44results about How to "Unique ingredients" patented technology

A process is described for treating an approximately neutral fluid milk composition, including milk protein concentrate and milk plus added whey, by selecting an alkali, adjusting the pH upward, heating, cooling, selecting an acid, and adjusting the pH down before ultrafiltering and, in a more preferred process, thereafter diafiltering the treated composition. Selection of the appropriate alkali, pH values, temperatures, acid, and membrane filter porosity results in improved yields of retentate proteins having selected compositions with improved utility, including a more palatable flavor, a brod range of solution viscosities, an increase in the solubility of the dried retentates in cold water to nearly 100%, and an increase in the calcium content of the membrane filtered retentate by about 50% compared to a similar retentate from standard milk. Appropriate selection of processing conditions can result in at least one filter permeate with a protein composition enriched in alpha lactalbumin, a protein that is highly beneficial for human nutrition.

According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain 7S-rich (β-conglycinin-rich) and 11S-rich (glycinin-rich) isolated protein fractions with unique functional and nutritional properties desired by the food industry. The process is much simplified compared to the art and avoids multiple steps in the usual fractionation of soy protein and uses very small amounts of salts avoiding the necessity of excessive washing and desalting steps. The process yields high amounts of protein fractions with high isoflavone contents and improved functional properties.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The invention discloses a crossbreeding method in a dendrobium test tube. According to the invention, the crossbreeding method in the dendrobium test tube is adopted, the ripening period of fruits can be shortened greatly, and crossbreeding generations in the test tube can bloom within a short period of time, and flower patterns and colors can be observed, and novel varieties are bred, thereby accelerating the dendrobium breeding speed, and the crossbreeding method is reported for the first time internationally; because dendrobium in the test tube can bloom annually, and can crossbreed with varieties rare in flower seasons in the natural world. Additionally, according to the invention, culture medium in each stage is utilized, 'hyponex' is utilized as the main component, and the cultural media are unique in ingredient, not only are low in cost, but also are high in abloom rate, and the fruits are developed rapidly; moreover, only a simple plant tissue culture device is required to implement the crossbreeding method provided by the invention, and therefore the whole breeding method is simple and convenient, is low in cost, and creates conditions for culturing the high-quality dendrobium variety.

The present invention relates to a method for propagation and cultivation of platycerium. It is characterized by that said invention adopts sterile spore germination technique and makes it be combined with test-tube seedling-cultivating technique to implement propagation and cultivation of platycerium. Said method includes the following several steps: collecting storing, health and mature spore, making sterile spore germination, gametophyte growth culture, insemination to form zygoite, sporophyte enrichment culture, rooting culture and transplantation, etc.

The present invention provides novel polysaccharide-based adhesive hydrogel compositions useful for wound healing and topical and transdermal delivery of therapeutic and cosmetic agents, methods of preparation and uses thereof. The hydrogel includes modified polysaccharides which bestow superior cohesion and adhesiveness to the hydrogel. The present invention further provides methods and a device useful for the testing the adhesive properties of hydrogels.

The invention discloses a Tibetan eight treasure congee and a making method thereof. The eight treasure congee comprises the following components in parts by weight: 70-110 parts by weight of highland barley used as main raw material, 30-50 parts of sticky rice, 30-50 parts of millet, 20-40 parts of red bean, 20-40 parts of mung bean, 20-40 parts of soya bean, 10-20 parts of red dates, 8-15 parts of walnut kernel, 5-10 parts of dried longan pulp, 5-10 parts of medlar, 100-200 parts of crystal sugar and 10-15 parts of dextrin. The Tibetan eight treasure congee which is developed and made by the invention has the efficacies of strengthening the body resistance and tonifying, tonifying spleen and kidney, regulating physiology, nourishing heart as well as beautifying and prolonging life and also has the effects of regulating function of human body and improving immunocompetence.

The invention discloses a preparation process of an ancient medicated soap. The preparation process comprises the following steps: step 1, traditional Chinese medicine treatment: soaking traditional Chinese medicines with fat-soluble effective components in plant oil to prepare a traditional Chinese medicine plant oil soaking solution, decocting traditional Chinese medicines with water-soluble effective components to obtain a traditional Chinese medicinal decoction, distilling fresh Chinese herbs capable of extracting hydrolat and essence to obtain Chinese herbal hydrolat and Chinese herbal essence, and grinding fresh Chinese herbs for external use to obtain Chinese herbal grinds for external use; step 2, alkaline liquid treatment; steps 3 to 7, final preparation. The brand-new medicated soap is prepared by the process of fusing attributes of the components into soap according to the pharmacological properties of traditional Chinese medicines, so that the cleaning effect of common soap and the health treatment effect of the traditional Chinese medicines are combined; due to the unique components and effects, the ancient medicated soap achieves the effects of beautifying the skin, maintaining the beauty, whitening the skin, removing freckles and acnes, clearing damp, eliminating rash, removing gout and relieving itching, and is non-toxic and pollution-free.

The invention relates to an iron-based amorphous soft magnetic alloy, which is composed of FeaSibBcPdCue and trace unavoidable impurities, in which a is 83.2-83.6, b is 2.3-2.5, c is 12.2-12.3, and d is 1.2 ~1.5, e is 0.6~0.7, a+b+c+d+e=100, it has high saturation magnetic induction, low coercive force, high magnetic permeability and excellent corrosion resistance, and it has It has the characteristics of good formability, low production cost and simple process; the saturation magnetic induction intensity of the alloy can reach 1.81T-1.83T after stress relief annealing.

The invention relates to a seasoning hot pepper for steaming fish and a processing method thereof. The seasoning hot pepper is prepared by the steps: taking the desulfurated pickled capsicum frutescens and the pickled hot green pepper to be matched with other ingredients of ginger, mild water with the temperature of 65 DEG C, citric acid, monosodium glutamate, sodium cyclamate, Acesulfame-K, disodium 5'-Inosine monophosphate, disodium 5'-guanosine monophosphate and ethyl maltol; stirring, standing and sterilizing the substances to obtain the seasoning hot pepper. The seasoning hot pepper has stable quality and low content of sulfur dioxide, better retains the fragility, color and lustre of the hot pepper, as well as the nutrition of the hot pepper, and has longer time and shelf life.

The invention discloses a manufacture method of spicy dried radish strips. According to the manufacture method, the spicy dried radish strips are prepared through special brine. The method comprises the following steps: the fibrous roots and leaves of radishes are cut away; the radishes are washed cleanly, cut into blocks and aired; the radish blocks are stored in a refrigerating chamber for reservation; the radish blocks are rinsed with clear water and then cut into strips after being taken out from the refrigerating chamber; the radish strips are poured to the special brine for marinating for 10-12 hours; the marinated radish strips are fished out and drained off; the drained radish strips are mixed with condiments; the mixture is stirred until the mixture is uniform; the radish strips are packaged through a machine; after sterilization, the radish strips can be put on sale. According to the manufacture method, the dried radish strips are prepared through the special brine and the marinating method. In the marinating process, not only is high salinity, which can affect human bodies, lowered but also the effective components of the radishes are reserved. The manufacture method has the advantages that industrialized production is realized, the burdening is scientific, and the dried radish strips are unique in taste, delicious, palatable in salinity, and crispy. The spicy dried radish strips are suitable for serving as food in hotels and homes as well as during traveling.

The invention relates to an appetizing hot pepper which is prepared by mixing, stirring, standing, sterilizing and cooling 50-53 percent ( by weight) of desulphurized pickled green capsicum, 9-11.5 percent of pickled millet chilli and other ingredients comprising 2.2-3.8 percent of ginger, 2.5-3 percent of garlic bulb, 31-32.5 percent of warm water at 65 DEG C, 0.068-0.07 percent of citric acid, 0.4-0.45 percent of aginomoto, 0.1-0.11 percent of chicken essence, 0.34-0.37 percent of seafood sauce, 0.013-0.133 percent of sodium cyclamate and 0.012-0.015 percent of ethyl maltol. The product has stable quality, unique ingredient and low sulfur dioxide content, better preserves the brittleness and color of the hot pepper and the characteristics of nutrients in the hot pepper and has longer quality guarantee period.

The invention discloses a blade for a slab deburring machine and a manufacturing method thereof. The blade is characterized in that a substrate of the blade is prepared from 6CrMnSi2Mo1V, and the substrate is prepared from the following components according to weight percent: 0.40 to 0.70% of C, 0.50 to 1.2% of Si, 0.20 to 0.50% of Mn, 4.00 to 6.00% of Cr, 0.50 to 2.00% of Mo, 0.30 to 1.50% of V,less than or equal to 0.02% of P, less than or equal to 0.02% of S and the balance of Fe and inevitable impurity elements. Biphase hard coatings are applied to the top end surface and edges of the blade, and the blade is put in a vacuum sintering furnace to be sintered after the biphase hard coatings are dried. The blade has the advantages of simple structure and process, unique component and difficulty in peeling and breaking, and the wear resistance of the blade is increased. Compared with a 45 steel blade, the slab deburring requirement can be completely satisfied.

According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain β-conglycinin-rich and glycinin-rich isolated protein fractions with unique functional and nutritional properties desired by the food industry. The process is much simplified compared to the art and avoids multiple steps in the usual fractionation of soy protein and uses very small amounts of salts avoiding the necessity of excessive washing and desalting steps. The process yields high amounts of protein fractions with high isoflavone contents and improved functional properties.

A method is provided for preparation of a syrup or concentrate containing one or more stable suspensions of steviol glycosides comprising the steps of: adding one or more steviol glycosides to an aqueous solution to provide a steviol mixture; adjusting the pH of the steviol mixture at ambient temperatures to a pH in a range of about 7-9; then again adjusting the pH of the steviol mixture, with a sufficient amount of an acidic aqueous solution, to a pH in a range of about 2-4 to provide a liquid beverage concentrate containing a stable suspension of one or more solid steviol glycoside particles having a size of about 10-80 um long and 0.1-2 um thick, and having a concentration of up to about 1000-3000 ppm. Syrup or concentrate compositions are also provided.

The invention discloses a haematococcus pluvialis astaxanthin solid beverage with a function of maintaining the health of a cardiovascular system. The haematococcus pluvialis astaxanthin solid beverage is prepared from, by mass, 5-15% of astaxanthin, 30-35% of manno-oligosaccharides, 20-30% of wheat oligopeptides, 20-30% of a celery extract and 0.5-1% of a vitamin C. The haematococcus pluvialis astaxanthin solid beverage with the function of maintaining the health of the cardiovascular system has the advantages that a traditional astaxanthin food is matched with a new resource food, after reasonable compatibility, a novel beverage food is obtained, taking is more convenient, simply the product is taken by being melted in water and can be taken for a long term, and after being taken, the novel beverage food not only can reduce the probability of hypertension, stroke and heart attack, enhance capillary blood flow, improve the quality of a blood antioxidant, and improve the vascular endothelial health, but also can assist in reducing blood fat and blood glucose; the ingredients are natural, have no toxic and side effects on the human body, and cannot generate side effects and leave chemical toxicants in vivo like drugs.

The invention discloses a compound organic fertilizer formula and an application method. The compound organic fertilizer formula is characterized in that compound fertilizer consists of natural nitrogen, phosphorous and potassium, trace elements, hummus and active factors, and occupied proportions of the substances in the compound fertilizer include that the natural nitrogen, phosphorous and potassium take 50% to 62%, the trace elements take 0.5% to 3%, the hummus takes 25% to 30%, and the active factors take 0.1% to 0.5%. The compound organic fertilizer formula and the application method have the advantages that 1, the fertilizer is particularly suitable for being applied to roots of seeds, and can promote germination of the seeds and growth of young plants, simultaneously, side effect damage to the young plants and plant roots can be reduced to the maximum extent due to unique components of the fertilizer, and the fertilizer is suitable to be used as base fertilizer of the seeds, 2, the natural nitrogen, phosphorous and potassium and the trace elements of the fertilizer are complete in the formula of the fertilizer according to requirements on nutrient substances for growth and development of crops, and yield increasing effect is fine, and 3, the fertilizer contains plant cell active agent, growth of plant can be adjusted, and the purpose of optimal utilization of nutrients is achieved.

The invention relates to instant glutinous rice congee. Glutinous rice, grouse and water are adopted as main raw materials, and deodorization, vacuum seasoning, ingredient filling, boiling curing and sterilization are performed to obtain the instant glutinous rice congee, wherein seasoning is prepared from edible salt, brown sugar, soup-stock chicken powder, white pepper raw powder, fresh ginger raw powder, I+G and cooking wine, and ingredients are prepared from medlar, lilies, lotus seeds with no core, longan pulp, ginseng tablets and quail eggs. The instant glutinous rice congee is abundant in food material, sweet and glutinous in taste, fragrant in flavor, high in nutritive value, and rapid, convenient and instant to eat.

The invention belongs to the technical field of magnetic functional materials, and discloses an iron-based amorphous magnetically soft alloy and a preparation method thereof. The expression of the alloy is FeaNbbBcCud, and a, b, c and d in the formula are atomic percentages, wherein a is greater than or equal to 74.5% and less than or equal to 76%; b is greater than or equal to 3.0% and less thanor equal to 5.0%; c is greater than or equal to 20% and less than or equal to 25%; d is greater than or equal to 0.5% and less than or equal to 2.0%; and the sum of a, b, c and d is 100%. The preparation method comprises batching, smelting and melt-spinning for preparing a morphous ribbon. The product has high crystallization starting temperature and a wide supercooled liquid phase region, so thatthe alloy has high thermal stability, excellent soft magnetic properties and good amorphous forming capacity, as well as high saturated magnetic induction strength, low coercivity and high resistivity; and the preparation process is simple and the formability is good.

According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on taste and texture. Furthermore, the sauces can further comprise functional foods that increase health and nutritional benefits of the sauces. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of sauces by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

The invention relates to a cucurbit chicken which is prepared from processed whole chicken, squid and dish. The dish is placed in the whole chicken belly together with the squid or the dish is placedin the squid tube of the squid, and the squid tube is placed in the whole chicken belly. The dish are made of one or more of fish belly, sea cucumber, morel, quail egg, peeled shrimp, red kidney beans, dried scallop, abalone, and cordyceps flower. The cucurbit chicken is placed in a cucurbit container, and the cucurbit container is obtained by longitudinally cutting a whole cucurbit, and half of the cucurbit is used to place the cucurbit chicken, and a bracket is arranged under the cucurbit. The cucurbit chicken of the invention has full shape and golden color. While eating, the squid tube comes out after the chicken belly is cut, and after the squid tube is cut, the fish belly, sea cucumber, morel, abalone and the like come out; the cucurbit chicken not only improves the taste of the traditional cucurbit chicken, but also achieves the effects of increasing nutrient content and improving the nutritional value of the cucurbit chicken, the way of presentation breaks through a tradition mode, and the shape of the cucurbit chicken is more fashionable and beautiful.

The present invention relates to a gasoline composition comprising a) 70-86% by volume of ethanol, b) a hydrocarbon component comprising hydrocarbons derived from feedstock comprising tall oil material, where said hydrocarbon component has RON of 50-70 and it comprises 25-60 mass % of naphthenes.

The invention discloses a preparation method and application of a poplar transformed product for improving enteritis. The poplar transformed product is prepared by hydrolyzing a poplar extract with beta-glucosidase. Wherein the raw material of the poplar extract is poplar sawdust and / or poplar leaves abandoned in poplar processing, and the beta-glucosidase is prepared through microbial fermentation or recombinant bacterium expression and purification. The preparation method provided by the invention has the characteristics of abundant raw material resources, low cost, simplicity, environmental protection, mild reaction, good anti-inflammatory activity of the extract and the like, and the in-vitro anti-inflammatory activity is respectively improved by 30.39% and 23.98% compared with the poplar sawdust extract and the poplar leaf extract which are obtained without enzyme hydrolysis. The extract prepared through the technology has the effect of improving animal colitis, and comprehensive utilization of poplar resources can be promoted.

The present invention relates to a tartary buckwheat cake and a manufacture method thereof, and belongs to the technical field of food processing. The tartary buckwheat cake is manufactured from tartary buckwheat fine flour, flour, white sugar, milk powder, baking soda, eggs, vegetable oil, sesame seeds, honey and fermented glutinous rice, and manufactured by steps of beating, yeast starter doughmanufacturing, material mixing, baking, etc. The tartary buckwheat cake is unique in the ingredients and technology; the fermented glutinous rice is beat into slurry; the fermented glutinous rice slurry and tartary buckwheat fine flour are fermented to manufacture yeast starter dough; and the manufactured tartary buckwheat cake is rich in nutrients, mellow in flavor, soft, glutinous, fragrant andsweet, high in elasticity and toughness, good in adhesion, not easy to disperse and crack, moist, smooth and fragrant in mouthfeel, stable in quality and mouthfeel, sweet after eating, and endless inaftertaste, wins praises and favors from the public, and overcomes shortcomings that tartary buckwheat cakes in the prior art are not soft enough, easy to disperse and crack, relatively dry and astringent in mouthfeel, etc. The manufacture method is simple and easy to control in operation processes, can realize large-scale production, and can greatly improve the occupation rate of the tartary buckwheat cake in the market.

The invention discloses an organic bio-fertilizer formula, its production and its application method, the organic bio-fertilizer is composed of natural nitrogen phosphor potassium, trace elements, humus and active factors. The bio-fertilizer comprises the following components by proportion: 71%-78% of natural nitrogen phosphor potassium, 2%-4% of trace elements, 20%-25% of humus and 0.1%-0.5% of active factors. The organic bio-fertilizer has the following beneficial effects that: 1, the organic bio-fertilizer is especially suitable for application at base of seeds and can promote seed germination and germchit growth; meanwhile, owing to special component, the fertilizer can lessen damage to the germchit and the root of plants by side-effect to utmost extent, thereby being suitable for serving as seed base fertilizer; 2. according to the demand for nutritive matter of growth of crops, the fertilizer has comprehensive match of the natural nitrogen phosphor potassium and the trace element, thereby having excellent production increase effect; 3. the fertilizer contains a plant cell activation agent, thereby being capable of adjusting plant growth and making the best of nutrition.

According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on taste and texture. Furthermore, the sauces can further comprise functional foods that increase health and nutritional benefits of the sauces. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of sauces by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

The invention discloses a production method of mushroom sauce with cervus elaphus meat. The production method comprises the following steps: preparing raw materials in parts by weight: 22 parts to 28parts of vegetable oil, 2 parts to 4 parts of onions, 1 part to 3 parts of gingers, 16 parts to 26 parts of cervus elaphus meat, 0.1 part to 0.2 part of spicy powder, 10 parts to 20 parts of fermentedblack beans, 30 parts to 50 parts of mushrooms, 8 parts to 12 parts of big chili powder, 2 parts to 4 parts of sweetbell red pepper powder, 50 parts to 65 parts of fresh chilies, 12 parts to 18 partsof water, 8 parts to 12 parts of white sugar, 3 parts to 4 parts of jujube paste, 2.8 parts to 3.5 parts of vinegar, 0.2 part to 0.4 part of sesame seeds, 2.5 parts to 3.5 parts of gourmet powder, and 0.1 part to 0.2 part of potassium sorbate; and frying and boiling the raw materials to obtain a finished product, i.e., the mushroom sauce with the cervus elaphus meat. The mushroom sauce with the cervus elaphus meat produced by adopting the method disclosed by the invention has the characteristics of being rich in nutrition, good in taste, unique in flavor and easy for storage.

The invention relates to an egusi melon chicken. The egusi melon chicken is made from a treated entire chicken, a young pigeon, ginseng and abalones, the young pigeon is placed in the entire chicken,and the abalone and the ginseng are placed in the young pigeon. The egusi melon chicken is loaded in an egusi melon vessel, the egusi melon vessel is made in a manner that a complete egusi melon is cut and one half is used for loading the egusi melon chicken, and a bracket is arranged under the egusi melon. The egusi melon chicken not only improves the taste of conventional egusi melon chicken, but also achieves the effect of increasing nutrient components, the nutrient value of the egusi melon chicken is increased, tradition is broken through by a conventional manner, and the egusi melon chicken is beautiful and artistic.

The invention relates to an appetizing hot pepper which is prepared by mixing, stirring, standing, sterilizing and cooling 50-53 percent ( by weight) of desulphurized pickled green capsicum, 9-11.5 percent of pickled millet chilli and other ingredients comprising 2.2-3.8 percent of ginger, 2.5-3 percent of garlic bulb, 31-32.5 percent of warm water at 65 DEG C, 0.068-0.07 percent of citric acid, 0.4-0.45 percent of aginomoto, 0.1-0.11 percent of chicken essence, 0.34-0.37 percent of seafood sauce, 0.013-0.133 percent of sodium cyclamate and 0.012-0.015 percent of ethyl maltol. The product hasstable quality, unique ingredient and low sulfur dioxide content, better preserves the brittleness and color of the hot pepper and the characteristics of nutrients in the hot pepper and has longer quality guarantee period.

The invention discloses a Dendrobium in vitro crossbreeding method. The method can be used to greatly shorten the maturation period of fruits, to enable a hybrid to bloom in vitro in a short period so as to observe flower shapes and colors, and to cultivate a novel variety, thus accelerating Dendrobium breeding, the first such report internationally. Since in vitro Dendrobium blooms annually, it enables crossbreeding of varieties having different inflorescences in nature. In addition, the medium used at each stage of the invention utilizes Hyponex which has a unique composition and costs little, thus allowing for a high blossoming rate and rapid fruit development. Also, only simple plant tissue culture equipment is required for implementing the invention, thus the entire breeding method is simple and low cost, and provides conditions for cultivating of high-quality Dendrobium varieties.