71results about How to "Has health value" patented technology

The invention discloses a method for processing sealwort bean curd. The sealwort bean curd is prepared from the following raw materials in parts by weight: 50-60 parts of soybeans, 4-6 parts of sealwort, 3-5 parts of jujubes, 3-5 parts of mango, 5-10 parts of green beans, 1-2 parts of pseudo-ginseng, 1-1.5 parts of cushaw flowers, 0.8-1.2 parts of chestnut leaves, 0.7-1.1 parts of coptis chinensis, 0.8-1.2 parts of mulberry leaves, 0.5-0.8 part of hawthorn seeds, 0.6-0.9 part of pomegranate leaves, 0.6-1.2 parts of herba epimedii and 0.6-0.8 part of pseudostellaria heterophylla. According to the method provided by the invention, the process steps are simple; the sealwort bean curd is prepared by smashing a health-maintenance liliaceous plant, namely the sealwort, the jujubes and the like, and mixing the smashed materials with bean curd; Chinese herbal medicines such as the pseudo-ginseng and the coptis chinensis with an effect of reducing blood sugar are added, so that the function of a human body is improved and the sealwort bean curd has a healthcare value.

The present invention discloses a seasoning of fish filets in hot chili oil, and a preparation method thereof. The preparation method comprises: cooking, wherein 2000-2500 parts of hot pepper is cooked for 20-40 min at a temperature of 90-110 DEG C; and then frying, wherein 1000-1400 parts of vegetable oil is heated to a temperature of 100-120 DEG C, 1200-1500 parts of spice, 2000-2500 parts of the cooked hot pepper, 800-1200 parts of douban, and 300-500 parts of salt are added, and frying is performed for 8-20 min so as to obtain the seasoning of the fish filets in hot chili oil.

The present invention is brewing process of honey vinegar and nutritious health honey vinegar and the blending process of vinegar beverage. Honey vinegar is prepared through mixing honey and water, heating to disinfect, adding yeast to ferment, adding acetic acid seed to acidify and ferment, separating to obtain vinegar, adding salt via stirring and filtering, sealed anaerobic maintenance, and filtering. The honey vinegar beverage is prepared through mixing the honey vinegar, honey, benzoic acid solution and bacteria-free pure water and filtering the mixture. The nutritious health honey vinegar is prepared through mixing and steaming glutinous rice, soybean residue and wheat bran, mixing with cooked date and red rice, fermentation, mixing with pure water, squeezing and filtering, clarifying to obtain fermented nutritious liquid, mixing with the honey vinegar and filtering. The beverages of the present invention have good tastes, rich nutrients and multiple health functions.

The invention discloses a processing method of a five-cereal bean curd, which is prepared from the following raw materials by weight: 33-38 of soybeans, 8-13 of corn, 8-13 of green beans, 8-13 of sorghum, 8-13 of black beans, 1-1.5 of cortex moutan, 0.8-1.2 of Radix Rehmanniae, 1-1.5 of radix scrophulariae, 0.8-1.2 of Houttuynia cordata, 0.6-1 of Broadleaf Holly Leaves, 0.7-1.3 of hawthorn leaves, 0.5-0.8 of honeysuckle, 0.6-1 of cassia seeds, and 0.6-0.8 of Vitex negundo leaves. The five-cereal bean curd production method provided by the invention has simple steps. The soybeans, the corn, the green beans, the sorghum and the black beans are selected to replace the original single soybeans, so that the prepared bean curd has more balanced nutritional components and a more tender taste. Also the Radix Rehmanniae, the Houttuynia cordata, the cortex moutan and other Chinese medicinal components able to remove pathogenic heat from blood, bring a cooling effect and relieve summer heat, so that the product disclosed in the invention has health care value.

The invention discloses toothpick beef jerky and a processing method thereof. The toothpick beef jerky is prepared from the following raw materials in parts by weight: 80-90 parts of beef, 5-8 parts of sesame powder, 5-8 parts of paprika powder, 8-10 parts of yellow wine, 2-3 parts of perilla leaf, 2-4 parts of radix angelicae, 1-3 parts of radix bupleuri, 2-3 parts of semen cassiae, 2-4 parts of commeline communis, 1-3 parts of multiflora rose root, 1-2 parts of selfheal, 1-2 parts of seed of feather cockscomb, 2-3 parts of lagotis glauca, 3-5 parts of salt and 6-8 parts of nutrition additives. The invention provides toothpick beef jerky and a processing method thereof, belonging to natural healthy foods. The toothpick beef jerky is reasonable in raw material proportioning, is eaten by holding toothpicks and is convenient and sanitary, the finished product is properly salty and sweet, mildly spicy and fragrant, soft and chewy, mellow in taste and chewy and delicious, is unforgettable after being eaten and has high health-care value.

The invention relates to a food, and especially relates to a filling of osmanthus moon cakes. The filling disclosed by the invention comprises a main ingredient, an auxiliary material and food additives, wherein the main ingredient is composed of one or more of nuts, lotus seeds and beans and the like; the auxiliary material is osmanthus. A manufacturing method of the filling of osmanthus moon cakes disclosed by the invention concretely comprises the steps of osmanthus processing, main ingredient processing and material mixing. The osmanthus adopted in the invention has the effects of removing coldness, activating stagnation, preventing phlegm from forming and stopping coughing. The filling disclosed by the invention is simple in manufacturing process, can keep the active ingredients of fresh osmanthus to the greatest extent, so that the configured filling of moon cakes has edible, medicinal and health-care values besides keeping the unique fragrance of osmanthus, and especially has an obvious curative effect on symptoms such as toothaches, coughs with excessive phlegm, and abdominal pains because of amenorrhea, and the like.

The invention provides fruit-flavor sandwich biscuits and a preparation method thereof, and relates to the technical field of food processing. The sandwich biscuits comprise 60-70% of biscuit wrappermaterials and 30-40% of stuffing materials. The biscuit wrapper materials comprise the following raw materials in parts by weight: wheat flour, buckwheat flour, tea extract, traditional Chinese medicine extract, vegetable oil, whey powder, honey, egg white, skimmed milk powder and a proper amount of water. The stuffing materials consist of mangoes, bananas, rose sauce, butter, cream, probiotics and stevia. The sandwich biscuits of the invention are mellow and pure in aroma, stable in color and good in mouthfeel, and the added tea extract endows the biscuit wrapper materials with a mellow and pure tea aroma and improves mouth feel, and the added traditional Chinese medicine extract has the efficacy of resisting fatigue, promoting digestion, enhancing brain functions and improving myocardialfunctions. The sandwich biscuits disclosed by the invention are unique in flavor, low in heat, and not greasy after much consumption.

The invention discloses wild vegetable flavored noodles. The wild vegetable flavored noodles are prepared by the following raw materials by weight: 60-70 parts of buckwheat, 20-30 parts of wheat germs, 30-40 parts of corn starch, 20-25 parts of sweet potatoes, 15-20 parts of aralia elata seem, 20-25 parts of gracilaria lemameiformis, 18-22 parts of sweet potato leaves, 2-3 parts of roughhaired holly root, 1-2 parts of kelp, 1-2 parts of lagochilus leiacanthus, 1-2 parts of ovateleaf holly bark, 1-2 parts of food additives and a proper amount of water. The noodles provided by the invention are delicious in taste and has a certain health-care value. The added wheat germs have the functiosn for relieving constipation, reducing blood fat, reducing postprandial blood sugar, losing weight and removing toxicity. The gracilaria lemameiformis has obvious preventing and health-care effects for preventing cancers and resisting tumors, reducing the blood fat, balancing blood pressure, cleaning intestines and maintaining beauty and keeping young. The aralia elata seem has the effects of strengthening tendons and bones, dispelling wind and eliminating dampness, tonifying qi and soothing nerves, resisting inflammation, calming, inducing dieresis, tonifying heart, enhancing immunity and preventing the cancers. The sweet potato leaves have the functions of tonifying the spleen and stomach, benefiting qi and energy, clearing heat and removing toxicity and nourishing kidney and moistening lung.

The invention provides a high-wettability glass fiber impregnating compound and a preparation method thereof. The high-wettability glass fiber impregnating compound is specifically prepared in steps as follows: (1), citric acid and oxalic acid are added to softened deionized water, the PH (potential of hydrogen) value of a solution is adjusted, the mixture is uniformly stirred until components are completely mixed, a non-ionic surfactant and a cationic surfactant are slowly added, the mixture is uniformly stirred until the components are completely dissolved, and a solution containing a coupling agent is obtained; (2), a lubricating agent, a cross-linking agent, a polyoxyethylene type surfactant, fatty acid ester sulfate and hydrolyzed chitosan are added to the softened deionized water, the mixture is heated and stirred until the components are completely dissolved, then the mixture is cooled at the room temperature, and an aid solution is obtained; (3), waterborne epoxy resin with epoxide equivalent being 415-437 and waterborne polyurethane in the volume ratio being 1: (0.3-1) are added to the deionized water to be diluted, then the mixture is uniformly stirred, and a diluted tow collecting agent is obtained; (4), the aid solution and the diluted tow collecting agent are slowly added to the solution containing the coupling agent, uniformly stirred, left to stand and defoamed, and the high-wettability glass fiber impregnating compound is obtained.

The invention discloses a health care and stomachic seabuckthorn biscuit and a preparation method thereof; raw materials for preparation comprise 120 to 130 of flour, 20 to 30 of purple sweet potato starch, 40 to 60 of seabuckthorn, 1 to 2 of morinda officinalis, 1 to 2 of polyalthia nemoralis roots, 2 to 3 of amomum villosum, 1 to 3 of stir-baked massa fermentata medici-nalis, 2 to 4 of tuckahoe, 1 to 2 of ginger, 1 to 2 of cistanche salsa, 1 to 3 of malt, 2 to 3 of caryophyllaceous ginseng earthnuts, 1 to 4 of straight ladybell root, 3 to 4 of white granulated sugar, 0.8 to 1.2 of yeast powder, and an appropriate amount of edible oil and salt. The method has a simple preparation process and a short process, and is applicable to industrialized continuous production. The natural seabuckthorn component is added in the biscuit, the taste is sour, sweet and tasty, and the defect of single taste of the original biscuit is made up for; meanwhile, traditional Chinese medicine components including the amomum villosum, the stir-baked massa fermentata medici-nalis, the tuckahoe and the ginger are added, the appetite stimulating and spleen strengthening effects are achieved, so that the digestion is easy, the fat content is low, and the product has health care value.

The invention relates to a production method of donkey-hide gelatin small peptide red date yoghurt. The production technique comprises the following steps of: (1) pre-treatment of raw materials; and (2) preparation of the donkey-hide gelatin red date yoghurt, which comprises the steps of: inoculating Streptococcus thermophilus into whole milk powder or fresh milk for ferment to form the yoghurt; preparing red date powder into date juice; preparing donkey-hide gelatin powder into primarily fermented donkey-hide gelatin juice; and mixing the yoghurt, the date juice, the primarily fermented donkey-hide gelatin juice and a stabilizing agent, homogenizing, cooling, refrigerating for 12-24 hours at 1-6 DEG C to manufacture the donkey-hide gelatin red date yoghurt. The invention has unique low-cost donkey-hide gelatin small peptide fermentation production method and a simple and practical production technology. The product of the invention is novel health-care yoghurt which has the nutrient value of the yoghurt as well as the health-care value of donkey-hide gelatin small peptide red dates.

The present invention is a prescription of fig yoghourt drink and a processing technology with fig as the raw material. The prescription of the present invention is that fresh milk, fig extract, white granulated sugar, CMC, citric acid, potassium sorbate and water; the manufacturing process is that the fig is put into an extracting pot and purified warm water is added for extraction; the sugar and micelle are dissolved and the syrup and milk are separately pumped into a batch pot by a milk pump and the citric acid solution is added gradually; the mixture is mixed evenly and sterilized and the pot is sealed; the fig yoghourt drink made with the prescription and technology is rich in a plurality of minerals which are beneficial to people and a plurality of vitamins; the drink is green and has nutrition and health care value; in addition, the drink has the unique taste of the figure.

The invention discloses a sweet potato blood pressure reducing milk beverage and making method thereof, and the product is prepared from the following components by weight: 30-40 parts of sweet potato, 180-200 parts of milk, 0.3-0.6 parts of amylase, 2-3 parts of red sage roots, 1-3 parts of negundo vitex, 2-3 parts of clove, 2-4 parts of lily, 1-2 parts of scutellaria roots, 1-3 parts of gallium, 2-3 parts of roots of kudzu vine, 1-2 parts of uncaria, 1-2 parts of kendir leaves, 2-3 parts of gastrodia roots, 1-2 parts of grosvenor momordica fruit leaves and 1-3 parts of Chinese chestnut leaves. The sweet potato blood pressure reducing milk beverage and making method thereof provided by the invention changes the flavor of the traditional beverage, and sweet potato which is used as main raw material is added into milk, and simultaneously red sage root, negundo vitex, clove and other traditional Chinese medicine components with blood pressure reducing effect are added, thereby the product has health care value.

The invention relates to the field of functional wine, and particularly discloses a making method of gingko wine. The making method uses grain sorghum, yeast for making hard liquor, rice hull and gingko leaves as raw materials and is characterized by comprising the steps of: crushing and wetting the grain sorghum, adding the rice hull and steaming; cooling and adding the yeast for making hard liquor, adding the crushed gingko leaves, uniformly mixing and adding in a container, sealing and fermenting, adding the rice hull after the complete fermentation and steaming to obtain a primary distilled liquor; cooling distillers' grains and adding the yeast for making hard liquor for secondary fermentation and secondary distillation to obtain a secondary distilled liquor; respectively storing the secondary distilled liquor; and finally blending to obtain the gingko wine. The gingko wine has the advantages of simple production process, cost saving, elegant fragrance, special flavor, fine and full taste and excellent quality, is suitable for the people, and has a certain health care value.

The invention discloses an edible mushroom cultivation method with low production cost. A production method disclosed by the invention is simple and easy to learn and convenient to popularize; the source of raw materials is wide and the cost is low, so that industrialization is facilitated; a formula is reasonable, and cultivated edible mushrooms have abundant nutrients and have certain health-care values; and market requirements are met.

The invention discloses a digestion improving moon cake comprising skin material and stuffing. The raw materials of the skin material include, by weight: 60 to 80 parts of buckwheat flour, 30 to 40 parts of sticky rice powder, 30 to 50 parts of red bean powder, 30 to 40 parts of laver, 10 to 15 parts of peanut oil, 2 to 3 parts of malt, 1 to 1.5 parts of endothelium corneum gigeriae galli, 1.2 to 1.6 parts of Rosa Roxburghii Tratt, 1 to 2 parts of citron and 8 to 10 parts of fresh milk essence. The raw materials of the stuffing include 10 to 20 parts of pearl barley flour, 5 to 8 parts of hawthorn, 2 to 3 parts of dandelion, 2 to 3 parts of omei linden root bark, 1 to 2 parts of citrus, 1 to 1.5 parts of rhizoma nardostachyos, and 1 to 1.2 parts of abliflora. The moon cake adopts the buckwheat flour, the sticky rice powder and the red bean powder as main materials, absorption and digestion are promoted, the Rosa Roxburghii Tratt, the citron, the hawthorn, the omei linden root bark, the citrus and the abliflora which provide traditional Chinese medicine ingredients of fortifying spleens, nourishing stomachs and improving digestion are added auxiliarly, the moon cake has the health caring value, is easy to digest, rich in nutritions, particularly adaptive to middle aged and elderly people, easy to realize and adaptive to industrial production.

The present invention discloses an edible fungus plant protein drink and a preparation method thereof. The preparation method comprises the following steps: a liquid drink mother liquor is prepared and a fermented raw liquid and mycelia are obtained; the obtained fermented raw liquid and mycelia are subjected to mechanical crushing and / or cell autolysis technology to obtain a drink raw puree; the drink raw puree and pure water are mixed evenly at a volume ratio, flavoring agent, stabilizer and emulsifier are added and blended, and mixture is subjected to filtration to obtain a filtrate; the filtrate is homogenized under a pressure condition of 20-30 MPa using a high-pressure homogenizer; the homogenized liquid is pasteurized at 95 DEG C for 10 min, and the pasteurized liquid is subpackaged using a subpackage machine to obtain a drink finished product. The edible fungus plant protein drink achieves the following effects: (1) the edible drink is rich in nutrition; (2) the edible drink has a health-care value; (3) the edible drink tastes good; and (4) the edible fungus liquid fermentation technology has advantages of being low in cost, short in time, fast in sprout, fast in growth, high in purity, less in pollution, short in strain age, high in degree of automation, etc.

The invention discloses a shortening sandwich fried dough twist processing method. Shortening sandwich fried dough twists are made through steps of making of sandwich filling, dough leavening, dough kneading, sandwich wrapping, frying and the like. The shortening sandwich fried dough twist processing method is simple, the made fried dough twists are crisp in skin and good in taste, varieties of the fried dough twists are enriched, and the fried dough twists have healthcare value due to the fact that Chinese herbal medicine extract of tangerine peels, atractylodes lancea, lagochilus leiacanthus, rhizoma bletillae and the like having spleen-fortifying stomach-nourishing functions are adopted in dough kneading.

The invention belongs to the technical field of beverage, and particularly relates to low-sugar fructus phyllanthi dried fruit beverage and a preparation method thereof. When the beverage is made by adopting fructus phyllanthi in an existing method, a large quantity of energy sugars such as mel or sucrose are needed to be added so as to eliminate bitterness, and thus, the sugar content is high andenergy is high; and in order to solve the problems, the invention provides the low-sugar fructus phyllanthi dried fruit beverage. The low-sugar fructus phyllanthi dried fruit beverage is prepared from the following components in percentage by weight: 30 percent to 40 percent of fructus phyllanthi water-boiling liquid, 0.5 percent to 2 percent of sucrose, 0.3 percent to 1 percent of glucose, 0.3 percent to 1 percent of glucose syrup, 2 percent to 5 percent of sweet stevia water-boiling liquid, 2 percent to 5 percent of grosvenor momordica water-boiling liquid and 50 percent to 60 percent of water. The invention also provides a preparation method of the beverage. According to the method disclosed by the invention, fructus phyllanthi dried fruits are made into water-boiling liquid, natural sweetening agents such as grosvenor momordica and sweet stevia are added to provide a sweet taste, the addition amount of the energy sugars such as the sucrose is reduced, the sweet taste is provided,and the energy is reduced. The beverage provided by the invention has the advantages of suitable mouthfeel, sweet and delicious taste, no bitterness and low energy, and is particularly suitable for diabetics to be drunk.

The invention relates to beauty and health care wine and a brewing method. Longan which is a health-care invigorant rewarded by past doctors, grape which has high nutritive value and health-care function and lemon which has quite high beauty value beside the efficacy of body building are used as raw materials; and the three raw materials with respective advantages are elaborately brewed into the beauty and health care wine by adopting a modern biological fermentation process. The method fully extracts effective components beneficial to the human body, increases a fermentation product and enlarges the prior beauty and health care efficacies of the wine. The brewed fruit wine has aromatic and unique smell and elegant and mellow mouth feel, is full bodied, and is high-quality catering wine and ideal gift.

The invention relates to the technical field of food processing, and discloses a sandwich biscuit and a production technology thereof. The sandwich biscuit comprises a biscuit blank, sandwich fillingand a filling piece; the biscuit blank comprises wheat meal, low gluten flour, eggs, water, traditional Chinese extracts, first white sugar, butter and salt; the sandwich filling comprises rose sauce,butter, cream, probiotics and second white sugar; the filling piece comprise pulps; the biscuit blank comprises symmetrically arranged left and right biscuit blanks, and multiple through holes are formed in the left and right biscuit blanks. The sandwich biscuit is obtained through dough kneading, biscuit blank producing, sandwich filling producing, filling piece producing and biscuit molding. The sandwich biscuit has the advantages that no harmful substance is added or generated in a formula or the producing process, the produced biscuit has health-protection value, the purposes of strengthening the stomach to help digest and strengthening body can be achieved by long-term eating, the biscuit has crispy taste, the biscuit is sweet and delicious, the taste is fresh, the nutrients are abundant, the calorie is low, and the biscuit is conformed to the current demands of taking low-calorie food of people.

The invention relates to a comprehensive treatment method of aquaculture sewage. The comprehensive treatment method includes: allowing the aquaculture sewage generated by an aquaculture pond to pass a grille and then enter a precipitation and filtration tank from the water outlet of a sewage collecting tank through a pipeline; evenly mixing the fermentation liquor of spirulina metabolite, enteromorpha prolifera powder and the like and sweet potato powder according to the mass ratio of (12-15):(2-3):(5-6) to obtain a mixture; adding the mixture into the precipitation and filtration tank, stirring, standing for 2-3 hours, filtering the upper-layer seawater in the precipitation and filtration tank through a filtering screen, and pumping the filtered seawater into the aquaculture pond for aquaculture, wherein the mass ratio of the mixture to the aquaculture sewage is 1:(100-150); allowing sludge precipitated to the bottom of the precipitation and filtration tank to enter sludge drying equipment through a sludge pump, dewatering the sludge, and using the dewatered sludge as fertilizer for a seawater pond or as farmland fertilizer after being desalted. The comprehensive treatment method is capable of effectively degrading aquaculture pollution, low in cost and capable of reasonably utilizing the aquaculture sewage.

The invention discloses a chrysanthemum dark plum fire down bearing beverage and producing method thereof, which is prepared by the following components by weight: 20-25 parts of chrysanthemum, 15-20 parts of dark plum, 10-15 parts of haw, 8-10 parts of mung beans, 1-3 parts of ilex, 3-5 part of honey, 1-2 parts of Japanese thistle, 2-3 parts of Phlomis mongolica, 1-2 parts of haw, 1-3 parts of purslane, 2-3 parts of tendril-leaved fritillary bulb, 1-2 parts of loquat leaves, 2-3 parts of Poria cocos, 1-2 parts of lophatherum stems and leaves, 1-2 parts of camellia leaves and 1-2 parts of grape leaves. The chrysanthemum dark plum fire down bearing beverage and producing method thereof provided by the invention changes the flavor of traditional beverage, and uses chrysanthemum, dark plum and haw as main raw materials, thereby the taste of the beverage and the nutrition value are improved, simultaneously Japanese thistle, Phlomis mongolica and purslane and other traditional Chinese medicine components with heat-clearing effect are added, thereby the product has health care value.

The invention discloses a traditional Chinese medicine lozenge with effects of diminishing inflammation, relieving sore throat, freshening breath and relieving cough. The traditional Chinese medicinelozenge comprises raw materials in parts by weight as follows: 6-8 parts of lactose, 10-14 parts of refined sugar, 4-8 parts of maltodextrin, 2-4 parts of honey, 5-7 parts of a nutrition additive, 5-9parts of hydroxypropyl cellulose, 1-2 parts of magnesium stearate, 15-20 parts of filler, 6-8 parts of a wetting agent, 4-8 parts of fruit juice, 1-2 parts of folium forsythiae extract, 0.5-1 part ofa flower mixed extract solution, 4-6 parts of Chinese brake herb, 2-4 parts of pericarpium citri reticulatae, 4-6 parts of rhizoma dioscoreae, 2-4 parts of radix angelicae sinensis, 5-7 parts of poria cocos, 4-6 parts of cortex ilicis rotundae, 3-5 parts of radix panacis quinquefolii, 2-4 parts of herba menthae, 3-5 parts of radix glycyrrhizae and 2-4 parts of radix scutellariae. The traditionalChinese medicine lozenge has the effects of resolving phlegm, clearing heat, ventilating the lung and relieving cough, has a remarkable curative effect on swollen sore throat, can kill pathogenic bacteria in the oral cavity, freshen breath and inhibit ozostomia, besides, by means of the various added nutrients, the traditional Chinese medicine lozenge has certain health care value and is beneficial and harmless to a human body and has no side effect.

The invention discloses glutinous rice cakes and a preparation method thereof. The glutinous rice cakes are prepared from the following raw materials in parts by weight: 30-34 parts of glutinous rice, 8-10 parts of coix seeds, 8-10 parts of black rice, 5-7 parts of tartary buckwheat and 10-14 parts of water. The glutinous rice cakes are prepared through the following steps of selecting materials, soaking rice, mixing powder, performing steaming and the like, are rich in nutrient components of inorganic elements including calcium, phosphorus, iron, copper and zinc, and trace elements of selenium and the like, and also have definite health-preserving value.

The invention belongs to the technical field of reconstituted foods such as purple potato full powder nutritional porridge and discloses a purple potato full powder reconstituted product formula and apreparation method. A purple potato full powder reconstituted product is prepared from the following components in parts by weight: 100-300 parts of purple potato full powder, 30-100 parts of dehydrated vegetable particles and 54.37-166.85 parts of vegetable flavor seasoning. Production of staple food products in the field of the reconstituted foods such as purple potato instant porridge is realized; the purple potato full powder is mainly taken as raw materials, by adding a small quantity of the dehydrated vegetable particles, the taste is improved, nutrition is added, a small amount of sugar, salt, essence and the like are added for shallow saucing, and a finished product is good in reconstitution property, has the thick vegetable flavor and is exquisite, smooth, good in taste and freeof astringent sense and mushy watermelon pulp sense; by adopting the cold processing technology, the nutritional loss is less, the production efficiency is high, the utilization rate of the raw materials is high, and long-term preservation is facilitated; and the prepared finished product contains abundant dietary fiber, vitamins, minerals and the like, especially the content of anthocyanin is high, and the anti-oxidation function is high.

The present invention belongs to the technical field of beverage preparation, and especially relates to a sugar-free beverage made of dried emblic and a preparation method of the beverage. Aiming at the problem that beverages in the prior art prepared from emblic have high sugar content and high energy in that energy sugar such as honey and sucrose is generally needed to be added to remove astringency, the invention provides the sugar-free beverage made of dried emblic. The beverage comprises the following components in percentage by weight: 20 to 35 percent of emblic decoction, 4 to 6 percentof stevia decoction, 4 to 6 percent of grosvenor momordica fruit decoction and 50 to 65 percent of water. The present invention also provides the preparation method of the beverage. The method decocts dried emblic, then takes the emblic decoction, then adds the grosvenor momordica fruit decoction and the stevia decoction as natural sweetener to provide a sweet taste, does not use energy sugar such as sucrose to provide a sweet taste, and reduces the energy of the beverage. The emblic beverage is proper in mouth feel, delicious with slight sweetness and sourness, free from astringent taste, low in energy, and particularly suitable for diabetics to drink.

The invention provides a red glutinous rice filling and a making technology thereof. The red glutinous rice filling comprises the following raw materials of 50-60 parts of red glutinous rice, 300-400parts of black rice, 1000-1200 parts of water, 400-500 parts of trehalose, 100-120 parts of glucose, 15-17 parts of moisturizing powder, 4-5 parts of citric acid, 2-3 parts of walnut powder, 4-5 partsof purple sweet potato powder, 20-25 parts of glycerine, 20-22 parts of cassava modified starch, 100-150 parts of white granulated sugar, 1-2 parts of potassium sorbate and 3-5 parts of sodium dehydroacetate. Compared with the prior art, the prepared filling is rich in purple color, is richer in rice fragrance, softer, more glutinous, more tasteful, more chewy, and richer in mouth feel. Under thecondition of sealed storage, the quality guarantee period of finished products is about 3 months. The red glutinous rice filling is rich in nutrition, can promote human bodies to absorb protein and trace elements, and has a certain health-care value.

The invention discloses a tomato-flavoured hot fermented beancurd and a processing method thereof. The tomato-flavoured hot fermented beancurd is prepared from the following raw materials: tomatoes, soybeans, pomegranate wine, pig skin, sea-buckthorn powder, vine tea, black rice, lotus stamen, semen ziziphi spinosae, calendula officinalis, Chinese angelica, tea fungus liquid, marinating materials, red oil, right amount of mucor liquid and right amount of edible salt. The obtained tomato-flavoured hot fermented beancurd adopts secondary fermentation, original taste is reserved in primary fermentation, the black rice, pig skin and tea fungus liquid treatment slurry are added for wrapping to form a coating, vine tea fragrance is fused, nutrition is richer, and taste is layered; meanwhile, slow release effect in follow-up pickling and marinating is realized, salinity of fermented beancurd is reduced, tomato red oil is adopted for immersion, taste is sour, sweet and spicy, ingredients such as lotus stamen and Chinese angelica are added, health value is high, appetite is promoted while blood circulation is promoted and immunological function of the organism is improved, and the tomato-flavoured hot fermented beancurd has the effects of clearing away the heart fire and tonifying kidney as well as promoting blood circulation for regulating menstruation, is ruddy in colour, delicious and fragrant, integrates nutrition, health and flavour into a whole and is applicable to people of all ages.

The invention provides a chocolate and nut energy biscuit and a production process thereof. The formula of the biscuit is prepared from the following raw materials in parts by weight: 150 parts of oat and nut mixed material, 90 to 110 parts of chocolate, 25 to 40 parts of butter, 40 to 50 parts of high gluten flour, 15 to 25 parts of whole milk powder, 10 to 20 parts of fine granulated sugar and 10 to 15 parts of whole egg liquid. Compared with the prior art, the chocolate and nut energy biscuit disclosed by the invention has the characteristics that nut sacks are processed and then are combined with baking cakes, and dose proportions of oat, nut, the chocolate, butter, the milk powder, the fine granulated sugar and the whole egg liquid are designed, and thus a brand-new snack product with a high calorific value and high fibers is obtained; the brand-new snack product is rich in all nutriment elements required by a human body; the brand-new snack product is abundant in nutrition, promotes human metabolism, ensures that a person does not easily get fat and has a health-care value while the brand-new snack product is used for supplementing energy.