158results about How to "Improve edible" patented technology

The invention discloses a making method for sweet potato beverage, which is characterized in that: the making method comprises the following steps: 1) rinsing: fresh sweet potatoes are manually or mechanically rinsed, to remove mud, sand and impurity; 2) crushing and grinding juice: the cleaned fresh sweet potatoes are grinded until the grains are less than 1000 micron through a colloid mill or apulping machine, obtaining sweet potato juice. Preservative, sweetener, acidity agent, stabilizing agent, essence, vitamin or one, two or more of the minerals can also be added into the sweet potato juice. The making method has the advantage of simple technology, low production cost, good product quality, high nutritional value, easy absorption and utilization for human body, ability of liquid, solid, grain, capsule, buccal tablet or tablets product forms; and the products made by the method has the advantages that: the dietary fiber, vitamin, protein, polysaccharide, anthocyanin and other compositions of the material are remained, nutritional ingredient of sweet potatoes and active components which can improve humane immunocompetence are remained to the utmost extent, and is an excellentgreen natural health beverage.

The invention provides a method of producing worm grass lotus seeds by virtue of solid state fermentation of lotus seeds. The method comprises the following steps: on the basis of utilizing the steamed lotus seeds as a worm grass solid state fermentation culture medium, inoculating 3-8ml worm grass liquid strain to per 100 g of the lotus seeds; culturing for 10-30 days at the temperature of 5-30 DEG C and the humidity of 60-90% in dark, namely obtaining worm grass lotus seeds on which hyphae are overgrown; and culturing the worm grass lotus seeds on which the hyphae are overgrown at the temperature of 5-30 DEG C and the humidity of 80-95% for 10-30 days with the illumination of 8-15 hours per day, thus obtaining the worm grass lotus seeds on which worm grass sporocarps are grown. The invention provides a new worm grass source and a new lotus seed health food. According to the invention, the medical effect of worm grass and the nutrition of the lotus seeds are organically combined, so that the product has various nutrient components, is especially rich in active components such as cordycepin, a cordycepic acid, a worm grass polyose and the like and has high edible and medical values; and the worm grass lotus seed fungus preparation process is simple and can easily realize large-scale production, popularization and implementation.

The invention discloses instant ultramicro nutritive powder. The preparation method of the instant ultra-micro nutritive powder comprises the following steps of: a, respectively cleaning and processing black beans and black sesame; b, immersing the black beans and the black sesame in the step a in the water at a temperature of 50-100 DEG C respectively for 3-8h and for 1-3h; c, steaming the blackbeans and the black sesame in the step b in a steamer for 50-70min; d, respectively spreading the steamed black beans and black sesame in the step c and cooling to room temperature, drying in an ovenat a temperature of 30-50 DEG C till the water content reaches 5-8%; e, grinding the black beans and the black sesame in the step d to 80-120 meshes; f, uniformly mixing the black beans and the blacksesame in the step e in a weight part ratio of the black beans to the black sesame of 100:(20-30), and grinding to 400-1000 meshes in an ultramicro scale; and g, sterilizing the ultramicro powder in the step g for 1-3h at a temperature of 35-40 DEG C by a microwave sterilizing method and packaging to obtain the product.

A processing method of sweet potato sheet jelly, comprising the following steps of cleaning raw material sweet potatoes by water, and then continuously conveying the sweet potatoes to a crusher for crushing into sweet potato slurry with the particle size smaller than 3mm, weighing the sweet potato slurry, sweet potato graham flour or/and sweet potato starch in a weight ratio of the sweet potato slurry, the sweet potato graham flour or/and the sweet potato starch, which is 1: 0-100, adding water, mixing uniformly to prepare mixed slurry, wherein the water is added so that the water content in the mixed slurry is 48-65% by weight percentage, sending the mixed slurry to a spiral extrusion molding machine for curing and molding to form the sheet jelly, conveying the sheet jelly by a continuous conveyer, automatically cutting the sheet jelly according to a fixed length, and packing through an automatic packing machine or a vacuum packing machine so as to prepare the sheet jelly product. The invention uses mechanical continuous production and has a simple processing technology. The prepared sweet potato sheet jelly product maintains the nutrient components in the sweet potatoes and the active components capable of improving human immunity, and is excellent green health food.

The invention relates to an artificially cultured black termitornyces albuminosus berk heim entity and a culture method thereof. The method comprises the following steps: finely selecting wide collected black termitornyces albuminosus berk heim to obtain pure strains by a tissue and spore separation method; carrying out stock spawn preparation and mother seed and culture seed preparation; using cotton seed hulls, broad-leaved tree sawdust, various crop straws and forestry leftovers as major culture raw materials to be matched with additives of wheat bran, corn powder, rice bran and mineral elements as a culture medium; using artificial temperature, humidity, air and light illumination control and mushroom loosening measures for auxiliary effect under the condition of natural environment; and realizing the annual culture to obtain large-blade thick-stipe twisting black termitornyces albuminosus berk heim entities with light brown or dark brown to darkish brown pileus and stipe surfaces. The artificially cultured black termitornyces albuminosus berk heim has the advantages of tender flesh quality, crisp soft smooth and cooling effect and delicious taste. The weight of a fresh single blade is about 50 to 200g, the processing and the eating are convenient, and the artificially cultured black termitornyces albuminosus berk heim has higher eating and medicine values. The invention has the characteristics of low cost, easy realization and the like, and can be widely applied to the scaled annual culture of the black termitornyces albuminosus berk heim.

The invention relates to a preparation method of a kelp health-care drink. The preparation method disclosed by the invention comprises the following steps of: selecting kelp, red dates and fresh ginger as raw materials, shredding after cleaning and immersing the kelp in water, and blanching in boiling water to remove fishy smell after immersing the shredded kelp in a citric acid solution; stewing at high pressure to soften and partly remove fishy smell; pulping; carrying out enzymolysis by adding pectinase after diluting the kelp pulp by adding water, and deactivating enzyme to obtain kelp enzymatic hydrolysate; removing the kernels of red dates, crushing red date flesh, extracting by adding water at high temperature, and filtering to obtain red data juice; pulping the fresh ginger, filtering, carrying out enzymolysis by adding alpha-amylase after gelatinizing the filtered fluid at high temperature, and deactivating enzyme to obtain ginger juice; and clarifying by using chitosan after mixing the kelp enzymatic hydrolysate, the red date juice with the ginger juice in equal amount, centrifuging, adjusting by adding white granulated sugar and citric acid, bottling, and sterilizing to obtain a finished product. The preparation method disclosed by the invention is reasonable in process, simple to operate, easy to obtain raw materials, reasonable to match and low in production cost. The prepared kelp health-care drink is good in sensory quality, clear, bright, unique in taste and free from peculiar smell and fishy smell, and has a health-care effect.

The invention discloses an efficient silkworm breeding method. Silkworms are bred in the house of a silkworm breeding family and placed in breeding containers, the indoor temperature and indoor humidity are controlled, and the breeding containers are rectangular dustpans formed by weaving bamboo battens. The method includes the steps of firstly, disinfecting a room and the breeding containers before breeding; secondly, preparing mulberry leaves, namely, selecting the mulberry leaves according to the age of the silkworms and spraying glucose liquid with the concentration of 25% on the mulberry leaves; thirdly, additionally hastening the hatching of the silkworms by adjusting the temperature and humidity; fourthly, gathering newly-hatched silkworms and feeding the silkworms with the mulberry leaves; fifthly, mounting the silkworms at the optimum maturity. By means of the method, labor can be saved, production cost can be reduced, the growth of the silkworms can be accelerated, the constitution of the silkworms can be enhanced, the silkworms can be mounted in advance, the effects of saving cost and improving efficiency are achieved, and the method has practical popularization value.

The invention relates to a fresh-keeping article containing nanometer silver and a preparation method of the fresh-keeping article. In addition, the fresh-keeping article containing the nanometer silver in the invention has strong and long-acting sterilizing and deodorizing properties, so that the invention also relates to the application of the fresh-keeping article containing the nanometer silver. The application comprises the fresh-keeping and preservation of various foods and agricultural products, and the increase of the survival rate of the aquaculture animals.

The invention discloses a blueberry pulp jelly and a preparation method thereof. The jelly is composed of the following components in percentage by weight: 10 to 40% of blueberry pulp, 5 to 10% of blueberry juice, 5 to 10% of cane sugar, 0.5 to 1.0% of agar, 0.05 to 0.1% of gelatin, 0.005 to 0.1% of citric acid, 49% to 70% of distilled water and a proper amount of sorbic acid and essence. The preparation method comprises the following steps: screening the matured and plump blueberries, washing the blueberries, sterilizing and disinfecting with dibromohydantoin, taking out the pulps after the process of blanching, rapidly cooling the pulps to a temperature of minus 30 DEG C for later use; squeezing the blueberries which have been sterilized and wash-cleaned, filtering so as to obtain a clarified and transparent blueberry juice; preparing the raw materials according to the ratio mentioned above; soaking agar in warm water, heating the warm water until the agar is fully dissolved; then adding cane sugar, citric acid, gelatin and sorbic acid into the water, after the cane sugar, citric acid, gelatin and sorbic acid are fully dissolved, adding the blueberry juice and distilled water, evenly stirring, then filtering, finally adding the blueberry pulps and essence, evenly stirring, packaging the mixture into a disinfected jelly machine, cooling, and then making into jelly. The blueberry pulp jelly has a good taste and a high edible and health-care value.

The invention discloses a normal-temperature dry processing technology of traditional Chinese medicine decoction pieces. By virtue of the technology, the traditional Chinese medicine decoction pieces can be quickly dried under the condition with the temperature close to the normal temperature by controlling the air relative humidity, air pressure and temperature of a drying oven during drying with the adoption of a technology of punching and centrifuging air and then drying. The drying time is as short as 4 hours; medicinal components of the traditional Chinese medicine decoction pieces are well retained and the edible and medicinal effects are improved; by virtue of the dry processing technology, the finished products of the traditional Chinese medicine decoction pieces are relatively bright in appearance, character, color and luster; extractums are increased; the effect of the traditional Chinese medicine decoction pieces is improved.

The present invention relates to a fish feed and particularly relates to a glossogobius giuris juvenile fish compound feed. The present invention also relates to a glossogobius giuris juvenile fish compound feed preparation method. The glossogobius giuris juvenile fish compound feed includes the following components in parts by mass: fish meal 17-29 parts, sweet potato vine powder 6-14 parts, green hay powder 7-13 parts, silkworm chrysalis meal 5-12 parts, artemisia capillaris 3-8 parts, lysimachia christinae 2-7 parts, perilla frutescens 2-6 parts, kalimeris indica 3-7 parts, ilex purpurea 2-5 parts, fresh ginger 2-6 parts, toona sinensis 1-5 parts, hibiscus esculentus 1-4 parts, fish oil 2-6 parts, honey 1-4 parts, olive oil 1-4 parts and compound multivitamins 1-4 parts. According to the energy metabolism patterns and nutritional needs of the glossogobius giuris juvenile fish, the present invention provides the glossogobius giuris juvenile fish compound feed to completely replace the fish meal. The glossogobius giuris juvenile fish fed by the compound feed is high in survival rates, low in feed coefficient and high in specific growth rates.

The invention discloses a health-preserving quinoa grain beverage. The health-preserving quinoa grain beverage is prepared from the following raw materials in parts by weight: 420-430 parts of quinoa, 65-66 parts of tartarian buckwheat, 30-32 parts of husked oatmeal, 45-46 parts of coconut milk, 20-22 parts of oleaster, 15-16 parts of ginseng fruits, 33-35 parts of carrots, 6-7 parts of figs, 2-3 parts of asiatic cornelian cherry fruits, 1-2 parts of mulberry leaves, 3-4 parts of rose flowers and an appropriate amount of water. The health-preserving quinoa grain beverage disclosed by the invention has the benefits that nutrient components, such as dietary fibers, vegetable protein, vitamins, plant polysaccharides and inorganic salts, in the raw materials are preserved to the maximum extent, and the prepared finished products are fresh and smooth in mouth feel and unique in flavor, have the effects of promoting gastrointestinal health, accelerating metabolism, enhancing immunity and the like, and is suitable for vast crowds.

The invention discloses a nutritional yellow wine and a production technology thereof, belonging to the technical field of yellow wine production. The nutritional yellow wine is characterized in that the yellow wine serves as base wine, and cordyceps mycelia extractive, ganoderma extractive, mushroom extractive, medlar extractive, oligosaccharide, sodium caseinate, taurine, vitamin C, vitamin B and other substances are added to obtain the nutritional yellow wine. Alcohol and aldehyde substances are quickened to oxidize and acidize by high-pressure pulse and ultrasound maturation, so that eachraw material and the yellow wine are fully blended and coordinated to form a typical style. Technical problems that the yellow wine has big possibility of generating precipitates and the wine body isunstable can be successfully solved by freezing, heating and clarifying processing for times. The method disclosed by the invention realizes the new breakthrough of the yellow wine brewing technology. The product disclosed by the invention has the advantages of reasonable raw material compatibility, coordination action and balanced nutrient, combines the peculiar flavors and the health care efficacy of fungi polysaccharide and oligosaccharide, is peculiar, conforms to the low speed, nutrition and health care requirements which are advocated to develop by China and conforms to the modern health consumption concept.

The invention relates to a cultivation method for edible and medicinal fungus for old fir tea trees. Culture materials used in the method takes the old fir tea tree the age of which is more than 30 as a culture medium, comprising the following components by mass parts: 73-87 parts of old fir tea tree, 10-25 parts of bran, 1-5 parts of additive, and water the addition amount of which is 1.1-1.4 times the total amount of the old fir tea tree, bran and additive. In the invention, the characteristics that the old fir tea tree the tree age of which is more than 30 has excellent growing environment and more trace elements are adopted, the old fir tea tree is taken as the culture medium for culturing the edible and medicinal fungus; the method of the invention has simple cultivation materials, is easier to master, can make full use of the waste old fir tea tree again, and turns waste into value; and the cultivated edible and medicinal fungus has higher edible and medicinal value.

The invention discloses a method for preparing yam cakes, which mainly solves the problems that the general yam is single in cooking method and inconvenient to store, cannot express edible and medicinal value and the like by adding auxiliary materials into major materials and changing a processing and cooking process. The auxiliary materials comprise well-chosen fatty meat, mung bean starch, eggs, common salt, monosodium glutamate, scallion and ginger. The method comprises the main process steps: sorting, cleaning, peeling, high-pressure steaming, breiartig, adding ingredients, steaming once more, cooling, cutting, sterilization, packaging and the like. The yam cake prepared by the processing process is comfortable and pure in mouthfeel, smooth, soft and aromatic in flavor, improves the edible and medicinal value of the yam greatly, and is simple in method and convenient to prepare.

The invention relates to the technical field of food processing, in particular to mutton jerky and a preparation method thereof. The preparation method comprises the following steps: mutton and a mutton-smelling modifier are mixed according to a certain compounding ratio, so that the mutton-smelling is modified by the mutton-smelling modifier in the making process of the mutton jerky, the mutton-smelling of the mutton is removed or weakened to a larger degree, the flavor and the taste of the mutton are improved, and the quality of the mutton jerky is improved; then the mutton is limited to gigot meat, so that the quality of the meat from which the mutton jerky is made is ensured, and because the gigot meat is muscles capable of moving for a long time and higher in quality, the quality of mutton jerky products is improved; twelve kinds of raw materials of star aniseed, licorice roots, fennel, Chinese prickly ash, galanga, spice leaves, nard, red peppers, Chinese cinnamon, cardamom, fructus tsaoko, villous amomum fruits and the like and other raw materials are added to the gigot meat, so that the mutton-smelling modifier can improve the health-care effect during modifying and treating the gigot meat, appetite of a human body is improved, and the digestion is facilitated.

The invention relates to yellow sour soup and a preparation method thereof, and belongs to the field of food processing. The yellow sour soup is prepared by mixing raw materials and water through sealing and fermenting in a normal temperature. The raw materials comprise: 10-200 parts of yellow tomatoes by weight, 10-200 parts of yellow chilli by weight, 2-5 parts of yellow ginger by weight, 2-5 parts of dry lemongrass powder by weight, 2-5 parts of litsea pungens by weight, 10-50 parts of passiflora edulis by weight, 10-25 parts of glutinous rice sweet wine by weight, 5-15 parts of yellow lemon by weight, 1-5 parts of white spirit by weight, 1-2 parts of salt by weight and 2-5 parts of edible sugar by weight. The yellow sour soup is golden in color of a soup body, strong in ginger fragrance, refreshing and tasty, and high in nutritive value, has the characteristics of sour, peppery, sweet, salty and fresh, has the efficacy of refreshing, appetizing and tonifying spleen, and is capableof meeting different requirements of a consumer. The preparation method for the yellow sour soup is simple in operation, controllable, and capable of effectively improving fermentation efficiency anda color, a flavor and mouthfeel of a final finished product.

The invention relates to a healthcare functional tablet for improving the immunity and a preparation method of the healthcare functional tablet. The healthcare functional tablet for improving the immunity is prepared by the steps of mixing raw materials and auxiliary materials and pressing into tablets; each tablet comprises the following raw materials in percentage by weight: 22 to 50 percent of root of kudzu vine extract, 31 to 62 percent of arginine and 18 to 45 percent of agaricus blazei murill extract and also comprises the following auxiliary materials in percentage by weight: 0.02 to 1 percent of starch, 0.02 to 1 percent of dextrin and 0.005 to 0.1 percent of magnesium stearate. The preparation method of the healthcare functional tablet comprises the following processes of pretreating the raw materials and the auxiliary materials, mixing the raw materials and the auxiliary materials, making a soft material and performing granulation, drying, finishing, general mixing and tabletting. A healthcare capsule for relieving the physical fatigue has the advantages of no toxic or side effect, edible safety, obvious effect, improvement of the immunity and the like.

The invention belongs to the technical field of nutrient foods, and particularly relates to a nutrient food for breast cancer and a preparation method thereof. The nutrient food for breast cancer is aformula food which is designed based on the pathogenesis and chemotherapy side effects of breast cancer patients at 18-64. In that premise that heat is guaranteed, suitable raw materials are selectedto form a food with high protein, low carbohydrate, low fat, high-content active functional substances with specific matching, vitamins and mineral elements. The comprehensive synergistic effect of elements are utilized, and the body and the mind of the patients are regulated from the aspects of oxidative stress, immunity and chemotherapy side effects, and the food plays a role in nutrient supplementation and regulation effect during the chemotherapy of the breast cancer patients. In addition, the price of the product can be reduced by the selecting and matching of element forms and the simplification of sales methods. The food can be used as a single nutrient source to meet the nutritional requirement of the patients, and can be used in combination with other daily diet so as to enrich the diet type and eating mode and to stimulate patient's dietary interest.

The embodiment of the invention relates to the technical field of information processing, and discloses a nutrient composition analysis method and device, a server and a storage medium. The nutrient composition analysis method includes the steps: obtaining historical order data of a target user, wherein the historical order data includes commodity data ordered by the target user; analyzing the content of a nutrient composition ingested by the target user according to the commodity data; and generating a nutrient report according to the content of the nutrient composition ingested by the targetuser, and pushing the nutrient report to the target user, so as to be conducive to scientific evaluation of the user's dietary health.

The invention is suitable for the fields of medicine health and chemical industry, and provides an extraction method for balsam pear seed oil. The extraction method comprises the following steps: drying and grinding balsam pear seeds to obtain balsam pear seed powder; granulating the balsam pear seed powder by utilizing an ethanol solution, screening granules by a 20-40-mesh sieve, and drying; and performing static extraction and dynamic extraction on the dried granules by using supercritical CO2 and an entrainer separately, and performing separation. According to the extraction method for the balsam pear seed oil, provided by the invention, the bio-activity of the balsam pear seeds is fully kept, the extraction rate of active ingredients is increased to the maximum extent, the obtained balsam pear seed oil is safe and does not contain harmful substances such as heavy metal, pesticide residues and the like, and the process is simple, convenient to operate and suitable for industrial production.