38results about How to "Good eating experience" patented technology

The invention discloses a meal replacement nutrition bar for weight reduction, which is prepared from the following food ingredients in parts by mass: 10 parts of soybean isolate protein powder, 15.7 parts of whole milk powder, 11.3 parts of whey protein powder, 24 parts of oat, 10.3 parts of buckwheat, 11 parts of nut meat, 2 parts of vegetable oil, 5 parts of xylitol, and 2 parts of fruit jam. The meal replacement nutrition bar is applied for replacing meal in medical weight reduction, replaces meal before meal and when hungry, is beneficial for enhancing satiety, reducing meal acceptable daily intake, increasing dietary fiber and various vitamins and minerals, and supplementing nutrients insufficient to intake during weight reduction, is suitable, health and safe meal replacement bar for weight reduction selected by individuals, hospitals and social institutions during weight management work, meanwhile, solves the problems of high sugar, high energy, excess food additives and the like in existing meal replacement food, and is safe without toxic or side effects since all ingredients are food and the food additives are less.

The invention discloses a preparation method of freeze-dried powder of cerasus humilis, and belongs to the technical field of food processing. The method includes the following steps that the cerasushumilis is vaccum freeze-dried and dried under inert gas protection, so that nutrients in cerasus humilis fruits are prevented from oxidative deterioration, gradient slow pre-freezing and gradient slow sublimation processes are adopted, the freeze-dried powder of cerasus humilis is obtained, it is ensured that water in the cerasus humilis fruits is effectively removed, the moisture content of thefreeze-dried powder of cerasus humilis is reduced, and the produced freeze-dried powder of cerasus humilis has excellent color and fluffy degree. The invention further discloses a health-care productprepared from the freeze-dried powder of cerasus humilis, the freeze-dried powder of cerasus humilis and a predetermined proportion of additives are mixed and molded to prepare the cerasus humilis freeze-dried powder health-care product. The obtained cerasus humilis freeze-dried powder health-care product is endurable in storage, easy to transport and good in taste, effectively retains the nutrients of the cerasus humilis fruits and has broad commercial prospects.

The invention discloses quinoa-containing yoghurt and a making method for the same. Fresh milk, quinoa, herba taraxaci and cucumber seeds are adopted as raw materials, the made yoghurt has high nutritional value, and is suitable for multiple special populations such as hyperglycemia and hyperlipidemia populations to eat, and is unique in flavor, and excellent eating experience can be provided.

The invention discloses a preparation method of sweet sorghum stretch film wrapped silage for dairy cow feeding, belonging to the technical field of silage preparation. The preparation method comprises the following steps: with fresh sweet sorghum, whole-plant corn, whole-plant soybeans and marigold as main raw materials, adding rumen-protected vitamins, table salt, a chrome amino acid complex, fulvic acid, astragalus membranaceus and other auxiliary materials into the main raw materials; adjusting the moisture content of the mixed raw materials to 60-70%, and compacting, winding and bundlingthe obtained mixed raw material to enable a density to reach 700-850 kg/m<3> and the number of winding layers to be 4-6; wrapping the bundled feed with a special silage stretch film, wherein the number of coating layers during wrapping is 4-8 and the stretch film must be overlapped by 50% or above layer by layer during wrapping, and carrying out fermentation within 6-8 weeks to form the silage. The silage prepared by using the method disclosed by the invention has wine aroma and sour taste, is green in color and luster, is popular among cows, and can relieve the heat stress reaction of the cows.

The invention discloses a green and healthy sandwich gelatinized confection rich in nutrition, and a production method thereof. The sandwich gelatinized confection comprises a capsule shell and a sandwich wrapped in the capsule shell, the capsule shell is prepared from, by weight, 26-49 parts of edible gelatin, 23-43 parts of water, 10-20 parts of glycerol, 5-11 parts of crystalline fructose, 4-9parts of ultramicro cocoa powder and 2-5 parts of ultramicro titanium dioxide; and the sandwich is prepared from, by weight, 0.009-0.018 part of beta-carotene, 0.03-0.12 part of phytosterol, 0.1-1.0 part of ultramicro cocoa powder, 0.35-0.65 part of hydrolyzed collagen, 2.8-5.19 parts of cocoa butter and 70-130 parts of sesame oil. The production method comprises the following steps: preparing a capsule shell gel solution, preparing a sandwich nutrient material, and preparing soft capsules from the capsule shell gel solution and the sandwich nutrient material to obtain the sandwich gelatinizedconfection. The sandwich gelatinized confection has the advantages of low sugar content, no pigment addition, greenness, healthiness, and richness in nutrition.

The invention provides a production method of fresh keeping rice and the fresh keeping rice. A specific processing method of the fresh keeping rice comprises the following technological processes of A, washing husked rice: adding hot water into washed husked rice; B, performing microwave heating: heating a mixture obtained in the step A through microwaves; C, performing sealing: complementing hot water to the mixture obtained in the step B, inflating nitrogen, and performing sealing; and D, performing high-pressure sterilization: performing water-bath high-temperature high-pressure sterilization on sealed rice. The rice grains of the fresh keeping rice produced by the method are not adhered, and the fresh keeping rice is good in flavor, long in quality guarantee period and convenient to use.

The invention provides semi-dried rice noodles and a freshness preservation method thereof. The freshness preservation method comprises the following steps: (1) putting the semi-dried rice noodles into a plastic container with a single open end, wherein the content of water in the semi-dried rice noodles is 15-40wt%; (2) pumping the air in the plastic container out and filling compound gas with nitrogen and carbon dioxide into the plastic container; and (3) pressing a heat sealing tape and performinghot pressing to seal the open end. The freshness preservation method is capable of inhibiting the growth of bacteria and preventing adhesion and breakage of the rice noodles; the freshness preservation time can reach 15 days under normal temperature.

The invention discloses canned luncheon meat and a preparation method thereof in the field of foods. According to the invention, frozen pork, ice water, vegetable protein, starch, edible salt, white sugar, monosodium glutamate, spices and the like are used as raw materials, a unique double-rolling processing and wrapping type filling mode is adopted, and processes of vacuum mixing, high-temperature sterilization and the like are combined for production, so that the prepared luncheon meat product is rich in flavor and delicious in taste. The finished product has the advantages of compact and tender texture, high elasticity, uniform texture, no bleeding, no fat and jelly precipitation and excellent quality, and the content of auxiliary material blocks with the particle size of more than or equal to 0.5 mm in the finished product is lower than 0.2%.

The invention discloses fresh aronia melanocarpa powder with good taste and a preparation method of the fresh aronia melanocarpa powder. The fresh aronia melanocarpa powder comprise the following components in parts by weight: 20-30 parts of fresh black chokeberry, 10-20 parts of a fruit dietary fiber extract, 10-20 parts of a vegetable dietary fiber extract, 1-5 parts of vanillin, 1-5 parts of castor oil, 1-5 parts of triglyceride, 1-2 parts of citric acid, 0.5-1 part of a sweetening agent, 0.5-1 part of pectin and the balance of purified water. The fresh aronia melanocarpa powder relates tothe technical field of health foods. The fresh aronia melanocarpa powder with good taste and the preparation method thereof are disclosed, the components of the aronia melanocarpa powder can be improved; the cohesiveness between the aronia melanocarpa powder particles is greatly improved; the cohesiveness between the aronia melanocarpa powder particles is well improved, the purpose of improving the taste of the aronia melanocarpa powder when the aronia melanocarpa powder is brewed for eating is achieved, so that the taste of the aronia melanocarpa powder is improved, and the situation that thebrewed aronia melanocarpa powder is poor in taste due to the fact that aronia melanocarpa powder particles are dispersed is well avoided.

The present invention discloses semen ziziphi spinosae yogurt and a manufacture method thereof. The semen ziziphi spinosae yogurt comprises the following raw materials: 81%-85% of fresh milk, 4%-5% of a yogurt fermentation agent, 2%-6% of white sugar, 1%-3% of semen ziziphi spinosae, 1%-2% of Chinese wolfberry fruits, 1%-2% of haws and 1%-2% of perilla seeds. The semen ziziphi spinosae has sleep helping effects, the Chinese wolfberry fruits supplement deficiencies, the haws promote appetite, and the perilla seeds have inhibitions for various molds. The used fresh milk, semen ziziphi spinosae, haws, perilla seeds and Chinese wolfberry fruits are used as raw materials to prepare and obtain the yogurt and the yogurt is particularly suitable for populations in a long-term physically weakness and with dad intestines and stomach, and has broad market prospects.

The invention provides a rapid freshness locking method for fresh ginseng honey slices, and relates to the technical field of food preservation. The rapid freshness locking method for fresh ginseng honey slices comprises the following steps: washing clean ginseng into ginseng slices with the thickness of 1-3mm; putting the ginseng slices into hot water to be scalded, and then putting the scalded ginseng slices into cold water to be cooled for 1-2 minutes; taking out the cooled ginseng slices, draining water, adding the ginseng slices into the mixed honey liquid, dipping for 3-5 hours, taking out, and baking for 3-5 hours to obtain a dipped substance; heating the steeped mixed honey liquid, mixing the steeped mixed honey liquid with the steeped mixed honey liquid, decocting for 2-5 hours, and taking out the steeped mixed honey liquid to obtain a decocted product; and drying the decoction, sterilizing by ultraviolet radiation, packaging in vacuum, and refrigerating at low temperature. The rapid freshness locking method for fresh ginseng honey slices has the advantages that the quality of the fresh ginseng honey slices is kept stable, and the fresh ginseng honey slices are not easy to damage.

The invention discloses instant wontons and a making method thereof. The making method includes the steps of wonton wrapper making, stuffing making, wonton wrapping and packaging and warehousing, during wonton wrapper making, modified starch material selecting, additive material selecting, a vacuum dough kneading process and a wrapper rolling process are optimized and innovated, so that the made wonton wrappers are integrally complete before rehydration, the wonton wrappers are free of cracks and gaps, can be quickly and completely rehydrated within 5 minutes after being brewed with hot water, are soft, elastic and smooth in mouth feel, good in overall quality and ready-to-eat and have no breaking phenomenon after being rehydrated, pelleting, curing and vacuum freeze-drying treatment are adopted when the stuffing is prepared, so that the prepared dried meatballs are ready-to-eat after being brewed with hot water. In a word, by optimizing the raw material formula and the making method of the wontons, the made wontons are thin in wrapper, large in stuffing, good in eating experience, neat in appearance, capable of being eaten after being brewed, close to wontons made and sold on site in appearance and taste and long in shelf life under normal temperature storage, and the market requirements are well met.

The invention provides multifunctional deer-horn gelatin paste and a preparation method thereof, and relates to the technical field of health food processing. The multifunctional deer-horn gelatin paste mainly comprises the following components in parts by weight: 50-100 parts of deer-horn gelatin, 5-10 parts of wine, 2-5 parts of Chinese yam, 1-3 parts of sesame, 1-5 parts of Chinese chives, 5-8parts of poria cocos, 3-10 parts of fructus lycii and 0.5-1 part of a thickening agent. The preparation method comprises the following steps: soaking the deer-horn gelatin for 2-3 days, then cleaningthe soaked deer-horn gelatin with vinegar for 15-30 minutes, airing the cleaned deer-horn gelatin for 1-2 hours, then crushing the aired deer-horn gelatin into powder with meshes of 80-100, disinfecting the powder under ultraviolet rays of 200-300 nm for 5-10 seconds for later use, crushing the Chinese yam, the sesame, the Chinese chives, the poria cocos and the fructus lycii into powder with meshes of 80-100, adding 500-1,000 parts by weight of water, stirring the solution for 30-50 minutes to obtain first paste, mixing the first paste, the wine, the deer-horn gelatin and the thickening agent, decocting the mixture at the temperature of 20-30 DEG C for 0.5-1 hour, and carrying out stirring for 1-2 hours to obtain the multifunctional deer-horn gelatin paste.

The invention relates to the technical field of medical instruments, in particular to a nursing liquid food supply device for digestive system department, and solves the defects that an existing liquid food supply device is inconvenient to operate and single in function. The nursing liquid food supply device comprises a device base, a vertical stand is fixed to the top of the device base through bolts, and a storage battery is further installed on one side of the device base; a push rod is welded to one side of the vertical frame, a height adjusting rod is connected to one side of the end of the vertical frame through a bearing, a rotating rod is further connected to the inner side of the bottom of the vertical frame through a bearing, a stirring motor in the food storage box is used for driving stirring blades to conduct high-speed stirring, the liquidity of liquid food is improved, adhesion is prevented, and practicability is high; a guide rod of an output shaft of a pushing motor is used for driving an external spiral pushing blade to push out liquid food, a patient can conveniently use the liquid food, a guide pipe used for heating is installed at the end of a flow guide pipe, a heating coil in a heating shell is used for heating the liquid food in the guide pipe, and better eating experience is provided for the patient.

The invention discloses a freeze-dried snack for preventing alcoholism and protecting liver. The freeze-dried snack for preventing alcoholism and protecting liver comprises the following components in parts by mass: raw pears, seasoning syrup, mature vinegar, apple juice, white radish juice, cabbage core juice, amino acid oral liquid, skimmed milk powder, dried ginger powder, tea leaf powder, licorice powder, edible gelatin, potassium sorbate, sodium erythorbate and calcium citrate. Meanwhile, the invention further provides a preparation method. The preparation method comprises steps of raw pear pretreatment, raw pear block treatment, mixing and stirring, heating, drying and dewatering, and subpackaging and packaging. Compared with a liquid beverage, the freeze-dried snack has greatly reduced satiety, has better eating experience when used for preventing alcoholism, and does not increase the excessive satiety. In addition, in the freeze-dried snack for preventing alcoholism, raw pear blocks are used as a carrier, and effective components in the white radish juice, the cabbage core juice and the amino acid oral liquid added to the raw pears can protect internal organs of people with drunkenness.

The invention provides fresh-keeping tomato beef rice and a production method for the fresh-keeping tomato beef rice. The production method comprises the following specific processing steps of: A) heating with microwave, namely adding hot water into cleaned rice and utilizing microwave to heat; B) sealing, namely adding heat seasoning soak solution into a mixture acquired in the step A), filling nitrogen and sealing; and C) performing high-pressure sterilization, namely performing water bath high-temperature high-pressure sterilization on the sealed rice. The seasoning material in the step B) comprises dewatered tomato particles, dewatered beef granules and salt. The fresh-keeping tomato beef rice is prepared from the following raw materials in parts by weight: 60-150 parts of rice, 1-10 parts of dewatered tomato particles, 1-20 parts of dewatered beef granules and 1-4 parts of salt. The fresh-keeping tomato beef rice produced according to the method has the advantages of non-sticking rice grains, nice flavor, being rich in animal protein and plant fibers, nice taste, long shelf life and convenience in eating.