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52results about How to "Retain natural fragrance" patented technology
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Preparation method for tea extract
The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.
Owner:LVJIN DEV FUJIAN
Production method of ficus carica raw juice wine
InactiveCN101709250AGood stabilityHigh nutritional valueAlcoholic beverage preparationMicroorganism based processesMouthfeelCarica
The invention provides a production method of ficus carica raw juice wine; the produced ficus carica raw juice wine has clear and transparent color and luster, has light garnet color, mellow and long aroma and elegant, fine and smooth and pure mouthfeel; the production method of ficus carica raw juice wine comprises the following steps: crushing and pulping, squeezing and juice getting, sterilization, enzymolysis, ingredient adjustment, cooling, primary fermentation, secondary fermentation, clarification, cold ageing and blending.
Owner:周文兴
Persimmon fumet wine and production method thereof
InactiveCN101906367ARetain natural fragranceHigh nutritional valueAlcoholic beverage preparationFermentationRaw material
The invention relates to persimmon fumet wine and a production method thereof. The produced persimmon fumet wine has clear and transparent color and mellow bouquet, is golden yellow and has persimmon fragrance and bouquet. The production method of the persimmon fumet wine comprises the following steps of: selecting raw materials, cleaning, carrying out deastringency, crushing and pulping, juicing, sterilizing and carrying out enzymolysis, regulating components, cooling, carrying out principal fermentation, performing after fermentation, clarifying, freezing, ageing, preparing and the like.
Owner:周文兴
Biodegradable slow-recovery sponge
The invention mainly discloses a biodegradable slow-recovery sponge, and in particular relates to the sponge comprising main materials which use palm oil polyalcohol components instead of components of partial petroleum byproducts so as to realize biodegradability and environmental protection. Furthermore, because the product adopts plant oil to replace partial petroleum byproducts, the sponge realizes that renewable energy is adopted to replace non-renewable energy, not only relieves the crisis of raw material shortage along with non-renewable energy shortage in the future, but also can reduce volatile smell of the sponge and maintain the nature flavor of the oil due to the characteristics of the plant oil self.
Owner:JIANGSU HEALTHCARE TECH CO LTD
Litsea cubeba tea oil seasoning oil and processing technology thereof
InactiveCN103704380AReservation of validityRetain natural fragranceEdible oils/fatsSide effectUraria crinita
The invention relates to litsea cubeba tea oil seasoning oil and a processing technology thereof. The litsea cubeba tea oil seasoning oil is prepared from the following raw materials in parts by weight: 8-20 parts of litsea cubeba, 2-8 parts of uraria crinita, and 72-90 parts of tea oil. The processing technology comprises the following steps: baking and grinding the litsea cubeba and pepper into fine powder; putting the fine powder into a sterilized dry container; adding the tea oil, evenly stirring, and carrying out ultrasonic treatment for 10-30 minutes; stirring and leaching at room temperature for 7-15 days; and filtering and collecting filtrate, so as to obtain the tea oil for cooking soup. The tea oil for cooking soup, which is provided by the invention, has effective ingredients and natural fragrances of the litsea cubeba, the pepper and the tea oil, does not contain any chemical synthetic substances, and is purely natural, and free of a side effect. Only is the tea oil provided by the invention added in the process of cooking the soup, Chinese herbal medicine raw materials do not need to be added again, so that the time required for cooking the soup is greatly shortened when convenience is provided and the soup cooking cost is reduced, and reduction of loss and damage of effective ingredients of the traditional Chinese medicinal materials is facilitated. Thus, the healthcare effect of the soup is improved.
Owner:FUJIAN SHENGHUA AGRI SCI & TECH DEV
Fast-food bird nest and preparation method thereof
InactiveCN105125582AEnsure safetyGreat tasteBird material medical ingredientsForeign matterBird nest
The invention discloses a fast-food bird nest and a preparation method thereof. The preparation method comprises the following steps: step A, removing foreign matters in the bird nest: placing a bird nest raw material into deionized water or pure water which is 8 to 10 times of the mass of the dry bird nest raw material, soaking the bird nest raw material for 4 to 40 hours, removing bird feather, and washing; step B, cooking: measuring the bird nest soaked and washed in the step A, adding deionized water or pure water which is 3 to 250 times of the weight of the dry bird nest raw material, and cooking for 5 to 100 minutes under the temperature of 50 to 180 DEG C; step C, crushing: crushing the bird nest which is sufficiently moisturized and cooked; step D, concentrating: concentrating the crushed bird nest solution; step E, shaping: concentrating and shaping the concentrated bird nest; step F, drying: re-drying the shaped bird nest. The prepared fast-food bird nest maintains the quality, taste and functional components in the bird nest; moreover, the preparation process is further simplified, and the production cost and energy consumption are effectively reduced.
Owner:JIYAN BIOLOGICAL CO LTD
Green tea hot pot stock and preparation method thereof
The invention provides a green tea hot pot stock and a preparation method thereof. The green tea hot pot stock comprises the following raw materials in parts by weight: 10-15 parts of green tea leaves, 8-10 parts of mung beans, 5-7 parts of mushrooms, 6-8 parts of momordica grosvenori, 0.55-1.0 part of cooking wine, 0.15-0.85 part of chive, 0.55-1.25 parts of sliced ginger. The preparation method comprises the steps: frying the green tea leaves, the mung beans, the momordica grosvenori, the mushrooms, the ginger, the chive and cooking wine, boiling, striking and the like. Diabetics can eat the green tea hot pot stock safely, the body immunity can be improved, soup residues of the green tea hot pot stock can be repeatedly used, and the green tea hot pot stock is high in nutrition value, economical, practical, convenient to operate and good in mouth feel.
Owner:陈筠
Method for extraction of Cornus walteri seed oil by combination of superhigh pressure treatment and subcritical double solvent extraction
ActiveCN105349253ASolving Grease ShortagesExtend storage timeFatty-oils/fats productionNutrientChemistry
The invention relates to a method for extraction of Cornus walteri seed oil by combination of superhigh pressure treatment and subcritical double solvent extraction. The method comprises 1, crushing Cornus walteri seeds, drying the crushed Cornus walteri seeds and carrying out pretreatment at a temperature of 30-40 DEG C under pressure of 300-350 MPa, 2, carrying out extraction on the Cornus walteri seeds pretreated by the step 1 in a subcritical fluid at a temperature of 120-180 DEG C under pressure of 3-7MPa to obtain extract, and 3, carrying out cooling and demulsification on the extract obtained by the step 2, carrying out standing layering, and taking a liquid in the upper layer, wherein the liquid in the upper layer is Cornus walteri seed oil. The superhigh pressure pretreatment is carried out prior to the subcritical fluid extraction and is carried out at a temperature of 30-40 DEG C under pressure of 300-350MPa for 10-15min so that lipoxidase and polyphenol oxidase in Cornus walteri seeds are passivated and even loses activity, microbes on Cornus walteri seeds are killed and a color, a fragrance, a taste, nutrients such as vitamins and local flavor substances of the food are not influenced and a recovery rate is obviously improved.
Owner:山东万路达园林科技有限公司 +1
Rapeseed oil squeezing method with high conversion ratio
InactiveCN108913344AGood denaturation effectLow viscosityFatty-oils/fats refiningFatty-oils/fats productionOil and greaseFlavor
The invention discloses a rapeseed oil squeezing method with a high conversion ratio and belongs to the technical field of vegetable oil squeezing. The method comprises the following specific steps: S1: raw material cleaning; S2: high-temperature frying; S3: grinding blank forming; S4: blank steaming treatment; S5: oil material squeezing; S6: deacidification of fats and oils; and S7: static settlement. According to the method, prior to oil squeezing, oil materials are firstly cleaned and crushed and then are subjected to high-temperature heat treatment, thus, interior of the oil materials canbe subjected to a series of changes such as destruction of oil material cells, prompting of protein denaturation and lowering of viscosity of the fats and oils so as to be applicable to squeezed oil squeezing and oil yield increase, unsaturated fatty acids such as linoleic acid in the fats and oils are not destroyed, nutritional ingredients and natural flavors of crude oil in oil-bearing crops arereserved, and chemical residual is absent.
Owner:马鞍山市香泉湖米业有限公司
Method for processing rice cake
InactiveCN102972693AToughness and good tasteRetain natural fragranceFood shapingFood preparationFlavorFishing
The invention relates to a method for treating food containing cereals, in particular to a method for processing rice cake. The method comprises the following steps of: i, soaking rice, fishing and draining; ii, grinding the rice into rice flour by using an electric stone mill; iii, steaming the rice flour in a steamer till well cooking; iv, pouring the cooked rice flour into a stone mortar of a mechanical rammer rice cake maker, and repeatedly ramming the cake blank till compactness; and v, cutting the rammed hot rice cake blank into small blocks, repeatedly extruding and kneading the rice cake blocks to obtain toughness by using a rice cake kneading machine, and then twisting or die-pressing the hot rice cake blocks into required rice cake strips or pressing into the cake for wrapping dishes for direct eating. Compared with the prior art, the method has the advantages that the rice cake with the same mouthfeel as the hand-made rice cake can be made, the amylopectin fiber structure in the rice cake is not destroyed, and the rice cake preserves the flavor of the rice and has good tough mouthfeel. The rice cake is safe, sanitary, time-saving and labor-saving.
Owner:吴贤增
Brewing type non-smashed bird's nest and preparation method thereof
InactiveCN105147731AEnsure safetyGreat tasteClimate change adaptationBird material medical ingredientsEnergy lossPurified water
The invention discloses a brewing type non-smashed bird's nest and a preparation method thereof. The preparation method includes the following steps that A, impurity removal is conducted on the bird's nest, wherein the bird's nest raw material is placed in deionized water or purified water to be soaked, swallow feathers are removed, and washing is conducted; B, solidifying is conducted, wherein the bird's best soaked and washed in the step A is added to deionized water or purified water to be solidified; C, condensation is conducted, wherein the bird's best which fully absorbs water and is solidified is concentrated; D, molding is conducted, wherein the concentrated bird's best liquor obtained through concentration is molded and formed; E, drying is conducted, wherein the molded and shaped bird's best is dried. The brewing type non-smashed bird's nest and the preparation method have the advantages that an existing process is further improved, the bird's nest is not smashed, sufficient mixing is conducted on the bird's nest through the solidifying and concentrating processes, the existing taste, quality and form are reserved on the basis of reserving all functional components, the energy loss and the production cost are effectively reduced, and the production process is simple.
Owner:JIYAN BIOLOGICAL CO LTD
Preparation method of nanguo pear brandy through low-temperature aroma-recovering
PendingCN112143607ARealize deep processingRich variety of deep-processing productsAlcoholic beverage preparationMicroorganism based processesBiotechnologyLactic acid bacterium
The invention discloses a preparation method of nanguo pear brandy through low-temperature aroma-recovering, and belongs to the technical field of wine brewing. The preparation method of nanguo pear brandy through low-temperature aroma-recovering adopts a low-temperature fermentation and rectification aroma-recovering process, and comprises the following steps: selecting raw materials, conductingsqueezing and crushing, conducting aroma-increasing treatment, adjusting components, conducting fermenting, separating peel from residues, conducting secondary fermentation, conducting filtering, conducting distilling, conducting rectifying, conducting ageing and blending to prepare brandy. The preparation method of the invention has the advantages that the processes of juicing, beta-glucosidase aroma enhancing treatment, low-temperature and lactic acid bacteria two-time fermentation and rectification aroma-recovering distillation are replaced by the incompletely crushed fruit pulp, so that the original aroma in the raw materials is reserved to the greatest extent, the aroma loss in the fermentation and distillation processes is reduced, and the finished product wine is free from any alcohol, pigment and essence. The nanguo pear brandy is clear and transparent and has fruity flavor.
Owner:LIAONING ACAD OF AGRI SCI
Plant source nutritional blend oil and preparation method thereof
InactiveCN105123994AMeet nutritional needsPromote absorptionEdible oils/fatsOMEGA-3 POLYUNSATURATED FATTY ACIDSRapeseed
The present invention discloses a plant source nutritional blend oil and a preparation method thereof. The plant source nutritional blend oil uses eight oil materials with high unsaturated fatty acid content as raw materials including rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, olive oil, flaxseed oil, and grape seed oil. The grape seed oil is rich in anthocyanins, and the flaxseed oil is rich in linolenic acid, can meet nutrients needed by human body, and is beneficial for absorption of human body. Besides, the plant source nutritional blend oil is reasonable in formulation proportion, is scientific in matching, has omega-6 polyunsaturated fatty acids and omega-3 polyunsaturated fatty acids at a ratio of 4.2-4.3 : 1, has saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in a ratio of 1 : 6.5-6.6 : 3.7-3.8, and can not only meet the dietary nutritional needs, but also meet Chinese people's cooking habits.
Owner:厦门盛洲植物油有限公司
Pure Tieguanyin tea beverage and preparation method thereof
InactiveCN103704416BPrevent spoilageImprove leaching ratePre-extraction tea treatmentFlavorUltrafiltration
The invention discloses a pure Tieguanyin tea beverage and a preparation method thereof, belonging to the field of tea beverage processing. The preparation method comprises the following steps: at first, carrying out low-temperature rapid freezing treatment on high-quality Tieguanyin tea used as a raw material; then immediately crushing; combining a high-voltage pulsed electric field technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; carrying out an ultrafiltration technology and the like to extract tea soup at a low temperature in a whole process; and finally, blending, finely filtering, sterilizing and filling to obtain the pure tea beverage which has natural quality and flavor, pure and rich tea flavor and obvious health-care effects. The tea beverage is scientific and reasonable in formula and simple in processing process; extraneous food raw materials, essences, pigments and chemical substances are not added; only a sour agent and a sweetening agent which are the most regular in a beverage industry are used; in the whole process, a low-temperature processing technology is adopted, so that the quality and the flavor of natural Tieguanyin tea are kept to the greatest extent; the Tieguanyin pure tea beverage is the true Tieguanyin pure tea beverage.
Owner:LVJIN DEV FUJIAN
Vanilla purple glutinous rice cake capable of dispelling wind and nourishing stomach and preparation method thereof
The invention discloses a vanilla purple glutinous rice cake capable of dispelling wind and nourishing the stomach and a preparation method thereof. The vanilla purple glutinous rice cake is characterized by being prepared from following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of degreased soybean protein, 70-80 parts of clear wine, 50-60 parts of rice, 20-23 parts of highland barley flour, 10-12 parts of seaweed, 50-55 parts of egg white, 10-12 parts of olive oil, 18-20 parts of vanilla powder, 8-9 parts of basil, 30-35 parts of mussel meat meal, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 10-12 parts of cooking wine, 5-6 parts of folium mori, 7-8 parts of folium artemisiae argyi, 5-6 parts of honeycomb, 10-12 parts of apple vinegar and 10-12 parts of common yam rhizome. The effective ingredients of the vanilla purple glutinous rice cake disclosed by the invention have the health effects of dispelling wind, nourishing the stomach, resisting bacteria and cancer, preventing constipation, reducing blood glucose, relieving asthma, regulating qi and the like.
Owner:蔡勇建
Appetizing pumpkin seed kernel and purplish glutinous rice cake and preparation method thereof
InactiveCN105394574ARetain natural fragranceToughness and good tasteFood ingredient as mouthfeel improving agentPumpkin seedBULK ACTIVE INGREDIENT
The invention discloses an appetizing pumpkin seed kernel and purplish glutinous rice cake and a preparation method thereof. The appetizing pumpkin seed kernel and purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 20-23 parts of aloe ultramicro powder, 30-35 parts of pumpkin seeds, 100-120 parts of rice vinegar, 25-30 parts of misgurnus anguillicaudatus powder, 7-8 parts of cortex cinnamomi, 15-18 parts of cuttlefish flesh, 10-12 parts of diced green onion, 30-35 parts of salted duck egg yolk, 300-350 parts of bovine bone, 7-8 parts of lemon peel, 10-12 parts of red wine, 8-9 parts of ginger slices, 7-8 parts of hawthorn skin and 5-6 parts of glabrous greenbrier rhizome. The active ingredients of the appetizing pumpkin seed kernel and purplish glutinous rice cake has the health-care effects of promoting appetite, nourishing the stomach, strengthening the spleen, keeping beauty, replenishing blood, inducing diuresis, disintoxicating, resisting inflammation and the like.
Owner:张永芳
Zanthoxylum bungeanum maxim essential oil and extraction process thereof
PendingCN111621365AReduce design and manufacturing costsLow running costEssential-oils/perfumesProcess engineeringEssence oil
The invention discloses zanthoxylum bungeanum maxim essential oil and an extraction process thereof. Removing impurities from fresh zanthoxylum bungeanum maxim, repeatedly freezing and thawing for 2-3times, then naturally placing until the room temperature is recovered, and crushing the zanthoxylum bungeanum maxim into powder to obtain zanthoxylum bungeanum maxim powder; the preparation method comprises the following steps: firstly carrying out distillation crude extraction on zanthoxylum bungeanum maxim powder, separating distilled water to obtain an oily crude extract, carrying out fine extraction on the oily extract, and carrying out subcritical fluid extraction on the fine extracted grease to obtain semi-finished essential oil; and finally, separating the semi-finished essential oil,adsorbing with an adsorbent, and filtering to obtain the zanthoxylum bungeanum maxim essential oil. The zanthoxylum bungeanum maxim essential oil prepared by the method effectively retains flavor substances in zanthoxylum bungeanum maxim; in addition, the zanthoxylum bungeanum maxim is firstly subjected to freeze thawing treatment and then is crushed, so that the alkaloid yield, the essential oilyield, the volatile oil extraction rate and the numb taste element extraction rate of the zanthoxylum bungeanum maxim essential oil retain the natural fragrance of grease to a great extent, and the zanthoxylum bungeanum maxim essential oil has a better flavor.
Owner:成都泰罗科技有限公司
Preparation method of Chinese toon tea
InactiveCN107691716ARetain natural fragranceRetain natural fragrance, no miscellaneous tasteTea substituesFlavorFermentation
The invention discloses a preparation method of Chinese toon tea. The preparation method comprises the following steps: 1, material selection; 2, picking of raw materials; 3, cleaning and management of fresh Chinese toon leaves; 4, withering; 5, rolling; 6, fermentation; 7, shaping; and 8, drying. The Chinese toon tea prepared by the preparation method disclosed by the invention has the appearanceof traditional tea and reserves the natural fragrance of the Chinese toon without off-flavor; the Chinese toon tea prepared by the preparation method has fragrant aroma, strong taste, bright yellow color of liquor and high product quality; and the preparation method disclosed by the invention is simple, low in facility request and favorable for production and has higher economic value.
Owner:四川鑫地源生物科技有限公司
Method for producing tea gum
ActiveCN102422966ARetain natural fragranceCan play a role in health careChewing gumWater bathsAlcohol
The invention discloses a method for producing tea gum, comprising the steps that: feeding dry tea serving as raw materials into a supercritical extraction kettle, extracting the fluid by carbon dioxide at the temperature of 30 to 45 DEG C and the pressure of 20 to 45MPa for 3 to 5h, then performing the first separation to obtain volatile oil and first crude extract; feeding the first crude extract into a separation kettle for the second separation, then adding absolute alcohol cosolvent into the separation kettle and extracting the mixture at the temperature of 45 to 60 DEG C and the pressure of 15 to 30MPa for 3 to 5h to obtain extract and second crude extract; extracting the second crude extract with hot water of 70 to 100 DEG C for 1 to 4h, concentrating and drying water extract and then crushing the obtained product to obtain aqueous extract; combining the volatile oil, the extract and the aqueous extract and mixing the combined product uniformly to obtain the tea extract; and mixing the tea extract and gum base in a water bath uniformly, then adding sweetener, wetting agent and spice into the mixture, and uniformly mixing the mixture to obtain the finished product by a noodle cutting machine. The gum prepared by the method not only remains the natural aroma of the tea but also has the health care function of the tea.
Owner:庄立民
Making method of grape cake and grape soup
InactiveCN103141656AIncrease economic benefitsMeet the diverse needs of the marketConfectionerySweetmeatsVitis viniferaNutritive values
The invention discloses a making method of a grape cake and a grape soup, relating to the technical field of food processing. The making method comprises the following steps of: grinding grapes until reaching gelatinization to form thick slurry; placing the thick slurry in a fermentation tank, and adding yeast for carrying out saccharification at a temperature of 20-30 DEG C for 36-48 hours; stirring the slurry once every other 2-4 hours; sealing the fermentation tank for carrying out low-temperature freezing storage at a temperature of -15-20 DEG C; freezing for 24-720 hours, and then thawing the slurry in the fermentation tank; and putting in a pot and cooking the thawed slurry, and then carrying out subsequent re-processing according to the required food state to obtain the grape cake or grape soup. Compared with the prior art, the making method has the advantages that new cakes and soups, using the grapes as main raw materials, are developed, grape pulp subjected to gelatinization, saccharification and low-temperature freezing is richer in nutritional ingredients, and is more favorably absorbed by a human body; and the grape cake or grape soup is high in nutritive values, tender in mouth-feel, and thick in flavor.
Owner:LIUZHOU BOLONG FOOD
Method for decoloring cornus walteri seed oil through emulsification
InactiveCN106190546AGood decolorization effectPave the wayFatty-oils/fats refiningFatty-oils/fats productionEmulsionDistilled water
The invention discloses a method for decoloring dark-color high-acid-value cornus walteri seed oil. The method includes the steps that cornus walteri seeds serve as raw materials and are subjected to soxhlet extraction through normal hexane, and crude cornus walteri seed oil is obtained; 10% of distilled water is added at a certain temperature, the mixture is rapidly stirred for degumming pretreatment, a NaOH solution of 0.3 mol / L to 0.5 mol / L is added into the obtained degummed oil, the mixture is stirred at the speed of 200 r / min to 300 r / min, and the emulsion of the degummed oil is obtained; in other words, emulsification of the oil occurs; a NaCl saturated solution is added into the emulsion, and demulsification can occur; after demulsification, pigment sinks while saponin sinks, and the color of the oil at the upper portion is obviously reduced. The absorbance of the oil ranges from 0.200 to 0.300. A traditional active carbon decoloring method and a traditional hargil decoloring method are not remarkable in effect, and the color is too dark to measure the absorbance. The emulsification decoloring technology is remarkable in effect, simple and practicable.
Owner:QILU UNIV OF TECH
Appetizing and digestive purplish glutinous rice cake and preparation method thereof
InactiveCN105394547ARetain natural fragranceToughness and good tasteFood ingredient functionsGreek yogurtLemon oil
The invention discloses an appetizing and digestive purplish glutinous rice cake and a preparation method thereof. The appetizing and digestive purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 100-110 parts of rice wine, 30-35 parts of whole-wheat flour, 18-25 parts of salted beef, 5-6 parts of preserved vegetable powder, 15-18 parts of semen pini koraiensis, 3-3.5 parts of lemon oil, 8-9 parts of loquat flower, 30-35 parts of Greek yogurt, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 6-7 parts of radix pseudostellariae, 20-23 parts of crab roe, 6-7 parts of cortex lycii radicis, 10-12 parts of vinegar, 3-3.5 parts of zingiber officinale leaves and 6-7 parts of fructus mume. The active ingredients of the appetizing and digestive purplish glutinous rice cake have the health-care effects of promoting appetite, aiding digestion, resisting allergy, eliminating fatigue, activating blood circulation, preventing astriction, keeping beauty, caring skin, warming the lung, strengthening the spleen and the like.
Owner:张永芳
Cold-dispelling bacteriostatic fish-fragrant purple glutinous rice cake and preparation method thereof
InactiveCN105360952ARetain natural fragranceToughness and good tasteFood sciencePumpkin seedOfficinalis
The invention discloses a cold-dispelling bacteriostatic fish-fragrant purple glutinous rice cake and a preparation method thereof, and is characterized in that the cold-dispelling bacteriostatic fish-fragrant purple glutinous rice cake is composed of the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 100-110 parts of rice wine, 50-55 parts of Chinese walnut, 30-35 parts of a sweet scented osmanthus powder, 150-160 parts of fish meat sauce, 15-20 parts of yellow rice wine, 50-55 parts of flour, 30-35 parts of a lotus root powder, 20-23 parts of cream, 15-20 parts of pumpkin seed kernels, 300-350 parts of goat bones, 10-12 parts of raw ginger slices, 8-9 parts of chopped green onion, 7-8 parts of spina date seeds, 5-6 parts of mangnolia officinalis, 5-6 parts of radix angelicae dahuricae, and 5-6 parts of clove. The cold-dispelling bacteriostatic fish-fragrant purple glutinous rice cake comprises the effective components having the health-care functions of dispelling cold, warming stomach, inhibiting bacteria, resisting inflammation, resisting tumor, helping sleeping, descending qi and removing food retention, relieving asthma and relieving pain and the like.
Owner:蔡勇建
Red bean, shelled shrimp and purple glutinous rice cakes and preparation method thereof
InactiveCN105410612ARetain natural fragranceToughness and good tasteFood ingredient functionsShrimpRed bean
The invention discloses red bean, shelled shrimp and purple glutinous rice cakes and a preparation method thereof. The red bean, shelled shrimp and purple glutinous rice cakes are characterized by consisting of the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 50-55 parts of defatted soybean protein, 300-350 parts of glutinous rice, 100-120 parts of rice wine, 10-12 parts of yellow chrysanthemum polysaccharide, 7-8 parts of herba asari, 1-1.2 parts of stir-baked olibanum, 3-3.5 parts of Chinese angelica root-tips, 5-6 parts of semen cuscutae, 30-35 parts of red beans, 15-18 parts of shelled shrimps, 25-30 parts of cooking wine, 10-12 parts of curry powder, 300-350 parts of ox bones and 10-12 parts of ginger slices. According to the red bean, shelled shrimp and purple glutinous rice cakes disclosed by the invention, the effective components of the red bean, shelled shrimp and purple glutinous rice cakes have the health-care effects of removing heat, dispelling cold, resisting bacteria, alleviating a pain, nourishing blood, enhancing immunity, improving eyesight, tonifying the kidney and the like.
Owner:张永芳
A kind of aerated mint premixed wine and preparation method thereof
ActiveCN104862200BHigh extraction purityRetain natural fragranceAlcoholic beverage preparationSaccharumAlcohol
The invention discloses a carbonated pre-mixed wine comprising mint and a preparation method of the carbonated pre-mixed wine. The preparation method is characterized in that at first, obtaining a natural mint extract by a distillation method, then taking the mint extract, edible alcohol, purified water, saccharose, citric acid, potassium sorbate, sodium ascorbate, lemon yellow and brilliant blue as raw materials, acidifying with 2-4 times of volume of carbon dioxide after mixing and blending, and obtaining the carbonated pre-mixed wine. The carbonated pre-mixed wine has the characteristics of being stable in product quality, and comfortable and natural in taste, remains natural aroma components of mint to the greatest degree, and can perform quick, large-batch and low-cost industrial production.
Owner:ANHUI GUJING DISTILLERY +1
Reshaped brewing cubilose and producing method thereof
The invention discloses a reshaped brewing cubilose and a producing method thereof. The producing method comprises the following steps that A, cubilose impurities are removed, namely a cubilose raw material is put into deionized water or purified water to achieve soaking, swallow feather removal and cleaning; B, cooking is performed, namely the soaked and cleaned cubilose obtained through the step A is weighed, deionized water or purified water is added to cook the cubilose; C, the cubilose is smashed, namely the cubilose absorbing the water and cooked fully is smashed; D, multiple-time cooking and smashing are performed, namely the cubilose power obtained through the smashing step C is subjected to multiple-time cooking and smashing, wherein the adopted process is same as those of the step B and step C; E, concentration is performed, namely a smashed cubilose solution is concentrated; F, reshaping is performed, namely the concentrated cubilose solution is reshaped; G, drying is performed, namely the reshaped cubilose is dried. Process optimization is performed based on an original preparation method, the smashing, cooking and concentration steps are added, and the very good quality of the cubilose is well retained.
Owner:JIYAN BIOLOGICAL CO LTD
Fire-clearing and heat-removing purple glutinous rice cake and preparation method thereof
The invention discloses a fire-clearing and heat-removing purple glutinous rice cake and a preparation method thereof. The fire-clearing and heat-removing purple glutinous rice cake is characterized by being prepared from the following raw materials in parts by weight: 300 to 350 parts of purple glutinous rice, 200 to 220 parts of glutinous rice, 50 to 60 parts of defatted soybean protein, 25 to 30 parts of white vinegar, 50 to 55 parts of orange juice, 13 to 15 parts of Guiling gelly, 7 to 8 parts of radix coptis chinensis, 7 to 8 parts of honeysuckle flower, 50 to 55 parts of tapioca flour, 15 to 18 parts of rape flower dry powder, 23 to 25 parts of mulberry wine, 300 to 350 parts of sheep bone, 10 to 12 parts of fresh ginger slices, 5 to 6 parts of lotus nuts, 13 to 15 parts of dried balsam pear, 20 to 23 parts of honey and 5 to 6 parts of shrimp oil. According to the fire-clearing and heat-removing purple glutinous rice cake, the effective components have the health effects of clearing fire and removing heat, removing toxic materials and maintaining beauty, helping with digestion, nourishing intestines and stomach, enhancing the immunity, moisturizing lung and the like.
Owner:蔡勇建
Facial-beautifying and health-care walnut oil and preparation method thereof
InactiveCN107279318AImprove bioavailabilityImprove immunityFatty-oils/fats refiningFatty-oils/fats productionFlavorEdible oil
The invention belongs to the technical field of production and processing of edible oil and discloses facial-beautifying and health-care walnut oil and a preparation method thereof. The facial-beautifying and health-care walnut oil disclosed by the invention is prepared from the following raw materials in parts by weight: 100-200 parts of walnut kernels, 30-50 parts of olives, 30-50 parts of red beans, 20-40 parts of red dates, 15-20 parts of bamboo leaves, 10-20 parts of radix angelicae dahuricae, 10-15 parts of jasmine flowers, 8-15 parts of herba pogostemonis, 5-10 parts of blueberries and 5-10 parts of giant salamander essential oil. The invention further discloses the preparation method of the walnut oil. The health-care walnut oil, which is prepared through mixing prepared refined walnut oil with extracts of natural facial-beautifying substances and the giant salamander essential oil, reserves a natural flavor of walnuts, meanwhile, contains a large amount of proteins, minor elements and vitamin E, can be used for remarkably improving immunity of human bodies and has the effects of postponing senility and maintaining beauty and keeping young; long-term usage of the walnut oil is beneficial to physical health, and the walnut oil has relatively high nutritive value and health-care and life-preserving actions.
Owner:迪庆香格里拉舒达有机食品有限公司
Delicious donkey-hide gelatin, sesame and purple glutinous rice cake capable of moisturizing skin and replenishing blood, and preparation method for cake
The invention discloses a delicious donkey-hide gelatin, sesame and purple glutinous rice cake capable of moisturizing skin and replenishing blood, and a preparation method for the cake. The delicious donkey-hide gelatin, sesame and purple glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of white sesame, 50-60 parts of defatted soybean protein, 30-35 parts of fruit grain cereal, 6-7 parts of kiwifruit polyphenol, 100-120 parts of kirschwasser, 30-35 parts of longan pulp, 10-12 parts of butter, 10-12 parts of propolis, 7-8 parts of radix glycyrrhizae, 5-6 parts of cassia twig, 5-6 parts of donkey-hide gelatin, 1-1.2 parts of pectinase, 300-350 parts of bovine bone, 10-12 parts of ginger slices and 100-120 parts of papaya juice. Effective components of the delicious donkey-hide gelatin, sesame and purple glutinous rice cake have the health effects of moisturizing skin and replenishing blood, maintaining beauty and keeping young, invigorating the stomach, resisting bacteria, enhancing immunity and the like.
Owner:蔡勇建
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