33 results about "Dietary ethanol" patented technology

The invention relates to perfume, in particular to chimonanthus salicifolius perfume and a preparation method thereof. The chimonanthus salicifolius perfume is prepared from 10 to 30 volume percent of natural essential oil which is extracted from chimonanthus salicifolius by a steam distillation method, and 90 percent to 100 percent-60 percent to 90 percent of ethanol solution refined from food grade ethanol. The chimonanthus salicifolius perfume is extracted from chimonanthus salicifolius by a physical method and is prepared from refined pure natural plant essential oil and refined food grade alcohol solution, does not contain any synthetic substance, keeps the original faint scent of plant and has the effects of refreshing brain and the environment when applied to offices, households and automobiles.

The invention discloses a poria cocos Chinese yam solid beverage and a preparation method thereof. The solid beverage is prepared from poria cocos powder, rhizoma dioscoreae powder, lily bulb powder,red date powder, Chinese wolfberry powder, hawthorn fruit powder, honeysuckle flower powder, glucose, maltodextrin, fructo-oligosaccharide, calcium gluconate, ferrous gluconate, zinc gluconate and stevioside. The preparation method comprises following steps: the poria cocos powder, the hawthorn powder and the like are prepared by adding water into poria cocos, hawthorn and other raw materials, boiling, filtering, concentrating, drying and crushing of a boiled soup are carried out; the raw materials are uniformly mixed in proportion, granulating by using 95% edible ethanol is carried out, and then fluidized drying and finishing are carried out to obtain granules. According to the poria cocos Chinese yam solid beverage, the raw materials are carefully selected and scientifically proportioned, the spleen and stomach of children are regulated, macroelements and microelements necessary for children are supplemented, and the beverage is balanced in nutrition and convenient to eat.

The invention discloses a slow release type ethyl alcohol preservative and a preparation method and application of the slow release type ethyl alcohol preservative. The slow release type ethyl alcohol preservative disclosed by the invention comprises the following components in percentage by weight: 50-90% of carriers and 10-50% of dietary ethyl alcohol aqueous solution, wherein the carriers are one or more than one of montmorillonite, molecular sieve, sepiolite, talcum powder and kaolin; the granularity of the carriers is relatively 200-500 meshes; the mass concentration of ethyl alcohol in the dietary ethyl alcohol aqueous solution is 30-90%. The slow release type ethyl alcohol preservative is applied to the preservation of fruit, vegetables, cake, meat and aquatic products; according to the invention, the defect that liquid ethyl alcohol is inconvenient to use is solved effectively; meanwhile, the preservative also has the effect of release control, and can inhibit microorganisms in a long-acting and everlasting mode, moreover can guarantee the freshness and mouthfeel of food, and improve the practical application effect and range of ethyl alcohol in the preservation field of fruit, vegetables, cake, meat, aquatic products and the like.

The invention belongs to the processing and production fields of healthcare wine, and relates to healthcare wine. The healthcare wine is prepared from the following raw material components by weight:15g-30g of herba cistanches, 5g-10g of ginseng, 10g-30g of wolfberry fruits, 10g-30g of mulberries, 5g-15g of fructus corni, 10g-30g of rhizoma polygonati and 1000g of wine. A preparation method of the healthcare wine comprises the steps of: cleaning and drying traditional Chinese medicinal materials, crushing the traditional Chinese medicinal materials into 45-mesh powder, steeping medicine powder in 75% edible ethanol, carrying out solid-liquid separation, adding medicine residue into water, carrying out boiling, carrying out extraction twice, combining boiling extracting solutions, when thecombined boiling extracting solution is concentrated into a dilute paste state, recycling ethanol from an alcohol extracting solution, adding the alcohol extracting solution, continuing to carry outconcentration to obtain an extract, adding the extract into 1000g of the wine, carrying out uniform stirring and sealing aging, and carrying out microfiltration and subpackaging. The prepared healthcare wine has a clear, translucent and transparent wine body, a strong medicine flavor and soft taste and has no unexpected peculiar smell. A preparation process of the healthcare wine is suitable for large-scale production and beneficial to industrial development.

The invention relates to a seafood sauce and seafood essence cream, which are prepared by the following raw materials by weight: 80-90 parts of seafood reactant, 0.5-1.5 parts of seafood essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of a thickening agent, and 0.1 part of potassium sorbate. The whole preparation process of the seafood sauce in the invention is carried out in a reaction vessel, and the production process is simple, safety and sanitary. And the produced seafood sauce has pure color, sauce flavor, fresh and mellow taste, abundant nutrition, and has the salt proportion lowered so as to meet the dietary needs of modern people for low salt and health.

The invention discloses a preparation method of rice flour containing large yellow croaker lecithin and protein. The preparation method comprises the following steps: selecting and pre-processing raw materials, removing part of neutral fat, performing low-temperature drying, curing, performing ultrasonic vacuum intermittent drying, performing superfine crushing, batching and packaging. Large yellow croaker roes are high in fat; neutral fat, such as part triglyceride, is removed by taking edible alcohol as an extracting solvent to assist with an ultrasonic technology; large yellow croaker lecithin protein which contains phospholipid with high concentration is separated; meanwhile, part of fishlike smell of the roes can be removed by edible alcohol; the activity of the phospholipid of the large yellow croaker roes is kept well by drying at normal temperature by adopting an ultrasonic vacuum intermittent drying technology; nutrition-enhanced rice flour which is rich in phospholipid, the protein, DHA and EPA is obtained by adding bifidobacteria with the function of helping intestinal regulation and compounding the rice flour, fructo-oligosaccharide, vitamins and sodium ascorbate.

The invention provides a prescription for preparing health wine. The prescription comprises Chinese yams, solomonseal rhizomes, dictyophora indusiata, fragrant solomonseal rhizomes, kudzuvine roots, white fungus and poria cocos. The invention also provides the health wine prepared according to the prescription of the health wine, and the health wine also comprises white spirit or 95% edible ethanol. The invention also provides a preparation method of the health wine. The health wine has the beneficial effects that the prescription of the health wine is reasonable in formula, remarkable in drugeffect and convenient in raw material source; the prescription for preparing the health wine can be prepared into a plurality of pharmaceutical dosage forms, and people can select and take the healthwine according to the actual self condition, thereby meeting the diversified requirements of users; and the percolation method for preparing the health wine has the advantages of saving base wine, completely and safely extracting effective components of the medicine, and greatly saving production cost.

The invention relates to a jujube and ginger juice beverage and a preparation method thereof. The preparation method comprises the following steps: 1, preparing jujube juice; 2, preparing ginger juice; 3, treating mixed liquid; 4, preparing slow-release capsules; 5, preparing iron-supplementing granules; 6, blending. Sugar droplets are further added, a novel packaging structure is used, and the obtained beverage has good influence and a good mouth feel. In the jujube and ginger juice beverage, the raw ginger juice tastes pungent and easily covers up the aroma of jujubes, so that a jujube essence can be added into the beverage; the essence is essential oil extracted from waste jujube residues, and the essential oil is fused with edible ethanol and is slowly released into the beverage by a microcapsule technology so as to prevent loss and decomposition of the aroma; the ethanol is volatile and drives the aroma of the jujube essence to volatilize, so that after a drinker smells strong jujube aroma after opening of a bottle; the capsules have the diameter of 50 microns.

A throat heat clearing and lung moistening buccal tablet comprises mint, lotus leaf, licorice root, Chinese olive, edible ethanol, white sugar and cerealose. A preparation method of the buccal tablet comprises the following steps: 1, properly blending mint, lotus leaf, licorice root and Chinese olive, adding water to immerse above blended materials, and decocting to obtain an extract filtrate; 2, adding edible ethanol with the concentration of 75% into the extract filtrate, and recovering the obtained filtrate to obtain a paste for later use; 3, melting white sugar and cerealose, and mixing the molten white sugar and cerealose with the paste obtained in step 2; and 4, tabletting to obtain the buccal tablet. The buccal tablet directly acts on uncomfortable positions, has a long acting time, and is portable.

The invention discloses a method for emulsifying spice oleoresin, which comprises the following steps of: crushing spices, preparing oleoresin by adopting a Soxhlet extraction method, diluting the obtained oleoresin by using a small amount of edible ethanol, ultrasonically dissolving to preparing 50% (v/v) oleoresin ethanol solution; Mixing sodium pyrophosphate, an emulsifier, edible gelatin and deionized water, fully dissolving, cooling to room temperature, adding an oleoresin ethanol solution and table salt, stirring for 2 minutes, and finally emulsifying to form a uniformly dispersive emulsion. The spice oleoresin prepared by the process disclosed by the invention is used as a raw material, an emulsifier and a stabilizer in a specific proportion are added, and emulsifying and dispersing to prepare a uniform emulsion, so that a flavoring component is easy to disperse in an aqueous solution and can be better used for liquid seasoning, the flavoring component is ensured to be more uniform in food sense and aroma distribution in a food system, and the food is endowed with richer taste. The subsequent seasoning is more uniform and thorough, the seasoning is fast, and the pickling time is shortened.

The invention discloses Chinese chestnut essence stir-fried with sugar and a preparation method of the Chinese chestnut essence stir-fried with sugar. The invention relates to a formaldehyde-free flame retardant which comprises nonanal, furfural, benzaldehyde, 5-methyl-2-furaldehyde, 1H-pyrrole-2-formaldehyde, 5-hydroxymethylfurfural, (E)-3-pentene-2-ketone, 1-hydroxy-2-acetone, 1-methyl-2-pyrrolidone, 5-methyl-2 (5H)-furanone, 3-methyl-2 (5H)-furanone, 1-(1H-pyrrole-2-yl)-ethanone, ethyl maltol, methyl maltol and 3-methyl-phenol. The invention discloses a Chinese chestnut essence which is prepared from the following raw materials: 2-methoxy-4-vinylphenol, 2, 4-bis (1, 1-dimethylethyl)-phenol, benzyl alcohol, 2-phenoxy-ethanol, 4-methyl-5-thiazoleethanol, 4 '-diethylaminoacetanilide, vanillin, fenugreek lactone, 2-acetylpyrazine, 2, 6-dimethylpyrazine, edible ethanol and the like. The Chinese chestnut essence has strong Chinese chestnut fragrance, is soft and harmonious, and has lasting fragrance.

The invention is applicable to the technical field of disinfection and acarus killing, and provides a spray for disinfection and acarus killing and a preparation method and application thereof. The spray comprises the following components in parts by volume: 0.1-2 parts of di (3-aminopropyl) dodecylamine, 8-29.9 parts of water and 70-90 parts of edible ethanol, wherein the volume fraction of ethanol in the edible ethanol is 60%-95%. According to the invention, di (3-aminopropyl) dodecylamine is used as the acaricide so that the safety is extremely high, the spray can achieve very high acaricidal and bactericidal activity under the condition of relatively low usage amount, has a remarkable inhibition effect on bacteria, fungi and the like, and is non-toxic and non-irritant to a human body.Moreover, by adding high-concentration edible ethanol, a damage effect on virus envelopes is achieved, viruses can be easily inactivated, almost all enveloped viruses can be killed, and a disinfectioneffect can be achieved while acarus killing is achieved.

The invention discloses a premix for regulating and controlling egg quality, and belongs to the technical field of egg quality control. The premix comprises a premix I and a premix II, wherein the premix I comprises the following components in percentage by mass: 1-6% of peppermint oil, 2-6% of thymol, 3-50% of litsea cubeba oil and 40-60% of edible ethanol; and the premix II comprises the following components in percentage by mass: 10-40% of palmoil, 10-30% of algae oil and 30-50% of silybum marianum oil. The production method of the premix comprises the following steps: drying and distillingthe essential oil to ensure that the water content of the essential oil is 0.5% or lower; then performing weighing according to component proportions; and performing uniform mixing. Compared with eggs produced without treatment by the premix, the eggs treated by the premix prepared by the production method have the advantages that the average serum cholesterol reduction amount in the eggs is morethan or equal to 20.98%, the average serum triglyceride reduction amount is more than or equal to 21.00%, and the average yolk cholesterol reduction amount is more than or equal to 11.80%.

The invention relates to the technical field of food, in particular to turmeric rice and a preparation method thereof. The rice is dried through drying equipment, the water content of the rice is reduced conveniently, absorption of the rice to edible alcohol and curcumin mixed liquor is facilitated, the product quality is improved, meanwhile, soaking of alcohol is beneficial to storage of the rice; Curcumin has rich medical value, can reduce the risk of heart diseases, can prevent and even resist cancers, has a liver protection effect, improves functional dyspepsia and the like, the curcumin is added to effectively improve the nutritional value of rice, and eating of the turmeric rice is beneficial to body health. Turmeric rice is rice soaked in alcohol and curcumin in proportion, the alcohol is edible alcohol, the concentration of the edible alcohol is 55%-98%, the rice is dried rice, and the edible alcohol is a mixture of the edible alcohol, an alkaline solution, glacial acetic acid, propylene glycol and glycerol.

The invention discloses a processing technology of meat tissue-like concentrated fish protein, and belongs to the technical field of food processing. The method comprises the following steps: selecting low-value fish or processing by-product residual minced fish meat as a raw material, after meat separation, rinsing with a sodium bicarbonate solution, removing residual water, removing most of grease and water-soluble protein, adjusting the pH value of the fish meat to 8.5, adding table salt, stirring to dissolve out myosin, adding 5-6 times by volume of edible ethanol to agglutinate the myosin on muscle fibers, and uniformly stirring. And forming an amorphous solid state. The meat tissue-like concentrated fish protein obtained after drying can be eaten directly after being seasoned and pickled, and can also be used as a meat substitute of meat processing food. The concentrated fish protein produced by the invention is rich in elasticity, hardness, cohesiveness, resilience and good in chewiness, has the mouth feel of livestock meat after being rehydrated, overcomes the defect of poor palatability of the concentrated fish protein, realizes comprehensive utilization of fish resources, and improves the economic values of low-value fish and broken fish meat.

The invention discloses a preparation method of a traditional Chinese medicinal peach kernel solution for treating constipation. The traditional Chinese medicinal peach kernel solution consists of the following ingredients: 6-15 parts of (dried) peach kernels, 8-18 parts of radix codonopsis, 8-16 parts of lucid ganoderma, 4-12 parts of linseed, 6-16 parts of radix angelicae sinensis, 5-30 parts of radix salviae miltiorrhizae, 3-15 parts of fructus crataegi, 6-18 parts of red yeast rice, 6-12 parts of radix asteris and 5-14 parts of songaria cynomorium herb. The concentration of 95% edible ethanol leaching solution is 5-30% (in percentage by volume), and the traditional Chinese medicine, namely the peach kernel, is leached for 5-30 days. The preparation method of the traditional Chinese medicinal peach kernel solution for treating the constipation provided by the invention is simple and safe, free from toxicity and pollution and low in cost. A solution of omega 3 generated from [alpha]-linolenic acid through an in-vivo biochemical reaction is used for cleaning blood and blood vessel wastes (toxins) and solutions of the fructus crataegi, the red yeast rice and the like are used for promoting complete nutrition digestion and absorption of intestines and stomach, so as to meet nutrition (energy) demands of body metabolism (such as nourishing blood) and physiological activities. An immune system having a medical function is assisted by clean blood and sufficient nutrition (energy) as well as constipation treating drugs, so as to relax bowels for constipation due to intestinal dryness as well as to boost body immunity and promote body self-cure rate.