1838results about How to "Maintain nutrients" patented technology

The invention relates to a nutrient healthcare product and a method for preparing the same, in particular to a compound vegetable healthcare product and a method for preparing the same. The compound vegetable nutrient powder of the invention consists of the following components in part by weight: 0.1 to 100 parts of dried vegetable powder, 0 to 10 parts of alga-type plant regulating powder, 0 to 96 parts of auxiliary component, 0 to 5 parts of natural flavoring agent and 0 to 5 parts of food additive. The preparation method adopts a simple production process and is suitable for industrialized production, and the product prepared by the method is rich in nutrition and stable in quality, meets the demands of people on various nutrients, regulates the intestines and stomach, improves enterogastric peristalsis, enhances in vivo metabolism of sulfur-contained substances, avoids the adverse effects of human body caused by malnutrition and unbalanced nutrition and prevents and helps to treat diseases such as ulcerative stomatitis, diabetes and constipation. The product has also the advantages of convenience for carrying and long storage period.

The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The production process of red tea fungus drink includes mixing sugar, concentrated fruit juice and pure water; sterilization; inoculating red tea fungus at 25-35 deg.c; fermentation inside fermenting tank at 25-35 deg.c and pH 3-4 for 10-12 days; and filtering. By means of scientific composition and the production process with fermentation, ageing, fusion and other steps, the red tea fungus drink product contains rich vitamins, amino acids and minerals, has good taste, the nutritive components in fruit juice maintained and beneficial active fungus, and thus has the health functions of softening blood vessel, lowering blood pressure, lowering blood fat, promoting digestion, nursing face, etc.

The invention discloses a preparation method of freeze-dried fructus momordicae. The method comprises the following steps: selecting ripe fresh fructus momordicae with deep green surface; deactivating enzymes, cooling with clean water, perforating, pre-freezing and freezing; and drying with the vacuum freeze-drying technology and then discharging to obtain the entire freeze-dried fructus momordicae. Through the method disclosed by the invention, the freeze-dried fructus momordicae maintains the color, flavor, mouthfeel, shape and nutrient components of the fresh fructus momordicae.

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and/or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or/and eatable vegetables, 7-16 percent of concentrated fruit juice or/and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The invention disclose a modified sand body, which is formed by the mixing of solution and sand, wherein the solution with cohesiveness and adhesion is formed by dissolving water-soluble solid state organic substance in water. According to the invention, after the water is evaporated, the water-soluble solid state organic substance can bond sand particles, and dissolve in water again to form the solution with the cohesiveness and the adhesion to bond the sand particles; the modified sand body allows a common sand body to be in 'pedogenesis', changes the interaction relation between sand body particles, and forms a particle pore structure with binding force (cohesive force); when the modified sand body is in the use process, the substance is difficult to run off due to the characteristics of the cohesiveness and the adhesion; the sand body is allowed to have same properties of stabilizing and storing moisture and nutrient as the properties of the soil, so as to be able to provide strong conditions for the growing of plants, and be an ideal measure for the governing of deserts; meanwhile, the modified sand body can also be taken as a means to utilize sand resources of a sand beach and the like to conduct plant planting.

The invention relates to a moisturizing composition, and a preparation method and application thereof, which belong to the field of cosmetics. The moisturizing composition is prepared from the following components in parts by weight: 1.0 to 5.0 parts of sodium hyaluronate, 2.0 to 10.0 parts of carboxymethyl deacetyl chitosan, 30.0 to 60.0 parts of dendrobium officinale extract, and 25.0 to 67.0 parts of deionized water. The moisturizing composition can well form a netted natural biomimetic membrane with skin, the sodium hyaluronate performs the water supplementation and moisturizing in the biomimetic membrane, the carboxymethyl deacetyl chitosan forms a biomimetic sterile membrane, so that natural moisturizing factors such as the sodium hyaluronate can be effectively locked, the water loss rate is decreased; and the dendrobium officinale polysaccharide is combined with the natural biomimetic sterile membrane, so that the moisturizing lasting property after long-term use can be further improved, the restoration effect is improved, and the dryness and allergy problems of the skin can be fundamentally solved. The moisturizing composition has multidimensional efficacy such as moisturizing function, restoration function and skin barrier increasing function.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention aims to provide a preparation process of Qishan diced meat sour and spicy fast-food sweet potato noodles, which is used for preparing fast-food sweet potato noodles with local flavor. The Qishan diced meat sour and spicy fast-food sweet potato noodles are characterized by containing the following components in parts by weight: 65+/-5 parts of sweet potato full-powder noodle blocks, 12+/-2 parts of diced meat seasoning packet, 10+/-2 parts of seasoning powder packet, 5+/-1 parts of vegetable packet, 8+/-2 parts of hot pepper packet and 10+/-2 parts of vinegar packet. The Qishan diced meat sour and spicy fast-food sweet potato noodles are prepared through full powder of sweet potato and keeps nutrient components of sweet potato; meanwhile, combined with the seasoning packet with the flavor of Qishan local snacks, the Qishan diced meat sour and spicy fast-food sweet potato noodles become a fast food with special flavor. When being eaten, the noodles are only mixed with boiled water. Because of not being fried, the fast food is more nutritious than the traditional fried instant noodles.

The invention provides an air-cooled refrigerator and a control method thereof. The air-cooled refrigerator comprises a plurality of storage compartments and a drying chamber with an independent closed space, wherein the drying chamber is arranged in one of the multiple storage compartments, consists of a drawer type sealed container and comprises a drawer body, a female seat box and an air supply air door; the drawer body is used for accommodating a to-be-stored object; the female seat box is provided with a back plate, and a top plate, a bottom plate and two opposite transverse side plates which are combined with the back plate at the respective rear ends to form a cavity for accommodating the drawer body in a withdrawing manner; the air supply air door is arranged on one transverse side plate of the female seat box and is arranged to provide a cooling air flow of 12 DEG C below zero to 20 DEG C below zero to the drying chamber. According to the air-cooled refrigerator, by rationally setting the temperature of the cooling air flow, lower relative humidity and lower temperature can be realized in the drying chamber; the low-temperature low-humidity environment is particularly suitable for storing dry foods, so dry cargoes can be prevented from being affected with damp, and the nutritional components of the dry cargoes can also be guaranteed.

The invention discloses an instant sea cucumber, wherein the preparation process comprises removing internal organs of the sea cucumber, cleaning and loading into pressure cooker, boiling for 10-30 minutes under 100-110 deg. C, washing fresh bamboo shoots and mushrooms, loading into a pot, boiling with big fire, simmering 40-90 minutes, charging in other ingredients, continuously simmering 10-20 minutes, filtering slag in the soup, loading in the sea cucumber and stewing 10-30 minutes, finally packaging and sterilizing.

The invention discloses a crunchy rice candy. The crunchy rice candy comprises the following components in parts by weight: 50 parts of sticky rice flowers, 7.5-9 parts of maltose, 7.5-9 parts of fructooligosaccharide and 6-8 parts of edible palm oil. The invention also discloses a preparation method of the crunchy rice candy. The technical characteristic of the preparation method is low temperature puffing. The crunchy rice candy provided by the invention not only has low sugars, low fat, strong palatability, good taste and rice nutrients, but also has the beneficial effects of promoting mineral absorption of human bodies, preventing constipation and tooth decay and reducing blood fat, can be eaten safely and reduce the cost and has unique and diverse tastes, thus satisfying the likes of different consumers.

The invention belongs to the technical field of agricultural fertilizers, in particular to liquid bacterial manure produced by biogas slurry and a method thereof. The weight proportion of raw materials of the liquid bacterial manure is as follows: the ratio of biogas slurry to dry hyacinth powder to molasses fermentation wastewater to EM fungi is equal to 60-65 to 20-23 to 14.5-16 to 0.5-1.0. The EM fungi is adopted as a fermentation agent, so the liquid bacterial manure has a plurality of efficacies and characteristics: the liquid bacterial manure can be taken as a water flush fertilizer to spray roots of crops, can provide multiple kinds of nutrition and trace elements for the crops to promote the growing development of the crops, can be taken as a foliage fertilizer to improve the content of chlorophyll, strengthen the photosynthesis, improve the yield, can be taken as a nuisanceless cultivation nutrient fluid to realize the complete nuisanceless cultivation, and reutilize resources of the biogas slurry, hyacinths in rivers and domestic waste and is environment-friendly.

The invention discloses a method for producing the raw materials of a seasoning product of sea crab; the method comprises the following steps: wastes of the sea crab are smashed; the sea crab is used for processing and cooking the concentrated solution of soup ingredient (namely, sea crab juice), heating is carried out to inactivate the enzyme, the process of mixed acid is used for carrying out deordorization, and filtering is carried out so as to remove the residue, etc. As the invention uses the hydrolyzation of papain to lead the protein in the waste of the sea crab to be decomposed furthest and the allergen to be removed, the fresh substances are released completely, while flavourzyme is adopted to carry out debittering process and inhibit the reproduction of microorganism in the process of enzymolysis; besides, as the invention uses weak acid process of citric acid and malic acid to carry out deodorization to the hydrolyzate or further uses low-temperature concentration and spray drying, the original nutrient ingredients and unique flavor of the product materials are maintained to the utmost degree and the property of the allergen is reduced.

A fruit-taste yellow wine is prepared from fruit chosen from carambola, haw, jujube, litchi, apple, pear, etc. glutinous rice and rice leaven through choosing raw materials, culturing fruit-taste yeast, saccharifying, and fermenting twice. Its advantages are good color, taste and smell, and rice nutrients.

The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

The present invention discloses a salted vegetable and its production method. Said salted vegetable uses turniprooted cabbage, Chinese mustard, Chinese kale and Chinese radish as main material, uses hot pepper, xanthoxylum, star anise, fennel fruit, dahurian angelica root, amomum fruit, cinnamon bark, apple, pear, crataegus fruit, pineapple, onion, ginger, garlic, edible salt, mononatrium glutamate, chicken powder and sesame oil as flavoring material and adopts the processes of selecting material, cleaning, salting, drying in the air, cooking, finishing and packaging so as to obtain the invented product.

The invention relates to a method for aqueous enzymatic extraction of gardenia oil. The method adopts gardenia fruits as raw materials, which are subjected to crushing, enzymolysis and centrifugation, thus obtaining the gardenia oil. The gardenia oil prepared by the invention has high yield and high quality, is easy to refine, and maintains the natural nutrients and function of gardenia oil. Compared with the traditional squeezing method and organic solvent extraction method, the method has the advantages of simple production equipment, safe operation, less pollution, and low energy consumption, etc.

The invention discloses a high-yield and fruit-residue-free production method of a dragon fruit wine, comprising the following steps of: peeling fresh and ripe dragon fruit, and carrying out primary enzymolysis and secondary enzymolysis to obtain dragon fruit juice; and then, fermenting, aging, blending, settling and sterilizing to obtain finished dragon fruit wine, wherein the peel of the dragonfruit can be used for producing pigment, pectin and other products after being dried. In the process of the preparation of the dragon fruit juice, no fruit residues are generated; the produced dragonfruit wine is clear and transparent and has special light and harmonious fruit aroma and wine aroma. White fruit pulp raw material can be used for producing golden yellow dragon fruit wine, red fruitpulp raw materials can be used for producing red dragon fruit wine, and the wine production rate of the fruit pulp is up to 99%.