196 results about "Sodium stearyl" patented technology

The invention designs non-dairy cream of mixed milk fat. The non-dairy cream is characterized by comprising the components in percentage by weight: 8-18% of vegetable fat, 0.05-0.5% of anhydrosorbitan monostearate, 0.02-0.5% of lecithin, 0.02-1% of lactic monoglycerate, 0.02-0.5% of sodium stearyl lactate, 0.05-1% of monoglycerin fatty acid ester and diglycerin fatty acid ester, 0.05-0.8% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-1.5% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of corn syrup, 8-18% of milk fat dairy products and 20-60% of water. The non-dairy cream provided by the invention has the advantages that the non-dairy cream is convenient to operate without cream and non-dairy cream which are mixed and whipped topped; the non-dairy cream is more convenient to condition and is not affected by original flavor of the non-dairy cream; the whipped topping rate of the product reaches over 3.6 which is greater than that of existing similar products. The non-dairy cream is more economic and applicable for client.

The invention belongs to the technical field of food processing, and in particular discloses a special ferment cake powder, a method for preparing the same and application thereof. The invention is characterized in that a formula of the special ferment cake powder is designed, and the formula comprises special rice flour, a quality improver and a microorganism fermenting bacteria agent, wherein the special rice flour can be produced by the wet method or dry method; the quality improver is made of sucrose fatty acid ester, sodium stearyl lactate, alfa- amylase, xylanase, xanthan gum and sodium alginate; and the microorganism fermenting bacteria agent is a brettanomyces anomalus yeast agent (the preserve number is CCTCC NO: M209106) which undergoes separating screen and white granulated sugar. The rice ferment cake prepared by the special ferment cake powder has the advantages of unique taste and flavor of the common rice ferment cake, more stable quality, simple process, and suitability for mass production.

The invention discloses a water-soluble microcapsule fat powder preparation for animals and process for production, wherein the preparation comprises (by weight percent) sodium caseinate 0.3-5%, composite emulsifying agent F 0.8-4%, sodium stearyl lactate 0.8-4%, oil 30-70%, sodium citrate 0.2-1.2%, disodium hydrogen phosphate 0.2-1.2%, coating articles 70-30% and water 80-150% of the total raw material amount.

The invention discloses bread improver containing soluble soybean polysaccharide, which comprises the soluble soybean polysaccharide, oxidant, enzyme preparation, emulsifier and a filler, wherein the oxidant is L-ascorbic acid; the enzyme preparation is alpha-amylase, maltogenic amylase, lipase, pentopan, cellulase and glucose oxidase; the emulsifier is sodium stearyl lactate, calcium stearyl lactylate and diacetyl tartaric acid monoglyceride; and the filler is corn starch. The invention further discloses a preparation method and application of the bread improver. The bread improver can remarkably improve the bread taste, and can prolong the bread quality time.

The invention discloses a coconut shell-based heavy metal adsorbent which is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of coconut shells, 5-10 parts of plant ash, 3-5 parts of peanut shells, 3-5 parts of xanthan gum, 1-2 parts of maltodextrin, 1-2 parts of malic acid, 1-2 parts of xylitol, 0.5-1 part of sodium polyacrylate, 0.1-0.2 part of sodium humate, 1-2 parts of sodium stearyl lactate, 6-8 parts of aids and 60-80 parts of water. The heavy metal adsorbent is prepared by effectively recycling agricultural fertilizers and has the characteristics of high metal binding and adsorbing capability and high adsorption capacity. Meanwhile, the heavy metal adsorbent has an effect of adsorbing and removing organic pollutants in the water body and is safe, environment-friendly, non-toxic and harmless, secondary pollution introduced into the environment is avoided in the wastewater treatment process, energy conservation and waste utilization are promoted, and the adsorbent is economical and practical.

The invention discloses a temilmyces fuiginosus noodle and a processing method thereof. The temilmyces fuiginosus noodle is composed of following components in parts by weight: 200 to 260 parts of temilmyces fuiginosus, 70 to 100 parts of flour, 10 to 30 parts of rice flour, 20 to 40 parts of soybean flour, 20 to 30 parts of peanut flour, 30 to 50 parts of oatmeal, 10 to 20 parts of eggs, 10 to 30 parts of milk powder, 20 to 40 parts of yam flour, 20 to 30 parts of bucket wheat flour, 40 to 70 parts of sweet potato flour, 10 to 20 parts of black fungus flour, 20 to 30 parts of corn flour, 1 to 4 parts of transglutaminase and 3 to 8 parts of sodium stearyl lactate. The prepared temilmyces fuiginosus noodles taste smooth and delicious after the noodles are thoroughly cooked, and the noodles will not gelatinize during the cooking.

The invention belongs to the field of food and fodder, and particularly relates to a microencapsulated powder grease and a production method thereof. The microencapsulated powder grease is prepared by following raw materials by weight in percentage: 30%-80% of grease, 1%-3% of diacetyl tartaric acid mono-and diglycerides, 1%-3% of sodium stearyl lactate, 1.5%-6% of egg white, 0.5%-2% of heat stabilizer, 8%-65% of maltodextrin, and 0.1%-1% of flow promoting agent. By mainly adopting egg white to replace sodium caseinate as a main protein wall material for producing microencapsulated powder grease, the production method disclosed by the invention reduces the production cost as well as increases the quality of the microencapsulated powder grease.

The invention discloses high-fat powder grease, which is characterized in that the high-fat powder grease comprises the following components in percent by weight: 81-91 percent of edible grease, 4-10 percent of edible emulsifier, 0.5-3 percent of silicon dioxide and dipotassium phosphate, 1-5 percent of animal and plant protein and 3-10 percent of starch sugar, wherein the edible emulsifier is one of the following matters or mixture of two or more than two of the following matters: monoglycerol/diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride/diglyceride, sodium stearyl lactate, sucrose fatty acid ester, succinic acid glycerin fatty acid ester, polysorbate, polyglycerol fatty acid ester, fatty acid sorbitol anhydride ester, and lactic acid and fatty glyceride. The preparation method of the high-fat powder grease adopts spray drying. The fat content of the high-fat powder grease is high, the product stability is good and the grease needed by products can be provided when the high-fat powder grease is used for baked products; since the provided grease is in a powder state, the grease can be very easily mixed with flour and the like and the use is greatly facilitated; and at the same time, the high-fat powder grease simultaneously has a performance of shortening and the shortening capacity of the baked products can be remarkably improved.

The invention discloses a sunscreen with high sun protection index and a preparation method thereof. The sunscreen comprises the following raw materials: water, ethyl hexyl methoxycinnamate, bis-ethylhexyphenol methoxyphenyl triazine, dioctyl carbonate, coco-caprylate/caprate, octocrilene, propylene glycol, diethyl hydroxybenzoyl hexyl benzoate, glycerinum, methylene bis-benzotriazolyl tetramethylbutylphenol, decyl glucoside, propylene glycol, xanthan gum, sucrose polystearate, cetachiol stearate, butanediol, ethyl hexyl triazinone, phenoxyethanol, octyl glycol, sodium polyacrylate, tocopherol acetate, bisabolol, sodium stearyl glutamate, polydimethyl alcohol siloxane, sodium hyaluronate, EDTA (ethylene diamine tetraacetic acid) tetrasodium, glucomannan, black tea fungus membrane dispersion, and microcrystalline cellulose. The sun protection and the durability of the sunscreen with high sunscreen index are improved by adopting glucomannan, black tea fungus membrane dispersion and microcrystalline cellulose as a reinforcing system.

The invention relates to a method for drying biological cellulose hydrogel. The method comprises the following steps of: soaking part of dehydrated biological cellulose hydrogel in a surfactant-containing solution, and then drying. The surfactant is one or more of glycerin fatty acid ester, sucrose fatty acid ester, soyabean lecithin, acetin, tartaric acid glyceride, diacetyl tartaric acid glyceride, citrate, polyglycerol fatty acid ester, stearoyl citrate, stearyl tartrate, sodium stearyl lactate, calcium stearyl lactate, sodium stearyl fumarate and sorbitan fatty acid ester. By the method for drying the biological cellulose hydrogel, the damage to the spatial net structure of biological cellulose in the drying process can be reduced, and the cracking in the drying, packaging and conveying processes is reduced, and the thermal insulation property of a biological cellulose dried product can be improved.

The invention belongs to the field of nano-microemulsions, and discloses a vitamin E nano-microemulsion. The vitamin E nano-microemulsion comprises the following components: 5wt%-15wt% of vitamin E, 10wt%-15wt% of Tween-65, 6wt%-12wt% of sodium stearyl lactate, 3wt%-5wt% of Span-80, 4wt%-9wt% of propylene glycol and the balance being water. A preparation method of the vitamin E nano-microemulsion comprises the processes of mixing and implementing vortex oscillation. The prepared vitamin E nano-microemulsion has the characteristics of high content of active ingredients, small grain size, high encapsulation efficiency and the like.

The invention discloses high wheat bran dietary fiber steamed bread flour, belonging to the technical field of flour processing. The high wheat bran dietary fiber steamed bread flour is prepared from 65 to 85 parts of wheat flour, 10 to 25 parts of wheat bran fiber flour, 2 to 10 parts of wheat protein powder and 0.2 to 0.5 part of modifier. The modifier is prepared from Vc, glucose oxidase, lipase, sodium stearyl lactate, cellulose and xylanase; the wheat bran fiber flour is prepared by taking wheat bran as a raw material, and adopting a specific enzymolysis technology. A finished product of steamed bread prepared by adopting the high wheat bran dietary fiber steamed bread flour disclosed by the invention is good in leaven, soft in structure and good in palatability, and has unique leaven fragrance. According to the steamed bread contains more dietary fiber, particularly, the dietary fiber is processed through a unique technology, water-soluble dietary fiber therein is obviously increased, is complementary with non-soluble dietary fiber mutually, and is more beneficial to human health.

The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.

In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C. for sufficient time to disperse and hydrate the lactylated mono- and di-glyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

The invention relates to a quality modifier for compound multi-grain bread powder. The quality modifier comprises, by weight, 20-40 parts of wheat gluten, 7-11 parts of xanthan gum, 3-4 parts of guar gum and 3-4 parts of sodium stearyl lactate. The wheat gluten is also known as vital wheat gluten or gluten powder, the xanthan gum and the guar gum are thickening agents, and the sodium stearyl lactate is an emulsifier. The usage amount of the quality modifier accounts for 3.1-5.9% of the weight of the bread powder. The quality modifier is designed according to rheological property of the bread powder and quality promotion, the synergistic stabilizing effect of the natural wheat gluten, the xanthan gum and the guar gum is utilized, the emulsifier is added simultaneously, so that rheological parameters of the multi-grain bread powder are greatly improved, and simultaneously the optimized modifier enables storage stability of a final finished product and sensory quality of bread to be improved.

The invention discloses a formula for preparing novel functional non-dairy creamer by taking rice fructose syrup and rice protein peptide as wall materials to micro-gelatinize and cover and a production method thereof. The formula is characterized in that the formula is as follows according to weight percentage: 30-40 of functional oil, 60-65 of the rice fructose syrup, 3-5 of the rice protein peptide, 0.5-0.6 of monostearin, 2-2.4 of sucrose ester, 0.5 of sodium stearyl lactate, 1.5 of dipotassium phosphate, 0.3 of sodium tripolyphosphate, 0.15 of sodium hexametaphosphate and 0.1 of milk flavor. The formula disclosed by the invention has the advantages of being widely applied to high-grade nutritional foods, improving a tissue structure, the appearance quality and palatability of the foods, prolonging the shelf life of the products, and having very important meanings on improving the safety of non-dairy creamer products and the health-care function of the products.

The invention discloses red attapulgite polymer clay powder, and the key points of the technical scheme are as follows: the red attapulgite polymer clay powder consists of attapulgite clay after purification, white bentonite, sepiolite, everbright fast red, anatase titanium dioxide, calcium chloride, sodium polyacrylate, sodium carboxymethyl cellulose and sodium stearyl lactylate. A finished product of the red attapulgite polymer clay powder is prepared by mixing ingredients of the red attapulgite polymer clay powder, inputting into a crushing machine for crushing, further inputting the mixed materials after crushing into a pulverizing mill for pulverizing and packaging. Red attapulgite polymer clay produced by adding water in the red attapulgite polymer clay powder has the characteristics of high viscosity, softness, good plasticity, small shrinkage rate, hardening after natural drying, no need of baking, no production of cracks, no skin irritation, no toxicity, no corrosion and no greasy feeling. The red attapulgite polymer clay powder has simple production process, low cost and convenient use, and is conductive to popularization, and the red attapulgite polymer clay powder is applicable to field production of the red attapulgite polymer clay.

The invention relates to a preparation method of maize yellow pigment microcapsules. A core material is maize yellow pigment, and wall materials are maltodextrin and sodium caseinate. A mass ratio of the core material to the wall materials is 1:1-3. A combination of sodium stearyl lactate and single and double stearic acid glyceride is adopted as a compound emulsifying agent. maltodextrin and sodium caseinate are dissolved into water with a temperature of 55-65 DEG C; the sodium stearyl lactate and single and double stearic acid glyceride are added; the mixture is stirred until dissolved; maize yellow pigment preheated to 55-65 DEG C is added, and the mixture is homogenized; and spray-drying is carried out, such that maize yellow pigment microcapsule powder is obtained. With the method provided by the invention, the obtained produce can be well dispersed in water, and the emulsion is stable. The method provided by the invention has the advantages of simple equipment, low energy consumption, and environment friendliness.

The invention relates to the field of dairy processing, in particular to liquid milk and a preparation method thereof. The liquid milk is based on 1000 parts by weight of liquid milk, and the raw materials of the liquid milk includes: 0.2-5 parts by weight of arachidonic acid, 0.1-3 parts by weight of yeast beta glucan, 40-60 parts by weight of sugar, 1-5 parts by weight of honey, 0.1-1.5 parts by weight of stabilizer, 0.3-1.5 parts by weight of emulsifier, 0.5-1 parts by weight of edible essence and remaining parts by weight of milk, wherein the emulsifier comprises 0.3-1 parts by weight of polyglyceryl fatty ester and one of or combinations of several of single hard fatty acid glyceride, sucrose fatty acid ester, sodium stearyl lactate and the like. The liquid milk and the preparation method of the liquid milk solve the problems of floating, separation and precipitation of fat products caused by adding the arachidonic acid through ingredients of specific emulsifier combination. The liquid milk and the preparation method of the liquid milk adopt special production technology and carr out high-temperature sterilization, products have an immunization function, mellow flavor and taste of the products are maintained, tissue status of the products on goods shelves is uniform, and product category of the liquid milk at the market is added.

The invention relates to a composite emulsion stabilizer for producing a nut triple-kernel juice through three kinds of nut kernels (walnut kernel, peanut kernel and hazelnut kernel). The composite emulsion stabilizer is characterized by consisting the following materials in parts by weight: 2-5 parts of glyceryl monoaliphatic ester, 1-5 parts of polyglycerin ester, 1-4 parts of sorbitan monostearate, 2-6 parts of sucrose ester, 1-6 parts of sodium stearyl lactate, 1-5 parts of microcrystalline cellulose, 1-5 parts of sodium carboxymethyl cellulose, 2-4 parts of xanthan gum, 1-3 parts of guar gum, 1-3 parts of carrageenan and 2-5 parts of sodium tripolyphosphate. The amount of the composite emulsion stabilizer accounts for 0.25%-0.40% of the total mass of the nut triple-kernel juice. The composite emulsion stabilizer for producing the nut triple-kernel juice can keep the nut triple-kernel juice in a stable state within eight months.

The invention relates to the technical field of food, and particularly discloses a seasoning flour product and a preparation method thereof. The seasoning flour product is prepared from the following raw material components: high gluten flour, water, an emulsifier and a water retainer, wherein the emulsifier is prepared from glycerol stearate and sodium stearyl lactate; the water retainer is prepared from sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and 1,2-propylene glycol. The seasoning flour product is excellent in anti-aging capacity; the technical problems that the existing seasoning flour product is hardened in the quality guarantee period and the taste is bad due to the fact the seasoning flour product is easy to age are solved.

The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.

The invention provides a compound oil-proofing agent for paper and a preparation method of the compound oil-proofing agent. The preparation method comprises the following steps of (1) mixing cationic starch with 90-120 parts of deionized water, heating to 90-95 DEG C, and stirring; (2) cooling to the room temperature, adding carboxymethylcellulose and waterborne polyurethane, and stirring at the revolving speed of 400-600 r/min; (3) adding chitosan, acetic acid and the rest of the deionized water, and stirring at the revolving speed of 700-1000 r/min; (4) heating to 80-100 DEG C, adding tetraethoxysilane, propylene ester of fatty acid, sodium dodecyl benzene sulfonate, sodium stearyl lactate, ammonium fatty alcohol polyoxyethylene ether sulfate, sodium diacetate and absolute ethyl alcohol, and stirring at the revolving speed of 600-800 r/min for 10-30 minutes; and (5) cooling to the room temperature to obtain the compound oil-proofing agent. By the means of the compound oil-proofing agent for paper, the oil-proofing property and the strength property of the paper are greatly improved, and the compound oil-proofing agent has a quite excellent oil proofing effect.

The invention provides a high-content super-fine tartary buckwheat steamed bun and a production method thereof in a research manner in order to achieve the purpose of improving the quality of tartary buckwheat products. According to the method, through the adding of microcapsule glucose oxidase, gluten powder, transglutaminase, pentosanase, xanthan gum, chitooligosaccharides, sodium stearyl lactate, monostearin and soybean lecithin, the powdery properties such as water absorptivity, extensibility and air retaining property, the stretching property and the fermenting properties of the high-content super-fine tartary buckwheat steamed bun and the sensing quality of the bun are improved; aspartame, xylitol, ascorbic acid and citric acid are added to condition the bitter taste of the tartary buckwheat steamed bun; a reasonable technology is adopted to develop the high-content super-fine tartary buckwheat steamed bun which has the advantages of strong flexibility, large volume, fine taste and weak bitter taste and is suitable for diabetes patients to eat. The defects of tartary buckwheat steamed bun products, including low adding quantity, coarse taste and heavy bitter taste, are overcome by the method. The high-content super-fine tartary buckwheat steamed bun not only is favorable to improving the sugar metabolism of the diabetes patients, but also can comprehensively meet the nutrient requirements of the diabetes patients.

The invention relates to a rapid-release compound omeprazole tablet and a preparation method thereof; the tablet contains effective amounts of omeprazole, sodium bicarbonate and magnesium hydroxide, and selectively contains or does not contain one or more than one pharmaceutically accepted auxiliary material; the tablet is characterized in that the tablet contains a proton pump inhibitor of omeprazole, contains antacids of sodium bicarbonate and magnesium hydroxide which can neutralize gastric acid and change the pH environment in gastric juice, and also contains one or more than one of pharmaceutical auxiliary materials of hydroxy propyl cellulose, cross-linked sodium carboxymethyl cellulose, and sodium stearyl fumaryl. The tablet of the invention can effectively prevent degradation of omeprazole caused by acidic substances in gastric juice, and unexpectedly reach the purpose of rapid disintegration of the drug.