80results about How to "Has nutritional and health functions" patented technology

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

The invention discloses chronic digestible starch and a preparation method thereof. The method comprises the following steps of: (1) preparing starch emulsion from starch and buffer solution, keeping stirring, heating the emulsion in a boiling water bath into paste, and cooling the past; (2) adding pullulanase into the cooled starch paste, uniformly mixing and performing heat-preserving enzymolysis debraching treatment; and (3) heating the product obtained by the step (2), adding fatty acid, and quickly cooling to room temperature after reaction, centrifuging, washing a precipitate by using ethanol, filtering, and drying at low temperature to obtain the chronic digestible starch. The chronic digestible starch product has the characteristics of slow digestion, reinforced nutrition and the like, and can be widely applied in the fields of functional foods, heal-care products and the like.

The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.

The invention discloses a preparation method of raw vine root whole powder, which is characterized by comprising the following steps of: taking the vine root without removing skins and fibrous roots as raw materials, cleaning, slicing, then cleaning sediment at cleaned gaps, then carrying out color protection, enzyme inactivation, rinsing, drying, secondary crushing and packaging and obtaining a finished raw vine root whole powder product with high content of flavonoid compounds and high content of cellulose. In the preparation method, the vine root whole powder is taken as a raw material, various health-care foods containing the vine root can be processed, and no limitation exists on the time and the region.

The invention discloses unpolished rice ice cream and a method for making same. The unpolished rice ice cream comprises the following raw materials by weight portion: 70 portions of milk powder, 30 portions of unpolished rice, 25 portions of cream, 160 portions of white granulated sugar, 30 portions of starch, 2 portions of xanthan gum and 2 portions of sucrose ester. The method for making the unpolished rice ice cream comprises the following steps: grinding the unpolished rice, weighting the raw materials, mixing the raw materials, sterilizing the raw materials, cooling solution, homogenizing the solution, cooling the homogenized solution, aging the solution, freezing the solution, spreading a layer of chocolate on the unpolished rice ice cream, quickly freezing and hardening the unpolished rice ice cream, and storing the unpolished rice ice cream at low temperature. The unpolished rice ice cream contains the total solid matter of 31.54 percent and the white granulated sugar of 16 percent and has the expansion rate of 83.47 percent. In addition, the unpolished rice ice cream has high nutritional value and is rich in biological active ingredients.

The invention relates to oat peptide milk and a preparation method thereof. The oat peptide milk contains oat peptide liquid, fresh milk, cane sugar, emulsifying agent and stabilizing agent, wherein the content of protein in the oat peptide milk is 2.5-4 percent by weight, the content of the cane sugar in the oat peptide milk is 5-7 percent by weight, the content of the emulsifying agent in the oat peptide milk is 0.02-0.10 percent by weight and the content of the stabilizing agent in the oat peptide milk is 0.04-0.12 percent by weight. The preparation method comprises the steps of: baking oats for 10-30min at 100-125 DEG C, adding water and passing through a colloid mill to obtain oat slurry; adding composite hydrolase and alkali protease into the oat slurry for enzymolysis; when the degree of hydrolysis of the oat slurry reaches 6-12 percent, terminating enzymolysis reaction; conducting centrifugal separation to obtain liquid supernatant which is oat peptide liquid; and evenly mixing the oat peptide liquid, the fresh milk, the cane sugar, the emulsifying agent and the stabilizing agent with water, homogenizing, canning and sterilizing to obtain the oat peptide milk. The preparation method disclosed by the invention is simple, the content of protein in the provided oat peptide milk is high and stable and the flavor of the oat peptide milk is good.

A Gaiguo leaf tea rich in Ca, Fe, Zn and Mg and with unique refreshing fragrance is prepared from Gaiguo leaves through drying in air, heating at 100-250 deg.C, baking at 160-220 deg.C for 2-15 min, and breaking.

The invention relates to the technical field of foods, in particular to tremella and peanut flaky pastries and a making method thereof. According to a raw material formula, the tremella and peanut flaky pastries comprise the following components in part by weight: 240 to 260 parts of self-raising flour, 170 to 190 parts of water, 140 to 160 parts of white sugar, 90 to 110 parts of peanuts, 90 to 110 parts of liquid shortening, 90 to 110 parts of eggs, 8 to 10 parts of tremella, 1 to 2 parts of cake oil and 1 to 2 parts of salt. The making method comprises the following steps of: (1) preparingmaterials; (2) crushing the tremella; (3) stirring the white sugar, the eggs, the salt and the water; (4) adding the cake oil and stirring; (5) adding flour and the crushed tremella, and stirring until the mixture is in a leavening state; (6) adding the liquid shortening and stirring; (7) molding and adding the crushed peanuts; and (8) baking. The flaky pastries have crispy mouthfeel; because thepeanuts are added, the flaky pastries have more fragrant, crispy and delicious mouthfeel; and the tremella is also added, so that the flaky pastries have nutrient components such as edible fungus protein and high dietary fiber which are not possessed by various ordinary flaky pastries, and are delicious, nutritional and healthy.

The invention relates to a health beer with auxiliary inhibition to tumor, which is characterized by the following: adopting the normal beer brewing technology; adding a certain amount of edibly acceptable fulvic phenol, zinc ion source, chromium ion source, selenium ion source, vitamin C, licorice and superoxide dismutase; adding some functional factors to change the beer to be absorbed more easily for the body through fermentation; enhancing the body's immune capacity and killing tumor cells to inhibit growth and reproduction; displaying nutrition and health function and acceptable taste.

The invention discloses puffing sweet potato chips and a production method thereof. The puffing sweet potato chips are prepared from the following raw materials in parts by weight: 60-80 parts of purple sweet potato, 10-15 parts of glutinous rice flour, 20-30 parts of Chinese yam, 5-10 parts of rhizoma polygonati odorati, 5-10 parts of malt, 5-10 parts of fructus momordicae, 5-10 parts of fructus phyllanthi, 6-12 parts of white granulated sugar, 0.1-0.5 part of table salt and 0.5-1 part of NaHCO3. The puffing sweet potato chips are prepared by a variable-temperature pressure-difference puffing drying method; in a puffing process, water in tissues of the sweet potato chips is lost due to instant vaporization, so that homogeneous honeycomb structures are formed in raw material cells or between the raw material cells by expansion; therefore, the product is very crisp, can rapidly melt in the mouth after being eaten, and is good in mouth feel and easy to digest. The production of the non-fried type purple sweet potato chips is in accordance with the current pursuit of low oil and less frying.

The invention discloses a piece of jack fruit crispy cake and a making method thereof. The jack fruit crispy cake is made by wrapping a wrapper on stuffing. The wrapper is composed of 100 parts to 200 parts of wheat meal, 30 parts to 50 parts of coarse cereal flour, 0.2 part to 0.8 part of yeasts, 3 parts to 7 parts of sodium carbonate anhydrous, 1 part to 5 parts of edible salt and 5 parts to 10 parts of sesame. The stuffing is composed of 60 parts to 100 parts of jack fruit pulp, 10 parts to 20 parts of cane sugar, 15 parts to 25 parts of jack fruit powder, 6 parts to 10 parts of invert syrup, 3 parts to 7 parts of camellia oil and 0.1 part to 0.7 part of emulsifying agents. The problem that the jack fruit pulp is thin and soft and can not be easily wrapped as the stuffing is solved, and the made jack fruit crispy cake well keeps the original color, aroma and taste of jack fruit, and is rich in nutrient and crispy outside and delicious inside in taste.

The invention provides an okra chewable tablet composition and a preparation method thereof. A chewable tablet is prepared from the following components in certain percentages by weight: okra powder, a sweetening agent, vitamin C, pregelatinized starch, microcrystalline cellulose and a lubricant. The preparation method comprises the steps of crushing the sweetening agent, the vitamin C, the pregelatinized starch and the microcrystalline cellulose separately, sieving, mixing with okra powder evenly and adding water to modulate the mixture into a soft material; granulating the soft material and drying until the moisture content is not greater than 7%; and adding the lubricant, mixing evenly, and carrying out tableting and sterilizing in sequence to obtain the okra chewable tablet composition. The problem that okra can be eaten in different seasons is solved, multiple nutritional function factors contained in the okra can be fully supplemented, main materials and auxiliary materials are mixed more evenly by adopting wet granulation, meanwhile, the mobility of the prepared particles is greatly strengthened, and the particles are more easily tableted.

The invention discloses rose flower beer and a preparation method thereof. The preparation method of the rose flower beer comprises the steps of extracting dried rose flowers to obtain rose flower extract, crushing barley malt, carrying out gelatinization on purple sweet potatoes to obtain gelatinized mash, saccharifying the barley malt and the gelatinized mash, filtering sweet mash and washing atrough to obtain wort, boiling the wort, sizing the wort and carrying out cyclotron precipitation, cooling and oxygenating, inoculating, fermenting and carrying out cold storage, filtering, filling and sterilizing. The rose flower beer is prepared by taking the purple sweet potatoes as one of the raw materials, thus obtaining the nutrient components of the purple sweet potatoes and the appearancewith bright color. The rose flower extract is added in the boiling stage of the wort, the effective components in the dried rose flowers are enabled to be dissolved by boiling at high temperature, androse flower cell liquid is added in a filtration stage, so that the efficient utilization of the rose flower cell liquid is realized, the excellent flavor and efficacy of the rose flower beer are ensured, and the flavor and quality of the final beer product are ensured. The obtained rose flower beer product has good efficiency, has the nutritional and health care functions of the purple sweet potatoes and the rose flowers, and has the effects of moisturizing skin, maintaining beauty and keeping young, and the like.

The invention discloses production technology of a novel non-preservative oat and lucid ganoderma beverage, which is characterized in that production raw materials include oat and lucid ganoderma. The production process of the beverage mainly comprises the steps of preparing and sterilizing oat pulp, adding activated lucid ganoderma bacterium to be fermented for a period of time, removing lucid ganoderma hyphostroma, and processing residual liquid after mixing and sterilization to prepare a liquid beverage or a solid beverage containing lucid ganoderma polysaccharide and lucid ganoderma ganodenic acid.

The invention discloses a preparation method of eucommia black tea powder. The preparation method comprises the following steps of carrying out deterioration of eucommia leaves, adding water into the eucommia leaves, carrying out extraction at a middle temperature, carrying out cellulase hydrolysis, feeding oxygen into hydrolysates, carrying out aerobic fermentation, after the aerobic fermentation is finished, carrying out sterilization and ultrafiltration membrane purification of a fermentation broth, carrying out nano-filtration membrane condensation of filtrate, and carrying out spray drying to obtain the eucommia black tea powder. The eucommia black tea powder fully retains biologically-active substances of eucommia leaves, has certain nutrition and health-care effects, is rich in nutrients and has a good taste. The preparation method of the eucommia black tea powder has simple and feasible processes, is safe in operation and does not produce secondary pollution and a large amount of waste water.

The invention discloses a bramble gallogen chewing tablet and a processing method thereof. The bramble gallogen chewing tablet comprises 70-75% of bramble fiber powder; 2-5% of glucose powder; 0.1-0.3% of barley malt powder; 0.1-0.5% of pumpkin powder; 0.5-2% of soybean lecithin; 5-10% of xylitol; 1-4% of r bramble gallogen; 2.1-3.1% of high fructose corn syrup; 0.1-0.3% of citric acid; 0.1-0.3% of sodium hydroxymethyl starch; 0.1-0.3% of sodium D-isoascorbate; and 1-3% magnesium stearate. The processing method has the beneficial effects that the formula is special, and the process is simple and feasible; and the produced bramble gallogen chewing tablet has the characteristics of being fragrant, refreshing, balanced in nutrients, long in shelf life, convenient to carry, convenient to eat and the like. The bramble gallogen chewing tablet is especially suitable for tumor patients, children, the elderly, and those suffering from cardiovascular diseases, doing heavy physical labor, having acid constitution and obesity.

A roasted fragrant flavor sweet potato beverage and a preparation method thereof are characterized in that the sweet potato beverage is composed of a sweet potato water extracting solution and glycine; the sweet potato water extracting solution is a filtering solution obtained by the fact that extraction is performed by using deionized water for 3-6 hours under the condition of 40-70 DEG C and then filtration is performed. The roasted fragrant flavor sweet potato beverage is rich in nutrition and fragrant and sweet in taste, and is a nutrition health beverage with roasted fragrant flavor. Because sweet potato resources are rich, the preparation technology is simple, the operation is convenient and the nutrition health function of sweet potatoes is outstanding, the roasted fragrant flavor sweet potato beverage and the preparation method thereof effectively utilize the sweet potato resources and improve the additional value of the sweet potato resources, and have broad market prospects.

The invention discloses a method for preparing a lutein visual function intensifying egg by nondestructively penetrating an avian eggshell membrane. The method comprises the steps of enzymolysis treatment of the eggshell membrane, treatment with a lutein penetrating agent, vacuum packaging and ultrahigh pressure treatment and the like. According to the method provided by the invention, mainly through firstly carrying out the enzymolysis treatment on the eggshell membrane of an egg, the permeability of the eggshell membrane is ameliorated; the penetrability of an eggshell is promoted through the ultrahigh pressure treatment; thus, the penetration efficiency of lutein and the content of the lutein in the egg are improved; further, the problems that the lutein is low in enrichment content, and further, is difficult to control, long in production period and high in production cost and the like in a conventional method are solved; meanwhile, after the treatments of the above steps, the physical characteristics of the color, the aroma and the taste of the egg cannot be changed either; the storage of a lutein functional egg is facilitated; and moreover, the method is green, environment-friendly, safe and reliable in treatment process.

The invention discloses a traditional-Chinese-medicine composition with the effects of clearing liver and improving vision. The traditional-Chinese-medicine composition is prepared by the following materials in parts by weight: 2-7 parts of pig liver, 2-7 parts of polygonum multiflorum, 7-8 parts of rhizoma alismatis, 15-20 parts of lotus seed, 8-12 parts of mint, 5-6 parts of salvia miltiorrhiza, 2-5 parts of rhizoma curcumae longae, 1-2 parts of periostracum cicada, 1-2 parts of lophatherum gracile, 1-2 parts of radix bupleuri, 1-2 parts of fructus forsythiae, 1-3 parts of ligusticum, 2-3 parts of barbary wolfberry fruit, 10-15 parts of apricot kernel, 4-5 parts of mulberry, 5-6 parts of chrysanthemum, 2-3 parts of semen cassiae, 3-4 parts of spermacoce latifolia, 1-2 parts of radix paeoniae alba, 1-2 parts of radix paeoniae rubra, 1-2 parts of scrophularia ningpoensis, 1-2 parts of hance brandisia herb, 2-3 parts of gardenia florida, 1-2 parts of buddleja officinalis, 3-4 parts of eriocaulon buergerianum, 3-5 parts of gentian, 1-2 parts of lycium barbarum leaf, 2-5 parts of pearl, 1-2 parts of garlic and 1-2 parts of ginger. The traditional-Chinese-medicine composition disclosed by the invention has the advantages that the effects of clearing liver and improving vision can be achieved and the liver and the eyes of a human body can be protected simultaneously.

The invention discloses a preparation method of a fermented lotus sprout rich in oligo-glucomannan. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 5-7 days for the first time after washing, tidying and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, inoculating compound lactobacillus, carrying out hermetic fermentation at normal temperature for 5-7 days, adding oligo-glucomannan hydrolysate to continue fermenting for 3-5 days, and generating functional factors with bioactive small peptides and active lactobacillus, wherein the viable count of lactobacillus is more than 6.1*10<7>cfu/g, and the content of oligosaccharide is more than 2.16g/100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.

The invention relates to a diet sea cucumber can and a processing method thereof, belonging to the technical field of finish machining of sea cucumber. The diet sea cucumber can is prepared from sea cucumber as a main component, fruits such as cherry, kiwi fruit and yellow peaches, and food raw materials such as tamarind pulp, rock candy and tremella as auxiliary materials, and added medicinal and edible Chinese herbal medicines such as barbary wolfberry fruits, polygonatum odoratum, jujubes, seville orange flower, mulberry and honeysuckle. The diet sea cucumber can is prepared by the following steps: sea cucumber treatment, fruit stripping and slicing, juice preparing, canning, stewing, sterilization and the like. The diet sea cucumber can be prepared by the method is abundant in nutrient, relatively good in taste, easy to store and convenient to carry, and is an ideal food for life cultivation and health preservation.

The invention discloses gastrodia elata tea and a preparation method thereof. The preparation method comprises the following steps: cleaning and cutting 60 to 70 parts of fresh gastrodia elata into strips, placing the fresh gastrodia elata strips into water for heating and boiling for 10 min, and adding water into 0.2 to 0.4 part of carrageenan to boil until the carrageenan is completely and evenly dissolved; mixing five raw materials including 40 to 60 parts of white sugar, 30 to 40 parts of honey, 0.1 to 0.3 part of citric acid, the boiled gastrodia elata strips and the completely and evenly dissolved carrageenan, and stirring evenly and continuously heating until complete dissolving; continuously heating and boiling for 30 min; carrying out hot filling quickly, enabling the temperature in the center of a glass packaging bottom to be not lower than 90 DEG C, and quickly sealing after venting; sterilizing and cooling. The method provided by the invention has the benefits as followings: modern production technology is adopted, the process is simple, convenient and feasible, the equipment is simple, and the method is suitable for industrial production; the fresh gastrodia elata is taken as a main raw material, the honey, the white sugar, the carrageenan and the citric acid are taken as auxiliary materials, no artificial color is contained, and the produced gastrodia elata tea is unique and full in taste, fine and smooth in mouthfeel, rich in nutrition and has a certain nutrition and health care function.

The present invention discloses an instant composite sweet corn beaten-egg soup and a preparation method thereof, wherein the main product materials comprise, by weight, 50-70% of dehydrated sweet corn, 3-5% of dehydrated peas, 5-20% of dehydrated beaten-egg, 5-10% of composite nutrition powder, 3-5% of dehydrated vegetables, 2-5% of dehydrated meat particles, 0.6-0.8% of dehydrated cushaw flower, 3-5% of a thickener, and 5-10% of a seasoning. The preparation method comprises: A, selecting raw materials; B, preparing dehydrated sweet corn and dehydrated peas; C, preparing dehydrated beaten-egg; D, preparing composite nutrition powder; E, matching the product material; and F, carrying out product packaging. According to the present invention, the vacuum freeze-drying technology and the extrusion expanding technology are used to prepare the finished product, the finished product has the balanced nutrition, and the shape, the color and the taste of the finished product are the same as the fresh product; the instant composite sweet corn beaten-egg soup does not contain any preservatives, and is harmless to human health; and the processing process is simple, the method is suitable for scale production, and the product can be eaten after package opening and is easy to carry.