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Green tea processing method for reducing bitterness of autumn tea and summer tea
ActiveCN102940053AReduce bitternessFull-bodied taste qualityPre-extraction tea treatmentGreen teaTea leaf
The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.
Owner:婺源县聚芳永茶业有限公司
Independent tobacco cutting process and equipment based on paper making method regenerated tobacco leaf processing characteristics
ActiveCN102178337ASolve the strength problemAvoid pulling forceTobacco preparationPulp and paper industryMoisture regain
The invention discloses an independent tobacco cutting process and independent tobacco cutting equipment based on paper making method regenerated tobacco leaf processing characteristics. The process comprises the following process steps: opening a box, shoving tobacco leaves, loosening, regaining moisture, cutting, drying and mixing. The equipment comprises a box opening machine, a tobacco leaf shoving machine, a high-frequency-vibrating loosening machine, a moisture regaining machine, a cutting machine and a roller cut tobacco drying machine, wherein the mechanisms can be arranged and can operate alone or in combination through the connection by a material conveying and feeding mechanism. The process and the equipment can cut the boxed regenerated tobacco leaves independently according to the processing characteristics of the boxed regenerated tobacco leaves, thereby improving the effective utilization rate of the paper making method regenerated tobacco leaves, effectively retaining fragrance, improving visual quality, and making the prepared regenerated cut tobacco uniform in length and good in looseness so that the cut tobacco can be blended with other cut tobacco uniformly. The process and the equipment have high adaptability; meanwhile, according to the change in the form of supplied materials, 'three-step method' tobacco cutting adopted in the prior art is changed into one-step cutting with the same effect, the production efficiency is improved and the production cost is lowered.
Owner:ZHENGZHOU TOBACCO RES INST OF CNTC +2
Production method of functional Chinese wolfberry fruit enzyme and product thereof
ActiveCN105167072APromote absorptionGood eyesightFood ingredient functionsFood preparationEffervescent tabletEnzymatic hydrolysis
The present invention discloses a production method of functional Chinese wolfberry fruit enzyme and product thereof. The production method includes pulping Chinese wolfberry fruits, conducting enzymatic hydrolysis, adjusting the solid content and pH value, sterilizing, inoculating probiotics and fermenting, conducting centrifugal separation, drying the thick slurry to obtain the Chinese wolfberry fruit enzyme powder, continuously inoculating the clear juice with probiotics and fermenting to obtain the Chinese wolfberry fruit enzyme stock solution, and after-ripening to obtain the Chinese wolfberry fruit enzymes. And the enzymes obtained can be used to produce other Chinese wolfberry fruit enzyme products including Chinese wolfberry fruit enzyme beverage, Chinese wolfberry fruit enzyme powder, effervescent tablets, chewable tablets, buccal tablets, granules, capsules, etc. The products have efficacies of clearing heat and toxins, replenishing blood, improving eyesight, lowering blood lipids and losing weight, improving body oxidation resistance, regulating balance of intestinal floras, enhancing immunity, promoting beauty, facilitating sleep, and preventing aging.
Owner:宁夏全通枸杞供应链管理股份有限公司
Instant preserved flowering cabbage and production method thereof
InactiveCN101933591ALong aftertasteInhibit and reduce productionClimate change adaptationFood preparationBiotechnologyLactarius
The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and / or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq / kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.
Owner:GUANGDONG ZHENZHOU GRP
Preparation method and application for solid beverage
ActiveCN103859547AAvoid volatile lossExtract maximumNatural extract food ingredientsFood ingredient functionsBiotechnologyMedicinal herbs
The invention discloses a preparation method and application for solid beverage. The solid beverage is prepared from the following raw materials in parts by weight: 2-6 parts of fresh gingers, 2-6 parts of jujubes, 1-2 parts of yams, 0.1-1 part of pericarpium citri reticulatae, 0.1-1 part of dried gingers, 0.5-2 parts of red sugar, 0.2-0.5 part of liquorice, 2-6 parts of fructose, 0.3-1 part of maltodextrin and 0.3-1 part of beta-cyclodextrin. The preparation method comprises the steps of fresh ginger juicing, supercritical dried ginger CO2 extraction, extraction concentration, spraying drying, granulation and the like. According to the preparation method, the volatilization loss of volatile oil under long-time heating extraction is avoided, effective components in the medicinal materials are extracted to the maximum extent, and the effects are guaranteed; the fresh ginger juice is subjected to spraying drying after being covered with the beta-cyclodextrin and the maltodextrin, so that the original fragrance of the ginger is kept to the maximum extent. The solid beverage product prepared by adopting the preparation method tastes good, is prepared from heat water, is convenient to prepare, drink and carry and is an ideal medicinal-edible dual-purpose beverage; tests show that extremely good effects of preventing the coldness, warming the body, tonifying spleen, warming stomach, preventing fever and dysmenorrhea and the like are achieved when people take the product for long time.
Owner:GUANGDONG YIFANG PHARMA
Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage
ActiveCN105146614AEasy to absorbGood eyesightLactobacillusStrepto/lacto-coccusEnzymatic hydrolysisLycium chinense
The invention discloses functional Chinese dwarf cherry seed ferment, a Chinese dwarf cherry seed ferment beverage and a production method of the Chinese dwarf cherry seed ferment beverage. The Chinese dwarf cherry seed ferment consists of the following raw materials in parts by weight: 1-10 parts of Chinese dwarf cherry seeds, 0-5 parts of Chinese wolfberries, 0-1 part of xanthophyll, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside, and 0-3 parts of oligosaccarides. The production method comprises the following steps: cleaning the Chinese dwarf cherry seeds, pulping the cleaned Chinese dwarf cherry seeds to obtain pulp, and performing enzymatic hydrolysis so as to obtain Chinese dwarf cherry seed juice; pulping the cleaned Chinese wolfberries, performing enzymatic hydrolysis so as to obtain Chinese wolfberry juice; mixing the Chinese dwarf cherry seed juice and the Chinese wolfberry juice so as to obtain mixed juice; sterilizing the mixed juice, and fermenting the sterilized juice; and obtaining Chinese dwarf cherry seed ferment fluid, so that the Chinese dwarf cherry seed ferment beverage is compounded. The Chinese dwarf cherry seed juice ferment and the beverage thereof, disclosed by the invention, are rich in special ingredients, such as calcium, polyphenol, flavone, zeaxanthin, beta-carotene, polysaccharide and the like, and have positive effects of complementing the calcium, softening the blood vessels, improving microcirculation, improving antioxidant ability of organisms, delaying senescence and relieving asthenopia.
Owner:周学义
Auxiliary material combination for improving atomizing and drying process of traditional Chinese medicine granules and application thereof
ActiveCN101862458AReduce dosageHigh softening pointGranular deliveryMacromolecular non-active ingredientsFlavorMedicine
The invention relates to an auxiliary material combination for improving atomizing and drying process of traditional Chinese medicine granules and an application thereof. The auxiliary material combination comprises 10 to 90 percent of betadex and 10 to 90 percent of maltodextrin or dextrine. The application of the auxiliary material combination is: after being dissolved in hot water, the auxiliary material combination is added into extract obtained by extracting Chinese medicine or is directly added into extract to be uniformly mixed and to be atomized and dried; when adding the auxiliary material combination, the temperature of the extract is 50 to 100 DEG C, relative density of the extract is 1.02 to 1.20 (60 DEG C), air inlet temperature for atomizing drying is 140 to 190 DEG C, and the air outlet temperature is 75 to 100 DEG C. by adopting the auxiliary material combination, under the same atomizing and drying condition, the consumed quantity of the auxiliary material is less, the consumption quantity of the auxiliary material can be reduced by more than 30 percent, the auxiliary material with the same quantity is added for atomizing and drying, the softening point of the extract can be improved during the atomizing and drying process, the wall is difficult to be adhered during the atomizing process, the fluidity of the atomizing and drying powder is good, the atomizing and drying powder is difficult to be moistened, the dispersion of the flavor can be effectively prevented during the atomizing and drying process, and the original flavor of the extract is maintained.
Owner:陇西一方制药有限公司
Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce
InactiveCN102613537AKeep the aromaReserve the tasteFood preparationBiotechnologyMonosodium glutamate
The invention discloses a recipe of spicy hot mushroom pork sauce with a unique flavor and a preparation method of the spicy hot mushroom pork sauce. The spicy hot mushroom pork sauce is processed and manufactured by using edible fungus mushrooms, soybean sauce, vegetable oil and pork as major raw materials through a special process. The recipe comprises the following ingredients: 40 to 50 percent of fresh mushrooms, 10 to 30 percent of soybean sauce, 15 to 35 percent of plant oil, 3 to 8 percent of pork, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dry red pepper, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of spice (the weight ratio of anise to pepper to cinnamon tofennel is 3:4:2:1 ), 0.5 to 1 percent of pepper and 0.06 to 0.16 percent of dry shallot, ginger and garlic powder (according to the weight ratio of 1:1:1). The preparation method comprises the steps of raw material cleaning and pretreatment, spicy hot oil preparation, pork powder preparation, frying, filling, exhausting and sterilization. The spicy hot mushroom pork sauce has the advantages that the unique fragrance of the mushrooms is ensured, meanwhile, the sauce fragrance is strong, the mouth feeling is spicy hot, the effects of appetite stimulation, rice eating promotion and appetite promotion are realized after eating, the multiple nutrition of the mushroom, the soybean sauce and the pork is integrated, in addition, the color, the flavor and the taste are good, and the spicy hot mushroom pork sauce is green table food with rich nutrition, delicious taste, rich mouth feeling and eating convenience.
Owner:迁安市龙泉农产品开发有限公司 +1
Processing technique of lichee brandy
InactiveCN101560452AInhibition of reproductive growthGrowth inhibitionAlcoholic beverage preparationMicroorganism based processesPectinaseAlcohol content
The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g / l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.
Owner:YUNFU HUANAN LIQUOR
Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof
ActiveCN102940074AImprove concentration efficiencyReduce oxidationTea extractionFood preparationInstant teaEffusion
The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.
Owner:SPACE AQUA TECH
Production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton
The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.
Owner:广东味霸味业科技有限公司
Production technology of red date concentrated clear juice
ActiveCN103519260AAdd flavorKeep the aromaFood thermal treatmentFood preparationAdditive ingredientCross-flow filtration
The invention relates to a production technology of red date concentrated clear juice, which comprises the following steps: impurity removal, fruit check and cleaning; breaking and rehydration; pulping and separation; enzymolysis; centrifugal separation; enzyme deactivation; high-temperature extraction; secondary centrifugal separation; cross flow filtration; vacuum low-temperature concentration; and sterile filling. The production technology provided by the invention has the advantages that with the red dates as the raw materials and by adopting a two-step breaking process, the breaking effect is improved, and the extraction rate of the raw materials is improved; by adopting the low-temperature rehydration process, the bright color, pure flavor and high content of nutritional ingredients of the date juice are guaranteed; by adopting the high-temperature extraction process, the physiologically-active substances in the red dates can be extracted to the greatest degree; since the high-temperature extracted juice returns to the rehydration section, the utilization rate of the raw materials is improved; and by adopting the cross flow filtration, the product has bright color and rich date aroma and is the best raw material for the deep processing of red dates. The production technology provided by the invention is reliable in the production technique of the domestic advanced level, fills up the blank of the key processing technology in domestic red date juice production, is a national initiative and meets the industrial production need.
Owner:CHINA LIGHT IND INT ENG CO LTD
Method for producing kvass beverage by using germinating brown rice
InactiveCN103224864AKeep the tasteKeep the aromaMicroorganism based processesAlcoholic beverage preparationFiltrationHorticulture
The invention relates to a method for producing a kvass beverage by using germinating brown rice, belongs to the technical field of beverage preparations, and specifically relates to a fermentation type kvass beverage adopting germinating brown rice as a raw material. The method comprises: crushing germinating brown rice; screening with a 20 mesh sieve; adding water to the germinating brown rice powder according to a ratio of 4:1; carrying out saccharification for 5-6 h at a temperature of 60-65 DEG C; carrying out coarse filtration on the saccharification solution by using 4-6 layers of gauze; diluting the filtrate into 5 Bx; boiling for 15-20 min, and adding 0.1% of hop during boiling; cooling to a temperature of 40 DEG C after completing the boiling; adding 0.01% of Lactobacillus bulgaricus lyophilized powder; carrying out pre-fermentation for 8-10 h at a temperature of 40-42 DEG C; cooling to a temperature of 16 DEG C; adding 0.1% of bread activity dry yeast; carrying out post-fermentation for 20-24 h at a temperature of 15-16 DEG C; and carrying out filtration, sterilization, and low temperature pressure holding filling to obtain the finished product. The kvass beverage of the present invention maintains taste and aroma of kvass beverages, and further has a plurality of health functions.
Owner:HARBIN WEIPING TECH DEV
Semi-skimmed trichosanthes kirilowii maxim protein beverage and preparation method thereof
The invention provides a semi-skimmed trichosanthes kirilowii maxim protein beverage which comprises the following components as per part by weight: 35 to 40 parts of trichosanthes kirilowii maxim seed protoplasm, 6 to 10 parts of cane sugar, 0.15 to 0.2 part of compound emulsion agent, 0.15 to 0.2 part of composite complexing agent, 0.001 to 0.002 part of flavoring agent and the balance of soft water, wherein the pH is adjusted to be 6.5 to 6.8, and the soft water is added to achieve 100 parts. The preparation method comprises the following steps of raw materials selection, shucking, peeling, drying, cold pressing, soaking, pulping, filtration, homogenization, auxiliary material allocation, second homogenization, package and sterilization. The semi-skimmed trichosanthes kirilowii maxim protein beverage has a soft and smooth taste and effects of hairdressing and nourishing, can achieve the functions of invigorating the stomach and moistening the lung, relaxing bowel to relieve constipation, inducing diuresis, loosening the chest, relieving the heart and refreshing the spirit, resisting bacteria and building body after being drunk for a long time, and has a strong inhibiting effecton choriocarcinoma cell proliferation in vitro and Human Immunodeficiency Virus (HIV). The preparation method has scientific, simple and convenient processing technology, and keeps the nutritional ingredient of trichosanthes kirilowii maxim seed furthest; and the prepared semi-skimmed trichosanthes kirilowii maxim protein beverage has a low fat content, a high protein content, and can be drunk toenjoy better health.
Owner:何家庆
White tee tree and taxus chinensis interplanting method
ActiveCN103380688AImprove survival rateNot easy to loseHorticultureInsect diseaseEcological environment
The invention discloses a white tee tree and taxus chinensis interplanting method which comprises the following steps: planting in a garden plot of which the annual average temperature is above 13 DEG C, the annual rainfall is above 1200 mm and the annual average relative humidity is above 80%; by early March, planting white tee trees in the north-south direction in a manner that the row spacing is 1.2*1.2 m or 1.5*1.5 m, the clump spacing is 0.35 cm, and each clump includes 3-5 plants; by early April, interplanting taxus chinensises at the positions 0.2 m or 0.3 m distant from the seedlings of the white tee trees on the east sides in a manner that the plant row spacing is 0.8*1.0 m or 1.0*1.50 m; digging a planting trench or a pit, applying organic fertilizer and phosphorus potassium fertilizer layer by layer, and covering the fertilizer with soil with the thickness of 3-5 cm after finishing fertilizing; in the dormancy phase of the white tee trees, interchanging and transplanting the white tee trees and the taxus chinensises; dressing diazo fertilizer from the late May to the late July, and applying heavy root fertilizer and combining the autumn digging from the early September to the early October; protecting seedlings and strengthening seedlings. Through the adoption of the interplanting method provided by the invention, the survival rate of the white tee trees is improved by 25-30%, the water and soil are kept from running away, droughts can be effectively prevented, while the ecological environment of a tea garden can be improved, and insect diseases can be prevented; the leaf bud heads of obtained white tee is stout, strong and uniform, the white tee is fresh, mellow and wonderful after being put in the mouth of a user, has sweetness after taste, and tender fragrance.
Owner:句容市方山茶场有限公司
A kind of pomegranate juice and preparation method thereof
The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatmenttechnology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice,and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.
Owner:新疆玉昆仑天然食品工程有限公司
Method for extracting natural rose essential oil from rose
The invention relates to a method for extracting natural rose essential oil from fresh rose, which comprises: pretreating the rose, placing the pretreated rose into flavor-extracting petroleum ether, performing repeated leaching and filtration, removing residue, and obtaining leachate; distilling the flavor-extracting petroleum ether in the leachate, and obtaining an extract; adding the extract into ethanol for dissolution, freezing and filtration, removing undissolved substances, and obtaining an alcohol extract; and concentrating the alcohol extract under vacuum, removing the ethanol, and obtaining the rose essential oil. The essential oil extracted by the method maintains the special flavor of the rose; the method has rich resources of raw materials, fully utilizes the prior resources, and has simple technique and low cost; and the obtained product has unique flavor and long flavor lasting time, and is an ideal additive of food, cosmetics and the like.
Owner:庆阳市康惠玫瑰发展有限责任公司
Food and substrate of cordyceps militatris, and preparing method
A cordyceps matrix for food is prepared from the high-grade rice, potato and carrot through boiling, high-pressure sterilizing, loading in bottle, preparing nutritive liquid, mixing it with the cordyceps strain liquid, inoculating in into said bottle, and fermenting culture. A cordyceps food is prepared from said cordyceps matrix, cooked rice flour, milk plant ol, cane sugar and additive.
Owner:薛丽贞
Fermented beverage of blueberries acetic acid and brewage method
InactiveCN1915111AMaintain nutrientsDoes not destroy nutrientsVinegar preparationPlant ingredientsAcetic acidAlcohol
Owner:LIAONING GUANGTIAN FOOD
Flower fresh-keeping agent containing polyglutamic acid or salt of polyglutamic acid
The invention belongs to the technical field of fresh-keeping, and provides a flower spray fresh-keeping agent which is low in cost, and excellent in effects, and is convenient to use. One kilogram of the flower spray fresh-keeping agent comprises 1 to 20g of polyglutamic acid or a salt of polyglutamic acid, 1 to 10g of glycerinum, 0.15 to 2g of alum, 0.5 to 10g of sucrose, 0.1 to 10g of aminoethoxyvinylglycine, and 1 to 20g of sorbitol. Water-retaining property of polyglutamic acid or the salt of polyglutamic acid in the flower spray fresh-keeping agent is extremely high; intelligent moisture retention in environment with different temperature and humidity can be realized; the flower spray fresh-keeping agent possesses no toxicity or harm, and is high in biocompatibility; flowers processed using the flower spray fresh-keeping agent are long in self life, fading is slow, freshness of flower appearance and smell can be maintained for a long term, economic loss caused in fresh flower transportation and storage processes is reduced greatly, and fresh flower ornamental quality is improved.
Owner:SHANDONG FREDA BIOTECH
Codonopsis effective component and preparaation method of its medicinal preparation of codenopsis rich paste
InactiveCN1559500ARetentionIncrease the sugar contentAerosol deliveryDigestive systemCodonopsisActive component
A process for extracting the active components from pilose asiabell root and preparing its cream includes such steps as cutting pilose asiabell roots, decocting in water, collecting decoction, filter and vacuum concentrating to obtain its active components, or said cream.
Owner:叶美曾
Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar
The invention discloses fruit vinegar prepared by fermentation of kiwi fruit peel and residue and a brewing method of the fruit vinegar. The brewing method is characterized by performing solid-liquid mixing alcohol fermentation by taking fruit residue and / or fruit peel obtained after juicing kiwi fruits as raw material and taking fruit wine yeast / or wine brewing yeast as a strain, filtering to remove alcohol fermentation peel and residue, then filtering to remove insoluble solid matters, inoculating fruit vinegar bacteria / or acetic bacteria into filtrate, performing acetic fermentation by a liquid static method, and filtering, filling and sterilizing after acetic fermentation, wherein the acidity of the obtained kiwi fruit vinegar is 3.5-5.5g / 100ml, the alcohol degree is less than 0.2% and the content of an anti-oxidation component, namely vitamin C is 48-60g / L. By adopting the method disclosed by the invention to produce the kiwi fruit vinegar, pulp which is not squeezed completely in the kiwi fruit peel and residue is fully used, thereby turning waste into treasure and fully using the material; by adopting the method, the peculiar nutrients and the aroma of the kiwi fruits are retained, and the sweet taste of the fruit vinegar is also realized; and the product is rich in fruit fragrance and vinegar fragrance, stable in quality and brownish yellow and transparent in color and luster of the vinegar.
Owner:HEFEI UNIV OF TECH
Processing technology of low-quality flue cured tobacco leaf
ActiveCN103300465AThe processing process is reasonableLow process temperatureTobacco preparationCombustionProcess engineering
The invention discloses a processing technology of low-quality flue cured tobacco leaf. Technologies of pine flake thread-cutting and leaf and thread charging are adopted, namely a charging device at the back end of a loose moisture-regain machine is utilized for charging tobacco sheets, and then charging the leaf threads after thread-cutting; components such as moisture-maintaining agent are added to tobacco sheet charging solution, the sheet charging proportion is 1%-3%, and components such as style reinforcing agent are added in leaf thread charging solution, wherein the thread charging proportion is 3%-5%, and the water adding proportion is 7%-10%; with a leaf thread baking and drying technology, a baking machine adopts drum-type construction, a material inlet end and a material outlet end adopt gas lock feeding control, hot source supply adopts two heat transfer manners of cylinder wall heat transfer and combustion furnace hot wind convection, and the processing time of a baking and drying machine is set to be 10-12 minutes. Aiming at the processing characteristics of the low-quality flue cured tobacco leaf, the processing technology of the low-quality flue cured tobacco leaf improves the sensory quality of cigarette, and is more pertinent in the procedure of the processing technology, more reasonable in the processing manner and more flexible in parameters of the processing technology.
Owner:CHINA TOBACCO FUJIAN IND
Loquat wine brewing technology
InactiveCN1441048ASolve problems such as easy browningPrevent discoloration and deteriorationAlcoholic beverage preparationFruit wineAlcohol
The present invention relates to loquat wine brewing technology and a technology of brewing and storing loquat wine without oxidation color change. The loquat wine is prepared with loquat fruit and through color protection, enzyme treatment, alcohol fermentation, stabilizing treatment and other steps. The pectase enzymolysis and liquefying treatment techonlogy used raises the loquat juice yield, facilitates the juice squeezing, prevents browning and deterioration during brewage. Some bacteria strain suitable for fermentation of loquat fruit is screened. The loquat wine has special loquat flavor, mild taste, mellow scent and stable quality.
Owner:POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
Tobacco bale loose treatment device and tobacco bale loosening reversion processing method
InactiveCN101444326AReduce breakageKeep the aromaTobacco preparationEngineeringMechanical engineering
The invention provides a tobacco bale loosening treatment device which has higher loosening rate and lower process cost on the premise that the lower breaking rate is retained and a tobacco bale loosening reversion processing method thereof. The tobacco bale loosening treatment device comprises a tobacco delivery device, a loosening device and a tobacco flake delivery device. The loosening device is a vibrating thrasher and comprises a vibrating box body for containing a tobacco bale; a plurality of supporting plates are laid at the bottom part of the vibrating box body; an elastic tobacco bale stable pressing plate is mounted at the upper part of the vibrating box body to press the top part of the tobacco bale, so that the direction of a tobacco flake lamina is perpendicular to a supporting plated surface; the tobacco flake delivery device is mounted under the supporting plates; and a plurality of vibrating elastic supporting members are mounted at the bottom part of the vibrating box body and drives the vibrating box body to vibrate by a vibrating motor. The tobacco bale loosening reversion processing method comprises the following steps: removing packages, loosening the tobacco bale and reversing tobacco flakes; and the tobacco bale is vibrated and loosened by the vibrating thrasher. When the invention is used for loosening the tobacco bale, not only the flake is not required to be cut, but also the mechanical type strong loosening is not required to be conducted by a polygon rake; and the tobacco flake is completely and naturally stripped through vibration, so that the broken flaky tobaccos are greatly reduced.
Owner:ZHISI HLDG GRP
Whole-oat hypolipidemic functional fine dried noodle and production method thereof
InactiveCN106858316AIncrease the amount addedImprove digestion and absorption rateFood preservationInorganic compound food ingredientsSecondary hyperlipidemiaGluten
The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.
Owner:KEMEN NOODLE MFG CO LTD
Production technique for extracting pepper essence by supercritical carbon dioxide process
InactiveCN1568786AKeep the aromaKeep the numbing ingredientsFood preparationSupercritical carbon dioxideChemistry
The invention provides the production technique for extracting pepper essence by supercritical carbon dioxide process which consists of, loading the dried pricklyash peel into air tight comminuting machine for disintegration, loading into abstraction bucket for abstraction with carbon dioxide liquid, lifting the abstraction pressure to 15-35 MPa, flowing the carbon dioxide liquid into the segregation still, thus disintegrating refined pricklyash peel with carbon dioxide.
Owner:SOUTHWEST AGRICULTURAL UNIVERSITY +1
Asparagus fermented beverage and preparation method thereof
InactiveCN103431484AGolden color nobleClear and transparent colorFood preparationAdditive ingredientHigh pressure
The invention discloses an asparagus beverage and a preparation method thereof. The preparation method comprises the following steps: juicing, performing high-temperature autoclaved sterilization, performing lactobacillus fermentation, performing saccharomycetes fermentation, performing bacillus aceticus fermentation, mixing instant coffee and a final fermentation product, and filling. The method has the beneficial effects that the asparagus juice is subjected to lactobacillus fermentation and lactic acid with soft sour is generated, wild wormwood flavor in the asparagus is removed through the saccharomycetes fermentation, fermentation aroma is generated, and finally, acetic acid aroma is generated through the bacillus aceticus fermentation; the asparagus fermented beverage prepared by the method is golden yellow in color, clarified and transparent and unique in flavor, does not contain an additive, contains rich proteins, amino acids, vitamins, lactic acid and other nutritional ingredients and has the health-care effects of appetizing, tonifying spleen, reducing blood pressure, allaying tiredness and the like; moreover, according to the asparagus and coffee mixed beverage, various original nutritional ingredients of the asparagus and elegant asparagus aroma are kept, and the bitter taste of coffee is changed.
Owner:韩琼
Process method for baking angilica keiskei koidzumi
ActiveCN103719305AGuaranteed nutrition and health careReduce lossesPre-extraction tea treatmentVitamin CTwo step
The invention relates to the field of tea preparation and particularly relates to a process method for baking angilica keiskei koidzumi. According to the process method, an angilica keiskei koidzumi baking technical method, comprising the steps of baking at low temperature, adding jasmine flowers and producing fragrance at high temperature, is established, the steps of a preparation process are simple, the loss of chalcone and vitamin C in angilica keiskei koidzumi during preparation is reduced, and the content of chalcone and vitamin C is obviously higher than that of tea products which are prepared by only frying leaves under conventional process conditions, so that the nutritional healthcare effects of angilica keiskei koidzumi are guaranteed; according to the prepared angilica keiskei koidzumi product, baking and frying processes are replaced with low-temperature baking, so that the tea is uniform in heated degree and good in sensory character, and the problem of charring due to excessive baking and frying is effectively solved; due to the two steps of adding jasmine flowers and producing fragrance at high temperature, the fragrance of angilica keiskei koidzumi is guaranteed.
Owner:青岛海隆达生物科技有限公司
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