42 results about "Sodium erythorbate" patented technology

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 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 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 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 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 invention discloses a raw fresh meat composite antibacterial fresh-keeping agent and a low-temperature synergistic fresh-keeping process, and relates to the technical field of food fresh-keeping. The preservative is formed by mixing a microcapsule component and an emulsion component, the microcapsule component is a microcapsule with epsilon-polylysine as a capsule core and a chitosan-nisin compound as a capsule wall, and the emulsion component comprises D-sodium erythorbate, lysozyme, tea polyphenol, glycerin monostearate and water. The fresh-keeping process comprises the following steps: immersing meat into a fresh-keeping agent, applying variable-frequency ultrasonic-assisted permeation, and storing at ice temperature. The fresh-keeping agent disclosed by the invention realizes full-period long-acting bacteriostasis of the fresh meat. The process disclosed by the invention realizes high-efficiency permeation of the preservative and low-loss storage of meat products, and is suitable for industrial preservation of fresh meat and industrial popularization of food.

The invention relates to the technical field of wine brewing, in particular to canned cocktail containing lemon slices and a preparation method of the canned cocktail. The canned cocktail comprises wine liquid and dried lemon slices, the dried lemon slices are soaked at the bottom of the wine liquid, the lemon slices float upwards after a cover is opened, and a preparation method of the dried lemon slices comprises the following steps: soaking fresh lemon slices with erythritol to obtain soaked lemon slices; performing gradient hot air drying on the soaked lemon slices to obtain dried lemon slices; the wine liquid is prepared from a vodka substrate, 15 to 35 parts of erythritol, lemon juice, citric acid, 0.1 to 0.2 part of sodium erythorbate, 5 to 11 parts of a bitter inhibition component and seasoning. According to the canned cocktail, zero sugar is achieved through erythritol, the lemon flavor is locked through erythritol soaking treatment and gradient drying, and corrosion prevention is achieved by combining lemon slice drying, component bacteriostasis and sterilization treatment; the bitter taste is improved based on the bitterness inhibiting component, and the sodium erythorbate has the protective effect, so that the product is zero in sugar, good in flavor and durable.

The disclosed embodiments relate to a wound dressing that can generate nitric oxide. The wound dressing may include: a cover layer; an activator layer, such as an acid providing layer; and a nitrite providing layer. The activator layer may include acidic groups and may be a hydrogel, xerogel, or other suitable material. The nitrite providing layer may include a mesh component embedded with nitrite and an antioxidant / reducing agent, such as sodium erythorbate. The nitrite ions of the nitrite providing layer can react with the acidic groups of the activation layer to generate nitric oxide. In addition, wound dressings can be produced and stored such that degradation of antioxidants / reductants is reduced and thus stable nitric oxide production is achieved.

This invention relates to the field of food processing technology, specifically to a deep-processing material for hollow fruits and vegetables and its application method. The deep-processing material for hollow fruits and vegetables is characterized by comprising a pretreatment solution, a color-protecting, hardening, and antioxidant solution, and a filling material; the pretreatment solution is a citric acid solution with a mass concentration of 0.1%-0.3%; the color-protecting, hardening, and antioxidant solution contains 0.01%-0.5% sodium hexametaphosphate, 0.1%-0.3% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.1%-0.5% calcium salt, wherein the calcium salt is calcium chloride or calcium lactate. The beneficial effects of this invention are: the deep-processing material has a reasonable composition; the pretreatment solution can initially protect fruits and vegetables; the color-protecting, hardening, and antioxidant solution can effectively improve the color and hardness of processed fruits and vegetables and delay oxidation; and the filling material can flexibly adjust flavor and nutrition to achieve diversified combinations. The resulting hollowed-out fruit and vegetable products have a great taste and an appealing appearance, and can achieve a combination of various fruit and vegetable flavors, enriching the variety of fruit and vegetable products and meeting different consumer needs.

The application discloses a kind of for nuclear power plant two loop systems chemical cleaning agent and cleaning method, belong to nuclear power plant equipment chemical cleaning technical field.The cleaning agent is by cleaning main agent ethylenediaminetetraacetic acid, cleaning auxiliary agent (citric acid and / or glycollic acid), corrosion inhibitor N-108, pH regulator ammonia water, reducing agent (hydrazine hydrate or D-sodium isoascorbate), organic silicon defoaming agent and solvent (deionized water or desalted water) compound is formed.The cleaning agent cleaning stage is carried out at pH 5.5~6.5, temperature 110~130 DEG C;Passivation stage is completed by supplementing ammonia water at pH 8.5~9.5, temperature 80~95 DEG C.The cleaning agent of the application has high dissolution rate (up to 96.5%) to common scale type such as Fe3O4, has very low corrosion rate (<0.005 g / m 2 ·h) to austenitic stainless steel and nickel-based alloy, and seamless conversion of cleaning and passivation can be realized by pH adjustment, the operation process is simple, the waste liquid amount is less, the environmental protection is good, and the safety, efficient operation of nuclear power unit two loop system can be effectively guaranteed.

Disclosed embodiments relate to a wound dressing which can generate nitric oxide. The wound dressing may include a cover layer, an activator layer such as an acid providing layer, and a nitrite providing layer. The activator layer may include acidic groups and may be hydrogel, xerogel, or other suitable material. The nitrite providing layer may include a mesh component embedded with a nitrite salt and an antioxidant / reducing agent such as sodium iso-ascorbate. Nitrite ions of the nitrite providing layer may react with the acidic groups of the activating layer to generate nitric oxide. Additionally, the wound dressing may be produced and stored so as to reduce degradation of the antioxidant / reducing agent and thereby enable stable nitric oxide generation.

The present application relates to the technical field of food processing, and particularly refers to a fruit pulp color protection formula and a processing method thereof. The color protection liquid formula provided by the present application comprises the following components in percentage by mass: 0.05%-0.25% of citric acid, which is used to adjust the pH value of the color protection liquid and create a suitable color protection environment; 0.01%-0.1% of sodium erythorbate, which is used to play an antioxidant role and reduce the oxidation and browning of fruit pulp; and 0.05%-0.5% of calcium chloride, which is used to enhance the stability of the cell wall structure of fruit pulp and reduce the loss of color and luster. The present application has the following beneficial effects: excellent color protection effect: the components in the color protection liquid formula of the present application can synergistically inhibit the oxidation and enzymatic browning of fruit pulp, significantly improve the color stability of fruit pulp, and prolong the shelf life of products; convenient operation: the processing method has clear steps and does not require complex equipment, which is convenient for large-scale production and promotion and reduces the production cost of enterprises; wide applicability: the present application is suitable for various fresh fruit pulp and thawed frozen fruit pulp, and can meet the processing needs of different foods such as fruit jelly and fruit beverage, and has high practical value.

The invention discloses a purple cabbage-lycium ruthenicum compound fruit and vegetable juice and a preparation method thereof, and is characterized in that the compound fruit and vegetable juice comprises the following components in percentage by mass: 20%-40% of purple cabbage juice, 0.1%-0.5% of lyophilized lycium ruthenicum aqueous extract, 1%-5% of concentrated apple juice, 1%-5% of white granulated sugar, 0.2%-1.0% of D-sodium erythorbate, 0.02%-0.10% of citric acid, 0.02%-0.10% of vitamin C and the balance of water. The purple cabbage juice, lyophilized lycium ruthenicum aqueous extract and apple juice are completely compounded, additives such as D-sodium ascorbate, citric acid and vitamin C are added into the compounded juice in proportion to be dissolved, and water is added for complementation. And homogenizing, degassing, canning, sterilizing and cooling to prepare the purple cabbage-lycium ruthenicum composite fruit and vegetable juice. The compound fruit and vegetable juice is rich in natural active ingredients such as anthocyanin and thioglycoside, and also has a unique purple cabbage flavor, and a proper amount of apple juice is added, so that the compound fruit and vegetable juice has richer and more delicious taste. In addition, the composite fruit and vegetable juice is bright in color, uniform and stable, does not fade after being placed for a long time, and has a good visual effect and taste.

The invention relates to the technical field of beverage preparation, in particular to a beverage rich in real strawberry particles and a preparation method of the beverage. The strawberry juice beverage is prepared from the following components in parts by weight: 30-40 parts of fresh strawberry pulp particles (the particle size is 3-5mm), 15-20 parts of strawberry clear juice, 6-8 parts of white granulated sugar, 2-3 parts of fructo-oligosaccharide, 1-2 parts of erythritol, 2-3 parts of lemon normal juice (the acidity is 5%-8%), 0.1-0.2 part of citric acid, 0.05-0.1 part of sodium citrate, 0.08-0.12 part of D-sodium erythorbate, 0.05-0.08 part of calcium chloride, 0.1-0.15 part of trehalose and 0.02-0.03 part of gellan gum. Through low-temperature vacuum brittleness-keeping and composite colloid coating pretreatment, strawberry particles keep crisp, refreshing and chewing feeling in the beverage, are free of softening, sedimentation and layering after being stored for 6 months at normal temperature, do not need to add excessive thickening agents, are fresh, cool and non-sticky in mouth feel, and adopt a sectional low-temperature blanching and nitrogen color protection process, so that the retention rate of strawberry aroma substances is greater than or equal to 90%, the retention rate of vitamin C is greater than or equal to 85% and the retention rate of vitamin C is greater than or equal to 90%. The finished product restores the natural flavor of strawberries, and is bright in color and free of oxidation darkening.

The application provides an alcohol-free and proteinase K-free nucleic acid extraction reagent and a nucleic acid rapid extraction method, and relates to the technical field of molecules.The extraction reagent comprises a lysis solution, and the lysis solution comprises guanidine isothiocyanate with a molar concentration of 2-4 M, a thiol reducing agent with a volume fraction of 1%-5% v / v, sodium erythorbate with a mass fraction of 0.02%-0.5% w / v and a surfactant with a mass fraction of 1%-10% w / v; and the lysis solution has a pH of 7-8.5.The lysis solution can be stably stored at room temperature for a long time; in application, only one washing solution is matched, one-step washing is performed, the complexity of nucleic acid extraction can be reduced, and the extraction time is shortened; and the lysis solution does not contain alcohol reagents, and there is no need to dry before nucleic acid elution.The technical problems that, in the prior art, the lysis solution has complex components, proteinase K needs to be matched, many impurities are introduced, multiple washing is needed, the steps are complicated, and a long time is consumed are solved.

The application belongs to the technical field of food preservatives, and discloses a compound preservative stabilizer for cakes, and a preparation method and application thereof. The compound preservative stabilizer for cakes is prepared from the following components in percentage by mass: calcium propionate, sorbic acid, moringa leaf powder, a stabilizer, an emulsifier, an antioxidant, and an acidulant. The calcium propionate, sorbic acid and moringa leaf powder are preservative components, the stabilizer is gluconic acid-delta-lactone, the emulsifier is a mono-diglyceride fatty acid ester, the antioxidant is sodium erythorbate, and the acidulant is one or more of citric acid, malic acid and tartaric acid. Each raw material is sieved and uniformly mixed to prepare the compound preservative stabilizer. The compound preservative stabilizer is applied to cakes, can effectively inhibit the reproduction of Staphylococcus aureus, mold and other bacterial groups, control the total number of colonies, slow down oxidation and rancidity, extend the shelf life of the cakes to 14 days, improve the nutritional value of the cakes, and meanwhile, maintain the flavor of the cakes.

The invention discloses a preparation and color protection method of prefabricated lamb scorpions, relates to the technical field of prefabricated dishes, and solves the problems that the prefabricated lamb scorpion dishes are too cooked due to different stewing modes, heating degrees and time, so that the products are soft and unchewy after being reheated, the reheating time is too long due to improper cooking, the significance of the prefabricated dishes is lost, and the production cost of the prefabricated lamb scorpion dishes is reduced. And nitrite and nitrate are usually adopted during color protection, and are easy to react with amine compounds to generate nitrosamine with a very strong carcinogenic effect. The preparation and color protection method comprises the following steps: firstly, treating raw materials, soaking fresh sheep spines with clear water to remove blood water, and uniformly cutting the sheep spines into small blocks with the thickness of 4 + / -0.5 cm; according to the method disclosed by the invention, color protection is performed on the lamb scorpions by adopting the color protection liquid formed by combining EDTA-2Na, D-sodium erythorbate and ascorbic acid, so that the situation that nitrite and nitrate are adopted traditionally, so that the nitrite and the nitrate are easy to react with amine compounds, and nitrosamine with a very strong carcinogenic effect is generated is avoided.

The invention discloses a preparation method of instant oysters with high color and storage stability. The preparation method comprises the following steps: S1, putting shelled oyster meat into clean water for rinsing; s2, soaking the cleaned oyster meat in a solution containing a color fixative; s3, blanching and curing the soaked oyster meat, fishing out and draining; s4, baking the drained oyster meat until the moisture content is reduced, and then taking out and cooling; s5, packaging the oyster meat with packaging bags made of a light-proof material; s6, the interior of the package is subjected to nitrogen charging treatment; and S7, sterilizing the packaged oyster meat in a high-pressure sterilization pot to obtain a finished product. According to the method, L-cysteine or D-sodium erythorbate is adopted for soaking before blanching, drying is carried out for the optimal time, then packaging is carried out by adopting light-proof material packaging bags in the packaging link, and finally nitrogen charging operation is carried out on the packaging bags on the basis of light-proof packaging. Through combination of multiple means and multiple mechanisms, the purpose of low-cost color protection is achieved.

The invention discloses a fresh-cut cistanche preservation method by using plasma activated water in cooperation with a composite color fixative, and belongs to the technical field of preservation of traditional Chinese medicinal materials. The preservative comprises the following components: phytic acid, sodium erythorbate, sodium pyrosulfite and plasma activated water. The dosage ratio of the phytic acid to the sodium erythorbate to the sodium pyrosulfite to the plasma activated water is (1-5g): (4-10g): (1-5g): 1L. The preservative can obviously delay the browning process of the fresh-cut cistanche, effectively promote accumulation of Vc, total phenols and flavonoid active substances, enhance the activity of superoxide dismutase (SOD) and catalase (CAT) and inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD), thereby improving the fresh-cut quality of the cistanche.

The invention discloses a preparation method for improving the stability of a sweetening agent in a sucrose-free hippophae rhamnoides beverage. The preparation method comprises the steps of graded pretreatment of hippophae rhamnoides raw materials, preparation of a sweetening agent compound system, multi-component stability regulation and control, gradient mixing and multi-stage homogenization, segmented sterilization and sterile filling. D-sodium erythorbate and tea polyphenol synergistically resist oxidation, sweetening agent is added in three times, three-stage homogenization optimization dispersion is carried out, pH is regulated in multiple links, the stability of the sweetening agent is improved, and the retention rate of sucralose is greater than or equal to 92% and the retention rate of erythritol is greater than or equal to 95% after storage at 25 DEG C in a dark place for 6 months. The process also can improve the clarity and taste of the beverage, control microbial contamination, retain the nutrients of the sea-buckthorn, is controllable in parameters, supports flexible replacement of the sweetening agent, reduces the production cost, conforms to the healthy and green development trend of sucrose-free beverages, and is suitable for industrial production.

The invention provides a fried food wrapping material and application thereof.The fried food wrapping material comprises slurry powder and wrapping powder, the slurry powder comprises functional components and basic components, the functional components comprise phytic acid, bamboo leaf extract, guava leaf extract and D-sodium erythorbate, and the basic components comprise starch, flour, oil, a leavening agent and a thickening agent. The wrapping powder comprises starch, flour, oil and a leavening agent, and the mass ratio of the slurry powder to the wrapping powder is 1: (0.85-1.05). The phytic acid can fundamentally cut off fat oxidation and Maillard reaction paths catalyzed by metal ions such as Fe < 2 + > and the like, the bamboo leaf extract and the guava leaf extract can directly terminate an oxidation reaction chain, the D-sodium erythorbate can consume oxygen in a system and create a low-oxygen environment, and the four components have a synergistic effect of chelation, removal and isolation, so that the effect of reducing the oxygen content in the system is achieved. Therefore, the product can still keep stable and attractive golden yellow after being frozen and fried again, and the phenomenon that the color is too deep or blackened is avoided.

The invention belongs to the technical field of dye paste, and particularly relates to ammonia-free dye paste and a preparation method thereof. The ammonia-free dye paste is prepared from the following components in percentage by mass: 10 to 20 percent of cetostearyl alcohol, 4 to 18 percent of alkaline agent, 0.1 to 5 percent of oleyl alcohol polyether-30, 2 to 10 percent of oleic acid, 1 to 5 percent of oleyl alcohol, 1 to 20 percent of polyquaternium-6, 0.1 to 2 percent of sodium sulfite, 0.1 to 5 percent of essence, 0.1 to 2 percent of sodium erythorbate, 0.1 to 2 percent of chelating agent, 0.1 to 2 percent of oxidized dye intermediate and the balance of water. A cetostearyl alcohol / oleic acid / polyquaternium-6 composite emulsification structure is adopted, ammonia water is omitted, the permeation efficiency of the oxidized dye intermediate is improved through the nonionic-cationic emulsification synergistic effect, the production process is simplified, and the defect that in the prior art, the adaptability of an emulsification system and an ammonia-free formula is insufficient is overcome.

The application belongs to the technical field of anti-swelling agent preparation, and particularly relates to a fracturing anti-swelling agent and a preparation method thereof. The fracturing anti-swelling agent is prepared by taking cationic quaternary ammonium salt, hexadecyl dimethyl benzyl ammonium chloride and dimethyl octadecyl [3-(trimethoxysilyl) propyl] ammonium chloride as main anti-swelling components, adding tetrasodium iminodisuccinate to complex metal ions in formation water, taking isomeric tridecanol polyoxyethylene ether as a penetrating component, taking perfluorohexyl ethanol polyoxyethylene ether as a cleanup component, taking sodium D-erythorbate as an antioxidant component, and adding triethanolamine to adjust the alkalinity of the system, so that the raw materials synergize with each other, and the prepared fracturing anti-swelling agent has good anti-swelling rate and water washing resistance.

The invention discloses a preparation method of cobalt hydroxide with low specific surface area, which comprises the following steps: in inert atmosphere, adding a mixed solution of EDTA-2Na and cobalt salt into an alkali diluent at a constant speed, stirring for reaction, and then carrying out solid-liquid separation to obtain a wet material; and cleaning the wet material with a D-sodium erythorbate solution, and then drying to obtain the low-specific-surface-area cobalt hydroxide, according to the invention, D-sodium erythorbate is adopted as a cleaning reducing agent, and an EDTA-2Na complex precipitation process is combined, so that the cobalt hydroxide product with low specific surface area, narrow particle size distribution, good dispersity and excellent color is finally obtained.

This invention relates to a method for improving the histamine degradation efficiency of Pichia gondii based on redox potential regulation. The method includes the following steps: (1) culturing Pichia gondii into a seed culture; (2) constructing the fermentation system: adding glucose, polyether defoaming agent, sodium isoascorbate, and histamine to 1×PBS; the liquid volume is 1L / 2L, the fermentation temperature is 37℃, and the rotor speed is 600rpm; (3) inoculating the seed culture into the constructed fermentation system and controlling the OD of the fermentation system. 600 =0.1; (4) Use a depolarization ORP detector to monitor the ORP signal of the fermentation system in real time, introduce sterile air into the fermentation system, and adjust the air volume to maintain the ORP at 420 mV until the histamine content in the fermentation system is reduced to the target value or below. This method is simple to operate, does not require gene editing of the strain, and does not introduce other reagents, and has a very broad application prospect.

The invention relates to a smoked bursting bead roasted sausage with a bursting juice taste and a preparation method of the smoked bursting bead roasted sausage, and belongs to the technical field of deep processing of meat products. The roast sausage is prepared from the following raw materials in parts by mass: 65 to 75 parts of pork, 15 to 25 parts of ice water, 7 to 8 parts of blast beads, 0.4 to 0.6 part of edible salt, 0.2 to 0.5 part of composite phosphate, 0.1 to 0.2 part of colloid, 1.0 to 2.0 parts of white granulated sugar, 5 to 6 parts of compound seasoning, 0.04 to 0.05 part of D-sodium erythorbate and 0.003 to 0.004 part of sodium nitrite. The preparation method sequentially comprises the steps of material preparation, raw material pretreatment, chopping and emulsifying, filling, drying and cooking, cooling and packaging, and quick-freezing. Compared with the prior art, the prepackaged sausage fundamentally solves the long-standing core contradiction of the traditional prepackaged sausage in quality: 'high water binding capacity 'and'juice outbreak feeling during eating' cannot be obtained at the same time, and'texture elasticity 'and'taste tenderness' restrict each other.