30results about How to "Nutrients are not destroyed" patented technology

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention discloses a passion fruit jam and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning passion fruit; freezing; scalding; carrying out cold leaching to remove outer skin; soaking to keep freshness; separating and collecting; circularly pulping; and seasoning. Through physical methods of freezing, scalding and cold leaching, the outer skin which is relatively hard in surface texture and coarse and dry in taste is efficiently removed from the fresh passion fruit; the jam which is free of a preservative or other pigment additives, pleasant in sweetness and sourness and abundant in nutrient is prepared from middle skin, inner skin, pulp and juice of the passion fruit; the production method is simple; the production cost is relatively low; and the passion fruit jam is economical, environment-friendly and suitable for large-scale industrial production.

The invention discloses a pericarp ferment mask and a preparation method thereof. The pericarp ferment mask comprises a mask cloth and a mask liquid. The mask cloth is immersed in the mask liquid. The mask liquid comprises, by weight, 4-6 parts of a pericarp ferment stock solution, 4-6 parts of mucopolysaccharide, 3-5 parts of glycerin, 3-4 parts of an emulsifier, 2-4 parts of arbutin, 2-4 parts of mushroom glucan, 1-3 parts of hyaluronic acid, 1-3 parts of collagen peptide powder, 1-2 parts of vitamin E, 4-6 parts of propylene glycol, 1-1.5 parts of a thickening agent, 0.4-0.8 parts of dipotassium glycyrrhizinate, 0.1-0.3 parts of an antiseptic, 0.05 parts of essence and 50-70 parts of deionized water. The preparation method creatively uses a pericarp ferment in cosmetics. The pericarp ferment is rich in naringin and a plurality of vitamins. Through natural fermentation of pericarp, active ingredients of the pericarp are fully dissolved out and can be absorbed easily by skin.

The present invention belongs to the dry sea cucumber producing technology. The present invention features that the dry sea cucumber product has black or brown surface of the sea cucumber and no crystal salt and/or plant ash. The production process has increased desalting step or comprises steaming sea cucumber with the internal organ eliminated and sun drying or stoving. The production process can maintain the nutritive components and maintain its original color.

The invention discloses a preparation method of Chinese wolfberry fruit jam. The preparation method of the Chinese wolfberry fruit jam comprises the following steps: preparing Chinese wolfberry fruit pulp by using fresh Chinese wolfberry fruits as raw materials; preparing clear lemon juice by using lemon fruits as raw materials; preparing chrysanthemum flower liquid by using dried Hangzhou white chrysanthemum flowers and deionized water as raw materials; preparing red grape pulp by using red grape fruits as raw materials; mixing the Chinese wolfberry fruit pulp, the chrysanthemum flower liquid, the clear lemon juice, the red grape pulp, pectin and a calcium agent according to proportion by mass, and stirring the mixture in a sandwich boiler so as to obtain mixed pulp; adjusting the pH of the mixed pulp, carrying out vacuum concentration on the mixed pulp so as to obtain concentrated paste, and sterilizing the concentrated paste so as to prepare the Chinese wolfberry fruit jam. The chrysanthemum flower liquid is adopted in the preparation method of the Chinese wolfberry fruit jam provided by the invention, so that the health-care functions of the Chinese wolfberry fruit jam, namely the effects of improving eyesight and clearing the liver, are more obvious; and the red grape fruits and the lemon fruits are adopted, so that the Chinese wolfberry fruit jam is rich in nutrition and free of addition. Moreover, the vacuum concentration is adopted so as to prepare the concentrated paste, so that the preparation method is simple in processes, and the nutrients in the jam are not destroyed. The prepared Chinese wolfberry fruit jam is unique in taste.

The invention discloses a donkey-hide gelatin vitality-consolidating paste and a preparation method for the nano paste. The vitality-consolidating paste includes donkey-hide gelatin, black sesame, walnut kernels, red dates, barbary wolfberry fruits, roses, brown sugar, collagen peptide, yellow rice wine, maltodextrin, malt syrup and water. Through the adoption of smashing, colloid milling and other technologies to prepare, the nutritional ingredients and functional components of raw materials can be completely reserved; through a cryogenic freezing and pulverizing technology, problems of the local overheating of equipment, material bonding and equipment blocking can be solved, the nutritional ingredients and functional components of the raw materials cannot be damaged, so that the particlefineness and activity of the materials can be guaranteed; and the particle size of the prepared vitality-consolidating paste can reach a nano scale (the particle size range being 200-400 nm), so thatthe solubility of the raw materials (especially some functional components that are poor in water solubility or extremely difficult to dissolve) can be significantly enhanced, the components of the vitality-consolidating paste can be easier to absorb by human bodies, efficacy can be greatly increased, and therefore, the best efficacy of the vitality-consolidating paste can be achieved.

The invention discloses block rice wine and a preparation method thereof. The block rice wine is prepared by the following steps of: soaking, cleaning, steaming glutinous rice, spreading the glutinous rice and cooling the glutinous rice to 28 DEG C to 33 DEG C for spare; smashing glutinous rice yeast, sieving the smashed glutinous rice yeast, spraying the glutinous rice yeast in prepared cooked rice uniformly and adding bee honey; packaging the cooked rice added with the bee honey into small bowls to form blocks in the bowls in an aseptic condition and saccharifying the blocks at a temperature in a range between 18 DEG C and 22 DEG C for 3 hours to 5 hours; fermenting blocks at temperature in a range between 31 DEG C and 34 DEG C for 32 hours to 45 hours; and adding honey caramel sauce into fermented block rice wine and sterilizing and packaging the block rice wine to obtain a block rice wine product. According to the block rice wine and the preparation method thereof, one-time molding close to a traditional manual rice wine manufacture process and a one-time sterilizing industrialized bulk production method are used, so that rice wine packaged in the small bowls can be maintained to be authentic after fermentation, rice blocks in the bowls do not scatter, and nutrition ingredients are not damaged. The steps are simple, and the operation is convenient and easy to implement.

The present invention discloses a baking type potato chip. The baking type potato chip comprises the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of potato wholepowder, 90-110 parts of potato starch, 15-28 parts of palm oil, 18-24 parts of powdered sugar, 20-35 parts of pre-gelatinized starch, 2-9 parts of butter, 1-7 parts of egg liquid, 20-40 parts of biscuit powder, 0.1-0.4 part of monosodium glutamate, 0.2-0.8 part of a yeast extract, 0.1-0.4 part of potato powder, 0.1-0.4 part of potato essence, 0.3-1 part of milk powder, 0.3-0.9 part of acid salt,0.1-0.4 part of monoglyceride, 0.1-0.6 part of lecithin, 0.1-0.6 part of hydrolyzed protein, 0.2-0.8 part of beef cream, 0.3-1 part of ammonium bicarbonate and 0.3-0.7 part of edible salt. The variousraw materials are rationally proportioned to enable the potato chips to be balanced in nutrients. The present invention also provides a preparation method of the baking type potato chip.

The invention discloses baked potato chips. The baked potato chips are prepared from the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of potato whole powder, 90-110 parts of potato starch, 15-28 parts of palm oil, 18-24 parts of sugar powder, 20-35 parts of pregelatinized starch, 2-9 parts of yellow butter, 1-7 parts of egg liquid, 20-40 parts of cracker meal, 0.1-0.4 part of monosodium glutamate, 0.2-0.8 part of a yeast extract, 0.1-0.4 part of potato powder, 0.1-0.4 part of potato essence, 0.3-1 part of milk powder, 0.3-0.9 part of acidic salt, 0.1-0.4part of monostearin, 0.1-0.6 part of lecithin, 0.1-0.6 part of hydrolyzed protein, 0.2-0.8 part of a beef extract, 3-4 parts of ammonium bicarbonate and 0.7-1.5 parts of table salt. By reasonable proportioning of the raw materials, the potato chips have more balanced nutrients. The invention also provides a preparation method of the baked potato chips.

The invention provides a banana flower soup cooking material and a preparation method thereof and belongs to the field of soup cooking material processing. The banana flower soup cooking material is prepared from the following raw materials in parts by weight: 30-50 parts of banana flowers, 10-15 parts of dragon fruit flowers, 4-7 parts of arillus longan, 2-3 parts of chia seeds, 3-5 parts of momordica grosvenori, 2-3 parts of seasoning and 10-15 parts of auxiliary ingredients, wherein the seasoning is any one group of red dates, fresh ginger and mint powder or a composition thereof; and the auxiliary ingredients is any one group of angelica sinensis, lucid ganoderma, tricholoma matsutake, Chinese yams and Chinese wolfberries or a composition thereof. By using the formula and the preparation method of the banana flower soup cooking material, nutrient components of each raw material can be relatively completely prevented from being damaged; in addition, the banana flowers have the characteristic of tendering meat after being treated by candida utilis and are matched with other components, so that the banana flower soup cooking material has good drinking taste, has a nourishing effect and is suitable for various crowds.

The invention relates to the technical field of vegetable processing, in particular to a preparation method of green food quick-frozen green sword beans. The method comprises the following steps: (1) raw material acceptance and picking: detecting green sword beans one week before picking, and picking the green sword beans after the green sword beans are detected to be qualified; (2) head removing and tail removing: removing the heads and tails of the green sword beans; and (3) processing treatment: sequentially performing cleaning, blanching, cooling and draining on the green sword beans obtained in the step (2), then performing vacuum cooling and quick freezing, and performing packaging. The method can effectively prevent nutrient element loss of the green sword beans, and can keep the crisp and tender taste of the green sword beans for a long time. In addition, the method is simple and convenient in process flow, and is suitable for large-scale industrialized production.

The invention provides health care wine and a preparation method thereof, and relates to a formula and a technological process of a health care drink. The health care wine is characterized by being processed by adopting the raw materials of protein, acid mucopolysaccharide, saponin and amino acid in a sea cucumber extract and base liquor according to certain proportions. The preparation method comprises the following steps: cleaning and dehydrating, extracting amino acid in a sea cucumber body, extracting acid mucopolysaccharide in the sea cucumber body, extracting saponin in the sea cucumber body, extracting protein in the sea cucumber body, blending the extract with the base liquor in percentage by weight, sterilizing and disinfecting. The health care wine disclosed by the invention has beneficial effects that the health care wine has various nutritional ingredients and health care functions required by human bodies; the health care wine is capable of promoting organism growth, boosting immunity and bringing about benefits for recovering health; the health care wine has functions of tonifying kidney and yang, invigorating brain, resisting aging and preventing arteriosclerosis; and the health care wine is capable of protecting nutritional ingredients from being damaged and can be easily absorbed by human bodies, and the health care wine is rich in protein, acid mucopolysaccharide, saponin and amino acid.