46results about How to "Has nutritional and health value" patented technology

The invention discloses a five-cereal health food and a preparation method thereof. The five-cereal health food is prepared from the following raw materials in percentage by mass: 60%-80% of five-cereal food, 15%-40% of auxiliary materials and 0.5%-5% of dietary fiber. The preparation method comprises a pretreatment step, a production step and a post-treatment step, and particularly comprises the following steps: taking edible and medicinal food, crushing and screening; adding to water at the solid-liquid volume ratio of 0.5-5 times, and extracting at 95-110 DEG C for 2-5 times with 0.5-2 hours each time; filtering and mixing extract liquids; adding the extract liquids and the dietary fiber to the five-cereal food at the formula ratio, and mixing evenly to obtain a target product; and sterilizing, packing, checking out the target product up to the standards and warehousing. The five-cereal health food prepared by the method has nutrition and health value, and unique color and luster and taste; due to the addition of the dietary fiber, the gastrointestinal disease of a human body can be prevented; and the health of gastrointestinal tracts is maintained.

The invention discloses cactus-flavor milk peanut kernels. The peanut kernels are prepared from the following raw materials in parts by weight: 130-140 parts of peanut kernels, 5-6 parts of edible cactus, 2-3 parts of hawthorn, 2-3 parts of medlar, 1-2 parts of cinnamon, 2-3 parts of astragalus, 1-2 parts of galangal, 1-2 parts of loquat leaf, 1-2 parts of pumpkin leaf, 1-2 parts of radix polygonati officinalis, 2-3 parts of eucommia ulmoides, 1-2 parts of bamboo shavings, 1-2 parts of fennel, 1-2 parts of costustoot, 7-8 parts of acacia honey, 6-8 parts of wine and 30-40 parts of milk. According to the cactus-flavor milk peanut kernels, the peanut kernels are prepared by adopting a reasonable manufacture process, the original nutrition of peanut kernels can be maintained, a plurality of traditional Chinese medicinal components can be absorbed, the nutritional health-care value can be obtained, the flavor of peanut kernels can be improved by using the acacia honey, milk and cactus to replace white sugar and spices, and the nutrition of the peanut kernels can be digested and absorbed by human bodies more easily; the finished product peanut kernels are crispy and sweet and tasted delicious, have the fragrance of cactus, and have the functions of strengthening spleen and stomach, tonifying kidney and removing dampness, moistening lung for removing phlegm, clearing heat and removing toxicity, activating blood circulation to remove stasis, and digesting and relieving pain.

The invention discloses a preparing method of a swim bladder protein beverage, belonging to the technical field of aquatic product processing. The swim bladder protein beverage uses dry swim bladder as raw material and is produced after the preparation, the enzymatic hydrolysis, the debiting and deodourizing, the blending, the can filling and the sterilizing of swim bladder slurry. Enzyme is adopted for the controllable degradation of the swim bladders. The reaction conditions are mild. Few nutritional components are lost. A compound method is adopted for debiting and deodourizing enzyme solution. And the special masking function of natural products is also adopted. After the flavoring, the swim bladder protein beverage with perfect taste and flavor and both nutritional and healthy values is obtained. The preparing method of the swim bladder protein beverage improves the processing level and added value of the swim bladders, eliminates poor flavors of swim bladder protein degradation products of fishy smell, bit, and the like and can be applied to the industrialized production. The beverage has the advantages that the product nutritional value is high, the digestion and absorption are easy and the drinking is convenient.

The invention discloses a preparation method of preserved pumpkin. The preparation method comprises the following steps of cutting the pumpkin into slices, performing color protection and hardening on the pumpkin slices, blanching the pumpkin slices obtained after color protection and hardening, oozing sugar to the blanched pumpkin slices, drying the pumpkin slices and packaging the dried pumpkin slices. The preserved pumpkin is simple in the preparation method, has small amount of food additives, and can fully realize nutrition value of the pumpkin and guarantee color and fragrance of the produced preserved pumpkin, thereby opening up a novel approach for deep process of the pumpkin. The invention also provides the preserved pumpkin obtained according to the preparation method.

The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.

The invention discloses a red date fermented milk product and a preparation method thereof, belonging to a fermented milk product. The red date fermented milk product is prepared by blending, homogenizing, sterilizing, cooling and fermenting the following raw materials in parts by weight: 300-950 parts of raw milk, 50-500 parts of red date juice, 1-100 parts of sweetening agent, 0-700 parts of water, 1-20 parts of leaven and 2-10 parts of pectin. The invention has the beneficial effects: the red date fermented milk product can be endowed with the flavor of fermented milk red dates, and the defect of single fermented milk flavor is overcome; and moreover, the nutritional ingredients of red dates and the nutritional ingredients of fermented milk complement, so that the fermented milk has higher nutritional health-care value.

The present invention provides flavor yogurt containing orange peels and orange peel extract and a preparation method thereof, and belongs to the technical field of flavor yogurt and preparation technology thereof. The flavor yogurt is prepared from fresh cow milk, medicinal and edible homogeny traditional Chinese medicines, orange peels, orange peel extract and beta-cyclodextrin. The orange peels and the orange peel extract are added into fermented milk raw materials, which can make the fermented milk stronger in flavor and higher in nutritional quality; meanwhile, powder formulations, liquid formulations or granular formulations prepared by combining one or a variety of Chinese wolfberry fruits, Chinese yam, haws, canavalia, pawpaws, jujubes, mulberries, lotus seeds, Chinese olive, fructus momordicae are added into the fermented milk before fermentation, giving the fermented milk unique aroma, mouthfeel and color and luster, making up the defect that the fermented milk is single in function, mutually complementing nutrient components of the fermented milk with unique pharmacological components of the medicinal and edible homogeny traditional Chinese medicines, and making the fermented milk has more nutritional and health-care value to meet different needs of people through effective combinations.

The invention provides a fermented oat beverage. The fermented oat beverage is prepared from the following raw materials: oat grains, lactobacillus casei Zhang, Lactobacillus plantarum P-8, bifidobacterium V9, white granulated sugar and water. The fermented oat beverage provided by the invention purely utilizes the oat grains as the raw material for fermentation, and belongs to living bacteria products; thus, the fermented oat beverage has higher nutritional and health-care values. The fermented oat beverage has the following advantages: the fermented oat beverage has high nutritive values of the oat, the health-care functions of the probiotics, and so on. Thus, the fermented oat beverage is suitable for healthy diet demands of the people.

A process for preparing the preserved violet sweet potato from the sweet potato Ji No.18 includes such steps as washing, peeling, shaping, steaming, saccharifying, and three-segmental temp varying roasting. It can prevent cardiovascular disease, tumor and mutation, improve immunity and delaying senility.

The invention discloses a processing method of natural multi-color macaroni. The processing method comprises the following steps of: obtaining of a natural pigment solution, namely, firstly washing common colored food, secondly cutting up colored vegetables, mixing the cut colored vegetables with water, and processing into pulp by using a pulping machine, thirdly grinding semen sesami nigrum and black rice into powder, mixing the obtained powder with certain amount of water to sufficiently dissolve pigment into water, and finally carrying out solid-liquid separation to obtain the natural pigment solution for further use; premixing of the raw materials, namely, firstly diluting the extracted natural pigment solution with single color by water to obtain a diluted solution, and secondly mixing flour, the diluted solution, and fresh egg or egg powder in a premixing machine; and preparing the natural multi-color macaroni, namely, firstly pouring kneaded dough in a macaroni extruder to obtain natural multi-color macaroni with various shapes in a forming grinding tool, and then drying through a macaroni drying line to obtain the dried natural multi-color macaroni. The macaroni prepared by the method has bright color and nutrition and health care values.

The invention discloses tea oil rice bran. The tea oil rice bran is made of purely-natural raw materials or products of the processed purely-natural raw materials. According to the main raw materials, the tea oil rice bran comprises, by weight, 5% to 25% of tea oil and 75% to 95% of food-grade rice bran, wherein the combination of garlic oil, onion oil and perilla oil and/or the combination of fruit and vegetable processing matter and meat processing matter can be further selected as the main materials. According to auxiliary materials, the tea oil rice bran comprises, by weight, 5% to 10% of honey, 10% to 20% of food-grade pectin and/or maltose, wherein the combination of osmanthus fragrans oil, litsea cubeba oil, cinnamomum camphora leaf oil, orange peel oil and shaddock peel oil can be selected as the auxiliary materials. According to the formula, the defects that existing rice bran is poor in appearance, has peculiar smells and lacks edibility are overcome, the excellent characteristic of the tea oil is used in cooperation, and healthy rice bran food which can be accepted by the masses is made. The invention further discloses a processing method. According to the processing method, the stirring step, the forming step, the baking method, the stir-frying or frying step and the like are carried out according to the situations of the raw materials and the requirement of products on the basis of the raw materials, implementation is not complex, and the original nutrition and health care effects of the raw materials can be retained.

The invention discloses carbon grilled dried silver fish. The carbon grilled dried silver fish is prepared from the following raw materials by weight: 150-180 parts of silver fish, 10-15 parts of lemon grass, 10-15 parts of sweet-scented osmanthus, 15-18 parts of raw ginger, 10-15 parts of green tea powder, 8-12 parts of five spice powder, 4-5 parts of mango seeds, 7-8 parts of eucommia bark, 2-3 parts of clary sage, 5-6 parts of radix ophiopogonis, 1-2 parts of fructus aurantii, 4-5 parts of radix curcuma, 1-2 parts of clove branches, 3-4 parts of calyx seu fructus physalis, a proper amount of nutritional water and a proper amount of flavor-enhancing carbon. According to the method, the silver fish rich in nutrients is cultured by using specific nutritional water, so that earthy taste of the silver fish is removed and the meat quality is delicious; then the silver fish is grilled by using the specific flavor-enhancing carbon, so that the dried silver fish has thick carbon fragrance and a unique flavor; and by adding the spice and traditional Chinese medicines, the dried silver fish has an excellent taste, and has a certain nutritional and health-care value.

The invention discloses a grain oil rice bran. Pure natural raw materials or processing materials of the raw materials are adopted, and the main raw materials of the grain oil rice bran comprise, by weight, 5 percent-25 percent of rice bran oil, 25 percent-50 percent of edible grade rice bran, and 55 percent-75percent of edible grade wheat bran, combination of garlic oil, onion oil and perilla oil and/or combination of fruit and vegetable processing materials and meat processing materials can be adopted in the main material, auxiliary raw materials comprise, by weight, 5 percent-10 percent of honey, 10 percent-20 percent of edible grade pectin and/or maltose, and the combination of sweet osmanthus oil, litsea cubeba oil, camphor leaf oil, orange peel oil and shaddock peel oil can be adopted. The method overcomes the defects that existing rice bran and wheat bran are poor in appearance, have peculiar smells and are in lack of edibility, meanwhile, the excellent characteristics of the rice bran oil is combined, and health rice bran and wheat bran food which can be accepted by the public is made. The stirring, forming, baking, stir-frying or frying and other steps are adopted by the processing method on the basis of the raw materials according to the raw material conditions and the product requirements, the implementation is not complex, and the original nutritional healthcare efficacy of the raw materials can be reserved.

The invention discloses camellia oil wheat bran. The camellia oil wheat bran is characterized by adopting pure natural raw materials or processed substances thereof, wherein the main raw materials include 5-25wt% of camellia oil and 75-95wt% of edible wheat bran; the main materials can be also selected from compositions of garlic oil, onion oil and perilla oil and/or compositions of fruit and vegetable processed substances and meat processed substances; the auxiliary raw materials include 5-10wt% of honey and 10-20wt% of edible pectin and/or maltose and can be selected from compositions of osmanthus fragrans oil, litsea cubeba oil, cinnamomum camphora oil, orange peel oil and pomelo peel oil. The formula overcomes the defects that existing wheat bran has poor appearance and peculiar smell and lacks edibility, and meanwhile, the healthy wheat bran food which can be accepted by the public is prepared in combination with excellent characteristics of camellia oil. A disclosed processing method comprises the steps of stirring, forming, baking, stir-frying or frying and the like according to the raw material conditions and product requirements based on the raw materials, is not complex to implement and can help retain the original nutrition and health care functions of the raw materials.

The invention discloses a grain oil pumpkin. The grain oil pumpkin is characterized by adopting pure natural raw materials or processed substances thereof, wherein the main raw materials include 5-25wt% of rice bran oil and 75-95wt% of pumpkin powder; the main materials can be also selected from compositions of garlic oil, onion oil and perilla oil and/or compositions of fruit and vegetable processed substances and meat processed substances; the auxiliary materials include 5-10wt% of honey and 10-20wt% of edible pectin and/or maltose and can be selected from compositions of osmanthus fragrans oil, litsea cubeba oil, cinnamomum camphora oil, orange peel oil and pomelo peel oil. The invention solves the problem that few products based on dry pumpkin powder are seen, thus hindering development of the pumpkin industry to some extent, and a healthy pumpkin powder food which can be accepted by the public is prepared. A disclosed processing method comprises the steps of stirring, forming, baking, stir-frying or frying and the like according to the raw material conditions and product requirements based on the raw materials, is not complex to implement and can help retain the original nutrition and health care functions of the raw materials.

The invention discloses a lavender health vinegar pickle and a production process thereof. The lavender health vinegar pickle comprises the following components by weight: 5-10kg of lavender, 100kg of fresh vegetable, 60-80kg of fermented vinegar, 30-60kg of sucrose, 10-20kg of fermented soy sauce and 10-20kg of iodized edible salt. The production process of the lavender health vinegar pickle comprises the following steps: selecting materials; pickling; desalting and dewatering; blending sauce; and impregnating. The lavender health vinegar pickle has the advantages that 1 the vinegar pickle has nutrient health value of the lavender and fermented vinegar and relatively good flavor and taste; and 2 kinds of microorganisms are killed by preliminarily salting with high salt and rapidly dewatering, through decomposition action and a series of biochemical action of protein, harmful microorganisms are inhibited; the color, aroma and taste, crispness and freshness and mouthfeel of the lavender health vinegar pickle are increased, and contained high-salt components are removed by desalting and dewatering, so that the vinegar pickle becomes a low-salt product.