62 results about "SUGAR/WATER" patented technology

The invention relates to the technical field of animal experiment equipment, and discloses an isolated culture device for mouse sweet water preference test in an IVC cage, which comprises a shell cover, the partition plate is fixedly installed on the inner side wall of the shell cover, and an inner cavity of the shell cover is divided into a living area and a functional area through the partition plate; the sliding cover is arranged in the living area of the shell cover and used for containing solid feed, and multiple sets of feeding trough openings which are arranged at equal intervals are formed in the bottom of the sliding cover; according to the device, an innovative cage-in-cage design is adopted, a single cage is converted into a plurality of independent experiment units on the premise that an existing IVC system is not changed, and cage position resources are greatly saved. The functions of isolation, double-bottle water drinking and independent feeding are integrated, and convenient operation is achieved through the pull-out type fixing plate and the sliding cover plate. The centrifugal tube is adopted to replace a special water bottle, so that the cost is reduced, the SPF environment is kept in the whole process, data accuracy and reliability are ensured, and the traditional SPT test problem is effectively solved.

The invention discloses a special feed for breeding bumblebee pollination swarms and a preparation method thereof, and belongs to the technical field of insect feed preparation, and the special feed for breeding the bumblebee pollination swarms comprises the following raw materials: white granulated sugar, glucose, potassium sorbate, epsilon-polylysine, vitamins, trace elements and water; the preparation method comprises the following steps: adding the white granulated sugar and the glucose into boiling water, uniformly stirring, cooling, adding the vitamins, the trace elements, the potassium sorbate and the epsilon-polylysine, uniformly stirring, and cooling to room temperature. The components such as the sugar source, the vitamins and the preservative are introduced to achieve a synergistic effect, so that the freshness of the sugar water is guaranteed, the intake of nutrient substances by the bee colony is improved, the survival rate of the bee colony is effectively increased, the development time of the early-stage bear bee colony is shortened, the growth speed of the early-stage pollination bee colony is accelerated, and the colony potential of the bee colony before pollination is increased.

The invention relates to a lotus root starch pearl powder ball and a making method thereof. The lotus root starch pearl powder ball comprises the following components in parts by weight: 10-35 parts of lotus root starch, 0-15 parts of cassava starch, 5-10 parts of acetylated distarch phosphate, 0-10 parts of white granulated sugar, 0.1-0.5 part of guar gum, 0.1-0.3 part of sodium polyacrylate, 30-45 parts of water, 0-15 parts of soft stuffing and 30-35 parts of sweet water. The preparation method has the advantages that lotus root starch is used as a main raw material, and the instant pearl balls which can be repeatedly frozen and thawed and have better normal-temperature storage stability after being reheated are provided.

The invention discloses a preparation method of chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish, which comprises the following steps: (1) performing dry mixing on whole wheat flour, chlamydomonas reinhardtii algae powder, erythritol, yeast, salt, baking soda and chitosan oligosaccharide, and uniformly mixing; then adding milk, and performing dough kneading to form uniform dough; placing the dough in a constant-temperature and constant-humidity environment for basic fermentation; (2) cutting and shaping the dough fermented in the step (1), uniformly kneading the dough, performing secondary constant-temperature fermentation, and preparing the dough into fried dough twist-shaped shellfish green bodies; and (3) the fried dough twist-shaped shellfish green bodies prepared in the step (2) are subjected to short cooking in boiling sugar water, the cooked fried dough twist-shaped shellfish green bodies are fished out and drained, the drained fried dough twist-shaped shellfish green bodies are sent into an oven to be baked, and the chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish finished products are prepared. The chlamydomonas reinhardtii powder is introduced for nutrient enrichment, and chitosan oligosaccharide is used as a texture modifier, so that the problem of hard texture caused by the chlamydomonas reinhardtii powder is effectively improved.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

The invention discloses an instant tea point food and a preparation method thereof. The preparation method of the instant tea point food comprises the following steps: blanching and cooling the tea point raw materials, and putting the cooled tea point raw materials in a sugar water solution for sugar boiling to prepare the original-taste instant tea point; removing moisture on the surface of the original-taste instant tea cake, and performing nitrogen-filled packaging and sterilization on the original-taste instant tea cake to prepare the instant tea cake food. According to the preparation method provided by the invention, the instant tea point food is prepared by combining high permeability with moisture control, sterilization and high-barrier packaging, preservatives and various food additives such as citric acid, sodium pyrosulfite and the like do not need to be used, hydrogen peroxide is not used for treatment, and a relatively long shelf life can be obtained. The invention provides a preparation scheme for preventing browning after high-temperature sterilization, and the instant tea point food keeps the original color of the product, is natural and attractive, is complete in tea point, is not easy to generate disintegrating slag, and has normal fragrance.

The utility model discloses a portable sweet water subpackaging device suitable for OGTT, and belongs to the technical field of medical inspection supplies. The sweet water subpackaging device comprises a device body used for containing water, a first opening and a second opening are correspondingly formed in the two ends of the device body respectively, a first cover body used for containing glucose powder is detachably connected to the first opening, a containing groove used for containing the glucose powder is formed in the center of the first cover body, and a second cover body used for containing the glucose powder is detachably connected to the second opening. A sealing assembly used for sealing the containing groove and stirring sweet water is arranged between the containing groove and the second opening, and a second cover body used for sealing the second opening is detachably connected to the second opening. The split charging device not only can independently seal glucose powder and water before use, but also can quickly mix and dissolve the glucose powder and water during use, and the sealing assembly can stir the glucose powder during use, so that the glucose powder is fully dissolved, and the accuracy of a detection result is improved.

The utility model relates to the technical field of processing of canned oranges, and discloses a sweet water injection device for canned oranges, which comprises a liquid storage tank, a fixed tank is arranged on the front side of the liquid storage tank, a filling component is arranged in the fixed tank, and the filling component comprises a plurality of filling cones fixedly inserted on the ground in the fixed tank. A one-way valve is fixedly communicated with the outer wall of the filling conical cylinder, and a driving cylinder is fixedly inserted into the top surface of the filling conical cylinder. According to the utility model, the sugar liquid is input into the liquid collecting box during filling, the liquid collecting box respectively inputs the sugar liquid into the driving cylinders, the volume of the sugar liquid in each driving cylinder is controlled by driving the position of the piston rod in the driving cylinder, and then the liquid blocking frame is opened, so that the sugar liquid can be filled into the liquid blocking frame. The sugar liquid falls into the can under the action of gravity to achieve sugar liquid filling, the sugar liquid filling capacity is controllable, the pressure of the sugar liquid is small during filling, foam is not prone to being generated in the can, and meanwhile the sugar liquid is prevented from splashing out of the can.

The application discloses a kind of ground bear bee adult stomach poison's virulence determination device and use method, including upper and lower distribution's beehive, dirt collecting dish and sugar water feeder, the beehive is spliced by front panel, back panel, right panel, left panel, bottom plate and top plate.The front and top panel of the beehive of the application adopt high transparent material, facilitate observing the situation in the box during experiment;Beehive top plate and box adopt sliding connection design, can freely select beehive opening size, can effectively prevent ground bear bee escape, guarantee the safety of operator;Beehive is detachable and easy to disassemble, facilitate transportation and storage and cleaning;Beehive is designed with special sugar water feeding hole and medicament feeding hole, more convenient to feed sugar water and medicament and determine medicament consumption, save time and effort;The design of dirt collecting dish can effectively guarantee the dry and cool living environment of bee and the sanitary neatness of experimental process;Sugar water feeder side is placed with the stacking of whole beehive to save experimental space.

The present invention discloses a herbaceous plant functional health-care beverage production process, and relates to the technical field of herbaceous plant health-care beverage production, and the herbaceous plant functional health-care beverage production process comprises the following steps: herbaceous plants are crushed, dried, sieved and mixed; eM bacteria and brown sugar water are used for activating and propagating the EM bacteria according to the proportion of 1: 500, and bacteria liquid is prepared; the method has the advantages that effective substances in herbaceous plants are extracted through supercritical carbon dioxide, no chemical reaction occurs in the extraction process, the safety is higher, no harmful substances are generated, and the herbaceous plant micro-nano particles are healthier to drink; the characteristics of the active macromolecules are greatly changed after micro-nano magnitude, the surface area of the particles is increased along with the decrease of the particle size, the effect of the active components can be better exerted along with the increase of the surface area exposed in the medium, and the active macromolecules can be more effectively dissolved in various media in subsequent application.

The application provides a medicine feeding device for pediatric nursing, which comprises a liquid storage module and a delivery control module. The liquid storage module is arranged above the delivery control module. The liquid storage module comprises a medicine liquid storage tank, a sugar water storage tank, a medicine liquid delivery valve, a sugar water delivery valve, a camera module, a music player and a handle. The delivery control module comprises a liquid transfer storage tank, a delivery pump, a first recovery pump, a temporary storage tank, a second recovery pump, an end cover, a medicine feeding rubber nozzle, a millimeter wave radar sensor and a processor. The millimeter wave radar sensor and the camera module are cooperated with each other to monitor the real-time performance of children in the medicine feeding process, and the medicine liquid delivery mode is adjusted accordingly to ensure the safety of the medicine feeding process.

The utility model provides a multifunctional nutritional supplement feeding device, which relates to the technical field of bee breeding and comprises a feeding box, a mounting plate is in sliding contact with the inner wall of the feeding box, and a plurality of feeding boxes are fixed on the upper surface of the mounting plate. According to the multifunctional nutritional supplement feeding device, a feeding pipe is connected with an external feeding pipe, then nutritional sweet water is conveyed into a discharging box through the feeding pipe and finally flows into a feeding box from a discharging pipe, so that bees can be fed, meanwhile, a first rotating motor is started to drive a reciprocating lead screw to rotate, and the feeding device is started to feed the bees. The reciprocating screw rod can drive the threaded block to reciprocate, the threaded block can drive the fixing shell to move, the fixing shell can drive the rotating shaft to move through the fixing plate, the gear is meshed with the rack, the rotating shaft can move to drive the gear to rotate, and meanwhile the gear can drive the stirring blades to rotate. Therefore, the nutritional sweet water in the feeding box can be fully stirred, and the problem of precipitation of the nutritional sweet water is effectively solved.

The invention relates to the technical field of preserved fruit processing, and discloses a sweet water circulating device for preserved fruit pickling, comprising: a rotating shaft rotating around its axis; the driving source drives the rotating shaft to rotate; the pickling box is fixedly connected with the rotating shaft through a connecting rod, the connecting rod is of a hollow structure, first through holes are distributed in the rod wall of the connecting rod, a containing cavity is formed in the wall of the pickling box, second through holes are distributed in the inner wall of the pickling box, and the second through holes communicate with the containing cavity; the opening and closing part is movably installed in the containing cavity and used for opening and closing the second through hole, and when the pickling pool is in the pickling state, the sweet water in the containing cavity can be stirred by moving the opening and closing part; the water pumping pipe extends into the connecting rod; the charging box and the pickling box are located in the charging box, the pickling box rotates along with the rotating shaft and can leave the charging box, and pickling materials fall into the charging box. Through dual circulation, the sweet water uniform distribution effect is improved, discharging is convenient, and the production efficiency is improved.

The invention discloses a salted egg yolk double-layer pudding and a preparation method thereof, and relates to the technical field of food. The preparation method comprises the following steps: S1, performing mixed fermentation on salted egg yolk powder, cheese powder and sweet water to obtain a salted egg yolk fermented product; s2, mixing and boiling the first gel composition, sugar and water, adding the milk powder solution, shearing, homogenizing, adding the first acid adjusting solution, and mixing to obtain a tender milk pudding layer material liquid; s3, adding a second gel composition and sugar into water, mixing, boiling, adding the milk powder cheese solution and the salted egg yolk fermented product, shearing, homogenizing, adding a second acidity adjusting solution, and mixing to obtain salted egg yolk pudding layer material liquid; and S4, injecting the tender milk pudding layer material liquid into a container, pre-gelling, injecting the salted egg yolk pudding layer material liquid, carrying out secondary gelling, sterilizing, and cooling to obtain the salted egg yolk double-layer pudding. The technology is simple, and the obtained salted egg yolk double-layer pudding has salty and sweet flavor, is rich in taste and can be stably stored at normal temperature without adding preservatives.

The utility model discloses beekeeping feeding equipment, and belongs to the technical field of beekeeping feeding equipment, the beekeeping feeding equipment comprises a base and a protective cover detachably mounted at the top end of the base, ingestion openings are formed in the outer wall of the protective cover in an annular array, and a through hole is formed in the center of the top end face of the protective cover. A storage groove is formed in the top end of the base, a water outlet ring is fixed to the center of the inner wall of the storage groove, and a plurality of supporting columns are fixed to the inner wall of the storage groove in an annular array mode. The legs of bees are supported through the supporting columns, the situation of drowning death caused by sealing is greatly reduced, the bees can conveniently enter and exit from the protective cover through the ingestion opening and the stopping plate, after the storage tank is installed, the protruding part and the sealing gasket are tightly connected, and the protective effect of the protective cover is improved.

This application discloses a bumblebee feed for artificial breeding and its preparation method, relating to the field of feed technology. It addresses the problem of unclear dosage of potassium sorbate in bumblebee feed, leading to uncontrollable preservative effects or adverse effects on bumblebees. The feed consists of a feed base and potassium sorbate as a preservative, with a mass percentage of 0.08%–0.12%. The preparation method involves mixing potassium sorbate with the feed base to achieve a final mass percentage of 0.08%–0.12% in the feed. The mixing time is 5–30 minutes, and the mixing temperature is 15–30°C. A mother liquor method is used for sugar water feed, and a premixing method is used for pollen feed. This application experimentally determined a specific safe dosage of 0.1%, which can keep the feed fresh and mold-free for one week under conditions of 28°C and 55% humidity, ensuring safety for bumblebees and providing a directly applicable preservative feed technology solution for commercial bumblebee breeding.

This invention discloses an improved and large-scale production method for Xiangxiang baked rice cakes, belonging to the field of intensive processing of traditional local specialty rice products and intangible cultural heritage food technology. Based on the traditional methods of Xiang Army rations, this invention improves the process, using high-quality rice as the main raw material. After washing and draining, the rice is fed into a self-developed twin-screw extruder for high-temperature and high-pressure extrusion and maturation, followed by pulverization to obtain baked rice cake powder. This powder is then mixed with sugar water, shaped, pressed, and steamed at high temperature. Subsequently, it undergoes low-temperature aging, precise slicing, double-sided constant-temperature baking, gradient cooling, and grading and packaging to obtain the finished Xiangxiang baked rice cake. This invention improves upon the defects of traditional workshop-style production, ensuring thorough and uniform maturation, effectively solving problems such as unstable quality, easy cracking and deformation of finished products, low production capacity, and flavor loss. It can be adapted to the production of diversified products using miscellaneous grains and medicinal and edible ingredients, fully preserving the traditional flavor of Xiangxiang baked rice cakes and the storage and portability characteristics of Xiang Army rations, while achieving standardized, scientific, and large-scale production of intangible cultural heritage specialties. This is beneficial for protecting local characteristic food craftsmanship and enhancing market competitiveness.

This invention belongs to the field of kitchen utensils technology, specifically a raw egg cracking device for the production of sugar-free buffalo milk cakes. It includes two conveyor rollers connected by a conveyor belt. Several torsion spring shafts are symmetrically fixed to the inner wall of the conveyor belt. Each torsion spring shaft has a rotating seat on its outer wall, and each rotating seat has a placement seat fixed to its outer wall. Corresponding placement seats fit together. Several through grooves are evenly distributed on the outer wall of the conveyor belt. This invention uses the two conveyor rollers to drive the conveyor belt, allowing multiple placement seats on the conveyor belt to sequentially carry and continuously move eggs. Throughout the production process, eggs do not need to be manually processed one by one, enabling uninterrupted cracking operations. This significantly increases the egg processing capacity per unit time, meeting the demand for large quantities of egg liquid in the large-scale production of sugar-free buffalo milk cakes and greatly improving overall production efficiency.

The application provides a mosquito breeding device convenient to take and place, relates to the field of mosquito breeding devices, and comprises a support frame, a mosquito storage hopper fixedly connected to the right side of the top end face of the support frame, a storage auxiliary mechanism arranged between the mosquito storage hopper and an opening and closing control plate, a feeding tray slidingly arranged at the bottom side of the left end of the support frame, a winding shaft rotatably arranged at the rear of the feeding tray, a protective auxiliary net wound around the outer end of the winding shaft, a protective auxiliary mechanism arranged between the feeding tray and the winding shaft, a worm egg feeding box fixedly connected to the right side of the bottom end of the support frame, and a water storage tank fixedly connected to the outer side of the right part end face of the worm egg feeding box. The operation steps for adding sugar water and medicaments into the feeding tray are slowed down, the frequency of repeated labor of the operator is reduced, the operation convenience when the sugar water or medicaments are added into the feeding tray is improved, the mosquito prevention and control effect is improved, and the problems of affecting the operation convenience when the sugar water or medicaments are added and affecting the mosquito prevention and control effect are solved.

The invention relates to low-sugar high-sweetness Kangpu tea as well as a preparation method and application thereof. Specifically, the invention provides the preparation method of the low-sugar and high-sweetness Kangpu tea, and the preparation method comprises the following steps: performing high-pressure sterilization on a prepared sugar water fermentation substrate to obtain an initial fermentation solution; adding lithocarpus litseifolius and fermented tea leaves into the initial fermentation system for brewing to construct a tea water initial fermentation system; and inoculating kombucha and a cellulose membrane into the initial fermentation system to obtain a fermentation system, and carrying out fermentation culture to obtain the low-sugar and high-sweetness Kangpu tea. Lithocarpus litseifolius is added to serve as a natural sweetening agent, a substrate in a low-sugar fermentation system is supplemented by means of high reducing sugar content, more active ingredients are introduced, the flavor and activity of the product Kangpu tea are guaranteed while sugar added during fermentation is reduced, the pain point of high-sugar dependence of traditional Kangpu tea is solved, and the Kangpu tea is suitable for large-scale production. The requirements of modern concepts of reducing sugar and increasing sweetness are met, and the development of the lithocarpus litseifolius and the Kangpu tea is facilitated.

A mochi containing functional food or pharmaceutical ingredients, said mochi comprising: glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents, essences, flavors and other auxiliary materials which affect the organoleptic properties and pH of the mochi, functional ingredients, pH regulators, and additives, wherein the functional components can also contain glucose and sugar, or fiber, or protein or polyhydric alcohol, and the functional components can be microencapsulated and can contain amino acid or omega 3, omega 9 or melatonin for improving sleep, or ibuprofen or acetaminophen and the like.

The invention discloses fermented glutinous rice internal phase oil-containing shell layer probiotic popping beads and a preparation method and a detection method thereof. The preparation method comprises the following steps: uniformly mixing internal phase fermented glutinous rice with probiotic freeze-dried powder and a sweetening agent; dispersing soybean oil in a sodium alginate solution and emulsifying into stable oil drops to construct an oil-containing calcium alginate composite shell layer; and carrying out forward spheroidizing on calcium lactate to form beads, washing, fixing the volume and refrigerating. The preparation method has the advantages that the taste and directional release can be considered without secondary embedding of sweet water protection liquid or yoghourt / fruit juice, and low release of a stomach phase and promoted release of an intestine phase are realized; meanwhile, viable bacterium survival and blasting feeling are improved, the process is simple, raw materials are edible, and the method is suitable for tea drinks and large-scale production.

The invention discloses a preparation method of Chinese yam powder cooperatively fermented by lactic acid bacteria and compound enzyme. The preparation method comprises the following steps: weighing Chinese yam powder and germs, and mixing the Chinese yam powder and germs according to a mass ratio of 2: 1; preparing a 2% sugar aqueous solution, and respectively carrying out high-pressure steam sterilization at 115 DEG C for 30 minutes on the sugar aqueous solution and the mixture; after cooling, adding the sweet water according to the mass ratio of the Chinese yam powder to the water of 3: 7, and uniformly mixing; a compound enzyme is added into the mixed solution, the compound enzyme is composed of amylase, glycoprotease and neutral protease, the preferable mass ratio of the amylase to the glycoprotease to the neutral protease is 1: 1: 1, and enzymolysis is conducted for 3-5 h at the temperature of 50 DEG C; inoculating a mixed bacteria solution consisting of lactobacillus bulgaricus and lactobacillus pentosus into the enzymatic hydrolysate, with the inoculation amount being 2-8% of the mass of the material, and fermenting at 30 DEG C for 4 days; and drying, crushing and optional flavor blending are performed to obtain the fermented Chinese yam powder. According to the method, the solubility and water binding capacity of the Chinese yam powder can be remarkably improved, the activity of total flavonoids and SOD (superoxide dismutase) is increased, the nutritional value and flavor are improved, and the method is suitable for development of instant drinks and functional foods.

The utility model relates to the technical field of sweet water preparation, in particular to a sweet water mixer which comprises a pump body, a bearing is arranged on a pump shaft of the pump body, the bearing comprises a bearing outer ring, a bearing inner ring, a sealing clamp inner ring and a sealing clamp outer ring, an inserting groove and a second through hole are formed in the surfaces of the two sides of the bearing outer ring, and a first through hole is formed in the surface of the sealing clamp outer ring. The sealing clamp inner rings are fixed to the two sides of the bearing inner ring, outer ring grooves are formed in the outer ring faces of the sealing clamp inner rings, abutting grooves are formed in the surfaces, deviating from the bearing inner ring, of the sealing clamp inner rings, the sealing clamp outer rings are installed on the two sides of the bearing outer ring, and inserting blocks are fixed to the surfaces, facing the bearing outer ring, of the sealing clamp outer rings. The bearing sealing device has the beneficial effects that through the arrangement of the sealing clamp outer ring, the sealing clamp inner ring, the screw rod, the nut and the ejector block, sealing installation and fixation of the bearing are achieved, and water leakage or pollution caused by untight sealing of the bearing is prevented.

The application relates to application of juvenile hormone in relieving thiamethoxam poisoning risk of Apis mellifera ligustica, and the juvenile hormone is used for accelerating the metabolism rate of thiamethoxam in the body of the honeybee; the juvenile hormone is JH III. The application method is as follows: JH III is first dissolved with methanol to prepare a JH III mother liquor with a concentration of 5 ng / muL, is blown dry with nitrogen, is re-dissolved with an equal volume of ultrapure water, is then added into sugar water feed to prepare a mixed solution with a JH III concentration of 1 ng / muL, and is fed to the honeybee. The application can significantly accelerate the metabolism of thiamethoxam by regulating the hormone level in the body of the honeybee, and can further enhance the detoxification capacity, so as to improve the survival rate. The JH III selected in the application is a hormone secreted by the honeybee itself, has the characteristics of strong targeting and low toxicity to the honeybee, and has a precise application dose, and has no significant influence on the normal growth and development, reproduction and foraging behavior of the honeybee, and the quality and safety of the bee product.

The utility model discloses a standard sugar water auxiliary preparation system for sugar tolerance detection, which comprises a main shell consisting of a working area and a background area, the device comprises a main shell, a working area arranged in the main shell, a sugar water shaking-up unit arranged in the working area, a sugar water cup clamped to the sugar water shaking-up unit, a constant-temperature water supply unit arranged in the background area and used for filling constant-temperature and quantitative clear water into the sugar water cup, a glucose powder box containing glucose and a displayer arranged on the front side face of the main shell. According to the utility model, the structures of the sugar water cup and the glucose powder box body are improved, and an auxiliary device for quantitatively adding water to the sugar water cup at constant temperature and uniformly shaking the solution is disclosed, so that a patient only needs to put a cup body filled with sugar powder into the device to obtain a standard pond water solution for sugar tolerance detection, the operation complexity of the patient is simplified, and the detection efficiency is improved. And the sugar water preparation process is also standardized.

The utility model relates to a bee feeding mechanism, and relates to the technical field of bee breeding. The device comprises a sugar water tank, a mounting seat and a feeding trough communicated with the mounting seat, a connecting port in threaded connection with the sugar water tank is formed in the upper portion of the mounting seat, and the sugar water tank is communicated with the mounting seat through the connecting port; the feeding trough is communicated with the sugar water tank through the mounting seat; an electromagnetic valve is arranged at the position, communicated with the mounting base, of the feeding trough, an induction piece used for inducing the amount of sugar water is arranged in the feeding trough, and when the amount of sugar water in the feeding trough reaches a set value, the electromagnetic valve is closed. According to the method, automatic control over bee feeding can be achieved, and the workload of bee farmers is reduced.

The application discloses a preparation method of fermented fruit juice and belongs to the field of food fermentation processing. The disclosed method comprises the following steps: inoculating activated mixed bacteria of bayer conjugated yeast, oxidized glucose bacillus and xylose hippodrome bacillus into tea sugar water to culture domesticated culture solution; and adding the domesticated culture solution into fruit juice raw materials to ferment and prepare fermented fruit juice. The application improves the functional component content of the fermented fruit juice, especially the total phenol content and the content of protocatechuic acid, simultaneously increases the types of organic acids, improves the taste of black tea fungus fermented fruit juice, and improves the antioxidant capacity of the product.

We offer mochi (rice cakes) containing functional food or pharmaceutical ingredients. [Solution] Mochi containing functional ingredients and a method for producing the same Mochi containing functional foods or pharmaceutical ingredients, including the following: - Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents. - Excipients that enhance the sensory properties of the mochi, as well as aromas, flavors, and other additives related to pH. - Functional ingredients - pH adjuster Furthermore, it may also contain glucose syrup and sugar, or fiber, or protein or sugar alcohol, and the functional ingredients may be microencapsulated, and the functional ingredients may also contain amino acids, or omega-3, omega-9, or sleep-improving melatonin, or ibuprofen, paracetamol, etc.

The application discloses a method for preparing walnut peptide by fermenting walnut meal through microorganisms, and comprises the following steps: walnut meal is soaked in distilled water, and then high-pressure cooking is carried out; after the cooking is completed, the walnut meal is cooled; flour, aspergillus niger and aspergillus oryzae are added, and then uniform stirring and culture are carried out; uniform stirring is carried out again, and then the walnut meal is loaded into a solid fermentation tank; after sugar water is added, the walnut meal is continuously cultured; then bacillus subtilis is added for culture; saccharomyces cerevisiae is added for fermentation; then the material is distilled; the remaining material is dried; and finally, walnut peptide-containing raw materials are obtained. The four kinds of bacteria are used for fermentation in different stages, and the amount of the produced peptide is higher than that of the peptide produced by the currently reported fermentation methods, so that the method has the advantage of high efficiency. The method changes the traditional plant protein fermentation process in which salt water is added, and instead uses sugar water with the same osmotic pressure, so that the peptide is subsequently fermented by the yeast to produce alcohol from sugar, and other substrates in the fermentation process are effectively removed, which is beneficial to the production of high-purity peptide raw materials. The walnut peptide after fermentation has the function of regulating blood sugar.