10results about How to "Fit for drinking" patented technology

The invention discloses a preparation technology of chickpea plant-based milk, and relates to the technical field of food processing. Comprising the following steps of cooking, crushing, homogenizing, first-time enzymolysis, pH adjustment, second-time enzymolysis, enzyme deactivation, filtering, ingredient blending, high-speed shearing, homogenizing, sterilizing and canning. According to the chickpea plant-based milk with the low glycemic index prepared on the basis of the enzymolysis technology, the protein content reaches 1.86 + / -0.05 g / 100g, the protein utilization rate is increased by 38.4%, and the fat content is 0.85 + / -0.13 g / 100g; the content of dietary fibers is 1.51 + / -0.29 g / 100g; the eGI value is 57.27 + / -1.35; the average particle size of the chickpea plant milk is 124.49 microns; the absolute value of the Zeta potential is 55.67 + / -2.16 mV; 11 flavor substances contributing to sense organs are detected in the plant milk, the content of beany flavor substances such as hexanal is reduced, other flavor substances are enhanced, and the plant milk is endowed with mellow fragrance, light fruit fragrance and more distinct layering sense.

This invention discloses a preparation process for chickpea plant-based milk, relating to the field of food processing technology. The process includes the following steps: cooking → crushing → homogenization → first enzymatic hydrolysis → pH adjustment → second enzymatic hydrolysis → enzyme inactivation → filtration → ingredient blending → high-speed shearing → homogenization → sterilization → bottling. The chickpea plant-based milk prepared by this invention based on enzymatic hydrolysis technology has a protein content of 1.86±0.05g / 100g, with a protein utilization rate increased by 38.4%, a fat content of 0.85±0.13g / 100g, a dietary fiber content of 1.51±0.29g / 100g, an eGI value of 57.27±1.35, an average particle size of 124.49μm, and an absolute zeta potential of 55.67±2.16mV. Eleven flavor compounds that contribute to sensory evaluation were detected in the plant milk. The content of beany substances such as hexanal was reduced, while other flavor compounds were enhanced, giving the plant milk a mellow aroma, a subtle fruity fragrance, and a more distinct sense of layering.

The invention provides a ginseng compound beverage and a preparation method thereof, and relates to the field of food preparation and processing. The ginseng compound beverage is prepared by taking 0.8 g of ginseng, 5.0 g of fried hippophae rhamnoides leaves, 5.0 g of medlar, 0.7 g of astragalus membranaceus and 0.5 g of gastrodia elata as raw materials, adding 15mL of plant water extract, 0.7500 g of flavoring agent erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, 0.0075 g of DL-malic acid, 0.0375 g of edible salt and 0.0080 g of taurine according to a material-liquid ratio of 1: 40g / ml, and adding water to 150mL. Meanwhile, the bitter taste of the raw materials such as the ginseng and the scorched taste of the fried hippophae rhamnoides leaves are eliminated, so that the beverage is fragrant in sense and the cost is reduced. The prepared beverage is simple in process and has the effects of resisting oxidation and reducing uric acid.

The preparation method comprises the following steps: on the basis of momordica grosvenori and liquorice, adding one or more of the following raw materials in parts by weight: selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like, and mixing and extracting. Comprising the following raw materials in parts by weight: 7-20 parts of momordica grosvenori, 3-10 parts of liquorice, 5-17 parts of selfheal, 5-10 parts of dried ginger, 5-10 parts of galangal, 5-17 parts of kudzuvine root, 5-17 parts of hovenia dulcis thunb, 6-20 parts of dandelion, 6-20 parts of sophora flower bud, 4-15 parts of mulberry leaf, 4-15 parts of chrysanthemum and 800-1500 parts of RO water. One or more of selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like are added into momordica grosvenori and liquorice, and screening, cleaning, extraction, filtration, sterilization and filling are performed to obtain the beverage. The composition is reasonable in design, standard in compatibility, scientific in production process and convenient for industrial production. The obtained beverage is free of cane sugar and sweetening agents, conforms to the healthy diet concept, and is particularly suitable for people with high blood sugar to drink.

The invention discloses a medicinal and edible plant beverage and a preparation method thereof, and relates to the technical field of beverage processing, the formula of the medicinal and edible plant beverage comprises the following components in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of scaphium scaphigerum, 4-6 parts of chrysanthemum, 4-6 parts of pericarpium citri reticulatae, 1-3 parts of cape jasmine, 1-3 parts of lophatherum gracile, 1-3 parts of liquorice, 2-4 parts of platycodon grandiflorum, 0.05-0.15 part of sucralose, 0.05-0.15 part of aspartame and 0.01-0.03 part of menthol. And 1000 parts of deionized water. According to the medicinal and edible plant beverage and the preparation method thereof provided by the invention, green natural herbaceous plants are completely adopted in the formula, the chrysanthemum is chrysanthemum soaked in saline water and dried at low temperature, impurities are removed by using a centrifugal separation technology and a membrane separation technology after water extraction, and the product is high in clarity and good in stability. The product has the effects of clearing heat, relieving sore throat and moistening throat, is cool and refreshing in mouth feel, refreshing and restoring consciousness, has unique herbal flavor, is suitable for being drunk by vast consumers, especially patients suffering from swollen sore throat, and is feasible in overall process and easy to popularize.

The invention discloses a preparation method of corn vinegar through lactic acid bacteria synergistic fermentation in combination with ultrasonic-microwave accelerated aging treatment, the method adopts an ultrasonic-microwave accelerated aging treatment technology to prepare novel corn vinegar, corn is taken as a raw material, liquefaction and saccharification stages are optimized through a two-enzyme method, and efficient conversion from corn starch to fermentable sugar is realized; lactobacillus plantarum is used for synergistically performing alcoholic fermentation to generate a plurality of flavor substances such as lactic acid and ethyl lactate; and the aging process of the corn vinegar is accelerated by combining ultrasonic-microwave aging accelerating treatment. Wherein ultrasonic waves can initiate a local high-temperature and high-pressure effect and a medium cavitation effect, so that polar molecules are orderly arranged, the molecular activation energy is improved, reactions such as esterification, condensation and oxidation reduction are accelerated, the energy consumption is relatively low, and the green production requirement is met; the microwave treatment breaks the association state of molecular groups in the original system through a microwave generator, and further accelerates the alkyd esterification process. The method solves the problems of unstable components and inharmonious smell in newly brewed corn vinegar.

The invention provides a functional beverage and a preparation method thereof, and the functional beverage is prepared from the following raw materials in parts by weight: 6-8 parts of scandent hop, 2-4 parts of humulus lupulus, 0.07-0.14 part of xanthan gum and 0.013-0.02 part of vitamin C. The humulus lupulus focuses on controlling blood sugar by improving insulin sensitivity and anti-inflammatory action, and the humulus scandens plays a role in reducing blood sugar by delaying carbohydrate digestion and absorption and resisting oxidation. The combination of the two can help the diabetic to maintain a more stable blood glucose level on different levels. The functional beverage prepared from the humulus scandens and the humulus lupulus can reduce blood sugar and is suitable for patients with hyperglycemia to drink.

This invention provides a biomimetic gastroesophageal reflux monitoring device and its preparation method, addressing the problem of fixing flexible electrodes in the gastroesophageal tract. The monitoring device comprises a wire harness and a main body fixed to one end of the harness. The main body is placed inside the esophagus to monitor refluxed fluid. The main body has an initial state and a usage state. In the initial state, the main body unfolds, and refluxed fluid is monitored through electrodes on its surface. In the usage state, the main body is capsule-shaped for swallowing. This allows it to be stably placed in a predetermined position within the esophagus, similar to a rigid electrode, while minimizing discomfort and enabling normal eating. It is biomimetic, drawing inspiration from the structure of pork tapeworms fixed in the body. A "fluffy" structure with several curved fixing microneedles is fabricated using 3D printing technology, allowing for easy fixation within the esophagus.

The application discloses a kind of blueberry composite drinks based on Yongchun old vinegar fermentation system and preparation method thereof, belong to food and beverage processing technical field.The drink is prepared by the following mass percentage of raw materials by synergic fermentation process: Yongchun old vinegar fermentation primer liquid 5-20%, blueberry raw material 30-50%, momordica grosvenori glycoside 0.03-0.25%, natural spice 0.02-0.15%, ascorbic acid 0.01-0.05%, and the balance is purified water.Preparation method includes fermentation primer liquid preparation, blueberry raw material processing, synergic fermentation, ripening, filtration, flavoring, sterilization and filling and the like steps.The application realizes the deep integration of Yongchun old vinegar characteristic flavor and blueberry fruit flavor by synergic fermentation process, product color is natural, taste is coordinated, healthy and natural, suitable for industrialized production, with significant market competitiveness and economic benefits.

The invention belongs to the technical field of food beverages, and particularly relates to a heat-clearing water hyacinth beverage, which adopts water hyacinth pulp as one of main raw materials, combines various plant components such as calabash, apple, balsam pear, pumpkin peel, rose and pineapple pulp, and is prepared by mixing the water hyacinth pulp, plant juice, nutrient pulp, lycium barbarum polysaccharide and vaccinium bracteatum thunb. The preparation method comprises the following steps: adding 0.5% of saccharifying enzyme, uniformly mixing, sealing and standing at 25-35 DEG C for 2-4 hours, adding 0.5-1% of zymophyte, uniformly mixing, fermenting at 30-35 DEG C under the condition that the humidity is controlled to be 80-90%, periodically stirring during the period to promote uniform fermentation, and homogenizing the fermented beverage by using a homogenizer. The beverage is homogenized, the homogenized beverage is subjected to high-temperature sterilization treatment, the taste and flavor of the beverage are enriched, the beverage is more comprehensive and balanced in nutritional ingredients, meanwhile, interaction among the raw materials is brought into full play through the accurate proportion, and the heat clearing and fire reducing effects of the beverage are further improved.