174results about How to "High in dietary fiber" patented technology

The invention provides a dietary fiber rod, which is prepared from a baking process, wherein the content of dietary fiber is higher than 10%. The dietary fiber rod is high in dietary fiber content, great in mouth feeling, and stable in property.

The invention discloses a natural plant product compound sweetening agent and a preparation method thereof. The compound sweetening agent is prepared from momordica grosvenori dietary fibers, mogroside V, fructooligosaccharide, erythritol, isomalt and malic acid. The preparation method includes the following steps of 1, dissolution and water membrane filtration, wherein by weight part, all the raw materials are fully dissolved with water and then filtered with a water filtration membrane, and a compound sweetening agent solution is obtained; 2, concentration and drying, wherein the compound sweetening agent solution is subjected to vacuum concentration and spray drying, and the compound sweetening agent is obtained. The compound sweetening agent can well modify and cover the sweet aftertaste and bad aftertaste of mogroside V, is pure in flavor, fragrant in smell, fresh and cool in taste and high in dietary fiber content and has the natural fragrance of momordica grosvenori, and the sweetness is 1-15 times that of saccharose; the method is simple and stable in production process, low in energy consumption and suitable for large-scale production, and the prepared sweetening agent is good in uniformity and stable in nature.

The invention relates to a blueberry pulp/juice acetic acid beverage and a preparation method thereof. The preparation method comprises the following steps: mixing a raw material liquid I with drinking water; and regulating the mixture with an edible acetic acid solution until the mass percent of acetic acid is 0.1-0.3%, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of blueberry pulp, 0.3-1.5% of acidifying agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The blueberry pulp/juice acetic acid beverage has high pulp content and natural color and is rich in nutrition as well as vitamins, acetic acid, organic acid and mineral substances; the dietary fiber content in the beverage is obviously increased, thereby being beneficial to the absorption of a human body; and the blueberry pulp/juice acetic acid beverage has dense fruit flavor, tastes pure, comfortable and palatable, is good in color, smell and taste, and can not go bad when stored for a long time at normal temperature. Thus, the blueberry pulp/juice acetic acid beverage is a new high-technology product rich in dietary fibers and nutrition.

The invention discloses a preparation process of coarse food grain nutrient paste and a coarse food grain nutrient paste product, and belongs to the technical field of food processing. The preparation process comprises the following steps of: adding peanut, melon seed, walnut, sesame, white sugar, maltodextrin and the like as auxiliary materials, mixing the main materials including high-quality millet, black rice, brown rice, corn and broomcorn, extruding for puffing, grinding, sieving, mixing with the auxiliary materials, and seasoning to prepare the coarse food grain nutrient paste product which is rich in nutrition, convenient to eat, good in mouth feel and easy to absorb. The product has specific nutrition and flavor of coarse cereals, and is complementary in nutrition and pure in mouth feel.

The present invention belongs to the technical field of food processing, and discloses a low-GI high-fiber noodle and a preparation method thereof, wherein the raw materials comprise, by mass, 100 parts of a powder material and 30-45 parts of water, and the components of the powder material comprise 58-92.5 wt% of high gluten wheat powder, 5-30 wt% of oat bran dietary fiber, 1-5 wt% of konjac glucomannan, 1-5 wt% of vital wheat gluten, and 0.5-2 wt% of edible salt. The preparation method comprises: dissolving edible salt into water to obtain salt water, uniformly mixing high gluten wheat powder, oat bran dietary fiber, konjac glucomannan and vital wheat gluten, adding the salt water, making dough for 10-35 min, aging for 15-45 min at a temperature of 10-35 DEG C, preparing noodles from the aged dough, and drying for 15-45 h at a temperature of 20-65 DEG C to prepare the dry noodles. According to the present invention, the low-GI high-fiber noodle has characteristics of smooth taste, no sticking, no muddy soup appearing and oat aroma, can increase the intake of soluble and insoluble dietary fibers, and further has functions of nutrition and health.

A hawthorn fruit juice drink and a preparation method thereof, comprising mixing a raw material liquid I with drinking water, wherein the raw material liquid I comprises the following components in mass percentage: 45% to 85% of hawthorn pulp, and 0.3 to 1.5% of a sour agent , sweetener 10-50%, flavoring agent 0.005-0.55%, stabilizer 0.1-5%. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in the beverage, is rich in vitamins, organic acids and minerals, and is beneficial to human body absorption. It has good color, fragrance and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in beverages.

The invention discloses a green bonnie flower liver protection biscuit which is prepared by raw materials in parts by weight as follows: 55-60 parts of wheat flour, 5-10 parts of oat flour, 5-10 parts of corncob powder, 10-15 parts of sweet potato starch, 5-7 parts of fishbone, 8-10 parts of vegetable oil, 6-8 parts of lotus seed powder, 8-10 parts of malt sugar, 4-6 parts of skim milk powder, 10-15 parts of an egg liquid, 0.8-1.2 parts of ammonium hydrogen carbonate, 0.1-0.2 part of calcium gluconate, 0.04-0.06 part of zinc gluconate, 0.1-0.3 part of a flavouring agent, 0.5-0.8 part of camellia powder, 10-12 parts of green bonnie flowers, 4-6 parts of rose, 4-7 parts of pears, 4-5 parts of grapes, 6-7 parts of red date, 1-2 parts of schisandra chinensis, 3-4 parts of a Japanese thistle herb, 2-3 parts of ginger, 1-1.5 parts of American ginseng, 3-4 parts of beet leaves, 2-4 parts of castanea seguinii dode leaves, 3-4 parts of globeamaranth flowers, 5-6 parts of allium macrostemon and a defined amount of water. The biscuit is good in taste and unique in flavor, and has healthcare functions of liver protection, calcium supplementation and the like.

The invention discloses dietary fiber meat floss. The innovation point is that the raw materials of the dietary fiber meat floss comprise the following components in parts by weight: 60-70 parts of lean meat, 12-18 parts of celery, 12-18 parts of spinach, 12-18 parts of carrot, 12-18 parts of dried purple seaweed, 12-18 parts of sea lettuce, 12-18 parts of tiedingcai, 12-18 parts of hair-like seaweed, 7-12 parts of newtol, 2-5 parts of salad oil, 3-6 parts of soy sauce, 0.5-0.9 parts of yeast wine, and 0.3-0.7 part of blend seasonings. The dietary fiber meat floss is prepared by the processes of preparing raw materials, mixing, frying, loosening, inspecting and packing. Root vegetables and marine algae vegetables containing dietary fibers are added in the preparation process of the meat floss, so that the content of the dietary fibers in the meat floss is improved, and the dietary fiber meat floss has the effects of promoting digestion and absorption of a human body and enhancing the immunity.

The present invention relates to a method for preparing fruit-flavor instant powder of highland barley, tartary buckwheat, five cereals, and five beans by using low-temperature germination and micro-fermentation technology. A purpose of the present invention is to provide the preparation method of the instant powder which is rich in nutrition, stable in quality, delicious in taste, green and healthy in property, and convenient for eating. According to the present invention, the preparation method of the instant powder comprises the following steps of soaking the highland barley, the tartary buckwheat, and the five-cereal five-bean coarse grains with a fruit juice, carrying out pre-cooking with a high-pressure steam boiler, carrying out fertilization and drying, and finally carrying out crushing and mixing to obtain the nutritious instant powder.

The invention discloses composite pleurotus eryngii nutrition powder and chewable tablets. The composite pleurotus eryngii nutrition powder and chewable tablets are prepared from the following raw materials in parts by weight: 40-70 parts of pleurotus eryngii, 10-30 parts of celery, 10-30 parts of onion, 5-10 parts of konjak and 5-30 parts of auxiliary materials. The composite pleurotus eryngii nutrition powder and chewable tablets are prepared from the pleurotus eryngii, the celery, the onion and the konjak together. A manufacturing method of the composite pleurotus eryngii nutrition powder and chewable tablets is simple and reasonable, microwave curing and other technologies are used in the preparation process, the raw materials are cured, a sterilization effect is achieved, the components with nutritional and active effects are kept, and the prepared nutrition powder and chewable tablets contain rich edible mushroom polysaccharide, onion active substances, dietary fiber and the like, are low in heat and high in nutrition and have a certain effect of preventing hyperlipidemia, hypertension and the like.

A blackberry pulp cloudy wine and a preparation method thereof, wherein the cloudy wine comprises 30-70% of blackberry pulp, 0.2-1.2% of sour agent, 5-25% of sweetener, and 15-40% of brewed blackberry fruit wine according to mass percentage , 0.1-5% stabilizer; wherein the blackberry pulp is a mixture of blackberry and drinking water mixed according to the mass ratio of 1:2-5, and then crushed and beaten. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in blackberry turbid wine, is rich in vitamins, acetic acid, organic acids, and minerals, and is beneficial to human body absorption. The blackberry fruity aroma is prominent and the taste is pure. It is comfortable and palatable, with good color, aroma and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in drinking wine.

The invention discloses high-quality soybean milk powder as well as a making method and application thereof. The making method of the high-quality soybean milk powder comprises the following steps: (1) performing wet-method peeling; (2) performing enzyme-method pulping; (3) performing countercurrent extraction so as to obtain soybean dreg oligosaccharide and proteins; (4) boiling soybean milk, andconcentrating the soybean milk; (5) performing milk mixing; and (6) performing spray drying, wherein the raw materials of the making method comprise one or more of soybeans, black beans, red beans, mung beans, peas and other beans. The soybean milk powder prepared by using the making method disclosed by the invention has relatively high contents of water-soluble dietary fibers and proteins and isrich in nutrition, good in storage stability, thick in soybean fragrance after brewing and free of soybean smell.

A blueberry pulp cloudy wine and a preparation method thereof, wherein the cloudy wine comprises 30-70% of blueberry pulp, 0.2-1.2% of sour agent, 5-25% of sweetener, and 15-40% of brewed blueberry fruit wine according to mass percentage , 0.1-5% stabilizer; wherein the blueberry pulp is a mixture of blueberries and drinking water mixed according to the mass ratio of 1:2-5, and then crushed and beaten. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in the blueberry turbid wine, is rich in vitamins, acetic acid, organic acids, and minerals, and is beneficial to human body absorption. The blueberry fruity aroma is prominent and the taste is pure. It is comfortable and palatable, with good color, aroma and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in drinking wine.

The invention discloses a meal replacement nutrition bar for weight reduction, which is prepared from the following food ingredients in parts by mass: 10 parts of soybean isolate protein powder, 15.7 parts of whole milk powder, 11.3 parts of whey protein powder, 24 parts of oat, 10.3 parts of buckwheat, 11 parts of nut meat, 2 parts of vegetable oil, 5 parts of xylitol, and 2 parts of fruit jam. The meal replacement nutrition bar is applied for replacing meal in medical weight reduction, replaces meal before meal and when hungry, is beneficial for enhancing satiety, reducing meal acceptable daily intake, increasing dietary fiber and various vitamins and minerals, and supplementing nutrients insufficient to intake during weight reduction, is suitable, health and safe meal replacement bar for weight reduction selected by individuals, hospitals and social institutions during weight management work, meanwhile, solves the problems of high sugar, high energy, excess food additives and the like in existing meal replacement food, and is safe without toxic or side effects since all ingredients are food and the food additives are less.

The invention relates to a preparation method of a Typha latifolia paper, which belongs to the fruit and vegetable food processing technical field. The method takes fresh Typha latifolia as a raw material, and comprises the following steps: adding or not adding carrot, coriander and mushroom, cleaning, protecting color, milling for colloidization, blending, molding, drying, uncovering film and slicing and the like to prepare the Typha latifolia paper with rich nutrition and rich dietary fiber. The Typha latifolia paper has the colors from light yellow to brownish yellow, and has the characteristics of fragrant flavor, seafood flavor, crisp mouthfeel, flat products, easy film uncovering, no sticky property, uniform thickness, no essence, no pigment, no preservative, and health and safety and the like.

The invention discloses a preparation method of a food or drink based on potato dietary fibers. The food or drink is prepared by taking potato residues produced by extracting potato starch as a supplyraw material for dietary fibers. The method comprises the following steps: uniformly and fully mixing the potato residues with water and/or potato juice produced by extracting potato starch to obtaina mixture A containing dietary fibers, heating the mixture A containing dietary fibers until cooked to obtain a paste, conducting flavoring and homogenization, then uniformly and fully mixing the homogenized paste with cooked other main materials and auxiliary materials needed for the food or drink to be prepared, and conducting disinfection encapsulation to obtain the food or drink containing potato dietary fiber components. According to the potato dietary fiber mixture based on paste form and provided by the invention, the method is a new mode for developing and utilizing potato dietary fibers, and the potato dietary fiber mixture has low cost and a good mouth feel, is convenient to process and digest, and is easy for glycolysis, absorption and utilization for human body, and the methodendows people with a convenient and simple mode and approach for acquiring dietary fibers.

The invention provides a complex formulation stabilizing agent. The complex formulation stabilizing agent comprises the following components in parts by weight: 0.9-1.1 parts of protein powder, 3.8-4.2 parts of orange fiber, 0.45-0.55 parts of monoglyceride, 0.18-0.185 parts of guar gum, 0.075-0.08 parts of locust bean gum, and 0.02-0.025 parts of carrageenan. The complex formulation stabilizing agent is used for making low fat ice cream. The fat content of ice cream produced by the complex formulation stabilizing agent is between 2-3%, the ice cream has cream mouthfeel containing about 12% of fat content; anti-thawing capability of the ice cream is good, the ice cream can keep 20 min at the temperature of 30 DEG C, and the expansion ratio can reach 100% and cannot be contracted after refrigeration for 1 year.

The invention relates to frozen konjak food and a making method thereof. The frozen konjak food is made from, by weight, 5-70 parts of modified starch, 1-70 parts of konjak powder, 0-15 parts of starch, 0-15 parts of guar gum, 0-15 parts of sodium alginate, 0-15 parts of xanthan gum and 0-15 parts of sodium carboxymethylcellulose. The made frozen konjak food is healthy and delicious and suitable for wide people, high dietary fibers are contained in konjak, the energy of the konjak is low, the human body can be helped to be supplemented with the dietary fibers, the frozen konjak food is beneficial for healthy diet of weight losing people or three-high people, a weight losing effect can be achieved, and the dietary fiber content can be higher. Due to the fact that the konjac glucomannan, the xanthan gum and the like have a good synergistic effect, and the price of the xanthan gum is low, the konjak food which is low in price, convenient to eat instantly and capable of achieving cryopreservation can be obtained, and can be popularized conveniently.

The present invention discloses a crisp white fungus biscuit with a slow digestive function. The raw materials are 10-20 parts of white fungus, 120 parts of low-gluten flour, 54 parts of butter, 34.8 parts of white sugar, 37.5 parts of egg liquid, 10 parts of milk powder, 4 parts of corn starch, 1.5 parts of edible salt and 1 part of baking soda. The processing steps are as follows: 1) the butter is beaten into a fluffy state until the color gets light; 2) the white sugar and edible salt are added and the mixture is stirred; 3) the egg liquid is added into the stirred materials obtained in the step (2) in three times, and after each time of adding, a power-driven eggbeater is used to beat the egg liquid and the butter to be merged evenly before next time of adding is conducted; 4) the baking soda, milk powder, low-gluten flour and corn starch are added in the stirred materials in the step (3), and stirring is conducted; 5) the white fungus is added into the stirred material in the step (4) and the white fungus is blended evenly artificially; 6) the mixed materials in the step (5) are rolled into thin slices with a thickness of about 0.5 cm and the thin slices are leavened at a temperature of 4 DEG C for 120 minutes; and 7) the leavened thin slices are baked and packaged. The prepared biscuit by the recipe has a polysaccharide content of 28% or above, the dietary fiber content is increased and the slow digestive function is enhanced.

The invention discloses a soybean hull fiber walnut cake and a manufacturing method thereof. The walnut cake internally comprises cake flour, soybean hull fiber plates, soybean oil, butter, sugar, eggs, milk powder, ammonium bicarbonate, sodium bicarbonate, baking powder and drinking water. The cake flour is screened with an 80-meshed screen, the soybean hull fiber plates are manufactured, materials are weighed, the butter is softened, whipping, powder adjusting, mold pressing and roasting are carried out, well arranged walnut cake sub-agents are placed into a baking box, baking is performed at a temperature of 185 to 190 DEG C for 10 to 15 min, and after natural cooling at an indoor temperature, the soybean hull fiber walnut cake is obtained. The soybean hull fiber walnut cake is rich in soybean hull fibers, increases the dietary fiber content of the walnut cake, improves the functional nutrition value of the walnut cake for human, and has good stability and antioxidation performance.