89results about How to "Improve dietary structure" patented technology

The invention discloses whole grain food which is prepared by the following raw materials according to parts by weight: 30-50 parts of corn, 5-10 parts of rice, 5-10 parts of sticky rice, 5-10 parts of black kerneled rice, 5-10 parts of millet, 5-10 parts of glutinous millet, 5-10 parts of soybeans, 5-10 parts of black beans, 5-10 parts of mung beans, 5-10 parts of red beans, 5-10 parts of peas, 5-10 parts of wheat, 5-10 parts of buck wheat, 5-10 parts of barley, 5-10 parts of oats, 5-10 parts of fragrant rice, 5-10 parts of sorghum and 5-10 parts of peanuts. The preparation method is as follows: selecting various raw materials according to composition, puffing or popping after cleaning, then smashing and stirring, and finally vacuum packaging to obtain the whole grain food. The invention is prepared by a plurality of farmhouse eighteen rice whole grain raw materials which are easy to obtain; the invention not only has comprehensive and abundant nutrition, but is also easy to store and convenient to use after being puffed or popped, and has soft and smooth mouthfeel, fragrant and sweet taste, thus being an invention result which is worthy of being promoted vigorously to improve the dietary structure of the whole people and improve human quality at present.

A method for preparing the dried bamboo shoot includes such steps as removing shells and root, washing, boiling, rinsing in flowing clean water, arranging the bamboo shoots in extruding box, extruding for removing part of water and flattening them, and baking.

The invention discloses a processing method of convenient instant fresh-cut potato rice noodles. The processing method comprises the steps that potatoes are directly washed to be clean, peeled, diced and color-protected, partial water of the fresh-cut potatoes is removed through a centrifugal dewatering method, the treated potatoes are mixed with soaked rice and oxidation resistant starch, and a mixture of the fresh-cut potatoes, the soaked rice and the oxidation resistant starch is directly processed into instant and convenient rice noodles by regulating the feeding speed, forming temperature, rotating speed and noodle outlet plate aperture of double screw extrusion equipment. According to the processing method of the convenient instant fresh-cut potato rice noodles, nutritional ingredients and flavor in the potatoes can be reserved to the maximum extent, the technological process is simple, the preparation cost is low, and the method is suitable for large-scale industrial production, the rice noodles made through the processing method are high in potato content, rich in nutrition, normal in color and luster and smooth in appearance, the brewed rice noodle is neither too hard nor too soft, tough and chewy and has unique fragrance of the potatoes.

The invention discloses an instant potato rice flour and a processing method thereof. The instant potato rice flour is prepared from the following materials in parts by weight: 35 to 55 parts of full potato flour, 15 to 35 parts of early indica rice flour, 25 to 35 parts of potato starch or corn starch, 0.2 to 0.4 part of isoamylase and 0.2 to 0.6 part of composite phosphate; the processing method comprises the following steps: flour blending, even mixing, first curing, extrusion forming, hanging on rods, curing, repeated steaming, slivering and drying. The instant potato rice flour and the processing method thereof, provided by the invention, have the advantages that the nutritional ingredients of potatoes are fully used, the processing is simple, the taste is good, the nutrition is rich, the processing method is suitable for large-scale industrial production of instant potato rice flour, the dietary pattern of residents in China is improved, and meanwhile the consumption of potatoes is increased, so that the industry development of potatoes in China is promoted.

The invention discloses a processing method of potato nutritional rice flour. According to the processing method, fresh potatoes and rice are used as main raw materials and a grinding and extruding process is combined with a middle-temperature and high-humidity multi-phase drying method; the ratio of the fresh potatoes to the rice to water is controlled, and temperatures, optimization conditions and the like in the grinding and extruding process are controlled, so that nutritional components of the potatoes are sufficiently kept; and the processing method of the potato nutritional rice flour has the advantages of simple process, good taste and abundant nutrients, and is suitable for large-scale industrial production of the potato nutritional rice flour.

A potentilla anserina rice powder food and production method thereof, belongs to the processing field of foods. The invention adopts potentilla anserina as raw material to prepare single potentilla anserina rice powder food aa1 by cleaning, cooking, drying or direct dying, smashing into fine powder and passing through sieve of 20-300 meshes, or prepare potentilla anserina rice powder food aa2 by adding in cooked sticky rice powder of sticky rice, glutinous broomcorn millet, sticky corn, sticky broomcorn, wheat, root of lotus, poi, sweet potato, yam, konjak, potato and the like according to the weight ratio of 1/1-9, passing fine powder through sieve of 20-300 meshes, and mixing well. The food is rich in nutrient components, such as amino acid, vitamins, trace elements, and the like and has such health care functions as oxygen deficiency resistance, fatigue resistance, blood supplement, immunologic function enhancement and the like.

The invention discloses nutritional type fish meat fine dried noodles and a production method thereof. The nutritional type fish meat fine dried noodles comprises the following raw materials in percentage by mass: 10%-20% of freshwater fish meat, 40%-58% of wheat flour, 8%-12% of potato starch, 5%-10% of corn starch, 5%-10% of mung bean starch, 4%-8% of egg white and 10%-15% of seasoning. The production method of the nutritional type fish meat fine dried noodles comprises the following steps: treating the fish meat, preparing fish meat paste and fish meat dough, curing, rolling and slicing, cutting into strips, drying and the like. The nutritional type fish meat fine dried noodles disclosed by the invention are high in protein content, low in fat content, rich in nutrition balance and delicious in mouth feel and are nutritious food which is high in animal protein and capable of improving the dietary structure of citizens and balancing human nutrition. The nutritional type fish meat fine dried noodles are suitable for serving as the nutritional food to be eaten by crowds such as students, the aged and invalids for a long term.

The invention belongs to a diary product field and in particular relates to an active lactic acid bacteria drink and a production method thereof. In the active lactic acid bacteria drink of the invention, water is a base material and components with the following quality content are included: 0.5%-2.0% of beneficial bacteria, 0.8%-1.2% of protein, 1%-5% of glucose, 9%-12% of sucrose and 0.4-0.5% of emulsification stabilizer. The active lactic acid bacteria drink of the invention increases quantity of live bacteria of the lactic acid bacteria and the drink contains both animal protein and plant protein. Besides, through filtering and reasonably collocating strain of the lactic acid bacteria, over 0.1 billion live bacteria exist in the products per milliliter so that a large amount of bacteria can live in intestinal tract and reach a large quantity so as to bring the function of regulating flora and improving immunity.

The invention discloses nutrient fast-food convenient food and a preparation method thereof. The nutrient fast-food convenient food is characterized by being prepared from the following raw materials of 200-300 parts of semen juglandis, 10-20 parts of currant, 40-60 parts of carrot, 80-120 parts of pumpkin, 40-60 parts of kelp, 200-300 parts of Chinese yam, 80-120 parts of potato, 40-60 parts of millet flour, 40-60 parts of corn flour, 80-120 parts of whole meal flour, 40-60 parts of sweet potato flour, 40-60 parts of high-quality unshelled peanut meal, 80-120 parts of brown sugar, 10-30 parts of sesame and 140-160 parts of soybean oil. The nutrient fast-food convenient food provided by the invention is full of nutrients and is safe, so that the balance supply of the nutrition for a human body can be realized; effective health care and rehabilitation effects on the human body can be realized; the human body can easily absorb; the storage time is long; the requirements on various celluloses by the human body can be improved; and the nutrient fast-food convenient food is beneficial to protection and improvement of digestive health.

The invention discloses a preparation method of potato-rice noodles without addition of extraneous moisture. The preparation method of the potato-rice noodles without addition of extraneous moisture comprises the following steps: in parts by weight, cutting 50-80 parts of peeled and washed potatoes into small dices, adding 0.05-0.30 part of ascorbic acid, and pulping the mixture so as to obtain fresh potato pulp; in parts by weight, mixing 100 parts of long-shaped rice with the fresh potato pulp, uniformly stirring the mixture, and carrying out pulverizing treatment on the mixture for a certain period so as to obtain a mixed material; preparing the mixed material into rice powder; and carrying out optimizing and drying on the extruded rice noodles, so that final products of the potato-rice noodles are prepared. The invention further discloses potato-rice noodles without addition of extraneous moisture. According to the preparation method of the potato-rice noodles without addition of extraneous moisture provided by the invention, no extraneous moisture is added during the preparation processes of the potato-rice noodles, so that raw-material utilization rate is improved, energy consumption is reduced, production cost is effectively lowered and benefits are increased. The prepared potato-rice noodles are rich in nutrition and very small in fat content, so that the potato-rice noodles are especially suitable for people with weight-losing demands as well as the general people to eat. Moreover, the potato-rice noodles contain a large amount of high-quality cellulose, so that the potato-rice noodles have the effects of preventing constipation, preventing cancer and so on.

The invention discloses a method for processing potato and corn composite nutritional rice flour. According to the method, fresh potatoes, corn dregs and rice are taken as raw materials, a grinding and extruding process and a medium-temperature high-humidity multistage drying method are combined, and the ratio of the fresh potatoes, the corn dregs and the rice and the temperature, optimized conditions and the like in the grinding and extruding process are controlled, so that not only can the nutritional ingredients of the potatoes and corns be fully maintained, and also the composite nutritional rice flour has the advantages of simple process, good taste and rich nutrition, and the method is suitable for large-scale industrial production of the potato and corn composite nutritional rice flour.

The invention discloses an edible blend oil for prevention and treatment of pre-diabetes, and belongs to the field of blend oil manufacturing technology. The edible blend oil for prevention and treatment of pre-diabetes includes the following ingredients: soybean oil, olive oil, seal oil, omega-3 fatty acid, omega-6 fatty acid, essential amino acid, fat-soluble vitamin, water-soluble vitamin, trace element, fructose, glucose, carotene, chlorophyll, etc. The edible blend oil for prevention and treatment of pre-diabetes provided by the invention can replace traditional peanut oil for eating. Theedible blend oil for prevention and treatment of pre-diabetes contains a variety of beneficial ingredients, has more balanced nutrition, and contains a large number of linoleic acid, linolenic acid and unsaturated acid, alpha-linolenic acid, olive polyphenols, etc. The edible blend oil for prevention and treatment of pre-diabetes is low in cholesterol content and good for patients with hyperlipemia, hypertension, hyperglycemia, obesity and cardiovascular and cerebrovascular diseases after long-term consumption. The edible blend oil for prevention and treatment of pre-diabetes has good antioxidant and free radical scavenging abilities, and the edible blend oil is beneficial to the prevention of diabetic cardiovascular diseases and good in blood sugar lowering effect.

The invention discloses a culture method for reducing emission of nitrogen and phosphorus from pig raising and application. The method comprises the step of feeding growing and fattening pigs by adopting a manner of mixing green feed and fine feed, wherein the green feed provides 30-35 percent of the acceptable daily intake of crude protein every day for the feeding growing and fattening pigs, and the fine feed provides 65-70 percent of the acceptable daily intake of the crude protein every day for the feeding growing and fattening pigs. The fine feed is commercial pig feed, the green feed is made from sweet potato stems, melon vines or wild water spinach usually planted in the farmland, and the water content of the green feed is 80-90 percent by mass. The method can effectively reduce the content of main pollutants in waste and excrements, has a little influence on the weight increase of the growing and fattening pigs, realizes the pollution and emission reduction of the pig breeding industry, and can save the breeding cost and improve the economic benefit.

The present invention relates to an oat-sesame milk and a preparation method thereof, wherein oat, milk powder and black sesame are adopted as main raw materials and are subjected to blending, mixing, homogenizing, filling and UHT sterilization to obtain the oat-sesame milk. The raw materials of the oat-sesame milk comprise, by weight, 50-60 parts of oat, 5-7 parts of black sesame, 10-12 parts of milk powder, 6-7 parts of white granulated sugar, 400-550 parts of water, 0.05-0.2 part of carboxymethyl cellulose, 0.03-0.1 part of propyleneglycolalginate, 1-3 parts of xanthan gum, 2-5 parts of sucrose fatty acid ester, 0.03-0.1 part of molecular distilled monoglyceride, and 0.01-0.05 part of a compound phosphate. According to the present invention, the oat-sesame milk is a composite beverage with characteristics of unique flavor, rich nutrition and good taste, the oat nutrition value in the components is high, the oat is the good processing raw material, the black sesame has rich aroma and is the good medicine with effects of disease elimination and health enhancing, and compared with the simple milk, the oat-sesame milk has the following advantages that: the protein ratio is close to the breast milk, the fat content is reduced, and the cost is saved.

The invention discloses a processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns. According to the method, a high proportion of total-nutrient purple sweet potato whole flour is added into wheat flour, and wheat gluten, sticky rice and other auxiliary materials are added, thereby enhancing the processability of dough, improving the elasticity, cohesiveness, hardness and chewiness of the coarse cereal steamed buns, solving the problems of poor dough performance, difficulty in forming, difficulty in shaping and the like caused by high-proportion addition of the purple sweet potato whole flour in the wheat flour, effectively improving the nutritional quality and the edible quality of the staple steamed buns and prolonging the shelf lifeof the steamed buns; and the coarse cereal steamed buns processed with the method provided by the invention can regulate the acid-base balance in the human body while being endowed with attractive color and sweet flavor, the nutritional value of the steamed buns is improved, the dietary structure of residents in China is improved, and the requirements of people on the nutritional quality, the color and the variety of the staple steamed buns are met.

The invention discloses a kudzu vine root and cassia seed solid beverage and a preparation method thereof. The beverage is prepared from 2-4 g of kudzu vine roots, 2-4 g of cassia seeds, 0.5-1.5 g of hawthorn fruits, 0.5-1.5 g of allium macrostemon, 0.5-1.1 g of purple perilla, 0.5-1.1 g of L-calcium aspartate, 0.001-0.008 g of vitamin B3, 0.008-0.02 g of taurine, 0.2-0.4 g of L-carnitine and 0.005-0.03 g of sucralose. The kudzu vine roots, the hawthorn fruits, the allium macrostemon and the purple perilla are dried and ground into superfine powder A; the cassia seeds are roasted, smashed and ground into superfine powder B, the superfine powder is mixed with the superfine powder A, the L-calcium aspartate, the vitamin B3, the taurine, the L-carnitine and the sucralose, bagged and packaged, and therefore the beverage is obtained. The compatibility of medicines is simple, the preparation method is simple, and no toxic or side effect is produced. In the whole process, no any waste is produced, and the dietary pattern of people can be improved; the kudzu vine root and cassia seed solid beverage is used for regulating lipid, decreasing blood pressure and blood glucose, inhibiting blood platelet activity, and preventing and treating cardiovascular and cerebrovascular diseases and is suitable for sub-health population.

The present invention belongs to the technical field of preparations of selenium-enriched foods and discloses selenium-enriched food buccal tablets using sweet potato stems and leaves as raw materials and a preparation method thereof. The selenium-enriched food buccal tablets using the sweet potato stems and leaves as the raw materials comprise the following raw materials in parts by mass: 50 parts of selenium-enriched sweet potato stems and leaves, 90 parts of selenium-enriched soybeans, 100 parts of black sesame seeds, 110 parts of red dates, 5 parts of lemons, 6 parts of herba houttuyniae, 10 parts of dandelions, 15 parts of Chinese yams, 20 parts of Chinese wolfberry fruits and 25 parts of radix astragali. The sweet potato stems and leaves belong to convolvulaceae family and pharbitis genus, are complex in chemical ingredients, contains a lot of sugar, proteins, carotene, carotenoids, vitamins and minerals, flavonoids, phenols, volatile oils, some human body necessary amino acids, etc. The contained nutrients in the sweet potato stems and leaves can well supply human body needed minerals and are incomparable with the nutrients in many other vegetables.

The invention discloses purple sweet potato fermented yoghourt with the effects of improving appetite and promoting digestion. The yoghourt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of dried skim milk, 4-6 parts of malt, 3-5 parts of medicated leaven, 5-7 parts of daisy flowers, 1-2 parts of semen litchi, 3-6 parts of immature bitter orange, 5-6 parts of elecampane, 6-7 parts of wheat bran, 2-3 parts of rape pollen, 2-4 parts of tea seed superfine powder, 4-7 parts of badam powder, 10-12 parts of glucose, a proper amount of streptococcus thermophilus and a proper amount of lactobacillus bulgaricus. In the production process of the purple sweet potato fermented yoghourt disclosed by the invention, purple sweet potato powder is subjected to micro-hole treatment, so that the purple sweet potato powder is complete in fermentation, and the yield is increased. Meanwhile, the obtained purple sweet potato yoghourt has the advantages of fine and smooth tissues, uniform texture, moderate sweetness and sourness, uniform and consistent color and moderate viscosity. According to the added materials such as the malt, medicated leaven and badam powder, the nutritive value of the product is increased, the dietary structure is improved, and the product has excellent health effects of improving the appetite and promoting digestion.

The invention discloses a cocoa flavor fruit and vegetable nutrition walnut polypeptide chewable tablet which is characterized by being made from the following raw materials in parts by weight: 170-180 parts of walnut meat, 12-14 parts of calcium chloride, 30-35 parts of corn starch, 6-8 parts of Indian kalimeris herb, 10-12 parts of water chestnut, 5-7 parts of cabbage, 2-4 parts of lycium barbarum polysaccharide powder, 13-16 parts of plum juice, 20-25 parts of vegetable fat powder, 8-10 parts of cocoa beans, 3-5 parts of roasted torreya nucifera nuts, 2-4 parts of fishbone dust, 7-10 parts of pomegranate wine, 10-12 parts of maltitol and 8-10 parts of magnesium stearate. The product disclosed by the invention achieves the effects of supplementing calcium, providing polypeptides which are easy to absorb and have synergetic calcium absorption promotion effects, and multiplying the calcium supplement effect. The added corn starch, Indian kalimeris herb, water chestnut and other materials improve the dietary pattern of the product and enhance the nutrition, and the added cocoa beans, roasted torreya nucifera nuts and the like contain rich nutrient elements and have a certain health effect.