142results about How to "High fiber" patented technology

The invention provides a process for de-inking waste newspaper by a biologic enzyme, which relates to the process of the pulping of waste paper. The process is characterized by comprising the following technological procedures of: (1) preparing a de-inking agent: adding one or several of alkali lipase, amylase and xylanase into cellulase to prepare a composite enzyme and then adding 0.05-0.15 kilogram of surfactant into the composite enzyme with the weight to form the de-inking agent, wherein the composite enzyme comprises the following components in proportion: 2000-10000U of cellulase, 10000-100000U of alkali lipase, 1000-5000U of xylanase and 8000-15000U of amylase; (2) pulping by using a high-concentration pulper: adding 40-60 DEG C water into the high-concentration pulper, counting by 100 kilograms of absolutely dry paper, putting 10-150 grams of de-inking agent and 0.2-0.4 kilogram of sodium metassilicate nonahydrate into waste newspaper and journal paper and stopping after starting the pulper for 10-30 minutes; and (3) carrying out the procedures of floatation and printing ink separation to obtain the de-inked pulp. The invention has the advantages that sodium hydroxide and hydrogen peroxide are not used, and the production cost and the wastewater pollution are lowered.

The invention discloses a preparation method of crisp chips of carmine radish. The preparation method comprises the steps of sorting, slicing, blanching, curing, fermenting, drying and the like, wherein in the curing step, blanched carmine radish chips is cured in edible salt solution with the concentration of 0.12-0.20 g / mL at 20-40 DEG C for 50-80 minutes; and in the fermenting step, the cured carmine radish chips is fermented in fermentation liquor at 25-35 DEG C for 1.5-2.5 hours, and the fermentation liquor is aqueous solution containing 0.02-0.06 g / mL of fermented-rice wine liquid, 0.25-0.40 g / mL of white granulated sugar, 0.03-0.06 g / mL of white vinegar, 0.2-0.6 mg / mL of ascorbic acid, 6-9 mg / mL of citric acid and 0.15-0.25 g / mL of orange juice. The preparation method provided by the invention is simple and convenient to operate; the crisp chips not only maintain the natural color, nutrition and flavor of the carmine radish, but also possess unique flavor brought by the orange juice and special flavor generated after fermentation, further have the advantages of low fat, low calorie and high cellulose, are regular in shape and even in color and luster, are moderately sour and sweet as well as crisp and delicious, and are not greasy.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The invention provides a highland barley chip food, belonging to the food processing technical field. The chip is obtained by the steps that highland barley grass is subject to impurity removal, killing out, drying and cutting into sections, smashing is carried out by adopting ultramicro equipment, then mixing with beta-glucan powder by certain ratio is carried out, and finally chip preparation, drying, packaging and sterilization are carried out. The highland barley chip food of the invention maintains the original nutrient component and health care function of highland barley and beta-glucan at the utmost extent, is crispy and delicious, has low fat and high fiber and is full of nutriments, is both leisure food and health care food and is a new comer of highland barley food family.

The invention discloses a method for producing a protein feed through hypsizygus marmoreus fungus chaff solid state fermentation and the protein feed being produced via the method for producing the protein feed through hypsizygus marmoreus fungus chaff solid state fermentation. According to the method, hypsizygus marmoreus is selected to cultivate the produced waste material-pollution-free hypsizygus marmoreus fungus chaff, the ground hypsizygus marmoreus is combined with bran, urea and the like, candida utilis, candida tropicalis and geotrichum candidum are inoculated according to a certain rate so as to ferment under an appropriate condition, and the feed which is rich in protein is obtained. After assay determination, the protein feed contains 20%-40% of crude protein which is increased by 1.5-4 times compared with the crude protein of unfermented hypsizygus marmoreus fungus chaff; the crude fiber content is between 15% and 18% which is reduced by 2-3.5 times of the crude fiber content of the unfermented hypsizygus marmoreus fungus chaff, so that the protein feed is a hypsizygus marmoreus fungus chaff protein feed which has rich nutrition, high protein and low fiber and is beneficial to the utilization and absorption of livestocks. By the method, the feeding cost of farmers can be lowered, waste utilization is realized, and an environmental protection function is obtained.

The invention relates to a formula and a preparing process of a dish (soup) with eight food materials. The formula and the preparing process are as follows: 1. the formula: (1) main raw materials; (2) condiments: and (3) an oil bag, wherein the main raw materials include broccoli, burdocks, white turnip, carrots, pumpkins, agarics, mushrooms and dried purple seaweeds; the condiments include salt, monosodium glutamate and spices; 2. raw material processing: firstly cleaning vegetables, and slicing; 3 the preparing process: dewatering and drying the vegetables; uniformly stirring; cutting into strips or grinding into powder, wherein the strip-shaped vegetables need to be soaked in boiling water for 3-5 minutes and can be mixed for eating, and the powdery vegetables are soaked by the boiling water for drinking; and flavouring: independently packaging the condiments. The dish (soup) with eight food materials not only can be ate as mixed vegetables, but also can be made into soup, not only has good taste and the effect of replenishing human body essential energy, but also is a popular fast food. The dish (soup) with eight food materials does not contain additives and is convenient to carry; in addition, the invention realizes the health care effect of integrating cancer prevention, cancer resistance, blood fat reduction, blood sugar reduction, cholesterol reduction, blood pressure reduction, gastric ulcer and duodenal ulcer treatment, apoplexy prevention, anti-aging, and integrated function of beauty and health care.

A chicken feed composition to promote health or rejuvenate egg production comprising pecan byproduct meal, and a method of feeding chickens to promote health or rejuvenate egg production using the feed composition. Addition of pecan byproduct meal to the feed effectively reduces calorie consumption, body weight, and egg production as desired for the rejuvenation of laying chickens, without resorting to the objectionable practice of extended feed withdrawal. Further, addition of pecan byproduct meal to the feed may positively affect the health of hens in the same manner as conventional fibrous feedstuffs.

The invention relates to an asparagus food which is prepared by adding water, an edible gelling agent and an edible flavoring to raw material of green asparagus and is particularly prepared by processing raw material, scalding, protecting green, pulping, adding the gelling agent and the flavoring, concentrating, roasting for molding, stripping a film and roasting through microwaves. Less nutrient components, such as vitamins and the like of the asparagus are destroyed and the original nutrient components of the asparagus are kept to the maximum extent. The asparagus food has the advantages of pure naturalness, low fat, low heat quantity, high fibers, enrichment of vitamins and minerals and the like, improves the economic value of the asparagus, increases the varieties of asparagus products, solves the problem of waste caused by the rancidness of the asparagus, has long shelf life and convenient carrying and is the leisure food convenient to eat.

The technical scheme of the invention provides a brand-new production process, which takes asparagus tips as raw materials. The whole production process comprises the steps of acceptance and clearing up of the raw materials, cleaning, drying, water removal, wind cooling, secondary water removal, kneading and squashing, drying, refrigeration and packaging and storage, wherein the step of clearing up comprises the specific steps of clearing up and classifying the accepted raw materials, selecting and picking the asparagus tea raw materials and grading the raw materials into A, B, C grades. As no preservative is added during producing the asparagus tea, the process more fully reserves three main own nutrient components of the asparagus tea: high vitamin, high cellulose and high protein and produces the asparagus tea which contains low sugar, low fat, various macroelements and microelements necessary for human bodies and has prevention and treatment effects on cancers, therapeutic effectson cardiac and cerebral vascular diseases, influences on immune systems of human bodies and more outstanding health-care effects on anti-aging and the like. In addition, the asparagus tea produced bythe technical scheme can be directly eaten after being brewed.

The invention relates to a method for preparing crispy sliced apple pears. The method comprises the following steps of: cleaning; peeling; slicing full pears or half pears and pre-treating, wherein the slice thickness is 2 to 6mm; protecting color, namely finishing the slicing and pre-treatment process within 1 hour, or soaking in a citric acid solution at the concentration of 0.5 to 0.6 percent for 15 minutes for color protection; pre-freezing at the temperature of -35 to -45 DEG C for 2 to 3 hours; freeze-drying, namely sublimating in a cold trap at the temperature of -50 DEG C under the pressure of 100Pa and at the sublimation temperature of -5 DEG C for 7 hours, heating, raising the temperature of a hot plate to be 40 to 50 DEG C by using a program, maintaining for 4 to 5 hours, and controlling the final water content of the crispy sliced apple pears to be less than 8 percent; and packaging. Additives are not added in the preparation process; the original nutrient components of apple pears are not damaged; the original fragrant taste of the apple pears is retained; and the sliced apple pears are crispy, sour, sweet and palatable.

The invention provides a fructus cannabis protein biscuit and a preparation method thereof. The fructus cannabis protein biscuit comprises the following components in parts by weight: 100-150 parts of low-gluten flour, 10-20 parts of fructus cannabis protein powder, 10-30 parts of green banana whole meal, 2-8 parts of ultrafine powder of grape seed, 10-12 parts of custard flour, 40-60 parts of butter, 10-15 parts of white granulated sugar, 15-25 parts of whole egg liquid, 0.3-0.8 part of salt, 0.3-0.6 part of sodium bicarbonate, 1-2 parts of baking powder, 5-15 parts of whole milk powder and 80-120 parts of water. The fructus cannabis protein biscuit has the beneficial effects that firstly, the fructus cannabis protein component is beneficial for human health, and is easy to digest and absorb after being separated and extracted; secondly, the compound green banana whole meal has the physiological effects of enhancing the prevention and cure of bowel diseases, reducing the blood sugar and the like; the grape seed has the physiological effects of resisting oxidation, increasing the immunity and the like; thirdly, the biscuit disclosed by the invention has the characteristics of high protein, high cellulose and low fat, and the physiological effects of the fructus cannabis protein can be well maintained; fourthly, the biscuit also has the functions of promoting gastrointestinal motility, promoting digestion, adjusting the gastroenteric environment, resisting oxidation, reducing blood fat, reducing blood pressure, reducing cholesterol, resisting fatigue and the like.

The invention belongs to the technical field of subsidiary food processing, and particularly discloses a dioscorea opposite bean curd stick and a preparation method thereof. The dioscorea opposite bean curd stick is prepared from the following raw materials in parts by weight: 140 to 200 parts of dioscorea opposite, 60 to 100 parts of glycine max, 20 to 40 parts of pueraria lobata starch, 10 to 18 parts of sesamum indicum, 12 to 20 parts of medicago, 15 to 25 parts of cannabis sativa, 8 to 15 parts of euryale ferox, 8 to 16 parts of dried scallop, 4 to 12 parts of daucus carota, 18 to 30 parts of cane sugar, 1 to 3 parts of citric acid, 0.5 to 1.5 parts of a coagulator, and 0.5 to 1.5 parts of an antifoaming agent. The invention further discloses a preparation method of the dioscorea opposite bean curd stick. The method comprises the following steps: sequentially weighing the raw materials in parts by weight, pretreating the raw materials, feeding a formed bean curd stick into drying equipment to perform drying after pretreating, and then slicing, packaging and storing the dried and formed bean curd stick, so as to obtain a finished product. The preparation method is simple in technology, nutrition ingredients cannot be lost during preparation, and the dioscorea opposite bean curd stick is rich in nutrition, has aromatic flavor, is mellow and delicious, can meet the demands of different consumer groups, and has the efficacies of invigorating the spleen and stimulating the appetite, strengthening the constitution, reducing fever, lowering the evil fire, and reducing the blood pressure and flood fat.

The invention discloses a low-fat high-fiber soybean salad dressing and a making method thereof, and belongs to the technical field of food seasonings. Soybean, salad oil and water are taken as main raw materials, and the low-fat high-fiber soybean salad dressing is prepared by jordaning, premixing, emulsifying, acidifying and homogenizing processes. The product has soft and smooth texture, high stability, light yellow appearance and moist, smooth and refreshing mouthfeel, changes the flavor of the traditional salad dressing, and has the characteristics of low fat and high fiber.

The invention discloses a preparation method of wild vegetable crisp chips and products. The preparation method of the wild vegetable crisp chips sequentially comprises the following steps: (1) selecting and washing raw materials; (2) blanching and removing green; (3) protecting color; (4) shredding and pulping; (5) filtering; (6) extracting for twice; (7) concentrating; (8) drying and crushing; (9) blending and tabletting; and (10) drying and packaging. The wild vegetable crisp chips prepared with the method maintain the nutritional ingredients and the taste of wild vegetables to the maximum degree; and the products are crispy, delicious, low-fat, high-fiber and abundant in nutrients, the fresh scent of the wild vegetables is strong, so that people's food preference is improved and the products are people's favorite leisure food. The preparation method of the wild vegetable is simple in preparation process, facilitates industrialized production and has a good market prospect.

The invention relates to an agent for recycling straws by using a biologically cold fermentation method, belonging to the field of recycling and utilization of crop straws. The recycling agent comprises the following components in parts by weight: 2-8 parts of straw rapid corrosion agent, 2-8 parts of sodium dodecyl sulfate, 15-25 parts of dispersed anthraquinone, 60-80 parts of quick lime and 5 parts of fumed silica. The invention also relates to a process for producing plant fibers by using the straws with the biologically cold fermentation method; and the process comprises the following steps of: crushing the straws until the water content reaches 20-50 wt%; adding 40-60% by weight of the agent for recycling the straws by using the biologically cold fermentation method and mixing the mixture uniformly; fermenting and swelling the mixture at a temperature of 20-30 DEG C for 1-3 days to obtain a fermented material; rubbing, devillicating, fibrillating and pulping the fermented material to obtain plant fiber slurry with the beating degree of 37-47 DEG SR (Schopper Riegler). According to the recycling agent and the process provided by the invention, the plant fibers are recycled from the straws by utilizing the biologically cold fermentation method without stewing, so that no waste liquid is discharged in the whole process, the cost is low, the effect is quick, the yield of the prepared slurry is greatly improved, the fibrousness is high, the paper performance is excellent, and the production requirements on various paper products can be met.

The invention discloses a light food composition for weight-loss meal replacement and a preparation method thereof. The light food composition for weight-loss meal replacement comprises 10-15 parts ofcereal powder, 8-14 parts of composite grease microcapsules,3-6 parts of fiveleaf gynostemma herb microcapsules, 6-13 parts of resistant dextrin, 6-13 parts of xylitol, 7-14 parts of soy isolate protein, 5-13 parts of medium-chain triglyceride powder, 5-10 parts of inulin, 2-5 parts of stachyose, 1-5 parts of chia seeds, 1-5 parts of konjaku flour, 0.7-3 parts of wheat oligopeptide, 0.2-2 parts of xylooligosaccharide powder, 0.1-2 parts of white kidney bean extract and 10-15 parts of composite fruit powder.

The invention discloses a biscuit with cassava and lemons and a making method thereof. The biscuit comprises the following components in parts by weight: 220-260 parts of edible whole cassava flour, 140-180 parts of strong flour, 60-100 parts of white sugar, 220-260 parts of butter, 300-400 parts of eggs, and 60-80 parts of fresh lemon juice. At the same time, the invention also discloses the making method for the biscuit with the cassava and the lemons. The biscuit with the cassava and the lemons, disclosed by the invention, contains rich nutrient substances, such as edible fibers, amino acids, vitamins, citric acids, malic acids and various constant micro elements, so that the biscuit has the efficacies of delaying absorption, relieving constipation, preventing various diseases, such as calculus, and health care.

The present invention discloses a preparation method of non-oil-fried fruit and vegetable crisp chips. The preparation method is characterized in that the fruit and vegetable crisp chips consist of fruits and vegetables; and the preparation method comprises the following steps: fruit and vegetable selecting, fruit and vegetable washing, vegetable boiling, centrifuging and dehydrating, fruit and vegetable mixing, extruding and shaping, and drying. The prepared fruit and vegetable crisp chips have advantages of being low in fat, high in fiber, and rich in vitamins and minerals. The preparation method eases the passive situation of "difficult fruit selling and difficult vegetable selling" in agriculture, helps promote the development of agricultural industrialization in our country, improves the economic value of agricultural products, and realize an agriculture development road of being high-efficient and high-quality and earning foreign exchanges.

The invention relates to young corn spear beverage and a preparation method thereof. Fresh corn spears are taken as main materials a flavoring agent and an antiseptic agent are taken as auxiliary materials, and the rest is water. The preparation method comprises the following steps: the fresh corn spears are cooked or steamed, added with adequate water, and subjected to pulping, grinding and ultramicro crushing to obtain pulping mixed solution containing young corn spear pulp, and the beverage is prepared after after-treatment procedures such as mixing of the main materials and the auxiliary materials, preparation, deaeration, homogenization, sterilization and filling. The young corn spear beverage makes all the effective ingredients of the young corn spears eaten by people, contains dietary fibers, can regulate the stomach function, and maintain the natural color and luster and the fresh and fragrant flavor of the young corn spears, and has mellow and pure taste. Moreover, the beverage does not contain artificial color, and provides a feasible technical path for full, deep and high-added value industrial development of the young corn spears.

The invention discloses a health care nutrition composition capable of relieving asthenopia as well as a preparation method and application thereof. The composition comprises the following raw materials in parts by weight: 20-50 parts of germinative highland barley powder, 5-20 parts of oat powder, 6-16 parts of milk powder, 1-5 parts of yak bone meal, 1-5 parts of fructus lycii powder, 0.1-1 part of taurine, 0.1-1 part of xanthophylls ester micro-capsule powder, 8-15 parts of malt extract, 25-55 parts of white granulated sugar, 0.2-1 part of DHA micro-capsule powder, 2-8 parts of fructo-oligose and 2-10 parts of cocoa powder. The health care nutrition composition has the efficacy of relieving asthenopia according to demands of modern consumers, is natural in raw materials, free of any side effect and well received by the consumers, and tastes excellent.

The invention discloses an antioxidative health care nutrition composition, as well as a preparation method and application thereof. The composition comprises the following raw materials in parts by weight: 20-50 parts of germinative highland barley powder, 5-15 parts of oat powder, 20-40 parts of milk powder, 1-5 parts of yak bone meal, 0.1-1.5 parts of cordyceps militaris powder, 0.1-1 part of acerola cherry powder, 0.1-1 part of haematococcus pluvialis, 2-10 parts of fructose-oligosaccharide, 1-10 parts of soluble coffee powder or 2-10 parts of a green tea extract, or 2-10 parts of soluble black tea powder, and 10-40 parts of white granulated sugar. The antioxidative health care nutrition composition has the efficacy of oxidation resistance according to demands of modern consumers, is natural in raw materials, free of any side effect and well received by the consumers, and tastes excellent.

The invention relates to tartary buckwheat / vegetable nutritive healthcare rice which is made from vegetables. The tartary buckwheat / vegetable nutritive healthcare rice comprises the raw materials of tartary buckwheat, pumpkin, onion, white gourd, tomato, cucumber, lotus root, yam, oat, potatoes and highland barley, wherein the vegetables and the fruits are squeezed into juice, and the raw materials such as the tartary buckwheat and the like are prepared into powder through supermicro. A production process of the healthcare rice comprises the steps of stirring, granulation and formation, steaming, drying, and packing to obtain a finished product, wherein the water content of the finished product is 3-7%. According to the tartary buckwheat / vegetable nutritive healthcare rice, various vegetables are added into the tartary buckwheat rice, so that the dietary therapies of the product for hypertension, hyperglycemia and hyperlipidemia are further improved, the functions of reducing fat to lose weight, invigorating stomach to help digestion, clearing away heat and toxic materials, relaxing blood vessels, strengthening immune function and delaying cell senescence are provided, the cerebral thrombosis, coronary disease and myocardial infarction can be prevented at the same time, the production process is simple and the energy sources are saved.

The invention discloses a preparing method for composite peanut milk. The milk includes the following medical and edible dual purpose Chinese herb extracts: degreased peanut protein powder, fresh milk, whey protein, xylitol, soybean oligosaccharides, sterculia lychnophora, mulberries, longan, donkey-hide gelatin, lily, radix polygonati officinalis and the like, as well as blueberry pectin, modified soya bean lecithin, xanthan gum and calcium stearoyl lactylate. According to the composite peanut milk, the degreased peanut is adopted to reduce the content of fat, xylitol substitutes saccharose to reduce the content of sugar, the added whey protein and dietary fiber soybean oligosaccharides supplemented with medical and edible dual purpose Chinese herb extracts are adopted, so that the composite peanut milk is mild and nourishing; the added blueberry pectin is used for emulsifying other components and improves the mouthfeel, so that the composite peanut milk meets the requirements for the characteristics of high protein, low fat, less sugar and balanced nutrition in today's diet, is low in preparation cost, simple to operate, suitable for large-scale commercial process and excellent in social benefit and economic benefit.

The invention discloses a breeding method for improving sow milk quality. The breeding method includes pregnancy management and nursing management; for pregnancy management: a pigsties are kept clean and dry and ventilated, and sows are sterilized once two days; meanwhile, pregnancy feed and green feed are adopted in pregnancy period; the sows are fed with the pregnancy feed three times a day, and 1.5-2kg for each sow; the green feed is fed freely; for nursing management: within one weed after production of the sows, breasts of the sows are applied with hot compress with 45-50DEG C towels and massaged for 10-15 minutes, the pigsties are kept clean, bright, moderate in temperature and humidity and well ventilated; heatstroke is prevented in summer, cold is defended in winter, the pigsties are kept for 25-28DEG C in temperature, and from delivery till the fifth day of delivery, lactation feed is adopted for the sows fed in the manner of having more meals but little food at each. With the breeding method, the feed is finely controlled, sow milk amount and milk quality can be effectively improved, incidence of piglet's yellow-white dysentery and flu is reduced, and survival rate of suckling pigs is increased.

A production method of highland barley vinegar is provided, in the method, highland barleys are used as raw materials and the method includes the steps: leaning, immersing, cooking, extruding breaking, wine fermenting, vinegar fermenting, sterilizing, cooling and packaging; according to the invention, the traditional vinegar technology combined with a modern vinegar process is adopted, the highland barleys after being cooked are extruded and broken without being milled into powders, the highland barleys are subjected to liquid fermenting making after being only cooked and broken, instead of using highland barley powders for the liquid fermenting making, namely the highland barley is not required to be made into powders to ferment, and pachyma cocos and highland barleys fried to be yellow are added in the vinegar mother.

The invention provides a titaniferous amino acid water-soluble fertilizer which comprises the following raw materials in parts by weight: 8-300 parts of titanium preparation, 2-100 parts of microelements, 3-200 parts of medium elements, 6-280 parts of macro-elements, 5-80 parts of auxiliaries, 10-350 parts of amino acids and 1-60 parts of beneficial elements. The titaniferous amino acid water-soluble fertilizer is solved in water and then is sprayed or dropped onto the crops; the titaniferous amino acid water-soluble fertilizer has the characteristics of rapid supplement for various nutrients, fast absorption, growth promotion, precocity promotion, cold resistance, drought resistance, disease prevention, production increasing, quality improvement, non-toxic, innocuity, capability of degrading heavy metal residuals, simple equipment, low cost, high benefit, and the like; the titaniferous amino acid water-soluble fertilizer is fit for all the plants, such as, grains, cotton, oil crops, fruit trees, cucurbits and vegetables, tea leaves, traditional Chinese medicinal materials, flowers and plants, herbage, and the like; the yield of the crops can be increased; the yield also can be increased after the titaniferous amino acid water-soluble fertilizer is applied to various soil; the economic benefit, the social benefit and the environmental benefit are excellent.

The invention relates to the field of grain deep processing, and particularly discloses pure grain ice cream made with grain as raw materials and a production technology thereof. One or more kinds of grain and food plants serve as the raw materials, and the grain includes basic grain and flavor plants. The basic grain is basic powder made of one or more of soybean, rice and wheat, the basic powder is soybean basic powder or rice basic powder or wheat basic powder or mixed basic powder, and original ice cream can be made through one of the basic powder. The flavor plants are flavor powder made of one or more of vanilla, ormosia, fruit and flowers and trees. The flavor powder is vanilla flavor powder or ormosia flavor powder or fruit flavor powder or flower and tree flavor powder, or mixed powder, and flavor ice cream with different flavors and styles can be made by adding the different flavor powder into the basic powder. The grain ice cream has the advantages of being low in fat and high in protein, fiber and vitamin content and is health to eat, and taste is mellow, normal and natural.

The invention discloses a steaming process for modifying bleaching bamboo paper pulp and bleaching wood paper pulp into dissolving pulp in a compound way. Compound paper pulp is steamed in a continuous steamer, wherein a continuous steaming pipe of the continuous steamer has three sections, one section connected with a pre-reaction storage bin is provided with steam pipes and a T-shaped pipe, and the other two sections are provided with steam pipes, and steam is introduced into the continuous steamer through the steam pipes; and alkali liquor is added into the continuous steaming pipe through the T-shaped pipe, and the alkali liquor is NaOH and is added in an amount which is 17 to 23 percent of absolute dry weight. According to the steaming process, the bleaching bamboo paper pulp and the bleaching wood paper pulp are used as raw materials, so that the cost for preparing the dissolving pulp is greatly reduced, and requirements on quality of the dissolving pulp for viscose fiber are met.

The invention discloses a method for producing compound peanut milk suitable for old people. The compound peanut milk comprises ingredients, namely, defatted peanut protein powder, fresh milk, chondroitin sulfate, xylitol, water-soluble dietary fiber, Chinese herbal medicine extracts capable of being used as drugs and food, an emulsifier and a stabilizer. According to the compound peanut milk, defatted peanuts are selected and used, so that the fat content is reduced; the xylitol substitutes for saccharose, and accordingly, the sugar content is reduced; cartilage collagen and water-soluble dietary fiber ingredients are added, the compound peanut milk is supplemented by the Chinese herbal medicine extracts capable of being used as the drugs and the food, thus, the compound peanut milk conforms to the characteristics of low fat, low sugar and high fiber of diets of the old people at present, is lower in production cost, simple to operate and suitable for large-scale industrial production and has high economic benefit and social benefit.

The invention discloses konjak noodles and a production process thereof; the konjak noodles comprise 8-12% of konjak, 0.03-0.08% of iodized salt, 88-92% of flour; the production process comprises the following steps: cleaning konjak, drying by a drying oven, crushing by a crusher to 120 meshes to obtain konjak powder; pouring the components of the konjak powder, iodized salt, and flour according to the weight ratios and water into a vacuum dough kneader according to a ratio of the components and water of 4:1-6:1 for kneading so as to prepare konjak flour dough; delivering the prepared konjak flour dough into a noodle forming machine, preparing wire drawing and cutting, drying at 50-70 DEG C in a heat-flux dryer; the noodles of the invention has the advantages of high nutritive value, toughness, chewing tolerance, softness, and delicious taste.