53results about How to "Improve iron deficiency anemia" patented technology

The present invention relates to a black rice granule which is used for reinforced iron supplementation and the preparation method; the raw materials proportions are 50 portion to 55 portion of brown black rice powder, 15 portion to 20 portion of red jujube extract, 10 portion to 25 portion of hepatin and 0.008 portion to 0.25 portion of iron agents. The implementation steps are that the brown black rice powder, red jujube extract, hepatin and iron agent pass 50 to 60 mesh screens; the raw materials with the proportions are weighed through the process mesh screen; the iron agent and red jujube extract are accurately weighed according to the preparation rate and mixed through the method of equal gradual increase; and then the mixture is mixed evenly with the brown black rice and the hepatin; an internal packer is used for bulking of the internal bag; the operational environment is that the temperature is 18 to 26 Celsius degrees and the relative humidity is less than or equal to 65 percent. The product is refined into nutritious health food for iron supplementation with scientific preparation; the absorption rate is high and the granule does not stimulate intestines and stomach. The present invention can be used for comprehensively regulating the body of people and overcomes the defect of iron supplementation with single medicament.

The invention discloses a preparation method of spinach handmade macaroni. The preparation method comprises the following steps of adding table salt and water to flour and spinach juice, then performing kneading to obtain dough, and flattening the obtained dough for standing; making flour and corn flour into dry powder, cutting the fermented dough into strips, then repeatedly twisting the strips into thick strips, coiling the thick strips, laying and sprinkling dry powder on each layer of the coiled thick strips, and allowing the coiled thick strips sprinkled with the dry powder to stand; then twisting the thick strips into fine strips, coiling the fine strips, laying and sprinkling the dry powder on each layer of the coiled fine strips, and allowing the coiled fine strips sprinkled with the dry powder to stand; enabling noodles to be wound on two noodle hanging rods, horizontally placing one of the two noodle hanging rods in a noodle leavening bin, and vertically hanging the other noodle hanging rod in the noodle leavening bin for standing; fixing one of the two noodle hanging rods on a noodle separating rack, repeatedly stretching noodles through the other noodle hanging rod, separating noodles with a noodle separating rod, drawing out the noodle hanging rod at the lower part, and putting the drawn-out noodle hanging rod and the noodle hanging rod at the upper part back into the noodle leavening bin side by side for standing; and naturally airing hung noodles, cutting the aired noodles, and performing packaging. According to the preparation method disclosed by the invention, based on conventional handmade fine dried noodles, research, development and creation are performed, so that nutritive intake in spinach required for human bodies reaches high standards.

The invention discloses a letinus edodes meat stuffing mooncake which is characterized by including the steps that eggs are mixed with flour to manufacture mooncake wrappers, and stuffing is prepared by preparing raw materials, soaking letinus edodes, slicing the letinus edodes, frying meat and the letinus edodes to medium well and conducting forming and baking. The mooncake has the advantages that the letinus edodes meat stuffing mooncake is not greasy, nutrition value is high, and taste is good.

The invention discloses black multi-cereal bread and a making method thereof. The method comprises the following steps that: step 1, wheat flour, skimmed milk powder, bread yeast, cane sugar, a doughimprover, black rice fermented pulp and egg liquid are uniformly mixed, vegetable oil or butter and emulsified oil are added to obtained dough, so that the surface of the dough can be smooth and glossy, and edible salt is added to the dough, so that the dough can form a semitransparent film when being stretched; step 2, primary fermentation is performed for 40-60 minutes at the temperature of 28-30 DEG C and the humidity of 70%-75%, intermediate fermentation is performed for 10-20 min at the temperature of 28-30 DEG C and the humidity of 70%-75%, so that a bread blank is obtained; 3, the breadblank is fermented for 45-60 min at the temperature of 38-40 DEG C and the humidity of 85%-90%, then the fermented black rice multi-cereal bread blank is baked, and the black rice multi-cereal breadis obtained. The nutritional value and biological activity of black rice are improved.

The present invention discloses process of producing iron-containing black milk. The production process includes extracting melanin from black sesame; adding the melanin, casein phosphopeptide and functional oligose into milk; blending and further treatment to obtain liquid iron-containing black milk. The sesame with melanin extracted has the form with few differences with raw sesame, and may be used for eating, processing, extracting sesame oil, etc, resulting in greatly raised economic value. The production process is simple, and the produced iron-containing black milk has comprehensive nutrients, unique flavor, high iron replenishing effect, and capacity of improving micro ecological environment in intestinal tract and preventing and treating constipation.

The invention discloses a functional sugarcane juice beverage and a preparation method thereof, which is a beverage with nutritional and health care functions produced from sugarcane juice and a production method thereof. The weight percent of each component of the beverage raw material is: 60-70% of sugarcane clear juice, 15-20% of giant germ rice germ extract, 15-20% of black rice seed coat extract, 0.07-0.08% of citric acid, and the above-mentioned groups The sum of points and percentages is 100%. The functional sugarcane juice beverage produced by the invention is rich in vitamins, proteins and amino acids, especially functional components such as gamma-aminobutyric acid, anthocyanin, carotene and cardiac glycosides, and regular drinking is very beneficial to human health.

The invention discloses eight-black-ingredient chocolates and a preparation method of the eight-black-ingredient chocolates. The chocolates are prepared from raw materials including black sesame powder, black bean powder, black fungus powder, black corn powder, black millet powder, black rice powder, black wheat powder and black sugar in a certain ratio. The preparation method comprises the following steps: (1) mixing the raw materials, adding water, stirring, inputting uniformly stirred pulp into a rolling scratch board drier for drying to form slices, and smashing to form eight-black-ingredient crisp chips; (2) heating and melting cocoa butter; (3) pouring the eight-black-ingredient crisp chips into molten cocoa butter, and mixing the eight-black-ingredient crisp chips with the molten cocoa butter; (4) moulding mixed eight-black-ingredient chocolate pulp; (5) cooling for hardening; (6) stripping off hardened eight-black-ingredient chocolates from moulds; (7) packaging. The eight-black-ingredient chocolates are reasonable in formula and rich in nutrition, can supplement energy and various trace elements such as vitamins and minerals necessary for a human body, and achieve the effects of blackening hairs, tonifying vital energy, nourishing the kidney and the like.

The invention relates to a preparation method of iron vitamin C granules. The method comprises the steps that S1, ultraviolet ray radiation processing is conducted on vitamin C, ferrous lactate, glucose, white sugar and strawberry flavour, and the glucose and the white sugar are pulverized; S2, the white sugar and purified water are mixed according to a mass ratio of 2:3-3:2, heating is conducteduntil the white sugar is completely dissolved, and cooling is conducted until the temperature is below 50 DEG C to obtain serous fluid; S3, the materials of, by weight, 40-60 parts of the glucose, 50-80 parts of the white sugar, 8-15 parts of the vitamin C, 2-20 parts of the ferrous lactate are mixed, added into a wet type granulator and then added into the serous fluid obtained in step S2 according to a mass ratio of 20:5-30:5, an agitator blade is started to produce soft materials, and granulation is carried out on an oscillating granulator; S4, the wet granules obtained in step S3 are drieduntil the weight loss on drying is less than or equal to 2%, and screening is conducted after drying is completed; S5, the strawberry flavour is added into the granules obtained by screening, and uniformly mixing is conducted.

The invention relates to a method for making curry pork buns, which comprises the following steps: making baiji buns, selecting and processing side dish sauces, pickling curry pork as the main ingredient, marinating main ingredients, side dish sauces, meat The package shaping of sandwiched buns is made into finished products. The invention has the characteristics of beautiful appearance, strong salty and fragrant taste, sweet and sour taste, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for batch production.