31results about How to "Increase health value" patented technology

Relating to the technical field of health-care food processing, the invention provides a toxin-expelling and beauty-keeping nutrition powder, which is characterized by comprising 20% of coix seeds, 20% of red beans, 10% of Poria, 10% of ginkgo, 15% of lily, 15% of walnuts, and 10% of florists chrysanthemum. The toxin-expelling and beauty-keeping nutrition powder is prepared by the steps of material selection, primary washing, screening, stone removing, fine washing, baking, grinding and detection, etc. The toxin-expelling and beauty-keeping nutrition powder disclosed in the invention has a reasonable proportion, can nourish blood, tonify kidney, and moisten skin, and is more suitable for people with internal heat and moisture caused by long-term suffering of computer radiation.

The present invention relates to the use of -polyglutamic acid ( -PGA, H form), and / or one or more of its salts (i.e., -polyglutamate in Na + form, -polyglutamate in K + form, -polyglutamate in NH4 + form, -polyglutamate in Mg ++ form, -polyglutamate in Ca ++ form) and / or -polyglutamate hydrogel as super moisturizer(s) in cosmetic products and personal care products.

The invention discloses a preparation method of double-layer compound Fu tea instant tea tablets. The method comprises the following steps of instant Fu tea powder ingredient preparing, eurotium cristatum concentrate ingredient preparing and tabletting. A preparation method of instant Fu tea powder comprises the following steps of extraction, separation, concentration and drying. According to the preparation methods of the Fu tea instant tea powder and the double-layer compound Fu tea instant tea tablets, the problems that existing Fu brick tea is long in brewing time and low in speed and contains many impurities are solved; meanwhile, eurotium cristatum concentrate is added in instant tea tablets and Fu tea buccal tablets, for the Fu brick tea, the health preserving value is added, and the aspect of health preserving is further improved.

The invention discloses a compound cake emulsifying paste and a preparation method thereof, belonging to the technical field of cake additives. The present invention uses deionized water, mono- and diglycerin fatty acid esters, propylene glycol fatty acid esters, polyols, soluble soybean polysaccharides and phospholipids to make compound cake emulsifying cream products, and optimizes the ratio of raw materials to obtain the optimal formula, so that The α-crystal structure of mono- and diglyceride fatty acid esters in the product is stable, and the application characteristics such as emulsification, aeration, anti-aging performance and health have been comprehensively improved. At the same time, the present invention adopts advanced production technology, including high-pressure homogenization technology and deionized water production technology, combined with the above-mentioned formula innovation and optimization, to further ensure that the product has excellent application performance.

The invention discloses a whole-grain noodle and a production method thereof, and belongs to the field of food production. The whole-grain noodle is prepared from the following raw materials in parts by weight: 50-80 parts of wheat flour, 20-50 parts of fresh waxy corn grains and 1-5 parts of edible salt. According to the invention, a fine grinding process that grinding is performed for two times through a colloid mill is adopted, the water-soluble dietary fiber content of the fresh waxy corn is increased, and the physiological activity of the dietary fibers is enhanced. The whole-grain noodle is produced by compounding the fresh waxy corn and the wheat flour, has the characteristics of high nutrition and health value, strong corn flavor and rich color, and is a noodle product with a good development prospect.

The invention relates to a healthy nutrient kidney-tonifying congee, and relates to the technical field of foodstuff production and processing. The congee is characterized in comprising 27% of long glutinous rice, 20% of non-glutinous rice, 7% of red rice, 17% of purple fragrant rice, 3% of sago, 3% of red-skin peanut, 1.5% of medlar, 3% of yam, 1.5% of sweet lotus seed, 7% of small red beans, and 10% of sorghum. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.

The invention relates to a healthy health-preserving blood-nourishing congee, and relates to the technical field of foodstuff processing. The congee is characterized in comprising 20% of long glutinous rice, 20% of non-glutinous rice, 20% of purple fragrant rice, 10% of red-skin peanut, 7% of red rice, 7% of small red beans, 7% of red kidney beans, 6% of small red dates, and 3% of coix seed. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The invention discloses an edible oil and fat product adopting bonded materials of sterol saponin and phytosterol ester as raw materials. The bonded materials of the sterol saponin and the phytosterol ester are added in edible oil and fat base stocks to prepare the edible oil and fat product. The edible oil and fat product reduces the content of the saturated fat product, effectively solves the technical problems that the edible oil and fat depend on solid fat such as trans fat and saturated fat to provide crystal structures, and improves the health value of the edible oil and fat product.

The invention relates to a black soya bean powder nutritious instant noodle containing black soya bean anthocyanidin and preparation method thereof. which is characterized in that: the formula comprises the materials of following weight parts: wherein, the main material comprises 20-30 black soya bean powder, 25-35 corn flour, 10-20 corn starch and 20-35 wheat flour; and the auxiliary material comprises: 1-3 black soya bean coat powder, 1.7 salt, 0.05 composite phosphate, 0.35-0.4 sodium carbonate, 0.1-0.15 potash, 0.17-0.18 sodium polyacrylat, 0.2-0.25 sucrose ester and 0.1-0.2 stearyl sodium lactate. The product achieves the advantages of slip mouthfeel, socking durable, boilable and short rehydrating time; the invention increases protein content, meets the daily protein metabolism needof human body basically and improves the nutritive value of traditional instant pasta in substance; and is a real instant, nutritious and health food for containing rich anthocyanidin.