58results about How to "Adjustable taste" patented technology

The invention provides a ganoderma lucidum mycelia powder production process which comprises the following steps of: (1) making grain culture mediums; (2) preparing liquid strains; (3) inoculating the grain culture mediums; (4) sending bottles with inoculated strains into a mycelia growth room; (5) sending the bottles into a bottle digging workshop after the bottles of culture mediums are full of mycelia and digging the mycelia out of the bottles; (7) drying the mycelia in a hot air dryer; (7) grinding the dried corn mycelia, wheat mycelia and soybean mycelia into coarse powder in a proportion of 58-62%: 34-36%: 4-6%; (8) placing the ground coarse powder into a mixing agitator, adding water to agitate evenly and puffing after the water content is up to 10%, wherein the puffing temperature is controlled within 109-111 DEG C; and (9) sending the puffed granular mycelia into an ultra-micro grinder to grind into 150-mesh powder, and packing to obtain finished products. The ganoderma lucidum mycelia powder produced by the method is good in taste and easy to digest and has the advantages of adjusting the immunity and improving the anti-hypoxia capability of organisms.

The invention discloses chocolate for 3D printing and a preparation method thereof. Based on the total weight of the chocolate, the chocolate comprises the following raw materials in percentage by weight: cocoa mass 18-30%, cocoa butter 6-12%, ultrafine microcrystalline cellulose 0.5-5%, maltitol 35-45%, xylitol 6-10%, skimmed milk powder 8-15%, emulsifier 0.5-1.0% and essence 0.05-0.2%. The chocolate has stable liquidity, is suitable for 3D printing and does not cause hole plugging.

The invention provides an anti-helicobacter-pylori probiotic composition, which comprises fructo-oligosaccharide, stachyose, orange juice powder, glucose, yam powder, maltodextrin and lactobacillus dry powder. The probiotic composition provided by the invention can inhibit the growth of helicobacter pylori so as to relieve the occurrence of gastric ulcer and stomachache.

The invention discloses tea with an effect of fending off cold and a preparation method thereof. The tea is prepared from the components according to a certain mass ratio: 7-11 parts of wolfberry, 10-18 parts of longan, 3-5 parts of brown sugar, 1-3 parts of honey, 6-10 parts of ginger, 8-15 parts of Chinese-dates and 30-40 parts of water. The tea has the beneficial effects that each component has an excellent effect, the wolfberry can improve the human immunity, the ginger can be used for promoting blood circulation and eliminating various discomfort symptoms caused by heavy cold of the body, the longan and Chinese-dates can tonify qi and blood, the brown sugar can provide heat energy and promote the acid-base balance of a human body, and the brown sugar and the honey can regulate the taste of the tea with the effect of fending off cold. The tea with the effect of fending off cold can improve the immunity, has the effects of fending off the cold and keeping warm and is delicious.

The invention discloses an effervescent tablet with abundant soybean dietary fibers and a technology for preparing the effervescent tablet, and belongs to the field of technologies for processing foods. The effervescent tablet and the technology have the advantages that soybean residues which are byproducts obtained after soybeans are processed are used as raw materials for preparing dietary fiber dry powder and are matched with other auxiliary materials for preparing the effervescent tablet, accordingly, the utilization rate of the soybean residues can be greatly increased, and a novel way can be additionally provided for recycling the soybean residues; the effervescent tablet prepared by the aid of the technology is convenient to carry and eat, intended population can be increased, and the effervescent tablet can be used by children, old people and patients incapable of swallowing solid preparations; taste of the effervescent tablet can be adjusted by added flavoring agents and sweeteners, and accordingly the effervescent tablet is good in palatability; the effervescent tablet contains the abundant water-soluble dietary fibers and accordingly has functions of preventing constipation, reducing blood glucose and blood lipid, resisting cancer and the like; the effervescent tablet contains vitamins, and accordingly excellent regulation effects in the aspects of indigestion, easiness in feeling fatigue, emotional instability, forgetfulness and the like can be realized.

The invention discloses a method for pickling a special cucumber pickle. The pickle is prepared by pickling cucumbers, white spirit, ginger, soy sauce, peanut oil, foeniculum vulgare, pepper, monosodium glutamate, sugar, chillies and salt in percentage by weight. The method has the advantages of simple process and reasonable preparation, and the product has the characteristics of rich nutrition, luscious taste, easiness of storage, fresh, crisp, fragrant, hot and salty tastes, and the like. What is more, the pickle has a prevention effect on the H1N1 influenza A spread in the world.

The invention provides a production process of ganoderma mycelium powder. The production process comprises the preparation of a grain culture medium, wherein the fabrication of the grain culture medium comprises the following steps: (1) cleaning the selected high-quality maize, wheat, chickpea, peas and black buckwheat, respectively putting the cleaned raw materials into a digester, controlling the temperature to be 100+/-2 DEG C and controlling the pressure to be 0.05MPa, and respectively boiling the maize for 60-80 minutes, the wheat for 15-20 minutes, the chickpea for 35 minutes, the peas for 35 minutes and the black buckwheat for 10 minutes; (2) evenly stirring the raw materials by virtue of an automatic bottle filling machine after digesting, and putting the stirred raw materials into bottles, and sterilizing in a sterilizing tank, wherein the mixture comprises 50% of maize, 15% of wheat, 15% of chickpea, 10% peas and 10% of black buckwheat; and the weight of each bottle is about 1kg; and (3) when the sterilizing pressure is reduced to zero and the temperature is reduced to 80-90 DEG C, feeding to a forcible cooling room to cool, and when the temperature is reduced to 28 DEG C, feeding to a sterile inoculation chamber to inoculate. The ganoderma mycelium powder produced by the process is suitable for being eaten by all people, and is free of a toxic or side effect.

The invention relates to an antibacterial mouthwash and a preparation method thereof, and belongs to the technical field of mouthwash compositeion. The antibacterial mouthwash is prepared fromcomprises the following componentsingredients in parts by weightmass: 0.01-0.05wt% of menthol, 0.5-3.0wt% of xylitol, 0.5-2.0wt% of sorbitol, 0.01-0.08wt% of flavor regulator, 0.02-0.2wt% of chlorhexidine gluconate, 0.5-3.0wt% of ethyl alcohol, 0.01-0.05wt% of fragranceflavor regulator, 0.05-2.0% of wetting agent and the balance of water. The antibacterial mouthwash can be used for quickly killing oral bacteria by a persistent effect, and effectively preventing periodontal diseases and other oral diseases. In addition, the antibacterial mouthwash has the advantages of reasonable formula, stable product performance, simpleness in preparation and easiness in realizing industrial production.

The invention provides a traditional Chinese medicine tablet for weight loss. The formula components of the raw materials are: 13-25 parts of konjac powder, 11-16 parts of Moringa leaf powder, 3-7 parts of tea polyphenols, 5-9 parts of bitter melon, 4-4 parts of hawthorn 7 parts, 3-7 parts of cassia seed, 3-5 parts of lotus leaf, 4-8 parts of poria cocos, 3-6 parts of astragalus, and the rest are auxiliary materials. The raw materials are prepared into tablets through extraction, mixing, granulation, drying, granule blending, and tabletting operations, which are convenient to carry and the operation process is simple, making it more suitable for industrial promotion and application. The used tablet is convenient for quickly realizing the timely removal of the fat waste consumed in the body of the dieter, so as to achieve effective weight loss, the effect is obvious, and at the same time, it also reduces the damage caused to the dieter during the ordinary liposuction weight loss process, and can be further popularized and applied.

The invention provides a weight-losing tablet and an application thereof in a sweat steaming weight-losing method. The weight-losing tablet is characterized by being prepared from the following raw materials in percentage by weight: 23%-30% of konjaku flour, 6%-9% of moringa oleifera powder, 4%-7% of tea polyphenol, 3%-7% of bitter gourd, 4%-7% of hawthorn, 3%-7% of semen cassia, 3%-7% of lotus leaves and the balance of auxiliary materials. The weight-losing tablet is prepared by extracting, mixing, pelletizing, drying, granulating, total blending and tabletting operation. The fabrication process level is further improved; a weight-losing tablet composition is used cooperatively with the sweat steaming method, so that the effects of safely losing weight and healthily shaping a body can be quickly achieve. The weight-losing tablet is free of a toxic or side effect on the body of a weight loser and can be further popularized and applied.

The invention relates to the technical field of food processing and specifically relates to a haw jelly capable of nourishing yin and clearing heat and a preparation method thereof. The haw jelly capable of nourishing yin and clearing heat is prepared from the following raw materials: 54-68 parts of hawthorn, 12-20 parts of pear, 7-17 parts of snake fruit, 5-15 parts of polygonatum odoratum, 5-10 parts of lily, 5-15 parts of mung bean, 6-14 parts of sago powder, 10-20 parts of puerarin powder, 10-20 parts of sugarcane, 1-5 parts of elaeagnus conferta, 0.1-0.3 part of papain, 0.05-0.15 parts of tomatin and 0.1-0.5 part of lactobacillus casei. The haw jelly capable of nourishing yin and clearing heat has the characteristics of pure natural raw materials, no chemical preservative, coagulator or food coloring, beautiful appearance and nice taste as well as rich nutrition of the prepared haw jelly and effects of nourishing yin and clearing heat. The invention also aims to provide the preparation method for the haw jelly.

The invention discloses red bean galactagogue porridge and a making and eating method thereof, and belongs to the technical field of food deep processing. The red bean galactagogue porridge is made from, by weight, 3-5 parts of Chinese honeylocust fruit powder, 2-3 parts of pawpaw slices or powder and 8-12 parts of red bean granules or powder. The eating method of the red bean galactagogue porridge comprises the steps that 20-33 g of the obtained red bean galactagogue porridge is placed into a cup, 180-230 ml of hot water at the temperature higher than 88 DEG C is used for pouring over the red bean galactagogue porridge, stirring is performed for 5-8 s, standing is kept for 1-2 min, and then the red bean galactagogue porridge can be eaten. According to the red bean galactagogue porridge, the galactagogue effect is good, the raw materials are safe and controllable and contain no medicinal component, the purpose of eating safety can be ensured, rehydration is rapid, carrying is convenient, and various flavors of the red bean galactagogue porridge can be obtained.

The invention belongs to the technical field of mouthwash, and particularly relates to a manuka honey mouthwash and a preparation method thereof. The mouthwash is prepared from a manuka honey extract, bacteriostatic natural hydrolat and flavored natural hydrolat. A preparation method of the manuka honey extractthe comprises the following steps: (1) standing the manuka honey at the temperature of 0-10 DEG C for 6-12 hours, filtering at the temperature of 0-10 DEG C, and taking filtrate; and (2) heating the filtrate to 70-95 DEG C, collecting emitted yellow-green gas, and dissolving the yellow-green gas in deionized water. The mouthwash provided by the invention is completely prepared from natural components, is high in safety, is harmless to health, and is beneficial to large-scale popularization and application.

The invention discloses a ganoderma lucidum Pu'er tea in the technical field of tea processing, the ganoderma lucidum Pu'er tea comprises a ganoderma lucidum mixture, a Pu'er tea material and a zymophyte, and the ganoderma lucidum mixture comprises pine needle ganoderma lucidum powder, Ganoderma capense(Lloyd)Teng powder, white ganoderma lucidum powder, ganoderma resinaceum powder and phellinus igniarius ganoderma lucidum powder. The invention also discloses a processing technology of the ganoderma lucidum Pu'er tea, which comprises selecting materials; mixing the materials; performing primary fermentation; performing fixation; performing rolling; spreading for cooling; performing fermentation; performing airing; and refining. The content of amino acid components in the tea raw materials is increased by the arrangement of zymophyte and fermentation of the zymophyte and sugar in the zymophyte, on one hand, the amino acid can improve the flavor and taste of the tea, and on the other hand, the amino acid can be fermented with sugar and the like in the ganoderma lucidum, so that the ganoderma lucidum is fermented, and the component utilization rate in the ganoderma lucidum is increased; the fermentation efficiency of the zymophyte and the ganoderma lucidum can be improved by the arrangement of the primary fermentation, and the heating and fixation efficiency is improved by the arrangement of three heating stages in the fixation step.

The invention discloses dehydrated vegetable seasoning and belongs to the technical field of food. The dehydrated vegetable seasoning is characterized by being prepared from fragmented dehydrated vegetables, salt and monosodium glutamate. Compared with the prior art, the color and taste of original fresh vegetables are kept, and the dehydrated vegetable seasoning is rich in nutrition, long in storage time, convenient to carry and eat and adjustable in taste, and is ideal seasoning for people to make dishes.

The invention discloses lactogenic porridge as well as a preparation method and an eating method thereof, and belongs to the technical field of deep processing of food. Lactogenic porridge of the invention comprises the following raw materials in part by weight: 3-5 parts of Chinese honey locust rice flour and 2-3 parts of diced papaya or papaya powder. The eating method of the lactogenic porridge of the invention comprises the following steps: taking 20-33 g of the prepared lactogenic porridge to be placed in a cup, brewing with 180-230 ml of hot water above 88 DEG C, stirring for 5-8 seconds, leaving to stand for 1-2 minutes, and eating immediately. According to the invention, the prepared lactogenic porridge has excellent lactogenic effect, safe and controllable raw materials and no medicinal ingredients, to achieve a purpose of ensuring edible safety, is fast to rehydrate and portable, and can be prepared into a variety of flavors.

The invention discloses liquid for quitting smoking for smokers. The liquid for quitting smoking mainly comprises a cordate houttuynia extract product, fritillaria cirrhosa, licorice, mint, glucose powder, citric acid, and honey. According to the liquid for quitting smoking, long-term drinking of the liquid for quitting smoking can regulate change of taste sense of the smokers, the smokers feel tasteless, even feel a little bitter when they smoke again, the lighted cigarette makes the smokers to generate the symptoms of dizziness, nausea or even vomit, and the smoker has no feeling when seeing the cigarettes. According to the invention, desire of smoking is not generated, and a purpose of quitting smoking is achieved.