22 results about "Polyphenol" patented technology

The invention discloses a method for comprehensively extracting fucoxanthin and brown alga polyphenol from gulfweed, which comprises the following steps: carrying out repeated freeze-thawing and centrifugation on fresh gulfweed or frozen reserved gulfweed to control the water content of brown alga; adding an organic reagent into the seaweed, leaching in a dark place for 1-24 hours, carrying out vacuum filtration to obtain a leaching solution, repeating the leaching operation until the leaching solution is colorless, merging the leaching solutions, concentrating the leaching solution until abundant precipitate appears in the solution, and filtering to remove the precipitate and obtain the filtrate; crystallizing the filtrate at low temperature, and filtering to obtain fucoxanthin; and adding a fat-soluble solvent into the filtrate, carrying out repeated liquid-liquid extraction until the fat-soluble solvent layer is colorless, merging the fat-soluble solvent layers of multiple extraction processes, and carrying out low-temperature concentration until a greenish yellow solid precipitates in the solution, thereby obtaining the brown alga polyphenol extract. The method has the advantages of high raw material utilization ratio and high extraction efficiency, and is simple to operate.

The invention relates to an ice temperature gas conditioning and coupling compound antioxidant multiple-factor fence preservation technology of cooked beef, belonging to the technical field of meat preservation. The method comprises the steps of soaking the beef into a mixed solution containing 0.25-0.75% of tert-butyl hydroquinone (TBHQ), 10.75-20.75mg/ L of tea polyphenol and a flavoring agent, cooking thoroughly, cooling and then putting the cooked beef into a food preservation box; vacuumizing, and charging 60-80% of oxygen, 10-30% of nitrogen and 10% of CO2; sealing the box by using a high-barrier compound packaging film which is made of polyethylene terephthalate (PET)/ chlorinated polypropylene (CPP) material and has the thickness of 0.062mm, and preserving at the temperature of 0-1 DEG C. Therefore, the aims of good preservation effect, low cost, good flavor and long preservation time are achieved.

The invention discloses preparation of an aramid fiber modifying solution and relates to a surface modifying method of aramid fibers. The aramid fiber modifying solution comprises a pretreatment solution and a re-treatment solution, wherein the pretreatment solution is prepared from 180-200 parts of toluene, 16-18 parts of polymethylene polyphenyl polyisocyanate and 3-6 parts of epoxy resin; the re-treatment solution is prepared from 180-220 parts of deionized water, 8-12 parts of A-stage resorcinol-formaldehyde resin, 8-16 parts of 25%-30% ammonium hydroxide, 160-200 parts of butadiene-vinylpyridine latex, 5-10 parts of 36%-40% of a formaldehyde solution, 0-5 parts of tannic acid and 0-5 parts of tea polyphenol. By treating the aramid fibers with the solution, surface roughness of the aramid fibers can be improved effectively, quantity of active groups on the surface of the aramid fibers is increased, and adhesiveness of the aramid fibers with different kinds of rubber is improved.

The invention discloses a method for preparing a tea-bamboo leaf wine beverage, which comprises the steps of (1) the preparation of tea-bamboo leaf mother liquor, (2) the preparation of syrup, and (3)the mixing of the tea-bamboo leaf mother liquor, the syrup and rice-flavour liquor. The method adopts low-temperature constant-temperature bio-fermentation technology, maximally preserves beneficialcomponents such as tea polyphenol, bamboo flavone, lipopolysaccharide, protein and the like, and especially maximally preserves liposoluble vitamin E, amino acid and mineral substance microelement. The beverage has certain effects of weight loosing, hairdressing, cancer prevention, aging prevention and the like. Simultaneously, tea leaves and bamboo leaves are taken as raw materials, and bring outthe best in each other, so that the quality of the product is improved, the nutrition is richer, the effect is more obvious, the flavor of the product is good, the special taste and fragrance are formed, therefore, the beverage is provided with more purely natural charm, and recognized and loved by vast consumers extremely.

The invention provides hydrogen-rich black date juice, hydrogen-rich black date wine and preparation methods thereof. The obtained hydrogen-rich black date juice and hydrogen-rich black date wine contain rich hydrogen, the hydrogen is mixed with black date juice or black date wine in a supercritical state, the density of the hydrogen in the supercritical state is increased from original 0.0899 g/L to 0.5-0.8 g/L, and the solubility of the hydrogen in the black date juice and the black date wine is increased. The hydrogen has selective free radical removing capacity at the addition concentration and content, and the content of cyclic adenosine monophosphate in the black date wine is 10%-20% higher than that when the hydrogen is not added; the content of vitamin C is 5%-15% higher; the content of 5-hydroxymethylfural is 20%-25% higher and the content of polyphenols is 10%-15% higher. In combination with the characteristic functions of the hydrogen, the functions of the prepared black date juice and black date wine are greatly improved.

The invention discloses a processing procedure of green tea having excellent taste. The processing procedure of green tea comprises the following steps: spreading tea, that is, spreading the tea on abamboo sieve, and arranging in the sun and allowing standing still in a ventilated place; fixing the tea, that is, pouring the spread tea into a steam fixation machine, and fixing the tea with high-temperature steam; rolling and shaping the tea, that is, combining drying, airing and stir-frying of the tea; packaging the tea. The processing procedure has the beneficial effects that when the tea isprocessed in the green tea processing procedure, steam fixation of the tea can be performed by the steam fixation machine, chlorophyll in the tea can be well remained while performing enzymatic inactivation on the tea, so that the tea is green; when the tea is dried, due to the combination of airing and stir-frying, the airing serves as a principal manner, the stir-frying time of the tea is reduced, and the chlorophyll, tea polyphenol, caffeine and vitamins in the tea can be well remained; due to short-term stir-frying, aroma of the tea can be improved to a certain degree.

The invention relates to the technical field of camellia oleifera fruit extraction, and in particular, relates to a method for extracting camellia oleifera polyphenol from camellia oleifera seeds; teaoil is supercritically removed from the camellia oleifera seeds, and the camellia oleifera polyphenol is further extracted, so that the extraction rate of the camellia oleifera polyphenol is improved, and a crude extract solution of the camellia oleifera polyphenol is separated and purified by adopting macroporous adsorption resin. Compared with a liquid-liquid solvent purification method, the method is simple in process, free of solvent pollution and more environmentally friendly, the obtained camellia oleifera polyphenol is high in purity, and the mass content of the camellia oleifera polyphenol can reach 78% or above and is higher than that of the liquid-liquid solvent purification method. Besides, the camellia oleifera polyphenol is extracted by taking camellia oleifera seeds and camellia oleifera shells as raw materials in the process, so that the utilization rate of the raw materials is fully increased, the camellia oleifera polyphenol is extracted by taking the shells as one ofthe raw materials in the process, the utilization rate of resources is increased, and the whole technological process is simple, free of solvent pollution, small in use amount, green and environment-friendly.

The invention provides a mango preservative. The preservative comprises the following components: sucrose ester, sodium sorbate, citric acid, carboxymethylcellulose, tea polyphenol and astragalus polysaccharide. The mango preservative disclosed by the invention is excellent in preservation effect, low in production cost, safe and non-toxic, the various active ingredients achieve synergistic effects, mango anthracnose diseases of the picked mangoes can be effectively reduced, and the green and environmental-friendly requirements on fruit and vegetable preservation are met.

The invention discloses a polyimide based insulation friction material and a preparation method of the friction material. The material comprises 65.5-76% of polyimide, 5-20% of glass fiber, 5-15% of polytetrafluoroethylene, 0.5-3% of silicon dioxide and 3-9% of para-polyphenol. The preparation method comprises the steps of dispersing the raw materials in an organic solvent uniformly stirring to form powder, and then performing hot pressed sintering on the powder. The material has the significant advantages that the polyimide based material has a stable friction coefficient, a lower wear rate and strong mechanical properties under a complete insulation condition; a service life of an ultrasound motor is effectively prolonged; the reliability of the ultrasound motor is effectively improved;the material can meet use requirements in special environments such as high and low temperature and high load; at the same time, the material can be prepared and formed by a typical hot pressed sintering method during preparation; a technology is simple and reliable; and the cost is low.

The invention relates to the technical field of foods, and particularly relates to spanish mackerel stuffing containing tea polyphenol, a making method and spanish mackerel stuffing dumplings made by the making method. The spanish mackerel stuffing containing tea polyphenol is prepared from the following raw materials of spanish mackerel meat, tea polyphenol, sodium alginate, seasoning and water. According to the spanish mackerel stuffing containing tea polyphenol, through reasonable collocation of the dosage of the tea polyphenol and the dosage of the sodium alginate, and balanced adjustment of the spanish mackerel stuffing, the shelf life of the spanish mackerel dumplings is prolonged, the freezing stability is improved, the freshness of the dumplings is maintained, the quality deterioration is delayed, the defect that in a conventional spanish mackerel stuffing cooked wheaten food product, the tea polyphenol is directly added, so that in the freezing process, wrappers are easy to discolor is overcome, and the spanish mackerel stuffing has the efficacy of being nutritive and healthy.

The present invention relates to a purple Chinese yam fruit juice preservation liquid which is prepared from tea polyphenols, citric acids, sodium fluoride and penicillin at mass ratios of 3 : 5 : 1 : 1. The application of the fruit juice preservation is as follows: 1) peeling, washing, and dicing purple Chinese yams, adding sugar and water, and boiling the mixture; 2) putting the cooked purple Chinese yams and sugar juice into a blender, squeezing, filtering, and removing residues; 3) adding pectin enzyme to conduct hydrolysis; 4) adding the preservation liquid; 5) conducting an ultra high-temperature sterilization and aseptic filling; and 6) pumping the air in a container, and filling with an inert gas, and thereby preserving and storing at room temperature. The preservation liquid can effectively conduct color retention and preservation for the purple Chinese yam juice, and the prepared preservation liquid is natural and non-toxic, and has no harm to human body health.