1325results about How to "Maintain nutritional content" patented technology

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 discloses a blueberry tablet and a preparation method thereof. The main compositions of the blueberry tablet are blueberry powder, carrot powder, medlar powder and chrysanthemum powder, and the weight ratio of each composition is 30-700: 100-300: 100-300: 50-150 according to the former sequence; the blueberry tablet can release asthenopia and has the effect of having relatively good health care function on the damnification of retina and lens of eyes and the cataract caused by that the lens become thick owning to the oxidation of free radical, glaucoma, retinitis, etc. Meanwhile, the blueberry tablet also has the advantages of being convenient for carrying and taking as well as being capable of being quantified for taking according to needs, etc.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The invention relates to a health food made of fig, particularly to a method for producing dried figs. The method comprises the steps of selecting figs, cleaning the figs with water, peeling, neutralizing, slicing, panning and drying, fruit slicing softening, sorting out, classifying and packing. The invention has the characteristics that the equipment required for the invention is relatively simple, the production technology is easy to learn, and the method can keep the product nutritional, fresh and delicious for a long period. Fig is known for containing a large amount of anti-cancer substances, such as selenium, phenyl aldehyde, bergaptol, psoralen, etc., so that the regular consumption of fig can improve immune system of human body, prevent health problems such as cardiovascular disease and cancer, and serve the purpose of regulating blood pressure.

This invention belongs to the field of food technique, which relates to a functional instant tea flower powder and preparation thereof. This invention employs the tea flower as raw material and obtains the tea flower extracting solution by hot water infusion method; the tea flower extracting solution is manufactured to a tea flower concentrated solution by ultrafiltering, reverse osmosis concentrating, vacuum concentrating, sterilizing and aseptic packaging. The instant tea powder is produced by the method for spray drying or freeze drying. The functional instant tea flower powder prepared bythis invention is diffluent in cold water, the tea solution is transparent and the tea flavor is still primary taste. The tea flower powder not only is almost same as the tea infused directly by boiled water in smell, color and flavor, but also has high solubility and transparency. The processing of this invention has the advantages of high extracting efficiency, short extracting time and strong selectivity. The tea flower powder not only keeps the primary smell of tea flower and nutrition, but also has the effect of reducing blood sugar and triglyceride, is a new functional tea powder drink.

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.

The invention discloses instant sweet potato starch noodles and a production method thereof. The instant sweet potato starch noodles comprise 70% of sweet potato starch, 10% of cassava starch and 20% of corn starch. The production method comprises the following steps of 1, raw material blending and pulp mixing, 2, self-curing and molding, 3, refrigeration and aging, 4, unfreezing, 5, washing and dehydration, 6, weighing and molding, 7, drying and examination, and 8, packaging. The production method utilizes pesticide pollution-free sweet potato starch as a main raw material and combines a traditional production technology. The instant sweet potato starch noodles are prepared carefully by an introduced high and novel technology, is pure and clean and has a white color, a soft and moist taste, a fresh and fragrant flavor and a high nutritive value.

The invention belongs to the field of a fresh-keeping technology of agricultural products, in particular to a quick-freezing fresh-keeping processing process of roses. The quick-freezing fresh-keeping processing process comprises the following steps of selecting materials, pre-processing, packaging, pre-cooling, quick-freezing, refrigerating at constant temperature and the like. According to the invention, the roses quickly pass through a maximum ice crystal zone and are free of larger ice crystals; the original quality of the roses are kept furthest; the problem of seasonal shortage of the roses as industrial raw materials is effectively solved; the processing process is free of any preservative and is free of toxicity and harm to body; the quick-freezing fresh-keeping processing process provided by the invention completely adopts a localization device and is easy to control, strong in operability and low in energy consumption, achieves the purposes of keeping the quality, saving and reducing the emission, is suitable for large-scale production of quick-freezing roses, and provides a brand-new technology for deep processing industry of the roses.

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

The present invention relates to loquat wine brewing technology and a technology of brewing and storing loquat wine without oxidation color change. The loquat wine is prepared with loquat fruit and through color protection, enzyme treatment, alcohol fermentation, stabilizing treatment and other steps. The pectase enzymolysis and liquefying treatment techonlogy used raises the loquat juice yield, facilitates the juice squeezing, prevents browning and deterioration during brewage. Some bacteria strain suitable for fermentation of loquat fruit is screened. The loquat wine has special loquat flavor, mild taste, mellow scent and stable quality.

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

The invention provides a kind of cactus liquor, this liquor by the below raw material allocated proportion (weight share), rice 40~50, cactus juice 200~230, honey 9~13, fermentation mold mushroom spawn 1~1.5, after soaks the rice watering, ferments together with other raw materials makes, this invention makes with the cactus pure raw juice for the main raw material drinks with the liquor, because uses in the manufacture process is the normal temperature fermentation method, on the liquor maintained cactus's original flavor, maintained the cactus original nutrition ingredient and the unique vanilla smell, Has falls the blood pressure, falls the blood fats, falls the blood sugar, anti- is senile, the anti- radiation, the anti- cancer, the sterilization analgesia, recuperates effect and so on stomach. Drinks for a long time with may achieve the health care builds up strength, the enhancement immunity, recuperates the organism, prevents disease treats an illness, prolongs the life the goal, is a kind of more ideal pure natural green drinks with the liquor. The invention cactus liquor concurrently has the ratafia, the white liquor, the fermentation yellow wine merit, smooth stirs up to the human body, also production craft simple, its cost low, is easy to store up.

A formula and a production method of pine nut brain tonic soup base for intelligence development. The formula comprises main materials of fructus alpiniae oxyphyllae, pine nut, walnut kernel, spine date seed, ginseng, Chinese angelica, black fungus, black sesame, lucid ganoderma, fleece-flower root, Ligusticum wallichii, chrysanthemum, mulberry, sealwort, root of red-rooted salvia, monosodium glutamate and salt. A main process flow is as below: material selection, drying, crushing, material dosing, quantification, packaging and acquisition of a finished product. The soup base has advantages of brain nourishing, brain tonifying, pure natural materials, no toxic or side effect, delicious taste and nutrition, and is suitable for hotel and household.

The invention relates to a method for degrading histamine in aquatic products. The washed aquatic products are immersed in a treating fluid, fished out, drained, put into an insulating bag for high-voltage pulsed electric field treatment, added to a fermentation container and fermented at the controlled temperature of 23 DEG C for 20-35 days; the aquatic products are collected, packaged and put into freezing storage. Histamine produced in the transportation and storage processes of the aquatic products can be remarkably reduced while the specific texture and nutritional ingredients of the aquatic products are retained, growth and metabolism of bacterium colonies producing amino acid decarboxylase activity in the processing process of the aquatic products can be inhibited or prevented better, generation of amino acid decarboxylase is prevented fundamentally, accordingly, generation of histamine is prevented in the whole processing process and is further controlled, and the method has great social and economic benefits.

A fresh-water fish product antistaled by Chinese-medicinal materials and wine is prepared from fresh-water fish, edible salt, honey, granular white sugar, flavouring and antiseptic Chinese-medicinal wine. Its advantages are no damage to human body and nutrients of fish, good eating feeling, and long antistaling period (6 months).

The present invention relates to the agricultural machinery equipment field, in particular to a straw cutting, crushing and rubbing machine. The straw cutting, crushing and rubbing machine is characterized by comprising a chassis, a rack, a cutting device capable of cutting the straws into segments and a crushing and rubbing device, wherein the chassis is arranged on the rack, the top of the chassis is equipped with a feeding port, and the lower part is equipped with a discharging port; the cutting device and the crushing and rubbing device are arranged at the upper part and the lower part of the chassis respectively. The straw cutting, crushing and rubbing machine of the present invention has the characteristics of high yield, low energy consumption and worker labor intensity, etc.