309results about How to "Increase vitamin" patented technology

The invention relates to an ice cream, and specifically relates to a potato ice cream. The potato ice cream has a great taste, and abundant nutrition. A technical scheme adopted by the invention is characterized in that the potato ice cream comprises 10-50wt% of meshed potato, 13-15wt% of white granulated sugar, 2-5wt% of shortening oil, 2-10wt% of whole milk powder, 3-5wt% of a glucose syrup, 0.5wt% of an emulsification stabilizing agent, 0.1wt% of a fresh milk essence, and the balance water.

The invention belongs to the field of agriculture, which relates to a slow control release biological inorganic and organic mixed fertilizer. The mixing fertilizer is prepared by fully mixing the following components in percentage by weight: 3%-10% of beneficial microbial agent, 0.4%-1% of fertilizer slow control release agent, 5%-12% of organic matter, 0.2%-10% of plant growth stimulin, 15%-25% of nitrogen, 5%-12% of phosphorus, 6%-15% of potassium, and 2%-10% of middle trace element. The invention not only has the advantages of high nutrient concentration and simple production process, but also can enhance the utilization rate of the fertilizer, save the fertilizer, increase the output, improve the soil, and promote the sustainable development of agriculture and environment protection.

The invention disclose a yoghurt for children, which is a yoghurt added with compound vitamin and compound mineral matter, wherein, in each kilogram children yoghurt, the compound vitamin comprises 500-1600Mug vitamin A, 10-130 Mug vitamin D and 0.3-0.6g taurine, while the compound mineral matter comprises 600-1400mg Ca, 20-95mg Zn and 60-190mg Fe. The invention also discloses a preparation thereof, which can be made according to the conventional yoghourt preparation technique by lactic acid bacteria (0.1-0.6u/kg), with the milk material of 75-95 percent milk, 0.03-15 percent sweetener, 0-6 percent milk protein powder, 0.2-3.0 percent stabilizer, 0.02-0.1 percent compound vitamin preparation, 0.02-0.1 percent compound mineral matter preparation and 0-0.1 percent flavor compound. The nutritional elements of the product is reasonably collocated according to the growth and development requirements of children, and solves the problem of bad taste, thus easy for the children to accept.

The invention discloses an electric rice cooker for sprouting and stewing of brown rice, comprising a pan body, a pan cover and an inner pan, wherein the pot body is internally provided with a heating device for heating the electric rice cooker, and a controller for controlling power supply and power off of the heating device; the controller supplies power to the heating device continuously or discontinuously in the sprouting process of the brown rice; the heating device heats the electric rice cooker continuously and/or discontinuously so as to lead the temperature in the electric rice cooker to change in the temperature range suitable for the sprouting of the brown rice in a stage manner; the change of the temperature in each stage is as follows: the temperature is raised to a set temperature point, then the heating device stops heating to lead the temperature in the electric rice cooker to maintain in the set temperature range for a period of time, heating is continuous to next stage; and in the sprouting process, a user can select whether the water is exchanged and whether the sprouting time and the temperature of the next stage is reset after the water is exchanged. The electric rice cooker and the control method thereof can obtain sprouted brown rice with high nutritional value without adding time.

A Bifidobacterial fruit-vegetable beverage is prepared from fresh fruit juice, fresh vegetable juice, cultured Bifidobacterium, lactobacillus and thermophilic streptococcus, stabilizer and flavouring through ultrahigh-temp. instantaneous sterilizing, and fermenting. Its advantages are high nutritive and health-care value, and long quality guarantee period.

The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.

The invention relates to a health food with nanometer functions and a processing method thereof. The health food comprises 40-70wt% of wheat bran, 10-45wt% of medicinal food, and 5-30wt% of agricultural and sideline products; the wheat bran refers to wheat bran and buckwheat bran, wherein, the wheat bran accounts for 60-90% of the total wheat bran and the buckwheat bran accounts for 10-40% of the total wheat bran; the medicinal food comprises Chinese yam, tuckahoe, gordon euryale seed, kudzuvine root and malt; and the agricultural and sideline products are selected from a group which consists of red date, black date, black fungus, bitter gourd, celery and carrot, wherein, the medicinal food is processed into nano-grade particles. The health food of the invention is prepared by using high-quality dietary fiber, natural edible Chinese medicinal materials and foods with rich contents, and is fully considered that the mutual supplement and collocation of various natural and beneficial ingredients is carried out. The health food does not contain any western medicine, heavy metal and toxic substances, and has good nutritional adjuvant therapy and rehabilitation and healthcare effects on regulating blood sugar and lipid, reducing weight, relaxing the bowels, alleviating and removing angiosclerosis.

The invention relates to an application of a seaweed polypeptide in preparing a health-care product for reducing blood fat and blood sugar as well as a beverage containing the polypeptide for reducing the blood fat and the blood sugar. The seaweed polypeptide is prepared by the following steps of: milling a mixture of immersed porphyra haitanensis and water through a colloid mill to obtain porphyra haitanensis slurry; adopting AS.1398 neutral protease to carry out enzymolysis on the porphyra haitanensis slurry for 5-10 hours under the conditions that the temperature is 45-55 DEG C, the pH (Potential of Hydrogen) is 7.2-7.8, the enzyme adding amount E/S is 8000-12000 U/g and the weight/volume ratio concentration of a substrate is 3-7%, so as to obtain an enzymolysis solution; centrifuging the enzymolysis solution and collecting liquid supernatant; and carrying out ultra-filtering separation on the liquid supernatant to obtain an active component with the molecular weight of less than 10000 Da. An animal experiment shows that agars are subjected to biological enzymolysis to obtain the seaweed polypeptide which has the obvious effects of reducing the blood fat, the blood sugar and blood pressure; and after the seaweed polypeptide is taken for a long period, the weight can be prevented from too fast increase and the happening possibility of arteriosclerosis can be reduced.

The invention provides hericium erinaceus and konjak tofu and a making method thereof. The hericium erinaceus and konjak tofu is made from, by weight, 48.1-48.2% of water, 4.9-5% of textured soybean protein, 10.4-10.5% of edible oil, 19.4-19.5% of isolated soybean protein, 14.97-14.98% of hericium erinaceus powder, 0.58-0.59% of edible salt, 0.19-0.20% of starch, 0.019-0.02% of konjak purification powder, 0.019-0.020% of I+G, 0.97-0.98% of white granulated sugar, 0.019-0.020% of yeast powder, 0.019-0.020% of TG enzyme and 0.0058-0.0059% of natamycin. The nutritional value of the hericium erinaceus and konjak tofu is improved, the immunologic function of the human body can be enhanced, the preparation technology is simple, the shelf life of the made tofu is long, and the tofu is convenient to eat.

The invention relates to a method for preparing food-grade bamboo vinegar by taking bamboo wood as a raw material, which is characterized by comprising the following steps of: a, preparing refined bamboo vinegar, namely crushing the bamboo wood into bamboo chips, performing dry distillation and carbonization on the bamboo chips, performing two-stage condensation, mixing the bamboo vinegar obtained by the two-stage condensation in a mixing tank, and standing and purifying; and b, preparing the food-grade bamboo vinegar, namely performing three-stage distillation and condensation on the refined bamboo vinegar obtained in the step a, and collecting condensate obtained by the third stage distillation and condensation in a storage tank so as to prepare the food-grade bamboo vinegar which is pure, colorless and free from smoke odor. The invention also relates to the food-grade bamboo vinegar, which is pure, colorless and free from the smoke odor, prepared by the method, and application of the food-grade bamboo vinegar in food and health care products.

Peanut and brown rice milk beverage comprises raw materials by weight, including 4-5 parts of brown rice, 1-4 parts of peanut kernels, 1-5 parts of dairy product, 4-6 parts of cane sugar, and 0.3-0.6 part of stabilizer. The protein beverage composited from peanut, brown rice and cow's milk employs complementary nutrition of animal and plant proteins, a great quantity of vitamins and soluble dietary fibers contained in the brown rice are added, and accordingly the nutritional value and dietary health caring function of the brown rice, the peanut and the cow's milk are given full play, and the peanut and brown rice milk beverage is full and gentle on palate, and convenient for people to drink.

The invention relates to a method for preparing a honey pomelo fruit wine. The method comprises the following steps: 1) pretreatment: selecting fresh and maturated honey pomelo, and peeling the honey pomelo, then removing pericarp and seeds to obtain pulp, then using a juice extractor for squeezing the pulp to the honey pomelo fruit paste, immediately adding ascorbic acid for color protection; 2) pectase processing: using sodium bicarbonate to adjust a pH value of the honey pomelo fruit paste, adding pectase in the honey pomelo fruit paste to obtain the zymolytic fruit paste; 3) bitter removal treatment: adding active carbon and beta-cyclodextrin in the zymolytic fruit paste for composition and bitter removal, pasteurizing the zymolytic fruit paste after bitter removal; 4) activation treatment of microzyme; 5) fermentation: wherein the fermentation is divided into primary fermentation and post fermentation; and 6) ageing treatment: putting the fermented honey pomelo fruit wine in a wine storage pot for ageing, and then filtering the fruit wine and blending to obtain the honey pomelo fruit wine. The honey pomelo fruit wine has the advantages of bright color, fragrant smell, and rich mouthfeel, and has typical honey pomelo aroma.

The present invention relates to health food, and is especially one kind of health rice with the function of stabilizing blood sugar content after meal and its production process. The health rice produced with unpolished rice 80-95 wt%, buckwheat 5-15 wt%, taurine 0.3-0.8 wt%, fine konjaku powder 0.5-1.5 wt% and sodium alginate 0.8-1.5 wt%, and through crushing unpolished rice and buckwheat, mixing all the materials while adding water, pressing and cutting. It can control blood sugar content, provide balanced nutrients, resist oxidation, improve insulin resistance and result in other health functions, and is suitable for diabetics to eat.

The invention provides highland barley-containing fine dried noodles with the high dietary fiber content and a making method thereof. The highland barley-containing fine dried noodles with the high dietary fiber content are made from, by weight, 70-80 parts of wheat flour, 50-60 parts of highland barley powder, 34-48 parts of oat powder, 23-35 parts of corn flour, 20-35 parts of konjac powder, 22-36 parts of sweet potato powder, 25-32 parts of buckwheat powder, 15-23 parts of sorghum flour, 15-23 parts of black sesame powder, 12-18 parts of pea flour, 12-18 parts of green bean powder, 12-18 parts of hyacinth bean powder, 3-7 parts of bitter melon juice, 3-7 parts of celery juice, 2-5 parts of apple juice, 2-5 parts of dragon fruit juice, 1-5 parts of sa-son seed gum, 1-5 parts of flaxseed gum, 1-5 parts of soybean protein powder, 1-5 parts of wheat gluten, 0.01-0.1 part of carrageenan, 2-3 parts of salt and 20-50 parts of water. The highland barley-containing fine dried noodles with the high dietary fiber content have the rich nutrients and the high dietary fiber content.

The invention relates to fruit-vegetable bean curd with abundant nutrition and a preparation process thereof. The fruit-vegetable bean curd is prepared from the following raw materials in weight percentage: the ratio of soybean to soybean oil to fruit-vegetable is 100-300 to 60-70 to 10-50. The fruit-vegetable bean curd has fresh and delicious taste, smooth and soft mouthfeel, lustrousness, attractive appearance, simple and uncomplicated raw materials, available material source, simple processing and preparing process, and short preparation flow, and is convenient to grasp and exert, has no any risk in production, transportation or storage, and has wide market prospect.

The invention discloses an omega-3 unsaturated fatty acid-enriched seasoning sauce. The omega-3 unsaturated fatty acid-enriched seasoning sauce is composed of, by weight part, 1-25 parts of flaxseed meal, 1-10 parts of salad oil, 1-85 parts of sauce, 0.5-5 parts of emulsifier, appropriate amount of water, 1-5 parts of moringa seed oil and/or 1-8 parts of fruit and vegetable enzyme powder. The omega-3 unsaturated fatty acid-enriched seasoning sauce introduces high-activity components such as omega-3 unsaturated fatty acid into the sauce to improve the flavor and taste of conventional sauce, add nutritive value and healthcare efficacy; omega-9 monounsaturated fatty acid contained in the moringa seed oil can reduce the content of total cholesterol and bad cholesterol in blood; the fruit and vegetable enzyme powder can decompose proteins, carbonhydrate and fat in the sauce to promote digestion and absorption of nutrients, to add multiple vitamins inside the seasoning sauce and meanwhile to improve the originally rich taste and high salt content of the sauce, thereby making up for the deficiencies of traditional sauced foods.

The invention provides a solid biological bacterial fertilizer and a preparation method thereof, in particular to a microorganism solid bacterial fertilizer which is prepared from maize straw and animal waste and is environmentally friendly, good in fertilizer efficiency and good in soil improvement effect. The solid biological bacterial fertilizer has the advantages that an efficient microbial agent which is harmless to soil is adopted, so that the maize straw and the animal waste can be fermented into the high quality biological bacterial fertilizer within a short time; the scientific formula is adopted, the fertilizer efficiency is high, the pertinence is high, quality of agricultural products is improved, sweetness and the vitamin content and the like of fruits and vegetables are raised, appearance quality of the fruits and vegetables is good, and the effect of promoting growth and development of plants is great; by means of the biological bacterial fertilizer produced through the preparation method, the utilization rate of pesticide and chemical fertilizer can be lowered, soil quality can be improved, harmful microorganisms in the soil can be inhibited, and the capability of crops to resist to insect attack, cold, high temperature and lodging can be improved; maize straw resources are utilized sufficiently, raw material cost is comparatively lower, the production process is easy to grasp, the environment can be protected, and the society can be benefited.