786results about How to "Rich in vitamins" patented technology

The invention discloses high-dietary-fiber nutritional meal replacement powder and a processing method thereof, relates to a meal replacement powder food, and particularly relates to the high-dietary-fiber nutritional meal replacement powder which contains polyunsaturated fatty acids, is rich in nutrition, diversified in mouthfeel, and easy to process, store and eat as well as a processing method thereof. The high-dietary-fiber nutritional meal replacement powder comprises the following raw materials in parts by weight: 3-30 parts of flaxseed powder, 20-60 parts of cereal powder, 10-35 parts of soybean powder, 3-16 parts of dietary fiber powder and 1-15 parts of fruit and vegetable powder. The processing method of the high-dietary-fiber nutritional meal replacement powder comprises the following steps: carrying out hot air drying curing or expansion curing on cereals and soybeans respectively, and crushing at a low temperature to 80-100 meshes for later use; drying flaxseed powder, dietary fiber powder, cereal powder, soybean powder and fruit and vegetable powder, blending in proportion, and mixing evenly; and packaging quantitatively so as to obtain the nutritional meal replacement powder.

The invention provides a preparation method of an okra wine, comprising the steps of slurrying, sugar degree adjustment, alcoholic fermentation and filtering. The preparation method is characterized in that after the slurrying step and before the sugar degree adjustment step, an enzymolysis step is included. The preparation method provided by the invention is low in production cost and high in conversion rate, and about 2 tons of beverage-type okra low-alcohol healthcare wine can be produced from 1 ton of raw materials, and has an alcoholic strength of 10.0-12.0%; the physiological activities of the multiple active ingredients of abundant vitamins, mineral substances, flavone, polysaccharides and the like in okra tender pods are kept; and the okra wine is a novel low-alcohol healthcare wine integrating the functions of nutrition, healthcare, dietary therapy and the like, and has a quality guarantee period of 18 months at normal temperature.

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 belongs to the field of flavoring agents, and particularly relates to a preparation method for seafood soy sauce. The method includes the steps that meat of seafood products is taken through dissection, water is added, and homogenization treatment is performed, so that seafood homogenate is obtained; enzyme is added into the seafood homogenate to perform enzymolysis treatment, so that seafood enzymatic hydrolysate is obtained; inactivation treatment is performed on the seafood enzymatic hydrolysate, so that inactivated enzymatic hydrolysate is obtained; centrifugal treatment is performed on the inactivated enzymatic hydrolysate, so that a seafood stock solution is obtained; reducing sugar is added into the seafood stock solution to complete the Maillard reaction, so that a Maillard reaction product is obtained; food flavoring agents and a natural microbial growth inhibitor are added into the Maillard reaction product, so that the seafood soy sauce is obtained. The natural seafood products are adopted as the main raw materials which are reasonably proportioned and synergistically act, so that the seafood soy sauce has the peculiar flavor of the seafood and has moderate freshness, sweetness and saltiness, and the seafood soy sauce has a high aspartic acid content and a high glutamic acid content and contains rich mineral elements and vitamins.

The invention provides a method for preparing coix seed health-care wine, which comprises: cleaning, soaking and cooking coix seed and sticky rice, cooling the cooked coix seed and sticky rice, adding a saccharification starter, and saccharifying to obtain mash; adding water into the mash, transferring the mash into a fermentation tank, inoculating and fermenting to obtain swort; subjecting the swort to solid-liquid separation to obtain wine liquid, and mixing the wine liquid with wine liquid obtained by washing solid lees with water and filtering; and finally, sealing, heating till boiling, standing, clarifying, removing wine lees to obtain primary wine liquid, regulating the sugar degree of the primary wine liquid, filtering and sterilizing. The coix seed health-care wine prepared by the method has a high nutritional value and a health-care effect and has a bright color and low alcohol content.

The invention discloses a production method of kiwifruit vinegar, which comprises the following steps: (1) raw material processing, that is cleaning and beating kiwifruit, adding pectase, performing enzymolysis at 15-60 DEG C for 1-24 h to obtain kiwifruit syrup, filtering the kiwifruit syrup to obtain kiwifruit juice; (2) yeast activation and expanding culture; (3) acetobacter rancen seed expanding culture; (4) alcoholic fermentation; (5) acetic acid fermentation; (6) aging; (7) clarification, sterilization, and packaging. The invention is simple in process; kiwifruit is rich in vitamins; vinegar brewed by kiwifruit can be used not only as a high-grade flavoring, but also as a beverage with unique taste; the kiwifruit vinegar has moderate sour and sweet taste, unique mouthfeel, and also has good health care effect.

The invention provides infant formula milk powder containing alpha-whey protein powder and beta-casein. The milk powder comprises the following components by weight part: 1,400 to 2,500 parts of milk, 150 to 220 parts of demineralized whey powder, 50 to 100 parts of whey protein powder, 200 to 300 parts of lactose, 75 to 200 parts of vegetable oil, 10 to 30 parts of alpha-whey protein powder, 10 to 30 parts of beta-casein, 75 to 200 parts of milk fat, 1 to 3 parts of compound vitamin and 1 to 3 parts of compound trace elements. By adding alpha-whey protein powder and beta-casein to the milk powder, the invention solves the technical problem that the infant formula milk powder is closer to breast milk, so the product of the invention has the advantages of normal flavor and taste and stable quality.

The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V / V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.

The invention discloses a feeding feed for rabbits, which contains the following materials: (1) feeding feeds for rabbit at the age of less than 70 days: corn flour, wheat bran, bean pulp, rice bran, grass meal, pine needle meal, folium mori and Chinese herbal medicine additive; and (2) feeding feeds for rabbits at the age from 70 days to 110 days: corn flour, bean pulp, wheat bran, rice bran, dry grass meal, bee pollen and Chinese herbal medicine additive; according to the invention, different feeds are fed to the rabbits according to the growth period of the rabbits, so that the rabbits grow and develop normally; the Chinese herbal medicine additive in the feed ensures the health and nutrients of the rabbits; spore can activate the immune function of the rabbits, improve the immune capability of the rabbits, strengthen the habitus of the rabbits, and promote the quality of rabbit meat; contents of bee pollen minerals and vitamin are extremely rich, and constant taking of bee pollen minerals and vitamin can promote the odor of the rabbit meat and causes the rabbit meat to be fresher and more tender; and Glabrous Greenbrier Rhizome and Bupleurum chinense mainly play the role of reducing the fat content of the early stage of the rabbit meat, so that the rabbit meat is more tasty.

The invention relates to an egg tart in a strawberry flavor, which is prepared by using the following raw materials by weight part: 40-60 parts of low-gluten flour, 20-25 parts of high-gluten flour, 60-80 parts of strawberry, 60-70 parts of eggs, 40-60 parts of butter, 10-15 parts of cheeses, 4-6 parts of olive oil, 20-25 parts of white granulated sugar, 20-30 parts of purple yarn powder, 10-12 parts of sea sedge, 5-7 parts of lily, 8-12 parts of carrots, 6-8 parts of watermelon juice, 12-15 parts of blueberry, 10-14 parts of raisins, 10-15 parts of corn flour, 8-12 parts of grenadine juice, 4-5 parts of auxiliaries and 300-450 parts of water. The central pulp part of the egg tart provided by the invention is prepared by mixing various juices, such as, strawberry juice, blueberry juice and watermelon juice; the vegetables, such as carrots, are added; the vitamin is abundant; the mixed fruits and vegetables taste fine and smooth.

The invention provides an alfalfa chicken feed. The feed is prepared from the following raw materials in parts by weight: 200-220 parts of soybean, 420-440 parts of corn, 15-25 parts of wheat bran, 15-25 parts of rice bran, 2-3 parts of lucid ganoderma, 3-5 parts of chrysanthemum, 3-5 parts of rose flower, 20-25 parts of mashed mungbean, 30-50 parts of spinach juice, 30-50 parts of bitter melon juice, 25-35 parts of tender beancurd, 10-15 flour, 30-40 parts of alfalfa powder, 10-15 parts of yam meal, 2-4 parts of rosemary dried leaf powder, 3-6 parts of Chinese angelica, 8-11 parts of lotus leaf, 3-5 parts of jasmine flower, and 4-5 parts of a phagostimulant. According to the chicken feed, the alfalfa powder is added, ration amino acid is balanced, rich vitamins are provided, and high-quality cellulose is provided; the color of yolk can be darkened when the feed is used for feeding laying hen, the fecundity can be improved when the feed is used for feeding breeding poultry, and the skin hyperpigmentation can be increased when the feed is used for feeding broiler. Furthermore, the rosemary dried leaf powder is added in the feed, so that the fishy flavor of eggs can be reduced, and the taste can be improved.

A yellow croaker noodle with pine nuts is disclosed. The noodle is prepared from following raw materials by weight: 90-120 parts of wheat flour, 6-8 parts of yellow croaker, 0.5-0.8 parts of abutilon paniculatum, 0.6-0.9 part of foetid vibrunum leaf and fruit, 0.7-1.1 parts of litchi shells, 0.4-0.6 part of lotus plumule, 0.9-1.2 parts of hairy chestnut leaf, 0.6-0.8 part of rhizoma atractylodis macrocephalae, 5-6 parts of corn flour, 2-3 parts of starch, 4-5 parts of pine nuts, 3-4 parts of bacon, 2-3 parts of pumpkin peel, 1-2 parts of honey, 3-4 parts of pear, 0.8-1 part of minced ginger, 2-3 parts of shiitake fungus, 2-3 parts of salted duck eggs, 3-4 parts of a nutrition additive, a proper amount of olive oil, a proper amount of table salt and a proper amount of water. The noodle comprises a plurality of Chinese herb medicines, and has good healthcare effects, for example, the abutilon paniculatum and the foetid vibrunum leaf and fruit can clear away heat and toxins, and the hairy chestnut leaf can remove heat from the lung to relieve cough. The yellow croaker contains rich protein, trace elements and vitamins and is capable of invigorating the spleen, ascending the stomach, calming the nerves and tonifying qi. Long-term eating of the noodle is beneficial to body health.

The invention discloses a corn chip which is characterized by being made from the following components in parts by weight: 100 parts of mashed potatoes, 20 parts of corn starch, 10 parts of glutinous rice flour, 0.2 part of green tea powder, 0.5 part of balsam pear, 2 parts of pumpkin, 2 parts of green pepper, 1 part of hericium erinaceus, 1 part of apple butter, 1 part of spinach juice, 1 part of rhizoma galangae, 0.3 part of cortex moutan, 0.3 part of herba cepbalanoplosis segeti, 1.0 part of bicarbonate soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The corn starch, the red tea powder, the balsam pear, the pumpkin, the green pepper, the hericium erinaceus, the apple butter and the spinach juice of the chip are rich in vitamins, are capable of improving the immunity function of a human body and are favorable for the health; and the rhizoma galangae, the cortex moutan and the herba cepbalanoplosis segeti are capable of invigorating the stomach and have the function of heath care. The corn chip accords with the demand of a human body, ensures that the health is maintained while people enjoy the food, and belongs to the delicious food.

The invention discloses a mung bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of mung bean flour, 4-5 percent of mung bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of cabbage mustard freeze-drying particles, 1-2 percent of kale borecole freeze-drying particles, 1-2 percent of agaricus blazei murill, 0.5-1 percent of five spice powder, 1-2 percent of green onion, 1-2 percent of ginger, 1.0-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The mung bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The mung bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention discloses a honeysuckle and roxburgh rose compounded instant green tea powder and a preparation method thereof. The preparation method comprises the following steps: regarding green tea dust, honeysuckle and roxburgh rose juice as main raw materials, extracting the green tea dust and the honeysuckle for three times respectively to obtain corresponding extract liquids, selecting fresh roxburgh rose to be squeezed to form juice, mixing the juice with the extract liquids, then conducting vacuum concentration to the mixture to obtain a mixed and concentrated solution, adding maltitol which is 3-4% of the total volume to the solution to be blended, when the concentration of the mixed solution is up to 30-40%, and conducting spray drying to obtain the honeysuckle and roxburgh rose compounded instant green tea powder. The honeysuckle and roxburgh rose compounded instant green tea powder disclosed by the invention is simple to process, and free of any artificially synthesized additive and preservative, and can fully utilize the advantage that the nutritional ingredients in the raw materials are complementary; the prepared instant green tea powder can be filled with water to be dissolved quickly, is pure in flavor, mellow, fresh, and unique in taste, has the effects of clearing away heat and toxic materials, refreshing, restoring consciousness, invigorating stomach to help digestion, and resisting against ageing and fatigue, is suitable for consumer groups at all ages, and can achieve high economic benefits.

The invention provides a matcha beef dried meat slice, comprising the following raw materials by weight: 200 to 230 part of beef, 50 to 70 parts of chicken breast, 60 to 80 parts of lotus root starch, 20 to 30 parts of black fungus, 30 to 40 parts of red date, 30 to 40 parts of green tea powder, 30 to 40 parts of black tea powder, 20 to 30 parts of banana, 4 to 5 parts of China rose, 5 to 6 parts of Sichuan lovage rhizome, 5 to 6 parts of wolfberry, 5 to 6 parts of Phlegmariurus petiolatus, 7 to 8 parts of dwarf lilyturf tuber, 7 to 8 parts of lily bulb, 3 to 4 parts of flax leaf, 3 to 4 parts of willow leaf, 100 to 130 parts of cola, 40 to 60 parts of salt, 50 to 60 parts of olive oil, 20 to 60 parts of white sugar and a proper amount of water. According to the invention, beef is used as a main raw material, a small amount of chicken breast is added to improve the taste of the dried meat slice, and fruits and vegetables like the red date and the banana are added to increase contents of vitamins and dietary fiber in the dried meat slice; meanwhile, the China rose especially added in the process of preparation of the dried meat slice has blood stasis removing, qi circulation promoting, swelling eliminating and toxin removing effects and the like, the wolfberry has eyesight improving and beauty fostering effects and the like, so the matcha beef dried meat slice provided by the invention has a good health care effect, is health food with good taste and is applicable to most people.

The invention discloses mandarin fish feed. The mandarin fish feed consists of the following substances in percentage by weight: 15 to 35 percent of shrimp powder, 10 to 25 percent of red worm powder, 18 to 38 percent of bran, 7 to 15 percent of rape seed cake powder, 5 to 10 percent of broomcorn powder, 2 to 4 percent of cod-liver oil, 5 to 8 percent of bone powder, 0.5 to 1 percent of salt, 0.5 to 1 percent of multiple vitamins and 1 percent of premix additive. The mandarin fish feed is prepared by the following steps of: pouring the substances into a fish feed stirrer in a ratio and stirring the substances for 60 minutes, then pouring the mixture into a loop-mode granulator, heating the mixture to produce hard granular feed, and screening the hard granular feed with an 80-mesh sieve, wherein the weight of each granule of feed is 0.2 gram.

The invention discloses a fruity chilli sauce, which is prepared for the following raw materials in parts by weight: 300-350 parts of fresh chilli, 180-200 parts of apples, 50-60 parts of bergamot pears, 80-90 parts of pineapples, 30-35 parts of mother chrysanthemum, 15-20 parts of salt, 30-40 parts of garlic, 50-60 parts of honey and 8-15 parts of lemon juice. A preparation method of the fruity chilli sauce comprises the following steps of: weighing the various raw materials according to proportions; airing and washing the fresh chilli, washing the bergamot pear, cutting the bergamot pear into small blocks, boiling the fresh chilli and the bergamot pear in boiling water for 20-25 minutes with soft fire, and stirring the fresh chilli and the bergamot pear while cooking; filtering the chilli and the bergamot pear out, and grinding the chilli, the bergamot pear and the garlic with the salt; peeling and washing the pineapples, cutting the pineapples into small blocks, washing the apples, cutting the apples into small blocks, and mixing and grinding the pineapples, the apples and the mother chrysanthemum; and adding honey into the ground chilli, bergamot pears, pineapples and apples for stirring, standing the mixture for 20-25 minutes, uniformly stirring the lemon juice and the mixture, and sterilizing the obtained fruity chilli sauce.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The invention discloses heart-nourishing nerve-calming noodles and a preparation method thereof. The noodles are prepared from the following raw materials in parts by weight: 120-130 parts of low-gluten flour, 20-30 parts of purple potatoes, 8-10 parts of ganoderma lucidum powder, 2-4 parts of American ginseng, 1-4 parts of platycladi seeds, 2-4 parts of daylily roots, 2-4 parts of sunflowers, 2-3 parts of lalang grass rhizome, 1-3 parts of cistanche, 1-3 parts of semen cuscutae, 8-12 parts of peppermint juice, 8-12 parts of celery juice and 7-9 parts of a nutritional additive. According to the noodles and the preparation method thereof, the noodles are rich in nutrition, contain rich vitamins and proteins, have very good nerve-calming brain-developing effects due to the addition of effective ingredients of Chinese herbal medicines such as the ganoderma lucidum and the American ginseng, and are a best health product in daily life of people.

The invention discloses a mustard-flavored potato chip which is prepared from following raw materials in part by weight: 100 parts of mashed potato, 2 parts of mustard, 10 parts of green bean powder, 10 parts of glutinous rice flour, 2 parts of leaf mustard, 2 parts of cauliflower, 2 parts of Chinese cabbage, 1 part of champignon lyophiled powder, 1 part of black fungus lyophiled powder, 2 parts of purple perilla seed oil, 2 parts of pear juice, 2 parts of ginger, 0.2 part of lotus leaf, 0.2 part of rhodiola rosea, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part ofmonosodium glutamate, and appropriate amounts of water. The green bean powder, the leaf mustard, the cauliflower, the Chinese cabbage, the champignon lyophiled powder, the black fungus lyophiled powder, the purple perilla seed oil and the pear juice are rich in vitamins, meanwhile can improve the immune function of the human body, and are good for health, and the ginger, the lotus leaf and the rhodiola rosea can promote digestion, improve the immune function, depress blood-fat, and have health-care functions; and the mustard-flavored potato chip belongs to a delicious food.

The invention discloses a whole grain protein beverage and a preparation method thereof, and relates to a grain beverage. The whole grain protein beverage comprises the following raw materials: oat, soybean, naked barley, nut, filbert, pea, pinecone, red kidney bean, white sesame seed, corn, rice, millet, wheat, white granulated sugar, a stabilizer and an enzymic preparation. The method comprises the following steps: adding water to boil after soaking the grains; obtaining glue milling liquid by a colloid mill; carrying out heating and heat preservation, adding the enzymic preparation to obtain enzymatic hydrolysate in a manner of enzymolysis; homogenizing and obtaining serous fluid by a vibrating screen; evenly mixing the stabilizer and the white granulated sugar; adding hot water to obtain a stabilizer solution; adding hot water to the white granulated sugar to obtain syrup; injecting the serous fluid, the stabilizer solution and the syrup into a blending tank; metering the volume by blend water to obtain a blending liquid; cooling the blending liquid to below 15 DEG C, and infiltrating into an ultra high-temperature instant sterilization system; preheating the blending liquid; degassing the preheated blending liquid; homogenizing the degassed blending liquid; carrying out ultra high-temperature instant sterilization on the homogenized blending liquid; filling the blending liquid after ultra high-temperature instant sterilization; and then packaging the filled blending liquid.

The invention provides hullessbarley quick-frozen noodles and a preparation method thereof. The hullessbarley quick-frozen noodles are prepared from the following raw materials in percentage by weight: 60-70% of hullessbarley powder, 20-30% of wheat flour, 30-40% of water, 0.1-0.5% of xanthan gum or guar gum, 0.1-0.5% of monoglyceride or 0.05-0.25% of sucrose ester, 2-10% of potato acetylated distarch phosphate or cassava acetylated distarch phosphate, 1% of vital gluten, 0.2% of table salt and 0.15% of dietary alkali. For the hullessbarley quick-frozen noodles, on one hand, the hullessbarley quick-frozen noodles can supplement part of nutrition, such as vitamins and protein, which are not contained in wheat, and on the other hand, the wheat contains rich wheat gluten and has an excellent processing property, so that the defect that the hullessbarley is poor in processing property can be overcome; the noodles are stored in a quick-frozen manner, so that the fact that hullessbarley-wheat noodles have the characteristics of good mouthfeel, long guarantee period, high convenience in eating, and no preservative is ensured.

The invention provides a seedlessness roxburgh rose and angelica keiskei compound fruit and vegetable juice drink which is prepared from the following components in parts by weight: 20-80 parts of seedlessness roxburgh rose, 10-80 parts of angelica keiskei, 0-10 parts of stevia rebaudiana, 1-5 parts of citric acid, 0.5-3 parts of newtol, 0.1-0.2 parts of sodium carboxymethylcellulose, 0.01-0.03 parts of xanthan gum, 0.01-0.03 parts of sodium copper chlorophyllin and defined quantity of water. The invention further comprises a preparation method of the seedlessness roxburgh rose and angelica keiskei compound drink, and the preparation method comprises processes of clear juice preparation, mixing, homogenizing, degassing, sterilizing and the like. Prepared seedlessness roxburgh rose and angelica keiskei compound fruit is rich in bioactive constituents such as chalcone, superoxide dismutase (SOD), natural organic germanium, choline, a plurality of families of vitamins, in particualr B12, pantothenic acid, vitamin C and the like and has abundant nutrition and health care effects. Simultaneously, products are good in taste and tasty in sour and sweet degree.

The invention relates to a turtle feed. Cornmeal, oatmeal, soybean meal, white fish meal, wheat meal, albumen power, calcium powder, yeast powder, locust powder, spiral seaweed and few food preservative are proportionally mixed, added with fish oil and few water and stirred to form the paste; and the paste is put into a granulator after being fermented for 30 minutes and made into about 3mm to 5mm particles which are used for feeding the turtles after being dried. Thereinto, every 1000g of turtle feed comprises 200-250g of cornmeal, 100-150g of oatmeal, 50-80g of soybean meal, 100-150g of white fish meal, 60-100g of wheat meal, 100-150g of albumen power, 40-50g of calcium powder, 10-18g of yeast powder, 100-150g of locust powder, 40-50g of spiral seaweed and the balance of fish oil, water and few food preservative which are proportionally mixed to form the paste. The turtle feed prepared by the method mainly comprises larger than or equal to 45% of crude protein, less than or equal to 10% of crude fiber, less than or equal 15% of crude ash, larger than or equal to 1% of lysine, larger than or equal to 3% of calcium, larger than or equal to 1% of phosphorus and less than or equal to 10% of water content.

An asparagus juice beverage contains asparagus extract (750-850 pts.wt.), fruit and and vegetable extract (150-250 pts.wt.), crystal sugar (15-25 pts.wt.), proteose (1-3 pts.wt.) and edible alkali (0.01-0.05 pts.wt.), and is prepared through selecting and pretreating raw materials, pulverizing, extracting, filtering, separating filtrate, mingling, straining and fine filtering and sterilizing. Its advantages are rich vitamines and amino acids and good enjoyment to drink it.

The invention discloses a walnut vegetable protein drink and a method for producing the same. The walnut vegetable protein drink is produced from the following components in percentage by weight: 3-5% of walnut kernel, 1-2% of peanut kernel, 1-2% of brown rice, 5-10% of white granulated sugar, 0.03-0.1% of glyceryl monostearate, 0.05-0.1% of sodium alginate, 0.05-0.1% of agar, 0.01-0.03% of sodium hexametaphosphate and 0.01-0.05% of food essence, and the balance of purified water. The reasonable raw material constitution enables the product to have balanced comprehensive nutrition. The production technology does not filter the raw materials, so the raw materials are utilized to the maximum extent, a superfine technology is adopted, so the grain raw materials which contain under bark are subjected to the processing of a colloid mill, and the drink has fine mouthfeel, developmental nutrition, thicker concentration, and is the drink which is natural, nutrient and healthy.

The invention relates to frog feed, which contains corns, expanded soybean meal, expanded peanut meal, distillers dried grains with soluble (DDGS), maize embryo cakes, fish oil, mushroom powder, silkworm chrysalis meal, yellow mealworm powder, bone meal, premix, phytase, chitosan and the balance wheat middling. The frog feed is reasonable and rich in nutrition and capable meeting the requirementsof frogs to protein, improving utilization rate of protein of compound feeds and reducing feed cost.

The invention relates to a solid beverage and a preparation method of the solid beverage, wherein the solid beverage consists of the following raw materials in parts by weight: 3-5 parts of yam, 3-5 part of lotus root starch, 2-4 parts of Chinese wolfberry fruit, 1-2 parts of raspberry, 3-5 parts of red jujube, 1-3 parts of sesame, 3-5 parts of sweetener, 4-6 parts of japonica rice and 3-5 parts of maltodextrin. The solid beverage prepared by the method has the effects of nourishing spleen and kidney and replenishing vital energy and blood, is suitable for people with deficiency of spleen and kidney and insufficiency of vital energy and blood, and can be taken as a beverage before or after a meal or between two meals.

The invention provides a liquid dairy product containing linoleic acid and linolenic acid. The linoleic acid exists in the liquid dairy product in a plant oil form; and the liquid dairy product comprises the following components by weight: 400 to 900 portions of liquid milk, 30 to 50 portions of plant oil, 4 to 6 portions of linolenic acid, 1.0 to 3.5 portions of emulsifier and 0.5 to 1.5 portionsof thickening agent. The liquid dairy product is added with the linoleic acid and the linolenic acid, and is added with the emulsifier and the thickening agent in proper proportion to successively solve the problem that the quality of the components added is not stable in the ultra-temperature liquid milk, so that the product has normal flavor and mouthfeel and stable quality.