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 a compound nutrient fish product, which is a fish ball or fish cake. The invention is characterized in that the main raw materials of the invention are pure livestock meat or poultry meat, fish meat and vegetables and starch, eggs, edible oil and condiment serve as the auxiliary components so as to form the invention; calculated in weight percentage, poultry meat or livestock meat ranges from 15 to 20 percent, fish meat ranges from 30 to 40 percent, vegetables range from 15 to 20 percent, starch ranges from 10 to 15 percent and eggs takes 5 percent; the edible oil is taken in an appropriate amount and the wine, salt, monosodium glutamate, ginger and the onion are taken in an appropriate amount. The invention contains a low content of the fat, a large amount of proteins, over sized fiber, a lot of carbohydrates and vitamins and is rich in nutritional elements required for the human body, improves the dietary structure of the people, contains balanced nutrients and is beneficial to the health of the body. Simultaneously the invention is insipid and tasty and refreshing, is delicious, is beneficial to all ages and can be eaten conveniently. The vacuum package is applied, the preservatives and artificial pigmented are not contained and the shelf life is long, thus being convenient for storage and transportation.

The invention provides a vegetable protein food and a preparation method thereof, belonging to the technical field of food. The vegetable protein food comprises the following components: protein-rich soy meat, sliced bamboo shoots, ginger, granulated sugar, yellow wine, monosodium glutamate, soy sauce, fennel, refined salt, clean water, little caramel, black mushroom, black fungus, bamboo shoot, needle mushroom, boiled oil, seasoning soup and the like. The preparation method comprises the following steps: frying and seasoning vegetable protein meat, and adding the black mushroom, the black fungus, the needle mushroom, the sliced bamboo shoots and other ingredients to manufacture a canned vegetable protein food which has reddish brown color, oily meat surface, soft texture, delicious taste and rich nutrients.

The invention discloses a production method of high-solubility bean type edible protein. The method comprises the following steps of (1) screening and washing; (2) soaking; (3) milk milling; (4) placing and delamination; (5) protein acid precipitation; (6) centrifugal separation; (7) uniform mixing and neutralization; (8) high-pressure shearing; (9) sterilization; (10) spraying drying; and (11) screening and granulation: protein powder obtained through spraying drying is subjected to screening treatment in dry environment, and bean type edible protein powder with the uniform particles and with the moisture mass content lower than 5 percent can be obtained. The method provided by the invention has the advantages that the influence caused by the climate and environment of the traditional acid pulp precipitation method is avoided, the production period is short, the product added value can be effectively added, meanwhile, the mass propagation of microbes is avoided, the sterilization intensity is reduced, and the processing performance of products is more preferably maintained.

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 relates to the food technical field, concretely relates to a fig corn vegetable combination wheaten food, which is characterized in that fig powder and corn flour are taken as raw materials, a fig juice, a spinach juice and the like with proper proportion are added to produce wheaten food such as noodle, steamed bread, steamed stuffed bun and dumpling. The produced wheaten foods have the characteristics of good color, smell, taste and nutrition, are in favor of intake of fig, corn and spinach by people, and are capable of widely raising the physical fitness of people, improving the dietary pattern and simultaneous developing the utilization of fruits and vegetables.

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 present invention discloses a green tea-flavored sugar-free preserved kiwi fruit which is prepared from the following raw materials in parts by weight: 540-560 parts of kiwi fruits, 15-16 parts of green tea powder, 8-12 parts of coconut meat, 7-9 parts of cauliflower, 6-8 parts of Lycopus lucidus, 8-10 parts of longan pulp, 10-15 parts of maltitol, 3-5 parts of dried roe powder, 2-4 parts of tortoise herb jelly powder, a proper amount of xylitol and a proper amount of lactic acid bacteria. Fresh kiwi fruits are used and directly processed, and it is not necessary to perform long-time sugar soaking or use sulfur dioxide as a color retention agent to achieve the purpose of color retention, taste retention and preservation. The preserved kiwi fruit is rich in fruity taste, and has no sulfur dioxide residues. In the production process, the lactic acid bacteria is initially used for fermentation to improve the taste and flavor of the preserved kiwi fruit, and the fermented preserved kiwi fruit can help digestion, improve intestinal ecological environment, and enhance human immunity; and the addition of green tea powder makes the preserved kiwi fruit has a delicate fragrance of the green tea powder, the addition of coconut meat, cauliflower, etc. increases nutrition of the preserved kiwi fruit, and improves the dietary pattern.

The invention discloses a health baked wax gourd peel food and a making method thereof, belonging to the technical field of deep processing of wax gourd wastes. The wax gourd peel is dried and ground into powder and is added into flour to make baked foods such as cakes and bread, sufficient utilization of the wax gourd peel is achieved, no waste is generated in the whole production process, not only are types of baked foods such as the cakes and the bread enriched, but also the wax gourd waste is comprehensively utilized, and the additional values are increased. As the cakes and the bread with the wax gourd peel are naturally light green in color, not only is the appetite prompted, but also the dietary pattern of people is improved; and the cakes and the bread with the wax gourd peel have the dietary therapy and healthcare effects of oxidation resistance, aging resistance, antisepsis and anti-inflammation, liver protection, blood glucose reduction, urea smoothening and bowel relaxing, cancer prevention, cardiovascular disease prevention, and the like.

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 a goose fat liver-containing livestock meat ball. The goose fat liver-containing livestock meat ball comprises, by weight, 340-380 parts of goose fat liver, 20-25 parts of egg white, 460-540 parts of livestock meat, 90-140 parts of guar gum, 10-20 parts of sodium glutamate, 3-5 parts of sodium pyrophosphate, 5-10 parts of sucrose fatty acid ester, 3-4 parts of table salt, 10-12 parts of white pepper powder, 6-8 parts of Chinese prickly ash powder, 7-11 parts of cumin powder, 90-110 parts of drinking water and a proper amount of lactobacillus acidophilus. In preparation of the goose fat liver-containing livestock meat ball, egg white and goose liver are stirred and ground together so that nutrients of the goose fat liver ball are improved, a dry taste of the goose fat liver is improved and a smooth taste is obtained in eating.

The invention discloses a rich man's disease-prevention and control mulberry leaf food and a preparation method thereof, which are characterized in that mulberry leaf paste is prepared by fresh mulberry leaves, traditional Chinese medicine extraction powder is added, putting to a blender for uniform blending is carried out, food materials such as buckwheat flour, pumpkin flour, kelp flour and ginger flour are then added, the materials are put in parts by weight to the blender for dough modulation, dough is formed and is subjected to fermentation, the dough after fermentation is then put to a biscuit forming machine for calendaring molding, baking, cooling and packaging are then carried out, a biscuit food is prepared, and a mulberry leaf solid drink with the characteristics disclosed in the invention can also be prepared. The preparation method adopted in the invention is unique, the medicinal and food effects and the biological activities of the mulberry leaves are improved, the adopted fermentation method eliminates the bias of the mulberry leaves and improves the taste, the adopted semi-fermentation method simplifies the production process and shortens the production cycle, thespecial aroma of a whole fermented biscuit is achieved, the prepared biscuit is neat and beautiful in shape, and the health needs of different levels of the public to prevent and control rich man's diseases are thoroughly met.

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 invention provides coarse cereal milk beverage for alleviating eye fatigue and a preparation method thereof. The coarse cereal milk beverage for alleviating the eye fatigue, provided by the invention, is characterized by being prepared through expanding, dipping, pulping and sterilizing raw materials of medlar, carrots, corns, soybeans, black sesames, fresh milk and sodium caseinate. The coarse cereal milk beverage for alleviating the eye fatigue, provided by the invention, has the advantages of rich nutrients, convenience for drinking and suitability for office workers, in particular people that contact computer for a long time.

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 a Xinjiang thin-shell walnut variety introducing method and application of Xinjiang thin-shell walnuts. The Xinjiang thin-shell walnut variety introducing method comprises the following steps: when planting in a semi-arid region of a loess hill in southern Ningxia, selecting a lower part or a part with a good four-side site condition, excavating a deep pit and performing field planting; and watering after performing field planting. According to the Xinjiang thin-shell walnut variety introducing method provided by the invention, the physiological and ecological requirements and the variety introducing natural condition of the Xinjiang thin-shell walnuts are taken into consideration according to the principles of adjusting measures to local conditions and matching species with the site; and an excellent economical tree variety is introduced, the dietary structure of people is improved, the average per capita income is quickly increased, the ecological environment is improved, the Xinjiang thin-shell walnuts serve for regional economy sustainable development, economic forest development and supply side structure adjustment, as well as cakes and health-care powder which are prepared from the Xinjiang thin-shell walnuts can improve the human immunity, have fragrant taste and increase the economic addition value of the Xinjiang thin-shell walnuts.

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 method for cultivating transgenic wheat with seeds with improved iron content. The method for cultivating a transgenic plant with improved iron content comprises a step of importing an expression cassette consisting of an endosperm-specific promoter, an encoding gene of soybean ferritin and a terminator into a starting plant to obtain a target transgenic plant with the iron content higher than that of the starting plant. The experiment proves that the iron content in the seeds of the transgenic wheat is remarkably improved and the transgenic wheat with high iron content is obtained. The method has significance for improving the nutritional quality of wheat and the daily diet structure of people.

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.