34results about How to "Has health care effect" patented technology

The invention discloses a safe fruity chili sauce having health care function and a preparation method thereof; the fruity chili sauce is prepared by processing a chili sauce added with ingredients including apples, pears, raisin, medlar, red date, tomatoes, and the like, and accessories including salt, white vinegar, sweet soybean paste, monosodium glutamate, garlic, sugar, and the like. The formula of the fruity chili sauce is as follows: 3Kg to 5Kg of chili is taken as the standard; according to weight mixture ratio, the formula of the fruity chili sauce consists of 100g to 500g of apples, 100g to 500g of pears, 10g to 100g of raisin, 10g to 100g of medlar, 50g to 200g of red date, 100g to 500g of garlic, 400g to 600g of white vinegar, 30g to 50g of monosodium glutamate, 60g to 120g of sweet soybean paste, 100g to 500g of tomatoes, 200g to 400g of salt and 250g to 500g of white sugar. The fruity chili sauce is directly broken after color protection, is added with various ingredients and accessories without an enzyme preparation and goes through boiling, thus shortening processing time, reducing processing cost and retaining mineral matters, vitamins and dietary fibers. The fruity chili sauce has the advantages of rich nutrition, health care and maintenance, and the like, and is easily accepted by people of all kinds.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

The invention relates to health preserving cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving cereal milk comprises the following raw materials by weight percent: 2-3% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 0.5-10% of wheat germ powder, 0.1-0.3% of stabilizing agent, 0.1-1% of lucid ganoderma extract, 0.5-3% of longan concentrated juice, 0.5-1% of Chinese yam polysaccharides, 0.05-0.5% of oat powder, 1-3% of buckwheat enzymatic hydrolysate, 0.05-0.2% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam and the like with lucid ganoderma called fairy grass according to the principle of the traditional science of health preserving of traditional Chinese medicine, then carrying out reasonable compatibility on the mixture and milk and adding cereals to make up for the deficiency of nutritional ingredients of milk. The health preserving cereal milk is nutritionally balanced and has good color, aroma and taste and certain health care and preserving effects.

The invention relates to a health care crispy cake. The health care crispy cake consists of the following raw materials in parts by weight: 290-320 parts of flour, 5-10 parts of dried orange peel, 5-10 parts of Chinese angelica, 40-60 parts of bananas, 10-20 parts of honey, 20-40 parts of oligosaccharide, 5-10 parts of lemons, 20-30 parts of yam flour, 5-10 parts of semen cassiae, 5-10 parts of ginseng, 5-10 parts of radix ophiopogonis, 10-20 parts of grapes, and 10-20 parts of soybean flour. The health care crispy cake disclosed by the invention has a reasonable formula, is delicious in taste, rich in nutrition and convenient for people to eat.

The invention discloses an eco-friendly indoor air purification material and a preparation method thereof. The eco-friendly indoor air purification material is prepared from 4 to 20 portions by weight of licorice root, 4 to 16 portions by weight of rhizoma atractylodis, 2 to 8 portions by weight of fructus chebulae, 3 to 10 portions by weight of fructus forsythiae, 3 to 9 portions by weight of honeysuckle, 4 to 12 portions by weight of radix sophorae flavescentis, 2 to 6 portions by weight of red tangerine oil, 2 to 8 portions by weight of cinnamon oil, 2 to 6 portions by weight of mimosa oil and 35 to 55 portions by weight of water. The preparation method comprises immersing licorice root, rhizoma atractylodis, fructus chebulae, fructus forsythiae, honeysuckle and radix sophorae flavescentis in water for 10-20min, heating the materials until boiling, cooling the materials to 20-25 DEG C, carrying out filtration to remove filter residues, collecting the filtrate and adding red tangerine oil, cinnamon oil and mimosa oil into the filtrate. The eco-friendly indoor air purification material has the advantages of good air purification effect and environmental friendliness.

The invention discloses weariness-resistant noodles containing modified starch and a making method of the weariness-resistant noodles containing modified starch. The weariness-resistant noodles containing modified starch comprises the following raw materials in parts by weight of 80-120 parts of wheat flour, 5-15 parts of Chinese yam powder, 5-15 parts of walnut powder, 10-20 parts of modified starch, 1-10 parts of fungus extract and 40-100 parts of deionized water, wherein the modified starch is prepared through the steps of mixing corn starch with tapioca starch in the mass ratio being (2-4) to 1, and performing modification; and the fungus extract is prepared through mixing stropharia rugosoannulata extract with chaga mushroom extract and black truffle extract according to the mass ratio being (2-4) to (1-3) to 1. The preparation method disclosed by the invention is simple and practical, the made noodles have the characteristics of being tenacious and smooth in mouth feel, fine and smooth in tissue structure and resistant to cook, and have good weariness resistance effects.

The invention discloses blood pressure-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 20-60parts of buckwheat, 40-80 parts of wheatmeal,0.5-1.5 parts of fruit juice concentrate, 2-8 parts of the modified starch, 1-3 parts of vegetable oil powder and 50-100 parts of water, wherein the modified starch is prepared by mixing corn starch and potato starch according to a mass ratio of (3 to 5) to1 and modifying; the vegetable oil powder is prepared by mixing wheatgerm oil powder, perilla oilpowder and plukenetia volubilis linneo oil powder according to a mass ratio of (2 to 6) to 1 to 1. The preparation method of the blood pressure-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantages of tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have very good blood pressure-reducing effects at the same time.

The invention belongs to the technical field of foods, and relates to a preparation method of noodles containing a nutrient enhancer and noodles containing the nutrient enhancer. The preparation method of the noodles containing the nutrient enhancer comprises the following steps: (a) preparation of porous modified starch: performing pulp mixing, acetylation reaction, neutralization, separation, washing and drying on starch to obtain modified starch; performing enzymatic hydrolysis treatment, enzymatic hydrolysis termination treatment and posttreatment on the modified starch to obtain the porous modified starch; (b) mixing water, the porous modified starch and the nutrient enhancer, standing, then adding flour and optional cereal grain flour, kneading dough, fermenting flour, calendaring and slicing to obtain the noodles containing the nutrient enhancer. Through optimization of a noodle processing technic, the nutrient loss of the noodles caused by processing or boiling can be avoided,and the nutrient value of the noodles is ensured. Moreover, the process is high in operability, feasible, and low in cost.

The invention discloses beef soup, a preparation method thereof and a method for making a Chinese hamburger from the beef soup, and relates to the technical field of foods. The beef soup is prepared from ox bones, beef, beef offal, beef tallow, water, salt and a spice package, wherein the spice package comprises fennel, star anises, fructus tsaoko, radix angelicae dahuricae, nutmeg, fructus amomirotundus, semen alpiniae katsumadai, cassia bark, rhizoma kaempferiae, dried ginger, clove, radix et rhizoma nardostachyos and zingiberaceae seeds. The preparation method of the beef soup comprises the steps of putting the ox bones, the beef and the beef offal into a pan, adding water, performing boiling over with high heat, performing skimming, adding the spice package, performing boiling with low heat, and then adding the beef tallow and the salt, so as to obtain the beef soup. On the basis of traditional soup taste, the nutmeg, the rhizoma kaempferiae, the beef tallow, etc. are added, so that the boiled beef soup is small in peculiar smell, long in fragrance, and has good health-care and health-preserving functions, and the Chinese hamburger made from the beef soup and unique in flavorand balanced in nutrition can be taken with oneself and Leshan Qiaojiao beef is easy to taste.

The invention discloses a golden soup hotpot condiment, and relates to the technical field of food seasonings. The golden soup hotpot condiment comprises the following components in parts by weight, asoup base bag: 30-50 parts of soup stock, 10-15 parts of golden soup sauce, 3-10 parts of unsalted butter, 18-22 parts of blend oil, 1-6 parts of fresh ginger, 5-15 parts of Chinese prickly ash and 3-8 parts of dried lemon; a seasoning bag: 3-6 parts of white pepper, 8-15 parts of edible edible salt, 3-6 parts of chicken essence, 1-5 parts of monosodium glutamate and 10-12 parts of tablet sugar;and a health preserving bag: 3-5 parts of rhizoma polygonati, 3-5 parts of radix astragali, 3-5 parts of radix scutellariae, 2-4 parts of Chinese wolfberries and 2-4 parts of red dates. Meanwhile, theinvention also provides a preparation method of the golden soup hotpot condiment. The prepared hotpot condiment is balanced and comprehensive in nutrition, fresh, fragrant, delicious, mellow in tasteand golden and attractive in color, the oil bag, the seasoning bag and the health preserving bag are separately packaged, and people with different requirements for tastes can conveniently and randomly blend the hotpot condiment according to respective tastes.

The present invention discloses a fish bone and lemon tea flavored freeze-dried honey powder which is made from the following raw materials in parts by weight: 224-230 parts of honey, 8-10 parts of blackberry juice, 8-9 parts of artichokes, 10-11 parts of watermelon peel, 6-7 parts of kelp, 15-17 parts of tea bud tip, 5-6 parts of fish bone, 3-4 parts of lemon, 10-12 parts of white vinegar, 8-9 parts of pumpkin seed powder, 8-10 parts of barley kernel, 7-8 parts of dried beancurd stick, 9-10 parts of palm fruit, 1-1.3 parts of radix rehmanniae, 0.8-1.1 parts of fructus citri, 1-1.5 parts of discolor cinquefoil herb, 2-2.3 parts of sweet potato leaves, 12-13 parts of nutritional additives and an appropriate amount of water. The freeze-dried honey powder contains raw materials such as lemon, pumpkin seed powder, watermelon peel, barley kernel, fish bone, etc., and also contains the extracts of fructus citri, discolor cinquefoil herbs and other Chinese herbal medicines. All the materials are combined and processed together, so that the freeze-dried honey powder has comprehensive nutrition, is easily absorbed by human body, has benefits and no harm to human body, has certain life nourishing and health-care effects, and is of high nutritional value.

The invention relates to the technical field of production of dried bean milk cream, in particular to a production technology of manually uncovering iron yam soybean dried bean milk cream. The technology comprises the steps that iron yams are selected, washed, cut into pieces, dried, stir-fired thoroughly and ground into powder, in the process of manufacturing soybean milk, soybeans are selected,hulls of the soybeans are removed, the soybeans are soaked and ground into thick soybean liquid, and the thick soybean liquid is filtered; in the process of manufacturing the dried bean milk cream, the iron yam powder and the soybean milk are mixed and boiled, and the dried bean milk cream is uncovered manually, dried, packaged and stored. The manufactured iron yam soybean dried bean milk cream further has a healthcare effect. By accurately controlling the temperature, the humidity and time in the production process, the dried bean milk cream has the advantages that the yield is high, the color and the lustre are good, and the dried bean milk cream is easy to store, and by using lots of industrial equipment, the technology is suitable for large-scale industrial production of the iron yam soybean dried bean milk cream.

The invention discloses a making method for a sugar snap pea cake. The making method comprises the following steps of raw material preparation, stirring, sugar snap pea scattering, dish weighing, baking, secondary processing and packaging. The sugar snap pea cake made through the method is unique in taste, the aroma of a traditional cake can be increased, the taste can be enriched, and the sugar snap pea cake is sweet, soft and puffy in taste, fine and smooth in texture and puffy in mouth. Meanwhile, nutritional additive powder is added in a raw material formula, so that the nutritional value of the sugar snap pea cake is effectively increased, certain life cultivation and health preservation effects are also achieved, and the sugar snap pea cake is deeply favored by people.