16981results about How to "High nutritional value" patented technology

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.

The invention relates to an okra beverage and a preparation method thereof. The okra beverage comprises the main ingredients of fresh okra juice, fresh passion flower juice and assistant material syrup. The raw materials are processed, prepared, mixed, homogenized, sterilized and filled to obtain the final product. Compared with the prior art, the okra beverage provided by the invention is prepared and processed by taking alkaline ionized water as solvent; the alkaline ionized water can dissolve majority of nutrients and effective ingredients of the okra and can neutralize the acid body fluid environment of a human body, so that the human body can be maintained in the healthy body fluid environment of a weak base state. The product has the advantages of comfortable taste and light color, can better maintain the abundant nutrients of the young fruit and young pod of the fresh okra in the processing process. The passion flower is added into the okra beverage to adjust the coldness of the okra.

The invention relates generally to methods and compositions concerning fungal desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In Particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the desaturase enzymes are fungal −15 desaturases. Also provided are improved canola oil compositions having SDA and maintaining beneficial oleic acid content.

The invention discloses a flower fruit / vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

A plant growing system configured for high density crop growth and yield, including an environmentally-controlled growing chamber and a vertical growth column within, the column configured to support a hydroponic plant growth module which is configured for containing and supporting plant growth media for containing and supporting a root structure of at least one gravitropic crop plant growing therein and for detachably mounting to the vertical growth column, the hydroponic plant growth module including a lateral growth opening to allow the plant to grow laterally through toward a light emitting source, a nutrient supply system to direct aqueous crop nutrient solution through an upper opening of the hydroponic plant growth module, an airflow source to direct airflow away from the growth opening and through an under-canopy of the plant, so as to disturb the boundary layer, and a control system for regulating, at least one growing condition in an area in or adjacent to the under-canopy.

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal.

Disclosed are glyceride compositions, methods of making the glyceride compositions, and nutritional formulations containing the glyceride compositions. The glyceride compositions contain predominantly monoglycerides and diglycerides carrying one or more long chain polyunsaturated fatty acids. Also disclosed are methods of using the glyceride compositions and nutritional formulations.

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

The present invention provides compositions and methods designed to increase value output of a fermentation reaction. In particular, the present invention provides a business method of increasing value output of a fermentation plant. The present invention also provides a modified fermentation residual of higher commercial value. Also provided in the present invention are complete animal feeds, nutritional supplements comprising the subject ferment residuals. Further provided by the present invention is a method of performing fermentation, a modified fermentative microorganism and a genetic vehicle for modifying such microorganism.

The present invention provides a soup cooking method for a pressure cooker. The soup cooking method at least includes the following steps. In the heating stage, the control element controls the heating element to heat the inner pot with the first power to the first state, and the cooking cavity reaches the first set temperature T0; In the stage of high temperature and slow stewing, the control element controls the heating element to heat the inner pot with the second power, so that the temperature of the cooking cavity is maintained within the range of T0±2°C; in the step-up stage, the control element controls the heating element to heat the inner pot with the third power, When the float floats up, the cooking cavity reaches the first set pressure Pt; in the pressure maintaining stage, the control element controls the heating element to heat the inner pot with the fourth power, so that the pressure of the cooking cavity is maintained within the range of Pt±20Kpa. The pressure cooker soup cooking method provided by the invention can improve cooking quality. The invention also provides a pressure cooker using the soup cooking method.

Nucleotides that block the bitter taste of foods, beverages, pharmaceutically active oral dose preparations, cosmetics and other bitter compounds that come into contact with taste tissue. The nucleotides consist of a purine or pyrimidine group, or derivative thereof, and an ionizable phosphate or other anionic organic molecule.

The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.

The present invention relates to a black garlic manufacturing method through fermentation, which can effectively solve the problem of peculiar smell or discomfort of garlic. The technical proposal is as following. Firstly, far infrared heating device is used to produce anion. Secondly, garlic is marinated in the garlic fermentation inducing medium. Thirdly, after the garlic is fished out, the garlic is put into the far infrared heating device. Fourthly, the garlic is heated and fermented step by step. And lastly, the black garlic is made. The garlic fermentation inducing medium is made by the following components based on weight-volume percent: salt 8.6 percent, ethanol 4.1 percent, amino acids 3.1 percent, protein 0.6 percent, sugar 12.4 percent, ash content 7.9 percent, lipid 0.02 percent and water for the rest. The present invention has simple method, good garlic processing effect. After procession, the garlic has no peculiar smell, is convenient to eat, has high nutritive value, is used widely, and has great economic and social benefits.

The invention relates generally to the expression of desaturase enzymes in transgenic corn plants and compositions derived therefrom. In particular, the invention relates to the production of oils with improved omega-3 fatty acid profiles in corn plants and the seed oils produced thereby. Such oils may contain stearidonic acid, which is not naturally found in corn plants and has been shown to have beneficial effects on health.

The invention discloses a layer feed containing a traditional Chinese medicine additive. The layer feed comprises the following components in parts by weight: 60-80 parts of corn powder, 8-10 parts of bran, 8-10 parts of bean pulp, 8-10 parts of fish meal, 8-10 parts of shell powder, and 2-12 parts of traditional Chinese medicine additive, wherein the traditional Chinese medicine additive comprises the crude drugs in parts by weight: 5-10 parts of dandelion, 3-5 parts of herba andrographitis, 3-5 parts of rhizoma atractylodis, 5-10 parts of honeysuckle, 5-10 parts of fructus cnidii, 10-15 parts of selfheal, 10-15 parts of baical skullcap root, 10-15 parts of astragalus root, 10-15 parts of Polygonum multiflorum Thunb, 5-10 parts of hawthorn, 0.5-1 part of lucid ganoderma, 10-15 parts of codonopsis pilosula, 10-15 parts of angelica sinensis, 5-10 parts of semen cuscutae, 5-8 parts of clove, 5-8 parts of pericarpium citri reticulatae, 5-8 parts of hawthorn and 5-8 parts of cinnamon. The immunoreactive substance can enhance the immune function of organism, improves the anti-stress ability and the disease resistance of the animal, improves the production performance of the animal, and simultaneously has the advantages of small toxic and side effects, no drug-resistance, no residue and the like; the survival rate of chicken is greatly improved; the lecithin content of the egg is obviously improved; the cholesterol content of the egg is reduced; and the nutritive value of the egg is improved.

The invention relates to a method for making foods by using a pressure cooker. The method for making foods comprises a non-pressure cooking stage which comprises the following specific steps of: driving an electromagnetic exhaust steam valve to be opened by using an electric control device; communicating the inside of an inner container with external atmospheric air; driving a heating device to heat foods in the inner container to a boiling state by using the electric control device; calculating boiling time t by using the electric control device; and when the boiling time t is longer than preset time t1, ending the non-pressure cooking stage. Foods in the pressure cooker are driven to overturn in a non-pressure boiling way, so that the foods in the inner container can absorb water sufficiently and be heated uniformly, the risk of surface non-flatness caused by insufficient local water absorption is eliminated, foul smell can be vaporized, and the mouthfeel is improved.

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w / g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

The invention discloses a soybean grease extracting method, which includes steps of: (1) crushing soybean and extruding puffing by a twin screw extruder; (2) mixing the extruded and puffed soybean product with water, adding prolease for enzymolysis; (3) enzyme eliminating, centrifugal separating to obtain the soybean grease. The method uses a method combining the extruding and puffing pre-treatment with biological enzyme to separate soybean grease, and oil of high quality can be obtained by demulsifying emulsible oil prepared by separation with refinery, which is high in nutrient value, and in soybean protein and soybean peptide utilization value. The total oil extraction rate by the method can reach 93.18%. The apparatus for the method is simple in structure, safe for operation, the obtained soybean oil has no solvent residue. Moreover, the method is mist in operation condition, with no reaction between the degradation product in the system and the extract, thus quality of each ingredient is effectively protected. The method is capable of separating oil and protein from the full fat soybean powder at the same time, with degradation rate of protein lowered.

The slimming diet fiber biscuit is produced with flour and diet fiber as main material and supplementary material including salt, seasoning, etc. The diet fiber will expand after absorbing water and this makes the eater produce satiety to reduce the ingestion; and it will reduce the time for food to stay in intestinal tract to consume fat inside body and result in slimming effect. In addition, ingesting diet fiber can reduce the re-absorption amount and alter food digesting speed and digestion secretion amount to prevent gall stone, duodenal ulcer, peptic colonitis and other diseases.

The present invention provides a flavoured milk or milk beverage containing grain granules. Its raw material composition contains (by wt%) 30-98.9% of milk, 0.1-5% of stabilizing agent, 1-20% of grain granules and 0-68.9% of water. The described stabilizing agent is formed from thickening agent and emulsifying agent according to the weight ratio of 1:0-3. Besides, said invention also provides its production method and concrete operation steps.

The invention relates to high-content medium chain triglyceride powdered oil which is characterized by being prepared from the following raw materials in percentage by weight: 50%-80% of medium chain triglyceride, 10%-30% of grape syrup, 5%-26% of modified starch and the balance of auxiliary agents. The high-content medium chain triglyceride powdered oil disclosed by the invention is obtained by carrying out mirco-encapsulated embedding on medium chain triglyceride and achieving an oil powdered effect by adopting advanced process technologies, namely high-pressure homogenized emulsification, spray drying and the like, through formula design and process optimization, achieves the oil content as high as 80% and the oil embedding rate more than 98%, and has the advantages of good solubility and stability and convenience for transportation and storage. The product can be applied to multiple foods and health-care foods and is used for enhancing the nutrition value of the foods, improving the tissue structures, appearance quality and palatability of the foods and prolonging the quality guarantee period of a product.

The invention relates to relates to a method for preparing a composition containing 1,3-di-unsaturated fatty acyl-2-saturated fatty acyl glyceryl ester, particularly containing 1,3-di-oleoyl-2-palmitoyl glyceryl ester (OPO), which comprises the steps of: carrying out random ester exchange on an ester rich in saturated fatty acid residue and an ester rich in unsaturated fatty acid residue serving as reaction substrates, and carrying out enzymatic oriented ester exchange on the reaction mixture and unsaturated fatty acid or unsaturated fatty acid ester. The invention also provides application of the composition to preparing formula milk powder for infant and preparing synthetic food for infant, and the formula milk powder for infant and the synthetic food for infant containing the composition.

The invention relates to a micro-ecological regulator, which belongs to the category of micro-ecological preparations. The product contains Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolesentis, lactobacillus acidophilus, fructo-oligosaccharides, galacto-oligosaccharides, vitamins and the like. A concrete production process comprises the following steps: 1. bacterial strains are respectively or jointly subjected to liquid deep high-density cultu, so as to obtain fermentation liquid; 2. after the fermentation liquid is centrifuged, bacterial sludge is collected, added to protective agents and made into freeze-dried powder; 3. the freeze-dried powder is added to microcapsule materials and made into microcapsules through air suspension treatment; and 4. the microcapsules are mixed with oligosaccharides, vitamins and the like and then are made into a synbiotics pharmaceutical composition. By directly replenishing human intestines with Bifidobacterium and lactobacillus acidophilus, and by simultaneously providing prebiotics for ensuring that beneficial bacteria after entering intestines can be activated rapidly and proliferate, the product adjusts and improves intestinal micro-ecosystem, so as to achieve the aims of regulating organism immunity, delaying senility, inhibiting tumors, regulating blood lipid and improving intestines and stomach. A preparation method of the product can solve the technical problem that the prior probiotics medicine is difficult to keep the stability of probiotics at normal temperature and unstable under acidic conditions, and provides a pharmaceutical composition which can be stably stored at normal temperature.

The invention relates to a konjac processing process, which comprises the steps of: 1, raw material sorting;2, soaking; 3, cleaning, peeling and bud and root removal; 4, slicing; 5, color fixing; 6, drying; 7, sorting and grading; 8, crushing and grinding; 9, separating and sieving and 10, inspection and package. The konjac flour prepared by the process provided by the invention has the advantages of high purity, high viscosity, high transparency and low SO2 content, and the prepared konjac vermicelli has the advantages that the flavor is good, the food mouth feeling is good, and the nutritional value is high.

The invention relates to a health-care tea and relative technique, which uses hemp seed and sweet tea as basic materials, assisted with other natural Chinese medicine drug, to be used on various diseases. The inventive health-care tea combines the characters of food, health-care product and drug, with good taste, and treatment on hypertension, hyperlipemia, high cholesterol and constipation, without side effect.

The invention relates to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using exogenous desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the exogenous desaturase enzymes utilized are Hemiselmis spp. delta 5 desaturases. Also provided are improved soybean oil compositions having EPA derived from plants carrying the genes of interest.