314results about How to "Improve eating effect" patented technology

The invention discloses a production method for non-oil instant edible fungus chips and belongs to the technical field of agricultural product deep processing. The production method for the edible fungus chips comprises the following steps: selecting, cleaning, precisely cutting, ironing, bleaching, deactivating enzyme and cooling the edible fungus raw materials, and then performing ultrasonic auxiliary dipping, leachating, quick-freezing, vacuum freeze drying, vacuum microwave puffing drying, seasoning and packaging on the pretreated edible fungus raw materials. In the production method, a new process of ultrasonic auxiliary dipping, vacuum freeze drying and follow-up vacuum microwave staged combination drying is adopted, thereby reserving the thermal sensitivity nutritive components andbiological activity functional components of the edible fungus to the largest extent, obviously shortening the drying time and saving the production cost. The product has the characteristics of non-frying property, high puffing rate, attractive color, crisp mouthfeel, and the like, and is natural and environmentally-friendly as well as healthy. Compared with the vacuum freeze drying, the process has the advantages that the production period of the finished product can be greatly shortened, the production cost is saved, the puffing effect of the product is good, the mouthfeel of the product iscrisp and the drying quality of the product is improved. A new practical and feasible way for deep processing of the edible fungus is provided.

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 invention discloses a production method of whole-grain fast-food nutritional porridge. Whole grains are taken as raw materials; the purpose of balanced nutrition is achieved through preprocessing and grinding the raw materials and proportioning nutritional ingredients well; the whole-grain fast-food nutritional porridge is prepared by the processes of extruding for curing by a double-screw extruder, accurately controlling the gelatinization degree of starch in the raw materials, granulating for forming, pre-drying, roasting, and cooling. High viscosity of a porridge body during brewing is ensured by accurately controlling the gelatinization degree of the starch in the raw materials in the preparation process, so that any thickener or auxiliary material does not need to be added, the manually cooked porridge can be brewed with hot water without adding cured powdery materials, good granule shape can be kept after the porridge is brewed for 20 minutes, and the appearance and the mouth feel of the fast-food nutritional porridge can be equivalent to those of porridge cooked at home.

The invention relates to a pine needle tea beverage. According to the technical scheme, the pine needle tea beverage comprises the following substances in parts by weight: 300-700 parts of pine needle, 70-120 parts of fructus crataegi, 10-60 parts of indian buead, 20-50 parts of mulberry leaf, 70-120 parts of red beans, 50-120 parts of Chinese yam and 5-50 parts of dandelion. The invention aims to provide a pine needle tea beverage which has a good effect.

A method for industrial production of a traditional Tibetan food í‹ZanbaíŒ with high nutritive value includes such steps as providing highland barley grains and auxiliaries, roasting, pulverizing, sieving, mixing, die pressing, roasting and cooling.

The invention specifically relates to a meal-replacing powder and a preparation method thereof, belonging to the technical field of health food. The meal-replacing powder comprises the following raw materials by weight: oat, red beans, black sesame, walnuts, red dates, Chinese yam, purple sweet potatoes, wolfberry, coix seeds, apples, bananas, soybeans, carrots, peanuts, corn and whole milk powder. According to the meal-replacing powder and the preparation method thereof in the invention, no food additive is added, and the meal-replacing powder has balanced nutrients and mellow taste and is convenient to eat; the raw materials of the meal-replacing powder are common edible raw materials and perform unexpected health care effect after scientific proportioning; the preparation method is simple and mature in process and uses natural and green raw materials; and the prepared meal-replacing powder is free of toxic and side effect, applicable to a wide range of populations and good in eating effect.

The invention relates to a machining method of instant foods with comprehensive nutrition, and particularly relates to the recombined fruit and vegetable coarse cereal instant food and a machining method thereof. Fruits and vegetables, and meats are dehydrated by using a vacuum freezing and drying method; coarse cereals are cooked by using a puffing method; the frozen and dried fruits and vegetables, and the frozen and dried meats are mixed with the puffed coarse cereals, dextrin and milk powder to carry out superfine grinding; and compound probiotics are added so that the final products are obtained. The method disclosed by the invention keeps nutritional components in ingredients to the greatest extent and provides probiotics which are beneficial to human health. The formula is formed by natural raw materials and any preservative is added; and the recombined fruit and vegetable coarse cereal instant food is natural and healthy, has comprehensive and balanced nutrition, is easily digested, is suitable for being used by people of all ages, and is particularly suitable for being used for nutrition replenishing, used as extra meals or replaced meals for students or tourists.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.

The invention relates to the technical field of health-care foods, in particular to a composition for invigorating the spleen and nourishing the stomach, food therapy granules containing the composition and a preparation method of the composition. The composition comprises the following raw material components: red beans, oat, black sesame seeds, brown rice, red jujubes, carrots, corn, wheat germs, millet, lotus roots, Chinese yams, soybeans, poria cocos, haws, Chinese chestnuts, apples, brown sugar powder and whole milk powder. According to the composition for invigorating the spleen and nourishing the stomach, the food therapy granules containing the composition and the preparation method of the composition, provided by the invention, any food additives are not added, the composition and the food therapy granules are balanced in nutrients, aromatic in taste, and convenient to eat. The formula is novel and scientific, the components are reasonable in compounding ratio, and the composition and the food therapy granules are free from toxic and side effects, are simple in preparation method, and mature in technology, are adapted to wide ranges of crowds, are good in eating effect, have remarkable efficacy of invigorating the spleen, nourishing the stomach, invigorating the stomach, promoting digestion and the like, and are suitable for sub-health crowds with deficiency of the spleen and the stomach and low gastrointestinal motility to eat for a long term.

The invention provides a fat reducing food bar which mainly comprises chitosan, l-carnitine and compounds thereof as well as protein materials, sodium salt, syrup, grain powder, oil and micronutrients. The food bar is used as a carrier and is added with the chitosan with the fat absorption function and the l-carnitine with the function of promoting the combustion of fat. When doing sports, people can eat the food bar to satisfy basic nutrition demands of human body, thus realizing the aims of losing weight and reducing fat.

The invention relates to a pine needle tea beverage realized by the technical scheme that: the tea comprises the substances of, by weight: 300-700 parts of pine needles, 70-120 parts of hawthorn fruit, 10-60 parts of tuckahoe, 20-50 parts of mulberry leaf, 70-120 parts of red bean, 50-120 parts of Chinese yam rhizome, and 5-50 parts of dandelion. The invention aims at providing a pine needle tea beverage with good effects.

The invention discloses beef soybean paste containing traditional Chinese medicine components. The soybean paste is prepared by mixing and stirring paste components, traditional Chinese medicine components and beef components through adjustment at normal temperature. The soybean paste has the advantages that no chemical additives or pigments are added to the components of the beef soybean chilli paste, and the beef soybean chilli paste is naturally fermented, so that the beef soybean chilli paste is pure natural green food and is safe and healthy; and meanwhile, with the traditional Chinese medicine components, the paste has the functions of relaxing bowels, diminishing inflammation, reducing the blood pressure and conditioning sub-health statuses in the lives of people, is rich in nutrients and has good eating effects.

The invention discloses a preparing method of a kind of rose collagen peptide powder belonging to the field of food resource development and processing technology, which is characterized in that the coniferous fruit powder and the rose oil are added on the basis of the collagen peptide. The method has following advantages: combination of ingredients of the rose collagen peptide powder is reasonable; synergistic interaction of all ingredients is significant without toxic, side effects and additives; the whitening and anti-wrinkling effect, moisturizing and smoothing effect, anti-acne and dark spots effect, and anti-coarse effect are provided; drinking and carrying are convenient; the production process is simple and safe, operability is strong, the production cycle is short, thereby suitable for industrial production.

The invention relates to a method for preparing fresh lycium ruthenicum granule medicinal granules, in particular to a method for preparing fresh lycium ruthenicum granule medicinal granules from fresh lycium ruthenicum. The method is characterized by comprising the following steps of firstly, cleaning fresh lycium ruthenicum which is just picked, performing color protection, performing pulping to obtain fruit juice, and then adding the fruit juice and fruit flesh to a colloid mill and a nanoscale superhigh pressure homogenizing machine for wet grinding so as to obtain homogenate; and compounding the homogenate, performing spray drying, and finally, mixing lycium ruthenicum atomized powder with an adhesive for preparing granules, performing drying and then performing packaging. The fresh lycium ruthenicum granule medicinal granules made by the method disclosed by the invention have the functions and pharmacological action of reducing blood lipid, improving immune function, reliving weariness, resisting ageing and the like, particularly have notable effects in respects of resisting oxidation, resisting ageing, and improving immunity of organisms, can reserve activity of functional components to the maximum extent, and are convenient to drink and suitable for various crowds to drink.

The invention discloses a sunflower seed processing method characterized in that, the integral body of the sunflower seed disc is processed as a whole, wherein the sunflower seed food with the original sunflower seed disc shape are obtained, which possesses not only edibility but also good appearance.

The invention discloses a method for producing a ganoderma lucidum-based meat product, and aims to modify the quality of the meat product by means of ganoderma lucidum. The method for producing the ganoderma lucidum-based meat product includes the technology processes such as slaughter, segmentation, refreshment and deep processing, and is characterized in that after slaughter and segmentation, the meat is soaked in a liquid ganoderma lucidum strain for the ganoderma lucidum moderate fermentation process, namely the meat is soaked for (1-100)h under (15-25) DEG C, and a finished product of the ganoderma lucidum-based meat product is obtained, then the water of the finished product is controlled within (15-75)%, so that the ferment contains the ganoderma lucidum effective component: (0.1-10)% of ganoderan. According to the methods, the biological characteristics of the ganoderma lucidum are utilized, and a biological engineering method is adopted, so that the healthcare and edible performance of the meat are greatly improved.

The invention discloses a golden-autumn pear sour soup beverage and a processing technology thereof. The golden-autumn pear sour soup beverage is made from the following raw materials in parts by mass: 3000 parts of a sour soup stock solution, 2000 parts of golden-autumn pear juice, 5 parts of salt, 400 parts of sugar, 100 parts of an orange peel extract and 2-4 parts of a food additive. The golden-autumn pear sour soup beverage has great taste, the advantages of natural materials, low cost, great taste, great eating effect, convenience in material acquisition, capability of being produced throughout the year and the like and the characteristic of strong industry mobilizing power. The golden-autumn pear sour soup beverage belongs to one natural grain beverage, is pollution-free, does not have toxic or side effect, is beneficial to body health and is worth popularization.

The invention provides cassava rice which consists of raw powder and a mixture. The raw powder comprises the following components in percentage by weight: 30-60 percent of a component A, 30-60 percent of a component B and 5-10 percent of a component C, wherein the component A is cassava starch; the component B is one or a mixture of broken rice meal, corn starch and soybean meal; and the component C is one or a mixture of chestnut powder, yam flour, beautiful millettia root powder and banana meal. The mixture is a proper amount of edible oil, gelatin and edible alcohol. The cassava rice takes the cassava starch as a main raw material, is additionally provided with other side crops, the chestnut powder, the yam flour, the beautiful millettia root powder and the like an auxiliary mode, is convenient to eat, reasonable in formula, fine and smooth in mouthfeel, is easily cured and less prone to breakage in a cooking process, is enriched in vitamins, amino acid and trace metal elements, can improve the nutritive value of cassava and make non-food crops become principle foods, does not have odor and is neat in appearance and good in mouthfeel.

The invention relates to a functional food processing technique, in particular to a processing technique of sour bread with wheat bran and high nutritional value. The steps of processing technique are that lactobacillus casei is adopted as zymocyte and inoculated to fermenting liquor of bran coats (processing by-products of wheat, barley, rye, oats, etc. ) to be fermented for preparing a ferment; the ferment is then added into whole meal flour according to a certain proportion to prepare sour dough which is screened according to the value of pH so as to obtain seed dough suitable for being used for fermentation; the seed dough after overnight fermentation is mixed with main dough for a secondary fermentation; baking operation of the sourdough bread is carried out after the completion of fermentation. The technique of the invention is simple and the processed bread is more excellent than that made by using instant active dry yeast in nutritional value, taste, flavor and quality and is more popular with consumers.

The present invention is health food containing protein or microbe and is especially health food compounded with silkworm chrysalis enzymolyzing liquid and function oligose. The health food with theeffects of raising body's immunity and improving body's physiological function consists of polypeptide, amino acids, unsaturated fatty acid, polysaccharide, functional oligose, vitamins and minerals. The key point of the preparing process is the superfine treatment to the granularity below 10 microns of slurry before the enzymolysis of silkworm chrysalis, and this can raise the enzymolysis greatly and material utilization without damaging the molecular structure.

The invention discloses a method for feeding low-fat multivitamin chicken, which comprises the following steps: a, controlling the feeding amount so as to meet the needs for the chicken growth; b, regularly adopting jungle stocking so that the chicken can find food such as insects and grass; and c, increasing the feeding time so that the growth period of 60-68 days is increased to a growth period of 170-180 days. By adopting the method, the feeding amount is controlled to be determined according to the growth period of chicken, and the feeding time is increased; and trace elements are not added to the feed formula. By proportioning feed and vegetable, the chicken obtains nutrient components for growth through the vegetable. Due to the regular free-range feeding, the chicken can obtain food such as insects, grass and the like from nature. Fish meal in the feed is prepared from freshwater fish instead of seawater fish which causes relatively strong fishy smell of eggs, the eating effect of eggs is improved, and trace elements in a human body can be supplemented after long-term use of the low-fat multivitamin chicken.

The invention discloses loquat scented tea and a preparation method thereof. The loquat scented tea prepared by the method can be directly eaten; impurities, such as fluff, are reliably removed; the tea has more healthy functions compared with single loquat; the preparation method also has the advantages of being simple and practical and being low in cost, thereby being very favorable for popularizing the loquat scented tea. Particularly, the preparation method of the loquat scented tea comprises the following steps: (1) drying raw materials in the sun; (2) drying the raw materials by distillation in a blast furnace and cooling; (3) crushing the cooled materials into powder; (4) vibrating and screening the powder by a vibration screen to remove the impurities, namely the fluff and flower bud seeds, to obtain effective raw materials; (5) adding dried and crushed chrysanthemums and dried and crushed cordyceps flowers into the effective raw materials to obtain a mixture; (6) rolling and frying the mixture, cooling the mixture, improving the aroma while removing the foreign flavors of the mixture, and cooling the tea again after the tea gets darker, thereby obtaining a fermentation raw material; and (7) fermenting the fermentation raw material.