932 results about "Stabilizing Agents" patented technology

The invention provides an acetylacetone-based composite thermal stabilizer which is a mixture obtained by mixing zinc acetylacetonate, calcium acetylacetonate or magnesium acetylacetonate and hydrotalcite pro rata. The composite thermal stabilizer is suitable for chloride-containing high polymer, such as polyvinyl chloride, chlorinated polyethylene, chlorinated polyvinyl chloride, copolymer of vinyl chloride-ethylene or copolymer of vinyl chloride-vinyl acetate, has better thermal stability, prolongs the thermal aging time of the chloride-containing high polymer, and overcomes the shortcomings of poor long-term performance of single stabilizer of zinc acetylacetonate, poor transparency of stabilizer of calcium acetylacetonate, and poor initial colorability of stabilizer of hydrotalcite. The composite thermal stabilizer has low cost, good initial colorability, excellent long-term performance and good transparency, and is an efficient composite thermal stabilizer.

The invention provides an antifouling self-cleaning fluorocarbon finish paint as well as a preparation method and application thereof, and particularly relates to the technical field of special coatings. The antifouling self-cleaning fluorocarbon finish paint is composed of a component A and a component B in a ratio of (80-87): 16, the component A is prepared from the following components in parts by weight: 560 to 580 parts of fluorocarbon resin, 30 to 35 parts of a first solvent, 20 to 40 parts of a second solvent, 180 to 220 parts of titanium dioxide, 90 to 110 parts of filler, 11 to 20 parts of a light stabilizer, 3 to 5 parts of a thickening agent and 13 to 28 parts of an auxiliary agent; the component B comprises the following components in parts by weight: 20-22 parts of fluorocarbon resin, 4-5 parts of a chain extender, 15-20 parts of a diamine curing agent, 15-20 parts of a polyamine curing agent and 25-35 parts of a second solvent. According to the finishing paint, on the basis of enhancing the self-cleaning capability, the weather resistance of a coating is improved, and the aging and damage of the coating are delayed, so that the service life of the coating is prolonged.

The invention discloses a composition for improving the stability of oleuropein in a solution as well as a preparation method and application of the composition. The composition comprises oleuropein and at least one stabilizer, and the stabilizer is selected from the group consisting of anisic acid, lactobionic acid, glycyrrhizic acid, 3, 3-thiodipropionic acid, N-acetyl-L-glutamine, propyl-cysteine and lauramidopropyl betaine; and the pH value of the aqueous solution of the composition is 4.0-8.0. The preparation method comprises the following steps: dissolving oleuropein in water, adding the stabilizer, and uniformly mixing. Through simple physical mixing, by utilizing the synergistic effect of the specific stabilizer and the oleuropein, the degradation and discoloration of the oleuropein in the storage process are remarkably inhibited. Experiments show that after the preferable composition is preserved for 30 days in an open manner, the retention rate of the oleuropein still reaches up to 80% or above, and is far superior to that of blank control and a traditional liposome wrapping method. The composition is simple and convenient in preparation process and low in cost, and provides reliable technical support for wide application of oleuropein in liquid products such as food, medicine and cosmetics.

The invention provides a composite quality control liquid for an electrochemical multi-parameter detector. The composite quality control liquid comprises a buffer volume, a quality control substance and a stabilizer, the stabilizing agent comprises 5 to 50 g / L of bovine serum albumin, 0.1 to 10 g / L of EDTA-2Na (Ethylene Diamine Tetraacetic Acid), 10 to 100 g / L of a viscosity regulator, 0.3 to 25 g / L of a preservative and 5 to 20 g / L of a surfactant; the preparation method comprises the following steps: adding components of the stabilizer into a buffer system, preparing a preparation solution, preparing mother liquor of each quality control substance, proportionally mixing glucose mother liquor, uric acid mother liquor, beta-hydroxybutyric acid mother liquor and cholesterol sodium sulfate and triglyceride composite mother liquor according to the target concentration of the quality control solution, and fixing the volume by using the preparation solution to obtain the quality control liquid. And fully and uniformly mixing to obtain the composite quality control liquid. The composite quality control liquid can ensure that uric acid is not degraded, cholesterol triglyceride is not separated out, the formula is mild, and active substances in a detection system are not influenced.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention provides high-temperature-resistant, mute and long-life bearing lubricating grease and a preparation method of the high-temperature-resistant, mute and long-life bearing lubricating grease, and belongs to the technical field of lubricating materials. The composite additive comprises a special antioxidant, a special anti-wear reagent at extreme pressure, an anti-rust preservative, a microencapsulation self-repairing agent and a noise inhibitor, and a rare earth organic complex can be further introduced as a high-temperature stabilizer according to needs, so that multi-performance synergy is realized. The comprehensive adaptability of the lubricating grease under the high-temperature-resistant condition is remarkably improved, the service life of a bearing is prolonged, energy consumption and noise are reduced, and the lubricating grease has outstanding technical advancement and application and popularization value.

The invention provides moisturizing and anti-wrinkle cream and a preparation method thereof. The moisturizing and anti-wrinkle cream is prepared from the following raw materials in percentage by mass: 2%-10% of fibroin composite microsphere solution, 2%-5% of skin conditioner, 1%-2% of emollient, 8%-15% of humectant, 0.1%-1% of emulsifier, 1%-2% of emulsion stabilizer, 0.1%-0.2% of thickener and the balance of water. Wherein the fibroin composite microsphere is a spherical aggregate obtained by interpenetrating and entangling fibroin and poly-desoxyribonucleic acid in a cation environment and folding and compressing the fibroin and the poly-desoxyribonucleic acid; the composite microspheres can be percutaneously absorbed, and when the composite microspheres are applied to a formula of cream, the percutaneous permeation efficiency of the cream is greatly improved, and the moisturizing and anti-wrinkle effects of the cream are improved.

The invention discloses chocolate sandwich cheese and a preparation method, the chocolate sandwich cheese comprises a cheese sandwich and a chocolate layer, and the chocolate layer is coated on the outer side surface of the cheese sandwich; the cheese sandwich comprises cheese; white granulated sugar; a protein material; trehalose; milk powder; a calcium raw material; an emulsifying salt; and an emulsion stabilizer. The chocolate sandwich cheese prepared from the components is stable in cheese system, free of massive oil and water separation, free of chocolate melting deformation, good in taste and convenient to store and transport.

The invention relates to the technical field of preparation of Pickering emulsion stabilizers, in particular to a protein-polyphenol-polysaccharide ternary covalent complex as well as a preparation method and application thereof. The method comprises the following steps: step 1, preparing a whey protein isolate aqueous solution, completely hydrating the whey protein isolate aqueous solution, compounding a grape seed oligomeric proanthocyanidins aqueous solution and a hydrated protein aqueous solution, adjusting the pH value, and carrying out stirring reaction and dialysis freeze-drying to prepare a protein-polyphenol binary compound; and 2, compounding the binary compound solution with the lycium barbarum polysaccharide solution, uniformly stirring, carrying out Maillard reaction to obtain a ternary compound solution, and freeze-drying to obtain the protein-polyphenol-polysaccharide ternary compound. The invention provides a non-toxic, harmless and pollution-free natural emulsifier and stabilizer, and simultaneously prepares a Chinese wolfberry seed oil Pickering emulsion capable of loading nutritional ingredients and active substances, thereby providing reference for screening research of the natural emulsifier and protection of nutritional ingredients of Chinese wolfberry seed oil, which are easy to photodecompose and oxidize; the problem that the effect of protein serving as a Pickering emulsion stabilizer in the prior art is poor is solved.

The invention relates to the technical field of pet food processing, and discloses a pet fresh food curing method adopting sectional type temperature control cooking, and the method comprises the following steps: carrying out vacuum degassing on a meat paste matrix containing a functional structure stabilizer; injecting saturated water vapor to carry out negative-pressure low-temperature condensation curing; superheated steam, nitrogen and water mist are introduced to execute a pressure pulsation oscillation program, and three-phase pulsation permeation is carried out; and then the pressure is quickly relieved to deep vacuum, gradient pressure difference is used for driving adiabatic flash evaporation pore forming and water evaporation, and finally normal-pressure discharging is recovered. The protein thermal damage is reduced through negative-pressure low-temperature curing, heat and mass transfer is enhanced through gas-steam-fog three-phase pulsation, dissolved gas is separated out and nucleated through the flash evaporation process, a uniform loose porous structure is constructed, the rehydration property and texture property of the product are remarkably improved, and the product quality is improved. And the problems of surface hardening and non-uniform central curing caused by traditional cooking are solved.

The invention discloses preparation and application of high-stability nano-selenium in a food matrix, the nano-selenium is polysaccharide modified nano-selenium, and the nano-selenium is insensitive to pH and alcohol environment and can keep good stability in a liquid food matrix. According to the scheme, the nano-selenium is prepared by using polysaccharide as a stabilizer and reducing selenite by using ascorbic acid. According to the scheme, the high-performance stabilizer is screened by combining the growth curve of the nano-selenium and the interaction between the nano-selenium and the polysaccharide, the stability mechanism of the screened stabilizer is mainly a steric hindrance effect, the screened stabilizer is not sensitive to the complex environment of a food matrix, agglomeration of the nano-selenium is effectively prevented, and the stability of the nano-selenium in the food matrix is guaranteed. The nano-selenium prepared by the scheme provided by the invention can be used as a novel selenium nutrition enhancer by virtue of high stability, is widely applied to the fields of functional foods and dietary supplements, and provides an optimal scheme for solving the problems of low bioavailability, high potential toxicity and the like of the traditional selenium supplements.

The invention belongs to the technical field of coal mine fire prevention and extinguishing, and particularly relates to a composite synergist for improving the grouting performance of fly ash and a preparation method and application of the composite synergist. The composite synergist for improving the grouting performance of the fly ash comprises the following raw materials in parts by weight: 40-60 parts of a dispersing agent, 15-25 parts of a hydrophilic modifier, 15-25 parts of a thickening agent and 5-15 parts of a water-retaining agent. The hydrophilic modifier contained in the composite synergist can firstly improve the surface property of fly ash through chemical bonding, and an ideal platform is provided for efficient adsorption of a dispersing agent; meanwhile, the electrostatic stabilization mechanism provided by the dispersing agent and the steric hindrance mechanism provided by the thickening stabilizer form a dual stabilization system, so that the long-term stability of the slurry under dynamic transportation and static storage is ensured. In addition, the water-retaining agent and the thickening agent jointly construct a three-dimensional water-retaining network, so that water can be effectively locked, and slurry dehydration and particle sedimentation are delayed; the synergistic effect of all the components solves the technical problems that the fly ash slurry is poor in hydrophilicity, easy to settle, easy to block pipes, fast in dehydration and the like.

The invention discloses a ceramide-containing composition as well as a preparation method and application thereof, and belongs to the technical field of daily chemical products and medicines. The composition comprises 0.1%-5.0% of ceramide, 1.8%-2.7% of an emulsifier, 1.2%-2.5% of an emulsion stabilizer, 8%-14% of a solvent, 3%-5% of an emollient and 0.7%-0.95% of a stabilizing aid, the composition obtained by compounding the components has high stability, and the phenomena of particle precipitation, oil-water separation and the like are avoided; meanwhile, all the components are mutually matched and have a synergistic effect, and the effects of fading, repairing and resisting wrinkles can be achieved.

The invention discloses a ginseng leaf solid beverage and a preparation method thereof. The ginseng leaf solid beverage is prepared from the following components in parts by weight: 15 to 22 parts of ginseng leaf extract liposome, 12 to 14 parts of ginseng leaf extract, 6 to 8 parts of compound peptide powder, 10 to 14 parts of compound soluble dietary fiber, 0.21 to 0.25 part of taurine, 5 to 7 parts of compound sugar alcohol, 0.2 to 0.4 part of tea polyphenol, 0.4 to 0.6 part of citric acid, 0.1 to 0.3 part of sweetening agent, 0.4 to 0.6 part of edible essence and 0.8 to 1.2 parts of stabilizer. According to the ginseng leaf solid beverage and the preparation method thereof provided by the invention, ginseng leaf active ingredients are introduced in the form of lipidosome powder, and the ginseng leaf active ingredients, the ginseng leaf extract, the composite peptide powder, the composite soluble dietary fibers, a sugar alcohol system and the like are subjected to formula synergy, so that the comprehensive improvement of stable activity, improved taste, stable brewing and dosage form and excellent efficacy is realized; high-value, stable and acceptable application of ginseng, especially ginseng leaf resources, in a solid beverage form is realized, and industrialization is facilitated.

The invention discloses ginseng and ganoderma lucidum compound polysaccharide liquid and a preparation method thereof in the technical field of functional food or biological medicine materials, and aims to improve the water solubility, bioavailability and functional activity of ginseng and ganoderma lucidum polysaccharide. Through a chemical-enzyme synergistic modification technology, two brand-new double-modified polysaccharides, namely carboxymethyl-sulfated double-modified ginseng polysaccharides and hydroxypropyl-phosphorylated ganoderma lucidum polysaccharides, are prepared. The two modified polysaccharides are mixed with deionized water, glycerin, sodium alginate and vitamin C according to a specific ratio, and a clarified and stable compound polysaccharide solution is prepared through the processes of ultrasonic dissolution, stirring, homogenization and the like. The polysaccharide solution breaks through the limitation of poor water solubility of natural polysaccharide, the water solubility is remarkably improved, the bioavailability is enhanced, the polysaccharide solution has the functions of immunoregulation, oxidation resistance and the like, the stability is good after the polysaccharide solution is placed at normal temperature after a stabilizer is added, and the polysaccharide solution is suitable for the field of functional food or biological medicine.

The invention relates to the technical field of functional food, in particular to a panax quinquefolius probiotic beverage and a preparation method thereof, and the beverage comprises the following components: 30-50 parts of panax quinquefolius pulp; 20 to 40 parts of sea buckthorn raw pulp; 1 to 5 parts of marine collagen peptide powder; 1 to 5 parts of a probiotic fermentation agent; 0.5 to 3 parts of calcium beta-hydroxy-beta-methyl butyrate; 0.5 to 10 parts of an auxiliary material; the pH (Potential of Hydrogen) value of the beverage is 3.8 to 4.2. The instability of a compound system is solved by combining precise pH control, specific stabilizer compounding and a high-pressure homogenization technology, the activity of rare saponin is improved through enzymolysis conversion, the adding sequence of the raw materials is optimized, heat-sensitive components are reserved by adopting ultrahigh-pressure cold sterilization, and meanwhile, the taste is improved by blending the natural flavor of sea-buckthorn and a natural sweetening agent. Therefore, the problems of poor compounding stability, difficulty in activity retention and the like in the prior art are solved.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

As a series of viscosity-reducing and stabilizing formulations for high-concentration protein formulations, they are finely tuned to significantly reduce the viscosity of high-concentration biopharmaceuticals and increase their stability. Viscosity-reducing and stabilizing formulations can be used for high-concentration biopharmaceutical products and have significant potential to improve stability during manufacturing and storage, thereby increasing the feasibility of high-concentration biopharmaceutical products.

The invention discloses noodles capable of improving structural stability based on lotus seed powder, and belongs to the technical field of foods.The noodles are prepared from, by mass, 100 parts of wheat flour, 15-25 parts of lotus seed powder, 2-3 parts of edible salt, 0.05-0.2 part of compound phosphate, 0.05-0.2 part of stabilizer and 40-45 parts of purified water; after the noodles are cooked, the content of alpha-helixes in a gluten protein secondary structure of the noodles is not lower than 26.5%, and the ratio (1047 / 1022 cm <-1 >) of short-range order degree FTIR in starch of the noodles is not lower than 1.8; starch and gluten protein structures in the noodles are improved from a micro level through the lotus seed powder, the phenomena of starch retrogradation and gluten network degradation can be inhibited, the cooked noodles have a chewy taste on a macro level, and the cooked noodles can maintain a good taste after being refrigerated.

This invention belongs to the field of pharmaceutical formulation technology and provides a vinpocetine suspension and its preparation method. The vinpocetine suspension of this invention comprises the following raw materials in specific mass parts: vinpocetine, a suspending agent, a solubilizer, a stabilizer, and water. The vinpocetine suspension of this invention is suitable for oral administration. The excipients in the suspension include a suspending agent, a solubilizer, and a stabilizer. The solubilizer inhibits the aggregation of vinpocetine nanoparticles and improves the solubility and dispersion uniformity of vinpocetine nanoparticles in water. The suspending agent and stabilizer together construct a spatially stable structure, ensuring the suspension and dispersion of vinpocetine nanoparticles and resisting sedimentation. The suspending agent, solubilizer, and stabilizer work synergistically to achieve nanoscale distribution and uniform dispersion and suspension of vinpocetine, significantly improving the bioavailability of vinpocetine. High-pressure homogenization achieves nanoscale distribution of vinpocetine, with a particle size of 200-300 nm.

The application belongs to the field of automobile cushion and discloses a modified automobile cushion material and a preparation method thereof, which comprises, in terms of weight fractions, 30-40 parts of agricultural straw-based liquid polyol, 60-70 parts of polyether polyol, 95-105 parts of polyisocyanate, 6-9 parts of a compounded flame-retardant system, 2-4 parts of surface-modified straw liquid residue, 1.5-2.5 parts of a composite crosslinking agent, 0.6-0.8 parts of a composite catalytic system, 0.8-1.2 parts of a foam stabilizer, 0.8-1.2 parts of an opening adjusting agent, 1.0-1.5 parts of a chemical foaming agent and 0.3-0.8 parts of a weather-resistant stabilizing aid. The application replaces part of petrochemical raw materials with agricultural straw-based liquid polyol and reuses the liquid residue as a functional filler, and combines a microcapsule-coated compounded flame-retardant system and a surface grafting modification technology, so that the application realizes the high-value utilization of all components of biomass resources, combines the synergistic flame-retardant and interface enhancement technologies and realizes the synergistic unification of environmental protection, flame-retardant safety and mechanical durability of the automobile cushion material.

The invention relates to the technical field of polyvinyl butyral modified materials, and discloses a modified PVB (polyvinyl butyral) material based on nano-silica and a preparation method thereof, the modified PVB material is prepared from the following raw materials by weight: 100 parts of polyvinyl butyral resin; 25 to 45 parts of triethylene glycol di-2-ethylhexoate; 0.5 to 5.0 parts of nano silicon dioxide; 0.05 to 0.50 part of a titanate coupling agent; 0.02 to 0.15 part of magnesium stearate; and 1.0 to 5.0 parts of epoxidized soybean oil. The method comprises the following steps: dispersing silicon dioxide by a plasticizer, dehydrating, adding a coupling agent for in-situ grafting, and compounding a stabilizer to prepare mother liquor; infiltrating the mother liquor into the resin to obtain a swelling material; and performing temperature-controlled extrusion. The modified PVB material based on nano silicon dioxide prepared by the invention solves the problems of particle agglomeration and yellowing, and has high transparency, high strength and excellent heat aging resistance.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The invention provides a hermetia illucens protein-EGCG compound and a preparation method and application thereof, and belongs to the technical field of functional food, cosmetics or pharmaceutical preparations, and the preparation method comprises the following steps: mixing hermetia illucens larva powder with a sodium chloride solution, and stirring to extract protein; adjusting the pH value to 4.2-4.5 to precipitate protein, and cleaning and drying to obtain hermetia illucens protein powder; the method comprises the following steps: dissolving hermetia illucens protein powder in a PBS buffer solution to obtain a hermetia illucens protein solution, mixing the hermetia illucens protein solution with an EGCG solution, adjusting the pH value to 9, carrying out a stirring reaction, and carrying out dialysis and freeze-drying to obtain a hermetia illucens protein-EGCG covalent complex; and mixing the hermetia illucens protein solution with the EGCG solution, stirring for reaction, dialyzing, and freeze-drying to obtain the hermetia illucens protein-EGCG non-covalent complex. According to the invention, the EGCG is used for modifying the hermetia illucens protein, and the prepared emulsion stabilizer can improve the stability and oxidation resistance of the emulsion at the same time.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

The invention discloses supramolecular liquid crystal cream and a preparation method thereof, and relates to the technical field of cosmetic preparation. Comprising 0.3%-2% of supramolecular 10-hydroxydecanoic acid-alpha-bisabolol, 1.5%-5% of an emulsifier, 0.5%-3% of behenyl alcohol, 6.8%-23% of an emollient, 1.5%-6% of an emulsion stabilizer, 0.95%-2.85% of a thickener, 5%-14% of a humectant, 0.6%-1.8% of a preservative and a proper amount of water. Wherein the emulsion stabilizer comprises cetostearyl alcohol, and the mass ratio of the cetostearyl alcohol to the behenyl alcohol is (0.5-2): (0.5-3); the thickening agent comprises at least one of xanthan gum, microcrystalline cellulose / cellulose gum and bentonite. The specific thickening agent and the long-chain fatty alcohol emulsion stabilizer are added into the supramolecular system, so that ordered arrangement of liquid crystals in the supramolecular system is remarkably promoted, the mechanical strength of the lamellar liquid crystals is improved, and the stability of the supramolecular liquid crystal system is further improved.

A composite encapsulated vitamin liposome, which is prepared from the following raw materials in parts by weight: 2-65 parts of a vitamin, 15-65 parts of a phospholipid, 0.2-3 parts of an antioxidant, 1-8 parts of a membrane stabilizer, 9-45 parts of a first-layer wall material, and 4-20 parts of a second-layer wall material. A preparation method comprises: preparing an aqueous solution of a water-soluble vitamin to obtain an aqueous phase; fully mixing and dissolving anhydrous ethanol, a phospholipid and a membrane stabilizer, and then adding a lipid-soluble vitamin and allowing same to completely dissolve to obtain an alcohol phase; separately preparing a first-layer wall material solution and a second-layer wall material solution; slowly injecting the alcohol phase into the aqueous phase, and stirring same sufficiently to form a primary liposome dispersion solution; performing vacuum concentration to obtain a concentrated solution, slowly adding same to the first-layer wall material solution, and stirring same sufficiently to form a dispersion solution; and performing high speed shearing and high pressure homogenization and mixing same with the second-layer wall material solution, and performing drying to obtain the final product. The liposome can be used in the production of tablet preparations, hard-shell capsules and solid beverages, and can achieve high stability and controlled release of vitamins.

The utility model provides a fruit paste ice cream machine. The fruit paste ice cream machine comprises a machine shell; the container is used for containing frozen substances and is directly or indirectly detachably connected with the machine shell; the main shaft is connected to the machine shell and used for executing rotation and stretching out towards the direction of the container; the power assembly is completely or partially located in the machine shell and used for driving the main shaft to stretch out and rotate at the same time; the cutter is used for being connected to the main shaft and extending out and rotating along with the main shaft to scrape and smash frozen substances in the container step by step; the fruit paste ice cream machine has the beneficial effects that fruits, milk and the like only need to be put into the container and put into a refrigerator for cooling, the container is arranged on the fruit paste ice cream machine after the cooling is finished, and during operation, frozen substances are crushed by the cutter layer by layer, so that the mouth feel of the frozen substances is generally similar to that of ice cream, and any chemical additive and stabilizer are not required to be added; and the equipment is small and is suitable for household use and commercial field manufacturing.

The present application relates to the technical field of food processing, in particular to a wave band frequency conversion fresh stewing technology and its application in processing of nourishing tremella beverage, which comprises the following components in parts by mass: 5-20 parts of tremella, 3-15 parts of sea buckthorn, 2-10 parts of polygonatum, 2-8 parts of medlar, 3-12 parts of yam, 0.5-3 parts of cordyceps militaris, 50-80 parts of water, 0.1-0.8 parts of stabilizer, and 2-6 parts of sweetening agent. The three-stage wave band frequency conversion stewing can adapt to the characteristics of raw materials to realize the gradient dissolution of nutrients, fully release the core nutrient components of tremella, form a synergistic effect by matching multiple nourishing raw materials, significantly improve the nourishing effect of the product, and enable the complete preservation and efficient utilization of nutrient components.

Disclosed is a pharmaceutical composition comprising loratadine and one or more pharmaceutically acceptable excipients, fruit powders, gelling agent and other additives The additives may include buffering agenting agents, binders, stabilizing agents, solubilizing agents, colorants, sweetening agents, preservatives, coating agents, flavoring agents and diluents. The present disclosure provides for loratadine, where the buccal absorption is faster as well as the active ingredients in gum can be absorbed directly through the mucous membranes in the mouth, reducing the drawbacks of the conventional gummies which encounters the challenges of very high thermal stress of the cooking process especially where the active ingredients subject to significant chemical and / or physical degradation during the manufacturing process. The present disclosure further provides a method (100) of formulating the gummy dosage pharmaceutical composition for loratadine.