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Purple sweet potato dried noodles and production method of purple sweet potato dried noodles

InactiveCN104366271AStay nourishedImprove smoothnessFood ingredientsFood dryingCarrageenanDietary fiber

The invention provides purple sweet potato dried noodles and a production method of the purple sweet potato dried noodles, relating to the field of food processing. The purple sweet potato dried noodles comprise the following raw materials in parts by weight: 60-85 parts of high protein flour, 10-30 parts of whole purple sweet potato flour, 0.5-1.0 part of table salt, 2-10 parts of vital gluten, 0-0.2 part of konjac powder and 0.02-0.04 part of improvers (including carrageenan, acetate starch, propylene glycol alginate and propanediol). The purple sweet potato dried noodles, which are produced from the whole purple sweet potato flour and the flour, preserve the original nutrients and functional components of purple sweet potatoes, are good in taste and bright in color and are nutritional, and the smoothness of the dried noodles is improved; the purple sweet potato dried noodles are rich in anthocyanin, dietary fiber and microelements such as calcium, iron, zinc and selenium which are essential elements of human bodies for resisting fatigue and ageing and enriching blood; the purple sweet potato dried noodles have a good heath function as well as the efficacies of nourishing and protecting the stomach as well as strengthening the kidneys and tonifying the deficiency after being taken for a long time.

Owner:ANHUI YANHU FLOUR

Multi-flavor chewable calcium tablets and production process thereof

ActiveCN101716194AHigh in calciumLow priceHydroxy compound active ingredientsMetabolism disorderIsomaltooligosaccharideOlder people

The invention discloses multi-flavor chewable calcium tablets, which is characterized in that the formulation of the tablets comprises nano calcium carbonate, oligoisomaltose, mannite, fruit and vegetable powder, gelatin, aspartame, vitamin and mineral substance in the weight ratio of 50 to 60: 15 to 20: 5 to 10: 1.5 to 2.5: 3 to 8:0.05 to 0.10:1 to 5:8 to 12. The production process of the tablets comprises the following steps: 1) preparing ultra-fine nanoscale CaCO3; 2) sieving and mixing the CaCO3 with the oligoisomaltose, the mannite, the fruit and vegetable powder and the aspartame; 3) adding the geltin to a mixture and granulating the mixture; 4) mixing granules with the vitamin and the mineral substance; and 5) tabletting, coating and packing the granules. The tablets have the advantages that: the tablets are suitable to be taken by all ages, particularly the middle-aged and old people; and the production process has the advantages of novelty, convenient operation and stable product performance, which is an ideal process for the large-scale industrial production of nano calcium carbonate products.

Owner:TIANJIN TIANSHI BIOLOGICAL DEV

Gas-producing low-alcohol-content sour bean milk and preparation method thereof

InactiveCN107897386ARefreshing tasteUnique textureMilk substitutesFood scienceLactobacillus fermentumFermentation starter

The invention provides gas-producing low-alcohol-content sour bean milk and a preparation method thereof. The preparation method of the gas-producing low-alcohol-content sour bean milk comprises the following steps of preparing a mixed solution, wherein fermentation substrates of the mixed solution comprise a sugar substrate and a bean substrate; homogenizing the prepared mixed solution, and carrying out sterilization treatment; cooling the sterilized mixed solution, inoculating a fermentation agent, and carrying out constant-temperature fermentation; and then, refrigerating the fermented sourmilk so as to perform post-ripening so as to obtain the gas-producing low-alcohol-content sour bean milk. Compound fermentation is carried out by utilizing a gas-producing lactobacillus fermentum anda saccharomyces-cerevisiae fermentation agent according to the preparation method provided by the invention so as to produce a small amount of carbon dioxide, a trace amount of ethanol, and a plurality of flavoring substances; and thus, the prepared fermented plant-type gas-producing low-alcohol-content sour bean milk is refreshing and palatable in taste, and has a slight wine aroma. The gas-producing fermented milk product has a trace amount of bubbles, as well as a very low content of ethanol, and thus, the novel sour milk is refreshing in taste and unique in texture. Pursuits of the consumers to new types and new taste of sour milk can be met by the unique flavor, as well as the refreshing and smooth taste, of the gas-producing low-alcohol-content sour bean milk; moreover, taste of traditional sour milk is also improved.

Owner:广州市妙豆生物科技有限公司

Pungent and spicy fish oil hotpot bottom materials and preparation method thereof

InactiveCN106387823AImprove the shortcomings of high irritationSolve the shortcomings of insufficient aroma and tasteFood scienceFish oilLiquorices

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

Owner:叶吉生

Preparation method of emulsified hotpot seasoning

ActiveCN103621967ADoes not affect consumptionImprove refreshingFood ingredient functionsFood preparationAdditive ingredientColloid

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.

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