46results about How to "Balanced nutritional value" patented technology

The invention provides a cereal beverage and a preparation method thereof. The preparation method of the cereal beverage comprises: adding medium temperature amylase, glucoamylase, neutral protease and peptidase into one or more kinds of cereal pulp original solutions to perform enzymatic hydrolysis reaction, and obtaining one or more kinds of cereal pulps subjected to enzymatic hydrolysis after the reaction is finished; when one cereal pulp original solution is subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the cereal pulp subjected to enzymatic hydrolysis, so as to obtain the cereal beverage; and when multiple kinds of cereal pulp original solutions are subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the multiple kinds of cereal pulps subjected to enzymatic hydrolysis, so as to obtain the cereal beverage. The invention also provides the cereal beverage which is prepared by employing the above preparation method. The cereal beverage provided by the invention is capable of completely keeping nutritional components of the cereal raw materials, is relatively beneficial for digestion and absorption of human, and has the characteristics of being smooth in mouthfeel and refreshing in flavor.

The invention discloses a shiitake mushroom culture medium and a preparation method thereof and relates to the field of culture media. The culture medium is prepared from the following components in parts by weight: 50-60 parts of cottonseed hulls, 10-30 part of rice bran, 5-15 parts of bits of wood, 10-20 parts of peanut shells, 5-10 parts of bananas, 3-5 parts of lime powder, 5-15 parts of soybean poles, 3-5 parts of white granulated sugar, 25-30 parts of ramie, 15-20 parts of chestnut shells, 18-27 parts of mulberry sawdust, 10-16 parts of chrysanthemum branches, 12-15 parts of platycodon grandiflorum stems, 1-4 parts of gypsum, 12-19 parts of bran, 2-5 parts of monopotassium phosphate, 1-4 parts of magnesium sulfate, 2-5 parts of eupolyphaga breeding wastes and a proper amount of water. The invention discloses the shiitake mushroom culture medium and the preparation method thereof. The shiitake mushroom culture medium is used for culturing shiitake mushrooms, and is high in utilization ratio of nutrients, low in cost, high in output of shiitake mushrooms and high in economical benefit.

The present invention relates to multi-flavor meat floss sachima and a preparation method thereof. A traditional fermentation process with wheat flour as a basic raw material is changed, and the wheatflour and oat powder are used as basic raw materials for mixed fermentation, thereby enriching the taste of the sachima; water and milk are adopted for dough kneading, thereby greatly improving the protein content of the sachima, increasing the nutritional ingredient content of the sachima, and better meeting the pursuit of contemporary young people for healthy diet; maltose syrup and honey are mixed in proportion to decoct syrup, so that the sachima is more unique in flavor; the surface of the sachima is sprinkled with meat floss and the meat floss is fixed by the syrup, so that the sachimais richer in taste and more balanced in nutritional value; and essences with multiple flavors are added in the syrup, so that the sachima better meets the requirements of people with different dietarypreferences.

The invention relates to the field of milk products, in particular to a liquid milk product containing boiled fragrant rice juice and a preparation method thereof. The liquid milk product containing boiled fragrant rice juice can be flavor milk and comprises the components in parts by weight in the terms of 100 parts: 80-90 parts of milk, 0.156-0.28 part of stabilizing agent, 10-20 parts of fragrant rice juice and the balance of water; or the liquid milk product containing boiled fragrant rice juice can be flavor milk drink and comprises the components in parts by weight: 30-80 parts of milk,0.21-0.36 part of stabilizing agent, 10-40 parts of fragrant rice juice and the balance of water, wherein the fragrant rice juice is prepared by the steps of: mixing the fragrant rice and water in the ratio of 7:100-8.5:100, boiling for 16-25min and pulping and filtering after naturally cooling. The liquid milk product containing boiled fragrant rice juice, prepared in the invention, is smooth inmouthfeel and good in stability during the shelf period.

The invention discloses a processing method of synthetic rice applicable to a diabetic patient. The processing method comprises the following steps: firstly, preparing a first raw material group, namely mashed potatoes, a second group of raw materials, namely rice flour, corn flour and soybean flour, a third group of raw materials, namely Chinese chestnut powder, Chinese yam powder and banana powder and a fourth group of raw materials, namely propolis liquid, royal jelly, custard apples, edible oil, potato starch and water; secondly, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; thirdly, uniformly mixing the first raw material group and the second group of raw materials, then uniformly mixing with the material obtained in the step 2, and extruding into a rice-like synthetic rice primary product applicable to the diabetic patient; and fourthly, drying to obtain the synthetic rice applicable to the diabetic patient, namely firstly carrying out hot air drying at the temperature of 50-110 DEG C, then blowing with hot air at the temperature of 15-35 DEG C, then carrying out microwave drying at the power of 200-400W, then carrying out hot air drying at the temperature of 30-50 DEG C, and finally carrying out hot air drying for 1-2 minutes at the temperature of 10-20 DEG C.

The invention discloses a processing method of potato rice. The method comprises the following steps of 1, taking the raw materials in parts by weight (the first group of raw materials comprise 30 to 60 parts of potato powder; the second group of raw materials comprise 3 to 6 parts of rice powder, 10 to 20 parts of corn powder and 15 to 25 parts of soybean powder; the third group of raw materials comprise 5 to 10 parts of Chinese chestnut powder, 15 to 20 parts of yam powder and 20 to 30 parts of banana powder; the fourth group of raw materials comprise 3 to 5 parts of edible oil, 5 to 10 parts of potato starch and 80 to 100 parts of water); 2, after uniformly mixing the four groups of raw materials, adding the raw materials into the third group of raw materials; performing the uniform mixing; 3, uniformly mixing the first group and second group of raw materials; uniformly mixing the raw materials with substances obtained in the second step; extruding the materials into rice-shaped potato rice primary products; performing extrusion forming by a single-screw-rod extruding machine, wherein the first stage machine tube temperature of a single screw rod is 50 to 70 DEG C; the temperature of the second stage machine tube is 60 to 80 DEG C; the temperature of the third stage machine tube is 70 to 100 DEG C; the machine tube temperature of the fourth stage machine tube is 90 to 120 DEG C; the temperature of the fifth stage machine tube is 80 to 95 DEG C; 4, performing drying to obtain the potato rice.

A rice-juice soybean milk and a method for preparing the same. The raw materials of the rice-juice soybean milk comprise 90 to 92 % of water, 7.5 to 8.5 % of soybeans and 1.5 to 2.5 % of rice. The method for preparing the rice-juice soybean milk comprises heating the soybean milk to 98 DEG C to 100 DEG C, heating the rice-juice to 98 DEG C to 100 DEG C, mixing the soybean milk and the rice-juice to get a mixture, homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid, and disinfecting and then cooling and setting the homogeneous liquid to form the rice-juice soybean milk. The rice-juice soybean milk perfectly combines the efficacy of the soybean milk and the rice-juice, and effectively improves taste and nutrition efficacy of the soybean milk.

The invention provides a preparation method for a fruit-vegetable vinegar beverage containing peony extracts and relates to the field of preparation methods for fruit-vegetable vinegar beverages. The preparation method comprises the following steps: freshwatermelons, grapefruits, and pumpkins are subjected to pretreatment and juicing, so that mixed fruit-vegetable juice of the watermelons, the grapefruits, and the pumpkins is obtained; high-temperature instantaneous sterilization is performed on the mixed fruit-vegetable juice, cooling is performed, and then alcoholic fermentation is performed on the mixed fruit-vegetable juice by kluyveromyces fragilis at the temperature of 25-30 DEG C for 5-7 days; acetic acid bacteria are inoculated; acetic fermentation is performed at the temperature of 28-32 DEG C until the acetic acid content is 10-15%; the fermentation liquor, after acetic fermentation, is mixed with the mixed extracting solution of peony and rose, which is prepared in advance, and the pH value of the mixed fermentation liquor is adjusted to be 3.5-4.0; stevioside and beta-cyclodextrin are added for blending; homogenizing, filtering, sterilization and filling are performed, so that the finished product is obtained. The fruit-vegetable vinegar beverage prepared withthe preparation method provided by the invention is balanced in nutrition, has a certain health protection function, and is soft and delicious in taste, and weak in irritation.

The invention provides a capsella bursa-pastoris pill which comprises the following components in parts by weight: 50-70 parts of lean meat, 10-20 parts of capsella bursa-pastoris, 3-8 parts of fat lining, 5-10 parts of starch, 2-4 parts of white sugar, 2-4 parts of salt, 2-4 parts of monosodium glutamate and 10-20 parts of ice water. Meanwhile, a preparation method of the pill is improved, and a slurry temperature is controlled to be below 12 DEG C, so that the prepared capsella bursa-pastoris is hard and crispy in mouth feel, is chewy and is balanced in nutrition. According to the capsella bursa-pastoris pill, the capsella bursa-pastoris with a high nutritive value and a high medical value is used for preparing a conventional meat pill, the defects of high fat content, high heat and the like of a conventional meat pill are improved, and the market blank is filled. The capsella bursa-pastoris pill is packaged into a pouch food through a packaging device to be sold, and thus the storage time of the capsella bursa-pastoris pill is prolonged, and the capsella bursa-pastoris is conveniently purchased and carried by a consumer.

The invention relates to the field of cultivation, in particular to a method for cultivating chickens. The method for cultivating chickens comprises the steps of placing hatched chickens into a brooding house with the preset temperature value and the preset relative humidity value, carrying a first stage of feeding on chickens hatched for 12 hours to 24 hours, carrying out a second stage of feeding on chickens older than 8 weeks, placing chickens of 16 weeks old into a laying hen cultivating house and carrying out a third stage of feeding on chickens older than 18 weeks. The first stage of feeding comprises the step of feeding milk with the first set condensation which is 8% to 12% by mass percentage condensation, the second stage of feeding comprises the step of feeding milk with the second set condensation which is 25% to 60% by mass percentage condensation, and the third stage of feeding comprises the step of feeding milk with the third set condensation which is 70% to 90% by mass percentage condensation. The method can balance nutritive value in eggs and chickens and enables nutrition to be rich.

A method for preparing rice-juice soybean milk. The raw materials of the rice-juice soybean milk comprise 90 to 92 % of water, 7.5 to 8.5 % of soybeans and 1.5 to 2.5 % of rice. The method for preparing the rice-juice soybean milk comprises heating the soybean milk to 98 DEG C to 100 DEG C, heating the rice-juice to 98 DEG C to 100 DEG C, mixing the soybean milk and the rice-juice to get a mixture, homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid, and disinfecting and then cooling and setting the homogeneous liquid to form the rice-juice soybean milk. The rice-juice soybean milk perfectly combines the efficacy of the soybean milk and the rice-juice, and effectively improves taste and nutrition efficacy of the soybean milk.

The invention belongs to the technical field of enzymatic decomposition, and particularly relates to a compound enzymatic hydrolysate for pet food and a preparation process thereof. The compound enzymatic hydrolysate is obtained by adding biological enzymes into protein, starch and fat raw materials and combining with ultrasonic reaction for comprehensive enzymatic hydrolysis, wherein the comprehensive enzymatic hydrolysis comprises first-stage enzymatic hydrolysis and second-stage enzymatic hydrolysis; the first-stage enzymatic hydrolysis is to add an enzyme preparation into the raw materials, adjust the pH value, and heat for enzymatic hydrolysis reaction; the second-stage enzymatic hydrolysis is to perform ultrasonic reaction on the enzymatic hydrolysate of the first-stage enzymatic hydrolysis, then add the enzyme preparation, and heat for enzymatic hydrolysis reaction; after the reaction is finished, enzyme deactivation is performed, and impurities are screened out to obtain the enzymatic hydrolysate; and small molecular nutrient substances mainly containing rich active peptides, amino acids, fatty acids, glycerol, glucose and maltose are prepared, and the small molecules help the body to fully absorb the substances, and are used for pet food, help the body to fully absorb the substances, reduce the intestinal digestion burden and improve the nutrient digestibility.

The invention provides a trachinotus ovatus overwintering feed, a preparation and of the overwintering feed and a breeding method of the trachinotus ovatus. The overwintering feed comprises the components in parts by weight of 16-20 parts of fish meal, 30-40 parts of compound fermented protein powder, 6-12 parts of corn protein powder, 3-8 parts of shrimp base powder, 4-6 parts of corn oil, 2-4 parts of soybean phospholipid, 2-5 parts of carboxymethyl cellulose, 0.5-1 part of sodium dihydrogen phosphate, 0.2-0.5 part of choline chloride, 0.5-1 part of betaine, 1-2 parts of wild jujube powder,0.05-0.2 part of wormkalk extract, 0.05 to 0.15 part of curcumin, 0.5 to 0.8 part of compound vitamin premix, 0.3 to 0.6 part of compound mineral substance and 0.2 to 0.8 part of compound enzyme preparation. The overwintering feed is more suitable for autumn and winter culture of trachinotus ovatus, and the overwintering capacity of the trachinotus ovatus can be enhanced by combining a reasonableand effective culture method, so that the growth quality and the survival rate of the trachinotus ovatus cultured in winter are remarkably improved.

The invention discloses a buckwheat rice cake and a preparation method thereof. The buckwheat rice cake comprises the following raw materials in parts by weight: 30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seeds and 8-12 parts of white granulated sugar. The preparation method comprises the following steps of: S1, grinding the buckwheat into powder; S2, squeezing oil from the chia seeds; S3, adding yeast powder into chia seed residues for fermentation; S4, soaking the polished round-grained rice, the glutinous rice and the oat; S5, dissolving the white granulated sugar; and S6, uniformly mixing the whole buckwheat powder, the chia seed powder, the polished round-grained rice, the glutinous rice and the oat, then adding cellulase for enzymolysis, then adding chia seed oil and sugar water for uniform mixing, and putting the mixture into an extrusion curing machine for extrusion curing to obtain the buckwheat rice cake. The product disclosed by the invention contains rich nutrient substances and has double effects of nutrition and health care.

The invention discloses a kind of production equipment for filling noodles with twin-screw extrusion, which includes a barrel and a screw, the barrel includes an outer barrel and an inner barrel, the inner barrel is inserted into the outer barrel, and the screw is divided into large Screw and small screw, the large screw is a hollow rod body, the large screw is inserted between the outer barrel and the inner barrel, the small screw is inserted into the inner barrel, and the flour supply to the large screw is provided on the outer barrel Funnel, the tail of the large screw protrudes from the outer barrel, the tail of the inner barrel protrudes from the large screw, the tail of the small screw protrudes from the inner barrel, and the inner barrel is provided with a filling feeding funnel, the tail of the large screw and the small screw There are rotators respectively, and the big screw and the small screw can make synchronous reciprocating motion. The discharge port is divided into an outer discharge port and an inner discharge port. The inner discharge port is placed in the outer discharge port, the outer discharge port is connected with the space formed by the outer material barrel and the large screw, and the inner discharge port is connected with the inner cavity of the inner material barrel. .

The invention discloses a strawberry-flavor fruit tea and a preparation method thereof, belonging to the technical field of drink processing, and aiming at overcoming the defects that the strawberry-flavor fruit tea is complicated in processing procedures, single in nutrition and unbalanced in structure. The strawberry-flavor fruit tea comprises the following components: 42% of strawberry pulp, 7% of white granulated sugar, 2% of whole milk powder, 0.1% of citric acid and 48.9% of drinking water. The preparation method concretely comprises the following eleven steps: selecting the raw materials and carrying out primary washing, removing leaves and bases of strawberries, washing again, pulping and removing seeds, carrying out enzyme deactivation treatment, blending, homogenizing, carrying out vacuum degassing, filling, sealing and sterilizing. The strawberry-flavor fruit tea and the preparation method have the beneficial effects that the working procedures are simple, and the nutritive value is balanced; the strawberry-flavor fruit tea is moderate in sourness and sweetness, has obvious strawberry fragrance and has light pink color; the fruit tea has the soluble solid content of 14-16% and the total acid content of 0.40-0.45%; the heavy metal content of the fruit tea is in accordance with the drink standard specified in China; the total bacterial count per milliliter is less than 50, and number of coliform bacteria per 100 milliliter is less than 2; the strawberry-flavor fruit tea does not contain pathogenic bacteria.

The invention discloses a processing method of mixed rice. The processing method comprises the following steps: step I, collecting raw materials, wherein a first group of raw materials comprises potato powder, peanut powder, walnut powder, red beans powder and coix seed powder, a second group of raw materials comprises rice powder, corn powder and soybean powder, a third group of raw materials comprises Chinese chestnut powder, Chinese yam powder and banana powder, and a fourth group of raw materials comprises edible oil, potato starch and water; step II, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; step III, uniformly mixing the first group and the second group of raw materials, uniformly mixing substances obtained in the step II, extruding to obtain a rice-shaped mixed-rice primary product, extruding and molding by adopting a single-screw extruder, wherein the temperature of a primary cylinder of the single-screw extruder is 50 to 70 DEG C, the temperature of a secondary cylinder is 60 to 80 DEG C, the temperature of a tertiary cylinder is 70 to 100 DEG C, the temperature of a quaternary cylinder is 90 to 120 DEG C, and the temperature of a quintuple cylinder is 80 to 95 DEG C; and step IV, drying to obtain mixed rice.