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.

A method for preparing low-salt preserved bean curd comprises following steps: (1) sterilizing the bean curd prepared from soybean material and cooling to room temperature; (2) inoculating mold and fermenting for 24 to 48 hours; (3) adding an enzyme preparation to promote maturation, fermenting at 40 to 55 DEG C for 5 to 7 days; and (4) blending, properly packaging and sterilizing after maturation of the preserved bean curd to obtain low-salt preserved bean curd paste or pieces. The method shortens the preparation cycle of preserved bean curd, improves the product quality, and lowers the salt content in the preserved bean curd product, thus establishing the foundation for the quality improvement of conventional preserved bean curd and the modern industrial production.

The invention belongs to the technical field of oral liquid and in particular relates to original fruit enzyme oral liquid and a preparation method thereof. The original fruit enzyme oral liquid comprises the following raw materials in percent by weight: 5-30 percent of miracle fruits, 10-40 percent of blueberry, 5-30 percent of jaboticaba, 2-30 percent of xylitol and 0.05-5 percent of probiotics ferment. Through a special combination formula and a fermentation way, the oral liquid with delicious taste, dense fruit fragrance and natural fragrance of enzyme is prepared, saccharides with higher glycemic index is decomposed and converted into active substance with a health-care function through the fermentation of the probiotics, and the sweetness is supplemented through adding the xylitol which cannot be decomposed and utilized by a yeast and has a blood sugar reduction function and prebiotics so as to make the product sweet and delicious. The product contains rich anthocyanins and antioxidants as well as special glycoprotein, and has functions of reducing blood sugar, resisting oxidization and the like, thereby the oral liquid has functions of nutrition and health-care.

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 belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

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

The invention 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 discloses a barley seedling clear juice solid beverage and a preparation method thereof, which belong to the technical field of health protection food. The barley seedling clear juice solid beverage consists of the following components in percentage by weight: 40-70 percent of barley seedling juice powder, 10-40 percent of barley seedling powder and 3-20 percent of konjac glucomannan. The barley seedling clear juice solid beverage produced by the preparation method is low in production cost, stable in quality, high in nutritional value, high in functionality, good in taste and uniform in state and does not have astringency and precipitates.

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 nutritional and healthcare yam beverage and a preparation method. 1000 parts of yam beverage is prepared from the following raw materials in parts by weight: 25-60 parts of yam, 2-50 parts of pear, 20-80 parts of tea polyphenol, 683-901 parts of water, 15-40 parts of chrysanthemum, 1-7 parts of stabilizer, 16-65 parts of sweetening agent and 2-15 parts of sour agent. The production method comprises the steps as follows: preprocessing the raw materials; pulping; mixing; carrying out enzyme reaction; blending; homogenizing; filling; sterilizing; and checking. The yam beverage is sour, sweet, tasty, unique in flavor, rich in nutrition and rich in theaflavin, and has the effects of lowering blood fat and preventing cardiovascular and cerebrovascular diseases.

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 discloses a pomegranate tree cultivation method which specifically comprises the following steps: (1) land selection and preparation; (2) water and fertilizer management; (3) control of diseases and pests; and (4) picking of mature pomegranate. In the pomegranate tree cultivation method disclosed by the invention, the survival rate of pomegranate seedlings is increased by 11-13%, the seedlings grow vigorously, the flowering and fruit bearing are promoted, the color is bright, the yield is increased by 17-19%, the nutrition is balanced, and the pomegranate is rich in proteins, zinc and selenium while the nutrition and health function are enhanced; inorganic and organic fertilizers are supplemented in the whole process, the nutrition needs of pomegranate trees are strictly followed, the fertilizer utilization rate is increased, and the planting cost is saved; the waste generated in the pomegranate planting process is adopted as a raw material, active ingredients are extracted for pest resistance and sterilization, the waste is turned into wealth, the resistance rate against diseases and pests is high, the fruits contain zero pesticide residue, and the quality is high; and after the pomegranate is harvested in autumn, crops are interplanted, the land utilization rate is increased by 42-44%, the weed growth is inhibited, the human and material resources are saved, and the economic income of fruit farmers is increased.

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 discloses horse bone protein powder rich in active calcium and a preparation method thereof. The horse bone protein powder rich in active calcium is obtained by crushing and drying raw horse bones, degreasing for 8-10 h through taking n-hexane as a degreasing reagent at the temperature of 40 to 45 DEG C and a feed liquid ratio of 1:3g / mL-1:5g / mL, and grinding and screening the degreased bone powder; selecting an alkaline protease for enzymolysis at a temperature of 45 to 55 DEG C, controlling the concentration of the bone powder to 8% to 10%, the pH value to 9, the enzyme concentration to 5,000U / g to 6,000U / g, the time to 3-5h and temperature to 90 DEG C, carrying out enzyme deactivation and cooling for 10 min, centrifuging at a speed of 4,000r / min to 6,000r / min, and filtrating; precipitating bone residues, drying at a temperature of 50 DEG C, calcining for 2-3h at a temperature of 850 to 900 DEG C, activating with ethanol at a temperature of 110 to 120 DEG C, and mixing, homogenizing and drying horse bone enzymolytic supernatant and activated calcium in a feed liquid ratio of 1:4g / mL-1:6g / mL. The prepared horse bone protein powder rich in active calcium has extensive application value.

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 provides a vegetable protein food and a preparation method thereof, belonging to the technical field of food. The vegetable protein food comprises the following components: protein-rich soy meat, sliced bamboo shoots, ginger, granulated sugar, yellow wine, monosodium glutamate, soy sauce, fennel, refined salt, clean water, little caramel, black mushroom, black fungus, bamboo shoot, needle mushroom, boiled oil, seasoning soup and the like. The preparation method comprises the following steps: frying and seasoning vegetable protein meat, and adding the black mushroom, the black fungus, the needle mushroom, the sliced bamboo shoots and other ingredients to manufacture a canned vegetable protein food which has reddish brown color, oily meat surface, soft texture, delicious taste and rich nutrients.

The invention discloses a preparing method of seed-melon full powder. The preparing method comprises the steps that seeds and peel of a seed melon are removed; ascorbic acid solutions or citric acid solutions or mixed solutions of ascorbic acid and citric acid are heated to 90-100 DEG C, melon slices are placed in the heated mixed solutions for color protection and precooking for 3-5 min; after cooling, the seed-melon puree is obtained through pulping; an abrasive disk gap is adjusted to be 20-50 microns for glue abrading; 3%-10% of isomaltooligosacharide, 0.05%-0.2% of citric acid, 30%-60% of maltodextrin of soluble solid in material liquid and 3%-10% of honey are added into the solutions to be stirred; mixed puree liquid is pressed by 25-40 Mpa for homogeneity; pasteurization is adopted, and when the pasteurization time is 10-15 min, the pasteurization temperature is 60-70 DEG C; a spray dryer is adopted for drying, and the condition is that the air inlet temperature is 170-180 DEG C, the exhaust air temperature is 78-87 DEG C, and the water content of dried materials is equal to or lower than 5%, and therefore the seed-melon full powder is prepared.

The invention discloses a mixed fermentation fiber feed for raising pigs and a preparation method of the mixed fermentation fiber feed, and belongs to the technical field of feed compositions. The feed is prepared from the following raw materials in parts by weight: 1 part of a microzyme mixed fermentation product A of citrus residues, oat bran and alfalfa, 1-3 parts of a lactic acid bacteria mixed fermentation product B of citrus residues, oat bran, alfalfa and vegetables, and 2-3 parts of a bacillus mixed fermentation product C of citrus residues, oat bran and alfalfa. Through the mixed fermentation of the citrus residues, the oat bran, the alfalfa and the vegetables, the mixed fermentation fiber feed as a fermentation fiber feed is applied to a pig feed and a chicken feed, the development of intestinal villi and the crypt depth of pigs and chickens can be notably improved, and the digestion functions and the health state of intestinal tracts are improved.

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.

The invention relates to a sandwich jelly and a processing method thereof. The sandwich jelly comprises two layers, namely an outer jelly layer and an inner sandwich layer; the outer jelly layer is prepared by the following steps: adding sweet sugar, fruit and vegetable juice and / or fermented glutinous rice to jelly powder; adjusting the concentration by water; adjusting the pH by acid; and heating, concentrating, sterilizing and cooling to obtain a viscous jelly liquid; and the inner sandwich layer is frozen from fruit juice, fermented bean drink, or lactic acid bacteria fermentation liquor or liquid milk. The preparation method of the sandwich jelly comprises the following steps: spraying the viscous jelly liquid on the sandwich; further cooling; and solidifying the outer jelly layer. According to the sandwich jelly, a traditional jelly processing method is broken through; due to adoption of a traditional jelly sandwich method, the sandwich jelly is relatively abundant in taste in comparison with traditional jelly; and the sandwich is in a solid state in a frozen state, and is in a liquid state at room temperature while the outer jelly is in a solid state at room temperature, so that the sandwich jelly can be well sucked when being eaten.

The invention discloses a whole grain premixed dumpling flour containing puffed sorghum and a preparation method thereof. According to the whole grain premixed dumpling flour, wheat flour and whole grain red sorghum puffed powder are taken as total flour materials, wherein weight ratio of wheat flour to the whole grain red sorghum puffed powder ranges from 5:5 to 7:3; and the whole grain premixed dumpling flour is prepared via adding vital gluten, soy isolate protein, and konjac glucomannan for mixing at an appropriate ratio. According to the preparation method, puffing technology is adopted for processing whole grain sorghum powder, so that problems caused by application of whole grain sorghum powder in dumpling wrapper processing are solved, wherein the problems are that: adding ratio is low, molding is difficult to realize, product palatability is poor, and protein digestibility is low. The obtained whole grain premixed dumpling flour possesses unique color and scorch aroma flavor of sorghum puffed powder; mouthfeel of dumpling wrappers prepared from the whole grain premixed dumpling flour is smooth; technology demands of hand made or machine made dumpling wrappers are satisfied; dumpling kinds are increased; application method is simple; and the whole grain premixed dumpling flour is suitable for household dumpling preparation, restaurant fancy cooking, and coarse cereal dumpling production of processing enterprises.

The invention relates to a method for biologically fermenting mandarin orange health-care nutrient fruit wine, comprising the following steps: cleaning and disinfecting fresh mandarin oranges; extracting juice in a screw pressing way; smashing pomace granules into the fineness degree of 40 meshes; adding fruit wine compound special yeast for fermentation; adopting temperature control fermentation, wherein the temperature of main fermentation is 16-22 DEG C, and the temperature of after fermentation is 12-15 DEG C; and carrying out closed fermentation.

The invention discloses a millet compound ham sausage and a preparation method thereof. The millet compound ham sausage is prepared by adopting pork, millet, corn starch, isolated soybean protein, carrageenan, sodium erythorbate, composite phosphate, condiments, spices, colorant and color former. The preparation method comprises the processing steps of washing and trimming fresh hindquarter and prime condition, pretreating the millet, chopping and blending, clystering, boiling, cooling, and preserving. The prepared millet compound ham sausage has savoury and mellow taste, has meat and rice taste, is rich in mineral element, dietary fiber and vitamin, has both animal protein and vegetable protein, is a novel health product for middle and old age people and young women, and has a scientific and reasonable preparation method which is easy to operate and is applicable to industrialized production.