38results about How to "Get the most out of the nutritional value" patented technology

The invention discloses green tea nutritional parfait and a preparation method thereof, which belongs to the field of the food processing. The green tea nutritional parfait comprises the following ingredients: 100 parts of water, 4 to 8 parts of green tea extract, 5 to 10 parts of chicken skin gelatin, 0.5 to 1.0 part of hydrophilic gel, 2 to 4 parts of coconut powder, 2 to 4 parts of milk powder, 3 to 6 parts of cane sugar and 0.05 to 0.10 part of potassium chloride. Coarse green tea is pulverized and filtered to obtain the green tea extract; after excessive fat of chicken skin is removed, the chicken skin is immersed in hydrochloric acid, neutralized and washed, then chicken skin gel is extracted in water bath, the hydrophilic gel and the potassium chloride are dissolved, flavoring agent is added, and after being cooled and molded, the green tea nutritional parfait is frozen to store. The prepared green tea nutritional parfait is abundant in nutrients, high in protein content, low in fat content and obvious in tea perfume. The prepared green tea nutritional parfait is easy to adsorb by the human body, capable of facilitating the digestion, ice-cool to eat, smooth and capable of being molten just in the mouth. The prepared green tea nutritional parfait is ideal for dessert and has promising market prospect; and the source of raw materials is wide, the production process is simple, the production cost is low, and industrialized production can be realized.

The invention relates to the field of health care beverages, and in particular to a longan seed alcoholic beverage. The longan seed alcoholic beverage is prepared from the following raw materials in parts by weight: 40-80 parts of longan seeds, 5-8 parts of mulberries, 2-6 parts of fructus perillae, 3-5 parts of herba ecliptae, 3-10 parts of eucommia bark, 2-5 parts of radix rehmanniae praeparata, 2-4 parts of rhizoma ligustici wallichii, 1-2 parts of rhizoma atractylodis, 5-7 parts of fructus rhodomyrti and 1-3 parts of alkakengi alkekengi. A preparation method comprises the following steps: a, raw material treatment: conducting primary treatment on the raw materials; b, traditional Chinese medicine extraction: extracting active ingredients of the traditional Chinese medicines (the raw materials); c, gelatinization: adding [alpha]-amylase to longan seed powder, and conducting liquefying so as to obtain a gelatinized material; d, saccharification: saccharifying the gelatinized material with the addition of a saccharifying enzyme; e, blending: adding water to regulate a sugar content, boiling an obtained saccharified material until the saccharified material becomes boiling, and preserving heat; and f, fermentation and soaking: fermenting the saccharified material with the addition of a beer dry yeast and fructus perillae powder; fermenting squeezed juice and residues with the addition of saccharomyces cerevisiae; then, mixing a fermentation product and a traditional Chinese medicine extracting solution, and keeping an obtained mixture so as to obtain the longan seed alcoholic beverage. According to the longan seed alcoholic beverage provided by the invention, the application of the longan seeds is widened, and the finished product (the longan seed alcoholic beverage) has a good health care effect.

The invention discloses a lemon juice beverage. The preparation of the lemon juice beverage comprises the steps as follows: fresh lemon fruit is adopted, cleaned, peeled and juiced, an appropriate amount of water, white granulated sugar and a food additive are added, and the lemon juice beverage which contains no less than 10% of original juice and meets national health standards is prepared. The lemon juice beverage sufficiently utilizes lemon fruit and lemon nutritive values, is suitable for both young and old, and expands the application range of lemons.

The invention discloses lactic acid bacteria starter culture, probiotics drinking yogurt prepared by the aid of the lactic acid bacteria starter culture and a method for preparing the probiotics drinking yogurt. The lactic acid bacteria starter culture comprises lactic acid bacteria inoculation liquid including, by weight, 8-26 parts of lactobacillus rhamnosus grx10 inoculation liquid, 0.9-1.8 parts of bifidobacterium lactis inoculation liquid and 0.5-1.5 parts of streptococcus thermophilus inoculation liquid. The content of lactobacillus rhamnosus grx10 in the lactobacillus rhamnosus grx10 inoculation liquid ranges from 100 U/t to 200 U/t; the content of bifidobacterium lactis in the bifidobacterium lactis inoculation liquid ranges from 60 U/t to 120 U/t; the content of streptococcus thermophilus in the streptococcus thermophilus inoculation liquid ranges from 30 U/t to 60 U/t. The lactic acid bacteria starter culture, the probiotics drinking yogurt and the method have the advantagesthat various components in the lactic acid bacteria starter culture are reasonable in usage, and probiotic effects of the lactobacillus rhamnosus grx10 can be stimulated by the bifidobacterium lactisand the streptococcus thermophilus to a great extent; the probiotics drinking yogurt is excellent in quality and suitable to be drunk and has excellent flavor.

The present invention relates to a cordyceps sinensis flowers instant noodle preparation method and an instant noodle prepared by the preparation method. Cordyceps sinensis flowers are washed and cleaned, water is added and the Cordyceps sinensis flowers and water are boiled with a slow heat, and cooled to obtain a cordyceps sinensis flowers boiled soup juice and a cordyceps sinensis flowers residue; wheat flour, tapioca starch, edible alkali, edible salt are added into the cordyceps sinensis flowers boiled soup juice and the stirring and dough rolling is conducted; conventional processes of curing the prepared dough, rolling, shredding, and cooking are conducted; the cooked noodle is stretched in an oil tank at a temperature of 30-60 DEG C with oil and fat in the oil tank keeping a circulating flow, the oil treated noodle is cut and put into noodle boxes to drain oil and obtain noodle blocks, and the noodle blocks are then subjected to far-infrared drying and shaping, and cooled to obtain the instant noodle cakes; the cordyceps sinensis flowers residue, camellia oil, edible salt, and chicken essence are put into a stirring pot to be heated and stir-fried evenly, and are packaged into seasoning packets in a sterilized environment; and the instant noodle cakes and the seasoning packets are packaged in a sterilized environment to obtain the cordyceps sinensis flowers instant noodle. The cordyceps sinensis flowers instant noodle has advantages of being safe and healthy, and high in nutritional value, and having health-care functions.

The invention discloses a processing method of black soybean lactone tofu. The processing method comprises the steps that 1, soybeans and black soybeans are carefully selected according to the proportion of 1:0.5 to 1:1.5; 2, the soybeans and the black soybeans are soaked with water of which the weight is 4 times to 5 times the total bean weight for 6 h to 14 h; 3, grinding is conducted two times according to the ratio 1:6 to 1:7 of the total dry bean weight to the water weight, and screening is conducted through a 100-mesh screen; 4, heating is continuously conducted for 10 min at the temperature of 90 DEG C to 100 DEG C; 5, curdling is conducted when the temperature is decreased to 60 DEG C, and heat preservation is conducted for 1 h, wherein glucolactone is firstly dissolved into water, then the mixture of which the adding amount accounts for 0.25% to 0.35% of the amount of cooled soybean milk is added into the cooled soybean milk as soon as possible, and then the materials are stirred to be uniform; 6, after glucolactone is added, the mixture can be contained in a box, and then the box-packed lactone tofu is made. According to the processing method, the tofu is made by taking the soybeans and the black soybeans as raw materials, the nutritional value of the black soybeans is fully utilized, and pursuing of people for both food nutrition and food flavor is met.

The invention provides a method for making healthcare rice wine from cordyceps sinensis mycelia as a raw material. The method mainly comprises the following steps: cleaning cordyceps sinensis mycelia, performing freeze-drying, sterilizing in a sterilization cabinet, and crushing into powder in a crushing machine for later use; peeling rice; cleaning the rice, draining off water, putting the rice into a jar, adding water till the rice is completely immersed, and soaking for 2-3 days; draining off water of the rice, and steaming for 30 minutes at normal pressure; putting steamed rice into a fermentation tank, adding water and wheat koji, uniformly mixing, adding lactic acid, and adjusting the pH value; adding distiller's yeast, stirring, putting into the jar, and performing fermentation so as to obtain fermented glutinous rice; moving the fermented glutinous rice into a glass container in different batches, adding cordyceps sinensis mycelium powder, and performing ultrasonic oscillation till cordyceps polysaccharides and cordycepin are dissolved in the wine, wherein the cordyceps sinensis mycelium powder accounts for 0.40-0.60% of the mass of the rice wine; pouring the wine into the fermentation tank, and leaving to stand for 7-8 days at 15-16 DEG C; filtering, boiling, and sealing the wine. The method has the beneficial effects that the design has the advantages of being short in brewing period, low in production cost, high in nutrition value and high in cordyceps sinensis utilization rate.

The invention discloses corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake is prepared by the following raw materials in proportion by weight: 50-60 portions of corn germ, 100 portions of wheat flour, 5-10 portions of milk powder, 10-18 portions of white sugar, 14-22 portions of edible colza oil or edible palm oil, 55-70 portions of purified water, 1-1.5 portions of dried yeast, 0.05-0.1 portion of corn flavor, 0.005-0.015 portion of vanillin and 0.01-0.015 portion of ethyl maltol. The invention also discloses a manufacturing method of the corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake and the manufacturing method of the corn germ fermentation fragrant cake, disclosed by the invention, have the beneficial effects that novel corn germ fermentation cake is processed by using the corn germ as the main raw material, the product is abundant in nutrition, the novel corn germ fermentation cake has a fresh taste of the corn germ, is softened and delicious and is unique in flavor; the resource of a by-product, namely the corn germ, which is generated by corn processing and the nutritive value of the corn germ are fully utilized; the product is soft and delicious and is convenient to digest and absorb; the technological process is short, the technology is simple, industrial production is easy, and the manufacturing method is suitable for being popularized and applied to corn processing enterprises.

The invention disclsoes a radix ginseng health-care beverage and belongs to the technical field of health-care beverages. The radix ginseng health-care beverage is prepared from the following components in parts by weight: 1000 to 2000 parts of water, 400 to 600 parts of white granulated sugar, 450 to 550 parts of high fructose corn syrup, 200 to 400 parts of a vitamin mixed solution, 80 to 100 parts of citric acid, 20 to 50 parts of ethylenediaminetetraacetic acid disodium salt, 60 to 70 parts of carotene, 30 to 50 parts of thiamine, 15 to 40 parts of nicotinic acid, 25 to 45 parts of ascorbic acid, 100 to 120 parts of sucralose, 200 to 260 parts of a microelement mixed solution and 30 to 70 parts of taurine. The invention provides a preparation method of the radix ginseng health-care beverage; the preparation method of the radix ginseng health-care beverage specifically comprises the following steps: S1: preparing the raw materials; S2: preparing a mother solution; S3: sterilizing; S4: adding auxiliary materials; S5: homogenizing; S6: filling. According to the radix ginseng health-care beverage, radix ginseng stem and leaf saponin extract is used as a main raw material for researching a functional health-care beverage; the production cost is reduced and physical fatigues can be alleviated; the taste of the beverage is good, and nutritional value and pharmaceutical value of radix ginsengs can be sufficiently utilized; the radix ginseng health-care beverage has a wide market prospect.

The invention provides an okra pie, and relates to the field of okra processing foods.The okra pie comprises a pie crust and pie filling; the pie crust is made from, by weight, 4-8 parts of okra fruit, 2-4 parts of glutinous rice flour and an appropriate amount of water.The okra pie is obtained through the following steps that the okra fruit is dried in the sun, ground and stir-fried to be seven to nine mature, and okra fruit powder is obtained; the okra fruit powder and the glutinous rice flour are mixed and stirred to be uniform according to the proportions, the appropriate amount of water is added, the mixture is kneaded to be proper in hardness, and the pie crust is obtained; the pie filling is put into the pie crust, shaping is conducted, the obtained product is baked for 6-9 h at 200-300 DEG C, and a finished product is obtained.According to the okra pie, deep processing is conducted on okra, rich nutrient ingredients of the okra are utilized, delicious biscuits are obtained, and the needs of people on okra deep processing products is enriched.

The invention relates to a manufacturing method for shredded fragrance pig leg pork. The manufacturing method specifically comprises the following steps: firstly, removing the skin of a fragrance pig leg, blanching, boiling for twenty minutes in a marinade pot, then turning off the fire and braising for half an hour; secondly, taking the braised fragrance pig leg out, cooling, and shredding into pork strips by hands for later use; thirdly, pouring blend oil which is prepared by blending sesame oil, capsicol and peanut oil into a hot pot for heating, pouring the shredded fragrance pork strips into an oil pot, frying until the pork strips are golden, and leaching; fourthly, pouring the blend oil into the hot pot again, pouring the fried shredded fragrance pork strips into the pot, adding white sesame seeds and thirteen spices, and overturning uniformly. According to the shredded fragrance pig leg pork strips prepared with the manufacturing method, the nutritional value of a fragrance pig is fully utilized; the pork strips are manufactured by removing the skin, so that the requirement of foodie who does not like greasiness is met; a fragrance pig leg is shredded into the pork strips by the hands, so that the original taste and flavour of the pork are maintained to a greater extent; the consumption pursuit of the colour, the flavour and the taste of food and the requirement on nutrition and health care of people are met. The method disclosed by the invention can be used for cooking food of people in daily life, and can also be used for performing scale production and packaging the pork strips into ready-to-eat food.

The invention belongs to the technical field of food processing, and particularly relates to a chicken bone nutrient solution and a preparation method of the chicken bone nutrient solution. The invention aims at providing a chicken bone nutrient solution and a preparation method of the chicken bone nutrient solution. The chicken bone nutrient solution comprises the following raw materials: 90-110 parts of chicken bone extraction solution, 2-6 parts of olive oil, 0.02-0.04 part of tea polyphenol and 0.5-0.9 part of sucrose fatty acid ester (with HLB value 10). The invention also provides the preparation method of the chicken bone nutrient solution, which comprises the following steps of: (1) preparation of a chicken bone extraction solution; (2) mixing; and (3) filling and sterilization. The chicken bone nutrient soup provided by the invention is healthy and delicious and convenient to take; and a new option is provided to the utilization of chicken bone.

The invention discloses a preparation method of enzyme liquid medicine for preventing and treating gout, and relates to the technical field of preparation of biological health-care preparations. The preparation method comprises the following steps of 1, preparing an enzyme stock solution; 2, preparing fruits, herbal medicines and other raw materials; 3, chopping or grinding the fruits, herbal medicines and other raw materials for later use, and mixing; 4, melting brown sugar, adding the melted brown sugar into the mixture obtained in the step 3, and uniformly stirring; 5, adding trace elements into the mixture obtained in the step 4, and uniformly stirring; 6, treating to obtain small molecular water and adding the small molecular water into the mixture obtained in the step 5; 7, performing energy stone projection treatment on the mixture obtained in the step 6; 8, performing sealed fermentation; and 9, performing filtering; and carrying out stock solution extraction. The gout prevention and treatment capacity of the product is improved, the medicinal value and nutritional value of herbal medicines and fruits are fully utilized, the medicine is applied according to symptoms, and uric acid is obviously reduced.

The invention discloses a making method of hand-carved honeyed plum lines. The making method includes: selecting the whole fruits of 70%-mature green plum, washing, adding salt, mixing well, and pickling for 2 days; removing kernels, and using a carver to carve the fruits into shredded plum; repeatedly flushing the shredded plum to clean out salt water, using a filter handkerchief to wrap the shredded plum, squeezing for 8 hours, and performing air drying; adding honey syrup, well mixing, and pickling for 12 hours; removing astringency, using the filter handkerchief to wrap the shredded plum, squeezing for 8 hours, and performing air drying; adding honey into the bottom of a jar, uniformly smearing the honey onto the inner wall of the whole jar, alternately adding a layer of the shredded plum and a layer of honey repeatedly until the opening of the jar is reached, sealing the opening, and allowing the shredded plum to naturally ferment in the jar for 3-4 months. The making method has the advantages that the method is simple, short in making time and capable of achieving large-scale industrial production; astringency of the shredded plum is removed, so that the shredded plum made by the method is excellent in taste, fragrant, tender, crisp, sour, sweet and palatable and has effects of promoting salivation to quench thirst and lubricating intestines to relax bowls; juice obtained after the fermentation and the shredded plum can be eaten at the same time, so that waste is prevented; the making method fully utilizes the value of the green plum and is good in economic and social benefits.

The invention relates to the field of health drinks and particularly relates to a longan seed health alcoholic drink and a preparation method thereof. The longan seed health alcoholic drink is prepared from a longan seed extract solution and Chinese herbal medicines, wherein the Chinese herbal medicines include the following raw materials in parts by weight: 12-20 parts of ligustrum lucidum ait fruits, 25-35 parts of eclipta, 15-20 parts of radix bupleuri, 15-20 parts of angelica sinensis, 20-25 parts of bighead atractylodes rhizome, 10-16 parts of poria cocos, 8-12 parts of liquorice, 5-10 parts of eucommia ulmoides, 3-5 parts of rhizoma atractylodis, 15-20 parts of achyranthes bidentata and 6-8 parts of dried rehmannia roots. The prepared drink has relatively good effects of delaying ageing, reducing blood fat and blood pressure, preventing high blood pressure and hyperlipidemia and improving the organism immune function.

The invention provides a method for prolonging the quality guarantee period of ginseng. The method comprises the following steps: steaming or boiling, namely, steaming the ginseng for 90 to 180 minutes by using steam, or boiling the ginseng in boiled water for 1 to 10 minutes; drying, namely drying the ginseng until the water content of the main root of the ginseng is reduced to 20 to 40 percent; moisture regaining, namely, spraying water mist on the ginseng, and then placing the ginseng in a shade place after being coated by using a thin film; sterilizing, namely, steaming the ginseng by using steam for sterilizing; honey storing, namely, soaking the ginseng into honey and storing the ginseng in dark at normal temperature or a low temperature. The method for prolonging the quality guarantee period of the ginseng disclosed by the invention has simple and feasible steps; no loss of nutritional ingredients is ensured, and meanwhile, the quality guarantee period of the ginseng is prolonged effectively. A ginseng product prepared by the invention has adjustable humidity, hardness and color, can meet the requirements of different customers, and has a broad market prospect.

The invention discloses a lemon and kiwi juice beverage. According to the lemon and kiwi juice beverage, fresh lemon fruits are used, after cleaning, peeling and juicing are performed, a proper amountof water, kiwi juice and white granulated sugar are added, and the lemon and kiwi juice beverage containing original juice not smaller than 10% and meeting the national health standard is made. The lemon and kiwi juice beverage sufficiently utilizes the lemon fruit and lemon nutrient value, is suitable for both young and old and enlarges the lemon application range.

The invention discloses a polygonatum sibiricum tea capable of reducing blood sugar and blood fat and enhancing immunity, which belongs to the field of food and comprises the following raw materials in parts by mass: 900-950 parts of polygonatum sibiricum rhizome, 150-200 parts of polygonatum sibiricum leaf and 20-40 parts of limonene. The polygonatum sibiricum tea prepared by the method has the effects of reducing blood sugar, reducing blood fat and enhancing immunity, effective components in the polygonatum sibiricum tea are easily dissolved in hot water at 80-90 DEG C, the nutritional value of polygonatum sibiricum is fully utilized, and the utilization rate of polygonatum sibiricum is increased.

The invention discloses a preparation method of a Pinctada martensii meat seasoning base material and a product of the Pinctada martensii meat seasoning base material, and belongs to the technical field of marine product processing. The method specifically comprises the following steps: firstly, preparing Pinctada martensii meat into meat slurry, and then adding a citric acid aqueous solution for water bath treatment; centrifuging the meat pulp after the water bath, discarding centrifugate, and collecting shellfish meat; adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting; and freeze-drying the fermented shell meat into powder to obtain the Pinctada martensii shell meat seasoning base material. According to the invention, the Pinctada martensii meat with high protein content and rich amino acid content is used as a raw material for processing, the marine shellfish food with rich nutrition and delicious taste is developed, and the marine shellfish food can be used as a food seasoning and has important significance in both economic and nutritional aspects. The processing method is simple and has wide popularization and application values.

The invention belongs to the technical field of preparation of vegetable balls, and particularly discloses a method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulosefrom vegetables. The method comprises the following steps of S1, preparing raw materials: preparing 80 parts of vegetables, 15-18 parts of protein, 10-14 parts of flour, 0.15-0.4 part of salt, 0.05-0.25 part of chicken essence, 1.25-1.9 parts of ginger, 1.55-3 parts of scallions, 0.8-1 part of Chinese prickly ash and 0.6-1 part of fresh ginger powder; and S2, treating the vegetables: extracting the hydrated cellulose from the vegetables, performing extraction treatment on cellulose in the vegetables, and mixing the extracted hydrated cellulose powder as a vegetable raw material with the flourand eggs together so as to obtain the vegetable balls. The prepared vegetable balls contain active components of various vitamins and the like in the vegetables, and also contain the hydrated cellulose, so that the edible value of the vegetable balls is increased, nutrient components required by human bodies can be met, and the nutrient value of the vegetables can be sufficiently utilized.

The invention discloses a phyto-salt-enriched camellia oleifera beverage, and belongs to the field of food processing. The phyto-salt-enriched camellia oleifera beverage is prepared from camellia oleifera leaf, tamarix chinensis leaf, narrow-leaved oleaster, and samphire. A preparation method comprises following steps: camellia oleifera leaf, tamarix chinensis leaf, narrow-leaved oleaster, and samphire are dried, are subjected to ultramicro-pulverization, and are subjected to enzymatic hydrolysis, filtering, filling, sterilizing, and packaging. The obtained product is rich in flavonoids, rhamnose, galactose, glucose, and phyto-salt, and is comprehensive in nutrients; the ratio of the ingredients is harmonious; mothfeel is excellent; quality is high; and the phyto-salt-enriched camellia oleifera beverage possesses anti-oxidation effect, antibacterial effect, and blood fat reducing effect.