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40results about How to "Shelf life stable" patented technology
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Die attachment with reduced adhesive bleed-out
InactiveUS6734569B2Reducing contamination and staining of substrate surfaceIncrease expensesSemiconductor/solid-state device detailsSolid-state devicesAdhesiveLead bonding
Owner:INT BUSINESS MASCH CORP
Moxifloxacin aqueous solution type injection
InactiveCN101732246AGood water solubilityImprove stabilityAntibacterial agentsOrganic active ingredientsO-Phosphoric AcidMedicine
The invention discloses a moxifloxacin aqueous solution type injection which contains moxifloxacin or pharmaceutically acceptable salt, weak acid sodium salt or phosphoric acid sodium salt and water for injection, wherein the content of the moxifloxacin is 0.8-4 percent (g / ml), and the molar concentration of the weak acid sodium salt or the phosphoric acid sodium salt is 0.0002-1mol / L. The moxifloxacin aqueous solution type injection product has strong dissolubility, human body acceptable pH value, easier control of product quality, stability in a storage period, good compatibility with clinical common isotonic solution, low production cost, small volume and convenient transportation and storage.
Owner:SHANDONG BESTCOMM PHARMA CO LTD
Cellulose-based fire retardant composition
InactiveUS6524653B1Stable shelf lifeSufficient adhesiveness and malleabilityFireproof paintsAntifouling/underwater paintsDiammonium phosphateLiquid ammonia
A cellulose-based fire retardant composition is made by (1) adding cellulose to water, thereby forming a solution; (2) adding liquid ammonia to the solution; and (3) subsequently adding solid diammonium phosphate to the solution, thereby forming a viscous cellulose-based fire retardant liquid.
Owner:NIPONI
Chromium-free waterborne corrosion resistant coating used for surface of metal and preparation method thereof
ActiveCN101693811AImprove compactnessLower electrode potentialAnti-corrosive paintsChromium freeSolvent
The invention relates to a chromium-free waterborne corrosion resistant coating for the surface of metal and a preparation method thereof. The chromium-free waterborne corrosion resistant coating comprises the following components in percentage by mass: 15-33 flaked zinc powder, 2.5-8 flaked aluminium powder, 13.5-24 solvent, 0.2-2.5 assistant, 14-22 first silane coupling agent, 2-6 second silane coupling agent, 0.05-1.5 nano SiO2,0.03-1.2 nano TiO2, 0.02-1.5 nano ZrO2, 0.3-1 silver salt, 0.1-0.3 polyaniline, 0-0.6 tackifier and the balance of H2O, wherein the first silane coupling agent is a bi-[Gamma-(triethoxysilane) propyl] tetrasulfide; and the second silane coupling agent is a Gamma-aminopropyltriethoxysilane or Gamma-methacryloxypropyl trimethoxysilane. The coating contains no chromium and has corrosion resistance according with an international newest metal surface corrosion prevention technology.
Owner:CHANGZHOU JMT SURFACE ENG TECH
Composition and method for producing an edible base product
ActiveUS9526792B1Easily ingestEnhance absorptionBiocideOrganic active ingredientsBlood streamCannabis
A composition and method for producing an edible base product, the composition comprising a cannabis concentrate containing at least one cannabinoid, a starch concentrate containing tapioca maltodextrin, a rice concentrate, and a lipid concentrate containing lecithin. The method of producing the composition comprises sheering the ingredients at a proper temperature in a dry environment. Preferably, the rice concentrate acts as a natural desiccate and silicate and also an anti-caking agent. The lecithin is added to the powdered cannabis concentrate to enhance the absorption of THC into the blood stream of the individuals. The preferred method transforms the cannabis concentrates into an easily manageable and edible base product useable for a wide variety of medicinal and culinary applications.
Owner:NBDD INC
Fruit-vegetable processed cheese spread and preparation method thereof
The invention discloses a preparation method of a processed cheese spread and the processed cheese spread obtained by the preparation method. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 1%-5% of milk protein concentrate, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 8%-11% of a sweetener, 0.4%-1.0% of a stabilizer and water together, (2) evenly mixing the mixture obtained in the step (1) with 5%-12% of mango pulp, 1%-3% of pumpkin pulp, 0.5%-2.5% of fruit concentrated juice, 0.2%-0.42% of an acidity regulator and 0.01%-0.04% of an antioxidant, (3) carrying out homogenizing at a temperature ranging from 82 DEG C to 90 DEG C and under pressure within the range from 15MPa to 20MPa, and pasteurizing, and (4) carrying out hot filling and three-stage quick cooling and molding. The preparation method is simple in process; the processed cheese is comprehensive in nutrition, excellent in flavor, fused in taste, and also has excellent appearance, color and luster and texture, and the quality guarantee period of the product is 4 months.
Owner:BRIGHT DAIRY & FOOD
Fruit-vegetable processed cheese spread and preparation method thereof
ActiveCN103828934ARandom combinationAttractive appearanceCheese manufactureUltra high pressureAntioxidant
The invention discloses a preparation method of a processed cheese spread and the processed cheese spread obtained by the preparation method. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 1%-5% of milk protein concentrate, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 8%-11% of a sweetener, 0.4%-1.0% of a stabilizer and water together, (2) adding an acidity regulator, carrying out homogenizing and pasteurizing to obtain a slurry B, (3) performing ultra-high pressure treatment on 5-15% of fresh tomato juice, 3-8% of diced tomatoes and 0.01-0.04% of an antioxidant within a range from 400MPa to 500MPa for 15-20 minutes, and mixing the mixture with the slurry B obtained in the step (2) evenly, and (4) carrying out hot filling and three-stage quick cooling and molding to obtain the product. The preparation method is simple; the processed cheese is comprehensive in nutrition, has the flavor of fresh tomato juice due to crisp diced tomatoes, and further has excellent appearance, color and luster and texture.
Owner:BRIGHT DAIRY & FOOD CO LTD
Hypoallergenic newborn formula milk powder and preparation method thereof
The invention discloses hypoallergenic newborn formula milk powder. The hypoallergenic newborn formula milk powder comprises the raw materials of raw milk, lactose, alpha-whey protein, whey protein hydrolysates, casein hydrolysate and bioactive substances. The invention further discloses a method for preparing the milk powder. The method comprises the following steps of (1) uniformly mixing the raw materials with water, and performing complete dissolving so as to obtain feed liquid A, wherein the raw materials comprise the raw milk, the lactose, the alpha-whey protein, the whey protein hydrolysates and the casein hydrolysate; (2) homogenizing the feed liquid A obtained in step (1), sterilizing the homogenized feed liquid A, concentrating the sterilized feed liquid A and performing spray drying so as to obtain a material B; and (3) uniformly mixing bioactive substances in the raw materials with the material B in a dry-mixing workshop so as to obtain the hypoallergenic newborn formula milk powder. The hypoallergenic newborn formula milk powder disclosed by the invention has the advantages of taking account of being hypoallergenic and improving immunity, so that the problem of causing allergic reaction of babies is solved through reducing anaphylactogen and improving immunity. The preparation technology is simple, the milk powder is good in solubility, the shelf life is stable, and the milk powder is not liable to oxidize.
Owner:BRIGHT DAIRY & FOOD CO LTD
Edible Base Product Composition
ActiveUS20170119728A1Shelf life stablePromote absorptionPowder deliveryHydroxy compound active ingredientsCannabisFoaming agent
A composition of an edible base product, the composition comprising a cannabis concentrate containing at least one cannabinoid, a starch concentrate containing tapioca maltodextrin, a rice concentrate, and a lipid concentrate containing lecithin. The method of producing the composition comprises sheering the ingredients at a proper temperature in a dry environment. Preferably, the rice concentrate acts as a natural desiccate and silicate and also an anti-caking agent. The lecithin is added to the powdered cannabis concentrate to enhance the absorption of THC into the blood stream of the individuals.
Owner:NBDD INC
Newborn formula milk powder containing probiotics and preparation method thereof
The invention discloses newborn formula milk powder containing probiotics. The newborn formula milk powder comprises the raw materials: raw milk, milk sugar, mixed vegetable oil and activated probiotics lyophilized powder. The invention also discloses a method for preparing the milk powder. The method comprises the following steps of (1) mixing the raw materials to obtain feed liquid A; (2) homogenizing, sterilizing, concentrating and spray drying the feed liquid A to obtain a material B; (3) uniformly mixing the material B, a bioactive substance, unsaturated fatty acid and activated probiotics in a dry-mixing workshop to obtain the milk powder. The newborn formula milk powder containing the probiotics provided by the invention has the advantages that the newborn formula milk powder containing the probiotics is developed for newborns (0-28 days) according to nutritional ingredients and active substance characteristics of breast milk (colostrum and transitional milk). Meanwhile, according to the preparation method of the newborn formula milk powder containing the probiotics provided by the invention, the product uniformity of the milk powder can be ensured, the shelf life of the milk powder is stable, and the probiotics can be survived in the milk powder for a long time.
Owner:BRIGHT DAIRY & FOOD
Preparation method and fresh-keeping liquid of ready-to-eat smelly mandarin fish
ActiveCN107279670AExtended shelf lifeImprove qualityClimate change adaptationFood preservationReady to eatDeep frying
The invention provides a preparation method and fresh-keeping liquid of ready-to-eat smelly mandarin fish, belongs to the technical field of ready-to-eat smelly mandarin fish, and particularly provides the preparation method of the ready-to-eat smelly mandarin fish. The preparation method comprises the following steps: deep frying smelly mandarin fish; preparing the fresh-keeping liquid of the smelly mandarin fish; soaking the half-boiled smelly mandarin fish with the fresh-keeping liquid, bagging and sealing; carrying out high-temperature sterilization treatment on the smelly mandarin fish which is packaged in a sealing manner at a temperature of 115 plus / minus 1 DEG C, keeping for 15 plus / minus 5 minutes, and then keeping for 10 plus / minus 3 minutes again at a temperature of 121 plus / minus 1 DEG C; finally cooling to a room temperature to obtain a ready-to-eat smelly mandarin fish product disclosed by the invention. The fresh-keeping liquid of the smelly mandarin fish is prepared from water phase fresh-keeping liquid, oil phase fresh-keeping liquid and sauces. According to the preparation method and the fresh-keeping liquid of the ready-to-eat smelly mandarin fish, disclosed by the invention, an unpleasant odour of the ready-to-eat smelly mandarin fish in a storage process can be effectively avoided, and the special smell of the original smelly mandarin fish is not absorbed and changed at the same time, so that the problem that occurs in an existing processing procedure of the ready-to-eat smelly mandarin fish is solved, and the method has good market prospect.
Owner:CHAOHU JIAYI FOOD
Composition and method for burn out and dye transfer
InactiveUS20080178394A1Shelf life stableSimple compositionTextile decorationSurface treatment compositionsCellulose fiberSolvent
The invention pertains to an improved fiber-removing and dye transfer process including a mixture of an acidification agent, a thickener, a solvent, a polymer and a various modifying agents for producing a design on a cellulose fiber containing material. Secondly, the invention provides an improved thermoplastic composition for use in the fiber-removing and an optional dye transfer process. The invention also provides a process for forming a continuous or patterned film on a substrate using the improved composition and for applying the improved composition in a particularized format to a substrate for selectively removing cellulose fibers and optional coloring agents.
Owner:HESTER MICHELE L
Probiotic embedded particles and preparation method thereof
ActiveCN111011867AImprove liquidityLow hygroscopicityMilk preparationFood shapingBiotechnologyPolyfructose
The invention discloses probiotic embedded particles prepared from the following raw materials: probiotic powder, whey protein concentrate, sodium caseinate, Plantago ovata seed powder, polyfructose,resistant dextrin and phospholipid. The invention also provides a method for preparing the probiotic embedded particles, which comprises the following steps: (1) by using probiotic powder as a core material, carrying out fluidized bed spray embedding by using whey protein concentrate, sodium caseinate, Plantago ovata seed powder and water to obtain protein colloid protective layers, and drying toobtain embedded substance A; and (2) carrying out fluidized bed spray embedding on the embedding material A with polyfructose, resistant dextrin, phospholipid and water to obtain polysaccharide protective layers, and drying to obtain the probiotic particles. The advantages are that the probiotic powder protected by the protein colloid protective layers and the polysaccharide protective layers areobtained, are provided with the characteristics of high acid resistance, high fluidity and high dispersion, can be preserved at room temperature, are stable in shelf life and are suitable for development and use of various products.
Owner:BRIGHT DAIRY & FOOD
Edible base product composition
ActiveUS9937147B2Shelf life stablePromote absorptionPowder deliveryHydroxy compound active ingredientsCannabisFoaming agent
Owner:NBDD INC
Composite quality control product for gastric function detection and detection kit
InactiveCN111024964AMeet stability requirementsShelf life stableDisease diagnosisBiological testingPepsinogen IPepsinogen II
The invention relates to a pepsinogen I, pepsinogen II and gastrin-17 composite quality control product. The composite quality control material comprises a protein preserving solution, and pepsinogenI, pepsinogen II and gastrin-17 which are dissolved in the protein preserving solution, wherein the total volume of the protein preserving solution is calculated; wherein the protein preserving solution contains 0.8 to 3.5 g / L of AEP-HBC, 0.002 to 0.006 g / L of fibrinogen, 0.05 to 0.15 g / L of gelatin, 2 to 8 g / L of trehalose, 0.05 to 0.25 g / L of tetrapolyphosphate, 5-25 mmol / L of 2-(N-morpholine) ethanesulfonic acid, 0.5-4 g / L of ethylenediaminetetraacetic acid or ethylenediaminetetraacetic acid salt, 1-20 mmol / L of cysteine, methionine or arginine and 0.05-0.10% of a preservative,. The pepsinogen I, pepsinogen II and gastrin-17 composite quality control product is initiated at home, and can be stably stored for 14 months at the temperature of 2-8 DEG C. The invention further discloses a preparation method of the pepsinogen I, pepsinogen II and gastrin-17 composite quality control product. The invention also provides a detection kit containing the composite quality control product, andthe detection kit can be used for clinical detection of gastric functions.
Owner:深圳市蔚景生物科技有限公司
Deep hydrolysis and low sensitivity formula powder and preparation method thereof
InactiveCN108851083AFast absorptionReduce the burden on the gastrointestinal tractFood ingredient functionsAntigenGlucose-Fructose Syrup
The invention discloses a deep hydrolysis and low sensitivity formula powder. The deep hydrolysis and low sensitivity formula powder is prepared from the following materials in parts by weight: 8-16 parts of whey protein powder, 60-75 parts of glucose syrup, 10-28 parts of mixed vegetable oil, 1-10 parts of medium chain triglyceride, 0.1-0.5 part of DHA algal oil, 0.1-0.5 part of arochidonic acidoil, 0.1-1.5 parts of 1,3-dioleate2-triglyceride palmitate; 0.2-1.2 parts of decavitamin, 0.5-3.5 parts of composite minerals. A preparation method is also disclosed. The deep hydrolysis and low sensitivity formula powder is prepared with dry and wet mixing process, wherein the whey protein is hydrolyzed into small peptides and amino acids swith almost no antigen by hydrolysis process.
Owner:山东梵和生物科技有限公司
Preparation method for special flour for paste wrapping of fried food
The invention discloses a preparation method for special flour for paste wrapping of fried food. According to the method, firstly, the following components are weighed in percentage by weight: 95% of wheat and 5% of high-quality wheat; the wheat is wetted till the moisture content is 14-16%; flour grinding is performed with a conventional method; front-path flour, middle-path flour and rear-path flour are screened; the front-path flour, the middle-path flour and the rear-path flour are mixed uniformly according to a proportion; the mixed flour is fed in a steam spraying mixer to be conditioned into wet flour; the wet flour is sent into a drier to be subjected to thermal treatment; the flour is collected and crushed, and then is screened through a 250-mesh test sieve to obtain fine wheat flour material; and then wheat germ slices subjected to hot-steam treatment are added in, and the fine wheat flour material is mixed with the wheat germ slices to obtain the special flour product for paste wrapping of fat food. The preparation method has the advantages that the additional value of inferior wheat flour which is obtained through flour grinding and has a high bran content is increased; the wheat flour and the wheat germ slices are subjected to wet and thermal treatment, so that enzyme inactivation is realized, and a stable shelf life of the fried food is ensured; the moisture content in the paste wrapping flour is lowered; the cold paste viscosity is improved; the starching amount is properly improved; the crispy property of the fried food is improved; and meanwhile, the fat content of the fried food is lowered, so that the food is more healthy.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Hot-filled PET bottle milk tea beverage containing Japanese Okinawa black sugar and preparation method of milk tea beverage
PendingCN111357815AImprove efficiencyStrong antibacterial abilityMilk preparationTea extractionCoconut oilAntioxidant
The invention relates to the technical field of beverage production. In order to solve the problems of single flavor and poor stability in shelf life of traditional milk tea beverages, the invention provides a hot-filled PET bottle milk tea beverage containing Japanese Okinawa black sugar and a preparation method of the milk tea beverage. Every 1000mL of the hot-filled PET bottle milk tea beveragecomprises the following components: 30-80g of whole milk powder, 2-30g of skimmed milk powder, 5-100g of white granulated sugar, 2-15g of coconut oil, 2-20g of black tea, 0.1-5g of Japanese Okinawa black sugar, 0.1-3g of an emulsifier, 0.1-20g of a thickening agent, 0.01-0.05g of a phosphate, 0.01-1g of an antioxidant, 0.05-0.5g of nisin, 0.1-1.5g of an acidity regulator and the balance of purified water. The formula disclosed by the invention is based on milk, tea, black sugar and coconut oil; specific components and content proportions are adopted for synergistic proportioning, so that compared with common milk tea, the hot-filled PET bottle milk tea beverage is smoother in taste, is healthier and is more stable in shelf life. the preparation method is simple to operate, has no specialrequirement on equipment and is easy for industrialization.
Owner:HANGZHOU WAHAHA TECH +1
Making method of rose Maotai-flavor liquor
PendingCN111733048AUnified, rich and soft fragranceAchieve upgradeAlcoholic beverage preparationBiotechnologyWater soluble
The invention discloses a making method of rose Maotai-flavor liquor. The making method specifically comprises the following steps: distilling rose flowers; adding rose petals into Maotai-flavor liquor in turns for three, four and five times, and carrying out stacking fermentation and feeding the Maotai-flavor liquor with the rose petals into a tank; carrying out distilling and taking wine; addingfresh rose flowers into mellow and sweet Maotai-flavor liquor, and carrying out extraction to obtain extracted wine liquid; carrying out storing; carrying out blending; and carrying out seasoning. According to the making method of the rose Maotai-flavor liquor, low-boiling-point aroma components in the rose flowers are collected in advance through distillation, and a required amount of seasoningis added in the later period, and thus, the circumstance that the original style of the product is lost due to the fact that the aroma components are too much and the floating aroma feeling occurs orMaotai flavor is covered is avoided; the petals after the rose aroma components are extracted are added into fermented grains for fermentation, and the aroma and other normal fermentation components of the wine body are brought into the wine in a distillation mode, so that various aromas are fully fused, and the proportion is more coordinated; and water-soluble astringent and bitter substances inthe rose flowers cannot enter the wine, and a small amount of extracted wine liquid is added into the distilled wine liquid for storage.
Owner:SHANDONG QINGZHOU YUNMEN WINE GROUP
Vegetable fat powder and preparation method thereof
The invention relates to vegetable fat powder and a preparation method thereof. The vegetable fat powder is prepared from the following raw materials in percentage by mass: 20-65% of sugar, 10-70% ofnon-hydrogenated vegetable oil, 0.001-0.1% of vanillin and / or ethyl vanillin and 1-30% of other food raw and auxiliary materials and / or food additives. The vegetable fat powder is produced by using the non-hydrogenated vegetable oil, and the vanillin and / or ethyl vanillin is added, so that the storage life of a non-hydrogenated vegetable oil product is prolonged to reach the level equivalent to that of a non-hydrogenated vegetable oil product, and a good sensing flavor is obtained.
Owner:JIAHE FOODS IND CO LTD
Tea leaf extract as well as preparation method and application thereof
PendingCN112753831ARich aromaPlay a role in setting fragranceAlcoholic beverage preparationTea flavoringBiotechnologyDistillation
The invention belongs to the technical field of extraction, and particularly relates to a tea leaf extract and a preparation method thereof. The technical problem to be solved by the invention is to provide the tea leaf extract and the preparation method thereof. The preparation method comprises the following steps: a, mixing tea leaves with water to form slurry, and adding esterification liquid to obtain tea leaf slurry containing the esterification liquid; b, performing steam gas-liquid countercurrent distillation on the tea leaf slurry containing the esterification liquid to obtain a tea aroma extract 1 and a solid-liquid mixture; c, separating the solid-liquid mixture to obtain tea soup, and concentrating the tea soup; d, adding the esterification liquid into the concentrated tea soup, and performing steam gas-liquid countercurrent distillation again to obtain a tea aroma extract 2; and e, mixing the tea aroma extract 1 with the tea aroma extract 2 to obtain the tea leaf extract. The tea leaf extract disclosed by the invention has specific sweet fragrance, flower fragrance and fruit fragrance, and besides, the shelf life stability is improved.
Owner:LUZHOU PINCHUANG TECH CO LTD
Improved brewing process
InactiveCN101490235AIncreased antioxidant capacityEdge Gummy Stability BoostHydrolasesBeer fermentationProteinase activityProtease
The present invention relates to the use of a proline-specific protease for accelerating the beer brewing process. In particular, it relates to the use of a proline-specific protease for accelerating the beer brewing process by shortening and simplifying the stabilisation phase of beer production. The stabilisation period as such can be omitted from the beer making process hereby saving significant costs and adding to the flexibility of beer producing plants.
Owner:DSM IP ASSETS BV
High-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids
The invention relates to a high-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids. The concentrated emulsion comprises the following components in percentage by total weight: 15-35% of grease; the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; and 55 to 72% of water. The invention also relates to a preparation method of the concentrated emulsion, reconstituted milk, dry powder and the like. The structure of the emulsion is modified and optimized to achieve the purpose of non-thermal concentration, long-time heating is not needed in the process, the concentration multiple can reach about 7 times, the concentrated emulsion is good in stability, and the concentration process has no negative influence on the digestion rate of the emulsion lipid.
Owner:WILMAR SHANGHAI BIOTECH RES & DEV CENT
Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof
The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins intopost-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as toobtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.
Owner:甘肃省轻工研究院有限责任公司
Amino acid formula powder and preparation method thereof
InactiveCN108936690ABalanced ratioAvoid intoleranceFood ingredient functionsAllergyMedium-chain triglyceride
The invention discloses amino acid formula powder. The amino acid formula powder comprises the following components in parts by weight of 10-16 parts of composite amino acids, 60-75 parts of glucose syrup, 10-28 parts of mixed plant oil, 1-10 parts of medium chain triglycerides, 0.1-0.5 part of DHA algae oil, 0.1-0.5 part of arochidonic acid oil, 0.1-1.5 parts of 1,3-dioleoyl-2-palmitoyl-glycerol,0.2-1.2 parts of composite vitamins, and 0.5-3.5 parts of composite minerals. The amino acid formula powder adopts a sensitivity-free formula, and is suitable for child patients suffering from serious milk protein allergy or multi-food protein allergy to use, and can be used for diagnosis and treatment of the milk protein allergy.
Owner:山东梵和生物科技有限公司
A kind of preparation method of instant stinky mandarin fish and fresh-keeping liquid thereof
ActiveCN107279670BExtended shelf lifeImprove qualityClimate change adaptationFood preservationBiotechnologyDeep frying
Owner:CHAOHU JIAYI FOOD
A kind of probiotic embedded granule and preparation method thereof
ActiveCN111011867BImprove liquidityLow hygroscopicityMilk preparationFood shapingBiotechnologyPolyfructose
Owner:BRIGHT DAIRY & FOOD CO LTD
A three-layer embedding method for improving the stability of lactic acid bacteria
ActiveCN112795558BImprove stabilityImprove liquidityBacteriaMicroorganism preservationBiotechnologyLactic acid bacterium
The present invention relates to the technical field of microbial preparations, and proposes a three-layer embedding method for improving the stability of lactic acid bacteria, including S1, carrying out high-density culture of lactic acid bacteria in a fermenter; S2, centrifuging the bacteria sludge from the fermentation liquid, The moisture content of the bacteria slime is 5% to 50%; S3. Mix the bacteria slime and the first layer of embedding protection agent according to the mass ratio of 1: (1 to 3), and the first layer of embedding agent contains 5% to 50% The first layer of embedding protectant of skim milk powder; S4, mix the bacteria slime and the second layer of embedding protector according to the mass ratio of 1: (1~3) and mix them with S3 evenly; S5, mix the bacteria slime and the third layer of embedding protector Layer embedding protection agent according to the mass ratio of 1: (1~3) mixed with the mixture obtained in S4 and then emulsified evenly to obtain S5 emulsion; The body enters a dormant state instantly to obtain S6 cryogenic granules; S7, drying the S6 cryogenic granules until the water content is 3% to 8%. Through the above technical solution, the problem of poor stability in the prior art is solved.
Owner:河北一然生物科技股份有限公司
Pure fruit juice-type plant gel candies and preparation method thereof
The invention discloses pure fruit juice-type plant gel candies and a preparation method thereof. The gel candies comprise the following raw materials in percentage by weight: 95%-99% of fruit juice, 0.5%-5% of plant gel, 0.4%-2% of edible essence and 0.1%-0.5% of coating agent, and the sum of the weight percentages of the raw materials is 100%; the fruit juice comprises fruit juice with the solid content of 20%-50% and fruit juice with the solid content of 55%-80%, wherein the weight ratio of the fruit juice with the solid content of 20%-50% to the fruit juice with the solid content of 55%-80% is (1: 1)-(1: 5); and the fruit juice comprises concentrated fruit juice and concentrated fruit pulp, wherein the weight ratio of the concentrated fruit juice to the concentrated fruit pulp is (1: 1)-(3: 1). The gel candies of the invention are free of white granulated sugar, the addition amount of fruit juice reaches up to 95% or more, and the gel candies are rich in nutrition, appropriate in sugar-acid ratio, soft in texture, rich in elasticity and stable in shelf life.
Owner:宁波吉典健康科技有限公司
Fruit-vegetable processed cheese spread and preparation method thereof
Owner:BRIGHT DAIRY & FOOD CO LTD
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