114results about How to "Improve nutrition and health function" patented technology

The invention provides intelligence-reinforcing health-care dried bean curd. The intelligence-reinforcing health-care dried bean curd is processed from raw materials of, by weight, 100 parts of black soybeans, 4-6 parts of Chinese hawthorn seeds, 1-3 parts of black sesame, 1-3 parts of walnut, 3-5 parts of loofah, 3-5 parts of kiwi fruit, 4-6 parts of longan pulp, 5-7 parts of grapes, 3-5 parts of ginseng, 4-6 parts of poria, 2-3 parts of dens draconis, 1-2 parts of polygala root, 1-2 parts of acanthopanax and 1-2 parts of sunflower discs. The intelligence-reinforcing health-care dried bean curd is prepared by boiling the intelligence-reinforcing raw materials to soup, soaking the raw beans, using mixed liquor of the nourishing soup and water as soybean milk grinding water for soybean milk grinding, filtering, boiling soybean milk, adding intelligence-reinforcing flavoring materials, pointing halide, pressing, marinating, packaging and sterilizing. The dried bean curd has nutrient of conventional dried bean curd, as well as has functions of intelligence reinforcing and health care, and is aromatic in taste.

The invention discloses a method for processing high-quality emulsion sausage rich in diary fiber, and belongs to the technical field of meat product processing. Aiming at the problems that the texture is hardened, the storage period is shortened and the like caused by adding diary fiber into the conventional emulsion sausage in the product storage process, the invention provides a method for preparing the high-quality emulsion sausage rich in the diary fiber by pre-emulsification technology. The processing process comprises the following steps of: mincing and mixing raw material meat; mixing the minced and mixed meat, pre-emulsified diary fiber and various seasoners in a ratio; salting; filling; baking; cooking; drying; cooling; and packaging, wherein the diary fiber is rice bran diary fiber or soybean diary fiber; and the pre-emulsification treatment comprises the following steps of: fully moistening stabilized diary fiber powder and a proper amount of water; adding plant oil rich in unsaturated fatty acid, of which the volume is 1 to 5 times that the mixture; and performing the pre-emulsification treatment by utilizing void effect of ultrasonic waves. The emulsion sausage prepared from the pre-emulsified diary fiber has the advantages of low fat content, rich nutrient, good edible quality and safety and health.

The invention discloses colorful bean curd shins and a packing method thereof. In the known bean curd shin production process and device, during production, natural plant pigment as well as walnut powder, sweet potato powder, almond powder, milk and the like with high health care function are added into soybean milk to produce the health care bean curd shins with various colors, thereby enhancing the appetite of people, and simultaneously increasing the nutrition. The natural plant pigment can be extracted from various vegetables and fruits, or plant is dehydrated into powder, or raw juice of vegetables and fruits is directly used. After a finished product is produced, bean curd shins with different colors can be matched, put into the same packing bag, vacuumized, sealed and packed. Thus, a bagged product of bean curd shins with different colors is formed. Or multiple bean curd shins with same color are put into the same packing bag, vacummized, sealed and packed, and thus a bagged product of bean curd shins with same color is formed.

The invention discloses a preparation method of low-fat high-dietary-fiber grain sausage and belongs to the technical field of food processing. In the method, pork is employed as a main material with addition of modified oat dietary fiber, or modified barley dietary fiber, and inulin, wherein a total dietary fiber addition amount of the sausage accounts for 6-10% of the weight of the pork. The modified oat dietary fiber, or modified barley dietary fiber, is prepared with oat, or barley bran, as a raw material, and through following processes: a degreasing and drying process, a sieving process, a crushing process, an enzymatic hydrolysis process, a precipitating process, a drying process, a superfine grinding process and a high-pressure modifying process. By means of the method, the grain sausage is low in the content of fat and is high in the content of the dietary fiber, wherein the content of the fat is only 9.90% while the content of the dietary fiber is 9.17%. Meanwhile, the grain sausage has an excellent texture and sensory characteristics and is suitable for industrial popularization.

The invention provides a sea-buckthorn stomachic dried bean curd and a preparation method thereof. The sea-buckthorn stomachic dried bean curd is produced by raw materials including, by weight, 100 parts of black soya beans, 3-4 parts of red dates, 2-3 parts of dangshen, 3-5 parts of leaves of rehmannia glutinosa libosch, 2-4 parts of cedrela sinensise, 3-5 parts of guavas, 2-3 parts of sunflower flower discs, 1-2 parts of dried orange peels, 3-5 parts of sea-buckthorns, 5-6 parts of malts, 7-8 parts of shepherd's purses, 4-6 parts of pawpaws and 4-6 parts of apples. The preparation method includes decocting the stomachic nutritious raw materials into cooking liquor, soaking raw material beans, mixing nutritious cooking liquor with water as mixed starch water, grinding the mixed starch water into thick liquid, filtering, decocting the thick liquid, marinating, packaging and sterilizing. The sea-buckthorn stomachic dried bean curd has nutrients of common dried bean curds and also has a stomachic healthcare function.

The invention discloses a mulberry field ecological breeding method for Heihe black-bone chicken, and belongs to the technical field of livestock and poultry breeding. The ecological breeding method includes the steps of special feed preparing, mulberry field stocking region constructing, baby chick stocking and managing. Compared with the prior art, high-quality forage trifolium repens is interplanted between rows of a mulberry field, baby chicks find feed freely in the mulberry field and take insects, forage, mulberry buds and mulberry fruits, additives in the baby chick stocking stage are made of local materials, according to the nutrient requirement of adult chicken growth and development, the formula ratio is determined by combing the stocking mode, the feed is self-produced and self-used, and feed cost is reduced by 30% or more in total; particularly, the baby chicks peck the mulberry buds and the mulberry fruits containing special bioactive components in the mulberry field, thechicken quality is improved further, the chicken is low in fat content, soft, fragrant and delicious, and the nutrition and health care functions of the chicken are improved.

The invention relates to a method for preparing black bean curd skin, which comprises the following steps of: removing impurities from black beans, choicely selecting and soaking the black beans, grinding the soaked black beans into milk, and separating the milk and residues to obtain a slurry liquid; cooking the milk liquid to 100 DEG C, filtering the milk liquid into a bean curd skink pot via a 100-mesh sieve, introducing steam into the pot to maintain the temperature of the bean milk at 80-95 DEG C, keeping air circulated on the milk surface without turning over, naturally coagulating one 0.5-mm oil-based thin milk skin layer on the milk surface through cooling, lightly picking up the edge by using a skin picking stick, controlling the milk via a frame above the pot, form another milk skin every 3-8 min, and picking up the milk skin and controlling the milk in the same method. In the method, pure natural black beans are used as a raw material to form the bean curd skin. Not only is the production method simple and the processed black bean curd skin is convenient to eat and has high nutrition value, but also the requirements of people for diversified bean curd skin products and nutrition and health care functions are satisfied.

The invention discloses tartary buckwheat yoghourt and a preparation method thereof. The tartary buckwheat yoghourt is fermented by feed liquid. The feed liquid comprises the following raw materials in parts by weight: 20-30 parts of tartary buckwheat rice milk, 10-20 parts of tartary buckwheat sprout milk, 50-70 parts of skimmed milk, 3.01-6.02 parts of sweetening agent, and 0.1-0.5 parts of stabilizing agent, wherein the inoculum size of a leavening agent is 3-5%. The tartary buckwheat yoghourt is unique in taste, and has rich nutritional ingredients such as protein, vitamins, mineral elements, flavonoid compounds and the like.

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.

The invention discloses an almond functional hybrid peptide and a preparation method thereof. The preparation method of the almond functional hybrid peptide comprises the following steps: (1) mixing degreased almond pulp with water, and heating at 80-90 DEG C to denature proteins, thereby obtaining almond pulp slurry; (2) simultaneously adding neutral proteinase and compound proteinase into the almond pulp slurry to carry out enzymolysis, thereby obtaining an almond pulp enzymolysis liquid; (3) heating the enzymolysis liquid to 90-95 DEG C, keeping the temperature for 10-20 minutes to deactivate the enzymes, centrifugalizing, and taking the supernatant which is the almond functional hybrid peptide raw liquid; and (4) passing the hybrid peptide raw liquid through an ultrafiltration membrane of which the molecular weight cut-off is 5000Da, and collecting the ultrafiltrate to obtain the almond functional hybrid peptide. The almond functional hybrid short peptide still has high solubility and stability under the conditions of isoelectric points and high temperature. The test proves that the almond functional hybrid short peptide has multiple biological functions, and can be developed into related functional foods, such as antihypertensive beverages, active peptide powder and the like.

A natural soybean curd as nutritive health-care food is prepared from soybean through pretreating, immersing, grinding, milk-dreg separation, boiling, adding coagulant, coagulating and pressing.

The invention discloses all-nature colorful glutinous rice noodles and a production method thereof. The all-nature colorful glutinous rice noodles are prepared from the following raw materials in percentage by weight: 71-82% of glutinous rice powder, 2-5% of vegetable powder, 0.5-2% of konjac powder and 15-22% of corn starch. In the production method, the vegetable powder and the glutinous rice powder are mixed to manufacture the colorful glutinous rice noodles. The obtained product has the advantages of good taste, rich nutrient ingredient as well as all-nature flavour and color of vegetables. According to the gel characteristics of the konjac powder, the produced rice noodle product has good elastic texture; the vegetable powder and the added corn starch are used for lowering content of amylopectin in the glutinous rice powder, thereby widening the application range of the glutinous rice, and increasing the assortment of the rice noodles product, thus, the product has a good health care function; and the application range of the glutinous rice and the vegetable can be further expanded according to the all-nature colorful glutinous rice noodles. The glutinous rice noodles are produced by a dry method, which is favourable for industrial production. The production method has the advantages of high production efficiency, low energy consumption, high raw material use ratio and less pollution.

The invention discloses a preparation method of seabuckthorn tea. The tea is prepared from 7 to 9 parts of seabuckthorn tea leaves and 1 to 3 parts of scented tea. The method comprises the following steps of: removing green of the seabuckthorn tea leaves by vacuum microwave technology; kneading the seabuckthorn tea leaves until a small amount of juice is produced on the leaves; drying the leaves with a vacuum microwave drying oven; mixing crushed tea leaves and crushed scented tea; and filling the mixture in bags. The green removing temperature and the drying temperature are relatively low, so that loss of bioactive substance in the leaves is relatively low; nutrient components in the seabuckthorn leaves can be effectively retained; and the nutritional and health-care function of the seabuckthorn tea is improved. Moisture regain and secondary drying are not needed; the process is simple; and the consumed time is short.

The invention provides a preparation method of fermented buckwheat tea. The fermented buckwheat tea is prepared by removing impurities, scrubbing, removing stones by winnowing, soaking in water, steaming for curing, fermenting, drying and sterilizing, wherein the fermentation procedure comprises the following steps of: firstly, spreading, airing and cooling cured hulled buckwheat raw materials; adding 0.2%-1.2% of wine yeast into the product, and stirring; and carrying out closed fermentation on the product for 3h-72h at 23-58 DEG C until the fermentation fragrance is smelled. The finished product is in an opening shape at the thin end, has fermented cellar fragrance, and has the rutin content of more than or equal to 0.6% and the potassium content of more than or equal to 2.8%; and after the fermented buckwheat tea is brewed by boiling water, the tea water is golden red, brewing-resistant, fragrant, sweet and sourish. Part of starch in the fermented buckwheat tea is consumed and converted into amino acid, sugar and beneficial bacteria, so that the poor bitter flavor of the buckwheat can be improved, the nutrition and health care functions of the buckwheat tea can be enhanced, and the fermented buckwheat tea is safer to drink, rich in nutrition and especially suitable for people with hyperlipidemia, hypertension, hyperglycemia and obesity.

The invention provides a fresh-keeping method capable of improving the quality of strawberries and prolonging the storage period of strawberries. The fresh-keeping method comprises the following steps: firstly extracting tea polyphenol from green tea, and then adding anhydrous calcium chloride for later use; extracting juice of camphortree root, ginger and garlic with ethanol solution, and sequentially adding a certain amount of acetic acid solution and chitosan to the obtained extracting solution; mixing the obtained two solutions according a mass ratio of 1:1 to obtain fresh-keeping solution; and processing strawberries with the fresh-keeping solution and then storing the strawberries. The fresh-keeping method provided by the invention has the advantages of good fresh-keeping effect, long fresh-keeping time, simplicity in production process and low cost; and the original quality of the strawberries treated by the method is not reduced.

The invention discloses a production process of preserved beancurd having a nutrition and health-care function, comprising the following steps: screening mucor strains; injecting N<+> ions; producinghigh-yield metabolite plasmin; producing the preserved beancurd; and adding a protease preparation. The preserved beancurd has the advantages of rich nutrition, nutrition and health-care function enhancement and low cost. Industrialized low-salt thrombolytic preserved beancurd having a nutrition function and lowering cholesterin can be produced through the invention.

The invention relates to a health food containing high efficient super strength nutrition additive such as oxyradical removing agent, which can prevent and treat a variety of common diseases causing human body aging, and can prolong human life significantly. although the high nutrition and life prolonging function of OPC are internationally-recognized, it is made only made into tablet, soluble granules or capsule, or added into drinks such as wine so far; that taking method is so similar with medicine taking or drinking that it is unacceptable for the people unaccustomed to taking medicine or drinking, so, the popularization of the the health caring effect of the OPC is limited. For overcoming the above disadvantages, the invention adds the high efficient uper strength nutritious products into common and necessary foods for the people's daily life by proper methods, achieves many good and cheap food with high nutritive value, popularizes them to the people, obtains more favors and adoptions of people, and improve people's health quality as soon as possible.

The invention discloses a chicken liver blood-replenishing green bean cake and a preparation method thereof. The chicken liver blood-replenishing green bean cake is prepared from the following raw materials in parts by weight: 25-30 parts of green gram starch, 18-22 parts of soft sugar, 15-20 parts of refined sesame seed oil, 3-5 parts of refined flour, 2-3 parts of powder on the surface of a dried persimmon, 2-3 parts of cherry stone powder, 1-3 parts of Chinese hawthorn seed powder, 3-4 parts of honey, 4-6 parts of sweetened bean paste, 3-5 parts of chicken liver, 0.4-0.6 part of peanut coat, 0.5-0.8 parts of roselle, 0.3-0.6 part of root of thorny elaeagnus, 0.2-0.4 part of red bean skin, 0.3-0.5 part of caulis spatholobi, 0.2-0.3 part of radix paeoniae alba, 0.4-0.5 part of dangshen and 0.1-0.3 part of donkey-hide gelatin. According to the preparation method, the peanut coat, the roselle, the root of thorny elaeagnus, the red bean skin, the caulis spatholobi and other traditional Chinese medicines are used for decocting the chicken liver in an auxiliary way and have the function of replenishing blood, so that the functions of nutrition and health care of the chicken liver can be greatly improved; after that, the freeze-dried powder of the chicken liver is mixed with the sweetened bean paste, and the mixture is taken as the filling of the green bean cake, so that the functions of blood replenishment and health care of the green bean cake can be remarkably improved.

The invention provides an agaric health care cake, relating to a health care cake. The technical scheme of the invention is as follows: the agaric health care cake comprises the following raw materials in parts by weight: 15-60 parts of agaric powder, 110-130 parts of cake flour, 70-90 parts of milk, 2-4 parts of baking powder, 160-200 parts of egg white, 60-80 parts of egg yolk, 20-50 parts of berry sugar and 0.03-0.05 part of potassium acid tartrate. The agaric health care cake provided by the invention increases a new fresh and cool cake taste; and agaric is rich in nutrition and has the effects of resisting coagulation, resisting platelet aggregation, resisting thrombosis, resisting radiation, resisting aging, resisting tumors, reducing blood sugar, resisting bacteria and the like, so that the functions of nutrition and health care of the cake are enhanced.

The invention discloses a making method of a can of native chicken soup with chestnuts, which belongs to the technical field of food processing. The making method comprises the following steps: selecting a high-quality, healthy and disease-free native chicken, slaughtering, letting blood, scalding with hot water, removing hair, removing internal organs, washing and then cutting into blocks; further pre-boiling, stir-frying, adding chestnut kernels after removing shells and red skins, stewing with the native chicken twice at different temperatures for different time periods, canning, exhausting, sealing the can, performing high-temperature sterilization, cooling and performing other process steps. According to the making method disclosed by the invention, the chestnuts can be utilized in applications in foods in a more extensive manner; and a better effect can be obtained in the aspect of a health care function through diet therapy. Simultaneously, the flavor and the taste of the native chicken are further increased, appetite is promoted, and a nutrition and healthcare function is increased; and the can of the native chicken soup with the chestnuts, which is made by the making method can not only keep the delicious taste of the native chicken, but also keep the unique flavor of the chestnuts, and further has the advantages of abundant nutrition, delicious taste, faint scent, unique flavor, easy getting of raw materials, simple and convenient process operation, low cost, high economic benefits and the like.

The invention relates to gluten-free germinated brown rice and soybean bread and a making method thereof and belongs to the technical field of food and making methods thereof. The gluten-free germinated brown rice and soybean bread is prepared from, by weight, 80-90 parts of germinated brown rice powder, 10-20 parts of defatted soybean powder, 1-2 parts of hydroxypropyl methyl cellulose, 0.2-0.3 part of xanthan gum, 0.5-1.5 parts of transglutaminase, 2-3 parts of yeast, 5-10 parts of cane sugar, 1-3 parts of salt, 4-6 parts of edible vegetable oil and a proper amount of water. According to the gluten-free germinated brown rice and soybean bread and the making method thereof, the germinated brown rice powder and the defatted soybean powder are used as the main raw materials, no gluten is contained, two types of water-soluble edible gum, namely hydroxypropyl methyl cellulose and xanthan gum, are compounded, the catalytic effect of transglutaminase is added, the nutritious health-care function, the protein biological titer and quality of the bread are improved, and the bread can serve as staple food bread of a patient suffering from gluten-induced enteropathy (celiac sprue) and also can serve as healthy health-maintenance food of ordinary people.

The invention discloses a fermentation type coffee bean, a processing method of the fermentation type coffee bean, and an instant coffee. The processing method of the fermentation type coffee bean comprises the steps of cleaning, selecting, removing impurities, mechanically peeling, fermenting, cleaning, drying, and roasting through microwave. The instant coffee is prepared by grinding the fermentation type coffee bean, extracting, concentrating, and freeze-drying. In the processing method, the mechanically peeled fermentation type coffee bean is roasted twice through the microwave by using a birch juice, so that the fermentation type coffee bean prepared through fine processing not only keeps the nutritional flavor, but also has a fragrant pine tree smell, moreover, the nutrition healthcare function of the coffee bean is further strengthened, the polysaccharide, revertose, amino acids, vitamins, biotins and mineral substances required for the human body are provided, in addition, the coffee bean has the healthcare effects of resisting fatigue and ageing and relieving a cough, the types of coffee bean products are diversified, and the economic value and the market competitiveness of the coffee bean are improved.

The invention belongs to the field of mooncakes and discloses a mushroom mooncake. The mushroom mooncake comprises a mooncake wrapper and stuffing wrapped by the mooncake wrapper. The mooncake wrapper comprises, by weight, 80-120 parts of flour, 70-80 parts of invert syrup, 20-30 parts of vegetable oil, 0.2-0.25 parts of alkali water and 0.5-2 parts of edible mushroom powder, 0.5-2 parts of edible mushroom extract. The stuffing comprises, by weight, 190-210 parts of base stuffing, 3-5 parts of edible mushroom powder, 2-5 parts of edible mushroom extract, 30-40 parts of mushroom floss and 50-70 parts of sugar-processed mushroom granules. The invention further provides a making method of the mushroom mooncake. The mushroom mooncake and the making method thereof have the advantages that various mushroom elements are added into the stuffing and the mooncake wrapper on the basis of the making process of traditional Cantonese-style mooncakes, the finished product is made by the traditional mooncake making procedures, the making method is simple and practicable, the flavor, taste, nutritional function and the like of the mooncake are substantially increased by the simple method, and a unique and novel effect on mooncake flavor improvement and human health promoting is achieved.

The invention discloses a prepared porridge with purple sweet potatoes and oat and a preparation method of the prepared porridge. The prepared porridge comprises the following raw materials: whole purple sweet potato flour, oatmeal, purple sweet potato rice grains, non-dairy creamer, white granulated sugar, modified starch, rice flour, rice flakes, rice gruel flakes, cooked rice grains, powdery essence and citric acid. The preparation method comprises the following steps: (1) respectively baking whole purple sweet potato flour, oatmeal, purple sweet potato rice grains, non-dairy creamer, modified starch, rice flour, rice flakes, rice gruel flakes and cooked rice grains at 50-60 DEG C until the moisture content is less than 8%; (2) respectively crushing powdery essence, white granulated sugar and citric acid through an 80-100mesh vibration screen; and (3) sequentially pouring the dried raw materials and the crushed and screened materials into a mixing cylinder to seal from high to low in amount, stirring for 5-10 minutes, sealing and standing for 20-30 minutes to obtain the prepared porridge with purple sweet potatoes and oat. The prepared porridge with purple sweet potatoes and oat prepared by the method can be eaten by brewing with boiled water, and has the characteristics of being sweet, delicious, good in viscosity, smooth in taste, abundant in nutrient and the like, and the healthcare function; and the preparation method of the prepared porridge is simple and easy to operate.

The invention relates to a chestnut chicken and relative preparation. Wherein, it uses healthy chicken, uses chestnut powder as quelite and other findings, to be baked in microwave oven; and the preparation comprises that: puncturing the chicken, coating quelite, baking it in microwave oven; coating the quelite again, baking in microwave oven; cooling, packing. The invention can mix the chestnut chicken, chickens' extract, salt, and flavouring essence. The invention can widen the chestnut application with low cost.

The invention provides a storage method of Pu-erh tea, and the storage method comprises four technical processes of regulation, stabilization, fermentation and alcoholization. According to the regulation conditions, the storage space ratio of tea is 36%-55%, the temperature is 15-25 DEG C, the humidity is 50%-60%, the number of negative ions is greater than or equal to 6000 / cm<3> and the storage time is 6-12 months. According to the stabilization conditions, the storage space ratio of tea is 40%-65%, the temperature is 18-25 DEG C, the humidity is 55%-65%, the number of negative oxygen ions isgreater than or equal to 6000 / cm<3> and the storage time is 12-18 months. According to the fermentation conditions, the storage space ratio of tea is 36%-45%, the temperature is 20-25 DEG C, the humidity is 60%-75%, the number of negative oxygen ions is greater than or equal to 6000 / cm<3> and the storage time is 2-5 years. According to the alcoholization conditions, the storage space ratio of teais 36%-55%, the temperature is 20-25 DEG C, the humidity is 55%-70%, the number of negative oxygen ions is greater than or equal to 5000 / cm<3> and the storage time is 1-2 months.

The invention relates to buckwheat bait slices which has balanced nutrient, health care function and is simple and convenient to be eaten, and a preparation method thereof; 100 to 130 mesh of fine buckwheat powder is added into 45 percent to 50 percent of culinary water by the weight, and evenly and fully stirred in a stirring machine for standby; rice is soaked in clean water for 2 to 4 hours, and then the water is filtered and the rice is cooked for 15 to 20min under 100 DEG C to 105 DEG C; the cooked rice is put into clean water to receive bleach pulp for standby; the weight ratio of the evenly stirred fine buckwheat powder to the cooked rice after being treated by bleach pulp in water is 3 to 7; after being fully and evenly stirred in the stirring machine, the buckwheat powder and the cooked rice are cooked for the second time under 100 DEG C to 105 DEG C; after being cooked for 15 to 20min, the product is taken out, immediately rolled and tabletted; the prepared sheet is cut into slices after receiving air cooling and temperature reduction until the water is controlled to be 45 percent to 50 percent; the shaped slices are sent into a drying machine to be dried for 10 to 12 hours, and then packaged until the water is controlled to be within 13 percent.

The invention provides giant salamander and bitter buckwheat health tea and a preparation method thereof. The health tea is prepared from the following raw materials by weight parts: 1-30 parts of giant salamander protein meal, 5-30 parts of gynostemma pentaphylla and 80-140 parts of bitter buckwheat hulls. The preparation method comprises the following steps: grinding the bitter buckwheat hulls till the particle size is 45-70 meshes; adding water into the gynostemma pentaphylla for decocting for 1-3 hours, filtering to obtain filter liquor, diluting the filter liquor, injecting the diluted filter liquor in the bitter buckwheat hulls, mixing till the mixture is uniform, and standing for 30 minutes; heating for gelatinization by spiral extrusion heating equipment, forming a discharging template, drying and slicing; quickly stir-frying at 200-230 DEG C until a bit scorch aroma is generated to obtain a semi-finished product of giant salamander and bitter buckwheat tea; and dissolving the giant salamander protein meal in water, mixing the dissolved giant salamander protein meal with the semi-finished product of giant salamander and bitter buckwheat tea, and drying until the water content is lower than 6% to obtain the giant salamander and bitter buckwheat tea. According to the preparation method, the nutritional health function and the mouth feel of bitter buckwheat tea are enhanced; the giant salamander and bitter buckwheat tea has the effects of improving immunity, assisting in treatment of hypertension, hyperlipidemia and hyperglycemia, improving sleep and the like.

The invention discloses a method for effectively inhibiting browning and belongs to the fields of microbial technology and deep processing of fruits and vegetables. The method for effectively inhibiting browning comprises the steps of activating lactobacillus brevis CGMCC No.8970, performing high-density culture before inoculation, placing in a sealed container at 30 DEG C for 2 days and then packaging according to requirements. The lactobacillus brevis consumes oxygen quickly and generates lactic acid and CO2 in the fermentation process of vegetables so that browning can be effectively inhibited. The product adopted in the method for effectively inhibiting browning is simple in production process, and capable of solving the problem of browning of vegetables in the processing production and preservation processes.