39results about How to "Meeting increasing demand" patented technology

The invention discloses a manufacturing method of soy fermented milk, which comprises the following steps: preparing reduced milk solution through milk powder, taste-removing full-fat soya powder or soy separated protein condensing water, adding sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting, or dehydrating taste-removing full-fat soya powder or soy separated protein condensing water through enzyme, adding milk powder and sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting.

The present invention relates to a lactobacillus drink, in particular to a soybean active lactobacillus drink and a production method of the soybean active lactobacillus drink. The soybean active lactobacillus drink of the present invention adopts the soybean milk as the base material and also comprises the compositions in weight percentage of 10 to 20 percent sugar, 0.02 to 0.06 percent essences, 0.2 to 0.6 percent stabilizing agents and 0.005 to 0.01 percent bacterium. The production method of the soybean active lactobacillus drink of the present invention comprises the procedures that the soy bean is pulp refined with hot water after the immersion and the soybean milk is made by filtering the pulp; after added with the sugar, the soybean milk is uniformly mixed, sterilized and cooled, and then the soybean milk is added with the bacterium for fermentation; after the fermentation, the soybean milk is added with water, sugar, stabilizing agent and the essences to be mixed to soybean active lactobacillus drink after the homogenization, bottle filling and sealing. The soybean active lactobacillus drink of the present invention contains the soybean protein and other soybean active compositions, also has the active lactic bacteria and the metabolite of the active lactic bacteria and has good taste and flavor, which can satisfy the more requirements of the consumers and has a favorable economic benefit and a favorable social benefit.

The invention discloses strawberry mango peanut butter. The strawberry mango peanut butter is composed of the following raw materials in parts by weight: 50-70 parts of peanut kernels, 5-10 parts of strawberry fruits, 5-10 parts of mango fruits, 10-20 parts of vegetable oil, 1-3 parts of a traditional Chinese medicine concentrate, 3-8 parts of carrots, 3-6 parts of dried orange peel, 4-8 parts of lemon juice, 5-9 parts of honey, 7-15 parts of crystal sugar, 2-3 parts of citric acid, 3-4 parts of salt, 1-3 parts of konjac glucomannan, 2-4 parts of CHinese yams, 1-3 parts of shredded gingers, and 3-5 parts of agar. The peanut kernels, the strawberry fruits and the mango fruits are utilized as main raw materials of the strawberry mango peanut butter, and thus, the strawberry mango peanut butter is bright in color, delicious and sweet in taste, and rich in nutrition; moreover, the combination of the peanut kernels, the strawberry fruits and the mango fruits increases palatable flavor of traditional peanut butter, and improves nutritional values of the peanut butter. The strawberry mango peanut butter is free of any additive, and belongs to green foods; moreover, the traditional Chinese medicine concentrate containing multiple Chinese herbal medicines is added so that the strawberry mango peanut butter has synergistic effects of beautifying and keeping youth; and thus, benefits of related peanut processing manufacturers can be increased so as to satisfy increasing demands of the general consumers so that the strawberry mango peanut butter has relatively high economic benefits and social benefits. In addition, the strawberry mango peanut butter is simple in production method, low in equipment requirements, and suitable for industrial production.

The invention relates to a kind of coconut yoghurt and a production method thereof, comprising the following steps: (1) adding water 7 to 10 times the weight of the whole milk powder, and adding sugar accounting for 5 to 10% of the weight of the milk powder and water, Stir evenly; (2) homogenize the mixture in step (1) under a pressure of 20-30MPa; (3) add 10%-15% coconut fruit to the homogenized mixture, and sterilize at 90-100°C 5-15 minutes; (4) After cooling the sterilized mixture to 20-35°C, add 1%-2% lactic acid bacteria strains, stir and seal with aseptic filling; (5) ferment at 40-50°C for 4- 6 hours; in order to enhance the taste, you can also add 10% to 15% of the amount of coconut fruit, sugar and flavoring materials in the product of step (5), after stirring evenly, fill and seal, and sterilize at 90 to 100°C for 10 to 20 hours. Minutes; the present invention can improve indicators such as mouthfeel and flavor of existing yoghurt products, increase new varieties, improve the benefits of yoghurt manufacturers, and meet the ever-increasing demands of consumers.

The invention discloses a manufacturing method of dragon fruit bough electuary and tablet, which comprises the following steps: chopping dragon fruit bough, adding levigation pulp to obtain bough pulp, adding pectase, citrate and vitamin C, enzymolyzing, heating, dehydrating, drying, grinding, adding edulcorant and sour flavor agent in the bough powder, blending evenly, graining, drying or punching directly.

The invention discloses a manufacturing method of soy fermented milk, which comprises the following steps: preparing reduced milk solution through milk powder, taste-removing full-fat soya powder or soy separated protein condensing water, adding sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting, or dehydrating taste-removing full-fat soya powder or soy separated protein condensing water through enzyme, adding milk powder and sugar, filtering, isotroping, sterilizing, cooling, adding lactic acid bacteria to seed, canning, fermenting.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

The invention relates to the technical field of beverage formula and production technology, and in particular discloses tangerine peel barley vinegar. A tangerine peel barley vinegar comprises the following raw materials in parts by weight: 1-2 parts of tangerine peel, 2-3 parts of vinegar, 1 part of barley, 1-2 parts of sugar and 1-2 parts of water. Compared with the prior art, the present invention makes the active ingredients in the tangerine peel better soluble in the vinegar beverage through soaking and fermentation, so that the product has a better health care effect. In addition, the fragrance of the tangerine peel can be better integrated with the mature vinegar .

The invention discloses a cherry tomato preserved product and a production method thereof. The cherry tomato preserved product with a complete cherry tomato shape is produced by using fresh cherry tomatoes as basic raw material through steps of sterilization, pricking, artificial inoculation preservation, flavoring, sterilization and the like, which can be used as a blended appetizer. The producthas better shape, better mouth feel and flavor, low content of nitrite in the product and high sanitary quality, and increases new variety of fruit and vegetable preserved products.

A health-care food in the form of capsule for invigorating the function of brain, relaxing senile dementia and promoting blood circulation is prepared from Huolong fruit through separating out pulp, beating, screening to obtain seeds, adding them to the mixture of water and citric acid, stirring, reaction, filtering, washing, drying, pulverizing, grinding, mixing with taurine and wheat bud oil, stirring and loading in capsules.

The invention discloses a method for analyzing random variables in a regional comprehensive energy system based on a coupled Markov model, including: determining and analyzing random variables in the comprehensive energy system; modeling photovoltaic power generation equipment; modeling wind power generating equipment; building multiple loads model; conduct single-Markov model modeling analysis on each random variable in the integrated energy system; based on the single-Markov model, comprehensively analyze the random changes in the integrated energy system, and construct multiple random variables by analyzing multivariate load data Coupled Markov model: Based on the coupled Markov model to analyze the integrated energy system, calculate the steady-state distribution of the coupled Markov model, calculate the expectation and variance of the integrated energy system, and adjust the multiple loads and energy storage equipment. The invention can realize the coordinated control of the source, the load and the storage of the multi-energy system, and guarantee the safe and stable operation of the system.

A process for preparing the pulp and juice of Baixiang fruit features the combination of enzyme method and physical stirring and beating. The obtained pulp and juice can be used to prepare beverage.

The invention relates to a processing method for grapefruit preserves. The processing method is characterized by comprising the following steps of a, material selection and shaping; b, bitterness removal; c, material stewing; d, sugaring; e, drying; and f, packaging. The grapefruit preserves made by the method disclosed by the invention are attractive in appearance, bright in color, soft, sour and sweet and delicious, smells mellow, has multiple functions of supplementing selenium, regulating qi and lung, inducing diuresis, preventing and treating diabetes, reducing blood pressure, stimulating stomach, dispelling the effects of alcohol and the like and is high-grade green food suitable for people in all ages.

The present invention relates to technical fields of drink recipes and production technologies and specifically discloses a manufacture method of dried tangerine peel vinegar drink. The method comprises the following steps: 1) dried tangerine peels, vinegar, sugar and water are mixed, and the mixture is put into a sealed container to be put still in a shade place for 5 days; 2) after 5 days, a stirring is conducted one day and the stirred mixture is sealed and put still; and 3) after 5 days, the mixture is filtered to obtain filtrate, and the finished product is obtained. Compared with the prior art, the dried tangerine peels are soaked and fermented, so that active ingredients in the dried tangerine peels are better dissolved in the vinegar drink and the products have better health-care effects. In addition, the flavor of the dried tangerine peels can be better merged with the mature vinegar.