53results about How to "Add functional ingredients" patented technology

The invention discloses a baokangling multi-element probiotics oral liquid for treating a digestive system disease and a preparation method of the oral liquid, wherein the oral liquid is comprised of Radix Codonopsis, Atractylodes Rhizoma, Astragalus mongholicus, Rhizoma Dioscoreae, Crataegus pinnatifida, Fructus Hordei Germinatus, Radix Glycyrrhizae, Poria cocos, Ganoderma lucidum, pericarpium citri reticulatae, Fructus citrus sarcodactylis, Fructus Amomi, Cortex Magnoliae Officinalis, Lignum Aquilariae Resinatrm, Cyperus rotundus, Fructus Lycii, Angelica sinensis, Radix Salviae Miltiorrhizae, bletilla striata, unshelled Ascidia, Radix Bupleuri, Radix Paeoniae alba, Corydalis yanhusuo, Radix Glehniae, Polygonatum odoratum, Fructus Schizandrae, Rhizoma Coptidis, peeled Semen Raphani, Semen Lablab Album, Panax notoginseng powder, Fructus Aurantii Immaturus, Radix Aucklandiae, Coix seed, endothelium corneum gigeriae galli, Fructus Corni, lotus seeds and Lindera aggregate. The above traditional Chinese medicinal materials are decocted according to a certain weight ratio and subjected to probiotics fermentation so as to obtain the multi-element probiotics oral liquid. The oral liquid has unique treating effect proven by clinical application. The traditional Chinese medicines are decomposed from macromolecules to micromolecules through biotransformation, so that the effects of absorbing quickly and taking effect instantly are obtained; furthermore, the secondary components and invalid components of the traditional Chinese medicines are converted into the essential nutrient substances incapable of synthetizing by themselves in the human body, so that the curative effect is improved. The application range of the oral liquid is broadened and the quality guarantee period is prolonged.

The present invention relates to deep agricultural product processing and functional food. The preparation process of selenium-enriched deodorized superfine garlic powder includes the steps of: slicing garlic, constant temperature soaking in selenium solution to reach selenium content of 0.5-0.8 microgram/g, vacuum freeze drying to water content below 2% to reach selenium content of 3.6-5.8 microgram/g, three-stage crushing to average size below 10 micron, and final oxygen eliminating packing. The said process can maintain the active components in garlic, eliminate the bad smell of garlic, and make the garlic powder easy to be absorbed by human body.

The invention relates to a fresh scent type sterilizing environment-friendly air purifying agent. Nano-titanium dioxide, traditional Chinese medicine extracting liquid, tea polyphenol-containing synergistic tea tablets and other auxiliary materials are combined and compounded, the nano-titanium dioxide has strong sterilizing effect, the traditional Chinese medicine extracting liquid enhances the adsorption effect of formaldehyde and can improve the odor of the air, calm the mind and soothe the nerves, and the tea polyphenol-containing synergistic tea tablets guarantee stability of the functional component and improve the air purifying effect; the fresh scent type sterilizing environment-friendly air purifying agent does not contain toxic chemical components, does not generate toxic and harmful substances polluting the environment, is safe and environment-friendly, is long in purification time and low in cost, can effectively remove toxic and harmful gas, and has bacteriostatic, disinfection and deodorization effects; and the preparation method is simple, the stability is high and the purification efficiency is high.

The invention discloses a high-fat flavoring wine containing healthy flavor components. The high-fat flavoring wine is prepared by a method comprising the following processes: pretreating raw materials; fermenting and removing lactic acid; burdening; acidifying and fermenting; and distilling and taking out wine. The preparation method comprises the following steps: mixing yellow water and foreshot with feint and then adding composite purification enzyme for sterilization and filtration to obtain a mixed liquor; inoculating propionibacterium in the mixed liquor for fermentation to remove lactic acid; adding powder starter, powder grain and starter pest powder; adding kiln bottom mud leach liquor for seal fermentation; preparing a composite esterified bacterium liquid with a fermented material; adding the composite esterified bacterium liquid in the remained fermented material for fermentation to obtain an esterified liquor; and preparing the high-fat seasoning wine by using overgauge wine and the esterified liquid, discarding stillage and distilling and taking out wine. Ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, Monacolin-K, tetramethylpyrazine, soy ketone, benzofuran, 5-hydroxymethyl-2-furfural and chitin are contained in distilled spirit with the alcohol strength of 50-68V/V%. After the flavoring wine is blended with the distilled spirit, the healthy flavorcomponents are duplicated. The high-fat flavoring wine in the invention can be used as a health distilled spirit.

The invention discloses a process for efficiently concentrating cordycepin, wherein ultrasound is utilized to obtain ultrasonic concentrated solution through extraction. The conditions are as follows: the ultrasonic temperature is 20-30 DEG C; the mass percentage concentration used by the extracting liquid is ethanol water of 30-50%; the ultrasonic time is 25-75min; the mass and volume ratio of artificial cordyceps militaris to extracting liquid is 1:10-30kg/L; the volume ratio of ultrasonic power to an extraction tank is 10-30kw/m<3>; then the polyamide rolled membrane with the cut-off molecular weight of 20000-40000 Daltons is used for concentration; and the obtained concentration liquid is frozen and dried for 35-40h under the conditions that the temperature is less than or equal to 30 DEG C and the vacuum degree is 5-10Pa. In the concentration frozen powder obtained by concentrating cordycepin by the method in the invention, the main effective components are obviously improved.

The invention relates to a producion method of pumpkin polysaccharide yoghourt, and belongs to the field of food processing. The pumpkin polysaccharide yoghourt is produced from pure milk, white granulated sugar, pumpkin polysaccharides, inulin, a leavening agent, a compound stabilizer, resistant dextrin, monoglyceride and whey protein powder. The addition of the pumpkin polysaccharides weakens the sourness, highlights the milk flavor, reduces the acidifying speed of the yoghourt and prolongs the shelf life, and the yoghourt has good market values.

The present invention specifically discloses flower black tea food and a processing method thereof and an application thereof. The flower black tea food is prepared from plant flowers and black tea asraw materials, and the raw materials are in the following weight percentages: 10-50% of plant flowers and 50-90% of black tea. The method is as follows: firstly the raw materials are picked, the picked raw materials are soaked, the soaked raw materials are crushed, the crushed raw materials are distilled, the distilled raw materials are wrapped to obtain a solution, then the distilled remaining residues and remaining liquid are subjected to a natural fermentation, juice extracting, centrifugal separating, filtering and concentrating are conducted to obtain a concentrated solution, then the distill wrapped solution is blended with the concentrated solution evenly, and filling, sterilizing and cooling are conducted to prepare products. A technology makes full use of the raw materials, and the flower black tea food is applied to food, cakes, seasoning products, soft drinks, wine products, and nutritional supplement products, can well reflect taste and flavor of the flowers and black tea,forms a unique style, increases a variety of flavors and raw material choices of the flavored products, and has relatively good applications, benefits and prospects.

The invention discloses an euglena compound tablet and a preparation method thereof. The euglena compound tablet contains 40-90% of euglena powder, 5-35% of chlorella powder, 1-20% of soybean extract, 0.1-5% of microcrystalline cellulose, 0.2-5% of silica and 0.5-5% of magnesium stearate. The preparation method includes: selecting the euglena powder, the chlorella powder and the soybean extract as main materials; subjecting the main materials to smashing, sieving, mixing and sterilizing; combining with magnesium stearate, cellulose and silica which are auxiliary materials; performing fine processing. The euglena compound tablet can quickly balance and replenish nutrition, enhance body immunity and improve and protect human blood circulating system, and has functions of improving the body immunity, preventing virus proliferation, inhibiting cancer cell proliferation and blood sugar rise, lowering serum cholesterol content, removing toxin and quickly restoring body damage; types of the auxiliary materials added are few, and the production process is simple to operate.

The invention discloses high-purity mannan. The high-purity mannan is produced by beta-mannase controllable enzymolysis of konjak refined powder and is purified to obtain a polysaccharide system of which the weight average molecular weight is 20000-25000Da. After the polysaccharide system is applied to a product for reducing blood glucose, the blood glucose can be obviously reduced by eating the product; and after the polysaccharide system is subjected to derivatization treatment, the polysaccharide system has anti-coagulation and anti-thrombus effects and is an important heparitin raw material.

The invention discloses flower oolong tea, and relates to a processing method of the tea and an application of a flower oolong tea powder product. The flower oolong tea is characterized by being madefrom oolong tea and a plant flower distillation and extraction solution in the weight ratio of the oolong tea to the plant flower distillation and extraction solution being 10 to (0.25-1.5) by the following processing method: taking the oolong tea, placing the taken oolong tea in a tank-type stirring machine, loading the plant flower distillation and extraction solution into a sprinkling can, performing spraying on the tea while turning on the stirring machine for reversing and stirring until the distillation and extraction solution is completely and uniformly sprayed onto the oolong tea, performing sufficient reversing and stirring so that the oolong tea is uniformly and thoroughly wetted, then placing tea materials in a ceramic vat, covering a vat opening with multilayer gauze, performing standing for 36 hours, during standing, reversing and stirring the tea materials once every 7 hours, after the tea materials are thoroughly moistened, taking out the moistened tea materials, performing drying so that the moisture content is 3-5%, and performing quantitative subpacking so as to obtain the flower oolong tea. The flower oolong tea and tea bag products are made, further tea powder products are made, and the flower oolong tea powder product can be applied to foods, condiments, beverages, wine processed products, pastries, foods, nutrition complementing products and the like, andhas good application prospects.

The invention relates to the technical field of food fermentation, in particular to a processing method for sour soup seasoning. By sauce processing, acid processing, juice processing and blending, fragrance and acid taste in raw materials are released fully, the raw materials are blended into the sour soup seasoning which is high in acidity and nutrient-rich, the sour soup seasoning is rich in various active enzymes and probiotics, gastric acid secretion of human bodies can be promoted, the digestive efficiency is improved, nutrient uptake is promoted, and the processing method is convenientto use.

The present invention specifically discloses a flower green tea food, and a processing method and an application thereof. The flower green tea food is prepared from plant flowers and green tea as rawmaterials, wherein each of the raw material components is in the following weight percentages: 10-50% of plant flowers and 50-90% of green tea. The method comprises the following steps: firstly raw material picking, soaking and crushing, distilling and wrapping are conducted to prepare a solution, then the distilled remaining residues and remaining solution are subjected to a natural fermentation,squeezing, centrifuging and separating, filtering and concentrating are conducted to prepare a concentrated solution, then the distilled and wrapped solution and concentrated solution are blended evenly, and filling, sterilizing and cooling are conducted to prepare a product. The technology utilizes the raw materials in full effects and the flower green tea food has applications in food, cakes, seasoning products, soft drinks, alcoholic products and nutritional supplement products, can well reflect mouthfeel and flavor of the flowers and green tea, forms a unique style, and increases raw material choices for a variety of flavors and style products. The product has relatively good application and benefit prospects.

The invention discloses a poplar bark extract fodder additive and a preparation method thereof. According to the poplar bark extract fodder additive, the first time of extraction is conducted with poplar bark as the raw material and an ethanol solution as the solvent, filtering is conducted, filter liquor is subjected to vacuum concentration, ethyl alcohol is recovered, and poplar bark alcohol extract is obtained; the second time of extraction is conducted on solid residues with water used as the solvent, and filtering is conducted to obtain poplar bark water extract; the poplar bark alcohol extract and the poplar bark water extract are combined and subjected to vacuum concentration to obtain pasty poplar bark extract; and the pasty poplar bark extract and a proper carrier used as an adsorbent are evenly mixed, dried, smashed and screened, so that the poplar bark extract fodder additive is obtained. When being added into basic livestock fodder, the poplar bark extract fodder additive has the effects of improving the animal production performance and enhancing animal organism immunity; and the raw materials are abundant, the price is low, and the poplar bark extract fodder additive is convenient to apply and popularize.

The invention discloses pumpkin yoghourt and a preparation method, and belongs to the technical field of food processing. The yoghourt comprises the following raw materials in percentage by mass: 15-20% of pumpkins, 0.2-0.4% of coriolus versicolor polysaccharide, 70-78% of fresh milk, 5-8% of white granulated sugar, 1-3% of a leavening agent, 0.25-0.50% of a compound stabilizer and the balance of water. The preparation method of the pumpkin yoghourt comprises the following steps: pretreating fresh pumpkins, adding water and pulping to obtain pumpkin juice, extracting coriolus versicolor polysaccharide, mixing fresh milk, white granulated sugar and a compound stabilizer in proportion, adding the pumpkin juice and the coriolus versicolor polysaccharide, homogenizing, sterilizing, cooling, fermenting, after-ripening and packaging. A product is rich in nutrition, sour, sweet and delicious, and has unique flavors of pumpkins and yoghourt, in addition, after the coriolus versicolor polysaccharide is added, the post-acidification process of the yoghourt is inhibited to a certain extent, the sensory quality of the yoghourt is stabilized, and the shelf life of the yoghourt is prolonged.

The invention discloses a chewing gum added with medicinal and edible components, and belongs to the field of food processing. The chewing gum is prepared through the following raw materials in parts by weight: 5-10 parts of medicinal and edible material extract, 60-80 parts of gum base, 10-20 parts of a sweetening agent, and 0.1-0.2 part of edible essence. The invention also provides a preparation method of the chewing gum. According to the chewing gum, the anti-depression medicinal and edible material extract is added based on the chewing gum, so that the functional application of the chewing gum is increased while the unique flavor is ensured; an idea is provided for the development of medicinal and edible materials.

The present invention specifically discloses a flower thamnolia vermicularia tea food, and a processing method and an application thereof. The flower thamnolia vermicularia tea food is prepared from plant flowers and thamnolia vermicularia tea as raw materials, wherein each of the raw material components is in the following weight percentages: 10-50% of plant flowers and 50-90% of thamnolia vermicularia tea. The method comprises the following steps: firstly raw material picking, soaking and crushing, distilling and wrapping are conducted to prepare a solution, then the distilled remaining residues and remaining solution are subjected to a natural fermentation, squeezing, centrifuging and separating, filtering and concentrating are conducted to prepare a concentrated solution, then the distilled and wrapped solution and concentrated solution are blended evenly, and filling, sterilizing and cooling are conducted to prepare a product. The technology utilizes the raw materials in full effects and the flower thamnolia vermicularia tea food has applications in food, cakes, seasoning products, soft drinks, alcoholic products and nutritional supplement products, can well reflect mouthfeeland flavor of the flowers and thamnolia vermicularia tea, forms a unique style, and increases raw material choices for a variety of flavors and style products. The product has relatively good application and benefit prospects.

The invention discloses a buckwheat hawthorn fruit solid beverage and a preparation method thereof. The solid beverage comprises 8-9 parts of tartary buckwheat, 2-4 parts of hawthorn fruits, 4-6 partsof malt, 3-5 parts of dried orange peel, 2-4 parts of white hyacinth bean flowers, 1-2 parts of chicory, 8-9 parts of maltodextrin, 7-8 parts of polyfructose, and 4-6 parts of isomaltulose. The method comprises medicinal materials which are both medicinal and edible substances, and combines the effects of fortifying the spleen and augmenting qi of the buckwheat, the effects of promoting digestionand transforming accumulation of the hawthorn fruits, and the effects of generating fragrance, fortifying the stomach, fortifying the spleen and transforming dampness of the malt, the dried orange peel, the white hyacinth bean flowers and the chicory, so that components in the raw materials are high-effectively synergistic and supplement so as to realize the efficacy of fortifying the stomach, stimulating appetites, promoting digestion, and transforming accumulation. The invention also provides the preparation method of the solid beverage. The solid beverage is safe and effective, free from toxicity, has no side effect, and is convenient to carry, and particularly suitable for people with gastrointestinal function problems and abdominal distension after eating.

The invention belongs to the technical field of compound enzymes, and provides a low-sugar raspberry compound enzyme. The low-sugar raspberry compound enzyme is prepared from the following raw materials in parts by weight: 100-200 parts of raspberries, 10-20 parts of blueberries, 10-20 parts of aronia melanocarpa, 10-20 parts of mulberries, 10-20 parts of dragon fruits and 10-20 parts of figs. Theinvention further provides a preparation method of the low-sugar raspberry compound enzyme. The compound enzyme disclosed by the invention is low in sugar content which is 2-5%, and is suitable for most people to drink. The compound enzyme disclosed by the invention is rich in nutrient components of polyphenols, amino acids, organic acids and the like, and has the efficacy of resisting oxidation,delaying senescence, complementing digestive enzymes, enhancing organism immunity, neutralizing the effect of alcoholic drinks, protecting the liver and the like. The compound enzyme is produced, besides, separated fruit residues are also sufficiently utilized, and the production cost of enterprises is greatly reduced.

The invention specifically discloses a flower unfermented Pu'er tea food as well as a processing method and application of the food. The flower unfermented Pu'er tea food is made from raw material components in percentage by weight of 10-50% of plant flowers and 50-90% of unfermented Pu'er tea. The method comprises the following steps of firstly picking and choosing raw materials, performing soaking and crushing, performing distillation, and performing wrapping treatment so as to obtain a solution; then performing natural fermentation on remaining residues and remaining fluid which are obtained after distillation, performing squeezing to obtain juice, performing centrifugal separation, performing filtration, and performing concentration so as to obtain concentrate; and then combining the solution after distillation and wrapping treatment with the concentrate, performing homogenizing, performing filling, performing sterilization, and performing cooling so as to obtain products. Throughthe adoption of the technology disclosed by the invention, the raw materials are fully utilized, the flower unfermented Pu'er tea food can be applied to foods, pastries, seasoning products, soft beverages, wine processing products and nutrition complementing products, the mouth feel and the flavor of the flowers and the mouth feel and the flavor of the unfermented Pu'er tea can be well embodied, the unique style of the products is formed, and selection for the raw materials is added for products having various flavors and various styles. The products have good application and benefit prospects.