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50results about How to "Prevent gallstones" patented technology
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Diet fiber fat reducing biscuit and its processing method
The slimming diet fiber biscuit is produced with flour and diet fiber as main material and supplementary material including salt, seasoning, etc. The diet fiber will expand after absorbing water and this makes the eater produce satiety to reduce the ingestion; and it will reduce the time for food to stay in intestinal tract to consume fat inside body and result in slimming effect. In addition, ingesting diet fiber can reduce the re-absorption amount and alter food digesting speed and digestion secretion amount to prevent gall stone, duodenal ulcer, peptic colonitis and other diseases.
Owner:LANZHOU YISHENG BIOCHEM TECH CO LTD
Fruit and vegetable colorful health care soybean curd and preparation thereof
A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.
Owner:晏亚清
Rose paste and preparation technique thereof
InactiveCN101455327APromote dissolutionFacilitated releaseFood preparationPlant ingredientsBiotechnologySterile water
The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.
Owner:KUNMING UNIV OF SCI & TECH
Hulless oat enriched bread and preparation method thereof
InactiveCN101946815APromote growth and developmentAnti agingDough treatmentPolygonum fagopyrumNutritive values
The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.
Owner:INNER MONGOLIA UNIV OF SCI & TECH
Solid beverage capable of balancing diet nutrition
ActiveCN1701724AReduce absorptionAvoid absorptionTea extractionFood preparationNutritive valuesBees honey
The invention is related to a solid beverage capable of balancing diet nutrition, more specifically a Chinese herbal medicine containing food and medicament functions, which is prepared from barley sprout powder, green tea powder, haw extract powder, starch, lactose and bee honey as raw materials. The beverage has light and sweet taste.
Owner:TIANJIN ZHONGXIN PHARMA GRP CO LTD
Preparation method of preserved chili hawthorn
InactiveCN103947814AReduce spicinessRefreshing tasteConfectionerySweetmeatsFood industryAdditive ingredient
The invention discloses preserved chili hawthorn and a preparation method thereof. The preserved chili hawthorn is prepared from the following raw materials in parts by weight: 500-550 parts of fresh chili and 80-120 parts of hawthorn. A filling method is adopted to fill seedless fresh chili prepared integrally with mashed hawthorn, so that the tastes of acid of hawthorn, sweetness of traditional preserved fruit and pungency of fresh chili are fused together, the snack food with elastic skin, soft and glutinous stuffing, proper acid and sweetness, fresh palatability and nutritional ingredients of chili is obtained, and the preserved chili hawthorn which is used as a chili deep-processing product has high additional value and food industry application potentiality; chili is firstly used as the main raw material to prepare the snack food suitable for most people to eat, the practicability of chili used as the snack food raw material is achieved, and the application field of chili is expanded.
Owner:DALIAN NATIONALITIES UNIVERSITY
Defatted goat milk beverage and its preparation method
InactiveCN101084769AHigh nutritional valueReduce cholesterolMilk preparationNutritive valuesSheep milk
The invention relates to a functional degreased sheep milk product and process for preparation, wherein the product is prepared from defatted sheep milk or its restored milk, soybean dietary fiber, fructooligosaccharide, xylitol, stabilizer, flavoring agent and water through steps of mixing homogeneously, dissolving, hydrating, homogenizing, sterilizing and packaging.
Owner:DALIAN JIUYANG DAIRY
Method for preparing probiotic drink or brewing food by fermentation of bifidobacterium adolescentis and bacillus coagulans
InactiveCN108294205AIncrease pasteurizationGood drinking effectBacteriaMicroorganism based processesBifidobacterium adolescentisFlavor
The present invention provides probiotic food which can be pasteurized and stored at room temperature, is free of post-acidification, and can be heated or brewed for drinking, and a preparation methodthereof. The preparation method of the probiotic fermented food comprises a method of using bifidobacterium adolescentis and bacillus coagulans sectional fermentation to prepare the heatable probiotic drink or probiotic brewing food. Specifically, soybean powder, small hyacinth bean powder, tartary buckwheat powder, Chinese wolfberry fruit powder, red date powder, etc. are used as main raw materials to prepare a liquid or solid fermentation substrate; the bifidobacterium adolescentis is used to conduct a liquid fermentation or solid fermentation; then bacillus coagulans is further inoculatedto conduct a further fermentation; after the liquid fermentation, emulsification, stabilizer adding, acid adjusting, flavor treating, homogenizing and pasteurizing are conducted to prepare the heatable probiotic drink; or after the solid fermentation, drying and crushing are conducted to prepare the probiotic brewing food.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Rhodomyrtus tomentosa fruit and passion fruit wine
InactiveCN106190695AEnhance immune functionRelieve constipationDigestive systemAlcoholic beverage preparationRHODOMYRTUS TOMENTOSA FRUITPassion fruit
The invention discloses rhodomyrtus tomentosa fruit and passion fruit wine. The rhodomyrtus tomentosa fruit and passion fruit wine is prepared from rhodomyrtus tomentosa fruit, passion fruit, dried longan, red dates, fructus lycii and sugar. Rhodomyrtus tomentosa fruit and passion fruit are matched according to a certain ratio to brew the wine, people can drink the fruit wine with two kinds of taste, the wine has multiple healthcare effects, dried longan, red dates and fructus lycii are added as auxiliary materials, and the nutrition is richer.
Owner:孙凤平
Citrus bioflavonoid active beverage and making method thereof
The invention discloses a citrus bioflavonoid active beverage and a making method thereof. By means of bioflavonoid extracted from biological raw materials through deep processing, the beverage is prepared from, by mass, 80% of water, 8% of fructo-oligose, 7% of polydextrose and 5% of bioflavonoid. The flavonoid functional beverage obtained through the method creates the environment protection benefits, the economic benefits and the social benefits; meanwhile, citrus bioflavonoid has effects of vitamin P samples and can influence the functions of blood vessel wall cells and blood platelets, the functions of white blood cells, the coagulation process, the hemorheology and the formation of thrombus, multi-methoxy compounds such as nobiletin, sinensetin and tangeritin in citrus bioflavonoid have important pharmacological effects, erythrocyte aggregation in human bodies can be reduced, and the blood cell sedimentation rate is decreased.
Owner:ANHUI YUNING PECTIN CO LTD
Highland barley bran dietary fiber powder rich in dietary fibers
InactiveCN107467490AFit for consumptionPrevent hyperlipidemiaFood ingredient functionsBARLEY BRANFatty liver
The invention relates to highland barley bran dietary fiber powder rich in dietary fibers. The highland barley bran dietary fiber powder is made into bagged products through uniformly mixing the following raw materials in parts by weight: 75-90 parts of highland barley bran extruded enzymolysis powder, 5-10 parts of inulin and 5-15 parts of polydextrose. According to the highland barley bran dietary fiber powder disclosed by the invention, the highland barley bran extruded enzymolysis powder is used as a main material and the inulin and the polydextrose are used as auxiliary materials, so that the highland barley bran dietary fiber powder is rich in dietary fibers, is suitable for crowds with insufficient intake of the dietary fibers to eat, and can effectively prevent diseases of hyperlipemia, obesity, cholelithiasis, fatty liver, diabetes, intestinal cancer and the like, caused by insufficient ingestion of dietary fibers. In addition, the highland barley bran dietary fiber powder disclosed by the invention is simple in production technology and low in product cost and is suitable for industrial production.
Owner:QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
Fruit wine
InactiveCN105969590AEnhance human immune functionPrevent osteoporosisDigestive systemAlcoholic beverage preparationLycium chinenseFruit wine
The invention discloses a fruit wine which is prepared from cherokee rose fruits, passion fruits, longan, red jujubes, Chinese wolfberries and sugar as raw materials. Two fruits are brewed into the fruit wine according to a certain proportion, so that the fruit wine has multiple tastes and has multiple health-care effects. The longan, red jujubes and Chinese wolfberries are added as auxiliary materials in the fruit wine, so that the fruit wine has richer nutrition.
Owner:孙凤平
Electrolyte beverage
InactiveCN101194738AReasonable formulaPromote recoveryMetabolism disorderDigestive systemBiotechnologySodium phosphates
The invention relates to a beverage, namely an electrolytic beverage, which is prepared by raw material with following weight ratio: 60-80 sodium chloride, 200-300 potassium chloride, 100-150 magnesium sulfate, 100-130 sodium citrate, 100-120 acid sodium phosphate, 400-450 citric acid and 100-150 olive oil. The invention has reasonable formulation, and significant effects of protecting liver, neutralizing gastric acid, increasing glycogen storage, removing diseases and detoxification, promoting metabolism, except for clearing away heat and quenching thirst. The invention can enable people to recover from the symptoms of fatigue, collapse, dehydration and the like, which is a perfect nourishing tonic.
Owner:李志国
Clausena lansium/passion fruit wine
InactiveCN105969592ARefreshingBeautyDigestive systemAlcoholic beverage preparationFlavorPreservative
The invention discloses a Clausena lansium / passion fruit wine which is prepared from Clausena lansium, passion fruit, longans, red dates, Chinese wolfberries and sugar. The two fruits are proportionally blended for making the wine, so that people can drink the fruit wine with multiple flavors, and the wine has multiple health-care effects. In the preparation process, the wine is fermented from natural fruits without adding any preservative or alcoholic beverage, and thus, can be drunk safely.
Owner:孙凤平
Flax cerebroside compound and extraction and separation method thereof
ActiveCN103087119ABiologically activeGrowth inhibitionSugar derivativesSteroidsSilica gelDrug biological activity
The invention belongs to the field of plant science, and provides a novel flax cerebroside compound and a method for extracting the compound from radishes and radish stems and leaves. The compound is separated and purified mainly by using chromatographic techniques such as silica-gel column chromatography, and methanol extracts of Weixian county radishes and radish stems and leaves are subjected to chemical component separation and purification, and the compound obtained by separation is structurally identified as a novel flax cerebroside compound in the aspects of physical and chemical properties, MS and NMR and the like; and the compound is separated from land plants firstly, and also separated from radishes and radish stems and leaves which are frequently eaten by people for the first time, and therefore, the compound has various important biological activities and important economic and social significances.
Owner:李桂凤
Slimming and lipid-lowering composition and preparation method thereof
PendingCN109602016AAvoid security issuesAppetite suppressantFood ingredient as thickening agentFood preservationPreservativeBlood lipids
The invention relates to a slimming and lipid-lowering composition and a preparation method thereof. The composition comprises the following components by weight: 40-60 parts of L-arabinose, 14-20 parts of konjac flour, 14-20 parts of chitosan, 3-5 parts of tea polyphenol and 1-2 parts of coffee powder. The formula can simultaneously achieve the effects of suppressing appetite, regulating blood sugar and blood fat, resisting oxidation and eliminating fatigue, and the formula has antibacterial effect, does not require additional preservatives, and avoids the safety problem of the preservatives.
Owner:孙语彤
Medical formula food for cholecystitis and gallstones
InactiveCN105029401ASolve inactivationSolve the coexistence problemSugar food ingredientsVitamin food ingredientsFormularyNutrition
Owner:JINSHANMEI BIOTECH
Brewing method of Dongzhong rice wine
InactiveCN105505681ABeauty and beautyBrewing method is simpleDigestive systemAlcoholic beverage preparationYeastLiver and kidney
The invention belongs to the technical field of wine products and in particular relates to a brewing method of Dongzhong rice wine. The brewing method of the Dongzhong rice wine comprises the following steps: (1) weighing raw materials; (2) carrying out pre-treatment on the raw materials; (3) carrying out enzymolysis; (4) preparing glutinous rice; and (5) adding yeast, and preparing glutinous rice wine. The brewing method provided by the invention is simple, and the prepared rice wine has the effects of tonifying spleen and stomach, cultivating vital energy and replenishing blood, nourishing liver and kidney, dispelling wind and eliminating dampness as well as maintaining beauty and keeping young.
Owner:广西众创广告有限公司
Making method of dietary fiber type hollow handmade fine dried noodles
PendingCN109090470AReduce absorptionGood for weight lossFood ingredient functionsCalcium in biologySaline water
The invention discloses a making method of dietary fiber type hollow handmade fine dried noodles. The method comprises the specific eighteen steps of saline water melting and filtration, four times ofdough kneading, skin grafting, primary dough fermentation, cutting to obtain strips, strip rolling, secondary dough fermentation, secondary strip rolling, strip coiling, tertiary dough fermentation,operation with rods, fourth dough fermentation, small fermentation, large fermentation, air drying, taking down, dough cutting and binding. Raw auxiliary materials include 25-40 parts of flour, 1.5-2.4 parts of dietary fiber, 0.4-0.64 part of salt, 16-26 parts of water and 0.85-1.4 parts of auxiliary flour. In the process of making the dietary fiber type hollow handmade fine dried noodles, the dietary fiber serves as an auxiliary material and is added at constant temperature and constant pressure during dough kneading, and the nutritients of the dietary fiber can be better retained. Meanwhile,the dietary fiber type hollow handmade fine dried noodles have the functions of preventing and treating constipation, preventing carcinoma of the colon and rectum and haemorrhoids, promoting calciumabsorption, lowering cholesterol and preventing coronary heart disease.
Owner:陕西省佳县陈家墕进选手工挂面商贸有限公司
Polynary vegetable food and its preparation method
InactiveCN1754458ANo discomfortEliminate discomfortDough treatmentFood preparationFiberFood flavorings
The invention relates to a fabric food product containing vegetable powder and process for preparation, wherein the product is prepared from (by weight portions) dietary fiber 30-40, vegetable powder 14-20, maize meal or / and wheat flour 40-50, glutelin powder 1-5, and right amount of other flavorings. The preparing process comprises the steps of mixing, puffing, pressing, drying and packaging.
Owner:ZHENGZHOU YINGPU IND
Oral liquid containing semen lepidii and fructus ziziphi jujubae for tonifying kidney and holding qi to treat asthma
InactiveCN106924371AImprove immunityPromote generationDispersion deliveryUrinary disorderDecreased serum cholesterolDiuresis
The invention discloses an oral liquid for treating asthma with Tinglizi and jujube, which uses Tinglizi and jujube together with raw Atractylodes macrocephala, roasted Aristolochia, Shenqi pills and raw licorice as raw materials, and is selected and extracted. Tinglizi, clearing ointment, and sterilizing process to prepare Tinglizi jujube tonifying kidney and nourishing qi to treat asthma oral liquid; the present invention adopts Tinglizi to have the Chinese medicine composition of purging lung and relieving asthma, promoting diuresis to reduce swelling, purging lung and lowering qi, eliminating phlegm and relieving asthma; Jujube can improve human immunity and inhibit cancer cells; it can promote the production of white blood cells, reduce serum cholesterol, and increase serum albumin. Cheng Tinglizi Jujube Tonifying Kidney and Acquiring Qi to Treat Asthma Oral Liquid has a reasonable formula and has the functions of regulating qi and resolving phlegm, invigorating spleen and removing dampness, tonifying kidney and nourishing qi, etc.; it is mainly used for various asthma diseases; the curative effect is remarkable.
Owner:李晓静
Cholecystitis and gall-stone total nutrient formula food
InactiveCN104223087AIncrease supplementHighly absorbentVitamin food ingredientsAcidic food ingredientsBiotechnologyAnimal science
Owner:胡安然
Wheat bran dietary fiber bean curd and preparation method thereof
InactiveCN102860362AIncrease nutritionDoes not affect the cleansing of the stomachCheese manufactureFood scienceBlood sugarDiarrhea
Bean curd is one of the most popular cooking raw materials with the widest eating scope, and has the effects of strengthening the middle warmer and benefiting vital energy. The bean curd protein belongs to a complete protein and contains eight amino acids which are necessary for the human body, and the proportion of the eight amino acids is close to the proportion needed by the human body. The conventional bean curd usually has a little bitter taste, and can cause protein indigestion if being taken too much, symptoms such as diarrhea and abdominal distension can appear, and the burden of kidneys is increased, which is not conductive to health. The invention provides a wheat bran dietary fiber bean curd and a preparation method thereof. The bean curd is made of soybeans through the processes of soaking, soybean milk grinding, filtering, soybean milk stewing, brine pouring, molding and the like. The preparation method is characterized in that 2%-4% of wheat bran water-soluble dietary fiber is added after the soybean milk stewing, and then brine pouring and molding are carried out. The bitter taste of the wheat bran dietary fiber bean curd disclosed by the invention is eliminated, and the bean curd promotes digestive absorption and has the functions of preventing constipation, reducing cholesterin, regulating blood sugar, preventing gall-stones and the like. The bean curd is in a solid state, no roughness sense exists in eating after a proper amount of wheat bran dietary fiber is added, and the bean curd is exquisite, fresh and tender, has strong palatability, and can be made into pure wheat bran dietary fiber bean curd.
Owner:BAOLINGBAO BIOLOGY
Blueberry vermicelli and preparation method thereof
The invention relates to blueberry vermicelli and a preparation method thereof. The blueberry vermicelli is prepared by the following raw materials of, by weight, 15-35 parts of a blueberry fruit pulp, 30-60 parts of white kidney bean starch and 20-40 parts of yellow ginger starch. The preparation method comprises the steps of picking blueberry fruits, washing the blueberry fruits, smashing the blueberry fruits, mashing the blueberry fruits, grinding the blueberry fruits into thick liquid, sieving the pulp with a 100-mesh sieve to obtain the blueberry fruit pulp, putting the blueberry fruit pulp in a low-temperature storeroom for use; weighing the white kidney bean starch and the yellow ginger starch according the weight parts, putting the weighed white kidney bean starch and the yellow ginger starch into a stirrer, stirring uniformly to obtain mixed starch; adding the blueberry fruit pulp to the mixed starch according to the weight parts, stirring uniformly to obtain a mixture of the starch and the pulp, putting the mixture into a self-cooking vermicelli machine, squeezing the mixture into the vermicelli, cooling the vermicelli, aging the vermicelli, immersing the vermicelli, shaking off the vermicelli, cutting off the vermicelli and drying the vermicelli, so that the blueberry vermicelli product is obtained. The blueberry vermicelli presents a light green color, has rich fruit flavor, maximumly retains the natural color and biologically-active substances of the blueberry fruits, improves the mouthfeel, flavor and color of the vermicelli, has rich nutrition and health-care effects while, and is a healthy food having good health-care effects for kids and adults.
Owner:陆思烨
Tremella aurantialba juice production process
The invention discloses a production process of tremella aurantialba dew, the tremella aurantialba dew comprises the following components by mass: 4-10 g of tremella aurantialba, 10-20 g of corn ear, 10-20 g of tremella, 10-25 g of rock sugar, 1-2 g of red dates and 140-260 g of water, and the production process of the tremella aurantialba dew comprises the steps of raw material pretreatment, crushing, weighing, mixing, canning, soup preparation, sterilization, storage and the like. In the invention, tremella aurantialba can improve the metabolic function of the body, inhibit the growth of tumor cells, regulate the metabolic function of the body, improve the condition of the body, increase the content of hemoglobin and plasma of the body, improve the anti-aging and anti-hypoxia capabilities of the body, reduce blood fat and cholesterol, promote liver metabolism, prevent fat from being accumulated in the liver and improve the detoxification function of the liver; the traditional Chinese medicine can effectively prevent diseases, build the body and delay senescence, the jade ear has the effects of reducing blood fat, preventing gall-stone, preventing white hair and improving immunity, and the white fungus can improve the detoxification capacity of the liver, protect the liver function and enhance the anti-tumor immunity of the body.
Owner:云南国祐农业科技发展有限公司
Black tartary buckwheat young black-bone chicken flavones healthcare wine and production method thereof
InactiveCN107354060AAvoid churnIncrease proteinDigestive systemAlcoholic beverage preparationPolygonum fagopyrumNutritive values
The invention belongs to the technical field of nutritive healthcare wine and production methods thereof, in particular relates to black tartary buckwheat young black-bone chicken flavones healthcare wine and a production method thereof, and mainly aims to solve the technical problems that conventional drinking wine is low in nutritive value, free of healthcare property and insufficient in healthcare property, or functions of nutrition, healthcare and flavor cannot be achieved simultaneously. According to the technical scheme of the invention, the wine is prepared from 57-62 parts of #3 black tartary buckwheat, 15-25 parts of sorghum almum, 17-22 parts of black beans, 5-8 parts of Fen Baijiu, 3-5 parts of Qingcha Baijiu, 3-6 parts of red rice, 12-18 parts of young black-bone chicken wine, 4-7 parts of black wheat wine, 12-15 parts of a traditional Chinese medicine lixivium and 10-12 parts of fresh yeast. The production method for the black tartary buckwheat young black-bone chicken flavones healthcare wine comprises the following steps: 1) pretreating raw materials; 2) preparing fermentation materials; 3) performing saccharification and fermentation; and 4) performing clarification and sterilization. The wine has the advantages of being high in nutrition value, good in healthcare function, and the like.
Owner:薛春生
Fresh spicy health-care beef paste and processing method thereof
PendingCN107006836ASpicy and multi-flavored tasteHas health benefitsClimate change adaptationFood ingredient functionsVitamin CChemistry
The invention discloses a processing method of fresh spicy health-care beef paste. The processing method of the fresh spicy health-care beef paste comprises the following steps: soaking beef in water to remove bloody water, blanching, cooking, dicing, soaking in hot oil, cutting up chili, cooking the beef, the chili and other auxiliary materials until well-done, cooling and canning. The beef paste processed by the method has high vitamin C content, is spicy and multi-taste, and has health-care effects of invigorating stomach and adjusting immunity. The beef paste has the effects of strengthening spleen and stomach and enhancing the immunity of a human body after being eaten frequently.
Owner:李光林
Polynary vegetable food
InactiveCN1324991CNo discomfortEliminate discomfortDough treatmentFood preparationFiberFood flavorings
Owner:ZHENGZHOU YINGPU IND
Preparation method of red rice yeast No.4
InactiveCN109619546AInhibit hypertrophyTotal flavonoids increasedFood ingredient functionsBiotechnologyYeast
The invention belongs to the technical field of food processing, and in particular relates to a preparation method of red rice yeast No. 4. The preparation method mainly solves the technical problem that the existing red rice yeast production process is rough, has many impurity bacteria and cannot conform to the current functional red rice yeast requirements. The preparation method includes firstimmersing 100 kg of black tartary buckwheat in water for 1 hour, fishing out, cleaning, draining and steaming the buckwheat, adding a mixed yeast mother solution after the rice is cooled to 40-45 DEGC, mixing evenly and transferring the mixture into a yeast chamber at 25-30 DEG C for culture; when the temperature rises to 48-50 DEG C, spreading and cooling to 36-38 DEG C, then piling up the rice,when the temperature rises to 48 DEG C, spreading and cooling to 36-38 DEG C, piling up the rice for a third time, when the temperature rises to 44 DEG C, spreading the rice, scraping with a scraperand maintaining the temperature at 35-42 DEG C for culture for 35 hours; then immersing the yeast every 24 hours and repeating the immersion for three times. Compared with the background art, the preparation method has the functions of enriching nutrients, tonifying the liver, benefiting the blood, strengthening the bone, lowering the blood pressure and blood fat and the like.
Owner:薛春生
Cordyceps sinensis red tsamba and preparation method thereof
PendingCN112586535AHigh nutritional valueRich in calciumDough treatmentLeguminous plant bakery productsBiotechnologyNutritive values
The invention discloses a cordyceps sinensis red tsamba and a preparation method thereof. The cordyceps sinensis red tsamba comprises the following components in percentage by weight of 40%-80% of redhighland barley, 0.4%-0.8% of cordyceps sinensis, 0%-30% of dietary fibers, 0%-10% of walnut kernels, 5%-14% of mung beans, 0%-3% of spiced salt, 0%-2% of cumin, 5%-10% of peanut kernels, 0%-10% of cream and 0%-5% of seasonings. The preparation method comprises the steps of 1) weighing; 2) preparing materials; 3) mixing; 4) discharging; and 5) packaging. The invention belongs to the technical field of food processing, and particularly provides the cordyceps sinensis red tsamba which is simple in method, high in nutritional value and capable of preventing diseases, tonifying kidney and lung, stopping bleeding and reducing phlegm and has a beautifying effect and the preparation method of the cordyceps sinensis red tsamba.
Owner:西藏阿琼多特色农产品科研有限公司
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