157results about How to "Entrance smooth" patented technology

A delayed-boosting electric pressure cooker control method comprises the steps that delayed starting temperature and safe starting temperature are set, wherein the delayed starting temperature is lower than the safe starting temperature; a delayed starting temperature control unit is arranged, the temperature of a temperature sensor is detected, the delayed starting temperature control unit begins to perform delayed timing after the delayed starting temperature is reached and sends out a delayed finishing signal when delaying finishes; after the delayed finishing signal sent out by the delayed starting temperature control unit is received, and a controller controls and closes an air outlet channel of an electric pressure cooker. The delayed-boosting electric pressure cooker control method has the advantages that after rice boiled by the electric pressure cooker is boiling, part of steam in the cooker is discharged out, the rice in the cooker is continuously boiling in a half-high-pressure state so that the rice can rapidly absorb moisture in the half-high-pressure state, an air outlet is closed to make the pressure in the cooker rise after set time is reached, then outage is performed to achieve heat-insulating rice steaming, the cores of cooked rice are cooked well, and the rice is tough and chewy and is smooth in the mouth.

The invention relates to a food and a processing method for barbecuing a beggar's chicken. A healthy grassland green bird chicken is selected, the internal organs thereof are removed, and the pulled chicken is washed by using long-running water for 2 to 3 hours, thereby ensuring the chicken to have no blood smell, then the chicken is hung on a shade and dustless drying rack to be dried for 3 to 4 hours, the water in the chicken chest is drained, 15 raw materials of fennel fruit, tangerine peel, salt, cassia, star aniseed, sand ginger, lesser galangal, tsaoko amomum fruit, pricklyash peel, onion, ginger, Szechuan pepper, cooking wine, monosodium glutamate and sugar are smashed into granules, evenly stirred, smeared in the chicken chest and on the surface and arranged in a basin to be pickled for 24 to 28 hours for standby, two dry lotus leaves are soaked by using washing water of rice for 2 to 3 hours, the chicken is fished out to drain the water for standby, and the barbecuing process is as follows, when the temperature in a furnace is lowered to 20 DEG C, the furnace door is opened, and the barbecued beggar's chicken is taken out for eating. The processing method adopts the special method for processing and production, and the beggar's chicken contains rich protein, low fat and high nutrition, thereby having the effects of nourishing body and supplementing qi.

The invention relates to a solidified goat yogurt containing probiotics and a preparation method thereof, and main raw materials comprise non-antibiotic fresh goat milk, non-antibiotic goat milk powder, white sugar, streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus casei. The product can improve the content of solid matters in the goat milk, realize the high solidification strength of the product and be difficult to produce the phenomenon of demulsification by adding the goat milk powder into the fresh goat milk. The solidified goat yogurt has the advantages of smooth surface, luster, smooth taste, mellow and thick milky scent and no goat flavor. The lactobacillus casei is simultaneously added, thereby being more conductive to regulating the intestinal health of human body.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The invention belongs to the technical field of the dairy products and the jelly food, which in particular relates to an acidic custard food and the preparation method. The acidic custard food of the invention comprises the components in a weight percentage of 34 to 40 percent of the fresh milk or 4.0 to 4.8 percent of the whole milk powder, 4 to 12 percent of the sweetener, 0.6 to 1.50 percent of the thickener, 0.59 to 1.20 percent of the acid regulator, 0.01 to 0.05 percent of the preservative and 0.005 to 0.04 percent of the food flavor, and the remaining component is supplemented to the 100 percent by the water. The product of the invention has a shelf life of more than 6 months at room temperature and the contents of the protein and the fat are both more than or equal to 1 percent with the pH being controlled to range from 4.00 to 4.30. The gel strength is high and the stability is good. The invention is fine, smooth and fresh when going into the mouth, has a deep flavor and is delicious in sour and sweet.

A method for producing a medical device comprising the steps of: providing a tubular substrate, said tubular substrate enclosing an internal lumen and being provided with at least one recess in the outer surface, wherein said recess does not form a through going hole into the internal lumen; treating the outer surface of said tubular substrate, preferably by means of surface modification and / or by coating; and forming, after said treating of the outer surface, an opening within said at least one recess to form an access opening to said internal lumen.

The invention discloses a preparation method of ginkgo-flavored nutritious noodle which is prepared from the following raw materials: by weight, 130-150 parts of wheat flour, 40-50 parts of ginkgo, 3-5 parts of seaweed meal, 2-3 parts of Chinese magnoliavine, 1-2 parts of cortex cinnamomi, 1-3 parts of fingered citron, 2-3 parts of Stauntonia latifolia, 2-3 parts of lily, 1-2 parts of semen cuscutae, 1-3 parts of Circium japonicum, 10-12 parts of lemon juice, 10-12 parts of grape juice, 4-5 parts of almond oil and 8-10 parts of a nutrition additive. The invention provides the preparation method of the ginkgo-flavored nutritious noodle. The noodle has a special flavor of ginkgo and is smooth and strong in mouthfeel. Meanwhile, as many Chinese herbal medicinal ingredients such as Chinese magnoliavine, cortex cinnamomi, fingered citron and the like are added in the raw materials, the noodle can provide a plurality of nutritional ingredients which human body requires and has good health-care effects.

The invention relates to a method for manufacturing vermicelli. The method comprises that: 1,450 portions of potato starch, 600 portions of eggs and 600 portions of water are taken for standby; the eggs are broken to remove yolk; egg white and 400 portions of potato starch are mixed, stirred to be pasty, and aired to be paste at room temperature; 250 portions of potato starch is added with water, stirred and heated to be a pasty mixture of starch and water; the prepared paste and the pasty mixture are mixed with the remaining 800 portions of potato starch and uniformly kneaded to be dough; the dough is extruded and molded by use of a vermicelli machine; vermicelli is directly boiled in a boiling water pot, taken out, rinsed and cooled by use of cold water, sieved to remove water, separately packaged and frozen for preservation. The method utilizes the solidifying function of boiled egg white to replace the functions of alum in strengthening luminance brightness and toughness in the prior vermicelli manufacturing process. The vermicelli prepared by the method has the advantages that the vermicelli is pliable but not hard, soft but not easy to break, tastes smooth, is rich in nutrition, has no alum harmful to human bodies, is added with beneficial egg white, and becomes a quality-assured food beneficial to human bodies.

The invention discloses an ice cream milk paste and a preparation method and a soft ice cream thereof. The ice cream milk paste comprises the following active ingredients in percentage by weight: 3-6% of milk fat, 2-3.5% of lactoprotein, 2.5-4.5% of lactose, 0.2-1.0% of yolk powder, 5-20% of sweetening agent, 0.05-0.5% of an emulsifying agent, and 0.05-0.6% of a stabilizer and water; the method comprises the following steps: (1) evenly mixing the yolk powder, sweetening agent and water, heating to 60-80DEG C, and then evenly mixing together with the emulsifying agent and the stabilizer to obtain a liquor A; (2) cooling to 30-63DEG C, then evenly mixing together with milk fat raw material, the lactoprotein raw material, the lactose raw material and water to obtain a liquor B, and controlling pH to be 6.5-6.8; and (3) performing scraper type ultrahigh-temperature instantaneous sterilization and sterile homogenization and cooling. The prepared ice cream milk paste is off-white color or faintly yellow, fine in mouth feeling, standout in flavor, and good in stability, and pipe blocking or pipe coking cannot be caused during preparation.

The invention discloses beautifying amur grape wine which is made of raw materials comprising, by weight, 80-100 parts of amur grapes, 7-9 parts of pitaya, 2-3 parts of red glutinous rice, 1-2 parts of elaeagnus pungens, 2-3 parts of jumble beads, 3-4 parts of peach blossoms, 3-4 parts of peony, 1-2 parts of dogbane leaves, 2-3 parts of barley grass powder, SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and an appropriate amount of coconut juice. The beautifying amur grape wine is bright and transparent and has a good flavor, soft and smooth entry, full palate, sufficient aftertaste and long aftertaste.

The invention discloses selenium-enriched rice wine which is technically characterized by being prepared from the following raw materials in parts by weight: 500 parts of rice, 1 to 4 parts of distiller's yeast and 1,000 to 2,000 parts of selenium-enriched water, wherein the rice is selenium-enriched rice, each gram of which contains 0.1 g or more natural selenium. The selenium-enriched rice wine provided by the invention is made by utilizing the selenium-enriched rice and the selenium-enriched water which serve as raw materials, so that beneficial components in the raw materials are fully retained, and the wine tastes mellow. The invention further provides a preparation method of the selenium-enriched rice.

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

The invention discloses a fermented yoghourt soft ice cream milk sauce containing various probiotics. The milk sauce comprises, by mass, 70-85% of raw milk or reconstituted milk, 10-30% of a sweetener, 0.3-1.2% of a compounded thickening emulsifier, 0-5% of oil, 0-10% of a dairy product raw material, 0.005-0.02% of a starter and 0.0085-0.065% of probiotics, and the sum of the mass percentages of all above raw materials is 100%. The invention also discloses a production method of the milk sauce. The shelf life of the milk sauce stored at 4-10 DEG C can reach 21 d; the shelf life of the milk sauce stored in a refrigeration manner can reach 12 months; and ice cream obtained by using the milk sauce has the advantages of smooth and fine texture, smooth mouthfeel, and sour-sweet and tasty taste.

The invention belongs to the field of processing of foods, in particular to scallop skirt seafood sauce and a preparation method thereof. Nutritional ingredients such as amino acid and flavor substances, which are high in content in scallop skirt, are extracted by a fermentation enzymolysis reaction; the method is easy and practicable, has a mild reaction condition, and is combined with a high-temperature instantaneous sterilization process, so that the nutritional ingredients of the scallop skirt are prevented from being damaged to the maximum extent, and the prepared scallop skirt seafood sauce is high in nutritional value and has a good health-care effect; and by the preparation method for the scallop skirt seafood sauce, all the added ingredients are food addition-level products, so that the active ingredient and the special flavor of the scallop skirt are kept by adding scallop skirt soaking concentrated liquor, and the prepared scallop skirt seafood sauce has delicious taste, creamy mouthfeel and strong seafood flavor.

The invention discloses a nutritional fine dried noodle containing a Malabar spinach and fishbone paste, and a preparation method thereof. The nutritional fine dried noodle is composed of the following raw materials, by weight, 100-110 parts of wheat flour, 15-20 parts of oat powder, 10-15 parts of grape seed powder, 5-8 parts of fishbone, 8-12 parts of Malabar spinach, 2-4 parts of leaf of Roughhaired Holly, 2-3 parts of Flos Buddlejae, 2-3 parts of wolfberry fruit, 1-2 parts of Abalone shell, 1-3 parts of wild chrysanthemum flower, 2-3 parts of Folium Isatidis, 1.5-2.5 parts of salt, 0.2-0.3 parts of sodium carbonate, 0.1-0.3 parts of sodium tripolyphosphate, 0.2-0.3 parts of a Polyporus polysaccharide, a proper amount of calcium chloride and a proper amount of water. Fishbone and Malabar spinach are processed to form the paste, and the addition of the paste to fine dried noodles can effectively utilize the nutrient complementation effect among foods and allows the fine dried noodle having the advantages of delicious taste, smooth in the mouth, abundant and coordinating nutrition, high calcium content, and verdant and attractive color to be obtained, so the reinforcement of calcium in daily meals is realized, the nutritional values of fine dried noodles are raised, and the color and the kind of fine dried noodles are increased.

The fermented whey preparation according to the present invention is sterilized with an aqueous whey protein solution whose solid content concentration is adjusted to 11 to 35% by weight and whose pH is adjusted to 6.5 to 8.0, and then subjected to lactic acid fermentation. The fermented whey preparation obtained by homogenizing the obtained fermented liquid, wherein, before lactic acid fermentation, during lactic acid fermentation, and / or after lactic acid fermentation, high temperature sterilized whey protein Lactose contained in the aqueous solution is enzymatically hydrolyzed, thereby enhancing sweetness. The fermented whey preparation according to the present invention not only has a good flavor endowed with unique sourness and natural sweetness produced by fermentation, but also has a fresh and refreshing flavor, and has a smooth mouthfeel. In addition, it is heat-stable It is also excellent in performance and safety.

The invention relates to a process for preparing bean dreg powder, which comprises the following steps of: putting fresh wet bean milk into a steam cabinet in a layered mode and steaming under normal pressure; cooling steamed bean dregs to room temperature, flatly spreading in the sun for airing or putting into an oven for baking until the moisture content is between 0.01 and 0.02 percent; and putting dried bean dregs into a grinding machine in batches for grinding, and stopping grinding until the average diameter of the ground bean dregs is between 100 and 300nm. The process is reasonable, and easy to operate, and has a short period; the nutritional ingredient loss of the bean dregs is low, and the water solubility of the bean dregs is improved; the bean dregs can be directly drunk with water after being ground into powder, have smooth mouthfeel, and also can be drunk when mixed with other electuaries; and cakes with rich nutrition can be made by mixing flour, corn meal and the like and the bean dregs.

The invention discloses a dual-protein fermented milk-jelly food and a preparation method. The dual-protein fermented milk-frozen food comprises the following components based on weight proportion: 33.4 portions of fermentation-based liquid, 4-12 portions of sweetener, 0.6-1.50 portions of thickening agent, 0.02-0.15 portion of KCl, 0.13-0.15 portion of Na2HPO4, 0.10-0.25 portion of trisodium citrate, 0.01-0.05 portion of preservative, 0.005-0.04 portion of edible essence, 0.2-0.45 portion of citric acid, and the residual portion of water. The product is made of milk protein material and soy protein through fermentation and congelation, which has the nutrients of the soy protein and the milk and is easily digestible and absorbable; besides, the product has high gel strength with a jelly form, good stability, natural flavor, as well as good and smooth taste.

The invention discloses an instant corn noodle. The instant corn noodle is prepared from corn keratin endosperm powder and corn farinaceous endosperm powder, and is prepared through the following steps: uniformly mixing the corn keratin endosperm powder with the corn farinaceous endosperm powder according to a ratio of 1:1, adding salt accounting for 0.6% of the weight of the above obtained powder mixture and normal temperature drinking water accounting for 30-35% of the weight of the powder mixture, fully stirring to obtain a wet powder mixture, putting the wet powder mixture in a spiral puffing machine, carrying out puffing extrusion to form cooked noodles, sending the cooked noodles to a regulating chamber, regulating, packaging the regulated noodles by a food stage plastic bag, rapidly sending the bag to a quick freeze chamber, quickly freezing, and moving to a cold store for storage in order to obtain the finished instant corn noodle. The instant corn noodle can be directly eaten after direct boiling without immersion, and has the advantages of good boiling fastness, no soup turbidity after long time boiling, good elasticity, no fracture, smoothness in mouth, and fine mouthfeel.

The present invention discloses sour and spicy hotpot bottom materials without causing internal heat and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 3-5 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 3-4 parts of vinegar powder; 2-3 parts of tomato sauce; 3-5 parts of pickled Chinese cabbages; 1-2 parts of radix puerariae; 1-2 parts of mint; and 0.5-2 parts of mulberry leaves. The hotpot bottom materials are full of sour and spicy taste, red and bright in color and luster, refreshing and smooth in mouth, and tasty, and do not cause internal heat.

The invention provides beef balls enriched with dietary fiber. The beef balls enriched with the dietary fiber comprises the following ingredients in parts by weight: 40-60 parts of beef, 0.5-2 parts of chestnut shell powder, 4-8 parts of starch, 8-10 parts of soy protein isolate, 2-6 parts of salad oil, 20-25 parts of cold water, 8-10 parts of chicken breast meat, 2-4 parts of egg liquid, 4-6 parts of scallion, 2-4 parts of gingers, 0.15-0.2 part of monosodium glutamate, 0.04-0.1 part of beef essence, 0.5-3 parts of salt, 1.5-4.5 parts of soy sauce, and 1-3 parts of sugar. The preparation method of the beef balls enriched with the dietary fiber comprises the following steps of mincing beef and chicken breast meat by using an orifice plate; putting the minced beef and chicken breast meat into a chopper so as to carry out chopping; and then, carrying out shaping, shape-fixing, cooking, cooling and quick freezing so as to obtain the beef balls enriched with the dietary fiber. The beef balls enriched with the dietary fiber provided by the invention have the advantages of capability of preventing and reducing chronic diseases, as well as balanced nutrition; moreover, usage of the chestnut shell powder turns waste chestnut shells into treasure, and thus, the beef balls also have the advantages of saving resources, reducing environmental burden and saving cost.

The invention discloses green tea ferment jelly. The green tea ferment jelly is made through the following steps of leaching green tea, jasmine flowers, lotus leaves and fagopyrum tataricum with water for 60-80min, and performing filtration so as to obtain green tea fluid; fermenting honey peaches, apples, haws, blueberries, Chinese wolfberry fruits, apple vinegar, dry yeast and the like under the sealed condition for 5-6 months, and performing filtration so as to obtain ferment original fluid; mixing and stirring konjaku flour with collagen,carrageenin and water so as to obtain transparent gum fluid; and uniformly mixing the green tea fluid with the ferment original fluid, the gum fluid, xylooligosaccharide, aspartame and water, performing dissolution, performing filtration, performing filling, and performing microwave sterilization for 1-3min so as to obtain the green tea ferment jelly. According to the green tea ferment jelly disclosed by the invention, nutrient components in the green tea, the jasmine flowers and the fagopyrum tataricum are sufficiently extracted, and the quality guarantee period of the green tea ferment jelly is guaranteed through the oxidation resistance function of tea polyphenols; besides, the ferment original fluid is added, and a low temperature microwave sterilization technique is adopted, so that nutrient components of the green tea ferment jelly are effectively guaranteed; and the green tea ferment jelly has good mouth feel, and besides, has the functions of resisting oxidation, soothing the nerves, beautifying faces and reducing weight.

The embodiment of the invention discloses a vermicelli manufacturing method, and belongs to the technical field of food processing. Problems of hidden health risk and high cost existing in present vermicelli manufacturing methods are solved. The vermicelli manufacturing method which adopts 100% of potato starch as a raw material comprises the following processes: thickening the potato starch with 65-75DEG C water, and preparing a dough; extruding the dough into vermicelli; thoroughly cooking the vermicelli; and cooling the cooked vermicelli in 6-10DEG C water. The vermicelli manufacturing method disclosed in the invention improves the present vermicelli manufacturing methods.

The invention discloses an amur grape ice wine capable of strengthening the stomach, which is prepared from the following raw materials in parts by weight: 90-110 parts of amur grape, 8-9 parts of pomegranate, 4-5 parts of buckwheat kernel, 1-2 parts of ginger juice, 2-3 parts of lemon grass, 2-3 parts of corn silk, 1-2 parts of bay leaf, 2-3 parts of oil orange, 1-2 parts of nard, and right amounts of SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and skimmed milk. The finished product has the advantages of bright and transparent wine body, pure flavor, smooth taste, full mouthfeel and sufficient and long aftertaste.

The invention discloses milk dialysate-containing yoghurt ice cream powder in the technical field of milk products and frozen drinks. The milk dialysate-containing yoghurt ice cream powder is prepared from the following components in percentage by mass: 55 to 75 percent of milk dialysate-containing yoghurt ice cream base powder, 25 to 45 percent of a sweetener and 0.1 to 0.5 percent of yoghurt essence. The invention also provides a preparation method for the milk dialysate-containing yoghurt ice cream powder. The preparation method specifically comprises the following steps: S1, adding 0.1 to 0.5 percent of the yoghurt essence into 55 to 75 percent of the milk dialysate-containing yoghurt ice cream base powder for uniform mixing, and physically mixing a mixture and 25 to 45 percent of the sweetener according to the proportion; S2, performing packaging according to a product packaging requirement, and storing the milk dialysate-containing yoghurt ice cream powder at a low-temperature dry place. Prepared yoghurt ice cream has fine ice crystals and a good greasy feel and delicate texture, and is high in solubility and formability and low in melting speed.

The invention discloses tea noodles which are mainly prepared from flour, tea powder, plant protein powder, salt and alkaline water. The noodles keep the taste of original noodles and also have the taste of tea, and meanwhile the tea contains tea polyphenol, chlorophyll, vitamin C, amino acid and microelement and is beneficial to human health. Meanwhile, the tea is added into the flour in a mode of tea powder so as to increase plant fibers in the flour, and the tea noodles are conducive to digestion after being eaten.

The invention discloses a production method and products of brown rice green tea. The production method is simple and specifically includes the steps: mixing tea soup with brown rice soup, adding flavors, mixing well, homogenizing at 40-80 DEG C under the pressure of 25-40MPa, canning, and sterilizing. The tea soup is made by pulverizing green tea, filtering with a 40 to 80 meshed screen, adding hot water at 85-90 DEG C, extracting by boiling water bath, centrifuging, and collecting supernatant. The brown rice soup is made by baking brown rice at 180 DEG C, grinding, screening with a 40 to 80 meshed screen, adding hot water at 90-100 DEG C, pasting by boiling water bath to obtain brown rice paste, subjecting the brown rice paste to primary enzymolysis with alpha-amylase, performing secondary enzymolysis with beta-amylase and glucoamylase, performing tertiary enzymolysis with alkali protease to obtain enzymatic hydrolysate, subjecting the enzymatic hydrolysate to enzyme deactivation and centrifuging, and collecting supernate to obtain the brown rice soup. Products made by the production method have good color and high nutrition and are very popular with consumers.

The invention discloses a food-borne beef tendon ACE (Angiotensin Converting Enzyme) inhibition peptide, fruit and vegetable chewable tablets and a preparation method thereof. The food-borne beef tendon ACE inhibition peptide is prepared through the following steps of: immersing cleaned beef tendon blocks through an acetic acid solution, carrying out primary enzymolysis through pepsin and filtering; centrifuging filtrate to obtain supernatant, adding salt and centrifuging; removing salt from sediment, and freezing and drying to obtain collagen; carrying out secondary enzymolysis on the collagen through alkali protease; centrifuging the supernatant and filtering through an acetate fiber filter with the pore diameter of 0.45 mum; freezing and drying a filtered product in vacuum to obtain thefood-borne beef tendon ACE inhibition peptide. Eggplants, roxburgh rose powder, sea buckthorn powder and the food-borne beef tendon ACE inhibition peptide are used as raw materials and are granulatedthrough a wet process; finally, a mixture is pressed to prepare the chewable tablets; a formula is optimized by applying a response surface test and an optimal formula of the fruit and vegetable chewable tablets is determined; finally, the fruit and vegetable chewable tablets which are fragrant, sweet and palatable, have abundant nutrients and have health-care functions of lowering blood pressure, preventing cardiovascular diseases and the like are obtained.

The invention discloses olive-fruit-powder-containing coconut grain soft ice cream slurry and a preparation method thereof, the olive-fruit-powder-containing coconut grain soft ice cream slurry formula comprises the following components by weight: 5-30% of frozen coconut milk, 1-4% of grain flour, 1-6% of malt syrup, 1-6% of glucose, 5-15% of sugar cane, 1-10% of coconut oil, 1-6% of maltodextrin, 0.4-0.8% of a compound thickening emulsifier, 0.1-0.5% of sodium bicarbonate, 0.02-0.10% of coconut flavor, 0.01-0.10% of olive fruit powder and balance of pure water, the invention also discloses the preparation method of the olive-fruit-powder-containing coconut grain soft ice cream slurry, the olive-fruit-powder-containing coconut grain soft ice cream slurry takes the frozen coconut milk and the grain flour as raw materials, is free of cholesterol and low in cost, and can be preserved for nine months at normal temperature, prepared soft ice cream is uniform and fine in texture, smooth and soft to eat, has higher smoothness and ideal inflation rate, and is simple in process and suitable for industrial production.