161results about How to "Increase dietary fiber" patented technology

The invention provides a composite plant solid drink suitable for diabetic patients, hyperglycemia and fat crowds. The solid drink comprises the following components in parts by weight: 40-65 parts of grain puffing powder, 4-10 parts of medicine and food homology plant extract, 5-20 parts of functional ingredient, 0.1-0.5 part of compound vitamin and 2.5-4.5 parts of compound mineral. According to the composite plant solid drink, the 'medicine and food homology' of the traditional Chinese medicine is combined, the modern nutriology and the biological hygiene are applied, the raw material ratio and the nutrition content meet the diet requirements of the diabetic patients, namely high dietary fibers, low fat, high-quality proteins, a proper amount of vitamins and minerals can meet the nutrition meal replacement and addition demands of the diabetic patients, the diabetic complication is prevented or relieved, the solid drink can be matched with drug for treatment, the glucose fluctuation of the diabetic patients is controlled, the over-dependence of the diabetic patients on drugs is reduced, and even the glucose tolerance of the diabetic patients can be recovered.

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The invention discloses a dual-protein based polypeptide soy-bean milk powder and a preparation method thereof. The dual-protein based polypeptide soy-bean milk powder adopts the following raw materials by weight percentage: 30-45 percent of soy-bean milk containing soy-bean polypeptide (calculated by dry weight), 20-30 percent of milk powder, 15-30 percent of malt syrup, 10-20 percent of white sugar, 3-10 percent of edible soy-bean oil, 2-5 percent of soy-bean cellulose, 1-4 percent of soy-bean oligosaccharides and 1 percent of edible calcium carbonate. The dual-protein based polypeptide soy-bean milk powder is prepared by the following steps of: using the raw materials mentioned above: (1) preparing the soy-bean milk containing soy-bean polypeptide, (2) mixing nutrients, (3) high-pressure homogenizing and refining, and (4) spraying and drying. The invention takes soy-bean as main raw material, therefore, the cost is low; soy-bean not only provides soy-bean protein and parts of soy-bean protein is turned into soy-bean polypeptide by enzymolysis, therefore, the source of raw materials is rich. The dual-protein based polypeptide soy-bean milk powder has abundant nutrients and smooth, aromatic and pure mouth feel and no bean tastes basically.

The invention provides a radix codonopsis-chrysanthemum lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 80 to 90 parts of glutinous rice, 10 to 12 parts of yellow millet, 10 to 15 parts of soya bean, 8 to 10 parts of asparagus pea, 4 to 6 parts of black sesame, 2 to 3 parts of a mulberry leaf, 3 to 4 parts of a ginseng leaf, 2 to 4 parts of chrysanthemum, 3 to 5 parts of honeysuckle flower, 2 to 4 parts of a broad bean flower, 5 to 7 parts of broad-leaved epiphyllum, 2 to 3 parts of shaddock peel, 3 to 4 parts of radix codonopsis, 1 to 2 parts of a cowpea leaf, 2 to 3 parts of kelp base, 2 to 4 parts of safflower, 3 to 4 parts of cattail pollen, 2 to 3 parts of fleece-flower root and 0.01 to 0.02 part of camellia powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood pressure.

The invention provides a radix astragali-kudzu vine root blood sugar-reducing health-care rice cake. The rice cake is prepared from the following components by weight: 30 to 40 parts of black glutinous rice, 20 to 30 parts of the seed of Job's tears, 5 to 8 parts of a walnut kernel, 10 to 15 parts of kudzu vine root powder, 10 to 12 parts of konjaku flour, 10 to 13 parts of dragon fruit, 4 to 6 parts of mulberry, 5 to 6 parts of jujube, 3 to 4 parts of kelp, 4 to 5 parts of grosvenor momordica fruit, 3 to 4 parts of dwarf flowering cherry seed, 4 to 6 parts of honeysuckle flower, 2 to 3 parts of cordate houttuynia, 3 to 5 parts of wolfberry, 1 to 2 parts of white hyacinth bean, 1 to 3 parts of glutinous rice root hair, 2 to 3 parts of mango stone, 3 to 4 parts of radix astragali, 2 to 4 parts of kelp base and 0.2 to 0.3 part of Chinese hawthorn seed powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, blood sugar reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood sugar.

The invention relates to a low-glycemic-index nutritional powder. The low-glycemic-index nutritional powder is prepared from, by weight, highland barley powder 50-80%, other flours 6-20%, vital gluten 5-20%, resistant starch 5-20% and 2-9 degrees of polymerization (DP) of dietary fiber 2-10%. High-quality highland barley resources are fully utilized to develop universal nutritional self-raising flour which can be used for making baked foods rich in nutrition and excellent in taste. The glycemic index of the nutritional self-raising flour is smaller than or equal to 45, has the advantages of high dietary fiber content and high protein content and has excellent property in application of foods, such as breads, cakes and steamed buns.

The invention provides an okra-moringa oleifera seed health-care rice cake. The rice cake is prepared from the following components by weight: 60 to 80 parts of black glutinous rice, 20 to 30 parts of black rice, 15 to 20 parts of black soya bean, 6 to 8 parts of black sesame, 10 to 12 parts of tender uncaria, 5 to 6 parts of balloonflower root, 7 to 8 parts of a rehmannia flower, 9 to 10 parts of osmunda japonica, 12 to 15 parts of okra, 11 to 12 parts of mint, 3 to 4 parts of cordate houttuynia, 2 to 3 parts of a cape jasmine flower, 1 to 2 parts of pipewort, 2 to 3 parts of pelvetia silquosa, 1 to 3 parts of centella, 2 to 3 parts of fingered citron, 1 to 2 parts of an Erica flower, 2 to 3 parts of Kangxianhua, 1 to 3 parts of a mango seed, 2 to 4 parts of polygala root, 3 to 4 parts of gingko, 2 to 3 parts of pseudo-ginseng, 1 to 2 parts of a grape leaf, 2 to 3 parts of apocynum venetum, 2 to 4 parts of a broadleaf holly leaf, 4 to 5 parts of gynostemma pentaphylla, 2 to 4 parts of madder, 2 to 4 parts of Piper longum, 3 to 5 parts of radix codonopsis and 0.02 to 0.03 part of moringa oleifera seed powder. In a word, the health-care rice cake provided by the invention has the effects of moistening lung, nourishing liver and kidney, promoting digestion and adjusting hypertension, hyperlipidemia and hyperglycemia, has the characteristics of delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hypertension, hyperlipidemia and hyperglycemia.

The invention provides non-fried coarse cereal instant noodles. The coarse cereal instant noodles are characterized by comprising the following raw materials in percentage by weight: 0 to 12 percent of mung bean flour, 25 to 18 percent of potato starch, 18 to 22 percent of buckwheat flour, 14 to 18 percent of corn flour, 16 to 20 percent of wheat flour, and 8 to 12 percent of sweet potato flour. By an extrusion curing process, the materials are extruded by a screw in a cylinder and cured at a relatively high temperature, so that the disinfection and sterilization effects are achieved, and thematerials are prevented from being puffed; and a series of processes such as corrugated forming, cooling, quantitative cutting, re-steaming, drying and bagging are performed to prepare the non-fried coarse cereal instant noodles, so that the non-fried coarse cereal instant noodles can keep the characteristics of mouthfeel and convenience for eating in the conventional instant noodles, are nutritional, healthy and safe and are favorable for improving the body health quality of users.

The invention provides a ganoderma lucidum-kidney bean lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 50 to 55 parts of glutinous rice, 20 to 30 parts of the seed of Job's tears, 8 to 10 parts of purple sweet potato powder, 10 to 20 parts of kudzuvine root starch, 5 to 10 parts of kidney bean, 3 to 4 parts of a bitter apricot kernel, 10 to 12 parts of balsam pear, 3 to 4 parts of pawpaw, 4 to 5 parts of shaddock, 3 to 4 parts of pumpkin, 2 to 4 parts of bean sprout, 5 to 6 parts of a wolfberry leaf, 1 to 2 parts of a Chinese hawthorn seed, 2 to 3 parts of an unprocessed rehmannia root, 5 to 6 parts of ganoderma lucidum, 2 to 3 parts of a rehmannia flower, 1 to 2 parts of Juncus effuseus, 3 to 4 parts of Chinese yam, 2 to 3 parts of kelp base and 0.03 to 0.04 part of pseudo-ginseng powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hyperlipidemia.

The invention discloses a convenient rice flour, including rice flour 35-75%, and mung bean starch 25-65%, made by soaking, smashing, blending, leaking flour, cooking, freezing, cutting, and evacuating to dry. The invention has characters of large gap, white outline, tasty and smooth eating feeling, and convenient edibility. After dipped for 3 minutes by 85-90 degree boiled water, it can be eaten.

The invention discloses a pleurotus eryngii cookie and a preparation method thereof. The pleurotus eryngii cookie comprises the following components in parts by weight: 195-205 parts of flour, 25-33 parts of white granulated sugar, 30-36 parts of white granulated sugar powder, 60-70 parts of shortening, 8-12 parts of vegetable oil, 8-12 parts of wheat brans, 15-18 parts of pleurotus eryngii powder, 1-1.5 parts of salt, 1.5-1.8 parts of sodium bicarbonate, 2.5-2.8 parts of a liquid malt extract, 0.32-0.36 part of beef tallow essences, 8-12 parts of water and 18-23 parts of a pleurotus eryngii concentrate. The preparation method of the pleurotus eryngii cookie comprises the following steps: a. producing pleurotus eryngii powder and a pleurotus eryngii concentrate; b. material mixing; c. molding and baking; and d. cooling and packaging. The pleurotus eryngii cookie disclosed by the invention is not only fragrant, crisp and delicious, and has the unique flavor of pleurotus eryngii, but also overcomes the shortcomings that the components of cookies in the prior art are too fine, and greatly improves the nutritional value of cookies by using various effects of pleurotus eryngii.

The present invention relates to konjak dietary fiber healthcare biscuits and a preparation method thereof. The konjak dietary fiber healthcare biscuits are prepared by the following raw materials including, by mass, 30-50 parts of konjak powder, 20-30 parts of compound dietary fiber, 20-30 parts of whole wheat flour, 20-30 parts of purple sweet potato powder, 20-30 parts of vegetable oil, 5-8 parts of white granulated sugar, 3-5 parts of xylitol, 8-10 parts of egges, 10-15 parts of water, and 1-2 parts of leavening agent, wherein the compound dietary fiber is composed of apple dietary fiber, pawpaw dietary fiber and bamboo shoot dietary fiber with a weight ratio of 3:1:1. The konjak dietary fiber healthcare biscuits have comprehensive nutrition and have good healthcare effects.

The invention discloses a brewed oat flour and making method thereof. The product comprises following raw materials by weight: 650-700 parts of naked oat flour, 150-200 parts of soybean flour or black soya bean flour, 50-60 parts of pea flour, 40-50 parts of buckwheat flour, 4-15 parts of walnut kernels, 3-9 parts of pine nut kernels, 1-8 parts of pumpkin seeds, 2-10 parts of red dates, 4-6 parts of pseudostellaria roots, 3-7 parts of astragalus roots, 3-6 parts of Chinese angelica and 3-12 parts of Chinese yam. The brewed oat flour provided by the invention contains a plurality of cereal crops, and has the characteristics of high protein, high dietary fiber and low carbohydrate; when eating, only boiled water is needed for brewing with stirring, the product can be eat, and tedious eating modes, such as steaming, boiling, decocting, baking and frying are changed with simple operation and saved time; the invention also has health preserving and health care effects, and long-term eating can regulate menstruation, moisten face, invigorate spleen, inhibit dampness, boost blood, supplement vacuity, reduce cholesterol, expel toxin, nourish face, resisting aging, and reduce incidence of diseases, such as diabetes, coronary heart disease, arteriosclerosis and hypertension.

The invention discloses pleurotus eryngii bread and a preparation method thereof. The pleurotus eryngii bread comprises the following components by weight: 240-260 parts of high-strength flour, 35-38 parts of white granulated sugar, 18-22 parts of butter or lard oil, 42-45 parts of eggs, 8-12 parts of wheat bran, 17-20 parts of pleurotus eryngii powder, 13-15 parts of milk powder, 2.3-2.75 parts of dried yeast, 1.8-2.2 parts of table salt, 0.25-0.35 parts of food flavor and 95-103 parts of pleurotus eryngii concentrated liquor. The preparation method comprises the following steps of: a, making the pleurotus eryngii powder and the pleurotus eryngii concentrated liquor; b, mixing the materials; c, forming and fermenting; d, baking; and e, cooking and packing. The pleurotus eryngii bread provided by the invention not only has the unique flavor of pleurotus eryngii, but also has rich dietary fiber and nutritional value, accords with the nutrition pursuit of people for bread and has certain healthcare efficacy after long-time consumption.

The invention provides a hawthorn-peanut health-care rice cake. The rice cake is prepared from the following components by weight: 90 to 100 parts of glutinous rice, 15 to 20 parts of corn, 10 to 13 parts of a peanut kernel, 6 to 8 parts of konjak flour, 10 to 12 parts of hawthorn, 12 to 15 parts of kiwi fruit, 2 to 3 parts of grape, 3 to 5 parts of a chicken's gizzard membrane, 4 to 6 parts of malt, 7 to 8 parts of polyalthia root, 1 to 2 parts of cichory, 2 to 3 parts of citron, 4 to 6 parts of plantago, 3 to 4 parts of a mango seed, 2 to 4 parts of glutinous rice root hair, 4 to 5 parts of fleece-flower root, 5 to 8 parts of phyllanthus emblica, 7 to 8 parts of a ginkgo leaf and 0.1 to 0.2 part of rape pollen. The health-care rice cake provided by the invention has fragrance and delicate taste, has the characteristics of qi benefiting, stomach strengthening, digestion promoting and the like and is applicable to a variety of populations.

The invention discloses a functional recombined leisure dried meat slice and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting fresh lean meat and removing bones, fat and connective tissues to be used as raw material meat; extracting and preparing a scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution by adopting microwaves; extracting and preparing a grass jelly and rose mixed extracting solution by adopting hot water; injecting a pickling solution prepared by composite phosphate and refined salt into meat blocks and tumbling; chopping and sequentially adding the scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution, eggs, white pepper powder, white sugar, white spirit, monosodium glutamate and the grass jelly and rose mixed extracting solution; pickling for 1-4 hours; and filling into a mould, baking, chopping, packaging and sterilizing to obtain a finished product. The functional recombined leisure dried meat slice has the advantages of being enriched with dietary fibers, flavone and iron, and having high protein, high dietary fibers, low fat, low heat, dryness and crispiness, and obvious lipid reduction effect.

The invention provides pumpkin leaf healthcare noodles. The pumpkin leaf healthcare noodles are processed from the following raw materials in parts by weight: 20 to 25 parts of pumpkin leaves, 5 to 6 parts of hawthorn, 10 to 12 parts of longan leaves, 4 to 6 parts of kohlrabi leaves, 10 to 15 parts of corn stigma, 2 to 3 parts of grape seed powder, 1 to 2 parts of moringa seeds, 1 to 2 parts of mulberry fruit powder, 1 to 2 parts of kudzu vine powder, 4 to 6 parts of potato starch, 1 to 3 parts of corn starch, and 75 to 85 parts of flour. A processing method of the final healthcare noodles comprises the steps of washing the leafy materials, grinding the washed materials into pulp, then mixing the pulp with the powder materials, curing, slicing, and drying. Compared with common noodles on the market, the pumpkin leaf healthcare noodles produced by the method have high dietary fiber content, and contain active substances, such as gamma-aminobutyric acid, total flavonoids and polysaccharide, in the pumpkin leaves; the noodles are convenient to eat and long in shelf life, do not have any preservative, and can protect gastric mucosa, promote digestion and absorption, enhance human immunity and achieve the effects of clearing stomach, tonifying spleen, reducing blood glucose and blood pressure and losing weight after long-term consumption.

The invention relates to flour rich in various buckwheat nutrients. The flour is prepared from the following raw materials in parts by weight: 100 parts of wheat flour and 5-25 parts of buckwheat outer seed coat flour, wherein the selected wheat flour is high-gluten wheat flour with dry basis protein content of greater than 12 percent, wet gluten content of greater than 32 percent and fineness of reaching 120 meshes. The buckwheat outer seed coat flour is prepared by the following method consisting of the steps of: shelling and enucleating carefully chosen buckwheat seeds; removing impurities of the obtained outer seed coat and then feeding the outer seed coat into a quick-freeze warehouse to freeze-dry until the water content is less than 6 percent; crushing by using an ultrafine grinder; and sieving with a 250-mesh sieve. According to the flour, the buckwheat outer seed coat flour is scientifically added into the wheat flour, so that the nutrition and health care value of the wheat flour is improved while the flavonoid material content, the dietary fiber content and the selenium content in the wheat flour are improved; and the flour can be used for preparing flour foods such as noodles, steamed breads, dumplings, cakes and steamed stuffed buns.

The invention relates to a high-dietary-fiber and low-carbon-water meal replacement powder and a preparation method thereof. The meal replacement powder mainly comprises the following components in parts by weight: 10-55 parts of oat bran, 10-50 parts of inulin, 3-25 parts of MCT powder, 2-40 parts of semen cannabis protein, 10-30 parts of soybean protein, 2-15 parts of pea fibers, 0.5-2.5 parts of konjac powder, and 5-10 parts of coconut powder. The high-dietary-fiber and low-carbon-water meal replacement powder is a formula food, belongs to a special diet, and has the characteristics of highdietary fiber, low carbon water, low calorie, strong satiety, simple composition, rich and balanced nutrition, convenient carrying and consumption, fine and smooth mouthfeel and palatability. Therefore, the high-dietary-fiber and low-carbon-water meal replacement powder not only can more strictly control food intake and calorie intake thereby achieving the purpose of weight control, but also hasthe effects of controlling blood sugar rising and stabilizing blood sugar.

The invention provides a purslane-walnut health-care rice cake. The rice cake is prepared from the following components by weight: 60 to 70 parts of glutinous rice, 20 to 30 parts of buckwheat, 10 to 12 parts of konjak flour, 5 to 6 parts of walnut, 10 to 12 parts of purslane, 10 to 14 parts of leaf mustard, 8 to 9 parts of shepherd's purse, 6 to 7 parts of broccoli, 5 to 6 parts of Chinese wolfberry bud, 5 to 6 parts of glutinous rice root hair, 3 to 4 parts of oyster, 2 to 3 parts of cape jasmine, 4 to 5 parts of licorice, 2 to 3 parts of medicine terminalia fruit, 3 to 4 parts of villous amomum fruit, 2 to 3 parts of vine of multiflower knotweed, 1 to 2 parts of meadow fescue, 2 to 3 parts of dark plum, 1 to 2 parts of fresh reed rhizome, 2 to 3 parts of tasteless preserved soybean and 0.02 to 0.04 part of grifola frondosus polysaccharide. In a word, the health-care rice cake provided by the invention has the effects of moistening lung, promoting digestion and adjusting hypertension, hyperlipidemia and hyperglycemia, has the characteristics of delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hypertension, hyperlipidemia and hyperglycemia.

The invention provides a gynostemma pentaphylla-mung bean blood pressure-reducing health-care rice cake. The rice cake is prepared from the following components by weight: 90 to 95 parts of glutinous rice, 15 to 20 parts of mung bean, 10 to 12 parts of yam flour, 10 to 15 parts of chickpea, 5 to 6 parts of a sunflower seed kernel, 4 to 5 parts of a lotus, 2 to 3 parts of a sophora flower, 3 to 4 parts of a pear flower, 1 to 2 parts of Flos hibisci, 3 to 4 parts of a cape jasmine flower, 3 to 4 parts of a Chinese hawthorn seed, 5 to 6 parts of ginseng, 6 to 7 parts of gynostemma pentaphylla, 2 to 3 parts of an acanthopanax leaf, 2 to 4 parts of ligustrum lucidum, 1 to 3 parts of pseudo-ginseng, 1 to 3 parts of myrrh, 2 to 3 parts of the root of Chinese thorowax, 2 to 3 parts of dried orange peel, 2 to 4 parts of Chinese garlic, 2 to 3 parts of a pomegranate bark, 2 to 3 parts of a persimmon leaf and 0.2 to 0.4 part of camellia powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, blood pressure reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood pressure.

The invention discloses a lobster and buckwheat hypoglycemic biscuit which is prepared by the raw materials in parts by weight as follows: 30-35 parts of wheat flour, 30-40 parts of buckwheat flour, 8-10 parts of mung bean flour, 5-6 parts of lobster shell, 13-16 parts of vegetable oil, 6-8 parts of konjaku flour, 8-10 parts of xylitol, 2-4 parts of skim milk powder, 1.2-1.5 parts of sodium hydrogen carbonate, 0.1-0.3 part of calcium gluconate, 0.05-0.08 part of zinc gluconate, 0.5-0.6 part of low-sodium salt, 0.1-0.2 part of a flavoring agent, 3-4 parts of mulberry powder, 10-12 parts of folium mori, 3-4 parts of rehmannia leaves, 4-5 parts of Juncus communis, 5-6 parts of radix notoginseng, 0.5-0.8 part of radix astragali, 0.4-0.6 part of sunflower leaves and a defined amount of water. The lobster and buckwheat hypoglycemic biscuit has good taste, unique flavor, high calcium content and hypoglycemic and healthcare functions simultaneously, and is particularly suitable for being used as snacks for patients with hyperglycemia.

The invention discloses edible goat milk fruit-vegetable paper. The edible goat milk fruit-vegetable paper is prepared from the following raw materials in parts by weight: 80-120 parts of goat milk, 60-100 parts of haw juice, 150-170 parts of carrot, 18-22 parts of water, 8-12 parts of a sweetener, 0.1-0.14 part of beta-cyclodextrin, 0.6-1.0 part of a compound stabilizer, 0.08-0.12 part of a colour fixative and 2.3-2.7 parts of honey. The invention further discloses a preparation method of the edible goat milk fruit-vegetable paper. The preparation method comprises the following steps: adding the softened carrot in the goat milk, adequately mixing with the prepared haw juice, then pulping and homogenizing, then adding the stabilizer, a thickener and the colour fixative, mixing and blending, degassing, drying and forming. The abundant nutritive value of the goat milk is adequately utilized, the nutritive value of the carrot and the special health function of haw are achieved, and the goaty flavour of the goat milk is furthest removed; the edible goat milk fruit-vegetable paper is high in stability, convenient to carry and use, and wide in market prospect.

The invention relates to a special clinical nutritional formula for simple obesity of a child. The special clinical nutritional formula comprises the following components in parts by weight: protein, fat, carbohydrate, water-soluble dietary fiber, macroelement, trace element, fat-soluble vitamin, water-soluble vitamin, dietary essence, medicinal and edible component, natural plant compound and new resource food. The invention also relates to a preparation method of the clinical nutrition formula. The preparation method comprises the following steps of: preparing all the components into powder in advance, adopting alcohol-extracting and water-extracting concentration for the medicinal and edible component, spraying and drying into powder, or preparing the vitamins and the fat into powder by microencapsulation treatment; or carrying out emulsification and homogenization on all the components by a wet process, spraying and drying into powder. The special clinical nutritional formula provides comprehensive and full nutritional support for the simple obesity of the child so as to improve the body condition of the child patient with the simple obesity and play a role in improving the spleen-stomach capacity of the child, reducing the body weight and enhancing the constitution.

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.

The invention discloses health-care fresh biscuit for preventing hyperlipidemia and a manufacturing method thereof. The biscuit comprises 55-75% of low-gluten flour, 1.5-3% of white rib extract, 0.5-2% of ipomoea pescaprae extract, 0.5-2% of article ficuscunia extract, 1.5-3% of moso bamboo shoot head extract, 2-5% of locust pollen, 5-7% of abelmoschus manihot seed oil, 1.5-3% of pectin, 5-7% of palatinitol, 1.5-3% of dried skim milk, 0.3-0.5% of bamboo salt, 5-8% of partridge egg and 0.7-1.5% of instant dry yeast by weight. The raw materials are processed reasonably to form biscuit, the prescription is reasonable, the synergistic effect of the raw materials is strong, the sensing quality of the biscuit is improved, the shelf life is improved, and the nutritive elements are better balanced and richer; the health-care fresh biscuit for preventing hyperlipidemia is featured with crisp, delicious and sweet mouth feel, low energy, high dietary fiber content and low fatness and capable of preventing hyperlipidemia, lowering lipid and protecting health by means of regular intake. The health-care fresh biscuit for preventing hyperlipidemia is especially suitable for the hypertension and hyperlipidemia patients and obesity.

The invention discloses novel red preserved bean curd and a production process thereof and belongs to the field of preserved bean curd production processes. The raw materials of the novel red preserved bean curd comprise soybeans, red beans and Chinese dates. The production process comprises the following steps: preparing a blank, performing early-stage bacteria culture, performing early-stage fermentation and salting; standing in a dark environment for 1-2 months, thereby obtaining finished red preserved bean curd; and bottling for selling. According to the red preserved bean curd, the raw materials and production process of making the traditional red preserved bean curd are changed, so that the red preserved bean curd has the color of the traditional red preserved bean curd, the interior and exterior of the preserved bean curd are red, the taste is good, especially the nutritional ingredients such as dietary fibers, vitamin B group, vitamin E and carotene are increased, and the red preserved bean curd has nutritional and health care effects.

The invention provides a pleurotus nebrodensis-black fungus health-care rice cake. The rice cake is prepared from the following components by weight: 65 to 75 parts of glutinous rice, 20 to 30 parts of the of Job's tears, 6 to 8 parts of barley, 8 to 11 parts of red bean, 8 to 10 parts of pleurotus nebrodensis, 5 to 6 parts of mushroom, 4 to 6 parts of golden mushroom, 3 to 4 parts of pleurotus eryngii, 2 to 3 parts of a cowpea leaf, 2 to 3 parts of bolete, 5 to 6 parts of daylily, 8 to 9 parts of tomato, 9 to 10 parts of carrot, 6 to 8 parts of grape, 5 to 6 parts of a Chinese hawthorn seed, 3 to 4 parts of a lotus seed, 2 to 3 parts of pseudo-ginseng, 3 to 4 parts of radix codonopsis, 1 to 2 parts of a mango seed and 1 to 2 parts of black fungus powder. The health-care rice cake provided by the invention has delicate and fragrant taste and the effects of nourishing liver and kidney, strengthening stomach, promoting digestion and adjusting immunity of people and is applicable to a variety of populations.

The invention discloses a gynostemma pentaphylla depressurizing health care biscuit which is characterized by comprising the following raw materials by weight:45 to 55 parts of wheat flour, 9 to 12 parts of corn flour, 8 to 10 parts of sorghum flour, 3 to 4 parts of sweet potato starch, 5 to 7 parts of fishbone, 13 to 14 parts of vegetable oil, 3 to 5 parts of hawthorn seed flour, 10 to 11 parts of lotus, 12 to 14 parts of celery, 13 to 14 parts of maltose, 2 to 4 parts of dry skim milk, 1.2 to 1.5 parts of ammonium bicarbonate, 0.1 to 0.3 part of calcium gluconate, 0.05 to 0.08 part of zinc gluconate, 0.5 to 0. 6 part of low sodium salt, 0.1 to 0.2 part of flavorant, 2 to 31 parts of agaric flour, 10 to 12 parts of walnut flowers, 3 to 4 parts of Calcium fruit leaf, 4 to 6 parts of fig leaf, 6 to 8 parts of gynostemma pentaphylla, 3 to 5 parts of roselle, 0.3 to 0.4 part of glossy privet fruit, and 0.4 to 0.6 part of dry peanut leaf, and appropriate amount of water. The biscuit, provided by the invention, has the advantages that the taste is good; the flavor is special; and meanwhile the biscuit has the dietary therapy functions of depressurization and calcium supplement, and is particularly suitable for 'Three High' personnel taking as a snack food to eat.

The present invention provides low GI cereal and mixed bean compound brewing powder and a preparation method thereof. The brewing powder comprises the following raw materials in parts by weight: 60-70parts of natural cereals, 15-25 parts of compound mixed beans, 10-15 parts of compound additives and 3-5 parts of compound sweeteners; and the compound cereals comprise chenopodium quinoa germ rice,oat germ rice and coix seeds, and a weight ratio of the chenopodium quinoa germ rice to the oat germ rice to the coix seeds is (15-20):(10-14):(3-5). The preparation method comprises the following steps: 1) compound cereal flour preparation, 2) compound mixed bean powder preparation, 3) compound cereal flour pre-enzymatic hydrolysis, 4) compound mixed bean powder pre-enzymatic hydrolysis, 5) compound cereal flour pre-gelatinization, 6) compound mixed bean powder pre-gelatinization, 7) secondary extrusion and aging, 8) ultrafine pulverization, 9) blending, 10) drying and 11) packaging. The prepared low GI cereal and mixed bean compound brewing powder is rich and balanced in nutrients, liable to eat, delicate in mouthfeel, good in brewing and very suitable for patients with high blood sugar and diabetes as daily meal replacement for consumption.