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 soybean milk rich in activated soybean dietary supplement and a making method of the soybean milk. The soybean milk is made from soybeans, activated soybean dietary supplement, emulsification agent, sweetening agent and water. The mass concentration of the soybean is 8-10%, the activated soybean dietary supplement accounts for 3-8% of the weight of the soybean, the emulsification agent accounts for 0.3-0.8% of the weight of the soybean, and the sweetening agent accounts for 0-10% of the weight of the soybean. The making method includes the following steps that the raw materials, namely soybeans, are preprocessed, soaked, pulped, boiled, separated, mixed, deodorized, homogenized and packaged, wherein in the mixing process, the activated soybean dietary supplement obtained through deep processing of soybean residues and yellow serofluid is added. The making process is simple and easy to operate, and the produced soybean milk is rich in functional component, low in fat and high in plant protein, good in taste and free of pollution, has the health-care function, has no side effects on human body health and is suitable for drink by all kinds of people.

The invention relates to steamed oatmeal buns and a processing method thereof. The steamed oatmeal buns comprise the following components in parts by weight: 50 parts of wheat flour, 30 parts of oatmeal, 1-5 parts of vital gluten, 0.4 part of yeast, 0.5 part of polydextrose and 21 parts of water. The invention further provides the processing method of the steamed oatmeal buns, and the processing method comprises the following steps: carrying out steaming and microwaving to the oatmeal, making a paste, using raw materials such as the vital gluten and the polydextrose to improve the quality of the paste, and increasing the content of oat in the paste through a paste making technology and formula, so as to enable people to intake more oat while a less amount of bud is taken and effectively lower human body blood fat and blood glucose. Due to very high contents of dietary fiber and beta glucosan, the aging speed of the buns is relatively low, and decline in bun quality caused by adding a large amount of oatmeal can be avoided, namely sharp increase of hardness and sharp decrease of specific volume can be avoided; the steamed oatmeal bun is relatively white, and has an acceptable appearance. The steamed oatmeal bun adopts the combination of the formula and the process, so that the processing performance of the past is improved, the content of oat in the buns is increased greatly, the buns are added with nutrients, and the effects of lowering blood fat and blood glucose are enhanced.

The present invention discloses a compound berry seed ultrafine powder which is obtained by mixing 40-50 parts of red raspberry seed powder, 35-40 parts of blackberry seed powder, 30-40 parts of mulberry seed powder, 15-20 parts of black currant seed powder, 15-20 parts of cranberry seed powder, 15-20 parts of hippophae rhamnoides seed powder, 15-20 parts of dried lonicera cearulea fruit powder, and 5-10 parts of dried Chinese wolfberry fruit powder. The production steps are as follows: the red raspberry seeds, blackberry seeds, mulberry seeds, black currant seeds, cranberry seeds, hippophae rhamnoides seeds, lonicera cearulea fruits and Chinese wolfberry fruits are air-dried and mixed, the mixture is put into a low-temperature ultrafine grinder to be ground for 30 minutes in a temperature range from -5 DEG C to -10 DEG C, and the ground mixture is sieved with a 400-600 mesh screen to obtain a mixed ultrafine powder; and the mixed ultrafine powder is subjected to tableting or is encapsulated. The compound berry seed ultrafine powder has a relative good life nourishing health care effect and high absorption rate, and makes full use of waste.

The invention discloses whole-oatmeal steamed bread which is made of, by weight, 90-110 parts of oat superfine powder, 80-100 parts of water, 2-4 parts of dry enzyme, 4-8 parts of wheat gluten, 2-5 parts of xylitol, 1-3 parts of leavening agent, 2-6 parts of glucose, 1-3 parts of flour improver, 10-15 parts of wet gluten, 1-3 parts of baking soda and 2-5 parts of edible oil. The whole-oatmeal steamed bread which is rich in functional ingredient content, high in nutritional value and good in taste and appearance is made by adopting the oat superfine powder and adding various improvers and realizes eating and healthcare effects at the same time. In addition, the invention further provides a making method of the whole-oatmeal steamed bread.

The invention discloses a cooked potato and highland barley biscuit rich in dietary fiber, and a preparation method of the biscuit, and relates to the field of food processing. The cooked potato and highland barley biscuit rich in the dietary fiber is mainly prepared from the following raw materials: a fresh mashed potato, stir-fried highland barley tsamba whole flour, shortening oil, a sweeteningagent, an egg, baking powder and water. The preparation method of the cooked potato and highland barley biscuit rich in the dietary fiber comprises the following steps of crushing a cooked potato into the fresh mashed potato, uniformly mixing and stirring the fresh mashed potato with the highland barley tsamba flour, sequentially adding the sweetening agent, the shortening oil, the baking powderand the egg, performing rolling into paste, standing the paste for 8-10min, performing compression moulding and baking, and then performing cooling to obtain the biscuit. The biscuit and the preparation method have the benefits that the biscuit takes the highland barley tsamba flour and the mashed potato as the raw materials, so that the biscuit has a good nourishing effect, is suitable for peopleof all ages, and is wide in applicable population; and the preparation method is easy to operate.

The invention discloses a production method of dried Flammulina velutipes floss, and a dried Flammulina velutipes floss product. The production method comprises the following steps: separating Flammulina velutipes, cleaning and airing the Flammulina velutipes, adding a proper amount of starch, carrying out uniform stirring, and carrying out hot air drying dehydration, beating loosening and stir-frying to obtain the dried Flammulina velutipes floss. The dried Flammulina velutipes floss made in the invention is golden, has a uniform form, is loose and flocculent, has loose mouthfeel, has the fresh taste of Flammulina velutipes, is rich in functional components, is provided to consumers to improve the metabolism of human bodies, enhance the physique, is easy to eat, and is suitable for peopleof all ages. The production method has the advantages of simplicity, feasibility, easiness in control of conditions, enforcement of industrial large-scale production through combining a routine mechanical device, and realization of comprehensive utilization of the Flammulina velutipes resource.

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 present invention discloses an industrial production method of a germinated millet steamed bun and belongs to the technical field of germinated millet. The industrial production method of the germinated millet steamed bun is as follows: germinated millet is milled to obtain milled millet and millet bran, after the milled millet is crushed and the millet bran is ultra-finely crushed, flour, yeasts, wheat gluten and water are added, the materials are mixed, dough kneading is conducted to prepare dough, and fermenting, shaping, second fermenting, temperature controlled steaming and cooling are conducted to obtain the germinated millet steamed bun. The steamed bun prepared by using the method contains the germinated millet, nutritional value of the steamed bun is greatly increased, at thesame time, during production processes of the production method of the germinated millet steamed bun, due to the fact that processing characteristics of base materials are similar to those of the flour, a situation that higher content of the germinated millet leads to more difficult processing does not exist, the whole process is very easy and can greatly improve production efficiency of the steamed bun, and at the same time, a qualified rate of the steamed bun is also relatively high.

The invention provides a multi-stage solvent extraction preparation method of cocoa extract and application. Cocoa was extracted with acidic ethanol-water solvent for the first time, neutral ethanol-water solvent for the second time, alkaline ethanol-water solvent for the third time, and the filtrate extracted three times was mixed evenly and concentrated to obtain cocoa extract. The invention hasthe advantages of simple process, mild conditions, easy operation, non-complicated separation and purification process, cost saving, safety and environmental substances that being used to ensure thatalkaline, neutral and acidic components in cocoa being extracted as far as possible, thereby expand the application range and application value of cocoa extract. The cocoa extract obtained by the invention is applied to traditional cigarettes and heated non-combustible cigarettes, and has good application effect.

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 belongs to the technical field of functional foods, and provides a natural functional food capable of soothing the nerves, nourishing the stomach and promoting digestion so as to solve the problem that chronic diseases of insomnia, deficiency of the spleen and the stomach, stomach pains, heartburn, dyspepsia, gastric acid, gastrectasia, inappetence, indigestion and the like often occur to seriously damage physical constitutions of Chinese citizens. The natural functional food is made through mixing wild jujube flesh with wild jujube seeds, Chinese jujubes, walnut kernels, helianthus tuberosus, poria cocos, millet, wheat, sorghum rice, pomelos, apples, white turnips, Chinese yams, radix acanthopanacis senticosi, papayas, wild cabbages, pumpkins and cucumbers in proportion. Thenatural functional food can enhance immune functions, strengthen disease resistance, resist eclampsia, calm, resist weariness, resist atherosclerosis, reduce the heart rate, strengthen shrinkage force, enable capillary to be obviously expanded, resist oxygen deficit and bidirectionally regulate blood sugar, has significant dietetic therapy effects on diseases of dizziness, insomnia, incoordination between the spleen and the stomach, inappetence, stomach pains, heartburn, dyspepsia, indigestion, general weakness and the like, can soothe the nerves, nourish the stomach, promote digestion, nourish the liver and protect the liver, and can effectively complement nutrients for human bodies, regulate nutrient balance and improve physical condition.

The invention discloses a large meatball with the efficacies of nourishing blood, liver and kidney and a preparation method of the large meatball. The large meatball contains the following raw materials: streaky pork, ham, shark fin, fish maw, shrimp meat, trepan, flower mushrooms, water chestnuts, calipash, powder with efficacies of nourishing blood, liver and kidney and the like. The large meatball has the characteristics that a traditional large meatball is improved, multiple auxiliaries are added, Chinese herbal medicines with health effects are combined with traditional dishes, a ''super-big'' large meatball with the efficacies of nourishing blood, liver and kidney is cooked, and the raw materials are pure natural materials, so that the large meatball can meet the rapid-convenient life demands of people, is rich in nutrition and special in taste and can be produced in batch.

The invention discloses a large meatball with effects of nourishing yin and clearing heat and a preparation method thereof. The large meatball is prepared from the following raw materials: streaky pork, ham, shark fin, fish maw, shrimp, trepang, flower mushroom, water chestnut, calipash and powder for nourishing yin and clearing heat. The large meatball has the characteristics that the traditionallarge meatball is improved, various additives are added, the Chinese herbal medicines with healthcare effect are mixed with the traditional dishes for cooking the large meatball with the effects of nourishing yin and clearing heat, all the raw materials are natural materials and the large meatball can meet the requirement of fast living of people, is rich in nutrition and unique in flavor and issuitable for batch production.

The invention discloses a large meatball with effects on tonifying qi and moistening dryness, and a preparation method thereof. The large meatball is prepared from the following raw materials: streakypork, ham, shark fin, fish maw, shrimp meat, trepang, flower mushroom, water-chestnut, calipash, powder for tonifying qi and moistening dryness, and the like. The invention has the characteristics that a traditional large meatball is improved, multiple ingredients are added, Chinese herbal medicines with health efficacy, flowers and traditional dishes are fused to cook the 'giant' large meatballwith the effects on tonifying qi and moistening dryness, and the used raw materials are pure natural, so that the large meatball can meet the fast living needs of people, is rich in nutrition and unique in taste, and can be produced in batch.