158results about How to "Improve nutritional efficacy" patented technology

The invention belongs to the technical field of drinks and discloses fermented soybean milk, fruit juice soymilk and a preparation method of the fermented soybean milk and the fruit juice soymilk. The method comprises the following steps of: preparing raw soybeans, sequentially performing sorting, washing, soaking, cooking, beating, separating and filtering treatments on the raw soybeans, homogenizing, sterilizing, cooling to the temperature of 40-45 DEG C, and adding lactic acid bacteria and milk sugar for fermenting in 12-16 hours to obtain the fermented soybean milk; and on the basis of taking the raw soybeans, the lactic acid bacteria, the milk sugar, sugar, a thickening agent, a sweetener, milk, nattokinase, fruit juice, acid, buffer salt, essence and water as raw materials, preparing the fermented soybean milk, mixing, performing a constant volume process, blending, homogenizing, sterilizing and cooling to obtain the fermented soymilk. According to the invention, the amount of the soybean beany flavor in the product is reduced by 80-90%, the fruit juice is added to the soybeans so as to complement each other and enable the taste to be blander and delicate, in addition, the nattokinase is added to the soymilk, so that the nutrition of the product can be improved; the product can be placed at a room temperature for 6 months with stable state, no bleeding and a deposition rate of less than 1%.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention provides a processing technology of black tea by utilizing bacterial strain fermentation, and relates to the technical field of tea processing. The processing technology of the black tea by utilizing bacterial strain fermentation comprises the following steps of withering fresh tea leaves until the water content reaches 55-65% so as to obtain withered tea leaves; freezing the withered tea leaves at 50-30 DEG C below zero for 2.5-4 hours, taking the frozen tea leaves out, sprinkling a mixed enzyme solution onto the tea leaves, carrying out standing for 20-40 minutes, and carrying out rolling until 75-85% of cells are broken so as to obtain rolled tea leaves; and then, sprinkling a fermentation solution onto the rolled tea leaves, carrying out fermentation at 30-55 DEG C for 6-12 hours so as to obtain fermented tea leaves, wherein the fermentation solution is a mixture of aspergillus oryzae fermentation broth and bacillus subtilis fermentation broth, and drying the fermented tea leaves. By performing bacterial strain fermentation treatment on the tea leaves by utilizing the aspergillus oryzae and the bacillus subtilis, nutrients in the tea leaves can be effectively decomposed by fermentation; moreover, the prepared black tea has a unique flavor.

The invention relates to a comprehensive utilization method based on plant leaves and distillers' grains. The comprehensive utilization method specifically comprises the following steps: drying plantleaves and distillers' grains, performing crushing into powder; and separately carrying out enzymolysis treatment on the powder by using cellulase, pectinase and alpha-amylase to prepare liquid feed additives for animals, feed additives rich in active yeast for animals, solid microbial feed additives for animals and biological organic fertilizer products. The method realizes cyclic utilization ofresources, particularly waste resources, not only achieves an application effect of ''eating whole and squeezing whole'', but also greatly improves nutritional values and application effects of the prepared products, has obvious economic and social benefits for promoting the breeding industry and the green planting industry, and has a good boosting effect for sustainable development of the industries.

The invention is suitable for the field of food processing, and discloses a high-nutrition and high-function oatmeal product and a preparation method thereof. The method comprises the following steps: firstly selecting oat kernels with high protein content, high fat content and high beta-glucan content, then soaking the oat kernels, accelerating germination to obtain the germinated oat kernels, and further increasing the content of the nutritional ingredient of oat; digesting, drying and tabletting the germinated oat kernels, and performing high-temperature treatment by virtue of a microwave drying process to achieve better flavour and cooking degree for the oatmeal product. The oatmeal product contains abundant proteins, fats and beta-glucan, is strong in cereal flavour, smooth and chewy in taste and thick in sauce, meets the requirements of people for nutrition, healthcare and delicacy on diet at present, and has good industrialization development prospect in the future.

The invention discloses a manufacture technology for green tea rice. A preparation method for the green tea rice comprises the following steps of: respectively extracting concentrated solutions from green tea, ginseng leaf, hawthorn leaf and stevia rebaudiana; evenly mixing the concentrated solutions with prepared tremella serous fluid and ramie oil; stirring mixture with polished round-grained rice powder to obtain pelletized material; forming by a model via granulation equipment according to puffing and extruding programs; manufacturing light yellowgreen green tea rice the same as a rice grain; and drying, tidying the grain, sterilizing and packaging.

The invention discloses a lutinous rice wine prepared with sunflower discs and gynostemma pentaphyllum and a preparation method thereof. Raw materials of the glutinous rice wine include, by mass, 60-80 parts of glutinous rice, 8-12 parts of sunflower discs, 15-25 parts of gynostemma pentaphyllum, 3-4 parts of cassia twig, 1-3 parts of elsholtzia, 2-3 parts of cortex dictamni, 1-2 parts of the rhizome of Chinese atractylode, 1-2 parts of hypericum japonicum thunb, 2-3 parts of paederia scandens, 3-6 parts of white sugar, 10-15 parts of wine yeast and 25-30 parts of liquor. The sunflower discs are soaked in extract liquid of herbals of the the rhizome of Chinese atractylode, the hypericum japonicum thunb, the paederia scandens and the like, nutrition of the sunflower faceplates can be utilized while functionality of the herbals can be utilized, both the nutrition and the functionality are achieved, so that nutritional benefits of the glutinous rice wine are improved. The glutinous rice wine is good in taste, strong in aroma, sweet and delicious and sweet in sour, and has functions of clearing heat and promoting diuresis, resolving toxin and dispersing swelling, cooling and activating blood, tranquilizing and allaying excitement, relieving cough and asthma, reducing blood pressure, blood fat and blood sugar and the like without any toxic or side effect, is adaptable to drinking by various people, and is novel nutritional healthy wine.

The invention discloses a Circium japonicum mushroom rice wine and a preparation method thereof. The rice wine comprises the following raw materials by weight: 60-70 parts of glutinous rice, 5-8 parts of Circium japonicum, 8-12 parts of mushroom, 1-2 parts of prepared rhizome of rehmannia, 2-3 parts of wolfberry, 1-2 parts of sunflower head, 1-3 parts of semen cuscutae, 2-3 parts of epimedium, 1-2 parts of oroxylum indicum, 3-5 parts of sugar, 8-12 parts of distiller's yeast and 20-25 parts of yellow wine. The invention uses a leaching liquor of Chinese herbal medicines including semen cuscutae, oroxylum indicum and sunflower head to soak Circium japonicum, and the nutrition of Circium japonicum and function of the Chinese herbal medicines are brought into full play and cooperate to enhance nutrition efficacy of the rice wine. The rice wine prepared by the invention has good mouthfeel, strong fragrance, acid and sweet taste, efficacies of clearing away heat, drying dampness, recuperating kidney, benefiting essence of life, nourishing the liver to improve visual acuity disinhibiting the throat and moistening lung, and no toxic or side effect; besides, the rice wine is suitable for various populations to drink and is a brand new nutrition and health care wine.

The invention discloses a preparation method for germinated brown rice milk through multi-enzyme bioconversion, and belongs to the field of deep rice processing. The preparation method is characterized in that brown rice is endowed with more nutrients through germination; through gas explosion treatment, the amount of dissolved fiber is increased, and the subsequent enzymolysis is facilitated; the full-bodied characteristic flavor of the germinated brown rice milk is obtained by baking; through enzymolysis, the product stability is improved, a good taste is achieved, and the digestibility is enhanced; through the homogenization of added oil, the product stability is further improved, and the product is endowed with a thicker flavor; through sterilization and filling, the safe and reliable product is obtained. The germinated brown rice milk product is obtained without adding any additive, is rich in functional ingredients of the germinated brown rice and nutrients, has the full-bodied characteristic flavor of the brown rice, and is milky-white, smooth and fine in taste, and uniform and stable in system.

The invention discloses a bergamot beverage and a preparation method thereof. The bergamot beverage comprises the following components in percentage by weight: 0.496-0.620% of white granulated sugar, 0.303-0.379% of table salt, 0.06-0.15% of sour plum juice, 0.9-1.5% of citrus chirocarpus, 1.5-2.5% of orange peel, 0.02-0.24% of sucralose, and the balance of purified water. Because the bergamot beverage contains the orange peel which has the efficacies of reducing phlegm and stopping cough, guiding qi downward i and alleviating thirst, and the like, the nutritional efficacy of the bergamot beverage is improved; the bergamot beverage is convenient to take, and other auxiliary materials are added, so that compared with the traditional bergamot beverage, the bergamot beverage disclosed by the invention tastes better, is more convenient to take, and has larger space in market, and the bergamot beverage overcomes the defect of single kind of original products and fills the blank of composite extension varieties so as to further meet market demands.

The invention belongs to the technical field of tobacco cultivation and provides a high-efficiency organic-matter biological fertilizer of tobaccos and a preparation method of the high-efficiency organic-matter biological fertilizer. The high-efficiency organic-matter biological fertilizer adopts the biological organic matter of the tobaccos as a main material, is fermented by a special biological engineering technology, is formed by matching with high-activity humus, and has homoamino-acid plant nutrition activity and high-nutrition synergistic action. The high-efficiency organic-matter biological fertilizer has the advantages that the effects of improving the quality of the crop and increasing the yield are achieved by improving the photosynthetic condition, enhancing the plant absorption, improving the plant resistance and enhancing the plant root development and plant body growth; simultaneously, the high-efficiency organic-matter biological fertilizer adopts high-activity organic matter of the tobaccos to degrade a bacterium system 'CLHTF bacterium system', decompose the organic matters of the tobaccos and straws of crops and degrade the plant protein, so that the plant nutrient of the substances with as high plant amino acid and humus is formed, and the fast growth of the crops is enhanced, the plant resistance is improved; and the nutritional effect of the plant soil is improved by utilizing the substances with high-efficiency humus in APEX.

The invention provides a manufacture process of polished round-grained rice containing rich gypenoside. A preparation method comprises the following steps that gypenoside, dandelion and lily extraction concentration liquid are uniformly mixed with prepared into wax gourd pulp, tremella pulp, ramie and honey, then, the mixture is stirred with polished round-grained rice powder to obtain particle materials, then, the mold forming is carried out by adopting granulation equipment according to the puffing and extrusion program, slight yellow bright polished round-grained rice like rice grains is manufactured, the drying, the granulation, the sterilization and the package are carried out, and the polished round-grained rice is obtained.

The invention discloses nutritional vinegar dried eggs. The nutritional vinegar dried eggs are prepared by the following steps: with poultry eggs as a main raw material, soaking the poultry eggs in rice vinegar, whipping the poultry eggs, cooking for forming, filling, seasoning, stirring, braising, drying, packaging in vacuum, and carrying out high temperature sterilization, thereby obtaining the nutritional vinegar dried eggs. The nutritional vinegar dried eggs are prepared from the following components: 100g of poultry egg liquid obtained by soaking the poultry eggs in the rice vinegar, 1-3g of soy sauce, 0.1-0.8g of chicken essence, 0.5-1.7g of monosodium glutamate, 1-2g of cooking wine, 1-2g of salt, 0.05-0.1g of potassium sorbate and 0.01-0.05g of sodium tripolyphosphate. The nutritional vinegar dried eggs are simple in process and suitable for industrial production. According to the preparation process disclosed by the invention, as the poultry eggs are soaked in the rice vinegar, egg odor of the dried poultry eggs is eliminated when salmonella on the surfaces of eggshells is completely killed, and flavor of the dried eggs is added; meanwhile, protein molecules in egg white are cracked by the rice vinegar, lysozyme and avdin as an anticancer factor have a function of controlling diseases; egg yolk decomposes under action of the rice vinegar and releases substances, such as lecithin, choline and biotin, which have functions of boosting brain power, resisting ageing, lowering cholesterol and the like; reaction is carried out on calcium carbonate in the eggshells and the rice vinegar to form organic acid calcium, and thus the nutritional vinegar dried eggs have efficacy of supplementing calcium.

The invention relates to a method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate. The method comprises the following steps of (1) preparing food enzymatic hydrolysate; (2) preparing a black tea enzymatic hydrolysate extracting solution; (3) preparing a black tea enzymatic hydrolysate nutrient solution; (4) fermenting; (5) emulsifying. The method provided by the invention has the advantages that the black tea enzymatic hydrolysate, moringa powder and various materials which are medicine and food at the same time are matched according to a reasonable proportion, are sufficiently mixed, and are fermented after the addition of lactobacillus; a single strain, namely the lactobacillus, is adopted in the fermentation process, a specially-made culture solution is taken as a hotbed, the fermentation efficiency is exerted more sufficiently, and a combination of sodium chloride and acetic acid is taken as a buffer solution, so that a pH value of the solution is enabled to be kept in a pre-control range during the fermentation process.

The invention provides a soy sauce flavor type vinegar making process. Distillers' grains are utilized as the raw material to make the soy sauce flavor type vinegar, so that raw material cost is reduced, meanwhile a raw material alcoholic fermentation step is reduced, and the made vinegar has soy sauce flavor. Acetic acid strain and bifidobacterium strain are utilized as the vinegar making fermentation strain, and the made vinegar contains nutrient contents such as lactic acid, acetic acid, multivitamin, lipoteichoic acid, teichoic acid and peptidoglycan by means of control of temperature, oxygen and the like of all fermentation periods. The vinegar not only has the specific flavor of itself but also achieves the effects of enhancing the immunity of a human body, restraining cancer, remitting and removing fatigue, adjusting the balance of enteric microbial flora, improving the liver function, improving the nutrition effect, remitting the uremia, resisting allergy, increasing appetite, reducing blood pressure and cholesterol in blood, preventing arteriosclerosis and the like, so that the vinegar can further promote human body health, enhances national physical health and has good social and economical benefits. Therefore, the bifidobacterium vinegar is the modern novel healthcare vinegar which can enhance human body health and is cheap and fine.

The invention discloses a flower black tea food as well as a preparation method and application of the food. The flower black tea food is prepared by the following steps: by taking plant flowers and black tea as raw materials, performing ultrafine grinding on flowers, mixing the flower powder and black tea powder in percentage by weight: 5-50% of flower powder and 50-95% of black tea powder, grinding, mixing and performing solid biological fermentation, performing water extractionthree times, performing centrifugal separation, filtering, merging the filtrate, concentrating to prepare a concentrated solution, and sterilizing, thereby obtaining the product. According to the preparation process disclosed by the invention, the defects in the prior art can be overcome, so that the dissolution rate is high, the conversion efficiency is high, losses are small, the utilization rate of the flowers and black tea is high, more new nutrition and functional components can be produced due to a biochemical reaction in the biological fermentation process, the application effects of the product are enhanced, the taste is improved, the quality is improved, and novel raw material products are provided for processing industries such as food products, condiments, soft drinks, wine processed products, nutrient supplement products, cosmetics and the like.

The invention discloses a production technique for a rose and dragon fruit compound beverage. The technique comprises the following steps: taking the petals of fresh roses, cleaning, digesting, clarifying, filtering, and taking supernate for later use; cleaning, peeling, blanching and juicing dragon fruits for later use; and blending the rose extracting solution with the dragon fruit grains, filling, sterilizing and cooling, thereby obtaining an end product. According to the invention, the fresh rose extracting solution and the dragon fruit juice are taken as the raw materials for researching a novel rose and dragon fruit compound beverage with a beautifying effect. The fresh rose extracts are natural colored and flavored materials and are mixed with the auxiliary materials, namely, the dragon fruits rich in nutrition, so as to research the rose and dragon fruit compound beverage. Compared with a single rose beverage, the rose and dragon fruit compound beverage has the advantages that the color and fragrance of the roses are highlighted, and the dragon fruits rich in nutrition are added, so that the taste and nutrition of the rose beverage can be promoted and the consumer group can be expanded.

The invention provides a brown lactic acid bacteria beverage base material and a making technology thereof, and belongs to the technical field of lactic acid bacteria beverages. The brown lactic acidbacteria beverage base material is characterized by being made from the following raw materials in parts by weight: 40-80 parts of milk powder, 0.03-0.1 part of sodium hydroxide, 0-20 parts of glucose, 3-9 parts of a thickening agent, 400-650 parts of white granulated sugar, 8-25 parts of an acidity adjusting agent, 0-100 parts of a flavor regulator, 0-3 parts of a preservative, 0-5 parts of essence, 0.01-0.3 part of fermentation probiotic strains, and the balance of water, wherein all the parts by weight of the components is 1000. The brown lactic acid bacteria beverage base material has thebeneficial effects that the sodium hydroxide is added to the making technology of the brown lactic acid bacteria beverage base material, so that the production efficiency is greatly improved; artificial pigment does not need to be added, so that the product namely the brown lactic acid bacteria beverage base material is green and healthy; and the product has the characteristics of being high in acid taste and high in sweet taste, the mouth feel is diluted by a high time, the flavor is good, the brown lactic acid bacteria beverage base material is suitable for catering enterprise terminals to use, product output is quick, and increase of the sales volume is facilitated.