139results about How to "Guaranteed long-term preservation" patented technology

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

The invention discloses a kind of liquid milk and the method for preparing the same. Said liquid milk comprises following raw materials and the weight of them are as follows: milk 30-70g, sugar 5-9g, waterless cream 0.59-2.27g, protein powder 0.05-1.375g, plant mixed oil 0.11-1.35g, stabilizer 0.1-0.4g, isomaltose hypgather 0.1-0.8g, complex vitamin 0.018-0.05g, mineral matter 0.025-0.065g, vitamin C 5-50g, taurine 0.8-6.83g, hexacosenoic acid 1-5g, arachidonic acid 2-8g and pure water 100g. The liquid milk is suitable for baby of 1-3 years old, it contains protein, fat, carbohydrate, vitamin and mineral matter for growth, and the content and proportion are scientific, which in coincidence with baby growth features.

The invention discloses a processing method of pickle compound type bone soup meat paste, which comprises the manufacturing process of: based on sheep / cattle bone, swine bone, rabbit bone, crucian and sheep / beef as main raw materials, decocting sheep / cattle bone, swine bone, rabbit bone and crucian, centrifugally separating to obtain compound bone oil, and vacuum-concentrating the clear soup to prepare the concentrated compound bone soup; and carrying out off-odor removal on sheep or beef, stirring into minced fillet, frying together with pickled vegetables at strong fire to prepare meat paste solid, bagging the bone oil, concentrated bone soup and solid according to a ratio, and sterilizing under normal pressure to obtain compound meat paste finished product. The shelf life of the compound meat paste finished product is more than 6 months, the compound meat paste finished product can be eaten after microwave heating, and can be used as convenient seasoning for rice noodles, vermicelli, noodles, soup and dishes.

Disclosed is an instantly-eating sea cucumber with sea cucumber activity, which is prepared from packaging element, sea cucumber, quelite, soup juice, water or nitrogen through high temperature setting treatment, wherein temperature is controlled at medium level to produce activity of sea cucumber from autolysis zymolysis proteins. The obtained product contains full nourishment elements that are easily absorbed, and has the perfect real sense of sea cucumbers. The product can be used by various sub-healthy people, those in middle and old ages and engaging in sports, labor works and intellectual works.

The invention discloses a processing method of light-color air-dried green string bean slices and salted products thereof. The light-color air-dried green string bean slices are prepared through the steps of: selecting fresh green string beans which grow sufficiently but of which the seeds do not expand yet and cutting into slices; blanching in hot water; rinsing; whitening under natural sunshine; and drying. The salted green string bean slices are prepared by uniformly mixing and hermetically fermenting the prepared light-color air-dried green string bean slices and auxiliary materials such as chopped fresh chili. The air-dried green string bean slices and the salted green string bean slices produced by the processing method do not become brown, are transparent and glossy and can keep good natural color; and since no chemical additives are added during processing, the safety of the foods is guaranteed, and the requirements of annual production on the raw materials can be met.

The invention discloses convenience nutritional soup base and a preparation method thereof. According to the invention, the convenience nutritional soup contains 25-35g of silverfish, 15-25g of carrot, 20-30g of mushroom, 15-25g of spinach and 30-40g of egg flower. The preparation method of the silverfish convenience nutritional soup comprises the steps of: preparation of soup base, curing, vacuum freeze-drying, vacuum packaging and the like. The silverfish convenience nutritional soup disclosed by the invention has a reasonable formula and comprehensive and balanced nutrition. The preparation method of the nutritional soup disclosed by the invention adopts a vacuum freeze-drying technology, maintains the original form, mouthfeel and flavor of the silverfish and other raw materials to the greatest degree, and reduces the loss of nutrient substances; and with vacuum packaging, the nutritional soup is nutritional and healthy, convenient to carry and ready-to-eat, and can be stored for long time and offer nutritional convenience food for the supermarkets, fast food restaurants, entertainment places, airplanes, trains and the like.

The invention provides a phosphate leather fat liquoring agent and a preparation method thereof. A phosphorylated polyether modified aminosilicone leather fat liquoring agent is prepared by modifying aminosilicone with allyl polyether and P2O5 serving as raw materials. An active group phosphate radical in a molecular structure can react with an amino group in a leather fiber structure, and can be tightly combined with chromium in chrome tanned leather in the form of a coordination bond, so that a phosphorylation product can be stored in leather fiber for a long time, and leather is endowed with certain flame retardance and antistatic property. A certain quantity of hydrophilic oxyethyl groups are introduced onto the molecular structure, so that the properties of water solubility, acid resistance, electrolyte resistance and the like of aminosilicone are improved effectively, and the self-emulsifying property of aminosilicone is enhanced. Aminosilicone is a leather fat liquoring agent per se, and can be used for endowing leather with higher flexibility and fullness and enhancing the physical and mechanical properties such as tear resistance, thickening rate and the like of the leather; and the leather fat liquoring agent with the structure has higher development and application values.

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

The invention provides saffron crocus health-care drinks and a making method thereof. The method is to treat a saffron crocus Chinese herbal medicine by techniques of microwave extraction, membrane separation, ultrahigh-temperature sterilization, sterile filling and the like. In the invention, by adopting low-temperature microwave extraction and instant ultrahigh-temperature sterilization, the flavor, nutrients and active ingredients of medicine solution is protected to a maximum degree; and the made drinks do not require refrigerating and adding preservative, the quality, freshness and nutrients of the drinks can be kept for a long term, and health-care drinks with bright red color can be make. The making process is short in flow, low in cost, labor-saving, and time-saving, the content of active ingredients is high, and the damage and loss of nutrients and flavor materials in the drinks are reduced. When taken for a long time, the saffron crocus health-care drinks can subside swelling, relieve pains, cool blood, detoxify, resist cancer and aging, and improve the immunity in human bodies completely.

The invention discloses a melon preservative and a preservation method of the melon preservative. The melon preservative comprises a soaking protective agent A and a preservation film forming agent B. The soaking protective agent A comprises grape seed oil, Tween80, an aloe extracting solution, vitamin B2, sodium chloride and distilled water. The preservation film forming agent B comprises chitosan, scutellaria baicalensis extract, towel gourd extract and distilled water. The preservation method includes the steps that the soaking protective agent A of the melon preservative is used for soaking a melon, then air drying is performed, then the diluted film forming agent B is sprayed to the surface of the melon, and finally standing is performed. The special melon preservative and the preservation method of the melon preservative effectively keep fruity of the melon, meanwhile, the special melon preservative has certain repairing and protecting effects on damage to the surface of the melon in the mechanical treatment process, a water-keeping layer and an anti-bacterial film can be formed on the surface of the melon, the water loss in the preservation process is reduced, the effects of sterilization and bacterial inhibition are achieved, and the surface of the skin of the melon can be kept good in gloss.

The present invention relates to an alcohols manufacture process, in particular to a process for manufacturing unpasteurized rice wine, comprising the steps that: rice is made into a finished product by tocrushing, boiling, cooling, liquefying, acid adjusting, saccharifying, heat-retaining fermentation, squeezing, filtration and aseptic bottling, wherein proteolytic enzyme is added in the saccharifying process, and active dry yeast is added in the heat-retaining fermentation process. The alcohol brewed by the process has the characteristics of low sugar degree, low alcohol content, few precipitates, and light, clean wine color with glycol.

The invention discloses a processing technique for potato crunchy candy slices, and belongs to the field of food processing. The processing technique is characterized in that the processing technique flow comprises the following steps: potato preparation, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, and cooling and packaging. The processing technique has the beneficial effects that the product is fragrant and crisp, and proper in sweetness, and has the peculiar sweet flavour of potato; the product is quite high in nutritional value, rich in many nutritional substances including proteins, vitamins and the like, and beneficial for human body to digest and absorb foods and enhancing the immunologic function of human body, has the effects of strengthening spleen and harmonizing stomach, tonifying qi and regulating middle energizer, detoxifying and beautifying skin, reducing pressure and resisting ageing, is a pollution-free nutritional food which is suitable for people of all ages, and economical and practical, as well as is low in water content and suitable for being preserved for a long time.

The invention discloses a brewing method for jujube wine. The method comprises the following steps: 1, preparing wort; 2, preparing cooked red dates; 3, cooking glutinous rice with steam, scattering distiller's yeast in the cooked glutinous rice, pouring the cooked glutinous rice mixed with the distiller's yeast into a saccharification pot for culture for 48 hours at a temperature of 20 to 28 DEGC, adding compound enzyme and the cooked red dates, carrying out uniform mixing with stirring, pouring an obtained mixture into a container for primary fermentation for 20 days with temperature maintained to be 20 to 28 DEG C, adding wort prepared in step 1 and beer yeast slurry and carrying out uniform mixing with stirring after primary fermentation is finished, pouring an obtained mixture into a container for post fermentation for 10 days with temperature maintained to be 25 to 28 DEG C, carrying out press filtration to obtain a filtrate after post fermentation is finished, adding egg whiteinto the filtrate, boiling the filtrate, allowing the filtrate to settle for 5 to 10 days, discarding settling to obtain supernatant wine A, adding compound enzyme into the supernatant wine A for enzymatic hydrolysis, cellaring the supernatant wine A in a storage tank for 60 days after enzymatic hydrolysis is finished, discarding settling to obtain supernatant wine B, and adding honey into the supernatant wine B for relishing to obtain the jujube wine. Clearness of the jujube wine provided in the invention is higher than that of products prepared by conventional processes, and sediment in thejujube wine produced in the invention after the jujube wine has been stored for three years is substantially less than that of conventional products which has been stored for three months.

The invention belongs to the technical field of aquatic food processing, and specifically relates to a preparation method of instant trepang. The method comprises the following steps: 1) treating and washing a trepang raw material; 2) killing the trepang: the water temperature is 90-98 DEG C, the weight ratio of trepang to water is 1:(4-5), and the killing time is 25-50 minutes; 3) salting: slating the killed trepang in the step 2) by edible salt for 8-16 hours; 4) desalting the trepang in the step 3); 5) low-temperature water restoration: placing the trepang in the step 4) in purified water at 0-4 DEG C to restore for 20-24 hours; and 6) adding a freezing liquid into trepang in the step 5) and packaging to obtain instant trepang. The preparation method of the instant trepang is free from steps of high temperature and high pressure sterilization and bubbling, and trepang is not cooked by a feed liquid and is matched with the freezing liquid to eat. The trepang is fresh in flavor and good in taste, and the original elasticity and taste of trepang are maintained, so that a nutritional, delicious and convenient instant trepang food is provided for consumers.

The invention discloses a brewing method of jujube wine suitable for women for drinking, which comprises the following steps: 1) preparing wort; 2) preparing red jujube mature material; 3) preparing the jujube wine; 4) taking barbary wolfberry fruit, donkey-hide glue, membranous milkvetch root, pilose Asiabell root, Chinese angelica, safflower, tuber fleeceflower root, glossy privet fruit, Szechuan lovage rhizome, white paeony root, ginseng, cassia bark, suberect spatholobus stem, motherwort herb and hairy antler, mixing and performing percolation to prepare percolate; 5) blending to prepare a coarse product of the jujube wine suitable for the women for drinking; 6) filtering through an ultrafiltration membrane; 7) performing hot-filling; and 8) performing microwave sterilization. The transparency degree of the jujube wine suitable for the women for drinking is higher than that of a product prepared by the traditional process; simultaneously, precipitates generated by the product which is produced according to the brewing method after the product is preserved for three years are greatly fewer than the precipitates generated by the traditional product after the traditional product is preserved for three months. The women with irregular menstruation, low back pain and sallow face need to drink 50-100ml of the jujube wine daily and can recover the health after 5-10 days and regain the hesternal beauty and the style.

The invention discloses a brewing method of a male drinking jujube wine. The brewing method comprises the steps of: 1. preparing wort; 2. preparing a wrought jujube material; 3. preparing a jujube wine; 4. taking Chinese wolfberries, donkey-hide gelatin, radix astragali, codonopsis pilosula, Chinese angelica, safflower, radix polygonum multiflorum, morinda officinalis, eucommia, tuber onion seeds, schisandra chinensis, rosa laevigata, cistanche deserticola, cinnamomum aromaticum, polygonatum rhizome, cynomorium songaricum, tortoise shells, a hippocampus, a gecko, a pilose antler, herba epimedii, and rhodosin for mixing, then conducting percolation to prepare a percolating solution; 5. blending a male drinking jujube wine crude product; 6. carrying out filtration with an ultrafiltration membrane; 7. performing hot filling; 8. conducting microwave sterilization. The male drinking jujube wine of the invention has higher clearness and brightness than products prepared by traditional technologies. Meanwhile, after three years of preservation, the product of the invention generates substantially less sediments than traditional products preserved for three months. The jujube wine of the invention has kidney tonifying and yang invigorating efficacy, and can make the male feel full of energy after 100ml of administration each day. Especially for the middle-aged and elderly men, the wine provided in the invention can make them rejuvenated and greatly improve the sexual life quality.

The invention discloses an intelligent seasoning machine, which comprises support table legs, a support table top, a plurality of material tubes, a plurality of material cups, a material tube support platform, a collection hopper, a material taking opening, a support outer cover, an approach switch and an electric control system, wherein the support table top is positioned on the support table legs; the support outer cover is positioned on the support table top; the material tube support platform is positioned on the support outer cover; the material cups are positioned on the material tube support platform; the material tubes are positioned on the material cups; the collection hopper is positioned in space formed by the material tube support platform, the support table top and the support outer cover commonly; the material taking opening is positioned on the support outer cover; the approach switch is positioned at the position which is close to the edge below a discharge tube of the collection hopper; sub solenoid valves are arranged on discharge tubes of the material tubes, and a total solenoid valve is arranged on the discharge tube of the collection hopper; and the sub solenoid valves, the total solenoid valve and the approach switch are connected with the electric control system respectively and correspondingly. According to the intelligent seasoning machine, the quantity of various seasonings is controlled accurately by controlling the time of turning on the solenoid valves to ensure the taste of dishes.

The invention discloses female vaginal dominant bacteria lactobacillus gasseri H87 and application thereof in preparing a premature delivery preventing medicine, and belongs to the technical field ofmedical microorganisms. The L.gasseri H87 is a novel bacterial genus of a lactobacillus gasseri genus separated from a human body, a repelling effect is avoided, specifically, antibacterial peptide gassericin of the L.gasseri H87 maintains balance of a vaginal flora, and has higher capability of adhering to vaginal epithelial cells, the risk of inflammation of a urogenital region of a patient is reduced, meanwhile, the risk of pregnancy complications of a pregnant woman is reduced, and the strain can be stored for a long term, so that production is facilitated. Lactobacillus gasseri deficiencycan cause a bad pregnancy outcome, such as premature delivery, for the pregnant woman, and a female vaginal microenvironment is reshaped, and therefore the strain can well meet the actual clinical application requirements, and a novel idea is provided for reducing the premature birth rate.

A method for fabricating nonenzymatic glucose sensor, which comprises steps of: (a) providing a bottom substrate; (b) preparing a graphene layer on the bottom substrate; (c) depositing plural amount of zinc oxide (ZnO) seed crystals on the graphene layer; (d) growing the ZnO seed crystals into columnar nanorods with hydrothermal method; (e) coating a thin film of cuprous oxide (Cu2O) on the surface of the ZnO nanorods by electrochemistry-based electrodeposition; and (f) grafting single-walled carbon nanotubes (SWCNTs) on surface of the Cu2O thin film, by using Nafion fixative composited with SWCNTs. The structure of the above sensor, therefore, comprises a bottom substrate and other components orderly assembled on it, including, from inside to outside, a graphene layer, plural amount of ZnO nanorods, a Cu2O thin film, plural amount of SWCNTs, and the Nafion fixative. Accordingly, the sensor has advantages of low cost, rapid response, and easy for preservation.

The invention provides a fruit antistaling agent, and in particular relates to an apple antistaling agent. The apple antistaling agent comprises the following components by weight percent: 30% to 40% of potassium citrate, 1% to 2% of starch, 9% to 11% of lignin, 0.3% to 0.5% of malic acid, 1% to 3% of activated aluminum oxide, 1% to 2% of gelatin, 0.5% to 1.5% of stearic acid and 35% to 45% of water. The apple antistaling agent is simple in preparation method, low in cost and convenient to use, and has the characteristics of capabilities of inhibiting pathogenic bacteria and keeping organoleptic quality, water loss prevention, long release period, obvious antistaling effect and the like.

The invention relates to a black element composite beverage and a preparation method thereof. The black element composite beverage comprises the following components in parts by weight: 8-12 parts of black rice, 8-12 parts of black beans, 3-7 parts of black sesame, 9-11 parts of white granulated sugar, 0.05-0.15 parts of konjaku flour and 0.03-0.06 part of lecithin. The preparation method comprises the following steps: (1) screening raw materials; (2) preparing black rice milk; (3) preparing black bean milk; (4) preparing black sesame milk; (5) blending to obtain a composite beverage; (6) homogenizing; (7) filling, and sterilizing. The blended black element composite beverage disclosed by the invention is suitable for most people and brainworkers especially, has multiple nutritional factors favorable to body health and has a very good slimming effect because of containing very less fat and protein. According to the black element composite beverage, the raw materials are all pure natural materials without any synthetic additives; the black element composite beverage disclosed by the invention can be preserved for a long time by being packaged with a can.

The present invention provides a seasoning sea cucumber processing method which includes the following steps: pre-treating, soaking to remove fishy smell, slicing, soaking to remove formaldehyde, boiling and cooking, pulse energizing to conduct seasoning, packaging, and sterilizing. The seasoning sea cucumber processed and produced by the processing method has not any sea fishy smell, and is low in formaldehyde content, delicious in taste, good in mouth feel, and moderate in softness and hardness, the original nutrients of sea cucumbers are basically kept, and the seasoning sea cucumber can be preserved for a long-term, is easy to carry, can be eaten instantly, and has a combination of freshness, nutrition, convenience and safety.

The invention relates to a method for storing and exciting anaerobic ammonium oxidation sludge. The method for storing the anaerobic ammonium oxidation sludge comprises the steps as follows: firstly, washing the anaerobic ammonium oxidation sludge needed to be stored by an inorganic salt solution, and placing in a storage container; secondly, adding the inorganic salt solution for adjusting the volatile suspended solid concentration of the anaerobic ammonium oxidation sludge to be 10-36 g / L and the pH value to be 7.5-8.0; thirdly, filling argon gas; and lastly, sealing the storage container, and storing in a refrigerator of 0-4 DEG C. The method for exciting the anaerobic ammonium oxidation sludge comprises the steps as follows: taking out the anaerobic ammonium oxidation sludge, washing by the inorganic salt solution, adding a nutrient solution, filling up distillation water into an excitation container, adjusting the pH value to be 7.0-7.5, filling the argon gas, vibrating for cultivation, sampling and measuring the concentrations of NH4+-N and NO2--N in the cultivation process, and adding a matrix concentration solution as needed. The method has the advantages of simple equipment requirements, higher activity retention rate, shorter excitation time and better excitation effect.

The present invention discloses a sugar and vinegar fresh ginger production technology and involves an agricultural food product processing method which consists of the following steps: fresh and tender gingers are washed and cleaned with clear water, epidermis is dried, epidermis impurities are removed, and the gingers are cut into ginger flakes or slices; pickling accessory materials using edible sugar as main raw material are added and stirred evenly with the ginger flakes or slices, the mixture is sent into a preservation storing tank together with fresh ginger juice, and then edible vinegar with 3%-5% by weight of the fresh gingers is added into the preservation storing tank again to prepare the sugar and vinegar fresh ginger; a circulation cooling device is arranged at the periphery of the preservation storing tank and consists of a circulating pump, a cooler and a circulating pipe; and the fresh ginger juice in the preservation storing tank is draw out by the circulating pump, cooled, and then returns to the preservation storing tank, and by the circulation flow of the fresh ginger juice between the preservation storing tank and the periphery circulation cooling device, the temperature within the preservation storing tank is maintained between 3-8 DEG C. The production technology does not add any chemical preservatives and can realize a long-term preservation and the sugar and vinegar fresh gingers are original in tastes, and are crisp, refreshing and delicious.

The invention discloses a method for processing instant flavor crisp little fish. The method includes preprocessing raw material fish, conducting curing and seasoning, primary drying, baking and curing, sugar immersing, secondary drying and packaging to make the flavor crisp little fish. The secondary drying is combined with the pressure loose sugar immersing process to solve the problem that the traditional baked fish is hard and poor in taste. A processed product is gold in color and crispy in taste, has the special flavor of the traditional baked fish, is high in nutritional value, and is the instant food. The expiration date under normal temperature is 9-12 months. The method meets the requirements of consumers for safety, nutrition, taste and convenience of modern food, can achieve industrial production easily and is wide in market prospects.

The present invention provides a preparation method of dried salted large yellow croakers. The dried salted large yellow croakers are prepared by pre-treating, fish flesh perforating, ultrasonic assisted pickling, low-temperature dehydrating, quantifying, vacuum packaging and mild sterilizing. The prepared instant dried salted large yellow croakers can also be preserved for a long term; the quality of the product is improved; and the dried salted large yellow croakers have a shelf life of 30-60 days at a normal temperature and a shelf life of 300-360 days at a cold storage, and overcome problems that the processed dried salted large yellow croakers by using the prior art are high in oil content, need cold storage, are hard in texture, poor in mouthfeel, short in time, etc.

The invention discloses pickled vegetable salt which is characterized by comprising the following components in parts by weight: 989-999 parts of NaC1 and 0.65-2 parts of Ca ions. The preparation method comprises the following steps: firstly, taking gypsum-model saturated brine from a deep well; secondly, adding NaOH into a brine pond to remove impurities, and preserving the Ca ions; thirdly, clearing; and fourthly, adopting a vacuum salt production process, wherein the operating parameters of a one-effect heating chamber are as follows: the pressure is 0.25-0.35MPa, the operating temperature is 127-139 DEG C, and the operating time is 3-4h; and the operating parameter of the double-effect heating chamber are as follows: the pressure is 0.15+ / -0.05MPa, the operating temperature is 111+ / -2 DEG C, and the operating time is 3-4h. The pickles pickled by the pickled vegetable salt of the invention is savory and fragile, has pure taste and bright color, and has the advantages that cancer-caused nitrite can be effectively inhibited from generating, pickled vegetable salt water can be prevented from mildewing, the pickled vegetable salt water can be maintained not to go bad, and the like.

The invention discloses a kiwi fruit seed oil liposome oral liquid and a preparation method thereof. The method comprises the following steps: (1) adding a phosphate buffer solution with pH of 6.8 in a constant temperature oscillator, heating in a water bath to 60 DEG C and keeping constant temperature; (2) based on anhydrous ethanol as a solvent, preparing a mixed solution containing15-25mg / ml of lecithin, 5-20mg / ml of cholesterol and 5-20mg / ml of kiwi fruit seed oil; and (3) injecting the mixed solution in the step (2) into the phosphate buffer solution in the step (1), placing in the constant-temperature water bath at the temperature of 60 DEG C, then performing ultrasonic treatment, adding distilled water to a certain volume, sealing and sterilizing to obtain the kiwi fruit seed oil liposome oral liquid. According to the kiwi fruit seed oil liposome oral liquid prepared by the method disclosed by the invention, kiwi fruit seed oil has high stability and safety, unsaturated fatty acid in the kiwi fruit seed oil can be prevented from being oxidized, and the purposes of convenience in transportation and long-term preservation can be further achieved.

The invention discloses a mutagenesis method and screening method of lactic acid bacteria with high gamma-aminobutyric acid yield, which comprises the following steps: selecting Pediococcus lactis ZY-6 (Weissellaviridescens ZY-6) as the starting strain, after activation culture, preparation of bacterial suspension, mutagenesis, culture to obtain mutagenic bacteria, and then fermentation culture ofmutagenic bacteria, gamma-Aminobutyric Acid Producing Strain Primary Screening, High Yield gamma-Screening of Aminobutyric Acid Lactic Acid Bacteria for gamma-GABA-producing strains. The method of the invention is simple and easy to operate, low in cost, high and stable in GABA production of mutant strain, and is an effective method for lactic acid bacteria to obtain high-efficient GABA production. The strain is preserved for a long time and has wide application prospect, and the reaction condition is mild. Glutamic acid or L-Sodium glutamate was used as the sole substrate, and no other medium was found in the transformation solution. Using the glutamate decarboxylase of lactic acid bacteria, L-Glutamic acid or L-Conversion of Sodium Glutamate to gamma-Aminobutyric acid, by paper chromatography analysis of the presence of GABA in the conversion solution, to improve the screening efficiency.

The invention relates to the technical field of health foods, in particular to a berry-almond stasis-eliminating cake. The berry-almond stasis-eliminating cake is prepared from the following ingredients in parts by weight: 25-35 parts of red raspberry, 25-35 parts of blackberry, 15-25 parts of blueberry, 5-15 parts of purple berry and 5-15 parts of almond. The berry-almond stasis-eliminating cake is based on the concept of life cultivation and health preservation according to the traditional Chinese medicine science, accords with compatibility with the traditional Chinese medicines, is prepared by the modern advanced food processing method, so that nutrient substances and natural tastes of berry raw materials such as raspberry are completely retained, the nutrient substances of all raw materials are fused and supplement one another, pure natural and complete nutrients beneficial to a human body act on a human body; therefore, the berry-almond stasis-eliminating cake has efficacies of strengthening body resistance, eliminating evil, eliminating stasis, resisting cancer, relieving cough, eliminating phlegm, activating blood and removing stagnation after being taken for a long time.