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Preparation method of plant enzyme food
The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.
Owner:ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
Process engineering for extracting fishes processing offal fish oil by enzymolysis process
InactiveCN101248821ATake advantage ofHigh extraction rateEdible oils/fatsFood preparationNeutral proteaseHydrolysate
A process technology using enzymolysis method to extract leftover fish oil from fish processing comprises the following steps: preliminary treatment, in which the leftovers from the fish processing are cleaned and minced; protease hydrolysis, in which neutral protease and papain are hydrolyzed simultaneously; oil-water separation, in which hydrolysate is centrifugally filtered to remove residues, and filtrate undergoes oil-water separation via a centrifuge, thereby obtaining the fish oil and hydrolyzed protein; and fish oil refinement, in which refined fish oil can be obtained after the fish oil is degummed, depickled, decolored and deodorized. The leftovers from the fish processing can be hydrolyzed with the proteases to destroy the associative relation of protein and fat, thereby releasing axunge which undergoes oil-water separation by the tubular centrifuge to obtain the fish oil with high quality, and meanwhile, the protein therein can be fully utilized to produce hydrolyzed protein, so as to change wastes into valuables and synthetically and efficiently utilize the resources of the fish and the processing leftovers.
Owner:GUANGDONG OCEAN UNIVERSITY
Selenium-enriched suaeda salsa nutritional health-care fine dried noodles and production technology thereof
PendingCN106578918AReddish colorEasy to shapeYeast food ingredientsFood ingredient as taste affecting agentAdditive ingredientFried noodles
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Health-care dark tea
The invention relates to a beverage and particularly discloses health-care dark tea. The health-care dark tea consists of the following raw materials in parts by weight: 5-8 parts of dark tea, 2 parts of buckwheat, 2-5 parts of lotus leaves, 2-5 parts of sweet potato leaves, 1 part of hawthorn, 3 parts of honeysuckle, 1 part of cassia seed, 1 part of bunge cherry seed, 3-6 parts of pumpkin, 2-4 parts of towel gourd, 2 parts of gingko, 3-5 parts of fructus momordicae, 1 part of mulberry leaf, 1 part of sophora japonica and 2-5 parts of boat-fruited sterculia. The health-care dark tea provided by the invention is easy to prepare and convenient to drink, keeps the warm aroma of dark tea while having the faint scent of the buckwheat and the honeysuckle, is good in taste, and also has a health care function. The dark tea has bactericidal, anti-inflammatory, diuretic, detoxification, anti-oxidation, anti-aging, anti-cancer, mutation-resistant, hypolipidemic, antihypertensive, carbohydrate metabolism improving, hpyerglycemic, and diabetes prevention and treatment functions, and by matching with the functions of promoting digestion and reducing excessive inflation of the hawthorn and the heat-clearing and detoxicating functions of the honeysuckle, the health care effect of the dark tea is remarkable.
Owner:日照云媒讯猫电子商务有限公司
Manufacturing method of tea scented sauced meat dried by air
InactiveCN102204694AWith health functionTo achieve the purpose of disease prevention and resistanceFood preparationAdditive ingredientSalt solution
The invention discloses a manufacturing method of tea scented sauced meat dried by air. The method comprises a sequence of steps of fresh meat freezing processing, preparation of salting solution, injection of the salting solution, hanging drying, concoction of sauce, and sauce coating and air drying. In the invention, through the special processes that tea infusing liquid is added into meat injection liquid and tea infused is emulsified through ultra-micro pulverization and is mixed with sauce, functional components of tea are injected into meat products (such as mutton products, beef products and rabbit meat products) to reduce mutton smell and fishy smell common in meat of plant-eating animals, and to make the meat products have special tea smell. People can eat meat products produced by the present manufacturing method to obtain all nutrients in tea.
Owner:CHENGDU UNIV +1
Novel feed for cattle and sheep and preparation method of novel feed
ActiveCN103141699ALow costStrong price advantageAnimal feeding stuffIsomaltooligosaccharideFeed conversion ratio
The invention belongs to the field of animal feed processing and particularly relates to a novel feed for cattle and sheep and a preparation method of the novel feed. The novel feed is prepared by processing byproducts, namely corn steep liquor, corn bran, corn gluten meal, saccharified liquid residues and yeast bodies on a production line of isomaltooligosacharide, as well as corn stalks, a compound premix for the cattle and the sheep, and corn flour; the produced complete feed meets cattle and sheep production requirements, and solves he problems of poor utilization of the byproducts and environment pollution during the production of the isomaltooligosacharide; and besides, the processed complete feed for the cattle and the sheep is low in cost, complete in nutrition, good in palatability, high in feed conversion rate and very suitable to be used for the large-scale captive breeding of the cattle and the sheep, so that not only is the culture benefit increased, and simultaneously the problem that the cattle and the sheep scramble food with pigs and poultry is solved.
Owner:BAOLINGBAO BIOLOGY
Method of coating polyester piece goods by silk fibroin combination liquid
The invention relates to a method for coating polyester fabric with fibroin composite liquid, wherein it comprises: adding the polyester fabric into the mixture of NaOH solution, ethanediamine solution and surface activator 1227 solution, to chemically etch the surface of said fabric; then washing it with clean water to neutral; or neutralizing with acetic acid, then washing it with clean water to neutral; adding the fabric into fibroin composite liquid to be immerged; then using absolute ethyl alcohol or steam at 120Deg. C to crystallize it; washing it with hot water; dewatering and drying, to obtain the product. The invention uses fibroin solutoin to modify the fucntion of fabric to improve the wet adsoprtion; and it uses chemcial etch method to improve three times of wet adsorption, with static resistance.
Owner:ZHEJIANG UNIV
Nutrition-intensified alga dough and production method thereof
InactiveCN101422180AVariety diversificationWith health functionDough treatmentFood preparationAdditive ingredientEconomic benefits
The invention relates to a nutrition enhancing alga dough and a preparation method thereof, which pertain to the preparation of food and foodstuff. The invention aims at providing a natural nutrition enhancing alga dough product which is characterized by diversified varieties, being flexible and convenient for use, rich and full in nutrition and low in cost and having multiple health functions. The product is realized by adding edible alga into the ingredients of the dough, with the ratio of flour to the edible alga equaling to 1:0.1-1. The invention also provides the ideal preparation method of the nutrition enhancing alga dough, which is characterized by low equipment investment, convenient purchase, simple technique, easy operation, low cost of main raw materials, diversified varieties of products and significant economic benefit. The application of the invention can provide reliable guarantee for the health of human.
Owner:孟亮
Fruit plant enzyme drink and preparation method thereof
InactiveCN104187946AWith health functionLighten the gut loadFood ingredient functionsSmoked PlumSugar
The invention relates to a fruit plant enzyme drink and a preparation method thereof. The fruit plant enzyme drink comprises the following formula components: 4% of white granulated sugar, 4% of honey, 4% of maltose and the balance being plant fruit raw materials, wherein the plant fruit raw materials comprise one or a plurality of green plum, smoked plum, mulberries, blueberries, raspberries, apples, peaches, red dates, grapes and wild jujubes. The preparation method of the fruit plant enzyme drink comprises the following steps: examining and receiving the raw materials, washing, fermenting, sterilizing and filling. The invention provides the drink with the health function. The drink has the functions of reducing the intestinal tract load, activating the healthy circulation system, adjusting the microecological balance, enhancing the human body cell vitality, purifying the blood, promoting the metabolism, inspiring the human body cell vitality, enhancing the metabolism function and enhancing the body rejuvenation.
Owner:ZHEJIANG BAIHUI BIOLOGICAL TECH
Chinese medicinal preparation for treating breast diseases and uterine fibroid and preparation method thereof
InactiveCN102727832AGood treatment effectHigh cure rateAntineoplastic agentsSexual disorderDiseaseMyrrh
The invention discloses a Chinese medicinal preparation for treating breast diseases and uterine fibroid and a preparation method thereof. The Chinese medicinal preparation is prepared by extracting and mixing the following raw materials in percentage by weight: 8 to 15 percent of Chinese thorowax root, 4 to 6 percent of turmeric root-tuber, 3 to 6 percent of pangolin, 4 to 6 percent of nutgrass galingale rhizome, 3 to 5 percent of thunbery fritillary bulb, 3 to 5 percent of snake gourd fruit, 3 to 4 percent of hemlock parsley, 3 to 5 percent of suberect spatholobus stem, 2 to 4 percent of red-rooted salvia root, 2 to 3 percent of common burreed rhizome, 2 to 3 percent of curcuma zedoary, 2 to 3 percent of frankincense, 2 to 3 percent of myrrh, 3 to 5 percent of rhizoma corydalis, 3 to 5 percent of turtle shell, 2 to 4 percent of spina gleditsiae, 2 to 3 percent of semen litchi, 5 to 6 percent of selfheal, 3 to 6 percent of Astragalus root, 2 to 4 percent of angelica, 2 to 3 percent of Atractylis ovate, 2 to 3 percent of white peony root, 2 to 3 percent of poria, and 2 to 3 percent liquorice. The Chinese medicinal preparation can be used for treating patients with hyperplasia of mammary glands, mamstitis or hysteromyoma, and has high clinical cure rate and good healing effect.
Owner:王焕江
Bamboo fiber knitting fabric
The present invention relates to one kind of bamboo fiber knitting fabric with blended bamboo fiber yarn as facing layer and spandex or chinlon yarn covered with the bamboo fiber. It features that the blended bamboo fiber yarn consists of bamboo fiber in 50-70 wt% and cotton, Modal, Tencel, wool, cashmere or Dacron in 30-50 wt%, and has count of 20-60 s and twist multiplier of 330-345. The bamboo fiber knitting fabric has the excellent performance of bamboo, including moisture absorption, permeation, health care and antibiotic property, etc. as well as improved costume performance and size stability, and is one kind of high grade comfortable material for underwear.
Owner:北京铜牛集团有限公司
Method for processing bean pig trotter and bean pig trotter
The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.
Owner:ANHUI GUANGZHENG FOOD
Processing method of leisure dried product of mixed fish and vegetable
InactiveCN102067996AIncrease profitRich in Bioactive IngredientsFood preparationAdditive ingredientFresh fish
The invention discloses a processing method of a leisure dried product of mixed fish and vegetable, belonging to the technical field of leisure food processing. The processing method comprises: taking fresh fish and a great quantity of vegetable as raw materials; adding salt into rinsed minced fish, and chopping into minced fillet; mixing with vegetable paste at the ratio; and after shaping, curing, cooling, aging and slicing, drying by hot wind until moisture content is 9-11%; and then frying and puffing to obtain oil-perfume chips or baking to obtain mixed chip of fish and vegetable of which the moisture content is 3-4% after puffing with microwave into oil-free chips or drying with microwave in vacuum until the moisture content is 9-11%. In the method, fresh fish and other vegetables are respectively mixed, the porous and crispy dried mixed chip of the fish and vegetable can be obtained while applying for dewatering materials by the combination of the drying technology. In the processing method, the utilization rate of the raw material is greatly improved so as to greatly improve economic benefit, and the obtained product is rich in biological activity ingredients and has multiple health care functions.
Owner:JIANGNAN UNIV +1
Sugar-free konjac soft sweet and preparation method thereof
InactiveCN102178014ABeneficial to human healthSimple preparation processConfectionerySweetmeatsMaltitolSugar free
The invention relates to a sugar-free konjac soft sweet which comprises the following components in percentage by weight: 0.5-4% of konjac powder, 3-10% of gelatin, 15-25% of xylitol, 30-50% of isomalt, 3-8% of sorbitol, 2-5% of maltitol, 0.15-2% of acidity regulator, 0-0.5% of edible flavorant, 0-0.01% of edible colorant and 10-20% of water. The preparation method of the sugar-free konjac soft sweet comprises the following steps of: (1) preparing a glue solution; (2) preparing syrup; (3) preparing a mixed material solution; (4) forming the soft sweet; (5) setting and drying the soft sweet; and (6) obtaining the finished product. The sugar-free konjac soft sweet provided by the invention has high dietary fiber content, can provide abundant dietary fibers to human bodies, has low calories, can not decay teeth and is beneficial to body health. The invention also provides the preparation method of the sugar-free konjac soft sweet, which has a simple process and a low manufacturing cost.
Owner:湖北富程魔芋产业发展有限公司
Cultivating method of healthcare cassia seed contained coprinus comatus
ActiveCN103250560AGuaranteed normal growthIncrease health functionHorticultureFertilizer mixturesMomordicaNutrition
The invention relates to a cultivating method of healthcare cassia seed contained coprinus comatus. The cultivating medium is prepared by components: by weight, 50-60 parts of cornstalk, 30-40 parts of cottonseed hull, 5-10 parts of rice bran, 10-15 parts of potato powder, 1-2 parts of land plaster, 1-2 parts bagasse, 0.2-0.3 part of calcium carbonate, 2-3 parts of quick lime, 1-2 parts of sealwort powder, 1-3 parts of immature bitter orange powder, 1-2 parts of radix angelicae powder, 1-2 parts of cassia seed powder, 1-3 parts of caragana microphylia flower, 1-3 parts of momordica grosenori leaves, 2-3 parts of sepiolite powder, and 8-10 parts of bone soup. The cultivating method includes mixing the components according to proportion, adding water to mix, bagging, sterilizing, inoculating, growing fungus in a growing room, replenishing nutrient solution and fruiting to obtain coprinus comatus. The coprinus comatus cultivated is rich in nutrients, high in content of microelements, vitamins and calcium, has healthcare function of the cassia seeds, and is high in anti-infection ability and yield during fruiting of the coprinus comatus.
Owner:安徽翰邦科技咨询有限公司
Health hamandegg or health western pork ham and preparation method thereof
The invention provides a health hamandegg or a health western pork ham comprising intestine and a casing, animal meet filled in the intestine and the casing and subsidiary flavouring. The invention is characterized in that the animal meet and the subsidiary flavouring comprise ginseng. The preparation method comprises the following steps of: fine machining the ginseng and the animal meet and evenly mixing the fine machined ginseng, animal meet and the subsidiary flavouring, so that the ginseng-containing hamandegg or western pork ham is prepared by a conventional method. The invention has the advantages of various health care functions such as calming the mind and promoting mentality, promoting body liquid and nourishing blood, moisturizing the skin for cosmetic purpose, prolonging the human life, and the like, and is convenient in preparation.
Owner:宁小静
Method of manufacturing cordyceps sinensis (Berk.) sacc polysaccharide by liquid state fermentation of rice bran and bran complete feed
A manufacturing method for cordyceps sinensis (Berk.) sacc polysaccharide relates to the technical field of food microorganism application, and comprises the following steps: weighing raw materials, wherein rice bran is 1-3 g per 100 ml, bran is 1-3 g per 100 ml, potassium dihydrogen phosphate is 0.09-0.18 g per 100 ml, and magnesium sulphate is 0.04-0.08 g per 100 ml; material filling with natural pH after adding required water, and sterilizing and cooking at the temperature of 121 DEG C for 30 min; inoculating cordyceps sinensis (Berk.) sacc CCTCCM2013285 liquid seed after cooling, wherein the inoculation amount is 8-10%, the fermentation temperature is 23-28 DEG C, and the fermentation time is 4-7 d; respectively obtaining exopolysaccharides and mycelia polysaccharide after conducting deproteinization, alcohol precipitation, centrifugal separation, and vacuum drying on centrifugal separation liquid extracted through breaking cell wall hot water of fermentation material centrifugal separation liquid and hypha. The method better realizes the purpose that rice bran and bran are efficiently and high-valuedly transformed to cordyceps sinensis (Berk.) sacc polysaccharide after being subjected to liquid state fermentation.
Owner:JIANGSU UNIV
Composite fertilizer and preparation method thereof
InactiveCN101948350AHas insecticidal and antibacterial effectsWith health functionFertilizer mixturesPhytosterolToxicity
The invention discloses a composite fertilizer which is mainly prepared from amino acid mixture, various nutrient elements, phytosterol dispersant powder, synergist, stabilizer and penetrating agent. The composite fertilizer is a novel phytosterol foliar fertilizer which has the advantages of high efficiency, no toxicity and environment friendliness, not only can promote the growth of plants by over 10 percent, but also causes no environmental pollution.
Owner:BEIJING UNIV OF AGRI
Intelligent insole with wireless charging function and capable of monitoring heart rate and regulating temperature
InactiveCN105192995AReduce volumeImprove applicabilityInsolesAuxillary controllers with auxillary heating devicesProcessor registerComputer module
The invention provides an intelligent insole with a wireless charging function and capable of monitoring the heart rate and regulating the temperature. The intelligent insole comprises an insole body and an integrated chip. The integrated chip is arranged in the insole body. A temperature sensor module, a physiological parameter induction-type sensor module, a wireless communication module, an MCU module and a power generation module are included in the integrated chip. An antenna is arranged outside the integrated chip for wireless charging. The temperature sensor module is used for monitoring the temperature of a foot bottom. The induction-type sensor module can monitor change of the heart rate in real time. The MCU module serves as the core of the chip, and a central processing unit (CPU) is used for processing various data. The power generation module converts signal energy into stable direct-current voltages to provide a power supply. Heating operation is conducted through an instruction fed back by an instruction register in the MCU module, and a coil antenna at the rear end of the intelligent insole can receive wireless signals generated by an intelligent terminal. Through matching of the modules, the functions of the entire intelligent insole can be achieved.
Owner:BEIJING UNIV OF TECH
Soup flavorings and production method thereof
InactiveCN101455319AEnhanced interactionPromote absorptionFood preparationMonosodium glutamateFluidized bed
The invention discloses a soup flavoring and production method thereof. The soup flavoring includes raw materials in the following weight parts: salt, sugar, MSG, evaporated fat powders, flavor development material, natural spices, and Chinese herbal medicines, wherein, the Chinese herbal medicines includes dangshen, angelica sinensis, glycyrrhiza, angelia, astragalus or tangerine peel. The production method includes: respectively performing superfine disintegrating to the salt, sugar, monosodium glutamate, natural spices, and Chinese herbal medicines, mixing together, stirring evenly; adding the evaporated fat powders and flavor development material, stirring evenly; granulating through a granulator, drying through a fluidized bed, and then obtaining the completed product after sealed package. All the raw materials of the invention have been superfine disintegrated, thereby intensifying the coactions of raw materials, specifically, the soup will be more delicious after adding flavor development material. Further, the invention has functions of clearing heat and dropping fire, invigorating spleen-stomach and replenishing qi.
Owner:浙江正道生物科技有限公司
Yoghourt ice cream power and ice cream preparation method using same
InactiveCN1919031AWith health functionRich Fermented Yogurt FlavorMilk preparationFrozen sweetsSodium CaseinateWhole milk
The invention discloses a yoghourt and ice cream power comprising the following constituents (by weight portions): refined granulated sugar 30-50 parts, yoghourt powder 10-40 parts, whole milk powder 5-20 parts, plant grease powder 5-20 parts, guar gum 0.4-1.2 parts, xanthan gum 0.1-0.6 part, propylene glycol alyinate 0.2-1.2 parts, sodium caseinate 0.2-1.2 parts, milk essence 0.05-0.6 part, ethyl maltol 0.001-0.006 part. The invention also discloses the process for preparing ice-cream by utilizing the powder.
Owner:SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
Extract liquor of camellia chrysantha
InactiveCN1476767AProtect aroma substancesKeep the scentTea alkaloid content reductionAlcoholCamellia chrysantha
The present invention discloses an extract of camellia chrysantha. It adopts the combination of alcohol extraction and water extraction, and adopts the ultrasonic oscillation process to raise extraction efficiency, its all the processes adopts low-temp. condition below 60 deg.C so as to effectively protect various components with health care function and aromatic substance in the camellia chrysantha. Its extraction rate is up to above 90%.
Owner:GUANGXI FUXIN SCI & TECH
Full-nutritive equilibrium stuffing and dumpling made by the same
InactiveCN101133885AWith health functionFull of nutritionFood preparationMonosodium glutamateEdible mushroom
The present invention relates to a full-nutrients balanced stuffing and dumplings made of said full-nutrients balanced stuffing. Said full-nutrients balanced stuffing is made up by using pork fillet, chicken breast, shrimp meat and egg-white as main raw material and adding water, edible mushroom, algae, nutmeat, fruit, vegetable, salad oil, ginger, salt, sesame oil, granulated chicken bouillon and monosodium glutamate as auxiliary raw material through a certain preparation process.
Owner:孙志刚
Alcoholism relieving solid beverage and preparation method thereof
ActiveCN105533380AIncrease drunkennessRelieve dizzinessNatural extract food ingredientsFood ingredient functionsProduct processingVomiting
The invention belongs to the technical field of health product processing, and specifically relates to an alcoholism relieving solid beverage and a preparation method thereof. The alcoholism relieving solid beverage is mainly prepared from the following components: dried orange peel, haw, honeysuckle flower, hovenia dulcis thunb, root of kudzu vine, wolfberry, mulberry, chrysanthemum, licorice, honey, and maltodextrin. The provided alcoholism relieving solid beverage has the functions of reliving alcoholism, nourishing stomach, protecting liver, clearing heat, and removing toxin, at the same time can increase the drinking capacity of people, relieves the symptoms of alcoholism such as dizziness, nausea, vomiting, and the like; shortens the recovery time, and has the advantages of little side and toxic effect, good alcoholism relieving effect, and certain healthcare function. Furthermore, the solid beverage does not contain any heavy metal or toxic substance that is harmful to human body, and is healthy and harmless, and thus the solid beverage can be produced and sold in a large scale.
Owner:广东橘香斋大健康产业股份有限公司
Pitaya rice wine and preparation method thereof
InactiveCN103351968AWith health functionHas nutritional and health effectsAlcoholic beverage preparationVitaminFermentation
The invention relates to a pitaya rice wine and a preparation method thereof, wherein the pitaya rice wine comprises pitaya and traditional rice wine nutrients, and a mass ratio of the pitaya to the rice wine is 1:3-1:5. The present invention further provides a pitaya rice wine preparation method, which comprises: carrying out crushing and enzymolysis on pitaya, mixing the obtained pitaya into a rice wine to carry out mixing fermentation, and carrying out blending, filling and sterilization to prepare the finished product. The prepared pitaya rice wine has function components of the pitaya and the traditional rice wine, and is a novel rice with characteristics of rich vitamin, rich protein, rich anthocyanin and rich other components, and health care function, wherein the pitaya rice wine research gap is filled.
Owner:XUCHANG UNIV
Candied fritter and its making process
ActiveCN1672525AGreat tasteHas a fragranceConfectionerySweetmeatsPharmaceutical preservativesMaltose
The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.
Owner:邓正中
Method for making tofu coagulant from lactic acid bacteria fermented yellow slurry water
InactiveCN102258085AImprove qualityRich sourcesCheese manufactureFood scienceLactic acid bacteriumSucrose
The invention discloses a method for making tofu coagulant by lactic acid bacteria fermenting yellow jelly water. After activating Streptococcus thermophilus and Lactobacillus bulgaricus, they are inserted into the yellow jelly water, and the inoculum amount is 0.8-3.5% of the weight of the yellow jelly water. The sucrose with 8-10% of the weight of yellow pulp water is fermented at 37-43 DEG C for 4-8 hours, and when the pH of the fermented liquid is 3.0-4.5, the liquid bean curd coagulant is obtained. The invention recycles yellow pulp water as waste, and obtains a novel natural bean curd coagulant through fermentation of lactic acid bacteria. The method has the advantages of simple process and convenient operation, and is beneficial to maintaining the activity of bacteria. In addition, waste utilization is economical and environmentally friendly, and it is an environmentally friendly technology. The method has the advantages of low cost, no pollution, simple process, simple operation, continuous production, high production efficiency, good biological activity and stability of the product, and the like.
Owner:HENAN AGRICULTURAL UNIVERSITY
Environment control system
ActiveCN102679472AImprove efficiencyNoise isolationLighting and heating apparatusNoise suppressionAir velocityIndoor air quality
The invention relates to an environment control system which comprises an air purification device, a controllable gas delivery device and an environment regulation device. The air purification device is disposed inside a building. The controllable gas delivery device and the environment regulation device are disposed inside the air purification device. Compared with the prior art, the environment control system creates a 'house-in-house' environment beneficial to human physiological and mental health to achieve health caring. The indoor environment created by the environment control system includes factors such as temperature, humidity, cleanliness, freshness, oxygen concentration, anion concentration, luminance, air velocity, air uniformity, noise, color, music, fragrance, air pressure and electromagnetic wave, and accordingly the problems of indoor air pollution and low indoor air quality are solved substantially. The environment control system cares human health.
Owner:上海三因环保科技有限公司
Chinese potato sandwich yellow cake and producing method thereof
InactiveCN101248811AUnique formulaMaterial scienceBakery productsFood preparationEdible oilNutrient content
A yam layer yellow cake as well as a production method thereof is characterized in that raw material amounts by weight are as follows: yam 150-200, arillus longan 40-60, chinese date 40-60, haw juice 40-60, edible amylum 200-220, egg 200-220, vegetable shortening 5-10, edible oil 5-10, baking powder 5-8, potassium sorbate 0.8-1, water retention agent 0.4-0.6, thickener 0.8-1.2, and white sugar 200-220. With the advantages of special formula, scientific and fastidious materials used, and simple and practical production method, the cake produced is rich in nutrition and has health function, thereby representing the ideal yam layer yellow cake as well as the ideal production method thereof.
Owner:马永华
Method for producing glutinous rice dumplings
The invention relates to a method for producing glutinous rice dumplings, and belongs to the field of food processing. The method mainly comprises the following process steps of: (1) soaking rice, namely adding glutinous rice into reed leaf extracting solution and soaking for 0.5 to 2h; (2) performing ultrahigh pressure processing, namely performing ultrahigh pressure processing on the glutinous rice into which the reed leaf extracting solution is added, and maintaining pressure to ensure that the glutinous rice fully absorbs the reed leaf extracting solution; (3) wrapping dumplings, namely wrapping the soaked glutinous rice with reed leaves to obtain the dumplings; and (4) steaming the dumplings, namely steaming the wrapped dumplings until the dumplings are cooked. The dumplings preparedby the method have remarkable dumpling fragrance which is uniformly distributed from inside to outside, have golden and uniformly distributed color and luster, moderate hardness and good mouthfeel, are bouncy, have a good health-care effect, and can effectively reduce starch retrogradation phenomenon.
Owner:SOUTH CHINA UNIV OF TECH
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