33results about How to "Retain nutritional value" patented technology

The invention provides an oat green extract and a preparation method thereof, and relates to the technical field of plant extraction. The extraction method comprises the following steps: taking immature oat plants, cleaning and quickly freezing; mixing with sodium chloride, and crushing to obtain oat sections; mixing the oat sections with an ethanol solution, performing ultrasonic extraction, and performing solid-liquid separation to obtain filtrate; and filtering, purifying and freeze-drying the filtrate to obtain the oat green extract. According to the method, the immature oat plants are adopted as extraction objects, the extraction method suitable for the immature oat plants is researched, the problem of plant waste caused by the fact that oats cannot be mature in special areas is solved, local resources are effectively and reasonably utilized, and the economic value of the oat resources is maximized. According to the extraction process, effective components of immature plants are dissolved into a solvent through low-concentration ethanol, low-temperature ultrasonic and freezing wall breaking technologies, the natural activity of the effective components in the oat is not changed in the whole process, and the nutritional value of the oat green can be reserved to a greater extent.

The invention discloses an intelligent nutrition ordering system and an ordering method, and belongs to the technical field of industrial artificial intelligence network system services. The intelligent nutrition ordering system comprises a data acquisition module, a menu screening module, a menu selection module and an intelligent ordering database. Wherein the data acquisition module is used for acquiring basic data of a service object and dish requirements, counting dishes and collecting nutrition and calorie of the dishes; the menu screening module is used for matching nutritional requirements, matching menus, recommending the menus according to the recommendation degree indexes of the initial menus, and obtaining nutritional menus through selection of service objects; and the dish replacement module is used for the service object to select a to-be-replaced dish from the nutrition menu, obtain the content of each nutrient component of each similar dish, analyze to obtain a nutrition similarity degree evaluation value of each similar dish, replace the dish according to the nutrition similarity degree evaluation value of each similar dish, and perform evaluation feedback on a replacement result.

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.

The invention provides a shared self-service whole wheat flour milling system which comprises a shell, a wheat receiver, a wheat washer, a wheat wetting bin and a whole grain grinding miller, the wheat receiver, the wheat washer, the wheat wetting bin and the whole grain grinding miller are arranged in the shell, and the shared self-service whole wheat flour milling system comprises the wheat receiver, a weighing device and a cleaning and packaging supporting part for providing support for the whole grain grinding miller. After the wheat receiver receives wheat or other raw materials, the wheat or other raw materials are weighed in a self-service mode and transmitted to the central control system to be displayed as gross weight, then the wheat or other raw materials enter the wheat washing device to be washed, dedusted and purified and then weighed again, and the weighing data are transmitted to the central control system to be displayed as net weight. The cleaned wheat or other raw materials enter the corresponding wheat wetting bins according to flour types selected by a user and working parameters, the wheat or other raw materials are automatically sucked into the whole-grain grinding machine for whole-grain grinding after preset wheat wetting time is up, the whole-grain grinding machine automatically selects a flour grinding program according to the sucked wheat wetting bin number, flour of the corresponding types is produced and then enters the packaging system, and the packaging system is used for packaging the wheat or other raw materials. And packaging and sealing, and printing traceability information such as production date, batch number, bar code and the like. And the user picks up the goods according to the receipt information on the next day and scans a code or swipes a membership card to pay or deduct the fee. The system has the advantages of whole-course self-service sharing, no personnel intervention in the process, cleanness, sanitation, environmental protection and health, and is suitable for community and rural delivery.

The present application relates to the technical field of feed processing, and particularly relates to a preparation method of Maotai-flavor distiller's grains fermented feed, which comprises the following steps: drying treatment based on the moisture content of Maotai-flavor distiller's grains to obtain basic distiller's grains; determining the strain ratio of brewer's yeast, bacillus subtilis and aspergillus niger based on the tannin content of the basic distiller's grains to obtain a compound fermentation inoculant; inoculating and then fermenting; determining state evaluation parameters based on the total polyphenol accumulation rate, the dissolved oxygen consumption rate and the microbial activity index during the fermentation process, and performing qualified evaluation, and dynamically adjusting when unqualified; determining the fermentation end point based on the tannin degradation rate and the total polyphenol accumulation rate; and mixing the fermented distiller's grains with the basic feed at a mass ratio of 1% after low-temperature drying of the fermented distiller's grains. The present application realizes three-layer control of raw material evaluation, process control and end point determination, significantly improves the stability and content of functional active ingredients in the product, reduces the tannin and safety risk, and has a good intestinal health improvement effect on animals.

The utility model relates to the field of feed processing especially relates to a mixed fermentation tank for feed production, including box, stirring frame, air pump and silica gel diaphragm vane, the inside of box is equipped with stirring frame, the lower extreme of box is equipped with air pump, the surface of stirring frame is equipped with silica gel diaphragm vane, the inside bottom of box is equipped with mounting post, the upper end fixed of mounting post has sealed bearing, the inner ring rotating end of sealed bearing is fixedly connected with stirring frame, the inside of stirring frame is equipped with gas path and is linked with silica gel diaphragm vane, the inside of mounting post is also equipped with gas path and is linked with air pump. The device can realize the different realization adjustment silica gel diaphragm vane of more feed viscosity and the effect of auxiliary full -scale stirring, has solved the problem that the single stirring mode of the existing feed fermentation tank stirring system stirs, easily damages the surface structure of feed.

The present invention relates to a method for freezing and refrigerating chestnut kernels for preservation, and the specific method includes: sterilizing the chestnut kernels with a composite specific bactericide in coordination with slightly acidic electrolyzed water after pre-treatment of the chestnut kernels, then color-protecting the chestnut kernels with L-cysteine ​​in combination with cold shock treatment, and finally slightly freezing and air conditioning after treating the chestnut kernels with chitosan coating. The present invention uses a specific bactericide needle combined with the synergistic effect of slightly acidic electrolyzed water to completely kill the pathogenic bacteria of chestnuts during storage; L-cys is used to change the molecular spatial structure of PPO that causes browning during chestnut kernel storage, thereby achieving the purpose of inhibiting PPO activity; a microenvironment with high CO2 and low O2 is formed on the surface of the fruit by using a chitosan coating treatment method, and combined with cold shock treatment, the respiration intensity can be reduced to inhibit the activity of PPO polyphenol oxidase and POD peroxidase, while also inhibiting the activity of PAL phenylalanine ammonia lyase, thereby reducing the synthesis of phenolic substances.

The invention discloses radix fici simplicissimae oil tea cream and a preparation method thereof. The method comprises the following detailed steps: step 1, preparing raw materials: 2500g of drinking water, 400g of green tea leaves, 700g of fresh ginger, 500g of garlic, 150g of peanuts, 100g of peanut oil and 200g of radix fici simplicissimae powder; washing ginger and garlic, cutting for later use, soaking dry green tea leaves until the tea leaves are soft, and fishing out for later use; step 2, mixing and stir-frying: preheating a stir-frying pan to a proper temperature, generally about 80 DEG C; the medicinal and edible medicinal material radix fici simplicissimae is added on the basis of the formula of the traditional oil tea cream, so that the health-preserving effect of the oil tea in the congratulations can be more prominent, and the oil tea cream has better effects of clearing damp and fending off cold, promoting the circulation of qi and promoting diuresis, soothing channels and activating collaterals, tonifying spleen and lung and the like. Meanwhile, due to the fact that special boiling and grinding treatment processes are adopted in the making process of the radix fici simplicissimae oil-tea cream, the made radix fici simplicissimae oil-tea cream does not need to be boiled in boiled water, is directly brewed with boiled water and instantly dissolved to be eaten, and is convenient, rapid and good in taste.

The invention relates to a stable emulsion type nutritious food and a preparation method thereof, and belongs to the technical field of medical food for special diets, and every 100mL of the stable emulsion type nutritious food contains specific contents of protein peptides, fat, carbohydrates, various vitamins, nicotinamide, folic acid and various mineral compounds. The adhesive is prepared from Arabic gum and high-acyl gellan gum in a specific proportion. Protein peptide is prepared through step-by-step enzymolysis of nattokinase and fig protease, the ratio of Arabic gum to high-acyl gellan gum is adjusted, and the product is obtained through a special preparation method. The problem of solution instability caused by fat floating, precipitation and the like due to high-temperature and high-pressure sterilization and long-term storage when the peptide solution and fat as well as the peptide solution and mineral ions coexist is effectively solved, and the emulsion type formula food for special medical purposes, which has good fluidity, uniform appearance, thermal stability and storage stability, can be obtained.

The invention relates to the technical field of preparation of fermented milk, in particular to flavored fermented milk containing fruit jelly and a preparation method of the flavored fermented milk. The preparation method comprises the following steps: preheating raw milk, adding a sweet substance, a stabilizer and lactoprotein, mixing and stirring, homogenizing, sterilizing, cooling, inoculating a leavening agent, fermenting, and cooling to obtain a fermented milk base material; the preparation method comprises the following steps: mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white granulated sugar and colloid, mixing, sterilizing, cooling, inoculating a probiotic leavening agent, fermenting, cooling and slicing to obtain the fruit jelly. And adding the fruit jelly into the fermented milk base material, and packaging to obtain the flavored fermented milk containing the fruit jelly. The flavored fermented milk prepared by the preparation method disclosed by the invention retains the nutritional values of the fruit juice and the fermented milk, the addition of the jelly does not generate negative effects on the texture of the flavored fermented milk, and the jelly particles in the fermented milk are intact in shape, elastic in mouth feel, uniform in distribution and bright in color.

The invention relates to the technical field of deep processing of aquatic products, in particular to minced euphausia superba gel with high gel strength and a preparation method of the minced euphausia superba gel. A one-stage heating procedure is adopted, the optimum temperature range of endogenous enzyme is quickly reached, decomposition of protein by the endogenous enzyme is avoided, exogenous additives are not needed, addition of other fishes / shrimps or other functional additives is avoided, the utilization rate of euphausia superba meat is remarkably increased, and the euphausia superba meat quality is improved. The flavor and the nutritional value of the euphausia superba are reserved to the maximum extent, the additional value of euphausia superba meat is improved, a new variety of euphausia superba minced product consumption is developed, and the euphausia superba minced product has good nutritional value and commercial value.

The utility model discloses a low-temperature drying device for chia seed powder production, which relates to the technical field of low-temperature drying devices, and adopts the technical scheme that the low-temperature drying device comprises a base, two supporting plates are fixedly arranged at the top of the base, a low-temperature drying component is arranged between the two supporting plates, and a right connecting frame and a left connecting frame are fixedly connected to two sides of the low-temperature drying component respectively; the low-temperature drying device for chia seed powder production has the beneficial effects that chia seed powder is turned over in the box through the synergistic effect of autorotation air spraying of the air spraying pipe and autorotation stirring of the stirring blades, the powder agglomeration phenomenon is effectively broken through, it is ensured that powder at each position can make full contact with low-temperature dry air, and the drying efficiency is improved; compared with a traditional static or pure air circulation low-temperature drying mode, the drying uniformity is remarkably improved, the problem of insufficient local drying or excessive drying is avoided, meanwhile, the drying time is greatly shortened, and the production efficiency is improved.

The utility model relates to the technical field of yak tendon jelly processing, in particular to a vacuum heating mechanism for yak tendon jelly processing, which comprises a vacuum heating chamber, and a sealing door body, a master controller and a temperature controller are respectively arranged on the base surface of the vacuum heating chamber. A vacuum pump is fixedly installed on one side of the short edge of the vacuum heating chamber, a device table is fixedly installed at the bottom end of the interior of the vacuum heating chamber, a lower connecting base is fixedly installed at the top of the device table, an upper connecting base is connected to the upper portion of the lower connecting base, and a heat conduction plate is arranged on the upper portion of the upper connecting base. A heating element is mounted at the top end of the interior of the upper connecting seat and located between the upper connecting seat and the heat conducting plate; according to the utility model, the yak tendon jelly is heated in a vacuum heating mode, so that the yak tendon jelly is not easy to oxidize in the heating process, the original color and flavor of the yak tendon jelly can be kept, and the device is very practical.

The invention relates to the technical field of preparation of food sweetened bean paste stuffing, in particular to a preparation method of the sweetened bean paste stuffing, which comprises the following steps: cleaning beans through physical bubbles to ensure the surfaces of the beans, soaking the beans in water at normal temperature for 4-8 hours, putting the beans into a pulsed electric field treatment device, destroying cell wall structures through an electric field, promoting the softening of the beans, and further improving the quality of the sweetened bean paste stuffing. Preliminarily heating the beans to 60-80 DEG C, performing medium-temperature stir-frying, controlling the temperature at 100-120 DEG C, and quickly cooling the stir-fried sweetened bean paste to control the temperature at 1t; the method comprises the following steps: grinding beans into fine bean paste at a set temperature by using a cold grinder at 40 DEG C, carrying out vacuum packaging and storage, carrying out sealed packaging on the bean paste, and storing the bean paste in a cold storage environment at 0-4 DEG C. Through precise regulation and control of a multi-step temperature control system, the problem of overheating in the processing process of the bean paste is effectively avoided, and the quality of the bean paste is improved. Decomposition and loss of heat-sensitive nutritional ingredients such as vitamins and antioxidants caused by high temperature are reduced, and more nutritional values are reserved.

The invention discloses corn meal replacement powder capable of promoting growth of intestinal probiotics and a preparation method of the corn meal replacement powder. The corn meal replacement powder is prepared from the following components in percentage by weight: 76.9%-88.5% of enzyme unfrozen dry corn flour, 10%-20% of Chinese yam powder, 0.3%-0.7% of stevioside, 0.4%-0.8% of propylene glycol alginate, 0.4%-0.8% of xanthan gum and 0.4%-0.8% of sodium carboxymethyl cellulose. The preparation method comprises the following steps: mixing the corn flour and water, pulping, and adding anhydrous calcium chloride and alpha-amylase for enzymolysis; carrying out suction filtration on the enzymatic hydrolysate, adding water to wash the precipitate, freeze-drying the obtained precipitate, and crushing to obtain enzyme-unfrozen dry corn flour; all the components are uniformly stirred and mixed according to the proportion. According to the meal replacement powder disclosed by the invention, the corn is used as a main material, starch in the corn flour is enzymatically hydrolyzed by using amylase, energy provided by the meal replacement powder is reduced to the greatest extent, the content of lysine in the added Chinese yam is rich, the nutritional structure of the meal replacement powder is improved, the readjusted taste and mouth feel are given to the meal replacement powder, and the utilization space of the corn is expanded.

The utility model provides a lotus leaf tea purifying and refining device, which relates to the technical field of lotus leaf tea production, and comprises a leaf crushing cylinder, an extraction processor and a collecting cylinder, the bottom of the leaf crushing cylinder is in bolted connection with a stand, the top of the leaf crushing cylinder is provided with a lifting cylinder group, the bottom end of the lifting cylinder group is connected with a mounting disc, and the bottom in the leaf crushing cylinder is provided with an inner cavity; lotus leaf raw materials are placed in the inner cavity, round cutters are embedded in the bottom of the installation disc, linear cutters penetrate through the round cutters, the complete cutters at the bottom of the installation disc are composed of multiple sets of round cutters of different specifications and multiple sets of linear cutters, and the formed cutters are in a round honeycomb shape and are novel cutters. According to the lotus leaf chopping device, the mounting disc and the cutter at the bottom are controlled to descend through the lifting air cylinder set, tiled lotus leaves can be chopped after the cutter descends, the chopped lotus leaves are more attractive in shape, the anti-skid particles at the bottom in the inner cavity can play an anti-skid role, and it is ensured that the lotus leaves cannot deviate when the lotus leaves are chopped.

The invention relates to the technical field of flaxseed processing, and particularly discloses a flaxseed processing and extracting process, which comprises the following steps: firstly, removing flaxseed gum from flaxseeds by a hydrothermal method, extracting by using supercritical CO2 to obtain crude flaxseed oil and flaxseed meal, refining the crude flaxseed oil to obtain flaxseed oil, and drying to obtain flaxseed oil; flaxseed protein, flaxseed soluble dietary fibers and flaxseed insoluble dietary fibers are separated from the flaxseed meal through an enzymolysis method, so that the utilization rate and economic benefits of the flaxseeds are improved.

The utility model belongs to the technical field of potato processing equipment, and provides a vacuum potato peeling and dicing device which comprises a peeling cylinder, the peeling assembly comprises a driving motor, a chassis, a top rotating disc and a pushing and pressing mechanism, the chassis is provided with a bottom grinding leather roller, and the top rotating disc is provided with a top grinding leather roller; the pushing and pressing mechanism can push the potatoes into the dicing pipeline to be diced; the vacuum pump is communicated with the peeling cylinder through a vacuum pipeline; an output shaft of the driving motor is sleeved with the chassis, the top rotating disc is fixedly arranged on the output shaft of the driving motor, and the output shaft of the driving motor is sleeved with the pushing and pressing mechanism. The vacuum potato peeling and dicing device provided by the utility model can ensure that potatoes are in a vacuum environment in the peeling and dicing processing process, so that oxidation and browning are avoided, the nutritional value, taste and flavor of the potatoes are effectively reserved, peeling and dicing processing can be automatically and continuously completed, the labor intensity of workers is reduced, and the vacuum potato peeling and dicing device is simple and convenient to use and high in efficiency. And the peeling and dicing processing efficiency is improved.

The invention provides a dry-pot bullfrog with dregs and vinegar and a preparation method of the dry-pot bullfrog. The dry-pot bullfrog with dregs and vinegar comprises main materials, auxiliary materials and seasonings, the main materials comprise 1700-1750 g of bullfrogs, and the auxiliary materials comprise 140-160 g of old lotus root slices, 140-160 g of dried potato powder and 8-15 g of corn starch. The seasoning comprises 40-60 g of garlic seeds, 25-35 g of peeled old ginger, 10-20 g of dried chilli, 300-330 g of shallot segments, 20-40 g of dried onion heads, 8-15 g of Thai chilli, 5-20 g of coriander, 650-750 g of dregs vinegar, 95-110 g of spicy red oil, 5-7 g of white pepper powder, 2-6 g of cooked white sesame seeds, 10-20 g of honeydew sauce, 10-20 g of salt-free monosodium glutamate, 3-5 g of chicken essence, 3-5 g of pepper powder, 7-10 g of zanthoxylum armatum oil, 2-4 g of refined salt and 6-10 g of cooking wine. The preparation method of the dry-pot bullfrog with dregs and vinegar comprises the following steps: main material treatment, auxiliary material treatment, seasoning treatment, frying treatment, soup treatment, juice reduction treatment and pot filling.

The invention belongs to the technical field of juicing equipment, and provides a mulberry juice processing and preparing device which comprises a cleaning cylinder provided with a cleaning cavity; the isolation cylinder is fixedly arranged below the cleaning cylinder, and the isolation cylinder is provided with a vacuum isolation cavity; the vacuum juicing box is arranged below the isolation cylinder, and the vacuum juicing box is provided with a vacuum juicing cavity and a squeezing assembly located in the vacuum juicing cavity; the vacuum isolation cavity is communicated with the cleaning cavity through a feeding pipeline, the feeding pipeline is provided with a first vacuum valve, the vacuum juicing cavity is communicated with the vacuum isolation cavity through a discharging pipeline, and the discharging pipeline is provided with a second vacuum valve. The mulberry juice processing and preparing device provided by the invention can be used for juicing mulberry fruits, ensures that a crushing and juicing process is in a vacuum operation environment, effectively reduces volatilization and dissipation of aroma components in the crushing and juicing process and color and luster change and nutrient loss caused by browning, and improves the quality of the mulberry juice. The original flavor and the nutritional value of the mulberries are reserved.

The invention relates to the technical field of dairy product processing and manufacturing, and discloses a semi-finished dairy product preparation method and device.The method comprises the steps that collected raw milk is sterilized to obtain a standby milk material, and then the standby milk material is pre-stored; and concentrating the standby milk material to obtain the semi-finished dairy product. The semi-finished dairy product preparation method and the semi-finished dairy product preparation device disclosed by the invention are used for solving or improving the problems of more detection and unstable product quality of dairy product microbial colonies compared with those before improvement.

The utility model discloses an ancient method food processor, which comprises a processor main body, the processor main body comprises a first heating mechanism, a second heating mechanism, a second heating mechanism, a third heating mechanism and a fourth heating mechanism, the second heating mechanism is provided with a second cavity; the water tank is communicated with the first cavity and / or the second cavity; the wastewater box is positioned below the first cavity and / or the second cavity; the soybean milk discharging valve is used for controlling the flowing direction and the flow rate of a solution in the first cavity, the second cavity and the waste water box, and stirring smashing and heating boiling can be carried out in two independent cavities through the first cavity and the second cavity; the problems that food materials are burnt at the bottom and are not heated uniformly when stirring and heating are carried out in a single cavity at the same time can be solved. According to the design, the operation complexity is reduced, the production efficiency is improved, and meanwhile, the consistency and the quality stability of food processing are also ensured.

The invention relates to the technical field of tea beverage production, and discloses mesona white tea and a preparation method thereof.The mesona white tea is prepared from, by weight, 50-70% of white tea and 30-50% of mesona dry leaves. The preparation method of the mesona chinensis white tea comprises the following steps: mixing the white tea and the dried mesona chinensis leaves in proportion, brewing with purified water, and filtering out tea soup after the dried mesona chinensis leaves and the white tea leaves are fully expanded, so as to obtain the mesona chinensis white tea. The mesona chinensis white tea is unique in formula, the original flavor and nutritional value of white tea are reserved, bioactive components of mesona chinensis are fully utilized, and the tea drink has multiple health-care functions of improving immunity, delaying senescence, resisting three kinds of high and the like; meanwhile, the preparation method is simple and feasible, and is suitable for industrial production; the mesona chinensis white tea is fragrant, sweet and mellow, yellow green in color, capable of clearing away heart-fire and tonifying qi, lasting in aftertaste, durable in soaking and deeply loved by people.

The application provides a kind of dry color protection process of purple Germinatus Bambusae Sinospinosae rich in anthocyanins, and the steps include: selecting fresh and intact purple Germinatus Bambusae Sinospinosae with a length of 25-45 cm, removing the shell, washing with clean water, then absorbing the surface water with clean gauze, cutting into uniform size bamboo shoots, bamboo shoot silk and bamboo shoot strips; at room temperature, immerse the treated purple bamboo shoot samples in different concentrations of color protection solution for 1-10 min, the color protection solution includes 0.1-3.0% CaCl2, 0.1-3.0% L-cysteine, 0.01-2.0% vitamin C, then take out and drain water; dry the purple Germinatus Bambusae Sinospinosae after draining water at a temperature of 50-70℃, after reaching the drying endpoint, take out and cool to room temperature, then vacuum package, put the packaged bamboo shoots into self-sealing aluminum foil bags, and store at room temperature. The purple Germinatus Bambusae Sinospinosae treated by the application can maintain good sensory quality, and the anthocyanin content and activity can be better preserved, ensuring the quality and value of the purple Germinatus Bambusae Sinospinosae.

The invention discloses instant tea cream and a preparation method thereof. The preparation method comprises the following detailed steps: step 1, preparing raw materials: 2500g of drinking water, 400g of green tea leaves, 700g of fresh ginger, 500g of garlic, 150g of peanuts and 100g of peanut oil; washing ginger and garlic, cutting for later use, soaking dry green tea leaves until the tea leaves are soft, and fishing out for later use; step 2, mixing and frying: preheating a frying pan to a proper temperature which is generally about 80 DEG C, adding peanut oil, and heating the peanut oil to the temperature which is generally about 80 DEG C; through the special high-temperature sterilization step, it is ensured that the microbiological indexes of the product meet the food safety standard, the shelf life of the product is prolonged, and meanwhile it is ensured that consumers can eat the product securely and healthily while enjoying the delicious food; besides, according to the manufacturing method of the instant oil-tea cream, the food safety is ensured, meanwhile, the nutritional value in the raw materials is fully reserved, and consumers can feel natural gifts and the technology of craftsmanship in each spoon of the oil-tea cream.

The invention discloses a red date steaming process and a steamer device thereof. Fresh red dates which are free of diseases and insect pests and good in quality are selected; impurities and defective products in the red dates are removed; washing the red dates with flowing mountain spring water to remove dust and residual pesticide on the surfaces of the red dates; the preparation method comprises the following steps: thoroughly cleaning the raw materials, putting the cleaned raw materials in a specially-made steamer, adding a proper amount of liquid medicine decocted from astragalus membranaceus, lucid ganoderma, spina date seeds and other traditional Chinese medicinal materials as a steam source, and steaming for the first time; the steamed red dates are subjected to drying treatment; repeating the steaming and drying steps; and finally shaping, disinfecting and sterilizing, and finally packaging. Through multiple times of steaming and drying, nutritional ingredients such as vitamins, minerals and dietary fibers in the red dates are fully released and concentrated, and the nourishing effect of the red dates can be enhanced.

The utility model discloses an edible mushroom microwave vacuum drying device which comprises a shell, a turn-over mechanism is arranged on the side face of the shell, and a fixing mechanism is arranged on the side face of the shell. The turn-over mechanism comprises a fixing plate. By means of the structure, edible mushrooms are placed in the containing box, then a door plate is closed, a vacuum pump is started, air in the shell is pumped away, then a heating wire is started, the edible mushrooms are heated, then a motor is started, meanwhile, a first rotating column is driven to rotate, a first rotating plate is driven to rotate, and a second rotating column is driven to rotate, so that the edible mushrooms are heated. A sliding notch is formed, so that a movable long plate is driven to move left and right, then a placement box is driven to move left and right, edible mushrooms are driven to turn over, the edible mushrooms are evenly heated, and damage to nutritional ingredients of the edible mushrooms due to traditional high-temperature drying is avoided; and the natural active substances and the nutritional value are retained to the greatest extent.

The present application belongs to the field of microbial technology, and particularly relates to a bacillus subtilis with mold removal capacity, a bacterial agent and application thereof. The bacillus subtilis is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 37290. Based on the bacillus subtilis, the present application further provides a bacterial agent with good mold removal capacity. After the bacillus subtilis or the bacterial agent of the present application is added to moldy feed at different pH values, the content of mycotoxin in the feed can be reduced to the range required by the safety limit within 24 hours, and the detoxification efficiency of the bacillus subtilis or the bacterial agent on vomitoxin, zearalenone and aflatoxin B1 can be as high as 99.4%, 95.9% and 96.59% respectively, which can be used as an effective active ingredient of a mycotoxin detoxification agent. The bacillus subtilis and the bacterial agent provided by the present application can efficiently and quickly remove mycotoxin in food, feed or agricultural products, and have a wide application prospect.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

The invention discloses a Brazil nut ice cream which is prepared from the following raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk, coconut oil, single cream, butter and a sweetening agent, part of ice cream raw materials are subjected to process treatment such as cleaning, steaming, grinding, filtering and microencapsulation, and meanwhile, a specific composite defoaming agent is compounded, so that the Brazil nut ice cream is prepared. The ice cream which is good in flavor and taste and rich in nutrition can be prepared.