599results about How to "Delicate and smooth taste" patented technology

The invention relates to soluble dietary fiber fruit and vegetable meal replacement powder and a preparation method thereof, in particular to dietary fiber fruit and vegetable meal replacement powder capable of adjusting in-vivo nutrient balance and inhibiting in-vivo fat accumulation and a preparation method, and belongs to the technical field of nutrition and health-care food. The dietary fiber fruit and vegetable meal replacement powder is characterized by consisting of the following components in percentage by weight: 10 to 60 percent of refined konjac powder, 15 to 50 percent of soybean dietary fiber powder, 5 to 15 percent of polydextrose, 10 to 20 percent of coix seed powder, 10 to 20 percent of yam powder, 0 to 2 percent of seasoning, and 0 to 5 percent of vitamin B. The soluble dietary fiber fruit and vegetable meal replacement powder prepared by the method is fine and smooth in mouthfeel, good in brew-up performance and rich in nutrition, and has multiple health-care effects of clearing intestines and stomach, reducing three highs, preventing obesity, whitening and moistening skin and the like.

The invention provides a preparation method of room-temperature yoghourt. The preparation method comprises the following steps: mixing materials to obtain a mixed material solution; carrying out heat treatment on the mixed material solution under the temperature ranging from 110 DEG C to 140 DEG C until the thermotropy rate of whey proteins in the mixed material solution is up to or more than 89% to obtain a heat-treated material solution; inoculating lactic acid bacteria into the heat-treated material solution and fermenting to obtain a fermented material; sterilizing the fermented material. The room-temperature yoghourt prepared by the method is good in stability and has a fine and smooth mouth feel and a mellow flavor. The invention further provides the room-temperature yoghourt produced by the method.

A long-thread vermicelli food with fine and refreshing enjoyment and high nutritive value is prepared from edible fungus, vegetative starch and conventional food additive. Its preparing process is also disclosed.

The invention discloses a preparation method for coarse grain rice noodles. The preparation method comprises the following steps of (1) mixing raw materials of rice and coarse grains according 55-75% by weight of the rice and 25-45% by weight of the coarse grains; (2) adding water to adjust water content in powder so as to make the powder accounts for 35-45% of a total weight of rice pulp, adding a quality improver with an amount of 0.3% of the total weight of the rice pulp, stirring and mixing uniformly to form powder base, performing early steam by passing through steam to make the gelatinization degree of the powder base reach 70-80%; (3) putting the powder base into a rice machine to extrude noodles, re-steaming for 8-12 minutes, cutting the re-steamed rice noodles into sections; and (4) sending the cut rice noodles into a drying oven, drying the rice noodles, controlling the water content within 11-13 wt%, and cooling the dried rice noodles to obtain the coarse grain rice noodles. The preparation method can increase preparation efficiency of the rice noodles and at the same time, reduces water consumption and energy consumption in the preparation process.

The invention relates to the field of food processing and in particular relates to whole-grain health tea and a manufacturing method thereof. The whole-grain health tea is prepared from the following raw materials in parts by weight: 10-35 parts of peanuts, 10-35 parts of oat, 5-20 parts of sesame, 5-20 parts of flaxseed and 5-20 parts of buckwheat. The whole-grain health tea is prepared by adding the previous raw materials into 0.7-1.2L of drinking water at the temperature of 100 to 110 DEG C. The whole-grain health tea provided in the invention is mellow and smooth in taste and has the effects of coordinating intestines and stomach, cleaning blood, changing acidic body, tonifying spleen and nourishing stomach and building body and beautifying. The whole-grain health tea is high in cellulose content and can promote intestinal tract movement and prevent constipation. Any additive is not added into the tea, and the tea is the best natural and nutrient drink suitable for people of all ages.

The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

The invention discloses a compound side crops milk beverage which is complemented with high dietary fiber, protein and linoleic acid by using oat as the raw material together with side crops containing high protein and high grease such as white sesame seed, soybean, peanut, and the like. The production method utilizes baking incensing technique, emulsifying colloid compound, glue rubbing technique, high-pressure uniform technique and high-pressure sterilizing technique, to completely maintain the nutrition constituents such as dietary fiber in oat, linoleic acid and protein in white sesame seed, soybean, peanut, and the like, efficiently remove the fishy smell of the soybean and the fresh smell of the peanut and increase the compound fragrance of the products. Without adding essence and preservative, the oat compound side crops beverage of the invention contains more nutrition, is more natural and has a function of health protection. The faint scent of oat and the baking fragrance of white sesame seed, soybean and peanut are completely mixed, so the beverage is smooth, fragrant and sweet, is fit for all kinds of customers, can be drunk in four seasons, can be drunk for quenching thirst and can be applied as the breakfast drinking for supplying dietary fiber and protein.

A preparation technology of a pulp ice cream belongs to the technical field of cold drink manufacturing. The ice cream comprises raw materials of pulp, light cream, pure milk, purified water and ice cream powder. A raw material proportion is as below: 200 g of fruit granules, 200 g of light cream, 600 g of pure milk, 1000 g of purified water and 500 g of ice cream powder. The invention has beneficial effect that the ice cream has maintained fine and smooth mouthfeel, efficacies of cooling, preventing diseases, expelling toxin, clearing throat, promoting the secretion of saliva and beautifying, and also has tasty pulp flavor and health care effect.

The invention provides an acidic dairy dessert and each 100 parts by weight of raw materials used for preparing the acidic dairy dessert comprise 35.0 portions to 80.0 portions of liquid milk, 4.0 portions to 20.0 portions of sweet substances, 0.1 portion to 5.0 portions of stabilizing agent, 0.2 portion to 0.7 portion of acidity regulator and 1.0 portion to 3.0 portions of coarse grains. The coarse gain comprises corn and beans; and the acidic dairy dessert provided by the invention has a shelf life of more than six months at normal temperature and the product of the acidic dairy dessert keeps uniform and stable and is applicable to industrialized production.

The invention provides a method for preparing gold noodles. With the adoption of the method, high lysine superfine corn starch, degreased soybean meal, high gluten wheatmeal, fresh hen eggs, grain milk powder, soy protein, lactalbumin, konjak powder, potato starch, vital gluten, edible salt, a thickening agent (407 carrageenan) and a thickening agent (415 xanthan gum) are taken as raw materials. The method comprises the following steps: directly grinding high lysine corns, wheat and degreased soybean; uniformly mixing the obtained high lysine superfine corn starch, degreased soybean meal and wheatmeal with other raw materials according to a certain ratio; adding water to make dough; and then carrying out the processes of combining, rolling, cutting into strips and drying and the like. The gold noodles have the characteristics of natural raw materials, comprehensive and balanced nutrition, and matched coarse grain and refined grain, thereby being beneficial for health; and the noodles are thin and smooth, golden in color, and golden silk type in shape, and the noodles are chewy and no thick soup is produced after the noodles are cooked thoroughly.

The invention relates to an ultra-low calorie health-care type soluble drink mate and a preparation method thereof. The drink mate comprises the following food raw materials and food additives in percentage by weight: soyabean lecithin, sodium casseinate, grape seed extract (containing more than or equal to 30 percent of grape polyphenol and more than or equal to 60 percent of oligomeric proanthocyanidins in percentage by mass), stevioside containing more than or equal to 80 percent of RA, sodium stearoyl lactylate, molecular distilled monoglyceride, sodium citrate, disodium hydrogen phosphate, sodium alginate, carrageenan, edible essence, silicon dioxide, and the like. The preparation method comprises the following steps: blending the materials, dissolving, emulsifying, homogenizing, spray drying, cooling regularly, sieving, metering and packaging. The invention has simple process, stable product quality and high nutritional value. The ultra-low calorie health-care type soluble drinkmate integrates the nutritional values of the soyabean lecithin, the stevioside containing more than or equal to 80 percent of RA, the sodium casseinate and the grape seed extract, has unique taste, smooth and fine mouthfeel and thick fragrance, does not contain trans fatty acid and is a novel ultra-low calorie health-care type soluble drink mate.

The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.

The invention discloses an inulin soya-bean milk beverage and a preparation method thereof, belonging to the technical field of food processing. The inulin soya-bean milk beverage disclosed by the invention mainly consists of the following components in parts by weight: 80-120 parts of soya-bean milk, 2-20 parts of inulin, 1-5 parts of honey and 0.1-0.4 parts of a stabilizer, wherein the inulin, which is also called as synanthrin, is linear straight-chain polysaccharide formed by D-fructose through key jointing of beta (1 to 2), the tail end of the inulin is provided with a glucose residue, and the degree of polymerization is 2-60. The inulin, as a soluble dietary fiber different from a starch structure, can selectively promote the growth of colon probiotics and improve the health condition of a host. The inulin soya-bean milk beverage disclosed by the invention is white, is exquisite and smooth in mouth feel, has a low caloric value and can promote the growth of human colon probiotics, inhibit toxic fermentation products, promote the absorption of mineral materials such as calcium, magnesium and iron and improve the physiological functions such as immunity of the organism.