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158results about How to "Improve nutritional efficacy" patented technology
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Composition and methods for inhibiting the progression macular degeneration and promoting healthy vision
InactiveUS20050136130A1Prevent premature oxidationPromote degradationBiocideHydroxy compound active ingredientsVitamin CZeaxanthin
The present invention provides improved dietary supplements and methods for inhibiting the progression of macular degeneration and promoting healthy vision. The dietary supplements of the invention contain cobeadlets comprising vitamin E and carotenoids in the form of Vitamin A, lutein and / or zeaxanthing. The dietary supplements of the invention further contain Vitamin C, copper and zinc and may also contain such ingredients as rosemary, DHA, other vitamins and minerals.
Owner:NOVARTIS AG
Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk
InactiveCN102630757AReduce fishy smellAdd flavorMilk preparationMilk substitutesFruit juiceLactarius
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%.
Owner:HENAN SUNJOCK DAIRY
Pure grape essence ferment and production method thereof
InactiveCN105286006ARealize comprehensive utilizationPromote value-addedYeast food ingredientsLactobacillusPectinaseNeutral protease
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.
Owner:周学义
Composite nutrition rice rich in vitamins and processing method thereof
InactiveCN103349223AImprove nutritional efficacyHigh in nutrientsFood preparationPotato starchAdditive ingredient
The invention relates to a composite nutrition rice rich in vitamins and a processing method thereof. Raw materials for the nutrition rice comprise 20 to 35 of polished round-grained rice flour, 10 to 20 of degreased soybean meal, 5 to 10 of wheat flour, 5 to 10 of sweet rice flour, 6 to 18 of potato starch, 5 to 10 of maltodextrin, 2 to 5 of acetate starch, 0.2 to 0.4 of calcium amino acid chelate, 0.12 to 0.36 of xanthan gum, 0.07 to 0.29 of konjac glucomannan and 9 to 18 of vegetable powder. The processing method comprises the following main steps: delivering a mixed material into a composite rice extruding and curing machine; respectively and successively adding a supercritical CO2 fluid and a mixture of spinach powder and celery powder, or a mixture of carrot powder and pumpkin powder or a mixture of tomato powder and purple sweet potato powder after opening a temperature control area of a third zone; and carrying out shaping and shearing so as to prepare granular composite rice with different colors. The multi-color multi-vitamin composite rice provided by the invention has abundant and bright colors, a plurality of effective vitamin ingredients, high activity, reasonably collocated nutrients and good color, flavor and taste.
Owner:TIANJIN UNIV OF SCI & TECH
Amylose, polypeptide functional blueberry drink and production process
InactiveCN1620935AAbundant resourcesRaw materials are easy to getOrganic active ingredientsPeptide/protein ingredientsFood flavorPolysaccharide
The present invention discloses one kind of functional polysaccharide and polypeptide blue berry beverage. During preparing blue berry beverage, mycose, silk polypeptide powder and other nutritious reinforcing agent containing special function factor are added to make the beverage possess functions of preventing and treating diabetes, promoting intelligence growth, strengthening body's immunity, etc. The functional polysaccharide and polypeptide blue berry beverage is bluish, and has unique flavor.
Owner:辽宁省农业科学院食品与加工研究所
Processing technology of black tea by utilizing bacterial strain fermentation
InactiveCN107467234AAccelerated destructionUniform qualityPre-extraction tea treatmentFlavorBlack tea
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.
Owner:青田峰之润茶业有限公司
Comprehensive utilization method based on plant leaves and distillers' grains
InactiveCN110973362AIncrease feed intakePromote growthBio-organic fraction processingFood processingAmylasePectinase
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.
Owner:PIZHOU GAXING MEDICINE TECH SERVICE CO LTD
Functional compound berry wine and production method thereof
ActiveCN103756844ASolve rationalityRich in compositionAlcoholic beverage preparationMicroorganism based processesYellow raspberryMicroorganism
The invention discloses functional compound berry wine and a production method thereof; the functional compound berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a fermentation tank for synchronously heating; when the berries are fermented, the sugar degree is regulated; sulfur dioxide is added to stop the fermentation; the skins and the residues are separated; raw wine is precipitated by adopting a natural precipitation method; supernate is pumped out; a clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.
Owner:山东尚美健康产业技术发展有限公司
Production method for trepang beverage enhancing immunity
ActiveCN104068418AAbundant resourcesImprove use valueFood homogenisationFood ingredient functionsGingerolSea cucumber
The invention relates to a production method for a trepang beverage enhancing immunity. The production method is characterized in that fresh trepangs are used as raw materials to be processed into trepang pulp, and fig powder, Chinese flowering quince powder, glossy ganoderma powder and fresh ginger powder are matched; and processing steps of mixing, homogenizing, ultrasonic processing, filtering, homogenizing, degassing, filling and sealing, microwave disinfecting and packing are performed on the raw materials to prepare the trepang beverage. The formula of the trepang beverage is scientific, the mouth feel of the trepang beverage is good, the trepang beverage is easy for a human body to absorb, the nutrient efficacy of the trepangs is promoted, the disadvantages of the traditional trepang beverage are eliminated, the trepang beverage has an obvious nourishing effect for the human body, and the nourishing effect of the trepang beverage for aged and feeble people, people after illness, people after operation and women after parturition is more obvious, so that the trepang beverage is a high-efficient trepang beverage for enhancing immunity.
Owner:威海紫光科技园有限公司
Organic biofertilizer capable of improving heavy metal pollution in soil
InactiveCN106278767AImprove nutritional efficacyReduce secondary pollutionClimate change adaptationExcrement fertilisersHazardous substanceNitrifying bacteria
The invention discloses organic biofertilizer capable of improving heavy metal pollution in soil. The organic biofertilizer is prepared from modified plant straw, animal waste, organic matter, humic acid, charcoal, modified starch, composite microorganic adsorbent and a nitrobacteria inhibitor. The plant straw and the starch are modified, and the capacity for capturing and adsorbing heavy metal ions in the soil of the organic biofertilizer is improved; fresh animal waste is processed to remove hazardous substances in the waste, the nutrition effect on the soil by the waste is enhanced, and secondary pollution to the soil by the hazardous substances is reduced; the organic matter, the humic acid and the composite microorganic adsorbent can improve fertility of the soil. the organic fertilizer is processed through nanotechnology, effective nutrient components are easier to absorb by crops, soil burden is reduced, the coating production mode is adopted, efficiency and slow release can be achieved, the function of soil microbial flora is improved, and the purpose of obtaining the novel efficient organic biofertilizer is achieved.
Owner:杨文霞
Preparation method for high-nutrition and high-function oatmeal
ActiveCN103609976AGuaranteed nutritionGuaranteed health benefitsFood thermal treatmentFood dryingMicrowaveAdditive ingredient
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.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Manufacture technology for green tea rice
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.
Owner:王跃进
Method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii
InactiveCN103431370AHigh in nutrientsNutrient retention and enhancementFood shapingFood preparationAnimal scienceSesamum
The invention discloses a method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii. The method is characterized by comprising the following steps of (1) selecting raw materials; (2) treating the raw materials; (3) preparing sauce; (4) performing fermentation; (5) performing drying; (6) performing immersion; (7) performing desiccation; (8) scattering sesame on the pleurotus eryngii, and baking the pleurotus eryngii; (9) packaging the products. The pleurotus eryngii sesame flakes made by the method remains and improves the nutritional ingredients of the pleurotus eryngii to the maximum extent, and the nutrient effect of the sesame is also enhanced; the pleurotus eryngii sesame flakes have the characteristics of crispness, softness and fragrance; pleurotus eryngii products are expanded and enriched; the products have a good market prospect. The method disclosed by the invention is simple, and the technology is easy to master; the large-scale production can be realized; the demands of a market can be met.
Owner:JIANGSU SANYITANG HEALTH FOOD
Glutinous rice wine prepared with sunflower discs and gynostemma pentaphyllum and preparation method thereof
ActiveCN103205337AImprove nutritional efficacyGreat tasteNervous disorderMetabolism disorderBiotechnologyNutrition
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.
Owner:汨罗市科技开发交流中心
Preparation technology of black tea pearl rice
The invention discloses a preparation technology of black tea pearl rice. The preparation method comprises the following steps of: extracting concentrated solutions of black tea, green tea, corn stigma, poria cocos and radix puerariae respectively, and uniformly mixing the concentrated solutions with the prepared oyster mushroom slurry, tremella slurry, ramie oil and hippophae rhamnoides powder; stirring the mixture with corn powder, millet powder and polished round-grained rice powder to obtain granules; performing the puffing and extrusion processes with granulation equipment, and forming with a die to obtain golden yellow and bright black tea pearl rice the same as rice grains; and drying, finishing, sterilizing and packing to obtain a finished product.
Owner:王跃进
Circium japonicum mushroom rice wine and preparation method thereof
ActiveCN103215163AImprove nutritional efficacyGreat tasteAntipyreticDigestive systemOroxylum indicumNutrition
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.
Owner:汨罗市科技开发交流中心
Preparation method for germinated brown rice milk through multi-enzyme bioconversion
InactiveCN103584241AFull of nutritionRetain functional ingredientsFood ingredient functionsFood preparationAdditive ingredientFood flavor
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.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Bergamot beverage and preparation method thereof
ActiveCN104905349AImprove nutritional efficacyEasy to takeNatural extract food ingredientsFood ingredient functionsThirstSugar
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.
Owner:GUANGDONG LAOXIANGHUANG PHARMA TECHCO
High-efficiency organic-matter biological fertilizer of tobaccos and preparation method thereof
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.
Owner:CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
Manufacture process of polished round-grained rice containing rich gypenoside
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.
Owner:王跃进
Probiotics oral liquid capable of maintaining beauty and keeping young and production method thereof
PendingCN112425768AImprove medical outcomesImprove molecular structureSugar food ingredientsYeast food ingredientsBiotechnologyFruit juice
Owner:周学义
Nutritional vinegar dried eggs and preparation process thereof
ActiveCN104286954AHave the effect of preventing and curing diseasesWith calcium supplementFood ingredient functionsFood preparationFlavorOrganic acid
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.
Owner:GUIZHOU MIAOGANMA FOOD
Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate
InactiveCN105962369AGuaranteed pHFull fermentation efficiencyVitamin food ingredientsAcidic food ingredientsAcetic acidMoringa
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.
Owner:天津万兴圆科技有限公司
American ginseng beverage and production method thereof
The present invention discloses an American ginseng beverage and a production method thereof. The American ginseng beverage adopts American ginseng, figs, common yam rhizomes, papayas and pineapples as raw materials. The production method includes the following steps: cleaning the raw materials, grinding the raw materials, adding water into the ground raw materials and milling the mixture into a pulp, homogenizing the pulp, carrying out heated ultrasonic treatment, filtering the pulp, homogenizing the filtered pulp, degassing the homogenized pulp, and carrying out filling, sealing, sterilization and packaging. According to the present invention, the American ginseng beverage is prepared based on the principles of traditional Chinese medicine, modern nutriology, biology and food science. Fresh American ginseng is adopted as the main raw material, fresh figs, common yam rhizomes, papayas and pineapples are adopted as auxiliary materials, and the main raw materials and the auxiliary materials are scientifically combined. The American ginseng beverage is produced by utilizing modern food and pharmaceutical processing technology, and is natural, effective, convenient and safe, and has good tastes.
Owner:WEIHAI XINYI BIOLOGICAL TECH
Soy sauce flavor type vinegar making process
ActiveCN104212697ALow costReduced alcoholic fermentation stepsMicroorganism based processesVinegar preparationNutritionCholesterol
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.
Owner:山东菏泽巧媳妇食品有限公司
Flower black tea food as well as preparation method and application thereof
InactiveCN107751452AKeep the flavorMeet needsPre-extraction tea treatmentTea extractionBlack teaDissolution
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.
Owner:徐州绿之野生物食品有限公司
Production technique for rose and dragon fruit compound beverage
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.
Owner:贵州开阳兴茂农业开发有限责任公司
Chaenomeles speciosa nakai-gynostemma pentaphyllum rice wine and preparation method thereof
InactiveCN105907508AImprove nutritional efficacyGreat tasteAntipyreticAnalgesicsSide effectLicorice roots
The invention discloses chaenomeles speciosa nakai-gynostemma pentaphyllum rice wine and a preparation method thereof. The chaenomeles speciosa nakai-gynostemma pentaphyllum rice wine is prepared from glutinous rice, chaenomeles speciosa nakai, gynostemma pentaphyllum, ginseng, honeysuckle flower, dried orange peel, licorice root, chrysanthemum, cordyceps sinensis, brown sugar, distiller's yeast and Kaoliang spirit. Chaenomeles speciosa nakai is immersed in extract of Chinese herbal medicines such as licorice root, cordyceps sinensis and dried orange peel so that a chaenomeles speciosa nakai nutrition value is obtained, a Chinese herbal medicine functional value is obtained and chaenomeles speciosa nakai nutrition effects and Chinese herbal medicine functions supplement each other so that rice wine nutrition effects are improved. The rice wine has a good taste, a thick fragrance, a sour and sweet taste, effects of clearing heat and removing toxins, relaxing muscles and tendons and removing obstructionfrom meridians, invigorating spleen and tonifying qi, moistening intestines and relaxing bowel, and nourishing blood and retaining yin with astringent and no toxic or side effect, is suitable for various people and is a novel nutrition and health wine.
Owner:HUBEI UNIV OF ARTS & SCI
Brown lactic acid bacteria beverage base material and making technology thereof
PendingCN108651619AOptimizing Browning Reaction ConditionsIncrease productivityMilk preparationLactic bacteriaChemistry
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.
Owner:河北高湃网络科技有限公司
Flower and green tea food as well as preparation method and application thereof
InactiveCN107821686AKeep the flavorMeeting the Needs of Floral Green TeaCosmetic preparationsSugar food ingredientsTransformation efficiencyDissolution
The invention discloses a flower and green tea food as well as a preparation method and application of the food. The flower and green tea food is made from plant flowers and green tea. The flower andgreen tea food is prepared through the following steps of performing superfine grinding on the flowers to obtain flower powder, mixing 5-50wt% of flower powder with 50-95wt% of green tea powder, performing crushing, performing mixing, performing solid biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtering, performing filtrate inclusion, performing concentration to make a concentrated solution, and performing sterilizing so as to obtain finished products. According to the preparation technology, the defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, the loss is low, the utilization rate of the flowers and the green tea is high, during a biochemistry reaction of a biological fermentation process, many new nutritive and functional components can be generated, the application efficacy of products is improved, the mouth feel is improved, the quality isimproved, and the invention provides a new raw material product for processing industry of food products, condiment, soft drink, wine products, nutritional supplement products, cosmetic and the like.
Owner:徐州绿之野生物食品有限公司
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