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32results about How to "Dietary requirements met" patented technology
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Composite plant solid drink suitable for diabetic patients
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.
Owner:广州金酮医疗科技有限公司
Additive-free high-protein yogurt and making method thereof
ActiveCN105010530AThe state of organization is smoothDelicate tissue stateMilk preparationSucroseLactase
The invention provides additive-free high-protein yogurt and a making method thereof. The method relates to raw materials including raw milk, single cream, a leavening agent and lactase. The method includes the steps that (1) the raw milk is degreased at the temperature of 40-50 DEG C, ultrafiltration and concentration are carried out after microfiltration sterilization, then the raw milk is mixed with the single cream, the protein content is made to be 4%-6% and the fat content is made to be 4%-7%; afterwards, homogeneity is performed, heat treatment is conducted for 5-10 minutes at the temperature of 90-95 DEG C, and cooling is conducted till the temperature is 38-45 DEG C; (2) 100-200 U / 1000 kg of leavening agent and 1000-3000 NLU / L of lactase are added to be stirred for 5-10 minutes, and the temperature rises to 38-45 DEG C so that filling can be conducted; (3) fermentation is carried out at the temperature of 38-45 DEG C and stops till the pH value is 4.4-4.55, curing is conducted for 12-24 hours after cold storage at the temperature of 2-6 DEG C is completed, and accordingly the additive-free high-protein yogurt is obtained. By the adoption of the method, the quality of the raw milk is greatly improved, the obtained yogurt is high in protein concentration and does not contain sucrose, and the yogurt further has good mouthfeel and flavors.
Owner:BRIGHT DAIRY & FOOD CO LTD
Cat food and preparation method thereof
InactiveCN110403088AHigh water intakeImprove palatabilityFood preservationAnimal feeding stuffBiotechnologyEggshell
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.
Owner:李改行
Compound preservative for osmunda japonica
PendingCN108094520ALow priceExtended storage timeFood ingredient as antioxidantFruits/vegetable preservation by coatingChemistryNobiletin
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.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Breakfast nutrition flour rich in omega-3 polyunsaturated fatty acids and preparing method thereof
InactiveCN103719868AAvoid lostDietary requirements metFood ingredientsFood preparationSolubilityAdditive ingredient
Owner:GUANGZHOU WHEYSUBIME BIOTECH
Preparation method of additive-free yoghourt
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.
Owner:SHAOXING YIJING DAIRY
Additive-free high-protein yoghurt and preparation method thereof
ActiveCN105010530BThe state of organization is smoothDelicate tissue stateMilk preparationLactaseSucrose
The invention provides additive-free high-protein yogurt and a making method thereof. The method relates to raw materials including raw milk, single cream, a leavening agent and lactase. The method includes the steps that (1) the raw milk is degreased at the temperature of 40-50 DEG C, ultrafiltration and concentration are carried out after microfiltration sterilization, then the raw milk is mixed with the single cream, the protein content is made to be 4%-6% and the fat content is made to be 4%-7%; afterwards, homogeneity is performed, heat treatment is conducted for 5-10 minutes at the temperature of 90-95 DEG C, and cooling is conducted till the temperature is 38-45 DEG C; (2) 100-200 U / 1000 kg of leavening agent and 1000-3000 NLU / L of lactase are added to be stirred for 5-10 minutes, and the temperature rises to 38-45 DEG C so that filling can be conducted; (3) fermentation is carried out at the temperature of 38-45 DEG C and stops till the pH value is 4.4-4.55, curing is conducted for 12-24 hours after cold storage at the temperature of 2-6 DEG C is completed, and accordingly the additive-free high-protein yogurt is obtained. By the adoption of the method, the quality of the raw milk is greatly improved, the obtained yogurt is high in protein concentration and does not contain sucrose, and the yogurt further has good mouthfeel and flavors.
Owner:BRIGHT DAIRY & FOOD CO LTD
Blueberry fruit jam free from chemical addition and preparation method of blueberry fruit jam
InactiveCN107410993APure taste without peculiar smellFull of nutritionFood scienceFruit juiceColloid
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.
Owner:苏州鲜活饮品股份有限公司
Fish food containing sea cucumber and preparation method thereof
The invention relates to the technical field of foods, in particular to a fish food containing sea cucumber and a preparation method thereof, and aims to fill up the market blank of a quick-frozen confected food namely the fish product containing the sea cucumber. The technical scheme is as follows: the fish food comprises the following components in percentage by weight: 2 to 25 percent of sea cucumber, 40 to 70 percent of minced fillet, 5 to 30 percent of flavoring adjuvants and the balance of water. On the basis of keeping the original flavor and taste of the conventional fish food, diced sea cucumber is added into white fish slurry to prepare the fish food, so that purple black particles can be seen on the surface of the fish food, the black-white appearance can increase the appetite of consumers, and special Q crisp taste of the texture of the sea cucumber is added into a springy product to ensure that the taste is more special; and the sea cucumber is a natural food with rich nutrients and healthcare functions, so that the fish food containing the sea cucumber has the functional nutritive characteristic of the sea cucumber, and can meet requirements for healthy nutritional diet of the consumers.
Owner:FUJIAN ANJOY FOODS CO LTD
Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars
InactiveCN108651900AWith weight loss functionHas a health-preserving effectFood ingredient functionsIsomaltooligosaccharideResistant starch
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.
Owner:SOUTH CHINA UNIV OF TECH
Sea cucumber fruit dessert and preparation method thereof
InactiveCN106722606AModerate elasticityElastic and smoothInorganic compound food ingredientsNatural extract food ingredientsWater bathsNutritive values
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.
Owner:大连三浦堂食品有限公司
Forage-type meat duck ecological feed and use method thereof
InactiveCN109845884AIncrease production capacityReduce crude fiber contentFood processingAnimal feeding stuffBiotechnologyAnimal Foraging
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.
Owner:广西汇创牧业有限公司
Edible feed for eels and preparation method of edible feed
The invention discloses an edible feed for eels and a preparation method of the edible food, and belongs to the technical field of fish feeds. The edible feed consists of the following components in parts by weight: 5 to 20 parts of earthworm, 10 to 30 parts of conch meat, 1 to 10 parts of pig lung, 1 to 5 parts of edible salt, 1 to 5 parts of edible sodium bicarbonate, 1 to 5 parts of the vitamin C and 30 to 60 parts of compound feed; the edible feed for the eels is obtained by crushing and mixing the components. By adopting the technology and using the above formula, the raw materials of the formula of the edible feed are stable in source and low in cost; the production process of the edible feed is simple; through the reasonable combination of the components, various components supplement one another in effect and the effect of each component is played better, so that the nutritional value of the edible feed is increased; the edible feed has no toxic or side effects, adverse reaction or bad influences on the palatability of the feed; the eels fed by the feed are fine and tender in meat, high in nutritional value, and popular with consumers.
Owner:ZHEJIANG OCEAN UNIV
Blood pressure-reducing noddles containing modified starch and preparation method thereof
InactiveCN110169534AInhibit synthesisInhibition formationLipidic food ingredientsFood ingredient as mouthfeel improving agentVegetable oilFruit juice
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.
Owner:GUANGXI GAOYUAN STARCH
Farm management system, method and device based on Internet of Things
PendingCN112085616ADietary requirements metDigital data information retrievalBuying/selling/leasing transactionsAgricultural scienceAgricultural engineering
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.
Owner:HEFEI GEYI INTEGRATED CIRCUIT CO LTD +1
Composite plant solid drink suitable for diabetic patients
ActiveCN103238897BFully contactedAvoid absorptionFood preparationAcute hyperglycaemiaAdditive ingredient
Owner:广州金酮医疗科技有限公司
Health-care beverage containing litchi rind extract and processing method of beverage
InactiveCN109090402ASpecial health benefitsEdibleNatural extract food ingredientsFood ingredient functionsHazardous substanceAdditive ingredient
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.
Owner:GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
Potato nutrient convenient congee and preparation method thereof
PendingCN111328970AConducive to promoting staple foodFocus on Dietary NeedsFood preservationFood dryingBiotechnologyNutrition
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.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Spicy and hot beef pickled mustard tubers and making method thereof
InactiveCN106418370AStrong aftertasteShorten fermentation timeNatural extract food ingredientsFood ingredient functionsPreservativeNatural food
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.
Owner:黄秋丽
Fish food containing sea cucumber and preparation method thereof
Owner:FUJIAN ANJOY FOODS CO LTD
Seafood bean curd and manufacture technology thereof
PendingCN112704198AHigh nutritional valueEasy to eatLipidic food ingredientsSodium acid carbonateNutrient
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.
Owner:SUZHOU JINJI FOODS
Five cereal, coarse cereal and red pepper formula food preparation method
The present invention discloses a five cereal, coarse cereal and red pepper formula food preparation method which comprises the following steps: chopping red peppers into pieces, grinding corn, rice, glutinous rice, salt and Chinese red pepper into powders respectively, mixing the powders, adding an appropriate amount of water, mixing the above materials evenly to form a sticky powder slurry, adding the red pepper pieces into the powder slurry to fully mix into a semi-finished product, sealing and packaging the semi-finished product with a ceramic container, placing in a cool place for 28-32 days, and taking the semi-finished product out from the ceramic container to conduct oil frying. The five cereal, coarse cereal and red pepper formula food enables red peppers to be a snack food which can be enjoyed by most people, has excellent taste and rich nutrition, is more likely to be accepted by people, expands the use of red peppers, and has a strong practicability. The formula food prepared by the present invention is pollution-free, reaches the requirement of green food, belongs to the green and pollution-free product, ensures the nutritional value of food, and at the same time ensures food safety, and is extremely delicious and in line with people's dietary requirements, enriches people's diet, and has relative strong promotion significance.
Owner:湖南常德九品福绿色食品有限公司
Chinese chestnut flour capable of tonifying kidney and strengthening tendons and bones and preparation method of Chinese chestnut flour
InactiveCN105076969AAvoid harmHas the function of nourishing the kidney and strengthening the tendonsNatural extract food ingredientsFood ingredient functionsAmylaseAdditive ingredient
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.
Owner:凤台县永丰面业有限公司
Small nut-containing fried dough twist and making method thereof
PendingCN111937939ARich tasteHigh nutritional valueDough treatmentBakery productsBiotechnologyNutritive values
The invention discloses a small nut-containing fried dough twist and a making method thereof. The small nut-containing fried dough twist comprises the following components in parts by weight: 250 g ofwheat flour, 100 g of black tartary buckwheat powder, 180 g of egg liquid, 25 g of white granulated sugar, 15 g of vegetable oil, 1 g of baking soda, 60 g of honey, 5 g of sesame, 7.5 g of pumpkin seeds, 2.5 g of almond slices, 50 g of dried meat floss and 150 g of water. According to the small nut-containing fried dough twist disclosed by the invention, the black tartary buckwheat powder is added during dough kneading, and the honey syrup is sprayed on the surface of the fried dough twist, so that the taste of the fried dough twist is enriched; and the sesame, the pumpkin seeds, the almond slices and the dried meat floss coat the surface of the fried dough twist, so that the nutritive value of the fried dough twist is improved, and the fried dough twist is more in line with the dietary requirements of modern people.
Owner:麦肯嘉顿(江苏)食品有限公司
A kind of extraction method of wheat germ compound oil
ActiveCN108913330BHigh in natural nutrientsHigh purityFatty-oils/fats refiningFatty-oils/fats productionBiotechnologyEnzymatic hydrolysis
The invention provides a method for extracting wheat germ compound oil, comprising 7 steps of raw material crushing-microwave treatment-compound enzymatic oil extraction-demulsification-oil cleaning-decolorization-deodorization; The blasting of germ and sesame can fully inactivate various enzymes in wheat germ and sesame, and avoids the damage of high-temperature inactivation of enzymes to nutrients, creating conditions for the subsequent extraction process; the microwave treatment process in the present invention can make Part of the cell wall of the crushed wheat germ and sesame is broken and expanded, so that part of the fat is in a free state, which can effectively improve the extraction efficiency of the compound oil; in addition, the present invention combines the process of enzyme extraction-de-emulsification to effectively reduce the loss of oil , improved the extraction rate of oil; moreover, the present invention adopts the technology of salt washing-water washing, can wash away the impurity in the oil, makes the obtained oil product high in purity, good in color and luster, excellent in quality.
Owner:广州萃取生物科技有限公司
Liver-nourishing food and preparation method thereof
InactiveCN114009661ADietary requirements metIncrease selenium contentFood ingredient as taste affecting agentNatural extract food ingredientsBiotechnologyFood material
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.
Owner:刘严峰
Preparation method of chili sauce
InactiveCN107927727AFull of nutritionGuaranteed nutritional valueFood sciencePreservative freeMonosodium glutamate
The invention discloses a preparation method of a chili sauce. The preparation method comprises the following steps: (1) selecting fresh red chili, and cutting the fresh red chili into slices; (2) grinding corns, rice, sticky rice, salt and wild pepper into powder, and adding 250-370 parts of chili particles and 31-43 parts of table salt into each jar, so as to prepare a red chili sauce; (3) preparing pasty powder slurry; (4) adding the chili slices prepared in the step (1) into the powder slurry prepared in the step (3), and adequately mixing, so as to obtain a semi-finished product; (5) sealing and packaging the semi-finished product prepared in the step (4) with a ceramic container; (6) weighing 4-8 parts of salad oil, heating in a stirring pan until the oil temperature is about 135 DEGC, adding 2-5 parts of peanut kernels, 0.1-0.5 part of white granulated sugar and 65-75 parts of the chili sauce prepared in the step (2), frying for 10 minutes, adding 0.2-0.7 part of monosodium glutamate, uniformly stirring, and turn off the heat; and (7) obtaining a finished product. The chili sauce prepared by virtue of the preparation method can be accepted by most people, has excellent taste and does not contain preservative.
Owner:昝节
Method for producing sulfur-free honey-carrying brown sugar
Owner:广西浦北县湘桂糖业有限责任公司
Tenderloin eggplants in clay pot
InactiveCN106306816AEliminate spleen and stomach qi stagnationImprove colorFood ingredient functionsFood preparationAgricultureGingerol
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.
Owner:CHONGQING HONGQIAN AGRI DEV CO LTD
Formula of bowl-shaped cake and making process of bowl-shaped cake
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.
Owner:吴雅琪
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