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43results about How to "No rancidity" patented technology
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Completely fused paper soap and its making process
InactiveCN1357613AImprove solubilityImprove decontamination abilityDetergent materialsPhenolFatty alcohol
The component of the paper soap include carboxymethyl cellulose sodium, fatty alcohol polyioxymethyl ethyleneethere sodium sulfate, sodium dodecyl benzene sulfonate, lauryl sodium sulfate, cocinin diethanolamide, nonly phenol polyoxyethyleneether, glycerine, quaternary ammonium salt and citric acid. Its preparation includes preparing carboxymethyl cellulose sodium mother liquor, adding the mixed solution of other components to prepare solution through stirring, spraying the prepared solution of PVC plate and drying in a sealed room and moisture extract at 35-40 deg.c to form film.
Owner:成都洁利康实业发展有限公司
Lithographic fountain solution composition containing complex surfactants
ActiveCN104309350AFast ink balanceFast balancePrinting pre-treatmentActive agentSurface-active agents
A lithographic fountain solution composition containing complex surfactants is composed of the complex surfactants, buffering electrolytes, water-soluble high-molecular compounds, aqueous germicide and algicide, aqueous antifoaming agents and water. The complex surfactants include two or more nonionic surfactants, anionic surfactants, cationic surfactants or ampholytic surfactants. The lithographic fountain solution composition containing the complex surfactants has the advantages of excellent dynamic ink-water balance performance, low requirements on quality of water for working solution preparation, high adaptability to changes of temperature conditions and the like; using the lithographic fountain solution composition can evidently improve quality of prints, improve printing efficiency and reduce production cost; in addition, the lithographic fountain solution composition contains no poisonous and harmful substances and is high in stability and long in storage time.
Owner:HUNAN NORMAL UNIVERSITY
Yogurt with low glycemic index
InactiveCN102613289ALess rise in blood sugarGood blood sugar controlMilk preparationLow glucoseSucrose
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Processing method of drunk and fragrant pseudosciaena crocea
The invention discloses a processing method of drunk and fragrant pseudosciaena crocea. The method mainly comprises the steps of: (1) raw material pre-treatment, (2) alcohol treatment, (3) vacuum package, (4) freezing storage and the like. The pre-treated pseudosciaena crocea is treated by self make vinasse paste, then, pseudosciaena crocea bodies are subjected to vacuum opening sealing and package, and finally, the products are subjected to freezing storage under the condition of -18DEG C. The pseudosciaena crocea prepared by the method has the intense fragrance and tender meat, the grease oxidation rancidity phenomenon is avoided, and better application and popularization values are realized.
Owner:福建海鑫龙水产发展有限公司
Preparation method of wild boar preserved meat
InactiveCN106819877ANo mildewNo mildew; no smellFood ingredient as colourFood ingredient as taste affecting agentFlavorForeign matter
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of wild boar preserved meat. The preparation method comprises the following steps of A, selecting materials; B, treating at high pressure; C, preparing auxiliary materials; D, pickling; E, airing; F, fumigating; G, air drying. The wild boar preserved meat prepared by the preparation method has the advantages that the lean meat is bright red or dark red, and the fat meat is transparent or milky white, and the mucus and mildewing point are avoided; the foreign odor and rancid flavor are avoided; the meat body is dry, firm and elastic, the appearance is regular, the mildewing and mildew spot white membrane are avoided, and the foreign matter outside normal vision is avoided; after cooking, the taste is rich, the fat meat is not greasy, and the lean meat does not stick teeth.
Owner:巫溪县长贵养殖有限公司
Cream and milk fat product flavoured by two-enzyme method and preparation method thereof
ActiveCN104705418AStrong emulsifying propertiesImprove tasteOther dairy technologyChemistryEnzyme method
The invention relates to a cream and milk fat product flavoured by a two-enzyme method and a preparation method thereof. The method comprises the following steps: 1) centrifuging liquid state dairy product to obtain cream with degreasing milk and fat content being 5-85%, or using butter and a proper amount of water for complex formulation to obtain cream with appropriate concentration, or directly using dairy products such as milk, cheese, ice-cream, milk shake, raw cream and coffee mate; 2) heating the cream or other dairy products in the step 1) or precooling to 4-60 DEG C, adding 0.001-2 parts of lipase and 0.0005-1 part of phosphatidase based on 100 parts of raw material, performing enzymatic hydrolysis for 5 minutes to 4 hours, then heating to 70-121 DEG C for killing enzyme for 1-20 minutes to obtain the flavoured milk fat enzymatic hydrolysate or flavoured dairy product through enzymatic hydrolysis. The invention also provides an application of the milk fat enzymatic hydrolysate in baked food and dairy product such as milk, cream and ice-cream. According to the invention, the product fragrance and rich mouthfeel can be enhanced under condition that no food essence is added in the milk fat enzymatic hydrolysate.
Owner:DSM IP ASSETS BV
Method for reducing generation of nitrite in dry salted and smoked product
The invention discloses a method for reducing generation of nitrite in a dry salted and smoked product. In the method, stepwise salting refrigeration treatment, instant smoking and salting, and freezing storage of the salted product are combined. The method has the advantages that: (1) in the salting process, nitrate or nitrite are not added; (2) in the processing process, curing treatment is carried out at high temperature, bacteria can be inhibited from growing, and the generation of nitrite is reduced; (3) the stepwise salting refrigeration treatment can inhibit the bacteria from growing and reduce the generation of the nitrite; and (4) the freezing storage time is long, and the dry salted and smoked product with low nitrite content can be eaten anywhere at all seasons.
Owner:陆超
Milk powder for improving sleep quality of children and preparation method thereof
PendingCN111802476AReduce excitabilityHelp children grow up healthilyWhey manufactureBiotechnologyNervous system
The invention provides milk powder for improving the sleep quality of children. The milk powder aims at the nutritional requirements of children of 3-15 years old in the growth process, provides proteins, vitamins, taurine, calcium, iron, zinc and soluble dietary fibers with reasonable content required by growth of the children, facilitates healthy growth of the children, promotes height growth ofthe children, has strong milk fragrance and unique fragrance of jujubes and spina date seeds, and is good in taste, good in reconstituability and easy to absorb. Meanwhile, the milk powder provided by the invention contains spina date seed powder, jujube powder and Chinese yam powder which interact with one another, so that the excitability of nervous systems of children is reduced by comprehensively conditioning organs such as heart, brain, liver, spleen and stomach, and the effects of synergistically calming, soothing the nerves and helping sleep are achieved. According to the milk powder provided by the invention, through the combined action of all the components, children can be helped to quickly sleep, the deep sleep time is prolonged, the deep sleep continuity is ensured, the wakingfrequency in the sleep process is reduced, and the sleep quality of children is effectively improved.
Owner:湖南宜贝生物科技有限公司
Efficient clean mellow light soy sauce and novel brewing process thereof
The invention belongs to the technical field of food processing technology, and particularly relates to efficient clean mellow light soy sauce and a novel brewing process of the light soy sauce, which are characterized in that the efficient clean mellow light soy sauce comprises the following ingredients in parts by mass: 80-90 parts of defatted soybean and 20-10 parts of wheat. The efficient clean mellow light soy sauce and the novel brewing process have the beneficial effect that the production cost can be reduced through mixing the defatted soybean, after being moistened with water and cooked, with the smashed wheat. A large number of experiments by experimenters prove that the optimal mass ratio of the defatted soybean to the smashed wheat is 8:2, and the raw material cost is reduced by more than 40%.
Owner:山东玉兔食品股份有限公司
Beef cattle breeding method
InactiveCN106070026AImprove meat performanceImprove comfortFood processingAnimal feeding stuffAnimal welfareBeef cattle
The invention discloses a beef cattle breeding method. The beef cattle breeding method comprises the steps that fine and coarse feed nutrition regulation and rail rotation feeding are carried out in month age stages according to the growth periods of beef cattle, wherein according to rail rotation feeding, one group of cattle are fed in every two adjacent small rails, five cattle are included in each group, the other rail is empty while cattle are fed in one rail, rotation of the rails is carried out once every 7.5 days according to the humidity condition of the ground padding of the rails, and the operation circulates in the whole feeding process until fattening of beef cattle is completed for slaughter finally. According to the beef cattle breeding method, the meat performance of high-grade beef cattle is improved with the methods of nutrition regulation, animal welfare improvement and the like.
Owner:GUIZHOU PROVINCE FENGGANG COUNTY WANWU AGRI TECH DEV CO LTD
Wick type trapper capable of automatically quantitatively supplying food attractants
PendingCN109430196AIncrease in sizeReduce replacement frequencyInsect catchers and killersAgainst vector-borne diseasesEngineeringInverted u
The invention discloses a wick type trapper capable of automatically quantitatively supplying food attractants, comprising a barrel with a lid on the top; a hanging rope is arranged at the top of thelid; an opening-closing piston rod is arranged at the bottom of the barrel; a passage is formed outside the opening-closing piston rod; a connecting arm is arranged at the bottom of the barrel; a liquid cup is arranged at one end of the connecting arm, a spring is arranged at the bottom of the liquid cup, a mesh body is arranged at the bottom of the spring, and a collecting tray is arranged outside the mesh body; an inverted-U-shaped iron wire coated with cotton is arranged between the connecting arm and the liquid cup, a fixing ring is arranged at one end of the inverted-U-shaped iron wire coated with cotton, and a cylindrical stabilizer is arranged outside the liquid cup. According to the wick type trapper, a storage container and an insect feed point are separated so that influence on effect of the formula of the food attractant and feeding of pests, caused by the circumstance that pests directly feed on the liquid surface and then killed pests rot and accumulate on the liquid surface, is avoided; since a storage part and a direct supply part are separated, a volatilizing surface is reduced, and loss of the food attractant is reduced.
Owner:GUIZHOU TOBACCO SCI RES INST +1
Probiotic green papaya milk powder and preparation method thereof
The present invention relates to the technical field of foods and particularly relates to probiotic green papaya milk powder and a preparation method thereof. The probiotic green papaya milk powder comprises the following raw materials in parts by weight: 200-500 parts of whole milk powder, 175-375 parts of desalted whey powder, 100-250 parts of concentrated whey protein powder, 50-100 parts of skim milk powder, 60-90 parts of polydextrose, 20-60 parts of green papaya powder, 7-21 parts of a nutritional supplement, 0.068-0.1 part of four-compound bacteria and 0.01-0.04 part of lactobacillus plantarum. The obtained milk powder is milky yellow and free of impurities, has strong milk fragrance and green papaya fruit fragrance, is free of irritating, rancid and other odors, has a good brewingproperty, is rich in vitamin A, vitamin D, vitamin E, calcium, iron and zinc, also contains a large amount of soluble dietary fibers, and has product sensory evaluation and physical and chemical indicators meeting standard requirements. The preparation method is simple and product cost price is suitable for enterprise large-scale production.
Owner:绿湾(中国)有限公司
A kind of method that utilizes animal proteolytic enzyme to extract fish oil from squid viscera
InactiveCN102260585AHigh extraction rateImprove qualityFermentationFatty-oils/fats productionBiotechnologyAdditive ingredient
The invention belongs to the field of biotechnology. In order to overcome the technical problems of low extraction rate and poor quality of fish oil from squid viscera, the present invention provides a method for extracting fish oil from squid viscera by using animal proteolytic enzymes. The upper layer is a clear and transparent orange-red fish oil, the lower layer is an aqueous enzymolysis solution rich in low molecular weight oligopeptides and amino acids, and the middle layer is unenzymolyzed components, just absorb the upper layer fish oil. The method has mild reaction conditions, low cost and simple operation, and can be widely used in industrial production.
Owner:TAIXIANG GRP TECH DEV
Clean sauce flavored soy sauce and brewing technology thereof
InactiveCN110250487AReduced sauce productionReduce production processFood scienceFlavorAdditive ingredient
The invention discloses clean sauce flavored soy sauce and a brewing technology thereof. The clean sauce flavored soy sauce is characterized in that ingredients of the clean sauce flavored soy sauce are composed of, by weight, 40 parts of soybeans and 60 parts of flour, the soybeans are steamed with water and then mixed with part of the flour for brewing of the soy sauce, the rest flour is added with original soy sauce for secondary brewing, the optimal proportion of the soybeans to the flour is 4:6, soy sauce residues in soy source production is reduced by more than 80%, the quality of finished yeast is good, all the original light soy source is added with the flour for secondary fermentation after light soy sauce is brewed, and the obtained light soy sauce is more intense in flavor. The materials in a fermentation tank are mixed evenly by means of ventilating stirring, which is more beneficial to the mixing of the materials than the backleaching process, extraction technology is adopted in secondary brewing of the soy sauce, soy sauce outlet is higher, the integrity of soybean grains is ensured since the soy sauce leaching technology is adopted in the primary soy sauce fermentation, the leached fermented grains can be used in the production of bean paste after secondary solid fermentation, and production cost is saved.
Owner:济宁玉园酿造食品有限公司
Rancidity and browning resisting noodle processing technology
The invention discloses a rancidity and browning resisting noodle processing technology, which relates to food processing, and in particular relates to an improvement of a conventional noodle processing technology. The rancidity and browning resisting noodle processing technology comprises the steps of preparing standby materials, adding water with different pH values into the standby materials by two steps, stirring the materials with the water, ripening and blanking the mixture, and then forming noodles. According to the technology, harmful bacteria can be killed by original ethanol and organic acid, so that the noodles can be prevented from yellowing or browning, and the whiteness or the quasi whiteness of the noodles can be kept; furthermore, organic matters (such as ash) in flour can be secondarily whitened, the harmful bacteria are killed, and the growth of microorganisms is suppressed, so that the rancidity of the noodles is avoided, and the retention period of the noodles is prolonged; and moreover, a dough can have a porous structure under the action of alcohol and carbonic acid gas, so that the time of the ripening process in a noodle processing procedure is shortened during production, and furthermore, the production efficiency can be improved while the production cost can be reduced. By the technology, no inhibited additive is added, so that the safety of the noodles is guaranteed, and the effects on the color, the taste and the retention period of the noodles are very ideal.
Owner:冯家勇
Green papaya milk powder and preparation method thereof
The invention relates to the technical field of food, in particular to green papaya milk powder and a preparation method of the green papaya milk powder. The green papaya milk powder is prepared fromthe following ingredients in parts by weight, 200-500 parts of whole milk powder, 175-375 parts of desalted whey powder, 100-250 parts of concentrated whey protein powder, 50-100 parts of skim milk powder, 60-90 parts of polydextrose, 20-60 parts of green papaya powder and 7-21 parts of a nutrition enhancer. The milk powder prepared by the invention is milky yellow, has no impurity, has strong frankincense smell and fruity aroma of green papaya, has no irritating, rancid or other odors, has good brewing properties, is rich in vitamin A, vitamin D, vitamin E, calcium, iron and zinc and containsa large amount of soluble dietary fiber, and the sensory evaluation and physical and chemical indicators of the product meet standard requirements. The preparation method is simple, and the product cost price is suitable for large-scale production in the enterprise.
Owner:绿湾(中国)有限公司
Compound cod-liver oil ointment as well as preparation method and application thereof
ActiveCN102579500AGuaranteed normal growthGuaranteed functionHydroxy compound active ingredientsAntipyreticWound healingCod liver oil
The invention relates to a compound cod-liver oil ointment as well as a preparation method and application thereof. The compound cod-liver oil ointment comprises the following raw materials in parts by weight: 80-120 parts of cod-liver oil, 35-65 parts of zinc oxide and 3.5-6.5 parts of ethacridine lactate. The compound cod-liver oil ointment has the effects of removing necrotic tissue, promoting granulation, converging, diminishing inflammation, reliving itching, clearing heat and reliving pain and promoting wound healing and has obvious curative effects of treating skin mucosa ulcer and sufferings and red swollen crissum. As a whole, the compound cod-liver oil ointment has the advantages that the curative effect is definite, use is convenient, acting is quick and the like, and is safe; no pain is generated; and the effective rate of the compound cod-liver oil ointment reaches 100%.
Owner:BEIJING RECTUM HOSPITAL
Plant sunscreen cream and preparation method thereof
PendingCN113332197ANo rancidityNo demulsification of the powder layerCosmetic preparationsToilet preparationsBiotechnologyAngelica Sinensis Root
The invention provides plant sunscreen cream. The plant sunscreen cream is characterized by being prepared from the following raw materials in parts by weight: 8-12 parts of angelica sinensis, 3-6 parts of radix paeoniae alba, 30-40 parts of an oil phase matrix, 60-80 parts of a water phase matrix, 3-6 parts of polyvinyl alcohol and 6-8 parts of triethanolamine. The plant sunscreen cream provided by the invention is qualified in microbial limit inspection within the shelf life under the condition of not adding any preservative, the product does not have a rancidity phenomenon, the condition of a demulsification powder layer does not occur, the cream is moist, has no dry and shriveled phenomenon, is fine and uniform in coating, has no skin irritation and allergy, and is suitable for being used by popular people, the shelf life is as long as 18 months, and the preparation method is simple and feasible, and is suitable for industrial production.
Owner:唐娟
Ethacridine lactate ointment as well as preparation method and application thereof
ActiveCN102552113ASimple componentsSimple preparation processOrganic active ingredientsAerosol deliveryEthacridine lactateMedicine
The invention relates to ethacridine lactate ointment as well as a preparation method and application thereof. The ointment comprises ethacridine lactate which accounts for 0.8-1.2% of the total weight of the ointment. The ointment has the effects of sloughing, generating muscle, sterilizing and disinfecting, and has remarkable curative effects for treating the red and swollen periphery of an anus and healing the wound surface of the anus subjected to anal fistula operation. As a whole, the ethacridine lactate ointment has the advantages of definite curative effect, convenience in use, fast onset of action, safety, aponia and the like; and the effectiveness is up to 100 percent.
Owner:BEIJING RECTUM HOSPITAL
Anti-browning noodle processing method
An anti-browning noodle processing method, related to food processing, especially an improvement of noodle processing technology, including the steps of preparing materials, adding water with different pH values in two steps, stirring, aging, compacting, forming and other steps. Combined with the original ethanol and organic acid, it can kill harmful bacteria, thereby preventing the noodles from turning yellow or brown, and keeping the noodles white or quasi-white; at the same time, it has a secondary whitening effect on the organic matter (ash) in the flour, killing bacteria. Kill harmful bacteria, inhibit the growth of microorganisms, make noodles free of rancidity, and prolong the storage period of noodles; secondly, alcohol and carbonic acid gas can make dough form a porous structure, thereby shortening the time required for the aging process in the noodle making process during the production process. Time, so that the production efficiency can be improved and the production cost can be reduced. This process has never added any prohibited additives, there is no problem in terms of safety, and the effect in terms of color, taste, and shelf life is very ideal.
Owner:四川省巴中龙头食品有限公司
Still and stomach-nourishing soda water and preparation method thereof
The invention discloses still and stomach-nourishing soda water. The soda water is prepared by adopting haws, jujubes, pseudostellaria roots, acesulfame potassium, sodium bicarbonate and lemon essenceas raw materials and through the separate steps of performing extraction and purification, blending materials, performing filtration, performing sterilization, performing filling, etc. The still andstomach-nourishing soda water provided by the invention is applicable for different groups of people for long-term consumption, has a good taste, has no precipitation which causes solution delamination in the storage process, does not have the phenomena of rancidity and deterioration in the shelf life, has a qualified microbial limit, has a relatively small pH change which is just 0.02 during thestorage process and has a long shelf life of 12 months. The preparation process is simple and practical, has a relatively broad market prospect and is worthy promoting and applying.
Owner:JILIN TIANJING FOOD
Probiotics fruit milk powder
InactiveCN110037124AImprove taste and flavorHigh nutritional valueWhey manufactureNutrientPolydextrose
The invention discloses a probiotics fruit milk powder, and mainly relates to the field of milk powder products. The probiotics fruit milk powder comprises the following raw materials in parts by weight: 300-500 parts by weight of whole milk powder, 100-325 parts by weight of D90 desalted whey powder, 100-300 parts by weight of concentrated whey protein powder, 60-90 parts by weight of solid cornsyrup, 50-100 parts by weight of polydextrose, 20-40 parts by weight of mixed fruit powder, 10-21 parts by weight of nutrient enhancer, 0.1-0.5 part by weight of lactobacillus lactentis, 0.068-0.1 part by weight of quadruple compound bacteria and 0.01-0.04 part by weight of lactobacillus plantarum. The nutrient enhancer comprises multivitamin, compound mineral and compound tricalcium phosphate. The probiotics fruit milk powder of the invention enriches flavor and taste of milk powder, increases diversity of nutrients, is rich in dietary fibers and vitamins, and satisfies the healthy diet concept of most consumers in the market.
Owner:湖北咸宁向阳湖兴兴奶业有限公司
Method for prolonging fresh preservation period of chilled fresh meat by using bacteriostatic lactic acid bacteria composite fresh-keeping solution
PendingCN113142292AGuaranteed FeaturesEnsure safetyLactobacillusMeat/fish preservation by coatingBiotechnologyLactic acid bacterium
The invention discloses a method for prolonging the fresh preservation period of chilled fresh meat by using bacteriostatic lactic acid bacteria. The method comprises the following steps: (1) removing redundant fascia and fat in purchased meat, and taking the meat as a meat raw material; (2) carrying out activation and expanded culture on lactobacillus plantarum; (3) separating and purifying the expanded lactobacillus plantarum; (4) redissolving the purified lactobacillus plantarum to prepare a lactobacillus plantarum solution; (5) obtaining a lactobacillus plantarum suspension; (6) re-suspending baicalin and lactoferrin in the bacterial suspension, finally adding chitosan with the final concentration of 0.1-0.3%, and carrying out vortex mixing to obtain a composite fresh-keeping solution for later use; spraying the lactobacillus plantarum composite fresh-keeping solution onto the chilled fresh meat; and packaging the treated chilled fresh meat with a preservative film, and carrying out cold storage in a refrigerator at 4 + / -0.5 DEG C. By utilizing the method, the fresh preservation period of the chilled fresh meat is prolonged to 12 days and is prolonged by 9 days compared with that of the chilled fresh meat which is not treated, and the effect is remarkable.
Owner:湖州展旺食品科技有限公司
Black tea fermentation device and black tea fermentation method based on same
ActiveCN104351376AUniform fermentationNo rancidityPre-extraction tea treatmentBlack teaAgricultural engineering
The invention discloses a black tea fermentation device which comprises a steam boiler, a fermentation tank, a support for supporting the fermentation tank, fermentation beds, a feed conveyor, a tea putting device, a conveyed leaf thickness uniformizing device, a drive chain and a motor, wherein the steam boiler is connected with the fermentation tank through a pipeline, and the lower end of the pipeline is provided with a first outlet in a branching way; the fermentation beds are arranged in the fermentation tank through a rotating shaft, and the feed conveyor is used for conveying black tea embryos to the tea putting device; the black tea embryos are conveyed to the fermentation beds by the tea putting device, and the conveyed leaf thickness uniformizing device is positioned at the back of the tea putting vehicle device; the motor is connected with the fermentation beds through the drive chain. The invention also provides a black tea fermentation method based on the black tea fermentation device. According to the black tea fermentation device, the fermentation is carried out by the steam boiler, so that the fermentation temperature and the fermentation humidity are controllable, the fermentation time is greatly shortened, and the fermentation area is reduced due to the reasonable design of the fermentation tank.
Owner:临沧工投茶产业发展有限责任公司
A kind of breeding method of high-grade beef cattle
InactiveCN103734078BMeet growth and developmentHuge feed intakeAnimal feeding stuffAnimal welfareEmbryo
Owner:QINGDAO AGRI UNIV
Edible fungi cultivation formula and simple type tunnel cultivation method thereof
InactiveCN108651163AReduce dosageReduce negative impactCultivating equipmentsMushroom cultivationPhosphoric acidOrganic fertilizer
The invention discloses an edible fungi cultivation formula which is formed by a bio-organic fertilizer, lime powder, gypsum powder and calcium superphosphate; besides, an edible fungi simple type tunnel cultivation method comprises the steps of manufacturing of a ventilation frame; ventilation fermentation: (1) water is added to formula raw materials and the mixture is mixed uniformly; (2) the uniformly mixed raw materials are stacked on the ventilation frame, and the ventilation frame is placed in the center of a material pile; (3) air is blown; (4) the pile is turned and fermented for 4 days after the pile is built; low-temperature disinfection; inoculation. According to the cultivation formula and the cultivation method, the steps from the raw material formula, fermentation, disinfection, inoculation and the like are strictly controlled, the low-cost simple type tunnel cultivation raw materials are used, and a fermentation material which can improve the fermentation material quality and the edible fungi cultivation yield is produced.
Owner:杨建均
Novel application of PTFE (Polytetrafluoroethylene) film to brewing of sweet red yeast rice wine
ActiveCN104262873AExtended shelf lifeFermentation speed controlAlcoholic beverage preparationRed yeast ricePerformance index
The invention relates to a novel application of a high polymer material in the field of fermented foods and particularly relates to a novel application of a PTFE (Polytetrafluoroethylene) film to brewing of a sweet red yeast rice wine. The sweet red yeast rice wine is contained in a fixed-shaped open vessel; an opening part of the vessel is sealed by using a sealing element which is at least ventilated at a local part and can isolate microorganisms in the environment; the sealing element is composed of a bonding part bonded with the wall of the vessel and a functional part with ventilation and isolation functions; and the PTFE film is used for processing the functional part of the sealing element. According to the novel application, the PTFE film is used as a packaging film to be applied to the brewing of the sweet red yeast rice wine, so that the guarantee period of the sweet red yeast rice wine can be greatly prolonged and can be up to 8 months to the maximum extent, the PTFE film plays a role in controlling the fermentation speed of the sweet red yeast rice wine, the sweet red yeast rice wine has no flatulence and rancidity phenomena, and the physical and chemical performance indexes of the sweet red yeast rice wine are good.
Owner:杭州米奥生物科技有限公司
Compound cod-liver oil ointment as well as preparation method and application thereof
ActiveCN102579500BGuaranteed normal growthGuaranteed functionHydroxy compound active ingredientsAntipyreticWound healingCod liver oil
Owner:BEIJING RECTUM HOSPITAL
Preparation method of groundcherry seed oil microcapsule
InactiveCN106579448AProtected Oleic AcidExtended shelf lifeFood shapingOleic Acid TriglyceridePolyunsaturated fatty acid
The invention provides a preparation method of a groundcherry seed oil microcapsule and relates to a preparation method of microcapsules. By virtue of the preparation method of the groundcherry seed oil microcapsule, the technical problems that the oxidative rancidity of groundcherry seed oil is easily caused during food processing and storage, therefore the physiological activity is reduced, the storage stability is decreased, and the product shelf life is shortened are solved. The preparation method comprises the following steps: (1) preparing a citric acid-disodium hydrogen phosphate buffer solution; (2) preparing a wall material solution; (3) preparing a core material solution; (4) preparing microcapsule emulsified liquid; and (5) preparing the groundcherry seed oil microcapsule. The preparation method has the beneficial effects that the microencapsulation embedding of the groundcherry seed oil is successfully realized, and the embedding rate of the prepared groundcherry seed oil microcapsule reaches 72.1%; and unsaturated fatty acids such as oleic acid and linoleic acid in the groundcherry seed oil can be effectively protected by virtue of the prepared groundcherry seed oil microcapsule, and special nutritional physiological functions of the unsaturated fatty acids are maintained.
Owner:QIQIHAR UNIVERSITY
Cream and milk fat products enhanced by double enzyme method and preparation method thereof
ActiveCN104705418BStrong emulsifying propertiesGreat tasteOther dairy technologyBiotechnologyHydrolysate
The invention relates to a cream and milk fat product flavoured by a two-enzyme method and a preparation method thereof. The method comprises the following steps: 1) centrifuging liquid state dairy product to obtain cream with degreasing milk and fat content being 5-85%, or using butter and a proper amount of water for complex formulation to obtain cream with appropriate concentration, or directly using dairy products such as milk, cheese, ice-cream, milk shake, raw cream and coffee mate; 2) heating the cream or other dairy products in the step 1) or precooling to 4-60 DEG C, adding 0.001-2 parts of lipase and 0.0005-1 part of phosphatidase based on 100 parts of raw material, performing enzymatic hydrolysis for 5 minutes to 4 hours, then heating to 70-121 DEG C for killing enzyme for 1-20 minutes to obtain the flavoured milk fat enzymatic hydrolysate or flavoured dairy product through enzymatic hydrolysis. The invention also provides an application of the milk fat enzymatic hydrolysate in baked food and dairy product such as milk, cream and ice-cream. According to the invention, the product fragrance and rich mouthfeel can be enhanced under condition that no food essence is added in the milk fat enzymatic hydrolysate.
Owner:DSM IP ASSETS BV
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