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 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 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 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 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 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.