44results about How to "Reserve ingredients" patented technology

Disclosed is a method of preparing natural propolis without a non-alcoholic way; firstly, raw materials are selected; the raw propolis is crushed under low temperature; the crushed raw propolis is sieved for eliminating the impurities; a magnet suction device is used to remove the metallic iron substances in raw propolis powder and raw propolis particles until the metallic iron substances are removed completely; the raw propolis is rinsed by clean water; the rinsed raw propolis and water are placed into a stainless steel barrel with the ratio of 1:3; and then the stainless steel barrel is placed in a big pot to be heated. When the liquid temperature inside the stainless steel barrel reaches 95 DEG C, the raw propolis is melted in water and then the solution is stirred sufficiently until the particles are melted, so as to enable the raw propolis to be completely dissolved into water; then the stainless steel barrel is taken out from the big pot and cooled with the top cover closed; according to the steps of preparing raw propolis block, the raw propolis which is heated to dissolve in water is cooled, then the condensed propolis block is taken out and raw propolis block is taken outwhich is prepared into natural propolis after drying treatment. The method of preparing natural propolis without a non-alcoholic way has the advantages of retaining whole ingredients of propolis, improving yield and quality of propolis, reducing cost, non-pollution, being simple, convenient and practical.

The invention relates to a poria cocos colloid with self-stabilization dispersibility in water and a preparation method of health food of the poria cocos colloid. The method is characterized in that the poria cocos powder is dissolved in a dilute aqueous alkali, acid is used for adjusting the pH value of the solution, and the colloid with self-stabilization dispersibility is finally generated. The generated colloid and various nutrient components are mixed to prepare the health food having different functions. All nutrient composition having pachymaran in poria cocos as a main part can be easily absorbed by human body, the poria cocos colloid with self-stabilization dispersibility is easily cooperated with various nutrients, and the usage of a food additive during health food processing is reduced.

The invention discloses a preparation technology of red jujube juice or concentrated clear red jujube juice with high water-soluble dietary fiber content. The preparation technology comprises the following steps: selecting and cleaning red jujubes, precooking at medium temperature, removing jujube pits, pulping and removing peel; after that, carrying out primary enzymolysis and secondary enzymolysis, decoloring, filtering and carrying out enzyme inactivation; finally, sterilizing and packaging to obtain the red jujube juice or concentrated clear red jujube juice with the high water-soluble dietary fiber content, wherein in the primary enzymolysis, pectinase is used for carrying out the enzymolysis for 1-3h at the temperature of 40-55 DEG C; in the secondary enzymolysis, a complex cellulase system and the pectinase are used for carrying out the secondary enzymolysis for 1-6h at the temperature of 40-55DEG C, and the complex cellulase system is prepared from endoglucanase, exoglucanase and beta-glucosidase. The preparation technology greatly improves the content of water-soluble dietary fiber and extracts the components with physiological activity in the red jujubes to the utmost extent while guaranteeing the pure taste of the red jujube juice.

The invention discloses a method for condensation and separation of catalpa bungei essence Qiulingsu in catalpa bungei endophytic fungus broth and a use thereof. The method comprises the following steps of 1, adjusting a pH value of a catalpa bungei endophytic fungus broth to 4-10, 2, pre-cooling the catalpa bungei endophytic fungus broth subjected to pH adjustment to a pre-cooling temperature of 0-4 DEG C, 3, slowly cooling the catalpa bungei endophytic fungus broth in the case of crystal nucleus existence until the catalpa bungei endophytic fungus broth freezes, and 4, carrying out slow cooling freezing until the rest of the liquid broth is concentrated to a preset volume, stopping cooling and collecting the unfrozen liquid which is catalpa bungei essence Qiulingsu concentrate. The catalpa bungei endophytic fungus broth is concentrated to form the broth with 1 / 10 of the original volume and a catalpa bungei essence Qiulingsu yield is more than 90%. Compared with the prior art, the method effectively guarantees stabilization of catalpa bungei essence Qiulingsu in the raw material, and a high condensation yield, is free of any organic solvent and guarantees concentrate quality.

The invention belongs to the field of food processing and making, and particularly relates to a whole grain flour and minor grain crop cookie. The whole grain flour and minor grain crop cookie is characterized in that the whole grain flour and minor grain crop cookie is made of sweet buckwheat whole grain flour, bitter buckwheat whole grain flour, hulless oat whole grain flour and flaxseed whole grain flour. The whole grain flour and minor grain crop cookie is mainly characterized in that four main raw materials, including bitter buckwheat, sweet buckwheat, hulless oat and flaxseed, of the whole grain flour and minor grain crop cookie are used in a whole grain flour mode, in other words, the raw materials are ground to form the flour together with husks; compared with an existing cookie product, coarse grain and refined grain are matched in the whole grain flour and minor grain crop cookie, the structure is reasonable, all the nutrient substance ingredients of the four main raw materials are sufficiently maintained, dietary fiber, rutin, linoleic acid, linolenic acid, various vitamins, various microelements and flavonoid substances such as quercetin and buckwheat alcohol are contained in the whole grain flour and minor grain crop cookie, and the whole grain flour and minor grain crop cookie is a new fashionable health food integrating the edible function and the medical function.