46results about How to "Compliant with food safety" patented technology

The invention discloses a traditional Chinese medicine composition for preventing and treating diarrhea of ​​suckling piglets. The traditional Chinese medicine composition mainly includes the following raw materials in parts by weight: 16 parts of Pulsatilla pulsatillae, 8 parts of Andrographis paniculata, 8 parts of Sophora flavescens, 8 parts of Scutellaria baicalensis, and 8 parts of Radix Radix , 10 parts of Daqingye, 6 parts of Astragalus, 4 parts of Codonopsis, 6 parts of Cortex Phellodendri, 5 parts of Poria, 6 parts of Qinpi, 6 parts of Myrobalan, 4 parts of white peony, 4 parts of Akebia, 4 parts of woody root, 6 parts of licorice. The invention adopts the pure traditional Chinese medicine composition, and various medicines are used in combination, and has many functions such as clearing heat and detoxifying, antibacterial and anti-inflammatory, invigorating the middle and replenishing qi, invigorating the spleen and promoting body fluid, invigorating qi and promoting yang, promoting dampness and regulating qi, promoting milk and passing through the blood-milk barrier. It is suitable for sucking sows, and can prevent and treat diarrhea in suckling piglets caused by various reasons, and reduce the incidence of piglets. The traditional Chinese medicine of the present invention is applied to sows to prevent and treat diarrhea in suckling piglets with simple dosage form and administration route, has little stress, is non-toxic, harmless and has no residue, and meets the needs of large-scale breeding production.

The present invention provides a complete artificial mixed feed for stichopus japonicus. Said feed composition includes (by weight portion) 60-30 portions of sargassum thunbergii powder, 15-25 portions of sea-verdure powder, 15-45 portions of degummed sea-tangle powder, 15-5 portions of spirulina princes powder, 10-5 portions of fermentation yeast, 0.6-0.2 portion of polyvitamin complex, 0.8-0.4 portion of compound mineral salt and 10-60 portions of dried dredge.

The invention relates to a food fresh-keeping method and discloses a squid fresh-keeping method. The squid fresh-keeping method adopts a squid fresh-keeping agent. The squid fresh-keeping agent comprises sodium carbonate hydrate, sodium carbonate, sodium tripolyphosphate, sodium tripolyphosphate hexahydrate and common salt. The squid fresh-keeping method comprises that treated sliced squid is put into the squid fresh-keeping agent, is uniformly immersed for 5-10min and then is preserved at a temperature of 0-4 DEG C. The raw materials adopted by the squid fresh-keeping method are food-stage materials, are safe, has no toxicity and satisfies current food safety requirements advocated by government. The fresh squid treated by the squid fresh-keeping agent has a shelf life of 10 to 15 days and has appearance, physicochemical and microbiological indexes reaching to sliced squid requirements. The fresh squid treated by the squid fresh-keeping agent satisfies squid quality requirements, has a long shelf life and is convenient for squid market circulation and shelf life extension. The squid fresh-keeping method reduces a raw material cost.

The invention discloses a Chinese medicinal composition for preventing and treating porcine diarrhea, which mainly comprises the following raw materials in parts by weight: 6 parts of Chinese pulsatilla root, 5 parts of dandelion, 5 parts of kuhseng, 3 parts of baical skullcap root, 3 parts of honeysuckle, 3 parts of smoked plum, 5 parts of medicine terminalia fruit, 5 parts of astragalus root, 5 parts of hawthorn, 2 parts of white peony root, 6 parts of purslane, 3 parts of liquorice and 1 part of pepper. A pure Chinese medicinal composition is adopted in the invention, a formula is formed by combining primary causes, clinical symptoms and physiological characteristics of porcine diarrhea, and the raw materials are mixed to achieve the functions of clearing heat and eliminating toxic materials, resisting bacteria and inflammation, relieving diarrhea with astringents, promoting digestion, eliminating dampness and regulating vital energy, warming middle-jiao to dispel cold, strengthening middle warmer and benefiting vital energy, strengthening the spleen and promoting production of body fluid, benefiting vital energy and raising Yang, strengthening body immunity and the like, so that the Chinese medicinal composition can treat both the symptoms and root causes and can well prevent and treat the porcine diarrhea, and the incidence rate and death rate of swinery can be reduced. The Chinese medicinal composition prevents and treats porcine diarrhea by simple preparations and administration routes, and has better prevention and treatment effects on porcine diarrhea in each phase caused by various reasons. All medicaments are fed along with feed, have small stress, save labor and time, and are suitable for a large-scale pig farm. The Chinese medicinal composition has the advantages of low cost, convenience in use, obvious effect and no toxicity, harm, drug resistance or residues, and meets requirements for large-scale culture production, food safety and human health.

The present invention belongs to the research field of food processing technology and particularly relates to a natural plant extract dried fish preservative which can extend the storage period of dried fish and a preparation method and an application thereof. The preservative consists of the following components in percentages by mass: 29.00-30.50% of ampelopsis megalophylla extract, 29.00-30.10% of tea extract, 24.00-25.00% of mulberry leaf extract, 1.15-1.25% of dried orange peel essence oil, 1.20-1.30% of clove essence oil, 7.15-8.30% of vitamin C and 5.30-6.50% of vitamin E. The preparation method includes the following steps: according to the above ratio, the ampelopsis megalophylla extract, tea leaf extract, mulberry leaf extract, dried orange peel essence oil, clove essence oil, vitamin C and vitamin E are weighed, the weighed materials are placed into a blending tank to be stirred evenly, and the stirred materials are packed using a compound aluminum bags or canned to obtain the natural plant extract dried fish preservative.

The invention discloses a natural fresh-keeping antiseptic containing protamine. The invention is characterized in that the antiseptic is prepared from the following raw materials by weight ratio: 0.3-0.5 parts of the protamine, 1-1.5 parts of carboxymethyl chitosan, 1.2-1.8 parts of tea polyphenol and 0.6-0.8 parts of oxalic acid. The antiseptic overcomes limitations that present natural antiseptic is difficult to effectively maintain freshness and prolong preservation time; through effective combination of the protamine with the tea polyphenol and the carboxymethyl chitosan, the antiseptic can both significantly prolong preservation time of food and improve freshness of preserved food, and the antiseptic is safe, reliable, and easy for large-scale promotion.

The invention relates to the technical field of aquaculture, in particular to an antibiotics-free breeding method for crayfishes. The antibiotics-free breeding method for the crayfishes comprises thefollowing steps that young crayfishes are put into a breeding pond, and feed, biological fertilizer, microbial bottom improvement substance, water quality regulator and algae cultivation substance areput into the breeding pond in the breeding process. According to the method, with breeding environment improvement and micro-ecological health care as principles, antibiotics, hormones or exogenous chemical drugs are not needed in the breeding process, the maintenance of aquatic plants in the breeding pond is improved, organic sewage at the bottom of the breeding pond is dissolved and oxidized, and the bottom dissolved oxygen is increased; organic matter, residual bait, excrement and the like are decomposed, the disease resistance and stress resistance of the crayfishes are improved, breedingof water-extraction beneficial algae is promoted, and the pH value is stabilized; waterborne plankton is cultivated, the algae are stabilized, the water is rich in plankton, capable of keeping flowing, tender and fresh, the breeding environment in the growth process of the crayfishes is improved, the survival rate of the crayfishes is increased, and the health condition of the crayfishes is improved.

The invention provides a method for preparing ultrafine black tea powder by wet-process grinding. The method comprises the following steps: withering, rolling and primarily grinding fresh tea leaves and then fermenting; carrying out microwave enzyme deactivation to keep primarily-formed tea powder color and luster, and aroma of the tea leaves; mixing the cooled primarily-grinded leaves with a cellulase-pectase solution to prepare a tea water mixed liquid; grinding the tea water mixed liquid for 2-3 times at intervals by using a pipeline type high-shearing grinding machine; carrying out beta-CD burying on the crushed tea pulp; and then carrying out high-temperature instant sterilization, and spraying and drying to obtain the ultrafine black tea powder. The method for preparing the ultrafine black tea powder has low energy consumption and small noises; and the prepared ultrafine black tea powder has less loss of nutrition ingredients, fine powder, good color and luster, good wettability and excellent mouth feel.

The invention discloses a non-phosphorus water-retaining agent for a prefabricated meat product, the prefabricated meat product and a preparation method of the non-phosphorus water-retaining agent. The non-phosphorus water-retaining agent comprises the following components in percentage by mass: 33%-38% of sodium bicarbonate, 4%-7% of L-malic acid, 24%-27% of sodium citrate, 16%-20% of sodium carbonate, and 10%-15% of edible salt. The non-phosphorus water-retaining agent for the prefabricated meat product is prepared by adopting and compounding the materials of sodium bicarbonate, L-malic acid, sodium citrate, sodium carbonate and edible salt; the water holding capacity of the meat product is remarkably improved; the yield of the meat product is increased, the loss of water of the meat product in the processes of processing, low-temperature storage and unfreezing is prevented; the non-phosphorus water-retaining agent does not comprise phosphorus, so that the problem that phosphorus of the meat product exceeds the standard because of the addition of a phosphate water-retaining agent in the prior art is effectively avoided.

The invention relates to a natural food preservative, in particular to a natural food preservative for fruits. In the preparation method of the preservative, the raw materials include aloe and pine needles with the mass ratio being (30-50): (7-13). The preservative is applied in the experiment on fruit preservation, and the results show that the preservative has significant preservation effect and realizes the long-term storage of the fruits. Moreover, the preservative is prepared through extraction of purely natural plants, the preserved fruits can be eaten safely and has no toxic residue but high quality, and the preservation period is long, thereby facilitating the transportation and sale of the fruits, reducing the preservation cost and producing greater economic benefits.

The present invention relates to a medicine formula for preventing and curing ascites disease in left-eyed flounder and right-eyed flounder culture. Said medicine formula includes (by wt%) 30% of norfloxacin, 30% of doxycycline and 40% of compound sinomin. Its cure rate can be up to above 85%.

The invention discloses a plant-source natural fresh-keeping antiseptic by using balsam pear as a raw material. The antiseptic is prepare from the following raw materials by weigh ratio: 6-10 parts of balsam pear extract, 4-5 parts of pine needle extract, 2-3 parts of garlicin and 1-2 parts of chitosan. According to the plant-source natural fresh-keeping antiseptic, the defects that a conventional natural preservative hardly effectively keep freshness and a conventional natural fresh-keeping agent hardly effectively prolong the storage time can be overcome; by virtue of the effective matching and combination of the myrica rubra leaves and other plants, the food storage time can be greatly prolonged, and the food storage freshness can be greatly increased; and main raw materials are prepared from pure natural raw materials, so that the preservative is safe and reliable, low in manufacture cost, and easy for large-scale popularization.

The invention discloses a citrus-brightening fresh keeping agent and a preparing method thereof, and belongs to the field of fruit fresh keeping. The citrus-brightening fresh keeping agent comprises, by mass, 5%-20% of bleached shellac, 0.5%-5% of pentalyn, 0.5%-2% of glycerol, 0.6%-3% of ammonia water, 0.1%-5% of polyhydroxy POSS, 0.1%-0.5% of surfactant, 0.1%-3% of brightness adjusting agent and 70%-85% of water. The preparing method includes the steps that glycerol, ammonia water and water are mixed to be even; bleached shellac and pentalyn are added, and the mixture is heated and stirred till a transparent solution is formed; polyhydroxy POSS and a surfactant are added and stirred to obtain even dispersion liquid, and the dispersion liquid is cooled to be centrifuged and filtered; a brightness adjusting agent is added, the mixture is stirred to be even, and the citrus-brightening fresh keeping agent is obtained. The citrus-brightening fresh keeping agent is high in drying speed, good in film-forming performance, lasting in film brightness, free of white becoming, good in air permeability and excellent in fresh keeping effect, and meets the requirements of food safety and mechanization waxing.

The present invention discloses self-cooked fermented semi-dry rice noodles and a preparation method thereof. The semi-dry rice noodles are mainly prepared from the following raw materials: rice, a starch additive and a fresh-keeping and microorganism-inhibiting additive; the starch additive is pea starch, wheat starch and lotus root starch; and the fresh-keeping and microorganism-inhibiting additive is prepared from a rosemary extract and nisin. The preparation method comprises the following steps: (1) putting raw material rice into water, carrying out a primary fermentation, or then adding acadmium-removing microorganism preparation for a secondary fermentation, and conducting filtering, washing with water, and draining; (2) adding water, grinding into powder in a half-dry state, conducting sieving, adding a starch additive and a fresh-keeping and microorganism-inhibiting additive, and adding water to blend the powder; and (3) conducting a primary steaming, extrusion, air-drying byhanging rods, an aging treatment, secondary steaming, water washing, water soaking, draining, sterilization, cooling and packaging. The half-dry rice noodles are low in a breakage rate and a cooking loss rate, good in taste, safe to eat and long in shelf life. The method is high in cadmium removal efficiency, capable of prolonging the shelf life, simple in process, low in cost and suitable for industrial production.

The invention discloses plant source natural freshness-retaining preservative with liquorice as raw materials. The plant source natural freshness-retaining preservative is characterized by being prepared from, by weight, 6-10 parts of liquorice extract, 4-6 parts of scutellaria baicalensis extract, 3-5 parts of rosemary extract, 1-2 parts of forsythia fructus extract and 1-2 parts of table salt. The limitation that according to existing natural preservative, freshness can be hardly effectively retained, and the shelf time can be hardly effectively prolonged is overcome. Through the effective compatibility and combination of extracted myrica ruba leaves and other plants, the shelf time of food can be greatly prolonged, the preservation freshness of the food is greatly improved, the main raw materials are all prepared from pure natural raw materials, and therefore the plant source natural freshness-retaining preservative is safe, reliable, low in manufacturing cost and easy to popularize on a large scale.

The invention belongs to food processing technology and discloses a preparation method of glossy ganoderma dried chicken. In the invention, high quality healthy chicken meat are selected as the main ingredient, and concentrated solution of mixed glossy ganoderma and liquorice are mated with other accessories as the spices and then the ingredients are processed by cooking, pickling, baking and other technologies to obtain the glossy ganoderma dried chicken. The method of the invention requires only simple equipment and easily accessible ingredients and is also easy to operate. The method also has the advantages of small investment, low cost and high returns. The product of the invention has not only a unique flavor but also rich nutrients. The food is delicious with a faint scent and tastes strongly cured and is also very convenient to eat or to carry.

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a fresh keeping method of squids. The fresh keeping method comprises the following preparation steps of (1) treating squids: thoroughly cleaning fresh squids, removing heads and internal organs, and cutting off squid sacs; (2) performing fresh keeping treatment: putting the treated squids into fresh keeping fluid, and soaking the treated squids in the fresh keeping fluid for 15-25min; and (3) fishing out the soaked squids, draining the fished-out squids, performing microwave baking, performing packaging, and performing sterilization. The squids obtained by the fresh keeping method disclosed by the invention are good in fresh and tender degree and elasticity, favorable state can be kept, and nutrient components can be prevented from running off.

The invention discloses a composite type synbiotic microecological preparation for rabbits and a preparation method of the composite type synbiotic microecological preparation. The preparation method comprises the following steps of firstly screening out intestinal tract probiotics under different environments, comparing the functions and the biological characteristics of the screened-out intestinal tract probiotics, comparing the viable count changes of probiotics under a simulated intestinal tract environment, screening out optimal bacterial strains, determining the content of various oligosaccharides, selecting optimal addition quantity, and mixing the intestinal tract probiotics with the oligosaccharides so as to obtain the composite type synbiotic microecological preparation. According to the composite type synbiotic microecological preparation and the preparation method thereof disclosed by the invention, the field planting of exogenous probiotics in the intestinal tracts of the rabbits is promoted, the growth and the propagation of various probiotics are selectively stimulated, the influence of edible animal antibiotics on rabbit meat quality is reduced, the conversion rate of a feed can also be increased, the meat quality can also be improved, the safety quality of foods can also be improved, and the food safety and quality problems that medicine residues exist, medicine resistance is produced, the microecology balance of the intestinal tracts of animals is destroyed and the quality of meat products is reduced caused by conventional antibiotics are solved.

The invention discloses a method of preparing plant-source natural fresh-keeping antiseptic by using licorice as a raw material. The method comprise: weighing the licorice, pine needle and rosemary according to a prescribed proportion, cleaning, chopping, mixing to get a mixture, putting the mixture into a multifunctional extraction pot, adding water with an amount being 4 times of the mass of the mixture, adjusting a pressure of the extraction pot to 1.5 MPa and a temperature of the extraction pot to 35-38 DEG C, extracting for 3 times, 1.5 hours per time, to obtain a mixed extract, standing and precipitating the extract for 18 hours, taking a supernatant to sequentially pass through silk screens of 100 meshes, 200 meshes and 400 meshes so as to be filtered for three times, adding 1 kilogram of glucose and 1 kilogram of salt into the filtrate, putting the filtrate into a vacuum condensation pot, condensing under 3 DEG C to obtain an extract, drying the extract with a drying tower, and after the drying, crushing into 100 meshes with a universal pulverizer.

The invention relates to a food fresh-keeping method and discloses a squid fresh-keeping method. The squid fresh-keeping method adopts a squid fresh-keeping agent. The squid fresh-keeping agent comprises sodium carbonate hydrate, sodium carbonate, sodium tripolyphosphate, sodium tripolyphosphate hexahydrate and common salt. The squid fresh-keeping method comprises that treated sliced squid is put into the squid fresh-keeping agent, is uniformly immersed for 5-10min and then is preserved at a temperature of 0-4 DEG C. The raw materials adopted by the squid fresh-keeping method are food-stage materials, are safe, has no toxicity and satisfies current food safety requirements advocated by government. The fresh squid treated by the squid fresh-keeping agent has a shelf life of 10 to 15 days and has appearance, physicochemical and microbiological indexes reaching to sliced squid requirements. The fresh squid treated by the squid fresh-keeping agent satisfies squid quality requirements, has a long shelf life and is convenient for squid market circulation and shelf life extension. The squid fresh-keeping method reduces a raw material cost.

A flavored canned sea cucumber comprises main materials and auxiliary materials, and the main materials comprise the following components in parts by mass: 10-30 parts of sea cucumbers, 5-15 parts ofsquids, 3-9 parts of shrimp meat and 20-60 parts of pig leg bones; and the auxiliary materials comprise the following components in parts by mass: 10-30 parts of soy sauce, 0.1-0.6 part of bay leaves,0.3-0.9 part of aniseed, 0.1-0.6 part of Chinese prickly ash, 0.2-0.6 part of dark soy sauce, 2-6 parts of cooking wine, 0.3-0.9 part of salt, 6-18 parts of sugar and 2-6 parts of monosidum glutanate. The present invention relates to the technical field of food and discloses a raw material which uses sea cucumbers, squids and shrimp meat, the sea cucumbers are soaked in cold water for a long time, nutrition loss is reduced, the overall elasticity of the sea cucumbers is enhanced, the mouthfeel of the sea cucumbers is improved, and the overall freshness and nutritional value of cans are improved by matching with boiled pig leg bone soup. No additive or preservative is added, so that the flavored canned sea cucumber is long in preservation time and easy to digest and absorb, and is ideal nutritional and convenient sea cucumber food.

The invention relates to a production line and a preparation process of an organic compound fresh-keeping agent for meat, more particularly to a production line and a preparation process of herbal extract composition used as a fresh-keeping agent for meat. The production line comprises a universal pulverizer, a multifunctional extraction tank, a storage tank, a vacuum concentrator, a vacuum drier and a high efficiency pulverizer, which are connected in sequence. The raw materials include aloe and yellow ginger, at a weight ratio of (40-50):(10-15). The fresh keeping experiment of the fresh-keeping agent for meat proves that: the aloe extract has remarkable effect of keeping meat fresh and realizes long-term preservation of chilled meat. Since the fresh-keeping agent contains natural plant extracts, the meat is safe and free of chemical residues and has good meat quality and long fresh-keeping period. The invention promotes the reduction in costs of transport, sale and preservation of chilled meat and has good economic benefit.

The invention relates to a natural food fresh-keeping agent, in particular to a natural food fresh-keeping agent used for soya-bean milk. In the preparation method of the fresh-keeping agent, the raw materials of the fresh-keeping agent contain barbados aloe, scutellaria baicalensis and yellow ginger the mass ratio of which is respectively 30-40:10-15:10-15:10-15,. The fresh-keeping agent is used for the fresh-keeping tests of the soya-bean milk and the results show that the fresh-keeping agent has obvious fresh-keeping effect, and long-term preservation of the soya-bean milk is realized. The fresh-keeping agent is prepared by extracting pure natural plants, and the fresh-keeping soya-bean milk is safe to eat, does not have residual toxicity and have high quality, high nutrition and long fresh-keeping time, thereby being beneficial to the transportation of the soya-bean milk and the reduction of marketing and preservation costs and generating substantial economic benefits.

The invention provides a controlled atmosphere composite fresh-keeping method capable of prolonging a fresh-keeping period of rabbit meat. According to the invention, extract product clear liquid, an extract product compound, 2-5 parts of chitosan, 2-5 parts of green tea powder and 60-80 parts of water are used for preparing a plant composite fresh-keeping agent, so that long-term preservation of the fresh rabbit meat is realized. The fresh-keeping agent is prepared by the pure natural extract product clear liquid and the extract product compound, no chemicals is added during a whole fresh-keeping process, the fresh-keeping rabbit meat has the advantages of safety and no residual hazard, good meat quality, and long shelf life, is in favor of increase of rabbit meat transport amount, reduces the cost, and generates large economic benefit.

The invention discloses a plant preservative which is prepared from the following raw materials in parts by weight: 1-3 parts of pawpaw, 1-5 parts of houttuynia cordata, 1-4 parts of garlic, 1-3 parts of broad bean, 0.02-0.2 part of liquorice, 0.1-0.3 part of tea leaf, 0.1-0.3 part of illicium verum, 0.1-0.3 part of polygonum cuspidatum and 40-60 parts of edible salt. Juice is extracted from the houttuynia cordata and dregs are removed, juice is extracted from the pawpaw and dregs are removed, the garlic is cut into slices, the liquorice and broadleaf holly leaves are made into powder, the whole grains of broad beans are added, the juice, the garlic slices, the powder and the broad beans are mixed with the illicium verum, the polygonum cuspidatum and the edible salt and then are soaked in water, and finally dregs are removed to obtain the preservative. The natural plant preservative replaces the traditional chemical preservative, wherein the pawpaw has high antibacterial activity, the houttuynia cordata can inhibit and eliminate growth and breeding of pathogens, the garlic is used as a synergist, the liquorice, the houttuynia cordata and the broadleaf holly leaves are used as protective agents, and the garlic, the liquorice, the houttuynia cordata and the broadleaf holly leaves interact, so that the plant preservative has an obvious preservative effect.

The invention discloses a fresh-keeping and freezing device for tilapia slices. The fresh-keeping and freezing device comprises a machine body, wherein an equipment cavity is formed in the machine body, a freezing mechanism is arranged in the equipment cavity, a freezing cavity is formed in the machine body, a motor cavity and a mounting groove are formed in the side wall of the machine body, a driving motor is installed in the motor cavity, and a threaded rod is vertically installed in the mounting groove. The invention further discloses a fresh-keeping and freezing processing method for thetilapia slices. The method comprises the following steps of S1, pretreating; S2, finishing; S3, methane treating; S4, preservative making; S5, soaking; S6, air drying; and S7, freezing. The fresh-keeping and freezing device for the tilapia slices has the advantages that the structure is ingenious, the use is facilitated, the tilapia slices can be effectively kept fresh, and the taste of the tilapia slices is ensured on the premise that the shelf life is ensured. The fresh-keeping and freezing processing method for the tilapia slices has the advantages that the raw material cost is low, and thefresh-keeping period time is prolonged on the premise that the food safety is ensured.

The invention discloses a preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials. The preparation method includes the following steps that liquorice, pine needles and rosemary are weighed out according to regulated proportions, completely washed, shredded and then mixed, the mixture is placed in a multifunctional extraction tank, water with the mass four times that of the mixture is added, the pressure of the extraction tank is adjusted to be 1.5 MPa, the temperature ranges from 35 DEG C to 38 DEG C, extraction is conducted three times, each time of extraction is conducted for 1.5 hours, mixed extract is obtained, the extract is subjected to static settlement for 18 hours, supernatant liquid is taken and sequentially passes through silk screens with the hole diameters of 100 meshes, 200 meshes and 400 meshes for three times of filtration, 1 KG of forsythia suspense leaf extract and 1 KG of scutellaria baicalensis extract are added to the filter liquid, the filter liquid is placed in a vacuum concentration tank and concentrated at the temperature of 3 DEG C, extract is obtained, finally, the extract is dried through a drying tower, and the dried extract is smashed to be 100 meshes through a universal pulverizer.

The invention provides a sea grape preservative and a sea grape preservation method, and relates to the technical field of food preservation. The sea grape preservative of the present invention is composed of the following raw materials in parts by weight: 2-8 parts of tea polyphenols, 5 parts of nisin -12 parts, 10-25 parts of natamycin, 8-13 parts of Chinese medicine extract and 90-120 parts of sterile water; the present invention also provides a fresh-keeping method for sea grapes, specifically comprising the following steps: (1) preliminary selection of raw materials , (2) preservative immersion, (3) storage in the air; adopt sea grape preservative of the present invention to cooperate the method for sea grape fresh-keeping to carry out fresh-keeping treatment to sea grape, can prolong the shelf-life of product and do not affect mouthfeel, brittleness of product And color, it is convenient to reduce product damage during transportation, reduce transportation costs, and ensure product quality after transportation; in addition, the preservatives used in the fresh-keeping process are all natural extractions, green and environmentally friendly, without side effects, ensuring food safety.

The invention relates to a preparation technology of isomaltulose, and specifically to a preparation technology for producing isomaltulose. The preparation technology comprises the following steps ofpreparing mother liquid, preparing immobilized enzyme-producing bacteria, preparing crude enzyme liquid and isomaltulose mother liquid, and preparing an isomaltulose finish product with the purity being greater 95%; the preparation technology for producing isomaltulose provided by the invention abandons the traditional technology of directly producing isomaltose through microbial fermentation (lowyield), produces sucrose isomerase through microbial immobilized fermentation, enables the sucrose isomerase to perform enzymolysis on sucrose in vitro, wherein the percent conversion reaches 95% orabove, the production cost is reduced, a product completely meets the newest international standards and Chinese national standards, and the production cycle is shortened.

The invention relates to a method for preparing bean products, in particular to a method for preparing nutrient soybean milk by using soybean as raw material. Chinese angelica, medlar and Salvia miltiorrhiza Bunge are mixed according to the weight ratio of 10-20:5-10:5-10, are extracted and are prepared into plant extract mixture, the plant extract mixture is mixed with soybean milk obtained after the ground residues are separated, the obtained product is matured and is sterilized, and the weight ratio of the plant extract mixture and the soybean raw material is 1:100-300. The nutrient soybean milk prepared through the method of the invention has a plurality of nutrient substances such as Chinese angelica, medlar and Salvia miltiorrhiza Bunge besides the original nutrient substances of the soybean milk, and has the multifunctional healthcare efficacy.