36results about How to "Meet the pursuit" patented technology

The invention discloses functional yoghourt rich in unsaturated fattyacids. The functional yoghourt comprises at least one of sacha inchi oil, linseed oil and perilla oil, and also comprises fresh milk or milk powder, fermentation strains, emulsifying agents and water. According to the functional yoghourt, vegetable oil obtained by adopting a low-temperature cold pressing technology is adopted, the fresh milk or milk powder is subjected to fermentation by adopting composite strains, and after fermenting maturation, product oil is obtained after being compounded. The functional yoghourt is rich in the unsaturated fattyacids, has a good taste and a health-care function, can provide a new way for supplementing the unsaturated fattyacids, specially alpha-linolenic acid, and can provide a large quantity of good choices for consumers.

The embodiment of the invention provides vegetable protein vegetarian jerky and a processing method thereof. The processing method comprises the steps that vegetable protein, starch, seasonings and water serve as raw materials, and after a vegetarian jerky blank is prepared through low-humidity extrusion, follow-up processing is conducted; the vegetable protein consists of soy isolate protein, soyprotein and vital gluten in a mass ratio of (8-12): (1-3): (3-4); the low-humidity extrusion specifically comprises the following steps that the uniformly mixed raw materials are added into a twin-screw extruder, and the moisture content of the materials is controlled to be not higher than 20%; the extrusion temperature is controlled to be increased in a gradient manner, and the extrusion temperature is divided into four sections that the temperature of the first section is 70-100 DEG C, the temperature of the second section is 100-130 DEG C, the temperature of the third section is 130-150 DEG C, and the temperature of the fourth section is 150-180 DEG C; and the extrusion time is controlled to be 60s or more. The vegetarian jerky provided by the invention is full in meat feeling, chewy,low in cost and capable of being continuously produced.

The invention relates to the field of processing dairy products, in particular to a naturally flavor-enhancing liquid dairy product and a preparation method thereof. The naturally flavor-enhancing liquid state dairy product is characteristics in that the preparation method of the liquid dairy products comprises the following steps: 1), heating and separating the liquid dairy product, thus obtaining skimmed milk and light cream; 2), preheating the light cream obtained in step 1) to 35-45 DEG C, adding 0.05-0.2 part by weight of lipase based on 100 parts by weight of raw materials, carrying out enzymolysis for 3-8 hours, then heating up to 80DEG C, and inactivating for 20 minutes; 3), cooling partial skimmed milk obtained in step 1); 4), adding stabilizer, homogenizing, and adding the residual skimmed milk; and 5), sterilizing and encapsulating, thus obtaining the naturally flavor-enhancing liquid dairy product. According to the invention, partial fat is controlled to be subject to hydrolysis, thus enduring a new flavor for the dairy product, simultaneously improving the quality of the dairy product and enriching the dairy product market.

The invention discloses a manufacturing technology of a health-care type blended knitted fabric. The fabric is woven by blended yarns with the thickness being 30 S-50 S, the blended yarns are formed by blending sarcandra glabra fibers, dralon and viscose fibers, the fabric is composed of, by weight, 30%-50% of the sarcandra glabra fibers, 30%-40% of the dralon and 10%-40% of the viscose fibers, and the manufacturing technology comprises the steps of weaving, dyeing, dehydrating, fabric slitting, drying, sizing and finished product forming. In the dyeing process, a two-bath two-step method is adopted for dyeing, in the first step, positive ion dyes are used for dyeing the dralon, and in the second step, the sarcandra glabra fibers and the viscose fibers are dyed by using activated dyes. In the drying process, drying temperature ranges from 100 DEG C to 120 DEG C, and speed ranges from 15 m / min to 25 m / min. In the sizing process, the sizing temperature ranges from 130 DEG C to 150 DEG C, and speed ranges from 16m / min to 26m / min. The manufacturing technology has the advantages that the fabric has the functions of heating, warm keeping, ecological environmental protection, health care and the like.

The invention discloses a production process of a healthcare type blended high-elasticity knitted fabric. The fabric is knitted by blended yarns with addition of 18-40D spandex, wherein the blended yarns with thickness being 30-50S are blended by sarcandra glabra fiber, dralon and viscose; the fabric comprises the following components by weight percent: 27-31% of sarcandra glabra fiber, 27-31% of dralon, 28-38% of viscose and 3-10% of spandex. The production process comprises the following steps: knitting, pre-shaping, dyeing, dewatering, slitting, drying, and shaping to obtain a finished product; in the step of pre-shaping, the pre-shaping temperature is 180-190 DEG C, and the speed is 18-28m / min; the step of dyeing is performed by using a two-bath two-step method, in the first step, dyeing is carried out by using cationic dyes, and in the second step, dyeing is carried out by using active dyes; in the step of drying, the drying temperature is 100-120 DEG C, and the speed is 15-25m / min; in the step of shaping, the shaping temperature is 130-150 DEG C, and the speed is 16-26m / min. The production process of the healthcare type blended high-elasticity knitted fabric has the advantage that the produced fabric has the functions of heating and preserving heat, is high-elastic and also has eco-environment protection and healthcare functions.

The present invention belongs to the technical field of tea leaf processing technology and particularly relates to a full peony flower tea preparation method. The preparation method includes seven steps of material selecting, washing and cleaning, spreading and air-drying, enzyme deactivating, oven-drying, form stabilization and completely oven-drying. The preparation method uses complete peony flowers as raw materials to prepare full peony flower tea which not only has beautiful appearance, but also enables the enjoyment of the beauty of peony, and is more in line with the modern people's pursuit of life. The preparation method solves the problem that after the full peony flower is made into flower tea, the abnormal mouth feel caused by sulfolipid contained in the pedals and mellow flower and grass odor. In addition, through special form stabilization process, the form stabilization problem caused by giant peony flower type and multiple petal layers are solved, the brewing flavor is improved, and the flower type of peony in blossoming can be restored after the flower tea is brewed. The prepared full peony flower tea makes full use of every part of the peony flower including the petals, anthers and ovaries, avoids the waste of material, enriches tea nutrition and is beneficial to human body health.

The invention relates to a litchi sports drink, and belongs to the technical field of juice processing. The litchi sports drink is prepared from the following ingredients in parts by weight: 5-10 parts of litchi juice, 1-5 parts of lemon juice, 1-5 parts of kiwi-fruit juice, 1-10 parts of fructo oligosaccharide, 0.001-0.005 part of sucralose, 0.01-0.05 part of taurine, 0.02-0.05 part of sodium chloride, 0.01-0.03 part of monopotassium phosphate, 0.01-0.05 part of potassium chloride and 60-90 parts of water. The sports drink has typical aroma of litchi, rich fruity flavor and moderate sweet and sour taste and can effectively alleviate the fatigue after sport, and enables people to quickly restore the physical strength after being drunk.

The invention discloses a preparation method of pulp beef paste. The preparation method comprises the following steps of 1) respectively taking mangos, apples, oranges, pears, bananas and deep layer sea water, and performing mixing and pulping to obtain a pulp mixture; 2) fermenting the pulp mixture to obtain pulp fermentation materials; 3) preparing seasoning oil for use; 4) preparing pickling materials for use; 5) pickling beef to obtain pickled beef dices; 6) frying the pickled beef dices mixed with the seasoning oil to obtain the fried beef dices; 7) mixing the pulp fermentation material and the fried beef dices, and performing sterilization to obtain beef paste. The preparation method has the advantages that the mangos, the apples, the oranges, the pears, the bananas and the like are used as raw materials; the nutrition is rich; the nutrition ingredient content of the beef paste is improved; the fruit contains rich nutrition substances such as coarse fiber and pectin; the mouthfeel of the beef paste can be greatly improved, so that the chewing strength is high; the greasy taste of the beef is greatly neutralized, so that the beef paste is fresher and more delicious.

The invention discloses an organic planting method of passion fruit. The organic planting method specifically comprises the following steps of R1, selecting an organic production base; R2, arranging aland, and separating ridges; R3, building a passion fruit greenhouse frame; R4, transplanting and planting; R5, managing the field; R6, shaping and trimming branches; R7, controlling the temperatureof the growth environment to 25 to 35 DEG C, so as to ensure the proper temperature for the growth of the passion fruit; R8, before flowering and fruiting, arranging a plurality of honey boxes in thepassion fruit base, so as to ensure the normal pollination and the fruit setting rate. The organic planting method has the advantages that the output of passion fruit is high, the quality is high, theeasiness in mildewing is avoided, the storage period is long, the eating is safe, the pursuit of modern persons on nutritional, healthy and safe foods is met, the market space is broad, the income iscreated for farmers, and the important meaning on improving of soil environment and social environment is realized.

The invention discloses multilayer coated preserved fruit and a making process thereof. The preserved fruit is composed of the following raw materials in percentage by mass: 55-65% of green plum, 2-4% of white granulated sugar, 7-11% of milk powder, 0.8-1.8% of vegetable fat powder, 0.1-0.3% of aspartame, 0.02-0.09% of xylooligosaccharide, 0.05-0.13% of coffee flavor, 0.02-0.09% of potassium sorbate, 0.02-0.09% of sodium benzoate, 0.04-0.12% of arabic gum and the balance of ground coffee. The process comprises the following steps: opening a sugarcoating pot, regulating to an intermediate speed, adding the weighed plum blank made from green plums, spraying mixed sugar liquid made from white granulated sugar, aspartame, coffee essence, potassium sorbate and sodium benzoate till the plum blank is uniformly coated with the mixed sugar liquid, adding mixed powder of milk powder, vegetable fat powder, ground coffee and xylooligosaccharide, taking the mixture out of the pot, roasting, cooling, and packaging to obtain the product. The preserved fruit disclosed by the invention is long in quality guarantee period and low in sugar content, remains the nutritive value and health effects of the green plums, is easy to make, sanitary and environment-friendly, and can be produced on a large scale.

The invention discloses a tenderloin slice with boiling oil. The tenderloin slice is made of the following raw materials in parts by weight: 50-60 parts of tenderloin, 5-10 parts of modified potato starch, 3-8 parts of pigskin, 3-8 parts of egg white, 3-10 parts of bruised ginger, 15-25 parts of chopped green onion, 0.1-0.5 part of composite phosphate, 1-3 parts of salt, 0.1-1.0 part of aginomoto, 0.1-1.0 part of glucose, 0.1-1.0 part of xylose and 0.1-1.0 part of sea food essence. The invention provides the tenderloin slice with unique taste, and compared with conventional oil-fried tenderloin slices, the tenderloin slice with boiling oil is relatively low in oil content and can relatively well meet requirements of modern people on healthy foods.

The invention discloses a making method for a frozen dried poultry egg product. The making method comprises the following steps: preparing materials, performing pasteurization on whole egg liquid, blending, filling, forming through steaming, demoulding, freezing, packaging and preserving. The frozen dried poultry egg product comprises the following raw materials in parts by weight: 75-150 parts of whole egg liquid, 15-25 parts of water, 1.2-1.8 parts of salt, 0.5-1.5 parts of soy sauce, 0.6-0.8 part of cooking wine and 0-1.8 parts of natural flavoring spice. The frozen dried poultry egg product provided by the invention is a brand-new egg product, can improve the added value of a poultry egg product, brings more convenience to consumers during eating of poultry eggs, avoids inconvenience brought by instant use of the poultry eggs in traditional eating habits, and can better ensure the original taste and flavor of the eggs as no food additives is added; in the product, conventional high-temperature sterilization is replaced with a freezing manner, so that the defects of bag expanding, bag breaking, influence on flavor and the like, which are caused by non-complete sterilization or excessive sterilization in a sterilization process, can be overcome, the requirements of people on nutritional and convenient foods can be met, and the product is very suitable for being eaten with hot pot in winter.

The invention discloses salted egg yolk-flavor collagen steamed egg custard and a production method thereof. The salted egg yolk-flavor collagen steamed egg custard is prepared by adding corn oil, starch, table salt, Japanese soybean sauce, composite phosphate, chicken essence, white pepper powder and water into the major raw materials of egg liquid, raw salted egg white, collagen gel peptone andsalted egg yolk for blending. The salted egg yolk-flavor collagen steamed egg custard is prepared from the following components in parts by weight: 100 to 120 parts of egg liquid, 60 to 80 parts of raw salted egg white, 60 to 80 parts of collagen gel peptone, 30 to 40 parts of salted egg yolk, 8 to 10 parts of corn oil, 4 to 6 parts of starch, 3.0 to 4.0 parts of table salt, 1 to 2 parts of Japanese soybean sauce, 0.8 to 1.2 parts of composite phosphate, 0.4 to 0.8 part of chicken essence, 0.4 to 0.6 part of white pepper powder and 140 to 160 parts of water. By adding the collagen and the salted egg white, the salted egg yolk-flavor collagen steamed egg custard play a role in filling and enhancing egg gel tenderness and smoothness degree, is attractive in color and luster, is unique in mouthfeel, has the baking flavor of salted egg yolk, strong egg flavor and salted flavor of salted egg white, is fine and smooth, is rich in collagen and nutrients, is up to 3 months in the refrigerationshelf life at the temperature of 1 to 5 DEG C, has stable quality within the shelf life, and has no remarkable difference in color and luster and mouthfeel.

The invention belongs to the field of foods and relates to a use of licorice root in a composite health beverage with effects of clearing heat from throat and benefiting throat. The composite health beverage is prepared from licorice root, cassia seeds, longan pulp, wolfberry fruits, rhizoma polygonati, mulberry, chrysanthemum, raspberry, mint, semen astragali complanati, semen cuscutae, red dates, radix curcumae and fructus trichosanthis. The composite health beverage has effects of dispelling wind and heat with drugs pungent in flavor and cool in property, moistening lung, reducing phlegm and relieving wind-heat sore-throat. Through advantages of the medicinal materials, the composite health beverage has the characteristics of good health effects and good taste. Compared with other dosage forms, the composite health beverage can be used timely and conveniently and can be accepted by more and more pharyngitis patients. The composite health beverage can be prepared through scientific and feasible processes, has strong operability, greatly reduces a production cost and provides considerable economic benefits for production enterprises.

The invention discloses goose fat liver paste, which is prepared, by weight, 900-1200 parts of goose fat liver, 5-9 parts of powder, 5-9 parts of milk powder, 5-9 parts of salt, 4-8 parts of ginger, 4-8 parts of red fermented bean curd, 3-7 parts of daimyo oak leaf, 2-6 parts of quality rice wine, 1-3 parts of oyster sauce, 1-3 parts of fish sauce, 1-3 parts of sesame oil and 1-2 parts of pepper.By the adoption of the goose fat liver paste, the processing technology is improved, different raw materials are added, damage to nutrient components is small in a processing process, the nutrient components in the goose fat liver paste are better retained, the goose fat liver paste is non-greasy in taste and good in flavor, so that the goose fat liver paste accords with the pursuit of modern people on health foods; and meanwhile, compared with the traditional goose fat liver paste, the goose fat liver paste is longer in shelf life under the same condition, so that the dependence on food preservatives is reduced.

The invention relates to the technical field of agricultural product processing, in particular to a making method of waxberry jam with the high dietary fiber content. The making method comprises the steps that waxberry pomace is pulped by adding water to obtain waxberry pomace pulp, high fructose corn syrup accounting for 80%-150% of the weight of the waxberry pomace pulp, sodium alginate accounting for 0.3%-0.6% of the weight of the waxberry pomace pulp, carrageenan accounting for 0.1%-0.2% of the weight of the waxberry pomace pulp and citric acid accounting for 0.2%-0.4% of the weight of the waxberry pomace pulp are added to be mixed with the waxberry pomace pulp, all the materials are mixed to be uniform and then cooked through heating, filling and cover sealing are conducted, and after water bath sterilization is conducted, the waxberry jam with the high dietary fiber content is obtained. Compared with the prior art, the waxberry jam has the advantages that the dietary fiber ingredients and anthocyanin can be retained to the maximum extent while the mouthfeel is taken into account, and therefore the waxberry pomace can be better utilized.

The invention provides a preparation method of beef soup seasoning. The preparation method comprises the following steps that (1) soybeans and beef granules are mixed, rice wine is added for beating treatment to obtain a serum; (2) the serum is filtered to obtain filter, the filter and water are mixed, trypsase and flavourzyme are added to enzymolysi treatment to obtain a proteolysi solution; (3)the water is added into green tea and brasenia for steaming and boiling treatment, cellulase and pectinase are added for enzymolysis to obtain a polysaccharide enzymolysis solution; (4) the polysaccharide enzymolysis solution and the proteolysi solution are mixed for heating reaction to obtain base materials; (5) black garlic, turmeric, cinnamon, sunflower seed kernels and star anise are added into a pot containing hot salad oil for frying to obtain fried products; and (6) the base materials and the fried products are stirred and mixed to obtain the beef soup seasoning. According to the preparation method, the seasoning is rich in nutrition and balanced, and has good freshening effect.

The invention provides a preparation method of sea-buckthorn red koji wine. The preparation method comprises the following steps: carrying out degreasing treatment on sea-buckthorn juice to obtain degreased juice; after carrying out deacidification treatment on the degreased juice, carrying out sterilization; after sub-packaging the sterilized juice, adjusting sugar content; then adding red koji and potassium metabisulfite, and inoculating a yeast and fermenting; after fermentation is finished, filtering to obtain a clarified wine body; filling and sterilizing to obtain finished-product sea-buckthorn red koji wine. According to the preparation method provided by the invention, the brewed wine body has low alcohol content, a good flavor and a soft mouthfeel and accords with pursuits of modern consumers; meanwhile, nutrient substances in sea-buckthorns are sufficiently fused into the wine body; the red koji is added so that the wine body is colored, and a metabolic product of the red koji also can improve the functional effect of the sea-buckthorn fruit wine.

The invention discloses a preparation method of special modified mica powder for plastics and coatings, which comprises the following steps: cleaning mica powder, pulverizing and screening the mica powder, adding hot water, and continuously stirring the mixture to obtain mica slurry; adding a modifier consisting of starch, melamine, octaaminophenyl polyhedral oligomeric silsesquioxane, polyethylene glycol esterified lanolin and sodium di-sec-octyl maleate sulfonate into the mica slurry for surface modification to obtain modified mica slurry; adding the mica powder into a reaction kettle, carrying out filter pressing dehydration by a filter press, adding the dehydrated mica powder into a powder modifier, adding an antibacterial agent composed of trichlorohydroxydiphenyl ether, cinnamyl aldehyde and benzyl dimethyl hexadecyl ammonium chloride, carrying out secondary modification, and drying and crushing the obtained product to obtain the antibacterial mica powder for plastics and paints.The mica powder prepared by the method provided by the invention not only has good dispersibility and processability, but also has good compatibility with plastic coatings, the binding force of the interface between the mica powder and the plastic coatings is enhanced, the mica powder has good antibacterial and bacteriostatic properties, and the market value of the product is improved.

The invention discloses segmented sandwich crackling egg rolls. The egg rolls are prepared from the following raw materials in parts by weight: 240 parts of low-gluten flour, 200 parts of butter, 300 parts of eggs, 50 parts of lemon juice, 200 parts of jam, 100 parts of white sugar, 100 parts of fresh milk, 3 parts of vanilla extract, and 20 parts of sesame seeds. The invention provides the segmented sandwich crackling egg rolls with a plurality of tastes. For sandwiching, segment-typed filling is adopted, and special treatment is carried out, so that the jam subjected to the segment-typed filling is not easy to mix up. When eaten at different lengths, the egg rolls present different tastes so as to meet people's requirements of taste diversification. Moreover, the egg rolls have rich nutrients, and a better combination of mouth feel and nutrients is realized so as to accord with requirements of modern people about healthy and delicious foods better.

The invention discloses a lotus leaf flavonoid peanut milk beverage and a preparation method thereof. The lotus leaf flavone peanut milk beverage is prepared from the following raw materials of formula: peanut milk, flavonoid extract liquid, sugar, citric acid and ascorbic acid; the preparation method comprises the following steps of using a vacuum freeze-dehydration method for treating fresh lotus leaves, extracting flavone compounds from the lotus leaves by using an ethanol extraction method, then adding the flavone compounds into a peanut milk beverage and mixing according to a certain formula to obtain the lotus leaf flavone peanut milk beverage. The lotus leaf flavone peanut milk beverage has the advantages of soft flavor, reasonable formula, rich flavor, has the functions of being lipid-lowering, weight-losing, anti-oxidative, anti-aging, antibacterial and the like, and meets market requirements and the pursuit of consumers for diet therapy.

The invention relates to a sock belonging to the field of daily necessities. A wool loop puffy crumpled jacquard sock is characterized in that the sock comprises a wool loop sock body (1) and a plurality of puffy crumpled three-dimensional patterns (2); the wool loop sock body (1) is formed by interweaving wool loop wefts (11), filament warps (12) and lycra (13); and the puffy crumpled three-dimensional patterns (2) are fixed on the surface of the wool loop sock body (1). The sock is warm-keeping and comfortable, has silk luster and third dimension, and accords with the pursuits of people for fashionable and high-quality socks.

The invention discloses a digital signal processing chip lens substrate module, and the module comprises a module pedestal, a substrate, a chip unit, and a light sensing chip. The module is characterized in that the module pedestal and the substrate form an accommodation space; a digital signal processing chip unit is directly disposed on the substrate; the light sensing chip is pasted on the upper surface of a digital signal processing chip; and a passive element of the accommodation space can be directly pasted on the substrate. The module is simple in structure, is convenient to maintain, is short in production cycle, is low in manufacturing cost, reduces the height, accords with the demands, and can obtain the very high indexing accuracy and the repeated positioning precision.

The invention relates to a finishing method of an aromatic anti-pilling wool fabric. The finishing method comprises the following steps of (1) preparing a wool keratin solution by using a tricarboxyethyl phosphorus (TCEP) / sodium hydrogen sulfite (NaHSO3) system; (2) preparing an aromatic solution by using rose aromatic nano microcapsules (SNC208); (3) putting the wool fabric into a keratin solution finishing solution prepared from the wool keratin solution prepared in the step (1) for treatment; rolling once by using a vertical padder; (4) soaking the wool fabric treated in the step (3) in the aromatic solution prepared in the step (2), and rolling the wool fabric again by using the vertical padder; and (5) carrying out softening treatment and drying treatment on the wool fabric obtained in the step (4) to obtain the finished product aromatic anti-pilling wool fabric. The method has the advantages that the prepared wool fabric meets the environment-friendly and green requirements, has the dual effects of pilling resistance and fragrance, and is excellent in pilling resistance and lasting in fragrance effect.

The invention provides dragon fruit pulp and a making method thereof. The dragon fruit pulp comprises the following components in percentage by mass: 80-90% of crude dragon fruit pulp, 0.1-0.2% of citric acid, 0.02-0.06% of an edible glue, and water. The dragon fruit pulp meets the following conditions: at an ambient temperature of 18 DEG C, the slipping velocity of the dragon fruit pulp on a clean glass surface of which the inclination angle is 30 degrees is smaller than or equal to 1cm / second, and is greater than or equal to 0.5cm / second; at an ambient temperature of 25 DEG C , the contact angle of the dragon fruit pulp on the clean glass surface left to stand at a horizontal state is greater than or equal to 60 degrees, and is smaller than or equal to 100 degrees; and the diameter of solids in the dragon fruit pulp is smaller than or equal to 200[mu] m. The making method of the dragon fruit pulp comprises the following steps: making the crude dragon fruit pulp, and performing mixing, homogenization, concentration, degassing, sterilization, and filling. By adopting the making method, the dragon fruit pulp provided by the invention is mellow in taste, outstanding in fragrance, palatable in sourness and sweetness, uniform in quality and good in taste.

The invention belongs to the technical field of deep processing of spirulina, and discloses a spirulina small molecule peptide biscuit and a preparation method thereof, and a wall breaking technology is adopted to extract small molecule peptide from spirulina mud through physical wall breaking, fishy smell removal, decoloration, heavy metal removal, composite enzymatic hydrolysis, desalination and concentration, and spray drying; and preparing materials, kneading dough, fermenting, rolling the dough, forming, baking, brushing oil, cooling and packaging to obtain the spirulina micromolecule peptide baked biscuit. The instant spirulina powder, the wheat flour and the like are added, so that the cost is reduced, the taste is improved, the instant spirulina powder is more suitable for being used as food of the public, the instant spirulina powder has a wider consumer market, the bottleneck problem of a spirulina food production and processing technology is solved, the demand quantity of spirulina is increased, and the current situation that the production supply of spirulina raw materials exceeds the demand is solved; the enthusiasm of farmers for culturing the spirulina is improved, great influence on the development of the spirulina culture processing industry is generated, a new way for developing spirulina resources is opened up, and the product is nutritional, practical and good in market prospect.