35results about How to "Preserve nutrition and health ingredients" patented technology

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention discloses a method for brewing a sticky rice-purple sweet potato wine. The method comprises the following steps of: mixing purple sweet potato and sticky rice both steamed and cooked previously together in a weight ratio of (8-12): 1, adding yeast accounting for 0.01%-1% of the weight of the mixture, fermenting for 1-3 days at temperature in the range from 30 to 35 DEG C at first, and then continuing fermenting for 1-3 months at the temperature in the range from 15 to 25 DEG C; and finally, filtering and distilling the fermentation liquor, thereby obtaining the purple sweet potato wine. The purple sweet potato wine prepared by the method provided by the invention is mellow in vinosity, aromatic in smell, mild in taste without later effect, high in nutritional ingredients and also capable of promoting blood circulation and retarding cholesterol.

The invention discloses an okra lactobacillus fermented beverage and belongs to the technical field of agricultural product processing. The method comprises juicing okra pods, performing lactobacillus fermentation on the juice, and sterilizing the fermented juice to obtain the okra lactobacillus beverage. According to the okra lactobacillus fermented beverage, by means of flavor content analysis of a GC-MS (gas chromatography-mass spectrometer) and sensory evaluation, lactobacillus stains applicable to lactobacillus fermentation of the okra juice. The okra lactobacillus fermented beverage abandons the defects of low lactose durability, high cholesterol content, high dairy allergen content and the like of traditional lactobacillus fermented dairy products and has the advantages of being rich in vitamins, trace elements and dietary fiber and oxidation-resistant, thereby having a wide market prospect.

The invention discloses barley-malt-containing purple sweet potato wine and a preparation method thereof. A fermentation material containing purple sweet potatoes as a main raw material is obtained through fermentation after liquefaction with alpha-amylase in barley malt, protease enzymolysis and saccharification with beta-amylase, wherein the alcohol by volume of the purple sweet potato wine is 10%-12%, and the anthocyanin content is 730-805 mg/L; the barley-malt-containing purple sweet potato wine is prepared after two times of fermentation, has high vinosity as well as aromatic and mellow flavor, is mild without a delayed effect after taking, reserves original nutrition and health care components of the purple sweet potatoes and the barley malt and has the effects of anti-oxidation, anti-tumor, blood circulation promotion, cholesterol delaying and the like; a brewing method of the wine is simple, raw materials are widely sourced, the production cost is low, and the market prospect is broad.

The invention relates to the technical field of food processing, and discloses a radix puerariae-red bean compound sheep soup product and a preparation method thereof. The preparation method comprises the following steps: performing subcritical fluid extraction on radix puerariae to prepare a radix puerariae flavonoid extract; preparing red bean paste of which the water content is 20 to 30 percent; boiling the radix puerariae flavonoid extract, the red bean paste, agar liquid and white granulated sugar together, removing from heat till the mass percentage of a soluble solid is 50 to 65 percent, performing injection molding, cooling and packaging. The radix puerariae-red bean compound sheep soup food has special taste, is fresh and delicious, has a nutritional value and a health-care effect, integrates the functions of nutrition, health care, dietary therapy and the like, and is a nutritional health care food.

The invention relates to fine powder of green algae and sea-cucumber intestines and eggs and a preparation method thereof. Different from the prior art, the preparation method comprises the following steps of: pretreating the green algae by a colloid mill, treating by cellulase, and separately collecting supernatant and precipitate; pretreating the sea-cucumber intestines and eggs by a homogenizer, treating by compound protease, and separately collecting supernatant and precipitate; adding the precipitates into an iron pan in a centralized manner, adding water, edible fungus, chicken, duck, fish or shrimps for boiling, then changing into small fire to boil for 2-4 hours, and filtering to obtain supernatant; mixing all supernatants, and then freeze-drying to obtain the fine powder. The fine powder and the preparation method have the advantages that seasonings such as green onion, ginger, garlic, sichuan pepper, syzygium aromaticum, gardenia, anise, cinnamon and bay leaves can be added according to personal taste in the use process; no any additive is added in the manufacture process, the nutritional and health components of the green algae and the sea-cucumber intestines and eggs are retained to a greatest extent, and the balanced diet pagoda of Chinese residents is reasonably referred; and the fine powder is scientific in design, nutritional and healthy and can be used for cooking noodles and hotpot condiments and the like.

The invention discloses a processing method of ultrafine instant semen coicis powder. The processing method comprises the following steps: (1) screening raw materials; (2) drying; (3) extruding and puffing; (4) crushing; (5) carrying out ultra-micro crushing; (7) carrying out enzyme killing; (8) cooling; (9) spraying and drying. A product produced by the processing method has high nutrient value;the ultrafine instant powder has the characteristics of high digestion rate, good blending performance, unique flavor, good palatability and the like.

The invention discloses a preparation method of ready-to-eat dandelion paper. The preparation method comprises the following steps: performing material selection: selecting well-grown fresh and tender dandelion leaves without plant diseases and insect pests, and cleaning the leaves; covering the dandelion leaves with a freshness retaining film, and putting the leaves with the film into a refrigerator for freezing; defreezing, draining the leaves, putting into a pulping machine for pulping, and adding water for blending to obtain paste; weighing the paste type dandelion pulp, adding starches and salt, uniformly stirring, coating a baking board with the mixture, baking into paper, and riving off the paper to obtain the ready-to-eat dandelion paper. By the procedures of material selection, freezing, homogenization, baking and the like, fresh dandelions are prepared into ready-to-eat vegetable paper, so that the paper is convenient to eat, and the original flavor and the nutritional health component are retained; meanwhile, long-time storage is facilitated.

The invention relates to konjac tofu flour for preparing delicious konjac tofu, and belongs to the technical field of food processing. The konjac tofu flour is prepared by mixing yellow konjac flour, Amorphophallus albus flour, Amorphophallus konjac K.Koch flour, fish meal, houttuynia powder, ginger powder, garlic powder and other raw materials. Compared with the prior art, the konjac tofu flour for preparing delicious konjac tofu is safe, healthy and high in nutritional value; in the konjac tofu flour for preparing delicious konjac tofu, auxiliary materials are fully mixed with konjac flour, to maximally retain nutritional and healthcare components of konjac; the konjac tofu prepared from the konjac tofu flour provided by the invention is soft in texture, high in elasticity, delicious and delicate in mouthfeel, can maximally restore and enrich the konjac flavor of the prepared konjac tofu, so as to satisfy the taste and habits of consumers and the market demand.

The present invention discloses a processing method of dried mutton slices and belongs to the technical field of meat food processing. The processing method can be divided into the following several processes: mutton pre-treating, mutton deodorizing, cooking, drying and bagging. Preparation steps of a deodorizing liquid are as follows: fresh gingers, mints and folium perillae at a mass ratio of 5:2:0.5 are put into a mortar to be mashed to obtain a deodorizing mixture A; the deodorizing mixture A is added into a mixture of black tea and licorice juice, the mixture is heated to 45-50 DEG C, andthe heated mixture is stirred evenly to obtain a deodorizing liquid. The provided dried mutton slice product is low in production costs, simple in processes and suitable for an industrialized production. The processing method can effectively remove own smell of the mutton, increases a flavor of the dried mutton slices, and improves mouthfeel. The dried mutton slices preserve nutritional and health-care ingredients of the mutton itself, and are healthy and natural, delicate in meat quality, delicious in taste and easy to eat.

The invention relates to a Rhus chinensis beverage which is prepared by processes of pre-treating, preparing materials, mixing, fermenting, filtering, mixing, sterilizing, filling and the like by adopting Rhus chinensis having health care function. A finished product sufficiently keeps nutritional and health-care components of Rhus chinensis and has the functions of converging and detoxifying, promoting production of body fluid and nourishing the lung, lowering fire and reducing phlegm and the like; the Rhus chinensis beverage is slightly yellow and semi-transparent and has no layering phenomena; and the Rhus chinensis beverage has a potato fermentation faint scent and a Rhus chinensis faint scent, has vinosity, does not irritate a mouth, has a smooth mouth feeling and is tasty and refreshing.

The invention discloses a dendrobium nobile flower tea drink and a preparation method thereof. The dendrobium nobile flower tea drink is a composition of dried dendrobium nobile flowers and black tea,and the weight ratio of the dried dendrobium nobile flowers to the black tea is (0.1-1.5): 1. The preparation method comprises the following steps: 1) washing fresh dendrobium flowers with cold waterat 5-15 DEG C, and storing at 5-10 DEG C; 2) taking out the fresh dendrobium flowers, alternately laying the fresh dendrobium flowers and the tea leaves in a fermentation chamber in a layered manner,adjusting the temperature of the fermentation chamber to 25-30 DEG C, and fermenting for 3-5 hours; 3) taking out the fresh dendrobium flowers, and freeze-drying until the water content is less thanor equal to 10wt% to obtain dried dendrobium flowers; taking out the tea leaves and drying the tea leaves at 70-80 DEG C until the moisture content is less than or equal to 10wt% to obtain black tea;and (4) mixing the dried dendrobe flowers with black tea according to a weight ratio of (0.1-1.5): 1, so as to obtain the dendrobe flower black tea beverage. The dendrobium nobile flower tea drink integrates the faint scent of the dendrobium nobile flower and the faint scent of the black tea, and has the health-care and health-preserving effects of the dendrobium nobile flower and the black tea atthe same time.

The invention discloses a production method of health-care fructus-momordicae-flavor nut slices. The production method of the health-care fructus-momordicae-flavor nut slices comprises the following steps: containing fresh fructus momordicae with calcium oxide in a sealed container for 20-40 days; peeling the fructus momordicae, and slicing nuts; containing peel of the fructus momordicae with fresh gingers in an extraction tank and adding water so as to carry out boiling reflux extraction; filtering the extract, and carrying out vacuum concentration so as to prepare an extract; drying the nut slices, and uniformly sprinkling the extract onto the nut slices, and continuing drying until the water content is 5% or lower, so that the health-care fructus-momordicae-flavor nut slices are prepared. The production method of the health-care fructus-momordicae-flavor nut slices is few in steps and simple in processes, and fully utilizes the peel of the fructus momordicae and the nuts. The prepared nut slices are free of bitter and astringent flavor, and good in taste.

The invention specifically relates to a method for making purple yam noodles, comprising the following steps: selecting materials, selecting fresh purple yams that are free from diseases and insect pests and unearthed for no more than 30 days; cleaning, cleaning the selected purple yams with clear water, and peeling after cleaning , after peeling, put it in clear water and soak it for later use; for purple yam treatment, steam the peeled purple yam at high temperature, press and crush it into purple yam mud after steaming; Add water to the yam paste and stir evenly, put it into a noodle press, squeeze it several times, and cut it into shreds; cut, cut and arrange the dried purple yam noodles, and then pack them. The preparation steps of the present invention are simple, and the prepared purple yam noodles are smooth and firm, delicate in taste and rich in nutrition, retain the original flavor and nutrition and health care ingredients of the purple yam to the greatest extent, and the processed finished purple yam noodles have outstanding flavor and stable storage. It is convenient to eat and has good practicality and market promotion value.