12results about How to "Improve eating experience" patented technology

This invention relates to the field of food preservation technology and discloses a liquid preservative for preserving fresh walnut kernels. The preservative comprises a natural preservative, a solubilizing and stabilizing agent, and a solvent. This liquid preservative uses natural phloretin as the preservative component, combined with Tween 80 as a solubilizing and stabilizing agent and ethanol as a solvent. This effectively solves the problems of poor water and oil solubility and inadequate stability of phloretin, allowing it to be stably dispersed in the preservative system and fully exert its antioxidant and antimicrobial effects. Furthermore, the preparation method is simple and easy to implement, and the production process is safe and controllable. It is convenient to use; the preservation of fresh walnut kernels can be achieved through dilution and soaking. The diluted solution can be reused, reducing usage costs. Simultaneously, it can inhibit bacterial growth during the storage of fresh walnut kernels, delay oxidative deterioration, maintain their good appearance and quality, extend shelf life, and meet the market demand for high-quality fresh walnut kernels.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The present invention discloses a medicated and edible homologous formula food for improving qi deficiency constitution and its preparation process, belonging to the technical field of functional foods. This formula food uses multiple medicated and edible homologous raw materials such as Ganoderma lucidum, Codonopsis pilosula, Astragalus membranaceus, Lentinula edodes, Poria cocos, Dolichos lablab, etc., and adds prebiotic components such as fructo-oligosaccharide, xylo-oligosaccharide, inulin, etc. It strictly follows the compatibility principle of monarch, minister, assistant and guide, and scientifically formulates the prescription in combination with the law of generation, restriction, control and transformation of zang-fu organs, qi and blood. The present invention solves the problems that existing foods for improving qi deficiency constitution have weak qi-tonifying power, incomplete conditioning, and do not consider the secondary blood deficiency, blood stasis and qi stagnation caused by qi deficiency. It realizes qi-tonifying while taking into account soothing the liver and regulating qi, nourishing blood and harmonizing blood, promoting digestion and relieving stagnation, and regulates the intestinal flora through prebiotics to promote the generation of primordial qi in the lung and the generation and transformation of qi and blood. The preparation process adopts water decoction extraction, concentration and drying, and then compounding with prebiotics, and can be made into beverages or solid beverages. The process is simple and suitable for industrial production. The raw materials are all both medicinal and edible products, and long-term consumption has a significant effect on improving qi deficiency constitution.

This invention relates to the field of functional food processing technology, specifically disclosing a functional asparagus powder with high saponin content and its preparation method. The method includes the following steps: asparagus is sliced ​​and microwaved to deactivate enzyme activity; after pulping, a composite regulator aqueous dispersion is added; the pH is adjusted and a cellulose complex enzyme is added for enzymatic hydrolysis; then, it is pre-frozen and vacuum freeze-dried; finally, it is pulverized, sieved, and packaged under a nitrogen atmosphere. The composite regulator can dynamically stabilize and protect saponin molecules through temperature-responsive behavior during processing, significantly reducing thermal degradation. The resulting asparagus powder has a saponin content of 72-85 mg / g and is rich in flavonoids, phenols, and soluble dietary fiber. This product can be used in functional foods that improve sleep. When added at a 4% level to bread, noodles, or meal replacement porridge, animal experiments have verified that it can significantly prolong sleep time and increase the incidence of sleep in mice, exhibiting high nutrient retention and good stability.

The invention discloses a preparation method of a high-oil-phase solid plant-based fat analogue, which comprises the following steps: adding hydrophobic modified chitosan gel into a soybean protein isolate solution, then adding linseed oil and transglutaminase into the homogenized mixed solution, carrying out enzymatic crosslinking, and then putting into a calcium chloride solution for ionic crosslinking. According to the preparation method disclosed by the invention, a network structure is formed by carrying out enzyme induction on soybean protein isolate, and a double-network structure is formed by introducing hydrophobic modified chitosan microgel through ionic crosslinking and is used as a structural framework, so that the technical bottleneck that a stable three-dimensional network is difficult to form by traditional emulsion gel under a high-oil-phase condition is successfully broken through; the obtained fat analogue shows a highly compact and uniform microstructure, key texture parameters such as hardness, adhesion and chewiness of the fat analogue are remarkably improved along with structural optimization, high unification of high oil phase load and high-strength texture is realized, and solid taste and morphological stability of animal fat can be truly simulated.

The pot structure comprises a pot body, at least one of the inner surface and the outer surface of the pot body is provided with a plurality of heating areas, the plurality of heating areas comprise a first area, the first area comprises a plurality of convex ribs, the convex ribs are arranged in parallel, and the first area is provided with a plurality of second areas. A first gap is formed between one group of adjacent convex ribs, a second gap is formed between the other group of adjacent convex ribs, and the first gap and the second gap are arranged in an unequal width manner. According to the pot structure and the multifunctional pot, grease in food can be properly reduced, and diet health and eating experience are both considered.

The application discloses a kind of fermented pickles and its preparation process, it is related to pickles technical field, to solve the problem of traditional pickles unstable flavor, industrialization adaptation is poor, high labor cost.The process is divided into three steps: S1 mixed glucose, soybean meal enzymatic solution and other raw materials, wherein soybean meal is prepared by two-step enzymolysis of alkaline protease and flavour protease to obtain soybean meal enzymatic solution, and the flavour base liquid is obtained after adjusting pH;S2 inoculate mixed bacteria liquid containing lactobacillus plantarum, lactobacillus brevis and yeast for anaerobic fermentation, then add spices and aroma fermentation in micro-oxygen environment, and prepare flavour fermentation base liquid;S3 soak vegetables in flavour fermentation base liquid, add salt after seasoning, and get finished product by pasteurization.The core of the process is "first stable base liquid, then soak vegetables", the pickles prepared have bright color, crisp and tender taste, and coordinated flavor, and have high industrialization adaptation, can also control harmful substances, improve nutrition and antioxidant properties, and overcome the drawbacks of traditional process.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

This invention discloses a time-release, slow-release, blood sugar-controlled compound cereal nutritional powder, its preparation method, and its applications, belonging to the field of functional cereal food technology. It comprises: 10-15 parts of fast-phase particles, 35-45 parts of slow-phase gradient-degrading gel microspheres, and 30-40 parts of complementary-phase particles; each is an independent particle form, and after oral administration, they act sequentially during gastrointestinal digestion: the fast-phase particles first contact the digestive juices, releasing a small amount of rapidly energy-providing dextrin within 5-10 minutes and stimulating the satiety center; the slow-phase gradient-degrading gel microspheres then gradually degrade, continuously releasing carbohydrates 1-3 hours after a meal; the complementary-phase particles begin to degrade 3 hours after a meal, supplementing energy supply in the late postprandial period; thus, they synergistically achieve stable blood sugar control throughout the postprandial period. This invention can match the insulin secretion window to control blood sugar, precisely delaying energy release to avoid late postprandial hypoglycemia, and achieving stable blood sugar control throughout the postprandial period.

The application belongs to the technical field of food processing, and particularly relates to high-purity resistant starch concentrate and a preparation method thereof. Low-purity resistant starch ultrafine powder with a dry basis resistant starch content of 30% to 35% is used as raw material, and after being slurried, the raw material is subjected to double-enzyme hydrolysis of alpha-amylase and saccharifying enzyme to specifically remove digestible starch, dextrin and oligosaccharide in the raw material; then, the enzyme is inactivated, centrifugal separation and multiple water rinsing purification are performed, and high-purity resistant starch wet material with a dry basis resistant starch content of greater than or equal to 90% is obtained; after the wet material is proportionally mixed with water, high-pressure microjet homogenization treatment is performed to fully hydrate and disperse the particles, and finally, stable concentrate with a concentration of greater than or equal to 50% w / v is obtained. The purity of resistant starch is greatly improved, and the efficacy is significantly enhanced. The application uses low-cost low-purity resistant starch with a purity of about 30% as raw material, removes digestible starch, dextrin and oligosaccharide through double-enzyme hydrolysis with precise specificity, and combines physical rinsing and purification, so that the dry basis purity of resistant starch can be stably improved to more than 90%, and the physiological activity per unit weight is stronger.

The application relates to the field of food technology, and particularly relates to a blueberry yoghourt block containing dendrobium officinale extract and a preparation method thereof.A blueberry yoghourt block containing dendrobium officinale extract comprises the following preparation raw materials in mass fractions: raw cow milk, white granulated sugar, blueberry extract, dendrobium officinale extract, hyaluronate, whey protein powder, pectin, fructooligosaccharide, gamma-polyglutamic acid, freeze-dried lactic acid bacteria powder, inulin, casein phosphopeptide, wherein the mass fraction ratio of the hyaluronate, the gamma-polyglutamic acid and the dendrobium officinale extract is 1:1:10-15.The blueberry yoghourt block containing dendrobium officinale extract prepared by the application not only has good taste and rich nutrition, but also has the multiple beneficial technical effects of promoting immune regulation, antioxidant function, enhancing the digestive system, improving the survival rate and activity of lactic acid bacteria and the like, and is a high-value functional dairy product.