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38results about How to "Amino acid high" patented technology
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Processing method of yellow chrysanthemum tea
ActiveCN103621736AThe color of the soup is golden and brightLong-lasting fragranceTea substituesAdditive ingredientFlower Filaments
The invention relates to a processing method of yellow chrysanthemum tea. The processing method comprises the following steps: 1, picking fresh flowers; 2, spreading for placing in a grading manner; 3, cleaning the flowers; 4, primarily drying; 5, secondarily drying; 6, full firing; and 7, stalk-separating and grading. The processing method has the beneficial effects that the yellow chrysanthemum tea in a dry state is gold-yellow in filament and green in receptacle; whole chrysanthemum is suspended in a cup after the yellow chrysanthemum tea is made, and is gold-yellow; the yellow chrysanthemum tea is gold-yellow and bright in soup color, clean and durable in aroma and mellow in taste. According to the processing method, a high-temperature green-removing (flower steaming) process of conventional chrysanthemum tea is changed in a processing technique and a spreading process is adopted, and thus the processing time is prolonged, the transformation of internal ingredients of the chrysanthemum is promoted, a multi-time section drying method is adopted in the drying procedure, the temperature is gradually increased, the dissipation of water and the collation of aroma substances are facilitated; by applying a relatively-high-temperature full firing process, low-melting point aroma substances relatively quickly volatilize, the flower aroma is relatively pure, and the aroma volatilizes relatively remarkably after the yellow chrysanthemum tea is made.
Owner:LISHUI XUANDE HUANGJU DEV
Preparation method of modified tobacco extracts
The invention discloses a preparation method of modified tobacco extracts and particularly discloses a preparation method of natural cigarette flavor. Tobacco fragment waste in tobacco production serves as main raw materials to produce the cigarette flavor, and the modified tobacco extracts are obtained by means of treatment including subcritical extraction, solvent extraction and concentration, natural adjuvant biochemical reaction, blending and the like. By the preparation method, feasibility and operability of industrial production are fully considered, factors involved in an experimental process are studied one by one, and the preparation process and optimal technical parameters are determined finally, so that the product quality reaches the objective demands on flavor enhancement and taste improvement, and the interior quality of cigarettes can be improved remarkably.
Owner:张鹏飞
Culture medium and cultivation method for cultivating black termitomyces albuminosus with enzyme bacterium residues as main raw material
ActiveCN105684727ALow costImprove crude protein contentCalcareous fertilisersAlkali orthophosphate fertiliserNutrientSaw dust
The invention belongs to the technical field of the edible fungi cultivation and particularly relates to a culture medium and a cultivation method for cultivating black termitomyces albuminosus with enzyme bacterium residues as a main raw material. The culture medium is prepared from, by weight, 35-40 parts of enzyme bacterium residues, 20-25 parts of dried Pennisetum giganteum z.x.lin, 20-25 parts of cotton seed hulls, 13-18 parts of wheat bran, 1 part of sugar and 1 part of gypsum. The culture medium solves the problems that according to an existing cultivation method, a lot of cotton seed hulls are used, cost is high, the process is complex, the period is long, and edible fungus crude protein and microelement content is low. The enzyme bacterium residues generated after kitchen waste is manufactured into enzyme bacteria serves as the raw material, the cotton seed hulls and saw dust are properly added as main materials, black termitomyces albuminosus fruiting bags are cultivated, and the enzyme bacterium residues are environmentally friendly and contain various nutritional components which can be used by black termitomyces albuminosus for fruiting. Fruiting products are high in nutrient value and crisp and tender in taste, development of black termitomyces albuminosus and great development of the edible fungus industry are benefited, and the health level of human beings is improved.
Owner:唐山市赵老师菌业有限公司
Jujube juice cake
InactiveCN102090432AGreat tasteRich in nutrientsDough treatmentBakery productsTrace elementAmino acid content
The invention provides a jujube juice cake. The jujube juice cake is characterized in that: red jujubes, medlar, flour, eggs, sugar and water are taken as raw materials; the jujube juice cake is prepared by adding a certain amount of baking soda into the raw materials and processing the mixture according to a certain proportion; and the jujube juice cake is prepared from 15 to 25 weight percent of red jujube, 5 to 10 weight percent of medlar, 10 to 40 weight percent of flour, 10 to 20 weight percent of egg, 2 to 6 weight percent of sugar, 0.1 to 1 weight percent of baking soda and the balance of water by the following specific steps of: adding proper amounts of jujube powder, medlar powder, egg and sugar into the formula of the cake, and performing kneading, expansion, paste mixing, die-filling and baking processes. The jujube juice cake is a purely natural environmentally-friendly food, substantially does not contain toxins, and has the advantages of good taste, rich nutrient components, high amino acid content, high trace element content, particularly high iron content and high zinc content, simple preparation process and low cost.
Owner:NANKAI UNIV BINHAI COLLEGE
Chinese herbal medicine tremella cultivation technology
InactiveCN105315065AIncrease proteinAmino acid highHorticultureFertilizer mixturesEdible mushroomPolysaccharide
The invention belongs to an edible fungi cultivation technology, and relates to Chinese herbal medicine tremella and a culture medium for culturing the Chinese herbal medicine tremella, in particular to a Chinese herbal medicine tremella cultivation technology. The problems that existing tremella has an unobvious nourishing effect on the human body, and the requirement for nourishing people cannot be met are solved. The method for manufacturing the Chinese herbal medicine tremella culture medium comprises the following steps that the Chinese herbal medicine is smashed and mixed to be uniform to obtain Chinese herbal medicine powder; the Chinese herbal medicine powder is placed into water to be soaked for 6-8 h, and bagged or bottled, and sterilization is performed to obtain the culture medium. The method has the advantages that according to the Chinese herbal medicine tremella obtained by adopting the Chinese herbal medicine tremella, the content of protein, amino acid and edible mushroom crude polysaccharide is higher compared with common tremella through detection, and the nourishing effect is obvious.
Owner:姚淑先
Multi-strain double-fermented black bean soy sauce and brewing method of soy sauce
InactiveCN111165787APromote fermentationBright colorYeast food ingredientsFood ingredient functionsBiotechnologyLactic acid bacterium
The invention relates to the technical field of brewing and fermentation, and aims to provide a multi-strain double-fermented black bean soy sauce. The main raw materials of the soy sauce are black beans, fried wheat, edible salt and water; and the strains used in the brewing process of the soy sauce comprise Aspergillus oryzae, lactic acid bacteria, Saccharomyces rouxii, and torulopsis. Accordingto the present invention, multi-strain fermentation is adopted, and the fermentation can be accelerated by the addition of lactic acid bacteria and yeast, so that the product has bright color, thickmorphology, mellow taste and rich fragrance. A double fermentation process is adopted, so that the content of amino acid, total nitrogen and solid substances is high in the finished black bean soy sauce, the fragrance of the soy sauce is outstanding, the taste is mellow, and the flavor of the soy sauce is rich in soy sauce aroma, alcohol aroma, ester aroma, etc.; and by utilizing 'black food' black bean instead of the protein raw material of traditional soy sauce fermentation, the obtained black bean soy sauce has high nutritional value, and has a certain physiological activity and antioxidantactivity.
Owner:CHENGDU GUONIANG FOOD
White tea processing technology
The invention provides a white tea processing technology, which specifically includes raw material selection, withering, fermentation, impurity removal, drying and packaging. The white tea produced is of good quality, with high content of amino acids, tea polyphenols, catechins and water extracts. And the cord is flat, green and golden yellow, fresh, soup color, bright color, floral fragrance is obviously slightly sweet, rich and mellow and dry.
Owner:遵义凤龙茶业有限公司
Convenient nutritional coarse-cereal rice flour food and production process of convenient nutritional coarse-cereal rice flour food
InactiveCN104431789AReduce pungent smellReduce sulfite contentFood ingredient as agglomerating agentFood ingredient as gelling agentBiotechnologyFood material
The invention relates to a convenient nutritional coarse-cereal rice flour food and a production process of the convenient nutritional coarse-cereal rice flour food, belonging to the technical field of convenience foods. The convenient nutritional coarse-cereal rice flour food comprises a rice flour material package, a subsidiary food material package, an oil package and a spice package, wherein the rice flour material package is prepared from the following raw materials in part by weight: 75-85 parts of rice meal material, 10-20 parts of high gluten wheat flour, 2-5 parts of mixture of dried konjac glucomannan powder and sweet potato gum, 1-3 parts of corn starch, 0.01-0.1 part of guar gum, 0.02-0.06 part of an emulsifying agent and 0.1-0.5 part of table salt. The rice flour material package has balanced nutrition formula and is complementary in a diversified manner, the contents of vegetable protein, amino acid, B vitamins in the high gluten wheat flour can be improved, the tensile resistance and the affinity of the rice flour can be improved favorably, and the shaping is easy; the convenient nutritional coarse-cereal rice flour food can be used for solving the problem of poor affinity of the coarse cereals, has multiple efficacies, has diversification, has balanced nutrition, can be eaten conveniently and is clean and sanitary.
Owner:胡国强 +1
Black collybia albuminosa culture medium prepared from biogas residues and application and preparation method of culture medium
InactiveCN106220318ALow costImprove crude protein contentSuperphosphatesCalcareous fertilisersCollybiaEdible mushroom
The invention belongs to the technical field of edible mushroom culture, and particularly discloses a black collybia albuminosa culture medium prepared from biogas residues and application and a preparation method of the culture medium. The black collybia albuminosa culture medium is prepared from, by mass, 30-35 parts of biogas residues, 35-42 parts of cotton seed hulls, 10-15 parts of corncobs, 12-15 parts of wheat bran, 1 part of gypsum, 1 part of brown sugar and 1 part of calcium superphosphate. The problems that in the prior art, when black collybia albuminosa is cultured and nutrient characteristics in a culture medium do not meet characteristic requirements, mushroom output is difficult, cotton seed hull consumption is large, cost is high, and the requirements for large-scale production, sustainable development and environment protection can not be easily met are solved; the black collybia albuminosa is high in yield, high in content of crude protein, high in content of amino acid, fat, various vitamins, calcium and phosphor, good in taste, high in commercial value and beneficial to market promotion.
Owner:金珠满江农业有限公司
Limon pulp fruit juice and method for producing the same
The invention provides a lemon pulp juice and a manufacture method thereof, which relates to the formulation of a health food and manufacture method thereof and is characterized in that the lemon pulp juice is processed and prepared by using lemon, apple, grape, carrot, hawthorn, Chinese goosebeery, dragon fruit, sugar and water as raw materials and adding a certain amount of sodium benzoate (or sorbic acid) and citric acid according to a certain proportioning ratio. The manufacture method is as follows: each component is prepared through material selection, weighting, washing, leaching, mother solution prefiltration, fine filtering, accessory adding, heating concentration, fine filtering, bottling and sterilizing. The lemon pulp juice and manufacture method thereof in the invention has the beneficial effects as follows: the lemon pulp juice is purely natural greed food, belongs to a basically non-toxic substance, and has good taste, rich nutrient contents and high contents of amino acids and trace elements; the lemon pulp juice not only has unique faint scent of fruits but also has pleasant natural color.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Processing method of yellow longjing tea
ActiveCN102715290AMeet the requirements of traditional beautyChange the characteristics of poor appearancePre-extraction tea treatmentDust controlComputer science
The invention belongs to a tea processing method and particularly relates to a processing method of yellow longjing tea. The processing method of the yellow longjing tea comprises the steps of fresh leaf spreading, first-step roasting, heaping for yellowing, stir-frying, heaping for yellowing and fragrance obtaining, stalk extraction and dust control and finished product obtaining. The processing method has the beneficial effects that the appearance of products reaches the traditional attractive appearance requirement of the longjing tea, the characteristic of poor appearance of the traditional yellow tea is changed, meanwhile, the fragrance, the tea juice color, the taste, the leaf color and the completeness are all obviously superior to those of products processed by the traditional process.
Owner:LISHUI AGRI SCI
Multi-flavor apricot fruit tea using apricot pulp as main material
InactiveCN101467578AAmino acid highIncrease the content of trace elementsTea substituesFood preparationActinidiaAdditive ingredient
The invention provides a multi-flavor apricot fruit tea, relating to a formulation of healthcare food and its production method; the invention is characterized in that apricot, apple, grape, carrot, hawthorn, Chinese goosebeery, dragon fruit, sugar and water are used as raw materials, and a certain amount of sodium benzoate or sorbic acid is added in proportion to produce the tea. The production method comprises the following steps of selecting materials, weighing, cleaning, soaking, pre-filtering, fine filtering, adding auxiliary materials, heating, concentrating, fine filtering, bottling and sterilizing. The tea of the invention is a pure natual green food, pertaining to basically non-toxic substance, has a good taste, abundant nutrients, high content of amino acid and trace elements; the tea not only has the unique faint scent of fruits, but also has the natural color.
Owner:TIANJIN ZHONGYING HEALTH FOOD
A kind of processing method of yellow chrysanthemum tea
ActiveCN103621736BThe color of the soup is golden and brightLong-lasting fragranceTea substituesAdditive ingredientLow melting point
Owner:LISHUI XUANDE HUANGJU DEV
Multi-flavour jujube fruit tea using jujube fruit pulp as major ingredient
InactiveCN101756320AAmino acid highIncrease the content of trace elementsTea substituesFood preparationAdditive ingredientActinidia
The invention provides a multi-flavour jujube fruit tea using jujube fruit pulp as major ingredient and relates to a formula and a preparation method for health-care food. The multi-flavour jujube fruit tea is prepared by using jujube, apple, grape, carrot, hawthorn, Chinese gooseberry, pitaya, sugar and water as the raw materials, adding a certain amount of sodium benzoate (or sorbic acid) and citric acid to the raw materials and processing at proper proportion to form the multi-flavour jujube fruit tea. The preparation method comprises the following steps of: selecting, weighing, cleaning, soaking the ingredients, roughly filtering the mother liquid, finely filtering the mother liquid, adding auxiliary materials, heating, condensing and finely filtering the liquid, packaging the liquid in bottles, and sterilizing the liquid. The multi-flavour jujube fruit tea using jujube fruit pulp as major ingredient of the invention has the following beneficial effects: the multi-flavour jujube fruit tea is a purely natural green food belonging to the non-toxic matter and has good taste, rich nutritional ingredients, high contents of amino acid and microelements, the special fragrance of the fruit and pleasantly natural color.
Owner:NANKAI UNIV BINHAI COLLEGE
Production method of high-nutrition good-taste green tea
InactiveCN106387125AIncrease contentOptimizing Process ParametersPre-extraction tea treatmentMicrowaveNutrition
The invention discloses a production method of high-nutrition good-taste green tea. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken fresh tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 40-50%; (3) performing rolling: rolling the microwave fixation leaves so as to obtain shaping leaves; (4) performing vacuum drying: performing vacuum drying on the shaping leaves after rolling so as to obtain a semi-finished green tea product of which the water content is 15-25%; and (5) performing microwave drying: performing microwave drying on the semi-finished green tea product after vacuum drying so as to obtain the green tea of which the water content is 5-7% finally. The green tea is high in content of tea polyphenols, high in content of amino acids, high in content of soluble sugar, high in content of water extracts, low in phenols / ammonia ratio, and fresh, refreshing and mellow in taste.
Owner:东莞市哥布林文化传媒有限公司
Chemical component-limited high-efficiency fed-batch culture medium, and preparation method and application thereof
ActiveCN111748527APrevent precipitationImprove stabilityGenetically modified cellsCulture processBiotechnologyInorganic salts
The invention relates to the technical field of fed-batch culture media. The invention particularly discloses a chemical component-limited high-efficiency fed-batch culture medium. The culture mediumconsists of a feeding culture medium A and a feeding culture medium B, which are immiscible; wherein the feeding culture medium A contains amino acid with the total concentration of 12900 to 124000 mg / L; wherein the total concentration of the inorganic salt and the trace elements is 1210-12560 mg / mL, the total concentration of the vitamins is 780-10260 mg / L, and the total concentration of the other components is 1300-8020 mg / mL; and the feeding culture medium B contains amino acid with the total concentration of 18000 mg / L to 180000 mg / L. The fed-batch culture medium is high in nutrient concentration, especially high in amino acid and vitamin content, so that the dilution effect can be reduced, the cell density and antibody protein expression can be improved, and compared with other commercial fed-batch culture media, the fed-batch culture medium is good in culture effect, low in production cost and obvious in advantage.
Owner:上海多宁生物科技股份有限公司
Production method of mulberry brandy
PendingCN112195080AAdd flavorPreserve nutrientsAlcoholic beverage preparationBiotechnologyMulberry Root Bark
The invention discloses a production method of mulberry brandy. The production method comprises the following steps of picking and sorting mulberries, pulping, brewing raw wine, distilling, soaking and ageing, blending, filtering and bottling. The soaking raw material is mulberry bark and / or mulberry root slices; the mulberry root slices are prepared by peeling off root bark of mulberry roots, cleaning, disinfecting, slicing, drying in the sun and baking at high temperature; the mulberry bark is mulberry root bark and is obtained by scraping off yellowish-brown coarse bark, cleaning, disinfecting, slicing and drying in the sun, part of the mulberry bark is baked at high temperature to obtain baked mulberry bark, and the two kinds of mulberry bark are mixed; and natural honey is taken as the blending raw material. The production method is simple, and the product has the unique style of mulberry brandy, is unique in flavor, golden in color, clear and transparent, harmonious and pure in fragrance and soft in taste, has the advantages of high content of flavonoids, phenols, amino acids and vitamins, is a high-grade brandy product and is deeply loved by people.
Owner:GUANGXI YISHENGYUAN ECOLOGICAL AGRI
Herbivorous pig feed
The invention provides herbivorous pig feed, and relates to livestock feed. The feed comprises the following components in percentage by mass: 50% of maize straw, 20% of oil bran and 30% of soybean straw, and comprises the following nutritive components in percentage by mass: 8.40% of crude protein, 6.28% of crude fat, 9.66% of crude fibers, 0.311% of calcium and 0.24% of phosphor. The growing period technical process and the harvesting elaborate processing are implemented for the maize straw and the soybean straw to prepare the high-nutrition livestock feed which can be absorbed by the livestock, so that the feed cost is largely reduced, and the development of animal husbandry is advanced; the feed has excellent ecological and economical benefits through the straw returning to the fields. As the maize straw is used as the main feed, the nutrition needs of the pig growth can be satisfied, the meat factor is increased, the pig intestinal digestion is modified so as to digest and absorb the nutritive substances, the feces odor is relieved to a certain degree, the immunocompetence can be improved, the meat quality is comprehensively improved, and the fresh and tender pure-natural green foods are produced.
Owner:浙江播恩生物技术有限公司
Litchi pulp juice and method for producing and processing the same
InactiveCN101467745ARich in nutrientsSimple preparation processFood preparationFruit juiceAdditive ingredient
The invention provides a litchi pulp juice and a process method for manufacturing the same, which relates to a prescription and manufacture method of health food and is characterized in that litchi sugar and water are used as raw materials, and the juice is prepared by adding a certain amount of sodium benzoate (or sorbic acid) and citric acid proportioned according to a certain proportioning ratio. The process method for manufacturing the juice is as follows: the juice is prepared through material section of each compound, weighting, washing, hot working, crashing, seed removing, fine grinding, mother solution prefiltration, fine filtering, accessory adding, heating concentration, fine filtering, bottling and sterilizing. The litchi pulp juice has the beneficial effects as follows: the litchi pulp juice is purely natural green food and has good taste, rich nutrient contents, high contents of amino acids and trace elements, especially iron and zinc. The pulp juice without seeds and other additive has the color, taste and smell much close to that of fresh litchi and has higher nutrient value than fresh fruit, and the juice is easy to store and transport.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Preparation method of hops-flavored full-amino-acid low-alcohol beer
PendingCN114181790AReduce adverse effectsImprove gelatinizationWort preparationMicroorganism based processesBiotechnologyChaptalization
The invention relates to a preparation method of hops-flavored full-amino-acid low-alcohol beer, and belongs to the technical field of beer brewing. The hops-flavored total amino acid low-alcohol beer comprises the following raw materials in percentage by mass: 50-90% of Pearson malt, 5-20% of wheat malt, 5-20% of burnt malt and 1-20% of quinoa. Chenopodium quinoa willd is added into the preparation raw materials of the beer, the quinoa willd contains rich amylopectin and protein, and in order to prepare the full-amino-acid low-alcohol beer, the saccharification and fermentation process of the quinoa willd needs to be controlled, so that the effects of low fermentable sugar content and high amino acid content in wort are achieved. The beer prepared by the method is low in alcoholic strength and rich in amino acid content, particularly the content of threonine, lysine and tryptophan is remarkably increased, and the beer is high in foam retention, rich in hops fragrance, balanced in bitter and sweet taste and good in palatability.
Owner:劳特巴赫(菏泽)啤酒股份有限公司
Pure natural environment-friendly tofu cat litter with bacteriostasis and deodorization functions
The invention relates to the technical field of pet products, and discloses a pure natural environment-friendly tofu cat litter with bacteriostasis and deodorization functions. The pure natural environment-friendly tofu cat litter with the bacteriostasis and deodorization functions is prepared from the following components in parts by weight: 30 to 40 parts of bamboo powder, 30 to 45 parts of dry bean dregs, 8 to 12 parts of tapioca flour, 5 to 8 parts of rice flour, 8 to 12 parts of pregelatinized starch, 3 to 5 parts of deodorant and 10 to 15 parts of water. 2-6 parts of peppermint oil and / or 1-3 parts of tea powder are also added. Compared with the prior art, the pure natural environment-friendly tofu cat litter with the bacteriostasis and deodorization functions has relatively strong water absorption, high caking speed and strong deodorization, bacteriostasis and sterilization capabilities, and raw materials are selected from food-grade raw materials, so that the health of pets is not influenced even if the tofu cat litter is eaten by mistake.
Owner:HUAIYIN INSTITUTE OF TECHNOLOGY
Artificial culturing method for cordyceps sinensis
InactiveCN103918480AReduce incubation timeImprove the success rate of cultivationHorticultureHyphaPenicillin K
The invention discloses an artificial culturing method for cordyceps sinensis. The artificial culturing method includes the step of collecting, breeding and culturing Hepialus category larvae: carrying out first-time collecting from high-and-cold bush fallow meadows at the altitude ranging from 3800 meters to 4200 meters, under the 14 DEG C-17 DEG C temperature condition, breeding the larvae through mixed nutrition powder with Hepialus imitated penicillin till hyphae are grown from the larvae, under the condition that the temperature ranges from 5 DEG C to 7 DEG C, and the humidity ranges from 40% to 50%, placing the larvae with the grown hyphae into culturing media to carry out continuous culturing, continuously illuminating the larvae in the culturing media till the entity cordyceps sinensis is grown. According to the artificial culturing method, industrialization production of the cordyceps sinensis can be achieved, the production cycle is short, and the production efficiency is high.
Owner:钱志强
Method for producing fresh orange juice
The invention provides a manufacture method of orange squash, which relates to a manufacture method of health food and is characterized in that the orange squash is prepared through material selection of orange, washing, leaching, rubbing, mother solution prefiltration, fine filtering, accessory adding, heating concentration, fine filtering, bottling and sterilizing. The manufacture method of orange squash in the invention has the beneficial effects as follows: the orange squash is purely natural green food and belongs to basically non-toxic substance after toxicological evaluation, which has good taste, rich nutrient contents, high contents of amino acids and trace elements, especially iron and zinc. The preparation technology of the orange squash has simple process and low cost. The beverage is not only applied to living pace of modern people but also capable of having better absorption for human body.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Preparation process of camellia pollen beautifying yoghourt
The invention discloses a preparation process of a camellia pollen beautifying yogurt. The process is as below: evenly mixing a fruit and vegetable compound freeze-dried powder, camellia pollen, a white sesame seed powder, a composite beautifying extract, sugar and fresh milk according to weight; homogenizing; sterilizing a primary pulp; inoculating yogurt fermentation bacteria in accordance with a conventional preparation process of yogurt; and refrigerating to obtain the product. The yoghurt provided by the invention has sweet taste, rich nutrition and beautifying effect as a dietary therapy. Compared with the prior art for producing yoghourt, the preparation process is simple and reasonable, and ensures the stability, high activity and functional nutrition of the product.
Owner:林宁
Production method of natural dew fruit juice beverage
InactiveCN101467772ARich in nutrientsIncrease the content of trace elementsFood preparationAdjuvantFruit juice
The invention provides a natural fruit dew drink and production method thereof, relating to a recipe of health-care food and preparing method thereof. The main ingredients are natural coconut and water, adding with a certain quantity of sugar, honey, agaragar by a certain ratio. The preparation method is following: selecting, weighing, washing every composition, boiling by a pan, roughly filtering liquor thick to strain, add adjuvants and heat, concentrate, bottle, sterilize. Beneficial result of invention this, one pure nature pollution-free food, compound fruit juice have, clear away heat delicious producing refreshing effect to the mind, invigorating the spleen functioning that invigorating the kidney originally. The mouth feel of this fruit juice is good, the nutrient component is abundant, the amino acid, content of microelement are high, especially the iron, zinc content are high. The preparation craft course of this fruit juice is simple, with low costs. The beverage not only rhythm of life to meet modern can make human body get kind absorption. This kind of beverage not only has fruits unique fragrance but also has lucid and lively and pleasant natural color and luster.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Preparation method of jujube oral liquid
The invention discloses a preparation method of jujube oral liquid and relates to a preparation method of health-care food. The preparation method is characterized by comprising the following steps of: selecting, cleaning, soaking, squeezing the raw materials, roughly filtering the mother liquid, finely filtering the mother liquid, soaking Chinese medicinal herbs, boiling the filter residue in water, dissolving gynostemma pentaphylla in water, preparing the oral liquid and sterilizing the oral liquid to obtain the jujube oral liquid. The preparation method of the jujube oral liquid has the following beneficial effects: the jujube oral liquid is a purely natural green food; after being evaluated on toxicology, the jujube juice belongs to the non-toxic matter basically, has good taste, rich nutrient ingredients, high contents of amino acid and microelements, in particular, high contents of iron and zinc. The preparation method has simple process and low cost. The oral liquid is suitable for the modern rhythm of life, and can be absorbed by human body well.
Owner:NANKAI UNIV BINHAI COLLEGE
Herbivorous pig feed
ActiveCN103504165BLow costPromote digestionFood processingAnimal feeding stuffAnimal scienceImmunocompetence
Owner:浙江播恩生物技术有限公司
Winter jujube slices and preparation method thereof
The invention provides winter jujube slices and a preparation method thereof. Winter jujubes, sugar and water are used as raw materials and a certain amount of sodium benzoate (sorbic acid) and citricacid in a certain ratio are added to process the winter jujube slices; and the raw materials comprise, in percentage by weight, 65-75% of jujubes, 2-6% of sugar, 0.05-0.11% of sodium benzoate, 0.1-1%of citric acid and the balance water. The winter jujube slices and the preparation method thereof have the beneficial effects that the purely natural green food basically belongs to a non-toxic substance, and has good taste, rich nutrient ingredients and high contents of amino acid and microelements, particularly iron and zinc. The preparation process is simple in process and low in cost.
Owner:彭浩
Method for producing sugarcane oral liquid
The invention provides a preparation method of sugarcane juice oral liquid relating to a preparation method of healthy food. It is characterized in that preparation method is selecting, washing, dipping, juicing, collating mother liquid, fine-filtering, dipping in Chinese herbal medicine, deducting, filtering residue, dissolving Gynostemma pentaphylla in water, and sterilizing for the sugarcane. Beneficial effects of the invention lie in: a natural green food belongs to substantially non-toxic substance via toxicological evaluation. Mouth feel is good and nutritional content is rich. Contents of amino acids and trace element are high, in particular Fe, Zinc. Preparation process of the invention is simple and has low cost. The oral liquid is not only suitable for rhythm of life of modern people and greater for people to absorb.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Natural yak cheese laundry detergent
PendingCN113512475AKeep bright colorsAmino acid highSurface-active non-soap compounds and soap mixture detergentsDetergent perfumesGlycerolProcess engineering
The invention discloses a natural yak cheese laundry detergent, and relates to a laundry detergent. The laundry detergent is prepared from the following components in parts by weight: 500-600 parts of master batch, 200-250 parts of a thickening agent, 7500-8000 parts of yak cheese, 400-500 parts of glycerol and 10-20 parts of essence. The yak cheese is a green solution obtained by boiling butter-removed milk juice in milk. The laundry detergent has the advantages of good stain removal effect, no damage to cloth color, softness, natural and safer components, and convenient and reliable use.
Owner:若尔盖县诺尔美现代牧业产业发展有限责任公司
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