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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 18. Отображено 18.
30-05-2012 дата публикации

Soured milk with yolk powder and preparation method thereof

Номер: CN0101690517B
Автор: DONG YANJUN, ZHANG HAIBIN, HOU HAIFENG, YANG MEIQING, YANJUN DONG, HAIBIN ZHANG, HAIFENG HOU, MEIQING YANG
Принадлежит:

The invention relates to soured milk and a preparation method thereof, in particular to soured milk with yolk powder and a preparation method thereof. The material milk is added with yolk powder and then undergoes fungus fermentation to make the yolk powder added soured milk. The preparation method uses the soured milk as a carrier, organically combines nutrients of the yolk powder and the souredmilk and provides a healthy food with a higher nutritive value; and by the reasonable formula and the proper process, the yolk powder added soured milk can keep good stability and taste in the shelf life under a condition of refrigeration.

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Номер записи: 1
01-07-2009 дата публикации

Active lactic acid bacteria beverage and method for producing the same

Номер: CN0101467558A
Автор: HOU HAIFENG, YANG MEIQING, ZHANG HAIBIN, DONG YANJUN, HAIFENG HOU, MEIQING YANG, HAIBIN ZHANG, YANJUN DONG
Принадлежит:

The invention provides a kind of active lactobacillus beverage containing mastication particles. According to the total weight of active lactobacillus beverage as reference, the raw materials comprise 25-75% of milk, 3-20% of particle sauce, 0.2-0.7% of stabilizing agent and appropriate water by weight; the beverage contains live lactobacillus with concentration of 1*106cfu/ml or above. The active lactobacillus beverage in the invention contains masticatory particles, abundant product types and taste, cool taste and good stability.

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Номер записи: 2
03-08-2011 дата публикации

Lactobacillus casei-containing active lactobacillus drink and preparation method thereof

Номер: CN0102138582A
Автор: MEIQING YANG, HAIFENG HOU, RIGENG JI, XIAOJING YIN, HAIBIN ZHANG, YANG MEIQING, HOU HAIFENG, JI RIGENG, YIN XIAOJING, ZHANG HAIBIN
Принадлежит:

The invention provides a lactobacillus casei-containing active lactobacillus drink and a preparation method thereof. The preparation method of the active lactobacillus drink comprises the following processes of: preparing a yoghourt base stock from lactobacillus casei serving as a ferment strain, and diluting to prepare the active lactobacillus drink, wherein in the ferment process, when the pH value of ferment stock liquid is between 3.4 and 3.6, the ferment time is prolonged to continue fermenting for at least 12 hours, and the fermentation is stopped to prepare the yoghourt base stock. By the preparation method, the problems of the elutriation and sedimentation of the lactobacillus casei-containing active milk drinks within the shelf life can be solved, and the stability and quality ofthe products can be improved.

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Номер записи: 3
20-04-2011 дата публикации

Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk

Номер: CN0102018038A
Автор: Hou Haifeng, Zhang Haibin, Dong Yanjun, Jiang Wenjie
Принадлежит:

The invention relates to the processing field of milk products, in particular to acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and a preparation method of the acidophilus milk. Based on 100 parts of raw materials by weight, the acidophilus milk with added DHA and Vc or sodium salt thereof comprises: 0.02-0.12 part of DHA, 0.12-0.024 part of Vc and 0.07-0.30 part of lactobacillus fermenting agent, wherein the ratio of DHA to Vc is equal to 0.83-10; the acidophilus milk comprises a stabilizing agent, and based on 100 parts of raw materials by weight, the stabilizing agent comprises 0.04-0.2 part of pectin, 0.1-1.5 part of starch and/or 0.01-0.5 part of gelatin. The product in the invention combines the nutrients of the DHA and Vc or the sodium salt thereof, and by utilizing a reasonable formula and the proper preparation method as well as the synergistic action of the DHA and Vc or the sodium salt thereof, the flavor damage caused by oxidization of the ...

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Номер записи: 4
20-10-2010 дата публикации

Alloying technique for semiconductor chip Au-Si solder

Номер: CN0101503791B
Автор: HAIFENG HOU, HOU HAIFENG
Принадлежит:

The invention discloses an alloying process for a semiconductor chip alloyed silicon solder. The alloying process comprises the following steps: S1, carrying out the surface treatment of a silicon slice to be alloyed; S2, coating one or a plurality of metallic layers on the back of the silicon slice subjected to the surface treatment by vaporization on the vacuum condition; and S3, sending the silicon slice coated with the metallic layers into a quick anneal oven for alloy treatment with the temperature of 490 to 550 DEG C and the time of 10 to 50 seconds. The alloying process replaces a conventional tubular type alloying furnace by the quick anneal oven which has the characteristics of accurate temperature control, quick temperature increase and decrease and short processing time in the process. In addition, the application of the quick anneal oven realizes the input and output of a single silicon slice so as to replace the tubular type alloying furnace which has the batch charge anddischarge ...

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Номер записи: 5
02-06-2010 дата публикации

Fermented milk containing probiotics, production method thereof and application thereof

Номер: CN0101715816A
Автор: AN YING, HOU HAIFENG, HU HAILONG, ZHANG HAIBIN, YING AN, HAIFENG HOU, HAILONG HU, HAIBIN ZHANG
Принадлежит:

The invention provides fermented milk containing probiotics, a production method thereof and application thereof. The fermented bacteria in the fermented milk comprise lactobacillus. acidophilus, bifidobacterium lactis, bifidobacterium longum and basic fermented milk bacteria such as streptococcus thermophilus and lactobacillus bulgaricus. Preferably, the fermented milk is produced by low temperature fermentation The fermented milk containing probiotics has the effects of clearing the intestinal tract, improving the microecological environment of intestinal flora, and promoting digestion and absorption of nutrient components, particularly the obvious effects of alleviating abdominal pain and abdominal distention.

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Номер записи: 6
30-05-2012 дата публикации

Fermented milk containing yeast polypeptides and method for producing same

Номер: CN0101731337B
Автор: HOU HAIFENG, JI RIGENG, ZHANG HAIBIN, HAIFENG HOU, RIGENG JI, HAIBIN ZHANG
Принадлежит:

The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.

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Номер записи: 7
07-04-2010 дата публикации

Soured milk with yolk powder and preparation method thereof

Номер: CN0101690517A
Автор: Dong Yanjun, Zhang Haibin, Hou Haifeng, Yang Meiqing
Принадлежит:

The invention relates to soured milk and a preparation method thereof, in particular to soured milk with yolk powder and a preparation method thereof. The material milk is added with yolk powder and then undergoes fungus fermentation to make the yolk powder added soured milk. The preparation method uses the soured milk as a carrier, organically combines nutrients of the yolk powder and the soured milk and provides a healthy food with a higher nutritive value; and by the reasonable formula and the proper process, the yolk powder added soured milk can keep good stability and taste in the shelf life under a condition of refrigeration.

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Номер записи: 8
13-04-2011 дата публикации

Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof

Номер: CN0102007968A
Автор: Hou Haifeng, Yang Meiqing, Yin Xiaojing, Zhang Haibin
Принадлежит:

The invention provides a lactobacillus casei-containing active lactobacillus beverage and a preparation method thereof. The preparation method for the active lactobacillus beverage comprises the following steps of: fully dissolving a certain amount of soybean protein powder in milk at the temperature of between 50 and 60 DEG C, preparing fermentation substrate solution, and homogenizing at the temperature of between 50 and 60 DEG under the pressure of 15 to 30MPa; sterilizing at the temperature of between 90 and 120 DEG C for 10 to 150 minutes, and cooling to the temperature of between 36 and 38 DEG C; inoculating a lactobacillus casei-containing fermenting agent, culturing at the temperature of between 36 and 38 DEG C for 36 to 48 hours, regulating the pH value to be 3.4-3.6, and stopping fermenting to prepare acidophilus milk base stock; and diluting the acidophilus milk base stock to prepare the active lactobacillus beverage. By adding the soybean protein powder into the fermentation ...

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Номер записи: 9
16-06-2010 дата публикации

Trehalose acidophilous milk and preparation method thereof

Номер: CN0101731333A
Автор: HOU HAIFENG, JI RIGENG, ZHANG HAIBIN, HAIFENG HOU, RIGENG JI, HAIBIN ZHANG
Принадлежит:

The invention relates to the filed of dairy products, in particular to trehalose acidophilous milk and a preparation method thereof. Based on 100 weight parts of acidophilous milk raw materials, the trehalose acidophilous milk comprises 0.5 to 7 weight parts of trehalose, preferably 2 to 5 weight parts of trehalose. The trehalose is added into the acidophilous milk, serves as a sweetener and has obvious effects of preventing starch ageing and protein denaturation, inhibiting decomposition of unsaturated fatty acid and the like; and the trehalose acidophilous milk has good quality and also has good flavor and mouthfeel.

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Номер записи: 10
29-06-2011 дата публикации

Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life

Номер: CN0102106386A
Автор: MEI YANG, MEIQING YANG, WENJIE JIANG, HAIFENG HOU, HAIBIN ZHANG, YANG MEI, YANG MEIQING, JIANG WENJIE, HOU HAIFENG, ZHANG HAIBIN
Принадлежит:

The invention provides novel application of plant green juice powder, in particular application of the plant green juice powder in maintaining the stability of viable count of yoghourt in shelf life, and/or application of the plant green juice powder in inhibiting the growth of pernicious bacteria in the yoghourt. The invention also provides a method for preparing yoghourt added with the plant green juice powder, and the yoghourt prepared by the method. In the method, the yoghourt is taken as a carrier and is added with the plant green juice powder, and the prepared yoghourt can maintain the constancy of the viable count of Lactobacillus delbrueckii ssp. bulgaricus in shelf life and can inhibit the growth of the pernicious bacteria. Moreover, the prepared yoghourt product has good flavor and mouthfeel and high stability of the viable count in shelf life through a reasonable formula and an appropriate process.

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Номер записи: 11
22-06-2011 дата публикации

Sugar-free active lactobacillus beverage and preparation method thereof

Номер: CN0102100250A
Автор: MEIQING YANG, HAIFENG HOU, RIGENG JI, XIAOJING YIN, HAIBIN ZHANG, YANG MEIQING, HOU HAIFENG, JI RIGENG, YIN XIAOJING, ZHANG HAIBIN
Принадлежит:

The invention provides a preparation method of a sugar-free active lactobacillus beverage, and the method comprises the following steps: preparing a yogurt base stock from fermentation strains and preparing the active lactobacillus beverage through diluting, wherein the fermentation time is extended for continuous fermentation for at least 12 hours, preferably 24-72 hours after the pH value of a fermentation liquid reaches 3.4-3.6 during the fermentation process, and then the fermentation is stopped, so that the yogurt base stock is prepared. By utilizing the method, the precipitation of the product caused by coagulation of proteins within the shelf life is reduced, therefore, the stability of the product is improved, and the defect of poor stability of the sugar-free products caused by low contents of solids can be overcome.

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Номер записи: 12
16-06-2010 дата публикации

Yoghourt containing marmalade and making method thereof

Номер: CN0101731336A
Автор: HOU HAIFENG, YANG MEIQING, YIN XIAOJING, YUN JIANYING, ZHANG HAIBIN, HAIFENG HOU, MEIQING YANG, XIAOJING YIN, JIANYING YUN, HAIBIN ZHANG
Принадлежит:

The invention provides yoghourt containing marmalade and making method thereof. The yoghourt comprises marmalade and a main yoghourt material, and the marmalade and the main yoghourt material are separately placed. In the making method of the yoghourt, the main yoghourt material and the marmalade are respectively prepared and separately placed in the same yoghourt unit package in proportion so as to prepare the yoghourt containing marmalade. The yoghourt can ensure that consumers can add the marmalade to the yoghourt with a proper quantity according to per se health conditions and taste favor requirements and provides a healthy fruit yoghourt for people who do not eat sugar or wish to eat less sugar. The invention particularly provides an apple-flavored yoghourt and a making method thereof and fills the blank of the apple-flavored yoghourt in the market.

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Номер записи: 13
29-06-2011 дата публикации

Gas-containing active lactic acid bacteria beverage and preparation method thereof

Номер: CN0102106384A
Автор: MEIQING YANG, HAIFENG HOU, RIGENG JI, XIAOJING YIN, YANG MEIQING, HOU HAIFENG, JI RIGENG, YIN XIAOJING
Принадлежит:

The invention provides a gas-containing active lactic acid bacteria beverage and a preparation method thereof. The method comprises the following steps of: inoculating lactic acid bacteria to milk, fermenting the milk to obtain a sour milk base material, mixing the sour milk base material and sugar liquid to dilute the sour milk base material, regulating the acid, and inflating gas through an online mixer after homogenization, wherein the mixed pressure is 0.1 to 0.7MPa, and the inflation quantity is 0.1 to 0.3 percent; and then performing encapsulation to obtain the gas-containing active lactic acid bacteria beverage product. The gas-containing active lactic acid bacteria beverage with good stability in shelf life is finally prepared by properly controlling and adjusting the fermentation process conditions of the sour milk base material and matching the adjustment of the integral formula and the process of milk beverage; and the beverage has good mouthfeel, high viable bacteria number ...

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Номер записи: 14
22-06-2011 дата публикации

Lactoferrin-rich active lactobacillus beverage and preparation method thereof

Номер: CN0102100251A
Автор: MEIQING YANG, HAIFENG HOU, RIGENG JI, HAIBIN ZHANG, YANG MEIQING, HOU HAIFENG, JI RIGENG, ZHANG HAIBIN
Принадлежит:

The invention provides a lactoferrin-rich active lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps of: mixing soyabean protein powder, white granulated sugar and milk to prepare fermenting substrate liquid which comprises 0.3 to 1.5 percent of soyabean protein powder and 3 to 7 percent of white granulated sugar; homogenizing and sterilizing the fermenting substrate liquid; cooling to 36 to 43 DEG C; adding zymophyte and the lactoferrin; culturing the fermenting substrate liquid at the temperature of between 36 and 43 DEG C until the titratable acidity reaches 170 to 200 DEG T; stopping fermenting to obtain a yoghurt basic material; and diluting the yoghurt basic material to prepare the lactoferrin-rich active lactobacillus beverage. The soyabean protein powder and the white granulated sugar are added according to a certain ratio during fermentation, so that the problem that the lactoferrin inhibits the fermentation of lactobacillus ...

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Номер записи: 15
12-08-2009 дата публикации

Alloying technique for semiconductor chip Au-Si solder

Номер: CN0101503791A
Автор: HOU HAIFENG, HAIFENG HOU
Принадлежит:

The invention discloses an alloying process for a semiconductor chip alloyed silicon solder. The alloying process comprises the following steps: S1, carrying out the surface treatment of a silicon slice to be alloyed; S2, coating one or a plurality of metallic layers on the back of the silicon slice subjected to the surface treatment by vaporization on the vacuum condition; and S3, sending the silicon slice coated with the metallic layers into a quick anneal oven for alloy treatment with the temperature of 490 to 550 DEG C and the time of 10 to 50 seconds. The alloying process replaces a conventional tubular type alloying furnace by the quick anneal oven which has the characteristics of accurate temperature control, quick temperature increase and decrease and short processing time in the process. In addition, the application of the quick anneal oven realizes the input and output of a single silicon slice so as to replace the tubular type alloying furnace which has the batch charge and discharge ...

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Номер записи: 16
12-05-2010 дата публикации

Yogurt containing chocolate particles and preparation method thereof

Номер: CN0101703107A
Автор: DONG YANJUN, HOU HAIFENG, ZHANG CHI, ZHANG HAIBIN, YANJUN DONG, HAIFENG HOU, CHI ZHANG, HAIBIN ZHANG
Принадлежит:

The invention provides a probiotic yogurt containing chocolate particles and a production method thereof. The probiotic yogurt containing chocolate particles comprises 0.5-14% of chocolate particles. The preparation method comprises the step of mixing jam containing chocolate particles and probiotic yogurt base materials to prepare the probiotic yogurt containing chocolate particles. The probiotic yogurt containing chocolate particles is characterized in that ingredients of chocolate are controlled, the oil content and the glucide content of the chocolate particles are respectively controlled to no less than 49% and no more than 10%, and the chocolate particles can be kept indissolvable almost in the original shape when added and crisp in the storage life of the yogurt by using an appropriate technology. The invention provides a novel yogurt which is delicious and nutritious and has good shelf-life stability.

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Номер записи: 17
16-06-2010 дата публикации

Fermented milk containing yeast polypeptides and method for producing same

Номер: CN0101731337A
Автор: HOU HAIFENG, JI RIGENG, ZHANG HAIBIN, HAIFENG HOU, RIGENG JI, HAIBIN ZHANG
Принадлежит:

The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.

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Номер записи: 18