42results about How to "Increase the way of deep processing" patented technology

The invention relates to a method for preparing barley maltsyrup by using wheat flour. The method comprises the following steps: after wheat gluten is extracted from wheat flour, screening obtained starch milk; concentrating the starch milk by a concentration separator; conditioning the starch milk; adjusting the pH value of the starch milk; introducing high temperature resistant alpha-amylase forspray liquefaction, laminar insulation and cooling on the starch milk; saccharifying the starch milk by saccharifying enzyme, and inactivating enzyme; adding flocculant and filter aid for filtration;decoloring the starch milk by adding activated carbon; filtering the starch milk to obtain clear filtrate; carrying out cation resin exchange and cathode resin exchange of the filtrate; reducing pressure and distilling the filtrate; inspecting quality of the filtrate; measuring and packaging the filtrate. The method solves the problems that the syrup cannot be filtered, and the finished product syrup has poor clarity in a process for manufacturing a finished product barley maltsyrup by using wheat A-type starch and B-type starch. The method saves rectification separation and drying processesof starch, and reduces the numbers of liquefaction times in sugaring, improves the syrup yield by 15 percent, has simple process and standard syrup quality, and reduces manufacturing cost and environmental pollution.

The invention belongs to the field of daily essence processing, and particularly relates to cigarette essence prepared by utilization of passion fruit and a preparing method thereof. The essence is prepared by mixing following raw material components by weight: 20-30 parts of the passion fruit, 1-3 parts of rose petals, 1-3 parts of sweet osmanthus petals, 5-10 parts of ethyl acetate, 3-8 parts of butyl butyrate, 2-5 parts of ethyl 2-methylbutyrate, 10-15 parts of cinnamyl alcohol and 40-60 parts of ethanol. The essence prepared by the method has advantages of unique fragrance, good effects on smoke, a low cost, a simple preparation process, and the like. In addition, the deep-processing route of the industry of the passion fruit in China is broadened, the value of the passion fruit is increased, and the income of orchard workers is increased.

The invention mainly relates to the field of candy processing, and discloses a fragrant and crispy steamed bread chocolate. The fragrant and crispy steamed bread chocolate is made from cocoa mass, cocoa butter, wheat flour, corn flour, skim milk, jerusalem artichoke, sucrose, soybean oligosaccharides, sunflower seed oil, jasmine flowers, sweet-scented osmanthus flowers, corn stigma, Angel wine yeast and salt; the outer layer is made from white steamed bread crumbs and dark chocolate, the raw materials are saved, the color is bright, the stability of the chocolate is improved, and the chocolate starts to be melted at 43 DEG C; the inner layer is prepared from a steamed bread piece and is salty, sweet and tasty, rich in fragrance, crispy and refreshing; the steamed bread is made from a jerusalem artichoke fermentation liquor and a pollen extract, the fragrance is rich, the fermentation speed is high, the price is low, and the cost is reduced by 9.3%; the sunflower seed oil is sprayed on the surface of the steamed bread, low temperature baking is conducted through a baking oven, the nutrition is reserved, the fragrance is increased, and the mouthfeel is crispy; the jasmine flowers, the sweet-scented osmanthus flowers and the corn stigma make the chocolate rich in fragrance and harmonious, the shelf life is prolonged, resistance can be enhanced, and beauty care, skin care, weight losing, senescence delaying and heart and cerebral vessel protection are achieved.

The invention discloses a method for preparing vegetarian meat essence with vegetable protein hydrolysate. The method is characterized by comprising the following steps of (1) pretreating vegetable protein; (2) performing enzymolysis; (3) preparing samples; (4) adding auxiliary materials to the samples; and (5) performing gelatinizing so as to obtain finished products. The preparation method disclosed by the invention is simple in steps and convenient to realize, besides, preparation conditions are mild, products are safe, and the method is suitable for popularization and usage.

The invention discloses purple sweet potato wine with beauty maintaining and body slimming effects. The purple sweet potato wine is made from purple sweet potatoes, purple sweet potato vines, lycium ruthenicum fruit, herba dracocephali tangutici, glycyrrhiza inflata roots, calligonum fruit, sago cycas roots, rhodiolae roots, gymnadenia conopsea, herb of liparis nervosa, adder's tongue herb, wedelia wallichii less, isomaltooligosaccharide, sucrose, lactic acid bacteria, Angel yeast, vitamin C and a complex enzyme by weight. According to the purple sweet potato wine with the beauty maintaining and body slimming effects, the wine body is clear, the alcohol content is low, deep processing routes of purple sweet potatoes are increased, and the economic income is increased by 14.3%; the purple sweet potato vines are pulverized to be subjected to microbial fermentation together with the purple sweet potatoes and traditional Chinese herbs, effective ingredients are fully combined, and therefore the effects of maintaining beauty, caring the skin, losing weight, slimming a body, enhancing the immunity, preventing and treating cardiovascular and cerebrovascular diseases, protecting the liver and the stomach, delaying senescence and inhibiting and resisting cancers can be achieved; the purple sweet potatoes are fermented through the lactic acid bacteria and the yeast, therefore, the pH value of the wine body is regulated, the alcohol content is increased, and the fragrance is harmonious and strong; by means of low-temperature freezing treatment and micropore filtration membrane filtration, the stability of the wine body is improved, and the shelf life is prolonged to 16 months to 18 months.

The invention mainly relates to the field of food processing technology and discloses a fermentation method of a konjak beverage. The fermentation method comprises the following steps: raw material crushing, raw material enzymolysis, primary fermentation, secondary fermentation, third fermentation, and nutrition strengthening and packaging. The method is simple and is suitable for batch fermentation production. The konjak beverage is sour and sweet and proper, has aromatic flavor, has moderate viscosity, has stable state, and is fine and smooth. Deep processing ways of konjak are increased. Economic income of farmer households is raised by 13.5%. Multiple fruits and vegetables enrich the color of the beverage and increase fragrance and nutrients. Absorption is promoted, body is strengthened, and diseases are minimized. After enzymolysis of fruits and vegetables, microstructure can be decomposed. Thus, extraction rate is raised, fragrance and nutrition of the beverage are increased, health-care function is enhanced, the gastrointestinal function is increased, toxin is expelled and skin is beautified, and resistance is enhanced. After addition of konjak, natto fermentation is carried out. Therefore, the tradition that natto is only soybean is changed, content of nattokinase in the beverage is increased, toxicity of konjak is reduced, and the beverage's function of protecting heart and cerebral vessels is increased.

The invention mainly relates to the technical field of foods, and discloses milk-fragrance Chinese cabbage juice. The milk-fragrance Chinese cabbage juice is made from the following raw materials of Chinese cabbages, milk, soybean oligosaccharides, table salt, konjak starch, lactic acid bacteria, complex enzymes, a yeast extract and a purple perilla extract. The milk-fragrance Chinese cabbage juice is rich in milk fragrance, moderate in sour and sweet degrees, balanced in nutrients, extensive in raw materials and low in price; the deep processing ways of the Chinese cabbages are increased, and economic returns are increased by 10.3%; the Chinese cabbages are subjected to enzymolysis through complex enzymes, so that the juice yield rate is increased by 8.7%, the utilization rate of the Chinese cabbages is increased, and production cost is saved; the raw materials are subjected to fermentation twice, so that the milk-fragrance Chinese cabbage juice is sour and sweet in mouth feel and rich in nutrition, the growth of infectious microbes is restrained, and the shelf life of the milk-fragrance Chinese cabbage juice is prolonged; the konjak starch is added, so that the nutrients of the milk-fragrance Chinese cabbage juice are rich, the functions of the stomach and the intestines are promoted, the product state is stable, and the milk-fragrance Chinese cabbage juice is not layered; and various nutrient extraction agents are added, so that nutrients are increased, absorption is promoted, the infectious microbes can also be restrained, health-care functions are improved, additives are not contained, and the milk-fragrance Chinese cabbage juice can enhance immunity, beautify faces, protect skin, reduce weight, enable bodies to be slim, prevent dental caries and resist and restrain cancers.

The invention mainly relates to the technical field of processing of health-care products, and discloses a preparation method of original dendrobium huoshanense health-care wine. The method comprises the following steps: selecting dendrobium; preprocessing dendrobium; soaking dendrobium. The method is simple and convenient to operate and is rich in nutrition. A deep processing way of the dendrobium huoshanense is added, and a deep processing product of the dendrobium huoshanense on the market is increased, so that the economic incomings of farmer households are increased by 13.6 percent; the original dendrobium huoshanense is selected, and nutritive contents contained in all organs can be fully utilized, so that the nutrition is balanced, the absorption is promoted, and the effects of nourishing lung and benefiting kidney, warming and activating meridian, improving health conditions, nourishing the skin and prolonging the life are achieved. The original dendrobium huoshanense is soaked firstly at a low temperature in Baijiu with low alcohol content, and the alcohol content is gradually increased, so that dendrobium huoshanense tissues are gradually wetted, instant modification of proteins and hardening of calluses can be avoided, active ingredients of the dendrobium can be slowly lixiviated, the utilization rate of the dendrobium is increased, and the fresh color of the dendrobium huoshanense can be maintained at the same time.

The invention discloses a method for preparing a cane sugar-based caramel pigment by an ammonia method. The method takes sugar with high cane sugar fraction as a raw material, the sugar is dissolved by water to a sugar solution with certain concentration, edible oil is taken as a direct heating carrier, then non honogneous phase mixing and a pyrolysis caramelization reaction are carried out on the sugar solution and the edible oil, then a cane sugar-based caramel pigment crude product is obtained, the crude product is performed with heat radiation for secondary pyrolysis caramelization reaction, then is processed and concentrated or dehydrated, dried to obtain the cane sugar-based caramel pigment without 4-methylimidazole. The cane sugar-based caramel pigment does not contain 4-methylimidazole after determination by a third party detection mechanism, and eating security of the caramel pigment product is enhanced. The prepared cane sugar-based caramel pigment does not generate foaming phenomenon and wall hanging phenomenon, and a color index accords with GB8817-2001.

The invention discloses sour-flavor purple sweet potato concentrate juice which is prepared from: purple sweet potato, peach kernels, raspberries, prickly pears, fruits of lonicera fragrantissima, elaeagnus conferta, wolfberry fruits, common macrocarpium fruits, poria cocos, atractylodes macrocephala, white peony roots, lactosucrose, lactic acid bacteria and compound enzyme. The sour-flavor purple sweet potato concentrate juice has abundant nutrients, mellow fragrance, moderated sour and sweet tastes, fine and smooth mouth feel and proper concentration. The purple sweet potato, when being sterilized and aged, is mixed with fruits and traditional Chinese medicines and then is pulped and is subjected to enzymolysis. After lactic acid bacteria fermentation, nutrients and fragrant substances are increased. The juice has the effects of conditioning function of stomach and intestine and promotes absorption and utilization. The juice has moderated sour degree and has a sour and delicious taste. Conventional sweet taste of purple sweet potato juice is changed and demands on nutrition, health caring and taste of consumers are satisfied. By adding the fruits and traditional Chinese medicines, nutrients and the health caring effects of the purple sweet potato concentrate juice are enriched, so that the purple sweet potato concentrate juice has the effects of delaying senility, beautifying and caring skin, losing weight and slimming body, preventing and treating decayed teeth, protecting heart and cerebral vessels, improving immunity and inhibiting and resisting cancer, and is suitable for all people.

The invention discloses a konjac and Chinese yam health care compound beverage, which comprises the following components by mass fraction: 2.0-6.0% of konjac flour; 5-10% of Chinese yam juice; 1.0-2.0% of tea polyphenol; 0.6-0.8% of sodium alginate; 0.5-1.0% of citric acid; 0.04-0.05% of vitamin E; 2.0-4.0% of xanthan gum; 4.0-5.0% of fresh pear juice; and the balance purified water. The method provided by the invention is simple and is suitable for batch production. The obtained konjac beverage has moderate sweet and sour taste, rich fragrance, moderate viscosity and stable state, is delicateand smooth, increases the deep processing way of konjac and the konjac products on the market, also increases the economic income of growers, has the efficacy of improving the health care function, enhancing the gastrointestinal function, removing toxin and maintaining beauty, and enhancing the resistance, and reduces other adverse effects of konjac except nutrition.

The invention discloses a dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof. The invention employs water caltrop, water-chestnut, arrowhead and lotus rhizome to prepare a new nutrition vermicelli, which can be used as an excellent substitute of traditional mung bean vermicelli; According to the invention, excellent dietary fiber and from water bamboo and flavonoid from water caltrop shell are added into the nutrition vermicelli, thereby obtaining the dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli with high comprehensive nutrition value. The dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli provided by the invention not only can replace traditional mung bean vermicelli, but also can satisfy traditional habit and health demand for eating water caltrop, water-chestnut, arrowhead, lotus rhizome and water bamboo in combination. The invention can satisfy the demand for eating 'Pan pond five-treasure' in combination, and plays an important role for improving industrial value of 'Pan pond five-treasure' and expanding deep processing pathway of 'Pan pond five-treasure'.

The invention discloses fruit-flavored dried sweet potatoes. The fruit-flavored dried sweet potatoes are made from the following raw materials in parts by weight: 80-90 parts of sweet potatoes, 10-15parts of melon seed kernels, 6-12 parts of sesame seeds, 15-20 parts of corn flour, 5-10 parts of apples, 2-5 parts of strawberries, 3-6 parts of oranges, 1-3 parts of carrots, 2-5 parts of semen cassiae, 3-6 parts of licorice roots, 1-4 parts of malt, 1-3 parts of Chinese wolfberry fruits, 1-3 parts of herba rhodiolae, 2-5 parts of lily bulbs, 8-12 parts of maltose, 5-10 parts of fresh milk and 4-6 parts of yeast. According to the fruit-flavored dried sweet potatoes provided by the invention, the sweet potatoes are used as main raw materials, the melon seeds, the sesame seeds, the corn flour,the apples, the strawberries, the oranges, the carrots and various traditional Chinese medicines are also added, so that the fruit-flavored dried sweet potatoes are rich in nutrition, rich in fragrance, fragrant, crispy and tasteful, and bright in color. A deep processing way of the sweet potatoes is increased, and the economic returns are increased. The sweet potatoes are sterilized and cooked,then the cooked sweet potatoes and traditional Chinese medicines are mixed and mashed, through fermentation with the yeast, the nutrients and the aromatic taste are added, the function of the stomachand the intestine is coordinated, the uptake and the utilization are promoted, and the health care function is strengthened.

The invention discloses a lotus leaf and cedrela sinensis wine and a preparation method thereof. The lotus leaf and cedrela sinensis wine is prepared from lotus leaves, cedrela sinensis, cane sugar, soybean oligosaccharides, lotus seeds, gynura divaricata, sedum aizoon, angel wine yeast, tryptophan, mixed enzyme, lycopene and citric acid. According to the lotus leaf and cedrela sinensis wine and the preparation method thereof, the method is simple, operation is easy, the cost is saved, the taste is refreshing, the alcoholic strength is low, the sugar content is low, the wine is clear and transparent, and the stability is high. Through enzymolysis, blending and fermentation, lotus leaf alkaloid bioactive constituents of the lotus leaves are dissolved in ethyl alcohol and water in the two states of lotus leaf alkaloid and lotus leaf alkaloid salt, and the extraction rate is high. The food materials and medicinal materials for nourishing the heart to tranquilize mind are added, the health care function can be significantly enhanced, and the lotus leaf wine can improve sleeping, reduce fat and lose weight, achieve the bacteriostatic and antiviral effect, prevent cardiovascular and cerebrovascular diseases, enhance resistance, resist aging, and achieve the life prolonging effect. The deep processing approach of the lotus leaves and the cedrela sinensis is added, the utilization rate is improved, and economic incomes of farmers are increased.

The invention belongs to the technical field of beer brewing, and particularly provides tomato beer and a preparation method thereof. The preparation method mainly comprises the steps that tomatoes serve as raw materials, the tomatoes are crushed into tomato juice, the tomato juice and crushed malt are mixed and then subjected to gelatinization, saccharification, filtration, boiling and fermentation, and then a mixture is canned into the tomato beer. The tomato beer provided by the invention is fresh and cool in taste and fine in foam, has the unique flavor of tomatoes, and also has the effects of maintaining beauty, keeping young and resisting cardiovascular diseases; tomato resources and beer fermentation equipment in China can be fully utilized, market varieties of tomato related products are enriched, deep processing ways of tomatoes are expanded, and comprehensive utilization value of tomatoes is improved.

The invention discloses beef-flavored dried sweet potatoes. The beef-flavored dried sweet potatoes are prepared from the following raw materials in parts by weight: 80-90 parts of sweet potatoes, 10-15 parts of hazel nut kernels, 6-12 parts of beef soup stock, 15-20 parts of wheat flour, 5-10 parts of cantaloupes, 2-5 parts of papaws, 3-6 parts of tomatoes, 1-3 parts of broccoli, 2-5 parts of white peony roots, 3-6 parts of eucommia bark, 1-4 parts of tuckahoe, 1-3 parts of radix astragali, 1-3 parts of sophora flowers, 2-5 parts of longan pulp, 8-12 parts of white granulated sugar, 5-10 partsof eggs and 4-6 parts of yeast powder. The beef-flavored dried sweet potatoes provided by the invention take the sweet potatoes as the main raw material and also contain the hazel nuts, the beef soupstock, the wheat flour, the cantaloupes, the papaws, the tomatoes, the broccoli and a plurality of traditional Chinese medicinal materials, so the beef-flavored dried sweet potatoes have the advantages of rich nutrients, aromatic flavor, crispiness, palatability and bright color; a deep processing method of sweet potatoes is provided and the economic returns are increased; and the sweet potatoesare mixed with the traditional Chinese medicines and pulped after being sterilized and cooked, and the mixture of the sweet potatoes and the traditional Chinese medicines is fermented with the yeast powder, so the nutrients and mellow fragrance of the beef-flavored dried sweet potatoes are increased, the beef-flavored dried sweet potatoes are capable of harmonizing the gastrointestinal functions and promoting absorption and utilization and the health-care functions are enhanced.