321results about How to "Improve nutritional function" patented technology

The invention discloses a green health-preservation sweet-scented osmanthus tea beverage. The green health-preservation sweet-scented osmanthus tea beverage comprises the following raw materials in parts by weight: 30-40 parts of sweet-scented osmanthus, 1-2 parts of honey, 3-5 parts of Chinese wolfberry fruits, 7-11 parts of fresh tea leaves, 2-3 parts of haws, 3-5 parts of sugarcane, 2-4 parts of cucumbers,3-5 parts of aloe, 0.08-0.14 part of a thickening agent, 0.01-0.03 part of an antioxidant stabilizing agent, 0.1-0.3 part of a vitamin additive and 12-16 parts of distilled water. The sweet-scented osmanthus tea beverage disclosed by the invention has the functions of clearing heat, removing toxicity, moisturizing the intestines, regulating the function of the stomach, regulating vital energy and nourishing the lungs, and is mellow in mouth feel, moderate in sour and sweet degrees, delicious, pleasant in delicate fragrance, high in nutrient value; in addition, the beverage does not precipitate and is good in color singleness; and besides, through the preparation method of the green health-preservation sweet-scented osmanthus tea beverage disclosed by the invention, sweet-scented osmanthus blooming seasonal restrictions are avoided, the green health-preservation sweet-scented osmanthus tea beverage can be processed in an all-weather manner, the raw materials are non-toxic, harmless and convenient to obtain, and the green health-preservation sweet-scented osmanthus tea beverage is low in cost and simple in technology and has higher use value and favorable application prospects.

The invention provides a strawberry preservative containing functional amino acids. The strawberry preservative is characterized in that the strawberry preservative comprises 0.2-0.5g/L of gamma-aminobutyric acid, 0.3-0.5g/L of arginine, 5.0-10.0g/L of ascorbic acid, 7.5-10.0g/L of calcium chloride, 5.0-10.0g/L of acetic acid, 10.0g/L of chitosan, and the balance distilled water. The preparation method of the strawberry preservative comprises the following steps: dissolving ascorbic acid and acetic acid in distilled water, adding chitosan to the obtained solution, dissolving, uniformly mixing, and sequentially adding gamma-aminobutyric acid, arginine and calcium chloride. The strawberry preservative can substantially reduce the rotting rate of fruits and prolong the storage period and the shelf life of strawberries when the strawberry preservative is used for the preservation and fresh keeping treatment of the strawberries. Additionally, the ingredients of the preservative contain a proper amount of a food additive and are rich in the functional amino acids which comprise arginine and gamma-aminobutyric acid and have nutrition and healthcare effects on human bodies, so there is no toxicity residual, and the nutrition and healthcare effects of fruits and vegetables to the human bodies can be enhanced, thereby the preservative accords with the current preservative development direction and has a good exploitation application potential.

The invention discloses a method for producing black tea through artificial intelligence enzymatic fermentation. The method has the advantages as follows: (1) the preparation process for producing high-quality black tea is a mechanical, intelligent and biological fermentation preparation process; (2) mechanical equipment configured for the process is energy-saving and environment-friendly, so that the economic, social and ecological benefits are significant; (3) the process integrates a computer intellectual technology to the field of black tea processing, so that a new high-tech process technology is initiated for black tea processing in China; (4) a glucoamylase enzymatic biological fermentation technology in the method disclosed by the invention optimizes the quality of the black tea and increases the nutritional function of the black tea; (5) a microwave sterilization process of the method discloses by the invention thoroughly kills all harmful organisms to ensure the quality safety of a product.

The invention discloses organic titanium-potassium fertilizer and a preparation method thereof. The fertilizer is characterized in that the fertilizer takes water as solvent; and the compositions of the fertilizer in every liter of water are: 5 to 100g of organic chelated titanium, 75 to 200g of glucose, 600 to 800g of potassium citrate, 0 to 130g of borax or boric acid, 0 to 90g of humic acid or potassium humate, 0 to 60g of EDDHA chelating agent and 7 to 12g of auxiliary agent. The organic titanium-potassium fertilizer not only makes effective use of the prior fertilizer resources to change the status quo of constant high potassium fertilizer price in China, relieve contradictions between supply and demand and save resource, but also overcomes the differences between southern China and northern China in climate, soil, and the like, thereby playing a remarkable role in solving soil hardening, salinization and acidification. The fertilizer can also improve adverse circumstance resistance of crops, and is suitable for soil of various climates and various crops; moreover, the fertilizer better ensures yield increase of various crops and solves the problems of farmers such as low economic benefits, income increase, labor intensity reduction and the like; meanwhile, the fertilizer is propitious to advocate rational application of the fertilizer and improve the quality of farm products.

The invention discloses a preparation method for scented tea of a tea tree. The method comprises the following steps: picking; cleaning (with an ultrasonic wave); carrying out enzyme wall-breaking; heating and withering; cooling flowers; carrying out enzymatic fermentation; baking; removing impurities; sterilizing; and packaging. Through the enzymolysis wall-breaking effect, a cell wall of tea tree pollen can be destroyed; nutrition health materials are leached; the functional role is enhanced; meanwhile, tea polyphenol is transformed through withering and fermenting; the bitter taste of the scented tea of the tea tree is relieved; and the taste of the scented tea of the tea tree is improved, so that the preparation method can be widely applied to the field of preparation of the scented tea of the tea tree.

The invention relates to the field of liquid milk, in particular to a pericarp-containing liquid dairy product and a preparation method thereof. The pericarp-containing liquid dairy product is characterized by comprising the following components based on the total mass of the liquid dairy product: 30 to 80 weight percent of milk, 0.1 to 0.9 weight percent of stabilizing agent, and 5 to 20 weight percent of pericarp pulp or pericarp powder. The pericarp-containing liquid dairy product provided by the invention contains the milk and the pericarp in a specific ratio, the nutrients of the milk and the pericarp are effectively combined, and meanwhile, the pericarp pulp or the pericarp powder in the product furthest reserves the original nutritional components of the pericarp, so that the nutrients of the product are more reasonable and balanced; and customers can feel the existence of the pericarp from mouthfeel during drinking, so the product brings real and joyful feeling.

The invention belongs to the field of food processing and particularly discloses a preparation process of asparagus healthcare vinegar. The preparation process includes steps of utilizing asparagus and broomcorn as raw materials, washing, fixing, smashing, juicing and centrifugally separating leftovers of asparagus to obtain asparagus juice and dregs, mixing the asparagus dregs and broomcorn and rice hulls and fermenting the same by asparagus yeast and acetobacter aceti, and the asparagus healthcare vinegar is prepared after sequential steps of adding salt and after-ripening, spraying vinegar, ageing, enzymolysis and clarifying, filtering and disinfecting. The nutrients, functions and flavor substances of the asparagus healthcare vinegar prepared by the preparation process are kept to thegreatest extent, during fermenting, substances hard to be absorbed and utilized by human bodies and capable of affecting stability of the vinegar are decomposed and converted into micromolecular substances which can be absorbed and utilized easily, and accordingly, the asparagus healthcare vinegar has effects of cancer prevention, blood fat and cholesterol reduction, blood vessel softening, hypertension and arteriosclerosis prevention and immunity strengthening.

The invention relates to a skin care product of pearls comprising skin-care cream and skin-active essence, wherein the skin-care cream comprises shea butter 2.85-3.15%, walnut kernel oil 1.90-2.10%, emulsifying agent 1.90-2.10%, assistant emulsifier 1.425-1.575%, vitamin E 2.375-2.625%, caprylic/capric triglyceride 5.70-6.30%, stearic acid 1.90-2.10%, licorice root 0.95-1.05%, grape seed extract 0.475-0.525%, ultraviolet absorbent 0.095-0.105%, humectant 4.75-5.25%, and thickening agent 0.238-0.263%, buffering agent 0.475-0.525%, and balancing deionized water, the skin-active essence comprises nano level active pearl powder and Vc magnesium phosphate.

The invention discloses edible disposable chopsticks and a preparation method thereof, and belongs to the field of food. The edible disposable chopsticks are prepared from the following raw materials in parts by weight: 1,000 parts of edible flour, a flour quality improving material which meets a national standard or a general proportion and 200-520 parts of water. The raw materials are mixed and stirred into dough, the chopsticks are formed and baked, and then the disposable chopsticks which are dehydrated and cured at high temperature are obtained. A nutritional material, a health-care effective material and a color material are added to add various functions. Because the growing period of the flour is greatly shorter than the growing periods, which are 20 years in average, of wood and bamboo, the utilization efficiency of land resources is high, and beneficial effects of effectively reducing excessive deforestation, preventing deforestation, treating water and soil loss thoroughly, even treating sand wind and changing the climate, reducing garbage and environmental pollution and the like are achieved. The policy of taking coarse cereals such as potatoes and corns as staple food as initiated by the government of China is met. The formula is simple, applicability of the raw materials is extensive, natural and healthful food materials can be optimized, a preparation technology is simple, the production cost is low, and the edible disposable chopsticks are suitable for being produced industrially.

The invention provides an enzyme drink prepared by using sprouted brown rice. The drink is liquid enzyme prepared from sprouted brown rice, fructus lycii, tremella, tea, L-arabinose, white granulated sugar, inulin and roselle by complex fermentation of multiple microorganisms. The sprouted brown rice liquid enzyme is prepared by using sprouted brown rice as a main raw material with other functional auxiliaries by complex fermentation of multiple microorganisms. Nutritional ingredients of sprouted brown rice, fructus lycii, tremella, tea, L-arabinose, inulin, roselle and other raw materials can be furthest maintained, transformation of saccharides, protein, fat and other substances can be realized under the action of microorganisms, macromolecular substances can be transformed into micromolecular substances which can be easily absorbed, and multiple active enzymes and massive probiotics can be increased, so that the nutritional function of the drink can be sufficiently improved.

The invention discloses a preparation method of a special soybean protein isolate for a frozen meat product and an application of the preparation method, and belongs to the field of food processing. The preparation method comprises the following steps of: taking low-temperature soybean meal as the raw material, subjecting the soybean meal to alkali extraction and acid precipitation treatment to obtain neutral liquid soybean protein, subjecting the liquid soybean protein to high pressure homogenization and water-bath heating treatment, and subjecting the resulting product to spray drying to obtain the product. When the preparation method disclosed by the invention is applied for preparing the soybean protein isolate, high pressure homogenization and heating are applied to treating the liquid soybean protein in combination to obtain the soybean protein product which is high in nutritional value, good in water and oil holding capacity in a frozen condition, and strong in specificity in the meat product. The method disclosed by the invention is wide in raw material resources, low in cost, simple in needed equipment, safe in operation, and free from toxic and side effects, not only improves the added values of the low-temperature soybean meal and the soybean protein isolate, but also provides a soybean protein additive which is strong in specificity and stabler in functions to a frozen meat product industry, simultaneously greatly reduces the production cost of an enterprise, and has wide application prospect.

The invention discloses a nutritional buckwheat sprout cultivation method. The nutritional buckwheat sprout cultivation method includes the following steps of 1 germination accelerating, 2 sowing, 3 management and 4 harvesting. The nutritional buckwheat sprout cultivation method is simple in process, a cultivation cycle is shortened to be 8-9 days, the germination rate is 94-96%, the resistance is strong, and buckwheat sprouts vigorously grow, and are rich in nutrition, diversified in health care function and capable of promoting metabolism, enhancing immunity, protecting cardiac-cerebral blood vessels, maintaining beauty, keeping young, protecting the mouth, relieving internal heat or fever and resisting cancers. Buckwheat seeds are subjected to microwaves, ultrasound and soaking in sprouting liquid, the sprouting liquid rapidly penetrates into the seeds, the time is saved, nutrition of the seeds and cell activity are strengthened, the germination rate of the seeds is improved, resistance is enhanced, and the germination time is shortened. After germination accelerating, non-germinated seeds are directly added to a cultivation matrix of a seedling tray, antimicrobial and insecticidal effects are achieved, and the survival rate of the seeds is improved, so that buckwheat sprouts grow upright, are rich in nutrition, have a health-care function, adsorb harmful substances and are nutritional, safe, green and healthy.

The invention provides powder enzyme food prepared from germinated brown rice. The powder enzyme food is a fermentation product prepared from germinated brown rice, fructus cannabis, soyabean protein powder, oat bran, black fungus, lycium barbarum, arabinose, honey and instant tea powder together with multiple yeast bacteria through composite fermentation. In the powder enzyme food provided by the invention, under the yeast fermentation function, conversion of substances such as sugar, protein and fat of the germinated brown rice and the raw materials is achieved, macromolecule substances can be transferred into micromolecule substances which are easy to absorb, and meanwhile multiple active enzymes are added, so that the nutrition function of the product is sufficiently improved.

The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.

The invention relates to a preparation method of a milk/egg nutrition beverage, which specifically comprises the steps of: selecting fresh eggs, and evenly stirring the egg liquid; removing the bad smell of the egg liquid by bad smell removing equipment; concentrating under vacuum, and putting the sterilized and bad-smell-removed egg liquid into a double-effect falling film evaporator for concentrating; homogenizing under a high pressure, smashing the egg liquid into material points by a plurality of tinny valve openings under a high pressure, and evenly distributing the material points into a material liquid; atomizing and drying, and evenly spraying the plainwhite into a drying tower by a nozzle to prepare egg powder; and adding the egg powder into sterilized fresh milk, adding water, adding a food additive and white granulated sugar, stirring, and canning into a milk/egg mixed beverage. The preparation method is advanced in preparation technology, and the milk and the egg are scientifically mixed with each other, so that the nutrition functions of the milk and the egg are intensified. The beverage can be drunk at any time and any place, is very convenient, is good in mouthfeel, is suitable for drinking in four seasons, and is good for the children and the adults.