1564results about How to "Rich in nutritional value" patented technology

The invention provides a milk tea beverage containing fruit and vegetable grains and a production method thereof. Based on the total weight of the milk tea beverage, 1%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U/mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu/mL, so the product has a high nutritive value.

The invention relates to a method for producing wolfberry juice and in particular relates to a method for producing clear wolfberry juice. The method comprises the following steps of: juicing, grinding, pulping, separating, performing enzymolysis and performing ultrafiltration on the membrane. The method is unique, and the provided product does not contain a chemical additive, is good in mouthfeel, nutritive and healthy.

The invention discloses a method for preparing a brown rice enzyme yogurt. The preparation method mainly comprises the steps of pretreatment of raw materials, homogenization, sterilization, cooling, addition of brown rice enzyme and a ferment, fermentation, cooling, filling and refrigeration. The addition of the brown rice enzyme and the ferment is as follows: 3-7 parts by weight of the brown rice enzyme and 4-6 parts by weight of the ferment are added in 100 parts by weight of mixed solution after the treatment for carrying out inoculation; and the ferment is mixed culture solution of streptococcus thermophilus and lactobacillus bulgaricus. The brown rice enzyme is formed by fermenting brown rice, dozens of types of new enzyme can be derived when having the nutrition of the brown rice, and the brown rice enzyme yogurt is further rich in gamma-aminobutyric acid, glutathione, gamma-oryzanol, ceramide, lipopolysaccharides from rice bran, minerals and other nutritional components. The brown rice enzyme yogurt mixes the dual functions of the brown rice enzyme and the yogurt, is easy to be absorbed by human body and can improve the immunity of the human body and activate cells, thereby being the beneficial complement to modern dietary nutrition.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

The invention relates to the field of soil fertilizer and provides a biological organic repairing agent for soil pollution and its application and preparation method. The biological organic repairing agent of the invention is composed of, by weight, 1.5-3 parts of eymogenic bacterium, 1-1.5 parts of wheat bran, 1.5-2 parts of molasses meal, 45-50 parts of ammonium humate, 45-50 parts of hydrolase dregs, 150-200 parts of soybean meal, 100-150 parts of humic acid powder, 80-100 parts of zeolite powder, 25-40 parts of a calcium magnesium phosphate fertilizer, 150-200 parts of cattle and sheep manure, 150-204 parts of plant straw, 25-40 parts of potassium humate, 1.5-3 parts of bacillus mucilaginosus, 1-1.5 parts of Gliocladium roseum, 1.5-2 parts of Streptomycesvinaceus-drappus, 1-1.5 parts of trichoderma spp, 1-1.5 parts of Paecilomyces lilacinus, 1-1.5 parts of bacillus subtilis and 1-1.5 parts of micrococcus. According to the invention, soil pollution control, improvement and nutrition are integrated.

The invention discloses hemp fimble leaf-based total mixed ration granulated feed for sheep. The hemp fimble leaf-based total mixed ration granulated feed is prepared from the following raw materials by mass percentage in parts by dry weight: 40-55 parts of dry hemp fimble leaves, 40-55 parts of dry straw, 12-20 parts of corn, 10-15 parts of soybean meal, 10-15 parts of bran, 4-6 parts of trace element premix, 0.8-1.5 parts of calcium hydrogen phosphate and 0.5-1.2 parts of salt which are processed into the total mixed ration granulated feed for sheep through processes such as triturating, grinding, weighing, mixing, tempering and granulating. Animal feeding tests show that in the test period, the average daily feed intake of lambs in a group fed by the total mixed ration granulated feed is higher than that of a control group by 70g, the daily gain is increased by 17.25g compared with the control group, and the net income per sheep is increased compared with the control group on average.

A multi-nutrient liquid fertilizer with high and durably fertility is proportionally prepared from ammonium humate, potassium humate, phosphorus humate, N-P-K humate, trace elements, sulfite as activator (or alkali or alkali-metal carbonate) and chitin solution. Its preparing process is also disclosed.

The invention discloses purslane fish balls which are nutritious, good-looking and tasty, and a preparation method of the purslane fish balls. The method takes fresh fish meat, fat pork and purslane as main materials, and corn starch, egg white, composite phosphate, soy isolate protein, table salt, monosodium glutamate, cooking wine, green onions, gingers and the like as auxiliary materials; and the purslane fish balls are prepared by the following main materials and auxiliary materials in parts by weight: 40-60 parts of fresh fish meat, 8-15 parts of fat pork, 1-3 parts of purslane, 2-3 parts of corn starch, 4-8 parts of egg white, 0.5-2 parts of composite phosphate, 1-3 parts of soy isolate protein, 1-3 parts of table salt, 0.2-1 part of monosodium glutamate, 0.2-0.5 part of cooking wine as well as 0.5-2 parts of green onions and gingers. The edible wild herb purslane with functions of nutrition and health care is added into the fish balls, so that the fish balls have special flavor and rich nutritional value to form a new fish ball product with higher market potential, and the purslane fish balls have important significance in the aspects of developing the edible wild herb resource, fully utilizing the medical care value of the purslane and saving the production cost.

The invention relates to a bean product, in particular to nutritious soybean milk and a preparation method thereof. The nutritious soybean milk is prepared from the following raw materials in part by mass: 15 to 20 parts of pumpkin, 10 to 15 parts of yam, 5 to 10 parts of wolfberry, 5 to 10 parts of walnut, 15 to 20 parts of pearl barley, and 1,000 to 1,500 parts of soybeans. The nutritious soybean milk and the preparation method thereof have the advantages that the raw materials with high nutritional value, such as the pumpkin, the yam, the wolfberry, the walnut, the pearl barley and the like, are added, so that the soybean milk has more comprehensive and balanced nutrition and has a good health care effect; and meanwhile, the nutritious soybean milk is scientific to prepare, has good taste, has no any toxic or side effects and is suitable to eat for a long time.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention discloses a method for preparing natto oral liquid by utilizing secondary biological fermentation. The method for preparing the natto oral liquid by utilizing secondary biological fermentation comprises the following steps: by taking high-quality soybeans or other beans as raw materials, pretreating, cooking and cooling, performing primary fermentation on the beans by adopting bacillus natto, performing secondary fermentation by adopting lactic acid bacteria, and standing and curing after fermentation; grinding the cured natto into slurry, finely grinding, boiling the slurry, cooling, mixing, homogenizing, grouting, sterilizing and cooling, and finishing preparation of the natto oral liquid. According to the natto oral liquid prepared by adopting the secondary biological fermentation, the nutritive value and health-care effect of the natto are kept, the ammonia odor and bitter taste of the natto are effectively improved, and the product is fresh and cool in taste, unique in flavor and convenient to eat.

The invention relates to a factorized totally-closed circulating aquaculture system of sea cucumbers, belonging to the technical field of aquaculture. The factorized totally-closed circulating aquaculture system comprises a special culture pond and a water treatment system; the special culture pond is a circular bead pond of which the bottom is shaped as a pan bottom, a water outlet is formed in the lowest position of the center of the special culture pond, and three to five circles of porous bottom flushing pipes are horizontally paved at the bottom of the pond; the water treatment system comprises a slow flow settling pond, a pump pond, a water lifting pump, a protein foam separator, a first-stage pollution cut biopurification pond, a second-stage degassing biopurification pond, a steam water convection oxygenation pond and a pipeline type ultraviolet sterilizer. The culture system suitable for factorized totally-closed circulating aquaculture is designed according to the biological characteristics of sea cucumbers and an aquaculture water circulation utilization technology; the daily supplement of new water is less than 5 percent during culture by using the system disclosed by the invention. Compared with a traditional water change or running water culture method, the system disclosed by the invention has the advantages that the water saving amount reaches over 95 percent; more importantly, the temperature control energy consumption in the culture process is greatly reduced and the energy is saved by over 70 percent.

The health nutritious chafing dish and soup pot bottom material consists of thin soup, seasoning, milk and soybean milk in certain proportion. The seasoning consists of edible oil, table salt, perfume, pepper, ginger, yellow wine, wine, wolfberry fruit and date in certain weight proportion. The making process of the health nutritious chafing dish and soup pot bottom material includes the steps of: making thin soup, decocting seasoning, adding milk and soybean milk, and boiling. The health nutritious chafing dish and soup pot bottom material has rich nutrients and health effects, is light and not greasy, causes no excessive internal heat, and is suitable for all people.

The invention provides a milk-containing beverage and a production method thereof. The milk-containing beverage contains 0.01-3 percent (dry weight) of supplementary nutritive grains; the nutritive supplementary grains are edible algae grains which provide a sense of chewing. Produced by a reasonable formula and a proper technique, the product has sound stability during the shelf life besides providing a delicious taste.

The invention provides healthcare soybean milk and belongs to the technical field of the production of bean products. The invention particularly relates to a method capable of improving the taste of the bean products, and soybean milk which can increase the functions of nutrition and healthcare. The healthcare soybean milk which has rich nutriments, special mouthfeel, no waste and good feast is provided. The adopted technical scheme comprises the following steps of: mixing soybeans, peas and black beans; cleaning the mixed beans through clear water; adding water in the mixed beans and pulping after the mixed beans are soaked for 4-6 hours, wherein the pulp is not separated from bean dregs; mixing brown rice, pearl barley, common yam rhizome, buckwheat, gingko and lotus root powder, adding water in the mixture, and beating the mixture into small pasty particles; boiling the mixture of the two liquids together through big fire, and continuously stirring the mixture; switching the big fire into soft fire after the mixture is boiled; adding oats into the mixture, and continuously stirring and boiling the mixture for 10-15min; and finally adding stir-fried black sesame powder. The method is applied in the technical field of the production of the soybean milk.