39results about How to "Meeting increasing demand" patented technology

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses debitterized shaddock peel and a production method and use thereof. The production method comprises the following steps: (1) separating pulp and peel of shaddock, and chopping the peel; (2) preparing sugar liquor, and boiling the liquor; adding the shaddock peel, stirring and heating to 95-100 DEG C, insulating for 5-10 minutes to sterilize, and then cooling the shaddock peel white granulated sugar liquor in an aseptic condition to below 37 DEG C; and (3) inoculating lactic acid bacteria into the shaddock peel white granulated sugar liquor, uniformly stirring, fermenting and culturing for 24-72 hours at 37 DEG C, heating to 90-95 DEG C below, and insulating for 30-40 minutes to sterilize; cooling; and fishing out the shaddock peel blocks and draining off to obtain the debitterized shaddock peel. The debitterized shaddock peel prepared by the method has the characteristics of moderate sour and mellowness and sweetness, and flavor and taste and the like can satisfy the demand of consumers. Bitterness of shaddock peel is basically removed. The debitterized shaddock peel produced can be used for producing other series of products, such as shaddock preserved fruits, honey shaddock tea, shaddock peel jam and shaddock beverages.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: separating fruit and peel, adding peel in the water, milling, adding acid and vitamin C, stirring, adding pectase, beating fruit, removing seed, preparing fruit pulp, adding water in the colloid, heating, mixing colloid and edulcorant in the fruit pulp, adding fruit syrup, stirring, canning, sterilizing, cooling.

The preparation process of active lactic acid bacteria beverage includes the following steps: mixing whole milk powder, water in 8-9 times water of the whole milk powder, sugar in 7 wt% of milk powder plus water, and trehalose in 1 wt% through stirring to obtain material milk; homogenizing at 20-30MPa, heating at 90-95deg.C while stirring to sterilize for 30-60 min, cooling to below 37deg.c, adding lactic acid bacteria seed while stirring, sterile filling and sealing; fermentation at 42-45deg.c for 3-12 hr or at 35-38deg.c for 60-120 hr; and cold storing at 4deg.c to obtain the active lactic acid bacteria beverage, which has high lactic acid bacteria stability and no acidifying in the preservation period.

A process for preparing the beverage from the peel of huolong fruit includes such steps as separating the peel of huolong fruit from its pulp, washing, cutting to become bits, adding water, grinding, adding acid and VC, stirring, adding pectase, reacting to obtain resultant liquid, adding water to colloid, heating to obtain sol, mixing it with sweetening agent and said resultant liquid, and stirring. Said beverage can promote blood circulation and prevent constipation.

The invention discloses a manufacturing method of soy fermented milk, which comprises the following steps: preparing reduced milk solution through milk powder, taste-removing full-fat soya powder or soy separated protein condensing water, adding sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting, or dehydrating taste-removing full-fat soya powder or soy separated protein condensing water through enzyme, adding milk powder and sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting.

The invention discloses a dragon fruit jam production process. The dragon fruit jam production process comprises steps as follows: a) careful selection, b) cleaning, c) pulp taking, d) jam preparation, e) canning and f) sterilization. Compared with the prior art, the dragon fruit jam production process has the characteristics that dragon fruit jam has rich nutrition, good taste, simple production and good health care function on human bodies, the benefits of related jam processing manufacturers can be improved, ever-increasing demands of vast consumers are met, and the dragon fruit jam production process has higher economic benefits and social benefits.

The invention relates to a channel measuring method and device, belongs to the technical field of communication, and aims at satisfying the requirement of continuous increase of antenna ports of a base station. The method comprises that when pilot frequency resources of N ports of the base station need to be configured for UE, L sub pilot frequency resources are configured for the UE, configuration information of the L sub pilot frequency resources is determined, each sub pilot frequency resource occupies at least one of the N antenna ports of the base station, the total amount of the antenna ports occupied by the L sub pilot frequency resources is N, and either N and L represents a positive integer not lower than 2; and the determined configuration information of the L sub pilot frequency resources is sent to the UE, so that the UE carries out channel measurement on the pilot frequency resources of the N ports of the base station. Thus, the requirement of continuous increase of the antenna ports of the base station can be met, pilot frequency resources between different base stations is less repeated, and interference of the pilot frequency signals among the base stations is reduced.

The present invention relates to a lactobacillus drink, in particular to a soybean active lactobacillus drink and a production method of the soybean active lactobacillus drink. The soybean active lactobacillus drink of the present invention adopts the soybean milk as the base material and also comprises the compositions in weight percentage of 10 to 20 percent sugar, 0.02 to 0.06 percent essences, 0.2 to 0.6 percent stabilizing agents and 0.005 to 0.01 percent bacterium. The production method of the soybean active lactobacillus drink of the present invention comprises the procedures that the soy bean is pulp refined with hot water after the immersion and the soybean milk is made by filtering the pulp; after added with the sugar, the soybean milk is uniformly mixed, sterilized and cooled, and then the soybean milk is added with the bacterium for fermentation; after the fermentation, the soybean milk is added with water, sugar, stabilizing agent and the essences to be mixed to soybean active lactobacillus drink after the homogenization, bottle filling and sealing. The soybean active lactobacillus drink of the present invention contains the soybean protein and other soybean active compositions, also has the active lactic bacteria and the metabolite of the active lactic bacteria and has good taste and flavor, which can satisfy the more requirements of the consumers and has a favorable economic benefit and a favorable social benefit.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

The invention relates to a processing method for grapefruit preserves. The processing method is characterized by comprising the following steps of a, material selection and shaping; b, bitterness removal; c, material stewing; d, sugaring; e, drying; and f, packaging. The grapefruit preserves made by the method disclosed by the invention are attractive in appearance, bright in color, soft, sour and sweet and delicious, smells mellow, has multiple functions of supplementing selenium, regulating qi and lung, inducing diuresis, preventing and treating diabetes, reducing blood pressure, stimulating stomach, dispelling the effects of alcohol and the like and is high-grade green food suitable for people in all ages.

A health-care food in the form of capsule for invigorating the function of brain, relaxing senile dementia and promoting blood circulation is prepared from Huolong fruit through separating out pulp, beating, screening to obtain seeds, adding them to the mixture of water and citric acid, stirring, reaction, filtering, washing, drying, pulverizing, grinding, mixing with taurine and wheat bud oil, stirring and loading in capsules.

The invention discloses a manufacturing method of dragon fruit bough beverage, which comprises the following steps: cutting dragon fruit bough, adding water to obtain the bough pulp, adding pectase, citrate and vitamin C, enzymolyzing to obtain enzymolytic liquid, blending sol with edulcorant and essence in the enzymolytic liquid, controlling temperature at 75-85 deg.c to obtain the product.

The invention discloses a regional integrated energy system random variable analysis method based on a coupling Markov model. The method comprises the steps of: determining and analyzing random variables in an integrated energy system; modeling photovoltaic power generation equipment; modeling wind power generation equipment; performing multi-element load modeling; carrying out modeling analysis of a single Markov model on each random variable in the integrated energy system; based on a single Markov model, comprehensively analyzing the random change condition of the comprehensive energy system, and constructing a coupling Markov model of a plurality of random variables by analyzing multivariate load data; analyzing the comprehensive energy system based on the coupling Markov model, obtaining steady-state distribution of the coupling Markov model through calculation, obtaining expectation and variance of the comprehensive energy system through calculation, and adjusting multi-element loads and energy storage equipment. Source, load and storage coordination control of the multi-energy system can be achieved, and safe and stable operation of the system is guaranteed.

A plant protein beverage containing soybean component is prepared through dissolving deodored whole soybean powder or separated soybean protein in water, adding proteinase, enzymolyzing, deactivating enzyme to obtain enzymolyzed liquid, dissolving whole milk powder in water, mixing it with said enzymolyzed liquid, stirring, adding sugar and stabilizer, stirring, filtering, homogenizing, adding essence, filling it in containers, and sterilizing.

The invention discloses strawberry mango peanut butter. The strawberry mango peanut butter is composed of the following raw materials in parts by weight: 50-70 parts of peanut kernels, 5-10 parts of strawberry fruits, 5-10 parts of mango fruits, 10-20 parts of vegetable oil, 1-3 parts of a traditional Chinese medicine concentrate, 3-8 parts of carrots, 3-6 parts of dried orange peel, 4-8 parts of lemon juice, 5-9 parts of honey, 7-15 parts of crystal sugar, 2-3 parts of citric acid, 3-4 parts of salt, 1-3 parts of konjac glucomannan, 2-4 parts of CHinese yams, 1-3 parts of shredded gingers, and 3-5 parts of agar. The peanut kernels, the strawberry fruits and the mango fruits are utilized as main raw materials of the strawberry mango peanut butter, and thus, the strawberry mango peanut butter is bright in color, delicious and sweet in taste, and rich in nutrition; moreover, the combination of the peanut kernels, the strawberry fruits and the mango fruits increases palatable flavor of traditional peanut butter, and improves nutritional values of the peanut butter. The strawberry mango peanut butter is free of any additive, and belongs to green foods; moreover, the traditional Chinese medicine concentrate containing multiple Chinese herbal medicines is added so that the strawberry mango peanut butter has synergistic effects of beautifying and keeping youth; and thus, benefits of related peanut processing manufacturers can be increased so as to satisfy increasing demands of the general consumers so that the strawberry mango peanut butter has relatively high economic benefits and social benefits. In addition, the strawberry mango peanut butter is simple in production method, low in equipment requirements, and suitable for industrial production.

The present invention relates to preparation method of a high stability acidity protein drink, which selects optimal steps and appropriate condition to sufficiently react protein with sugar, thus obtains raw materials used for class of fermentation and compound acidity protein drink by cooling sufficient glycosylation of protein. The present invention can obviously mitigate protein precipitation which happened in shelf life of current acidity protein drink, enhance stability of product, improve appearance index, enhance the quality and satisfy continually increased demand of consumers, and has relatively high economic benefit and social benefit.

The invention relates to a kind of coconut yoghurt and a production method thereof, comprising the following steps: (1) adding water 7 to 10 times the weight of the whole milk powder, and adding sugar accounting for 5 to 10% of the weight of the milk powder and water, Stir evenly; (2) homogenize the mixture in step (1) under a pressure of 20-30MPa; (3) add 10%-15% coconut fruit to the homogenized mixture, and sterilize at 90-100°C 5-15 minutes; (4) After cooling the sterilized mixture to 20-35°C, add 1%-2% lactic acid bacteria strains, stir and seal with aseptic filling; (5) ferment at 40-50°C for 4- 6 hours; in order to enhance the taste, you can also add 10% to 15% of the amount of coconut fruit, sugar and flavoring materials in the product of step (5), after stirring evenly, fill and seal, and sterilize at 90 to 100°C for 10 to 20 hours. Minutes; the present invention can improve indicators such as mouthfeel and flavor of existing yoghurt products, increase new varieties, improve the benefits of yoghurt manufacturers, and meet the ever-increasing demands of consumers.

The invention discloses a manufacturing method of dragon fruit bough electuary and tablet, which comprises the following steps: chopping dragon fruit bough, adding levigation pulp to obtain bough pulp, adding pectase, citrate and vitamin C, enzymolyzing, heating, dehydrating, drying, grinding, adding edulcorant and sour flavor agent in the bough powder, blending evenly, graining, drying or punching directly.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

The invention relates to the technical fields of formulae and preparation technologies of beverages, and in particular discloses pericarpium citri reticulatae and coix seed vinegar. The pericarpium citri reticulatae and coix seed vinegar is prepared from the following raw materials in parts by weight: 1-2 parts of pericarpium citri reticulatae, 2-3 parts of vinegar, 1 part of coix seeds, 1-2 parts of sugar, and 1-2 parts of water. Compared with the prior art, the pericarpium citri reticulatae and coix seed vinegar has the advantages that through soaking and fermenting, the active ingredients in pericarpium citri reticulatae are well dissolved into the vinegar beverage, so that the product has the very good health effect. In addition, the aroma of pericarpium citri reticulatae and vinegar are well mixed.

The invention provides a computing system for simulating shaft engineering construction, and the system comprises a drilling basic data storage module which is used for storing real-time drilling basic data; the borehole cleanliness analysis and calculation module is used for performing borehole cleanliness calculation on well sections with different gradients; the in-well tubular column mechanical analysis and calculation module is used for tubular column mechanical calculation; the well track target calculation module is used for target analysis and calculation; the well cementation construction calculation module is used for analyzing and calculating well cementation parameters; the drilling tool jamming accident analysis and calculation module is used for analyzing and calculating drilling tool jamming parameters; and the overflow well killing construction calculation module is used for analyzing and calculating well killing construction parameters. According to the method, timely calculation and analysis of relevant parameters of drilling engineering are achieved, the method has important significance in meeting the continuously increasing requirements of the drilling engineering, and the method plays a more and more important role in the aspects of improving drilling benefits, enhancing drilling operation safety and the like.

The invention discloses a cherry tomato preserved product and a production method thereof. The cherry tomato preserved product with a complete cherry tomato shape is produced by using fresh cherry tomatoes as basic raw material through steps of sterilization, pricking, artificial inoculation preservation, flavoring, sterilization and the like, which can be used as a blended appetizer. The producthas better shape, better mouth feel and flavor, low content of nitrite in the product and high sanitary quality, and increases new variety of fruit and vegetable preserved products.

The invention discloses a method for analyzing random variables in a regional comprehensive energy system based on a coupled Markov model, including: determining and analyzing random variables in the comprehensive energy system; modeling photovoltaic power generation equipment; modeling wind power generating equipment; building multiple loads model; conduct single-Markov model modeling analysis on each random variable in the integrated energy system; based on the single-Markov model, comprehensively analyze the random changes in the integrated energy system, and construct multiple random variables by analyzing multivariate load data Coupled Markov model: Based on the coupled Markov model to analyze the integrated energy system, calculate the steady-state distribution of the coupled Markov model, calculate the expectation and variance of the integrated energy system, and adjust the multiple loads and energy storage equipment. The invention can realize the coordinated control of the source, the load and the storage of the multi-energy system, and guarantee the safe and stable operation of the system.

A process for preparing the pulp and juice of Baixiang fruit features the combination of enzyme method and physical stirring and beating. The obtained pulp and juice can be used to prepare beverage.

The present invention relates to technical fields of drink recipes and production technologies and specifically discloses a manufacture method of dried tangerine peel vinegar drink. The method comprises the following steps: 1) dried tangerine peels, vinegar, sugar and water are mixed, and the mixture is put into a sealed container to be put still in a shade place for 5 days; 2) after 5 days, a stirring is conducted one day and the stirred mixture is sealed and put still; and 3) after 5 days, the mixture is filtered to obtain filtrate, and the finished product is obtained. Compared with the prior art, the dried tangerine peels are soaked and fermented, so that active ingredients in the dried tangerine peels are better dissolved in the vinegar drink and the products have better health-care effects. In addition, the flavor of the dried tangerine peels can be better merged with the mature vinegar.