1476 results about "Soluble solids" patented technology

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

A process of preparing purified Ti by the way of electrolysis directly from sosoloid positive pole, TiO?mTiC. Mix the powder of C and TiO2 or TiC as measurement of chemical reaction. Then press to be certain size to make positive pole, TiO?mTiC in airvoid at 600-1600íµ. Electrolyte is halide fused salt of alkali. Electrolysis at 400-1000íµ. C and O in the positive pole form CO, CO2 and O2. Purified Ti is obtained from negative pole.

The present invention relates to a system for producing ethanol from an organic source and that operates to purify and dry ethanol from a beer source. The system for producing substantially anhydrous ethanol comprises: (a) a first distillation stripping column that operates between 160 to 220 degrees F.; (b) a second distillation rectifying column having a higher operating temperature than said stripping column; (c) a molecular sieve dehydration means in fluid communication with said rectifying column; and (d) an energy control means.

The present invention relates to the production of a highly digestible, mid-level protein DDGS from corn endosperm, and more particularly to a method for the recovery of mid-level protein DDGS by using: (i) dehulling and degermination to isolate a low fat, low fiber corn endosperm fraction, (ii) enzymatic hydrolysis to solubilize and alcoholic fermentation to assimilate the starch and non-starch carbohydrates present in the corn endosperm, and (iii) filtration, centrifugation and/or evaporation to recover the dealcoholized insoluble and soluble solids that remain after fermentation of the corn endosperm. The product of the present invention contains less than about 5.0 weight percent starch, from about 40.0 to about 52.5 weight percent protein, from about 4.5 to about 8.5 weight percent fat, from about 3.0 to about 6.0 weight percent crude fiber, and from about 78.0 to about 90.0 percent total digestible nutrients.

A carbonated drink having both the rich taste of a plant-derived component(s) such as fruit juice(s) and the stimulating and refreshing feel of carbonic acids is provided. The carbonated drink contains 10 to 80% by weight of the plant-derived component(s) and 2% by volume or, more of carbon dioxide, has a soluble solids content of not more than 8 degree as indicated by a refractive saccharometer, contains high intensity sweetener(s), the sweetness due to which is not less than 25% by weight (on the sucrose equivalent basis), and has an entire sweetness equivalent to the sweetness of a sucrose content of 8 to 14% by weight. Furthermore, it contains sucralose as at least one high intensity sweetener, with the sweetness due to sucralose accounting for not less than 50% of the sweetness due to all high intensity sweetener(s) on the sucrose equivalent basis.

A biscuit treat for dogs has improved palatability by incorporating a highly palatable shelf stable meaty filling into a cavity formed upon the top surface of the biscuit. The meaty filling includes agar as a gelling agent in combination with sufficient soluble solids to yield a high Brix number and reduced water activity. Precise quantities of agar and of a soluble solids concentration exceeding 65% eliminate capillary transfer of moisture from the highly aqueous meaty filling to the low moisture dry biscuit. The resulting highly palatable two phase biscuit has a long shelf life suitable for commercialization in the pet treat market.

The invention discloses a kiwifruit tree planting method. Connected greenhouses are used for cultivation, greenhouse films and arrangement of the greenhouses are adjusted along with change of seasons, the four-prevention measures including anti-freezing measures taken in winter and spring, rain sheltering and disease preventing measures taken in the rainy season, and cooling and sun blocking measures and windproof measures taken in midsummer are adopted, matched labor-saving tree cultivating management is performed, the capacity for coping with extreme weather in rainy and high-temperature areas in the south is effectively improved, and the high temperature and high humidity disease problem and the like which are difficult to solve in open field cultivation and traditional facility cultivation are solved. Due to the adoption of the method, the kiwifruit disease transmission route can be effectively cut off, input cost is low, manpower is saved, the survival rate of kiwifruit trees reaches 95.2%, the average single weight of red kiwifruits can reach 86 g under the situation that no swelling agents are applied, and the largest single fruit weight reaches 103.5 g; the soluble solid reaches 17.4% to 19.1%; the fruit cleanness is obviously improved, use of swelling agents and high-poison and mediate-poison pesticide is effectively eradicated, and quality safety of the fruits is guaranteed.

The invention discloses a soluble tremella combination drink and a preparation method thereof. The content of calcium in the soluble tremella combination drink accounts for 0.18%-8.0% of the content of soluble solid, and the content of the soluble solid is 1-25% (Brix).

The invention discloses an alpine region solar greenhouse peach cultivation method. The alpine region solar greenhouse peach cultivation method is applicable to peach cultivation in a greenhouse built at the northern latitude of 39 degrees to 40 degrees, and comprises the steps of selecting good peach new species, conducting high-density field planting, conducting high photosynthetic efficiency tree shape cultivation, conducting water and fertilizer standardization management, conducting temperature and humidity management and clipping according to a peach growth period and a time period, and conducting pollination and plant disease and insect pest comprehensive control management at the right moment. By the adoption of the alpine region solar greenhouse peach cultivation method, the yield of peaches per mu can reach more than 3000 kg and is increased by more than 20% compared with the prior art. Soluble solids of peach fruits can reach more than 12% and is increased by two or more percent points compared with the prior art. The proportion of the high-quality peaches is improved to more than 85% and increased by 15 percent points compared with the prior art. The high-quality peaches can come into the market 10 days to 12 days ahead of time, so that more economic benefits are obtained.

The invention provides a quick detection method for detecting the content of various compositions in honey by utilization of a mathematical model between a near infrared spectrum of the honey and the contents of the various compositions of the honey, in order to overcome the defects of complex operation and labor and time consumption in a chemical and chromatographic analysis method for detecting the quality of the honey. The quick detection method for the quality of the honey is as follows: firstly, obtaining a honey sample in the homogeneous fluid state; secondly, acquiring the near infrared spectrum; and thirdly, converting the near infrared spectrum acquired into the quality parameter of the honey by utilization of the mathematical model. The quick detection method for the quality of the honey can quickly and accurately detect the contents of water, soluble solid content, organic acid, fructose, glucose, sucrose and maltose in the honey.

The invention belongs to the food processing field, in particular to a low-sugar banana-pineapple compound jam and a manufacture method thereof. The low-sugar banana-pineapple compound jam is prepared from the following raw materials: bananas, pineapples, xylitol, Xanthan gum, citric acid and ascorbic acid through the steps of selecting, protecting colors, pulping, concentrating, homogenating, canning and sterilizing, the content of soluble solids is between 25 percent and 40 percent, and the total sugar content is lower than 65 percent. The invention has wide resources and low cost because defective bananas and pineapples are used as main raw materials, effectively and remarkably lowers the sweetness of the jam because the xylitol is adopted as a sweetener, greatly improves the jam flavor without adding any essence, has the advantages of low sugar, white color, rich nutrition, good taste, simple process, simple and convenient operation, easy control, low cost, environmental protection, easy industrialized production, and the like.

The invention relates to a machine-vision-based online grading and packaging production line for bananas. The production line comprises a conveying device, a grading device, a cleaning and refreshing device and a packaging device, wherein the grading device and the cleaning and refreshing device are connected with the packaging device through the conveying device. According to the machine-vision-based online grading and packaging production line for the bananas, appearance qualities such as shapes, sizes, colors and defects of the cleaned and dried bananas can be detected by a computer vision system in the grading device; besides, the detections on conventional physical and chemical indicators such as textures, pH and soluble solids of the bananas can be realized by exchanging light sources in an illumination box (e.g., by adopting lasers, ultraviolet rays and the like); the grade, grade information and position information, acquired by a position sensor, of the bananas can be determined by an industrial personal computer (IPC) through synthesizing the appearances and the physical and chemical indicators and can be transmitted to a grading execution module; the bananas in different grades are sorted to corresponding fruit discharging chutes by the grading execution module and enter the packaging device to be contained into boxes; and the bananas can be subjected to postharvest batch detecting, grading and packaging, so that the industrial automation level of the bananas is improved.

The invention relates to a compound fresh-keeping agent for a Shatang orange, which comprises: one of from 0.2% to 4% of film agent of shell lac, chitosan, and wool lanline, a mixture of two or three of from 0.1% to 0.15% of antiseptic prochloraz, iprodione, pyrimethanil, fludioxonil, azoxystrobin and tecto, from 0.02% to 0.05% of the surface-active material of alkyl sodium sulfonate or a sucrose fatty acid ester, from 0.02% to 0.05% of potentiating agent of diethyl aminoethyl hexanoate or pine needle essential oil, and allowance water. The compound fresh-keeping agent has the advantages that the Shatang orange processed by the agent of the invention is not easy to rot during storage and transportation, the base and leaves of the fruit are kept, and the leaves are kept green, qualified fruit rate is over 95%, the content of vitamin C, titrable acid and dissolvable solid content is not distinctly lowered, which improves the economic value of Shatang orange.

The invention discloses a hydrothermal preparation method for NiS2 with a controllable shape, and the method mainly comprises the following steps of: mixing nickel salt, a sulphur source and a complexing agent in a certain molar ratio, transferring the mixture into a high-pressure reactor, adding distilled water, and stirring to adequately dissolve soluble solids; adjusting the pH value of the reaction system, sealing the reactor, and reacting at a certain temperature; and washing the obtained product by use of distilled water and ethanol respectively, centrifugally separating, and drying. The hydrothermal preparation method for NiS2 with a controllable shape disclosed by the invention has the advantages of being simple in operation by using a hydrothermal method, moderate in reaction condition, narrow in particle size distribution, high in product purity, easy in industrial production, and the like. The particle shape and size of NiS2 can be controlled by adjusting the synthesis conditions such as hydrothermal reaction temperature, reaction time, complexing agent type and pH value, and the prepared NiS2 can be approximately-cube-shaped, spherical, sheet-shaped and the like. Compared with a solid-state reaction method, an ultrasonic spray pyrolysis method, a gamma-ray irradiation method and an organic solvent hot method, the NiS2 prepared by the hydrothermal method has the advantages of being low in reaction temperature and equipment demand, less in toxicity on a human body, high in safety factor, low in production cost, capable of meeting the requirements of energy conservation and emission reduction, and the like.

The heat resisting jam with low-activity water includes mashed fruit 40-50 wt%, modified starch 4-10 wt%, sugar 45-50 wt%, pectin 0.6-0.8 wt%, citric acid 0.6-0.8 wt% and potassium sorbate 0.5-0.6 wt%. Its production process includes the following steps: peeling fruit, stoning, slicing, boiling for 2 min, mashing in pulping machine to produce mashed fruit; vacuum concentration at 45-50 deg.c to soluble solid content of 30-35 %; mixing with modified starch, sugar, pectin and potassium sorbate; vacuum concentration to soluble solid content of 80-90 %, pH 4.0; and mixing with pigment, essence and citric acid via stirring. When the jam is contacted with biscuit and similar food with low water content, its water will not transfer and it is heat resistant, so that it is suitable for use in sandwich biscuit product.

The invention belongs to the technical field of food deep processing and particularly relates to a low sugar high dietary fiber composite fruit and vegetable paste and a preparation method thereof. Fruits and vegetables subjected to sugaring, acidity regulators, thickening agents, coloring matters and essence are subjected to scalding treatment, pulping, blending, concentrating, homogenizing, canning and sterilization to form the composite fruit and vegetable paste, the mass content of soluble solids is in a range from 26% to 31%, and the mass content of total sugar is in a range from 35.23% to 39.53%. According to the low sugar high dietary fiber composite fruit and vegetable paste and the preparation method thereof, the fruits and vegetables subjected to sugaring are used as main raw materials, the use ratio of the raw materials is improved, the production costs are lowered, types of jams are enriched, the preparation method is simple, the operation is simple, convenient and easy to control, the prepared composite fruit and vegetable paste has comprehensive nutritions, low sugar and high dietary fiber, health care and edible effects are integrated, the effect of balancing human nutrition can be achieved, simultaneously the taste is good, the low sugar high dietary fiber composite fruit and vegetable paste has low price and fine quality, the process is simple, the cost is low, the environment is not polluted, and the industrialized production is facilitated.

The invention belongs to a preparation method for beverage, and in particular provides a compound juice of Noni raw juice and passion fruit raw juice, as well as a preparation method thereof. The compound juice comprises the following components by volume ratio: 10-35 percent of Noni juice which has the soluble solid content up to 11.3-14.8 through fermentation, 20-60 percent of passion fruit juice, an appropriate amount of sucrose, and the balance being water. The preparation method comprises the following steps that: Noni and passion fruit are cleaned and sterilized, have juice collected, are fermented and then have juice collected, so as to ensure that the soluble solid content of the filtered Noni juice reaches 11.3-14.8; the Noni juice and the passion fruit juice are added to a container according to volume ratio and are well mixed; sterilization, filling, sealing and cooling are carried out according to the prior corresponding filled beverage production process. Tests indicate that: when Noni fermented juice accounts for 25-40 percent and the passion fruit juice accounts for 30-50 percent, the compound juice has the best comprehensive evaluation quality. The compound juice is bright in color, sour and sweet in taste, full-bodied in aroma and unique in flavor, which has certain health care efficacy and puts forward a quality standard of industrial production process and products.

The invention provides a preparation process of blueberry concentrated juice with high content of anthocyanin. According to the preparation process provided by the invention, pectase is adopted for performing enzymolysis on blueberry pulp, chitosan is adopted as a clarifying agent for obtaining clear blueberry juice, a decompression concentration process is adopted for preparing the blueberry concentrated juice, and microwave sterilization is adopted for sterilizing the blueberry concentrated juice. The preparation process comprises the following steps of: selecting blueberry fruits in vaccinium ashei gardenblue species; extracting the blueberry juice, and adding the pectase to perform the enzymolysis on the blueberry pulp; clarifying the blueberry juice, and adding the chitosan as the clarifying agent for obtaining the clear blueberry juice; concentrating the blueberry juice, and adopting the decompression concentration to obtain the blueberry concentrated juice; and performing sterile filling on the blueberry juice, and adopting the microwave sterilization to sterilize the blueberry concentrated juice, wherein the content of soluble solids in the blueberry concentrated juice is 60%-75%, and the content of the anthocyanin is 1.925g/L-3.384g/L. The preparation process provided by the invention can not only effectively prevent the loss of the anthocyanin in the blueberry concentrated juice, but also shorten the concentration time, control the production cost of the preparation process and effectively protect color, luster, fragrance and other sensory qualities of the blueberry juice.

The invention provides a concentrated strawberry filtered juice product and a preparation method. The concentrated strawberry juice is a concentrated juice which is prepared by adopting odium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment, the content of the solvable solid matter of the concentrated strawberry filtered juice is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of strawberries is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated strawberry juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the strawberry juice, thereby hydrolyzing the nutrient materials into nutrient content which is more helpful to the absorption of human body and has special physiologic functions, and the techniques, such as adsorption, ultrafiltration, etc., are adopted, thereby finally obtaining a concentrated strawberry juice product with high nutritive value, stable properties and good flavor and taste. Edulcorator and preservative need not to be added into the concentrated strawberry juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated strawberry juice is diluted.

A method for promoting the colouring on fruit (apple, pear, peach, grape, etc) features that the 5-aminolevulinic acid (ALA), or levulinic acid (LA)1 or glutamic acid (Glu) is applied to the fruit.