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1348results about How to "Increase nutrition" patented technology

Fruit and vegetable jam and preparation method thereof

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

Zero-trans fatty acid non-dairy creamer and preparation method thereof

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

Nutritional preparations

InactiveUS20060217385A1Promote maturityReduce and alleviate fetusBiocideAnimal repellantsPregnancyAdditive ingredient
Compositions and methods for improving the nutritional and physiological status of a woman and her child during all stages of pregnancy are provided herein. This includes pre-conceptional women, pregnant women, and post-natal women (both lactating and non-lactating mothers). The compositions are particularly useful for the neurological, visual, and cognitive development of an embryo, fetus, or infant and the nutritional and physiological well-being of the mother, fetus, and infant. The compositions contain one or more folates, such as a reduced folate and/or folic acid, and one or more essential fatty acids (EFA), such as an omega-3 and/or omega-6 fatty acid. The addition of the essential fatty acid improves upon the folate containing nutritional preparations described in the prior art. The one or more folates and essential fatty acid may be administered together or in separate dosage units. The one or more folates may be selected from folic acid/folate, one or more reduced folates, or a combination of folic acid/folate and one or more reduced folates. The reduced folate is preferably 5-methyltetrahydrofolate, and most preferably 5-methyl-(6S)-tetrahydrofolic acid. The essential fatty acid is preferably an omega-3 fatty acid, and is preferably docosahexenoic acid (DHA) derived from a vegetarian or non-fish source. The compositions may optionally contain other vitamins, minerals, and ingredients, such as, emollient laxatives—all defined herein as “optional or other ingredients”.

Chicken manure fermentation organic fertilizer

The invention discloses a chicken manure fermentation organic fertilizer, which is prepared from the following raw materials: chicken manure, straw powders, konjak flour, corn flour, cellulose, zeolite, humic acid, potassium dihydrogen phosphate, urea, peat soil, a leavening agent, a soil improvement agent, a film coating agent, potassium sulfate, borax and calcium superphosphate. The above raw materials are subjected to the integrated treatment of anaerobic fermentation and aerobic fermentation, so that the organic fertilizer is prepared through the fermentation of the chicken manure. The chicken manure fermentation organic fertilizer is complete in fermentation effect, and is capable of killing plant pathogenic bacteria, eggs, weed seeds and other harmful microorganisms in the chicken manure, and generating a large amount of nutrients beneficial to the plant growth and the plant absorption. The process is simple and easy to implement. The raw materials of the prepared organic fertilizer are rich in nutrition. Meanwhile, the prepared organic fertilizer is high in fertilizer efficiency and rich in nutrition, and can coordinate the soil nutrient balance, improve the soil nutrient, promote the plant growth, increase the plant yield and improve the plant quality.

Production method of high-salt diluted and low-temperature fragrant soy sauce

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

Low-glycemic-index biscuits and making method thereof

InactiveCN106614916AEnhanced GI valueLow GI valueDough treatmentModified nutritive productsFiberSodium bicarbonate
The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

Method for producing spicy hand-shredded chicken

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

Pomegranate fermented lactic acid drink

The present invention discloses a pomegranate fermented lactic acid drink. The pomegranate fermented lactic acid drink is made from the following raw materials: pomegranates, skim milk, pomegranate peels, pomegranate flowers, pomegranate barks, pomegranate leaves, sophora japonica leaves, calyx kaki, picrasma quassioides, isomaltitol, gentiooligosaccharide, lactic acid bacteria, compound enzymes, and antioxidants of bamboo leaves. The drink is sour and sweet in mouthfeel, moderate in concentration, stable in state, and rich in nutrition, can promote metabolism, enhance immunity, dispel toxins and beautify feature, and prevent oxidation, aging, and tumors. The pomegranates are rich in organic selenium, help absorption and utilization, and promote the body function; each of the organs of the pomegranate is fully used and scientifically matched with other traditional Chinese medicines, the effects are complementary to each other, the raw materials are extensive, the price is low and cheap, and the costs are saved; a first lactic acid bacterium high-temperature fermentation is conducted, the lactic acid bacterium growth is promoted, and the pollution is avoided, at a second time, the gentiooligosaccharide is added, the activities of the lactic acid bacteria are enhanced, and a low-temperature long-time fermentation is conducted, which is conductive to the produce of flavor substances; and the fermented lactic acid drink is filled, and the filled lactic acid drink is subjected to low-temperature cold storage, which can maintain the activities of the lactic acid bacteria in the drink, so that the pomegranate fermented lactic acid drink promotes gastrointestinal functions.
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