46results about How to "Milky white" patented technology

The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.

The invention discloses natural roxburgh rose and pear compound juice and a production method thereof and belongs to the technical field of drinks. The natural roxburgh rose and pear compound juice is mainly made from roxburgh rose and pear. Raw materials include, by weight, 36 parts of pear, 5 parts of roxburgh rose, 5 parts of water, 0.00023 part of xanthan gum, and 0.00023 part of acidic sodium carboxymethylcellulose. The natural roxburgh rose and pear compound juice and the production method thereof have the advantages that no sweetener or sour agent is added in production, the natural roxburgh rose and pear compound juice has the flavor most approximate to that of fresh fruit, is even in texture, milky white in color and palatable in sweetness and sour, has featured fragrance of the pear, is rich in vitamin C, phenols and minerals such as calcium, phosphorus and ferrum, and is suitable for all people to drink.

The invention discloses a process for manufacturing glutinous rice balls. The process is used for solving the problems of heavy taste of the balls on the market at present, fatness after eating too much, slight difference in the taste and failure to meet the demand of the people on the nutrient, healthy and scientifically green foods due to the loss of nutrients because the balls require deep fry. The invention has the beneficial effects that the process is simple, and the balls have fresh taste, rich nutrient and good healthcare function.

The invention discloses a manufacturing process of simulated white jade glass tableware. The simulated white jade glass tableware comprises, by weight, 65-68% of quartz sand, 6-8% of cullet, 10-15% of borax pentahydrate, 12-15% of soda ash, 10-12% of ammonium biphosphate, 6-8% of calcium carbonate, 3-5% of potassium carbonate, 1-3% of zinc oxide, 1-3% of alumina powder, 1.5-2.5% of barium carbonate and 0.06% of cerium oxide. The white jade glass tableware has fine hand feeling, vivid jade texture, milky white and bright color, hard texture, corrosion resistance, heat resistance, impact resistance and strong microwave transmission performance, and is very suitable for a microwave oven.

The invention discloses a preparation method of an oat juice compound beverage. The oat juice compound beverage is prepared by raw materials cleaning, baking, pulping, juice squeezing, blending and conditioning, homogenizing, sterilizing and canning. According to the oat juice compound beverage, on the basis of keeping all nutritional ingredients of oat milk, juice is added into the oat milk, thus the contents of vitamin, organic acid, oligosaccharide and mineral substances in the juice beverage are enhanced; the juice beverage is enabled to contain polyphenols, and thus the nutritional value of the juice beverage is higher than that of a similar product. The oat juice compound beverage has rich oat characteristic flavor, and sweet and sour taste of juice, and is milky-white in color, comprehensive in nutrition, good in mouth feel, high in stability, simple in production process and is especially suitable for industrial production.

The invention relates to a preparation method of fish-mutton soup. The preparation method comprises the steps of: dicing the mutton, adding water and anise, then boiling, deboning, taking the meat on the back of the fish, putting the fish head and the fish bones into an oil bath, frying, and then putting into a slow cooker, adding water, boiling, then adding the deboned mutton, the mutton bones and the fried fish head and the fried fish bones, adding a seasoning bag, and then boiling until the soup becomes milk white to obtain the fish-mutton soup. The fish-mutton soup does not have the smell of fish and the smell of mutton, is savoury and mellow in taste, tasty but not greasy, rich in various inorganic salts necessary for a human body, such as calcium, phosphorus, ferrum, iodine and the like, and has the advantages of warming the stomach, expelling the coldness, improving the taste, enhancing the kidney and tonifying Yang, smoothening the skin and the like.

The invention discloses a production method for a soybean milk porridge can, and relates to the technical field of deep agricultural product processing and food processing. The production method comprises the following steps: cleaning sticky rice and japonica rice, and draining water of the rice; preparing fresh raw soybean milk, dissolving seasonings into the fresh raw soybean milk, and heating to 88-92 DEG C; separately packaging the sticky rice and the japonica rice which are drained into cans, filling the cans with the fresh raw soybean milk heated to 88-92 DEG C, and sealing the cans when the cans are hot; finally sterilizing the sealed cans under the environment with the temperature of 120-125 DEG C for 20-30 minutes, and quickly cooling to 38-42 DEG C. The processed product has mellow natural soybean milk fragrance, is proper in stickiness, looks milky white, is tofu pudding-free, and tastes fresh and smooth. By virtue of a special technology, food materials are not needed to be repeatedly boiled, and the heating time is short, so that the nutritional components of the food materials are kept, and a sterilization effect can be achieved; the product is commercially germfree, and can be stored for a long time under normal temperature.

The invention provides a process for preparing fresh water fish protein active polypeptide hydrolysate, which comprises charging animal protein complex enzyme and flavor enzyme for hydrolyzing, charging saccharomycete and lactic acid bacteria for fermenting.

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

The invention discloses a making technology of nutrient candied morchella, and belongs to the field of food processing. The making technology is characterized by comprising the following processing technological processes: selecting morchella as raw materials, and processing the selected morchella; scalding and rinsing the processed morchella with a hardener; immersing the rinsed morchella with sugar; heating and concentrating the immersed morchella with sugar; baking the concentrated morchella; coating a layer of sugar on the baked morchella; and packaging the morchella of which the surface is coated with sugar. The making technology has the benefits that products are complete in morchella bodies, the morchella is uniform and consistent in shape, the color is milky white, the tissue is nourishing and slagging, and the nutrient candied morchella is rich in syrup, and fragrant, pure and sweet in taste, and has the special flavor of the morchella. The nutrient candied morchella products are delicious in taste and rich in nutrition, also have the efficacies of strengthening bodies, preventing and treating diseases and prolonging the life, and are an environmentally-friendly nourishing product which does not contain any hormones or side effects.

The invention discloses a dwarfing close-planting high-yield cultivation method of milk jujubes, and belongs to the technical field of plant cultivation. The method includes selecting and settling an afforesting land; selecting and planting seedlings; managing soil; managing fertilizer and water; irrigating, namely discharging water in the rainy season and guaranteeing adequate moisture in the periods of flowering and fruit ripening; managing the fruit bearing period; shaping and pruning jujube trees; comprehensively controlling plant diseases and insect pests; and harvesting, namely starting to harvest after the August fifteenth in each year, and picking manually. According to the technical field, the method has the advantages that the survival rate of the jujube trees is high, management is uniform, canopy is tall, the jujube trees are economical and have long lives, the milk jujubes are high and stable in yield, fruits are in a long oval shape, surface is smooth, color is creamy white, taste is delicate and sweet, the milk jujubes are excellent varieties used for processing candied jujubes, market competitiveness can be improved greatly, and economic benefits are provided.

The invention discloses an enzymolysis oat milk product and a preparation method of ultra-high pressure sterilization. Its raw materials include the following components: fresh milk, oat flour, stabilizer and water, and the above percentages are all mass percentages relative to the raw materials; the preparation method includes the following steps: ① after mixing the enzyme preparation and water evenly , mixed with oat flour, and filtered after enzymatic hydrolysis to obtain oat slurry; ② after mixing the stabilizer and raw milk evenly, mix evenly with the oat slurry obtained in step ①; ③ process the product obtained in step ② through a colloid mill and add water to make it volume , to obtain the precursor; ④ high-pressure homogenize the precursor obtained in step ③; ⑤ carry out enzyme-inactivating treatment on the precursor after step ④ homogenization; ⑥ perform ultra-high pressure sterilization on the precursor after step ⑤ sterilization , you can. The preparation method of the invention solves the problem of protein precipitation, retains the nutritional components in oats and fresh milk, and the final product has a smooth, natural taste, milky white color and good stability.

The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be usedfor manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.

The invention discloses magnolia white noodles. The noodles are made of wheat flour, edible water and edible salt, wherein the ratio of wheat flour to edible water is (25‑35): 1, and the ratio of wheat flour to added edible salt 100: (1‑3); the wheat flour is ground and mixed with the following parts by weight of wheat: 25‑35 parts of Shannong 26‑2, 25‑35 parts of Suixuan 101 and 30‑50 parts of Pan Mai No. 8. Compared with the noodles of the prior art, the present invention has higher FSV value and peak viscosity value of the wheat flour raw material used in the present invention, and the gray scale of the wheat flour is lower, and the color is bright; Additives that enhance brightness and luster are magnolia white, milky white in color, high in transparency, soft and smooth in taste, and at the same time, wet noodles have strong anti-browning ability; Tendons meet the demand for high elasticity.

The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.

The invention relates to the field of food, in particular to a method for improving stability of a fish soup flavor material. The method comprises the following steps: (1) frying fish flesh leftovers with edible oil; wherein the fish flesh leftovers are byproducts in a processing process of fresh fish and comprise fish bones and minced flesh; (2) adding water, decocting for 30-90 min, and filtering; and (3) taking the filtered fish soup and homogenizing under 10-40 Mpa. The fish soup flavor material obtained through the method has good stability and stable appearance quality in a storage period, is free of phenomena of layering, precipitation, flocculation or grease separation and the like, and does not have an obvious change of sensory evaluation. The by-products in aquatic product processing can be effectively utilized, cost is reduced, waste and economic loss are avoided, and the method has a good market prospect.