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Fresh Chinese yam fine dried noodles tonifying qi
InactiveCN102783606AHas health benefitsStrengthen the spleen and stomachFood preparationPEARForest yam
The invention discloses fresh Chinese yam fine dried noodles tonifying qi. The fine dried noodle is prepared from the following raw materials by weight: 120 to 150 parts of bread flour, 10 to 15 parts of bucketwheat flour, 2 to 4 parts of kudzuvine root powder, 2 to 4 parts of haw powder, 2 to 5 parts of soybean powder, 2 to 4 parts of balsam pear freeze-dried powder, 1 to 2 parts of lily powder,0.1 to 0.3 parts of iodized salt, 32 to 45 parts of soft water, 10 to 15 parts of Chinese yam, fruit and vegetable mud, 1 to 2 parts of xanthan gum, 1 to 2 parts of carrageenan, 4 to 8 parts of composite Chinese medicine liquid and 0.05 to 0.2 parts of edible sodium carbonate. The fine dried noodles have advantages of good mouthfeel, delicious taste, abundant nutrition and also healthcare effect of dietotherapy.
Owner:于兴俊
Health care fruit vinegar
ActiveCN102337198AHas health benefitsMicroorganism based processesVinegar preparationGrape seedMedicine
The invention provides a health care fruit vinegar. The health care fruit vinegar is prepared by the steps of washing, squeezing, fermenting, ageing, filtering and sterilizing through taking fresh and matured gallnut, ophiopogon root, wheat, liquorice, medlar, sticky rice, honeysuckle and grape seeds as raw materials. The health care fruit vinegar has a certain health care function.
Owner:南通洋口港劳务服务有限公司
Spiced duck product and production process thereof
The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.
Owner:北京红螺食品有限公司
Maigre ham sausage and preparation method thereof
InactiveCN103719876AHas health benefitsHas nutrientsVegan ingredientsFood preparationMonosodium glutamateIce water
The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.
Owner:蔡云云
Kefir viable type sour milk beverage and production method thereof
The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.
Owner:BRIGHT DAIRY & FOOD
Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof
The invention belongs to a preparation method for beverage, and in particular provides a compound juice of Noni raw juice and passion fruit raw juice, as well as a preparation method thereof. The compound juice comprises the following components by volume ratio: 10-35 percent of Noni juice which has the soluble solid content up to 11.3-14.8 through fermentation, 20-60 percent of passion fruit juice, an appropriate amount of sucrose, and the balance being water. The preparation method comprises the following steps that: Noni and passion fruit are cleaned and sterilized, have juice collected, are fermented and then have juice collected, so as to ensure that the soluble solid content of the filtered Noni juice reaches 11.3-14.8; the Noni juice and the passion fruit juice are added to a container according to volume ratio and are well mixed; sterilization, filling, sealing and cooling are carried out according to the prior corresponding filled beverage production process. Tests indicate that: when Noni fermented juice accounts for 25-40 percent and the passion fruit juice accounts for 30-50 percent, the compound juice has the best comprehensive evaluation quality. The compound juice is bright in color, sour and sweet in taste, full-bodied in aroma and unique in flavor, which has certain health care efficacy and puts forward a quality standard of industrial production process and products.
Owner:SOUTHWEST FORESTRY UNIVERSITY
Method for producing interior wall healthcare latex paint by using lavender natural extract
InactiveCN101781489AHas health benefitsDecongestEmulsion paintsBulk chemical productionLow speedFilling materials
The invention relates to a method for producing an interior wall healthcare latex paint by using lavender natural extract, which comprises the following steps: A) mixing surface-active agent, lavender essential oil and sustained-release agent, and stirring the mixture at a low speed at 20-30 DEG C for 20 minutes; B) keeping stirring at the low speed, adding the mixture obtained in step A) evenly into latex, and stirring for 10 minutes; C) adding water, titanium pigment, filling material and partial additives in accordance with formula quantity into a new agitation tank, and stirring at a high speed for 20 minutes; D) sending the materials obtained in step C) into a sand mill to grind until the fineness of the granule is less than 30mu m, and lowering the materials temperature below 30 DEG C; E) keeping stirring at the low speed, adding the mixture obtained in step B) slowly into the materials obtained in step D); and F) keeping stirring at the low speed, adding the surplus additives, and adjusting to get the expected viscosity, thus obtaining the product. The product has healthcare efficacy.
Owner:山东汉诺宝嘉节能科技股份有限公司
Okra health-care tea and preparation method thereof
The invention discloses okra health-care tea and a preparation method of the okra health-care tea. The preparation method comprises the following steps of: Step 1, collecting raw materials; Step 2, cleaning; Step 3, draining and drying flat; Step 4, withering; and Step 5, stir-frying and scenting which adopts vacuum three-stage high-activity storage rotary stir-frying and scenting compound technology; Step 6, drying; Step 7, crushing, i.e. the mixed raw materials are crushed by using a crusher and screened by a 60-80-mesh sieve, and the crushed raw materials are collected; and Step 8, examination and packaging. According to the okra health-care tea and the preparation method of the okra health-care tea, okra fruit residues, young leaves and flowers are used as the main raw materials, the raw materials are subjected to high-efficiency and high-activity storage stir-frying process and super fine crushing process by combining the traditional stir-frying experience with modern stir-frying technology to develop the okra health-care tea; and the health-care tea not only has the special health-care effects of okra fruit, leaves and flowers, but also has strong scent, smooth taste and pure and thick aftertaste, and is high-class health-care tea, and the value of okra is improved.
Owner:四川圣禾秋葵企业管理有限公司
Processing process and formula for red jujube drink
InactiveCN104397801AElegant tasteUnique fragranceMulti-step food processesFood preparationThirstAdditive ingredient
The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.
Owner:QINGJIAN COUNTY ZAOSHENGTANG FOOD CO LTD
Forsythia suspensa leaf hand sanitizer and preparation method thereof
InactiveCN103767965AExtensive resourcesWide range of materialsAntibacterial agentsCosmetic preparationsAsparagus cochinchinensisAdditive ingredient
The invention relates to the field of daily cosmetics, and particularly relates to a mild type Chinese medicinal herb hand sanitizer with bacteriostatic, antibacterial and skin moisturizing effects, including a Chinese medicinal herb composition and an extraction process thereof and a preparation method of the hand sanitizer. A Forsythia suspensa leaf hand sanitizer comprises a functional component, a surfactant, a thickener, a humectant, a pH regulator, an anti-hard water agent, an aromatic, a pigment, a pearling agent and deionized water, wherein the functional component is Forsythia suspensa leaf extract, traditional Chinese medicine mixed extract, and Dioscorea opposita powder, and the traditional Chinese medicine mixed extract is mixed extract of Scutellaria baicalensis, Astragalus membranaceus and Asparagus cochinchinensis. The hand sanitizer provided by the invention has cleaning and antibacterial, skin moisturizing and skin caring effects, and does not cause dry hand skin, skin injury and other adverse effects even after frequent hand cleaning.
Owner:左权县桐峪镇嘉百岁农民专业合作社
Nut compound milk beverage and preparation method thereof
The invention provides a nut compound milk beverage and a preparation method thereof. The nut compound milk beverage comprises the following components by weight: 50-70 parts of peanut kernel, 1-10 parts of walnut kernel, 1-10 parts of almond, 1-10 parts of hazelnut kernel, 8-25 parts of cashew kernel, 1-10 parts of pine nut kernel and 1-8 parts of Hawaii nut which are used as mian materials. The nut compound milk beverage has antioxidant, antitumor, free radical scavenging, cardiovascular disease and diabetes preventing and other health functions, especially, is extremely rich in anthocyanin pigment content, has a strong anti-oxidation, free radical scavenging and anti radiation effect, is convenient to drink and stable in quality, can provide the human body daily need nutrients, is reasonable and scientific in formula, can be produced and applied in large scale, and is suitable for general popularization and application.
Owner:刘昌坤
Orchis scented tea boiled salted duck and processing method thereof
The invention provides an orchid scented tea boiled salted duck and a processing method thereof, which belong to the field of food processing. The orchid scented tea boiled salted duck is characterized by comprising the following raw materials in portion by weight: 90 to 95 portions of mature duck, 1.5 to 2 portions of salt, 1.5 to 3 portions of wild orchid, 1.5 to 3 portions of green tea, and 1 to 2 portions of plant spice, which are unfrozen, cleaned, rinsed, salted, cured, brined, secondarily brined, boiled, hung and dried and packaged, and finally the orchid scented tea boiled salted duck with scents of orchid and green tea is obtained. The process is suitable for industrialized production, and the product has the faint scents of wild orchid and green tea, tender texture, better flavor, rich vitamin B and vitamin E, high nutritive value, various rich functional components which have health care function on human body and certain health care effect, without any peculiar smell or fishy smell. The orchid scented tea boiled salted duck has broad market prospect, opens up a novel approach to the development of new duck products and creates important economic and social benefits.
Owner:NANJING YURUN FOOD
Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage
ActiveCN102352299AIncrease added valueIncrease incomeMicroorganism based processesVinegar preparationFiltrationUltrafiltration
The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinese medicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, since alcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.
Owner:XIAMEN XIASHANG TAOHUA DATONG CONDIMENT
Making method of frozen dried bean curd
The invention discloses a making method of frozen dried bean curd, which aims to provide a frozen dried bean curd with a long quality guarantee period and good taste. The method adopts a technical scheme of performing freeze-drying treatment on bean curd. The method comprises the following steps of: (1) freezing bean curd; (2) squeezing water in the frozen bean curd; (3) drying the bean curd the water of which is squeezed; and (4) cutting the dried bean curd into small dried bean curd pieces, and sealing and packaging the dried bean curd pieces. The method with the technical scheme is simple to operate; and the frozen dried bean curd has a good taste, a long quality guarantee period and a health-care effect.
Owner:胡素芳
Mushroom pepper sauce
ActiveCN103652812ASimple preparation processDeliciousNatural extract food ingredientsFood ingredient functionsLophatherumHuman health
A mushroom pepper sauce is prepared from the following raw materials in parts by weight: 50-60 parts of mushroom, 40-50 parts of pepper, 300-320 parts of soybean sauce, 10-12 parts of green tea, 5-10 parts of cola, 20-30 parts of oat, 10-13 parts of brown rice, 20-30 parts of haw, 20-30 parts of cumquat, 30-40 parts of milk, 4-5 parts of malt, 5-6 parts of honeysuckle, 5-6 parts of mulberry, 6-7 parts of common lophatherum, 4-5 parts of clusteramaryllis, 3-4 parts of pine leaf, 5-6 parts of radix angelicae dahuricae, 20-30 parts of siritch and a proper amount of water. The mushroom pepper sauce is simple in preparation process and fresh and delicious in taste; the added edible materials including the mushroom, the oat the brown rice and the like are rich in nutrition and can improve the taste of the pepper sauce; in addition, the mushroom pepper sauce has a certain of healthcare effect by adding the extracts of the malt, the common lophatherum, the honeysuckle, the common lophatherum and the like, and so that human health is benefited.
Owner:FUYANG JIUZHEN FOOD
Composite graphene far-infrared floor heating brick and floor heating device
InactiveCN107178815AReduce energy consumptionHigh thermoelectric conversion rateHeating fuelLighting and heating apparatusBrickInsulation layer
The invention relates to a composite graphene far-infrared floor heating brick and a floor heating device, and relates to the technical field of decorative materials. A composite graphene far-infrared floor heating brick comprises fourteen layers of structures which are a ceramic tile layer, a first resin adhesive layer, a first pc flame-retardant insulation layer, a high-performance composite graphene heating film, a second pc flame-retardant insulation layer, a second resin adhesive layer, an aluminium foil layer, a glass fibre layer and a silicone rubber coating layer sequentially from top to bottom, wherein the high-performance composite graphene heating film is connected with an electric connection wire. A floor heating device comprises a plurality of the composite graphene far-infrared floor heating bricks which are arranged in parallel. The composite graphene far-infrared floor heating brick disclosed by the invention is thin and occupies a small indoor height, a heating layer clings to a floor tile layer, and is fast in heating and less in energy consumption, and the problems of large occupied indoor height and slow heating of a traditional floor heating device are solved.
Owner:李禹志
Lycium ruthenicum murr. vinegar preparation method
InactiveCN102943025APrevent agingRegulate acid-base balanceVinegar preparationLycium barbarum fruitBULK ACTIVE INGREDIENT
The present invention provides a lycium ruthenicum murr. vinegar fermentation method, and two lycium ruthenicum murr. vinegar drink preparation methods. The lycium ruthenicum murr. vinegar takes fresh lycium ruthenicum murr. as the raw material, and is obtained by the selection of raw materials, juicing, low-temperature alcoholic fermentation, acetic acid fermentation, ageing, filtration, sterilization and other process procedures. The resulting lycium ruthenicum murr. vinegar is blended to obtain a lycium ruthenicum murr. vinegar drink. Anthocyanin, organic acids, vitamins, VC and other active ingredients, especially anthocyanin contained in the lycium ruthenicum murr. are maximally preserved by the high acid environment of the lycium ruthenicum murr. vinegar and the vinegar drinks. Therefore, the lycium ruthenicum murr. vinegar is superior to table vinegar taking grain as raw materials, has a sweet and sour taste and pure flavor, is sour, cool and soft, nutrient-rich and high-quality, and has the efficiency of invigorating stomach, promoting digestion, tonifying, protecting health and the like.
Owner:NINGXIA ACADEMY OF AGRI & FORESTRY SCI
Nutritional fresh and wet noodles and preparation method thereof
ActiveCN103549284AImprove toughnessPromote growthMulti-step food processesFood ingredient functionsMaterials preparationBeta-Carotene
The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.
Owner:湖南阳光华利食品有限公司
Potato staple food cake and making method thereof
InactiveCN104770452AIncrease contentRich in nutrientsDough treatmentBakery productsPhosphatePhosphoric acid
The invention provides potato staple food cake and a making method thereof. The potato staple food cake comprises, by weight, 20-50 parts of potato flour, 30-80 parts of high gluten flour, 80-240 parts of eggs, 0.1-1.5 parts of baking powder, 0.1-1.8 parts of edible slat; 80-135 parts of white sugar, 1-12 parts of milk powder, 3-10 parts of compound cake emulgator, 10-60 parts of edible oil, 5-35 parts of water, 10-40 parts of dried meat floss and 5-35 parts of watermelon seeds. According to the potato staple food cake, the potato four and whet flour are used cooperatively, compared with cake made of ordinary low-gluten wheat flour, the protein efficiency ratio can be improved, and the content of dietary fiber, vitamins and mineral substances is increased; because the potato flour contains natural phosphate groups, the water absorbing performance and the oil absorbing performance are good, after rehydration, rich natural fragrance is generated, and a smooth taste like bean paste is achieved; in this way, the staple food cake containing the potato flour has the light potato fragrance, compared with the cake made of the ordinary low-gluten wheat flour, the sensory quality is better, and the potato staple food cake is suitable for wide popularization.
Owner:天津桂发祥十八街麻花食品股份有限公司
Nutrient fresh and wet rice noodles and preparation method thereof
ActiveCN103609946AFull of nutritionPrevent cardiovascular diseaseFood ingredient functionsFood preparationYolkBeta-Carotene
The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.
Owner:湖南阳光华利食品有限公司
Dragon fruit ice cream and manufacturing method thereof
The invention discloses a dragon fruit ice cream and a manufacturing method thereof. The dragon fruit ice cream is prepared from the following raw materials in parts by weight: 80-100 parts of dragon fruit, 100-120 parts of yogurt, 60-80 parts of milk, 8-10 parts of lemon juice, 5-10 parts of konjac powder, 10-20 parts of malt sugar, 10-20 parts of rock candy, 20-30 parts of white granulated sugar, and 20-30 parts of honey. The manufacturing method of the dragon fruit ice cream comprises the following steps: using peels of the dragon fruit to prepare jam filling, using the pulp of the dragon fruit to prepare the ice cream main body, and then dispersing fried sesames on the surface. Therefore, the ice cream is seemingly attractive and layered when being eaten; the ice cream is free of any food additive in the raw materials, keeps the fresh flavor and the rich nutrition of the dragon fruit, and further is special in appearance, rich in taste, green and healthy.
Owner:广西沃田食品开发有限公司
Shiitake cultivation medium and preparation method thereof
The invention relates to a shiitake cultivation medium. The shiitake cultivation medium is prepared through using the following raw materials, by weight, 30-40 parts of a bean straw particle, 30-40 parts of a Corchorus capsularis L stalk particle, 20-30 parts of husk, 10-20 parts of sugarcane leaf powder, 10-15 parts of walnut shell flour, 15-16 parts of corn flour, 8-10 parts of vinegar residue, 10-12 parts of bean dregs, 4-5 parts of Phaseolus radiatus L., 8-10 parts of fishbone meal, 1-2 parts of lactose, 0.3-0.5 parts of calcium carbonate, 2-3 parts of quicklime, 1-2 parts of gypsum powder, 0.5-1.0 part of calcium superphosphate, 0.2-0.3 parts of potassium dihydrogen phosphate and 5-10 parts of a sustained-release nutritional particle. The shiitake cultivation medium has the advantages of wide raw material sources, increase of the heat clearing and exterior syndrome relieving effects of shiitake cultivated through the medium, immunity improvement, and low raw material cost.
Owner:ANHUI ZHONGZHU AGRI DEV
Tea melon-seed and its processing method
The production method of tea melon seed uses melon seed as raw material and uses the tea as main auxiliary material, and includes the following steps: boiling melon seed and tea together, after the tea juice is infiltrated into the melon seed kernel, removing tea and excess water and stir-frying to get the invented tea melon seed with several health-care functions of allaying thirst, relieving restless ness, eliminating fatigue, relaxing muscles and tendons, cleaning oral cavity and refreshing, etc. and with patatable taste.
Owner:HUIPAI RELAXATION FOOD INST ANHUI PROV
Herbal compound premix for replacement layers
InactiveCN102599367AIncrease appetitePromote digestionFood processingAnimal feeding stuffBiotechnologyRadix Astragali seu Hedysari
The invention discloses herbal compound premix for replacement layers, which comprises radix astragali, pine needle, oyster, fructus lycii, leonurus heterophyllus, dried orange peel, sweet basil and schisandra chinensis, which act synergistically to give greatest genetic potential of layers to full play. Adding a small amount of the herbal compound premix into basal ration for the replacement layers can effectively improve immunity of the layers and reduce death and culling rate, and in addition, reserve period can be shortened, laying period can be prolonged, and breeding benefit of the layers can be improved.
Owner:JIANGSU WANRUIDA BIOTECH
Tomato brandy and brewing method thereof
InactiveCN102344874AQuality improvementNo oxidative browningAlcoholic beverage preparationMicroorganism based processesYeastFruit wine
The invention discloses a tomato brandy and a brewing method thereof. The brewing method is characterized by comprising the following steps of: juicing or pulping fresh tomatoes, adjusting ingredients, fermenting the tomato juice or pulp by using angel brewing highly-active dry yeast as a strain, and distilling the fermented tomato juice or pulp to obtain raw tomato brandy; and adding oak chips, brewing the raw tomato brandy, filtering the tomato brandy to eliminate the oak chips, and laying the tomato brandy aside to naturally clarify the tomato brandy. The alcoholic strength of the obtainedalcoholic strength is 38-45% (v / v), the water content is 55-62% (v / v), the sugar content is 0.5-1.5% (w / w), and the acidity is 0.4-0.8 g / 100 ml by taking the total tartaric acid as a standard. In theinvention, the fermented tomato brandy is distilled together with peels and dregs, so that volatile health-care ingredients in the fermented wine get into the brandy; the distilled wine is directly brewed, so that the characteristics and safety of pure natural brewed wine are kept. The tomato brandy contains lycopene and other nutrient ingredients, has the efficacy of heath care, has light goldencolor, mellow and refreshing taste and special tomato fragrance and is a new product in fruit brandy.
Owner:HEFEI UNIV OF TECH
Camellia wine and preparation method thereof
The invention provides camellia wine and a preparation method thereof. The method comprises: soaking sticky rice, cooking sticky rice by steaming, splashing water for cooling, adding distiller's yeast blended with water, pouring into a container, sealing, standing and fermenting; adding dry camellia or mixture of the dry camellia and dry honeysuckle, sealing, standing and fermenting for 10 to 15 days to obtain wine; filtering, settling and packaging. The preparation method of the camellia wine can transfer the nutritive and functional ingredients of the sticky rice and camellia into the camellia wine and improve the flavoring matter content of the camellia wine; the freshly filtered wine has a color like soybean milk, but gradually turns first colorless and then dark brown as the settling time goes on; the color of the wine becomes increasingly deep while the flavor and mouthfeel of the wine become better; and the wine is variable-color camellia wine and has a strong flower fragrance.
Owner:严仲胡
Method for preparing edible salt added with froggrass
ActiveCN103549367AHigh in proteinGreat tasteFood thermal treatmentFood ingredient as anti-caking agentBiotechnologyDisease
The invention discloses a method for preparing edible salt added with froggrass. Healthcare salt comprises commercial salt as a main ingredient and froggrass as a healthcare ingredient. The method comprises the following steps: drying commercial salt, adding a certain amount of froggrass into the salt, uniformly stirring, adding a certain amount of dextrin and seasonings into the salt, adding a proper amount of an anti-caking agent into the salt according to different needs, and performing subsequent operations of adding iodine, packaging and the like. The method is simple; the produced functional healthcare salt can be used for effectively overcoming the disadvantage of high possibility of diseases such as hypertension and coronary heart diseases due to excessive intake of sodium in traditional salt and bringing a healthcare effect of the froggrass into play to the hilt while ensuring a seasoning effect; the salt prepared by using the method is suitable for being used by various people.
Owner:CHINA SALT ANHUI SALT CHEM HLDG
Konjak weight-losing meal replacement powder and processing method thereof
InactiveCN106819994AImprove meal replacement effectImprove taste and solubilityFood ingredient as mouthfeel improving agentMeal replacementMaltodextrin
The invention provides a konjak weight-losing meal replacement powder and a processing method thereof. The konjak weight-losing meal replacement powder comprises the following raw materials in parts by weight: 8-12 parts of konjak powder, 6-10 parts of maltodextrin, 3-7 parts of soy protein, 3-7 parts of milk powder and 5-9 parts of isomaltooligosaccharide. The konjak weight-losing meal replacement powder provided by the invention contains higher dietary fiber and less dosage per time can bring satiety to human body, so that the konjak weight-losing meal replacement powder has food-saving and weight-losing effects. When the powder is brewed, the power is not caked and deposited, the color is uniform and the taste is nice. The processing method is simple and the implementation is easy.
Owner:ANKANG AGRI SCI RES INST
Processing method of Dendrobium officinalis leaf tea beverage
The invention discloses a processing method of a Dendrobium officinalis leaf tea beverage and belongs to the technical field of Dendrobium officinalis leaf tea beverage processing methods. The processing method includes following process steps: spreading Dendrobium officinalis leaves; dewatering spread leaves by using hot air; twisting dewatered leaves; drying twisted leaves; crushing and separately sieving Dendrobium officinalis leaves; extracting dried leaves of Dendrobium officinalis; extracting green tea; performing tannase treatment on tea juice; compounding and blending Dendrobium officinalis leaf extract and the tea juice; after-treating the composite tea juice. By using the processing method, the Dendrobium officinalis leaf tea beverage which is good in flavor and high in quality and has various healthcare effects can be obtained.
Owner:TEA RES INST CHINESE ACAD OF AGRI SCI
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