34results about How to "Natural nutrition" patented technology

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a cookie with fillings and a making method thereof, wherein, the cookie with fillings consists of two parts, that is, a skin part and a filling part; and the making method includes the following steps: A. mixing the skin and the fillings; B. incrusting the mixed skin and the fillings into small balls by using a pastry machine; C. and baking the small balls at the top temperature of 180 - 200 DEG C and the bottom temperature of 160 - 180 DEG C for 10 - 16 minutes. The cookie and the method of the invention have the advantages of novel style, good flavor and taste, and being capable of effectively utilizing the pastry machine, etc.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit puree tablet containing probiotics and a preparation method for the fruit puree tablet. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree tablet containing the probiotics is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The invention discloses a fruit and vegetable tablet containing lactic acid bacteria and a preparation method of the fruit and vegetable tablet. In the fermentation process of yoghourt, a functional fermentation agent, sprouted cargo rice, Chinese herbs extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pulp of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared fruit and vegetable tablet is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the fruit and vegetable tablet is 30-36 months.

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU / g and has a quality guarantee period of 30-36 months at a normal temperature.

The present invention discloses a fruit pulp food containing lactobacillus and preparation method thereof. According to the preparation method, functional leaven and germinated brown rice, a Chinese herbal extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance the stability are added during the yogurt fermentation process; variable temperature yogurt fermentation process can maximize the proliferation of lactobacillus and enhance the cold and hot stress resistance of lactobacillus; pretreatment of yogurt and fruit pulp by non-thermal processing technology is adopted so as to prevent the bacterial infection during processing, increase the fruit juice yield and the content of soluble cellulose in the fruit pulp, and prevent the browning of fruit pulp; and a scientifically compounded cryoprotectant with a good antifreeze effect is added during the mixing of fruit pulp with yogurt. A fruit pulp food with delicate taste, uniform texture, stable state, high viable count, good functionality and long shelf life is finally obtained. The viable count is 1.55*10<11> to 2.52*10 <11> CFU / g, and the shelf life at room temperature is 30 to 36 months.

The invention discloses a fruit puree food and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree food is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The invention discloses a fruit paste probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared fruit paste probiotic tablet has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The present invention relates to food product making process and aims at solving the problems of convenient eating and freshness preservation of edible tree fungi and mountainous wild vegetable. The technological scheme of producing instant edible tree fungi and mountainous wild vegetable includes the steps of selecting, grading, washing, sorting, sterilizing, soaking in salt solution, adding seasoning, sterilizing, bagging, etc. The seasoning consists of spirit, yellow wine, red sugar, pricklyash, etc.

The invention discloses a fruit and vegetable food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The fruit and vegetable food has a fine taste, uniform quality, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU / g and has a quality guarantee period of 30-36 months at a normal temperature.

The invention discloses a lactic acid bacterium tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared lactic acid bacterium tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit paste foodstuff containing probiotics and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared fruit paste foodstuff containing probiotics has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit paste troche containing lactic acid bacteria and a preparation method of the fruit paste troche. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. Yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit paste, increase the content of soluble cellulose of the fruit paste and prevent the fruit paste from brown stain. Moreover, when the fruit paste and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the fruit paste troche containing lactic acid bacteria, which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data, is prepared. The viable count is (1.55-2.52)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The present invention discloses a viable bacteria containing fruit pulp food and a preparation method thereof. Functional ferment, germinated brown rice, Chinese herb medicine extracts with cold and heat resistant irritability, and stabilizing agent which can effectively enhance the stability are added in the process of yogurt fermentation. A temperature variable yogurt fermentation technology can enable the proliferation of lactic acid bacteria to a maximum degree and improve the cold and heat resistant irritability of the lactic acid bacteria. Non-thermal processing technology is used to pretreat yogurt and fruit pulp to prevent infectious microbe infection during process, increase fruit juice yield rate, increase the content of soluble cellulose in the fruit pulp, and prevent browning of the fruit pulp. A scientifically compounded cryoprotectant with a relative good anti-freeze effect is added when the fruit pulp and yogurt are mixed. Finally the fruit pulp food with delicate mouthfeel, uniform texture, steady state, high number of viable bacteria, strong function, and long shelf life is obtained. The viable bacterium content is 1.55 * 10^11-2.52 * 10^11 CFU / g and the fruit pulp food can be stored for a shelf life of 30-36 months at room temperature.

The invention discloses a fruit paste-lactobacillus tablet and a preparation method thereof. During the fermentation process of yoghourt, a functional leavening agent, germinated brown rice, a traditional Chinese herbal extract with a cold / hot irritability resistant property, and a stabilizing agent, which can effectively improve the stability, are added. The temperature-variable fermentation technology can maximally promote the proliferation of lactobacillus and improve the performance of lactobacillus on preventing cold / hot irritability. A non-heating technology is adopted to pre-process yoghourt and fruit paste; in the non-heating technology, the mixed bacterium infection during the process can be prevented, the juice yield is increased, the content of soluble fibers in the fruit paste is increased, and the browning of fruit paste is prevented. When the fruit paste and the yoghourt are mixed, a scientifically-compounded cryoprotectant with a good anti-freezing effect is added. The tablet has the advantage of fine taste, uniform texture, stable state, high active bacterium number, strong functionality, and long shelf life. The active bacterium content is 1.55*10<11> to 2.52*10<11> CFU / g. The shelf life of the tablet is 30 to 36 months at a room temperature.

The present invention discloses a fruit puree and yogurt freeze-dried tablet and a preparation method thereof. In the yogurt fermentation process, a functional fermentation agent, germinated brown rice, Chinese herbal medicine extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance stability are added. Variable temperature yogurt fermentation technology can enable the lactic acid bacterium proliferation to be maximized and improve the resistance ability of the lactic acid bacteria to cold and hot stress. Non-thermal processing technology is used to conduct pre-treatment for yogurt and fruit puree, which can prevent mixed bacterium infection in the process, improve fruit juice yield, increase the content of soluble cellulose in the fruit puree, and prevent the fruit puree from browning. A scientifically compound cryoprotectant with relatively good anti-freezing effect is added when the fruit puree and yogurt are mixed. Finally, the fruit puree and yogurt freeze-dried tablet which is delicate in taste, uniform in texture, steady in state, high in viable bacterium number, strong in function, and long in shelf life is obtained. The content of viable bacteria is 1.55*10<11>-2.52*10<11> CFU / g and the fruit puree and yogurt freeze-dried tablet has a shelf life of 30-36 months at room temperature.

The invention relates to the technical field of food processing and in particular relates to a barley green seedling instant natural nutritional food. The barley green seedling instant natural nutritional food comprises superfine powder of barley green seedling powder and superfine powder of carrot powder; the superfine powder of barley green seedling powder and the superfine powder of carrot powder are separately prepared by performing wall-breaking extraction or constant temperature superfine crushing of living bodies on fresh barley green seedlings and fresh carrots, and the fineness of the superfine powder is not smaller than 800 meshes. The barley green seedling instant natural nutritional food provided by the invention is convenient to eat and natural in nutrition. The barley green seedling instant natural nutritional food is high in content of various nutrients, complete and balanced in compatibility, fine and smooth in taste and slightly sweet, is free of green grass smell of conventional barley seedling powder, and does not contain any artificial additives. Compared with an existing barley green seedling food, vitamin A is increased from zero to 288mu g per 100g.

The invention discloses Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and a preparation method thereof. The Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam is prepared from the following components in parts by weight: 150 to 250 parts of Vitis piasezkii var. pagnucii, 150 to 250 parts of Cabernet Gernischt, 1.5 to 5 parts of citric acid, 80 to 160 parts of sugar, 9 to 25 parts of a thickening agent and a proper amount of water. According to the invention, the Vitis piasezkii var. pagnucii and Cabernet Gernischt are used as raw materials for preparing the compound jam, special grape germplasm resources in northwest are fully utilized, and a novel jam product is developed, namely the compound jam which is rich in nutrition, free of any essence and pigment, low in sugar and acid addition amount and also has the flavor of the Cabernet Gernischt. The inventor accidentally finds that the defect that the taste of the Vitis piasezkii var. pagnucii is not sweet is overcome after the Cabernet Gernischt and the Vitis piasezkii var. pagnucii are compounded, the utilization space of the Vitis piasezkii var. pagnucii is greatly expanded, the dosage of cane sugar and citric acid in the compounded jam is reduced, and the compounded jam is fragrant and sweet in taste and rich in nutrition.

The invention relates to cereal pastries containing Chinese yams and a processing method of the cereal pastries. The cereal pastries containing Chinese yams are suitable for people of all ages and both sexes to eat, can be used as meal replacement or snack foods, are rich in nutrition and natural, and comprise Chinese yam components which are rich in important nutrient components of massive protein, B-group vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, choline and the like.

The present invention provides a coarse cereal spicy strip. The coarse cereal spicy strip is composed of the following raw materials in parts by weight: 60-80 parts of wheat flour, 10-20 parts of glutinous rice flour, 3-9 parts of purple sweet potato powder, 6-10 parts of Chinese prickly ash, 2-5 parts of cloves, 4-6 parts of peppers with sharp tips, 3-5 parts of fennel, 2-4 parts of white sugar,5-9 parts of walnut powder, 8-10 parts of cumin powder, 5-8 parts of pepper powder, 2-4 parts of salt and 3-5 parts of peanut oil. The coarse cereal spicy strip contains the coarse cereal ingredients,is high in nutritional value and natural in ingredients, also contains the walnuts to supplement the nutrients of the human body, and is good in taste and deeply loved by consumers.

The invention belongs to the technical field of healthcare food, and particularly relates to an explosive bead compounded by flaxseed oil and walnut oil and an oil plant squeezing device in the preparing process of the explosive bead. According to the explosive bead, walnuts and flaxseeds are squeezed separately, the obtained walnut oil and flaxseed oil are compounded to form a core material, phospholipid generated in the process of squeezing the walnut oil is adopted as an emulgator and an antioxidant, flaxseed gum extracted in flaxseed meal after oil manufacturing is used as an emulgator anda gel agent, a certain quantity of a flavoring agent is added, the core material is added, after homogenizing, materials are injected into an explosive bead cavity, and sealed standing at lower temperature is conducted to obtain an explosive bead finished product with elasticity. The prepared compounded explosive bead is more interesting when eaten, nutritional, healthy, and diversified in eatingmodes; meanwhile, the materials in the preparing process all come from oil manufacturing raw materials, and the bead is economical, low in cost, nutritional and natural.

The invention belongs to the technical field of health food, and in particular relates to a linseed oil walnut oil compound popcorn and an oil pressing device in the preparation process of the popcorn. In the present invention, walnuts and linseeds are squeezed respectively, and the obtained walnut oil and linseed oil are compounded to form a core material. The linseed gum extracted from the seed meal is used as an emulsifier and gelling agent, and a certain amount of flavoring agent is added to the core material, homogenized and injected into the cavity of the popping ball, and then sealed and left at low temperature to obtain an elastic popping ball. Beads. The compound quick-fried pearls prepared by the invention are more interesting when eaten, nutritious and healthy, and can be taken in various ways, and the materials in the preparation process are taken from the oil-extracted raw materials themselves, which are economical and nutritious.