41results about How to "Lower calorie value" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.