38results about How to "Effectively retain nutrients" patented technology

The invention relates to the technical field of food processing, and mainly relates to red-core dragon fruit all-fruit powder and a preparation method thereof. The red-core dragon fruit all-fruit powder is prepared by adopting the step of carrying out freeze-drying or spray-drying after red-core dragon fruit pulp and beta-cyclodextrin are mixed, wherein the red-core dragon fruit pulp is prepared by peeling and pulping fresh or freezing red-core dragon fruits, the adding amount of the beta-cyclodextrin is 0.2-1.0 percent of the dry weight of the red-core dragon fruit pulp, and the red-core dragon fruit all-fruit powder has the characteristics that the content of betanin is not less than 3.4mg / g, the water content is not more than 4.5 percent, the rehydration ratio is 8.0-10, the content of dietary fibers is not less than 11.0 percent, and the fatty acid content is not less than 7 percent. The red-core dragon fruit all-fruit powder provided by the invention is pure-natural all-nutrition fruit powder, ensures the instant effect and the mouth feel and the special flavor of the red-core dragon fruit, brings convenience for storage, transportation and carrying, and is wider in market prospect.

The invention discloses instant black rice porridge and a processing method thereof. The processing method comprises the following steps: by adopting fresh brown black rice of which the amylose content is less than 8%, an amylose molecule consists of 100-140 or 260-300 glucose residues, the gel consistency is 85-128mm, and the gelatinization temperature is less than 69 DEG C as a raw material, soaking fresh brown rice which is harvested from fields, is subjected to winnowing to remove residual leaves and surface unbound water, and is subjected to rice husk grinding, stewing, performing heat preservation and rice cooking, dispersing, and performing microwave treatment and hot air drying to prepare a finished product. According to the processing method disclosed by the invention, brown rice skin of the black rice does not need to be removed in a processing course, rice does not need to be puffed, a freezing step is not needed in the processing course, a freeze-drying step is not needed in a drying process, all additives are not needed in the whole processing course, and all chemicals do not need to be dispersed; obtained instant porridge disclosed by the invention can keep nutritional components in the black rice, is good in reconstitution properties, can be eaten after the porridge is brewed for 5-8 minutes by using boiled water, and does not need to be heated additionally; and a porridge product can keep a conventional porridge state, is palatable in viscosity and thickness, and is of a green and healthy instant product.

The invention discloses a preparation process of composite fruit wine. The process comprises the following steps: mixing, crushing and fermenting kiwifruits, peaches, food-grade vitamin C and potassium pyrosulfite, respectively fermenting the obtained juice and peel residues under a certain condition to obtain pre-fermentation liquor A and pre-fermentation liquor B, fermenting and clarifying the pre-fermentation liquor A and the pre-fermentation liquor B under a certain condition to obtain clarified fruit wine, uniformly mixing purified water, the prepared apple ferment and the clarified fruitwine, adjusting the alcohol content to 10-12 degrees by using the prepared distilled wine, and performing filling and sterilization to obtain the composite fruit wine. The composite fruit wine produced by the process effectively retains nutritional ingredients, so that a large amount of beneficial ingredients in the fruits such as vitamins, trace elements including zinc, iron, calcium and selenium, amino acids, proteins and pectin are not easy to get lost. The fruit wine is good in taste, pure in chroma, clear and transparent, combines the nutrients of kiwifruits, peaches, apples, peach blossoms and brown sugar, has a unique flavor and strong fruit fragrance, and is particularly suitable for women to drink.

The invention discloses a roxburgh rose can and a preparation method thereof, and belongs to the technical field of food processing. The roxburgh rose can is prepared from the following raw materialsin parts by weight: 20 to 25 parts of roxburgh rose, 10 to 15 parts of mannitol, 4 to 7 parts of honey, 0.10 to 0.12 part of citric acid and 35 to 40 parts of water. The invention also discloses the preparation method of the roxburgh rose can. The roxburgh rose can prepared by the method provided by the invention has the advantages that the nutrition ingredients in the roxburgh rose can be effectively remained; the sour sweet and palateful taste can be realized; the mouthfeel is rich; the nutrition is comprehensive; rich vitamin C is contained; the human body immunizing power can be enhanced;the body aging is delayed; the effects of strengthening the spleen, promoting digestion and enhancing anti-oxidization capability are achieved.

The invention discloses a making method of Qinghua pear syrup, relating to the technical field of food production processing. The making method comprises the following steps of: respectively putting folium eriobotryae and liquorice root into water, heating until boiling, decocting at a temperature of 80-100 DEG C for 1-3 hours, and filtering to obtain folium eriobotryae water and liquorice root water for later use; making Qinghua pears with removed cores, and Chinese yam into thin syrup; adding lily root flour in the thin syrup, and cooking at a temperature of 60-80 DEG C for 30-45 minutes; and adding the eriobotryae water, the liquorice root water, passion fruit juice ginger juice, honey, red sugar and rock candy, keeping at a temperature of 60-80 DEG C and continuously stirring for 10-30 minutes, and then discharging to obtain the Qinghua pear syrup. Compared with the prior art, the making method has the advantages that a new Qinghua pear deep processed product is developed, fresh Qinghua pears are effectively distributed and consumed, and thus the industrialized development of the Qinghua pears is favorably promoted, and the economic income of fruit growers is increased; and the Qinghua pear syrup is high in nutritive value, is pleasant in sweetness and sourness, and thick in flavor, has health care effects of moistening lung to arrest cough, tonifying spleen and qi, and the like, is suitable for people of all ages, and is suitable for daily health maintenance.

The invention provides a preparation method of instant noodles. The method comprises the following steps: preparing an edible preservative, namely mixing the following taken raw materials in parts by weight: 5-8 parts of ginkgo biloba seed polysaccharide, 2-3 parts of gingko ketone, 1-3 parts of ginkgo, 10-15 parts of beeswax starch, 2-3 parts of sodium pyrrolidonecarboxylate, 3-5 parts of nisin, 1-2 parts of carboxymethyl chitosan, 2-5 parts of citric acid and 10-15 parts of water evenly; and putting the mixture into a stirrer for stirring for 30-60 minutes, standing for three hours and then taking an upper solution to obtain the edible preservative. The ginkgo biloba seed polysaccharide, the gingko ketone, the ginkgo, the beeswax starch, the sodium pyrrolidonecarboxylate, the nisin, the carboxymethyl chitosan and the citric acid are completely harmless to a human body, and can have an excellent preservation effect.

The invention discloses potato burger cakes and a making method thereof. According to the potato burger cakes disclosed by the invention, potatoes are used as raw materials, potato whole powder, kelppowder, dry yeast powder, table salt, white granulated sugar, egg fluid, butter, vital wheat gluten, alpha-amylase, baking powder, sesame seeds, vegetable oil, microcrystalline cellulose, konjaku flour and soy protein isolate powder are added, and through working procedures of stirring, fermenting, baking and the like, the potato burger cakes are made. The potato burger cakes are made by using thepotatoes as the main raw materials. Compared with ordinary flour burger cakes, the potato burger cakes disclosed by the invention have the advantages that the potatoes contain all necessary amino acids desired by human bodies and also have a large quantity of mineral substances of calcium, phosphorus, irons and the like, so that the potatoes are high in nutrient value and easy to absorb by the human bodies; and the potatoes are selected, so that nutrient components of the potatoes can be effectively reserved, and the nutrient value of the burger cakes can be greatly increased.

The present invention discloses novel crisp skinned moon cakes with nuts. The moon cakes comprise the following components in parts by mass: 50-65 parts of flour, 6-8 parts of cooking oil, 2-4 parts of sesame seeds, 2-4 parts of peanut kernels, 2-4 parts of sunflower seed kernels, 1-2 parts of pumpkin seed kernels, 1-2 parts of watermelon seed kernels, 1-3 parts of walnut kernels, 0.5-2 parts of apricot kernels, 2-4 parts of green and red silk (made of orange peels, etc.), 1-2 parts of orange cakes, 2-4 parts of crystal sugar, 5-7 parts of wax gourd strips, 2-4 parts of green plums, 0.5-1 part of baking soda, 2-5 parts of eggs, 3-5 parts of pilinuts, 1-2 parts of pecans, 1-2 parts of macadamia nuts and 2-5 parts of maca powder. The novel crisp skinned moon cakes with nuts are prepared by a preparation method retaining the nutrition of the raw materials. The produced moon cakes are rich in nutrition and have better tastes than the moon cakes produced by traditional production methods.

The invention relates to an anti-fatigue traditional Chinese medicine composition tablet and a preparation method thereof. The traditional Chinese medicine composition tablet takes mutton, semen cuscutae, herba epimedii, rhizoma curculiginis, herba cistanche, glossy privet fruits, fructus schisandrae, fructus alpiniae oxyphyllae, fructus rubi, rhizoma drynariae, herba taxilli, prepared rehmannia roots, rhizoma polygonati, caulis dendrobii, radix ginseng, cornu cervi pantotrichum, radix astragali, radix codcnopsitis pilosulas, cortex phellodendri, fructus lycii and the like as primary medicines, and takes radix puerariae, poria, fructus jujubae, pericarpium citri tangerinae, fructus amomi, rhizoma atractylodis, rhizoma atractylodis macrocephalae, fructus tritici levis, arillus longan, rhizoma zingiberis and the like as auxiliary medicines. By pharmacological interaction between the primary medicines, the anti-fatigue traditional Chinese medicine composition tablet has the medicinal effects of tonifying the kidney and strengthening essence, nourishing the liver and improving eyesight, tonifying the spleen and benefiting the lung, and soothing the nerves and promoting intelligence, and can effectively relieve fatigue symptoms; and according to the preparation method of the traditional Chinese medicine composition tablet, the traditional Chinese medicine composition tablet is prepared through the ways of crushing, extracting, concentrating, granulating, tabletting and the like, and is easily absorbed by a human body, the good medicine effects of all the primary medicines are fully exerted, and then the purpose of relieving fatigue symptoms is accelerated.

The invention provides a fruit drop and a making method thereof, wherein the fruit drop is made of the following raw materials by weight: 10-20% of fresh fruit juice or fresh puree, 25-45% of white sugar, 15-30% of glucose, 15-25% of starch, and 0.05-0.5% of edible natural pigment. After screened by stirring, forming strips under high pressure through equipment rotation, forming by transversely cutting, and drying at a proper temperature, the product is not easy to absorb water to dissolve in viscous paste lower than 60 DEG C in a production process, can be suspended in the paste, is uniformly distributed, is heated until the temperature is raised higher than 60 DEG C though a manner like roasting, and then rapidly explodes to powder. The powder is cooked like a cake, which has unique mouthfeel. No other foodstuff additives is added in the production process of the product, unnecessary technology is reduced in the production process, and nutrition components of fruits can be effectively reserved. The product has thick fruity and abundant nutrition, and is conveniently used in various roasted foodstuff. A finished product is packaged after dried, can be stored and conveyed under normal temperature, and is obviously better than the current fruit drop product which is widely used.

A preserved carrot relates to food, in particular to food made of carrots. The preserved carrot contains carrots, chilli powder, vegetable oils, edible salt and white wine; the preserved carrot is characterized in that the preparation sequences of the preserved carrot are as follows: a. washing fresh carrots, and cutting into chips and drying the chips in the air for standby; b. heating the vegetable oil to the temperature of 160-220 DEG C, and then mixing the vegetable oil and the chilli powder evenly, leaching out the chilli oil and preparing the chilli oil to be red oil for standby after cooling; c. panning the aired carrot chips, draining water and adding the 52 degrees of grain liquor, the edible salt, the chilli powder, the vegetable oil and the red oil to the carrot chips after andthen stirring evenly; and d. packing the evenly-mixed carrot chips into an olla in a compacted manner, covering a layer of red oil with 5-10 cm in height on the surface thereof after finishing the packing, sealing the olla brim by argil, placing the olla in a storehouse at the temperature of 14-24 DEG C, and finally obtaining the preserved carrot after a natural fermentation for 6 months. The preserved carrot is safe and healthy to eat, can be directly eaten with rice or bread or eaten after being steamed, and has wider market prospect.

The invention belongs to the technical field of articles for daily use, and relates to a food separation type medical stone and ceramic built-in pot which mainly structurally comprises a ceramic pot. The ceramic pot is of a pot-shaped structure, the pot-shaped structure is made of pottery clay by the aid of forming roasting processes, an inner pot concave bottom is arranged at the bottom of the ceramic pot, the bottom of the inner pot concave bottom is of a structure protruded towards the direction of a pot opening, 30-100 gas-liquid holes with the diameters of 3-10 mm are uniformly formed in the inner pot concave bottom, medical stone film layers with the uniform thicknesses of 0.1-0.5 mm are formed on various inner and outer surfaces of the ceramic pot by means of spraying or sintering, and a left handle and a right handle are respectively arranged at opposite positions of two sides of the side walls of the ceramic pot. The food separation type medical stone and ceramic built-in pot has the advantages that nutritional components in food can be effectively reserved during anhydrous dry steaming, and diversified trace elements required by human bodies can be supplemented; the food separation type medical stone and ceramic built-in pot is high in heat transfer speed, reasonable in structural design, simple in manufacturing process, low in manufacturing cost and environmental friendly in application and is anticorrosion, and the solid food and soup can be quickly and thoroughly separated from each other.

The invention relates to a preparation method for a solid fungus beverage, specifically to a preparation method for a solid Cordyceps militaris beverage, which belongs to the field of food processing technology. According to the preparation method for the solid Cordyceps militaris beverage, Cordyceps militaris is used as a raw material, a stock solution of the beverage is prepared by extraction of effective components, biological enzymatic hydrolysis, solid-liquid separation and ultrafiltration, and the stock solution of the beverage is then subjected to concentration and granulation so as to prepare the solid Cordyceps militaris beverage. The prepared solid Cordyceps militaris beverage has a high nutritive value, needs a short production period, can effectively retain nutritional ingredients in Cordyceps militaris, enables the effective components in Cordyceps militaris to be utilized to a greatest extent, is capable of improving human immunity, reducing blood fat, resisting oxidation, etc., and is suitable for a population with low immunity.

The invention discloses a non-enzymolysis preparation method for a rice milk drink. The rice milk drink is manufactured by the technique steps as follows: raw rice and fried rice are used as materials and are pasted, beaten, prepared, filtered, grinded, sterilized after being filled or filled after being sterilized; wherein, the pasting process is as follows: the raw rice accounted for 85 to 95 percent of the total weight and 5 to 15 percent of the fried rice are mixed; after being washed, drinking water with 14 to 16 times of the total weight of the rice is added; the pH value is added to 6.8 to 7.2; then the mixture is heated to the temperature of 90 to 95 DEG C; pasting process is carried out after the temperature is preserved for 25 to 35 min. The processing technique of the method ofthe invention is simple; the production period is short; the operating factor of the materials is high; the production cost is low; the produced milk drink has the advantages of white color, strong fragrance of rice, nice taste, full nutrition as well as easy digestion and absorption. The method of the invention is adopted to carry out processing on the rice, can remarkably improve the operating value of the rice and is one of the best approaches for the deep processing and utilization of the rice.

The invention relates to the technical field of food processing, and mainly includes red pitaya whole fruit powder and a preparation method thereof. Red pitaya whole fruit powder, the red pitaya whole fruit powder is prepared by mixing red pitaya pulp with β-cyclodextrin and then freeze-drying or spray drying, the red pitaya pulp is prepared from fresh or frozen red pitaya Prepared by peeling and beating, the added amount of the β-cyclodextrin is 0.2-1.0% of the dry weight of the red dragon fruit pulp, and the content of betaine in the whole fruit powder of the red pitaya is ≥3.4mg / g; Water volume ≤4.5%; rehydration ratio: 8.0~10; dietary fiber ≥11.0%; fatty acid content ≥7%. The red pitaya whole fruit powder of the present invention is a pure natural full-nutrition fruit powder, which ensures the instant effect and mouthfeel of the fruit powder and the special flavor of the red pitaya, is convenient for storage and transportation, is easy to carry, and is a product with good market prospects.

The invention provides a crispy plum-wild rice shoot table food which is made from crispy plum, wild rice shoots and a seasoning, wherein the crispy plum and the wild rice shoots pickled in a plum sauce are prepared according to the mass ratio of 1 to 0.8-1.5. The crispy plum-wild rice shoot table food effectively maintains the nutrient ingredients of green plums and the wild rice shoots, is characterized by plum fragrance, crispiness, sweet and sour flavor, and convenience for eating; the plum sauce is used instead of salt in the pickling process of the wild rice shoots, the salt in the plumsauce is fully utilized and the pollution to the environment is reduced; and the nutrient ingredients of the plum sauce are absorbed in the pickling process, so that the products have richer nutrition and more full flavor.

The invention discloses a making method of Qinghua pear syrup, relating to the technical field of food production processing. The making method comprises the following steps of: respectively putting folium eriobotryae and liquorice root into water, heating until boiling, decocting at a temperature of 80-100 DEG C for 1-3 hours, and filtering to obtain folium eriobotryae water and liquorice root water for later use; making Qinghua pears with removed cores, and Chinese yam into thin syrup; adding lily root flour in the thin syrup, and cooking at a temperature of 60-80 DEG C for 30-45 minutes; and adding the eriobotryae water, the liquorice root water, passion fruit juice ginger juice, honey, red sugar and rock candy, keeping at a temperature of 60-80 DEG C and continuously stirring for 10-30 minutes, and then discharging to obtain the Qinghua pear syrup. Compared with the prior art, the making method has the advantages that a new Qinghua pear deep processed product is developed, fresh Qinghua pears are effectively distributed and consumed, and thus the industrialized development of the Qinghua pears is favorably promoted, and the economic income of fruit growers is increased; and the Qinghua pear syrup is high in nutritive value, is pleasant in sweetness and sourness, and thick in flavor, has health care effects of moistening lung to arrest cough, tonifying spleen and qi, and the like, is suitable for people of all ages, and is suitable for daily health maintenance.