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42 results about "Acid Jelly" patented technology
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Acid Jelly gel is used for: Restoring and maintaining normal vaginal acidity. Acid Jelly gel is a buffered vaginal acid jelly. It works by maintaining the pH (acidity) in the vagina through its buffer action. Some medical conditions may interact with Acid Jelly gel. Tell your doctor or pharmacist if ...
Composite microbial manure and its preparation method
InactiveCN1654443AGreat tasteIncrease productionClimate change adaptationExcrement fertilisersSodium BentonitePotassium
The present invention discloses one kind of composite microbial fertilizer and its preparation process, and belongs to the field of applied microbial technology and fertilizer producing technology. The composite microbial fertilizer is prepared with microbial preparation, fermented chicken excrement, chemical fertilizer comprising urea, calcium biphospahate and potassium chloride in certain proportion, and bentonite, and through mixing and pelletizing. The microbial preparation consists of brown nitrogen fixing bacteria, cereour bacillus, giant bacillus and jelly-like bacillus as well as certain amount of dextrin. The present invention has the advantages of easy bacteria seed culture, simple preparation process, etc.
Owner:TIANJIN UNIV +1
Preparation method of instant fish skin jelly food
The invention relates to a preparation method of instant fish skin jelly food. The preparation method comprises the following steps of: taking a by-product fish skin in a fish slice processing process as a raw material; and making the stink-free jelly food with adjustable flavor, various eating methods, rich nutrition and convenience by processes of cleaning, degreasing, carrying out enzymolysis, degelatinizing, filtering, destaining and deodorizing, concentrating, cooling type molding, preparing a seasoning bag and the like. The jelly food prepared by the invention not only contains the rich nutrient substance and various microelements, but also can be reduced for resource waste and environment pollution. Furthermore, better economical benefits and social benefits can be created.
Owner:FUJIAN AGRI & FORESTRY UNIV
Wound dressing nanomesh impregnated with human umbilical cord Wharton's jelly stem cells
ActiveUS10413574B2Peptide/protein ingredientsPharmaceutical delivery mechanismWharton's jellyCell culture media
Owner:NAT UNIV OF SINGAPORE
Polylactic acid-glycolic acid copolymer particle bracket for injection and manufacturing method thereof
The invention discloses a polylactic acid-glycolic acid copolymer particle bracket for injection and a manufacturing method thereof. The polylactic acid-glycolic acid copolymer particle bracket for injection comprises the following components in parts by weight: 0.8-1 part of biodegradable polymer composed of polylactic acid and glycolic acid and 3 parts of temperature-sensitive adjuvant. After the copolymer particle bracket disclosed by the invention is injected into a human body, a microenvironment bracket beneficial to the growth of tissue cells is formed in the body, thereby being very favorable for cells to exchange oxygen, provide nutrient substances and discharge wastes; and in a shorter time, the particle bracket can be completely degraded biologically to finally become carbon dioxide and water to be naturally discharged out of the body. In the invention, the used raw materials and metabolic products are harmless and nontoxic to the human body; the particle bracket is in a liquid state before injection and becomes a jelly state due to the temperature change after being injected into the human body, thereby being very convenient for a plastic part needing a fixed shape; andthe bracket disclosed by the invention has the action of carrying antibiotics and does not need additional administration of antibiotics in the treatment process.
Owner:嘉兴天源药业有限公司
Cold storage agent and preparation method thereof
InactiveCN101638573ALarge cooling capacityLong cooling timeHeat-exchange elementsFruits/vegetable preservation by freezing/coolingRelease timeDissolution
The invention provides a cold storage agent and a preparation method thereof. The cold storage agent comprises the following components: 1-2 percent of agar, 0.01-0.02 percent of sodium hydroxide, 0.1-0.5 percent of sodium polyacrylate, 0.05-0.20 percent of potassium sorbate, and the balance of water. The preparation method comprises the following steps: adding water into a mixer according to theproportion firstly; then adding the agar, the sodium hydroxide, the sodium polyacrylate and the potassium sorbate according to the proportion; heating to 80-100 DEG C, mixing to total dissolution, andcarrying out cold release to form a jelly type after uniformly mixing; and packaging by using a plastic bag or a plastic box. The invention has larger cold storage capacity, longer cold release time,simple preparation method, lower cost as well as high safety and reliability and can be repeatedly used.
Owner:YANTAI MOON
Microcrystalline Cellulose-Chitosan Fiber
InactiveCN102277650AImprove the statusLow viscosityConjugated cellulose/protein artificial filamentsAcetic acidZinc Acetate Dihydrate
The invention relates to a microcrystalline cellulose-chitosan fiber, which is characterized in that the components contained in the stock solution and the mass ratio ranges of each component are as follows: chitosan 2wt%-5wt%, glycerin 0.1wt%-1.0wt %, zinc acetate 1wt%-5wt%, microcrystalline cellulose 1wt%-10wt%, and water. It is prepared by wet and dry method. Because of the addition of microcrystalline cellulose, the charged state of chitosan molecules is improved, the viscosity of chitosan acidic solution is reduced, and the generation of jelly is prevented, which replaces the traditional method of adding urea, isopropanol, dichloroacetic acid, etc. The raw materials produced by the jelly, as well as reagents such as acetic acid that act as viscosifiers and defoamers, save raw materials and reduce costs.
Owner:WUJIANG RUIFENG WEAVING
Face beauty care and health-care jellly, and its prepn. method
ActiveCN1947583AHeat-clearing and detoxifyingSkin careMetabolism disorderFood preparationPharmacyMedicine
A jelly for beautifying skin and taking care of human health is proportionally prepared from bean jelly, micron-class calcium compound, and the extract of Chinese-medicinal materials. Its preparing process is also disclosed.
Owner:GUANGXI WUZHOU DOUBLE COIN IND CO LTD
Probiotics sea buckthorn fruit puree jelly and preparation method thereof
PendingCN109329699AHigh rate of live bacteriaViable count reductionFood preservationFood ingredient functionsBifidobacteriumFood industry
The present invention discloses a probiotics sea buckthorn fruit puree jelly and a preparation method thereof, and belongs to the field of probiotics. A sea buckthorn fruit puree jelly is used as a carrier of probiotics; proteins, polysaccharides and other ingredients in sea buckthorn fruit puree are utilized; and at the same time, a gel substance is combined with thalli of bifidobacteria, lactobacillus, etc. to form the probiotics sea buckthorn fruit puree jelly. The probiotics sea buckthorn fruit puree jelly effectively reduces heat, oxidation and drying damages to the probiotics during a conventional drying process, achieves a purpose of long-term preservation of the probiotics, at the same time plays a role of resisting oxidation damages, effectively prevents vigor loss of bacterial strains during a storage process, also improves the additional nutritional value of the probiotics, and is widely used in food industry.
Owner:ZHONGBEI UNIV
Method of manufacturing enteric seamless soft capsule
ActiveUS20170296474A1Excellent in formulation propertyPrevent bad breathOrganic active ingredientsCapsule deliveryAqueous solutionPectin
An object is to provide a method of manufacturing a seamless soft capsule that is enteric and excellent in formulation properties. An enteric seamless soft capsule is manufactured by the following steps (a) and (b): (a) preparing an enteric capsule shell liquid comprising gelatin and low methoxy pectin having a degree of esterification of 0 to 40% and a degree of amidation of 0 to 25%, the enteric capsule shell liquid having a viscosity at 50° C. of 60 to 127 mPa·s; and (b) encapsulating capsule fills with the enteric capsule shell liquid prepared in the step (a) by dripping. Preferably, the jelly strength of the gelatin is 180 to 330 Bloom, an aqueous solution of the low methoxy pectin at a concentration of 2 mass % has a viscosity at 35° C. of 8 to 15 mPa·s, and the enteric capsule shell liquid comprises 10 to 20 parts by mass of the low methoxy pectin per 100 parts by mass of gelatin.
Owner:FUJI CAPSULE
Synergistic agent and preparation method thereof
ActiveCN103011991AIncrease profitPollution controlFertilizer mixturesCopper sulfateAmmonium Hydrogen Carbonate
Owner:冷登书
Carrageenan liquid/jelly, and preparation method and use method thereof
The invention discloses a preparation method of carrageenan liquid / jelly. The preparation method comprises the following steps of: taking dried eucheuma, and washing and cleaning the eucheuma by using clear water; putting the cleaned eucheuma into an alkaline solution to be immersed; after taking the eucheuma out of a reaction kettle, washing the eucheuma by using clear water, or directly washingthe eucheuma in the reaction kettle, and then boiling glue; and filtering while the eucheuma is hot so as to obtain a solution, namely carrageenan liquid; and, after cooling the carrageenan liquid, forming jelly, namely carrageenan jelly. When being used, the carrageenan liquid / jelly together with other additives is added into raw meat stuffing to be chopped according to the proportion, which is 0.5-20% of the total feeding amount. According to the invention, the processes of drying and milling carrageenan are omitted; the combination capability between the prepared carrageenan liquid / jelly and protein is strong; water retention and jelly strength are high; after the carrageenan liquid / jelly is added into meat products, the meat products are more delicate in taste, stronger in elasticity and high in juice holding degree; and the invention has the advantages of being simple in preparation process, good in use effect and the like.
Owner:临沂艾德森生物科技有限公司
External plaster for treating bone injuries and preparation method thereof
The invention relates to an external plaster for treating bone injuries. The raw materials of the external plaster involve the following Chinese medicinal materials by weight: 100-200g of poplar buds, 150-250g of elm barks, 50-150g of calcined oxhorns, 50-100g of cartialgenous, 100g of Achyranthes, 100g of monkshood, 100g of Radix Aconiti kusnezoffii, 150g of radix clematidis, 100-150g of pseudo-ginseng, 100g of the roots of fangji and 150g of rhizoma corydalis. The preparation method of the external plaster comprises the steps of: crushing the medicinal materials into fine powder, sieving the powder with an 80-mesh sieve and mixing the powder uniformly, then putting the powder into a pot, adding 2000ml of boiled water at 80DEG C, stirring them evenly and soaking them for 30min, decocting the mixture with slow fire and adding 500ml of edible vinegar simultaneously, and carrying out decoction for 60min till obtaining a black jelly pasty ointment for stand-by use. Compared with the prior art, the plaster provided by the invention is good for patients with bone injuries, the treatment period is shortened and the cure rate is high, so that the plaster can substitute the therapies of western medicine surgeries and operations employing steel nails and iron hooks. Besides, the plaster does not cause sequela, or require amputation, and can prevent infection. According to years of clinical practice, and diagnosis and observation of tens of thousands of patients, the plaster has a total effective rate of 97.76% and a cure rate of 93% on bone fractures, and a total effective rate of 93% and a cure rate of 81% for treatment of lumbar disc herniation.
Owner:金海龙
Aloe pineapple gel and preparation method thereof
InactiveCN101209091ARemove fishy smellClear appearanceMetabolism disorderAlcoholic beverage preparationFlavorAloe arborescens
An aloe pineapple jelly and a manufacturing method for the aloe pineapple jelly relate to a health food and the manufacturing method for the food. The invention relates to a health food with the advantages of good taste and convenient eating, which can carry through industrial production. The manufacturing method is: the preparation of a colla corii asini wine solution is as following: heating the follow components according to the weight portion of 10 to 20 portions of colla corii asini, 20 to 30 of yellow wine, 40 to 60 portions of white granulated sugar, and 20 to 40 portions of honey to 60 to 80 DEG C and then preserving heat and mixing for 2 hours. The aloe and the pineapple are beaten into slurry according to the weight portion of 10 to 20 portions of the aloe and 40 to 60 portions of the pineapple; the preparation of the aloe pineapple jelly: cooling the colla corii asini wine solution to 20 to 25 DEG C and adding the aloe pineapple slurry into the colla corii asini wine solution gradually and cooling to the normal temperature and pouring the cooled solution into a die to form a gel shape. The invention comprises the colla corii asini, the aloe and the pineapple and has the supply function of the colla corii asini, and also comprises various vitamins and minerals. The invention has sweet and sour flavor with the fragrance of wine and is a health food with high quality.
Owner:赵光来
Canned luncheon meat and preparation method thereof
PendingCN112471433AEasy to operateDoes not affect normal workBeating-based meat tenderisingFood ingredientsBiotechnologyMonosodium glutamate
The invention discloses canned luncheon meat and a preparation method thereof in the field of foods. According to the invention, frozen pork, ice water, vegetable protein, starch, edible salt, white sugar, monosodium glutamate, spices and the like are used as raw materials, a unique double-rolling processing and wrapping type filling mode is adopted, and processes of vacuum mixing, high-temperature sterilization and the like are combined for production, so that the prepared luncheon meat product is rich in flavor and delicious in taste. The finished product has the advantages of compact and tender texture, high elasticity, uniform texture, no bleeding, no fat and jelly precipitation and excellent quality, and the content of auxiliary material blocks with the particle size of more than or equal to 0.5 mm in the finished product is lower than 0.2%.
Owner:CHONGQING YUANXIANG FOOD
Preparation method and application of frozen gel scaffold
ActiveCN112999408AFast blood absorption and good hemostasis performanceStrong antibacterial activitySurgical adhesivesPharmaceutical delivery mechanismGel preparationAntibacterial activity
The invention belongs to the field of medical biological composite materials, and particularly discloses a preparation method and application of a frozen gel scaffold. The preparation method of the frozen gel scaffold comprises the following steps: preparation of double-bond modified sericin: dry-dissolving sericin powder in a phosphate buffer solution, dropwise adding methacrylic anhydride, and removing impurities; sericin frozen gel preparation: mixing the double-bond modified sericin solution with an ammonium persulfate solution and a tetramethylethylenediamine solution, and freezing; and preparation of the sericin frozen gel scaffold: putting the sericin frozen gel in a silver nitrate solution for reaction, and freeze-drying. The sericin / silver composite frozen gel scaffold is applied as a hemostatic material. The invention provides the novel preparation method of the sericin frozen gel scaffold, wherein the preparation method is simpler and more environment-friendly; the sericin is used as a raw material to prepare the frozen gel; the sericin frozen gel has relatively good rapid blood suction and hemostasis performance and relatively excellent antibacterial activity.
Owner:XIEHE HOSPITAL ATTACHED TO TONGJI MEDICAL COLLEGE HUAZHONG SCI & TECH UNIV
Food-calling jelly-like pig feed
PendingCN111887354AIncrease feed intakeImprove immunityAccessory food factorsWorking-up animal fodderBiotechnologySugar
The invention relates to a food-calling jelly-like pig feed. The feed is prepared by the following method: step 1, preparing a cysteine-sugar compound solution, and performing reaction to obtain meat-flavor liquid, wherein a cysteine-sugar compound is formed by compounding cysteine, xylose and nucleic acid; and step 2, mixing the meat-flavor liquid with a gel compound, and then mixing the mixturewith a conventional solid feed to obtain the jelly-like pig feed, wherein the gel compound containing aloe polysaccharides. The feed can enhance immunity, has rich meat fragrance, can improve the feedintake of weaned piglets, and improves the survival rate of the weaned piglets.
Owner:广州英诺威营养饲料有限公司
Tremella jelly and preparation method thereof
PendingCN111685299AWith tasteWith medicinal effectFood ingredient as mouthfeel improving agentBiotechnologyTremella
The invention relates to the technical field of food processing, and discloses tremella jelly. The tremella jelly comprises the following raw materials in parts by weight: 10-20 parts of tremella, 6-8parts of agar, 10-20 parts of coconut juice, 5-7 parts of berry sugar and 30-40 parts of purified water. The tremella, the agar, the coconut juice and the berry sugar are stewed to obtain jelly liquid rich in tremella efficacy, and the jelly prepared from the jelly liquid has the taste and efficacy of the tremella and also contains high protein and vitamins of the coconut juice, so that the jellyis excellent in taste, also has the health-care effect, is suitable for people of all ages, and has the wide market prospects.
Owner:福建天天源生物科技有限公司
Flavored fish jelly can and preparation method thereof
InactiveCN111329008AIncrease appetiteImprove toughnessFood ingredient functionsBiotechnologyAngelica Sinensis Root
The invention discloses a flavored fish jelly can and a preparation method thereof. The flavored fish jelly can is prepared from fish jelly and flavored soup, wherein the fish jelly is prepared from the following raw materials: fish jelly, angelica sinensis, salviae miltiorrhizae, fructus lycii and skim milk powder; the flavored soup is prepared from the following raw materials: fishbone meal, fish meal, rice wine, ginger slices, pericarpium citri reticulatae, cinnamon, anise, longan and water. According to the flavored fish jelly can, a decoction of angelica sinensis, salviae miltiorrhizae and fructus lycii and the fish jelly are decocted together, and effective components in the decoction are fused with the fish jelly and the skim milk powder through twice decoction, so that the nutrientcontent of the fish jelly is increased while nutrient substances of the fish jelly are fully retained.
Owner:福建品鉴食品有限公司
Variable jelly and preparation method thereof
PendingCN112704208AImprove cohesionGreat tasteSugar food ingredientsFood preservationBiotechnologyStaphylococcus lactis
The invention discloses variable jelly and a preparation method thereof. The variable jelly includes oviductus ranae, xylitol, glucolactone, glucose and milk. Preparation process includes the preparation of jelly gel, the shaping of the jelly and finished product obtaining after sterilization. A main raw material is changed into the oviductus ranae, so that the healthy and nutritious sugar-free low-acid jelly can be prepared on the premise of maintaining the taste of the jelly; through the addition of acalcium gluconolactone solution, the putting-in cohesion of an oviductus ranae soaking solution can be enhanced, and the prepared sugar-free low-acid jelly can be more nutritious. The soaked oviductus ranae is processed through the compound fermentation of ethanol-lactococcus lactis, so that the jelly has the flavor of both yogurt and wine; and through the adoption of a layered shaping method during shaping, the taste of out-layer jelly can be improved, so that people can experience complex layered taste, and fan and anti-caries effects can be achieved. Sterilization can be performed with nitrogen under ultra-high pressure, so that each layered structure can be more compact.
Owner:陈锦辉
Instant milk-fish gelatin jelly and preparation method therefor
The invention discloses a preparation method for instant milk-fish gelatin jelly. The method comprises the following steps: S1, adding dried fish gelatin, ginger slices and lemon juice into water, carrying out cooking, cleanly washing the fish gelatin with clean water, and then, soaking the fish gelatin into pure water, so as to obtain reconstituted fish gelatin; S2, cutting the reconstituted fish gelatin into pieces, adding the reconstituted fish gelatin into water, decocting the fish gelatin for the first time, carrying out filtering, collecting filtered liquor, adding filter residues into water, decocting the filter residues again, merging all filtered liquor, and finally, transferring the filtered liquor mixture into a mold for freezing and forming, so as to obtain fish gelatin jelly; S3, mixing whole milk with a sweetening agent, so as to obtain diluted sweet milk with the sweetness of 3-15 degrees; and S4, dicing the fish gelatin jelly prepared in the step S2, canning the diced fish gelatin jelly, the diluted sweet milk prepared in the step S3, tea powder and red date powder in proportion, and carrying out exhausting, sealing and sterilizing, thereby obtaining the instant milk-fish gelatin jelly which is good in taste and rich in nutrition.
Owner:大洲新燕(厦门)生物科技有限公司
Method for improving jelly strength of gelatin
Owner:SHAANXI UNIV OF SCI & TECH
Preparation method of constant-temperature and high-stability fish protein jelly
The invention discloses a preparation method of constant-temperature and high-stability fish protein jelly. The preparation method comprises the following steps: S1, performing ultrasonic leavening treatment of composite organic acid; S2, performing low-temperature quick freezing; S3, conducting microwave constant-temperature depolymerization: depolymerizing the quick-frozen fish skin in the step S2 by adopting a microwave heating mode; S4, preparing a fish protein jelly-psyllium husk powder mixed system; S5, performing pulsed electric field treatment: treating the fish protein jelly-psyllium husk powder mixed system obtained in the step S4 by adopting a pulsed electric field to prepare the constant-temperature and high-stability fish protein jelly. By adopting the preparation method of the constant-temperature and high-stability fish protein jelly, the defect that the fish protein jelly prepared in the prior art is poor in gel strength is overcome, the prepared fish protein jelly has good gel performance and is constant in temperature and high in stability, and a new raw material is provided for developing related products of the fish protein jelly.
Owner:NANCHANG UNIV
Preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) gel particles
The invention discloses a preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) konjak gel particles. The preparation method comprises the following steps: mixing and granulating: uniformly mixing konjak powder, sodium alginate, sodium carbonate and water, then standing for 0.5-2h to obtain paste jelly, and freezing the paste jelly into particles at the temperature of 5 DEG C or below; forming: soaking the prepared particles in a calcium ion-containing solution, soaking the particles in a calcified solution at the temperature of 80-95 DEG C for 15-40 min, and fishing out the gel particles from the calcified solution; and adding the fished-out particles into an erythritol preserving fluid, and performing packaging after sterilizing at 115-121 DEG C for 10-30 min. The mass ratio of the konjak powder to the sodium alginate to the sodium carbonate to the water is (6-12): (3-6): (0.6-1.2): (150-300). The calcium ion-containing solution includes calcium chloride or calcium lactate; the concentration of the calcium ion-containing solution is 0.05-0.15 mol / l; and the mass ratio of the calcium ion-containing solution to raw material particles is 1: (1-3).The gel particles have the characteristic of high temperature resistance of the konjak vegetarian diet, and are still easy to chew under the condition that the content of konjak glucomannan is extremely high.
Owner:湖北一致嘉纤生物科技有限公司
Feed additive for preventing and treating animal constipation as well as preparation method and application thereof
PendingCN112189761AFeed intake does not affectReduce dosageAnimal feeding stuffAccessory food factorsMycotoxinDigestion
The invention relates to a feed additive for preventing and treating animal constipation as well as a preparation method and application thereof. The feed additive comprises slow-release granules, andthe slow-release granules comprise the following raw materials in percentage by weight of 25-55% of water-absorbent resin, 5-35% of sodium polyacrylate and 35-60% of matrix. The feed additive disclosed by the invention does not absorb water to swell before digestion of animals, the matrix is gradually dissolved after the feed additive enters the middle section of the digestive tract, the water-absorbing resin and the sodium polyacrylate are gradually released, and the water-absorbing resin and the sodium polyacrylate absorb water, so that the stomach capacity of the animals is not occupied, and the negative influence on the feed intake of the animals is avoided; meanwhile, the water-absorbing resin and the sodium polyacrylate absorb water in intestinal tracts to form jelly-like and lubricating excrement with other substances in the intestinal tracts, animal defecation is promoted, and the feed additive is free of mycotoxin risks, low in dosage, smaller in occupied formula space, freeof obvious dilution effect on feed nutritional ingredients, mild in effect, popularization and application, and animal feed intake is unaffected.
Owner:ANYOU BIOTECH GRP
Processing method of ready-to-eat trepang stored at normal temperature for long time
InactiveCN108719430AExtended shelf lifeAvoid enzymatic digestionMeat/fish preservation by heatingMeat/fish preservation by coatingWater bathsReady to eat
The invention relates to a processing method of ready-to-eat trepang stored at normal temperature for a long time. The processing method comprises the following processing steps of cleaning trepang, removing internal organs and performing thorough soaking; placing the soaked trepang in a container, and injecting prepared melt composite edible gelatin jelly into the container, so that the trepang is wrapped with the jelly; and performing covering, and performing sterilizing with water bath of 100 DEG C. The produced trepang can be directly put in mouths, and any processing or treating is not needed. Because the trepang and the jelly are stored in a mixing manner, the moisture in the trepang cannot run off, the softness of the trepang and the softness of the jelly are combined to form special food texture, and the ready-to-eat trepang is convenient to eat; and the trepang and the jelly can be immediately eaten without treatment processes of unfreezing and the like, and the jelly can be prepared into different taste according to different taste of people. The ready-to-eat trepang has good mouth feel and long quality guarantee period. The quality guarantee period of the ready-to-eat trepang can achieve 18 months under the normal-temperature condition. The trepang and the jelly are stored in the mixing manner, so that the trepang enzymolysis can be avoided, shrinkage can be avoided,and effective components can be effectively reserved.
Owner:王冬媛
Lettuce pawpaw gel and preparation method thereof
InactiveCN101209090ARemove fishy smellClear appearanceMetabolism disorderAlcoholic beverage preparationColla corii asiniSlurry
A lettuce pawpaw jelly and a manufacturing method for the lettuce pawpaw jelly relate to a health food and the manufacturing method for the food. The invention relates to a health food with the advantages of good taste and convenient eating, which can carry through industrial production. The manufacturing method is: the preparation of a colla corii asini wine solution is as following: heating the follow components according to the weight portion of 10 to 20 portions of colla corii asini, 20 to 30 of yellow wine, 40 to 60 portions of white granulated sugar, and 20 to 40 portions of honey to 60 to 80 DEG C and then preserving heat and mixing for 2 hours. The lettuce and the pawpaw are beaten into slurry according to the weight portion of 30 to 60 portions of the lettuce and 20 to 60 portions of the pawpaw; the preparation of the lettuce pawpaw jelly: cooling the colla corii asini wine solution to 20 to 25 DEG C and adding the lettuce pawpaw slurry into the colla corii asini wine solution gradually and cooling to the normal temperature and pouring the cooled solution into a die to form a gel shape. The invention comprises the colla corii asini, the pawpaw and the lettuce and has the supply function of the colla corii asini, and also comprises various vitamins and minerals. The invention has sweet and sour flavor with the fragrance of wine and is a health food with high quality.
Owner:赵光来
Manufacturing method of frozen drink
The invention relates to a manufacturing method of a frozen drink, which comprises the following steps: providing a jelly material and a drink, sequentially placing the jelly material and the drink in a container, sealing the container containing the jelly material and the drink as a sealed container, heating the sealed container, and cooling the sealed container after the heating process to obtain the frozen drink, wherein the frozen drink comprises a jelly layer and a drink layer. The specific gravity of the jelly material is greater than that of the beverage. The jelly material is melted into a liquid state in a heating procedure. And the jelly material is re-solidified into a jelly layer at the bottom of the sealed container in the cooling process. The sealed container is in a stationary state in the heating procedure and the cooling procedure.
Owner:UNI PRESIDENT ENTERPRISES CORP
Intelligent preparation method and system of aerated sugar material
PendingCN112244124AImprove stirring efficiencyGuaranteed inflation effectConfectionerySweetmeatsHydrolysateMaltitol
The invention discloses an intelligent preparation method of an aerated sugar material. The method comprises the following steps of 1, mixing a foaming agent with water in proportion, performing soaking, performing heating, performing stirring until the foaming agent is dissolved, and performing standing to obtain jelly; 2, mixing sorbitol, mannitol, erythritol, maltitol, lactitol and hydrogenatedstarch hydrolysate with water in proportion, performing heating, performing stirring until the components are dissolved, and performing filtration to obtain itol syrup; 3, boiling the itol syrup, andperforming cooling; 4, adding the cooled itol syrup into an inflatable stirrer, performing stirring until white braces appear, adding the jelly and a preset regulator, and performing stirring until asugar material with the white braces is generated; and 5, stirring the sugar material treated in the step 4 at a speed of 100 r / min, and stopping stirring when it is judged that stirring can be finished according to a preset method, so as to obtain an aerated itol body.
Owner:湖南新中意食品有限公司
A resource utilization method and system for pva waste adhesives
ActiveCN109535285BReduce CODImprove processing efficiencyTreatment involving filtrationMultistage water/sewage treatmentAdhesiveEngineering
The invention discloses a resource utilization method and system for PVA waste adhesives. The method comprises: stirring the PVA waste adhesives and adjusting the temperature to 45-50°C; adding a certain amount of acetal agent, and continuously stirring, Fully mix the acetal agent with the waste PVA binder, and adjust the temperature to 8-10°C; add a certain amount of acid regulator, adjust the pH to 1-4, and adjust the temperature to 50-55°C; continue Stirring and cooling naturally to obtain a solid-liquid mixture; performing solid-liquid separation on the solid-liquid mixture, and successively crushing, drying, and secondary crushing of the solid after solid-liquid separation. The technical scheme of the invention improves the treatment effect and efficiency of high-concentration PVA waste adhesives and jelly-like PVA waste adhesives, and realizes resource utilization of PVA waste adhesives.
Owner:深圳星河环境股份有限公司
Preparation method and application of cryogel scaffold
ActiveCN112999408BFast blood absorption and good hemostasis performanceHigh antibacterial activitySurgical adhesivesPharmaceutical delivery mechanismAntibacterial activityEthylenediamines
Owner:XIEHE HOSPITAL ATTACHED TO TONGJI MEDICAL COLLEGE HUAZHONG SCI & TECH UNIV
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