34results about How to "Has a delicate flavor" patented technology

The production process of active corn polysaccharide with corn coating includes eliminating impurity and starch, drying, crushing to obtain corn coating powder; supercritical CO2 fluid extraction to eliminate most of the fatty matter and bad smell; adding proper amount of drinking water or other supplementary material and extruding at certain pressure and temperature; and drying and crushing to obtain the active corn polysaccharide containing great amount of corn diet fiber. The said production process has the full utilization of the material and no environmental pollution, and the product has obvious blood fat reducing, weight reducing and constipation treating effects.

The invention discloses a processing method of a nutrient tremella fermented beverage, which belongs to the field of beverage processing. The processing method is characterized by adopting a process flow of raw material processing, fermenting, cooling, filtering, burdening, homogenizing, sterilizing, filling and obtaining of a finished product. The processing method has the beneficial effects that the product is milky white, fine and tender in mouth feeling, and proper in sour and sweet, has a unique faint scent flavor of tremella, is rich in nutrition and capable of enhancing human immunity, has effects of spleen tonifying, appetizing, qi tonifying and intestine cleaning, and belongs to a delicious, healthy, natural and pure green beverage.

The invention belongs to the food processing field and particularly relates to pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and a preparation method for pickled vegetables. The pickled vegetables are prepared from the following raw materials in percentage by weight: 60-70% of shaddock peels, 15-25% of fermented soya beans, 0.2-0.5% of pricklyash peels, 0.2-0.5% of aniseed, 2.5-5% of fresh gingers, 2.5-5% of mashed garlic, 0.1-0.3% of monosodium glutamate, 2.5-5% of chopped red peppers, 0.2-0.5% of white sugar and 2-4% of salt. The pickled vegetables with fresh peppers, fermented soya beans and shaddock peel prepared by the preparation method disclosed by the invention are delicious in taste and fluffy, have the special scent flavor and functional components of the haddock peel. The pickled vegetables with fresh peppers, fermented soya beans and shaddock peel are brand-new pickled vegetables with fruit peels, so that not only can the variety of the existing pickled vegetables be enriched, but also the shaddock peel resources can be sufficiently utilized.

The invention discloses a processing method for platycodon grandiflorum composite health care drink, and belongs to the drink processing field. The processing method is characterized in that processing technology flows of raw material processing, health care, cooling, filtering, blending, homogenizing, sterilization, loading and finished product are employed. The beneficial effects are that the product is clear and transparent, tastes fine, tender, fresh, sweet and palatable, and has unique delicate fragrance of platycodon grandiflorum. The product is helpful for raising the organism immunity function, has abundant nutrients, has functions of releasing lung qi, eliminating phlegm and expelling purulence, is suitable for patients with diseases of cough, excessive phlegm, oppression in the chest, sore throat, hoarse voice, pulmonary abscess, swelling, ulcer and the like, and is a low-heat and low-fat health care drink integrated with nutrition and health care values.

The invention discloses a processing method of tremella fruity yoghurt, and belongs to the field of beverage processing. The processing method of the tremella fruity yoghurt is characterized by comprising the following processing technological procedures: selecting materials, soaking, pre-cooking, grinding into thick liquid, filtering, batching, sterilizing, cooling, inoculating, split charging, fermenting, refrigerating, inspecting to obtain finished products, and packing. The processing method of the tremella fruity yoghurt has the beneficial effects that the product is milky, tastes fine, smooth and tender, has sweet and sour taste, and has specific faint scent flavor of tremella and fermented yoghurt. The product not only is abundant in nutrition, but also can improve immunity of human bodies, has effects of reinforcing the spleen and promoting functional activity of the stomach, and tonifying Qi and relieving the bowel, and is a delicious, healthful, natural and pure green food.

Belonging to the field of food processing, the invention discloses a processing technology for a special tomato sweetend roll. The technology is characterized by: adopting the processing procedure of raw material treatment, blending, scraping, drying, cutting and packaging. The product is red brown, has heavy flavor and delicate taste, is flexible, has the faint scent unique to tomato, and is sweet, sour and delicious. The product is rich in vitamins, minerals and other nutrients, is easy be absorbed by human body, can help produce saliva and slake thirst, invigorate stomach and help digestion, is conducive to enhancing the immune function of the body, and has the efficacy of softening blood vessels, lowering blood pressure and protecting heart, maintaining beauty and keeping young, and preventing and resisting cancer. Being pure natural, nutritious and healthy specialty food, the product is convenient to eat, and is suitable for people of all ages.

The invention discloses a preparation method for a health morchella fruit vinegar beverage, and belongs to the field of food processing. The preparation method is characterized in that the processing technology flow comprises the following steps: adopting morchella, slicing, pulverizing, extracting through hot water, filtering, concentrating, blending, bottling, sterilizing and obtaining the finished product. The preparation method has the benefit that the product is clear and transparent, sweet and sour in taste and pure and nature in flavor, has particular flavor of morchella, is unique in flavor and rich in nutrition, has efficacies of benefiting intestines and stomach, helping digestion, reducing blood sugar, reinforcing kidney to strengthen yang and tonifying brain to refresh spirit, can improve the body immune function, is suitable for people of all ages, and is a green and health product.

The invention discloses a method for processing compound hibiscus sabdariffa juice, and belongs to the field of beverage processing. The method is characterized by comprising processing technological procedures of raw material treatment, fermentation, cooling, filtering, blending, homogenizing, sterilization, filling and finished product acquiring. The method has the advantages that the compound hibiscus sabdariffa juice is clear, transparent, fresh, sweet and palatable and has fine, smooth and silky taste and unique faint scent flavor of hibiscus sabdariffa; the compound hibiscus sabdariffa juice has faint scent, is unique, contains abundant nutrient substances such as amino acid, organic acid and vitamin C, is beneficial to regulating and balancing blood lipid, improving calcium absorption and promoting development of children and digestion and is purely natural healthcare beverage without optional side effects, and effects of clearing summer-heat, activating and enriching blood, maintaining beauty and keeping drinkers young further can be realized by the compound hibiscus sabdariffa juice.

The invention discloses a preparation method of pawpaw health wine, and belongs to the field of processing of health wine. The preparation method is characterized by comprising the following technological processes: sorting fruits; dissecting fruits; taking juice; fermenting; separating; secondary fermentation; adjusting ingredients; storing wine base; clarifying treatment; filtering; blending; storing; filtering; bottling; and packaging and warehousing. The preparation method has the beneficial effects that the product is clear and transparent, fine and smooth in quality, thick and mellow, has a scent flavor of pawpaw, is beneficial to digestion and absorption of a human body on food, and has the efficacy of invigorating the spleen to promote digestion.

The invention discloses a production method of candied health garlic sprout and belongs to the field of food processing. The production method of the candied health garlic sprout is characterized by taking 25kg of garlic sprout, 40kg of proteoglycan, 18L of water, 6kg of honey, 2kg of rock candy, 0.8kg of cordyceps sinensis and 0.3kg of tea as raw materials. The production method of the candied health garlic sprout comprises the following processing steps: selecting the raw materials, washing, cutting, blanching, hardening, carrying out color fixation, removing garlic smell, candying, draining off the candy, baking, detecting and packaging. The production method of candied health garlic sprout has the beneficial effects that the candied health garlic sprout is green and semi-transparent, uniform, soft and elastic, and has the special fragrant flavor of the garlic sprout; a candy solution is prepared from cordyceps sinensis and is used for candying the garlic sprout, so that the nourishing ingredients of the cordyceps sinensis are dissolved in the candied garlic sprout; the candied garlic sprout has a high nutritive value; the candied garlic sprout is rich in nutritional ingredients, is capable of improving the body immunity, and also has the effects of lowering blood fat, sterilizing, protecting liver, preventing the flu and preventing and resisting cancer; the candied garlic sprout is a health food which is high in nutrition and has the effects of nourishing and invigorating health.

The invention discloses a processing method of burdock compound crunchy candies, and belongs to the field of food processing. The processing method is characterized by comprising the following steps: performing steaming, peeling, smashing, mixing, secondary steaming, rolling, shredding, drying, frying in oil, syrup feeding, forming and packaging on 10kg of polished glutinous rice, 1.5kg of bunge cherry seeds, 2.5kg of burdock, 1.2kg of polygonum multiflorum powder, 0.8kg of a dendrobe extracting solution, 2kg of plant oil, 8kg of maltose, 1.5kg of fructose syrup, 0.5kg of phaseolus calcaratus and 0.1kg of lilies. The processing method has the beneficial effects that the product tastes faint scent and palatable, is proper in sweetness, tastes sweet and faint scent, is soft and chewy in mouthfeel, and has specific faint scent flavor of the burdock. The product is rich in various nutritional substance, can stimulate the appetite and assist digestion, is favorable for enhancing the immune function of a human body and the resistance of the human body, has the effects of dispelling wind, clearing heat, tonifying the kidney and yang, reducing pressure and fat and inhibiting tumors, and is rare natural health food which is suitable for old and young people and can be used for tonifying the health and nourishing the life.

The invention discloses a method for processing healthy preserved eggplants and belongs to the field of food processing. The method is characterized by comprising the following steps: selecting raw materials, cleaning, removing peels, slicing, blanching, leaching with sulfur, sugaring, drying and packaging. The method has the beneficial effects that the healthy preserved eggplants are fragrant, sweet, palatable, and fine, smooth and soft in texture and have a special scent flavor of eggplants. The healthy preserved eggplants are enriched in proteins, vitamins and multiple nutrient substances, are rich in nutrition, fresh, sweet, tasty and refreshing, contributes to enhancing the immunologic functions of the body, can promote wound healing and prevent and treat scurvy, have the effects of softening blood vessels and preventing and resisting cancers and are an economic, green and healthy food.

The invention discloses a method for processing fructose taste lotus seed pulps, which belongs to the processing field of food, and is characterized by adopting a processing flow of unshelling, precooking, rinsing, enzyme treating, sugar soaking, drying, packing and finishing. The method for processing the fructose taste lotus seed pulps has the beneficial effects that the fructose taste lotus seed pulps are glittering and translucent in color, agreeable in sweetness, crispy in taste with toughness, and have unique scent flavor of lotus seeds. The fructose taste lotus seed pulps are extremely high in nutritive value and rich in protein and a variety of minerals, are beneficial to promote metabolism of bodies, enhance human immune functions, and have the effects of nourishing and cultivating moral, strengthening the middle warmer and benefiting vital energy, nourishing the blood and tranquilization, strengthening spleen and promoting appetite and preventing and resisting cancer. The method for processing the fructose taste lotus seed pulps is simple in operation and easy to carry out, and is a green food which is great in taste and rich in nutrition.

The invention discloses a preparation method of sugar-preserved bitter gourds, and belongs to the technical field of food processing. The preparation method of the sugar-preserved bitter gourds is characterized by comprising the following processing steps: treating raw materials, fully cooking the treated raw materials, carrying out steaming with sugar, carrying out airing under the blazing sun, carrying out steaming again, carrying out airing under the sun again, and carrying out packaging. The preparation method has the following beneficial effects: the prepared sugar-preserved bitter gourds are rich in nutrition, delicious, sweet and palatable; and have the unique refreshing flavor of the bitter gourds; the sugar-preserved bitter gourds are beneficial for improvement of human immunity, and are capable of promoting appetite, reducing inflammation and bring down fever; and the sugar-preserved bitter gourds also have the functions of preventing cancer, resisting cancer and reducing blood sugar. The sugar-preserved bitter gourds can be used as good diet-therapy products for the patients with obesity, cardiovascular diseases and cancers; and the sugar-preserved bitter gourds can also be used as health-care foods for the common people to prevent similar diseases. The sugar-preserved bitter gourds are purely natrual, green and healthy nutritional foods.

The invention discloses a method for making Rhaponticum uniflorum compound health wine and belongs to the field of food processing. The method is characterized by including the processing flow of crushing, softening, saccharifying, sulfur treatment, culturing and yeast inoculating, fermenting, liquor spraying, pressing, aging, blending, filtering, sterilizing, bottling and finishing. The method has the advantages that the product is brownish yellow, aromatic and mellow in taste and fragrant and pleasing, and has faint scent of Rhaponticum uniflorum; the product has rich nutrition, can adjust and enhance human immunity, and has the effects of clearing heat and toxin and relaxing tendons and dredging channels.

The invention discloses a method for preparing nutritional yogurt with agaricus blazei murill, and belongs to the field of beverage processing. The method is characterized by comprising processing technological procedures of material selecting, soaking, preliminary cooking, grinding, filtering, proportioning, sterilizing, cooling, inoculating, split charging, fermenting, refrigerating, inspecting, finished product obtaining and packaging. The method has the advantages that the nutritional yogurt is milk white, has fine, smooth and tender taste, is sweet, sour and palatable and has specific faint scent flavor of the agaricus blazei murill and fermented yogurt; the nutritional yogurt contains abundant nutrition and is tasty, healthful, natural and pure green food, the immunity of human bodies can be regulated and enhanced by the nutritional yogurt, and effects of strengthening brains, tonifying kidneys, preventing and resisting cancer can be realized by the nutritional yogurt.

The invention discloses a processing method of an agaricus blazei murill fermented beverage, and belongs to the field of beverage processing. The processing method is characterized by comprising the processing flow of raw material treatment, fermentation, cooling, filtering, blending, homogenizing, sterilizing, filling and preparation of a finished product. The processing method has the beneficial effects that the product has fine and smooth mouthfeel, proper acidity and sweetness, and the unique scent flavor of agaricus blazei murill. The product is rich in nutrition, can regulate and enhance body immunity, has the effects of strengthening brain and kidney, preventing and resisting cancers, and the like, and is a delicious, healthy, natural, pure and environmentally friendly beverage.