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

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 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 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.