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193results about How to "Avoid gelatinization" patented technology
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Preparation method of soybean milk
ActiveCN104798890AIncrease concentrationNot easy to agglomerateBeverage vesselsMilk substitutesWater vaporDry bean
The invention relates to a preparation method of soybean milk. The preparation method at least comprises the following stages: (a), flour preparation stage: providing a crushing container, a heating element for heating the crushing container and a crushing device, directly heating the crushing container through the heating element, so as to ensure that the temperature of the crushing container is increased to 70-90 DEG C, adding dried beans into the crushing container, crushing the dried beans into bean flour through the crushing device, and ensuring that lipase and beany flavor of the bean flour are removed in the crushing container at ambient temperature; (b), preparation and boiling stage: adding water to the bean flour, so as to prepare the bean flour into pulp, and heating and boiling the pulp till the pulp is well cooked. By adopting the air temperature inside the crushing device, crushing, lipase removal and beany flavor removal are performed at the same time, protein can keep invariant, beany flavor can be effectively removed, and crushing the beans into bean flour firstly can greatly enhance the crushing fineness, so that the soybean milk concentration can be effectively enhanced. In addition, water vapor can be evaporated during crushing of the beans in the high-temperature environment, the bean flour is not easy to agglomerate, and the crushing effect is good.
Owner:JOYOUNG CO LTD
Porket creep feed and production method thereof
InactiveCN101617783AMeet nutritional needsImprove palatabilityFood processingAnimal feeding stuffSucroseAnimal science
The invention discloses porket creep feed and a production method thereof. The feed comprises the following components in percentage by weight: 30.0 expanded corns, 30.0 high-quality corns, 12.0 high-protein soybean meal, 4.5 whole milk powder, 4.0 fermentative soybean meal, 3.0 expanded soybeans, 3.0 Chilean white fish meal, 3.0 plasma protein powder, 3.0 acidifying agents, 2.0 sugar, 1.2 stone powder, 1.0 calcium dihydrogen phosphate, 1.0 grade-IV soyabean oil, 0.12 methionine, 0.4 lysine, 0.10 threonine, 0.18 salt, 1.0 porket additives and 0.5 medicament additives. The production method comprises the following steps: crushing the high-quality corns, the high-protein soybean meal and the Chilean white fish meal at one time, granulating at a high temperature and cooling; carrying out secondary crushing after the granulated and cooled high-quality corns, the high-protein soybean meal and the Chilean white fish meal are mixed with the expanded corns and the expanded soybeans; carrying out tertiary mixing with other components of the feed according to the weight percentage and granulating at a low temperature; and packaging and warehousing. The invention optimizes the quality of the porket creep feed, improves the stability and the palatability of the feed, strengthens the digestion and absorption and the availability of nutrition, promotes the health growth of porkets and effectively controls diarrhea, growth retardation, and the like.
Owner:江苏华威农牧发展有限公司
Anti-cracking method for quickly frozen glue pudding
The invention provides an anti-cracking method for quickly frozen glue pudding of low production cost and high product quality. In order to reach the goal, the invention adopts the following technical scheme that: 1-8 percent of DHC-F7101 modified starch and 1-8 percent of trehalose by weight percent are added in glutinous rice flour and are evenly mixed. By adopting the technical scheme, the water retaining capacity and the low-temperature stability of the glutinous rice flour are good, and the damage rate and the frost cracking rate caused by water loss and product temperature fluctuation during processing, storage, logistics and sales of the quickly frozen flue pudding are well improved. The glue pudding is prevented from being cracked, so the production cost is reduced, the return rate is reduced, the product quality is improved and the product shelf life is prolonged.
Owner:河南省淇县永达食业有限公司
Instant-noodles processing method
The invention relates to an instant-noodles processing method, which comprises the following steps of mixing, dough-making, curing, rolling and cutting into strips, steaming, water holding, secondary steaming, secondary water holding, split charging and half sealing, sterilization, complete sealing and packaging. Wheat flour, cassava modified starch and wheat gluten are adopted as main raw materials, food additives are adopted as auxiliary materials, a technique for twice steaming and twice water holding is adopted, and a twice-sealing and twice-sterilization technology is utilized, so that the instant noodles which are free from being adhered when in storage, can be stored for long time, are convenient to eat and have excellent taste and shape are prepared, and the industrialized mass production of the instant noodles can be realized. The instant noodles have feasibility in daily necessities, are suitable for being eaten at home and in traveling, can play an role which cannot be substituted by any other food under the situation of shortage in water or no water and are more applicable to different disaster relief work such as earthquake relief work, flood relief work, drought resistant work and the like, the requirement on convenient and instant dinner food can be satisfied, and a good social benefit can be realized.
Owner:DANDONG XINMAIYUAN FOOD
Electric cooker and cooking method thereof
ActiveCN106213974ASolve the problem of not being able to grasp the correct rice-water ratioEasy to masterVessels with intergral heatingFood materialCooking methods
The invention provides an electric cooker. The electric cooker comprises a pot body and a pot cover, wherein an inner container used for placing food materials and a first heating element used for heating the inner container are arranged in the pot body, a steam generator is also arranged on the pot body, a steam channel component is arranged on the pot cover, and the steam generator is communicated with the inner container by virtue of the steam channel component. The electric cooker comprises a first cooking stage and a second cooking stage; in the first cooking stage, the first heating element heats the inner container to pre-cook the food materials in the inner container, and in the second cooking stage, the steam generator produces steam, and the steam enters the inner container by virtue of the steam channel component, so as to cook the food materials in the inner container. By utilizing the electric cooker provided by the invention, the problem that a user can not master correct rice water ratio can be solved. The invention also provides a cooking method used for the electric cooker.
Owner:HONGYANG HOME APPLIANCES
Freezing and drying process of bamboo fungus
ActiveCN103948142AAvoid gelatinization of bamboo fungusImprove appearanceFood preservationChemistryComposite material
The invention discloses a freezing and drying process of bamboo fungus. The process comprises the following steps: (1) selecting raw materials; (2) cleaning and airing; (3) cutting caps; (4) pre-cooling at -30 DEG C for 1-2 hours; (5) drying at constant temperature in vacuum, vacuumizing, maintaining the temperature in a drying cabin at (-20)-(-15) DEG C and drying for 6-8 hours; (6) heating by a heating plate in the drying cabin till the temperature of the drying cabin is 35-45 DEG C and maintaining the temperature for 20-30 minutes, then, heating to 60-70 DEG C and maintaining the temperature for 1-2 hours; (7) regulating the temperature in the drying cabin and cooling the drying cabin to 35-45 DEG C and maintaining the temperature for 1-2 hours; and (8) packaging. The process disclosed by the invention has the beneficial effects that by freezing and drying the bamboo fungus by means of a vacuum drying technology, the bamboo fungus is prevented from being gelatinized by high-temperature roasting, the appearance quality of the dried bamboo fungus is improved, and the nutritional value of the dried bamboo fungus is increased.
Owner:来安县永阳知识产权运营有限公司
Method for intensively extracting red-rooted salvia polyphenol acids using composite enzyme hydrolyzing red-rooted salvia
InactiveCN1884558ANo pollution in the processAvoid gelatinizationFermentationEnzymatic hydrolysisDepside
This invention provides the process of enzymatic enhanced extraction of depsides from salvia miltiorrhiza substance. This process includes comminution, soaking, the preparation of enzyme blends, the blending of material and liquid, extraction, filtering, condensing and dring. This process makes full use of effective wall breaking and improve dissolution principle of enzyme blends, and produces water-soluble extraction powder of salvia miltiorrhiza that with many depsides functional substance. This invention integrates the enzymatic hydrolysis and extraction process, and has many benefits such as effective, mild, saving and environment friendly. The extraction rate of depsides from salvia miltiorrhiza is increased significently, reaches 9.5% that increased 3.5% compared with traditional water extraction. The temperature reduced from 100DEG C to 50DEG C, and time for extraction reduced for 1 hour. At the same time it avoids the Polyose Material Gelatinization and oxidation of Depsides such as danshensu. This process is innocuity and harmless. The products can be used as functional substance or medicine.
Owner:TIANJIN UNIV
Food therapy and health care compound fruit and vegetable rice flour composition, preparation method and applications thereof
ActiveCN104256411AImprove stubborn diseasesImprove stubborn diseases such as mouth ulcersFood ingredient functionsFood preparationFlavorAdditive ingredient
The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and / or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.
Owner:高燕
Method for processing purified konjac flour
A method for processing purified konjac flour comprises twelve steps of material selection, swelling, extraction, material placing in a low temperature oxygen-free room, grinding, dehydration, dehumidification drying, dry grinding, winnowing, sieving, checkout and homogeneous warehousing. The method for processing the purified konjac flour has the advantages that the swelling and the extraction can enable impurities in the konjac flour to be soluble in impregnation liquid and accordingly separated out, the activity of polyphenol oxidase can be restrained and brown stain can be prevented through processing in the low temperature oxygen-free room. Starch and the impurities attached to glucomannan particles can be further peeled off through the grinding, and then the impurities are removed through the dehydration. Heating can be avoided and brown stain, gelatinization and adhesion can be prevented through the dehumidification drying. By means of the grinding in the low temperature environment, the ragility of konjac particles can be improved, the impurities can be easily separated, and small particles can be obtained. Various levels of purified konjac flour meeting the national requirements is obtained after the sieving. Therefore, produced purified konjac flour does not contain sulfur, is free of brown stain, gelatinization and adhesion and is pure white, and the product quality is improved.
Owner:重庆天娇农业开发有限公司
Purification method of gastrodin
InactiveCN102250164AReduce dissolutionEasy to handleSugar derivativesSugar derivatives preparationPurification methodsAlcohol
The invention relates to a purification method of gastrodin. The method comprises the following specific steps: (1) using an alcohol-containing solution to perform ultrasonic extraction on gastrodin medicinal herb powder, collecting extract, concentrating to ensure that the extract has no alcohol; and (2) purifying a concentrated solution with polyamide resins, adopting ethanol-water (0-60%) to perform gradient elution, collecting the target eluent, concentrating to reach a small volume, adopting the dry method to add the concentrated target eluent with a small volume into an octadecylsilyl (ODS) silica gel column, eluting with an ethanol-water mixed solvent or an acetonitrile-water mixed solvent, recycling the solvent from the eluent, and drying to obtain gastrodin. The method has the advantages of low energy consumption, short preparation period and high product purity.
Owner:NANJING ZELANG MEDICAL TECH
Instant coarse cereal mixing flour and preparation method thereof
The invention discloses instant coarse cereal mixing flour and a preparation method thereof, and belongs to the technical field of food processing. The instant coarse cereal mixing flour is prepared from, by mass, 35-45 parts of puffed coarse cereal flour and 55-65 parts of auxiliary materials, wherein the puffed coarse cereal flour is prepared from, by weight, at least four of 0-10 parts of soybean flour, 0-70 parts of red bean flour, 5-50 parts of rice flour, 0-25 parts of millet flour, 0-7 parts of coix seed flour, 0-10 parts of sorghum flour, 0-25 parts of oat flour, 0-30 parts of white pea flour, 0-25 parts of mung bean flour, 0-25 parts of pea flour, 0-25 parts of corn flour and 0-10 parts of green bean flour, and the auxiliary materials comprise, by weight, 3-10 parts of peanut protein, 25-35 parts of maltodextrin and 25-35 parts of white granulated sugar. The instant coarse cereal mixing flour is short in preparation technology process, low in energy consumption, balanced in product nutrition, long in satiety time and good in mouthfeel.
Owner:SHANXI HUICHUN BEAN IND CO LTD
Potato raw slurry and starch flour used for staple foods and production process thereof
InactiveCN105901586AKeep the color and fragranceAvoid gelatinizationFood scienceBiotechnologyPotato starch
The invention discloses potato raw slurry and starch flour used for staple foods and a production process thereof. The production process of the potato raw slurry comprises the steps of selecting potatoes as a raw material, washing and peeling the potatoes, slicing and soaking the potatoes, cleaning and draining the potatoes, pulping the potatoes to obtain slurry, centrifuging the slurry, treating a filtrate, and drying the filtrate. The potato starch flour is then subjected to granulation to obtain granular whole potato starch flour. The production process of the potato starch flour and the granular starch flour can avoid gelatinization of the potato starch, can maintain the color, fragrance, taste and protein activity of the potatoes, and solves a problem of properties of potato knead in process of staple foods, and has important significance of promoting potato staple foods.
Owner:BEIJING UNION UNIVERSITY
Method for extracting gastrodin
ActiveCN104262424ASimple processEasy to operateSugar derivativesSugar derivatives preparationAlcoholSolvent
The invention discloses a method for extracting gastrodin. The method comprises the following steps: percolating gastrodia elata powder by a water-alcohol mixed solvent under the ultrasonic effect; loading percolation liquid to a neutral alumina chromatographic column, eluting by a methanol solution, and collecting gastrodin-section elution liquid; loading the percolation liquid to a macroporous resin chromatographic column, eluting by an alcohol-ester mixed solvent, and collecting gastrodin-section elution liquid; steaming, concentrating, and drying to obtain gastrodin extract. The gastrodin extract obtained by the method is high in purity, and the gastrodin extraction rate is high.
Owner:神农架绿野食品开发有限责任公司
Saponification slag recycling method and water-resistant curing agent for recycling
ActiveCN111574145AImprove pore structureReduce moisture contentRoadwaysSolid waste managementWater useVegetable oil
The invention discloses a saponification slag recycling method and a water-resistant curing agent for recycling, and the method comprises the following steps: mixing saponification slag with fly ash,carrying out waterproof stacking under natural conditions, carrying out air drying to obtain a saponification slag / fly ash mixture, crushing, and sieving; diluting a water-resistant curing agent withwater, spraying the saponification slag / fly ash mixture, adding cement while stirring, uniformly mixing to obtain a mixture, paving, rolling, molding, and carrying out moisturizing maintenance to obtain resource cured saponification slag; the water-resistant curing agent comprises the following components in parts by mass: 50-150 parts of vegetable oil, 1-10 parts of an organic silicon hydrophobicagent, 10-40 parts of a cement retarder and 10-50 parts of a dispersing agent. The saponification slag recycling method is environment-friendly and safe, and solves the problem of secondary environmental pollution risk generated during saponification slag recycling comprehensive utilization.
Owner:NANJING INST OF TECH +2
Double heating type low-temperature cigarette smoking set
The invention discloses a double heating type low-temperature cigarette smoking set. The double heating type low-temperature cigarette smoking set is characterized by comprising a hollow cylindrical heating cavity, a tobacco tar bin, an atomizing device, a support frame and a gas inlet hole, wherein a heating wire is placed in the hollow cylindrical heating cavity; a truncated cone shaped projection is arranged on the inner wall of the hollow cylindrical heating cavity; a rotary cover is arranged at an end of the tobacco tar bin; the tobacco tar bin is connected with the atomizing device through a liquid guiding bar; the atomizing device communicates with the gas inlet hole and is provided with a ventilating hole which communicates with the bottom end of the heating cavity; and the heating cavity and the atomizing device are placed in the hollow cylindrical tobacco tar bin in parallel. On one hand, the inner wall of the heating cavity is heated by the heating wire, and a cigarette is heated directly; and on the other hand, atomized smoke is heated when flowing through a trapezoidal cross section channel in the heating cavity so as to indirectly heat the cigarette. Because the double heating mode is adopted, the prefect heating effect can be achieved under the condition that the temperature of the heating wire only needs to be 150-200 DEG C when the smoking set works normally, cigarette gelatinization and scalding of a user by smoke are avoided effectively, and smoking taste is improved.
Owner:CHINA TOBACCO JIANGSU INDAL
Potato hot-and-dry noodles and preparation method thereof
InactiveCN105285814AGood flexibilityPreserve nutrientsFood ingredient as mouthfeel improving agentSteam pressureAdditive ingredient
The invention discloses potato hot-and-dry noodles and a preparation method thereof, and relates to the field of hot-and-dry noodles. The method includes the following steps: according to the mass parts, in each 100 parts of raw materials, including 25-40 parts of potato full powder, 65-75 parts of flour, 0.1-0.2 part of edible alkali, and the balance water; uniformly mixing the raw materials, under the conditions of vacuum and the stirring speed of 60-120 r / min, stirring for 18-20 min, to obtain a dough; placing the dough under a condition of the temperature of 15-20 DEG C, and curing for 15-25 min, to obtain a cured dough; pressing and stripping the cured dough through a slice pressing machine, to obtain continuous noodles; putting the continuous noodles under the conditions of the temperature of 80-90 DEG C and the steam pressure of 0.004-0.009 MPa, and steam-cooking for 20-40 min, to obtain a crude product of the potato hot-and-dry noodles; and slitting the crude product of the potato hot-and-dry noodles, to obtain a finished product of the potato hot-and-dry noodles. Potato nutritional ingredients can be kept, the noodle flexibility is relatively good, and the potato hot-and-dry noodles can be used as hot-and-dry noodles.
Owner:武汉大汉口食品有限公司
Cooking equipment and control method thereof
PendingCN108125570AAvoid continuous heatingInhibit ripeningBeverage vesselsPressure-cookersProcess engineeringTime curve
The invention provides cooking equipment and a control method thereof. The cooking equipment comprises a container body and a drying device. The control method of the cooking equipment comprises a drying step, wherein the drying device is controlled to perform intermittent operation or power-lowering operation according to a preset power-time curve to dry materials in the container body. Accordingto the method, by controlling the drying device to operate according to the preset power-time curve in the process that the cooking equipment perform a reservation function, the materials can be dried while the problem that the temperature of the drying device continues to rise is avoided, so that the problems that the materials are cured or gelatinized or the freshness is lowered in the drying process due to too high temperature of the drying device are avoided, and the cooking taste of the materials is ensured.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Production technique of cationic starch
ActiveCN102775508AIncrease the activation processIncrease compoundingNon-fibrous pulp additionPaper/cardboardActivation techniqueBiological activation
The invention relates to a production technique of cationic starch. A starch activation technique and a starch compounding and impregnation technique are added, and the rest of techniques are correspondingly innovated. The production technique of cationic starch comprises the following main steps: starch activation, etherifying agent activation, starch compounding and impregnation, etherification reaction, blast cooling, neutralization, blast cooling, pulverization and the like. The production technique provided by the invention has the advantages of safe material, no gelatinization of start particles, shorter reaction time, lower energy consumption, higher reaction efficiency and higher product yield, and is simple and practical to operate; and the prepared cationic starch product has the advantages of high quality and stable properties.
Owner:山东米能生物科技有限公司
Process for low-temperature extracting kudzu root flavanone and kudzu root starch from kudzu root
InactiveCN102988465AHigh in flavonoidsSufficient supplyFood preparationPlant ingredientsAlcoholFlavanone
The invention relates to a process for low-temperature extracting kudzu root flavanone and kudzu root starch from kudzu root. According to the process, kudzu or pueraria thomsonii benth developing for 2-5 years is washed, sliced, dried and crushed into pueraria powders, then edible alcohol with a certain concentration is added into the pueraria powders, the mixture is heated and extracted supersonically and subsequently filtered under heating to obtain pueraria extract and filter residues; and the pueraria extract is subjected to vacuum distillation and drying to obtain kudzu root flavanone extract, the filter residues are ground by adding water, screened and subjected to centrifugal separation, and precipates are dried and crushed to obtain kudzu root powder. The raw materials selected by the process have rich resources and high content of kudzu root flavanone, and suitable for scale production requirements; according to the process, the technology of firstly supersonically extracting kudzu root flavanone and subsequently preparing kudzu root powder by centrifugal separation improves the comprehensive utilization value of kudzu root; the process adopts edible alcohol and purified water as the extraction solvent, the recovery is convenient, and simultaneously nontoxic and harmful products are guaranteed; and the process is simple and has short production period, and can be used for large-scale industrial production.
Owner:赤壁元一生物科技有限公司 +2
Mongolia flavor liquid milk tea and preparation method thereof
The invention relates to the field of dairy processing, in particular to a Mongolia flavor liquid milk tea and a preparation method thereof. The Mongolia flavor liquid milk tea comprises raw materials including, by weight, 40%-60% of milk, 0.5-1.5% of brick tea, 0.5%-1% of broom corn millet, 0.05%-0.5% of edible salt, 1%-2% of anhydrous butter, 0.08%-0.25% of thickeners, 1%-2% of light cream, andthe balance water. The pure Mongolia flavor liquid milk tea can compensate for shortcomings of an instant milk tea on flavor, the special requirements for the pure Mongolia flavor milk tea are met, the added broom corn millet is soaked in the anhydrous butter simultaneously, a gelatinization reaction caused by the fact that starch is dissolved out is avoided, the fact that the taste of the milk tea is smooth is guaranteed, and the Mongolia flavor liquid milk tea is rich and comprehensive in nutrition.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Composite acerola cherry fruit powder
InactiveCN104970316AAvoid interactionAvoid gelatinizationFood ingredientsFood preparationFreeze-dryingAdditive ingredient
The invention belongs to the field of foods, and particularly relates to composite acerola cherry fruit powder. The composite acerola cherry fruit powder comprises the following ingredients in parts by weight: 30-80 parts of acerola cherry fruit powder, 5-40 parts of Morinda citrifoli powder, 5-45 parts of mulberry fruit powder, 3-35 parts of mulberry leaf powder, 0.5-5 parts of collagen, 0.5-5 parts of xylitol, 0.5-5 parts of maltodextrin and 0.5-5 parts of beta-cyclodextrin. The invention further provides a preparation method. Acerola cherries and mulberries are processed together, and Morinda citrifoli and mulberry leaves are processed together, so that mutual influence between fruit pigments is avoided; in addition, vacuum freeze drying is performed, so that activity ingredients are maintained to the largest extent, and plant polysaccharide is prevented from being pasted and agglomerated. The composite acerola cherry fruit powder which is rich and diversified in nutrition and convenient to eat is obtained, has the effect of benefitting human bodies, and enriches the kinds of beverages and food markets.
Owner:海南金芝麟保健食品有限公司
Feed additive with functions of prevention and treatment of bacillary enteritis of plecoglossus altivelis and preparation method of feed additive
InactiveCN105558422AGreat tasteImprove immunityFood processingClimate change adaptationBiotechnologyFood additive
The invention belongs to the technical field of aquaculture, relates to a feed additive with functions of prevention and treatment of bacillary enteritis of plecoglossus altivelis and further relates to a preparation method of the feed additive with the functions of prevention and treatment of bacillary enteritis of the plecoglossus altivelis. The feed additive with the functions of prevention and treatment of bacillary enteritis of the plecoglossus altivelis is prepared from, by weight, 32-40 parts of east wall soil, 24-30 parts of Pericarpium Granati, 24-30 parts of Herba Hydrocotylis, 23-30 parts of Fructus Crataegi, 22-30 parts of Fructus Gleditsiae, 21-28 parts of Galla Chinensis, 19-27 parts of Radix Ophiopogonis, 19-27 parts of Radix Puerariae, 18-25 parts of Herba Asari, 18-26 parts of Radix Scutellariae, 17-25 parts of Poria Cocos, 6-14 parts of yeast powder, 8-17 parts of Plumula Nelumbinis, 8-15 parts of Pericarpium Citri Reticulatae, 4-5 parts of clam powder, 16-26 parts of Rhizoma Phragmitis and the like. The feed additive is effective in prevention and treatment of bacillary enteritis of the plecoglossus altivelis.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Dried konjac and manufacturing method therefor as well as processed foods using said dried konjac
ActiveCN102123612ABlood sugar controlGood hair effectFood ingredient functionsFood preparationCelluloseFiber
Provided are dried konjac having the contradictory elements of improved water-reconstitution properties and an effect to prevent degeneration when dried along with reduced calories and sugars and which can be anticipated to have blood sugar-suppressing effects, a manufacturing method therefor, and processed foods using said dried konjac. The dried konjac is characterized in that it comprises, by weight ratio, 8 to 20% of one or more kinds of starch material selected from tapioca, potato, cornstarch and processed starch, 6 to 20% konjac powder, 15 to 40% of one or more kinds of dietary fiber material selected from a dietary fiber material A group including digestion-resistant starch and processed starch comprising a large quantity of dietary fiber, 0 to 10% of one or more kinds of dietary fiber materials selected from a dietary fiber material B group comprising oat fiber, wheat fiber, potato fiber, sugar cane fiber, crystalline cellulose, sodium alginate, carrageenan, guar gum, hydrolyzed guar gum, psyllium seed gum, xanthan gum, tamarind gum, tragacanth gum, and jeran gum, and 30 to 50% of digestion-resistant dextrin.
Owner:ABS
High-liquidity starch and preparation method and application thereof
The invention discloses high-liquidity starch and a preparation method and the application thereof. The preparation process is simple, reaction is uniform, production cost is low, reaction time is short, expansion of starch particles under the alkaline reaction condition is restrained by sodium sulfate to avoid starch gelatinization and enable starch chemical modification to be centralized on the particle surfaces; introducing an ultrasonic field into the reaction process can improve reaction efficiency, reduce usage of chemical agents, shorten reaction time and reduce cost; electronegative substitute groups are crosslinked by metallic ions of different valences, a great amount of hydroxyls on the starch particle surfaces are shielded, and accordingly angle of repose of starch can be evidently decreased, and liquidity is improved. High-fluidity starch with the angle of repose ranging from 2 degrees to 5 degrees is obtained and has wide application values in industries of foods, daily chemicals, printing, agriculture, petroleum and the like.
Owner:SOUTH CHINA UNIV OF TECH
Low-sugar rice making method of cooking utensil
ActiveCN111568154ALow in sugarReduce tasteSteam cooking vesselsCooking insertsRice dishesProcess engineering
The invention relates to a low-sugar rice making method of a cooking utensil, which at least comprises the following stages: a, a starch elution stage: performing soaking for time t1 at 50-65 DEG C, performing heating to 70-90 DEG C, performing maintaining for time t2, and discharging water to separate rice from water; and b, a cooking stage: heating and cooking or steaming the rice subjected to starch elution. Compared with the prior art, the cooked rice is good in taste and low in sugar content.
Owner:HONGYANG HOME APPLIANCES
Traditional Chinese medicine capsule for treating pneumonia and preparation method of traditional Chinese medicine capsule
InactiveCN104888011AGood for clearing heat and detoxifyingIt is good for purging the lungs and lowering the qiCapsule deliveryRespiratory disorderHouttuyniaChrysomya
The invention provides a traditional Chinese medicine capsule for treating pneumonia and a preparation method of the traditional Chinese medicine capsule and relates to the technical field of pneumonia treatment. The effective ingredients of raw materials prepared to form tablets comprise, in parts by mass, 22-35 parts of Chinese pholidota herb, 8-19 parts of heartleaf houttuynia herb, 11-23 parts of indigowoad leaves, 11-26 parts of Japanese ardisia herb, 7-19 parts of loquat leaves, 16-27 parts of Eucheuma muricatum, 7-27 parts of unibract fritillary bulb, 10-21 parts of honeysuckle, 5-23 parts of Chinese angelica, 11-25 parts of dandelion, 12-27 parts of pepperweed seeds, 15-26 parts of fistular onion stalk, 9-24 parts of tangerine peel, 11-25 parts of ephedra herb, 8-23 parts of perilla fruit, 9-25 parts of lalang grass rhizome, 13-28 parts of weeping forsythiae capsule, 8-22 parts of platycodon roots, 12-26 parts of chrysanthemum, 13-26 parts of gentian roots and 11-20 parts of liquorice. The traditional Chinese medicine capsule can facilitate treatment of pneumonia and the total effective treatment rate is up to 98% or higher.
Owner:QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
Stirring jacketed pot
InactiveCN103783330BStir wellEvenly heatedKitchen equipmentFood preparationPulp and paper industryShort legs
Owner:GUANGDONG JINOU MACHINERY MFG CO LTD
Chinese herbal medicine preparation for treating white head-mouth disease of xiphophorus helleri and preparation method thereof
InactiveCN105106894AHigh cure rateAvoid damageAntibacterial agentsAnthropod material medical ingredientsDiseasePagoda tree
The invention relates to a Chinese herbal medicine preparation for treating a white head-mouth disease of xiphophorus helleri. The invention further relates to a preparation method of the Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri. The Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri is prepared from, by mass, 25-33 parts of aqueous extract of garden burnet roots, 22-28 parts of common cephalanoplos herb juice, 7-14 parts of pu-erh ripe tea, 20-26 parts of bitter herbs, 19-26 parts of cluster mallow, 15-23 parts of morning glories, 19-25 parts of spica prunellae, 21-28 parts of Chinese honeylocust fruit, 17-25 parts of rhizoma atractylodis, 17-23 parts of Chinese milk vetch, 13-22 parts of heartleaf houttuynia herbs, 16-24 parts of honeysuckle flowers, 16-24 parts of common cnidium fruit, 14-22 parts of Chinese gall, 15-24 parts of pagoda tree fruit and the like. The Chinese herbal medicine preparation for treating the white head-mouth disease of the xiphophorus helleri can effectively treat the white head-mouth disease of the xiphophorus helleri.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Preparation method of purely fragrant cooked rice
The invention relates to a preparation method of purely fragrant cooked rice. The preparation method at least comprises the following a plurality of stages: (a) a fragrance preparing stage: soaking rice at 10-25 DEG C for 10-15 minutes, then raising temperature to 50-60 DEG C and performing soaking for 5-10 minutes, and then performing heating at a heating rate of 8-15 DEG C / minute to 70 DEG C orhigher with the heating power P1; (b) a boiling stage: performing heating with the heating power P2 to boiling and maintaining the condition for a period of time; and (c) a fragrance stuffing stage: performing heating with the heating power P3 and maintaining the condition for a period of time, wherein P1 is greater than P2 and P2 is greater than P3. Compared with the prior art, the cooked rice prepared by the preparation method disclosed by the invention is more purely fragrant, moderate in hardness and viscosity and better in mouthfeel.
Owner:JOYOUNG CO LTD
Dry-cleaning composition for hair and preparation method of composition
InactiveCN110063900ALess frequentReduce harmCosmetic preparationsHair cosmeticsAlcoholWater resources
The invention provides a dry-cleaning composition for hair. The composition is prepared from, by mass, 60-80 parts of propane and butane, 15-30 parts of absolute ethyl alcohol, 2-15 parts of starch particles and 0.2-2 parts of an anti-flocculating agent. The invention further provides a method for preparing a dry-method shampoo through the dry-cleaning composition for the hair. The dry-cleaning composition has a good effect of removing fat of the hair and scalp, water resources are saved, application amount of the shampoo is reduced, the damage to the hair and scalp is reduced, and convenienceis provided for quick care. According to the dry-cleaning composition, by adding the specific anti-flocculating agent, the composition has good homogeneity and stability and can be preserved and usedfor a long time. The dry-cleaning composition is mild in performance and free of stimulation, cannot cause dryness and itch of the hair and scalp, is free of residues, cannot generate dandruff feeling, cannot generate static electricity and is good in use feeling.
Owner:上海绿瑞生物科技有限公司
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