72 results about "Sodium erythorbate" patented technology

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 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 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 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 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 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 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 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.

The present invention provides a ready-to-drink matcha beverage and a preparation method thereof, belonging to the technical field of tea beverage preparation. The ready-to-drink matcha beverage of the present invention comprises the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.18%-0.52% suspension stabilizer and 0.112%-0.376% color protectant, with the balance being water, wherein the suspension stabilizer comprises sodium carboxymethyl cellulose, xanthan gum and carrageenan, and the color protectant comprises sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride. The present invention improves the quality stability of the matcha beverage by regulating the formula of the matcha beverage, slows down the precipitation and browning time, and prolongs the shelf life of the product, and the preparation method is simple.

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 invention relates to the technical field of meat product processing, and particularly discloses a processing method of dried ganoderma lucidum meat slices. Comprising the following steps: stirring sliced pig hind leg meat, a lucid ganoderma water extract (dry lucid ganoderma: water = 100g: 1500ml, decoction and filtration) and auxiliary materials under the vacuum degree of 0.08-0.09 MPa for 10-15 minutes, standing at 4-8 DEG C for 1 hour, and driving by utilizing negative pressure gap expansion and osmotic pressure to enable the penetration depth of active ingredients to be gt; 500 [mu] m; dehydrating at 80 + / -2 DEG C for 8 hours (the water content is less than or equal to 30%), then instantly baking at 100-150 DEG C for 5-6 minutes, and carrying out hot-press shaping, so that the retention rate of ganoderic acid A is more than or equal to 70 The compound natural perfume (the ratio of licorice powder to star anise powder is 1: (2-3)) masks bitter taste, D-sodium erythorbate and sodium diacetate replace chemical preservatives, the water activity of the finished product is smaller than or equal to 0.75, and the shelf life is larger than or equal to 12 months. According to the invention, the technical bottleneck of difficulty in thermal degradation and permeation of ganoderma lucidum components is broken through, and the industrial problem of'thermal damage-permeation resistance-flavor conflict 'is solved on the molecular scale through an active component targeted delivery system (vacuum permeation and carrier wrapping) and a staged precise temperature control process; and the functional ganoderma lucidum dried meat slices with high activity retention rate, large penetration depth and good flavor harmony are produced.

The invention belongs to the field of food processing, and discloses a processing method of instant boiled peanuts based on a low-temperature permeation process, which comprises the following steps: by taking fresh peanut kernels with specific water content as raw materials, pretreating the raw materials with a sodium bicarbonate solution, and then preparing flavor permeation liquid prepared from spices, salt, sugar and compound preservatives (D-sodium erythorbate and nisin); and carrying out low-temperature (35-40 DEG C) permeation under vacuum and ultrasonic assistance, carrying out two-stage boiling at 80-85 DEG C and 92-95 DEG C, and finally, rapidly cooling and carrying out modified atmosphere packaging with the oxygen residual quantity of less than or equal to 0.5%. The method effectively solves the problems of peanut coat damage, soft and rotten texture, non-uniform flavor permeation, short shelf life and the like caused by a traditional process, and the obtained product peanut coat is high in integrity rate, uniform in flavor, good in taste and capable of being stored for a long time at normal temperature.

The invention provides a litchi fresh-keeping and color-protecting preparation and a litchi fresh-keeping method, and belongs to the technical field of fruit fresh-keeping. The litchi fresh-keeping and color-protecting preparation comprises the following components in percentage by mass: 2%-8% of trehalose, 0.5%-2.5% of sodium bicarbonate and 0.2%-0.5% of a color-protecting preservative, the color-protecting preservative comprises the following components in parts by mass: 1-2 parts of ascorbic acid, 1-2 parts of D-sodium erythorbate and 1-2 parts of sodium tripolyphosphate. According to the method, after the litchi fresh-keeping and color-protecting preparation is adopted for pretreatment, a chitosan solution is adopted for film covering, so that the respiration, metabolism and enzyme activity of fresh fruits are inhibited, and water loss and shell browning are reduced; and after vacuum packaging, quickly freezing by using a liquid nitrogen quick freezing cabinet or a living cell partial freezing machine, storing, and unfreezing in different ways to obtain the litchis with relatively small color change, reduced water loss rate and high hardness.

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 zero-oil and zero-fat rose chili sauce and a making method thereof. The zero-oil and zero-fat rose chili sauce comprises the following components in parts by weight: 85-90 parts of tomatoes, 4-9 parts of double-petal red rose petals, 3-7 parts of chilies, 2-5 parts of garlic, 2-3 parts of edible salt, 1-2 parts of coriander, 1-2 parts of lemons, 0.3-0.5 part of composite spice seasoning and 0.1 part of D-sodium erythorbate. The preparation method comprises the following steps: (1) weighing the raw materials and then pre-treating the raw materials; (2) pouring the crushed tomatoes into a wok container, and electrically frying the wok until the liquid surface continuously emits large bubbles; the temperature is set to be 90-100 DEG C; (3) adding crushed garlic powder and crushed chili, stir-frying for 20-30 minutes, and boiling until bubbling; (4) reducing the output power of the frying pan, reducing the temperature to 80-90 DEG C, adding the double-petal red rose petals, caraway and lemon, and frying for 10-15 minutes; (5) stopping heating, adding composite spice seasoning and D-sodium erythorbate, and uniformly stirring to obtain composite seasoning; and packaging, sterilizing at a high temperature of 100-105 DEG C for 20 minutes, placing at a room temperature, and labeling to obtain a finished product.

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 invention discloses hydrophilic polysaccharide colloid modified cold noodles and a preparation method of fresh-keeping cold noodles, and relates to the technical field of cold noodle processing. According to the method for preparing the hydrophilic polysaccharide colloid modified cold noodles, wheat flour is used as a raw material, hydrophilic colloids of different types and concentrations are added, the concentration of starch slurry is adjusted, and the cooking time of the wrappers is controlled, so that the wrappers are prepared. According to the preparation method of the fresh-keeping cold noodles, wheat flour is used as a raw material, D-sodium erythorbate with different addition amounts is added to prepare the wrappers, hydrophilic colloid is used for modifying the steamed wrappers, the hardness of the wrappers is reduced, the elasticity of the wrappers is improved, and the edible quality and the water binding capacity of the wrappers are greatly improved. D-sodium erythorbate is adopted to replace a traditional preservative (such as sodium dehydroacetate) to prepare the wrapper, and the growth of microorganisms is inhibited by using the double functions of oxidation resistance and bacteriostasis of D-sodium erythorbate. The method not only effectively prolongs the shelf life of the wrappers, but also meets the requirements of consumers on label cleaning food.