34results about How to "Protect nutritional value" patented technology

The present invention relates to an edible fungus processing field, namely a dried hericium erinaceus vegetable meat processing method. The technology processes are as follows: selecting hericium erinaceus, soaking to swell, washing, slicing into strips, debittering, washing, centrifuging to dehydration, blending materials and pickling, hot wind and microwave combined drying, brushing by using condensed milk, hot-air oven-drying, cooling, vacuum packaging and thereby obtaining the dried hericium erinaceus vegetable meat. The dried hericium erinaceus vegetable meat is prepared by blending materials and pickling, and ultrahigh pressure sterilizing, can not only protect the original nutritional value and consumption health-care efficacy, but also enable the products to have refreshing flavor, and is suitable for the introduction of enterprises, and the various accessory materials used during the processing are inexpensive and readily available, and the products have relative high economic profits. The prepared dried hericium erinaceus vegetable meat products have appearance like dried meat, has a mouthfeel of dried meat, and is low in fat and sugar, and free of cholesterol, and thus consumers will not be worried about excessive intake of fat, sugar and cholesterol, and the dried hericium erinaceus vegetable meat is in line with modern consumer demands. Meanwhile, the product is vacuum-packed and ultrahigh-pressure sterilized, and thus can be preserved at room temperature for 12 months.

The invention relates to a purple potato fine powder production method capable of increasing content of anthocyanin. The method comprises the following steps: thoroughly removing potatoes with diseases, cleaning purple potatoes and drying for later use; grinding, finely grinding, filtering potato paste, carrying out dehydration separation on starch milk, extracting the anthocyanin in potato residue and starch milk, cleaning and purifying the starch milk, mixing the starch milk with a purified anthocyanin extract, and evenly mixing the purified anthocyanin extract with the cleaned and purified starch milk. The purple potato fine powder production method has the positive effects that the purple potatoes are taken as main raw materials for producing purple potato fine powder; the anthocyanin in the purple potatoes is firstly separated and purified, the purple potato starch is then purified, and the purple potato starch is mixed with the anthocyanin; the content of the anthocyanin of the dry purple potato starch fine powder is within the range of 0.08-0.15mg / g, so that the unique purple color and the nutritive value of the purple potatoes are protected.