provided by the invention is simple in processing flow and convenient to operate, and can be widely applied to the processing process of the flavored duck.

The invention belongs to the technical field of fresh keeping, and particularly relates to a fresh keeping agent and application thereof in fresh keeping of chilies. The preservative provided by the invention comprises an independent first component and an independent second component, the first component is prepared from sodium dehydroacetate, potassium metabisulfite and D-sodium erythorbate; the second component comprises sodium dehydroacetate and potassium metabisulfite. Sodium dehydroacetate, potassium metabisulfite and D-sodium erythorbate all have a very strong inhibition effect on pathogenic bacteria, can be used for prevention and treatment of postharvest diseases of fruits and vegetables as well as storage and preservation, and through compounding, the effect is better, and the food safety is high. Furthermore, a first component in the preservative is sprayed before harvesting, so that the infectious diseases are safely prevented and controlled; after harvesting, the pepper is soaked under the combined condition of the second component in the preservative and a magnetic field, and by means of air drying and microwave drying treatment, the effects of sterilizing and regulating the physiology of the harvested pepper can be achieved, and pepper aging is inhibited.

The utility model belongs to the technical field of dosing devices, and particularly relates to an automatic preparing and dosing system for a sodium erythorbate deoxidant. Comprising a sodium erythorbate storage tank, a preparation tank, a dosing pump, a deaerator and a water feeding pump which are connected in sequence, a top outlet of the sodium erythorbate storage tank is connected with a pressure relief pipeline, the pressure relief pipeline is provided with a back flushing type filter, a bottom outlet of the sodium erythorbate storage tank is connected with an electric rotary feeding valve and a weighing sensor, and the weighing sensor is connected with the sodium erythorbate storage tank. The preparation tank is connected with a desalted water pipeline; an online dissolved oxygen analyzer is arranged at an outlet of the deaerator; an outlet of the nitrogen pipeline is respectively connected with inlet pipelines of the back flushing type filter, the sodium erythorbate storage tank and the preparation tank through pipelines; a control system is further included. And through precise control, the deoxygenation requirement is met. On-line monitoring and automatic adjustment are combined, the dissolved oxygen index is stabilized within the preset range, fluctuation caused by manual adjustment is effectively avoided, the running stability of a downstream boiler is remarkably improved, and meanwhile the working efficiency is improved.

The invention relates to a concentration system for producing D-sodium erythorbate, which is characterized in that a spiral blade is arranged in a closed shell of a first-stage spiral concentrator, the upper part of one end of the closed shell is connected with a feeding pipe, and a first-stage discharging pipe is connected between the lower part of the other end of the closed shell and the upper part of a diluting tank; evaporated steam in the closed shell is connected to a first-stage condenser through a steam pipeline, a second-stage spiral concentrator is arranged between the first-stage spiral concentrator and the dilution tank, a first-stage discharging pipe is communicated with an inlet of the second-stage spiral concentrator, and an outlet of the second-stage spiral concentrator is connected to the dilution tank through a second-stage discharging pipe. The system adopts a two-stage step-by-step propulsion mode to concentrate materials, the materials are in a continuous forward spiral stirring propulsion state in the concentration process, and internal moisture is continuously evaporated, so that the materials are prevented from being in large-area contact with an evaporation heat source and being concentrated at a fixed position for a long time, and the phenomena of carbonization and coking caused by wall adhesion of the materials due to over-high temperature can be effectively avoided; the automation is obviously improved, and the evaporation and concentration speed is increased.

The invention provides a sour soup dumpling compound preservative as well as a preparation method and application thereof, and relates to the technical field of food storage. The compound preservative for the dumplings in the sour soup is prepared from the following raw materials in parts by weight: 2.5 to 3.5 parts of D-sodium erythorbate, 0.5 to 1.5 parts of phospholipid and 0.3 to 0.5 part of sodium lactate. The prepared preservative can better delay oxidation of meat stuffing of the red sour soup dumplings, maintain the flavor of the red sour soup, delay quality deterioration of the red sour soup dumplings and improve the storage stability.

The invention provides a spicy walnut kernel and a preparation method thereof, and belongs to the technical field of food processing. The Chinese prickly ash sesame walnut kernels disclosed by the invention comprise the following components in parts by weight: 800-1200 parts of walnut kernels, 40-60 parts of Chinese prickly ash oil, 3-8 parts of chili oil, 3-5 parts of white granulated sugar, 3-5 parts of edible salt, 1-5 parts of monosodium glutamate, 3-8 parts of garlic powder, 1-5 parts of ginger powder, 3-8 parts of white pepper, 1-5 parts of a yeast extract, 0.02-0.1 part of disodium 5 '-ribonucleotide, 0.05-0.2 part of a rosemary extract, 0.1-0.3 part of an acanthopanax senticosus extract, 3-7 parts of amomum tsao-ko and 0.05-0.15 part of D-sodium erythorbate. 0.1 to 0.2 part of epsilon-polylysine hydrochloride, 0.1 to 0.3 part of potassium sorbate and 0.02 to 0.04 part of sodium pyrosulfite. The spicy walnut kernels prepared by the method are crisp and delicious, the nutrition of the walnut kernels is not lost, and the spicy walnut kernels are spicy, fresh and fragrant and have a long shelf life.

The invention relates to a method for preparing sodium D-isoascorbate. The method comprises the following steps: loading polyoxometalate and polydopamine on silica microspheres to obtain silica microspheres loaded with polyoxometalate; dissolving a 2-keto-D-gluconic acid concentrate with methanol, then adding H2O2 and the silica microspheres loaded with polyoxometalate and heating to carry out an esterification reaction; after completion of the reaction, filtering and separating the silica microspheres loaded with polyoxometalate under a heat preservation condition, cooling, crystallizing, and filtering to obtain 2-keto-D-gluconate; adding 2-keto-D-gluconate to methanol to obtain a methanol solution of 2-keto-D-gluconate, then gradually adding an alcohol solution of a sodium ion donor to carry out a conversion reaction, and after completion of the reaction, filtering, cooling, and centrifuging to obtain the product. The method has high production safety and high product yield.

According to the application of the sodium isoascorbate in octopus storage and the octopus storage method, the sodium isoascorbate is used for inhibiting the reduction of the content of sulfydryl in octopus bodies, delaying the content of carbonyl and the increase of the activity of Ca < 2 + >-ATPase, and effectively reducing the adverse change in the freezing and thawing process, so that the denaturation of protein is reduced, and the storage effect of the octopus is improved. The quality of the frozen and thawed octopuses can be kept to the maximum extent, and the octopus freeze-thawed food has high freezing resistance and is safer and more effective.

The invention relates to the technical field of air conditioning agents, and discloses a novel air conditioning agent and a preparation process thereof, the novel air conditioning agent is prepared from the following raw materials by mass: 10.0-20.0% of light calcium carbonate; 25.0% to 32.5% of D-sodium erythorbate; 5.0%-15.0% of an odor absorbing agent; 0.5%-2.0% of ferrous acetate; 1.0%-3.0% of sodium carbonate; 0.5%-1.5% of citric acid; 15.0% to 20.0% of sodium-based montmorillonite; 5.0% to 10.0% of silicon dioxide; 1.5% to 4.5% of an anti-flocculation synergist; and the balance of water. The device realizes stable air pressure in a reaction period and low-temperature quick effect, effectively absorbs and removes peculiar smell, solves the hardening problem in water-containing material production, and is suitable for industrial continuous production.

The utility model relates to a cooling device using sodium erythorbate mother liquor to replace circulating water, which comprises a secondary mother liquor tank, a neutralizing tank and a condenser, an outlet of the secondary mother liquor tank is connected with the neutralizing tank through a pipeline, an outlet at the lower end of the neutralizing tank is connected with a water inlet of the condenser through a circulating pipeline, and a centrifugal pump is arranged on the circulating pipeline. A water outlet of the condenser is connected with the neutralizing tank through a circulating pipeline, a material return branch pipe is connected to the circulating pipeline between the condenser and the neutralizing tank, and an automatic valve is arranged on the material return branch pipe; the secondary mother liquor tank serves as a primary settling tank, supernate overflows to the neutralizing tank after the liquid level exceeds 5 meters, mother liquor in the neutralizing tank enters the condenser through the centrifugal pump to circulate and serves as a refrigerant of the condenser to continuously cool flash evaporation, and the secondary mother liquor serving as the refrigerant can avoid consumption of a large amount of circulating water and ethylene glycol. And energy conservation and production cost control are facilitated.

The application provides a purification method of sodium D-erythorbate, which comprises the following steps: (1) adding dimethyl carbonate into a reaction kettle, adding a catalyst, and then adding 2-keto-D-gluconic acid, so as to obtain an esterification liquid through reaction; (2) adding an inorganic base into the esterification liquid obtained in the step (1) and reacting for 1-2 hours, so as to obtain a reaction liquid; (3) filtering the reaction liquid obtained in the step (2), so as to obtain a filtrate and a filter cake, and the filter cake is the catalyst; (4) heating and reducing-pressure distilling the filtrate obtained in the step (3), so as to obtain methanol, dimethyl carbonate and a remaining component which is a crude product of sodium D-erythorbate, respectively; and (5) purifying the crude product of sodium D-erythorbate obtained in the step (4), so as to obtain a pure product of sodium D-erythorbate with a purity of more than 99.8%. The method does not use concentrated sulfuric acid, is simple in process and convenient in operation, has high environmental friendliness of solvents used in the purification process, is high in product purity and can well solve the problems of the prior art.

The invention discloses a preparation method and application of super-amphiphilic molecular nanoparticles under a high solid condition, and belongs to the technical field of biology. The preparation method comprises the following steps: preparing a high-concentration curcumin-cyclodextrin inclusion compound by combining a heating stirring method with ultrasound; adding the inclusion compound into a high-concentration alkalized sodium caseinate solution, and continuously adding food-grade sodium hydroxide to maintain the pH value of the system; performing ultrasonic treatment on the mixture, acidifying, performing high-pressure homogenization, centrifuging, adding maltodextrin, and performing spray drying to obtain the curcumin nanoparticles. And redissolving the obtained nanoparticles, and adding sodium erythorbate, sodium hexametaphosphate, sucrose and polyglycerol fatty acid ester to obtain the beverage. According to the powder prepared by the method, the content of super-amphiphilic molecule solids is remarkably increased, so that the cost of large-scale spray drying is reduced; the beverage obtained by redissolving has relatively good physical and chemical stability and shelf life.

The present application relates to product processing technical field, disclose a kind of green preparation method of vacuum freeze-drying low-salt dry sea cucumber, the method includes: after the heat preservation pretreatment of salted sea cucumber, it is placed in the desalination protection soaking solution containing D-seaweed sugar, anhydrous betaine and D-sodium isoascorbate Circulating desalination until salt change stable;L-proline is added first, then low oligosaccharide powder, anhydrous calcium lactate and D-glucose acid-delta-lactone are added in turn, so that pH gradually decreases and is conditioned and shaped;After that, it is placed in vacuum freeze dryer, the crystallization exothermic recovery peak of sea cucumber center temperature is monitored, pre-freezing and deep freezing treatment are completed;Finally, internal moisture is sublimated by vacuumizing and heating, and low-salt dry sea cucumber is obtained from warehouse.The present application is beneficial to reduce protein loss and water consumption during desalination period, reduce COD value of discharged waste liquid, reduce volume shrinkage of finished product, and improve rehydration and texture performance.

The invention relates to a tightening, whitening and anti-allergy nursing essence and a preparation method thereof, and the tightening, whitening and anti-allergy nursing essence is prepared from 0.15-0.3% of locust bean gum hydroxypropyl trimethyl ammonium chloride, 0.15-0.3% of vitamin C, 0.15-0.3% of vitamin C and the balance of deionized water. 3-4% of a salvia miltiorrhiza root extract; 0.02% to 0.05% of guaiazulene sodium sulfonate; 8 to 10% of palmitamide hexadecane glycol; 0.1 to 0.4 percent of tranexamic acid; 0.8% to 1.2% of sodium erythorbate; 0.5-1% of an auxiliary agent; and a proper amount of deionized water. The invention discloses a preparation method of tightening, whitening and anti-allergy nursing essence. The preparation method comprises the following steps: S1, dissolving locust bean gum hydroxypropyl trimethyl ammonium chloride, tranexamic acid and sodium erythorbate; s2, mixing and dissolving palmitamide hexadecane glycol and the salvia miltiorrhiza root extract; s3, heating and stirring until clarification, and keeping the temperature; s4, cooling, adding guaiazulene sodium sulfonate, and stirring until the solution is clear; s5, adding the auxiliary agent and the residual deionized water, and uniformly stirring; and S6, collecting and storing after the pH value is detected to be qualified. The essence is scientific in formula, has the three effects of whitening, tightening and resisting allergy, is good in stability and efficient in preparation process, and is suitable for people with sensitive skin to use.

The invention discloses a chemical cleaning reagent for a condenser of a thermal power plant as well as a preparation method and application of the chemical cleaning reagent, and the chemical cleaning reagent is prepared from the following raw materials in percentage by mass: 0.3 to 3 percent of sulfamic acid, 0.1 to 1 percent of nitric acid, 0.2 to 2 percent of glycolic acid, 0.02 to 0.05 percent of sodium erythorbate, 0.1 to 0.2 percent of Lan-826 corrosion inhibitor, 0.2 to 0.4 percent of benzotriazole, 0.02 to 0.05 percent of dialkyl phosphate and the balance of water. The cleaning agent is suitable for cleaning calcium and magnesium scales of the condenser, and the descaling rate can reach 98% or above. In addition, the corrosion inhibitor Lan-826 and benzotriazole are compounded, so that the very low corrosion rate of the heat exchange tube can be realized, and the corrosion rate is less than 0.05 g / (m < 2 >. H).

The invention relates to the technical field of food processing, in particular to a pickled cucumber sausage making device and method, and the pickled cucumber sausage comprises a sausage casing and stuffing, the stuffing comprises the following raw materials: chicken breast, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian milk cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and domestic drinking water. Chicken breast serves as a raw material of stuffing, a Chinese sausage making process is adopted, compared with traditional red sausage NRV%, fat and sodium content and energy intake are all reduced, most of the chicken breast contains unsaturated fatty acid, and the sausage is a low-salt low-fat new formula sausage product beneficial to human health. In addition, the innovative pickled cucumber sausage stuffing can bring novel and diversified taste bud experience to consumers, and meanwhile, the taste of the traditional sausage can be improved by the condiment formed by the pickled cucumber diced stuffing.

The invention belongs to the technical field of health care products or medicines, and discloses a high-purity alkaline compound vitamin C composition, and a liposome soft capsule and a preparation method thereof. The invention firstly provides a composition composed of sodium ascorbate, sodium erythorbate and the like, and the sodium erythorbate and trisodium citrate are utilized to synergistically construct a chemical dual-stability barrier. On the basis, the composition is further encapsulated through a low-temperature oxygen-free liposome preparation process to form a physical protection barrier capable of improving bioavailability, and the composition is prepared into a soft capsule dosage form. According to the preparation method disclosed by the invention, low-temperature and inert gas protection measures run through all the time, and the preparation method not only comprises superfine grinding and mixing of the core composition, but also comprises low-temperature and high-pressure homogenization and subsequent filling processes of the lipidosome. The final product is alkalescent and good in stability, and the absorption rate of active ingredients is remarkably improved through a liposome delivery system.

The invention belongs to the technical field of oil exploitation, and particularly relates to a composite blocking remover and a preparation method and application thereof. The composite blocking remover comprises the following components in percentage by weight, comprising the following components in percentage by weight: 5 to 8 percent of hydrochloric acid, 1 to 3 percent of fluoboric acid, 0.5 to 2 percent of acetic acid, 0.5 to 1 percent of dodecyl trimethyl ammonium chloride, 0.1 to 0.3 percent of potassium chloride, 0.3 to 0.8 percent of sodium erythorbate, 0.2 to 0.5 percent of tetrasodium glutamate diacetate, 1 to 2 percent of ethylenediamine tetraacetic acid, 0.1 to 0.2 percent of inositol hexaphosphate, 0.1 to 0.2 percent of cocoanut fatty acid diethanolamide, 0.3 to 0.5 percent of sodium dodecyl benzene sulfonate, 0.3 to 0.5 percent of dimethyl diallyl ammonium chloride, 0.1 to 0.2 percent of ethylene glycol monobutyl ether and the balance of water. The composite blocking remover provided by the invention does not generate the problem of secondary precipitation, slows down the reaction speed of acid rocks, effectively pushes a blocking removal measure solution into the deep part of a stratum, enlarges the blocking removal radius, realizes deep treatment of the stratum, improves the acidification effect, and prolongs the effective action time of acidification.

The utility model discloses hierarchical filtering equipment for D-sodium erythorbate products. The hierarchical filtering equipment comprises a filtering box, a spiral blade is arranged on one side of the filter box, and a feeding groove is formed in one side of the spiral blade; wherein a first filter screen is arranged on one side of the feeding groove, a sealing plate is arranged on the other side of the feeding groove, a telescopic spring is arranged on one side of the sealing plate, and an impurity removal cavity is formed in one side of the telescopic spring; wherein air outlet filter cloth is arranged on one side of the first filter screen, a second filter screen is arranged on one side of the air outlet filter cloth, a reset spring is arranged on one side of the second filter screen, a rotary drum is arranged on the other side of the contact plate, and a belt is arranged on one side of the rotary drum. D-sodium erythorbate products are promoted to pass through the filter screen I through the fan and do reciprocating motion through the filter screen II to realize a secondary filtering effect, so that the D-sodium erythorbate products are filtered more conveniently and quickly.

The invention discloses a compound antifreeze agent and a preparation method thereof as well as a freezing method of meat products, and belongs to the technical field of refrigeration refrigerants. Collagen peptide with a freeze-thaw protection effect is adopted, and glutathione and sodium erythorbate are compounded, so that the freeze-thaw protection effect is improved; the prepared safe and green compound antifreeze agent is applied to freezing and cold storage of meat products, the generation of ice crystals and the size of the ice crystals are reduced in the freezing process, and the activity of metalloproteinase is inhibited in the melting process of the meat products, so that degradation of collagen is reduced, cell rupture and liquid loss are reduced, and the quality of the meat products is improved. The texture, weight and color of the product are furthest maintained, and the eating quality is improved.