41results about How to "Meeting the Needs of a Healthy Diet" patented technology

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

The invention relates to a nutritious and healthy unit edible vegetable oil, which is characterized by adopting unit vegetable oil and fat rich in Omega-3 type polyunsaturated fatty acid and Alpha-linolenic acid as main materials, and adding algae oil rich in EPA and DHA. In the unit edible vegetable oil, the content of the algae oil is 0.05 percent to 5 percent of the weight of edible oil, and the content of the Omega-3 type polyunsaturated fatty acid is 8 percent to 70 percent of the weight of edible oil; and simultaneously the edible oil also adds an oxidizing agent as an additive. The nutritious and healthy unit edible vegetable oil has the advantages that: 1. by a reasonable formula of the edible oil, increasing the intake of the Omega-3 type polyunsaturated fatty acid, and further adding an effective path; 2. solving the defects of bad flavor and mouthfeel and poor stability of the edible oil added with algae oil; 3. adding a novel brain-strengthening health-care product, thus meeting the requirements of people for health diet; and 4. having strong market prospect.

The invention discloses an ice sucker and a preparation method thereof. A raw material of the ice sucker comprises 0.1%-0.5% of trehalose by weight. The ice sucker can keep a fresh flavor and can meet demands of healthy diet of the masses; meanwhile, the ice sucker has a unique smoothie taste and has a good flavor.

The invention belongs to the technical field of dairy foods, and particularly relates to a high-fiber low-fat yogurt and a preparation method thereof. The high-fiber low-fat yogurt comprises the following raw materials in parts by weight according to the total mass of the high-fiber low-fat yogurt: 11-78% of low-fat or skim liquid milk, 20-30% of dietary fiber, 1-10% of casein flour, 1-15% of stabilizer, 0-4% of sweetening agent, 0-30% of fruit granules/ jam and 50-200U of cultures. The high-fiber low-fat yogurt provided by the invention fills in a market blank, meets the requirements of people on a healthy diet, and is more nutritional and healthy. All components are coordinated to make up for a taste loss brought since the content of dietary fibers is increased and the low-fat or skim liquid milk is selected. Meanwhile, under a situation that foreign water is not added, the provided yogurt has a fresh taste and moderate viscosity, a product is endowed with better fermentation flavorsand textures, a product system is stable, and the high-fiber low-fat yogurt is suitable for normal-temperature preservation.

The invention relates to the technical field of food, in particular to a method for identifying doping or not of foreign starch in potato food. The method specifically comprises the following steps: extracting proteins in a sample to be measured and a potato noodle standard, then performing measurement by adopting polyacrylamide gel electrophoresis, and judging whether the sample to be measured contains foreign proteins or not and specific foreign starch through protein bands in the sample to be measured and the potato noodle standard. According to the method, the foreign starch to be identified is directly adopted as the standard, so that all information about the proteins in raw noodles can be accurately reflected, detection omission can be prevented, and the accuracy of an identification result can be improved.

The invention discloses chilli sauce and a preparation method thereof. The method comprises the following steps: igniting firewood until the firewood is burned off to obtain firewood ash with a certain temperature; adding dry red pepper into the firewood ash for baking, and taking the red pepper out of the firewood ash; uniformly mixing the red pepper taken out of the firewood ash and garlic, mashing the mixture in stone ware, so as to obtain a first mixture; adding the first mixture into bechamel sauce for stirring, so as to obtain a second mixture; adding paprika powder into the second mixture according to a mass ratio of 1:100, uniformly stirring, so as to obtain the chilli sauce. According to the chilli sauce and the preparation method thereof provided by the invention, the preparation method is simple, feasible, and suitable for large-scale production as well as home preparation. The chilli sauce made by the method can well remain the original flavor of the red pepper and is not added with any preservative or monosidum glutamate, so that the requirements of modern people on healthy diet can be met when the chilli sauce is eaten.

The invention provides a cooking utensil and a control method of the cooking utensil. The cooking utensil comprises an upper cover, a machine body, an inner pot, a pH detector detachably arranged on the upper cover, an anti-bacterial box detachably arranged on the upper cover and used for containing an anti-bacterial block and an electronic control panel arranged on the upper cover or the machinebody, wherein the anti-bacterial block is in contact with liquid to be cooked and kills bacteria in the liquid to be cooked, and the electronic control panel is connected with the pH detector and theanti-bacterial box to control the anti-bacterial box. According to the cooking utensil, the pH changing value of the liquid to be cooked in the inner pot is measured by the pH detector, when the changing value reaches the preset condition, the electronic control panel controls the anti-bacterial box to put the anti-bacterial block into the inner pot to kill the bacteria in the liquid to be cooked,the breeding of bacteria due to a food material to be cooked being soaked in the liquid to be cooked for a long time is avoided, the freshness and sterility of the liquid to be cooked and the food material to be cooked are ensured, the quality and nutrition of cooked food are ensured, and the use experience of users is improved.

The invention provides a medicinal and edible traditional Chinese medicine feed additive for laying hens capable of comprehensively improving production performance and egg quality of laying hens. The traditional Chinese medicine feed additive is prepared from Chinese yam, purslane, astragalus membranaceus, angelica sinensis, poria cocos, herba lysimachiae, safflower seeds, jerusalem artichoke, gynostemma pentaphyllum, fennel and the like according to a certain proportion. The preparation method comprises the following steps: drying the traditional Chinese medicines in the sun, crushing to 400 meshes by using a superfine crushing technology, and mixing. The feed additive disclosed by the invention has dual effects of medicine property and nutrition, not only can directly improve the immune resistance of laying hens, but also can improve the production performance of the laying hens, effectively improve the laying rate and improve the quality of eggs.

The invention discloses an edible mushroom sesame paste and a preparation method thereof. The edible mushroom sesame paste is characterized by being prepared from the following raw materials in parts by weight: 60-65% of sesame, 4-5 parts of dried skim milk, 8-10 parts of honeycomb, 10-11 parts of hericium erinaceus, 7-8 parts of tricholoma matsutake, 12-14 parts of lentinus edodes, 21-22 parts of aloe juice, 18-22 parts of sugarcane juice, 3-4 parts of lemon leaves, 4-6 parts of alpinia katsumadai, 2-3 parts of cyclocarya paliurus, 2-4.5 parts of honeysuckle, 2-3 parts of pimento, 1-2 parts of serpentgrass, 2-3 parts of brook anemone and 30-35 parts of rice vinegar. Due to the edible mushroom of the edible mushroom sesame paste, the edible mushroom sesame paste is delicious in taste, and due to rich proteins, amino acids and bioactivators in the paste, human body health can be maintained, and meanwhile due to the honeycomb added in the processing process, the nutrition values of the paste are improved, and in addition, the paste has the effects of smoothening qi, warming middle jiao, appetizing and helping digestion and invigorating the circulation of blood, and requirements of customers on healthy diet are met.

The invention relates to the technical field of food processing, in particular to alum-free fresh and wet potato vermicelli and a preparation method thereof. The alum-free fresh and wet potato vermicelli is prepared from the following raw materials in parts by weight: 60-95 parts of potato starch, 0.05-2.5 parts of mineral salt and water, wherein the weight ratio of the water to the other raw materials is (60-100): 100; and the mineral salt is selected from one or more of food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt. The fresh and wet potato vermicelli has the characteristics of high tensile strength, long boiling-off time and the like on the premise that alum is not added, and is rich in mineral elements.

The invention relates to composite seasoning salt and a preparation method thereof. The main components of the compound seasoning salt comprise an inner core as well as a first coating and a second coating which are sequentially coated on the surface of the inner core, the inner core is edible salt; the first coating is prepared from a natural umami extract, a sour material and an amino acid fermentation product in a mass ratio of (10-18): (2-4): (6-9); the second coating comprises edible salt, trehalose, maltodextrin and Arabic gum in a mass ratio of (20-25): (6-15): (2-5): (1-3). The composite seasoning salt can realize the purpose of reducing salt without reducing salty, and has the advantages of natural freshness increase, pure flavor, good fluidity and no caking.

The invention discloses a feed additive for a laying hen. The feed additive for the laying hen comprises the following raw materials of malt, bean pulp, corn, salt, a shell powder, a pine needle meal,a compound amino acid powder, a pine bark extract, a grapeseed extract, celery, a lettuce and fructus forsythia. The invention further discloses a preparation method of the feed additive for the laying hen. The feed additive for the laying hen takes the natural plants or extracts of the natural plants like the malt, the bean pulp, the corn, the pine needle meal, the pine bark extract, the grapeseed extract, the celery, the lettuce and the fructus forsythia as the raw materials, the addition of chemicalsynthetic drugs, hormones and antibiotics is avoided effectively, the content of the heavy metal is low, the eating safety of an egg laid by the laying hen is guaranteed, the feed additive is green and pollution-free, meanwhile, the feed additive has the advantage of high laying rate, the requirement of people on healthy diet is met, and the feed additive has a broad market prospect.

The invention discloses a seasoning sauce, which is prepared from the following raw materials by weight: 15-25 parts of malic acid, 10-15 parts of broiled beefsteak seasoning, 3-5 parts of tomato sauce, 5-8 parts of glutamic acid, 1-3 parts of carrot powder, 1-2 parts of chicken gravy, 1-2 parts of onion powder, 0.5 part of ammonium bicarbonate, 1-2 parts of hydrogenated vegetable oil, 2-3 parts of onion powder, 3-5 parts of an auxiliary material, 0.5-1 part of beef gravy, 0.1-0.2 part of beef tallow, 0.5 part of Saiviaofficinalis powder, 0.5 part of thyme, 0.01 part of calcium peroxide, and 0.5-1 part of amino acid powder. According to the present invention, the grease content of the instant noodle seasoning sauce is effectively reduced, and is reduced to 10% from the original 35% so as to easily achieve the human health.

The invention discloses a seasoning sauce, which is prepared from the following raw materials in parts by weight: 2-3 parts of mature vinegar, 3-5 parts of citric acid, 1-2 parts of apple vinegar, 2-4parts of malic acid, 10-15 parts of beef juice, 1-2 parts of tomato sauce, 2-3 parts of potato sauce, 10-15 parts of chicken juice, 1-2 parts of olive oil, 0.5-1 part of multivitamins, 2-3 parts of onion powder, 2-3 parts of glycoprotein, 0.5-1 part of beef tallow, 1 part of thyme, 0.5 part of calcium peroxide, 0.5 part of amino acid powder, 0.5 part of preservative, 0.5 part of a fresh-keeping agent, 1-2 parts of ginger powder, 1-2 parts of garlic powder, 1-2 parts of soy sauce, 1 part of edible salt, 0.5 part of pepper powder and 0.5 part of chili powder. According to the instant noodle seasoning sauce disclosed by the invention, the oil content of the instant noodle seasoning sauce is effectively reduced from 35% to 10%, so that the instant noodle seasoning sauce is beneficial to humanhealth.

The invention discloses a method for making food by using corn flour. The corn flour is used for making dumplings, pies, steamed stuffed buns, steamed buns, steamed twisted rolls, noodles, pastries, dishes and drinks. The food which is healthy, capable of preserving health and low in carbohydrate content is provided, the food adopts corn as a main material, the requirements of different people for healthy diet can be met, and the food can be widely applied to the technical field of food processing.

The invention relates to a pickle fermentation compound bacteria and a preparation method thereof. The preparation method comprises the following steps: firstly, selecting and activating leuconostoc viride, lactobacillus brevis and Weissella bursa-pastoris, carrying out enlarged culture in an MRS broth culture medium, carrying out centrifugal resuspension, measuring the concentration of bacterialliquid, and mixing according to a ratio of 1: 1: 1 to prepare compound bacteria; cleaning, draining and cutting fresh green vegetable heads into blocks with the same size, adding 4% of edible salt, 3%of rock candy, 4% of ginger, 5% of garlic, 5% of chilli, 0.5% of Chinese prickly ash and a mixed bacterial solution, wherein the ratio of the green vegetable heads to water is 1: 2; and finally, adding compound bacteria according to the amount of 3mL/L, sealing, and fermenting at room temperature for 7 days to obtain the fermented mature pickle. The pickle prepared by the preparation method disclosed by the invention is fragrant and crisp in taste, low in nitrite content, low in titratable acid content, good in palatability and high in health degree.