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37results about How to "Has a beauty effect" patented technology

Purple sweet potato colocasia esculenta glutinous rice cake, and preparation method thereof

The invention provides a purple sweet potato colocasia esculenta glutinous rice cake, and a preparation method thereof, and belongs to the technical field of food processing. The purple sweet potato colocasia esculenta glutinous rice cake is prepared from purple sweet potato, colocasia esculenta, glutinous rice flour, and additives; the additives comprise peanut, apricot kernel, black sesame, walnut, bean, lotus seed, and dried clausena excavata fruit peel. The preparation method comprises following steps: 1, the above additives are mixed to be uniform, and are smashed so as to obtain a slurry; 2, fresh wild purple sweet potato and colocasia esculenta are steamed and cooled in a pot, and are smashed into smashed purple sweet potato and smashed colocasia esculenta; 3, smashed purple sweet potato and smashed colocasia esculenta are mixed with glutinous rice flour, and then are uniformly mixed with the slurry obtained in the step 1 and white granulated sugar, and an obtained mixture is made into small ball via kneading; and 4, the small ball are packaged with fresh leaves, and are subjected to steaming so as to obtain purple sweet potato colocasia esculenta glutinous rice cake. The purple sweet potato colocasia esculenta glutinous rice cake is capable of improving brain power, improving studying capacity and memory; all the additives are smashed into the slurry via wet grinding; the preparation method is simple, and is convenient to realize; the obtained purple sweet potato colocasia esculenta glutinous rice cake is thick in fragrance, and is suitable for eating at home.
Owner:BAISE UNIV

Dried meat floss pancake and making method thereof

The invention relates to a dried meat floss pancake and a making method thereof, and belongs to the field of food processing. The dried meat floss pancake comprises wrapper materials, pastry materials and fillings; the wrapper materials comprise high gluten flour, low gluten flour, barley flour, grape seed oil, xylitol, eggs, folium artemisiae argyi, licorice roots, bark of cinnamomum appelianum schewe, leaves of Hongkong kumquat, philippine flemingia roots, radix angelicae sinensis, yeast powder and the balance water; the pastry materials comprise all-purpose flour, vegetable oil and butter; the filings comprise green bean paste, dried meat floss, butter, xylitol, salt, fruits and leaves of roundpod jute. The making method comprises the steps that the raw materials are taken, and the dried meat floss pancake is obtained through the processes of wrapper making, pastry making, first fermentation, second fermentation, filing making, cake making and the like. According to the dried meat floss pancake, white sugar is replaced with the xylitol, the sugar content of the dried meat floss pancake is reduced, and the fruits are added, so that the dried meat floss pancake is unique in flavor and delicious, and due to the fact that Chinese herbal medicines are added, the health-care effects of promoting qi, harmonizing the stomach, tonifying the spleen, nourishing the kidney, relieving exterior syndrome, dispelling cold and the like are achieved.
Owner:LUCHUAN COUNTY LONGXIANG FOOD CO LTD

Sesame paste having cantonese style traditional flavor and making method of sesame paste

The invention provides sesame paste having cantonese style traditional flavor and a making method of the sesame paste, and belongs to the technical field of food processing. The sesame paste consists of the following raw materials of peanuts, apricot kernels, black sesame seeds, walnuts, beans, polished round-grained rice, dried clausena excavata peel and water. The making method comprises the following steps of (1) taking the raw materials, mixing the taken raw materials, and grinding the mixed raw materials to obtain pulp; (2) performing vacuum fresh-keeping freezing storage on the pulp; and (3) putting the water into a pot, after the water temperature rises to 50 DEG C, immediately putting frozen pulp, performing stirring at a uniform speed, when the temperature rises to 90 DEG C, putting the white granulated sugar, continuing stirring, when materials in the pot begin to bubble, continuing stirring and cooking with a mild fire, and then stopping heating so as to obtain the required sesame paste. According to the sesame paste disclosed by the invention, the original flavor and various active components of traditional sesame paste can be completely reserved, definite food therapy health care functions are also increased, and the sesame paste has good health-care effects on improving intelligence and strengthening learning capacity and memory capacity. The formula of the sesame paste is simple to make, simple in technology and easy to realize, and the cooked sesame paste has full-bodied fragrance and is suitable for people to eat at home.
Owner:BAISE UNIV

Maca tea vegetable beverage and preparation method thereof

PendingCN109805128AEnsure maximum efficacyEnsure qualityTea extractionAdditive ingredientFiltration
The invention provides a Maca tea vegetable beverage and a preparation method thereof, which belong to the technical field of healthy functional beverage processing. By adopting an international mostleading process and steps such as extraction-dissolution-blending-filtration-filling-sealing and secondary sterilization, the preparation method ensures the highest efficacy and quality of the beverage. Because the product is loaded in a pop-top can, the product does not need to be brewed, and can be instantly drunk after the pop-top can is opened, so the product is convenient. In the flow of production, by extraction and filling, material proportioning is constantly optimized, and thereby, not only is the efficacy of each ingredient of the product kept to the max, but also the good taste of the product is ensured; and moreover, the adoption of the secondary sterilization process ensures the shelf life of the product. In the process of research and development, by repeated small test and medium test, the aqueous extract of wolfberry fruits and black tea and the aqueous solute of Maca powder are blended according to a certain scientific proportion, so that the product better keeps and exerts the efficacy of each ingredient of the product, and not only is the unique flavor of tea kept, but also the sweet aftertaste of Maca and wolfberry fruits is increased.
Owner:锦绣国华生物科技有限公司

Preparation method of papaya enzyme composite beverage

The invention provides a preparation method of papaya enzyme composite beverage, which comprises the following steps: step 1, preparation of papaya juice: cleaning papaya, removing skin and seeds, cutting into pieces, removing astringency, protecting color, squeezing juice, sterilizing at high temperature, and filtering to obtain papaya juice; step 2, preparation of a traditional Chinese medicinedecoction: weighing hawthorn, mung bean, medlar, chrysanthemum and coix seed, mixING mung bean and coix seed with water, standing, boiling, adding hawthorn and medlar, boiling until that volume of theliquid medicine is half of the original volume, turning off fire, adding chrysanthemum, soaking and filtering to obtain the traditional Chinese medicine decoction; step 3, preparation of the composite beverage: sterilizing a fermentation tank, then mixing the decoction of the traditional Chinese medicine with papaya juice, adding white granulated sugar and strains, and fermenting to obtain the papaya enzyme composite beverage. According to the invention, papaya juice and traditional Chinese medicine decoction are mixed and fermented to obtain papaya enzyme composite beverage, which has simplepreparation process and mild conditions, and the obtained composite beverage can not only maintain beauty and keep young, but also reduce weight and fat, and is suitable for large-scale production.
Owner:SHANXI AGRI UNIV

Lychee flavored dried meat floss cake and making method thereof

The invention relates to a lychee flavored dried meat floss cake and a making method thereof and belongs to the field of food processing. The lychee flavored dried meat floss cake comprises wrapper materials, pastry materials and stuffing, wherein the wrapper materials comprise high gluten flour, weak strength flour, barley flour, grape seed oil, xylitol, eggs, lysimachia graaettii Fleich, umbellate rock jasmine, radix glycyrrhizae, folium artemisiae argyi, Chinese angelica, yeast powder and a proper amount of water; the pastry materials comprise plain flour, vegetable oil and butter; the stuffing comprises green bean paste, dried meat floss, the butter, xylitol, salt, lychee and stevia rebaudiana. The making method comprises the steps that the raw materials are obtained, then subjected to wrapper preparation, pastry preparation, first fermentation, second fermentation, stuffing preparation, cake preparation and other processes, and the lychee flavored dried meat floss cake is made. According to the lychee flavored dried meat floss cake, xylitol replaces white sugar, the sugar content of the dried meat floss cake is reduced; lychee is added, so that the dried meat floss cake is unique in flavor, delicious and good in taste; by the addition of the Chinese herbal medicines, the cake has the healthy functions of tonifying the spleen, benefiting the liver, warming the middle warmer, relieving a cough, clearing away heat and toxic materials and the like.
Owner:周易

A Peppermint Coffee Flavored Cookie

A mint and coffee flavored biscuit is composed of the following raw materials of 200-220 parts by weight of flour, 30-40 parts by weight of soybeans, 30-40 parts by weight of black soybeans, 40-50 parts by weight of coffee beans, 40-50 parts by weight of lemon, 70-80 parts by weight of egg liquid, 100-110 parts by weight of coconut milk, 10-20 parts by weight of papaya, 30-40 parts by weight of grapes, 4-5 parts by weight of mint, 5-6 parts by weight of astragalus, 5-6 parts by weight of lotus seeds, 5-6 parts by weight of wheatgrass, 5-6 parts by weight of reed rhizome, 3-4 parts by weight of bamboo leaves, 3-4 parts by weight of gardenia, 80-100 parts by weight of white vinegar and water of an appropriate amount. The mint coffee flavored biscuit is simple in producing process and environmentally friendly, has a unique taste due to the addition of food materials such as coffee and lemon; the coffee has a very good refreshing function, the lemon has a beauty effect, and extract of traditional Chinese medicines such as mint is added into the biscuit particularly, so that the biscuit can clear away heart fire. Due to the addition of the food materials, the biscuit has the functions of refreshing an eater and clearing away heart fire and is particularly suitable for people who sit for a long time and stay up late to eat.
Owner:ANQING JINMAI FOOD

Maca tea plant beverage capable of improving sub-health and preparation method thereof

PendingCN114403262AEfficacy of preserved ingredientsGreat tasteTea extractionBiotechnologyBlack teas
The invention provides a maca tea plant beverage capable of improving sub-health and a preparation method of the maca tea plant beverage, and belongs to the technical field of healthy functional beverage processing. The maca tea comprises the following components in parts by weight: 8-12 parts of black tea, 5-8 parts of Chinese wolfberry, 0.5-2 parts of maca powder, 150-170 parts of auxiliary materials and the balance of water. The maximum efficacy and quality of the beverage are ensured through the working procedures of extraction, dissolution, blending, filtration, filling, capping, secondary sterilization and the like. The ratio of the raw materials is continuously optimized, so that the effects of all the components of the product are reserved to the maximum extent, and the good taste of the product is also ensured; meanwhile, due to the adoption of a secondary sterilization process, the quality guarantee period of the product is ensured. According to a certain scientific proportion, the water extract of the Chinese wolfberry and the black tea and the water solution of the maca powder are mixed and blended, so that the effects of each component of the product are better reserved and exerted, the special flavor of the tea is reserved, and the sweet aftertaste of the maca and the Chinese wolfberry is increased.
Owner:锦绣国华生物科技有限公司
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