33results about How to "Meet the needs of different consumer groups" patented technology

The invention discloses a sugar-free Chinese herbal medicine-vegetable-fruit product having an effect of beauty treatment. The sugar-free Chinese herbal medicine-vegetable-fruit product comprises, by weight, 60-70 parts of isomaltitol, 0.09-0.1 parts of maltitol, 0.02-0.03 parts of sucralose, 0.04-0.05 parts of lily, 0.06-0.07 parts of leek juice, 0.04-0.05 parts of mulberry, 0.03-0.04 parts of pawpaw, 0.3-0.4 parts of citric acid monohydrate, 0.04-0.05 parts of sodium citrate, 0.1-0.16 parts of natural menthol and 0.11-0.14 parts of Chinese herbal medicine essence. The sugar-free Chinese herbal medicine-vegetable-fruit product is convenient for eating, has a scientific and reasonable formula, realizes nutrient reservation maximization, has a good taste, contains the Chinese herbal medicines, vegetables and fruits, has medicinal functions and beauty treatment effects and is suitable for women seeking beauty.

The invention discloses a chestnut steamed corn bread and a preparation method thereof. The chestnut steamed corn bread is prepared from main raw materials of chestnuts, corn and soybeans, maximally preserves the nutrient values and the colors of the raw materials, is prepared from chestnut meal, maintains the color and shape of an original product, is low in water content, can be used for prolonging the quality guarantee period and ensuring the quality, and is convenient for storage and transportation. The chestnut steamed corn bread belongs to a coarse food grain food, is high in nutrient value which is higher than those of other foods, and contains rich vitamins, dietary fibers, mineral substances and the like. The inventor applies oneself to enabling people to taste steamed corn breads, and ensures that the steamed corn breads are diversified in tastes and flavors on the basis of safety production and ensuring of quality; and the prepared steam corn bread is rich in vitamins, starch, cellulose, and essential amino acids of a human body, meets the demands of different consumer groups. Meanwhile, the shelf life is prolonged and the quality guarantee period is prolonged also.

The invention discloses sweet and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: with ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw material; adding pectinase and saccharomyces cerevisiae, fermenting and performing fungicidal trearment; and collecting a liquid phase. The preparation method of the sweet and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 5.5-6.5 parts by volume of the low-degree wine base to obtain a low-degree high sugar base; (2) mixing 1 part by volume of the high-degree wine base with 1.8-2.2 parts by volume of low-degree high sugar base, and collecting a liquid phase to obtain primary wine; and (3) performing high-temperature and low-temperature alternating curing on the primary wine to obtain the finished product wine. The sweet and soft high flavonoid apple wine provided by the invention not only contains special functional health components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses dry high type high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and distilling and collecting distillates for many times at 85-95 DEG C till the degree of alcoholism is 80% above. A preparation method of a low-degree wine base comprises the following steps: crushing and pulping the raw material; sterilizing the raw material; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase to obtain the low-degree wine base. The preparation method of the dry high type high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 0.8-1.2 parts by volume of the low-degree wine base, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C; and (2) performing alternating curing. The dry high type high flavonoid apple wine researched by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses sweet and strong high-flavonoid apple wine and a preparation method for the same. A low-alcohol-content high-sugar wine base is obtained by mixing 1 part by volume of a high-sugar wine base and 6 parts by volume of a low-alcohol-content wine base. Mature fruits of high-flavonoid apples are adopted as raw materials for all of a high-alcohol-content wine base, the low-alcohol-content wine base and the high-sugar wine base. A preparation method for the high-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, performing distillation, and collecting an 85 to 95 DEG C distillate until the alcohol content is 80 percent or more. A preparation method for the low-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, and collecting a liquid phase. A preparation method for the high-sugar wine base comprises the following steps: performing fermentation until the alcohol content is 1 percent, performing sterilization, and collecting a liquid phase. The preparation method for the sweet and strong high-flavonoid apple wine comprises the following steps: mixing 1 part by volume of the high-alcohol-content wine base and 0.5 part by volume of the low-alcohol-content high-sugar wine base, and performing alternate high / low-temperature maturing. The sweet and strong high-flavonoid apple wine contains peculiar functional hygienical components of apples such as flavonoid, phenolic acid and mineral elements, also tastes highly pungent like Baijiu, and has a broad market prospect.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

ntaining much amylopectin, and so on. The rice noodles have fresh, tender, soft and smooth mouthfeel and belong to an environment-friendly food. The invention can produce fresh rice noodles, dry ricenoodles and instant rice noodles with characteristics when used as breakfast and matching with staple foods.The invention discloses a dry three-section maturing production technique of rice noodles, relating to the food processing field, comprising proportioning rice, washing, soaking at high temperature (maturing for the first time), cooling, to make the rice immature for the first time, de-watering, air drying, crushing, mixing the flour at high temperature (maturing for the second time), cooling to make the rice immature for the second time; soaking with water, extruding noodles at high temperature (maturing for the third time), aging treatment, washing, cutting into sections with certain length, thus forming fresh rice noodles. The technique has features of short production period, no food additive, capability of using broken rice processed from later indica type rice or high-quality rice co

The invention discloses sweet and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: with ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw material; adding pectinase and saccharomyces cerevisiae, fermenting and performing fungicidal trearment; and collecting a liquid phase. The preparation method of the sweet and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 5.5-6.5 parts by volume of the low-degree wine base to obtain a low-degree high sugar base; (2) mixing 1 part by volume of the high-degree wine base with 1.8-2.2 parts by volume of low-degree high sugar base, and collecting a liquid phase to obtain primary wine; and (3) performing high-temperature and low-temperature alternating curing on the primary wine to obtain the finished product wine. The sweet and soft high flavonoid apple wine provided by the invention not only contains special functional health components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses a chestnut steamed corn bread and a preparation method thereof. The chestnut steamed corn bread is prepared from main raw materials of chestnuts, corn and soybeans, maximally preserves the nutrient values and the colors of the raw materials, is prepared from chestnut meal, maintains the color and shape of an original product, is low in water content, can be used for prolonging the quality guarantee period and ensuring the quality, and is convenient for storage and transportation. The chestnut steamed corn bread belongs to a coarse food grain food, is high in nutrient value which is higher than those of other foods, and contains rich vitamins, dietary fibers, mineral substances and the like. The inventor applies oneself to enabling people to taste steamed corn breads, and ensures that the steamed corn breads are diversified in tastes and flavors on the basis of safety production and ensuring of quality; and the prepared steam corn bread is rich in vitamins, starch, cellulose, and essential amino acids of a human body, meets the demands of different consumer groups. Meanwhile, the shelf life is prolonged and the quality guarantee period is prolonged also.

The invention discloses highly sweet type high-flavonoid apple wine and a preparation method thereof. A strong wine base, a soft wine base and a high sugar wine base all take matured fruits of high-flavonoid apples as raw materials. A preparation method of the strong wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and distilling to collect distillates with the temperature of 85 to 95 DEG C till the alcohol degree is 80 percent or above. A preparation method of the soft wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and collecting a liquid phase; a preparation method of the high sugar wine base comprises the following steps: fermenting the raw material till the alcohol degree is 1 percent, performing sterilization and collecting a liquid phase. The preparation method of the highly sweet type high-flavonoid apple wine comprises the following steps: (1) mixing 1 volume part of the high sugar wine base with 6 volume part of the soft wine base, thus obtaining a soft high-sugar wine base; mixing 1 volume part of the strong wine base with 1 volume part of the soft high-sugar wine base, and then performing low and high temperature alternate curing. The highly sweet type high-flavonoid apple wine provided by the invention contains specific functional health care components, such as flavonoid, phenolic acid and a mineral element, in apples, has high and strong baijiu taste and has a huge market prospect.

The invention discloses a dry strong high-flavonoid cider and a preparation method thereof. The invention provides a method for preparing wine (dry strong high-flavonoid cider), comprising the following steps: ① mixing 1 volume part of high alcohol base with 0.3-0.7 volume parts of low alcohol base, and firstly mixing the wine at 25-45 °C Stand still for 24-72 hours, then stand still at 0-4°C for 24-72 hours, collect the liquid phase, which is the first wine; ②Take the first wine obtained in step ①, and perform high and low temperature alternate aging to obtain the finished wine. The dry strong flavonoid cider provided by the invention not only contains flavonoids, phenolic acids and mineral elements and other apple-specific functional health-care ingredients, but also has a strong irritant and taste of white wine, with a strong wine aroma and refreshing fruit aroma. Full-bodied, dry and strong, with a long aftertaste, it is suitable for people who drink high-alcohol liquor, and has a huge market prospect.