147results about How to "Cholesterol-lowering" patented technology

The invention relates to a technology for high-density fermentation of Lactobacillus casei (Lactobacillus casei Zhang) with prebiotic efficacy, which comprises optimal controls on a proliferation culture medium and the condition of a fermentation process, and a technology for preparing high-vitality freeze-dried powder of the strain. With the technology, the freeze-dried powder of the Lactobacillus casei with more than 10<11> cfu per milliliter of viable bacteria can be obtained, and the freeze-dried powder can be directly applied to the preparation and the application of a probiotic hametsz and a probiotic preparation of the strain.

The invention discloses a lactobacillus plantarum and a preparation method thereof for high-density culture and freeze-drying bacteria powder, and has the technical scheme that the lactobacillus plantarum (Lactobacillus plantarum P8) is probiotics separated from the traditional fermentation milk product (yoghurt) of the Urat Middle Banner of Inner Mongolia Bayan Nur. The probiotics has the characteristics of artificial gastric juice and artificial digestive juice tolerance, cholate tolerance, intestinal agglutination action and common pathogenic entero bacteria inhibition. The bacterial strain of the bacteria is collected in the China general microbiological culture collection center with the collection number of CGMCC (China general microbiological culture collection center) No. 5468 on 18th, Nov., 2011.

The invention discloses polygonatum sibiricum lycium barbarum tablet candy and a making method thereof. The polygonatum sibiricum lycium barbarum tablet candy is made of the following raw materials in parts by weight: 1.8-2.2 parts of xylitol, 18-22 parts of polygonatum sibiricum powder, 17-19 parts of lycium barbarum powder, 11-13 parts of poria cocos powder, 12-14 parts of Chinese yam powder, 11-13 parts of date powder, 10-12 parts of walnut powder, 9-11 parts of maca powder, 0.8-1.2 parts of maltodextrin and 0.8-1.2 parts of magnesium stearate. The invention further discloses the making method of the polygonatum sibiricum lycium barbarum tablet candy. The tablet candy is improvement and conditioning function on specific and non-specific immunity functions, and has the functions of preventing tumor, preventing oxidation, reducing the blood pressure, reducing cholesterol, invigorating stomach, enriching blood, moistening lung, reposing, nourishing the kidney and the like.

The invention discloses lactobacillus plantarum and uses thereof, and particularly discloses lactobacillus plantarum and uses thereof in preparation of medicines or foods, the medicines, and the foods. The lactobacillus plantarum is deposited in the China Center for Type Culture Collection at Wuhan University in Wuhan, China, in September 6, 2013 with an accession number being CCTCC NO:M2013391 and an accession name being Lactobacillus plantarum Y-9. The lactobacillus plantarum has excellent probiotic functions, acid resistance and cholate resistance, can be stored for a long term, and can be used for effectively reducing cholesterol in blood, lowering blood pressure, boosting immunity, losing weight or adjusting intestinal flora.

The invention relates to a microcapsule embedding preparation method of a Lactobacillus casei Zhang microcapsule Zhang CGMCC No.1697, comprising the following steps: activating Lactobacillus casei strain, preparing culture medium, preparing strain fermentation liquor, preparing microcapsule wall material, preparing microcapsule embedding solution and microcapsule.Compared with Lactobacillus casei which is not embedded, the Lactobacillus casei microcapsule prepared by the method of the invention, after being processed in artificial digestive juice, can have viable count increased by one magnitude order.After being preserved for 30 days at 37 DEG C, the Lactobacillus casei microcapsule can have viable count increased by more than one magnitude order.Therefore, the Lactobacillus casei microcapsule prepared by the method of the invention can greatly improve efficacy of probiotics in the process of processing, storage and transportation.

The invention discloses a preparation method of pleurotus eryngii-pork paste and belongs to the field of paste preparation. The preparation method comprises the following steps of 1, pleurotus eryngii treatment: immersing pleurotus eryngii in clear water for 3-4h, removing impurities, carrying out squeezing and chopping, pickling the chopped pleurotus eryngii for more than 1h, and carrying out frying, 2, pork treatment: cleaning pork, pickling the pork by salt for 12-24h, carrying out pickling by brine for 15-20min, taking out the pickled pork, carrying out chopping, and carrying out frying until the chopped pork is cooked, and 3, stir-frying: heating a pan by electric energy, pouring fragrant oil into the pan, heating the fragrant oil by a first grade of heat so that a temperature of the fragrant oil in the pan is 60 DEG C, carrying out heating by a second grade of heat to a temperature of 195 DEG C with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper sauce into the pan when a fragrance of the fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring the chopped pork into the pan, adding a nipagin alcohol solution into the pan, orderly adding other auxiliary materials into the pan, carrying out full stirring, and carrying out loading while hot. The pleurotus eryngii-pork paste has a fresh, tender and delicious taste, is rich in nutrients, and can be sold in supermarkets, hotels and markets.

The invention discloses an okra juice drink and a preparation method therefor. The drink comprises the following ingredients, by weight, 45 parts of okra original juice, 4 parts of white granulated sugar, 0.5 part of xylitol, 0.01 part of sucralose, 0.1 part of citric acid, 0.01 part of tartaric acid, 0.03 part of sodium citrate, 0.01 part of glycine, 0.03 part of taurine, 0.03 part of vitamin C, 50.28 parts of purified water for drinking and 0.08-0.1 part of essence. The drink has good taste, and is beneficial for absorption of nutrition and health care components in human body. The bioavailability of active ingredients is raised, and the drink is suitable for popularization and application.

The invention provides a brewing formula and brewing process of heavy-flavor baijiu. The brewing formula comprises, by weight, 30-50 parts of sorghum, 10-20 parts of mung beans, 10-20 parts of rice, 5-15 parts of wheat, 3-8 parts of buckwheat, 5-14 parts of sticky rice and 3-8 parts of corn. The brewing process includes the steps of material preparation according to the formula, pretreatment for crushing, mixing and decocting raw materials, diastatic fermentation of steamed raw materials and distillation conducted on fermented grains and baijiu taking. The brewing process is simple, brewing time is short, all brewing parameters are easy to control, and operability is high. The brewed baijiu is heavy in fragrance, soft and sweet and coordinate in fragrance; after the baijiu is drunk, the stomach is not impaired, headache is not caused, and a drinker is not prone to drunkenness.

The invention discloses a preparation method of a purple potato and lemon juice beverage. The preparation method comprises the following steps: mixing purple potato juice, lemon juice, dietary fiber and purified water according to a certain proportion, homogenizing, filtering and sterilizing to obtain the product. Organic acid in lemon juice is used to adjust acidity of the beverage, and lower molecular polysaccharide obtained by enzymolysis of starch and pectase in purple potato is used to adjust sweetness of the beverage without additional addition of cane sugar, sour additive or antiseptic. Citric acid, malic acid and vitamin C in lemon help extract and protect active ingredients such as natural anthocyanin and the like in purple potato, and nutrients are easier to absorb after purple potato undergoes cooking and enzymolysis. The beverage is dark purple in color, has pure refreshing lemon and mellow purple potato mouthfeel, has rich nutrients, and has effects of reducing blood press, reducing blood fat, assimilating cholesterol, preventing cardiovascular disease, enhancing immunity and the like.

The invention discloses a spicy dried deep-fried bean curd. The spicy dried deep-fried bean curd is prepared from the following raw materials in parts by weight: 100-200 parts of soybean, 25-30 parts of corn kernels, 8-10 parts of rose hip, 1-2 parts of notoginseng bud, 1-2 parts of pumpkin flower, 2-3 parts of rhodiola rosea, 1-2 pars of folium mori, 1-2 parts of sugarcane leaf, 2-3 parts of malt, 2-3 parts of sea-buckthorn, 1-2 parts of sweet potato stems, 1-2 parts of fructus amomi, 2-3 parts of dried tangerine or orange peel, 1-2 parts of leaf of paniculate microcos, 1-2 parts of Indian Kalimeris herb, and 2-3 parts of dark plum. According to the invention, the spicy dried deep-fried bean curd is added with the corn kernels and the rose hip, so that the spicy dried deep-fried bean curd has the effects of resisting fatigue, decreasing blood sugar, lowering blood pressure, degrading cholesterol, preventing and controlling cancer, and tonifying spleen and stomach, and the dried bean curd has spicy and hot flavors due to the addition of spicy and hot seasonings, and the dried bean curd is chewy through deep-frying, and the dried bean curd is added with a plurality of health-care traditional Chinese medicine components, so that the spicy dried deep-fried bean curd has the effects of refreshing and tonifying Qi, calming the liver and cooling blood, dispelling wind and dissipating heat, regulating vital energy and the middle warmer, and lubricating the intestines to promote urination.

The invention discloses a spicy and hot fermented dried bean curd which is prepared from the following raw materials in parts by weight: 80-100 parts of soybeans, 15-20 parts of black soya beans, 2-3 parts of radix polygonati officinalis, 1-2 parts of corn stigma, 1-2 parts of sweet potato leaves, 2-3 parts of boxthorn leaves, 1-2 parts of Chinese chestnut leaves, 2-3 parts of folium isatidis, 2-3 parts of the roots of kudzu vines, 1-2 parts of viola diffusa ging, 1-2 parts of citron, 2-3 parts of fleshfingered citron flowers, 1-2 parts of turmeric, 1-2 parts of pseudostellaria heterophylla and 2-3 parts of radix angelicae. According to the invention, the black soya beans are added into the dried bean curd produced to enrich nutritional components of the dried bean curd, and soybean milk is fermented, so that the nutritional components in the finished product: dried bean curd are easier to digest and absorb. Spicy and hot seasoners are added to cover original fermentation flavor of the dried bean curd, so that the dried bean curd is of spicy flavor. Various traditional Chinese medicine health-care components are added, so that the dried bean curd has the effects of reducing cholesterol, tonifying kidney and spleen, nourishing the stomach to improve the production of body fluid, nourishing yin and moisturizing lung, cooling blood and stopping bleedinghemostasis, expelling noxious substances and detoxifying and inducing diuresis and relaxing bowls.

The invention discloses an olive tea which comprises the following components in parts by weight: 40-70 parts of olive leaves, 30-50 parts of honeysuckles, 20-40 parts of chrysanthemums and 10-30 parts of honey. The invention also discloses a preparation method for the olive tea. The preparation method is simple in operation step; no special equipment is required; the operation is easily performed; the production cost is low; the prepared olive tea has excellent brewing property; after being brewed, the olive tea has beautiful color, special flavor and good taste; the olive tea is suitable for most people; and the olive tea has the effects of decreasing cholesterol, decreasing blood sugar, resisting aging, and the like.

The invention discloses shrimp scallop sauce which is prepared from the following raw materials in parts by weight: 40-50 parts of scallops, 50-60 parts of shrimps, 2-3 parts of rehmannia leaves, 1-2 parts of folium cortex eucommiae, 2-3 parts of medlar, 2-3 parts of longan, 1-2 parts of raspberries, 1-2 parts of durian kernels, 1-2 parts of mango kernels, 2-3 parts of tremella powder, 3-4 parts of purple rice powder, 2-3 parts of lemongrass powder, 1-2 parts of chive powder, 2-3 parts of chili powder, 3-4 parts of salt, 1-2 parts of white sugar, 5-6 parts of olive oil and a proper amount of rice wine. According to the invention, the scallops and the shrimps are taken as main materials and various auxiliary materials are added to prepare sauce with rich seafood flavor; the sauce prolongs the quality guarantee period of seafood, is relatively delicious in taste, and has the effects of reducing cholesterol, benefiting stomach to help digestion, nourishing yin and kidney, tonifying vital energy and blood and building body; nutritional ingredients in the sauce are absorbed in timed and quantified manners by adding the sauce into three meals every day.

The invention discloses toxin expelling and skin beautifying soybean milk which is prepared from the following raw materials in weight part: 60-70 parts of black soybeans, 30-40 parts of mung beans, 50-60 parts of corn, 1-2 parts of pagodatree pod, 1-2 parts of exocarpium benincasae, 1-3 parts of panax notoginseng, 1-2 parts of roses, 1-2 parts of osmanthus fragrans, 20-30 parts of eggs, 18-22 parts of lily, 20-25 parts of soybean sprouts, 25-30 parts of mulberries, 30-34 parts of cherries, 1-2 parts of a food modifier and a proper amount of water. The soybean milk is novel in material selection, and the black soybeans, mung beans and corn are used as the main raw materials, wherein the black soybeans have the effects of tonifying spleen, inducing diuresis, detoxifying, beautifying the features, resisting aging, decreasing cholesterol, expelling toxin and losing weight; the mung beans have the effects of reducing swelling, guiding qi downward, clearing away heat and toxic materials, inducing diuresis, removing acne, improving eyesight and the like; the mulberries have the effects of improving the immune capability, tonifying blood, nourishing yin, helping produce saliva and slaking thirst, lubricating the intestines, removing dryness and the like; the soybean sprouts have the effects of clearing heat, promoting diuresis, reducing swelling, removing numbness, removing pigmented naevus, treating wart and moisturizing skin; the lily can clear away the heart-fire, moisten the lungs, soothe the nerves, stabilize the mind, maintain beauty and keep young, prevent cancer and resist cancer.

The invention discloses an anti-oxidative active peptide and a preparation method thereof, which mainly comprises the following steps of dissolving dry hemoglobin powder into water, then hydrolyzing with neutral protease, finally desalinating, concentrating, freezing and drying. The anti-oxidative active peptide of the invention has strong anti-oxidation capability. The purity of the invention is very high, which can reach more than 95 percent, with the ash content of less than 1.5 percent. The invention is extremely safe without side effect and undesirable odor. Besides anti-oxidation effect, the anti-oxidative active peptide of the invention also has the effects of immune regulation, lowering blood pressure and lowering cholesterol, etc. The low cost of the invention cuts down the production cost for more than 25 percent.

The present invention discloses a technology for extracting naringin and polysaccharides in grapefruit skin by ultrasonic assisted double aqueous phases. The technology comprises the following steps:step one, grapefruit skin picking is conducted: fresh grapefruit skin free of rot and deterioration is selected and the selected grapefruit skin is washed clean for standby application; step two, drying is conducted: the grapefruit skin is dried to a moisture content of less than or equal to 0.5%; and step three: crushing and sieving are conducted: a high-speed universal crusher is used to crush the grapefruit skin and the crushed grapefruit skin passes a 80-100 mesh sieve for standby application. The prepared grapefruit skin polysaccharides have functions of improving human body immunity andthe naringin has effects of lowering blood fat, lowering cholesterol, etc.; the grapefruit skin raw material is wide in source and the operation technology is simple and high in efficiency, and has broad application prospects; and ultrasonic assisted double aqueous phase extraction greatly improves the efficiency of extracting the naringin and polysaccharides. Simple devices can be used to extractthe two biological active substances simultaneously, and the technology is broad in application prospects and can realize industrial production.

The invention discloses a preparing method of seed-melon full powder. The preparing method comprises the steps that seeds and peel of a seed melon are removed; ascorbic acid solutions or citric acid solutions or mixed solutions of ascorbic acid and citric acid are heated to 90-100 DEG C, melon slices are placed in the heated mixed solutions for color protection and precooking for 3-5 min; after cooling, the seed-melon puree is obtained through pulping; an abrasive disk gap is adjusted to be 20-50 microns for glue abrading; 3%-10% of isomaltooligosacharide, 0.05%-0.2% of citric acid, 30%-60% of maltodextrin of soluble solid in material liquid and 3%-10% of honey are added into the solutions to be stirred; mixed puree liquid is pressed by 25-40 Mpa for homogeneity; pasteurization is adopted, and when the pasteurization time is 10-15 min, the pasteurization temperature is 60-70 DEG C; a spray dryer is adopted for drying, and the condition is that the air inlet temperature is 170-180 DEG C, the exhaust air temperature is 78-87 DEG C, and the water content of dried materials is equal to or lower than 5%, and therefore the seed-melon full powder is prepared.

The invention relates to facial beautification and health care function beverage made of radix polygonati officinalis and a production method thereof. The facial beautification and health care function beverage is made by adding fruit juice, honey and xylitol into fresh radix polygonati officinalis used as main raw materials and processing through the processes of sorting, cleaning, pulverizing, preboiling, enzymolysis, saccharification, and the like. Starch with low nutritional value in radix polygonati officinalis is converted into glucose which is easy for a human body to adsorb by the sugar of amylase. Phlegm in the radix polygonati officinalis, which can be swollen to form a colloid solution during production preboiling, is used for replacing a thickener in the beverage and preventing the generation of beverage sediments. Traditional Chinese medicine safflower is added into the beverage and can be used as a natural pigment additive of the beverage. The processed beverage not only has the aroma of the radix polygonati officinalis and the fruit juice but also has the effects of nourishing heart, invigorating the blood circulation, reducing cholesterol, removing anguish, quenching thirst, and the like. The invention provides the beverage with facial beautification and health care function, unique flavor, sweet taste and convenient drinking for women with the love of beauty.

The invention discloses five-kernel soybean milk powder made from raw materials in parts by weight as follows: 40-50 parts of sunflower seed kernels, 20-30 parts of fructus alpiniae oxyphyllae, 10-15 parts of spina date seeds, 30-40 parts of sweet almond, 15-20 parts of chestnut kernels, 30-40 parts of soybeans, 2-3 parts of corn stigmas, 3-5 parts of grape seeds, 2-3 parts of moutan bark, 1-2 parts of large-leaved gentian, 1-2 parts of tuber fleeceflower stem, 2-3 parts of lily seeds, 2-3 parts of cinnamon, 1-2 parts of sculellaria barbata, 30-40 parts of red wine, 60-70 parts of white sugar and 400-500 parts of skim milk. According to the five-kernel soybean milk powder, five kinds of kernels are processed and then prepared into the soybean milk powder together with the soybeans and the skim milk, the soybean milk power is fine and even in texture, and the soybean milk powder tastes purer and sweeter due to addition of the red wine; the soybean milk powder tastes fragrant and sweet and is special in flavor after being made; and the soybean milk powder also has multiple effects of reducing blood pressure, lowering cholesterol, enhancing memory, soothing heart and nerves, relieving cough and asthma, nourishing spleen, invigorating stomach, relaxing bowels and the like.

The invention relates to a hygienic naked oats vinegar and method for preparation, wherein the raw materials include (by weight portions): disintegrated naked oats 100 parts, bran 100-200 parts, grain chaff 50-100 parts, Daqu 5-50 parts, and water 200-500 parts.

The invention discloses a Vernoniaamygdalina Del. leaf tea composition and a preparation method thereof. The composition comprises the following components by weight: 7-9 parts of Vernoniaamygdalina Del. leaf lyophilized powder, 1-3 parts of apple powder, and 1-2 parts of cordyceps militaris fungus powder. According to the invention, Vernoniaamygdalina Del. leaf, apple and cordyceps militaris fungus powder are made into the form of a tea bag, brewing and drinking can be convenient, the taste is excellent, and effective components dissolve in water constantly. The intake Vernoniaamygdalina Del. leaf tea composition healthful components have the efficacy of clearing away heat and toxic materials, lowering blood pressure, reducing cholesterol, lowering blood sugar, and preventing and resisting cancer. The Vernoniaamygdalina Del. leaf tea composition product is suitable for people of all ages, and has high practical application value.

The invention relates to a fruit vinegar beverage containing xylo-oligosaccharide, xylitol and corn peptide, belonging to food beverage. The fruit vinegar beverage comprises the components of purifiedwater (63-83%), xylo-oligosaccharide (crystal, 0.5-2%), ylitol (crystal, 10-20%), corn peptide (dry powder, 1.5-5%) and fermented fruit vinegar with the concentration of 4% (5-10%). The components are mixed at the room temperature, sufficiently dissolved, sterilized by a pasteurism and subsequently encapsulated, thus composing the beverage with different component proportions. The fruit vinegar beverage containing xylo-oligosaccharide, xylitol and corn peptide has the advantages of sobering up, protecting liver, beautifying face, eliminating fatigue, reducing blood pressure, reducing cholesterin, reinforcing immunity, stimulating bowels evacuation and the like, has no additives such as sugar, preservative, essence, pigment and the like, has no side effects with proper drinking, and can bewidely applied to general people and special people who drink wine and have the disease of diabetes.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

The invention provides a Baijiu brewing formula and a Baijiu brewing process. In the Baijiu brewing formula, the following components in parts by weight are included: 30-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of sticky rice, 5-15 parts of wheats, 5-15 parts of mung beans, 5-15 parts of oats and 1-10 parts of peas. The brewing process comprises the following steps: preparing the raw materials according to the formula; crushing, mixing and steam-cooking the raw materials; carrying out diastatic fermentation on the steam-cooked raw materials; distilling fermented grains to obtain the Baijiu. The brewing process is simple, short in brewing time, easy to control in various brewing parameters and strong in operability. The brewed Baijiu is outstanding in sauce flavor, good in sensory index, mellow and soft in taste, and does not cause stomach hurt, headache and drunkenness.

The invention discloses a method for preparing a functional minced small yellow croaker product by utilizing mixed-bacterium fermentation. The method comprises the main steps: monascus and lactobacillus are added to minced small yellow croakers which are cut and mixed, and the functional minced small yellow croaker product is prepared through joint fermentation. The functional minced small yellow croaker product prepared through joint fermentation of the monascus and the lactobacillus has a good flavor and gel properties, and the problems of heavy fishy smell, poor flavor and the like of an existing small minced yellow croaker product are solved. Food microorganisms applicable during fish product processing can be extended, a novel minced fish product is also developed, and the technological level of aquatic product processing and added value of the product can be increased.

The invention discloses a sheep hemoglobin blood pressure reduction peptide and a method for preparing the same. The method comprises the following steps: sheep hemoglobin dry powder is dissolved in distilled water and kept warm at a temperature of between 70 and 80 DEG C for 5 to 10 minutes, and the sheep hemoglobin solution is added with alkali protease to perform the hydrolysis reaction at a temperature of between 50 and 60 DEG C and a pH value of between 7.5 and 8.5 for 4 to 6 hours, and the obtained sheep hemoglobin enzymolysis solution is subjected to ultrafiltration, desalting, and centrifugal spray drying, finally the sheep hemoglobin blood pressure reduction peptide is obtained. The blood pressure reduction peptide has the advantages that: firstly, the blood pressure reduction peptide has strong capability of reducing blood pressure, of which the IC50 value is between 0.78 and 0.86mg / mL, and the ACE inhibition activity reaches 92 to 95 percent; secondly, the blood pressure reduction peptide only takes effect of pressure reduction on a hypertension patient, so that the over-reduction problem of blood pressure is not existed; thirdly, the blood pressure reduction peptide is extremely high in safety and has no toxic and side effects; and fourthly, the preparation method is low in cost. The sheep hemoglobin blood pressure reduction peptide can also be used as a nutrient health product.

The invention relates to the technical field of an oxidation-resistant peptide beverage prepared by an enzyme method, in particular to a mung bean oxidation-resistant polypeptide beverage and a preparation method thereof. The mung bean oxidation-resistant polypeptide beverage consists of the following raw materials in parts by weight: 0.5-1.5 parts of mung bean polypeptide, 2-6 parts of passion fruit juice, 5-10 parts of sorbitol, 2-8 parts of trehalose, 0.01-0.05 part of vitamin C, 0.01-0.05 part of citric acid, 0.1-0.5 part of sodium carboxymethyl cellulose and 100-150 parts of soft water. The preparation method comprises the following steps of thoroughly cleaning mung bean seeds, removing impurities, adding water, soaking the treated mung bean seeds for 10-12h, performing peeling, and performing homogenization on cotyledons to obtain mung bean juice; performing pretreatment on the mung bean juice to obtain mung bean protein pulp; performing hydrolyzing treatment on the mung bean protein pulp with neutral protease so as to obtain mung bean polypeptide; weighing sorbitol, trehalose, vitamin C, citric acid and sodium carboxymethyl cellulose, performing dissolving with the soft water, and performing sufficient and uniform stirring so as to obtain mixed liquid; and weighing the mung bean polypeptide and the passion fruit juice, adding the weighed mung bean polypeptide and the weighed passion fruit juice to the mixed liquid, and performing blending so as to obtain a mung bean oxidation-resistant polypeptide beverage pre-made product. The operability is high, the production cycle is short, and the mung bean oxidation-resistant polypeptide beverage is suitable for industrialized production.

The invention relates to a hypoallergenic plant-based high-protein nutritional meal replacement powder and application thereof. The meal replacement powder comprises the following raw materials in percentage by weight: 15-20 percent of rice protein powder, 15-20 percent of pea protein powder, 5-10% of rice protein peptide, 15-20% of soluble dietary fibers, 5-10% of isomaltooligosaccharide, 5-10% of maltooligosaccharide, 5-10% of maltodextrin, 0.5-2% of konjaku flour, 1-5% of puffed cereal particles, 1-5% of erythritol, 0.1-0.5% of a sweetening agent, 0.1-0.5% of composite vitamin and 1-3% of composite minerals. The meal replacement powder contains plant-based proteins, is high in protein and low in calorie, is rich in dietary fibers, vitamins and minerals, is rich in nutrition, can provideprotein for body in a gradient manner, and can continuously supply energy. The meal replacement powder does not contain hormones or antibiotics, has hypoallergenicity, and can be eaten by people allergic to animal protein, soybeans, wheat or nuts.

The invention discloses a biscuit containing fish and shiitake mushrooms and a preparation process of the biscuit. The biscuit is prepared from components of raw materials in parts by weight as follows: 200-240 parts of flour, 35-45 parts of eggs, 50-60 parts of fish, 30-40 parts of the shiitake mushrooms, 5-7 parts of white sesame seeds, 4-5 parts of vanilla, 8-12 parts of vegetable oil, 50-80 parts of xylitol, 0.3-0.8 parts of baking soda, 0.3-0.8 parts of yeast powder and 0.1-0.5 parts of salt. Nutritive value of the components is retained to the largest extent in the preparation process, the biscuit has the characteristics of high protein, low fat and low sugar, is rich in nutrition, convenient to carry and good in taste, can meet requirements of people, is especially suitable for people suffering from dyspepsia, high blood pressure, high blood fat , high blood sugar and diabetics and has a health-care function.

The invention relates to red date baijiu and a preparation method thereof. The preparation method comprises the following steps: S101, respectively crushing grains and red dates, then mixing with rich husks, so as to obtain a first mixture, and then wetting by using water and uniformly stirring; S102, loading the product obtained by S101 into a retort and heating; S103, discharging the product obtained by S102 out of the retort, adding a large amount of water, overturning, stirring, ventilating, spreading, airing, and then adding after-run; S104, adding crushed koji-pieces into the product obtained by S103, uniformly stirring and putting into a pit for fermentation, so as to obtain fermented grains; S105, uniformly mixing the fermented grains with the product obtained by S101, and loading into the retort for distilling, so as to obtain the red date baijiu. The red date baijiu provided by the invention has the advantages that the alcoholic strength is mild, date fragrance is rich, the baijiu is mellow, soft and sweet, is unique in flavor, and rich in nutriments, after the baijiu is drunk, uncomfortable symptoms such as dizziness or headache cannot occur, and the red date baijiu provided by the invention has the effects of reducing blood glucose, reducing cholesterol, cultivating Qi and enriching blood, maintaining beauty and keeping young, and the like.