33results about How to "Rich in functional ingredients" patented technology

The invention discloses a preparation method of a raw dendrobium officinale pulp beverage. The preparation method comprises the following steps of: (1), baking a fresh dendrobium officinale branch to be purple, adding water to the baked fresh dendrobium officinale branch for pulping, so as to obtain a primary serous fluid; (2), carrying out insulation treatment on the primary serous fluid, boiling and filtering the primary serous fluid, so as to obtain filter residue; (3) adding water to the filter residue for pulping, boiling and filtering the filter residue again to obtain the filter residue, repeating the sub-steps for a plurality of times, adding water to the final filter residue for the pulping, so as to obtain secondary serous fluid; (4), adding a cellulolytic enzyme into the secondary serous fluid for carrying out enzymolysis, so as to obtain an enzymolysis solution; (5) boiling and filtering the enzymolysis solution, to obtain the filter residue; (6) adding water into the filter residue for the pulping, boiling and filtering the filter residue again, to obtain the filter residue, and repeating the sub-steps for a plurality of times; (7) mixing all the filter solutions, boiling and sterilizing the mixed filter solution, so as to obtain the raw dendrobium officinale pulp beverage. The preparation method provided by the invention has the advantages that dendrobium officinale is baked, the filter residue is subjected to enzymolysis treatment, the extraction rate of functionality polyose and flavone is improved, the content of dietary fiber in the beverage is increased, and the prepared beverage color is bright and stable.

The invention discloses vaccinium bracteatum rice Chinese spirit and a preparation method thereof. The preparation method of the vaccinium bracteatum rice Chinese spirit comprises the following steps: mixing 50-89 parts by weight of vaccinium bracteatum rice, 2-20 parts by weight of sorghum rice, 5-35 parts by weight of rice and 0-10 parts by weight of potatoes uniformly, then cooking, cooling, and then saccharifying for 12-72 hours by using distiller's yeast the addition of which accounts for 0.2-1.5% of the total weight of the raw materials, then sealing and fermenting at 20-38 DEG C for 8-30 days to obtain fermentation liquor, distilling the fermentation liquor and then ageing for 1-6 months, thus obtaining the vaccinium bracteatum rice Chinese spirit. The preparation method of the vaccinium bracteatum rice Chinese spirit has the beneficial effects that the vaccinium bracteatum rice is taken as the main raw material, so that the utilization rate of the vaccinium bracteatum rice is increased; the raw materials are vaccinium bracteatum rice, sorghum rice, rice and potatoes which are low in cost, so that the vaccinium bracteatum rice Chinese spirit is lower in production cost as compared with various health-care wines.

The invention discloses freeze-dried compound berry superfine powder and a production method thereof. The freeze-dried compound berry superfine powder is produced from the following berries in percent by weight: 40-45 percent of raspberry, 25-30 percent of blueberry, 6-8 percent of mulberry, 10-14 percent of sea-buckthorn, 4-6 percent of medlar and 5-7 percent of Lonicera caerulea. The method comprises the following specific steps: weighing and cleaning the berries, and draining for standby; mixing the drained berries under the condition of normal pressure and the temperature of 80 DEG C below zero, freezing for 1-3 hours, and rapidly freezing the fruits; keeping the frozen mixed berries in an environment with the pressure of 50-100Pa for 3-4 hours, controlling additional heating, and returning the temperature to 0 DEG C within 4-5 hours; raising the temperature from 0 DEG C to 45 DEG C within 6-8 hours, wherein the pressure is kept to be 20-50Pa; grinding the berries into the granularity of 5000-10000 meshes at the temperature of 0 DEG C by adopting nitrogen protection; preparing the ground superfine powder into tablets. The berries are reasonably proportioned, so that a health care effect is achieved, the functional ingredients in the product are enriched, the taste characteristics of the product are improved, the product is fresh to drink, contributes to human body absorption and is conveniently prepared into the tablets, and the active substances are well kept.

The industrial production method of germinated corn sandbags belongs to the technical field of germinated corn, and comprises the following steps: A, preparation of dough: milling germinated corn to obtain polished rice and rice bran, pulverizing the obtained polished rice, superfinely pulverizing the rice bran, and taking the pulverized Polished rice, rice bran, flour, yeast, gluten, and water are mixed, and the dough is formed into dough, proofed, rolled into dough, and set aside; B. Take germinated corn and add water to beat it, then add glucoamylase for saccharification treatment, and homogenize to obtain Homogenize, then add germinated corn and mix, ripen to obtain germinated corn sand; C, wrap germinated corn sand with dough to obtain germinated corn sand buns, wake up, steam at controlled temperature, cool to obtain germinated corn sand bags. The germinated corn sandbag produced by the invention has both health care and mouthfeel, is rich in functional components, has good mouthfeel and appearance, has a soft mouthfeel, a plump and upright appearance, and has a mellow corn fragrance.

The invention provides a preparation method of a novel tobacco product prepared from tobacco and cocoa liquor. The preparation method is characterized in that tobacco and cocoa are taken as raw materials, the raw materials are cooked in water and then fermented by yeast, beta-glucosidase and pectinase into a tobacco and cocoa liquor, and for the other part, soluble component Soxhlet in tobacco and cocoa is extracted with edible alcohol,and the tobacco and cocoa liquor and the soluble ingredients are compounded and then subjected to aging and fermentation to prepare the novel tobacco product. As functional ingredients of tobacco and cocoa are retained, the novel tobacco product has strong aroma and a mellow and soft taste of tobacco and cocoa, is full of aroma and does not irritate or burn the throat, the shortcomings of excessive irritation, strong bitterness and strong biting taste due to direct use of tobacco powder are overcome, and a user can enjoy satisfaction and pleasant sensation brought by no-smoke tobacco; moreover, a certain alcohol content is retained, and certain excitement and joy sense can be brought to the user; and the novel tobacco product is clearly brown, rich in nutritional ingredient, convenient to directly drink and environment-friendly, and can bring novel and pleasant feelings to consumers.

The invention discloses a production method for a high-content mannan yeast culture and belongs to the technical field of bioengineering. The production method comprises the steps that a wine making yeast seed solution is inoculated into a liquid fermentation culture medium at first, and aerobic culturing is conducted for 18-20 h at the temperature of 30 DEG C-32 DEG C, so that a thallus reaches the high-density level; then the culturing temperature is lowered to 24 DEG C-26 DEG C, hydrogen peroxide is added into a fermentation system at the same time till the final concentration is 6-10 mmol / L, and culturing is continuously conducted; and a fermentation culture solution and a solid culture medium are mixed at the weight ratio of 3:6-3:8 and are transferred into a solid fermentation box to be subjected to anaerobic culturing for 24-28 hours, then low-temperature drying is conducted, and the high-content mannan yeast culture can be obtained through smashing. The mannan content of the high-content mannan yeast culture is 4.0%-4.5%, and the water-soluble protein is 7%-9%. According to the high-content mannan yeast culture, the cow milk yield can be significantly increased by 1-2 kg / (head.day), the number of cow somatic cells is effectively decreased, the cow health condition is significantly improved, and the high-content mannan yeast culture is good for the drinker health.

The invention provides a dried tangerine peel oil extracting method. According to the method, dried tangerine peels are ground to 80-100 meshes by a liquid nitrogen grinder, a dried tangerine peel raw material is obtained, and the moisture content is controlled to range from 15% to 25%; the dried tangerine peel raw material is extracted by the aid of propane and butane mixed alkane at the temperature of 25-35 DEG C and under the pressure of 0.2-0.5 MPa for 30-40 min; the extracted dried tangerine peel raw material is subjected to extraction by the aid of supercritical CO2 again at the temperature of 50-65 DEG C and under the pressure of 10-20 MPa for 50-70 min, and dried tangerine peel oil is obtained through resolution and separation. The method is used for extracting the dried tangerine peel oil, the extraction ratio is higher than 6.4%, the dried tangerine peel oil is rich in functional components, contains more than 62% of polymethoxyflavonoids, has the bright yellow and transparent color, has the pure and strong fragrance and is free of the irritating odor and the biting taste, and the retention degree of the original flavor of the dried tangerine peels is high.

The present invention relates to the biological field, and provides a method for extracting coenzyme Q10 and an application of the coenzyme Q10. The extracting method comprises: A. drying palm residues; B. extracting the dried palm residues by using a mixture of supercritical CO2 and ethanol as an extracting agent; C. performing supercritical rectification on the extracted fluid to obtain a rectified fluid; and D. performing decompression separation of more than one stage on the rectified fluid to obtain coenzyme Q10. The extracted coenzyme Q10 can be directly applied in food additives. The extracting method of the present invention extracts coenzyme Q10 from natural plants, thereby improving the purity of the coenzyme Q10.

The invention relates to a preparation method of a dendrobium polysaccharide beverage and the beverage. The method includes pretreatment, crushing, multiple enzymolysis and leaching, colloid mill treatment, filtration, batching, high-pressure homogeneous mixing and filling and sterilization unit processes. In the present invention, multiple enzymolysis and colloid milling treatments are performed on Dendrobium candidum by selecting a compound enzyme, which destroys the compact structure of the cell wall and has no effect on the structure of functional components of Dendrobium, making it easier to extract functional components such as dendrobine, amino acids, and polysaccharides, and greatly improving The extraction rate of the functional components of Dendrobium candidum is determined, wherein the yield of Dendrobium polysaccharide can reach more than 18%, and the yield of Dendrobium can reach more than 0.3%. The preparation method of the invention is simple in operation, energy-saving and environment-friendly, can greatly reduce production cost, and the prepared dendrobium polysaccharide beverage has rich functional components, stable product quality, and can be stored for a long time without precipitation and stratification.