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

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.

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 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.