979results about How to "Retain nutrition" patented technology

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The invention discloses rose vinegar. A process method of the rose vinegar includes: subjecting roses serving as raw materials to dry crushing, extraction by edible alcohol, alcoholic strength adjustment, acetic fermentation, clarifying, ageing, filtering, mixing, filling and sterilization so that a rose vinegar finished product is obtained. The rose vinegar fully retains nutrition and efficacy of the roses, is rich in multiple amino acids, vitamins, mineral substances and antioxidant components of polyphenol, flavone and the like, and has the efficacy of detoxification, keeping young, promoting qi to activate blood, inducing resuscitation, removing stasis, soothing the liver, refreshing the mind, promoting biliation, easing digestion and regulating mechanism. The rose vinegar is free from addition of any spice and chemical component, rich in nutrition, sweet in aroma and suitable for ladies to drink and has the efficacy of maintaining beauty and keeping young.

The invention relates to an eating five-element corn-vegetable-fruit health product comprising more than 40 raw materials, such as naked oat flour, cichory flour, bitter almonds, coixseeds, white lablab seeds, burdocks, white turnips, white fungi, yam, ginkgo, coconuts, highland barley, brassica campestris, green tea powder, cowberries, green apples, peas, green beans, spinach, cacti, spirulina, Chinese goosebeeries, black tartary buckwheats, agaricus blazei murill, blackcurrant, mulberry powder, black kerneled rice, teata glycinis, niger seeds, dried purple seaweed, mushrooms, black fungi, Tibetan red beans, and the like, which is white, green, black, red or yellow corn-vegetable-fruit grains or integrative five-color corn-vegetable-fruit grains prepared by a specific technology. The eating five-element corn-vegetable-fruit health product is produced on the basis of a traditional Chinese medical five-element theory and a modern nutriology theory, has excellent raw materials, edible safety, pure taste and rich nutrition, is especially used for raw foods, provides complete, balanced and reasonably-matched nutrients for a human body, has obvious opsonization for sub-health physiques and various chronic diseases, is easy to industrially popularize and has positive social and economic benefits.

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v / v) and the total sugar content of 4.0-80.0g / L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.

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 broiler chicken feed. The broiler chicken feed comprises: by weight, 50 to 60 parts of corn flour, 15 to 20 parts of wheat flour, 5 to 8 parts of peanut meal, 5 to 8 parts of cottonseed meal, 22 to 26 parts of soybean meal having crude protein content more than 48%, 3 to 6 parts of corn protein powder, 0.5 to 1 part of fish meal, 1 to 2 parts of bone meal, 1 to 2 parts of feed-grade calcium hydrophosphate, 0.3 to 0.8 parts of lard oil, 0.2 to 0.4 parts of table salt, 0.1 to 0.3 parts of choline chloride, 0.1 to 0.2 parts of lysine, 0.1 to 0.2 parts of methionine, 2 to 4 parts of garlic powder, 0.4 to 0.8 parts of multiple vitamins, 0.5 to 1 part of origanum oil, 0.1 to 0.5 parts of freeze-dried orange powder, 15 to 25 parts of fresh brewer's grain, 2 to 5 parts of lucerne meal, 3 to 5 parts of rose petal powder, 0.1 to 0.4 parts of vinegar-immersed medical stone powder, 0.5 to 1 part of frangipane petal powder, 1 to 2 parts of sunflower seed powder and 4 to 6 parts of traditional Chinese medicine additives. The broiler chicken feed improves a feed utilization rate, reduces a feed conversion ratio and promotes broiler chicken growth.

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention discloses a processing method of red jujube chips. After cleaning the red dates, remove the pits, slice them, and freeze them, then take out the frozen jujube slices and dry them under vacuum at 50-600Pa and 30-50°C for 1-2 hours. 3h, and finally sterilized under microwave and vacuum packed. The present invention adopts the combination method of freezing and vacuum drying to prepare red jujube chips, and while retaining the original flavor, color, nutrition and crispy taste of fruits and vegetables to the greatest extent, it also retains the original appearance and shape of jujube chips, making the product smooth , bright color, and has moisture absorption resistance, short production cycle, low energy consumption.

Provided is a method for preparing an original-taste pitaya juice from a full fruit of pitaya. Specifically, the full fruit of the pitaya is used to prepare the original-taste pitaya juice which is the raw material widely applied in preparing a pitaya beverage, a pitaya wine, a pitaya vinegar, pitaya powder and the like. In the implementation of the method provided by the invention, the full fruit of the pitaya is taken as the raw material, the peel of the pitaya, as one of the raw materials, is rich in resources and very high in nutritive value, the resources are wasted and the environment is polluted if the peel is abandoned, however, if the peel is also used as the raw material, not only is the waste turned into wealth, but also the nutrient of the product is upgraded, and the biggest benefit is that the product cost is remarkably lowered after the peel of the pitaya is added. The form of the product prepared through the method is ideal, the product well retains the original nutrients and the functional ingredients of the pitaya, the product is easy to digest and absorb, and special functions are strengthened.

The invention relates to a functional health care beverage and a preparation method and an application thereof, belonging to the technical field of health care beverages. The functional health care beverage is characterized in that the beverage comprises the following substances: 20-50% of Hibiscus manihot tender fruit, 5-20% of Chinese wolfberry fruit, 10-20% of Chinese yam, 5-10% of honey and the balance of purified water. The beverage provided by the invention has sufficient nutrition and high value of health care, contains a large amount of flavones, polysaccharides, chlorogenic acid, trace elements, amino acids and other functional factors, and belongs to pure natural green food beverages. Except for strong nutritional and health promotion effects, the beverage also has auxiliary therapeutic effects of resisting fatigue, enhancing endurance and immunity, nourishing and protecting liver, tonifying kidney, strengthening yang, resisting aging, scavenging free radicals, lowering blood pressure, reducing blood glucose, promoting digestion, strengthening stomach, moisturizing intestine and caring skin after long-term drinking.

The invention discloses a food processor with a fermentation function and a manufacturing method of fermented food starch. The food processor comprises a crushing cutter device, a machine head, a motor, a barrel body, a control circuit board and a heating apparatus; at least one material storage device is arranged in the barrel body; the control circuit board is provided with a fermented food starch manufacturing control program. The manufacturing method of the fermented food starch comprises the following steps: foodstuff and water are manufactured into a cooked product according to the intrinsic function of the food processor with the fermentation function, the cooked product is further fermented into the fermented one by edible zymocyte, and the fermented cooked product and water are together crushed into the fermented food starch by a way that the motor drives the crushing cutter device. The food processor is characterized in that the motor isn't used for stirring because the fermentation process refers to solid fermentation, after the fermentation process is finished, the motor is started to drive the crushing cutter device to crush the fermented cooked product, thus the motor is very short in operation time and only in a few minutes, very small in abrasion, and less in power consumption, and thus the motor can be prolonged in service life.

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

The invention discloses a moringa oleifera solid drink. A preparation method for the moringa oleifera solid drink is characterized by comprising the steps of uniformly mixing the superfine powder of moringa oleifera leaves, the superfine powder of moringa oleifera seeds, organic acid and organic alkali according to an equivalent incremental method and directly tableting the materials to obtain the moringa oleifera solid drink. According to the moringa oleifera solid drink, the raw materials are processed by high-temperature fixation, low-temperature drying and superfine grinding; all the nutrition and functional components of the moringa oleifera are maintained; the biological availability is greatly improved; the special spicy taste of the moringa oleifera leaves is removed after the solid drink is brewed. No flavoring agent or lubricant is added to the moringa oleifera solid drink; the product is rich and comprehensive in nutrient and is a green functional drink.

The invention discloses a preparation method of asparagus whole powder and asparagus solid beverage, which belongs to the technical field of food processing. A method for preparing whole asparagus powder, comprising the following steps: (1) selecting and cleaning raw materials; (2) cutting into pieces and blanching; (3) crushing and beating; (4) miniaturization treatment; (5) homogenizing; 6) Sterilization; (7) Drum drying; (8) Crushing and sieving. The first preparation method of the asparagus solid beverage is to use the above-mentioned asparagus whole powder as the main raw material, and mix it with other powdery raw materials evenly to obtain the asparagus solid beverage. The second preparation method of the asparagus solid beverage is to prepare the asparagus pulp before homogenization, so that the asparagus slurry and other powdery raw materials are evenly mixed, and other processes are similar to the preparation method of the whole asparagus powder. The production of asparagus products by the method of the invention has low cost, high production efficiency, continuous production can be realized, and the product has good quality, good brewability and rich nutritional value.

The invention discloses a technology and a device for making Liupu tea; the invention is characterized by adopting the mechanical making technology, and the technology comprises the steps of fermenting, screening, winnowing, streaming tea, pressing a bamboo hat, cooling, ageing and the like; the device comprises a fermentation tank, a screening machine, a winnowing machine, a tea steaming machine, a bamboo hat press machine and a conveying machine, wherein the fermentation tank, the screening machine, the winnowing machine, the tea steaming machine and the bamboo hat press machine are sequentially connected by the conveying machine; the fermentation tank is connected with the screening machine by a conveying frame; the screening machine is connected with the winnowing machine by a material pipe; and the front end of the bamboo hat press machine is connected with an automatic electronic weighing machine. The technology and the device for making Liupu tea have the characteristics of being high in degree of automation, safe, sanitary, good in tea quality and the like.

The invention discloses a soymilk machine with reserving function, comprising a soymilk preparing cup assembly connected with a host assembly; the host assembly is internally provided with a control circuit board and a main motor; a reservation cup assembly for placing foods to be processed is arranged above the soymilk preparing cup assembly and provided with a feeding opening communicated with the cup body of the soymilk preparing cup assembly; a valve which is controlled by the control circuit board to open and close is arranged at the feeding opening; the host assembly is also provided with a water tank assembly comprising a water storage tank and a water receiving tank; the water storage tank and the water receiving tank are respectively communicated with the inside of the reservation cup assembly through an electromagnetic valve and / or a water pump; and the electromagnetic valve and / or the water pump is respectively and electrically connected with the control circuit board. When the soymilk machine with reserving function is used, the only thing needs to be done is to set the reservation drinking time, and a series of actions such as steeping beans, washing beans, boiling soymilk, and the like can be automatically finished within a certain time. The soymilk machine is agile in operation, saves time and labor, is safe and reliable, also has optimal bean steeping time locking function and can fully reserve the original fresh flavor and nutrition of the soymilk.

The invention relates to an intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms, and belongs to the field of edible mushroom foodstuff processing technology. The method comprises the steps of pre-treating the edible mushrooms (carefully chosen, cleaning, sorting and sharding, blanching for enzyme deactivation at a temperature of 90-100 DEG C), cooling in a seasoning liquid, immersing and draining, pre-dehydrating with the intermediate wave infrared at a temperature of 60-70 DEG C with a wind speed of 1-3 m / s and a radiation distance of 10-18 cm to make moisture content reduced to 30%-60%; then performing radio frequency drying to make the moisture content of the edible mushroom reduced to 8%, wherein plate distance is 20.5 cm; frequency is 27 MHz; power is 6 KW; a material temperature is 50-60 DEG C; and material plates can be arranged in three layers. Problems of difficulty for removing the moisture in a later stage of the intermediate wave infrared drying by employing the intermediate wave infrared and radio frequency combined drying method, because the radio frequency has strong penetrability. The materials during the radio frequency drying process can be placed in a plurality of layers, so that nutrition and shapes of the product can be retained to a large extent; at the same time, drying time is shortened significantly; drying energy consumption is lowered; and cost is reduced.

The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.

The invention discloses an instant cool bitter gourd tea which comprises the components (by weight ratio) of bitter gourd extract 4-6%, licorice root 0.05-0.15%, glucose 45-50%, cane sugar 10-15%, maltodextrin 20-25%, Isomaltooligosaccharide 10-15%, lemon acid 0.2-0.4%. The tea has the double actions of keeping active ingredients and improving taste.

The invention discloses sweet tea kombucha. With sweet tea leaves as a main raw material, sweet tea is prepared; with the sweet tea as a culture medium and kombucha as a bacterial source, a novel and unique sweet tea kombucha beverage is prepared. Through implementation of the technical scheme, the sweet tea and the kombucha are organically combined and combined nutrients are richer; both the sweet tea and the kombucha have a significant health-care effect on human diseases, after the two are combined, the effects of the sweet tea and the kombucha are complementary, and the formed tea beverage has a more significant health-care effect and has a comprehensive effect far better than that of simple sweet tea leaves and that of the conventional kombucha beverage; the prepared sweet tea kombucha beverage is ideal in product form, well preserves original nutritional and functional components of sweet tea, can be easily digested and absorbed, is palatable in sweet and sour taste and very good in palatability, does not limit the application range, and is a dual-functional ecological health-care beverage having both beverage efficacy and medicinal efficacy.

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

The invention relates to a preparation method of medicinal liquor by using cordyceps militaris in growth. The method comprises the following steps: 1) preparation of a culture medium: filling 20-30g of rice or wheat and 20-40ml of nutrient solution of the culture medium in a transparent culture container; preferably adding 0.4-1g of silkworm chrysalis or silkworm chrysalis powder; 2) high temperature sterilization; 3) inoculation and dark culture: placing a liquid bacterial strain in the transparent culture container to inoculate; after inoculation, putting the strain in a dark room to be cultured for 4-6 days; 4) growth from hypha to fruiting bodies: placing the culture medium in a cordyceps militaris culture room for light culture, wherein the fruiting bodies of cordyceps militaris can grow to about 10cm within about 5-8 weeks, and roots of cordyceps militaris and the bottom of the transparent culture container grow together; and 5) filling and spraying: washing nutrient solution residue inside the transparent culture container by distilled water or pure water, filling white spirit over 50 degrees in the transparent culture container in which cordyceps militaris grows, sealing the mouth of the container, and drinking in a month. The preparation method of the cordyceps militaris medicinal liquor avoids nutrient loss in processes of processing and storing dried cordyceps militaris and pollution caused by harmful substances in the prior art, and meanwhile, the medicinal liquor has a good appearance with immersed cordyceps militaris in growth.

A fruit-vegetable pesticide residues cleaning machine comprises a cleaning tank, in which a horizontal conveying belt for conveying fruits and vegetables with constant speed is arranged, and a water-supply device for washing fruits and vegetables, wherein the water-supply device comprises a purifying water tank, a water feeding pipe for feeding water in the purified water tank to the cleaning tankand a water returning pipe for recovering waste water in the cleaning tank to the purifying water tank; the water feeding pipe is connected with an ozone generator, and a gas-liquid mixing pump and astatic mixing pump which are used for fully dissolving ozone into water are arranged on the water feeding pipe; and the cleaning tank is connected with an ultrasonic wave generator. The cleaning machine has the advantages that the nutrition of fruits and vegetables can be preserved after the pesticide residues is cleaned, and a bulk of fruits and vegetables can be sterilized with high efficiency.

The oil extracting process incldues the steps of: modifying repeseed to make the shell become brittle and the kernel become tough; shelling in a shelling machine; separating shell from kernel; leaching oil directly from shell and desolventizing and refining the leached oil; cold squeezing kernel at normal temperature and depositing or filtering to obtain rapeseed kernel oil. The present inventionhas the advantages of simple technological process, low oil producing cost, high produce quality and high value of side product.

The invention provides instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as a manufacturing method thereof. The instant fresh noodles, the instant fresh vermicelli and the instant fresh rice noodles are prepared from flour or rice flour, corn starch, modified starch, vital gluten, table salt, edible oil, sodium alginate, water and lactic acid. The manufacturing method comprises the following processing steps: preparing the materials, kneading to form a dough, extruding the dough in special double-screw noodle making equipment, curing for 2-3 min in a high-temperature and high-pressure environment at 120-150 DEG C, shaping, cutting and packaging. In the manufacturing process of the instant fresh noodles, the instant fresh vermicelli and the instant fresh rice noodles, the deep-fry operation is not required and a preservative is not used in the subsequent storage, the drying is not required, and the products are rich in nutrition and have the delicate flavor and quality of home-style noodles; furthermore, the noodles or vermicelli is as convenient as existing instant noodles when being cooked.

The invention relates to the field of water sinks, in particular to a water sink and an intelligent control method thereof. The intelligent control method comprises the following steps of obtaining type and freshness of foods in a containing cavity of the water sink; according to the pre-determined relationship between the food type and freshness and the cooking type, determining the food cooking type; furthermore, according to the cooking type, determining a cooking menu. The invention also provides the water sink using the type. By adopting the technical scheme, the intelligent control method has the advantages that the food cooking type or cooking method is accurately determined and recommended to a user, the selection of users is reduced, and the user can conveniently and quickly cook.

The invention discloses papaya crisp slices and a preparation method thereof. According to the method, the papaya crisp slices are produced by combining a microwave vacuum drying technology and a variable temperature and pressure difference puffing technology. The method comprises the following steps: drying papaya slices in a microwave vacuum manner under the conditions that the vacuum degree is 60kPa-100kPa and the microwave powder is 200W-800W until the water content is 20%-60%; and then putting the papaya slices into a puffing tank for variable temperature and pressure difference puffing, namely raising the temperature of the puffing tank to 60-120 DEG C under a normal pressure, stopping for 10min-30min, instantly reducing the pressure in the puffing tank to -0.01MPa, puffing 1-5 times in a vacuum state, cooling to 60-90 DEG C, keeping the vacuum state and the temperature until the water content of the papaya slices is 4%-5%, then cooling to 40-60 DEG and keeping the vacuum state for 15-45 minutes. The papaya crisp slices produced by the method keep the original color, flavor and nutrition of papayas, have a crispy mouth feel and can be directly used as a snack food and also be used as raw materials for making the papaya into powder. Meanwhile, the drying time is shortened to 3-6 hours by the method; compared with a traditional drying method, the method has the advantages that the efficiency is improved and the energy consumption is reduced obviously.

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.