4results about How to "Fit for consumption" patented technology

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

The invention discloses sugar-free transparent highland barley powder, a clear juice beverage and an integrated preparation method thereof, and belongs to the technical field of grain deep processing. According to the method, a process route of only liquefying and not saccharifying is adopted, the glucose equivalent value (DE value) of a liquefied product is controlled to be 3-8, and free sugar is prevented from being generated from the source; the method comprises the following steps: performing sequential enzymolysis on alpha-amylase, beta-glucanase, cellulase and neutral protease, and combining centrifugation, plate and frame filtration and ultrafiltration refining to obtain an ultrafiltration clear liquid; the ultrafiltration clear liquid can be subjected to flexible bifurcation treatment: the sugar-free transparent highland barley powder is prepared by spray drying, or the sugar-free transparent highland barley clear juice beverage is prepared by blending, homogenizing, sterilizing and filling. The total amount of monosaccharide and disaccharide in the product is less than or equal to 0.5 g / 100g, the light transmittance of a 10% aqueous solution is more than or equal to 85%, the product is clear and transparent, can be quickly dissolved in cold and hot, is stable for a long time and is not layered, the total yield is more than or equal to 80%, the process is stable, the reproducibility is good, and the industrial production feasibility is realized.

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.