128results about How to "Rich nutritional structure" patented technology

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

The invention discloses a white tea processing method, and belongs to the technical field of tea processing. The method comprises the following steps: picking fresh tea tree leaves characterized by a bud with a leaf and a bud with two leaves, uniformly spreading the fresh tee tree leaves on a withering tank, disposing at normal temperature to carry out withering, sending the withered leaves to an enzyme deactivating machine, deactivating enzymes, sending the obtained leaves to a microwave enzyme deactivating machine, deactivating enzymes, carrying out tea strip tidying fixing, carrying out drying and fragrance enhancement, screening the obtained tea leaves, and packaging the screened tea leaves to obtain a finished white tea product. Enzyme deactivating treatment of the withered leaves through using the common enzyme deactivating machine and enzyme deactivating treatment of the tea leaves through using microwaves, adopted in the enzyme deactivating step, make beneficial substances, such as tea polyphenol, in white tea, be converted and reserved, so the quality of the white tea is improved.

The invention relates to the technical field of fish feed preparation, in particular to fish feed and a preparation method thereof. The proportional design is performed through fermented cow mature, corn, wheat bran, common salt, mineral supplements, sodium bicarbonate and fermented pasture, so that the mixture ratio of all raw materials is reasonable; the nutrition structures can be mutually improved; particularly, the palatability of fermented cow manure can be improved; the eating quantity of the feed fed for feeding the fish is increased; the bringing of harmful pathogenic bacteria is avoided; the culture risk is prevented; the safety coefficient is improved.

The invention discloses a pleurotus citrinopileatus culture medium and a preparation method thereof. The pleurotus citrinopileatus culture medium is prepared from the following raw material components in parts by weight: 30-40 parts of corn cobs, 25-35 parts of sawdust, 20-30 parts of pleurotus eryngii mushroom dreg, 12-15 parts of peanut cake meal, 9-14 parts of oil residue cakes, 6-12 parts of pineapple peel, 12-15 parts of sweet potato vine powder, 4-8 parts of celastrus angulatus, 2-4 parts of fructose, 13-18 parts of dry poultry manure, 3-7 parts of plant ash, 1-3 parts of gypsum powder and 5-10 parts of nutrition additives. The culture medium disclosed by the invention is wide in main material source, economical and environmentally friendly due to addition of the pleurotus eryngii mushroom dreg and easy in absorbing nutrient substances by thallus, so that the cost is lowered. Besides, the nutrition additives are added to improve the biotransformation efficiency of the pleurotus citrinopileatus, so that the trophic structure is enriched, and thus, the obtained mushrooms are relatively fresh and bright, and mellow.

The invention discloses an edible fungus mother strain culture medium prepared from cotton seed hulls and a preparation method of the edible fungus mother strain culture medium. The edible fungus mother strain culture medium prepared from the cotton seed hulls is prepared from the cotton seed hulls, corn flour, monopotassium phosphate, agar and water in a mixed mode. Nutritional ingredients of the edible fungus mother strain culture medium can meet the growth requirements of an edible fungus mother strain, the cotton seed hulls serve as main raw materials, and the structure of the mother strain culture medium is improved; through the cooperation of the cotton seed hulls, the corn flour, monopotassium phosphate and the agar, the nutrition structure of the mother strain culture medium is richer, the nutrition environment is more suitable for the growth requirements of the mother strain, after inoculation is completed, the strain is high in germination speed and adaptability, the spawn running time after inoculation is completed is obviously shortened, then the production period of edible fungi is shortened, and the annual multiple crop index is increased; the cotton seed hulls serve as the main raw materials of the edible fungus mother strain culture medium, local materials can be used, and the production cost of edible fungus cultivation is reduced. In addition, the preparation process is simple, and ingredients among all the raw materials generate complex micro biochemical reactions.

The invention discloses an intestine and stomach nourishing baby nutritive rice flour. The intestine and stomach nourishing baby nutritive rice flour is prepared from the raw materials of, by weight part, 40-50 parts of maize, 10-20 parts of corn germ meal, 12-20 parts of carrot powder, 10-15 parts of milk powder, 5-15 parts of yam flour, 3-8 parts of chestnut meal, 5-10 parts of fruit powder, 0.5-1 part of sodium citrate, 5-8 parts of nutrition additives and 1-3 parts of flavor enhancer. The invention also discloses a preparation method of the intestine and stomach nourishing baby nutritive rice flour. According to the intestine and stomach nourishing baby nutritive rice flour, the maize serves as the main ingredient and is processed through the steps of grinding, pulping, boiling, puffing and secondary grinding for refining grains and then added with the carrot powder, so that the nutrition structure of the intestine and stomach nourishing baby nutritive rice flour can be enriched. The intestine and stomach nourishing baby nutritive rice flour can well protect intestines and stomach of babies, reduce the digestion stress of the intestines and stomach of the babies and provide comprehensive nutrition for the babies.

The invention relates to a fruit vinegar fermented nutrient salt and a using method thereof and belongs to the field of biotechnology. The fruit vinegar fermented nutrient salt is prepared from the following components in parts by weight: 5-11 parts of compound amino acid, 1-4 parts of compound vitamin, 0.005-0.01 part of compound trace element, 0-30 parts of sodium acetate, 20-45 parts of potassium dihydrogen phosphate, 20-45 parts of sucrose, 2-5 parts of a yeast extract and 0-3 parts of sorbitol. In the fruit vinegar liquid fermentation production process with fruit wine as a raw material, with utilization of the fruit vinegar fermented nutrient salt and the using method thereof, the growth of thalli can be remarkably promoted, and the activity of the thalli is improved, so that the fermentation efficiency is improved, the fermentation time is shortened, and the production cost is reduced. In addition, according to the using method of the fruit vinegar fermented nutrient salt, the addition amount of the fruit vinegar fermented nutrient salt is calculated according to the concentration of ethanol, instead of fixing the addition amount of the fruit vinegar fermented nutrient salt within some addition range, so that as for acetic acid fermentation with ethanol as a substrate, the fermentation efficiency is ensured, and the utilization ratio of the raw materials is also increased.

The invention discloses sugar-free seabuckthorn leaf beverage and a preparation method thereof, relates to the field of beverage, and provides the sugar-free seabuckthorn leaf beverage which is balanced in nutrition and low in calorie. The sugar-free seabuckthorn leaf beverage is prepared from the following component raw materials: 30-40 parts of seabuckthorn leaf extract, 60-70 parts of purifiedwater, 0.1-0.2 part of stevioside, 0.2-0.3 part of mogroside, 0.25-0.35 part of isomalto-oligosaccharide, 0.005-0.015 part of glycyrrhizin, 0.03-0.09 part of puerarin polysaccharide, 0.02-0.06 part ofkonjac polysaccharide, 0.12-0.22 part of seabuckthorn polysaccharide, 0.003-0.009 part of green tea powder flavor, 0.015-0.025 part of white lemon flavor, 0.008-0.016 part of sour plum juice enzyme and 0.01-0.03 part of table salt. The preparation method provided by the invention is simple to operate; the prepared sugar-free seabuckthorn leaf beverage is not only rich in nutritional ingredients,low in calorie, good in drinking taste and suitable for people such as patients with hypertension, hyperglycemia and hyperlipidemia, old people and children, but also has a function of effectively increasing the proliferation of probiotics in the gastrointestinal tract so as to adjust the gastrointestinal tract.

The invention discloses raising bait for sucking-blood leeches as well as a preparation method and application of the raising bait. The raising bait is prepared by mixing vegetable juice with animal serum in the volume ratio of the vegetable juice to the animal serum being (1-5) to (6-10). The preparation method comprises the following steps of (1) taking animal blood clods, stirring and breaking the taken animal blood clods, and performing filtration with a 40-mesh sieve so as to obtain filtrate namely the animal serum; (2) thoroughly cleaning vegetables, draining the cleaned vegetables, chopping the drained vegetables to obtain vegetable segments of 3-5 cm, mashing the vegetable segments, and performing filtration with a 40-mesh sieve so as to remove fibers and obtain filtrate namely the vegetable juice; and (3) mixing the animal serum with the vegetable juice in proportion. The raising feed for sucking-blood leeches provided by the invention is prepared by mixing the vegetable juice with the animal serum, so that the content of antithrombins and the individual weight of the leeches in unit mass can be greatly increased, and besides, the nutrient structure of the bait for the leeches is enriched; the raising efficiency is improved, and the medical value of the leeches is notably increased, so that the artificial raising economic benefits of the leeches are improved. The preparation method is simple, the raw materials are easy to obtain, and the vegetable juice and the animal serum are mixed and used, so that the supply pressure of the animal blood in the market can be relieved.

The invention relates to a tonic instant sea cucumber slice processing method, and belongs to the technical field of sea cucumber finishing. A tonic instant sea cucumber slice is prepared by the steps of raw material cleaning, viscera removal, blanching, shaping, slicing, dipping, seasoning, vacuum packaging, sterilizing and the like. The sea cucumber slice prepared by adopting the method is added with cloves, pricklyash peels, lilies, Chinese wolfberries, solomonseal rhizomes, honeysuckle, poria cocos, honey and other edible Chinese herbal components when being dipped, so that the nutrition structure is relatively reasonable; salt, white granulated sugar, soy sauce and other condiments are added, so that the taste is improved, the nutrient loss of a product is little, and the sea cucumber slice is convenient to eat, and has moistening and warming efficacies.

The invention relates to a waxberry compound enzyme and a preparation method thereof. The preparation method includes: respectively juicing waxberry, raspberry and blueberry, and mixing to obtain mixed raw juice; adding pectinase into the mixed raw juice for enzymolysis reaction to obtain enzymolysis mixed liquid; adding honey and scoliidae into the enzymolysis mixed liquid, stirring, and adding active dry yeast after stirring is completed to obtain pre-fermentation liquid; adding honey source bacteria freeze-dried powder into the pre-fermentation liquid, and feeding air for aerobic fermentation to obtain aerobic fermentation liquid; adding lactobacillus into the aerobic fermentation liquid, feeding non-oxygen gas for anaerobic fermentation, and filtering to obtain filtering residue and waxberry compound enzyme raw stock after the anaerobic fermentation is completed; aging the waxberry compound enzyme raw stock to obtain the waxberry compound enzyme. In the preparation method, different types of strains are selected to perform aerobic and anaerobic fermentation on the waxberry, the raspberry and the blueberry sequentially, so that the obtained waxberry compound enzyme is diverse innutrition structure, balanced and comprehensive in taste and capable of strengthening body if being taken for a long time.

The invention discloses a poplar segment domestic fungus cultivar culture substrate and a preparation method of the cultivar. The culture substrate is prepared by combining poplar segments, cottonseed hulls and corn flour. The nutrient composition can meet the demand of domestic fungus cultivar growth. The poplar segments are used as principle raw material which is rich in lignin, cellulose and hemicelluloses and contains less carbohydrate, improving the structure of cultivar culture substrate. The domestic fungus cultivar prepared from poplar segments has strong resistance to infectious microbe, which reduces the pollution rate of domestic fungus sacks; through the combination of poplar segments, cottonseed hulls and corn flour, the nutrition structure of the cultivar culture substrate is more abundant, the nutrition environment is more suitable for the growth of domestic fungus mycelia. After inoculation , the germination area of bacterial strain is large, the spawn running is fast and the time for spawn running cultivar fungus sack is shortened by 10 to 18 days so that the production period of domestic fungus is shortened and the annual cropping index is increased; at the same time, the method adopts poplar segments which is widely distributed as the principle raw material so that the local material can be used for reducing the production cost of domestic fungus cultivation.

The invention discloses a nutritional vermicelli easy to be tasty. The nutritional vermicelli easy to be tasty comprises, by weight, 70-100 parts of sweet potato flour, 10-30 parts of fresh fish flesh, 5-10 parts of mung bean flour, 2-5 parts of cassava flour, 2-5 parts of Radix Puerariae powder, 5-10 parts of corn flour, 2-3 parts of black rice bran, 2-3 parts of lotus root starch, 0.05-0.1 parts of sa-hao seed gum, 1-2 parts of konjac glucomannan, 0.2-0.5 parts of edible salt, and 50-110 parts of water. The invention also discloses a production method of the nutritional vermicelli easy to be tasty. Sweet potato, bean, cereal, plant starch and fish flesh proteins are added, so the nutrition is balanced; and control of the reasonable ratio of raw materials, keeping of the reasonable water content of dough and adjustment of extruding and cooking parameters and the process flow in the making process make the vermicelli have certain rehydration, solve the difficulty tasty problem of the vermicelli, improve the eating mouthfeel, and enhance the market competitiveness of the vermicelli.