32results about How to "Dietary requirements met" patented technology

The invention provides a composite plant solid drink suitable for diabetic patients, hyperglycemia and fat crowds. The solid drink comprises the following components in parts by weight: 40-65 parts of grain puffing powder, 4-10 parts of medicine and food homology plant extract, 5-20 parts of functional ingredient, 0.1-0.5 part of compound vitamin and 2.5-4.5 parts of compound mineral. According to the composite plant solid drink, the 'medicine and food homology' of the traditional Chinese medicine is combined, the modern nutriology and the biological hygiene are applied, the raw material ratio and the nutrition content meet the diet requirements of the diabetic patients, namely high dietary fibers, low fat, high-quality proteins, a proper amount of vitamins and minerals can meet the nutrition meal replacement and addition demands of the diabetic patients, the diabetic complication is prevented or relieved, the solid drink can be matched with drug for treatment, the glucose fluctuation of the diabetic patients is controlled, the over-dependence of the diabetic patients on drugs is reduced, and even the glucose tolerance of the diabetic patients can be recovered.

The invention discloses cat food including 80-95 parts of fresh meat, 4-19 parts of fruits and vegetables and 1-10 parts of nutrient elements, wherein the fresh meat is high-protein meat such as chicken, duck meat, beef, pork, mutton and fish flesh, the vegetables and fruits are fresh and nutritious vegetables such as potatoes, pumpkins, purple potatoes, sweet potatoes and carrots, and the nutrient elements are nutrients such as water-soluble chloride, probiotics, beer yeast, flaxseed, eggshell powder and a rosemary extract; the cat food is in line with the characteristics of meat eating animals of felidae with meat as the main; the meat and the vegetables and fruits are treated separately, then mixed in high-temperature cooking bags and subjected to high-temperature cooking sterilizationto prepare the cat food. The moisture, protein, fat and other nutrient substances can be fully guaranteed.

The invention discloses a compound preservative for osmunda japonica and belongs to the technical field of preservatives. The compound preservative is characterized by consisting of nobiletin, chitosan, carboxymethylcellulose, tea polyphenol and citric acid, wherein nobiletin and tea polyphenol have the functions of inhibiting bacteria and resisting oxidation; and when nobiletin and tea polyphenolare combined with chitosan and carboxymethylcellulose, the preservative has film-forming property and can improve the preservative effect. Meanwhile, when nobiletin and tea polyphenol, which containpolyphenol substances, are appropriately added into the preservative, hydrogen bonds of polyphenols form a stable network structure together with hydrogen bonds of carboxymethylcellulose and chitosan,so that a film is more compact, and the barrier property and the tensile strength are enhanced. Citric acid is added to regulate the dissolution degrees of chitosan and carboxymethylcellulose, so that the preservative effect is better. Compared with a common fruit and vegetable preservative, the compound preservative is developed based on the characteristics of osmunda japonica, and therefore, has an obvious preservative effect on osmunda japonica.

The invention discloses breakfast nutrition flour which is rich in omega-3 polyunsaturated fatty acids. The breakfast nutrition flour is compounded by the following ingredients at a ratio: flaxseed, poria, oat, whey protein or soy protein, sodium ascorbate, potassium chloride, calcium hydrophosphate, magnesium sulfate, vitamins B6, nicotinamide, sodium carbonate and vitamins E. The preparing method comprises the following steps: washing the flaxseed, the poria and the oat clean, then drying the flaxseed, the poria and the oat by hot air or solar irradiation, respectively pulverizing by low-temperature liquid nitrogen, and then compounding and uniformly mixing with the rest vitamins and mirco-elements by the ratio. The breakfast nutrition flour is rich in the polyunsaturated fatty acids, soluble fibers, beta-pachyman and the like and has the characteristics of easiness for digestion, complete nutrients, moderate heat quantity, convenience in eating and the like. The soy protein or the whey protein can be added according to whether the eater is a vegetarian or not so that the requirements of different populations can be met. The breakfast nutrition flour also has great solubility, thick taste and great flavor. The long-term eating of the breakfast nutrition flour not only is favorable to lowering the serum lipid content, but also can effectively prevent hyperlipidemia from occurring.

The invention discloses a preparation method of yoghourt. The preparation method comprises the following steps: preparation of a working stock culture: feeding fresh milk, sterilizing, cooling, inoculating (streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and bifidobacteria), and fermenting and culturing to obtain the working stock culture; and preparation of the yoghourt: feeding raw milk, detecting, metering, separating and purifying, blending, homogenizing, sterilizing, cooling, inoculating, fermenting, carrying out emulsion breaking stirring and filling. The yoghourt prepared by the preparation process does not contain any additives, and meets diet demands of people who pursues to health in the modern society.

The invention provides blueberry fruit jam free from chemical addition and a preparation method of the blueberry fruit jam. The blueberry fruit jam comprises the following raw materials in percentage by mass of 47-48% of blueberry fruits, 47.5%-48.5% of compounding concentrated water fruit juice and 3.5%-5.0% of chia seeds. The preparation method specifically comprises the step of dicing the blueberry fruits, the step of performing low-acid low-temperature boiling and contraction, and the step of performing high-temperature filling and then performing sterilizing. The compounding concentrated water fruit juice is used for replacing white granulated sugar and an acidity adjusting agent, so that the sour and sweet feel of the jam is regulated, and the effect of regulating the color of finished products is achieved. The chia seeds are used for replacing colloid and starch, so that the stability and the consistency of the jam are guaranteed, and the nutrient value of the jam is increased.

The invention discloses weight-reducing meal replacement bars rich in resistant starch and a preparation method of the weight-reducing meal replacement bars. According to the weight-reducing meal replacement bars, green healthy raw materials are adopted. Main raw materials include mixed fruit and vegetable powder rich in resistant starch, whey protein powder, soy protein isolate powder, collagen powder, nuts, dehydrated vegetables, isomaltooligosacharide and the like. The functional type weight-reducing meal replacement bars are rich in prebiotics of the resistant starch, high-quality proteinpeptide, soluble dietary fibers and the like, and can help people to improve health status in the respect of controlling diet.

The invention provides a preparation method of a sea cucumber fruit dessert. The preparation method comprises the following concrete technological processes of treating sea cucumber, adopting konjac glucomannan, carrageenan and white granulated sugar as raw materials for preparing a mixed glue solution, adopting citric acid and potassium sorbate as auxiliary materials for preparing transparent liquid, and adopting fresh oranges as raw materials for peeling, juicing and filtering to obtain filter liquor; adding the transparent liquid and the filter liquor into the mixed glue solution, heating in water bath, fully stirring to obtain mixed liquor, and filling the stirred mixed liquor into a package full of the sea cucumber; sealing and sterilizing, and after sterilizing, naturally cooling to obtain gel which is the sea cucumber fruit dessert. According to the preparation method of the sea cucumber fruit dessert provided by the invention, a fruit juice dessert and a marine food product are innovatively combined, and the sea cucumber is added in fruit juice dessert jelly, so that a nutritive value of the fruit juice dessert jelly is improved, a single pattern of a sea cucumber market product is greatly enriched, the deep processing field of the sea cucumber is activated, an additional valve of a sea cucumber product is greatly increased, and the sea cucumber with high nutrition more widely enters the sight of public.

The invention discloses forage-type meat duck ecological feed and a use method thereof, and belongs to the field of poultry feed preparation. The feed is prepared from the following raw materials in parts by weight: 70-100 parts of Pennisetum sinese Roxb, 15-35 parts of hybrid Brachiaria eruciformis, 10-20 parts of mulberry leaves, 15-25 parts of Moghania macrophylla (Willd.)O.Kuntze, 10-30 partsof Desmodium gangeticum (Linn.) DC, 8-15 parts of Broussonetia papyrifera leaves, 2-4 parts of garlicin, 0.2-0.6 part of horseradish tree leaf, 0.05-0.1 part of microorganism preparation and 0.05-0.3part of cellulase preparation. The feed is prepared by fermentation, and can be used for feeding after the fermented raw materials are blended with ordinary fine fodder. The feed of the invention is good in palatability, easy to digest and absorb, capable of improving the immunity of meat ducks, cheap in raw materials, simple in processing technology and capable of being used for large-scale production and application, effectively reducing the feed cost of meat duck breeding and reducing the fat percentages of the meat ducks.

The invention discloses blood pressure-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 20-60parts of buckwheat, 40-80 parts of wheatmeal,0.5-1.5 parts of fruit juice concentrate, 2-8 parts of the modified starch, 1-3 parts of vegetable oil powder and 50-100 parts of water, wherein the modified starch is prepared by mixing corn starch and potato starch according to a mass ratio of (3 to 5) to1 and modifying; the vegetable oil powder is prepared by mixing wheatgerm oil powder, perilla oilpowder and plukenetia volubilis linneo oil powder according to a mass ratio of (2 to 6) to 1 to 1. The preparation method of the blood pressure-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantages of tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have very good blood pressure-reducing effects at the same time.

The invention provides a farm management system, method and device based on the Internet of Things, and relates to the technical field of the Internet of Things. The system is applied to planting and/or breeding agricultural products and comprises a farm server and a plurality of pieces of partition equipment. The partition equipment is used for acquiring growth data corresponding to the agricultural products in real time and sending the growth data to a database of the farm server for storage; the farm server is used for obtaining order information, the order information comprises sales modesand agricultural product attributes, and the sales modes comprise agricultural product on-site sales, agricultural product pre-sales and land selection pre-sales. The method comprises steps of determining a target agricultural product according to the sales mode and the agricultural product attributes; matching product data corresponding to the target agricultural product in a preset database, wherein the product data is related data representing health and safety of the agricultural product in the growth cycle; and determining distribution information of the target agricultural product according to the product data, and displaying the distribution information to the user.

The invention provides a health-care beverage containing litchi rind extract and a processing method of the beverage, and relates to the technical field of food processing. The health-care beverage containing the litchi rind extract is prepared from the litchi rind extract, clove extract, rhiizoma dioscoreae, radix ophiopogonis, semen cassiae, folium isatidis, chrysanthemum flowers, fructus corni,semen ziziphi spinosae, Chinese gall, coarse grain powder, erythritol and an appropriate amount of water. The processing method of the health-care beverage comprises the following steps of (1) extracting a nutrient solution A; (2) extracting a nutrient solution B; (3) mixing the raw materials; (4) degassing and homogenizing raw juice; (5) conducting sterilization. According to the health-care beverage, no harmful substances are added or generated in the process from the preparation of the raw materials to processing, through a specific formula and a recipe preparation method, the effects of all the ingredients are best achieved, and the obtained beverage is excellent in taste and suitable for the young and the old and has positive significance for the treatment of diabetes.

The invention belongs to the field of foods, and discloses a potato nutrient convenient congee and a preparation method thereof. The potato nutrient convenient congee of the invention is a low-fat nutrient comprehensive convenient breakfast congee food obtained by adding cereals and skimmed milk powder by using potatoes as main raw materials, is not only conducive to promoting potato staple food,but also pays attention to the diet and nutrient needs of obese people, and meets the health and dietary needs of people; when eating, the congee is brewed by using boiling water with the temperatureof 80 DEG C or more to form a congee shape for drinking; and the product is convenient to carry and transport and can be stored for a longer time.

The invention discloses spicy and hot beef pickled mustard tubers and a making method thereof, and belongs to the technical field of salt-pickled vegetable making. The spicy and hot beef pickled mustard tubers comprise the following main raw materials: mustard tubers, auricularia auricula, beef, chilli sauce, spices, chitosan, red wine, modified starch, edible salt and plant oil. According to the making method, the components are weighed according to a ratio, the beef which is pickled with the red wine and the modified starch is delicious and fragrant in taste, the taste of the spicy and hot beef pickled mustard tubers is enriched, and nutrient components are increased; due to addition of rich traditional Chinese herbal medicines and fragrance enhancing substances, the nutrient healthcare values of the spicy and hot beef pickled mustard tubers can be increased, and the spicy and hot beef pickled mustard tubers can be pungent, spicy, fresh and fragrant; as a natural food preservative, the chitosan is remarkable in antibacterial effect, small in use amount, good in taste and free of toxic or side effect; and the spicy and hot beef pickled mustard tubers disclosed by the invention have the characteristic of being complete in color, fragrance and taste, are fragrant, spicy and attractive, are capable of stimulating appetite, are capable of meeting requirements of people on nutrient, tasty, healthy and convenient green food, and are worthy of popularization and application.

The invention provides seafood bean curd and a manufacture technology thereof, and belongs to the technical field of food processing. The seafood bean curd comprises the following manufacture raw materials in parts by weight: 40-45% of water, 18-22% of chicken big breasts, 10-15% of chicken skin, 3.5-4.2% of soyabean protein, 7.5-10% of plant oil, 0.1-0.13% of sodium carbonate, 0.13-0.17% of sodium alginate, 0.013-0.016% of sodium tripolyphosphate, 0.15-0.22% of enzyme preparation, 2-2.5% of edible salt, 8.5-9% of cassava starch and 3-3.5% of white granulated sugar. Chicken is added into the seafood bean curd as animal protein, under a situation that no seafood is added, a seafood flavor is obtained, the nutrient value of the bean curd is improved, and the diet requirement of a consumer is met.

The invention discloses Chinese chestnut flour capable of tonifying kidney and strengthening tendons and bones. The Chinese chestnut flour is composed of the following raw materials in parts by weight: 180-220 parts of wheat, 6-10 parts of glutinous rice flour, 5-8 parts of skim milk powder, 2-3 parts of katsumadai seed, 8-9 parts of almond powder, 10-14 parts of sea lettuce, 7-10 parts of dried jellyfish slices, 6-8 parts of pepo, 5-7 parts of Chinese chestnut powder, 4-6 parts of eucommia ulmoides, 3-5 parts of drynaria rhizome, 4-5 parts of radix scrophulariae, 0.4-0.6 part of chitosan, proper amount of amylase and proper amount of papain. In a production process of the flour disclosed by the invention, the wheat is immersed into a traditional Chinese medicine decoction solution of eucommia ulmoides, drynaria rhizome and the like so that the flour has the health effects of tonifying kidney and strengthening tendons and bones; papain is subjected to curing treatment by chitosan so that papain has heat resistance and heat increasing activity, the reaction time of enzymes is shortened, and the content of polypeptide and polysaccharide in the flour can be increased by adding amylase and papain so that the flour is easy to absorb by human bodies; and the Chinese chestnut powder, the almond powder and the like are added so that nutrients of the flour are increased and the diet requirements of modern people are met.

The invention relates to the field of health-care foods, in particular to a liver-nourishing food and a preparation method thereof, and the liver-nourishing food comprises the following raw materials in parts by weight: 20-50 parts of selenium-rich food materials, 2-10 parts of beef, 2-10 parts of tomatoes, 10-40 parts of millet and 1-5 parts of corn extract. The preparation method comprises the following steps: S1, cooking the selenium-rich food materials, and seasoning; s2, uniformly mixing the beef, the tomatoes, the corn extract and the cooked selenium-rich food materials, and seasoning; and S3, adding millet into the mixture obtained in the step S2, uniformly mixing, and carrying out vacuum packaging. According to the present invention, the selenium-rich food material is adopted as the main component, the beef, the tomato and the millet are added as the auxiliary food materials, and a certain amount of the corn extract is added, such that the food meets the diet requirements of the hepatopathy patients, the selenium content in the selenium-rich food material is high, the immunity of the patients can be improved, and thus the disease resistance of the liver of the patient is improved.

The invention relates to tenderloin eggplants in a clay pot, and belongs to the technical field of processing of agriculture products. The tenderloin eggplants in a clay pot consist of main materials and auxiliary materials, wherein the main materials include the following components in parts by weight: 50-65 parts of eggplants and 30-40 parts of tenderloin; and the auxiliary materials include the following components in parts by weight: 10-15 parts of edible rapeseed oil, 5-8 parts of radix puerariae powder, 3-5 parts of scallion, 2-4 parts of caraway, 1-3 parts of fresh ginger, 1-3 parts of garlic, 6-8 parts of egg, 3-6 parts of edible salt, 2-4 parts of purple perilla and 1-3 parts of heartleaf houttuynia herb. According to the tenderloin eggplants in a clay pot disclosed by the invention, the eggplants and meat can be combined in home style dishes, the tenderloin eggplants in a clay pot conform to diet requirements of modern people, are delicious in taste, and also have the effects of contributing to eliminating the qi stagnation of the spleen and the stomach, clearing heat and the like.

The invention discloses a bowl-shaped cake formula and a making process thereof. The bowl-shaped cake comprises an old fermentation head, fresh rice milk, cooked gordon euryale seed and auxiliary materials, the raw materials comprise 3 parts of the aged fermentation head, 32 parts of the fresh rice milk, 1 part of the cooked gorgon euryale seed and 1.5-3.5 parts of the auxiliary materials (different proportions are selected according to different auxiliary materials); the auxiliary materials comprise and are not limited to the following materials: white sugar, brown sugar, red dates, purple sweet potatoes, Chinese yams and vegetables, the auxiliary materials can be replaced according to market requirements, and according to the weight, the weight ratio of the old fermentation heads to the fresh rice milk to the cooked gordon euryale seed to the auxiliary materials is 3: 32: 1: 1.5; according to the making technology, on the basis of traditional bowl-shaped cakes, modern machines are assisted, the making technology is elaborately improved, the softness of the traditional bowl-shaped cakes is kept, products made through an existing technology are fine, smooth and elastic, and glutinous and smooth effects are added on the basis of the softness. A low-sugar formula and diversified ingredients are adopted, and various auxiliary materials can be matched, so that the diet requirements of modern people are better met.