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Plant extracts and hormone-dependent dermatitis repairing cream
ActiveCN106074663AQuick effectGood healing effectCosmetic preparationsToilet preparationsHormoneSkin damage
The invention relates to the technical field of daily chemical products, in particular to plant extracts and hormone-dependent dermatitis repairing cream. The plant extracts comprise the myrothamnus flabellifolia extract, the burdock extract, the herba portulacae extract and the honeysuckle flower extract. According to the hormone-dependent dermatitis repairing cream, hormone is replaced with the plant extracts such as the myrothamnus flabellifolia extract, the burdock extract, the herba portulacae extract and the honeysuckle flower extract, therefore, skin damage can be relieved, the skin can be nourished, and allergy resisting and inflammation diminishing are achieved; the dependence on the hormone can be eliminated, and meanwhile the natural extracts cannot bring extra burdens to the skin. The hormone-dependent dermatitis repairing cream solves the problems that in other repairing methods on the market, the effect is slowly achieved, the dependence is high, dermatitis repeatedly relapses, and symptoms are treated but root causes are not treated.
Owner:广州睿森生物科技有限公司
Buckwheat-corn milk beverage and its production process
InactiveCN1436493AProduction is not limited by seasonHigh protein contentMilk preparationFood preservationPolygonum fagopyrumBifidobacterium
Technologically, the present invention utilizes biological enzyme to liquefy and saccharify starch in buckwheat and corn material and homogenizes in a ultrahigh pressure nano level homogenizer so as to reserve the diet fiber, flavone, protein and other nutrient components in buckwheat and corn while avoiding starch aging, deposition, layering and other problems. By means of adding milk material, bifidobacterium proliferating factor, fruit acid and other fixings, the buckwheat-corn milk beverage has rich nutrients and certain disease preventing health functions. It has the fragrance of buckwheat, corn and milk, good source and sweet taste and may be drunk by all people all the year round.
Owner:SICHUAN UNIV
Fishbone-puffed snack food and preparation method thereof
Owner:广西轻工业科学技术研究院有限公司
Freeze-dried rice gruel and production technology thereof
The invention relates to freeze-dried rice gruel and a production technology thereof. The production technology of the freeze-dried rice gruel comprises the following steps of: washing, soaking, steaming, braising, slowly freezing and freeze-drying coarse food grains. The preparation process of the freeze-dried rice gruel is simple, the color of the prepared freeze-dried rice gruel is uniform, the freeze-dried rice gruel can be brewed with boiling water to gruel, and the gruel is milky white. The freeze-dried rice gruel has the advantages of favorable taste and smell of gruel, soft mouthfeel,no other smells, no foreign impurity, and convenience for eating.
Owner:福建立兴食品股份有限公司
Manufacture method of bamboo shoot dietary fiber bean curds and product thereof
InactiveCN106720449ARaw materials are easy to getSimple processCheese manufactureFlavorDietary fiber
The present invention relates to a manufacture method of bamboo shoot dietary fiber bean curds and a product thereof. The preparation method is simple. By using wastes produced in the processing of bamboo shoots as a raw material and a variety of modern food high technologies, the bamboo shoot dietary fibers with a high purity are prepared by using compound enzymolysis, ultrafine grinding and other technologies, glucolactone is supplemented as a coagulator, and the bean curds containing the bamboo shoot dietary fibers are prepared. The prepared products are in square shapes (10cmx10cmx10cm), present milky white, smooth and beautiful in surface, uniform in color and luster, moderate in hardness, qualified in flexibility, and tender and smooth in taste, has unique flavor of the bamboo shoots, is free of other smell, and has good market development prospects.
Owner:SOUTHWEST UNIVERSITY
Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods
InactiveCN106036409AMaximum damaged starch valueAvoid lostFood mechanical treatmentCooked foodMoisture
The invention relates to the technical field of food processing and particularly discloses a method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods. The preparation method sequentially comprises the steps of tempering, rice blending and grinding, wherein the tempering means that the moisture content of rice is adjusted to 16-25% and the rice moistening is performed for 12-18 h; reasonable rice blending is performed according to product usage and quality requirements; the grinding means that a roller mill is adopted to perform grinding, and a material is sieved through a sieve with 100-160 meshes, and the material placed above the sieve is placed in a Raymond mill to undergo secondary grinding. The rice meal prepared through the preparation method is low in damage starch ratio, multi-purpose rice meal such as the rice meal for fresh rice noodles, the rice meal for baked foods and the rice meal for cooked foods can be produced, and the method is favorable for industrial production and has the advantages of being high in production efficiency, low in energy consumption, high in raw material utilization rate and free of pollution.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Production process of navel orange powder and product thereof
ActiveCN101961127APalatable sweetnessDelicious taste of pure navel orangeFood preparationFood additiveMicrowave
The invention relates to a production process of navel orange powder and a product thereof and belongs to the field of deep processing of agricultural products. The production process comprises the following steps of: placing fresh sliced navel orange sheets in a negative-pressure far infrared dryer cavity to reduce the moisture content of the navel orange sheets to 50 to 55 percent, placing materials in a vacuum microwave dryer cavity, setting the microwave drying power to be between 2.2 and 3.2W / g and the vacuum degree to be between 0.075 and 0.090MPa, drying the navel orange sheets for 55 to 65 minutes to obtain bulked navel orange sheets, and finally performing supermicro crushing on the bulked navel orange sheets to obtain the navel orange powder. In the invention, the navel orange sheets are bulked, dried and crushed again, the whole drying process is finished under negative pressure and no any food additive is added, so that the instant solubility and the rehydration of the navel orange powder are improved, the colour and nutrient ingredients of the product are kept good and the product is easy to be digested and absorbed by human bodies.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Thyme mosquito-repellent incense
The invention relates to the field of daily products, in particular to herbaceous thyme mosquito incense, which comprises the following four compositions in portion by weight: 5 to 9 portions of thyme, 2 to 4 portions of felon herb, 1 to 3 portions of pericarpium zanthoxyli, and 1.5 to 2 portions of starch. The thyme mosquito incense has the advantages that the thyme mosquito incense implemented according to the technical proposal has few and essential raw material compositions, has excellent effect on aspects such as mosquito repellent, disease prevention, desinsection, sterilization, air purification and so on due to the adding of the thyme which exceeds the prior using amount, simple and quick process flow, cheap raw materials, no other peculiar smells, safety, reliability and so on.
Owner:丁德培
Acer truncatum tea drink and preparation method thereof
The invention relates to an acer truncatum tea drink comprising the following materials in percentage by weight: 4.2%-8.5% of acer truncatum leaf juice, 0.3%-1.5% of honey, 2.2%-4.8% of white granulated sugar, 0.02%-0.08% of citric acid, 0.01%-0.02% of D-sodium erythorbate and 85.2%-93.5% of purified water. The acer truncatum leaf juice obtained through an aqueous extraction method is rich in flavones, chlorogenic acid and other active substances, and has a good health care effect on blood, liver, gallbladder and the like. The acer truncatum tea drink is bright light yellow on the whole, has specific taste and flavor of acer truncatum, is moderately sour and sweet, and is free of other peculiar smell.
Owner:JIANGSU DANFENG SHENYUAN BIOLOGICAL SCI & TECH
System and method for producing chili oil
InactiveCN106350196ARealize automated productionSave manpower and material resourcesFatty-oils/fats refiningEssential-oils/perfumesEngineeringMoisture
The invention discloses a system and a method for producing chili oil. The system comprises a stir-frying device, an airing device, a smashing device, a frying device, an ultrasonic device, a rectifying device, an extracting device and a separating device. The method includes stir-frying, airing, smashing, frying, ultrasonic treatment, extracting, separating and refining. The system and the method have the advantages that various processing devices are effectively connected with one another, accordingly, the chili oil can be basically automatically produced, large quantities of labor and materials can be reduced, and the production cost can be saved to a great extent; stir-fried chili is aired, accordingly, the uniform content of moisture in the chili can be advantageously controlled, and the oil yield of the chili can be increased; chili powder is subjected to ultrasonic treatment at first, accordingly, the extraction time of the chili powder can be shortened to a great extent, release of oil in cells can be enhanced under vibration effects of ultrasonic waves, a large quantity of oil can be extracted in a promoted manner, and the oil yield of the chili can be increased; peculiar smell in the chili oil can be effectively removed by means of rectifying treatment, and accordingly the quality and aroma of the chili oil can be improved.
Owner:张杰
Microwave device and method for preparing chili oil
InactiveCN106244312ARealize automated productionSave manpower and material resourcesFatty-oils/fats refiningFatty-oils/fats productionMicrowaveOrganic solvent
The invention discloses a microwave device and method for preparing chili oil. The preparing method includes the steps that selected red dry chilies are cut into chili sections, then the chili sections are put into a stir-frying device to be subjected to stir-frying, the chilies subjected to stir-frying are fed into a smashing device and smashed, and chili powder is obtained; the chili powder is fed into an airing device and aired, the chili powder is fed into a frying device and fried, the fried chili powder is fed into the microwave device and is extracted through an organic solvent, the extracted material is fed into a separating device, the organic solvent is separated out and recycled, and coarse chili oil is obtained; the coarse chili oil is fed into a distilling device and subjected to peculiar smell removing, and the chili oil is obtained. The smashed chili powder is aired, and the moisture content of the chili powder is controlled to be even so that the oil yield of chilies can be increased. A high-frequency electromagnet wave of a microwave penetrates through an extraction medium, the oil content in a cell can outflow, the extracting time of the chili powder is greatly shortened, releasing of the oil content in the cell is reinforced through vibration effect of the microwave, and more oil contents are improved to be extracted.
Owner:张杰
Equipment and method for producing chili oil by using equipment
InactiveCN106147991ARealize automated productionSave manpower and material resourcesFatty-oils/fats productionEdible oils/fatsGARLIC POWDERProcess engineering
The invention discloses equipment and a method for preparing chili oil by using the equipment. The equipment comprises a drying device, a dampening device, a crushing device, an extracting device and a separating device. The method comprises the steps of baking chilies, carrying out crushing, carrying out dampening, carrying out extracting and carrying out separating. According to the equipment and the method, through effectively connecting the drying device, the dampening device, the crushing device, the extracting device and the separating device, automated production is basically achieved, human and material resources are greatly saved, and the production cost is reduced greatly. Through mixing pungent litse fruit powder, garlic powder, tea leaf meal, ginger powder and chili powder and carrying out extraction, off odors can be effectively removed from the chili oil, the flavor of the chili oil is improved, and the quality and aroma of the chili oil are improved.
Owner:张杰
A kind of extraction method of chrysanthemum essential oil and extracted essential oil
InactiveCN104513707BHigh extraction rateStrong chrysanthemum aromaEssential-oils/perfumesWater vaporWater soluble
The invention discloses a method for extracting chrysanthemum essential oil and the extracted essential oil, and aims at solving the problem that the Hangzhou white chrysanthemum is processed by the way of drying in the sun or stoving in the prior art, and water soluble effective components are simply dissolved by water, so that many functional components have not been well utilized, resulting in a tremendous waste. The method for extracting the chrysanthemum essential oil comprises the following steps: pretreatment, ultrasonic treatment, Soxhlet backflow extraction, concentration and water vapor distillation. The extraction method of the invention has the characteristics of simpleness, practicality, low cost and high extraction rate, and can meet the need of large-scale and factory production of chrysanthemum essential oil, especially the need of chrysanthemum essential oil extraction. The invention can change the current extensive use of chrysanthemum, realize the deep processing of chrysanthemum, effectively use functional components of Hangzhou white chrysanthemum, and increase the economic added value, and has broad market prospect.
Owner:SICHUAN AGRI UNIV +1
Pitaya jujube compound jam and preparation method thereof
InactiveCN110179080ABest formulaUniform and bright colorFood preservationNatural extract food ingredientsDerris eriocarpaZiziphus jujuba
The invention discloses a pitaya jujube compound jam and a preparation method thereof. Every 100g of mix pulp contains 0-16g of pitaya peel, 5-25g of derris eriocarpa extract, 0-1g of stevioside and 0-8g of lemon pulp. The mixed pulp is made up of pitaya pulp and jujube pulp in mass ratio of (3-7): (3-7). The preparation method comprises the following steps: S1: raw materials selection; S2: cleaning; S3: preparing pitaya pulp; S4: preparing jujube pulp; S5: processing ingredients; S6: mixing and concentrating; S7: filling and sterilization; S8: cooling and packaging and obtaining jam with bestquality by a single factor test under an orthogonal L9 (43) optimization test condition. The test results show that the pitaya jujube compound jam has the optimal mouthfeel and taste in case of 5: 5of mass ratio between the pitaya pulp and the jujube pulp (in 100g of mixed pulp), 12g of added pitaya peel, 15g + 0.5g of ratio between the derris eriocarpa extract and the stevioside and 6g of addedlemon.
Owner:BENGBU COLLEGE
Method capable of promoting durable fresh keeping of sweet corn
InactiveCN109362877AReduce physiological activityMaintain nutrientsSeed preservation using chemicalsSeed preservation by coatingAcetic acidCooking & baking
The invention discloses a method capable of promoting durable fresh keeping of sweet corn. The method comprises the following steps of step I, collecting sweet corn; step II, placing the collected sweet corn in liquid nitrogen, performing freezing, and performing low-temperature baking until the moisture content is 15-20% so as to obtain baked sweet corn; step III, placing the baked sweet corn inan edible acetous solution for soaking; step IV, placing the soaked sweet corn in a hydrogen peroxide solution for soaking; step V, placing the sweet corn soaked in the hydrogen peroxide solution in asolution containing tea polyphenols and chitosan for soaking, and placing the sweet corn in a cumquat leaching solution for soaking for 5-10 minutes; step VI, performing sterilization and disinfection; and step VII, performing packing with fresh keeping bags. The inner sides of the fresh keeping bags are adhered with a taste separating fresh keeping agent of 0.1-0.5g / m2, and the taste separatingfresh keeping agent is prepared from palmityl diethanolamine, stearin diethanolamine and lemon peel powder. Through adoption of the method disclosed by the invention, the fresh keeping period of the sweet corn cobs can be prolonged to 50 days or above, and the sweet corn is free from other peculiar smell.
Owner:马山县山山农业科技有限公司
Dendrobium devonianum paxt, blueberry and mulbeery compound beverage and preparation method thereof
InactiveCN108260741AEasy to prepareFull of nutritionFood ingredient as colourFood ingredient as taste affecting agentDigestionFruit juice
The invention relates to the technical field of fruit juice beverages and particularly relates to a dendrobium devonianum paxt, blueberry and mulbeery compound beverage and a preparation method thereof. On the basis of dendrobium devonianum paxt, blueberry juice, mulbeery juice and other accessories are added, and blueberries and mulbeeries are moderate in sourness and sweetness, beautiful in color and soft in flavor, are rich in multiple nutritional and healthcare chemical substances, and have the effects of resisting oxidation, delaying aging, maintaining beauty and keeping young, enhancingthe immunity, assisting digestion, preventing cancer, preventing cardiovascular diseases and preventing eyesight protection. By virtue of adding blueberries and mulbeeries, on one hand, the color andtaste defects of dendrobium devonianum paxt can be overcome, on the other hand, nutritional ingredients of dendrobium devonianum paxt can be enriched, and the efficacies of the dendrobium devonianum paxt can be enhanced, so that the prepared compound juice beverage has heavy raw material flavor, are coordinated and soft in flavor, moderate in sourness and sweetness, free from other odor and free from impurities, are clear and uniform purple red liquid, has excellent appearance, and is beneficial to promotion and sales.
Owner:保山中医药高等专科学校
Acer truncatum tea drink and preparation method thereof
The invention relates to an acer truncatum tea drink comprising the following materials in percentage by weight: 4.2%-8.5% of acer truncatum leaf juice, 0.3%-1.5% of honey, 2.2%-4.8% of white granulated sugar, 0.02%-0.08% of citric acid, 0.01%-0.02% of D-sodium erythorbate and 85.2%-93.5% of purified water. The acer truncatum leaf juice obtained through an aqueous extraction method is rich in flavones, chlorogenic acid and other active substances, and has a good health care effect on blood, liver, gallbladder and the like. The acer truncatum tea drink is bright light yellow on the whole, has specific taste and flavor of acer truncatum, is moderately sour and sweet, and is free of other peculiar smell.
Owner:JIANGSU DANFENG SHENYUAN BIOLOGICAL SCI & TECH
Inflammation diminishing and internal heat reducing fruit vinegar and preparation method thereof
InactiveCN107400620ARich in nutrientsIncrease the fragranceMetabolism disorderAntipyreticFragariaDisease
The invention discloses inflammation diminishing and internal heat reducing fruit vinegar and a preparation method thereof, and relates to the field of brewing of edible vinegar. The fruit vinegar is mainly prepared from the following raw materials in parts by weight: 80-150 parts of passion fruits, 50-120 parts of apples, 60-100 parts of grapes, 50-100 parts of strawberries, 60-160 parts of snow pears, 120-200 parts of fructus momordicae, 20-30 parts of fructus crataegi, 5-8 parts of radix isatidis, 6-10 parts of radix scutellariae, 5-10 parts of herba taraxaci and 10-15 parts of herba portulacae. On the basis of scientific coordination of traditional Chinese medicinal materials and fruits, the fragrance of the fruit vinegar is enhanced with the addition of the traditional Chinese medicinal materials, and meanwhile, functions of diminishing inflammation and reducing internal heat as well as clearing away heat and toxic materials can be also achieved; and a relatively good curative effect can be taken on respiratory diseases as chronic pharyngitis and amygdalitis as well as on gastrointestinal diseases and the like. The fruit vinegar drink provided by the invention tastes sour and sweet; fresh fragrance of the fruits and herbal fragrance of the traditional Chinese medicines are integrated; the fruit vinegar is free from other foreign smell; and the preparation method of the fruit vinegar is simple and is easy to implement.
Owner:广西驰胜农业科技有限公司
Condensed milk with anthocyanin
The invention discloses condensed milk with anthocyanin. The condensed milk with the anthocyanin is prepared by a method comprising the following steps: (1), preparing anthocyanin, namely mixing a black rice anthocyanin concentrate with a blueberry anthocyanin concentrate, adding caffeine, sodium guanosine and malic acid, and carrying out standing at 30-40 DEG C for 20-30 minutes so as to obtain an anthocyanin additive; (2), preparing a milk material; (3), preparing a sugar solution; (4), carrying out vacuum concentration, namely mixing the milk material and the sugar solution which have beenrespectively filtrated, and performing concentration on the mixture until solid content reaches 72-73% so as to obtain a final ingredient; (5), carrying out homogenization; and (6), carrying out crystallization. The condensed milk with the anthocyanin disclosed by the invention has relatively high sensory score, and is lusterous and semisolid (as a homogeneous fluid); moreover, the condensed milkwith the anthocyanin is free of precipitate, clot and mechanical impurities, as well as fine and smooth in texture, uniform in quality and appropriate in viscosity. The condensed milk with the anthocyanin has aroma of milk, as well as fragrance of black rice and blueberry fruits, and is free of other peculiar smell and pure in sweetness.
Owner:安徽达诺乳业股份有限公司
Brewing method of originally brewed low-alcohol raspberry beer
PendingCN114369508AEasy to keepImprove bubble retentionWort preparationBeer fermentationBiotechnologyFruit juice
The invention discloses a brewing method of originally brewed low-alcohol raspberry beer. According to the brewing method of the raspberry beer, provided by the invention, raw materials including raspberry juice and original wheat juice are adopted, and the beer is brewed by fermenting the raw materials by using Leid yeast; the alcoholic strength of the raspberry beer is smaller than or equal to 2.5% vol, the sugar content of the raspberry juice is larger than or equal to 300 g / L, and the sugar content of the original wort is 6.0 + / -0.5 degree P. According to the method, the alcoholic strength of the raspberry beer can be effectively controlled, the sour-sweet balance degree of the finished wine is adjusted, and the foam retention of the product is guaranteed. 100L large-scale production verifies that the raspberry beer obtained by the invention has the alcoholic strength of less than or equal to 2.5% vol, and is clear and transparent in appearance, rich in raspberry fragrance, moderate in taste, harmonious in mouth, sour and refreshing in mouth closing, free of other foreign flavors and suitable for being eaten together with rice or bread.
Owner:BEIJING YANJING BREWERY
Freeze-dried rice gruel and production technology thereof
The invention relates to freeze-dried rice gruel and a production technology thereof. The production technology of the freeze-dried rice gruel comprises the following steps of: washing, soaking, steaming, braising, slowly freezing and freeze-drying coarse food grains. The preparation process of the freeze-dried rice gruel is simple, the color of the prepared freeze-dried rice gruel is uniform, the freeze-dried rice gruel can be brewed with boiling water to gruel, and the gruel is milky white. The freeze-dried rice gruel has the advantages of favorable taste and smell of gruel, soft mouthfeel, no other smells, no foreign impurity, and convenience for eating.
Owner:福建立兴食品股份有限公司
Composite fruit juice beverage having functions of invigorating stomach and promoting digestion and preparation method of composite fruit juice beverage
InactiveCN107125513AFill in the case of a single varietyFull of nutritionNatural extract food ingredientsFood ingredient functionsSmoked PlumFruit juice
The invention belongs to the technical field of processing of agriculture products, and particularly relates to a composite fruit juice beverage having functions of invigorating the stomach and promoting digestion and a preparation method of the composite fruit juice beverage. The beverage is prepared from the following raw materials in parts by weight: 50-60 parts of yellow peaches, 10-20 parts of orange flesh, 5-10 parts of mulberries, 10-15 parts of pineapples, 10-15 parts of dried haws, 10-12 parts of smoked plums, 13-15 parts of malt, 6-8 parts of orange peel, 5-7 parts of hippophae rhamnoides fruits, 3-5 parts of fructus momordicae, 7-9 parts of licorice roots, 10-12 parts of stevia rebaudiana and 1-3 parts of sodium carboxymethyl cellulose. According to the composite fruit juice beverage and the preparation method thereof disclosed by the invention, the yellow peaches, oranges, the mulberries and the pineapples are in scientific compounding ratio, and all the components are in synergistic reaction, so that the composite fruit juice beverage is moderate in sour and sweet degrees, delicious, rich in nutrition and unique in flavor, and the situation that beverages for invigorating the stomach and promoting digestion are single in varieties is avoided; and medicinal and edible extract and sweetening agents are extracted scientifically and reasonably, so that the prepared beverage is good in mouth feel, good in flavor, free from other peculiar smell, low in cost, suitable for vast crowds to drink, and suitable for people to drink for a long term.
Owner:青岛富润康元健康科技有限公司
Method for manufacturing fructus jujubae vinegar
InactiveCN107164203AFull of nutritionGreat tasteMicroorganism based processesVinegar preparationIrritationOral cavity
The invention discloses a method for manufacturing fructus jujubae vinegar, and belongs to the field of technologies for producing fruit vinegar. The method includes particular steps of S1, cleaning and mashing fructus jujubae; S2, preparing rice syrup; S3, carrying out alcoholic fermentation; S4, carrying out acetic fermentation; S5, spraying vinegar; S6, carrying out disinfecting and ageing; S7, carrying out clarifying filtration and bottling. The method has the advantages that the fructus jujubae vinegar prepared by the aid of the method contains comprehensive nutrition and has excellent taste, and fructus jujubae vinegar beverage is clear and transparent, has subtle fructus jujubae aroma and grease aroma, is free of other undesirable odor, has mild sourness and is free of irritation on oral mucosas; the fructus jujubae vinegar can be stored for a long time, and influence on the appearance of the fructus jujubae vinegar due to black sediments can be prevented.
Owner:济源市王屋山石匣醋厂
Production line and preparation method for chili oil
InactiveCN106942395ASave manpower and material resourcesLow costEdible oils/fatsTea leafManufacturing line
The invention discloses a production line and preparation method for chili oil. The preparation method comprises the following steps of cutting selected dry red chili into chili segments, then putting the chili segments in a stir-frying device, performing stir-drying, and sending the stir-fried chili segments in a spreading-for-cooling device; performing spreading for cooling, sending the chili segments after being subjected to spreading for cooling into a crushing device, and performing crushing; separately crushing dry tea leaves and dry garlic; uniformly mixing the chili powder with tea leaf powder and the garlic powder to obtain a mixture, sending the mixture into a frying device, and performing frying; sending the fried chili powder, the fried tea leaf powder and the fried garlic powder into an extraction device, and introducing liquid carbon dioxide, performing super critical extraction, and sending the extracted materials into a separating device; and performing separation to obtain the chili oil, wherein carbon dioxide is separated out and recycled. The extraction time of the chili oil is shortened, and the oil yield of the chili is increased.
Owner:张杰
Production line for preparing pepper oil and preparation method
InactiveCN106262643ARealize automated productionSave manpower and material resourcesFatty-oils/fats productionFood extractionProduction lineLiquid carbon
The invention discloses a production line for preparing pepper oil and a preparation method. The preparation method comprises: cutting picked dry red peppers into pepper sections, putting the pepper sections in a stir-frying device to be stir-fried, feeding the stir-fried peppers into an airing device to be aired, feeding the aired peppers into a grinding device to be grinded, and respectively grinding dry tea leaves and dry garlic; uniformly mixing the pepper powder, the tea leaf powder and the garlic powder, and then feeding the mixture into a frying device to be fried; feeding the fried mixture into an extraction device, feeding liquid carbon dioxide to perform supercritical extraction, feeding extracts obtained from extraction in a separation device, separating the carbon dioxide and recycling the carbon dioxide, thereby obtaining the pepper oil. By utilizing the preparation method provided by the invention, the extraction time of the pepper oil is shortened, and the yield of the pepper oil is improved.
Owner:张杰
Walnut and red date paste biscuit and preparation method thereof
InactiveCN109953089AGolden colorAttractive aromaDough treatmentModified nutritive productsNutritive valuesGluten
The invention belongs to the technical field of food products and a preparation method thereof, and especially relates to a walnut and red date paste biscuit and the preparation method thereof. The walnut and red date paste biscuit and the preparation method thereof mainly solve the technical problems of low nutritive value and poor mouthfeel of existing biscuit food products. A technical scheme of the walnut and red date paste biscuit and the preparation method thereof is that: the walnut and red date paste biscuit and the preparation method thereof are achieved by the following technical scheme: the walnut and red date paste biscuit is prepared from, by weight, the following raw materials: 75 parts of low-gluten flour, 35 parts of corn oil, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernels, 40 parts of red dates, and 60 parts of egg juice; and the method for preparing the walnut and red date paste biscuit includes the following steps: 1) processing rawmaterials; 2) stirring; 3) shaping; 4) moulding; 5) slicing; 6) baking; 7) cooling; and 8) obtaining finished products. The biscuit has the advantages of high nutritive value, good health care performance, good mouthfeel, and the like.
Owner:山西鑫炳记食业股份有限公司
Freeze-dried waxberry flesh and processing technology thereof
The invention discloses a processing technology for freeze-dried waxberry flesh. The freeze-dried waxberry flesh is obtained by cleaning fresh waxberries, disinfecting, quick-freezing, vacuum freezing and drying, discharging materials, peeling fleshes and packaging. The flesh of the produced waxberries can be easily separated from kernels through an artificial method and other physical methods, so that raw materials of waxberry fruit particle beverages can be obtained. The preparation technology is simple; the prepared freeze-dried waxberries are bright red uniformly and consistently; the flavor can be kept perfectly; the color retention time is long; the flesh is fluffy; the strip shape is kept perfectly; the flesh and the kernel can be easily separated; furthermore, the freeze-dried waxberry flesh has the special smell of the waxberries, tastes soft, has an obviously mellow flavor and does not have other peculiar smell, and other external impurities are avoided.
Owner:POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
Ultrasonic extraction equipment for chili oil and preparation method of chili oil
InactiveCN106281651ARealize automated productionSave manpower and material resourcesFatty-oils/fats refiningFatty-oils/fats productionReflux extractionMaterial resources
The invention discloses ultrasonic extraction equipment for chili oil. A stir-frying device is arranged on one side of a grinding device, and a grinding tank of the grinding device is arranged below a material outlet of the stir-frying device; an airing device is arranged on the other side of the grinding device and is arranged below a material outlet of the grinding device; a material outlet is formed in the tank bottom of the airing device, and a frying device is arranged below a material outlet of the frying device; an ultrasonic device is arranged on one side of the frying device, a material outlet is formed in the bottom of the ultrasonic device, a separation device is arranged below the ultrasonic device, and a rectifying device is connected to the separation device. According to the ultrasonic extraction equipment, the automatic production is basically realized, the manpower and material resources are reduced, and the cost is lowered. The invention further discloses a preparation method of the chili oil. According to the preparation method, chili powder is aired, so that the moisture content of the chili powder is uniform; the chili powder is subjected to ultrasonic reflux extraction, so that the oil extraction rate of the chili is increased; and by virtue of medical stone adsorption, the quality and fragrance of the chili oil are improved.
Owner:张杰
A plant extract and hormone-dependent dermatitis repair cream
ActiveCN106074663BGet rid of dependenceHarm mitigationCosmetic preparationsToilet preparationsHormone dependenceAllergy
The invention relates to the technical field of daily chemical products, in particular to plant extracts and hormone-dependent dermatitis repairing cream. The plant extracts comprise the myrothamnus flabellifolia extract, the burdock extract, the herba portulacae extract and the honeysuckle flower extract. According to the hormone-dependent dermatitis repairing cream, hormone is replaced with the plant extracts such as the myrothamnus flabellifolia extract, the burdock extract, the herba portulacae extract and the honeysuckle flower extract, therefore, skin damage can be relieved, the skin can be nourished, and allergy resisting and inflammation diminishing are achieved; the dependence on the hormone can be eliminated, and meanwhile the natural extracts cannot bring extra burdens to the skin. The hormone-dependent dermatitis repairing cream solves the problems that in other repairing methods on the market, the effect is slowly achieved, the dependence is high, dermatitis repeatedly relapses, and symptoms are treated but root causes are not treated.
Owner:广州睿森生物科技有限公司
Yoghourt with sleeping effect and making method of yoghourt
InactiveCN110786379AReduce acidity riseImprove stabilityMilk preparationOther dairy technologyCysteineLactic acid bacterium
The invention belongs to the technical field of food preparation, and particularly relates to yoghourt prepared from peanut vines and having a sleeping effect and a making method of the yoghourt. Theyoghourt is specifically prepared from 80 to 100 parts of milk, 10 to 12 parts of peanut vines, 3 to 5 parts of hypsizygus marmoreus superfine powder, 10 to 15 parts of white granulated sugar, 0.015 to 0.02 part of glycyrrhizic acid, 0.01 to 0.012 part of cysteine, 0.01 to 0.03 part of a flavoring agent and 4 to 6 parts of lactic acid bacteria. According to the yogurt provided by the invention, the addition amount of peanut vine juice is increased; the peanut vines and hypsizygus marmoreus powder are compounded; a compound enzyme is added to carry out segmented enzymolysis; the prepared yoghourt is free of bitter taste, has fresh scent and no other foreign flavors, the acidity increase and viable count decrease of the yoghourt in the shelf life are remarkably reduced, the stability of lactic acid bacteria is improved, the yoghourt has a certain sleeping effect, whey is not separated out in the shelf life, the structure is uniform and compact, and the prepared yoghourt is good in waterbinding capacity.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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