104 results about "Sugar" patented technology

The invention discloses a plant antifreezer and its preparation method. The plant antifreezer is preparegggggd from the following components of: by weight, 0.5-0.97% of glucose, 0.5-0.97% of cane sugar, 0.2-0.5% of potassium dihydrogen phosphate, 0.18-0.21% of novel monomolecular lipid film, 0.06-0.17% of paclobutrazol, 0.2-0.33% of amino acid, 0.02-0.05% of 6-benzylamino-purine, 0.01-0.05% of rapin, 46-48.4% of glycerin and 48.6-51% of water. The plant antifreezer provided by the invention is nontoxic and harmless, doesn't pollute the environment, and can be directly sprinkled on plant leaf surfaces, flowers and flower bus. The preparation method is simple and requires low cost. Effective antifreezing period can reach 15-20 days. By the adoption of the plant antifreezer, lower temperature freeze injury resistance of plants can be enhanced and the freeze injury can be rapidly mitigated after freeze injury. The plant antifreezer provided by the invention can be used to form a protection film on the surface of a plant and protect the plant from cold, and has an effect of preventing diseases.

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

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 discloses a fruit jam with rose and aloe which comprises the following components in parts by mass: 30-40 parts of apples, 30-45 parts of pears, 40-50 parts of peaches, 50-60 parts of tomatoes, 15-20 parts of raisin, 20-25 parts of red dates, 10-15 parts of medlar, 10-15 parts of rose pollen, 15-20 parts of aloe, 15-20 parts of white sugar and 5-8 parts of vinegar. A preparation method of the fruit jam with rose and aloe comprises the following steps of: chopping apples, pears, peaches, tomatoes, red dates, medlar and aloe into less than 2*2 mm small pieces, decocting together with raisin, rose pollen, white sugar and vinegar for 3-5h at 100-120 DEG C, cooling to 80-90 DEG C, decocting for 2-3h to obtain the fruit jam with rose and aloe. The fruit jam with rose and aloe contains the nutrient components of various fruits, has health care efficacy and is a composite fruit jam with tasty and refreshing mouth feel.

The invention relates to the field of nutrition foods, in particular to a tea powder composition and a preparation method and an application thereof. The tea powder composition is prepared by mixing the following raw materials in parts by weight: 1 to 50 parts of tea powder, 0.1 to 30 parts of probiotics, 1 to 30 parts of functional sugar, and 20 to 70 parts of auxiliary material. The invention also provides the preparation method of the tea powder composition. The preparation method comprises the following step of uniformly mixing the raw materials. The tea powder composition has the advantages that under the matching action of tea powder, probiotics, functional sugar and auxiliary material, the functional ingredients can reach the synergetic enhancement function, and the anti-oxidizing, weight-losing and lipid-lowering effects are well realized. The invention also provides the application of the tea powder composition in anti-oxidizing, weight-losing and lipid-lowering foods.

The invention relates to a coal mine omnipotent gas extraction agent, in order to solve the problem of poor gas extraction effect in existing coal mines. The extraction agent comprises the following raw materials according to weight ratio: 100 of water-soluble organic acid and 3-28 of sugar. The weight ratio of raw materials is 100 of water-soluble organic acid and 3-28 of sugar, and the extraction agent further comprises water of which the weight is 5-18 times as that of the above raw materials. The water-soluble organic acid is selected from fulvic acid, acetic acid, complex acid obtained from plant fermentation, citric acid and lactic acid; the sugar is selected from maltose, sucrose, fructose, konjac powder and agar. The extraction agent has the advantages of low cost, easy operation and use, no influence on coal quality, good effect, ability of improving the gas extraction effect of coal mines dramatically, no obvious influence on underground operation staff and equipment, high security and high efficiency.

The invention discloses a nutrition wine for nourishing yin and invigorating the kidney. The nutrition wine is prepared by pretreating the raw materials of 10-30 parts of Chinese yam, 20-40 parts of chrysanthemum, 5-15 parts of cinnamon, 10-20 parts of rhizoma polygonati, 8-12 parts of oyster, 20-30 parts of mulberry, 5-15 parts of white granulated sugar, 5-10 parts of caulis spatholobi and 900-1,000 parts of 42-degree distillate spirit; mixing and dipping; adjusting sugar; settling; and filtering. The nutrition wine has the functions of nourishing yin and yang, activating and enriching blood and building and invigorating body, can recuperate the subhealth and common symptoms of a human body, balance bodily functions and improve immunity and can be taken for a long time and has no side effect on the human body.

The invention discloses a high-protein meal replacement food and a processing method thereof, wherein the meal replacement food is made of the following raw materials by mass ratio: 30 to 42 parts ofprotein powder, 4 to 12 parts of plant source-type powder, 0.1 to 1 part of a taste-improving powder raw material, 0 to 3 parts of other powder raw materials, 20 to 35 parts of a sugar material, 5 to15 parts of an oil material, 2.5 to 5.0 parts of glycerin, 0.1 to 1 part of salt, 0. 3 to 3 parts of drinking water, 0 to 10 parts of other non-greasy liquid or paste materials, 5 to 15 parts of solidparticles, and 0 to 0.5 parts of liquid food essence. The method controls the powder/syrup ratio, and controls the quality problem of the product from the source of the technology; the meal replacement prepared according to the ratio and the process is easier to mold, and the mouthfeel is more comfortable. Different protein sources supplement the needs of various protein/amino acids for the consumer; high-quality dietary fiber ingredients such as chia seeds can be added to increase satiety after eating; and the application scope is wide.

The invention provides graphene-based hierarchical pore capacitor carbon and a preparation method thereof. The preparation method comprises the following steps: water-soluble sugar and a graphenes substance are subjected to a hydro-thermal reaction, a cross-linking agent is added during a reaction process, an activator is added after the reaction is complete, and then the materials are subjected to a carbonization reaction to obtain the product. The cross-linking agent is a nitrogenous foaming agent, and the activator is selected from one or more of potassium hydroxide, sodium hydroxide, zinc chloride and phosphoric acid. According to the invention, stacking and agglomeration of the graphene can be inhibited with a larger degree, the specific surface area and amount of porosity are increased, and the specific surface area utilization rate and specific capacitance are increased.

The invention relates to the field of agriculture products processing, and discloses a spiced salted duck egg. The spiced salted duck egg is prepared from a duck egg, aloe juice, leaves of amorpha fruticosa, roots of lespedeza bicolor, table salt, pennisetum sinese herb, pteris semipinnata herb, lygodium japonicum, lysimachia christinae herb, phyllanthus urinaria herb, folium artemisiae argyi, white granulated sugar, lilac wine and spices. A cleaned duck egg is soaked in the aloe juice, nutritional ingredients of the duck egg can be supplemented, and sterilizing, antiseptic and insect-proof effects can be realized; then the duck egg is pickled by using a pickling liquid prepared from Chinese herbal medicines, the seepage speed of salt can be accelerated, the usage of salt can be reduced, not only can the protein denaturation speed be accelerated, but also the egg oil forming time is shortened; contained carotene can enable the egg oil in a reddish yellow color, and the sensory shape of the duck egg is improved; the duck egg has the health care functions such as an anticancer effect, tranquilization, uneasiness relief and high blood pressure lowering; the lilac wine can add flavor to the duck egg and stop the accumulation of salt to make the salt content to be 2.35% , and thus the spiced salted duck egg can be eaten by high blood pressure patients and diabetic patients.

The invention relates to the field of liquid dairy product, in particular to a milk oligopeptide added liquid milk and a preparation method thereof. The milk oligopeptide added liquid milk, based on 1000 parts by weight, comprises 942-996 parts of milk, 0-50 parts of white granulated sugar, 3-5 parts of milk oligopeptide, 0.1-1.5 parts of thickening agent and 0.9-1.5 parts of emulsifying agent combination, wherein the emulsifying agent comprises 0.8-1.1 parts by weight of sucrose fatty acid ester with HLB value being 15 and HLB of total emulsifying agent being 9-11. The invention surmounts the technical difficulty that a quantity of milk scale is produced when adding high protein substance in superhigh temperature liquid milk, adds variety of liquid dairy products which are suitable for puerperae, rich in protein and Fe, and has high absorptivity and good mouth feel, and innovates the product structure and formula composition of original compound liquid milk, thus new product varieties appear on market.

The invention discloses a columnar material surface removing device and a sugar cane peeling machine. The columnar material surface removing device comprises a frame and a cutting mechanism arranged on the frame. The cutting mechanism comprises a cutter head, a cutter arranged on the cutter head and a transmission device driving the cutter head to rotate. The center of the cutter head is providedwith a through hole for the entry and exit of the columnar material. The cutter is arranged at the circumferential edge of the through hole and can rotate about the center of the cutter head along with the cutter head. The cutter head is provided with an abutting device for elastically contracting the cutting edge of the cutter to be close towards the center direction of the through hole. The columnar material surface removing device is applied to the sugar cane peeling machine, can adapt to sugar canes with different diameters and can carry out peeling in all directions.

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 belongs to the food processing filed, and specifically relates to natural fruit vinegar and a processing process thereof. The natural fruit vinegar which is delicious and has high stability and the processing process thereof are provided. The proportion of the natural fruit vinegar is as follows: 3-5% of ponkan fruit vinegar, 6-10% of ponkan juice, 2-4% of carrot juice, 0.5-1.5% of honey, 4-6% of cane sugar, 0.1-0.2% of protein sugar and 0.04-0.08% of sodium citrate. The processing process comprises the steps of raw material selection; juice squeezing; centrifugal separation; alcohol fermentation comprising the procedures of inoculating and fermenting yeast liquid subjected-activation culture under the conditions that the inoculating quantity is 8-10%, the fermentation temperature is 25-35 DEG C and the fermentation time is 1-5 days; acetic acid fermentation comprising the procedures of inoculating acetic anhydride strains subjected-propagation culture into alcohol fermentation liquid under the conditions that the inoculating quantity is 3-17%, the fermentation temperature is 30-34 DEG C and the fermentation time is 1-5 days; blending; sterilization; and cooling.

A method of recovering oil, which includes (a) converting a starch-containing material into dextrins with an alpha-amylase; (b) saccharifying the dextrins using a carbohydrate source generating enzyme to form a sugar; (c) fermenting the sugar in a fermentation medium into a fermentation product using a fermenting organism, wherein the fermentation medium comprises a xylanase and a pectinase; (d) distilling the fermentation product to form a whole stillage; (e) separating the whole stillage into thin stillage and wet cake; and (f) recovering the oil from the thin stillage.

The present invention provides a modified bacterial strain capable of fermenting both hexose and pentose sugars for production of bioalcohol wherein a promoter of pyruvate dehydrogenase operon (PDH) is replaced with a promoter of a gene that is expressed under anaerobic conditions. The present invention further provides a method of obtaining modified bacterial strain capable of fermenting both hexose and pentose sugar for production of bioalcohol. The present invention also provides a method of fermenting lignocellulosic biomass having hexose and pentose sugar using the modified bacteria for production of biomass.

The invention discloses a black tea meal replacing cookie with intestine and stomach coordinating and slimming and shaping functions. The black tea meal replacing cookie is mainly prepared through the following raw materials in parts by weight: 20-50 parts of flour, 1-10 parts of green bean flour, 1-20 parts of soybean meal, 10-20 parts of anhydrous butter, 1-20 parts of egg, 1-10 parts of white sugar, 1-10 parts of fructo-oligosaccharide, 0.1-0.5 part of sodium bicarbonate, 0.1-2 parts of lemon peel dietary fiber, 1-10 parts of wheat bran dietary fiber, 1-5 parts of collagen, 1-10 parts of whey protein, 0.1-0.5 part of soybean lecithin, 0.1-0.5 part of sodium chloride, 1-10 parts of black tea, 1-10 parts of rivier giantarum rhizome, 1-5 parts of radix adenophorae, and 1-5 parts of coix seeds. The a black tea meal replacing cookie has the dual functions of slimming and shaping and intestine and stomach coordinating.

A traditional Chinese medicine functional beverage capable of reliving sports fatigue is prepared from the following raw materials by weight: 5 grams of ginseng, 6 grams of fried bighead atractylodes rhizome, 12 grams of Yunnan poria cocos, 15 grams of Chinese yam, 10 grams of lotus pulp, 9 grams of Guangdong dried orange peel, 12 grams of cereal malt, 5 grams of medicated leaven, 10 grams of haw, 5 grams of wrinkled giant hyssop, 5 grams of villous amomum fruit, 6 grams of honey fried licorice, 5 grams of fleece-flower root, 5 grams of prepared rehmannia root, 12 grams of mulberry, 4 grams of cortex lycii, 2 grams of achyranthes root, 10 grams of morinda officinalis, 5 grams of asparagi radix, 10 grams of polygala root, 15 grams of wolfberry, 12 grams of semen cuscutae, 8 grams of grass-leaved sweetflag rhizome, 6 grams of cicada slough, 10 grams of red peony root, 6 grams of herba schizonepetae, 10 grams of areca peel, 10 grams of cyperus rotundus, 5 grams of calcined dens draconis, 5 grams of spine date seed, 6 grams of calcined oyster shell, 9 grams of prepared pinellia tuber, 12 grams of red sage root, 9 grams of fried bitter orange, 500 grams of white sugar, and 8000 grams of water. The beverage can be drunk after intensive training or heavy physical labor or can be drunk before sleeping before the game in the next day, is capable of effectively relieving the fatigue and improving the sleep quality, has the functions of invigorating spleen, promoting appetite, and helping the digestion, and at the same time can improve the heart blood-supply performance. The raw materials cooperate with each other to promote the physical recovery.

The present invention belongs to the technical field of feeds for sheep and relates to a paper mulberry silage feed and a preparation method thereof. The paper mulberry silage feed is mainly preparedfrom the following raw materials in parts by weight: 60-75 parts of paper mulberry leaves, 20-35 parts of corn stalks, 18-25 parts of Guicao No. 1 Wangcao (a kind of Chinese pennisetum), 20-25 parts of feed mulberry leaves, 6-10 parts of canterburybells, 2-4 parts of compound minerals, 1-2 parts of amino acids, 0.8-1.5 parts of edible salt, 6-10 parts of sugar and 1-3 parts of a fermenting agent;and the fermenting agent is a mixture of saccharomonospora viridis, neurospora sitophila, clostridium thermocellum, fusariwn oxysporum and chaetomium globosum, wherein the weight ratios of the saccharomonospora viridis, neurospora sitophila, clostridium thermocellum, fusariwn oxysporum and chaetomium globosum are (2-3):(2-3):(3-6):(2-4):(1-3). The paper mulberry silage feed has effects on improving digestion and absorption, improving palatability, proliferating bifidobacteria and enhancing immunity. Besides, the provided preparation method is simple and easy to popularize.

The invention relates to fish balls with skipjack and kelp flavor and a processing method thereof. The fish balls are made from main raw materials and auxiliary materials, and the main raw materials and the auxiliary materials are composed of, by weight, 40-60 parts of frozen minced fillet, 1-3 parts of scratched (shredded) bonito, 0.5-7 parts of kelp condensed juice, 2-12 parts of corn starch, 1-8 parts of egg white, 2-6 parts of isolated soybean protein, 1-5 parts of white granulated sugar, 1-3 parts of salt, 0.2-3 parts of cooking wine and 0.1-1 part of spice. The scratched bonito and the kelp condensed juice are added into the fish balls and matched with specific fish taste of the minced fillet, and the fish balls with skipjack and kelp flavor and unique and slight smoky flavor are processed. Grease can be removed, the refreshing taste can be increased, the smell and taste of common fish balls can be improved, and the fish balls achieve unique flavor and high nutritive value.

The invention discloses a method of energy-saving and environment-friendly zongzi producing and preparation process. The preparation process includes the steps of quality acceptance of raw auxiliary materials->cleaning of zongzi leaves->auxiliary material compounding->glutinous rice cooking pretreatment->partial filling pretreatment->cooked glutinous rice mixing with materials->wrap of zongzi->vacuum packaging of zongzi->spread cooling->outer packaging->finished products, wherein the quality acceptance of the raw auxiliary materials is: the quality standards of the used raw auxiliary materialsshould meet the requirements and standards of the current Zongzi product implementation standard SB/T10377 and the product implementation standard requirements of various raw auxiliary materials within the standard. Through the new process treatment, steam is directly connected to heat and steam the zongzi, an existing traditional zongzi process is to put the wrapped zongzi into a high-temperature and high-pressure cooker with water to cook the zongzi, a large amount of high-salt, high-oil and high-sugar wastewater for cooking zongzi is discharged from a production workshop, the large amountof wastewater seriously affects the living environment of human beings, after the process is improved, the loss of raw materials is directly converted to production utilization, and energy is greatlysaved.

The invention relates to a poultry feedstuff with comprehensive nutrition, which comprises the following components by weight percent: 40-50 percent of dogwood material, 50-60 percent of soya bean meal material, 1-10 parts of shrimp rejects, and trace amount of modifier; and the dogwood material, the soya bean meal material and the shrimp rejects are crushed after being dried, then the modifier is added, and the obtained mixture is uniformly stirred to obtain a finished product. The poultry feedstuff adds the dogwood material, the soya bean meal material and the shrimp rejects in mixed feedstuff and realizes the comprehensive nutrition of sugar, protein and calcium in the mixed feedstuff, thus improving the quality of the feedstuff.