39results about How to "Not easy to gain weight" patented technology

The invention discloses a health carp ball. Raw materials for making the health carp ball comprise, by weight, 100-150 parts of carp, 6-8 parts of lemon, 15-20 parts of chrysanthemum nankingense, 2-4 parts of Artemisia capillaries, 9-15 parts of cassia seed, 8-12 parts of Poria cocos, 5-9 parts of Lophatherum gracile, 1-3 parts of Oxalis corniculata L., 10-15 parts of wild chrysanthemum flower, 6-8 parts of lotus leaf, 10-15 parts of Caulerpa lentillifera, 10-13 parts of watermelon peel, 9-12 parts of lotus rhizome, 8-12 parts of coriander, 10-20 parts of brown rice flour, 6-10 parts of red bean flour, 10-15 parts of egg white, 6-10 parts of cannabis oil and 4-8 parts of salt. The carp is adopted as a main raw material, and cooperates with other raw materials, so the carp ball made in the invention has abundant and balanced nutrition, has urination promoting, dampness excreting, intestine moistening, bowel relaxing and hypertension controlling effects, is suitable for fat people to eat, and is especially suitable for being used as a meal replacement.

The invention relates to sweet soybean paste, and belongs to the field of food processing. The sweet soybean paste is sealed and packaged through hydrogen filling, and comprises, by weight, 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame powder, 12-24 parts of kelp powder, 6-10 parts of perilla leaf powder, 2-4 parts of ganoderma lucidum powder, 6-12 parts of salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of steamed fish bean oil and 60-90 parts of water. A preparation method of the sweet soybean paste comprises the steps of starch pasting, heat preserving for fermentation, fermenting in nature and paste preparing through grinding and hydrogen filling for sealing and packaging. The sweet soybean paste is richer in nutrition, better in taste, longer in storage time under the premise of no addition of additives and healthier to eat, and the preparation method of the sweet soybean paste is simple and convenient to operate, low in input cost and capable of effectively improving the gelatinization degree of wheat flour and the flavor and quality of the sweet soybean paste, increasing the nutrition and health effect of the sweet soybean paste, and shortening the production time of the sweet soybean paste.

The invention discloses a method for preparing child edible mouth care sugar-tablets and belongs to the field of preparation of sugar-tablets. The method disclosed by the invention comprises the following steps: taking smallanthus sonchifolius, chopping the smallanthus sonchifolius, performing soaking and color fixation, and performing drying and grinding after color fixation, thereby obtaining smallanthus sonchifolius powder; mixing the smallanthus sonchifolius powder with corn starch, carry out decoction, and performing cooling and drying to obtain freeze-dried powder after decoction; stirring and mixing the freeze-dried powder, galactooligosaccharide, oligosaccharides, erythritol, xylitol, isomaltitol, malic acid and maltodextrin, thereby obtaining mixed powder; controlling the moisture content of the mixed powder, adding magnesium stearate, and performing tabletting, thereby obtaining the mouth care sugar-tablets. According to the invention, the smallanthus sonchifolius serves as a main raw material of the sugar tablets, an effect of preventing decayed teeth is achieved by utilizing rich fructo-oligosaccharides, and the added galactooligosaccharide, oligosaccharides and the like serve as candy sweetening agents, so that the sugar-tablets disclosed by the invention can meet the requirements of children on desserts, have the effects of resisting bacteria and preventing decayed teeth, are beneficial for human health and small in energy and difficultly add fat.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, certain chewiness, low sugar content, low total heat and no fattening, can be eaten by diabetic patients, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

The invention belongs to the technical field of candies, and particularly relates to a soft candy containing erythritol and a preparation method thereof. The soft candy is prepared from the following components in percentage by mass: 4 to 5.5 percent of gelatin, 1.2 to 1.8 percent of pectin, 25 to 33 percent of stachyose, 10 to 15 percent of a semen plantaginis extract, 20 to 27 percent of xylitol, 1.5 to 2.0 percent of citric acid, 1.5 to 2.7 percent of high fructose corn syrup, 3 to 8 percent of erythritol crystal particles, 0.05 to 0.10 percent of essence, 0.05 to 0.10 percent of food coloring and the balance of water. The preparation method comprises the following steps: preparing the semen plantaginis extract, swelling the gelatin, dissolving pectin, adding stachyose, the semen plantaginis extract, xylitol and glucose syrup, boiling, concentrating, adding gelatin, citric acid, essence and food coloring, casting, molding, and coating erythritol crystal particles. The soft candy promotes the reproduction of effective microbial communities such as bifidobacteria and lactobacillus, and the health-care efficacy of relaxing bowel is enhanced.

The invention discloses an ice cream and a manufacturing method thereof. The ice cream is made from milk, original sour, duck buttock, jerusalem artichoke powder, probiotics and honey. The ice cream is pleasant in smell and proper in taste sweetness, and is abundant in nutrient content, low in calories, and is not liable to cause fat even being eaten more, thus the ice cream is a healthy food.

The invention relates to the Tiegun yam spices made from Tiegun yams which are the main raw materials. The spices comprise the raw materials of the following weight portions: 10 to 50 portions of chicken soup powder, 10 to 30 portions of bone soup powder, 5 to 10 portions of Tiegun yam saponin powder, 3 to 5 portions of Chinese prickly ash powder, 3 to 5 portions of aniseed powder, 10 to 20 portions of beef powder and 5 to 10 portions of pepper powder. The spices have the advantages of ease digestion, tasty flavor, specialty in color, smell and appearance.

The invention belongs to the technical field of food processing, and particularly relates to a dietary fiber tea biscuit and a preparation method thereof. Flour, green tea powder, green tea dietary fiber powder and eggs serve as main raw materials, the water content of dough is adjusted by sweet fruit extract liquid, and red dates, dried longans, tremella, rock candies and peach gum are mixed in proportion to prepare the sweet fruit extract liquid. During processing, the green tea powder and the green tea dietary fiber powder are prepared from fresh green tea to serve as the raw materials, andproduct quality and nutrition are ensured. The dietary fiber tea biscuit has the advantages that product components are simple, the biscuit is nutritional and healthy, chemical synthetic materials are not added in the processing course of the raw materials, pollution can be avoided and the like.

The invention belongs to the technical field of food processing, and particularly relates to a stuffing for an iron stick yam sesame ball with an iron stick yam as a main stuffing, an iron stick yam sesame ball and a preparation method thereof. The stuffing for the iron stick yam sesame ball comprises the following materials in parts by weight: 20-40 parts of iron stick yam granules, 20-30 parts of white granulated sugar, 20-30 parts of pureed carrots, 1-3 parts of salad oil and 3-5 parts of wheat starch. The iron stick yam sesame ball comprises the following materials in parts by weight: 19-22 parts of dough sheets, 1-3 parts of sesame and 2-5 parts of stuffings, wherein the dough sheet comprises the white granulated sugar, glutinous rice flour, a sesame ball improver and alkali powder. The iron stick yam sesame ball is prepared through material selection, cleaning, cutting, blending, stirring, forming the stuffings, dough kneading, making, quick-freezing, inspection, packaging and warehousing. The stuffing disclosed by the invention has medicinal and edible characteristics of the iron stick yam by adopting the iron stick yam as the main stuffing of the iron stick yam sesame ball, solves the problem that the phenomena of indigestion, dyspepsia and the like are easily caused on the traditional sesame ball, enables the sesame ball to be easily digested and absorbed and eliminates the fishy and greasy feeling of the traditional sesame ball on taste.

The invention provides a chocolate and nut energy biscuit and a production process thereof. The formula of the biscuit is prepared from the following raw materials in parts by weight: 150 parts of oat and nut mixed material, 90 to 110 parts of chocolate, 25 to 40 parts of butter, 40 to 50 parts of high gluten flour, 15 to 25 parts of whole milk powder, 10 to 20 parts of fine granulated sugar and 10 to 15 parts of whole egg liquid. Compared with the prior art, the chocolate and nut energy biscuit disclosed by the invention has the characteristics that nut sacks are processed and then are combined with baking cakes, and dose proportions of oat, nut, the chocolate, butter, the milk powder, the fine granulated sugar and the whole egg liquid are designed, and thus a brand-new snack product with a high calorific value and high fibers is obtained; the brand-new snack product is rich in all nutriment elements required by a human body; the brand-new snack product is abundant in nutrition, promotes human metabolism, ensures that a person does not easily get fat and has a health-care value while the brand-new snack product is used for supplementing energy.

The invention belongs to the field of nutrition health-care food and mainly relates to a manufacturing method of ice cream without butter; green tea, kelp and red jujube are weighted according to the proportion, and are ground and mixed uniformly to obtain the mixture A; beer with a certain quantity is measured, and then milk powder, starch and fatty acid monoglyceride are added in the beer, the mixture is heated, stirred and dissolved, after the mixture is boiled out, the mixture A is added and is stirred uniformly; the mixture is added with honey while being cooled, and then a product is obtained by uniformly stirring and freezing. By adopting the invention, the calorie of the manufactured ice cream without butter is low, people are hard to put on weight after eating the ice cream; in addition, beer and green tea which are popular are added in the product, so as to lead the product to have tea fragrance, beer taste and cool refreshing feeling of the ice cream; in addition, the kelp, the red jujube and honey improve the nutritional value of the product, so as to prevent various diseases, enrich the blood, calm the nerves and improve immunity of human body.

The invention relates to mellow type sweet soybean paste and a preparation method thereof and belongs to the field of food processing. The mellow type sweet soybean paste adopts hydrogen-charged sealed packaging and contains the following components in parts by weight: 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame seed powder, 12-24 parts of kelp powder, 6-12 parts of table salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of seasoned soy sauce for seafood, 10-20 parts of rose flower water, 10-20 parts of jasmine flower water, 6-12 parts of spice extracting solution and 35-45 parts of water. The preparation method comprises the following steps: A, carrying out starch gelatinization; B, carrying out heat preservation and fermentation; C, fermenting in nature and grinding into paste; and D, carrying out hydrogen-charged sealed packaging. The mellow type sweet soybean paste product is full of nutrients, stronger in fragrance and better in seasoning effect and can be preserved for longer time without adding preservatives, thereby being green and healthy for eating; and the preparation method is simple and convenient in operation, gelatinization degree of the wheat flour can be effectively improved, flavor and quality of the sweet soybean paste can be improved, and production time of the sweet soybean paste can be shortened.

The invention relates to a nut crusty pancake and a processing method thereof, and belongs to the field of food processing. The processing method includes the steps that nuts are squeezed, and nut residues and nut oil are obtained; main materials and auxiliary materials are mixed, primary fermentation is carried out, the nut residues are added, secondary fermentation is carried out, and second dough is obtained; the surface of the second dough is brushed with part of the nut oil, baking is carried out, and the nut crusty pancake is obtained. The main materials include, by weight, 10-20 parts of vital wheat gluten, 40-50 parts of flour, 30-40 parts of corn starch, 10-20 parts of fermentation agent and 80-120 parts of water; the auxiliary materials include, by weight, 4-8 parts of salt, 5-10 parts of sugar, 3-5 parts of food gum, 0.5-1 part of sodium hexametaphosphate, 0.8-1.2 parts of azodicarbonamide and 1-3 parts of monoglyceride. The processing method is simple and easy to implement and control, and large-scale production can be achieved; the nut crusty pancake obtained with the processing method is excellent in flavor and taste, high in nutritive value and not likely to cause internal heat.

The invention discloses weight-losing meal replacement nutrition powder and a production process thereof, Materials contain nutritional ingredients, and weight losing is facilitated while nutrition imbalance of eaters is avoided. The production process comprises the steps that the materials are divided into plant fruit raw materials and synthetic powder raw materials, the plant fruit raw materialsare subjected to wet grinding for starch replacement, and after microwave puffing and crushing, the above materials are mixed with a synthetic powder raw material to obtain the product with better uniformity.

The invention discloses nutritive health-care digestion-promoting biscuits and a preparation method thereof. The raw materials of the biscuits comprise, in parts by weight, 60-80 parts of low gluten wheat flour, 25-40 parts of konjak powder, 7-12 parts of whole egg liquid, 8-15 parts of fruit powder, 10-15 parts of mushroom powder, 5-10 parts of Chinese yam powder, 5-10 parts of lotus root starch, 2-3 parts of fructo-oligosaccharides, 1-2 parts of xylo-oligosaccharides, 0.01-0.02 part of compound vitamin, and 40-50 parts of butter. The invention provides the nutritive health-care digestion-promoting biscuits and the preparation method thereof, wherein reasonable formula and optimized processes are selected so as to obtain the biscuits with rich nutrients and good taste, so that the biscuits can be eaten as a staple food. Long-term consumption of the biscuits has good health care effects and improves the constitution of human bodies.

The invention relates to the technical field of processing of canned food and particularly relates to nutritional nourishing canned seafood with a unique flavor. The canned seafood comprises the following raw materials filled in sealed cans: sea cucumbers, squid blocks, mussels, sandworms, peeled shrimps, white kidney beans, Chinese chestnuts and Chinese wolfberries as well as pig skin jelly withwhich the raw materials are covered and flavor-enhancing soup stock in which the raw materials are soaked, wherein the pig skin jelly is prepared by boiling pig skin and gelidium with intense fire athigh temperature, the pig skin jelly contains rich collagen, and the pig skin jelly and the soup stock in the canned seafood can improve the nutritional value of food and also perfectly lock up the flavor of the seafood. The canned seafood has unique flavor, rich nutrients, health-care effects and low fat content, is not likely to increase body weight after being eaten and is suitable for people of all ages to eat.

The invention discloses a tea flavored honey pomelo jell drop and a making method thereof. The tea flavored honey pomelo jell drop comprises debittered honey pomelo grains, xylitol, maltitol, carragheenan, green tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 15-20%. The making method of the tea flavored honey pomelo jell drop comprises the following steps: preparing the debittered honey pomelo grains, preparing a sugar liquid step, carrying out sugar curing, carrying out cooling shaping, and drying. The honey pomelo jelly drop has the characteristics of moderate hardness, low naringin content, tea flavor addition, good tannic acid intake control, sweet but not oily mouthfeel, enough chewiness, low reducing sugar content, and low total heat, so it is difficult to make people fat, and it is suitable for diabetic patients to eat the tea flavored honey pomelo jell drop.

The invention discloses a spicy preserved honey pomelo and a making method thereof. The spicy preserved honey pomelo comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, paprika, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The spicy preserved honey pomelo is made by using the debittered honey pomelo peel and the debittered honey pomelo juice as primary raw materials through debittering, sugar curing and drying steps, can satisfy the demands of consumers liking the spicy taste, has a low total sugar content, is added with the spicy taste, has a low naringin content, reserves the natural fragrance of honey pomelo, and has sweet but not oily and spicy but not hot mouthfeel; and the making method has a simple process and is suitable for the industrialized production.

The invention provides natural vegetable ice cream, which contains 70 to 80 parts of vegetable ultrafine powder, 20 to 30 parts of soft sugar, 2 to 4 parts of avocado, 10 to 15 parts of tremella and 4to 6 parts of Chinese yam polysaccharide. Meanwhile, the invention also provides a preparation method of the ice cream. Cellulose and other macromolecular substance structures in the fruit and vegetables are degraded through ultrafine crushing; the digestive absorption on the substances by the body is facilitated; the nutrition value of the fruit and vegetables is improved; meanwhile, through thematching of ultrafine crushing and homogenizing processes, the stability of the ice cream preparation process is improved. By using the method, the flow process is reasonable and economic. The ice cream obtained by using the method has low fat, high nutrition value, cool and smooth taste, palatability and excellent quality.

The invention relates to a corn egg tart and a preparation method thereof, and belongs to the technical field of foods. The egg tart is prepared from corn juice and a cheese finished product, and is prepared by dough kneading and baking. The egg tart not only reserves corn's nutritional value of delaying aging, preventing macular degeneration and improving sexual capacity, but also fuses the strong milk flavor of cheese, and is healthy and delicious. The corn cheese egg tart of the invention does not contain white granulated sugar or other sugar, and Chinese wolfberries are used, so that the sweetness is reserved, and the sugar content is lowered, and people are not easy to get fat after eating the egg tart.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.

The invention provides children nutritional rice flour rich in fruit and vegetable fibers, and belongs to the technical field of preparation of infant nutritional foods. The children nutritional riceflour is characterized in that raw materials comprise a grain material and a fruit and vegetable material; a dry material comprises the following components in parts by mass: 20 parts of millet flourand 15 parts of rice flour; and a wet material comprises the following components in parts by mass: 10 parts of celery whole juice, 10 parts of raspberry whole juice, 10 parts of coconut meat whole juice, 15 parts of carrot whole juice, 15 parts of pea whole juice and 20 parts of mashed sweet potatoes. In order to improve the product quality and guarantee the eating safety, the inventor combines actual experience to prepare the children nutritional rice flour rich in fruit and vegetable fibers; and the children nutritional rice flour is better in taste, has a layering sense, contains rich dietary fibers and vitamins, and is more beneficial for the health of children.

The invention discloses a meal replacement nutritional powder for weight loss and its production process. The material contains nutritional ingredients, which are beneficial to weight loss but prevent the eater from nutritional imbalance. The production process includes dividing the material into plant fruit raw materials and synthetic powder raw materials, Among them, the plant fruit raw materials are wet-ground to replace starch, and after microwave puffing, they are crushed and mixed with synthetic powder raw materials to obtain products with better uniformity.

The invention relates to Tiegun yam dumplings made of dumpling skins and the stuffing of Tiegun yams. The stuffing is prepared from the raw materials with the following weight portions: 10 to 30 portions of Tiegun yam grains, 20 to 40 portions of sugar, 15 to 20 portion of quick-frozen oil, 5 to 10 portions of white pepper, 10 portions of red dates and 10 portions of medlar. The dumplings have the advantages of ease digestion, tasty flavor and specialty in color, smell and appearance.

The invention discloses milk biscuits, and relates to the field of food processing. A making method of the milk biscuits comprises the following steps of preparing ingredients, making semi-finished products, performing baking, performing cooling and performing loading in boxes, wherein the ingredients are prepared in the manner of uniformly mixing and stirring low-gluten flour with milk powder, eggs, milk, butter and sugar in a certain proportion, performing making into required shapes, then performing loading in an oven for baking, putting the semi-finished products in the middle layer of theoven, controlling the temperature of the upper part and the lower part to be 180 DEG C, and performing baking for about 12 minutes until the surfaces are micro golden, so that the milk biscuits are obtained. The biscuit foods contain various nutrient components, are rich in nutrients and good in mouth feel, and are low in carbohydrate content and favorable for health of bodies.

The invention relates to Tiegun yam dumplings made of dumpling skins and the stuffing which is the mixture of Tiegun yams and minced meat. The dumpling is characterized in that the stuffing is prepared from the raw materials with the following weight portions: 10 to 40 portions of Tiegun yam grains, 20 to 60 portions of minced meat, 10 to 30 portions of vegetable, 2 to 6 portions of sapid substance, 10 to 15 portions of chicken broth. The dumplings have the advantages of ease digestion, tasty flavor and specialty in color, smell and appearance.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.