41results about How to "High nutritional value for health care" patented technology

The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.

The invention discloses a natural food additive which belongs to the technical field of food additives. The natural food additive is characterized by comprising the following substances in percentage by weight: 20%-30% of a red bayberry anthocyanin extractive, 10%-20% of a purple sweet potato anthocyanin extractive, 10%-40% of a mulberry anthocyanin extractive, 10%-50% of an okra pectin and polysaccharide extractive, 10%-20% of a folium ginkgo extractive, 0.0005%-0.0008% of selenium yeast, 2%-10% of seaweed meal, and 5%-10% of ganoderma lucidum spore powder. The natural food additive has strong functions of oxidation resistance, aging resistance, fatigue resistance, invigorating the kidney, strengthening Yang, improving immunity and reducing blood sugar, cholesterol and triglyceride. After the natural food additive is detected, the total anthocyanin content is 15%-36%, the total flavone content is 16%-28% and the total phenolic acid content is 18%-29%.

The invention discloses oat-nut kernel and a processing technology thereof. The oat-nut kernel comprises the following ingredients: 90-100 parts of nut kernels, 20-30 parts of white granulated sugar, 6-9 parts of maltose, 2-4 parts of oat flour, 4-6 parts of wheat flour, 1-3 parts of corn starch, 1-2 parts of table salt, 0.2-0.3 part of nutritious healthcare powder, 4-6 parts of extraction solution and 12-16 parts of water. Compared with prior art, the processing technology disclosed by the invention has the following advantages: the nutritious components, including the lotus seeds, the lilyturf roots, the lilies and the like, are added in the raw-material formula, so that the nut kernel not only has a rich taste, but also has the functions of moistening the dryness, controlling the inner heat, clearing the spleen, nourishing the heart, moistening the lung and calming the nerves except for original healthcare effects of the nut kernel itself. Moreover, the extraction solutions of the lotus seeds, the lilyturf roots, the lilies and the like are added into the syrup during the preparation process of the syrup, so that the brewed sugar has a better taste that the brewed sugar not only has the delicious sweet taste of the sugar, but also has the refreshing sweet taste of the lotus seed, the lilyturf root and the lily; furthermore, the syrup is crispier and the healthcare effects of the nut kernels are reinforced.

The invention relates to a pineapple leaf meal tremella fuciformis cultivating method. According to the method, a cultivating medium is prepared by, by weight, 55-65 parts of pineapple leaf meal, 10-15 parts of cottonseed hull particles, 10-12 parts of bean pulp, 5-8 parts of corn flour, 1-2 parts of land plaster, 2-3 parts of bean dregs, 0.2-0.4 part of calcium carbonate, 1-2 parts of quick lime, 1-2 parts of radix rehmanniae powder, 1-2 parts of lychee seed powder, 0.2-0.3 part of silkworm cocoon hull powder, 1-2 parts of holly root powder, 3-4 parts of sepiolite powder and 10-15 parts of fish soup; all the constituents are mixed in proportion evenly in water, bagged, sterilized and inoculated, spawn running is conducted in a spawn running chamber, nutrient soil is supplemented, and tremella fuciformis is harvested. The tremella fuciformis cultivated with the method is rich in nutrient, high in content of microelements, vitamins and calcium, capable of reducing blood glucose and keeping people healthy, strong in anti-infection capacity in growth and high in yield.

The invention provides a preparation method of cordyceps militaris superfine powder. Fresh larval worms produced in a GAP planting base serve as raw materials. The method includes the steps of impurity removal and superfine preparation. The method is characterized in that superfine preparation includes the following technological processes of (1) cell wall breakage; (2) microwave dissolving; (3) high-pressure homogenity; (4) centrifuging and filtering; (5) vacuum drying; (6) superfine smashing. Finally, the cordyceps militaris superfine powder with the diameter being 23 microns or smaller is obtained, is rich in cordycepin, cordyceps acid, cordyceps polysaccharide, trace elements and other health-care nutrient substances and has natural fresh and micro fishy smell of cordyceps militaris. The superfine powder can be directly taken after being mixed with water or pressed into tablets and the like to be taken. Because the superfine powder can be taken without being decocted, the superfine powder is convenient to carry, high in utilization rate of effective components and environmentally friendly and is an ideal partner for customers.

The invention discloses kudzu tea. The kudzu tea is flake-shaped, and the total flavonoid content of kudzu is 0.21 to 0.29 percent. The method for preparing the kudzu tea comprises the steps of cleaning fresh kudzu, removing leaves, slicing, performing color protection, drying, stir-frying, baking, performing flavor distilling and the like. The waste kudzu is used as a raw material, and the freshkudzu is soaked in a proper compound color-protecting solution for color protection treatment in the preparation process, so that resources are fully utilized, the pollution of wastes to natural environment is avoided, the browning reaction of kudzu is effectively inhibited, the kudzu tea keeps original color of the kudzu, the visual effect is quite good, the flavonoid content of the kudzu tea ishigh, the nutritional value is also quite high, more added values are given to the product, and the market competitiveness of the kudzu tea is higher. The preparation method has the advantages of simple process, short flow and convenience in operation and control.

The invention belongs to the technical field of health care products processing, and relates to a rose-mixed tablet, wherein the rose-mixed tablet is prepared by adding medicinal and edible Chinese yam, platycodon root, ginkgo nut, chrysanthemun flower, Chinese date, propolis and honey, and then adding purified water, and has effects of health preserving and health protection. The rose-mixed tablet is prepared through the following steps: the rose petals and chrysanthemun flower are placed into a pulverizer and are pulverized; the platycodon root, dried ginkgo nut and Chinese yam are sliced, cooked, dried and pulverized, respectively; the Chinese date is cored and dried, and then the Chinese data and the commercially available propolis are placed into the pulverizer and are pulverized respectively; finally, the powder of each raw material is weighed and is placed into a stirring tank to obtain a mixture I, the honey and purified water are slowly added into the mixture while the mixture I is stirred so as to obtain a mixture II, and then the mixture II is tabletted, dried, sterilized and packaged in an airtight manner so as to obtain a finished product of the rose-mixed tablet. According to the invention, the process technology is mature; the equipment is readily available; the rose-mixed tablet is high in healthcare nutritional value, convenient to eat, economical and practical, hygienic and safe, and friendly to production and eating environments.

The invention belongs to the technical field of healthcare product processing and relates to a technological method of rose mixed tablets. Rose petals are used as main raw materials, Chinese yams, Laoshan ginseng, gingko nuts, chrysanthemum flowers, red dates, propolis and honey which can be used as medicines and food are added, then purified water is added, and the rose mixed tablets with the healthcare effect are prepared. The method comprises steps as follows: firstly, the rose petals and the chrysanthemum flowers are placed in a grinder for grinding, then the Laoshan ginseng, the dried gingko nuts and the Chinese yams are cut into slices, boiled, dried and ground respectively, then pits of the red dates are removed, the red dates with pits removed are dried, the red dates and the commercially available propolis are placed in the grinder for grinding respectively, finally, all raw material powder is weighed out and placed in a stirring tank, the honey and the purified water are slowly added while stirring, tableting, drying, sterilization and sealed package are performed, and a finished rose mixed tablet product is obtained. The technology is mature, equipment is easy to obtain, and the product has high healthcare and nutritional value, and is convenient to eat, economical, practical, sanitary, safe and friendly in production and eating environment.

The invention discloses a making method of dried bean curds capable of invigorating the stomach and nourishing the kidney. The making method comprises the following steps of (1) making bean curds: adding extraction concentrate and a gypsum solution to soybean milk for bean curds; (2) performing low-temperature fermentation: sprinkling a microbial inoculum solution onto the surfaces of the bean curds, and performing low-temperature fermentation; (3) pressing dried bean curds: wrapping the bean curds with gauze, placing the wrapped bean curds into a shaping die, and performing extrusion to obtain the dried bean curds; (4) performing freezing: performing storage in a thermotank of temperature being minus 7-minus 5 DEG C and minus 4- minus 2 DEG C, and performing baking so as to obtain the dried bean curds; (5) performing steaming: enabling the dried bean curds to roll in mixed nutrient powder and sweet-scented osmanthus mixed powder, performing wrapping with reed leaves, and performing steaming; and (6) performing vacuum packaging: performing vacuum packaging on the dried bean curds capable of invigorating the stomach and nourishing the kidney, and performing preservation. After the dried bean curds capable of invigorating the stomach and nourishing the kidney made by the making method disclosed by the invention are used by patients suffering from slight nephropathy, the nephropathy can be obviously improved, the symptom improvement rate is 90% or above, the effect of the dried bean curds is 27.5% higher than that of dried bean curds soaked with medicaments, and besides, the made dried bean curds are high in content of free amino acids and good in mouth feel and flavor.

The invention relates to the technical field of sausage making, and particularly relates to a sausage production method. By defining raw materials in step (2) and step (3) respectively and controlling the parameters in the filling and baking process of sausage, the sausage presents red lean and milky white fat, is glossy in appearance and strong in smell, has inherent flavor, is delicious and long in aftertaste, and can promote salivation and enhance appetite; meanwhile, the water content of the sausage is 10-17%, the outer surface of the sausage is not broken, and the sausage is complete in shape and uniform in texture.

The invention belongs to the fields of health food and medicines and provides a health maintenance chocolate prepared from raw materials such as honey and red dates. The health maintenance chocolate comprises 40-70wt% of cocoa mass, 5-10wt% of honey, 5-20wt% of red date powder, 10-20wt% of soybean flour and 10-20wt% of radix puerariae powder. According to the health maintenance chocolate, saccharose is not used, but honey and red dates are creatively used as main sweetening agents, so that not only can the bitterness of black chocolate be removed, but also the flavor of the health maintenance chocolate is enhanced; the honey with efficacies of nourishing, moistening dryness, whitening skin and lubricating the intestines is utilized as a main sugar source, so that the nutritional value of the health maintenance chocolate is greatly enhanced; according to clinical verifications, after a patient with hypertension takes the health maintenance chocolate for 1-3 months, the blood pressure value of the patient is reduced to a normal value, thereby indicating that the health maintenance chocolate provided by the invention has an effect of treating hypertension and is capable of preventing the liver of the patient taking hypotensive drugs for a long term from being damaged.

The invention belongs to the field of food processing, relates to a method for secretly making instant lettuces by using lettuces as main raw materials and adding roses, purple perilla, mint and the like as auxiliary raw materials, and solves the problem that fresh lettuces are not liable to store and inconvenient to eat. The lettuces disclosed by the invention have health preserving and health-care efficacy. The preparation technology comprises four steps of preparing fresh leaves, treating the lettuces, secretly making the treated lettuces, and preparing finished products. The preparation technology is simple, the processing cost is low, and the products are high in health-care and nutrient value, good in mouth feel and flavor and environmental-friendly in preparation environment.

The invention belongs to the technical field of processing of health care products, and relates to a method for preparing rose health care tablets with the health care function by making rose as a main raw material and adding medicinal and edible common yam rhizome, Laoshan balloon flowers and the like. The method comprises the steps that rose powder, common yam rhizome powder, Laoshan balloon flower powder, gingko nut powder, chrysanthemum flower powder, red date powder and propolis powder are weighed by weight and sequentially placed into a stainless steel or ceramic stirring pot, honey and purified water are slowly added into the pot with stirring, the mixture is stirred till the mixture can be grasped into a ball by hand and the ball can be scattered after being touched, then the mixture is placed into a tablet press to be pressed into tablets, finally, the tablets are placed into a drying oven at the set temperature of 40-45 DEG C to be dried for 30-40 min and subjected to ultraviolet irradiation and sterilization for 10-15 min, then the tables are packaged in an airtight mode, and therefore finished rose mixed tablets are obtained. The technology is mature, equipment is easy to obtain, the product is high in health care nutritive value, convenient to eat, economical, sanitary and safe, and the production and eating environment is friendly.

The invention belongs to the technical field of food processing, and relates to a burdock flour food adding powder preparation method, which comprises: washing burdock, peeling, slicing, placing intoa baking box to prepare dried burdock product, and grinding the dried burdock product into powder so as to obtain the burdock flour food adding powder. According to the present invention, the preparation method is simple, the raw material processing is convenient, the product has the high health and nutritional value, and the preparation environment is friendly.

The invention relates to the technical field of black tea preparation, in particular to a black tea preparation method for increasing the content of tea polyphenol. Through the steps such as tea leafclassification, tea leaf treatment, tea leaf mixing, rolling, killing out, secondary rolling for separation, fermentation, shaping, killing out, drying and sterilization, nutrient components in tea leaves are greatly changed in the microcosmic aspect, the nutrient structure in the tea leaves is enriched, and the leaching rate of nutrient substances is high; technical parameters are properly controlled, the nutrient elements in the tea leaves are effectively controlled, harmful substances in the tea leaves are discharged in the preparation process, beneficial substances such as tea polyphenol substances are converted and reserved, the content of tea polyphenol and substances (condenced phenols) similar to tea polyphenol in the prepared black tea is relatively increased, and the health carefunction of the tea leaves is improved; according to the tests, compared with traditional black tea, the content of polyphenol substances in the black tea is increased by 17-19%.