37results about How to "Retain vitamins" patented technology

The invention relates to the technical field of food processing and particularly relates to red raspberry complex fruit wine and a preparing method thereof. The complex fruit wine is prepared from the following effective ingredients: 200-300 parts of red raspberry, 100-200 parts of black raspberry, 20-40 parts of sea buckthorn fruit, 20-40 parts of blueberry, 20-40 parts of bilberry fruit, 10-15 parts of Lycium ruthenicum, 10-15 parts of mulberry leaves, 10-15 parts of carrots, 10-15 parts of jujubes, 5-10 parts of green tea, and 5-10 parts of semen cassiae. With synergistic effect of nutritional ingredients in all raw materials, the red raspberry complex fruit wine has the function of obviously protecting eye vision, relieving visual fatigue and enhancing immunity. In the preparing method, the quality of fruit wine is improved by controlling fermentation and enzyme hydrolysis and extracting effective ingredients, and the fruit wine is aromatic in fragrance and appropriately sweet and sour in taste and perfectly bright red in color.

The invention discloses a superhigh-pressure fresh keeping method for fresh rosa roxburghii. The superhigh-pressure fresh keeping method comprises the following steps of cleaning the rosa roxburghii: cleaning the rosa roxburghii with ultrasound high-pressure water cleaning equipment for 15-25 minutes; removing stabs of the rosa roxburghii: removing the external stabs of the rosa roxburghii fruits with a rotary mill; weighing the rosa roxburghii and loading the rosa roxburghii in bags: based on the unit of 3-8 kilograms of the rosa roxburghii in each bag, loading the rosa roxburghii in HDPE bags; injecting water for vacuum sealing: injecting reverse osmosis water to the HDPE bags loaded with the rosa roxburghii, and performing vacuum sealing to form rosa roxburghii water bags; using a superhigh-pressure processing technique, putting the rosa roxburghii water bags in a processing container of a high-pressure processing machine, and applying stationary liquid pressure of 100-800MPa, wherein the processing time is 5-10 minutes; and taking out the processed rosa roxburghii water bags, and preserving the rosa roxburghii water bags under normal atmospheric temperature. According to the superhigh-pressure fresh keeping method disclosed by the invention, the original flavor and the nutrient value can be maintained, the refrigeration and circulation shelf life can be prolonged, and the superhigh-pressure fresh keeping method has the same food safety grade as a conventional thermization method, and maintains the characteristics of flavor and the like.

The present invention relates to saccharification process, and is especially low temperature double enzyme corn powder saccharifying process. The technological scheme of the present invention includes dry or wet crushing corn in a planetary ball mill, and saccharifying corn powder or corn starch in a double enzyme process. The present invention describes the effects of material granularity, material liquid concentration, liquefying temperature, enzyme amount and other factors on the liquefying speed and glucose conversion rate, and develops low temperature corn powder saccharifying process. The present invention has lower liquefying temperature, low power consumption, high glucose conversion rate, well preservation of protein, fat, inorganic elements, vitamins and components in corn material, and simple technological process.

The invention discloses a making method of stomach-nourishing Liupao tea. The making method includes the following steps: spraying diluted fermentation liquor on fresh Liupao tea leaves in an enclosed environment and standing for 50-52 hours; performing fixation at low temperature; performing pile fermentation; performing low-temperature drying, sieving and blending; performing pile fermentation; performing low-temperature drying; carrying out spraying; carrying out rapid cooking; performing spraying and pressure forming; spraying an aging bunker prior to aging and packaging. The fermentation liquor is prepared through the following steps of mixing cleaned fresh hawthorn and fresh tangerine peels prior to adding water and black sugar, performing non-sealed fermentation for 10-12 days prior to sealed fermentation for 6-8 months, and taking liquid after filtration; the weight ratio of fresh hawthorn, fresh tangerine peels, water and black sugar is 1.8-2.0:1.1-1.3:10:1. Through the making method, the problem that the existing making method of stomach-nourishing Liupao tea is high in energy consumption and a quality of finished tea is affected can be solved.

The invention relates to a health fruit and vegetable juice and a preparation method thereof. The health fruit and vegetable juice comprises, by weight, 10-30 parts of honey, 5-10 parts of a carrot juice, 3-6 parts of a celery juice, 2-5 parts of a blueberry juice, 1-2 parts of a mango juice, 1-3 parts of a lemon juice, 0.5-2 parts of vitamin C, 1-5 parts of a stabilizer, 0.3-0.5 part of sodium D-isoascorbate, and 50-80 parts of water. According to the present invention, the pure natural fruits and the vegetables are subjected to mixed extraction to obtain the health fruit and vegetable juice, the taste and the flavor of the health fruit and vegetable juice are increased through the lemon juice and the honey, other food additives are not added, the nutritive value is high, and the cardiovascular function is beneficially enhanced by adding the celery juice.

The invention provides a daylily and scented tea beverage. A preparation method of the daylily and scented tea beverage is characterized by comprising the following steps of sequentially mashing daylily flowers, performing filtering, performing sterilizing, and performing centrifugation so as to obtain daylily flower filtrate; sequentially leaching black tea, and performing filtering to obtain black tea filtrate; mixing the daylily flower filtrate with the black tea filtrate, and regulating the sugar-acid ratio so as to obtain the daylily and scented tea beverage. According to the prepared daylily and scented tea beverage, original nutrient substances of the daylily flowers are reserved, and the fragrance well combines the fragrance of the daylily flowers and the fragrance of the black tea.

The invention discloses a preparation method of low-sodium fresh salmon floss for children, which comprises the following steps: cooling salmon, and scaling, slicing, fishbone removing and fat line removing the cooled salmon; cutting the salmon subjected to fat line removal treatment into blocks, loading the blocks of the salmon into a sealing bag, and vacuumizing; putting the salmon in the sealed bag into a low-temperature slow cooking machine for cooking; and twisting the cooked salmon meat into a fluff shape, and then performing baking so as to obtain the low-sodium fresh salmon floss for children. The preparation method of the low-sodium fresh salmon floss for children, disclosed by the invention, has the beneficial effects that a low-temperature slow cooking and freshness locking technology is adopted for heating in a low-temperature cooking process, so that the protein of the salmon meat is not lost, and the nutritional ingredients of the salmon meat are locked.

The invention discloses a preparation method for Hakkas pickled vegetables. The preparation method comprises the following steps: fresh vegetables are used as raw materials, after the vegetables are preprocessed, the vegetables is dries to remove 30-50% of moisture in the vegetables, the vegetables are cut into segments and are loaded into a vacuum mixing pot to be mixed and processed under vacuum, and 1-2% of salt is added into the pot when the vegetables in the pot are mixed and processed; then, the vegetables are loaded into a container of which the bottom is provided with a drainage pipe to be compacted, the drainage pipe is opened all the time for draining water, the vegetables are drawn out of the container after 5-7 days, 1-2% of salt is added into the vegetables to be mixed evenly, and then the vegetables are loaded into the previous container again to be compacted; the drainage pipe is opened all the time for draining water, then the vegetables are stored in the container for 70-120 days, and after the pickled vegetables are qualified through inspection, the pickled vegetables are obtained. The method disclosed by the invention is scientific and reasonable, the pickled vegetables are convenient for mass production, and the stability of a preparation technology is good; the prepared pickled vegetables are stable in quality, good in mouth feel, rich in nutrition, aromatic and rich in taste, rich in acid and fragrance, and are capable of stimulating the appetite and promoting salivation, so that the pickled vegetables are green food suitable for old and young.

The invention provides a making method of parboiled rice capable of clearing heat and having rice dumpling fragrance. The making method comprises the following steps of performing preset impurity removal treatment on a raw material namely rice; performing extraction to obtain a reed leaf, honeysuckle flower and dandelion leaching solution; mixing the leaching solution with water according to a first proportion by weight to obtain a soaking solution; mixing the soaking solution with the raw material namely rice according to a second proportion by weight, performing soaking under a first presettemperature for a first preset time until the water content of the raw material namely rice is not less than a preset value; performing cooking in a high-pressure cooking pot for a preset time, then performing segmented drying, and after the segmented drying, performing rice milling; and performing forced ventilation, performing rice polishing, reducing the temperature, and performing vacuum packing so as to obtain finished products namely the parboiled rice. According to the making method of the parboiled rice capable of clearing heat and having rice dumpling fragrance provided by the invention, the parboiled rice which is better in flavor, uniform in rice color, good in palatability and capable of clearing heat is obtained, most of vitamins and minerals of original rice are reserved in the product namely the parboiled rice, and the parboiled rice is more balanced and reasonable in nutrients, convenient to eat, nutritive and economic.

The invention discloses a milk custard, especially a mango ice-fruit milk custard, which is characterized by mixing 20 to 100 parts by weight of mango ice fruit and 100 to 200 parts by weight of milkcustard. The milk custard intelligently utilizes the characteristics of similar sticky characteristics of the mango sticky liquid and the milk custard sticky liquid and good compatibility, which not only enhances the smooth taste of the milk custard, but also contains nutrients such as unique vitamins, proteins and minerals of mango, and the aroma of mango and the aroma of milk custard complementeach other, greatly improving the quality of the dessert.

The invention discloses a preparation process of hydrogen-rich burdock wine. Burdock fermented wine is prepared for later use by taking GJYI1 as a fermentation strain by using a traditional fermentation technology; fresh burdock roots are crushed at a low temperature, subjected to wall breaking, and squeezed for later use; a base wine is selected from Gujinggong liquor of which the alcohol content is reduced by electrolyzing alkalescent hydrogen-rich water; and the burdock fermented wine, the freshly squeezed burdock juice and the base wine are blended according to a scientific proportion, and finally the burdock wine is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology. The burdock wine has a clear wine body and slightly yellow and bright color, has an obvious natural flavor characteristic of fresh burdock roots, is rich in healthy components such as polysaccharides, polyphenols and various vitamins in burdock, and can maintain flavor, color, taste and nutritional components stable for a long time.

The invention provides a litchi wine capable of invigorating spleen-stomach and replenishing qi and belongs to the technical field of wine preparation. The litchi wine mainly comprises litchi, aquatic malachium herb, common microtoena herb, plants of the mugwort or artemisia family, Grifola frondosa, Acanthopanax obovatus Hoo, Cordyceps, Herba Limonii Bicoloris, herb of Aechmanthera tomentosa (Wall.) Nees, Rhodiola scabrida (Franch.) S.H.Fu [Sedum scabridum Franch.], Pedicularis verticillata L. and rock candy. The litchi wine retains abundant nutritive essence including amino acids, vitamins and mineral substances in litchis, is capable of invigorating spleen-stomach, replenishing qi, strengthening the spleen and the stomach and regulating qi by alleviation of mental depression, and is delicate in taste, faint scent in smell, tasty with sourness and sweetness and low in alcoholicity.

The invention provides a novel process method for improving the yield of sauced beef. The method includes: binding beef into a cylinder, boiling bovine big bone and water in a ratio of 1:1 to obtain athick bone soup, and making 7g of edible salt, 1000g of soy sauce, 50g of cooking wine, 500g of sake, 500g of mirin, 15g of rock sugar, 10g of white sugar, 10g of garlic, 10g of old ginger, 15g of fresh Chinese prickly ash, 10g of dried tangerine peel, 20g of perilla, 10g of dried chilli, 400g of Japanese fermented soybean paste, 55g of sweet sauce and 1000g of soybean paste into a condiment, subjecting the beef cylinder, the thick bone soup and the condiment to rolling and kneading, conducting refrigeration and thermal contraction treatment, and performing cooling. The method can minimize the loss of beef cell sap and weight, greatly lowers the production cost, increases the yield by 30% or more, and retains the original taste and flavor of beef and the fragrance of spices.

A self-regulatable wheat flour is composed of the basic flour A containing the (350-1500)-micron flour particles (80-90 wt.%), (less than 150)-micron flour particles (7-13) and damaged starch (4-6), and the basic flour B sieved by the sieve No.CB46. Said basic flour A and B can be mixed by any proportion as will.

The invention discloses mulberry leaf noodles and a making method thereof. The making method comprises the following steps: S1, picking fresh mulberry leaves and performing mixing with fresh pine needles, and then performing steam enzyme deactivation on the mixture to obtain a mixture powder; S2, picking fresh mulberry leaves, performing crushing and then adding a white sugar aqueous solution, andperforming natural fermentation to obtain mulberry leaf fermentation liquor; S3, adding water into fresh chrysanthemum flowers, and then performing microwave extraction to obtain a chrysanthemum flower extraction solution; S4, adding the chrysanthemum flower extraction solution into the mixture powder, performing uniform mixing, performing sealing and standing, then adding the mulberry leaf fermentation liquor, performing drying, and performing powdering to obtain a mulberry leaf powder; S5, respectively sieving the mulberry leaf powder and flour, then adding edible salt, baking soda and water, and performing uniform mixing to obtain dough; and S6, sealing and standing the dough, then pressing the dough into dough strips, and then cutting the dough strips into noodles to obtain the mulberry leaf noodles. The mulberry leaf noodles made by the making method disclosed by the invention not only can improve the content of nutrient substances such as dietary fibers and vitamins of the noodles and improve the eating taste and appearance of the noodles, but also can improve the appetite of consumers.

The invention discloses milk shake, and particularly relates to mango fruit ice milk shake. The mango fruit ice milk shake is prepared from the following raw materials in parts by weight: 30-150 partsof mango fruit ice, 150-200 parts of fresh milk, 20-50 parts of butter ice cream and the like. The characteristics that mango mucus and milk shake mucus are close in viscidity characteristic and goodin integration are utilized skillfully, silky and smooth tastes of the milk shake are enhanced, nutritional ingredients such as special vitamins, proteins and mineral substances of mangos are also included, the fragrance of the mangos and the fragrance of the milk shake are mutually supplemented, and thus the quality of the beverage is improved greatly.