30results about How to "Improve eating experience" patented technology

The invention relates to the technical field of health-care products, in particular to a composite fiveleaf gynostemma herb food and a making method thereof. The fiveleaf gynostemma herb jam is prepared from the following components in parts by mass: 20 to 30 parts of fiveleaf gynostemma herb concentrated juice, 5 to 8 parts of oligosaccharide, 3 to 6 parts of red dates, 0.8 to 2.2 parts of honey, 1.5 to 2.8 parts of bitter gourd, 0.8 to 1.2 parts of vegetable oil, 5 to 12 parts of fiveleaf gynostemma herb micro powder, 3 to 6 parts of lotus seedpod, 1.2 to 3 parts of milk, 0.3 to 0.8 part of cane sugar, 1.2 to 1.6 parts of jam, 0.25 to 0.62 part of citrus fiber, 0.42 to 0.58 part of hydroxypropyl starch, 2.6 to 3.6 parts of fructus lycii, 1.2 to 2.2 parts of cortex phellodendri chinensis, 0.3 to 0.9 part of storax oil, 0.4 to 0.6 part of radix paeoniae alba and 1.1 to 1.9 parts of semen cassiae torae. According to the fiveleaf gynostemma herb food, the essence of a traditional fiveleaf gynostemma herb food is reserved, the taste and nutrition are doubly upgraded, the roughness and bitterness of the traditional fiveleaf gynostemma herb food are abandoned, meanwhile, active ingredients and trace elements in the fiveleaf gynostemma herb are reserved to the maximum extent through extraction and concentration technologies in the preparation process, and the eating experience is greatly improved.

The invention discloses instant pricked fish and a making technology, belongs to the technical field of instant pricked fish, and aims to solve the problems that when the instant pricked fish is eaten, the taste is single and greasy, and the eating experience of a user is poor. A first fish flesh layer, a second fish flesh layer, a third fish flesh layer, a fourth fish flesh layer, a fifth fish flesh layer, a sixth fish flesh layer, a seventh fish flesh layer, an eighth fish flesh layer and a ninth fish flesh layer are arranged in the storage pipe, a condiment sauce layer is arranged between the first fish flesh layer and the second fish flesh layer, and a fruit and vegetable layer is arranged between the second fish flesh layer and the third fish flesh layer; according to the invention, through the arrangement of the condiment sauce layer, the taste of the fish fillets is more special, through the arrangement of the fruit and vegetable layer, the taste can be increased when the fish fillets are eaten, through the arrangement of the pickled radish layer, the radish strips can be eaten when the fish fillets are eaten, and the radish strips are crisp, sour and sweet and unique in taste, so that the effect of cleansing the greasiness can be achieved; the richness of the taste when the fish meat is eaten is improved, so that the eating experience of a user is improved.

The utility model discloses a rotary hollow cup which comprises an inner cup body and an outer cup body, the inner cup body is located inside the outer cup body, the cup edge of the inner cup body abuts against the cup edge of the outer cup body, and the outer cup body can rotate outside the inner cup body. The bottom of the outer cup body is provided with a curled edge portion curled inwards, the bottom of the inner cup body is provided with a protruding portion, and the curled edge portion abuts against the protruding portion. And a hollow part is arranged on the outer cup body. Due to the fact that the double-layer hollow structure of the inner cup body and the outer cup body is adopted, the thickness of the paper cup is increased, the strength of the paper cup is improved, and a user can have a better holding feeling when using the paper cup. When hot water or hot drinks are contained, due to the hollow layer structure, transmission of temperature in the cup body can be delayed and reduced, and practicability and experience feeling are improved.

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 a preparation method of low-viscosity red wolfberry primary pulp, and belongs to the technical field of food processing. The method comprises the following steps: performing crushing treatment on cleaned red Chinese wolfberry fruits to obtain Chinese wolfberry fruit pulp, heating the Chinese wolfberry fruit pulp, adding cellulase and pectinase for enzymolysis, and performing superfine grinding, ultrafiltration treatment, high-pressure homogenization and sterilization treatment after the enzymolysis is finished to obtain the low-viscosity red Chinese wolfberry fruit primary pulp. According to the preparation method disclosed by the invention, through the process steps of enzymolysis, ultrafiltration, superfine grinding, high-pressure homogenization and the like, the viscosity of the red wolfberry primary pulp is effectively reduced, the taste and eating experience of the product are improved, and the preparation method is simple in process, convenient to operate and suitable for industrial production.

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 an automatic pastry processing device and method, wherein a vertical brake motor No. 1 is fixed on the top of an outer support frame, and a vertical rotating frame is rotatably connected to the upper part, the bottom of the rotating frame is cylindrical, and a horizontal support plate is coaxially rotatably connected to the bottom, a horizontal servo motor is fixed to the left end of the rotating frame, the rotating shaft of the servo motor is gap-plugged with the rotating frame, and the rotating shaft is coaxially fixed with the left end of the support plate, and a horizontal inner support frame is fixed to the right end of the support plate. The present invention can make the upper and lower placing plates keep a horizontal posture and move circumferentially through the rotation of the brake motor No. 2, so as to realize the loading and unloading function, and the brake motor No. 2 drives the rotation of the rotating frame, and then cooperates with the rotation of the support plate by the servo motor and the extension and retraction of the electric push rod, so that the lower pressure roller, the upper pressure roller, the cutting ring knife, the grab plate and the cutting knife can roll the rough dough into skin, cut and separate, and cut into strips.

The invention discloses a flavor regulation method based on smell synergy. The method comprises the following steps: determining the basic fragrance of low-sugar food to be eaten; determining a flavor compensation smell matched with the basic fragrance; the flavor compensating odor is released to the user when the user eats the low sugar food. According to the flavor adjusting method based on odor synergy, the eating experience of the user can be improved by releasing the corresponding odor when the user eats the low-sugar food.

The invention provides debittered and high-nutrition moringa seed bread and a preparation method thereof, and relates to the technical field of food. The method comprises the following steps: firstly, performing germination treatment on moringa seeds to activate an enzyme system in the moringa seeds and improve the nutritional value and bioavailability; beta-cyclodextrine is used for debitterizing the germinated moringa seeds, and the beta-cyclodextrine can form an inclusion compound with substances such as bitter taste in the moringa seeds, so that the bitter taste is effectively shielded, and the mouth feel is improved. Moringa oleifera seeds are used as a raw material to be added in the bread making process, conventional components such as flour, yeast, water and seasonings are combined, and through the steps of fermentation, shaping, baking and the like, a bread product which not only retains the original flavor of bread, but also has the high nutrition and debitterizing effects of the moringa oleifera seeds is obtained. The moringa seed bread not only enriches the taste and nutritional value of the bread, but also provides a delicious and healthy food choice for consumers, conforms to the development trend of healthy food, provides a new way for development and utilization of moringa seed resources, and has important market promotion value.

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.

The utility model discloses a small-sized stone fruit portable fresh-keeping transport case which comprises a case body, small-sized stone fruits are stored in the case body, the case body comprises an outer-layer shell and an inner-layer shell, a cavity is formed between the outer-layer shell and the inner-layer shell, and the inner-layer shell is detachably arranged on the outer-layer shell; the plurality of magnet arrays are arranged in a cavity between the outer-layer shell and the inner-layer shell, and a magnetic field is formed in the box body by the magnet arrays; the box cover body is hinged to the box body and is in sealed connection with the box body; and a vacuum box body is also arranged in a cavity between the outer-layer shell and the inner-layer shell. According to the transportation box, the nutrition loss of small stone fruits can be reduced, the taste is well preserved, the preservation effect of the fruits is improved, the quality of transported objects is improved, and the cost is low.

The invention provides an automatic sausage casing removal device, which belongs to the technical field of sausage processing. The automatic sausage casing removal device comprises a base, a placing platform is fixed on the top of the base, an arc groove is provided in the placing platform, sausages are placed in the arc groove, a side plate is fixed on the right wall of the placing platform, an L-shaped support plate is provided on the left side of the placing platform, a second cylinder is fixed on the L-shaped support plate, a connecting plate is fixed on the extending end of the second cylinder, a fixing ring is fixed on the bottom of the connecting plate, three equidistantly distributed separating blades are fixed in the fixing ring, and the three separating blades match the sausages, two embedded grooves matching the separating blades are provided in the arc groove, the whole device has reasonable structure arrangement, ingenious design, flexible and convenient use, high sausage casing removal processing efficiency, good removal effect, sustainable removal of sausage casings, improved people's eating experience of sausages, low manufacturing cost of the whole device, and strong practicality.

According to the diversified solid egg steamed stuffed bun and the preparation method thereof, fresh eggs, dietary alkali and water are selected as basic raw materials, various food materials such as grains, vegetables, meat and aquatic products are combined as stuffing, and double upgrading of the taste and nutrition of the solid egg steamed stuffed bun is achieved; in the preparation process, firstly, the stuffing is seasoned for standby application, then egg liquid is prepared and poured into a solid egg mold, then the stuffing is filled and covered with the egg liquid, and finally the diversified solid egg steamed stuffed bun is obtained through cooking forming. The method is simple and easy to operate, and can be flexibly adjusted according to personal taste and nutritional requirements; the prepared solid egg steamed stuffed bun is elastic in taste, rich and diversified in stuffing, balanced in nutrition, suitable for being eaten as breakfast, lunch, dinner or snack, and high in market application value and popularization prospect.

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 casing hair shaving machine which comprises a mounting base, a clamping pipe is arranged on the mounting base, an opening is formed in the clamping pipe, a motor is arranged on one side of the opening, and a blade is connected to the motor. The casing hair shaving machine is high in efficiency and high in hair shaving rate, and the labor intensity of workers is reduced.

The utility model discloses a fish protein freeze-drying device, and relates to the technical field of freeze-drying devices.The fish protein freeze-drying device comprises a drying box body, the lower surface of the drying box body is fixedly connected with the freeze-drying box body, the outer surface of the side, away from the drying box body, of the freeze-drying box body is fixedly connected with four sets of universal wheels, and two sets of strip-shaped sliding grooves are formed in the drying box body; first twitching boxes are arranged in the two sets of strip-shaped sliding grooves, and strip-shaped sliding blocks are fixedly connected to the outer surfaces of the two sides of each first twitching box; through cooperation of the structures, fish protein can be effectively frozen and dried, and the production efficiency is improved.

The invention discloses non-dairy creamer-free tofu pudding powder, non-dairy creamer-free tofu pudding and a preparation method of the non-dairy creamer-free tofu pudding. The non-dairy creamer-free tofu pudding powder comprises the following components in parts by mass: 40-60 parts of instant bean flour, 2-8 parts of cyperus esculentus powder, 0-8 parts of inulin, 20-30 parts of carbohydrates and sugar alcohols, 1.8-4 parts of a stabilizer and the balance of maltodextrin. The non-dairy creamer component in the traditional tofu pudding is removed, so that the content of trans fatty acid and saturated fatty acid is reduced, and the pursuit of modern people for healthy diet is better met. The cyperus esculentus is rich in nutrient substances such as various proteins, monounsaturated fatty acids and dietary fibers, the inulin is widely applied in simulating fat taste and providing viscosity in a low-fat product, and the compounding of the cyperus esculentus and the inulin can replace non-dairy creamer to provide fat taste in the tofu pudding product, so that the intestinal health is promoted, and the nutritional value of the tofu pudding product is improved. The formula without the non-dairy creamer can also effectively reduce the dependence of the tofu pudding product on processing grease, and is beneficial to reducing the environmental burden in the production process.

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 present invention relates to the technical field of food processing, and in particular to a method for preparing microalgae plant yogurt using acid-producing and aroma-producing bacteria, which comprises: S1, selecting microalgae raw materials: using microalgae with a protein content of ≥35% in algae cells as raw materials; S2, cell disruption: using a high-pressure homogenizer to disrupt algae cells to obtain broken wall algae pulp; S3, blending and sterilization: adding sugar, thickener and pure water, adjusting the protein concentration of the broken wall algae pulp to obtain blended algae pulp, sterilization treatment; S4, fermentation: inoculating mixed strains, fermenting in two stages, including: first inoculating Clostridium butyricum, Clostridium cohnii and yeast for a predetermined fermentation time, and then inoculating lactic acid bacteria for fermentation; S5, subpackaging and refrigeration: subpackaging the fermented algae pulp into a packaging container, placing it at 0-8°C for refrigeration and post-ripening, and obtaining microalgae plant yogurt. The present invention metabolizes most of the algae smell substances through clostridium and yeast fermentation, produces more abundant fragrance substances than fermentation with lactic acid bacteria alone, and obtains fragrant and delicious microalgae yogurt. The microalgae plant yogurt of the present invention can meet the needs of people who are allergic to milk and pursue plant-based foods.

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 present invention discloses a bangia fusco-purpurea polysaccharide functional special diet jelly and a preparation method thereof, and belongs to the technical field of food processing, and the provided bangia fusco-purpurea polysaccharide functional special diet jelly comprises the following raw material components in parts by weight: 85-95 parts of water, 5-15 parts of white granulated sugar, 0.1-0.2 part of bangia fusco-purpurea polysaccharide, 0.02-0.03 part of citric acid, 0.7-0.9 part of konjaku flour and 0.3-0.5 part of carrageenan. The invention provides a new way for processing the bangia fusco-purpurea, expands the application range of the bangia fusco-purpurea, and increases the market value of the bangia fusco-purpurea. The prepared jelly is soft in taste, unique in flavor, fresh, sweet and smooth, the eating experience of consumers is improved, and meanwhile the quality and stability of the jelly product are ensured through the preparation method.

The invention belongs to the technical field of food, and particularly relates to a donkey-hide gelatin cake and a preparation method thereof.The donkey-hide gelatin cake is prepared from, by weight, 20-35 parts of donkey-hide gelatin, 25-85 parts of walnut kernels, 30-125 parts of black sesame, 20-50 parts of red dates, 0.5-6 parts of fructus lycii and 0.5-2 parts of spina date seed powder. The weight of the yellow wine is 2-5 times that of the donkey-hide gelatin. The donkey-hide gelatin cake is prepared by adding the spina date seed powder while subtracting the rock candy on the basis of the traditional donkey-hide gelatin cake, so that the health risk possibly caused by high-sugar intake is avoided, sleep improvement is facilitated, negative emotions such as anxiety and depression can be effectively relieved due to the tranquilizing and allaying excitement effects, the overall emotional stability is improved, and the health care effect of the donkey-hide gelatin cake is improved. The sugar-free, nourishing and sleep-aiding tea has the advantages that the sugar-free, nourishing and sleep-aiding effects are realized, the pursuit of modern people on healthy diet is met, and an effective solution is provided for people suffering from sleep disorder and emotional fluctuation trouble caused by the sleep disorder. The manufacturing process is simple, quick and convenient.

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 invention relates to the technical field of medicinal and edible products, in particular to gordon euryale seed popcorn with improved taste and a preparation method thereof. The preparation method of the gordon euryale seed popcorn comprises the following steps: taking gordon euryale seeds, peeling the gordon euryale seeds, and drying the gordon euryale seeds in the sun to obtain pretreated gordon euryale seeds for later use; crushing and extracting dried rhizoma polygonati, mulberries, Chinese wolfberry fruits and prepared rehmannia roots to obtain an extracting solution for later use; processing the pretreated gordon euryale seeds until the gordon euryale seeds are popcorn to obtain Spraying the extracting solution to the surface of the popcorn, and drying to obtain the gordon euryale seed popcorn with improved taste. The gordon euryale seed popcorn provided by the invention has a dietary therapy effect, meanwhile, extracts of the rhizoma polygonati, the mulberries, the Chinese wolfberry fruits and the prepared rehmannia roots are added, so that the taste of the popcorn is enhanced, the digestion aiding function is achieved, the eating experience of the popcorn is enhanced, and the popcorn has the health-care effects of the gordon euryale seeds, the rhizoma polygonati, the mulberries, the Chinese wolfberry fruits and the prepared rehmannia roots.

The utility model discloses a packaging tin, which relates to the technical field of packaging and comprises a barrel body, a top cover is fixedly mounted at the upper end of the barrel body, an easy-to-pull ring is fixedly mounted at the upper end of the top cover, a partition plate is fixedly mounted in the barrel body, and a lifting component is rotatably connected to the upper end of the partition plate. The two sides of the interior of the barrel are movably connected with supporting plates through lifting assemblies correspondingly. By the adoption of the structure, the partition plate is arranged in the barrel body, and chips and chips are arranged on the two sides of the partition plate respectively, so that the chips and the chips can be packaged in the barrel body, a user can buy the chips and the chips at a time, and the eating experience feeling of the user is improved; the top cover can be conveniently taken down through the easy-to-pull ring so that the potato chips and the chips can be eaten, meanwhile, the position of the supporting plate is adjusted through the lifting assembly, the potato chips and the chips can be upwards jacked up through the supporting plate, and therefore a user can take the chips and the chips more conveniently.

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.