43 results about "Shelf life" patented technology

The invention provides yoghourt containing cereal particles and fruit particles and a production method thereof. The yoghourt contains 0.5-14 percent of cereal particles and 0.5-14 percent of fruit particles, wherein the cereal comprises one or more of wheat and beans; and the fruit comprises one or more of orange, mulberry, raspberry, blueberry, cranberry, crowberry, strawberry, cherry, black currant, grape, apple, pineapple, pear, peach, mango, pawpaw, pomelo, Chinese gooseberry, apricot and the like. Through reasonable proportion and proper process, the invention provides a new yoghourt product to enrich the market, and the yoghourt has the advantages of rich nutrition, reasonable match of meals and excellent stability during shelf life.

The use of porous monolithic matrix for matrix-assisted laser desorption/ionization time of flight mass spectrometry analysis on a sample suspected of containing an analyte is herein described. The porous polymer monoliths provide a matrix suitable for use in detecting and analyzing low molecular weight and small molecules. The matrices described herein also facilitate the creation of arrays of monolithic matrices for high-throughput detection and screening using MALDI-TOF mass spectrometry and exhibit a long shelf-life.

The invention relates to a degumming composite which comprises D-limonene, a surface active agent and a synergist. The invention also relates to a degumming aerosol containing the debugging composite, and a preparation method of the degumming aerosol. With adoption of the debugging composite provided by the invention, the potential risk due to the inflammability of turpentine can be removed, the safety in a debugging process can be improved, and the effect of debugging is ensured. The degumming aerosol provided by the invention is simple in manufacture technology, and safe and convenient to carry, store and use of the finished product and can be widely applied; compared with the current degumming agent, a great quantity of liquid solvent is saved, and the activity of the D-limonene can be protected so as to prevent the D-limonene from being oxidized via the air and the sunshine, as well as avoid losing the efficacy, and as a result, the shelf life of the product is prolonged; and moreover, the degumming composite and the degumming aerosol have the advantages of quick volatilizing, fresh air, non-residual matter, and are non-toxic to human bodies and environments.

The present invention is one kind of crisp hot radish and its production process. The main material for crisp hot turnip includes radish, gourmet powder, spirit, sugar, rice vinegar, ginger, garlic, sesame oil, dry chili, sauce, salt and sesame. The production process includes the steps of: selecting radish material and slicing; pickling and draining; mixing with other material; and sealing in pot, with the sealed radish may be eaten after 7 days. The crisp hot radish is crisp, properly hot, sourish, sweet, salty, scented and delicious, and is especially suitable for eating in tour and in field.

The invention relates to foods and beverage, in particular to a preparation method of instant functional solid beverage containing black fungus. The preparation method comprises the following steps: mixing raw materials, wherein weight ration of black fungus to yacon to sweet potato to hawthorn in the raw materials is 1:4:3:2; deep processing: adding auxiliary materials; mixing the raw materials and the auxiliary materials; and carrying high-pressure homogenization, vacuum concentration, vacuum microwave freeze drying and superfine grinding in sequence and finally pelleting. The addition of the auxiliary materials accounts for 20-30% of the total weight of the mixed materials. According to the technical scheme, the preparation method has the following advantages: sugar-free four-in-one functional solid beverage is researched and developed by processing fruit and vegetable raw materials such as black fungus, yacon, sweet potato and hawthorn according to a production process of granular instant solid beverage; the prepared instant functional solid beverage is applicable to men and women, young and old people, as well as patients with diabetes, the respective functional effects of the raw materials can be given a full plate; moreover, the shelf period of the instant solid beverage is prolonged greatly, the raw materials are combined for the first time, and the instant solid beverage has healthcare function and edible value.

The invention relates to an ultra-thin PE (polyethylene) film for a packaging bag. The ultra-thin PE film comprises components in parts by mass as follows: 20-40 parts of EVA (ethylene vinyl acetate) FL0014, 10-30 parts of MLLDPE (metallocene linear low-density polyethylene) 1018 FA, 30-40 parts of linear HDPE (linear high-density polyethylene) 2045Q, 20-35 parts of HDPE LD100AC, 0.5-1.0 part of a slipping agent and 0.2-0.8 parts of an antioxidant. The ultra-thin PE film has the advantages that linear grains in a production process of the film are eliminated, the film has better heat sealing property and ageing resistance, the tensile strength is higher than the national standard by 20%, and the shelf life of the film is prolonged by 6-8 months than the conventional products.

The invention relates to a medlar plant energy beverage and a production method thereof. The medlar plant energy beverage is prepared from a plurality of herbs, such as medlar, liquorice, red dates, semen cassiae, medlar nectar, chrysanthemum and folium mori in a balanced manner. According to the medlar plant energy beverage and the production method thereof, a common functional beverage addition method is changed, and caffeine, preservatives and artificial pigments are not added; meanwhile, the medlar plant energy beverage breaks through a traditional administration mode, can be drunk at any time and has the functions of enhancing immunity of a human body and relieving asthenopia and physical fatigue. According to the medlar plant energy beverage prepared by adopting the production method, the shelf life is prolonged and the original flavors are furthest enhanced; the medlar plant energy beverage tastes sour and sweet, is uniform and stable in quality and has the characteristics of enhancing immunity of the human body and relieving asthenopia and physical fatigue.

The invention relates to the field of food processing, and discloses a frozen dough improver, frozen dough with the same, and a preparing method and application. The improver comprises, by mass, 80-96.5% of trehalose, 0.5-2.5% of xanthan gum, 0.5-2% ofsodium carboxymethylcellulose and 2-8% of sodium dihydrogen phosphate. The frozen dough comprises 90-110 parts of flour, 8-12 parts of cane sugar, 0.8-1.5 parts of yeast, 0.8-1.2 parts of baking powder, 0.8-1.2 parts of shotening, 2-7 parts of the improver and 45-55 parts of water. The improver can protect the activity of the yeast in the frozendough, improve the flowability of the dough and make the surface of a steamed bun prepared from the frozen dough frozen at a low temperature high in smoothness; the steamed bun cooked after the frozendough with the improver prepared from the preparing method is stored is soft in taste, large in size, smooth in surface and long in shelf life and meets the requirements for steamed bun quality in the south of China.

The invention provides a medical sterilization packaging bag comprising a surface layer and a bottom layer which are mutually connected to form a closed cavity; the surface layer is made of spun-bonded/melt-blown/melt-blown/spun-bonded composite non-woven fabric; and the bottom layer is made of a polypropylene and polyester composite film. According to the medical sterilization packaging bag, all inherent technical parameters meet the requirements of the national industrial standard YY/T0698, can be applied by various sterilization modes, the packaging bacterium resistance rate is improved, the sterilization shelf life is no less than 6 months, the use safety is ensured, and meanwhile the cost is reduced.

The present invention is the use of Poly(2-ethyl-2-oxazoline) in the creation of peroxide gels for various applications. Such applications include bleaching of hair, teeth, laundry or any other bleachable item. Blending of the gel is accomplished by mixing the Poly(2-ethyl-2-oxazoline) with a peroxide such as hydrogen peroxide, carbamide peroxide, sodium perborate, or sodium percarbonate, usually also with water or an appropriate organic solvent. Peroxide concentrations in these new gels can reach a 30% concentration of hydrogen peroxide while maintaining a shelf life of six months at room temperature without developing peroxide decomposition.

A bifidobacteria colostrum-soluble soft capsule and a preparation method thereof. The invention relates to a bifidobacterium colon-soluble soft capsule and a preparation method thereof. The soft capsule includes two parts, a content and a rubber skin, and the shell of the soft capsule is processed to make it colon-soluble. The content of the soft capsule is a stable suspension prepared by mixing and stirring bifidobacterium freeze-dried powder, vegetable oil, suspending agent and wetting agent. In addition, the capsule shell has colonic solubility by impregnating the soft capsule with formaldehyde. The invention encapsulates the bifidobacterium freeze-dried powder soft capsule with vegetable oil as the carrier, has the effect of dissolving the colon, has good product stability, is convenient for transportation and storage, prolongs the shelf life, and jointly acts the bifidobacteria and vegetable oil on the colon , improve the disorder of intestinal flora, achieve the effect of laxative, and solve the pain caused by constipation. The invention is applied to the field of preparation of probiotics.

The invention provides a preparation method of a rose collagen peptide beverage with a function of maintaining beauty and keeping young. The product (namely the rose collagen peptide beverage) comprises the following components in parts by mass: 76-90 parts of multi-petal red rose extract, 4-8 parts of roselle extract, 0.5-4.5 parts of collagen peptide, 1-3 parts of concentrated fruit juice, 1-2 parts of rose cell liquid, 1-2 parts of resistant dextrin, 1-2 parts of L-arabinose, 0.6-1.2 parts of a stabilizer, 0.5-1.0 part of trehalose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.002-0.004 part of sucralose and 0.2-0.4 part of an antioxidant. The processing process comprises the following steps: extract preparation, proportioning, mixing, filtration, filling, sterilization and cooling. The beverage has a scientific formula and a simple preparation method. The prepared product not only contains collagen peptide, dietary fibers and a plurality of other nutrients, butalso has the characteristics of being tasty with slight sweetness and sourness, strong in rose fragrance, attractive in color and luster, high in stability and long in shelf life, and is a low-sugar and low-calorie healthy beverage for maintaining beauty and keeping young.

The invention belongs to the technical field of food and particularly relates to yellow bean and grain composite breakfast drink and a preparation method thereof. The preparation method comprises the steps of smashing soybeans, oats, yellow corns, millets, white granulated sugar, a stabilizer and water as raw materials, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and filling. The drink disclosed by the invention has the advantages of long shelf life, easiness in carry, open drinking, convenience in eating, nutrition and health care and the like.

The invention discloses a preparation technology for establishing a compound edible preservative film on the surface of a fresh-cut purple yam. The preparation technology comprises the following steps: 1), taking oregano essential oil as a core material and taking beta-cyclodextrin as a wall material, prepare a beta-cyclodextrin-oregano essential oil microcapsule, then selecting chitosan as antibacterial film coating liquid as a base material, and mixing the beta-cyclodextrin-oregano essential oil microcapsule and the chitosan base material, so as to obtain antibacterial film coating liquid; 2), adding an appropriate amount of sodium alga acid into a citric acid water solution, so as to obtain color-protecting film coating liquid; 3), finally establishing the edible preservative film on the surface of a pretreated fresh-cut purple yam through a layer-by-layer assembly method. The preparation technology is simple, and the formed compound preservative film for the preservation of the fresh-cut purple yam is safe, green and edible, and can inhibit the growth of microorganism on the surface of the fresh-cut purple yam while performing preservation on the fresh-cut purple yam, thereby prolonging the shelf life of the fresh-cut purple yam.

The invention belongs to the technical field of cosmetics, and discloses a cosmetic composition with high vitamin C content as well as a preparation method and application thereof. The cosmetic composition with high vitamin C content provided by the invention comprises the following components of vitamin C, a nonionic surfactant, an oil phase component, a water phase component, a water-soluble polymer and other active substances. The cosmetic composition provided by the invention has the characteristics of high vitamin C content, low water content, strong infiltration capacity, better stability, small irritation and the like, solves the product quality problems that common cosmetics are low in vitamin C content, cannot be stabilized at high concentration, even are easy to separate out andthe like, prolongs the shelf life of the product, and improves the application of the product.

The present invention provides a highly acidic sports nutrient solution and a preparation technology thereof. The highly acidic sports nutrient solution comprises proteins, carbohydrates, edible fat,sodium starch octenyl succinate, citric acid or a salt thereof and water; and wherein the weight ratio of the edible fat and sodium starch octenyl succinate is 1:(1-1.5). A UHT sterilization method isused; and cold filling is used to obtain the product. The nutrient solution is stable during the shelf life, commercial and aseptic, and consistent in taste and mouthfeel, can effectively alleviate muscle fatigues, prevents muscle damages, promotes growth of athletes' strength and endurance, has extremely strong practicability and can be subjected to a large-scale production.

The invention discloses smoked chicken. A preparation method of the smoked chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, baking; 6, smoking; 7, interior packaging; 8, vacuum sealing; 9, sterilizing; and 10, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, baking and smoking, with originally creative blending amount suitable for industrial product and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the smoked chicken with unique flavor is created, is fragrant in smell and fresh, fragrant and tasty in taste, tastes just like smoked chicken prepared in the field, and meets the needs of consumers for color, fragrance and taste of foods; by virtue of the steps of cooling packaging, vacuum sealing and sterilizing, the smoked chicken is suitable for being stored at normal temperature, can be stored for 3 months at normal temperature while guaranteeing the quality and meets the requirement on shelf life.

A craft for processing preserved eggs by utilizing tea dust comprises the following steps: putting salt, calcined lime, dietary alkali, zinc sulfate, plant ash and tea dust into an olla, pouring boiling water into the olla in twice to prepare ingredient water; blowing the ingredient water in the olla by utilizing an air blower, and carrying out stirring during the blowing; putting the eggs into the olla, and soaking for 30-35 days in a sealed manner; taking out the soaked eggs for cleaning with cooled boiled water, and airing; taking out sediment in the ingredient water in the olla, grinding into ingredient powder, and putting into an accommodating tank; grinding yellow mud dried in the sun into yellow mud powder, and putting the yellow mud powder into the accommodating tank for uniform stirring to prepare mixed powder; wrapping the eggs with the mixed powder, then wrapping the eggs with paddy hull, putting into the olla, and sealing for more than 15 days so as to obtain the preserved eggs. After being cut, the preserved eggs prepared by utilizing the tea dust is five-colored, and the guarantee period is 360 days, the lead content is low, and is only 0.01; the ingredient wastewater is recycled, the cost is effectively reduced, the function of environment protection is played, and cyclic economy application is facilitated.

The invention relates to sugar-free tomato sparkling wine and a preparation method thereof. The sugar-free tomato sparkling wine is prepared by the following operations: conducting primary fermentation on sterilized tomato pulp so as to obtain fermented tomato original wine; then, adding xylose and honey to the fermented tomato original wine, conducting stirring until the xylose and the honey are completely dissolved; conducting filtering by virtue of a microporous filter membrane which is 0.22-0.45 [mu]m; and conducting secondary fermentation, so that the sugar-free tomato sparkling wine is obtained. According to the sugar-free tomato sparkling wine and the preparation method thereof provided by the invention, the variety of tomato products is enriched, a new way for deep processing of tomato foods is created, the comprehensive utilization value of tomatoes is improved, and the development of such industry chains as tomato planting, processing and the like is promoted. The sugar-free tomato sparkling wine is low in calorie, low in alcoholic strength, proper in sweetness and sourness, harmonious in fruit fragrance and honey fragrance, fresh and delicate in taste, good in stability and long in shelf life; the sugar-free tomato sparkling wine is applicable to people of all ages; and the sugar-free tomato sparkling wine is also an excellent drink for people with 'three high' (high blood pressure, high blood sugar and high triglyceride).

The invention discloses an environmentally-friendly freshness-keeping agent for meat products and an application of the environmentally-friendly freshness-keeping agent for meat products in meat foodpreservation. The environmentally-friendly freshness-keeping agent for meat products comprises the following ingredients in parts by weight: 20-50 parts of agaricus bisporus polysaccharides, 40-80 parts of sodium alginate, 0.02-0.2 part of calcium propionate, 0.005-0.05 part of lactic acid, 1-5 parts of glycerine, and 300-900 parts of water. The environmentally-friendly freshness-keeping agent formeat products disclosed by the invention is scientific and reasonable in formula, good in freshness-keeping effects and capable of effectively inhibiting reproduction of microorganisms in meat so asto prevent and treat microbial contamination on meat; and thus, the environmentally-friendly freshness-keeping agent for meat products is capable of effectively prolonging shelf lives of meat products, improving quality of meat products and effectively reducing fresh meat storage costs.

The invention discloses a method for preparing a novel duck product. The method comprises the following steps sequentially: a. vacuum rolling salting; b. roasting; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quick-cooling air drying; and k. cold storage. The invention further discloses a salting solution and special marinade for preparing the novel duck product. The novel duck product produced by employing the method disclosed by the invention is agreeable with tastes of young people and is good in mouth feel and long in shelf life.

The invention relates to a waxberry fruit wine, and belongs to the technical field of wine making. The waxberry fruit wine is prepared from, by weight, 100 parts of waxberries, 2-5 parts of grape seeds, 5-10 parts of dark green tea, 1-5 parts of willow leaves, 80-90 parts of brown sugar and 20-30 parts of water. According to the waxberry fruit wine, in the production process of the waxberry fruit wine, grape seeds, dark green tea, willow leaves and brown sugar are added in a certain proportion, and therefore the produced waxberry fruit wine is unique in flavor, suitable in alcohol content and long in shelf life.

The invention discloses a crayon oil painting brush. The crayon oil painting brush is characterized in that crayon oil painting brush is prepared from the following raw materials in percentage by mass: 50%-75% of soy wax, 5%-30% of cocoa butter replacer, 0%-5% of beewax, 10%-20% of edible calcium carbonate, 0.1%-10% of a pigment and 0%-5% of a perfume. The crayon oil painting brush has the advantages that the raw materials are pure natural materials without raw materials or secondary products extracted from petroleum, are non-poisonous and harmless, and are environmentally friendly and safe; the melting point of the raw materials is above 55 DEG C, the quality is stable at a low temperature, oil is not produced at a high temperature, and thus the quality guarantee period of products is prolonged; the formula is scientific and reasonable, no environmental pollution is achieved in the production process, and the products have the advantages of crayons and artistic oil painting sticks atthe same time; the crayon oil painting brush has comfortable hand feeling, excellent coloring, uniform covering, and is not prone to breakage, and has good sliding sense and a vegetable fat fragrance;and meanwhile the cost is low, the production operation is convenient, and the use is safe and reliable.

The invention discloses an asparagus freeze-drying process and device. The asparagus freeze-drying process comprises the following steps: A, carrying out sorting and cleaning, i.e., selecting fresh asparagus of which the tail diameter is below 0.8 to 1cm, cleaning the fresh asparagus with water, and removing silt; B, cutting into sections, i.e., cutting the cleaned asparagus into sections with thecutting length of 10 to 15cm; C, removing green, i.e., blanching the cleaned asparagus in salt water containing 1% to 5% of salt, and after completing blanching, immediately cooling the blanched asparagus, wherein a blanching temperature is 95 to 100 DEG C, and time is 2 to 4 minutes; and D, placing on a tray, i.e., placing the asparagus subjected to green removal on the tray; Compared to the prior art, the quality guarantee period can be prolonged purely naturally under the condition of not adding any preservative, the requirement of people for the asparagus throughout the year is met, drying is uniform, and the product quality is good.

The invention provides a small cake containing tomatoes and frozen bean curds. The small cake is prepared from weak strength flour of wheat, tremella powder, walnut oil, tomatoes, frozen bean curds, eggs, salt, stevioside, fish gelatin, star anise, fennel seeds, cinnamon, black pepper, nutmeg, twolobed officinal magnolia bark, cumin, rhizoma kaempferiae, black cardamon, hot pepper, galangal, rhizoma atractylodis macrocephalae, lactic acid bacteria, yeast and lysozyme. The small cake containing tomatoes and frozen bean curds is low-fat and low-sugar, is suitable for scale production, and has the advantages of having intense fragrance, being slightly sour, tasty and refreshing, having a moderate salinity, being golden yellow in color, being mellow and delicious, being nutritionally balanced and being easy to digest; tomatoes, frozen bean curds, spices and vegetable oil are mixed, so that the nutrients are well-balanced; after being baked at high temperature for a short time, the small cake has intense, harmonious and lasting fragrance, is crispy outside and tender inside, and is high in nutrient content; the surface of the small cake is provided with lysozyme as a protective agent, so that the effects of bacterium resistance and disinfection are achieved and the shelf life is prolonged; the small cake contains no cane sugar and additives and contains walnut oil, and thus is nutritional, safe and healthful and can be eaten by any population in quantity.