54results about How to "Retain functional ingredients" patented technology

The invention provides a method for synchronously producing natural soybean cream and polypeptide by adopting an aqueous enzymatic method, and belongs to the technical field of extraction and processing of vegetable fat and protein. According to the method, non-transgenic soybeans are used as raw materials; firstly, the non-transgenic soybeans are immersed to be subjected to peeling pretreatment; then the non-transgenic soybeans are wetly grinded and filtered to obtain soybean milk; after the soybean milk is properly treated, protease is added for carry out enzymolysis; and then centrifuging and separation are carried out to obtain the soybean cream and a polypeptide solution. According to the method, needed equipment is simple and the operation is easy and convenient; the obtained soybean cream has a high nutritional value and has no organic solvent residues and other food additives; and meanwhile, a product enriched with the soybean polypeptide is also obtained. The obtained soybean cream has a huge potential application value in the fields of daily chemical products (skin moisturizing, nutritional supplement and the like), coffee mate, milk tea, salad cream, mayonnaise, ice products and the like.

The invention provides a preparation method of moderately processed DHA (Docosahexaenoic acid) microalgae grease. The method comprises the following steps of: first, degumming to remove colloid and impurities in microalgae grease; after degumming, refining alkali and neutralizing at low temperature to remove free acids; then, decoloring in a low temperature vacuum condition to remove residual soap, phosphorus, pigments and the like; and finally, deodorizing through combination of a packed tower and a plate tower, and thermosensitively decoloring to remove fatty acid and small molecular stink substances, wherein the generation amount of trans-fatty acids can be reduced, the loss of vitamin D is reduced, the energy is saved and the consumption is reduced, and the quality of grease products is improved. Due to the adoption of the method, the DHA microalgae grease with low content of trans-fatty acids (less than 1.0%) and low loss ratio of vitamin D can be prepared.

The invention discloses a method for reducing the acerbity of an emblic leafflower fruit juice and a product obtained therefrom. The method comprises the steps: squeezing emblic leafflower fruits into a juice, adding pectinase, carrying out enzymolysis, extracting, and filtering to obtain the emblic leafflower fruit juice; mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, and filtering to obtain a filtrate, namely the emblic leafflower fruit juice product; or mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, filtering, spray-drying the filtrate, to obtain the emblic leafflower fruit juice product; or spray-drying the emblic leafflower fruit juice, and mixing the obtained emblic leafflower fruit juice powder with a soybean peptide powder, to obtain the emblic leafflower fruit juice product. The buffer system formed by the soybean peptide decreases the sour degree of the emblic leafflower fruits, and reduces sour taste in mouth.

The invention provides a technological method for making health care tea by fermenting raw dark green tea and mulberry leaves. The tea is obtained through the steps of pile fermentation, steaming, spraying of eurotium cristatum conidial powder, tea sealed sterilization, short-time fermentation, long-time fermentation, setting treatment and the like. According to the technology, the content of gamma-aminobutyric acid can be effectively reserved through secondary fermentation, the reaction between the gamma-aminobutyric acid and tea polyphenol is avoid, uniform growth of golden flowers can be ensured, and the quality of dark green tea is improved; a large amount of eurotium cristatum conidial powder is adopted for rapid short-time fermentation and long-time fermentation, the problem that the mulberry leaf tea is cold and bitter is thoroughly solved, infectious microbe growth is reduced, the dark green tea is prevented from mildewing, and a culture medium in eurotium cristatum liquid is prevented from affecting the original flavor of tea; the leaching speed of steam sterilization for the mulberry leaf tea can be decreased, conversion of flavonoid matter in the mulberry leaves can be effectively restrained, and tea soup is improved.

The invention provides a preparation method of moderately processed ARA (Arachidonic acid) microalgae grease. The method comprises the following steps of: first, degumming to remove colloid and impurities in microalgae grease; after degumming, refining alkali and neutralizing at low temperature to remove free acids; then, decoloring in a low temperature vacuum condition to remove residual soap, phosphorus, pigments and the like; and finally, deodorizing through combination of a packed tower and a plate tower, and thermosensitively decoloring to remove fatty acid and small molecular stink substances, wherein the generation amount of trans-fatty acids can be reduced, the energy is saved and the consumption is reduced, and the quality of grease products is improved. Due to the adoption of the method, the ARA microalgae grease with low content of trans-fatty acids (less than 1.0%) can be prepared.

The invention discloses a preparation method of pearl barley and honey vinegar and belongs to the technical field of edible vinegar preparation. The preparation method includes: using pearl barley as a raw material; adopting a liquid-and-solid fermentation method to prepare vinegar. The preparation method particularly includes: preparing pearl barley powder, mixing size, sacchrifying, performing alcohol fermentation and acetic fermentation, and preparing a finished product, wherein compound sacchrifying kojic and aroma-generating red kojic rice are used for sacchrifying, and honey and liquid fermentation pearl barley vinegar are added during finished product preparation for preparation. The preparation method is simple to operate, the pearl barley and honey vinegar prepared by the method is mellow in flavor, bright in color and luster, free of precipitate, strong in aroma, sour while not astringent, aromatic while slightly sweet and free of peculiar smell.

The invention relates to a brewing process of wolfberry fruit liqueur. The brewing process is characterized by comprising the following steps: (1) removing stems from harvested fresh wolfberry fruits; (2) conveying the fresh wolfberry fruits into a fermenting tank through a pump, adding pectinase and potassium metabisulfite online, adjusting a temperature, soaking with peel, and separating or not separating juice after soaking; (3) adjusting fermenting acidity and sugar degree; (4) controlling the temperature of the fermenting tank, inoculating yeast, performing enclosed circulation after inoculation of the yeast, and controlling the temperature for fermenting after circulation; (5) ending the fermentation, mixing fermented juice with brandy, distilled liquor or edible alcohol, adding activated bentonite in a usage amount range being less than or equal to 10g/L, and cooling to 4 DEG C below zero to 0 DEG C, wherein the alcoholic strength of the mixed liquor is 15.0 to 22.0 percent. By adopting the brewing process, the fermented wolfberry fruit juice which is different in sugar content is mixed with the distilled liquor or the edible alcohol to produce the wolfberry fruit liqueur; meanwhile, the mouthfeel and flavor of the wolfberry fruit liqueur are improved.

The invention discloses a processing technology of an instant tea tree flower food, wherein the tea tree flower food is prepared from tea tree flowers, lotus leaves, white kidney beans, opuntia ficus-indica, burdock and purple sweet potatoes. The preparation method comprises the following steps: 1, preparing an additive solution; 2, cooking tea tree flowers; 3, continuously beating and mixing theadditive solution and the cooked tea tree flowers by adopting a specially-made mixing device; and 4, freeze-drying, sterilizing and packaging the mixture. According to the invention, tea tree flowersare cooked and scientifically matched with lotus leaves, white kidney beans, opuntia ficus-indica, burdock, purple sweet potatoes and the like, so that the original bitter taste of the tea tree flowers can be removed, and good mouth feel of the instant tea tree flowers is formed; the finished product is directly prepared through a freeze-drying technology, so that the functional components of thetea tree flowers are completely reserved, and the instant tea tree flowers have all nutritional components and health-care functions of the tea tree flowers; and the instant tea tree flower food withgood taste, nutrition and health care is obtained.

The present invention uses germinated cargo rice as raw material, after its surface water content is removed, said invention utilizes microwave to dry the germinated cargo rice, and makes the dried germinated cargo rice undergo the processes of sorting and pulverization, then utilizes the optimum control of drying temperature, drying speed, pulverizing extent and pulverizing frequency to obtain the invented germinated germ-remained rice product whose remained germ content is above 40%. Said invention not only improves the cooking property of germinated cargo rice, but also retains its functional components with pharmacological action.

The invention discloses a making method of shortcakes containing ginkgo whole powder. The making method comprises the steps of preparing materials, mixing the prepared materials, performing shaping, performing decoration, performing baking, performing cooling, performing transportation, performing sorting and performing packaging. According to the making method disclosed by the invention, ginkgo powder is added to foods, so that the practicability of ginkgoes is improved; the ginkgo whole powder is used as a functional medium raw material to be applied to foods, so that people can convenientlyand better absorb the efficacy of the ginkgoes and the nutrients of other components when eating the shortcakes, and the medical-care and medical value and the dietetic therapy and dietary value of the ginkgoes are effectively utilized; the ginkgo powder is subjected to high-temperature pre-gelatinizing treatment, so that poisonous substances are passivated, and the detoxification effect is achieved; besides, through combination of alcohol treatment and a diluted alkali neutralization technique, the detoxification effect is further improved, the eating safety of the ginkgo powder is guaranteed, and the ginkgo powder is convenient to popularize; and the ginkgo powder is dehydrated and dried through a drum, so that functional components of ginkgo products can be reserved to the maximum extent. The shortcakes have good competitiveness at home and abroad and have favorable industrialization prospects.

The invention provides a preparation method of a low-calorie momordica grosvenori and sweet tea light drink, which is characterized by comprising the following steps of: (1) chopping, (2) fermenting,(3) carrying out solid-liquid separation, (4) carrying out ultrafiltration, (5) carrying out enzymolysis, (6) carrying out nanofiltration, (7) concentrating, (8) refrigerating, (9) compounding, (10) drying, and (11) pulverizing and screening to obtain the low-calorie momordica grosvenori sweet tea light drink. In the fermentation process of the step (2), a fermentation aid selected from a composition of peptone, potassium dihydrogen phosphate, pantothenic acid and vitamin C and a leavening agent selected from a combination of rhizopus, trichoderma, saccharomycetes, cellulase and clostridium thermocellum are used. The natural crops momordica grosvenori and the sweet tea are treated through a specific fermentation process, most of nutrient substances in the momordica grosvenori and the sweettea are reserved while high-calorie sugar and fat are removed, and the momordica grosvenori and sweet tea drink is rich and unique in taste, mellow and normal in mouthfeel, fragrant and pleasant in smell, rich in various nutrient substances and beneficial to human bodies after being drunk for a long time.

The invention relates to a rosa roxburghii normal juice fermented wine and a preparation method thereof, and belongs to the technical field of deep processing of rosa roxburghii food. The provided rosa roxburghii normal juice fermented wine consists of the following raw materials in parts by weight: 14-18 parts of rosa roxburghii juice, 0.2-0.5 part of citric acid, 1-4 parts of sugar and 80-85 parts of rosa roxburghii baijiu. According to the prepared rosa roxburghii normal juice fermented wine, rosa roxburghii is combined to the raw materials for making wine, and the prepared rosa roxburghiiwine is bright in color and delicious in flavor and tastes pure. By the preparation method, functional ingredients of the rosa roxburghii can be retained to a maximum extent, and thus, the rosa roxburghii normal juice fermented wine has effects of reducing fever and causing diuresis, helping digestion and invigorating the stomach, and dissipating blood stasis and clearing away heat; and moreover,the rosa roxburghii normal juice fermented wine further contains an active substance which is superoxide dismutase, effects of preventing cancers and resisting ageing can be achieved, and by the preparation method of the rosa roxburghii normal juice fermented wine, the rosa roxburghii has wide market prospect and quite high commercial value, and meanwhile also has good social benefit and economicbenefit.

The invention provides a healthcare beverage with a function of preventing cardiovascular diseases and relates to the healthcare beverage. Through the combination of ultrasonic wave and dynamic countercurrent circulation and the combination of ultrasonic-assisted extraction, aqueous enzymatic process extraction and ultrafiltration technology, water-soluble functional components in suaeda are extremely kept; the extraction rate of polyphenol substances in suaeda is 30%-70% higher than the extraction rate of the traditional extraction method; polyphenol in suaeda is capable of boosting the excreting of lipids and bile acid and has the effects of preventing arteriosclerosis, reducing blood pressure and blood fat, preventing thrombus, and the like; an antioxidant function of polyphenol is capable of preventing chronic diseases, such as cardiovascular diseases; polyphenol is capable of boosting vasodilatation and reducing inflammatory response and blood clot formation, so as to achieve thefunction of preventing cardiovascular diseases; the combination of polyphenol and pagoda tree flowers, semen cassiae, sealwort and medlar has an obvious healthcare function on the basis of preventingcardiovascular diseases; the healthcare beverage is suitable for patients suffering from cardiovascular diseases.

The invention discloses bread capable of strengthening spleen and nourishing stomach. The bread is prepared from the following raw materials: wheat flour, wheat bran, tartary buckwheat, sweet-scented osmanthus, chestnut kernels, fresh finger juice, concentrated beef extract, glutinous rice liquid, lily magnolia buds, rosemary, abelmoschus manihot, flos albiziae, mango seeds, radix polygonati officinalis, poria cocos, rose wine, yeast powder, maple sugar, table salt, water and wheat-germ oil. The wheat bran is processed and modified; biological activity is damaged, a raw taste is removed and the effect of function components of the wheat bran is kept to the greatest extent; the content of water-soluble dietary fibers is improved, dough has relatively stable performances and can be kneaded for a long time and the chewiness is enhanced; and nutrient components of the sweet-scented osmanthus and the chestnut kernels are matched and are cooperated with the function components including the abelmoschus manihot, the flos albiziae and the like, so that the product has the functions of nourishing yin, activating blood and strengthening spleen and nourishing stomach and has the effect of nourishing and enhancing constitution.

The invention discloses a lily bulb compound composition prepared by a method combining staged ultrafiltration and superfine grinding, belonging to the fields of traditional Chinese medicine and foodindustry. The lily bulb compound composition is mainly prepared from the following raw materials in parts by weight: 12-18 parts of lily bulb, 4-8 parts of radix polygonati officinalis, 3-6 parts of semen armeniacae amarae and 3-6 parts of Hangzhou white chrysanthemum flowers. The lily bulb compound composition is prepared by selecting the traditional Chinese medicines with homology of medicine and food as raw materials, has functions of nourishing Yin and moistening the lung, lowering Qi and relieving asthma as well as easing mental anxiety and calming nerves, and is free from any toxic and side effects. The preparation method provided by the invention adopts the method combining staged ultrafiltration and superfine grinding to prepare the lily bulb compound composition; the method uses staged ultrafiltration and superfine grinding to destroy the cell walls of the raw materials so as to enable effective components in the cells to be separated out; furthermore, the method does not destroy the structures of the effective components, so that the prepared lily bulb compound composition can quickly exert therapeutic effect.

The invention provides a preparation method of a novel tobacco product prepared from tobacco and cocoa liquor. The preparation method is characterized in that tobacco and cocoa are taken as raw materials, the raw materials are cooked in water and then fermented by yeast, beta-glucosidase and pectinase into a tobacco and cocoa liquor, and for the other part, soluble component Soxhlet in tobacco and cocoa is extracted with edible alcohol,and the tobacco and cocoa liquor and the soluble ingredients are compounded and then subjected to aging and fermentation to prepare the novel tobacco product. As functional ingredients of tobacco and cocoa are retained, the novel tobacco product has strong aroma and a mellow and soft taste of tobacco and cocoa, is full of aroma and does not irritate or burn the throat, the shortcomings of excessive irritation, strong bitterness and strong biting taste due to direct use of tobacco powder are overcome, and a user can enjoy satisfaction and pleasant sensation brought by no-smoke tobacco; moreover, a certain alcohol content is retained, and certain excitement and joy sense can be brought to the user; and the novel tobacco product is clearly brown, rich in nutritional ingredient, convenient to directly drink and environment-friendly, and can bring novel and pleasant feelings to consumers.

The invention discloses a preparation method of a cerasus humilis kernel drink. The method includes the steps: (i) mixing cerasus humilis kernels with water at the temperature of 50-70 DEG C, filtering, and respectively obtaining kernels after being soaked by water and a soaking aqueous solution; (ii) mixing the soaking aqueous solution obtained in the step (i) with cellulase at the temperature of 45-55 DEG C for at least 1.5 h, boiling the obtained solution, and thus obtaining an enzymatic hydrolysis solution; (iii) mixing the kernels after being soaked by water and obtained in the step (i) with the enzymatic hydrolysis solution obtained in the step (ii), to obtain a pulp; (iv) mixing the pulp obtained in the step (iii) with alkaline protease at the temperature of 50-60 DEG C for at most 1.5 h, to obtain a kernel polypeptide liquid; and (v) mixing the kernel polypeptide liquid obtained in the step (iv) with fructose, and then carrying out secondary homogeneous treatment to obtain the cerasus humilis kernel drink.

The invention provides a healthcare beverage with a function of preventing liver and gall diseases and a preparation method thereof and relates to the healthcare beverage. Through the combination of ultrasonic wave and dynamic countercurrent circulation and the combination of ultrasonic-assisted extraction, aqueous enzymatic process extraction and ultrafiltration technology, water-soluble functional components in suaeda are extremely kept; the extraction rate of polyphenol substances in suaeda is 30%-70% higher than the extraction rate of the traditional extraction method; the combination of polyphenol substances and herba artemisiae capillariae, longhairy antenoron herb, patrinia, smoked plum, day lily, and the like has the effects of clearing damp and heat, soothing liver and gall, protecting liver, reducing enzyme, boosting the excreting of lipid and bile acid, and reducing content of cholesterol and triglyceride in plasma and liver; the healthcare beverage is suitable for patientssuffering from liver and gall diseases and especially has an obvious healthcare effect to the aged people and the liver and gall patients.