141results 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 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 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 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 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 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.

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 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.