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Production process of germ and corn composite nutritional powder and product of production process
ActiveCN102754764AIncrease nutritional contentIncrease the content of gamma-aminobutyric acidFood preparationNutritive valuesAdditive ingredient
The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg / 100g.
Owner:JIANGSU HENGHUI FOOD CO LTD
Microwave drying instant red date powder and production method thereof
The invention discloses microwave drying instant red date powder and a production method thereof. The components of instant red date powder comprise red dates and a drying auxiliary agent. The production method comprises the steps of: removing skins of the leached red data juice, removing kernels, carrying out enzymolysis and ultramicro crushing, and then mixing with the drying auxiliary agent, homogenizing, spreading and then microwave-drying, and finally packaging the red date powder into the finished product of the instant red date powder. The instant red date powder drinks have the advantages of completed preserved nutrients, good taste and mouthfeel and better solubility, have multiple nutrition and health protection functions of the red dates, are convenient for storage and carrying, are good in dissolving ability, achieve the effect of an instant product, and are more convenient for eating.
Owner:SHAANXI UNIV OF SCI & TECH
Production method of sculellaria barbata moringa oleifera leaves composite instant tea powder
The invention discloses a production method of sculellaria barbata moringa oleifera leaves composite instant tea powder. The sculellaria barbata moringa oleifera leaves composite instant tea powder is prepared by the following steps: preparing sculellaria barbata and barbata moringa oleifera leaves adopted as raw materials, preparing a tea powder extraction solution, carrying out the enzymolysis, crushing, mixing, homogenizing, freeze-drying, arranging and packing. The sculellaria barbata and barbata moringa oleifera leaves are withered by virtue of steam, bitterness in the raw materials is removed, and the raw materials are pulped by virtue of the tea powder extraction solution, so that the nutrients are enriched; by adopting the composite enzyme treatment, the nutrients of sculellaria barbata and barbata moringa oleifera leaves are adequately maintained, so that the utilization rate of the raw materials is increased; the taste of the finished product tea refined powder is improved by virtue of the homogenizing, the quality of the finished product tea refined powder is also improved, and the finished product instant tea powder has healthcare functions for cooling blood, removing toxicity, dissipating the blood stasis, alleviating the pain, achieving diuresis and relaxing the bowels.
Owner:张俊辉
Sea tangle catsup and preparation method thereof
The invention relates to kelp sauce and a preparation method thereof. The preparation method comprises the following steps: firstly cleaning and soaking kelp, adding 15 to 25 percent of edible salt and 200 to 400 percent of water of the weight of the kelp to the kelp, placing the kelp in a heater for heating, when heating to between 40 and 45 DEG C, adding 2 to 10 percent of edible alkali of the weight of the kelp, continuously heating until the kelp becomes pasty, cooling the kelp to below 30 DEG C, and grinding the kelp into kelp paste; after mixing the kelp paste with flour paste, garlic sauce, chilli sauce, salt, sugar and vinegar evenly, heating the mixture to prepare kelp sauce, bottling the kelp sauce after the kelp sauce is cooled, and then exhausting, sealing and sterilizing the kelp sauce, wherein the kelp sauce comprises the following components in weight percentage: 50 to 70 percent of the kelp paste, 10 to 20 percent of the flour paste,1 to 3 percent of the garlic sauce, 5 to 12 percent of the chilli sauce, 1to 5 percent of the salt, 5 to 12 percent of the sugar and 1 to 3 percent of the vinegar. The kelp sauce has the advantages of reddish brown color, delicious hot flavor, enough garlic fragrance, fresh taste and rich nutrition. The preparation method has the advantages of reasonable preparing technique, simple and convenient preparation, and strong operability, and is easy to achieve large-scale production.
Owner:山东俚岛海洋科技股份有限公司
Method for preparing tea powder composed of denticulate Ixeis herbs and bellis perennis Linn. flowers
InactiveCN105707319ARich in nutrientsIncrease profitPre-extraction tea treatmentTea extractionNutrientHerb
The invention discloses a method for preparing tea powder composed of denticulate ixeis herbs and bellis perennis Linn. flowers. According to the tea powder composed of the denticulate ixeis herbs and the bellis perennis Linn. flowers, the denticulate ixeis herbs and the bellis perennis Linn. flowers serve as the main raw materials, and the tea powder is prepared through the steps of raw material preparation, tea powder extracting solution preparation, enzymolysis, pulverization, mixing, homogenizing, freeze-drying, finishing, packaging and the like. According to the method, the denticulate ixeis herbs and the bellis perennis Linn. flowers are subjected to enzyme deactivation conducted through steam, acrid odor in raw materials can be removed, the raw materials are subjected to pulping through a tea powder extracting solution, nutrient substances are further enriched, treatment is conducted through compound enzyme, nutrient substances of the denticulate ixeis herbs and the bellis perennis Linn. flowers can be sufficiently reserved, the utilization rate of the raw materials is raised, through two-stage homogenizing, mouthfeel of finished fine tea powder is improved, quality of the finished tea powder is also improved, and the finished instant tea powder has the health care effects of clearing away heat and toxic materials, removing necrotic tissues, dispersing abscess, stopping bleeding, promoting tissue regeneration and the like.
Owner:彭常安
Preparation method of food seasoning sauce
The invention belongs to the technical field of food seasonings processing, and in particular relates to a preparation method of food seasoning sauce. The preparation method comprises the steps of drying spices, fresh materials and source, mixing and stirring the mixture and decocting the mixture. The mixing and stirring step comprises defibrinating leach liquor of the dried spices after water extraction, the fresh materials and the sauce together; the decocting process comprises the steps of carrying out oil extraction on the residues of the dried spices after water extraction when the spicesare decocted and fried with edible oil, and decocting filtered spice oil extraction liquor, and the materials of the fresh materials, the sauce and the water extraction liquor of the dried spices which are stirred and mixed together. The seasoning sauce prepared by the method is between sauce seasoning and juice seasoning. The product is rich in flavor substance, mellow in taste and lasting in aftertaste. The manufactured variety of dishes is clean, bright in color, free of solid residues and quicker to be tasty.
Owner:HUAZHONG AGRI UNIV
Making method of roxburgh anoectochilus terminal bud health-care instant tea powder
InactiveCN106173100ARich in nutrientsNutrients are fully preservedTea substituesInstant teaFreeze-drying
The invention discloses a making method of roxburgh anoectochilus terminal bud health-care instant tea powder. The roxburgh anoectochilus terminal bud health-care instant tea powder is made by taking roxburgh anoectochilus terminal buds as the main raw material through the steps of raw material preparation, tea powder extracting solution preparation, enzymolysis, crushing, mixing, homogenizing, freeze drying, finishing and packaging and the like. According to the method, the roxburgh anoectochilus terminal buds are subjected to steam fixation, the astringent taste in the raw material is removed, the raw material is subjected to beating through a tea powder extracting solution, and nutrient substances are better enriched; by means of composite enzyme treatment, the nutrient substances of the roxburgh anoectochilus terminal buds are fully preserved, and the use ratio of the raw material is increased; by means of homogenizing, the mouthfeel of the finished tea powder product is improved, the quality of the finished tea powder product is improved, and therefore the finished instant tea powder product has the effects of clearing heat, cooling the blood, balancing yin and yang, promoting secretion of saliva or body fluid, beautifying skin, prolonging life and the like.
Owner:余芳
Method for manufacturing compound instant tea powder with ilex latifolia thunb and leaves of moringa oleifera
InactiveCN107125372ARich in nutrientsIncrease profitPre-extraction tea treatmentTea extractionNutrientEnzymatic hydrolysis
Owner:柴华
Production method of linderae aggregate leaf and dendrobenthamia japonica var. chinensis flower tea powder
InactiveCN105795049AIncrease profitGreat tasteTea extractionTea substituesFreeze-dryingNutrient solution
The present invention discloses a production method of linderae aggregate leaf and dendrobenthamia japonica var. chinensis flower tea powder. The linderae aggregate leaf and dendrobenthamia japonica var. chinensis flower tea powder is prepared by using the linderae aggregate leaves and dendrobenthamia japonica var. chinensis flowers as main raw materials, and by the following steps of raw material preparing, minced tea preparing, compound enzyme treating, blending, homogenizing, degassing, sterilizing, vacuum concentrating, freeze-drying, finishing and packaging, etc. The linderae aggregate leaves and dendrobenthamia japonica var. chinensis flowers are subjected to a steam enzyme deactivating, the bitter tastes of the raw materials can be removed, and the mouthfeel of the finished products of the tea powder is improved. The raw materials are beat using a nutrient solution, so that the nutrients are more enriched. By the compound enzyme treatment, the nutrients of the linderae aggregate leaves and dendrobenthamia japonica var. chinensis flowers are fully retained, and the utilization efficiency of the raw materials is improved. Multiple homogenization improves the mouthfeel of the finished products of the tea powder, so that the tea powder has health-care functions of warming middle warmer and regulating qi, relieving swelling and stopping pains, clearing heat and removing toxins, improving human body immunity, etc.
Owner:吴义顺
Processing method of radix cynanchi bungei health powder
InactiveCN106107983ARich in active substancesSufficient retention of active substancesNatural extract food ingredientsFood ingredient functionsEnzymatic hydrolysisMedicine
The invention discloses a processing method of radix cynanchi bungei health powder. The radix cynanchi bungei health powder is made from radix cynanchi bungei by the steps of preparation of raw materials, extraction, enzymolysis, enzyme deactivation, filtering, grinding, mixing, concentration, spray drying, finishing and packing and the like. As the radix cynanchi bungei health powder is made from radix cynanchi bungei rich in nutrition, nutrient substance of a tea powder product is guaranteed. With co-extraction of radix cynanchi bungei and tea materials and composite enzymatic hydrolysis of filter residue, active substances in the raw materials are maintained completely, active substances in the tea powder product are then enriched, loss of nutrient substances is reduced, and utilization rate of the raw materials is increased. The tea powder product has the efficiency of helping produce saliva and slake thirst, moistening the lung, tonifying the kidney, nourishing and arresting seminal emission, clearing away the lung heat, moistening the intestines and the like.
Owner:彭波
Preparation method of dried fruit
InactiveCN106174189ABright colorCrispy tasteFood dryingFood ingredient functionsDesorptionRoom temperature
The invention discloses a preparation method of a dried fruit. The preparation method comprises the following steps: step one, pre-freezing: gradually reducing room temperature to a first pre-freezing temperature (-25 to -33 DEG C) at a cooling speed of 0.1-0.3 DEG C / min, and maintaining the first pre-freezing temperature for 1 to 2 hours; step two, vacuum sublimation and drying: heating to ensure that the temperature of interiors of strawberries does not exceed -15 DEG C, continuously carrying out vacuum sublimation and drying for 5 to 6 hours, and then raising the temperature to a room temperature and the pressure to a normal pressure; step three, secondary pre-freezing: carrying out secondary pre-freezing at a cooling speed of 1 to 3 DEG C / min until a second pre-heating temperature (-20 to -18 DEG C) is reached, and maintaining the second pre-heating temperature for 0.3 to 0.5 hour; step four, desorption drying: carrying out desorption drying at a temperature of 40 to 50 DEG C for 1 to 2 hours. The prepared strawberry has a bright color and crispy taste, and the nutrients are fully preserved.
Owner:邱朝胡
Hawthorn tea composition and preparation method and application thereof
InactiveCN105767377ANutrients are fully preservedRetain nutrientsTea substituesFreeze-dryingCrataegus monogyna
The invention provides a hawthorn tea composition and a preparation technology thereof.The composition is prepared from hawthorn flowers and hawthorn leaves.A preparation method of the hawthorn tea composition comprises the following steps that freeze drying is conducted on the hawthorn flowers to obtain dried hawthorn flowers; the hawthorn leaves are twisted to be softened and then parched, fumigated and air-dried sequentially to obtain crude hawthorn leaf tea; the dried hawthorn flowers and the crude hawthorn leaf tea are mixed to obtain the hawthorn tea composition.The hawthorn tea composition achieves the effect of treating cardiovascular and cerebrovascular diseases by adding the hawthorn flowers and the hawthorn leaves; in addition, in the preparation process of the hawthorn tea composition, fragrance adjusting is conducted by preferably adding flower tea in the hawthorn leaf parching and fumigating stages, the fragrance of the flower tea permeates into the hawthorn leaves by adopting the fumigating mode, and therefore the fragrance of the hawthorn leaves is heavy; the hawthorn leaves are mixed with the hawthorn flowers, and therefore the hawthorn flower and leaf tea is heavy in fragrance and mouthfeel.
Owner:JIANGSU KANION PHARMA CO LTD
Processing method of black canarytree root health fine powder
InactiveCN105996019ARich in active substancesSufficient retention of active substancesFood scienceNutrients substancesNutrient
The invention discloses a processing method of black olive root health-care fine powder. The black olive root health-care fine powder uses black olive root as a raw material, and undergoes raw material preparation, extraction, enzymolysis, enzyme inactivation, filtration, crushing, mixing, It is processed through the steps of concentration, spray drying, finishing and packaging. The black olive root health-care fine powder prepared by this method uses the nutritious black olive root as raw material to ensure the nutrients in the powder, and through the joint extraction of the black olive root and tea raw materials and the compound enzymatic treatment of the filter residue, it can fully retain The active substances of the raw materials enrich the active substances of the finished fine powder, reduce the loss of nutrients, and improve the utilization rate of raw materials. The finished fine powder has the functions of clearing away heat, detoxifying, and stopping bleeding.
Owner:卢国孝
Beef floss and preparation process thereof
The invention belongs to the field of food and specifically relates to a preparation process of beef floss. The preparation process comprises the following steps: cleaning, material selecting, soaking, draining, dicing, seasoning and boiling, flattening, baking, floss beating, floss stir-frying, cooling, inspecting, packaging, sealing and the like. The beef floss with a delicious taste can be obtained by the preparation process provided by the invention, can be directly taken out and eaten by consumers, needs not to be processed by the consumer, and is nutritional instant cooked food suitablefor people of all ages and suitable for daily consumption and travelling.
Owner:王国强
Method for processing health-care dried arca inflata reeve meat
InactiveCN103704781ANutrients are fully preservedRich in nutrientsFood ingredient functionsFood preparationCobalt-60Sediment
The invention relates to a method for processing health-care dried arca inflata reeve meat. The method comprises the following steps: (1) pretreating, namely fully cleaning fresh arca inflata reeves by using running water, removing the sediment, and performing temporary culture on the arca inflata reeves for one day; (2) mixing materials, namely heating the arca inflata reeves without the sediment in water, taking out the arca inflata reeves out after the arca inflata reeves open the mouths, shelling, removing the meat, cleaning the meat by using purified water, mixing the cleaned arca inflata reeve meat into the prepared traditional Chinese medicine feed liquid according to a weight ratio of 1:(2-6), and salting for 2-4 hours; (3) drying, namely flatly spreading out the salted arca inflata reeve meat, putting the arca inflata reeve meat into an air dry oven, and drying for 10-20 hours at 15-20 DEG C; and (4) weighing and performing vacuum packing on the dried arca inflata reeve meat, sealing the package, and finally performing cobalt-60 irradiation sterilization. The method has the beneficial effects that the prepared dried arca inflata reeve meat has sweet and delicious taste, rich nutrition, long quality guarantee period and convenience in storage and transport.
Owner:山东富瀚海洋科技有限公司
Preparation method of instant canned codfish
InactiveCN103584180AMeaty and lusciousHigh liver oil contentFood preparationNutritional compositionDisease
The invention relates to a preparation method of an instant canned codfish, and is characterized in that the preparation method comprises the following steps: (1) pretreating raw materials; (2) pickling to make tasty; (3) deep-frying; (4) canning; (5) adding auxiliary materials; and (6) sealing cans, sterilizing, and cooling. The canned codfish prepared by the method fully retains nutritional components of codfish, has long-term quality time, is convenient to eat and delicious in taste, and improves the additional value of the codfish; the codfish has sweet taste and neutral nature, has nourishing and strengthening functions, and can be used for treating chronic gastrointestinal diseases, phthisis damage, neurasthenia and the like.
Owner:WEIHAI JINLIN AQUATIC PROD
Functional ultrafine powder plant solid beverage for improving immunity and preparation method thereof
InactiveCN109221865AReduce crushing energy consumptionAvoid solvent recoveryFood ingredient functionsSolventNutrient
The invention relates to a functional solid beverage, in particular to a functional ultrafine powder plant solid beverage for improving immunity and a preparation method thereof. The plant solid beverage consists of the following materials by mass fraction: 29-40% of jujube, yam, wolfberry and codonopsis ultrafine powder, wherein a mass ratio of jujube, yam, wolfberry and codonopsis is 0.5-2:0.5-2:0.5-2:0.5-2, 35-44% of auxiliary materials for granulation, 10-25% of xylitol, 1-5% of an emulsifier, 0.1-0.6% of a stabilizer, and 0.1-0.3% of citric acid. The invention solves the difficult problemthat low-temperature pulverization is required for avoiding material bonding when a single material is separately pulverized, and reduces the pulverization energy consumption. Meanwhile, a material extraction process is replaced with an ultrafine pulverization technology, thereby avoiding solvent recovery and treatment of waste liquid, and reducing the production cost. In a pulverization process,cell walls of plants are completely broken by the ultrafine pulverization technology, thereby being beneficial to the release of active components in cells, retaining nutrients of raw materials at full value, being high in bioavailability of the active ingredients, reducing the using amount of raw materials, and further reducing the production cost.
Owner:内蒙古蒙肽生物工程有限公司
Production method of fermented red jujube fiber granules
InactiveCN102283355AImprove human immunityImprove disease resistanceFood preparationChemistryAcetobacter xylinum
The invention discloses a production method of fermented jujube fiber granules, which comprises the following steps: (1) dilution; (2) ingredients: pour the inorganic salt auxiliary materials to be added into the diluted jujube juice, and stir evenly (3) Sterilization: heat up the above-mentioned prepared feed liquid; 4) cooling; (5) inoculation: insert the expanded cultured strain into the cooled feed liquid; (7) Harvest: Take out the cultivated jujube fiber from the fermentation container; (8) Deacidification: Soak and deacidify with clear water; (9) Rinse; (10) Cut Separation: cutting according to requirements; (11) post-processing: adding auxiliary materials for deployment and packaging. The invention solves the problem of peeling the jujube while retaining the nutritional components of the jujube. The concentrated jujube juice used in the present invention is a natural red jujube extract, and the fiber assembly produced under the action of Acetobacter xylinum has the effects of detoxifying and beautifying, regulating blood pressure and lowering blood lipids, and can be applied to various food fields and cosmetics industries. The prospect Very broad.
Owner:苗笑阳
Processing method of Chinese pholidota herb and jasmine tea powder
The invention discloses a processing method of Chinese pholidota herb and jasmine tea powder. The Chinese pholidota herb and jasmine tea powder is prepared from main raw materials including Chinese pholidota herbs and jasmine through processing steps including preparation of the raw materials, preparation of tea powder, composite enzyme treatment, blending, homogenization, degassing, sterilization, vacuum concentration, drying, arrangement, packaging and the like. According to the method, the Chinese pholidota herbs and the jasmine are subjected to steam fixation twice, the bitter taste of the raw materials can be eliminated, the taste of the finished tea powder product can be improved, the raw materials are subjected to pulping by the aid of a nutrient solution, nutritional substances are better enriched, nutritional substances of the Chinese pholidota herbs and the jasmine are sufficiently reserved through composite enzyme treatment, the utilization rate of the raw materials is increased, the taste and the quality of the finished tea powder product are improved through repeated homogenization, and the finished tea powder product has the health-care effects of nourishing yin, moistening the lung, clearing heat, removing toxins, soothing the liver, relieving depression and the like.
Owner:吴桂丽
Fruit and vegetable beef granules and preparation process thereof
InactiveCN108497333ADeliciousNutrients are fully preservedFood shapingCooking & bakingAdditive ingredient
The invention belongs to the field of food and specifically relates to a preparation process of fruit and vegetable beef granules. The preparation process comprises the following steps: cleaning, material selecting, soaking, draining, dicing, seasoning and boiling, baking, pressing into cakes, granule cutting, drying, cooling, inspecting, packaging, sealing and the like. The fruit and vegetable beef granules with a delicious taste can be obtained by the preparation process provided by the invention, and the fruit and vegetable beef granules compound various nutritional components in beef and fruits and vegetables, have sufficient reservation of nutrients and high nutritional value, can be directly taken out and eaten by consumers, need not to be processed by the consumers and are nutritional instant cooked food suitable for people of all ages and suitable for daily consumption and travelling.
Owner:王国强
Manufacturing method of bauhinia and rosemary instant tea powder
InactiveCN107183255AIncrease profitGreat tastePre-extraction tea treatmentInstant teaEnzymatic hydrolysis
The invention discloses a manufacturing method of bauhinia and rosemary instant tea powder. The tea powder is made by taking bauhinia and rosemary leaves as main raw materials and carrying out steps of raw material preparation, tea powder extracted liquid preparation, enzymatic hydrolysis, pulverization, mixing, homogenizing, freeze drying, and arrangement and packaging. According to the method, bauhinia and rosemary leaves are subjected to steam enzyme deactivation, so that astringency in the raw materials is removed. The raw materials are beaten with a tea powder extracted liquid, so that nutrients are enriched. Through treatment with a compound enzyme, nutrients in bauhinia and rosemary leaves are fully kept, and the utilization rate of the raw materials is raised. Through homogenizing, taste and quality of final fine tea powder are improved. The final instant tea powder product has the health-care effect of clearing heat and cooling the blood, dispelling wind and detoxifying the body, and energizing and refreshing the body.
Owner:安徽智联管理咨询有限公司
Production process of germ and corn composite nutritional powder and product of production process
ActiveCN102754764BIncrease nutritional contentIncrease the content of gamma-aminobutyric acidFood preparationIngested foodSenescence
The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg / 100g.
Owner:JIANGSU HENGHUI FOOD CO LTD
Fruit and vegetable dried meat floss and preparation technology thereof
The invention belongs to the field of foods, and particularly relates to a preparation technology of fruit and vegetable dried meat floss. The preparation technology comprises the steps of performingcleaning, performing material selection, performing soaking, performing filtering and draining, performing dicing, adding seasonings for boiling, performing pressing to flat, performing baking, performing floss selection, adding fruit and vegetable powder, frying the floss, performing cooling, performing inspection, performing packing and sealing and the like. According to the preparation technology, the fruit and vegetable dried meat floss being delicious in taste can be obtained. According to the fruit and vegetable dried meat floss, various nutrient components of beef and fruits and vegetables are compounded, nutrients are sufficiently reserved, the nutrient value is high, besides, the fruit and vegetable dried meat floss can be directly taken out and eaten by consumers without voluntary processing by consumers, and the fruit and vegetable dried meat floss is a nutritive instant prepared food suitable for being eaten in daily life and people going out for travelling.
Owner:王国强
A kind of preparation method of food seasoning sauce
ActiveCN108835587BNutrients are fully preservedSmall molecular weightFood scienceBiotechnologyEdible oil
Owner:HUAZHONG AGRI UNIV
Preparation method of roselle wine having hedychium coronarium fragrance
InactiveCN108753528ABeautiful and fragrantRich in nutritional valueAlcoholic beverage preparationChemistryPectinase
The invention discloses a preparation method of roselle wine having hedychium coronarium fragrance. The preparation method comprises the steps that roselle calyxes, hedychium coronarium petals, sugar,pectinase and water are mixed and subjected to pulping and enzyme treatment; then, activated yeast sweet water is added for anaerobic fermentation; then, filtration, fermentation, filtration and fermentation, filtration and esterification process is performed in sequence, and filter pulp is scattered with sulfur dioxide in the fermentation and esterification process; then, bentonite is added, thewater solution is subjected to standing, and the bentonite is filtered out to obtain the roselle wine. The preparation process is special, can greatly retain the nutrient ingredients of roselle and hedychium coronarium and has red debauchery, clarified liquid and mellow, palatable and rich taste.
Owner:ZHONGKAI UNIV OF AGRI & ENG +1
Method for preparing endive and China aster tea powder
The invention discloses a method for preparing endive and China aster tea powder, the endive and China aster tea powder is prepared from endive and China aster flower as main raw materials by raw material preparation, tea powder extract preparation, enzymolysis, crushing, mixing, homogenizing, freezing drying, tidying packing and other steps. The endive and the China aster flower are de-enzymed by steaming, the astringent flavor of the raw materials can be removed, tea powder extract is used for beating, nutrients are enriched, by composite enzyme treatment, the nutrients of the endive and the China aster can be fully retained, the utilization rate of the raw materials is improved, the taste of the finished tea fine powder is improved by two-stage homogenization, and the quality of the finished tea powder can be improved. The finished instant tea powder has the health functions of clearing heat and detoxifying, tonifying deficiency, relieving cough, clearing liver and improving eyesight.
Owner:李情民
A kind of method of vegetable oil degumming
The invention discloses a method for degumming vegetable oil. The method includes adding a certain proportion of food-grade polyaluminum chloride solution to the crude oil that has been filtered to remove large particles of mechanical impurities, and then separating by precipitation (centrifugation) to obtain degummed edible oil from which fine mechanical impurities and colloids have been removed. . The process of the invention is simple, the polyaluminum chloride used is safe and non-toxic, does not affect the nutritional components and flavor of vegetable oil, and can fully retain the nutritional components of vegetable crude oil. The phospholipid removal rate of this method reaches over 95%, which is better than that of hydration degumming. It is very suitable for the degumming process of full-price high-nutrition vegetable oil, and has very wide production and application prospects.
Owner:HUNAN AGRICULTURAL UNIV
Production method of microwave drying instant red date powder
Owner:SHAANXI UNIV OF SCI & TECH
A kind of preparation method of Trichosanthes seed beverage
ActiveCN103815509BImprove utilization efficiencyRich in nutrientsSugar food ingredientsFood ingredient functionsBiotechnologyDry mouth
The invention discloses a preparation method of trichosanthes seed beverage, which uses trichosanthes seed as the main ingredient, and is produced through the steps of raw material pretreatment, beating, crushing, enzyme treatment, blending, homogenization, sterilization, canning, inspection, storage and the like. In this method, both the husk and kernel of Trichosanthes seeds are used as raw materials, which improves the utilization efficiency of Trichosanthes seeds, and also makes the nutrients of the beverage more abundant, and the prepared Trichosanthes seeds beverage can fully retain the nutrients of Trichosanthes seeds , the color of the beverage is stabilized through homogenization, and layered precipitation is avoided. This method is simple to operate and easy to master, and has the effects of tonifying deficiency, dry mouth, moistening the heart and lungs.
Owner:武汉市怡浆食品有限公司
Hunger-resistant flour
InactiveCN105901485AWith qi and bloodWith spleen and kidneyFood preservationInorganic compound food ingredientsAmaranthus caudatusMetaplexis japonica
The invention belongs to the technical field of food processing and particularly relates to hunger-resistant flour which includes: 50-55% of flour, 20-25% of black potato flour, 20-25% of black waxy corn flour, 1-1.5% of amaranthus caudatus roots, 1-1.5% of metaplexis japonica roots, 2-3% of garden ginseng, 0.01-0.012% of baking soda, 0.001-0015% of microcrystal cellulose, 0.01-0.012% of xanthophylls, 0.01-0.015% of potassium iodide, 0.01-0.015% of magnesium carbonate and 0.02-0.03% of composite vitamin B. The processed flour has compact texture. 100 g of the flour has 480-500 kcal calories. The flour is 25-27 in blood glucose generation index, is slow to digest and absorb in body and can supply heat for a long time.
Owner:ANHUI TIANQI FLOUR TECH CO LTD
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