53results about How to "Improve rough taste" patented technology

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

The invention discloses a weight-managing composition and a related weight-reducing meal replacement product. The weight-managing composition provided by the invention comprises 20-35 parts of soybeanprotein isolate, 15-25 parts of concentrated whey protein, 20-35 parts of dietary fiber, 0-10 parts of oligosaccharides, 0-20 parts of alditol, 5-15 parts of fish collagen peptides, 1-5 parts of soybean lecithin, 1-5 parts of konjac gum and 1-5 parts of psyllium husk powder. The weight-managing composition provided by the invention has the following beneficial effects: the weight-managing composition is capable of fortifying nutrients, increasing satiety maintenance time, effectively controlling energy intake, regulating intestinal flora and improving intestinal functions so as to finally achieve the purpose of healthy weight reduction; moreover, the fish collagen peptides, the concentrated whey protein and the soybean lecithin are used in the scheme, so that the weight-managing composition is capable of repairing fractured and aged elastic fiber nets so as to tighten the skin and increase elasticity so as to improve the phenomenon of loose and aged skin after weight loss.

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

The invention relates to a preparation method of cereal-potato meal replacement powder. The preparation method comprises the steps of baking aroma enhancement, microwave puffing, superfine grinding, homogenization, substep enzymolysis and the like. The cereal-potato meal replacement powder is prepared from the following optional four or five components: corns, millet, barley, oat, sorghum, coarse rice, buckwheat, peas, small red beans, sweet potatoes, Chinese yam and cassava. The cereal-potato meal replacement powder contains balanced nutrient substances, can meet the requirements of the human body, is rich in cellulose and is capable of preventing obesity caused due to excessive intake; and more importantly, by virtue of a serious of technical processes, the cereal-potato meal replacement powder has specific natural fragrance and flavor of cereals and potatoes, the roughness of the cereal-potato meal replacement powder can be improved, and the sweet taste and palatability are increased.

The invention discloses a method for preparing low GI recombinant highland barley grain. The method takes highland barley as a main raw material, and is supplemented by black sesame seeds, other cereal flours and a food additive, and after low-temperature extrusion and cutting for molding, the material is dried and packaged to obtain the recombinant highland barley product. The degree of gelatinization of the product is 40% to 60%, a GI value is less than or equal to 40, the water content is less than 10%, and the product sensory score is greater than 85 points. Compared with the traditionalhighland barley products, the highland barley grain has the following advantages: (1) the GI value of the product is less than or equal to 40, which is suitable for eating by people with high blood sugar; (2) the recombinant highland barley grain is mainly composed of highland barley, supplemented by various food materials, and the nutrition is balanced; (3) a low-temperature extrusion technologyis used, and the product has a low degree of gelatinization; and (4) the rough taste of green barley grain is improved, and the product looks like the original highland barley grain, and the market acceptance is high.

The invention relates to a selenium-enriched instant corn coarse cereal powder solid beverage. The selenium-enriched instant corn coarse cereal powder solid beverage is made from the following components in parts by weight: 8-10 parts of selenium-enriched corn flour, 3-4 parts of oat flour, 1-1.5 parts of millet flour and 1-1.5 parts of coix seed powder. The invention further discloses a preparation method of the selenium-enriched instant corn coarse cereal powder solid beverage. The preparation method comprises the following steps that selenium-enriched corn after biological nutrient enrichment is used as a raw material of selenium-enriched enzymolysis corn flour, the selenium-enriched enzymolysis corn flour is prepared through the technologies of performing cleaning, performing peeling, performing degerming, performing coarse crushing, performing extruding and puffing, performing fine crushing, performing enzymolysis, performing filtration, performing concentration, performing vacuum drying and the like, the particle size of the selenium-enriched enzymolysis corn flour is controlled to be 60-100-mesh, then the selenium-enriched enzymolysis corn flour is mixed with oat flour, millet flour and coix seed powder, and the selenium-enriched instant corn coarse cereal powder solid beverage is made. According to the selenium-enriched instant corn coarse cereal powder solid beverage disclosed by the invention, the problem that the corn flour is easy to agglomerate and stick to cups is solved, the selenium-enriched instant corn coarse cereal powder solid beverage has original fragrance of cereals and is rich in nutrition and easy to digest and absorb, quantitation of selenium can be realized, and scientific selection is provided for different crowds needing selenium supplement.

The invention discloses a preparation method of a dietary fiber rice cake. The method includes the steps of firstly, superfine smashing high-quality rice and dietary fiber; secondly, evenly mixing the smashed rice meal and the smashed dietary fiber according to a certain ratio, and then conducting steam explosion to obtain premix powder; thirdly, putting screened white granulated sugar and egg white into an eggbeater to be stirred till being neutrally soaked to obtain sugar-white liquid; fourthly, heating and melting cheese and butter through microwaves, and adding egg yolk and mild to be evenly stirred to obtain premix liquid; fifthly, adding the premix powder to the premix liquid, putting the mixture in the eggbeater to be evenly stirred, taking out the mixture, and adding the sugar-white liquid in batches to be manually and evenly stirred to obtain cake batter; sixthly, putting the cake batter in a prepared mold, putting the mold in a preheated oven for water bath baking, and cooling to the room temperature to obtain the rice cake. The rice cake prepared through the method has uniform honeycombs in texture, is mellow in taste and has special rice flavor.

The invention relates to a health-care rabbit meat food with the flavor of dried orange peel and a preparation method of the health-care rabbit meat food. A lactic acid fermentation technique and an enzymolysis technique are adopted for treating rabbit meat products for the first time, besides, dried orange peel powder, a flavor inhibitor, water-soluble dietary fiber and a sweetening agent are added, and a steaming technology and a secondary deep-frying technology are combined, so that the nutrition, the flavor and the mouth feel of the health-care rabbit meat food are improved, and the shelf life of the health-care rabbit meat food is prolonged. The health-care rabbit meat food with the flavor of the dried orange peel, prepared by the preparation method disclosed by the invention, is rich in nutrition, fresh, tender and mellow rather than greasy, rich in flavor and long in shelf life; besides, the preparation method is simple and easy to operate, and large-scale automated continuous production can be realized.

The invention provides a highland barley maca biscuit and a preparation method thereof. The highland barley maca biscuit is prepared by taking the following raw materials in parts by weight: 10-20 parts of maca powder, 80-90 parts of highland barley powder, 35-40 parts of shortening, 20-25 parts of sweetening agent, 15-20 parts of eggs, 0.6-1.0 part of sodium bicarbonate and 20-25 parts of water. The preparation method comprises the following steps: forming a premixed solution after heating and dissolving the sweetening agent and the shortening, cooling and standing by; mixing and uniformly stirring the maca powder and the highland barley powder, adding the sodium bicarbonate, the premixed solution and the eggs in turn, kneading and forming a dough; standing by the dough for 1-2min, performing the steps of pressing mould shaping and baking, and then cooling, thereby acquiring the highland barley maca biscuit. The highland barley maca biscuit according to the embodiment of the invention has the advantages of organic combination of the highland barley in Tibetan area and maca, unique, sweet, smooth and fine taste, pure natural, complete nutritional ingredients rich in various amino acids and trace elements, and more benefit in absorption of human body.

The invention discloses a method for preparing an ultra-micro sweet buckwheat bran yoghourt. The yoghourt is prepared by the following processes: mixing 80.5%-92.5% of fresh milk, 2.5%-12.5% of ultra-micro sweet buckwheat bran powder and 5%-7% of saccharose; adding a compound stabilizer; adding a directed vat set according to the adding amount of 0.3%-0.5% for fermenting. The ultra-micro sweet buckwheat bran yoghourt disclosed by the invention is beige, uniform and consistent in color and luster, good in texture state, and unique in mouthfeel, has a unique flavor of buckwheat, and has a good health function.

The invention discloses a corn-flavour composite healthcare coarse cereal and a preparation method thereof. The corn-flavour composite healthcare coarse cereal is composed of the raw materials including corn, milled rice with embryo, oat, buckwheat, soybean, red bean, natto, zornia gibbosa, purple sweet potato, potato, konjak, almond meal and the like. The corn-flavour composite healthcare coarse cereal disclosed by the invention has the following beneficial effects that different coarse cereal materials are elaborately collocated, and dietary fibres and various nutrient elements are reasonably collocated, thus the corn-flavour composite healthcare coarse cereal is high in nutritional value; the corn-flavour composite healthcare coarse cereal adopts a low-fat and low-sugar design, is suitable for being eaten by old people and patients with high blood sugar, and is capable of obviously improving the rough taste of coarse cereal foods.

The invention relates to a low-fat astaxanthin baked food and a making method thereof. The low-fat astaxanthin baked food comprises the following components in parts by weight of 30-40 parts of wholewheat flour, 15-20 parts of sorghum flour, 10-15 parts of corn flour, 10-15 parts of konjaku flour, 8-12 parts of oat flour, 6-8 parts of Chinese yam powder, 3-8 parts of isomaltooligosacharide powder, 8-10 parts of olive oil, 5-6 parts of egg white, 20-30 parts of water and 1-2 parts of a food additive, wherein the food additive comprises the following components in parts by weight of 8-10 partsof bacteriocin, 5-6 parts of kojic acid, 8-10 parts of propolis, 0.1-0.3 part of lipase, 1-3 parts of amylase, 2-3 parts of tea polyphenols, 6-8 parts of astaxanthin and 60-80 parts of corn starch. The product namely the low-fat astaxanthin baked food disclosed by the invention has rich wheat fragrance, is appropriate in hardness, reddish-brown and uniform in color, and can be preserved for a longterm, and the organoleptic quality of the product does not have distinct changes in the preservation process of the product.

The invention discloses an extraction method and an application of okra dietary fiber and relates to the technical field of food production and processing. The extraction method comprises steps as follows: pretreatment, ultrasonic treatment, enzymolysis, alkaline hydrolysis, washing, concentration and drying. The extraction is assisted through addition of an enzyme activator, dosage of enzyme is reduced, extraction cost is reduced, and besides, yield of finished products and purity are high; the puffed insoluble dietary fiber is used for making steamed buns, and the prepared steamed buns are rich in the dietary fiber, soft and elastic, taste smooth and reserve original flavor.

The invention provides a method for extrusion puffing of cereal fiber powder, and a puffed cereal fiber particle obtained through the technology. The method for extrusion puffing of cereal fiber powder is characterized in that the cereal fiber powder is puffed through using an extruder. The cereal fiber powder rich in dietary fibers is puffed and granulated through extrusion in order to improve the problem of rough mouthfeel of high-dietary fiber foods, and short-time high temperature and other parameters are designed to reduce the loss of nutrients in the foods and avoid excess increase of the digestibility of the dietary fibers, so the postprandial blood sugar stability of puffed products is controlled to be a low level, and the puffed products are fermented in the intestinal tracts to generate hydrogen beneficial to human bodies. Inulin, resistant dextrin and other prebiotics are added in some embodiments of the invention to improve the intestinal flora structure in order to improve the body metabolism of consumers.

The invention provides a preparation method of a germinated brown rice beverage. The method is characterized by comprising the following steps that S1, germinated brown rice is prepared; S2, the germinated brown rice is divided into two parts including high milled rice and rice bran, and the high milled rice and the rice bran are soaked in water separately after disinfection; S3, the high milled rice and the rice bran after soaking are ground into high milled rice pulp and rice bran pulp respectively, the high milled rice pulp and the rice bran pulp are mixed, and water is added into the mixture above for dilution to obtain rice milk, wherein the particle size of the high milled rice pulp is smaller than 5 microns, and the particle size of the rice bran pulp is smaller than 16 microns; S4,a thickener is added into the rice milk, and the germinated brown rice beverage is obtained after blending. According to the germinated brown rice beverage prepared by means of the method, since thehigh milled rice and the rice bran are ground separately, the uniformity of the particle size of the germinated brown rice pulp is well ensured, and meanwhile the problem of poor taste of whole grainbeverages is solved to some extent. Moreover, low temperature processing ensures that nutrients of the germinated brown rice are not destroyed.

The invention discloses a making method of a nutritional rice cake for infants. The making method comprises the following steps that 1, sardine powder is prepared; 2, the rice cake is prepared, wherein the sardine powder is processed with moderate flame microwaves for 10-15 seconds, glutinous rice flour, ginger juice, ground seaweed, Chinese olive powder, walnut powder, wheat meal, sesame powder, spinach juice, crude salt and pickled cabbage juice are added and mixed, rolling and forming are formed to obtain a cake blank, the surface of the cake blank is coated with a layer of rice cake protective agent and then is brushed with a layer of plant oil mixed liquid after air-drying, the cake blank is put in a baking oven, baking is performed under the conditions of the upper flame temperature of 130-150 DEG C and the lower flame temperature of 145-157 DEG C for 40-48 minutes, cooling is performed for 6-10 hours, then ultraviolet sterilization is performed for 15-20 minutes, and a rice cake finished product is obtained after sealing and package. The made nutritional rice cake for infants has the advantages of being attractive in appearance, good in taste and rich in nutrition, promotes infant growth and has a wide market popularization value.

The invention discloses black rice noodles and a preparation method thereof, and relates to the technical field of rice noodles. The black rice noodles comprise the following raw material components in parts by weight: 15-25 parts of black rice, 50-70 parts of rice and 10-30 parts of starch. The provided black rice noodles are prepared from black rice, rice and starch as raw materials, the black rice contains anthocyanin which can regulate blood sugar, lose weight and reduce blood fat, and the black rice is matched with the rice and the starch, so that rough taste of the black rice can be improved and color and luster, mouthfeel, fragrance and nutrition of the rice noodles are improved. The provided black rice noodles are fine, thin and tasty, can be eaten after being boiled in water for 2-3 minutes, and are convenient, quick and rich in nutrition.

The invention discloses a preparation method for a highland barley beverage. The method comprises the following steps: (1) pretreating highland barleys; (2) sequentially adding high-temperature resistant alpha-amylase, glucoamylase and cellulase into the pretreated highland barleys for enzymolysis, so as to obtain highland barley enzymolysis solution; (3) homogenizing the highland barley enzymolysis solution obtained in the step (2); and (4) adding beta-glucan, gamma-cyclodextrin and pectin into the enzymolysis solution obtained in the step (3), then, carrying out uniform mixing, and carryingout sterilizing, thereby obtaining the highland barley beverage. According to the method, through sequentially adding the high-temperature resistant alpha-amylase, the glucoamylase and the cellulase into the pretreated highland barleys, the highland barleys can be effectively decomposed through combination of the three enzymes, more nutritional ingredients in the highland barleys are dissolved inwater, and thus, the absorption of human bodies is facilitated; and meanwhile, through microjet and a variety of embedding means, the stability and mouth feel of the highland barley beverage are improved. The highland barley beverage provided by the invention has the characteristics of smooth and delicate mouth feel, no astringent taste and good stability.

The invention relates to germinated brown rice compound nutritional rice with good cooking performance and palatability, belonging to the technical field of food processing. The germinated brown rice compound nutritional rice comprises following components in parts by weigh: 5-20 parts of germinated brown rice, 3-20 parts of sticky rice, 2-12 parts of corn particles, and 48-90 parts of rice. The sticky rice, corn particles and rice which are ordinary staple food and have unique flavor and taste are compounded with the germinated brown rice, so that the germinated brown rice compound nutritional rice not only fully maintains the nutrition and dietary fiber of the germinated brown rice, but also guarantees good cooking performance and palatability, thereby having a good promotion prospect as staple food product.

The invention discloses a preparation method of double-layer puffed sweet potato bread. The preparation method of the double-layer puffed sweet potato bread comprises the following steps of dicing sweet potatoes, heating the sweet potato dices at 100-110 DEG C for 10-20 minutes, and taking the heated sweet potato dices out; adding yeast and lactobacillus plantarum so as to carry out fermentation at room temperature for 4-5 hours, and carrying out pulverization so as to obtain fermented sweet potato paste; taking sweet potato flour and carrying out puffing, adding premixed cake flour and carrying out uniform mixing, adding an appropriate amount of water, carrying out uniform kneading so as to obtain sweet potato balls, and carrying out frying over small fire so as to obtain a material for later use; uniformly mixing low-gluten flour, the fermented sweet potato paste, melt butter, condensed milk, edible salt and granulated sugar with an appropriate amount of water, and carrying out kneading so as to obtain paste for later use; coating a layer of shortening on surfaces of the sweet potato balls, coating a layer of the paste on the shortening, carrying out standing for 30-40 minutes, and carrying out steaming until the sweet potato balls are thoroughly cooked; and spraying a layer of caramel on the surfaces of the steamed bread.

The invention provides a food containing paper mulberry leaves. The food containing the paper mulberry leaves comprises paper mulberry leaf powder and grain powder as raw materials, wherein the mass percentage of the paper mulberry leaf powder is 10-60%. The paper mulberry leaf powder is prepared by a method comprising the following steps of collecting new three-leaf buds of paper mulberry leaves;carrying out stir-frying so as to have the paper mulberry leaves dewatered with green color preserved; adding a compound enzyme preparation into the stir-fried paper mulberry leaves so as to be subjected to fermentation; performing rolling on the fermented paper mulberry leaves by using a rolling machine; and then, carrying out high-temperature drying, and carrying out crushing so as to obtain paper mulberry powder. The food containing the paper mulberry leaves provided by the invention is capable of regulating fat metabolism and improving symptoms of chronic gastrointestinal diseases by theadded paper mulberry powder. By treating the paper mulberry leaves and adjusting content of the treated paper mulberry leaves, the prepared food containing the paper mulberry leaves has relatively excellent functions, and is good in taste and rich in nutrients; and thus, the food containing the paper mulberry leaves can be easily accepted by the consumers.

The invention relates to the technical field of fermentation preparation, in particular to a soybean and fructus cannabis solidification type fermented beverage and a preparation method thereof.The preparation method comprises the steps that fresh soybeans and fructus cannabis are subjected to pulping, enzymatic hydrolysis, ultrasonic cell disruption and ultramicro wet grinding, ultrahigh-pressure homogenization and mixed milk sterilization to form a nutrition environment suitable for probiotic fermentation, and the soybean and fructus cannabis solidification type fermented beverage is prepared. Screening and spreading the probiotics to obtain high-quality compound probiotics, and fermenting the high-quality compound probiotics to obtain the fructus cannabis and soybean milk mixed fermented beverage. The total nutrition of the soybeans and the fructus cannabis is reserved, the emulsion state is stable and free of layering after enzymolysis and probiotic fermentation, the fermentation process is accelerated by adding the fructus cannabis pulp and the compound probiotics, the quality of the fermented beverage with the soybean milk as the substrate is improved, and the fermented beverage can be easily absorbed and utilized by the intestinal tract of the human body and is enriched with certain antioxidant capacity; the obtained fermented beverage product is rich in taste and high in nutritional value, has the characteristics of rich and delicate fragrance, and has certain functional characteristics.

The invention discloses a method for producing traditional Chinese medicine decoction pieces by adopting a high-pressure cooking method. The invention comprises: (1) grinding the Chinese medicinal material into powdery particles with a size of 0.005-0.2mm, soaking in ethanol solution for 1-2h and then filtering, concentrating the filtrate, adding 8-10 times its weight and mass percentage content to the filter residue It is a 5% citric acid solution; (2) the mixed liquid is added in a micro-jet homogenizer, first carried out a transient high-pressure treatment under the condition of 60-140MPa, and then filtered after stirring for 5-15min; (3) the obtained The solid matter is repeatedly washed with an ethanol solution with a mass concentration of 85-95%, and then modified by adding haloalkane RX 0.1-0.6 times the weight of the powder particles. After modification, add the concentrated solution and adjust the pH to 8-9, and then deliquify , After drying, it is made into a finished product. The invention has the advantages of simple operation, low cost, more significant drug effect and the like.

The invention discloses fermented wolfberry jam and a preparation method thereof. The preparation method for the fermented wolfberry jam comprises the following steps that (1) the edible part of wolfberry pomace is rehydrated and ground so as to obtain fruit pulp, a compound enzyme is added for enzymolysis, and refining treatment is carried out through a colloid mill again; (2) fresh milk or milkpowder reconstituted milk and the fruit pulp are mixed according to a certain ratio, and high-temperature sterilization is carried out so as to obtain mixed fermentation liquor; and (3) a milk and fruit pulp mixed solution is inoculated with a propagated strain for fermentation so as to obtain the wolfberry jam. According to the fermented wolfberry jam and the preparation method thereof, a plurality of composite bacteria are adopted for fermentation, the prepared wolfberry jam is sour, sweet, palatable, smooth in taste, mellow and strong, lutein and carotenoid contained in the wolfberry pomacehave the oxidation resisting, eyesight improving and eye protecting effects, amino acids, vitamins, mineral elements and soluble dietary fibers generated after compound strain fermentation can be more conveniently absorbed by human bodies, and the good health improvement effect on digestive tracts is achieved.

The invention discloses a highland barley and Chinese wolfberry biscuit and a processing technology thereof, belongs to the technical field of food processing, and particularly relates to the field of highland barley processing. By adding the Chinese wolfberry fruits in the making process of the highland barley biscuits, the rough taste of the highland barley raw materials is expected to be effectively improved, the crispness and flavor of the biscuits are increased, the nutritive value of the highland barley biscuits is enriched, the diversity of the highland barley biscuits is enhanced, and meanwhile the development and utilization range of Chinese wolfberry fruit related products is widened. The processing method for improving the highland barley biscuits solves the problems that at present, the highland barley biscuits in China are single in taste, the quality of the highland barley biscuits is affected due to the fact that highland barley raw materials are rough in taste, and the like, and is suitable for market application and popularization.

The invention discloses a method for improving edible quality of germinated wheat, and belongs to the technical field of food preparation. In the wheat germination process, the wheat is subjected to UV-B irradiation, wheat germination is stressed, and the activity of endogenous hydrolase is inhibited, so that the edible quality of the wheat after germination is improved. The coarse taste of the wheat flour prepared by the method is well improved, the content of nutritional functional components is increased, and the edible quality is good.

The invention relates to the technical field of food processing, in particular to a dogwood and smooth-skinned papaya composite fruit vinegar and a preparation method thereof. The preparation method comprises the steps of dogwood de-astringency, dogwood enzymolysis and extraction, dogwood juice preparation, smooth-skinned papaya color protection, smooth-skinned paw pulping, smooth-skinned papaya de-astringency, smooth-skinned papaya juice preparation, raw material mixing, sterilization, alcoholic fermentation, acetic acid fermentation, aging, filtration and sterilization. The defects of sour and astringent mouthfeel, difficulty in direct eating and easy browning of dogwood are overcome, dogwood juice is prepared after de-astringent, enzymolysis and extraction operations are carried out onthe dogwoods, the defect is overcome that smooth-skinned papayas have hard, sour and astringent taste and are not suitable for direct eating, smooth-skinned papaya juice is obtained after color protection, pulping, enzymolysis and de-astringency are conducted on the smooth-skinned papayas, and the smooth-skinned papaya juice and the dogwood juice are mixed and fermented to obtain the dogwood and smooth-skinned papaya composite fruit vinegar. The dogwood and smooth-skinned papaya composite fruit vinegar is reasonable in nutrition collocation and pure in taste, has the effects of protecting liver, tonifying kidney, softening blood vessels and resisting oxidation, and has a good health-care function.