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41results about How to "Lower calorie value" patented technology
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Multi-flavor rainbow oatmeal meal-replacing powder and preparation method thereof
The invention discloses multi-flavor rainbow oatmeal meal-replacing powder and a preparation method thereof, and relates to the technical field of food processing. The multi-flavor rainbow oatmeal meal-replacing powder is prepared from the following raw materials: 50 to 80 parts of oatmeal, 10 to 40 parts of corn flakes, 0 to 30 parts of raisin, 0 to 20 parts of medlar, 0 to 20 parts of creamer, 0 to 20 parts of purple sweet potato, 0 to 40 parts of corn, 0 to 60 parts of red dates, 0 to 10 parts of matcha, 0 to 20 parts of blueberry powder, 0 to 40 parts of mung bean, 0 to 20 parts of black sesame, 0 to 20 parts of lycium ruthenicum murray, 0 to 30 parts of black rice, 1 to 10 parts of konjac flour and 10 to 30 parts of xylitol which are prepared into the meal-replacing powder of different flavors. The meal-replacing powder adopts five-color foods as raw materials for nutrition arrangement; the raw materials are clear in source, discernible, and rich in variety; the multi-flavor rainbow oatmeal meal-replacing powder can not only be pleasant to eyes to increase appetite, but also supply people with balanced nourishment, thereby ensuring the improvement on the organic health level. Long-term use of the meal-replacing powder has the effects of benefiting liver and stomach, keeping young, caring skin, and increasing immunity of a human body, and can improve the health levels of sub-health people and obese people.
Owner:甘肃易源生物制药有限公司
Low temperature denaturing protective agent of minced fillet of grass carp
InactiveCN101664052AGood low temperature denaturation protectionThe overall protective effect is excellentMeat/fish preservation by freezing/coolingMaillard reactionSodium phosphates
The invention discloses a low temperature denaturing protective agent of minced fillet of grass carp, which belongs to the range of a low temperature protective agent in food fresh keeping technique.The the low temperature denaturing protective agent is prepared by the c raw materials by weight percent of the minced fillet: 5 wt% to 7 wt% of fucose, 0.11 wt% to 0.14 wt% of sodium pyrophosphate, 0.10 wt% to 0.13 wt% of trimeric sodium phosphate and 0.05 wt% to 0.07 wt% of sodium hexametahposphate. The protective agent has better low temperature denaturing protective action on the minced filletof the grass carp. After the protective agent is frozen for 6 months, the protein of the grass carp still has more than 70% of salt soluble protein, more than 60% of ATP enzyme activity, more than 86% of hydrosulfide group and more than 67% of gel characteristic. The total protective action effect is superior to that of a combined low temperature denaturing protective agent of 4 wt% of cane sugarand 4 wt% of sorbitol. The invention also obviously reduces the sweet value and the heat value of the minced fillet of the grass carp to 50% of the combined low temperature denaturing protective agent of 4 wt% of cane sugar and 4 wt% of sorbitol. In addition, the components of the protective agent do not generate a Maillard reaction with fish protein. Therefore, compared with the similar protective agents, the protective agent of the invention has wider fish protein.
Owner:CHINA AGRI UNIV
Method for producing ham sausage added with inulin
InactiveCN101744307AHigh nutritional valueIncrease health functionFood preparationMonosodium glutamateIce water
A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5) / 3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2 / 3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain the sausage added with inulin; the inulin improves the water binding capacity and mouthfeel, and has a nutrition and health-care function.
Owner:HENAN UNIV OF SCI & TECH
Instant white fungus thick soup with high dietary fibers and low GI value and processing method of instant white fungus thick soup
The invention belongs to the technical field of processing of white fungus thick soup, and particularly relates to instant white fungus thick soup with high dietary fibers and low GI value and a processing method of the instant white fungus thick soup. The white fungus thick soup is made from the following raw materials in parts by weight: 2-5 parts of chia seeds, 0.5 part of basil seeds, 1 part of dried red dates, 0.5 part of dried Chinese wolfberry fruits, 0.01-0.04 part of sucralose, 50-80 parts of fresh white funguses and 100-150 parts of pure water. The fresh white funguses are combined with natural plant raw materials of the chia seeds, the basil seeds and the like containing high dietary fibers, and a vacuum freeze drying technique is adopted, so that an instant product which is high in dietary fibers, low in glycemic index, balanced in nutrients, good in flavor and eating mouth feel, good in rehydration properties and easy to store and carry is prepared. The dietary fibers of the instant white fungus thick soup product are greater than or equal to 28g / 100g, the GI value is smaller than 55, after being brewed, the instant white fungus thick soup has fresh, smooth and viscous sense of the white funguses, the serum cholesterol can be reduced, the satiety can be improved, the control on blood sugar and the weight can be facilitated, and the white fungus thick soup is suitable for fat people and diabetics to eat.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Method for improving texture of fermented sausage by virtue of xylitol
InactiveCN103892315AImprove qualityImprove storage effectFood ingredientsFood preparationFlavorWater activity
The invention discloses a method for improving the texture of a fermented sausage by virtue of xylitol, belonging to the technical field of meat product processing. The method comprises the following steps: adding 4%-12% of xylitol in a processing process, tumbling and salting in vacuum, fermenting, dewatering and drying. The quality of the fermented sausage is effectively improved; the texture quality of the fermented sausage is remarkably improved, the hardness is remarkably reduced, and the elasticity and the chewiness are remarkably improved under the circumstance that the preservation property, the color and the flavor of the fermented sausage are not affected. The method has the characteristics that part of free moisture is converted into bound water by virtue of a water retaining effect of a polyhydroxy structure in xylitol, and the water activity is reduced and the preservation property is improved under the circumstance that relatively high water content is kept. The obtained fermented sausage is fine in tissue, good in elasticity, bright in color, heavy in taste, unlikely to deteriorate during storage and long in shelf life more than 6 months.
Owner:JIANGNAN UNIV
Inulin low-fat yogurt pudding and preparation method thereof
The invention discloses an inulin low-fat yogurt pudding and a preparation method thereof, and belongs to the technical field of food processing. The inulin low-fat yogurt pudding is prepared from the following components by weight percent: 30-40% of yogurt base, 2-10% of inulin, 0.05-0.5% of a thickener, 0.001-5% of a sweetening agent and the balance of water, wherein the inulin is a soluble dietary fiber, can selectively promote growth of colon probiotics, and has the functions of reducing blood sugar concentration, maintaining lipid metabolism balance, improving the bioavailability of mineral elements, enhancing the immunity of the organism, and the like. The inulin low-fat yogurt pudding disclosed by the invention contains the inulin dietary fiber, is low in fat content, and smooth in mouthfeel, has the functions of improving the intestinal microenvironment, controlling blood fat and blood sugar levels, reducing the energy, promoting absorption of a mineral substance and synthesis of vitamins, and is especially suitable for middle aged and elderly people with diseases such as constipation, obesity, hypertension, hyperlipidemia and diabetes mellitus.
Owner:HENAN UNIV OF SCI & TECH
Probiotic and prebiotic combined solid beverage for preventing and treating constipation, and preparation method thereof
PendingCN111000109APromote peristalsisPrevent intrusionFood ingredient functionsProtein food ingredientsBiotechnologyImmunity
The embodiment of the invention discloses a probiotic and prebiotic combined solid beverage for preventing and treating constipation, and relates to the technical field of food processing, wherein thesolid beverage comprises the following raw materials in parts by weight: 8-16 parts of probiotic freeze-dried powder, 45-70 parts of prebiotics, 5.1-10.2 parts of a sweetening agent, 0.5-1.5 parts ofedible essence and 5-10 parts of maltodextrin. According to the embodiment of the invention, by combining various probiotics, beneficial bacteria in the gastrointestinal tract are in a dominant position, expel harmful bacteria through competitive occupation, inhibit the reproduction of the harmful bacteria, secret bacteriocin to kill the harmful bacteria, prevent the invasion of foreign pathogenic bacteria, degrade or decompose toxins and harmful substances, and promote toxin transfer and detoxification so as to promote gastrointestinal tract peristalsis, so that a certain conditioning effecton constipation is achieved, and the immunity of the organism can be improved.
Owner:美雅健康江苏有限公司
Radix puerariae meal replacement powder and preparation method thereof
InactiveCN108208854AGreat tasteReduce heatFood shapingFood ingredient functionsFiberWhey protein powder
The invention discloses radix puerariae meal replacement powder and a preparation method thereof. The radix puerariae meal replacement powder comprises the following raw materials in parts by weight of 30-40 parts of radix puerariae powder, 10-20 parts of konjac powder, 10-20 parts of Peruvian ginseng powder, 15-25 parts of soyabean protein powder, 5-10 parts of lotus leaf powder, 5-10 parts of whey protein powder, 1.5-3 parts of haw powder, 1-2 parts of oat flour, 0.4-1 part of yam flour, 0.4-1 part of a semen cassiae extract, 0.4-1 part of black sesame seed powder, 0.4-1 part of walnut powder and 0.4-1 part of sweet orange fine powder. The radix puerariae meal replacement powder is good in mouth feel, and low in calorie, has satiety sense, can complement energy and nutrients required byhuman bodies, can strengthen the fat metabolism and the enhancing immunity, and solves the difficult problem of being poor in nutrients caused by reducing weight. The radix puerariae meal replacementpowder has the characteristics of being high in fibers, low in calorie and low in fat, maintaining body energy, easily enabling people to have satiety sense, and being comprehensive in nutrients.
Owner:CHUXIONG BAICAOLING PHARMA DEV
Low-calorie haw compound sweetend rolls and making method thereof
InactiveCN109430494AGood sensory qualityLower calorie valueConfectionerySweetmeatsNutrientPear juice
The invention discloses low-calorie haw compound sweetend rolls and a making method thereof. The making method comprise the following steps of respectively and thoroughly cleaning haws, peaches, apples, pears, berries and carrots, performing air-drying, removing pedicles, peel and kernels, performing cutting into dices, performing pulping, then uniformly mixing obtained haw concentrated pulp withobtained peach juice, obtained apple juice, obtained pear juice, obtained berry juice and obtained carrot juice, and performing concentration so as to obtain mixed fruit pulp; and then pouring the mixed fruit pulp on armorplate glass, performing scraping with a scraping plate to obtain dried fruit thin layers, and then performing drying through a heat pump so as to obtain the low-calorie haw compound sweetend rolls. The low-calorie haw compound sweetend rolls disclosed by the invention are simple in making method, high in maneuverability and free from food additives and sugar, have favorable mouth feel, are suitable for special crowds of old people, children, obese crowds, diabetes crowds and the like to eat, are high in nutrient value and belong to healthy foods.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
Method for making breaded fish stick by adding inulin
The invention relates to a method for making a breaded fish stick by adding inulin. The method comprises the steps of: mixing and stirring 5 to 15 weight parts of fat chopped meat, 2 to 10 weight parts of starch, 2 to 15 weight parts of inulin, 1 to 6 weight parts of egg white, 0.5 to 3.0 weight parts of salt, 0.1 to 0.3 weight parts of gourmet powder, 0.2 to 1.0 weight parts of spice, 5 to 35 weight parts of water and 20 to 70 weight parts of fish so as to form breaded fish stick materials, braising the materials with a thickness of 1 to 5 cm for 5 min through intense fire, reducing the firepower, braising for 20 min, coating the egg yolk and then braising for 5 min so as to obtain the finished breaded fish stick. The breaded fish stick is cut into blocks with different shapes and sizes at the temperature of less than 45 DEG C. The breaded fish stick is sealed and packed under room temperature. The inulin which is dissolved in water can change the state of the breaded fish stick, thereby enhancing the water-retaining property thereof. The breaded fish stick has smooth surface and elasticity and tastes tender and creamy.
Owner:HENAN UNIV OF SCI & TECH
Wine and making method thereof
The invention provides wine and a making method thereof. The raw materials of the wine comprise brewed sticky rice wine, brewed rice wine, edible alcohol, sticky rice mellow wine, tea essence, citric acid, caramel pigment, ethyl acetate, acetic acid, glacial acetic acid, ethyl lactate, lactic acid, glycerin, honey, rock candy, white granulated sugar and sticky rice leaves. The making method comprises the following steps: soaking the sticky rice leaves in clean water at normal temperature so as to obtain sticky rice leaf juice, mixing the sticky rice leaf juice with other raw materials in a wine jar, sufficiently stirring, sealing the wine jar to alcoholize for 60 days, and keeping the temperature inside the wine jar at 0-20 DEG C. Compared with the prior art, the wine has the beneficial effects of being sour and sweet in taste, low in caloric value, capable of clearing heat and clearing summer-heat, expelling toxin and nourishing the skin and delaying senescence, beneficial to digestion and appetite promotion, relatively low in production cost and long in preservation time, has the unique taste of chocolate, and is an alcoholic beverage with good market prospects.
Owner:李多可
Low-GI steamed cake rich in dietary fibers and preparation method thereof
PendingCN111011730AImprove insulin sensitivityPromote intestinal peristalsisFood ingredient as raising agentLipidic food ingredientsPolydextroseMaltitol
The invention provides a low-GI steamed cake rich in dietary fibers and a preparation method thereof, and belongs to the technical field of food. Raw materials of the cake do not contain white granulated sugar and comprise, by weight, 10-20 parts of trehalose, 2-5 parts of maltitol, 5-10 parts of bean fibers, 14-26 parts of cereal fibers, 1-5 parts of konjaku flour, 3-10 parts of polydextrose, 3-8parts of inulin and 2-5 parts of resistant dextrin. The cake has a lower caloric value and can control the blood sugar rise after eating, so that the cake is suitable for weight-losing people or diabetic people to eat. Through the matching of soluble dietary fibers and insoluble dietary fibers, the satiety of an eater can be improved, the insulin sensitivity can be improved, the intestinal peristalsis can be promoted, the intestinal health can be benefited, meanwhile, the rising speed of blood sugar after eating can be delayed, and the rising amplitude can be reduced. The preparation method of the cake comprises the step of steaming the mixed raw materials. The method is simple and easy to operate, and a finished cake which is fluffy and soft in texture and good in taste can be obtained.
Owner:玛士撒拉(上海)医疗科技有限公司
Jelly type enzyme and processing process thereof
InactiveCN106616956AHigh activityHigh energySugar food ingredientsNatural extract food ingredientsCalcium in biologyDisease
The invention discloses a jelly type enzyme and a processing process thereof. The jelly type enzyme is prepared from water, glucose, high-fructose corn syrup, fructooligosaccharide, mature vinegar, fermented fruit and vegetable juice, golden camellia petal powder, pineapple lyophilized powder, Vc, jelly powder, sodium citrate, sucralose and acesulfame potassium. The processing process includes steps: adding water, glucose, high-fructose corn syrup, golden camellia petal powder, jelly powder, sodium citrate, sucralose and acesulfame potassium into a mixing tank, heating until colloid is completely molten without particle precipitates; adding pineapple fruit powder, fructooligosaccharide, Vc, fermented fruit and vegetable juice and mature vinegar, well stirring, and filling into bags; finally sterilizing, cooling and drying in air to obtain the jelly type enzyme. The jelly type enzyme has various balancing, regulating and treating efficacies such as reduction of blood fat, cholesterol and blood pressure, suppression of tumor growth, prevention and adjuvant treatment of cardio-cerebrovascular diseases, balancing of blood power of hydrogen, digestion promotion, constipation prevention, weight losing, prevention of colorectal carcinoma cancers, prevention of haemorrhoids and promotion of calcium absorption.
Owner:GUANGXI FUXIN SCI & TECH
Sugar-free emblic juice beverage and production method thereof
The invention discloses a sugar-free emblic juice beverage and a production method thereof. The production method comprises the following steps: adding emblic juice into a compound clarifier to obtain clarified emblic juice; adding water for dilution, and further adding sucralose; adding an extract of eleocharis tuberosa peel for seasoning, then, refrigerating and removing sediments to obtain clear emblic juice; homogenizing under the pressure of 5-14MPa; degassing, sterilizing and canning, thereby obtaining the sugar-free emblic juice beverage. The beverage disclosed by the invention is pale yellow, has delicious sweet and fresh taste, is full of nutriments, and is suitable for all consumers including diabetic patients; moreover, the production method is simple, and the production cost is relatively low, so that the beverage is suitable for large-scale industrialized production.
Owner:GUANGXI RUIQIKANG BEVERAGE
Sugar substitute and preparation method thereof
ActiveCN102697022BLower calorie valueGood instant solubilityFood preparationAdditive ingredientSugar substitute
The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following components in part by weight: 1.6-18 parts of edible sweetener, 45-95 parts of filling agent, 0.5-3 parts of edible emulsifier, and 1.5-3.5 parts of raising agent; the raising agent comprises 1-2 parts of carbonate and 0.5-1.5 parts of edible acidulant in part by weight; the preparation method comprises the steps of weighing the raw materials, milling, mixing, granulating and drying; and the sugar substitute has an agreeable mouthfeel, is slightly low in caloric value, and is suitable for daily diet of diabetics and people trying to lose weight. A specific proportion of raising agent and edible emulsifier are added in the ingredient, so that the product is high in instant ability, and the granular product is not easy to be left over in a packaging bag when being poured out.
Owner:天津北方食品有限公司
Health beverage for diabetic patients
The invention discloses a health beverage for diabetic patients. The health beverage is prepared from 30-50 parts by weight of hpyerglycemic extract, 30-50 parts by weight of water, 0.3-0.8 parts by weight of a biological preservative and 0.05-0.1 parts by weight of a sweetener. 10-20 parts by weight of semen litchi, 10-20 parts by weight of longan seeds, 1-5 parts by weight of chaenomeles speciosa seeds, 5-10 parts by weight of corn stigma, 5-15 parts by weight of frosted mulberry leaves, 10-30 parts by weight of root of kudzu vine, 10-20 parts by weight of cyclocarya paliurus leaves and 5-10 parts by weight of radix polygonati officinalis is mixed with 100-300 parts by weight of water, the mixture is boiled for 3-5h for extraction, the extraction product is filtered and the filtrate is collected and is the hpyerglycemic extract. The health beverage for diabetic patients has a sweet taste for reducing a bitter taste, has a good taste, can be swallowed easily, produces synergistic effects by traditional Chinese medicines, has obvious effects of reducing blood sugar and is convenient for drinking.
Owner:JINAN SHUNHAO BIOTECH CO LTD
Method for producing high-astaxanthin content low-fat ratio mayonnaise
InactiveCN109601967AScavenging oxygen free radicalsImprove regenerative abilityFood scienceYolkVegetable oil
The invention discloses a method for producing high-astaxanthin content low-fat ratio mayonnaise. The method comprises the following specific steps: 1, breaking eggs, pouring the eggs into an egg yolkseparator to obtain egg yolks, and detecting the egg yolks to determine whether the egg yolks are qualified; 2, after the egg yolks are qualified, sterilizing the egg yolks to obtain a raw material A; 3, adding vegetable oil to the raw material A to obtain a raw material B; 4, adding edible thickening starch to the raw material B to obtain a raw material C; 5, adding salt, sugar, vinegar and water to the raw material C to obtain a raw material D; 6, pouring the raw material D into a food mixer, and performing uniform mixing and stirring to obtain a product E; 7, sampling and testing the product E to judge whether the product E is qualified; and 8, after the product E is qualified, sequentially subjecting the product E to discharging, packaging and finished product warehousing. The mayonnaise prepared by the present invention is rich in natural astaxanthin and DHA; and astaxanthin and DHA dietary nutrients can be efficiently supplemented by eating the mayonnaise.
Owner:中铭生物(深圳)集团有限公司
Method for preparing bergamot fruit mooncake
InactiveCN104782719AStrong fragranceModerate sweet and sour tasteDough treatmentBakery productsFlavorAdditive ingredient
The invention relates to a method for preparing a bergamot fruit mooncake. The method comprises the following steps: based on the fact that traditional high-sugar lotus paste stuffing is replaced with low-sugar lotus paste, adding a certain amount of pickled bergamot fruit jam / bergamot fruit particles when the stuffing is removed from a pan; stirring, mixing evenly and cooling to prepare bergamot fruit stuffing; wrapping the stuffing with a syrup wrapper, forming, roasting, cooling and packing to prepare the bergamot fruit mooncake. The method is improvement on the basis of a traditional stuffing processing technology. The preparation method has the characteristics of mature process, simple equipment, easy production and safe operation; the bergamot fruit mooncake prepared by the method has the characteristics of natural color and luster, unique flavor, abundant nutrient, low sugar and low heat, and is healthy and hygienical. The preserved fruit of the bergamot fruit is innovatively applied to a traditional baked food, so that the novel characteristic baked food ingredient is provided; the comprehensive utilization way of resources of characteristic fructus citri sarcodactylis in Guangdong province can be expanded; the health mooncake variety is enriched; and the method has a wide market prospect.
Owner:JUXIANGYUAN HEALTH FOOD ZHONGSHAN
Probiotic formula beverage and preparation method thereof
PendingCN111802550AImprove the environmentEnsure balanceLactobacillusStrepto/lacto-coccusBiotechnologyHuman gastrointestinal tract
The invention relates to the technical field of food processing, in particular to a probiotic formula beverage. The beverage comprises the following raw materials: stachyose, inulin, polydextrose, streptococcus thermophilus, bifidobacterium lactis, lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus plantarum, bifidobacterium longum, bifidobacterium breve, lactobacillus reuteri, vitamin C and taurine. After the probiotic formula beverage prepared by the method is drunk for one week, the proliferation of probiotics in intestinal tracts and stomachs is obviously improved. Meanwhile,the beverage has a weight losing effect after being drunk, has low sugar content, is not easy to be absorbed by the human body, is very low in heat value, and does not cause obesity. The beverage canbe used as weight-reducing food and a low-calorie food, the blood sugar increasing amount is small after the beverage is drunk, and the calcium absorption is obviously increased. The added stachyosehas an extremely obvious proliferation effect on effective microbial communities such as bifidobacteria and lactobacillus in gastrointestinal tracts of human bodies, the environment in digestive tracts of the human bodies can be rapidly improved, and the balance of micro-ecological microbial communities is adjusted.
Owner:山东国和堂制药有限公司
Special food
InactiveCN1706277AEasy to digest and absorbLower calorie valueFood preparationNutrientSoybean Proteins
The present invention discloses one kind of special instant food with rich nutrients and good taste. The special instant food is produced with wheat flour in 40-60 wt%, water soluble polydextrose in 10-50 wt%, buckwheat powder in 0-50 wt%, soybean protein in 0-15 wt% and supplementary material in 0-10 wt%. The instant food may serve as blood sugar reducing food for diabetes and as slimming food for those with overweight, and biscuit and hard bread with the recipe of the present invention may be supplied specially for military use.
Owner:天津市振合生物工程有限公司
Spanish mackerel minced fillet natural low-temperature preservative and application method thereof
InactiveCN106819078AImprove qualitySmall temperature differenceMeat/fish preservation by freezing/coolingNatural extract food ingredientsIce waterPreservative
The invention discloses a Spanish mackerel minced fillet natural low-temperature preservative which comprises a grape seed extract, a green tea extract, a rosemary extract and polyphosphates. The invention also discloses an application method of the Spanish mackerel minced fillet natural low-temperature preservative. The method comprises the following steps: chopping fish into minced fillet, keeping at low temperature, preparing the minced fillet natural low-temperature preservative, mixing the minced fillet natural low-temperature preservative and ice water, adding the mixture into the minced fillet, and carrying out partial freezing preservation. The Spanish mackerel minced fillet natural low-temperature preservative well keeps the stability of the minced fillet, obviously inhibits the fat oxidation, and can keep the gel characteristic of the minced fillet stable for along time. By using the grape seed extract, green tea extract and rosemary extract as the natural plant extracts, the Spanish mackerel minced fillet natural low-temperature preservative has the advantages of wide sources, low cost and high acceptability, and contains rich natural components which are beneficial to human health. The Spanish mackerel minced fillet natural low-temperature preservative lowers the sweetness and calorie value of the minced fillet, and is more beneficial to product popularization.
Owner:DALIAN POLYTECHNIC UNIVERSITY
Capsicum frutescens production formula
InactiveCN103932126AMaterial collocation is reasonableEasy to manufactureFood preparationMonosodium glutamateYeast
The invention relates to a capsicum frutescens production formula which includes the following components: 95-105g of water, 100-120g of capsicum frutescens, 20-30g of fermented soya bean oil, 0.1-0.15g of fish sauce, 0.2-0.3g of sesame oil, 3-4g of wine, 0.4-0.8g of caramel, 10-11g of edible salt, 6.5-8g of monosodium glutamate, 3-4g of white granulated sugar, 0.2-0.3g of yeast juice, 3-4g of disodium 5-inosinate, 3-4g of guanosine-5-monophosphate disodium salt, 0.1-0.15g of sodium benzoate, 0.3-0.4g of sodium dehydroacetate and 2-3g of an additional material. The invention has the advantages of reasonable material collocation and convenient manufacturing, prepared capsicum frutescens is palatable in degree of saltiness, rich in sauce taste, mid-spicy, slightly sweet, salty, fresh, delicious, crisp, tender, conductive to appetite, unique in taste, suitable for children, teenager, youth, middle-aged people, the elderly and patients with various diseases to eat, and broader in edible population.
Owner:芜湖市老兵坛子食品有限公司
Formula containing enzymatically modified stevia sugar for cool green tea beverage
Owner:JIANGNAN UNIV
Healthy sugarless chewing gum
InactiveCN1689429AChange the situation of not being able to chew gumReduce heatConfectionerySweetmeats
The sugar-free health chewing gum is made with gum material 50-60 wt%, xylitol 1-5 wt%, starch 5-30 wt%, water soluble diet fiber 1-10 wt%, buckwheat flavone 1-10 wt%, natural mint oil 0.2-1 wt%, sweetener 0.01-1 wt%, citric acid 0.01-1 wt%, antioxidant 0.005-0.02 wt%, edible essence 0.01-0.2 wt%, and edible color 0.0001-0.01 wt%. The sugar-free health chewing gum has the same sweetness and nutritious value similar to those of chewing gum with cane sugar, and has no fermentation, no acid generated, no damage to teeth.
Owner:天津市振合生物工程有限公司
Sugar-free purple sweet potato lactic acid drink and production method thereof
ActiveCN104719480AHigh nutritional valueSimple production processMilk preparationPreservativePurplish red
The invention discloses a sugar-free purple sweet potato lactic acid drink and a production method thereof. The production method comprises the steps of circulating beating, addition of an enzyme, standing, clarification, blending, inoculation, anaerobic fermentation, sterilization and canning. The produced purple sweet potato lactic acid drink is purple red. The drink disclosed by the invention adopts fresh purple sweet potatoes with peels as production raw materials, does not contain any preservatives and other pigment additives and is sour, sweet, delicious and rich in nutrients and applicable to the majority of consumers, including people afraid of obesity and patients with obesity and diabetes; and furthermore, the production method is simple, the production cost is relatively low, and the production method is applicable to large-scale industrial production.
Owner:谭强
Unit user heating control system and device of central heating
InactiveCN109520011AImprove comfortLow temperature set pointLighting and heating apparatusSpace heating and ventilation detailsManagement unitControl system
The invention provides a unit user heating control system of a central heating system. Each unit user is provided with an indoor control unit, the indoor control unit comprises a set temperature management unit, a windowing monitoring unit, a room location management unit, a human body monitoring unit, a heating management unit, a floor monitoring unit and a data calculation unit, a heat meter isarranged at a heat pipe network inlet of a building in which the unit user is located, and heat shared by each unit user is calculated by the data calculation unit according to received data and datameasured by the heat meter. According to the method, the factors of room positions, persons, windowing and the like are considered, the charge is adjusted in the condition whether the heating reachesthe standard, and the maximum fair heating charge is realized, so that the heat charge is fairly and reasonably shared, the charge dispute is reduced, the relation between the heating party and the unit user is relaxed, and the method is easy to popularize and accept by the public.
Owner:苏州威尼蒂斯节能科技有限公司
Composition used for irregular menstruation as well as preparation method and application of composition
InactiveCN109091573AOvercoming time-consuming and laboriousReduce moisture contentNatural extract food ingredientsSexual disorderNutrientFlavor
The invention provides composition used for irregular menstruation. The composition is characterized by being prepared from raw materials in parts by weight as follows: 20-40 parts of poria cocos, 20-40 parts of longan, 10-20 parts of fructus lycii, 5-10 parts of flos rosae rugosae and 2-5 parts of radix angelicae. All medicinal materials in the composition have the efficacy of activating blood, dispelling coldness, improving microcirculation and regulating menstruation. The solid drink contains rich nutrients, is good in water solubility, has good taste and flavor, is convenient to carry andtransport and has broad application prospects.
Owner:JIANGSU KANION PHARMA CO LTD
Sucrose-free healthy rice noodle marinating liquid and preparation method thereof
The invention discloses sucrose-free healthy rice noodle marinating liquid and a preparation method thereof. The sucrose-free healthy rice noodle marinating liquid is prepared through mixed boiling ofa spice packet, a seasoning packet and main materials in parts by weight, wherein the spice packet comprises star aniseeds, fructus tsaoko, cassia twigs, cassiabarktree fruits, fennel fruits, Chineseprickly ash, amomum cardamomum, bay leaves, galanga, villous amomum fruits, rhizoma kaempferiae, radix angelicae, dry red peppers, fructus caryophylli, cloves, areca seeds, lingdera thomsonii allen,leaves and bark of clausena excavata, licorice roots, Indian long peppers, lemongrass herbs, semen myristicae, nardostachys jatamansi roots, anisochilus carnosua, old ginger, fermented soya beans andfructus momordicae; the seasoning packet comprises salt, fructus momordicae sugar, fermented bean curds, monosodium glutamate, a light soy sauce, a dark soy sauce, Baijiu of 50 vol or above, and whitevinegar; and the main materials include ox bones. The marinating liquid disclosed by the invention maintains sweetness in the marinating liquid, is suitable for diabetics to eat, is rich in nutrition, and cannot cause symptoms of dry throat, throat pain and the like after being eaten for a long time.
Owner:桂林老盐街餐饮有限公司
Preparation method of substitution for fat
InactiveCN1303906CEnhance mouthfeel propertiesIncrease the viscosity of the aqueous phaseFood preparationEdible oils/fats with aqeous phasePotato starchAlpha-amylase
Owner:HARBIN UNIV OF COMMERCE +1
Compound sweetener with taste modifying function and preparation method thereof
Owner:LIANYUAN KANGLU BIOLOGICAL TECH CO LTD
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