18results about How to "Fit for consumption" patented technology

The invention discloses genipin modified ginkgo protein and whey protein composite gel and a preparation method thereof, and belongs to the field of functional food. The method comprises the following steps: (1) uniformly mixing a prepared ginkgo protein solution and a prepared whey protein solution, and adjusting the pH value to obtain composite sol; (2) adding a genipin reagent into the composite sol, carrying out a cross-linking reaction, and after the reaction is completed, adjusting the pH value again to obtain a genipin-treated composite sol; and (3) carrying out thermal induction gel formation on the genipin-treated composite sol, taking out and cooling to obtain the genipin-modified ginkgo protein and whey protein composite gel. Animal protein and plant protein are combined through the cross-linking agent genipin, so that the prepared composite gel is more nutritional, pollution to the environment is reduced, application in food production is facilitated, meanwhile, the composite gel treated with the cross-linking agent genipin has more diversified functional characteristics, and the composite gel is suitable for being applied to food production. And the food can be provided for people with different requirements.

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 discloses an old hen soup capable of benefiting qi, nourishing blood, invigorating spleen and reinforcing stomach and suitable for enhancing immunity of all populations and a preparation method thereof, and belongs to the technical field of food processing, and the preparation method comprises the following steps: step 1, inspection of old hens and ingredients; 2, weighing the chicken and the ingredients; step 3, pretreatment of old hens, wherein the treatment process comprises cleaning, dicing and blanching; 4, the blanched old hens are washed, and blood foam is removed; step five, putting the pre-treated old hens and medicinal and edible food materials into a marmite to be stewed for 3-5 hours; step 6, seasoning; and 7, refrigerating and packaging. Traditional chicken soup is always considered to have the effect of improving health due to mild food materials and nourishing effect. Therefore, the invention provides a chicken soup formula with an effect of enhancing immunity, and aims to provide a natural, safe, effective and delicious old hen soup capable of enhancing immunity for consumers.

The invention provides a cranberry collagen peptide probiotic compound beverage and a preparation method thereof, and belongs to the field of functional foods. The beverage is prepared from the following raw materials in parts by weight: 40-50 parts of cranberry juice, 7.5-12.5 parts of fish skin collagen peptide, 7.5-12.5 parts of kiwi fruit juice, 6.5-9.5 parts of Chinese wolfberry fruit juice and 1-3 parts of a microbial agent. The preparation process comprises the following steps: preparation of cranberry juice, preparation of collagen peptide, preparation of kiwi fruit juice, preparation of Chinese wolfberry juice, preparation of the cranberry collagen peptide probiotic compound beverage, and sterilization treatment. The raw materials are wide in source, are medicinal and edible varieties, and are good in safety. The collagen peptide is used for adjusting fragrance and taste, the nutritional and health-care Chinese wolfberry fruits are used for supplementing sweetness, the beverage which is bright and light purple red in color and luster, sour, sweet and delicious and suitable for fragrance is obtained, the processing technology is optimized, functional substances in the beverage are reserved to the maximum extent, and the beverage does not contain additives and is suitable for being eaten at all ages; and a certain health-care effect is achieved.

The invention discloses a natural meat-flavored soy sauce derived from soybean and wheat and a preparation method thereof, and belongs to the field of food seasonings. A natural meat-flavored soy sauce derived from soybean and wheat is prepared by saccharifying wheat as a raw material to obtain wheat syrup; preparing salt-free soy sauce crude oil with soybean as a raw material; mixing wheat syrup and salt-free soy sauce crude oil, adding Bacillus to ferment to obtain D-ribose solution; mixing the salt-free soy sauce crude oil with the D-ribose solution after electrodialysis to carry out Maillard reaction to obtain a meat-flavored reactant; compounding the meat-flavored reactant obtained by the Maillard reaction with the salt-free soy sauce crude oil. The present invention creatively develops soy sauce with natural meat flavor, filling the market gap, the substrates of the Maillard reaction are all derived from the raw materials wheat and soybeans specified in the national standard of soy sauce, no other food additives are added in the production process, suitable for vegetarians, and meets the health requirements of the era of simple labels.

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 puffed fish food is produced by using the whole fish meat as the raw material, and the product is rich in high-quality protein, EPA, DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of the whole fish meat. Physical fishy smell removal of ginger and garlic cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of fish meat, and the fishy smell of the fish meat is effectively removed. A two-section drying mode of first damp and hot drying and then dry and hot air drying is adopted, curing and drying processes are integrated, the production process is simplified, energy consumption is reduced, and low-carbon production is achieved. Puffing is carried out in a microwave mode, and no grease is added in the whole production process and formula, so that the food material tissue is puffed. According to the invention, the deodorized freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure and a crisp taste, does not contain exogenous grease, is high in protein and low in fat, and has extremely high nutritional value of whole fish meat.

The application belongs to the field of food processing, and specifically provides a preparation method of whole quinoa butter cookies, which applies the baking processing method of butter cookies to quinoa to realize high value-added technical transformation, develops quinoa butter cookies, and meets the demand of people for healthy food; the application uses quinoa powder to replace the traditional bottom rib flour in butter cookies, and uses xylitol to replace sucrose, and through the creative design of raw material ratio and preparation process, the quinoa butter cookies are processed, which has outstanding advantages in the nutrition and taste of food; on the one hand, the high protein, high dietary fiber, low heat, low glycemic index, strong satiety and other nutritional values of quinoa are embodied in the product, which is suitable for people of all ages, especially for people with high blood sugar and diabetes, and is an ideal choice of baked food; on the other hand, the taste is crisp and melts in the mouth, the taste is light and not greasy, and the cookies have rich butter aroma and subtle quinoa grain aroma.

The invention discloses a preparation method of Chinese prickly ash essential oil microcapsule chewable tablets with a blood fat reducing effect, and belongs to the field of functional foods. According to the microcapsule, Chinese prickly ash essential oil extracted by supercritical CO2 is used as a core material, chitosan-sodium alginate complex coacervation is used as a wall material, calcium chloride is used as a cross-linking agent, the Chinese prickly ash essential oil microcapsule is prepared by adopting an extrusion method more suitable for the oil-soluble core material, the property of the microcapsule is stable, functional components of the Chinese prickly ash essential oil can be effectively reserved, and the embedding rate reaches 96.5%. The zanthoxylum bungeanum essential oil microcapsule chewable tablet with the blood fat reducing effect is prepared from the following raw material components in percentage by mass: 4-12% of zanthoxylum bungeanum essential oil microcapsules, 25-45% of skimmed milk powder, 25-45% of a filling agent and 10-26% of erythritol. And the method has high functional food application value.

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.

The invention discloses a low-sugar dendrobium officinale and Chinese yam biscuit and a preparation method thereof. The biscuit is prepared from the following raw materials in parts by weight: 100 parts of low-gluten flour, 5-25 parts of dendrobium officinale powder, 6-14 parts of Chinese yam powder, 20-40 parts of maltitol, 5-25 parts of butter, 0.5-2.5 parts of baking soda, 40-50 parts of whole egg liquid, 3-5 parts of milk powder, 0.2 part of salt and 8-10 parts of purified water. According to the invention, the cookies are made by using the food-medicine homologous plant dendrobium officinale and Chinese yam as raw materials, so that the cookies are endowed with multiple effects of resisting oxidation, regulating spleen and stomach, improving immunity and the like, the texture of the cookies is improved, the shelf life is prolonged, and the cookies have the functions of health, nutrition, good taste and the like; the sweetening agent maltitol with low calorie and no toxic or side effect is used for replacing cane sugar, so that the biscuit is suitable for middle-aged and elderly people, obese people and diabetics to eat. The production method is simple in process, energy-saving, high in operability, capable of achieving industrialized production and capable of meeting the standard requirements of the biscuits.

The invention provides a method for preparing yak yoghourt by using frozen yak milk as a raw material, and belongs to the technical field of food processing. The method comprises the following steps: by taking frozen yak milk as a raw material, carrying out water bath thawing on the frozen yak milk at 0-10 DEG C, and sequentially adding a sweetening agent, shearing, sterilizing, inoculating a fermentation strain and fermenting to obtain the yak yoghourt. Compared with the traditional black-white cattle yoghurt, the yak yoghurt disclosed by the invention is higher in calcium content, iron content and zinc content, richer in taste, mellower in mouthfeel and easier to digest, does not need to be added with thickening and other additives, and is suitable for being eaten by people with relatively sensitive digestive systems. Meanwhile, compared with the traditional Tibetan yak yoghourt, the yak yoghourt disclosed by the invention solves the problem of seasonal supply, the manufacturing method is scientific, the operation is simple, the batch production can be realized, and the majority of consumers can eat the yak yoghourt from the snow plateau throughout the year.

The invention relates to the technical field of food processing, in particular to a liver powder processing method capable of removing fishy smell. Comprising the following steps: step 1, inspecting and storing raw and auxiliary materials; step 2, unfreezing; step 3, removing impurities, trimming, slitting and cleaning; step 4, cooking; step 5, slitting; step 6, drying the CCP1; step 8, stir-frying; step 9, metal inspection of CCP; step 10, acceptance check and storage of the packing material; step 11, film rolling and sterilization; step 12, bagging and sealing CCP3; in the step 8, before the stir-frying process, coconut powder is added into the liver powder, and the ratio of the liver powder to the coconut powder is 9: 1-19: 1. In the step 8, the coconut powder matched with the liver powder can also be lemon powder and orange powder. In the step 8, the temperature range of the stir-frying process is 80-140 DEG C, and the stir-frying time is 5-30 min. The pork liver powder has the beneficial effects that the pork liver powder of which the fishy smell is obviously improved is prepared without adding spices and food additives, and the pork liver powder is suitable for infants to eat.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

The invention provides a folium cortex eucommiae powder cake and a preparation method thereof, and belongs to the technical field of food development. The eucommia ulmoides leaf powder cake is prepared from the following raw materials in parts by mass: 15-20 parts of whole wheat flour, 8-12 parts of oat flour, 3-5 parts of almond powder, 0.5-1.5 parts of konjaku flour, 6-10 parts of eucommia ulmoides leaf powder, 6-9 parts of erythritol, 0.5-1.5 parts of stevioside, 10-15 parts of low-fat milk, 28-32 parts of eggs, 2-5 parts of apple jam, 1-3 parts of olive oil, 0.5-1 part of baking powder and 0.1-0.4 part of salt. The folium cortex eucommiae powder cake has the effects of reducing blood sugar and blood fat and improving the exercise ability, and is suitable for people who lose weight and exercise to eat.

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.

The invention relates to the technical field of compound jam, and discloses lemon compound jam and a processing device.The lemon compound jam comprises a base, a mixing barrel is fixedly installed in the middle of the upper end face of the base through a support, a discharging pipe is arranged on the lower portion of the outer side wall of the mixing barrel, and a transmission shaft is rotationally installed in the middle of an inner cavity of the mixing barrel; a mixing mechanism is arranged on the outer side wall of the transmission shaft, a cleaning mechanism is arranged on the front end face of the mixing barrel, and adding mechanisms are arranged on the front side and the rear side of the upper end face of the mixing barrel. According to the present invention, the addition amount of the xylitol is 10-30%, the addition amount of the xanthan gum is 0.025-0.0.75%, the addition amount of the honey is 2-6%, and the proper amount of the clear water are used, and the lemon composite jam prepared through the materials and the processing device not only retains the unique flavor and the nutritional components of the Nanguo pears, but also reduces the sugar content, and meets the requirements of modern people on the healthy diet.

The invention discloses a preparation method of a hot and sour rice noodle sauce bag, and belongs to the technical field of food processing. The method specifically comprises the following steps: (1) adding water into coix seed powder, heating and extracting, and centrifugally filtering to obtain a coix seed extracting solution; (2) putting the pickled rod chilli, the pickled Zunyi chilli and pod pepper mixture, pickled ginger, white vinegar, fermented sour hairy pepper, perilla frutescens, myrcia, fennel, netmeg, pepper, sichuanese peppercorn, pepper powder, chili, cumin and pericarpium citri reticulatae into a cloth bag, sealing the cloth bag, putting the cloth bag into water, and boiling to obtain a mixture with atherosclerosis; (3) adding soybean active peptide into the coix seed extracting solution, then adding the atherosclerotic mixture, salt, soybean paste, carrageenan, tea polyphenol and peanut oil, performing mixing to obtain a mixture, and performing hot-melt extrusion on the mixture to obtain sauce; and (4) sub-packaging the sauce in bags under a sterile condition to obtain the sauce bag for the sour and hot rice noodles. The prepared sauce bag is long in shelf life, rich in nutritional value, balanced in matching, healthy, safe, unique in taste, spicy, delicious, non-greasy and suitable for all kinds of people to eat.