95results about How to "Enhance functional ingredients" patented technology

The invention discloses a method for preparing an alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables. The method comprises the steps of helianthus tuberosus pretreatment, fruit and vegetable pretreatment, mixing and blending, fermentation, blending with a functional sweetener, and the like. According to the method, the novel compound enzyme of fruits and vegetables, which is low in sugar, alcohol-free, and rich in prebiotics, dietary fiber and other beneficial components, has both a fruit flavor and a lactic fermented flavor and integrates nutrition and health, can be obtained in short time.

The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.

The invention discloses a manual macaroni processing method. The manual macaroni is prepared by performing the process of kneading a dough, coiling, inserting bamboo, stretching the dough, drying, packing and the like on the following raw materials in part by weight: 100 weight parts of flour, 0.1 to 0.5 weight part of chitosan, 4 to 6 weight parts of salt and an appropriate amount of water. Compared with the conventional manual fine dried noodles, the macaroni finished products have more nutrition, smoother mouthfeel, and certain health care effects, reduces the using amount of the salt, and prolongs the storage period.

The present invention relates to deep agricultural product processing and functional food. The preparation process of selenium-enriched deodorized superfine garlic powder includes the steps of: slicing garlic, constant temperature soaking in selenium solution to reach selenium content of 0.5-0.8 microgram/g, vacuum freeze drying to water content below 2% to reach selenium content of 3.6-5.8 microgram/g, three-stage crushing to average size below 10 micron, and final oxygen eliminating packing. The said process can maintain the active components in garlic, eliminate the bad smell of garlic, and make the garlic powder easy to be absorbed by human body.

The invention discloses a fast cold brew coffee and a preparation method thereof. The cold brew coffee comprises coffee powder obtained by grinding roasted coffee beans with a medium or medium light roasting degree, and water; the mass ratio of the coffee powder to the water is 1:(10-14). The preparation method comprises the steps of mixing the ground coffee powder with the water sufficiently; performing pressurized immersion extraction immediately after mixing, wherein the immersion temperature is 5-10 DEG C, the pressurization pressure is 300-500 MPa, and the immersion time is 10-25 minutes;performing filtration with filter paper quickly after immersion to obtain coffee liquid, namely the cold brew coffee. By adjusting the appropriate coffee grinding degree and powder-water ratio and performing pressurized ultra-high immersion extraction of the coffee under the low temperature condition, the extraction of coffee flavor components is accelerated; by controlling the pressurization pressure and time, the dissolution of undesirable flavor components is reduced; the coffee has the strong aroma of caramel and nuts and a fruit flavor, the sweetness is obvious, the sour taste is refreshing and agreeable, the mellowness is moderate, and no obvious bitter aftertaste is generated.

A brewing technology of functional wine comprises the following key steps: adding a certain amount of grape peel and seeds for fermentation during fermentation so as to improve the content of functional ingredients, performing wall breaking treatment for yeast of wine lees using bioenzyme cell wall breaking technology after fermentation so as to dissolve the zymosan (mainly mannoproteins ) fully. A method of aging with wine lees is employed to improve the quality of wine, thus to optimize the taste, color, and flavor of the wine, and to increase the content of the functional ingredients.

The invention belongs to the technical field of food processing, provides germination buckwheat vinegar rich in functional active factors and a preparation method of the germination buckwheat vinegar and aims to solve the problem that the difference between the functional active ingredient content in existing buckwheat vinegar and the theoretical value of the raw material is large, so that the health care effect of the buckwheat vinegar is greatly lowered. The preparation method includes the steps that buckwheat raw materials are subjected to germination treatment and then crushed for alcoholic fermentation and acetic fermentation, then fermented grains and vinegar sprinkling are conducted, and the germination buckwheat vinegar rich in functional active factors is obtained. According to the preparation method, a germination technology is utilized for processing buckwheat for brewing vinegar, growth of buds of buckwheat is inhibited through an alcohol forcing mode, and the contents of functional active factors, such as GABA and D-CI in buckwheat kernels are remarkably raised; a production procedure combining fermentation with uncooked materials and a traditional aged vinegar process is adopted, smoking solid-substrate fermentation is not needed, and the functional active factors in the buckwheat raw materials are activated and reserved to the maximum degree; on the basis of maintaining the original quality of Shanxi vinegar, the high-level nutritional health care function of buckwheat is further added.

The invention relates to a processing method for program control weak electrolyte dipping function food based on magnetic trap, and belongs to the technical field of food science, electricity and magnet compounding. The used equipment in the method comprises: a drive unit (A), wherein the drive unit (A) comprises an arbitrary function signal generator and a power amplifier; a sensing unit (B), wherein the sensing unit (B) comprises an annular iron core, a cooper coil winding, and a platinum silicon rubber pipe; a dipping unit (C), wherein the dipping unit (c) comprises a dipping tank, a sealing cover, and a vacuum pump; and a magnetic trap unit (D), wherein the magnetic trap is the annular magnetic tile radial magnetic field array positioned outside the dipping tank. According to the present invention, the specified periodic function signal is generated through the function signal generator, and is amplified through the power amplifier to excite the cooper coil winding on the annular iron core and generate the changed magnetic flux in the annular iron core, such that the 7 segments of the silicon rubber pipe winding wound on the outer layer of the iron core and filled with the weak electrolyte dipping solution in the center are initiated to generate induction electromotive force, and under driving of the induction electromotive force, positive ions and negative ions in the whole dipping solution circuit system perform directional movements and are affected by magnetic field Lorentz force to move in the limitation area so as to rapidly complete dipping processing of food.

The invention relates to the technical field of premix wines, in particular to natural herbal premix wine and a production method thereof; the natural herbal premix wine, per 100 L, comprises, by weight, 100-150 g of ginseng extract, 90-120 g of wolfberry fruit extract, 10-20 g of kudzuvine root extract, 10-20 g of Maca extract, 100-150 g of Guarana extract, 30-40 kg of high fructose corn syrup, 20-40 kg of white granulated sugar, 0.5-2 kg of citric acid monohydrate, 0.5-1 kg of malic acid, 500-1000 mL of natural fruit flavor, 100-150 g of carthamin yellow, 50-70 L of 70 v/w base wine, CO2 of 3-5 kg, 8-12L of apple juice and the balance of purified water; the natural herbal premix wine has bright yellow color and mild body, is sour and sweet, has cool aftertaste, has fruit aroma, medicinal aroma and liquor aroma, has unique flavor, is a low-ABV alcoholic drink and is particularly suitable for young consumers.

The invention belongs to the field of food processing, and relates to a Chinese garlic bean beverage and a making method thereof. The Chinese garlic bean beverage is prepared from, by weight, 60-80 parts of soybeans, 3-10 parts of buckwheat, 0.2-2 parts of glutamic acid, 0.2-20 parts of calcium lactate, 10-20 parts of garlic, 3-15 parts of onion, 5-18 parts of medlar, 4-12 parts of hawthorn fruits, 4-10 parts of walnut, 5-15 parts of black sesame, 0.1-5 parts of maltitol, 0.03-0.06 part of emulgator, and 0.04-0.08 part of a leavening agent. The making method of the beverage comprises the steps that the soybeans are soaked, cured and fermented, and the buckwheat is puffed, ground into thick liquid, blended, cooked, homogenized and sterilized. The beverage components are matched, combined and limited, the infiltration, curing and fermentation technology treatment is adopted, active ingredients in the raw materials are excited, the obtained beverage is high in functional ingredient, the effect is remarkable, and body absorption is promoted.

The invention discloses a method for processing solid jujube tea, and the method comprises the following steps: cleaning red jujubes, then pitting, shaping, submerging the shaped red jujubes in an impregnation liquid, and performing vacuum impregnation for 10-30 minutes under the conditions that the vacuum degree is 50-600Pa and the temperature is 30-50 DEG C; and taking out the red jujubes well subjected to the vacuum impregnation, draining, and performing vacuum drying for 1.5-3 hours under the conditions that the vacuum degree is 50-600 Pa and the temperature is 30-50 DEG C so as to get the solid jujube tea. The solid jujube tea is prepared by adopting the method of combining the vacuum impregnation and the vacuum drying, and the whole process is completed under the vacuum condition, thereby retaining the due flavor and nutrition of original fruits and vegetables to the maximum extent, enriching the flavor and the nutrition, and simultaneously increasing a plurality of functional ingredients.

The invention discloses a walnut polypeptide macaroni and a preparation method thereof. The walnut polypeptide macaroni is prepared by carrying out the procedures of extraction, dough kneading, strip twisting, placing of strips on bamboo, noodle pulling, drying, packaging and the like on the raw materials of 100 parts by weight of flour, 0.05 to 0.5 part by weight of walnut polypeptide, 4 to 6 parts by weight of salt and a proper amount of water. The walnut polypeptide macaroni provided in the invention has the health care effects of resisting fatigue, improving one's look, nourishing brain and the like, production time of fine dried noodles is shortened, and the quality of fine dried noodles is improved. The preparation method provided in the invention is simple and practicable and can be used for actual production.

The invention discloses a preparation method of Monascus fermented antifatigue oat and buckwheat. The preparation method comprises the following steps: mixing oat and buckwheat in an addition ratio of(50-90):(10-50), and performing high-pressure steam boiling or sterilizing; cooling the oat and buckwheat by spreading; inoculating the oat and buckwheat with Monascus anka YZ2002, wherein the Monascus anka is preserved in Guangdong Microbial Culture Collection Center on July 30, 2018, with the biological preservation number of GDMCC NO: 60426; uniformly stirring the oat and buckwheat, and placing the mixture in a container for performing aerobic fermentation; drying the oat and buckwheat; grinding the oat and buckwheat; and packaging the oat and buckwheat as required to obtain a finished product. Correspondingly, the invention also provides the Monascus fermented antifatigue oat and buckwheat prepared by the preparation method. By the preparation method, the added value of the oat and buckwheat is improved, and the oat and buckwheat have obvious antifatigue effects.

The invention provides a dendrobium leaf-containing composition with a postprandial blood sugar reducing function. The dendrobium leaf-containing composition is prepared from the following raw materials in parts by weight: 1 to 3 parts of freeze-dried powder of a dendrobium leaf hydrolysate, 1 to 3 parts of freeze-dried powder of hericium erinaceus hydrolysate, 1 to 3 parts of freeze-dried powderof plumula nelumbinis, 1 to 3 parts of freeze-dried powder of fructus crataegi and 1 to 3 parts of a sweet and sour taste regulator. The invention also provides a preparation method of the dendrobiumleaf-containing composition. The preparation method comprises the following steps: carrying out hydrolysis and freeze drying on cellulase and pectinase of the dendrobium leaves; carrying out the hydrolysis and the freeze drying on the cellulase of hericium erinaceus; carrying out the freeze drying on the plumula nelumbinis and the fructus crataegi; mixing all the materials in proportions, thus preparing the dendrobium leaf-containing composition. A product prepared by the invention is capable of effectively reducing the postprandial blood sugar, all the materials are medicinal and edible materials, and the product can be taken for a long term, is safe and has a good taste. Meanwhile, a utilization range of the dendrobium leaves is broadened, other parts besides stems are fully developed and utilized, and the utilization rate of a dendrobium plant is increased.

The invention discloses an ephedra and nepeta medicated bath liquid for preventing and treating colds and coughs of infants, which is prepared from the following Chinese herbal medicine raw materials in parts by weight: 20-30 parts of ephedra, 20-30 parts of nepeta, 10-15 parts of fangfeng, and 10-15 parts of notopterygium 15-20 parts of perilla, 9-16 parts of Angelica dahurica, 10-20 parts of mugwort leaves, 5-10 parts of scutellaria baicalensis, 10-15 parts of knotweed, 10-20 parts of sumac, 5-10 parts of mint, 10-15 parts of licorice 5-10 parts of ginger and ginger. The invention also discloses a preparation method of the ephedra and nepeta medicated bath liquid for preventing and treating colds and coughs of infants. The Chinese herbal medicine of the invention has wide source of raw materials, low price, scientific and reasonable formula, simple preparation process, high extraction of functional components of the Chinese herbal medicine, safe and environment-friendly product, no side effect on human body, and remarkable effect of preventing cold and cough of infants.

The invention relates to composite green tea, consisting of 75-88 parts of Longjing, 2-5 parts of chrysanthemum, 3-6 parts of ginseng, 5-8 parts of boat-fruited sterculia seeds, 1-3 parts of dried orange peel and 0.5-2 parts of eucommia bark. By adding Chinese medicinal components into Longjing tea, the functional components in the tea are increased, so that the tea has the effects of tonifying Qi and clearing heat, the nutritional value of the tea is obviously improved, the body is regulated when drinking the tea, and the tea is convenient to drink; the original flavor of the tea is substantially kept, so that the tea has good mouthfeel; the tea has certain effect of regulating the blood pressure when being drunk for a long term.

The invention discloses a preparation method of rhizopus nigricans fermentation blood fat reducing turmeric. The preparation method comprises the steps of: washing, soaking, filtering and drying rice/glutinous rice; adding turmeric powder in a proportion to obtain a mixture, wherein the turmeric powder and the rice/glutinous rice have an addition ratio of (1-20): (80-99); autoclaving or cooking the mixture; cooling the autoclaved or cooked mixture; inoculating the cooled mixture with rhizopus nigricans; uniformly stirring the inoculated mixture and placing the mixture in a container for fermentation; drying the fermented mixture; pulverizing the dried mixture; and packaging the pulverized mixture as required to obtain a finished product. Correspondingly, the invention furthermore providesthe turmeric prepared by the preparation method. By adoption of the preparation method, an obvious blood fat reducing effect is provided and the side effects such as contact dermatitis, gastrointestinal pain, nausea, vomiting and diarrhea of the turmeric are removed.

The invention discloses a compound lotus leaf Chinese herbal medicine health care tea for reducing blood pressure and blood fat. The health care tea (1000 parts by weight) comprises following components in parts by weight: 15 to 25 parts of lotus leaf, 10 to 15 parts of gynostemma pentaphylla, 5 to 10 parts of Chinese magnoliavine, 10 to 15 parts of cassia seed, 6 to 12 parts of rheum officinale,10 to 15 parts of haw, 12 to 18 parts of dried orange peel, 4 to 8 parts of fleece-flower root, 3 to 6 parts of licorice root, 5 to 10 parts of flaxseed, 3 to 5 parts of chrysanthemum, 4 to 8 parts ofoolong, 3 to 5 parts of ingredient, and the balance being water. The invention also discloses a preparation method of the health care tea. The preparation method comprises following main steps: raw material grinding, enzymatic hydrolysis, microbial fermentation, ultrasonic wave assisted water extraction, blending, homogenizing, filtering, and microporous film filtering. The raw material sources are wide, the price is low, the formula is scientific and reasonable, the preparation technology is simple, the content of functional components of extracted Chinese herbals is high, and the health care tea is safe and environmentally friendly, does not have any side or toxic effect on human body, and has a strong effect on reducing blood pressure and blood fat.

The invention discloses a Chinese herbal medicine tea beverage for improving climacteric syndromes of women. Every 1000 parts by weight of the beverage is prepared from the following raw materials in parts by weight: 10-15 parts of radix astragali, 10-15 parts of Chinese wolfberry fruits, 15-20 parts of pitted red jujubes, 5-10 parts of cortex eucommiae, 5-10 parts of malaytea scurfpea fruits, 4-8 parts of licorice roots, 10-15 parts of bighead atractylodes rhizomes, 10-15 parts of dried lily bulbs, 15-20 parts of poria cocos, 5-10 parts of radix ophiopogonis, 4-6 parts of Chinese magnoliavine fruits, 4-6 parts of blending materials and the balance of water. The invention further discloses a preparation method of the Chinese herbal medicine tea beverage for improving climacteric syndromes of women. The preparation method mainly adopts the main steps of crushing raw materials, performing ultrasonic countercurrent extraction, performing ultrasonic-assisted water leaching, performing blending, performing homogenizing, performing filtration and performing microporous membrane filtration so as to prepare the Chinese herbal medicine tea beverage. The Chinese herbal medicine tea beverage disclosed by the invention is broad in raw material sources, low in price, scientific and reasonable in formula, simple in preparation technology, high in functional components of extracted Chinese herbal medicines, safe, environmentally-friendly, free from any side effects on human bodies, and notable in effect of improving the climacteric syndromes of the women.

The invention belongs to the technical field of biological fermentation health food, and provides lentinan fermentation broth for improving immunity and a solid fermentation method of the lentinan fermentation broth in order to solve the problems that an existing mushroom serving as a raw material for fermenting beverage condiments is easily polluted, product quality and flavor are difficultly controlled and the like. Starch grains serve as main materials, bran, chaff and dried mushrooms are mixed according to the weight ratio of 5:5:(0.5-1) to serve as auxiliary materials, water and yeast formaking hard liquor are added according to the weight ratio of 5:(1-2):(15-20), and alcohol fermentation and multi-bacteria co-fermentation are performed to obtain the lentinan fermentation broth forimproving immunity. The lentinan fermentation broth is reddish brown in color, clear, transparent, delicious, fragrant, strong in flavor, soft, sour and palatable and has a potential healthcare function, and health preservation and body immunity improving functions of the fermentation broth are added.

The invention relates to a method for treating vinegar auxiliary materials by using a steam explosion process to brew mature vinegar and belongs to the technical field of vinegar brewing. The method comprises the steps of: carrying out steam explosion on bran, adding the bran into alcoholic fermented mash as auxiliary materials, and carrying out acetic acid fermentation; smoking fermented grains,carrying out vinegar pouring and carrying out ageing to obtain mature vinegar. Through steam explosion pretreatment, bran component dispersion and structure change are achieved; the mature vinegar brewed by using the bran is high in raw material utilization rate, stable in quality and rich in flavor substances; and the method is shorter in fermentation period, low in production cost, simple in process and wide in application prospect, and is a very efficient and economical raw material treatment mode.

The invention discloses a motherwort-containing Chinese herbal medicine health drink capable of promoting blood circulation and enriching blood. Every 1000 parts by weight of the drink is prepared from the following raw materials in parts by weight: 20-30 parts of motherwort, 15-20 parts of radix salviae miltiorrhizae, 10-15 parts of rhizoma polygonati, 5-10 parts of rhizoma chuanxiong, 10-20 parts of radix angelicae sinensis, 10-15 parts of herba schizonepetae, 10-20 parts of hawthorn, 10-15 parts of rhizoma corydalis, 5-10 parts of herba lycopi, 4-6 parts of blending materials and the balance of water. The invention also discloses a preparation method of the motherwort-containing Chinese herbal medicine health drink capable of promoting blood circulation and enriching blood. The preparation method mainly comprises the steps of raw material crushing, ultrasonic ethanol extraction, ultrasonic water extraction, blending, homogenization, filtration and microporous membrane filtration. The health drink disclosed by the invention has the advantages that the Chinese herbal medicine raw materials are wide in source and low in price, the formula is scientific and reasonable, the preparation process is simple, the contents of functional ingredients extracted from the Chinese herbal medicines are high, and the product is safe and environmentally friendly, has no side effect on the human body and has obvious effects of promoting blood circulation and enriching blood.