3778results about How to "Retain nutrients" patented technology

The present invention provides a low-lipid, high-fiber, balanced-nutritional, instant-taking and instant-resolving powder made from all natural components including corn, bean, flower, vegetable, fruit, tea and bi-usage plants for both food and medication. The nutritional powder provided by the present invention has not only the functions to balance the nutrition, but also the effect to decrease the body weight, lower the blood glucose, and effectively prevent and treat the diabetes.

The invention relates to instant plant total-nutrient food replacement powder which comprises the following raw materials in parts by weight: 10-98 parts of grains, fruits and vegetables, and nut powder, and 0-10 parts of a natural sweetening agent. According to the instant plant total-nutrient food replacement powder, the grains, the fruits and the vegetables, and nuts are mixed and blended, treated by virtue of microwaves, subjected to enzymolysis, and once extruded and cooked, and crushed to prepare the instant plant total-nutrient food replacement powder. The instant plant total-nutrient food replacement powder is complete in nutrients, convenient to prepare, and convenient to digest and absorb, and has the advantages of that the processing period is greatly shortened, the energy consumption is reduced, the cost is lowered, and the storage is easy since microorganisms are killed.

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

The invention discloses a method for producing acidophilous milk drink with pulp particles, comprising that 1, preparing milk stuff, 2, preparing pulp stuff, 3, preparing the acidophilous milk drink with pulp particles. The invention can realize the production of acidophilous milk drink with pulp particles, with high efficiency, high quality and wide application.

The invention discloses a making method for sweet potato beverage, which is characterized in that: the making method comprises the following steps: 1) rinsing: fresh sweet potatoes are manually or mechanically rinsed, to remove mud, sand and impurity; 2) crushing and grinding juice: the cleaned fresh sweet potatoes are grinded until the grains are less than 1000 micron through a colloid mill or apulping machine, obtaining sweet potato juice. Preservative, sweetener, acidity agent, stabilizing agent, essence, vitamin or one, two or more of the minerals can also be added into the sweet potato juice. The making method has the advantage of simple technology, low production cost, good product quality, high nutritional value, easy absorption and utilization for human body, ability of liquid, solid, grain, capsule, buccal tablet or tablets product forms; and the products made by the method has the advantages that: the dietary fiber, vitamin, protein, polysaccharide, anthocyanin and other compositions of the material are remained, nutritional ingredient of sweet potatoes and active components which can improve humane immunocompetence are remained to the utmost extent, and is an excellentgreen natural health beverage.

A method of producing a healthcare yang-invigorating preparation for males is provided. The method is characterized in that: male silkworm pupa-cordyceps militaris-oyster peptides prepared by subjecting raw materials including male silkworm pupae, cordyceps militaris (L.) Link and oyster to enzymolysis, a composite extract prepared from mulberry fruit, barbary wolfberry fruit, palmleaf raspberry fruit, solomonseal rhizome, common yam rhizome, gordon euryale seed, poria, jujube kernels, cortex cinnamomi, Chinese date and ginseng and broken pine pollen prepared from pine pollen are added and fully mixed, an excipient is added into the mixture and the mixture is prepared into granules, capsules, and a tablet candy preparation according to conventional preparing processes. Compatibility of components adopted is scientific. An adopted preparing process is unique and simple. According to the method and the preparation, a production process is simple, the preparation is simple to eat, has effects of tonifying the kidney and qi, tonifying the lung and kidney, promoting sperm production, boosting marrow, invigorating the spleen and the stomach, improving microcirculation of human bodies, eliminating moisture, removing paralysis, boosting immunity, preventing fatigue, resisting viruses, strengthening bodies, invigorating yang and treating impotence, has obvious curative effects, mild functions and no side or toxic effects, and is an ideal healthcare yang-invigorating preparation for males.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention discloses a making method of non-alcohol fermenting germinating unpolished rice beverage, which comprises the following steps: choosing unpolished rice; immersing; germinating; grinding; insulating; allocating; isotroping; sterilizing; inactivating enzyme; seeding bacteria; fermenting; displaying tasty flavour; improving digestive adsorption effect.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention provides a method for preparing tea seed oil in a low-temperature cold pressing manner. The method comprises the following steps of cleaning tea seeds, removing shells and separating, milling oil at normal temperature, washing in water at low temperature, dehydrating under negative pressure, refining at low temperature, filtering for many times, winterizing and dewaxing. The method for preparing the tea seed oil in the low-temperature cold pressing manner, provided by the invention, has the advantages of simple process, low energy consumption and high oil yield; and the prepared tea seed oil has shallow color, high quality and comprehensive nutrition, and also keeps the original flavor of tea oil.

The invention discloses a hair-washing handmade soap and a preparation method thereof. The hair-washing handmade soap is prepared from the following components in percentage by weight: 26-40% of palm oil, 20-30% of fleece-flower root and olive infused oil, 13-20% of coconut oil, 6.6-10% of caster oil, 9-12% of NaOH, 0.8-1.2% of natural perfume (fresh ginger essential oil) and the balance of deionized water. By using full-natural vegetal oil as a raw material, the soap which is purely manually cold-prepared is free of soap base and any chemical additives, and all materials are naturally saponified at normal temperature, so that the nutritional components of the raw materials are integrally reserved. Fleece flower root and fresh ginger essential oil type natural perfume hair-washing handmade soap contains the nutritional components such as rich lecithin of fleece flower roots to nourish hair roots and promote hair melanogenesis, so that the hair is easy to comb and pitch-black and bright. Fresh gingers have the functions of relieving exterior syndrome by dispersion. Externally used fresh gingers can be used for increasing blood circulation of head, stimulating hair follicles to open, promoting metabolism of hair, activating hair follicle tissues, preventing alopecia, regenerating hair and the like.

The invention discloses a passion fruit wine consisting of passion fruit pulp, purified water, sugar and fruit wine yeast. A preparation method of the passion fruit wine comprises the steps of selecting fresh and mature passion fruits, separating shells of the passion fruits from flesh, and then separating pulp in the flesh from seeds to obtain pure pulp; adding the purified water into the pure pulp according to a proportion to dilute the pulp, and adding the sugar to obtain a desired fruit wine fermentation liquid; controlling the temperature of the fermentation liquid to 20-28 DEG C, adding the fruit wine yeast, fermenting under an anaerobic condition, analyzing the alcohol content of the fermentation liquid, and filtering the alcoholic liquid when the alcohol content is 7-9%VOL; and continuously fermenting the filtered alcoholic liquid in a fermentation tank for 10-20 days, filtering the alcoholic liquid when the alcohol content is 10-14%VOL, terminating the fermentation, aging in a wine storage tank for 60-90 days, and sterilizing and packing the clear liquid to obtain the passion fruit wine product. The passion fruit wine disclosed by the invention furthest reserves the aromatic property and nutritional value of the passion fruits, and is amber, crystal clear, fruity, mellow and full in mouthfeel and long in aftertaste.

The present invention provides a tea processing and production method combining traditional process and vacuum freeze drying technique, which comprises the steps of selecting materials, deactivating enzymes, sorting, stacking, freezing, vacuum freeze-drying, shaping, classifying and packaging. The present applies freezing, vacuum freeze-drying in the tea processing technique, which not only preserves the original nutrition ingredients in the tea furthest, but also endows the products with fresh color, whole shape, good water reabsorbing capacity and fresh taste, effectively enhances the cultural connotation and commercial value of the tea and has wide prospect.

The invention discloses a low-temperature fermented milk as well as a raw material composition and a preparation method thereof. The raw material composition of the low-temperature fermented milk comprises raw material milk, a sweetener, a thickener, fermentation bacteria and 0.001%-0.006% of probiotics, and does not contain a preservative, wherein the percentage of the raw materials is the mass ratio of the raw material composition of the low-temperature fermented milk, and the probiotics are lactobacillus casei LC2W. The preparation method comprises the following steps: (1) uniformly mixing the raw material milk with the temperature of 40-45 DEG C, the sweetener and the thickener; (2) homogenizing emulsion obtained in the step (1) and pasteurizing; (3) cooling emulsion obtained in the step (2), uniformly mixing with the fermentation bacteria and the probiotics, and fermenting to obtain curd at the temperature of 35-42 DEG C; (4) overturning a vat for cooling, and pumping into a storage vat; (5) filling and sealing. According to the low-temperature fermented milk, the shelf life of the low-temperature fermented milk is remarkably prolonged, relatively high viable bacterium level is maintained, and meanwhile, the specific taste and nutrition of the fermented milk are kept.

The invention relates to the field of foods and in particular relates to tartary buckwheat tea and a making method thereof. The taste of the tartary buckwheat tea can be enhanced. The making method of the tartary buckwheat tea comprises the following steps of: carrying out primary drying on plant tissues of the tartary buckwheat to ensure that the content of water in each component in the plant tissues is 30-50%, wherein the plant tissues comprise leaves and/or flowers and/or stems and/or roots of the tartary buckwheat; adding un-soaked red tea and/or green tea in the plant tissues subjected to primary drying and uniformly mixing to obtain a mixture; fermenting the mixture for 24-48 hours; carrying out secondary drying on the fermented mixture; crushing tartary buckwheat seeds; uniformly mixing the crushed tartary buckwheat seeds with water; making the tartary buckwheat seeds mixed with water into particles; baking the particular tartary buckwheat seeds; and uniformly mixing the baked tartary buckwheat seeds with the mixture subjected to the secondary drying.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

A freeze-dried mulberry fruit powder is prepared from mulberry fruit through washing, beating, stirring, removing saccharide and water by freezing-thawing method or centrifugal method, freeze drying and superfine pulverizing.

The present invention discloses a low sugar honey pomelo fruit paste and a preparation method thereof. The honey pomelo fruit paste of the present invention comprises the following components, by weight, 45-60 parts of a debittering honey pomelo natural juice, 15-20 parts of debittering honey pomelo pericarp, 5-10 parts of a non-sugar sweeting agent, 0.3-0.5 part of lemon acid, 0.03-0.06 part of vitamin C, and 10-34.5 parts of water, wherein the honey pomelo fruit paste of the present invention has low sugar content and low calory, does not easily cause fattening, and is suitable for taking by diabetes patients. According to the preparation method of the present invention, an ion exchange resin is adopted to carry out debittering on the honey pomelo natural juice, such that a debittering time is short, debittering efficiency is high, a production time on pulp destruction is reduced, production efficiency is improved, production cost is reduced, and the produced product maintains color, natural flavor and nutrients of fresh honey pomelo, and has good taste.

The invention relates to fully-nutrient meal replacement maltose capable of invigorating the stomach and a preparation method of the fully-nutrient meal replacement maltose, and belongs to the technical field of a functional food. The fully-nutrient meal replacement maltose comprises the following raw material components in percentage by weight of 10-45% of brown rice, 0-40% of millet, 0-40% of black rice, 3-16% of corn, 3-10% of sorghum, 3-10% of oat, 3-15% of tartary buckwheat, 3-20% of red beans, 0-15% of black beans, 0-15% of mung beans, 3-15% of lotus seeds, 0-10% of poria cocos, 3-15% ofChinese yams, 10-45% of inulin, 0-1% of complex vitamins, 0-5% of composite mineral substances, 0-15% of hericium erinaceus, 0-5 % of cordyceps militaris, 0-10% of pea protein, 0-10% of oat fibers and 0-5% of konjac powder. The meal replacement maltose is rich in various grain coarse cereals, superior dietary fibers, vegetable protein, vitamins, minerals, hericium erinaceus and the like are added, so that the fully-nutrient meal replacement maltose is pleasant in mouth feel, rich in nutrition and convenient to carry and eat.