| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种新的酿豆腐泡 | CN201610377050.0 | 2016-05-31 | CN105941651A | 2016-09-21 | 韦伟 |
| 本发明公开了一种新的酿豆腐泡，属于食品领域。由以下重量份原料制备而成：油豆腐泡20‑30份、香芋80‑120份、糯米220‑280份、香油0.6‑1.3份、紫菜5‑9份、五味子0.8‑1.2份、食用油8‑13份，猪肉沫60‑80份、精盐1‑4份、五香粉0.4‑0.7份、茴香籽0.5‑0.9份、木耳2‑5份、老抽7‑12份、马蹄30‑50份、白糖2‑5份。本发明在保持原传统酿豆腐泡味道醇厚香甜的同时，增加了健胃散寒、清热润肺、利气通化等保健功效。 | ||||||
| 2 | 一种营养素肉丸及其制备方法 | CN201610041676.4 | 2016-01-22 | CN105707277A | 2016-06-29 | 刘斌; 贾瑞博; 刘凯丽; 陈竞豪; 卢锦强 |
| 本发明公开了一种营养素肉丸及其制备方法，所述的营养素肉丸按下述配方比例经原料前处理、混料斩拌、捏制或压制成丸后蒸煮或油炸成型：大豆组织蛋白肉10?25份、食用菌（灰树花、猴头菇、竹荪、香菇中的一种或几种）5?15份、虫草花5?15份、山药粉3?15份、葛根粉3?10份、粉丝（魔芋、甘薯、绿豆、玉米等粉丝中的一种或几种）5?10份、有色蔬菜（芹菜、菠菜、包菜、胡萝卜中的一种或几种）超细微粉8?10份、蛋清5?10份、面粉10?25份、清水8?25份、食盐2?4份和芝麻油3?10份。本发明的营养素肉丸具有高蛋白、低脂肪，富含维生素、矿物质，营养均衡、口味独特等优点。 | ||||||
| 3 | Non-Browning Lactose-Free Milk Powder and Methods of Making Same | US15828499 | 2017-12-01 | US20180153184A1 | 2018-06-07 | Shakeel Ur Rehman; Brandon Kopesky; Calvin White; Scott Backinoff; Timothy Peter Doelman |
| Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color. | ||||||
| 4 | 개선된 분산성 및 고농도 칼슘 보충제의 제조방법 | KR1020020024950 | 2002-05-07 | KR1020030020229A | 2003-03-08 | 유재흥; 육순학; 김원; 백두연 |
| PURPOSE: A method of producing a calcium supplement for mammals by adding an edible dispersant and antiprecipitant to a natural eggshell and then grinding is provided. Whereby, the product causes no change in a taste, flavor and color, coagulation, aggregation or precipitation when applied to milk, soy-milk, yogurt, juice, etc. CONSTITUTION: A dispersing agent, antiprecipitant and distilled water are added to a natural eggshell having an average particle size of 8 to 15μm, the mixed solution is wet-milled in a bead mill having a bead of 0.3mm or less to produce a solution having a d50 value of 0.2μm or less and d90 value of 0.4μm or less and then dehydrated with a centrifugal force of 1,000xg to 10,000xg. The mixed solution contains 10.0% by weight of eggshell calcium, 0.1 to 10.0% by weight of a dispersant, 0.1 to 10.0% by weight of an antiprecipitant and the balance comprising water. | ||||||
| 5 | 금 콜로이드 제조방법 | KR1020010069019 | 2001-11-06 | KR1020030038871A | 2003-05-17 | 오성근 |
| PURPOSE: Provided is a method of preparing a nano-particle sized gold colloid which has been found to possess a greater efficacy on various diseases such as cold, conjunctivitis, gonorrhea, leprosy, pneumonia, rheumatism, endotoxemia, warts, acne, etc. Therefore, the gold colloid can be added to various liquors such as rice wine, distilled sprit(soju, Korean native name), refined rice (jeongjong), whisky or the like,. or health drinks. CONSTITUTION: The method of preparing a nano-particle sized gold colloid comprises the steps of: adding a solution of water soluble Au salt to boiling water; adding a trace amount of a surfactant which is harmless to the human body thereto; and boiling them at predetermined temperature. | ||||||
| 6 | 개선된 분산성을 가진 칼슘 보충제의 제조방법 | KR1020010053782 | 2001-09-03 | KR1020020023637A | 2002-03-29 | 유재흥; 육순학; 김원; 백두연 |
| PURPOSE: A process of preparing the titled calcium supplementing agent by mixing an eggshell with an edible dispersing agent, a precipitation preventing agent and distilled water and grinding is provided. Whereby, the agent does not change a taste, smell and color and generates coagulation, precipitation or the like when used for calcium-enriched food. CONSTITUTION: A dispersing agent, a precipitation preventing agent and distilled water are added to a powdery eggshell having a particle size of 8 to 15 microns and the obtained mixed solution is introduced into a bead mill having a bead of 0.3mm or less and wet-ground to give a mixed solution having a d50 value of 0.2 microns or less and d90 value of 0.4 microns respectively. The mixed solution comprises 10.0 to 70.0% by weight of calcium from Eggshell, 0.1 to 10.0% by weight of methylcellulose, 0.1 to 10.0% by weight of poly-solvate and distilled water. The dispersing agent is selected from methylcellulose, gelatin or gum arabic. | ||||||
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