685 results about "SUGAR/WATER" patented technology

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention discloses a probiotics fermented feed and a preparation method thereof. The probiotics fermented feed is compounded from a fermentation material, a mixed bacterial strain and brown sugar water. The preparation method of the probiotics fermented feed comprises the steps of: (1) removing impurities from corn, wheat bran, rice bran and soya bean meal; (2) preparing the mixed bacterial strain and activating the bacterial strain; and (3) preparing the fermented material and respectively packaging for fermentation after mixing the fermented material with the mixed bacterial strain. The probiotics fermented feed and the preparation method thereof, disclosed by the invention, have the advantages that: as high probiotics content having the viable bacteria number up to (5.0-5.9)*108/g is realized, intestinal microecology of piglet is improved and diarrhoea is prevented; the probiotics fermented feed partially replaces the child welfare batch mixture within 20-60 days and 60-100 days piglet batch mixture to provide nutrient substance which is easy to absorb; as the probiotics fermented feed has a sour taste and good palatability, feed intake is improved; and the probiotics fermented feed also has obvious effects on prompting animal growth, improving digestibility of animals and the like.

The present invention relates to a concentrating method and a concentrating device used for the production of acesulfame, which is characterized in that: for the acesulfame with water, the invention adopts a subpressure lower circulation evaporation concentrating manner, namely keeping the vacuum degree for an evaporation system in -0.04 MPa to -0.08 MPa, and the circulation evaporation temperature for the acesulfame with water is 60 DEG C to 85 DEG C. The concentrating device of the invention is that: the upper end of the evaporation tin (3) is connected with a condensator (4), and the lower end of the condensator (4) is connected with a condensation liquid tank (5) connected with a vacuum pump (7). The lower end of the evaporation tin (3) is connected with a cooling kettle (6), and the upper end of a heating tin (2) is connected at the middle and lower part of the evaporation tin (3), and the lower end of the heating tin (2) is connected with a sugar water tank (1) and the cooling kettle (6) in parallel. The present invention has the advantages that: the evaporation temperature is low, the evaporation speed is rapid and the energy resource is saved, so a heat exchanger has no fouling phenomenon and the chroma for the concentrating sugar is good with good quality.

The present invention relates to the field of dried fruit processing and specifically a castanea mollissima processing method. The castanea mollissima is subjected to low-temperature cold storage and room-temperature illumination drying treatments alternately and repeatedly to improve the natural sweet taste of the castanea mollissima kernels; then the castanea mollissima kernels are subjected to mung bean crystal sugar water soaking and stepwise temperature increasing heating, which can fully enable the castanea mollissima kernels to absorb the active ingredients in the mung bean crystal sugar water and improve the mouthfeel of the castanea mollissima kernels; besides, the mung bean crystal sugar have functions of removing internal heat and promoting digestion and can effectively alleviate the phenomena that consuming a large amount of castanea mollissima is difficult for digestion and easily causes internal heat.

The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.

The invention discloses a nutrient matrix for improving saline-alkali soil and a preparation method thereof. The method is characterized by comprising the following steps of: preparing an organic substance mixture from 40 to 70 percent of plant fiber, 5 to 10 percent of biomass coke, 5 to 10 percent of moss plant, 10 to 25 percent of biogas residue, 9 to 14 percent of worm excretion and 1 percentof beneficial microbial flora in percentage by weight: adding brown sugar water in a ratio of adding 1 kilogram of 20 percent brown sugar water into 100 to 150 kilograms of mixture, and stirring uniformly; stacking for 15 to 25 days at the temperature of between 40 and 50 DEG C; and adding the worm excretion into the fermented rotten materials in a ratio of 100: (10-15), mixing uniformly, and thus obtaining the nutrient matrix. The nutrient matrix can improve the environment of the saline-alkali soil, and fulfills the purposes of increasing fertility, nourishing soil, holding water and permeating air.

The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance.

Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution. Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste compared with one extracted from unprocessed tea leaves. Further, a tea-based alcoholic drink having a significantly improved taste can be produced by extracting a starting material, wherein the weight ratio of the processed tea leaf product as described above:tea leaves (b) is 1:9 to 1:0, with a solvent containing 5 to 80% by weight of an alcohol to give a tea extract.

The present invention belongs to the field of health food technology, and is especially the preparation process of chewing gum sweet of black tea fungus. The preparation process includes fermentation to prepare fermented black tea mother liquid, mixing the mother liquid with black tea and sugar solution for secondary fermentation to obtain fermented black tea liquid; concentrating the fermented black tea liquid, adding soluble starch, glucose, etc and drying to obtain fermented black tea powder; compounding with maltose, sugar, gelatin, citric acid, etc. to obtain the product. The chewing gum sweet of black tea fungus may be chewed like common chewing gum but is completely soluble without producing waste. It is rich in nutritious components, easy to absorb, sour and sweet, and has the health functions of promoting metabolism, cleaning teeth and oral cavity, etc.

The invention discloses a preparation technology of canned honey peach fruits. The preparation technology of the canned honey peach fruits specifically comprises the following steps: S1, selecting honey peach fruits; S2, washing the selected honey peach fruits by using a salt solution; S3, rinsing the washed honey peach fruits by using clean water; S4, rinsing the peeled honey peach fruits; S5, stoning the peeled honey peach fruits, and dicing the stoned honey peach fruits; S6, blending syrup according to proportion; S7, steaming canned honey peach fruits; and S8, storing the steamed canned honey peach fruits. Completeness of the honey peach fruits are preserved to the maximum extend by adopting a steaming method in which the honey peach fruits are separated form the water by containing the honey peach fruits in the cans according to the preparation technology, so that damages to the shapes of the honey peach fruits are avoided; moreover, germs on the surfaces of the honey peach fruits are removed by carrying out the step of washing by using the salt solution.

The invention relates to a method for preparing ginger enzymes through ginger slice fermentation, and belongs to the technical field of food fermentation. The method comprises the following steps: taking brown sugar/honey, ginger and purified water as raw materials, wherein the mass ratio of brown sugar/honey to gingers to purified water is 1:3:10; placing the ginger in sweet water, fermenting for one month under the conditions of dark environment, 20-30 DEG C and stirring, and then sealing, and continuously fermenting for six months or longer. During the fermentation process, water is added; compared with a fermentation process in which water is not added and citric acid is added, the use amount of brown sugar can be reduced, and the fermentation success rate can be improved. After stirring fermenting is completed, the sealing fermenting is performed for six months or longer; compared with a process in which sealing fermenting is not performed, the fermentation success rate is improved. In addition, the proportion of raw materials is limited strictly, so that the efficacy of the ginger enzyme is improved, and the taste is improved.

The insertable pest catching device is an invention that because of its unique geometry and design provides for the simple and cost effective catching of pests such as hornets and yellow jackets. The device is principally intended for use in combination with an empty plastic two-liter volume soda pop bottle or the like. In practice, an attractant such as a predetermined amount of sugar water is placed into a capped plastic bottle and the funnel shaped device is retentatively pressed into the side of the bottle. The device in combination with the bottle creates an attraction to pests. The pests are guided into the bottle through the funnel and subsequently die within the bottle. After a predetermined quantity of pests are trapped within the bottle, the bottle, with the device still inserted may be discarded as an entire assembly. Thus the disassembly, mess, and washing common with prior art pest catching devices is avoided. In certain embodiments, multiple devices may be inserted into a single bottle.

The invention provides a low-protein mule duck feed for balancing amino acid. The feed comprises a component A and a component B, wherein the component A is prepared in such a way that compound probiotic strains are activated by brown sugar water and then inoculated in a mixture of pulverized corn, rice bran, wheat bran, peanut meal, rapeseed meal, soybean meal, calcium hydrophosphate and table salt, and the mixture is added and mixed with water and then packed in a vacuum bag to ferment 7 days at constant temperature; the component B comprises corn, broken rice, wheat, soybean meal, cottonseed meal, coleseed meal, rice bran, wheat bran, stone powder, calcium hydrophosphate, table salt, a microelement premixture, a vitamin premixture, L-lysine hydrochloride, DL-methionine and phytase wheat enzyme; at the age of 1-3 weeks, the component A and the component B are mixed at the weight part ratio of (15-40):(60-85); at the age of 4-8 weeks, the component A and the component B are mixed at the weight part ratio of (5-15):(85-95). The feed provided by the invention activates the digestion potential of mule ducks, improves feed transformation efficiency, exploits the growth potential of the mule ducks and saves protein resource.

The invention discloses a preparation method of vitamin A acetate microcapsules. The method includes the steps: (1) mixing vitamin A acetate and an antioxidant in a nitrogen atmosphere, and melting; (2) mixing gelatin, sugar and deionized water, heating and dissolving; (3) shearing the gelatin-sugar-water solution with a high-speed shearing machine, slowly adding vitamin A acetate melt oil into an aqueous solution, fully dispersing, and thus obtaining an emulsified liquid; (4) atomizing the emulsified liquid through an atomizer, spraying into starch slurry, and granulating; and (5) filtering at ordinary pressure to obtain a mixture of microencapsules and starch, and then obtaining the water-insoluble vitamin A acetate microencapsules by drying, sieving and crosslinking steps. With adopting of the high-solid-content emulsification system and the dispersed granulation technology in the starch paste, the method has the advantages of short drying time, low operating temperature, low energy consumption, low loss rate of vitamin A acetate in the granulation process, low preparation cost, good embedding effect and high storage stability of the product.

The invention provides an agar sugar water gel fixed enzyme electrode and the preparing method and application thereof, dissolving agar sugar of 0.4-0.8g into 100 mL of boiling water and preparing agar sugar water gel, mixing the agar sugar water gel with organic solvent, then mixing with enzyme solution and preparing mixed solution, drop-smearing the mixed solution on the surface of electrode substrate, drying at room temperature and obtaining the agar sugar fixed enzyme electrode. And the invention uses characters and good bioaffinity of agar sugar to prepare the agar sugar fixed enzyme electrode, which has a wide use range, and can be used in water phase, water-containing organic phase and organic phase and has biological catalytic activity, and has quick response, good stability and reproducibility, long service life, high accuracy and precision, and wide measuring range.

The invention discloses an L-pectinose function hard candy and a preparation method thereof. The L-pectinose function hard candy is prepared from the following raw materials: 50%-60% of white granulated sugar, 25%-30% of syrup, 0.1%-0.25% of citric acid, 0.03-0.45% of vanillin, 0.1%-5% of L-pectinose and 4%-25% of water. The preparation method of the L-pectinose function hard candy comprises the following steps: 1. material preparation: weighing the raw materials according to the formula; 2. material mixing: uniformly mixing the weighed raw materials; 3. sugar melting: pouring water into the uniformly mixed raw materials; 4. boiling: boiling the syrup; 5. filtration: filtering the syrup with a filter screen with 100 meshes; 6. infusion and concentrating; 7. and modeling and packaging. According to the invention, the raw materials for manufacturing the hard candy are added with the L-pectinose, so that the L-pectinose function hard candy can be used for efficiently restraining the absorption of a human body to cane sugar, restraining the secretion of insulin and the happening of the obesity, and restraining the enhancement of the blood sugar value so as to prevent the hyperglycemia from happening. Moreover, the L-pectinose function hard candy can be used for solving the problems of eating hard candies for patients with obesity, hyperglycemia, dyssecretosis of insulin secretion, diabetes mellitus and the like.

The invention discloses low-sugar hericium-coated peanuts and a preparation method thereof. The formula of the low-sugar hericium-coated peanuts comprises the following components: 200-250 parts of peanuts, 80-100 parts of syrup and 120-160 parts of coating powder. The preparation method of the low-sugar hericium-coated peanuts comprises the following steps: (1) picking the peanuts; (2) preparing the syrup; (3) preparing the coating powder; (4) coating; (5) roasting; and (6) filling nitrogen and packaging. The hericium-coated peanuts prepared by adopting the method have the characteristics of being clean, healthy, crispy, delicious, simple in process, high in nutritive value and capable of promoting the secretion of saliva or body fluid and lubricating the intestines, and also have the special fragrance of the hericium; the low-sugar hericium-coated peanuts are relatively good in appearance, relatively good in physical and chemical indexes and health indexes, are suitable for wide crowds with sub-health and stomach illnesses, and are remarkable in social benefit and economic benefit.