254results about How to "Has nutritional value" patented technology

The invention belongs to the technical field of emulsion preparation, and discloses a stable-protein high-internal-phase oil-in-water emulsion and a preparation method thereof. The method comprises the following steps: a protein is dispersed into water, after the protein is fully hydrated, an aqueous phase protein solution is obtained, an oil phase is added, emulsification is performed, and therefore the stable-protein high-internal-phase oil-in-water emulsion is obtained. The method disclosed by the invention does not need any coagulants or surfactants, and the obtained high-internal-phase oil-in-water emulsion has good viscoelasticity, high heat stability and storage stability, and an excellent protection or controlled release effect on the oil phase; and the emulsion has good gelling performance, strong plasticity and remoldability, facilitates further processing, and has good application prospects in the fields of chemical products, daily chemicals, pharmaceuticals, food and healthcare products.

A method for preparing yoghourt rich in gamma-aminobutyric acid (GABA) relates to a method for preparing yoghourt and comprises the steps of resuscitating, purifying and activating lactobacillus plantarum NDC75017, lactobacillus bulgaricus 11057 and streptococcus thermophilus CICC 20379, respectively enlarging culture solutions and then mixing to obtain a leavening agent, and inoculating the leavening agent to sterilized milk to ferment. The GABA content in the yoghourt rich in GABA is 151.51mg/100g. High-yield GABA bacterial strains and existing commonly-used bacterial strains are compoundedand then fermented to prepare the yoghourt rich in GABA, all the bacterial strains are food-grade lactic acid bacteria, and the safety is high. In addition, products have double effects, and the yoghourt rich in GABA integrates physiological efficacy of the GABA and health-care effect of yoghourt, namely the yoghourt rich in GABA is provided with special physiological efficacy of the GABA and thehealth-care effect of the yoghourt and is novel health-care yoghourt.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

A yam fruit-vegetable cake is prepared from fruit and vegetables as main raw materials and 6 Chinese medicinal materials including yam, haw, coix seed, etc., complementing with cane sugar, souring agent and thickening agent. Its advantages are agreeable taste, high nutritive value and sure health-care function.

The invention relates to a production method of a flower fermented wine, belonging to the technical field of fruit wine production. The invention aims to solve the following technical problems: the traditional flower wine is not suitable for women and old people to drink due to overhigh alcohol content; nutritional ingredients in the flowers can not be completely released; and the traditional flower wine does not have the original color, fragrance, mouthfeel and the like of the flowers. The method comprises the following steps: preparing a mixed solution of flower petals, sucrose, honey and water, and adding Angel fruit wine yeast; carrying out primary fermentation; separating to obtain the wine; carrying out secondary fermentation; filtering and clarifying; carrying out cold treatment; sterilizing; and filling to obtain the finished product.

The invention provides an herbal enzyme. The enzyme comprises fruit raw materials and traditional Chinese medicine raw materials. The fruit raw materials comprise the following components of, by weight, 1-3 parts of strawberries, 1-3 parts of honey-dew melons, 1-3 parts of blueberries, 1-5 parts of pears, 1-6 parts of litchis, 2-5 parts of kiwifruit, 2-5 parts of grapes, 1-4 crataegus, 1-3 parts of watermelons, 1-3 parts of muskmelons, 1-4 parts of bananas, 2-5 parts of citrus maxima, 2-3 parts of apples, 1-3 part of pomegranates, 1-4 parts of cherries, 1-4 parts of peaches, 1-5 parts of Chinese dates, 2-6 parts of pineapples and 3-6 parts of papayas. The traditional Chinese medicine raw materials comprise the following components of, by weight, 2-5 parts of panax pseudoginseng var. notoginseng, 0.06-0.1 part of cordyceps sinensis, 2-4 parts of radix isatidis, 3-3.5 parts of roses, 1-4 parts of dioscorea opposite, 3-6 parts of dendrobium officinale, 2-6 parts of chrysanthemum, 2-5 parts of mahonia fortune, 1-4 parts of pyrrosia lingua and 1-6 parts of glycyrrhiza uralensis. The enzyme is fermented with the fruits and the Chinese herbal medicine as the raw materials, so that the obtained enzyme comprises the diversified components, and the healthcare function of the enzyme is improved; and moreover, the enzyme can meet the function of medicined diet and nourishing food and can be directly ate by customers. In addition, the invention discloses a preparation method of the herbal enzyme.

The invention discloses a stomach-nourishing biscuit and a preparation method thereof, wherein the method comprises the following steps: respectively weighing medicinal materials such as maltum, hawthorn fruits, endothelium corneum gigeriae galli, dried orange peels and radish seeds in a certain weight proportion, then adding water of which the weight is 5-8 times of the total weight of the medicinal materials above; heating and extracting, namely controlling the temperature at 85-95 DEG C and carrying out heat preservation for 2-4 hours, filtering the obtained product so as to obtain an extracting solution; after repeatedly carrying out extraction 1-3 times, merging the obtained extracting solutions; carrying out vacuum concentration under reduced pressure until the crude drug content of the merged extracting solution is 0.5-0.8 g/ml, then obtaining a concentrated liquid medicine; mixing the concentrated liquid medicine with other raw materials, and uniformly stirring so as to form a dough for standby; rolling the dough into a noodle strap in a roll machine, then rolling and cutting the noodle strap into biscuit blanks; and baking the biscuit blanks so as to obtain stomach-nourishing biscuit products. The stomach-nourishing biscuit disclosed by the invention not only has a nutritive value and a health care function of stomach nourishing, but also is easy to carry.

The invention discloses a lung-nourishing biscuit and a preparation method thereof, wherein the preparation method has the following steps: preparing medicine materials of perillaseed, artificial Chinese caterpillar fungus, houttuynia cordata, loguat leaf, lily and orange peel according to parts by weight, adding water with weight being 5-8 times that of the medicine materials into the medicine materials, carrying out heating extraction, wherein the temperature is controlled to be 85-95 DEG C, carrying out heat preservation for 2-4 hours, and filtering to obtain extracting solution, repeatedly extracting for 1-3 times, combining extracting solution, concentrating the combined extracting solution in a vacuum pressure reducing way until the content of primary medicines of the combined extracting solution is 0.5-0.8g/ml, obtaining concentrated medicine liquid, mixing the concentrated medicine liquid with other raw materials, stirring uniformly, forming a dough for standby, putting the dough into a roller rolling machine to roll so as to obtain floor belts, rolling and cutting the floor belts for forming to obtain biscuit cakes, baking the biscuit cakes and then obtaining the biscuits. The lung-nourishing biscuit prepared by the method not only has nutrition value and health-care function of lung moisturizing and lung nourishing, and simultaneously is convenient to carry.

The invention discloses an outdoor morel high-yield cultivation method. The method comprises the following steps of 1 cultivation material formulation, 2 fermentation, 3 cultivation medium culture, 4 bagging, 5 indoor mycelium culture, 6 outdoor cultivation plot selection, 7 outdoor bag removing cultivation, 8 management after planting and 9 harvesting and preserving. According to the defects of artificial culture of morels at present, the cultivation method is the method which is capable of improving the quality and increasing the quantity and scientific in management, the morels cultivated through the method not only can achieve high yield but also can improve the quality of morel planting, the gap between artificially cultivated morels and wild morels is narrowed, and the edible and medicinal value of the morels is improved.

The invention discloses a liver-nourishing biscuit and a preparation method thereof, wherein the preparation method has the following steps: preparing medicine materials of chrysanthemum, pawpaw, plantain, folium mori and fructus lycii according to parts by weight, adding water with weight being 5-8 times that of the medicine materials into the medicine materials, carrying out heating extraction,wherein the temperature is controlled to be 85-95 DEG C, carrying out heat preservation for 2-4 hours, and filtering to obtain extracting solution, repeatedly extracting for 1-3 times, combining extracting solution, concentrating the combined extracting solution in a vacuum pressure reducing way until the content of primary medicines of the combined extracting solution is 0.5-0.8g/ml, obtaining concentrated medicine liquid, mixing the concentrated medicine liquid with other raw materials, stirring uniformly, forming a dough for standby, putting the dough into a roller rolling machine to roll so as to obtain floor belts, rolling and cutting the floor belts for forming to obtain biscuit cakes, baking the biscuit cakes and then obtaining the biscuits. The liver-nourishing biscuit prepared bythe method not only has nutrition value and health-care function of liver nourishing, and simultaneously is convenient to carry.

The invention relates to the technical field of food processing methods, in particular to an anti-hardening white square rice cake and a production method for the anti-hardening white square rice cake. The anti-hardening white square rice cake is produced by taking glutinous rice flour, anti-hardening syrup, lard oil, modified maize starch and black sesame and the like as raw materials, and according to a certain formula, performing the following steps of: (1) checking materials; (2) making the glutinous rice flour; (3) frying the black sesame; (4) mixing; (5) beating; (6) stewing; (7) re-steaming; (8) cooling, re-moisturizing and slicing; and (9) packaging and the like. The anti-hardening white square rice cake not only keeps the characteristics that the conventional white square rice cake is moist, soft, frozen grease-like, sweet and delicious and the like; and compared with the conventional white square rice cake, the a quality problem of short-term hardening is avoided and a softness guarantee period is prolonged by 40-45 days.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention discloses a preparation method of xanthophyll nanometer emulsion, and relates to a preparation technology of the xanthophyll nanometer emulsion. Food grade sodium caseinate is selected as an emulsifying agent for emulsifying xanthophyll, and through high-speed shearing and high-pressure homogenizing, the xanthophyll nanometer emulsion is obtained. The average particle diameter of theprepared nanometer emulsion is 200-300nm, the nanometer emulsion is high in safety, the storage stability of the xanthophyll can be notable improved, and the chemical degradation of xanthophyll during storage can be reduced. According to the method, the particle diameter distribution is uniform and controllable, the technology is simple and easy to operate, and the repeatability is good; and theraw materials used for products are broad and easy to obtain, so that the xanthophyll nanometer emulsion is low in price, and the xanthophyll nanometer emulsion is high in safety, has certain nutrientvalue and biocompatibility and can be used for development of functional foods and health-care products.

The invention provides a preparation of dendrobium small molecule peptides and dendrobium small molecule peptides obtained therefrom. The preparation method comprises the following steps: 1) pretreatment; 2) extraction; 3) enzymolysis; 4) separation and purification; and 5) concentration and drying. The enzymolysis time is shortened to 2-3h by way of compound biological enzyme digestion on xylanase, cellulase, alkaline protease and plant protease. The pH value needs not to be adjusted during enzymolysis, so that the process time is shortened, and meanwhile, the desalting process is canceled, and the production efficiency of the dendrobium small molecule peptide is increased. The molecular weight of the dendrobium small molecule peptides obtained by the preparation method is primarily at 100-500Da, so that the dendrobium small molecule peptides are easily absorbed by a human body and can be applied to the field of food.

The invention discloses a composite condensation product with a double-embedding function as well as a preparation method and application of the composite condensation product. The preparation methodcomprises the following steps: (1) adding Zein into an ethanol water solution, and carrying out stirring for dissolving to obtain a Zein solution; (2) adding chitosan into an acetic acid solution, carrying out stirring for dissolving, and then carrying out overnight hydration to obtain a chitosan anti-solvent solution; (3) adding curcumin and quercetin into the Zein solution, carrying out uniformstirring and mixing, and then carrying out overnight hydration to obtain a Zein-Cur-Que mixed solution; and (4) adding the chitosan anti-solvent solution into the Zein-Cur-Que mixed solution, carryingout uniform stirring and mixing, then carrying out rotary heating to remove ethanol, and then adjusting the pH value to 3.0-7.0 to obtain the composite condensation product with the double-embeddingfunction. The composite condensation product disclosed by the invention can simultaneously embed two substances with different polarities, is high in embedding rate and high in bioavailability, and can be used in the field of food processing.

The invention relates to buffalo milk yoghourt rich in gamma-aminobutyric acid (GABA) and a preparing method thereof and belongs to the technical field of dairy product processing. Lactococcus lactis subsp lactis separated from buffalo milk and capable of generating GABA, lactobacillus plantarum and traditional yogurt culture streptococcus thermophilus are mixed to generate a composite strain, and the composite strain is used for fermentation of degreased buffalo milk to prepare yogurt. The preparing process is simple, and the prepared yogurt has rich milk fragrance, thick texture, fine and smooth taste and rich nutrients; the content of GABA is high and can be as high as 3.6 g/kg, and multiple physiological functions including reducing blood pressure, resisting anxiety and depression, improving sleep and relieving internal heat or fever are realized; no additive is adopted, the storage life is long, and the buffalo milk yoghourt is safe, environmentally friendly and healthy.

The invention discloses a preparation method of polygonum multiflorum black tea. The preparation method comprises the following steps: picking polygonum multiflorum stem leaves to dry and air until the leaves are soft; withering and twisting until juice seeps from the stem leaves, wherein the leaves are soft and adhesive, and cannot be broken; frying the stem leaves in a tea frying machine at 60-70 DEC G for 20-30 min, taking out the stem leaves when the juice is dried, and twisting the stem leaves for forming, after which the polygonum multiflorum gradually turns yellow; performing natural fermentation, at the humidity of 60-80% for 4-10 hours, wherein the completion sign of the fermentation is that the stem leaves turn from yellow to red; baking: uniformly placing the fermented stem leaves into a baking machine with the initial baking temperature at 90 DEG C, increasing the temperature to 120 DEG C after 1 hour, continuously baking for 3 hours until the tea is puce, opening the baking machine, smelling the tea, and if the tea still has the smell of herbs, continuing to bake until the smell is gone. The polygonum multiflorum black tea has a health-care effect, is low in cost, has a mellow taste, and is intact in appearance.

The invention discloses a chicken essence seasoning and a preparation method thereof. The chicken essence seasoning is prepared from the following raw materials in percentage by weight: 3-15 percent of chicken, 1-10 percent of egg, 37-55 percent of sodium glutamate, 1.1-3 percent of disodium 5-ribonucleotide, 20-38 percent of common salt and 0.001-0.005 percent of riboflavin. In the invention, the riboflavin is used as a coloring agent of the chicken essence seasoning for the first time. The riboflavin has better coloring effect than that of a general riboflavin, i.e. the favorable coloring effect can be achieved by using a small amount of the riboflavin with low concentration. The riboflavin has favorable color and luster stability; and after being heated at the temperature higher than 90DEG C for 60 minutes, the riboflavin can still keep better stability and stable color and luster. The color and luster of the riboflavin has better slat resistance and the stability of the color and luster of the riboflavin cannot be influenced by 50 percent of saline matters, so that the adverse influences that the common coloring matter has low safety and poor colorability can be avoided. The riboflavin also is a vitamin essential for human body and has a certain nutrient value, can supplement vitamin to people conveniently.