33results about How to "Increased total phenolic content" patented technology

The invention belongs to the technical field of catalysts for hydrodenitrogenation of coal tar. The technical problem to be solved is to provide a hydrodenitrogenation catalyst capable of deeply removing a nitrogen-containing compound from coal tar and provided with high mechanical strength, wear resistance and water resistance, and a preparation method and application thereof. The invention adopts the technical scheme that in the hydrodenitrogenation catalyst capable of removing nitrogen-containing compound from coal tar, active components consist of tungsten trioxide, nickel monoxide and chromium sesquioxide; aids comprise fluorine and phosphorus; and a carrier consists of aluminum oxide, zirconium oxide, a Hbeta molecular sieve, a binder and an extrusion aid. By adopting the hydrodenitrogenation catalyst capable of deeply removing the nitrogen-containing compound from the coal tar, the oil nitrogen content of the hydrogenation product can be reduced to be below 50 micrograms / gram; and the hydrodenitrogenation property is high, so that the oil sulfur content of the hydrogenation product can be reduced to be below 40 micrograms / gram.

The invention belongs to the technical field of radish sprouting cultivation and particularly provides a cultivation method of a high-yield radish sprouting having high phenolic substance content. Thecultivation method comprises the following specific steps that 1, irradiation treatment is conducted on radish seeds by using 60 Co-gama rays, the radish seeds are immersed in a magnesium chloride solution for soaking, constant stirring is performed, draining is performed, the seeds are taken out and are flushed with clear water for 3-4 times, the seeds are immersed in a warm glucose nutrient solution for heat preserved soaking, draining is performed, the seeds are taken out, and treated radish seeds are obtained; 2, the treated radish seeds are sowed in a seedling raising medium, the sowingdepth is 1.1-1.3 cm, and the obtained seedling raising medium is prepared from the following raw materials: sunflower seed shells, pear residue, leaf mold, hyodeoxycholic acid, chelerythrine, perillapolysaccharide and thistle polysaccharide. Vigorous growth of stems and leaves of radish sprouts can be effectively promoted, the bitter taste of the radish sprouts can be reduced, the content of total phenols can be increased, the fresh weight of upper-portion parts can be increased, high-yield and high-quality radish sprouts are produced, human health is effectively promoted, and the economic benefits of radish sprouts are increased.

The invention provides a method for degrading patulin in fruit juice. The method comprises the following steps: (1) placing the fruit juice in a reaction device; (2) adding nano-TiO into the reaction device 2 Powder, get mixed suspension, control TiO 2 The concentration is 0.9-1.5g / kg; (3) control the temperature of the mixed suspension to be 20-30 ℃, directly irradiate with ultraviolet light for 40-120min, keep stirring during the irradiation process; (4) will be degraded by photocatalysis The mixed suspension is filtered with a filter to remove the TiO 2 . The present invention by introducing TiO 2 This non-toxic and harmless trace ingredient, using its UV-excited physical properties and UV treatment technology to synergize, not only greatly optimizes the advantages of UV treatment, but also has great benefits to the senses of juice, thus greatly improving the to improve the quality and quality of products.

The invention discloses a method for improving the hot-air drying rate and the content of biologically active components of jujube slices by adopting cold plasma activated water pretreatment. The red jujube slices are pretreated by cold plasma activated water, thereby reducing the hot-air drying time of jujube slices and improving the drying efficiency , reduce drying energy consumption, but also reduce the degradation of phenolic substances. The method mainly includes the following steps: preparing cold plasma activated water, using the cold plasma activated water to pretreat fresh jujube slices, and performing hot air drying on the pretreated fresh jujube slices to obtain dried jujube slices. The present invention pretreats the jujube slices with cold plasma activated water, and then performs hot air drying. Compared with no pretreatment, the method of the present invention can shorten the drying time of the jujube slices, reduce the energy consumption of hot air drying, and improve the quality of the dried jujube slices.

The invention relates to the technical field of food processing, and discloses fresh pepper fruit seasoning sauce and a preparation method thereof. The fresh pepper fruit seasoning sauce is prepared from fresh pepper fruits, water, edible salt, white granulated sugar, citric acid, sodium isoascorbate, potassium sorbate and xanthan gum, wherein the fresh pepper fruit is cooled immediately once subjected to heat treatment. According to the fresh pepper fruit seasoning sauce, non-threshed whole fresh pepper fruits are used as a raw material; by the adoption of a specific heat treatment mode, adequate auxiliaries are added to prepare a seasoning sauce product with fragrant and mellow pepper flavor; according to the product, the relative content of alkane, olefin and alcohol substances which are capable of raw hydrogen and offensive odor in the fresh pepper fruits is reduced, but the relative content of a terpene type compound and the like which serve as a main fragrance substance of the pepper is increased, so that the fragrance of the pepper seasoning sauce is more coordinated; meanwhile, the pepper processing procedures are reduced, the utilization rate of pepper resources is increased, and the production cost is reduced; furthermore, the influence caused by the conventional pepper processing method on the environment is alleviated, and upgrading of the pepper industry is facilitated.

The invention discloses an antistaling method for grape. The method comprises the following steps: before the grape is picked, spraying grape clusters with a ClO2 solution; and after the surfaces of the grape clusters are dried, spraying a CTS-g-SA solution. According to the invention, before the grape is picked, the ClO2 solution and the CTS-g-SA solution are sprayed to the grape, so the content of phenolic substances and disease resistance of grape fruits are better improved through the combination of spraying two solutions, and the water loss rate and the rot rate of the grape are reduced. The method provided by the invention can preserve the grape without application of sulfur dioxide, so the harm of sulfur dioxide to consumers and the environment is reduced.

The invention relates to the technical field of production of cement additives and in particular relates to a preparation method of an aminosulfonic acid based water reducing agent. The preparation method comprises a pre-treatment step of phenol-containing wastewater; a combined type extracting solvent is adopted so that the extracting efficiency is improved; the water reducing agent is prepared from raw materials including crude phenol, sodium, caustic soda flakes and an FePO4 solid acid catalyst; the reaction time is greatly shortened and the conversion rate of the raw materials is improved;and the preparation method further comprises post-treatment of the water reducing agent, so that the purity of a reaction product is further improved. According to the aminosulfonic acid based waterreducing agent prepared by utilizing the preparation method, wastes can be utilized, and the convenient and economical aminosulfonic acid based efficient water reducing agent also can be improved; andthe aminosulfonic acid based water reducing agent has a wide application prospect and market value.

The invention discloses an aging method for grape wine that is realized following the steps of laying the oak board in wine storing jar, adding wine, filling nitrogen, controlling temperature, filling oxygen, cycling, and controlling the micro-oxygen reacting time. It could shorten aging time and production cycle, save manpower and cost, improve producing efficiency and wine quantity. The method could be used for aging dry red wine or dry white wine.