43results about How to "Good nutrition and health effect" patented technology

The invention provides sugar-reducing nutritional powder as well as a preparation method and an application thereof and belongs to the field of food and food processing. The technical scheme is that the sugar-reducing nutritional powder is prepared from components in parts by weight as follows: 20-40 parts of brown rice, 5-15 parts of tartary buckwheat, 15-40 parts of buckwheat, 5-20 parts of oat,2-10 parts of soy protein flour, 0.1-2 parts of white lablab beans, 0.1-2 parts of coix seeds, 0.5-5 parts of wheat germ flour, 0.1-2 parts of radix puerariae powder, 0.1-2 parts of yam flour, 0.1-2parts of fructus lycii and 0.1-2 parts of konjac flour. The sugar-reducing nutritional powder has the benefits that the sugar-reducing nutritional powder is scientifically prepared from healthy and green food and medicinal and edible materials, can effectively reduce blood sugar and keep the blood sugar stable, can enhance immunity and spirit of a patient, has good nutrient and healthcare effectsand has no side effects; the sugar-reducing nutritional powder tastes fine, is convenient to eat, can be carried along and taken as a meal replacement and is very suitable for daily healthcare or eating.

The invention relates to a preparation method of hairtail polypeptide, including the following steps: (1) putting hairtail in water which is 1 to 3 times of the weight of the hairtail and wringing the hairtail and the water evenly into fish meat pulp; (2) putting the fish meat pulp in an enzymatic vessel, raising the temperature to 45 DEG C-65 DEG C and regulating the pH value to 5.5-8.5; in the weight of the hairtail, adding endoprotease of 1.0-3.0 percent and nisin which is 0.02-0.1 percent of the weight of the fish meat pulp weight at the same time; implementing the agitation hydrolysis on the mixed fish meat pulp for 16-24h; adding the endoprotease of 1.0-5.0 percent, regulating the temperature to 45 DEG C-60 DEG C, regulating the pH value to 5.0-8.0 and keeping on the agitation hydrolysis for 3-6h; (3) killing enzyme; (4) centrifuging to fetch supernatant; (5) decompressing, concentrating, vacuuming and drying the supernatant to obtain a hairtail polypeptide product. The molecular weight range of the hairtail polypeptide obtained through the method is kept within 250Da-6000Da; the content of the polypeptide, the molecular weight of which is smaller than 1000Da, is higher than 50 percent.

The invention provides a flow production method of a Liupu dark green insect tea, which is characterized in that the Liupu dark green insect tea is produced through tea insect cultivation, foodstuff collection and treating, foodstuff stacking, and tea insect application and breeding under the condition of controlling the environmental temperatures and the environmental humidities at the tea insetcultivation stage and the larva production stage. The flow production method is capable of producing the Liupu dark green insect tea industrially at a large scale. The produced insect tea is high in yield and good in quality; therefore, the problem of low yield of the traditional insect tea production for producing the insect tea only by a natural method is solved; and the Liupu dark green insecttea provided by the invention contains crude protein, crude fat, saccharides, vitamins, various mineral elements, 20 amino acids and the like, and has excellent nutrition and health-care effects and high drinking value.

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg / kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.

The invention discloses an instant composite edible fungus powder nutrient and a preparation method thereof. The instant composite edible fungus powder nutrient comprises the following raw materials in parts by weight: 5-25 parts of Hericium erinaceus powder, 5-25 parts of shiitake powder, 5-20 parts of black fungus powder, 5-20 parts of white fungus powder, 1-5 parts of agrocybe aegerita powder, 1-10 parts of Agaricus blazei Murrill powder, 1-5 parts of Tricholoma gambosum powder, 1-5 parts of Pleurotus nebrodensis powder 1-10 parts of coprinus comatus powder, 1-5 parts of straw mushroom powder, 1-10 parts of pleurotus eryngii powder, 1-10 parts of Cordyceps militaris powder, 1-5 parts of agaricus bisporus powder, 5-20 parts of Grifola frondosa powder, 1-15 parts of tuckahoe powder, 1-10 parts of bamboo fungus powder, 1-5 parts of matsutake powder, 1-5 parts of boletus powder, 1-5 parts of Morchella esculenta powder, 1-5 parts of Lactarius volemus powder, 1-5 parts of truffle powder, 1-5 parts of Sparassis crispa powder and 1-5 parts of Fistulina hepatica powder. The invention also discloses a preparation method of the nutrient. The edible fungus powder nutrient can evenly supplement multiple nutrient substances and high-purity proteins.

The present invention relates to a kind of agastache and elsholtzia functional flavouring material roast thick sauce. Said functional roast thick sauce is made up by using the Chinese medicinal materials of agastache and elsholtzia, soybean oil, powdered pepper, powdered xanthoxylum, garlic powder, syrup, sauce, ginger powder, salt and sesame paste through a certain preparation process. Said invention also provides the concrete steps of its preparation process.

The invention discloses a dadylily corn noodle, which is prepared from the following raw materials by weight part: 200-250 of corn powder, 20-30 of whey powder, 40-50 of Gorgon fruit powder, 6-8 of seaweed powder, 20-30 of daylily, 10-15 of coriander, 3-4 of Platycodon grandiflorum, 2-3 of Poria, 1-2 of Angelica keiskei, 2-3 of cassia twig, 2-3 of Tuber Fleeceflower Stem, 4-5 of Pseudostellaria heterophylla, 2-3 of Cynanchum atratum, 1-2 of Lygodium japonicum, 5-7 of nutrition powder, 0.8-1 of edible alkali, and a proper amount of grape wine. The noodle is not added with any chemical additive during production, and is green and safe. A variety of nutritional raw materials are added to make the noodle has significant nutrition and health care efficacy, the added whey powder, daylily and coriander not only endow the noodle with strong flavor, but also cover up the pungent smell of Chinese herbs, so that the noodle has good palatability. The finished noodle product is delicate and chewy, fine, soft and delicious, and has good gloss. After frequent eating, the dadylily corn noodle can lower blood sugar, pressure and blood lipid, tonify spleen and benefit stomach, replenish blood and improve eyesight, expel toxin and relax bowel, and resist aging.

The health wine of the present invention contains rice wine 50-85 wt% and fresh edible cactus juice 15-50 wt%. The preparation process of the health wine includes soaking and steaming glutinous rice, extracting fresh edible cactus juice, brewing rice wine, adding malt and cactus juice into rice wine via stirring, warming storing, storing at normal temperature, clarifying and filtering. The health wine of the present invention has color, scent and taste of traditional rice wine and obvious nourishing and health effect.

The invention relates to a preparation method of preserved cherries with a health care function on the intestines and stomach, belonging to the field of food science and technology. The technical scheme of the invention mainly comprises the steps: pretreatment, protective coloration, quick freeze treatment, low-temperature impregnation sugar permeation, drying, shaping, cooling, screening and inspection. The invention provides the sugar permeation method of directly carrying out low-temperature impregnation sugar permeation in a slow freezing process, provides a new sugar permeation approach, can complete sugar permeation of cherries quickly in a short time to achieve a certain sweetness value and meet the following drying requirements, simultaneously simplifies the processing steps and reduces the production cost, and the low-temperature impregnation sugar permeation step means natural fall of temperature in the thawing process.

The invention provides a beverage containing small molecule peptide, resveratrol and anthocyan and a preparation method of the beverage containing small molecule peptide, resveratrol and anthocyan. The compounded composition consists of the following raw materials in parts by weight of 90-94 parts of small molecule protein peptides, 2-6 parts of coenzyme Q10, 1-3 parts of resveratrol, 0.5-2 partsof anthocyan and 0.5-1 part of citric acid. The anthocyan is a high-efficiency antioxidant, and free radicals in human bodies can be eliminated. Through synergistic reaction between the coenzyme Q10 and the resveratrol, cell viability can be activated, cells of the human bodies can be driven to generate energy, and the immunity of the human bodies can be improved. The prepared protein peptides adopt the small molecule protein peptides, are easy to absorb, can achieve the effect of resisting weariness, besides, can further improve the immunity of the human bodies, and are a high-efficiency oxidation-resisting nutrient food.

The invention provides a fresh white tea cultivation technique and belongs to the technical field of tea planting. The fresh white tea cultivation technique comprises the steps of setting up a greenhouse, managing a tea garden, cultivating before sprouting, managing sprouting, picking white tea and picking white tea for a second time. The white tea cultivated through the cultivation technique is low in chlorophyll content, and the manufactured white tea is high in content of tea polyphenol, condenced phenols and other aromatic substances and has the characteristics of being white in color, low in content of brass substances, clear in liquor color, light in color and sweet after tasting. Meanwhile, nutrition solution sprayed before sprouting can make tea grow quickly and be large in content of zinc and selenium elements and more excellent in nutrition and health-care effects.

The invention discloses a nectar wine for enriching the blood and maintaining beauty. The nectar wine is prepared from the following raw materials in parts by weight: 30-40 parts of red glutinous rice, 10-15 parts of thorny elaeagnus fruit, 14-18 parts of semen sesame nigrum, 20-30 parts of litchi, 8-12 parts of dragon fruit, 10-15 parts of jade beauty, 8-12 parts of peach blossom, 10-15 parts of albizia flower, 2-3 parts of four-leaf ginseng, 3-4 parts of radix polygonati officinalis, 6-8 parts of smoked plum, 4-5 parts of prepared rehmannia root, 3-4 parts of epilobium paruifoorum sachreb, 2-3 parts of radix curcumae, 6-8 parts of nutrition powder, 30-40 parts of osmanthus-scented honey and 400-500 parts of rice wine. A plurality of raw materials with effects of enriching the blood and nourishing the liver, moistening the skin and maintaining the beauty, dispelling the wind and activating collaterals, blacking the hair and improving eyesight are added in the rice wine, the nectar wine is obvious in nutrition healthcare effect, the added litchi, dragon fruit and jade beauty are capable of tonifying the spleen and qi, tonifying heart and calming the nerves, losing weight and whitening the skin; the nectar wine for long proper drinking is capable of nourishing body, burnishing the qi and blood, maintaining beauty and keeping young, and delaying senescence.

The invention discloses a tall gastrodia tuber nutritious drink. The drink is characterized by being prepared from the following raw materials by weight: 20 to 25 parts of glossy ganoderma, 4 to 6 parts of tall gastrodia tuber, 10 to 13 parts of hericium erinaceus, 16 to 17 parts of red date, 10 to 12 parts of purslane herb, 12 to 13 parts of sweet potato, 9 to 11 parts of smallanthus sonchifolius, 13 to 15 parts of sweet osmanthus, 13 to 14 parts of shrimp shell, 12 to 14 parts of eggplant, 14 to 16 parts of soybean, 10 to 12 parts of millet, 13 to 17 parts of orange, 13 to 16 parts of grape, 4 to 5 parts of an auxiliary agent and a proper amount of water. The tall gastrodia tuber nutritious drink provided by the invention is capable of promoting sleep, soothing the nerves, tranquilizing the mind, improving immunity, relieving fatigue, conditioning the stomach and the like, has abundant nutrients, pure taste and rich flavor, contains rich nutrients like amino acids, vitamins and mineral matters, is suitable for long-term drinking and exerts good nutritional and health-care effects.

The invention discloses a sea cucumber cake, which is characterized in that sea cucumber slurry is used as an added raw material, which is added in a certain proportion to compound flour made of corn, pumpkin, millet and black beans, and its preparation method is to use fresh sea cucumber as a raw material. Sea cucumber slurry, mixed with compound flour, put into the dough mixer after mixing, sea cucumber slurry replaces water and kneads dough for 10-30 minutes, then adds yeast to ferment for 20 minutes, and then presses the fermented dough into 2-5 cm with a mold Thick round shape, put into an iron drawer and bake in the oven to form shortbread. In the present invention, sea cucumber ingredients are added to the compound flour, so that the ordinary cake food with single nutrition has the functions of tonifying kidney and essence, nourishing blood and moistening dryness, and the components are added with beneficial ingredients such as fresh yam, fresh papaya, ginger, stevia leaves, etc. The nutrition and health function of the product is enhanced, the fermentability of the shortbread is good, the utilization of raw materials is high, the taste is increased, the intake of nutrients is simple and convenient, the product has a long shelf life and is easy to store.

The invention discloses stomachic pyracantha fortuneana loquat alcohol, which is prepared by the following raw materials by weight: 200 to 300 parts of pyracantha fortuneana fruit, 300 to 400 of parts loquat, 30 to 40 parts of purple pericarp rice, 20 to 30 parts of corn, 10 to 15 parts of wheat germ, 20 to 30 parts of buckwheat husk, 80 to 100 parts of kumiss, 7 to 8 parts of cassia seed, 2 to 3 parts of Phoebe bournei , 4 to 5 of parts pumpkin flower, 1 to 2 parts of ludwigia hyssopifolia root, 4 to 5 parts of beautyberry leaf, 3 to 4 parts of commelina hengalensis L., 6 to 7 parts of mango seed, 30 to 40 parts of spice, and proper yeast. According to the pyracantha fortuneana loquat alcohol, the original fruit flavors of pyracantha fortuneana fruit and loquat are kept; the finished wine has the effects of cough relieving and sputum elimination, body fluid promoting and lung nourishing, heat removing and stomach invigorating, and food retention removing and dysentery stopping; the wine tastes mellow and sweet; the wine body is complete and clear and transparent; and the added purple pericarp rice, core and other nutritional ingredients achieve more significant nutritious and health-keeping effects.

The invention discloses a stomach-strengthening digestion-helping drunken hairy crab. The stomach-strengthening digestion-helping drunken hairy crab is prepared from the following raw materials by weight: 250 to 300 parts of a hairy crab, 400 to 450 parts of yellow rice wine, 20 to 30 parts of rice vinegar, 14 to 18 parts of sweet osmanthus honey, 6 to 7 parts of chrysanthemum, 4 to 5 parts of wolfberry, 3 to 4 parts of bighead atractylodes rhizome, 1 to 2 parts of Dangshen, 3 to 4 parts of red yeast rice, 2 to 3 parts of grape seed, 1 to 2 parts of sweet broomwort herb, 4 to 5 parts of burdok root, 2 to 3 parts of buck grass, 10 to 12 parts of kudzu vine root powder, 8 to 10 parts of water caltrop powder, 8 to 10 parts of nutrition powder and a proper amount of indocalamus leaf. According to the invention, the hairy crab is wrapped by the indocalamus leaf and then soaked in medicinal liquor containing a plurality of raw materials, so the hairy crab is allowed to have agreeable bouquet, rich indocalamus fragrance and better nutrition and health effects; addition of rice vinegar and sweet osmanthus honey enables a crab shell to be softened, so the hairy crab is more crispy and tasty; the stomach-strengthening digestion-helping drunken hairy crab has delicious taste, is suitable to people of all ages and is a rare delicacy.

The invention discloses a potato chip with beef and black rice flavors and a preparation method thereof. The potato chip is prepared from the following raw materials in parts by weight: 100 parts of mashed potatoes, 2-3 parts of ginseng, 1-2 parts of fructus lycii, 2-3 parts of largehead atractylodes rhizomes, 0.5-0.8 parts of orange peels, 2-3 parts of kelp, 10-15 parts of stir-fried black rice flour, 5-7 parts of stick rice flour, 0.5-0.7 part of baking soda, 2-4 parts of hawthorn fruit powder, 5-7 parts of pork flavor powder, 15-18 parts of beef flavor powder, 2-3 parts of salt, 8-12 pars of xylitol, 4-6 parts of vegetable oil, 0.3-0.5 parts of monosodium glutamate, 2-3 parts of wine and a proper amount of water. The potato chip prepared with the method is unique in taste, wholesome, nutrient and convenient to eat; the obtained non-fried wholesome potato chip is crispy and tasty. The processing method is reasonable, practical, easy to use, good in effect and capable of being widely popularized.

The invention discloses a persimmon Chinese chestnut noodle, which is prepared from the following raw materials by weight part: 150-180 of low-gluten flour, 10-15 of sago flour, 20-30 of soybean, 20-30 of chestnut kernel, 30-40 of persimmon, 7-8 of whey powder, 3-4 of vanilla powder, 2-3 of cortex moutan, 4-5 of mango stone, 1-2 of Saussurea costus, 3-4 of achyranthes bidentata, 1-2 of fructus gardenia praeparatus, 2-3 of turmeric, 2-3 of Rabdosia serra, 5-7 of nutrition powder, and a proper amount of bamboo charcoal powder. The noodle produced by the invention is delicate and chewy, has good luster, does not contain any additive, is green and safe, and is not sticky or broken and can keep the soup clear during quick frying and cooking. The soybean and chestnut kernel can nourish spleen and invigorate stomach, reinforce kidney and strengthen tendons, alleviate depression to regulate qi, benefit qi and activate blood circulation. The added how to ea persimmon, whey powder and vanilla powder not only endows the noodle with strong fragrance and sour and sweet taste, but also covers up the pungent smell of traditional Chinese medicines, so that the noodle has good palatability. After frequent eating, the noodle can achieve good nutrition and health care efficacy.

The invention discloses a low-sugar health food, made by mixing naked oat flour, buckwheat flour, soybean flour, mung bean flour, black bean flour, whey protein flour, edible salt, Artemisia sphaerocephala gum, fruit and vegetable juice, and traditional Chinese medicine decoction to obtain dough, curing the dough, sheeting, cutting into strips, drying, cutting off, and packaging to obtain the low-sugar health food. The materials for the low-sugar health food are diverse; the low-sugar health food has low sugar content, features health effects of the ingredients such as naked oat, buckwheat, soybean, mung bean and black bean, and can be consumed often to effectively adjust glucose, improve eyesight, improve body immunity, maintain body physiological equilibrium and prevent and treat diabetes mellitus. The low-sugar health food as a novel nutrient healthy green flour food that is purely natural with smooth and delicious taste is provided for the public, especially diabetics.

The invention discloses healthcare vinegar for flavoring. The healthcare vinegar is made from, by weight, 100 parts of onion juice, 1-20 parts of Chinese green onion juice, 1-15 parts of ginger juice, 1-10 parts of edible alcohol and 0.01-0.35 part of active acetic bacteria. A making method of the healthcare vinegar for flavoring comprises the specific steps of making a raw juice solution, wherein onions, Chinese green onions and ginger are cleaned thoroughly and then juiced to obtain the onion juice, the Chinese green onion juice and the ginger juice; performing fermentation, wherein the made onion juice, Chinese green onion juice and ginger juice, the edible alcohol and the activated acetic bacteria are mixed according to the percentage by weight to obtain a mixed juice solution to be fermented for 120-180 h at the temperature of 28-32 DEG C; performing filter pressing, and removing vinegar residues through filter pressing; finally performing aging on the vinegar solution to obtain the healthcare vinegar. The onion juice, the Chinese green onion juice and the ginger juice are adopted as main raw materials, and the healthcare vinegar is simple in production technology, short in production period and low in cost and has good flavoring and fresh-keeping effects.

The invention discloses iced fruit milk tea which is prepared from the following raw materials in part by weight: 80-100 parts of skim milk powder, 8-12 parts of rosemary powder, 15-20 parts of lemons, 20-30 parts of pomegranates, 20-30 parts of blueberries, 30-40 parts of juicy peaches, 40-50 parts of white sugar, 25-35 parts of basil seeds, 2-3 parts of corn stigmas, 1-2 parts of costus root, 1-2 parts of buckeye seeds, 2-4 parts of rhodiola rosea, 2-3 parts of merremia sibirica, 1-2 parts of pumpkin stems, 3-4 parts of radix ophiopogonis, 1-2 parts of cape jasmine and 2-3 parts of Indian trumetflower seed. According to the iced fruit milk tea, various fruits are enzymatically hydrolyzed and added into milk tea, so that the nutritional value of the milk tea is improved and the milk tea has rich aroma of the fruits; the basil seeds are added, so that the milk tea is unique in flavor and rich in mouth feel; traditional Chinese medicine extracting liquid is frozen into ice, so that the bitterness of the milk tea is relieved and the milk tea is ice-cold and tasty and has good nutritional health effects.

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg / kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.

The present invention discloses a fig solid beverage and a preparation method thereof. The fig solid beverage is characterized in that the fig solid beverage is prepared by using fig powder as the main raw material, being compounded with millet flour, milk powder, sesame seed powder, papaya powder and fructus momordicae powder, and then performing mixing, pulping, sterilizing, homogenizing, spray drying, granulating and packaging steps. Natural figs are carefully selected to be carefully prepared using modern technology, and to be perfectly combined with natural millet, sesame seeds, milk, papayas and fructus momordicae, so that people can drink natural fruits and vegetables and food to fill plentiful vitality for the body. The combination of "natural, nutritional and health" fruits and vegetables, millet and sesame seeds and "convenient and quick" beverage make people drink instead of eating to timely replenish a variety of nutrient components contained in figs and other fruits and vegetables, millet and sesame seeds.

The invention relates to a preparation method of preserved cherries with a health care function on the intestines and stomach, belonging to the field of food science and technology. The technical scheme of the invention mainly comprises the steps: pretreatment, protective coloration, quick freeze treatment, low-temperature impregnation sugar permeation, drying, shaping, cooling, screening and inspection. The invention provides the sugar permeation method of directly carrying out low-temperature impregnation sugar permeation in a slow freezing process, provides a new sugar permeation approach, can complete sugar permeation of cherries quickly in a short time to achieve a certain sweetness value and meet the following drying requirements, simultaneously simplifies the processing steps and reduces the production cost, and the low-temperature impregnation sugar permeation step means natural fall of temperature in the thawing process.

The invention relates to a preparation method of hairtail polypeptide, including the following steps: (1) putting hairtail in water which is 1 to 3 times of the weight of the hairtail and wringing the hairtail and the water evenly into fish meat pulp; (2) putting the fish meat pulp in an enzymatic vessel, raising the temperature to 45 DEG C-65 DEG C and regulating the pH value to 5.5-8.5; in the weight of the hairtail, adding endoprotease of 1.0-3.0 percent and nisin which is 0.02-0.1 percent of the weight of the fish meat pulp weight at the same time; implementing the agitation hydrolysis onthe mixed fish meat pulp for 16-24h; adding the endoprotease of 1.0-5.0 percent, regulating the temperature to 45 DEG C-60 DEG C, regulating the pH value to 5.0-8.0 and keeping on the agitation hydrolysis for 3-6h; (3) killing enzyme; (4) centrifuging to fetch supernatant; (5) decompressing, concentrating, vacuuming and drying the supernatant to obtain a hairtail polypeptide product. The molecular weight range of the hairtail polypeptide obtained through the method is kept within 250Da-6000Da; the content of the polypeptide, the molecular weight of which is smaller than 1000Da, is higher than50 percent.

The present invention relates to a kind of agastache and elsholtzia functional flavouring material roast thick sauce. Said functional roast thick sauce is made up by using the Chinese medicinal materials of agastache and elsholtzia, soybean oil, powdered pepper, powdered xanthoxylum, garlic powder, syrup, sauce, ginger powder, salt and sesame paste through a certain preparation process. Said invention also provides the concrete steps of its preparation process.

The invention relates to the technical field of food additives, and particularly discloses a preparation method of a food additive capable of increasing the nutrition and health care effects of food, the preparation method of the food additive capable of increasing the nutrition and health care effects of the food comprises the following steps: mixing astaxanthin, tea polyphenol, allicin and soybean phosphatidylcholine to obtain a compound; stirring the compound with a stevia rebaudiana extract, citric acid, gluconic acid-delta-lactone and phospholipase in an ethanol solution to obtain a mixed solution; and concentrating the mixed solution, and performing spray drying to obtain the required food additive. The food additive prepared by the process has strong oxidation resistance, is used for food addition, can enter a human body along with food, can eliminate free radicals in the human body and enhance the vitality and metabolic capability of cells, and has the health-care effects of cancer prevention, aging resistance and the like; and the food preservative also has good effects of preserving freshness, retaining color, regulating flavor, prolonging the shelf life of food and the like on the food.

The invention discloses an iced fruit milk tea, which is made from the following raw materials in parts by weight: skimmed milk powder 80-100, rosemary powder 8-12, lemon 15-20, pomegranate 20-30, blueberry 20-30, Peach 30-40, sugar 40-50, orchid seed 25-35, corn silk 2-3, cloud wood fragrance 1-2, sala seed 1-2, rhodiola 2-4, yuhuangcao 2- 3. Pumpkin vine 1-2, Ophiopogon japonicus 3-4, Gardenia 1-2, Jade butterfly 2-3; the present invention adds a variety of fruits to milk tea after enzymolysis, which not only improves its nutritional value, but also has a rich flavor The fruit is fragrant, and the addition of orchid seeds makes the milk tea unique in flavor and rich in taste. Freezing the Chinese medicine extract into ice not only reduces its bitterness, but also makes the milk tea cool and refreshing, with good nutritional and health effects.

The invention provides taro corn powder noodles. The noodles are composed of the following raw materials in parts by weight: 150-170 parts of corn flour, 70-90 parts of taro powder, 20-30 parts of whey powder, 15-25 parts of daylily, 10-16 parts of coriander, 6-8 parts of platycodon roots, 7-9 parts of gluten powder, 15-25 parts of Chinese cabbage juice, 10-14 parts of milk powder, 5-9 parts of poria cocos, 20-30 parts of pumpkin powder, 12-18 parts of edible salt, 16-24 parts of glucose and 30-60 parts of water. The noodles contain no chemical additive, are green and safe, and are added witha plurality of nutritional raw materials, so that the noodles have significant nutrition health-care efficacy, are strong in fragrance, good in palatability, delicate, soft and tasty in taste and goodin glossiness. Regular consumption of the noodles has effects in lowering blood sugar, lowering blood pressure, lowering blood lipid, fortifying the spleen, invigorating the stomach, replenishing blood, improving eyesight, removing toxic substances, relaxing bowels and resisting aging.

The invention provides rattan pepper-flavored mushroom stuffing and processing method thereof. The rattan pepper-flavored mushroom stuffing is prepared from the following raw materials in parts by weight: 25-30 parts of white bean paste, 25-30 parts of white granulated sugar, 20-25 parts of herba menthae rotundifoliae mushroom stems, 15-20 parts of rattan pepper powder, 10-13 parts of sweetening agent, 5-10 parts of vegetable oil and 1-5 parts of spices; and the herba menthae rotundifoliae mushroom stems are prepared by the following method: after fresh mushroom stems are made into porous mushroom stems, the porous mushroom stems are soaked in pulp of herba menthae rotundifoliae, and then the herba menthae rotundifoliae mushroom stems are obtained. According to the stuffing, the use amountof mushrooms is large; the fishy smell of the mushrooms is removed by a special treatment method, and discomfort including excessive internal heat and the like caused by rattan peppers is avoided while people have the taste of the rattan peppers.