405results about How to "Improve nutrition and health value" 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 present invention discloses a flower aroma green tea processing process, which comprises five steps of fresh leaf picking, leaf shaking, enzyme deactivating, rolling and refining. According to the invention, jasmine, honeysuckle, flower of operculate cleistocalyx, kapok, plumeria rubra l. cv. acutifolia, tussilago farfara, strophanthus divaricatus (lour.) hook. et arn, watermelon peel and the like are adopted prepare a concentrated liquid, the concentrated liquid is sprayed on tea leaves, rolling is performed, freeze-drying is performed, and a flavor distilling treatment is performed on the tea leave, such that the aroma type of the green tea is changed to make the green tea have flower aroma, the bitter taste of the tea can be improved, and the nutritional health value of the tea can be increased so as to increase the economic benefits of the green tea.

The invention relates to a natural fresh flower jelly product prepared from edible flowers and extracts thereof, which belongs to the technical field of flower foods. A flower jelly is a semi-solid transparent sweet sour food made from fresh flowers, fresh flower extracts, coagulant and auxiliary materials as main raw materials. A product comprises the flower jelly and fresh flower marmalade added with petals and is directly edible. The weight percentages of the fresh flowers and the extracts thereof, the coagulant and the auxiliary materials in the product are: 5.1 to 50 percent of the fresh flowers and the extracts thereof, and 94.9 to 50 percent of the coagulant and the auxiliary materials, wherein the flowers are selected from roses, chrysanthemums, lilies, sweet osmanthus flowers, jasmine, plum flowers, forget-me-not, lavender flowers, seville orange flower, gardenia, orchids, lilac flowers, camellias, peach flowers, crabapple flowers, wintersweet flowers, murraya paniculata flowers, nasturtium flowers, banana shrub, juncus effusus flowers and dandelion flowers; and the fresh flower extracts are the extracts of the flowers; the coagulant is selected from jelly powder, agar, pectin, CMC, gelatin, xanthan gum and composite coagulant; and the auxiliary materials are selected from sucrose, xylitol, fructose, protein, sugar, aspartame, citric acid, malic acid, honey and water.

The invention relates to vermicelli containing chromium-enriched glossy ganoderma and carrot and its processing method, wherein the formulation comprises (by mass ratio) chromium-enriched glossy ganoderma juice 4-11%, carrot pulp 0. 8-3. 0%, egg 3. 0-3. 5%, edible iodine salt 1. 5-3. 5%, edible alkali 0. 08-0. 2% and balancing wheat flour.

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

The invention relates to a mouth-keeping smokeless tobacco product containing fagopyrum particles. The mouth-keeping smokeless tobacco product is prepared from the following components in parts by weight: 15-60 parts of tobacco powder, tobacco extract or tobacco extract composite powder, 1-40 parts of fagopyrum particles, 0.5-5 parts of salt substance, 1-25 parts of a sweetening agent, 0.5-5 parts of a pH modifier, 0.5-15 parts of a natural flavouring agent, 1-5 parts of a humectant, 0.005-1 part of an antioxidant, 0.005-0.5 part of a preservative, 0-10 parts of polybutene, and the balance of water, and the sum of the components in parts by weight is 100 parts. The invention further provides a preparation method for the product. According to the invention, the fagopyrum particles are added into the product, so that the product has the effect of clearing away heat and toxic materials, reducing blood pressure and promoting appetite, removing free radicals, and improving human body immunity, and has a unique buckwheat flavor, empyreumatique and other flavor styles; the tobacco raw material is subjected to nicotine reducing and aroma enhancement treatment, so that stimulation caused by nicotine is reduced, the mouth feel comfort degree of the mouth-keeping smokeless tobacco product is improved and the mouth-keeping smokeless tobacco product is a novel mouth-keeping smokeless tobacco product.

The invention relates to fig leaf bagged green tea and a production process of the fig leaf bagged green tea. A production method of fig leaf tea pan-fired bagged green tea comprises the following steps of: 1, washing fresh leaves; 2, withering; 3, killing out; 4, kneading; 5, killing out for the second time; 6, frying; 7, improving the aroma; and 8, packaging to prepare bagged preparation type fig leaf green tea. According to the fig leaf bagged green tea and the production process of the fig leaf bagged green tea disclosed by the invention, the fig leaves can be utilized for longer time and can be picked from May to October, and the cost is low. The fig leaf bagged green tea prepared by the invention is clear in liquor color and is fresh and cool and sweet in taste; and the fig leaf bagged green tea has the special aroma of the fig leaves and has the advantages of convenience in brewing, cleanness and sanitation, nutrition and health care, so that the comprehensive utilization value and the nutritional health-care value of the fig leaves are greatly improved.

The unfried instant noodles are produced by using non-wheat grains and vegetables produced in high elevation and no pollution area as material and through cleaning and hot water scalding of vegetable to make vegetable into paste, mixing vegetable paste, egg fluid and grains powder to produce dough, steaming at high temperature, cooking and stoving in microwave oven, and other processes. The material has a grains powder to vegetable ratio of 70-80% to 20-30%, and into the grains powder, edible calcium carbonate in 4-8 g and sodium bicarbonate in small amount are added. The instant noodles have low fast content, long guarantee period, reasonable formulation, rich nutrients and unique flavor.

The invention provides an oral preparation using fruit or fruit extract as raw material, relates to technical field of foodstuff, in particular to a food preparation using fruit or fruit extract as raw material. The oral preparation is prepared by a routine method and using fruit or fruit extract, and auxiliary material or functional factor as raw material, the weight percentage of the raw material is: 2-70% of fruit or fruit extract, and 30-98% of auxiliary material or functional factor. The invention has advantages of convenience for eating, high nutritive value and good taste.

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 discloses a processing method of instant Chinese-chestnut. The method comprises steps of pretreating raw materials, dipping with plant preserving liquid, rinsing, freezing rapidly, cooking, packaging and sterilizing by intense pulsed light. According to the processing method, the extract of natural plant raw materials is used to dip the Chinese chestnut kernel. By the natural sterilizing, disinfecting microbe-inhibiting effective components of the traditional Chinese medicines, preservation of the Chinese chestnut kernel is achieved, and the fragrance and tissue state of the Chinese chestnut kernel are preserved. The instant Chinese chestnut has a characteristic of long preservation time. The natural light fragrance of the Chinese chestnut is enhanced and the instant Chinese chestnut has a unique flavor. Chinese wolfberry, propolis, and other natural plant components increase the nutrition healthcare value. The processing process of the product is free of other antiseptics or chemical additives. The instant Chinese chestnut is a green and convenient leisure food.

The invention relates to health bayberry cookie and a processing method thereof. The health bayberry cookie comprises, by weight percent, 10-25% of bayberry pulp, 15-30% of white jade bean flour, 25-45% of flour, 5-15% of quail egg, 3-10% of bayberry kernel oil, 0.05-1.2% of active dry yeast, 5-15% of Shuangqi sugar, and the proper amount of water. The processing method includes: firstly, collecting fresh bayberry fruits, removing impurities, soaking, removing soaking water, pulping and removing pits to obtain bayberry pulp and bayberry kernel; subjecting the bayberry kernel to supercritical CO2 extraction to obtain the bayberry kernel oil; secondly, beating the quail eggs, removing the shell, placing in an egg mixer, adding the bayberry pulp and the Shuangqi sugar, mixing to obtain egg slurry; and thirdly, adding water to the active dry yeast for dissolution, placing the dissolved active dry yeast with the egg slurry, the white jade bean flour and the four into a dough mixer to make dough, making cookie bases, coating the cookie bases with the bayberry kernel oil, baking with an oven, and taking out of the oven for cooling to obtain the finished health bayberry cookie. The original flavor and bioactive components of bayberry are retained to the maximum extent, immunity of persons eating the health bayberry cookie can be improved, and the health bayberry cookie is beneficial to physical health of the eaters.

The invention discloses a processing method of instant Chinese chestnuts. The processing method of the instant Chinese chestnuts comprises the following seven steps: pretreating raw materials, immersing the raw materials in a plant preservation solution, rinsing, quickly freezing, steaming, packaging and carrying out pulse highlight sterilization. According to the processing method, the Chinese chestnuts are immersed with an extraction solution of pure natural plant raw materials; the preservation of the Chinese chestnut kernels is realized through natural effective components with the functions of sterilizing, disinfecting and inhibiting microorganisms in Chinese herbal medicines, and the color, aroma and taste and tissue states of the Chinese chestnut kernels are kept; the light natural aroma of the Chinese chestnuts can be increased and the flavor is unique; the nutritional and health value is increased by pure natural plant components, namely medlar, propolis and the like; and other preservatives or chemical additives are not added in a processing process of the product so that the instant Chinese chestnuts are of an environmental friendly and convenient snack food.

The invention belongs to the technical field of microbial fermentation, specifically belongs to the technical field of microbial decomposing, in particular relates to a strain which produces diversified enzymes with high enzyme activity and good acid resistance, enables distillers' grains to warm quickly and keep high temperature for a long time, and decomposes the distillers' grains completely, and relates to application of the strain. The strain is (Saccharomycopsis fibuligera)Y-1, and the preservation number is CGMCC No. 15255. The activity of an alpha-amylase produced by the strain is 2.56times higher than the currently known highest enzyme activity (7425.4 U/g); at the same time, the strain has the ability of producing glucoamylase, cellulase (CMC enzyme), cellulase (FPA enzyme), neutral protease, acid protease, lipase and other 7 enzymes, can produce diversified enzymes with high enzyme activity, and is applied to a microbial agent for fast decomposing to quickly and thoroughlydecompose the distillers' grains.

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.

The invention provides an agaricus blazei culture material, which takes asparagus old stems as main raw materials. The specific raw materials proportioned by weight are: 800 to 1,100 kg of asparagus old stems, 100 to 150 kg of soybean cake, 10 to 15 kg of gypsum powder, 10 to 15 kg of lime powder and 10 to 15 kg of superphosphate. The culture material is prepared by forming compost, turning over the compost, feeding materials onto beds and performing after fermentation. Compared with other agaricus blazei culture materials, the culture material has the following advantages that the yield of agaricus blazei is high by taking the asparagus old stems as the raw materials; as the asparagus old stems contain a special nutrient component, namely saponin, the nutritional health value of the agaricus blazei can be improved; mushroom bran obtained after using the culture material to cultivate the agaricus blazei can be directly used as fertilizer without generating three wastes; and a new way for the comprehensive utilization of the asparagus old stems is found.

The invention relates to a cultivating method of zinc-rich yellow mealworm, belonging to the technical field of cultivation. The method comprises the steps of cultivating larvae and cultivating enriched zinc, specifically comprising the steps of: cultivating the yellow mealworm to be middle-age stage and old-age stage according to a routine method; transferring the middle-aged yellow mealworm andthe old-aged yellow mealworm into a special cultivating box; cultivating with wheat bran; daily cultivating with 0.6-5%-2.0% of zinc sulfate water solution with a water drinking device in a special cultivating box, wherein the usage amount is 600ml/kg polypide; and collecting and using after the 12-15 days of continues cultivation. The method can improve the content of microelement zinc in the yellow mealworm by 3-4 times to reach about 400mg/kg.

The invention discloses snow pear-osmanthus fragrans jam which is prepared from the following raw materials in percentage by weight: 30-40% of snow pears, 20-30% of high fructose syrup, 10-20% of water, 20-30% of white granulated sugar, 0.6-0.8% of osmanthus fragrans, 3-10% of a thickener, 0.2-0.8% of citric acid, 0.2-0.8% of malic acid, 0.05-0.5% of sodium citrate, 0.01-0.1% of a preservative, 0.001-0.01% of a pigment, 0.1-0.8% of pear essence and 0.1-0.8% of osmanthus fragrans essence, wherein the ratio of the snow pears to the osmanthus fragrans is 50:1. The invention further discloses a preparation method and application of the snow pear-osmanthus fragrans jam. During preparation, the snow pears with health efficacy is added for being matched with the fresh osmanthus fragrans, so that the snow pear-osmanthus fragrans jam is bright in color and lustre, fresh in fragrance, fine in taste, sour and sweet, and delicious; through scientific compatibility of the snow pears, the osmanthus fragrans and other raw materials, not only are the double fragrant tastes of the snow pears and the osmanthus fragrans kept, but also the tastes and the efficacy of the osmanthus fragrans and the snow pears are perfectly combined; meanwhile, the health function of moistening the lung to arrest cough is improved. Therefore, the snow pear-osmanthus fragrans jam has high values of nutrition and health, and serves as environment-friendly, healthy and natural food with a novel taste.

The invention discloses a preparation method of hericium erinaceus and glutinous rice health care wine, and belongs to the field of food processing. The preparation method is characterized by comprising technological procedures as follows: (1), hericium erinaceus treatment: hericium erinaceus is selected, washed, shredded, soaked, cooked and separated, a hericium erinaceus liquid is obtained, and alcohol is added for soaking; and (2), brewing of hericium erinaceus wine: first-class glutinous rice is selected, soaked, cooked, sprayed by cold water, mixed with red koji, saccharified, added with the hericium erinaceus liquid, red koji water, rice wine and hericium erinaceus residues, fermented and pressed, a jar is sealed for ageing, and a product is processed. The preparation method has the benefits as follows: the product contains beneficial ingredients of glutinous rice wine and nutritional ingredients of hericium erinaceus and has full aroma; the product is beneficial to improvement of body immunity, senescence delaying, spleen and stomach warming and tonifying of middle qi, further has efficacy of relieving neurasthenia and is high-quality health care wine with very high nutrition and health care value.

The invention relates to an extraction method of polygonatum odoratum polysaccharide and a polygonatum odoratum polysaccharide extractive. The extraction method comprises the following steps of (1) enzymolysis: taking rhizoma polygonati odorati, adding water and enzyme, and performing uniform mixing and enzymatic reaction, wherein the addition quantity of the water is 6-10 times of the mass of therhizoma polygonati odorati, and the addition quantity of the enzyme is 0.2-0.4 percent of the mass of the rhizoma polygonati odorati; (2) water extraction: after enzymolysis is finished, rising a temperature, performing stirring extraction and solid-liquid separation on the rhizoma polygonati odorati to acquire an extracting solution, and performing concentration on the extracting solution; and (3) alcohol precipitation: performing mixing, standing and solid-liquid separation operation on a concentrated solution and anhydrous ethanol, and drying precipitates obtained with separation to obtainthe polygonatum odoratum polysaccharide. The extraction method has the advantages of high polysaccharide extraction rate, good purity, small energy consumption, low cost and the like; and the polysaccharide extractive has the advantages of good purity and high nutrition and health care value.