111results about How to "High biological value" patented technology

The invention discloses a process for preparing fermented bean curd, which comprises the following steps of: decontaminating soybeans; soaking the soybeans; grinding the soybeans; separating the soybeans; regrinding the soybeans; putting first soybean dregs obtained by the step C into a stirring pool; adding proper amount of three kinds of seriflux, and stirring the mixture into a paste; delivering the paste into a regrinder for regrinding; delivering the paste into a centrifuge for secondary centrifugation, and merging the milk and the first milk into fresh soybean milk; boiling the soybean milk; pointing the soybean milk; blanking; early fermenting; salting blanks; filling; later fermenting; and obtaining finished products. The process has the advantages of reducing residual protein in the bean dregs and having high product yield.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The invention relates to green leave high-protein pure natural feed which is characterized in that the weight proportion of the raw materials of the feed is as follows: 10 to 80 of Chinese preserving melon leaf, 2 to 6 of wormwood, 3 to 12 of artemisia leaf, 10 to 90 of pine-needle powder, 3 to 12 of cyrtomium fortunei, 4 to 12 of forsythia, 2 to 6 of cactus, 2 to 4 of purslane, 1 to 3 of aloe, 2 to 15 of wild hawthorn, 8 to 20 of malt, 2 to 5 of polygonum hydropiper, 1 to 8 of curious kadsura root or stem, 2 to 6 of duchesnea indica whole grass, 2 to 8 of bracken, 2 to 4 of tea hawthorn, 2 to 15 of yam, 2 to 8 of rumex madaio, 2 to 6 of nogra, 3 to 6 of southernwood, 3 to 4 of cortex meliae, 1 to 4 of kosam, 2 to 10 of citrus aurantium, 2 to 5 of radix-polygoni multiflori cane leaves, 2 to 7 of radix codonopsitis, 1 to 3 of garlic powder, 1 to 4 of eupatorium adenophorum, 4 to 12 of grass meal, 1.5 of salt, 1 to 3 of magnolia bark, 6 to 15 of soybean (fried), 20 to 40 of horsebean (fried), 10 to 15 of pea, 2 to 5 of brown rice, 4 to 15 of corn cob regulating flour, 5 to 15 of panpax notoginseng, 2 to 5 of rice bean, 1 to 5 of grain sorghum, 200 to 250 of corn and 60 to 80 of wheat. The green leave high-protein pure natural feed has rich nutrition, can prevent and cure diseases, assists in increasing weight, and is safe and non-toxicity.

The invention discloses a uric acid reducing peptide solid drink, a preparation method and an application and relates to the technical field of solid drinks. The solid drink comprises components as follows: maltodextrin, soybean peptide powder, a celery seed extract, poria cocos powder, sea fish oligopeptide, isomaltooligosaccharide, inulin, vitamin C, magnesium carbonate, niacin, ferrous lactate,vitamin B1, vitamin B2, vitamin B6 and folic acid. Main materials and auxiliary materials are used, and the solid drink can regulate functions of all systems of the human body through cooperation ofsmall-molecular peptides, minerals, microelements and vitamins, make functions of internal organs normal, repair damaged cells, enhance immunity, enhance effects of clearing hear and removing dampness, reduce phlegm and clear heat, dredge collaterals, balance yin and yang, improve the excretory function of the human body, inhibit absorption and conversion of purine in the body and promote purine to be discharged out of organism along with urine, has obvious functions of reducing uric acid and preventing grout and is beneficial to removal of other uncomfortable symptoms.

A paper-shaped composite protein-fruit-vegetable food is prepared from collagen polypeptide, soybean protein, albumen, vegetables, fruit, refined konjak starch, carragheenin, chitosan flavouring liquid and water through pretreating, proportional mixing, homogenizing, preparing film flavouring and shaping. Its advantages are rich nutrients including protein, minerals and vitamines, low content of fat, and agreeable taste.

The invention relates to health-care sweet potato noodles which are characterized by being prepared from all components in parts by weight: 18-21 parts of fresh sweet potato, 70-75 parts of wheat flour, 3.5-5 parts of eggs and 1.5-2.5 parts of salt. According to the health-care sweet potato noodles, the wheat flour, the sweet potato, the eggs and the salt are prepared into the health care noodles according to a fixed ratio, the wheat flour and the sweet potato are natural plant raw materials, no additive is added, a raw material ratio is simple and reasonable, the effects all raw materials are supplemented each other, effective ingredients of the wheat flour, the sweet potato and the eggs are well reserved; the prepared noodles are rich in nutrients and easy to digest, have the advantages of rich nutrition, reasonable component matching, low cost, simple production process, delicious taste, and refreshing and smoothness, have effects of improving the immunity, tonifying the lung and nourishing the blood, tonifying the spleen and stimulating the appetite, and nourishing the yin and moistening the dryness, can not hurt other parts of a human body when being eaten for a long time, and have an extremely strong disease resistance health care function.

The invention discloses a Chinese yam medlar solid drink and a preparation method thereof. The raw materials for preparing the Chinese yam medlar solid drink include Chinese yam, medlar fruits, de-fat soybean powder, maybush, sweetener, maltodextrin, carrageenan and edible carboxymethylcellulose. The preparation method includes firstly, adding water into the medlar fruits and the maybush to boil, amalgamating extract solution, filtering and then standing, taking liquid supernatant to compress to obtain brownish red sticky extracts; secondly, grinding the Chinese yam into fine powder in a superfine manner, taking the fine powder of the Chinese yam and the de-fat soybean powder to mix with the sweetener, the maltodextrin, the carrageenan and the edible carboxymethylcellulose uniformly to obtain a mixture; thirdly, uniformly mixing the extracts obtained in the first step with the mixture obtained in the second step to obtain soft materials, making the soft materials into particles; fourthly, drying and screening the particles and packaging to obtain the Chinese yam medlar solid drink. The Chinese yam medlar solid drink is low in impurity content, high in biological value and protein efficacy ratio and safe and convenient to drink, and has effects of spleen tonifying and stomach nourishing, kidney reinforcing and seminal emission arresting, brain and intelligence benefiting and memory enhancing.

The invention discloses a glycosylation modification method of rice residue protein. According to the method, the Maillard reaction serves as a theoretical basis, glycosylation wet-process modification is carried out on the soluble rice residue protein extracted with rice residues as raw materials through different polysaccharide, wherein the rice residues are secondary products of deep processing of rice, the solubleness, foamability and emulsibility of the protein are improved, the modified rice residue protein has the good antioxidant activity and has the effects of regulating the immune, regulating the blood sugar level, resisting a tumor, delaying senescence and the like, the scientific basis and scientific research basis are provided for further exploring the functions of food-borne protein, a new path for further development and utilization of hydrophobicity plant protein such as rice protein is expected to be obtained, and the glycosylation modification method has the important theoretical value and application prospects.

The invention relates to a moringa oleifera acidified milk product and belongs to the technical field of dairy processing. The moringa oleifera acidified milk product is obtained through moringa oleifera fermentation liquor processing and moringa oleifera acidified milk processing. The process of moringa oleifera fermentation liquor processing comprises the steps that moringa oleifera leaf powder which is subjected to ultramicro-pulverization and distilled water are evenly mixed according to the proportion of 1:15, the mixture is milled by means of colloid and is homogenized by means of a homogenizer, so that moringa oleifera liquid is obtained, the moringa oleifera liquid is cooled to be at the temperature of 40 DEG C after pasteurization is conducted on the moringa oleifera liquid for five minutes at the temperature of 90 DEG C, then lactobacillus plantarum subspecies with the volume percent being 4% is inoculated in the moringa oleifera liquid, and fermentation is conducted for three to five days at the temperature of 38 DEG C, so that moringa oleifera fermentation liquor is obtained. The process of moringa oleifera acidified milk processing comprises the steps of raw material preparation, mixing, pasteurization, inoculation, fermentation, after ripening and quality testing, and finished product obtaining. The moringa oleifera acidified milk product has the advantages that the product is as sweet as moringa oleifer, acid fragrant and tasty; protein and oxalic acid substances are fully degraded after the moringa oleifera liquid is fermented, the biological value of the moringa oleifera can be increased easily, and the moringa oleifera acidified milk product is a moringa oleifera product having high additional value; the development of the daily industry and the moringa oleifera industry in Yunan province can be promoted easily.

The invention discloses a method for increasing the natural astaxanthin content of eggs. The feed for increasing the natural astaxanthin content of eggs is composed of basic feed and a premixed material mixed with natural astaxanthin, the premixed material is formed by mixing natural haematococcus pluvialis, haematococcus pluvialis oil, feed-grade cuttlefish paste or shrimp paste, spiral seaweed powder and edible lactic acid bacteria, and the basic feed is formed by mixing corn, bran, soybean cake, fish oil, salt and methionine. According to the method, natural haematococcus pluvialis and haematococcus pluvialis oil are added to traditional chick feed, the proportion of esterified astaxanthin in the eggs is increased, the loss amount of astaxanthin in the egg cooking process is reduced, the feed favor is improved by adding the cuttlefish paste or shrimp paste, spiral seaweed powder and edible lactic acid bacteria, the food digestibility and biological value are increased, the astaxanthin content in the eggs is greatly increased, the growth environment is controlled, and astaxanthin accumulation is promoted.

The invention belongs to the field of microbial fermentation application, and particularly relates to a functional food produced by segmented solid-state fermentation of soybeans with multiple probiotics and a preparation method of the functional food. The probiotic fermented functional food for regulating intestinal health provided by the invention is prepared by the following steps: pulverizingsoybeans, proportionally and uniformly mixing the pulverized soybeans with water, inoculating probiotics, and carrying out segmented solid-state fermentation. The probiotics comprise lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. Through probiotic fermentation, beneficial active substances in soybeans are increased, and are easier to digest and absorb by a human body, the health-care effect of the soybeans on the body is enhanced, and the soybeans can also play an important role in health regulation of the body.

The invention relates to strong anti-oxidation edible oil, which is health care edible oil for cooking, which is formed by taking astaxanthin as an anti-oxidation functional component and fully integrating with the edible oil and has the strong anti-oxidation function. The strong anti-oxidation edible oil belongs to the field of edible fats and oils. The edible oil is an indispensable nutrient for a human body. But all the edible oils do not have the anti-oxidation capacity, are very easy to be oxidized and thus cause adverse impacts on health. The oxidation in the air and the oxidation in the human body can promote the tumor occurrence and the development and are important factors for causing cardiovascular and cerebrovascular sclerosis. The edible oil is integrated with the astaxanthin, has strong anti-oxidation function and can prevent and reduce the oxidation of the edible oil, improve the quality and the safety, and ensure the safety and the health of the human body. The astaxanthin is the natural nutrient with strongest capability of preventing the oxidation and removing free radicals, which is 1000 times of that of VE and 10 times of carotene, and has a plurality of health care functions of enhancing immunity, preventing cancers, protecting heart and brain blood vessels, protecting skin, and preventing aging and the like. People need to eat less oil and eat good oil. The edible oil with the anti-oxidation function is the good oil.

The invention relates to health-preserving quinoa porridge, and belongs to the technical field of foods. The technical scheme adopted by the invention lies in that the health-preserving quinoa porridge consists of the following raw materials in parts by weight and in compounding ratio of main materials and auxiliary materials, wherein the main materials comprise 50-80 parts of millet and 20-50 parts of quinoa; the auxiliary materials comprise 5-10 parts of dried lily bulbs, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red jujubes and 0-4 parts of radix salviae miltiorrhizae. According to the health-preserving porridge, a dietetic invigoration recuperation manner is adopted, and reasonable compounding is adopted, so that absorption of various trace elements and minerals by human bodies is improved; besides, the auxiliary materials, such as the red jujubes and the Chinese wolfberry fruits are added, so that the efficacies of maintaining beauty and keeping young for females are strengthened; the millet, the quinoa and the dried lily bulbs are correspondingly compounded in proportion according to different populations, so that the needs for the amino acids, the trace elements and the minerals of human bodies are effectively and reasonably met, the nutrient value is increased, the consumption cost of people is reduced, and besides, the effects of reducing blood pressure, blood lipid and blood sugar can also be achieved; the dried lily bulbs and the Chinese wolfberry fruits are added together, so that the effects of treating a cough with lung heat, palpitation, insomnia, dreaminess, and blur vision can be achieved.

The invention discloses fruit and vegetable rice noodles for nourishing the stomach. The fruit and vegetable rice noodles comprise the following raw materials of germ-remained rice, millet, red yeast rice, pumpkin powder, goat milk powder, protein powder, a plant extract, pectin, walnuts, apricot kernels, endothelium corneum gigeriae galli, Chinese cabbages, cranberries, figs, purple perilla, chrysanthemum coronarium, radix codonopsis, black dates, white funguses, coix seeds, rhizoma polygonati, dendrobium officinale, dandelions, dried orange peel, gordon euryale seeds, dried lily bulbs, sweet osmanthus fruits and leaves or roots of tragopogon pratensis. A making technology of the fruit and vegetable rice noodles comprises the following steps of performing soaking; mashing fruits and vegetables to obtain composite fruit and vegetable juice; preparing medicinal liquid; performing grinding to obtain powder; performing pulping; performing ageing and shaping; and performing cutting to obtain strips, performing drying, and performing packaging to obtain the fruit and vegetable rice noodles for nourishing the stomach. The fruit and vegetable rice noodles for nourishing the stomach disclosed by the invention are reasonable in matching of the raw materials in formula, and are rich in various nutrient components necessary for human bodies; and besides, green fruits and vegetables, Chinese herbal medicine components and the plant extract for nourishing the stomach are added, so that the fruit and vegetable rice noodles are rich in nutrition and moderate in mouth feel, have the efficacy of strengthening and consolidating body resistance and nourishing the stomach after being eaten for a long term, and are suitable for general crowds and people having weak spleens and stomachs to eat.

Compositions of reducing agents and carriers for producing a stable negative oxidation reduction potential in consumable materials are disclosed and claimed. Compositions of the invention find use in enhancing the hydration and anti-oxidant value of consumable materials such as foods, beverages and cosmetics, for example. Compositions of the invention also find use in water treatment, agricultural and scientific research applications. Methods for using and making the compositions are also within the scope of the invention.

The invention discloses a stirring type preparation process of active probiotic flavored fermented milk. The active probiotic flavored fermented milk is prepared from raw milk, white granulated sugar, whey protein powder, isomalto-oligosaccharide, a compound stabilizer, anhydrous cream, sucralose and strains; the strains comprise streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum and lactobacillus rhamnosus; the preparation process comprises the following steps: checking the raw milk, purifying the milk, standardizing and temporarily storing; adding all the materials and blending; pre-heating and carrying out high-temperature homogenization; raising the temperature and sterilizing; cooling and inoculating; after fermenting, putting the milk into a jar, cooling and temporarily storing; stirring, filling and packaging in sequence; finally, putting into a freezer and freezing to carry out after-ripening. According to the flavored fermented milk disclosed by the invention, types and quantities of the strains are enriched through four types of lactic acid bacteria, and intestinal harmful bacteria are effectively inhibited; one part of sucrose is replaced with the isomalto-oligosaccharide, so that the calories of the fermented milk are reduced and the content of active probiotics in the final finished-product fermented milk is extremely great; intestinal probiotics can easily become a dominant population.

The invention belongs to the technical field of food processing and discloses nutrition-balanced instant health-preserving rice and a preparation method thereof. The health-preserving rice is prepared from the following raw materials in percentage by mass: 20-25% of rice, 3-8% of millets, 3-8% of soybeans, 5-8% of corn grains, 5% of Chinese yams, 5% of coix seeds, 5% of wheat, 5% of bearded tooth mushroom, 5% of carrots, 5% of cassava, 4% of euryale ferox seeds, 3% of kudzuvine roots, 2% of poria cocos, 2% of walnut kernels, 1% of dried orange peels and 20-23% of water. The preparation method of the nutrition-balanced instant health-preserving rice comprises the following steps: crushing the raw materials; mixing the crushed materials and conditioning the mixed materials; carrying out extruding so as to granulate the conditioned material; carrying out baking so as to shape the granules; and cooling the shaped granules and packaging the cooled granules. The health-preserving rice satisfies the basic requirements of 'diversified foods on basis of cereals' in the Dietary Guidelines for Chinese Residents, and is free of addition of any chemical additives. The health-preserving rice can be eaten after being brewed with hot water of which the temperature is 80 DEG C or above for three minutes; and the brewed health-preserving rice is similar to a rice porridge, and is golden in color and luster, refreshing in taste and mutually complementary in nutrients. The nutrition-balanced instant health-preserving rice is a meal-replacement food suitable for modern sub-healthy populations, and has wide market prospects and promotion values.

A method for raising quails for eggs using internal and external ecological technology discloses a method for ecologically raising quails for eggs, which uses natural organic disinfectants instead of daily disinfectants to improve the internal and external environment of quail houses and make the air quality comply with NY / T391 ( Environmental technical conditions for green food production areas) requirements; adding lactic acid bacteria to the quail feed for eggs instead of medicine and health care can regulate the normal flora of the gastrointestinal tract of the egg quail body, maintain the micro-ecological balance, and inhibit the growth and reproduction of spoilage bacteria and the production of spoilage products in the intestinal tract. Effectively reduce harmful gases such as ammonia in quail houses and the odor of feces, improve the breeding environment, and improve the health of laying quails; establish a reasonable immunization program through pathogen investigation and antibody detection to control the occurrence of diseases. After adopting the method, the internal and external environment of the poultry house is greatly improved, the resistance of laying quail to diseases and the prevention of infectious diseases are enhanced, the occurrence of epidemic diseases is controlled, the yield of quail eggs is increased, and the quality of quail eggs is improved.

The invention discloses a solid-state fermentation method of moringa stem leaf powder. The moringa stem leaf powder is used as a matrix, aspergillus niger, candida utilis and bacillus subtilis are adopted for mixed fermentation, a fermentation process is optimized, so that crude fiber and anti-nutritional factors in the moringa stem leaf powder are degraded, microbial mycoprotein is synthesized, the content of effective nutrient in the raw material is increased, the composition proportion is optimized, the content of active substances is increased, the feed palatability is improved, and biological value and safety of feed are improved.

The invention provides a method for producing single-cell proteins from potato residues by liquid-state fermentation. The method utilizes Trichoderma and yeast capable of transforming cellulose substances in potato residues and improves the palatability of single-cell proteins in livestock and fowl. The mixed strains of Trichoderma, Penicillium and yeast are inoculated to potato residues to allow liquid-state fermentation for about 6 days at 28 DEG C under such condition that the relative oxygen content is 5-10%, to produce a protein feed. The content of crude proteins in the protein feed reaches up to 40%. The content of SO4<2-> in the protein feed made from potato residues is reduced by more than 50% on average. Therefore, the invention solves the problem that the protein feed with high SO4<2-> concentration is bitter and not accepted by livestock and fowl and may cause diarrhea in animals. Rat study proved that the protein feed made from potato residues by liquid-state fermentation using Trichoderma, Penicillium and yeast strains is innoxious and has good grow-promoting effect.

The invention relates to instant five-cereal porridge which is composed of an instant soup powder mixing package and a nutrient granule package, wherein the mass ratio between instant soup and nutrient granules is 1:4-6; the instant soup powder mixing package comprises, by mass, 2%-3% of black bean powder, 7%-8% of buckwheat, 6%-7% of white granulated sugar, 0.2%-0.3% of sodium carboxymethylcellulose, 0.008%-0.01% of aspartame, and the balance water. The nutrient granule package comprises, by mass, 19-21 parts of black rice flour, 26-27 parts of oat powder and 53-55 parts of peameal. The proteins of the instant five-cereal porridge are matched reasonably, bioavailability is improved, dietary fiber is increased, the dietary requirements for nutrition, convenience and diversification can be met, the soup is made with hot water when the instant five-cereal porridge is eaten, the nutrient granules are ready to enjoy when opened, and the instant five-cereal porridge is extremely convenient and fast to eat and healthy.

The invention relates to a silage method of whole corn stalks. An underground silo is used for silaging the whole corn stalks. The silage method comprises the following steps of the treatment of bottom and periphery, preparation of a urea solution, pavement of corn stalks, compaction, corrosion resistance and taking. According to the silage method, spoilage bacteria do not easily enter the stalks, thereby being favorable for preservation of the stalks; urea is decomposed into ammonia and carbon dioxide, both of which can inhibit the activity of spoilage bacteria and have a corrosion resistance effect; and the decomposed ammonia provides non-protein nitrogen for microorganisms in the rumen of a ruminant to form microorganism proteins, thereby increasing the protein nutrition level and the biological value of the corn stalks. The silage whole corn stalks are dark green in color, are soft and juicy, are moderate in sweetness and sourness, and have good palatability and a higher operating value. The method is simple to operate and is easy to learn, and eases the labor shortage problem in autumn.

The invention discloses a five cereals gold cake and a preparation method thereof; the five cereals gold cake has fresh taste, meets mass taste and helps for human health when eating for a long time, wherein the five cereals gold cake comprises 49.36-105g of millet flour, 8.5-150g of corn flour, 29.5-120g of soybean flour and 17.5-22.5ml of water. The cake is a tonic suitable for the older, the patient and lying-in women; specifically the cake is suitable for persons with spleen-qi deficiency, insufficient vitality and malnutrition, persons with the diseases, such as arteriosclerosis, hypertension, hyperlipidaemia, coronary heart disease and the like and persons with obesity and fatty liver.

The invention belongs to the food field, and specifically discloses a pet nutrient solution and a preparation method thereof. The pet nutrient solution is obtained by mixed fermentation of the following components by the mass percentage: 10-15% of yeast, 15-20% of lactobacillus, 20-25% of bifidobacterium, 1-5% of albumen powder, 1-3% of probiotics, 0.1-0.5% of vitamins, 0.5-1% of sodium citrate, and the balance auxiliary materials. Fine fermentation strains are screened and compounded with the albumen powder, probiotics, vitamins, sodium citrate and other substances in a certain proportion, sothe purpose of synergistic effect can be achieved, pets can be provided with various nutrient substances and vitamins, and the pet immunity is improved; intestinal tract health can be improved, intestinal tracts are helped to reduce fat absorption, fat deposition is reduced, the digestion is promoted, and the pet nutrient solution has good promotion and application prospects.

The invention discloses a digestible nutritious biscuit. The digestible nutritious biscuit is characterized by comprising, by weight, 30-40 parts of wheat flour, 3-5 parts of taro flour, 5-8 parts of green bean flour, 8-12 parts of black waxy corn meal, 15-20 parts of pea flour, 6-8 parts of casein, 10-20 parts of eggs, 5-10 parts of skimmed milk powder, 5-10 parts of longan pulp, 6-8 parts of walnut kernels, 4-8 parts of red dates, 3-5 parts of haw pulp, 8-12 parts of tomato juice, 5-10 parts of tangerine pomace, 2-3 parts of multi-vitamins and mineral substances, 10-20 parts of white granulated sugar, 5-7 parts of sweetening agents, 5-8 parts of palm oil and 2-4 parts of butter. The digestible nutritious biscuit contains rich monosaccharide, a great quantity of vitamins B, rich microelements as well as calcium, iron, phosphorus, vitamins C and the like, rich vitamins, cellulose and multiple mineral compositions required by a human body, is balanced and reasonable in nutrition and has multiple health care functions including capabilities of boosting immunity of the human body, improving memory and the like. The digestible nutritious biscuit is fragrant and sweet in flavor, good in taste and suitable for people of all ages.

The invention discloses a protein addictive and preparing method for ruminant, which comprises the following steps: adopting maize flour, urea, alta-mud and sodium diacetate as raw material; testing; purifying; grinding; weighing to blend according to proportion; stirring; adjusting water in the compound at 20-25%; controlling temperature at 110-150 deg.c for 10-60s; gelatinizing; squeezing into bar shape.

The invention provides a special medical food for patients in emergency states and a preparation method thereof. The main raw materials for producing one ton of the product mainly comprise the following components: 100-1500kg of yak milk, 100-2000kg of fresh milk, 200-500kg of whey powder, 50-200kg of refined vegetable oil, 1-100kg of medium chain triglyceride, 1-150kg of white granulated sugar, 1-120kg of lactose, 1-120kg of amino acid, 1-50kg of lactalbumin hydrolysate, 1-120kg of docosahexaenoic acid (DHA), 2-40kg of arachidonic acid (ARA) and 0.1-3kg of casein phosphopeptides. The special medical food is prepared by adding a proper amount of vitamins and minerals or other nutritional ingredients into the yak milk, fresh milk, whey powder, refined vegetable oil, medium chain triglyceride, white granulated sugar, lactose, amino acid, lactalbumin hydrolysate, DHA, ARA and casein phosphopeptides and then processing the raw materials through a physical method, so that the special medical food can meet the demands on various nutritional ingredients of the crowd suffering from malnutrition, protein deficiency, wounds with toxin accumulation and high catabolism, infection, operation and other stress states.

The invention discloses an egg sweet wine and a manufacturing method thereof, relating to the field of food processing. The egg sweet wine is prepared from 1200 parts of glutinous rice, 6-12 parts of distillery yeast, 20 parts of egg, 5 parts of Chinese wolfberry, 2000 parts of tea and 50 parts of brown sugar. The manufacturing method comprises the following steps: boiling green tea, scented tea and spring water for later use, cooking glutinous rice, airing, adding distillery yeast, fermenting to obtain fermented glutinous rice, cooking an egg, boiling the tea and fermented glutinous rice, adding the egg, Chinese wolfberry and brown sugar, boiling and cooling. The egg sweet wine has favorable dietary value and medicinal value, is simple to manufacture and can implement mass production.