45results about How to "Has nutritional function" patented technology

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

The invention relates to honey-waxberry yoghourt and a production method thereof. The honey-waxberry yoghourt is characterized by comprising a component A, a component B and a component C, wherein the component A is milk; the component B comprises the following components according to the weight percent of the component A: 4%-8% of honey water solution, 8%-24% of waxberry juice and 4%-8% of cane sugar; the component C is strain powder, and the adding amount of the strain powder is equal to 2%-3% of the component A according to weight percent. According to the production method, the honey, the waxberry and the milk are processed into a yoghourt beverage in certain proportion, the nutrition and the taste are integrated, the honey-waxberry yoghourt has the nutrition and healthcare functions of the honey, the waxberry and the yoghourt, the assortment of yoghourt products are enriched, and particularly, the market blank of honey-waxberry yoghourt is made up. Specifically, the honey-waxberry yoghourt has the advantages that the color is uniform and is pale violet red, the aroma of the waxberry and the honey and the milk fragrance are properly coordinated, the sweetness is moderate, the taste is fine, the honey-waxberry yoghourt is in a uniform curdled milk state, and no or few whey is separated out.

This invention provides a method for preparing agricultural nutritious high absorption resin. The method adds nutritious substances such as diammonium hydrogen phosphate to the polymerization system, and forms composite in the presence of initiator and crosslinker, the water absorption rate of the agricultural nutritious high absorption resin is 200-500 times, and that of physiological saline is 30-80 times. The agricultural nutritious high absorption resin has has both water absorption and nutritious functions.

A sobering-up jelly is prepared from edible fungus, pueraria root, haw, gelatinizing agent and water through pre-treating edible fungus 20-50 portions, pueraria root 10-40 portions and haw 10-30 portions, then boiling in three time quantity of water for 15 min, filtering, concentrating, and adding gelatinizing agent. Its advantages are agreeable taste, and low cost.

The invention discloses edible disposable chopsticks and a preparation method thereof, and belongs to the field of food. The edible disposable chopsticks are prepared from the following raw materials in parts by weight: 1,000 parts of edible flour, a flour quality improving material which meets a national standard or a general proportion and 200-520 parts of water. The raw materials are mixed and stirred into dough, the chopsticks are formed and baked, and then the disposable chopsticks which are dehydrated and cured at high temperature are obtained. A nutritional material, a health-care effective material and a color material are added to add various functions. Because the growing period of the flour is greatly shorter than the growing periods, which are 20 years in average, of wood and bamboo, the utilization efficiency of land resources is high, and beneficial effects of effectively reducing excessive deforestation, preventing deforestation, treating water and soil loss thoroughly, even treating sand wind and changing the climate, reducing garbage and environmental pollution and the like are achieved. The policy of taking coarse cereals such as potatoes and corns as staple food as initiated by the government of China is met. The formula is simple, applicability of the raw materials is extensive, natural and healthful food materials can be optimized, a preparation technology is simple, the production cost is low, and the edible disposable chopsticks are suitable for being produced industrially.

The invention relates to a chaffy dish base flavoring, and specifically relates to a nutritive chaffy dish base flavoring. The invention belongs to the field of foodstuff processing. According to the invention, spinach is added to the base flavoring. Spinach contains a large amount of beta carotene and iron, and is also an excellent source of vitamin B6, folic acid, iron and potassium. Spinach contains a large amount of anti-oxidants such as vitamin E and selenium element. Spinach has functions of aging resisting, cell proliferation promoting, brain function activating, vigor enhancing, brain aging preventing, and Alzheimer's disease preventing. Also, spinach has an antihypertensive effect, such that the base flavoring is suitable for the elderly to eat. According to the invention, xylitol is used for replacing edible sugar, such that the sugar content of the base flavoring is reduced. The base flavoring is suitable for various populations to eat, and has a nutritive function.

The invention discloses a cassia bark and ginger health-care beverage and a preparation method thereof, belonging to the technical field of beverages. The cassia bark and ginger health-care beverage uses gingers, cassia barks, red dates, brown sugar, citric acid, vitamin C, a stabilizing agent and purified water as main raw materials and is prepared by the steps of dissolving, filtering, mixing, homogenizing, sterilizing, tinning, and the like. The cassia bark and ginger health-care beverage is rich in nutrient components of the gingers, the dates, the brown sugar, the cassia barks, and the like and has the effects of warming channels, expelling cold, strengthening the spleen and nourishing body weakness as well as the effects of stopping pains, stopping swellings, and the like on the digestive system. The health-care beverage not only has the fragrance of the brown sugar, but also has the sweet and sour taste of flavoring agents, overcomes the hot taste of the gingers and has good taste. The cassia bark contained in the health-care beverage can effectively control the sugar balance, thus the health-care beverage is suitable for both old people and young people, and the vitamin C contained in the health-care beverage can improve the absorption and the utilization of the nutrient components, which is more beneficial to health.

An amino acid iodine composition for preventing and treating AIDS, SARS, stomatitis, pharyngitis, vaginitis, tumor, and some diseases of domestic animal, fowls and fish is prepared from amino acid iodine (0.1-90 wt.%), carrier and auxiliaries through dissolving amino acid iodine in solvent and / or cosolvent, adding carrier and auxiliaries, mixing, refining, homogenizing and shaping.

The invention discloses a nutrition-enriched rice and a preparation method thereof. The nutrient-fortified rice is made of rice, water and nutrition enriching materials by preparing and mixing and squeezing for reconstructing tissues; wherein the mass ratio of the rice to water is (1.7-2.6):1; and the nutrition enriching materials are micro metallic elements or vitamins needed by human body or the mixture of dietary fiber, polypeptide and phospholipid. The nutrition-enriched rice has the advantages of high added-value, total nutritional function, uniformly distributed nutrients, stable property, good preservation and effective utilization of resource; and the preparation method has the advantages of simple operation, high use ratio of raw materials, low cost, good economic effects and the like.

The invention relates to a method for preparing an ecological agricultural water-retaining agent, which comprises the following steps of: mixing raw materials such as acrylamide, acrylic acid, diammonium hydrogen phosphate, urea, humic acid, bentonite and attapulgite, performing polymerization reaction, adding an initiator, a cross-linking agent and a reaction promoter, mixing a product and a functional substance, namely the mixture of a potassium fertilizer, a nitrogen fertilizer and a phosphorus fertilizer, pelleting, drying and crushing to obtain the ecological agricultural water-retaining agent. The method for producing and applying the conventional water-retaining agent is improved, so that the water-retaining agent product has the characteristics of low cost, and salt and alkali tolerance, is environmentally-friendly, multifunctional and eutrophic, and can be applied to the agricultural production of arid zones conveniently.

The invention provides a wheat green beer and a preparation method of the wheat green beer. The preparation method mainly comprises the following steps: during beer saccharification, adding wheat seedling powder rich in gamma-aminobutyric acid; adding a certain amount of protease through the saccharification process via low-temperature material preparation; and carrying out saccharification, fermentation and filtration to obtain the beer rich in gamma-aminobutyric acid, wherein the obtained beer is rich in gamma-aminobutyric acid, folic acid, vitamin B and the like; and the gamma-aminobutyric acid content is about 100-200 ppm. The wheat green beer provided by the invention is a characteristic functional healthy beer.

The invention relates to a novel cellulose-based antibacterial material, which is mainly produced via the steps of: controlling reaction temperature, time, pH value and oxidization ratio of dialdehydecellulose in order to perform a reaction to the dialdehyde cellulose and lysine, and when the reaction is finished, performing centrifugal separation and drying and grinding the product. The antibacterial material has excellent antibacterial activity, and can reach 30 mg / ml in minimum inhibitory concentration (MIC) against Gram negative bacteria, such as Escherichia coli, and 7.5 mg / ml in MIC against Gram positive bacteria, such as staphylococcus aureus, with penicillin as a positive control and an LB liquid culture medium as a negative control; under special conditions, the antibacterial material can completely growth of bacteria. The antibacterial material has simple process and is free of toxic and side effect. The raw material, cellulose, has abundant sources and is environment friendly. The invention supplies a new idea for researching and developing novel antibacterial materials.

The invention discloses a method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice. The method comprises the following steps of: preparing the glutinous rice flour and the glutinous rice milk beverage; carrying out enzymatic hydrolysis on the glutinous rice to obtain the glutinous rice flour as a raw material and a glutinous rice protein extraction solution; drying the glutinous rice flour as the raw material to obtain the glutinous rice milk beverage; and adding raw materials such as sucrose, malt paste sucrose and casein in the glutinous rice protein extraction solution and mixing and homogenizing to obtain the glutinous rice milk beverage. The glutinous rice flour prepared by the method disclosed by the invention maintains various texture properties of traditional glutinous rice flour and have basically consistent firmness, viscosity, cohesiveness, viscosity index curve with traditional levigation glutinous rice flour. The glutinous rice milk beverage prepared by the method disclosed by the invention accords with the sanitary standard of plant protein beverage and has the advantages of yellowish color, luster, typical rice flavor, diversified tastes, no adverse smell, gentle taste, strong aftertaste, no peculiar smell, favorable mouthfeel, liquid flowing, no precipitation or suspended matters, average particle size being 229.3nm, uniformity in texture and favorable health-care function.

The invention discloses a low fat chicken raising method, which comprises controlling growth velocity, and controlling lipogenesis through shortening feed time, wherein only plant fodder formulation is employed, and animal fat and feed stuff are strictly prohibited. By adopting different fodder formulation based on the physiological requirements of various growth phases of the chickens, the lipogenesis can be regulated and controlled.

The invention which relates to a production method of a solid Nelumbo nucifera Gaertn-Zea mayes L. saeeharata Sturt composite beverage and a product thereof belongs to the field of deep processing of agricultural products. The production method comprises the following steps: 1, preparing a Nelumbo nucifera Gaertn juice and a Zea mayes L. saeeharata Sturt juice; 2, respectively carrying out vacuumreduced pressure concentration on the Nelumbo nucifera Gaertn juice and the Zea mayes L. saeeharata Sturt juice; 3, blending the two juices in proportion; 4, spray-drying the well blended material according to an inlet air temperature of 180-185DEG C, a compressed air flow of 430-460L / h, a feeding flow of 450-500mL / h, a maltodextrin addition proportion of 50-60%, a material liquid temperature of 40-65DEG C and a stirring speed of 600-650r / min; and 5, carrying out nitrogen-filled packaging on the obtained solid Nelumbo nucifera Gaertn-Zea mayes L. saeeharata Sturt composite beverage. In the product of the invention, nutrient components of raw materials of Nelumbo nucifera Gaertn and Zea mayes L. saeeharata Sturt are effectively preserved. The product which has various nutrition and healthcare functions has the advantages of carrying convenience, good flavor, good instant solubility, drinking convenience and the like.

The invention discloses a medicine for preventing and treating yellowtop of pear trees. The medicine comprises the following components in percentage by weight: 3 to 15 percent of composite humic acid, 5 to 20 percent of organic matter, 3 to 8 percent of urea, 0.3 to 0.5 percent of magnesium sulfate, 0.1 to 0.3 percent of manganese sulfate, 8 to 15 percent of monopotassium phosphate, 1 to 3 percent of chelate iron or complexing iron, 0.1 to 0.5 percent of chelate zinc or complexing zinc, 0.1 to 1 percent of black alum FeSO4 and 40 to 80 percent of water. The medicine has special effects of killing pathogenic germs, bacteria and fungi of yellowtop of the pear trees and preventing the yellowtop of the pear trees.

The invention belongs to the nano-biotechnology and a nano-catalysis aquaponics method. The existing aquaponics technology has the disadvantages that the fish excrement decomposition speed is low, aquaponics starting time is long and production efficiency is low. The method includes the steps of preparing aquaponics nano-catalysts, smashing tourmaline, medical stone and zeolite till the density of meshes reaches 2500, accurately weighing purple grit mud, tourmaline, nanometer titania, nanometer magnesia, medical stone and zeolite, mixing all the compositions, pressing the mixture into a grain shape or a tablet shape with water content of 20%, sintering the mixture at a temperature of 1100 DEG C to 1200 DEG C for 10 hours, placing the nano-catalysts and aquaponics microbial strain bacillus into a fish breeding water body, pumping out fish breeding pool water to be used for vegetable planting, making water absorbed by vegetables flow back into the fish breeding water body, and repeating the circulating. The nano-catalysis aquaponics method has the advantages of being high in catalysis speed, quick in fish excrement decomposition, and capable of shortening the aquaponics starting time, saving resources and improving the aquaponics production efficiency.

The invention discloses a Litsea cubeba essential oil nanoemulsion. The Litsea cubeba essential oil nanoemulsion is prepared by compounding an aqueous phase and an organic phase containing Litsea cubeba essential oil, the mass ratio of the Litsea cubeba essential oil to the organic phase is (0.5-2):1, and the mass ratio of the organic phase to the aqueous phase is (0.15-0.25):1. The Litsea cubebaessential oil nanoemulsion solves the problem that Litsea cubeba essential oil serving as an oily substance is insoluble in the aqueous phase, has good low-temperature stability and strong antibacterial and antioxidant properties, can inhibit decay and quality maintenance of aquatic products and prolong the shelf life of the aquatic products, and has a wide application prospect in the field of preservation and corrosion prevention in the cold preservation process of the aquatic products.

The present invention discloses a compound modifier for freezing flour product; the compound modifier is made of the following materials with the weight proportions that sand sagebrush powder 35 to 45 percent, wheat gluten powder 30 to 40 percent, lecithin 3 to 7 percent, cevitamic acid 0.7 to 1 percent and salt 10 to 15 percent; the weight sum of the materials mentioned above is 100 percent. The compound modifier for freezing flour product is powder and the selected natural safe nutrition is not only safe for food but also has certain nutritious function; the modifier addition in use is 4 to 6 percent of the wheat quality and the modifier can be widely used in freezing flour products.

The invention relates to the technical field of application of agricultural polymer materials, and specially relates to a preparation method of an ecological water-retaining agent, wherein a culture method is simple and easy to implement, and a culture medium adopted is wide in raw material source, low in cost, safe and reliable, and low in production cost. The preparation method comprises the following steps of: weighing the following raw materials by percentage: acrylic acid, diammonium hydrogen phosphate, citric acid, bentonite, glutamic acid, a glyceryl ether compound, hydrochloric acid and humic acid; conveying the raw materials into a modulation reactor, respectively, premixing the materials before polymerization, and conveying the premix into a polymerization reactor; introducing nitrogen into the mixture, adding ammonium persulfate salt, sodium hydrogen sulfite, methylene bisacrylamide and triethanolamine, and performing aging after polymerization; mixing the product with the mixture of functional material potassium fertilizer, nitrogen fertilizer and phosphorus fertilizer under catalysis of citric acid and hydrochloric acid and then conveying the mixture to a pelletizer, and crushing the mixture to 50 meshes, thereby obtaining the target product. The ecological water-retaining agent has a nutrition function in additional to the functions of absorbing water and releasing water and a normal saline absorption property, and also has saline-alkaline resistance.

The invention discloses a method for preparing a fermented feed through sweet sorghum straw and use of the sweet sorghum straw. The method comprises the following steps of squeezing juice from the sweet sorghum straw, performing acid treatment on straw residues, performing baking and crushing, and through an excellent liquid-phase solid-phase combined composite microbe fermented feed producing technology, preparing the fermented feed which is rich in nutrition, high in immunocompetence, good in palatability, environmentally-friendly and low in cost.

The invention discloses a cod meat ball and a preparation method thereof. The cod meat ball, on the basis of 100 parts of the cod meat ball, includes the following main materials, by weight: 20-50 parts of cod, 15-20 parts of soybean protein, 15-18 parts of corn starch, and 8-12 parts of Chinese yam powder, and the following seasonings, by weight: 1-5 parts of vegetable oil, 2-4 parts of salt, 0.5-2 parts of sugar, 0.012 parts of sodium nitrite, 0.2-0.3 parts of potassium sorbate, 0.5-1 part of carrageenan, 1-2 parts of spices and 1-2 parts of seasonings. The preparation method includes the following steps: 1) removing the viscera, except for liver, of the cod, cleaning the cod, and mincing the cod through a tissue mincer; 2) mixing the minced cod meat with the soybean protein, the corn starch, the Chinese yam powder, the salt, the sugar, the sodium nitrite, the potassium sorbate, the spices and the seasonings and pickling the minced cod meat for 2-4 h; 3) placing the minced cod meat in a meat ball making machine, adding the soybean protein and the carrageenan, and maintaining the temperature to be not more than 25 DEG C; 4) sprinkling the starch on the stirred cod meat ball; and 5) boiling the semi-product and cooling the boiled meat ball to prepare the cod meat ball. The cod meat ball is mainly prepared from the cod, is fine in mouth feel, is rich in nutrition, has a unique taste and has nutritional and health-caring function.

The invention provides health-care flour for tonifying intestines and the stomach and a preparation method thereof and relates to the technical field of food. The health-care flour is prepared from semen raphani, dendrobe, radix ophiopogonis, caterpillar fungus, striga asiatica, malt, hawthorn, pinellia ternate, white pepper, fructus piperis longi, fructus amomi, young wax gourd, fig, coix seeds, peanut flour, honey, Chinese dates, parrot powder, millet flour and wheat flour. Multiple types of traditional Chinese medicine for tonifying and nourishing the stomach are added to the flour, nutrition is enriched, the effects of moistening the intestines, protecting the stomach and tonifying the spleen and the stomach are achieved, and the health of the human body is benefited.

The invention provides a production process of passion fruit and water-chestnut flavored probiotic yoghourt. The production process comprises the following steps: collecting milk; pretreating; preparing materials; preheating; degassing; homogenizing; sterilizing; inoculating, wherein strains comprise bifidobacterium, lactobacillus acidophilus and enterococcus in a volume ratio of 0.5 to 0.5 to 1.2, the inoculating amount is 3%-4% and the inoculating temperature is 40-42 DEG C; stirring for 15-20 minutes after inoculating; fermenting, namely fermenting the mixed materials at 40-42 DEG C for 4-6 hours; controlling the acidity in a fermenting process; carrying out emulsion breaking after the materials are fermented to the final acidity; cooling to 18-24 DEG C; adding passion fruit juice and water-chestnut juice; and filling and freezing. The passion fruit and water-chestnut flavored probiotic yoghourt provided by the invention has a unique flavor, is sour and sweet, and palatable, and also has a fresh mouth feel and a harmonious taste; and meanwhile, the passion fruit and water-chestnut flavored probiotic yoghourt has the health and nutritional functions of passion fruits and water-chestnuts, and has a good health effect.

The invention provides a process for producing corn-konjak-flavor probiotic yogurt. The process comprises the following steps: collecting milk, pretreating, proportioning materials, pretreating, degassing, homogenizing, sterilizing, inoculating, mixing for 15-20 minutes, fermenting, adding corn slurry and konjak slurry, filling and performing cold preservation, wherein strains comprise bifidobacterium, lactobacillus acidophilus and enterococcus, and the volume ratio of the three strains is 0.5: 0.5: 1.6, the inoculation amount is 3-4 percent, the inoculation temperature is 40-42 DEG C; and the step of fermentation comprises fermenting uniformly-mixed materials under 40-42 DEG C for 4-6 hours by controlling the acidity, demulsifying after fermentation reaches the final acidity, and cooling to 18-24 DEG C. The corn-konjak-flavor probiotic yogurt obtained according to the process disclosed by the invention has unique flavor, is sour and sweet, has aroma of corn and konjak, scientific formula and balanced nutrition, can be easily absorbed by human bodies, and has a good health care effect.

The invention discloses curry pleurotus eryngii and phaseolus coccineus beef paste. The curry pleurotus eryngii and phaseolus coccineus beef paste is prepared from the following raw materials in percentage by weight: 25-35% of phaseolus coccineus paste, 15-35% of beef, 8-12% of pleurotus eryngii, 1-3% of curry, 4-6% of soy sauce, 1-3% of white sugar, 1-1.5% of ginger, 1-1.5% of garlic, 2-3% of dried red pepper, 0.5-1% of peanut kernels, 0.5-1% of sesame, 0.2-0.3% of Chinese prickly ash and the balance vegetable oil. The curry pleurotus eryngii and phaseolus coccineus beef paste disclosed by the invention is rich in nutrition, unique in flavor and mellow and delicious in taste, has the nutritional functions of the beef and the pleurotus eryngii, the unique flavor of the curry and the effects of promoting diuresis, resolving dampness, tonifying the spleen and the like of phaseolus coccineuss, and meets the eating and nutritional requirements of consumers on the beef paste.

An orally taken Chinese medicine in the form of capsule for treating kidney deficiency and climacteric syndrome is prepared from thiaminogen, VE, VB, and 5 Chinese- medicinal materials including ginseng, epimedium, pilose antler, musk, etc. Its preparing process is also disclosed.

The invention discloses a formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid. For each 100 parts of beef, correspondingly, the compound low-sodium-salt sauced beef cooking liquid is prepared from the following raw materials in parts by mass: 0.5-2 parts of potassium chloride, 0.5-2 parts of calcium chloride, 0.2-1 part of calcium ascorbate, 2.5-3.5 parts of sodium chloride, 0.4-1.2 parts of basic amino acid, 0.2-1 part of glycyrrhizic acid, 0.3-0.5 part of xanthan gum, 0.5-0.7 part of yeast extract powder, 1-2 parts of a meat tenderizer, 1.5-2 parts of cooking wine and 200 parts of water. The preparation method disclosed by the invention is simple, no preservative is added, the sauced beef has the nutritional function of beef and the health-care effect of low-sodium salt, the prepared sauced beef is fresh, tender and free of bitter taste, and the nutritional, edible and health-care requirements of consumers on low-salt sauced beef products are met.

The invention discloses a chewable qi tonifying yoghourt tablet and a production method thereof. The chewable qi tonifying yoghourt tablet is prepared by raw materials in percentage by mass as follows: 50%-60% of yoghurt powder, 3%-5% of ginseng water extract powder, 5%-10% of astragalus membranaceus water extract powder, 3%-5% of radix codonopsis water extract powder, 3%-5% of atractylodes macrocephala water extract powder, 3%-5% of yam flour, 3%-5% of stevia rebaudiana water extract powder, 3%-5% of Chuzhou chrysanthemum water extract powder, 1%-3% of malic acid, 5%-10% of maltodextrin, 0.5%-1.5% of vitamin C and 3%-5% of magnesium stearate. The raw materials are weighed in proportion, uniformly mixed and compressed into a tablet to form the chewable qi tonifying yoghourt tablet. The chewable qi tonifying yoghourt tablet has both the nutrition of yoghourt and health protection functions of qi tonifying and the like, and is high in efficacy use rate, convenient to eat and store and long in shelf life.

The invention discloses a nutrition-enriched rice and a preparation method thereof. The nutrient-fortified rice is made of rice, water and nutrition enriching materials by preparing and mixing and squeezing for reconstructing tissues; wherein the mass ratio of the rice to water is (1.7-2.6):1; and the nutrition enriching materials are micro metallic elements or vitamins needed by human body or the mixture of dietary fiber, polypeptide and phospholipid. The nutrition-enriched rice has the advantages of high added-value, total nutritional function, uniformly distributed nutrients, stable property, good preservation and effective utilization of resource; and the preparation method has the advantages of simple operation, high use ratio of raw materials, low cost, good economic effects and the like.