36 results about "Food research" patented technology

The invention relates to a preparation method for a fresh dried fish and mutton slice. According to the method, the fish and the mutton which are preprocessed are fed into a meat grinder; are prepared into a fish and mutton mixed gel after three grinding stages including rough grinding, salt grinding and seasoning grinding; and are prepared into the fresh dried fish and mutton slice after techniques of spreading, drying, baking, slicing and packaging. The slice is a leisure food researched and developed on the basis of excavation, settling and reference for an ancient dish 'fresh fish and mutton'; the preparation method is simple and reasonable; the obtained fresh dried fish and mutton slice integrates the nutrition and nourishing functions of the fish and the mutton; the smells of the fish and the mutton are removed; and the slice is delicious in taste, is provided with the dietetic therapy health efficacy such as nourishing the blood and promoting the blood flow, tonifying the kidney and setreating the essence, benefiting and nourishing the liver, softening the blood vessel, reducing the blood liquid, nourishing the brain, delaying the senility and the like, is quite popular for consumers, and is provided with remarkable economic benefits and promotional values.

The invention belongs to the field of technical food researches, and discloses a processing method for goose liver paste. The processing method comprises the following steps of (1) pretreating goose livers; (2) pretreating pig back fat; (3) performing mixed pulping; (4) performing canning and stewing. Variance analysis on sensory taste and texture property data indicates that the quality of the goose liver paste is highest when the mass ratio of goose liver millets to back fat millets is 2 to 1, the stewing temperature is 85 DEG C, and the time is 3.5 hours. By virtue of control on the adding amount of the pig back fat and the stewing condition, the defects on the texture property can be effectively overcome, and the flavor can be improved; the loss of nutritional components and the flavor can be reduced; normalization, scientization and standardization of goose liver paste are facilitated.

The invention discloses quick-frozen uncooked steamed stuffed buns and a preparation method thereof and belongs to the technical field of food processing. The quick-frozen uncooked steamed stuffed buns are prepared by covering stuffing with wrappers which are not fermented, and then directly quickly freezing and molding. The wrappers are prepared from the following raw materials: 55-65% of flour, 0.6-6.0% of a swelling agent, 0.8-8.0% of yeast, 3-10% of white granulated sugar and 30-35% of water; the stuffing is prepared from the following raw materials: 30-36% of pork, 40-45% of green Chinese onions, 13-18% of water, 2-5% of ginger, 0.8-1.1% of salt, 0.8-1.1% of white granulated sugar, 0.5-1.0% of aginomoto, 0.1-0.5% of thirteen-spice powder, 1.0-1.5% of light soy sauce and 1.0-1.5% of dark soy sauce; the swelling agent is a swelling agent of Guangzhou Food Research Institute; and the yeast is Mauri instant fermentation type high-activity dry yeast. After the quick-frozen uncooked steamed stuffed buns are unfrozen and steamed, the color and luster, and the flavor and taste of the stuffing can be comparable with steamed stuffed buns which are freshly produced.

The invention belongs to the technical field of food and health care food research and development, and relates to a preparation method for radix ginseng rubra-sesame anti-aging functional food. The preparation method comprises the steps that water extraction is performed on radix ginseng rubra to obtain a water extraction solution, and the water extraction solution is concentrated; lactic acid bacteria are added into a radix ginseng rubra concentration solution for fermenting, and a lactic acid bacterium-fermented radix ginseng rubra extract is obtained; starfishes, scallops, sesame and wheat germ are pulverized into micron-grade powder through a colloid mill or a vibration mill or an air-current mill; xylitol is mixed with the fermented radix ginseng rubra extract and the micron-grade particles of the starfishes, the scallops, the sesame and the wheat germ, screening, drying and subpackaging are performed, and then the radix ginseng rubra anti-aging functional food is obtained. The radix ginseng rubra anti-aging functional food can be prepared into electuary or capsules or tablets or beverages.

The invention belongs to the technical field of food research and development and relates to a research on a method for extracting the protein of rice residue. The method comprises the following steps: soaking 1000g rice residues in a 0.02mol / L NaOH solution for 1-2 hours, grinding the rice residues and filtering by using a 100-mesh sieve; adding 0.09mol / L NaOH solution based on a ratio of sample to solution of 1:(7-9), extracting for 3-4 hours at room temperature, centrifugally separating at 4000r / min, and leaving the liquid supernatant; adding 0.09mol / L NaOH solution into the sediment at the ratio of sample to solution of 1:(3-4), extracting for 1-2 hours at room temperature, centrifugally separating at 4000r / min, and leaving the liquid supernatant; merging the liquid supernatants acquired at two times, adding 0.2mol / L HCL solution till the pH of solution is 4.0-4.5, and centrifugally separating at 4000r / min; drying the sediment in sponging manner; and then packaging the products. By using the method provided by the invention, the rice protein can be continuously extracted from the rice residues in large scale, the protein extracting ratio is high, the rice separated protein of which the protein extracting ratio is 87.46% and the purity is 80.7%, can be acquired, the production cost is low, and the method is fit for industrialized production.

The invention belongs to the technical field of food and health care food research and development, and relates to a preparation method for radix ginseng rubra cell-wall breaking superfine powder particles. The preparation method comprises the steps that Korea fresh garden ginseng is processed into radix ginseng rubra, radix ginseng rubra is taken to be pulverized into powder and then pulverized into cell-wall breaking superfine powder, and fermenting is performed; the radix ginseng rubra cell-wall breaking superfine powder or the fermented radix ginseng rubra cell-wall breaking superfine powder is put into a steam chamber to absorb steam, even mixing and tablet compressing are performed, compressed tablets are pulverized into particles with the particle size of 0.2-3.0 mm, and then the radix ginseng rubra cell-wall breaking superfine powder particles are obtained; or water or ethanol accounting for 5%-45% of the weight of the cell-wall breaking superfine powder is added into the radix ginseng rubra cell-wall breaking superfine powder or the fermented radix ginseng rubra cell-wall breaking superfine powder to prepare a soft material, granulating and the drying are performed, particles with the particle size of 0.2-3.0 mm are obtained through particle sizing, and then the radix ginseng rubra cell-wall breaking superfine powder particles are obtained. The radix ginseng rubra cell-wall breaking superfine powder particles have the effects of tonifying Qi, enhancing the immune function, assisting cancer resisting and building a body.

The invention discloses an enzymolysis modification process for degrading passiflora edulis peel polysaccharide by using a lactobacillus brevis produced enzyme and an application of the passiflora edulis peel polysaccharide, and belongs to the field of medicinal food research and development. The passiflora edulis peel polysaccharide is prepared from passiflora edulis peels, lactobacillus brevis is used as an experimental strain, glucose is used as a carbon source, a crude enzyme solution is produced by culture and uniformly mixed with the polysaccharide, and enzymolysis is performed to obtainthe passiflora edulis peel polysaccharide subjected to enzymolysis modification. Results show that the passiflora edulis peel polysaccharide degraded by the lactobacillus brevis produced enzyme has better antioxidant activity, and has a wide application prospect in antioxidant health care products and cosmetics.

The invention relates to an instant nutritional food capable of regulating the health of women, wherein the instant nutritional food is a mixture comprising a powdery base material or a granular basematerial, and comprises, by weight, 25-50 parts of red rice powder, 30-50 parts of coix seed, 4-12 parts of red bean powder, 3-12 parts of hemp seed powder, 4-10 parts of Radix Puerariae powder, 5-12parts of black sesame powder, 4-12 parts of konjac powder, 5-12 parts of lotus root starch, and 6-14 parts of brown sugar powder, and the granular base material comprises: 4-8 parts of dried longan,5-12 parts of dried red dates, 5-12 parts of red raisins, 4-8 parts of Chinese wolfberry, and 10-15 parts of oatmeal. According to the present invention, the instant nutritional food researched by selecting and scientifically matching plants with medicine and food homology and coarse grains is rich in various plant proteins, amino acids, multivitamins and cellulose, has effects of qi-blood enriching, intestine smoothing, constipation relieving, detoxification and face nourishing after the long-term taking, and can meet the healthy and balanced requirements of women.

A pork cooking degree determination method based on an LF-NMR technology belongs to the technical field of food researching and includes following steps: (1) preparing pork columns being 1cm*1cm*2cm in size and measuring the NMR relaxation time T2; (2) calculating parameter indexes corresponding to four peaks of T2; (3) primarily determining whether the pork is cooked completely according to the existence of the second peak (water in transition state); (4) determining the cooking degree of pork according to peak area ratio of the third peak (water being difficult to flow) and the fourth peak (free water). The invention provides a novel method of determining the cooking degree of pork provides technical base to safety detection of pork cooked products and standardization of boil-processing of pork, and provides an important method of edibility determination on pork products.

The invention belongs to the technical field of health care food research and development. The invention relates to a preparation method of a fig cake, comprising the following steps: removing the peels of the figs, and squeezing juice; and washing hawthorns and Chinese dates, boiling the mixture in water to extract for three times, wherein in the first time, water the weight of which is 8 times that of the hawthorns and Chinese dates is added to soak the mixture for 4.0-6.0 hours, and then the soaked mixture is heated, boiled and extracted for 2.0-4.0 hours, in the second time, water the weight of which is 6 times that of the hawthorns and Chinese dates is added, and the obtained mixture is heated, boiled and extracted for 1.5-2.0 hours, and in the third time, water the weight of which is 4 times that of the hawthorns and Chinese dates is added and the mixture obtained in the second time is heated, boiled and extracted for 1.0-1.5 hours; combining extracting solutions and filtering; condensing the filtrate to 1g raw material / mL of fluid extract; evenly mixing the fig juice, hawthorns, Chinese date fluid extract, xylitol and flour; kneading with a proper quantity of starch slurry to form a loose block mass; putting the block mass into a die to form a cake; steaming the block mass, and airing; and packing the cake-shaped block mass according to the standard that each piece weighs 6g. The product obtained with the preparation method disclosed by the invention has a good action on regulating blood fat and cholesterol and has an action on lowering blood pressure. The product is favorable for industrial production.

The invention relates to an underwater shock wave converging device for food research and a shock wave device applying same. A shock wave converging cavity of the shock wave converging device is shaped like a semiellipsoid, therefore, one focus of the ellipsoid is located in the shock wave converging cavity, and the other focus of the ellipsoid is located in a converged wave action cavity; according to the shock wave converging device, shock waves are generated on the focus in the shock wave converging cavity, and action of converged waves on foods is completed on the focus in the converged wave action cavity; the shock wave converging cavity is separated from the converged wave action cavity through a membrane, and the foods are prevented from being contaminated. According to the shock wave device, a shock wave generator is utilized for generating the shock waves, and action on the foods is completed by means of the shock wave converging device. The devices are practical, convenient and easy to operate and can achieve research on the action effect of the shock waves on the foods.

The invention belongs to the technical field of food and health care food research and development, and relates to a preparation method for radix ginseng rubra-fructus crataegi cell-wall breaking superfine powder. The preparation method comprises the steps that Korea fresh garden ginseng is processed into radix ginseng rubra, radix ginseng rubra is taken to be pulverized into powder and then pulverized into cell-wall breaking superfine powder, and fermenting is performed; fructus crataegi is pulverized into cell-wall breaking superfine powder, the radix ginseng rubra cell-wall breaking superfine powder or the fermented radix ginseng rubra cell-wall breaking superfine powder is evenly mixed with the fructus crataegi cell-wall breaking superfine powder, the materials are put into a steam chamber to absorb steam, even mixing and tablet compressing are performed, compressed tablets are pulverized into particles with the particle size of 0.2-3.0 mm, and then the radix ginseng rubra-fructus crataegi cell-wall breaking superfine powder is obtained; or the radix ginseng rubra cell-wall breaking superfine powder or the fermented radix ginseng rubra cell-wall breaking superfine powder is evenly mixed with the fructus crataegi cell-wall breaking superfine powder, water or ethanol accounting for 5%-45% of the weight of the cell-wall breaking superfine powder is added to prepare a soft material, granulating and the drying are performed, particles with the particle size of 0.2-3.0 mm are obtained through particle sizing, and then the radix ginseng rubra-fructus crataegi cell-wall breaking superfine powder is obtained. The radix ginseng rubra-fructus crataegi cell-wall breaking superfine powder has the functions of tonifying Qi, resisting cancers and fatigue, helping digestion and invigorating the stomach, activating blood circulation to dissipate stasis and improving the immunity.

The present invention provides lemon tea and a preparation method and an application thereof. The provided preparation method of the lemon tea comprises the following steps: (1) lemon juice preparing; (2) tea extract preparing; and (3) lemon tea preparing. The provided lemon tea and the preparation method thereof are developed by our company and university food research and development teams together. The lemon tea product has the characteristics of being purely natural, green and healthy, rich in nutrients and good in mouthfeel, also has a good antibacterial effect, and has good preservation effect at 4 DEG C. More importantly, the provided lemon tea preparation method is simple and practical, has good maneuverability, and is easy for industrial production and application, beneficial for companies to realize the industrial production of the lemon tea products and timely distribution of the products to each sale site, and easy for the lemon tea product quality supervision and control, so that the products are securer and more reliable, and improve economic efficiency.

The invention discloses a device for rapid sampling detection of food research and development and a using method of the device. The device comprises a cutting rack and a casing, wherein the cutting rack is fixed at the top of the casing; a cylinder is mounted on the upper surface of the cutting rack; a cylinder rod connected with an output end of the cylinder penetrates through the top of the cutting rack and is fixed with a cutting block; a rectangular cutter is mounted on the side edge of the lower surface of the cutting block; a grinding channel, a feeding channel and a discharging channelwhich are communicated in sequence are formed in the casing; food is put in an opening of the cutting rack to cover a rectangular hole, a piece of food is cut off by the rectangular cutter and fallsinto the grinding channel along the rectangular hole, food is completely smashed by a press roll, a roller A and a roller B, and the whole inside and outside parts of food are detected; an electrifiedcoil is continuously powered on and powered off to attract and repel an electromagnet, therefore, a triangular feeding rack shakes continuously, and sliding of scraps falling on the triangular feeding rack is accelerated; by means of comparison of change of test paper in different beakers and comparison of multiple groups of data, the detection accuracy is improved.

The present invention belongs to the technical field of food and health-care food research and development. The present invention relates to a Korean red ginseng and cassia seed cell wall broken ultrafine powder preparation method. South Korea fresh garden ginseng is processed into the Korean red ginseng. The Korean red ginseng is taken and crushed into a powder, the powder is then crushed into a cell wall broken ultrafine powder, and the ultrafine powder is fermented. Cassia seeds are crushed into a cell wall broken ultrafine powder. The Korean red ginseng cell wall broken ultrafine powder or the fermented Korean red ginseng cell wall broken ultrafine powder is mixed evenly with the cassia seed cell wall broken ultrafine powder, the mixture is put into a steam chamber to inhale vapors, the treated mixture is blended, the blended mixture is pressed into tablets, and the tablets are crushed to 0.2-3.0mm particles, that is the Korean red ginseng and cassia seed cell wall broken ultrafine powder. Or the Korean red ginseng cell wall broken ultrafine powder or the fermented Korean red ginseng cell wall broken ultrafine powder is mixed evenly with the cassia seed cell wall broken ultrafine powder. Water or ethanol at 5-45% of the weight of the cell wall broken ultrafine powder is added into the mixed ultrafine powder to prepare a soft material, and the soft material is granulated and dried into whole grains of particles of 0.2-3.0 mm, that is, the Korea red ginseng and cassia seed cell wall broken ultrafine powder. The products has functions of supplementing qi, preventing cancers, presenting fatigue, improving immunity, clearing heat and improving eyesight, lowering blood lipids and pressure, and moistening intestines and relaxing bowels.

The invention belongs to the technical field of food and health care food research and development, and relates to a preparation method for radix ginseng rubra-colla corii asini cell-wall breaking superfine powder. The preparation method comprises the steps that Korea fresh garden ginseng is processed into radix ginseng rubra, radix ginseng rubra is pulverized into powder through a common pulverizer, and the powder is pulverized into micron-grade powder through an air-current mill or vibration mill; water, glucose and lysozyme beta-1,3-dextranase or protease are added into the radix ginseng rubra micron-grade powder, the materials are mixed to be uniform, the temperature is controlled at 40 DEG C-45 DEG C, the pH is controlled at 5-5.5, the materials are kept under the conditions for 72-96 h, and then fermented radix ginseng rubra micron-grade powder is obtained; colla corii asini, radix polygonati officinalis and dioscorea opposita are mixed and pulverized into micron-grade powder, the micron-grade powder is mixed with the radix ginseng rubra micron-grade powder, dry granulating, drying and particle sizing are performed, and then the radix ginseng rubra-colla corii asini cell-wall breaking superfine powder is obtained; or the colla corii asini, radix polygonati officinalis and dioscorea opposita micron-grade powder is evenly mixed with the fermented radix ginseng rubra micron-grade powder, dry or wet granulating is performed, and then the radix ginseng rubra-colla corii asini cell-wall breaking superfine powder is obtained. The radix ginseng rubra-colla corii asini cell-wall breaking superfine powder has the functions of tonifying Qi, enriching the blood, resisting oxidation, cancers and aging and improving the memory and the immunity.

The invention belongs to the technical field of healthcare food research and development and relates to a preparing method of anti-fatigue soft-capsule preparations using seaweed gel as the capsule shell material. The preparing method includes: mixing lactobacillus-fermented red Korean ginseng extract, radix acanthopanacis senticosi micron-sized powder and the water extract of hizikia fusiformis, tremella and fructus ziziphi jujubae to obtain capsule content; placing agar, konjac gum, sodium alginate, ethyl vanillin, titanium dioxide, glycerol and sorbitol or xylitol which serve as the raw and auxiliary materials of capsule shells into deionized water, performing gel melting under 85-90 DEG C for 30 minutes, degassing under 0.5 vacuum degree for 10-12 minutes to obtain capsule shell gel liquid, and using the capsule shell gel liquid to prepare the capsule shells; filling the capsule content into the capsule shells, and using a compression method to prepare the soft-capsule preparations. The preparing method has the advantages that the capsule shells of the prepared soft-capsule preparations are good in extensibility, high in tension and good in toughness; the prepared soft-capsule preparations have functions of resisting fatigue, increasing body immunity, delaying aging and assisting cancer resisting.

The invention belongs to the technical field of health-care food research and development. The invention relates to a preparation method of a cholesterol-lowering soft capsule preparation with seaweedglue as a capsule wall material. The capsule wall material comprises the following raw materials: agar, frenugreek rubber, sodium alginate, ethyl vanillin, titanium dioxide, glycerol, sorbitol or xylitol. The method comprises the following steps: mixing lactobacillus-fermented radix ginseng rubra extractive with micron-sized rough pen shell powder and a water extract of laver, nemacystus decipiens and Chinese dates so as to obtain a capsule core material; putting the raw materials of the capsule wall material into deionized water for 30 minutes, and conducting glue dissolving; conducting degassing for 10-12 minutes under 0.5 vacuum degree so as to obtain a capsule wall material glue liquid; and preparing the capsule wall material glue liquid into glue sheets, adding the capsule core material, and conducting pressing so as to obtain the soft capsule preparation. The capsule wall material of the invention has the characteristics of extensibility, strong tension and good toughness, and the soft capsule preparation has the functions of lowering cholesterol, improving organism immunity and assisting in resisting cancers.

The invention belongs to the technical field of food and health food research and development. The invention relates to a preparation method of Korean red ginseng cinnamon cell wall-breaking ultrafine powder. Korean Korean Red Ginseng is made into Korean red ginseng by participating workers in Korea’s Korea Fresh Garden, and Korean red ginseng is crushed into powder, and then crushed into ultrafine cell wall powder, which is then fermented; Micropowder or fermented Korean red ginseng cell wall-breaking ultrafine powder and cinnamon cell wall-breaking ultrafine powder are mixed evenly, put into a steam chamber to inhale steam, mixed well, pressed into tablets, and crushed into 0.2-3.0mm particles, namely It is Korean red ginseng cinnamon cell broken ultrafine powder; or the Korean red ginseng cell broken ultrafine powder or fermented Korean red ginseng cell broken ultrafine powder and cinnamon cell broken ultrafine powder are mixed evenly, and the weight of the cell wall broken ultrafine powder is added. 5-45% water or ethanol to make soft material, granulate, dry, and the whole granule is 0.2-3.0mm granules, which is Korean red ginseng cinnamon cell wall-breaking ultrafine powder. The product of the invention has the functions of invigorating qi, anti-cancer, anti-fatigue, improving immunity, warming kidney and helping yang, dispelling cold and relieving pain, and strengthening body.

The present invention relates to a method of producing instant Zijuan (camellia sinensis var. asssamica) tea and belongs to the technical field of food research and production. Based on three-factor experiment results, an orthogonal experiment is used to optimize an optimum technology of the instant Zijuan tea. Optimum technological parameters are as follows: a ratio of material to liquid (g / ml) is 1 / 30, a soaking time is 6 min, a brewing temperature is 85-95 DEG C, a ratio of tea soup and lemons (ml / ml) is 25 / 3, a rotation temperature is 60 DEG C, the instant tea is obtained by freeze-drying into powder, and a tea powder extraction rate of the technology reaches 30% or more. In consumption, a ratio of the powder to water (g / ml) is 3:500, honey is added for seasoning, and 5-7 g of the honey is recommended to be added into 0.3 g of the tea powder. Advantages are as follows: the method extracts materials in the Zijuan tea, the Zijuan tea mainly contains functional components s of anthocyanins, tea polyphenols, etc., at the same time, Vc enriched lemon juice is added, and the instant Zijuan tea is healthy life preserving instant tea drink.

The invention relates to the technical field of food wiping and cleaning auxiliary devices, in particular to a food cleaning device for organic food research and development. By means of the food cleaning device, foods do not need to be held by hands at any time during food cleaning, so that the practicability of the food cleaning device is improved; the food cleaning device comprises a top plate,a bottom plate, two side plates, a motor, a transmission shaft, a connecting plate, two fixing plates, two rotating shafts, two pulley blocks, two first sleeve spring groups, two first telescopic tube groups, two adjusting block groups, a gear, a driving shaft, a handle, a connecting frame and a connecting column, wherein a brush group is arranged at the bottom end of the connecting plate; bearing seats are symmetrically arranged on the inner sides of the two side plates; ball bearings and limiting pieces are arranged in the two bearing seats; blocking pieces are arranged on the inner sides of the two bearing seats; the connecting column comprises a second sleeve spring and a second telescopic pipe; the outer side wall of the fixing plate on the right side is provided with a tooth pattern; and the fixing plate on the right side is engaged with the gear.

The invention discloses a production method of edible bird's nest white coffee. The production method comprises the following steps of (1) taking 2 edible bird's nests, and soaking the taken edible bird's nests in pure water for an hour; (2) compounding a treatment solution; (3) putting the soaked edible bird's nests in the treatment solution, and performing treatment at constant temperature of 40DEG C for 15-30 minutes; (4) thoroughly rinsing the treated edible bird's nests with clean water, putting the rinsed edible bird's nests in a stewing cup, adding pure water to the stewing cup until the pure water is just over the tops of the edible bird's nests, and stewing the edible bird's nests in a manner of separating the edible bird's nests from water with a soft fire for 30 minutes; (5) taking a certain amount of Malaysian imported white coffee, brewing the taken Malaysian imported white coffee and hot milk in the proportion of the Malaysian imported white coffee to the hot milk being1 to 1.5, adding a little superior granulated sugar, and performing uniform stirring to obtain white coffee; and (6) adding the cooked edible bird's nests to the brewed white coffee in the proportionof the cooked edible bird's nests to the brewed white coffee being 1 to 40, and performing uniform stirring. According to the production method disclosed by the invention, an edible bird's nest originsupply chain and a superior Malaysian white coffee supply chain are selected, so that the cost can be greatly reduced; and besides, a first-class food research and development expert team and a foodprocessing team are selected, and the edible bird's nest white coffee is scientific in formula and high in nutrient value.

The invention discloses a method of detected aged rice. NMR has the advantages on food research, so NMR is used to detect substances of rice during the storage period, and can be used to identify the aging degree of stored rice so as to prevent and detect the degradation of rice and reduce food waste. The method can rapidly and accurately detect the information of substances in a sample such as the structure, and the like.

The present invention discloses a highly efficient drying technology used for food research and development. The highly efficient drying technology comprises the following steps: material feeding is conducted: food to be dried is placed on a drying bed through a material hopper; air cooling is conducted: a fan is turned on to conduct preliminary air cooling on the food, convective air is formed and passes through the surface of the food to conduct the air cooling, and the moisture inside the food is maintained at 90%; and high-temperature baking is conducted: after the air cooling is completed, a heater is turned on, temperature is adjusted to a high temperature heating level to enable the moisture inside the food to maintain at 40%. The highly efficient drying technology solves problems that a food drying technology in the prior art is still not perfect, too cumbersome, reduced in food drying efficiency, and easily causes food mildew due to incomplete drying, shortens food edible shelf life, and at the same time also has a serious impact on economy of a food factory. The highly efficient drying technology used for the food research and development has an advantage of high drying efficiency and is worthy of promotion and use.

The invention belongs to the technical field of healthcare food research and development and relates to a preparing method of soft-capsule preparations using seaweed gel as the capsule shell material and used for preventing and treating cardiovascular and cerebrovascular diseases. The preparing method includes: evenly mixing red American ginseng extract powder, auricularia auricula extract powder, soybean micron-sized powder, semen armeniacae amarae micron-sized powder, black sesame micron-sized powder, kelp micron-sized powder, fructus ziziphi jujubae micron-sized powder and ginger micron-sized powder to obtain medicinal components, namely capsule content; placing agar, flax gum, sodium alginate, ethyl vanillin, titanium dioxide, glycerol and sorbitol or xylitol which serve as the raw and auxiliary materials of capsule shells into deionized water, performing gel melting under 85-90 DEG C, degassing at 85-90 DEGC and under 0.5 vacuum degree for 10-12 minutes to obtain capsule shell gel liquid, and using the capsule shell gel liquid to prepare the capsule shells; filling the capsule content into the capsule shells, and using a compression method to prepare the soft-capsule preparations. The preparing method has the advantages that the capsule shells of the prepared soft-capsule preparations are good in extensibility, high in tension and good in toughness; the prepared soft-capsule preparations have functions of preventing and treating the cardiovascular and cerebrovascular diseases, assisting cancer resisting and prolonging life.

The invention relates to a clothing food dye, which is a dye researched and developed by food, and refers to that the dye in clothing is successfully researched by a food scientific method, and meanwhile, a plurality of destructive researches are carried out on research results. Food is used for researching dyes, so that the use amount of the dyes is reduced. The clothing food dye is separated from the clothing by a scientific and technological method, so that the clothing is healthier after being worn. Because chemical dyes are carcinogens, but the clothing food dyes are different, the dyes can be eaten, watermelons, okra, tomatoes, bitter gourds, celery, spinach, red pitaya, mangoes and the like are successfully researched by a scientific method to obtain the clothing food dyes meeting the national food safety standards. According to the clothing food dyes, the skin does not make contact with the clothing food dyes, the morbidity of serious diseases can be reduced, and the clothing food dyes are scientific.

The invention discloses a multi-cavity constant-temperature and constant-humidity test box, and belongs to the field of food research and development. The box comprises a master control box, cavities,an exhaust port, an alarm, a computer and trundles. The trundles are installed at the four corners of the bottom of the multi-cavity constant-temperature and constant-humidity test box and have the clamping function, and therefore the multi-cavity constant-temperature and constant-humidity test box can be moved and fixed conveniently. The main control box controls various functions of all the cavities; the computer is used for collecting and feeding back various data information in the cavities; and the alarm monitors the working state of each cavity in real time, gives an early warning immediately when a fault is found and feeds back problem information to experimenters. The multi-cavity constant-temperature and constant-humidity test box is reasonable in structure, simple to operate, safe and effective, and experimenters can perform multiple groups of experiments at the same time.

A pork cooking degree determination method based on an LF-NMR technology belongs to the technical field of food researching and includes following steps: (1) preparing pork columns being 1cm*1cm*2cm in size and measuring the NMR relaxation time T2; (2) calculating parameter indexes corresponding to four peaks of T2; (3) primarily determining whether the pork is cooked completely according to the existence of the second peak (water in transition state); (4) determining the cooking degree of pork according to peak area ratio of the third peak (water being difficult to flow) and the fourth peak (free water). The invention provides a novel method of determining the cooking degree of pork provides technical base to safety detection of pork cooked products and standardization of boil-processing of pork, and provides an important method of edibility determination on pork products.

The invention belongs to the technical field of health-care food research and development, and relates to an anti-oxidant raspberry aloe compound beverage formula and a preparation process of the beverage. The provided plant beverage is safe, reliable and tasty, and has a high anti-oxidant function at the same time. The proportioning of raw materials of the beverage is as below: 40% of red raspberries, 10% of aloes, 11% of white granulated sugar, and 1.5% of honey. The preparation process comprises firstly washing the raspberries, smashing the raspberries, conducting enzymolysis with pectinase, adding chitosan, and conducting clarification and filtering so as to obtain a raspberry juice; washing the aloes, removing thorns, removing peel, and juicing the aloes so as to obtain an aloe juice; and formulating in strict proportion the juiced aloe juice, the juiced raspberry juice, water, the white granulated sugar, and the honey, and conducting homogenization treatment, filling and sterilization so as to obtain the compound beverage. The formula is applicable to the field of functional beverage production. Anti-oxidant components in the raspberry plants and the aloe plants are fully utilized, wherein the anti-oxidant components have a plurality of biological activities and physiological functions. The beverage is an innovative invention in the field of food health-care beverage, and brings novel business opportunities to manufacturers.

The invention discloses a method of detected aged rice. NMR has the advantages on food research, so NMR is used to detect substances of rice during the storage period, and can be used to identify the aging degree of stored rice so as to prevent and detect the degradation of rice and reduce food waste. The method can rapidly and accurately detect the information of substances in a sample such as the structure, and the like.