60results about How to "Scientific and reasonable nutrition" patented technology

The invention discloses a nutritional health bread rich in wheat bran dietary fiber and a preparation method of the nutritional health bread. The bread is light brown, full in appearance, smooth in surface and normal in size, and does not have cracks and is not deformed. The internal structure is uniformly spongy, fine, soft and flexible, and the bread has light fresh scent and sweet taste of wheat bran, does not have pungent smell, and is good in palatability. The bread has the advantages as follows: 1 the dietary fiber prepared from the raw material of wheat bran through compound enzymolysis is added into the bread, and the dietary fiber has the functions of moistening lung, moisturizing skin, preventing and resisting cancer, strengthening the spleen and harmonizing the stomach, blackening and strengthening hair and clearing intestines and stomach, so that the nutrition and functionality of the nutritional bread are improved; 2 the bran is soaked, washed and rinsed so as to remove protein, starch and phytic acid, so that the palatability of the bread is improved; 3 the water-soluble dietary fiber is added in raw materials of the bread, so that the rheological property and nutritional property of the bread are changed, and the nutrition arrangement of the bread is scientific and reasonable.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention discloses a ginkgo and wheat germ beverage, and belongs to the technical field of food processing. The ginkgo and wheat germ beverage is characterized in that: every 1000 ml of ginkgo and wheat germ beverage is prepared by the following raw materials by weight: 30-50 g of ginkgo nuts and 30-100 g of wheat germs. A preparation method of the ginkgo and wheat germ beverage comprises the following steps: taking the ginkgo nuts and the wheat germs as main raw materials, selecting and soaking the ginkgo nuts, removing husks and inner seed coats, and adding the wheat germs which are treated by microwaves and soaked; and grinding into slurry, pasting, performing enzymatic hydrolysis, performing enzyme inactivation, centrifuging, blending, homogenizing, filling and sterilizing to obtain the finished ginkgo and wheat germ beverage. The ginkgo and wheat germ beverage has effects of strengthening brain, benefiting intelligence, delaying aging, removing free radicals, improving liver functions and preventing dental caries; through sufficient utilization of the wheat germs, waste of high-protein resources is avoided; and the preparation method is scientific and reasonable in design, and the prepared ginkgo and wheat germ beverage is rich in nutrition and unique in mouthfeel.

The invention discloses a high-efficient laying hen breeding method, and in particular relates to a technical scheme of breeding targets, nutritional levels and key control points of different breeding stages in a whole laying hen breeding process. The method is characterized by regarding 0 to 15 day-age as a mouth opening stage; (2) regarding 16 to 70-day-age as a brood stage; (3) regarding 71 to 112-day-age as a growing stage; (4) regarding 113 to 220-day-age as a pre-production stage; (5) regarding 221 to 580-day-age as an egg laying peak stage. According to the long-term practice and experience of the applicant, the whole laying hen breeding process is reasonably divided into at least five stages, wherein aiming at the growing features and required nutrition features of laying hens in each stage, the high-efficient laying hen breeding method disclosed by the invention designs reasonable nutritional requirements and stipulates operation key points of each stage; the breeding benefits are improved.

The invention discloses nutritional soil for flowers and plants and a preparation method therefor and relates to the technical field of cultivation of the flowers and plants. The nutritional soil for the flowers and plants contains the ingredients in parts by mass: 5-10 parts of leaf mold, 20-30 parts of field soil, 3-5 parts of chicken manure, 2-3 parts of sawdust, 4-8 parts of plant nutritional agent, 9-12 parts of zeolite, 7-15 parts of maifanite, 10-12 parts of peat, 3-5 parts of decay ooze, 2-5 parts of ferrous sulfate, 7-11 parts of urea water and 5-6 parts of potassium dihydrogen phosphate water. By adopting the technical scheme of the invention, the preparation steps are reasonable, the operation is facilitated, the nutrition matching is scientific and reasonable, the cost is low, the survival rate of plant planting can be effectively increased, and the nutritional soil is environmentally friendly, sanitary, dry, crisp, air-permeable, non-toxic, odorless, bactericidal and antibacterial and is not prone to hardening.

The invention discloses a hemsleya amabilis rapid propagation medium and application thereof. The hemsleya amabilis rapid propagation medium comprises a callus medium, a tender shoot medium and a rooting medium which are used in different stages of hemsleya amabilis rapid propagation culture respectively. The hemsleya amabilis rapid propagation medium provides scientific and reasonable nutrients in the inducing culture process of hemsleya amabilis callus, the seedling rate of seedlings is increased, the period of tissue inducing culture is shortened, the medicinal effect of wild hemsleya amabilis is kept, and the hemsleya amabilis rapid propagation medium has application prospects in the aspects of hemsleya amabilis wild resource preservation, protection, development and utilization and the like.

The invention provides a method for preparing asparagus health drink, which is rich in nutrients and has the effects of lowering blood pressure, resisting oxidation, delaying aging, invigorating spleen, moistening lung, beautifying, raising spirit and refreshing. The drink product is brown, has pleasant fragrance, and sweet and sour taste. The invention has the following advantages: 1, a main component of an asparagus extract is prepared by two-step drying and ultrasonic wall breaking assisted enzymatic hydrolysis, so as to effectively retain active ingredients of asparagus and give the drink health functions; 2, a two-step drying method is employed to prepare an asparagus dry powder, so that the asparagus can be stored for a long time for backup, and the energy losses due to long-term storage of fresh asparagus or waste decay due to improper storage can be avoided; 3, root of kudzu vine powder is added in the fruit and vegetable raw materials for compatibility, and can be used as a suspending agent to hold the state of the drink; in addition, the root of kudzu vine powder also has effects of relieving hangover, lowering lipid and blood pressure, reducing fire, clearing heat, detoxifying, beautifying and building the body. The drink of the present invention is particularly suitable for female consumers and middle-aged consumers.

The invention discloses health care bread which has the effects of being capable of removing eye fatigue, enhancing vision, nourishing skin, delaying nerve senescence, strengthening the cardiac function and immunity of the organism, lowering blood pressure, reducing blood fat and the like. The bread product is light brown, plump in appearance, smooth in surface, normal in size, and free of cracks and deformation. The internal tissue of the bread product is in an even sponge shape, and is fine, smooth, soft and high in resilience. The light fresh scent and sweet taste of Chinese herbal medicine can be achieved, pungent smells are avoided, and the palatability of the product is good. The health care bread has the advantages that first, by the adoption of the technology of an 'ultrasonic-assisted secondary ethyl alcohol extraction method', the nutrition and functionality of the blueberry leaf health care bread are improved; second, due to the fact that stevia rebaudiana is added in the compatibility of the Chinese herbal medicine, the pungent smells of the Chinese herbal medicine are effectively covered up, the health care bread is made to have good palatability, and the defect that Chinese herbal medicine health care bread is poor in palatability is overcome; third, corn flour is added in raw materials of the product, the rheological property and the nutritive peculiarity of the bread are changed, and product nutrition collocation is scientific and reasonable.

The invention discloses a piece of health care bread. The health bread has the functions of invigorating the kidney, strengthening Yang, replenishing essence, supplementing marrow, enriching the blood, moistening dryness, enabling the face of a user to be ruddy, prolonging life, enhancing immunity, reducing blood pressure, reducing blood sugar level, resisting to aging and the like. The bread product is of light brown color, full in appearance, smooth in surface and normal in size, and has no crack or deformation phenomenon. Internal tissues of the bread are of an even sponge shape, are fine and smooth, and have elasticity. The bread has light Chinese herbal medicine fresh scent and sweet taste, has no pungent smell, and is good in palatability. The cistanche nutrition and health care bread has the advantages that due to the ultrasonic assisting secondary alcohol soaking method, the trophism and functionality of the cistanche nutrition and healthcare bread are improved; stevia rebaudiana is added into the Chinese herbal medicine formula, and the pungent smell of Chinese herbal medicine is effectively concealed, so that the health care bread has good palatability, and the defect of poor palatability of the Chinese herbal medicine health care bread is overcome; corn flour is added in raw materials of the bread, rheological characteristics and nutritive peculiarity of the bread are changed, and the nutrition matching of the bread is scientific and reasonable.

The invention discloses health care bread having the functions of helping digestion, invigorating stomach, reducing blood fat and blood glucose, increasing immunity, resisting to aging, preventing obesity and the like. A bread product is brown, rich in appearance, smooth in surface, normal in size, and free of cracks and deformation. Internal tissues of the bread are in an even sponge shape, fine, soft, and rich in elasticity. The bread has a light fresh scent of traditional Chinese medicine and sweet flavor, is free of pungent smell, and good in product palatability. The bread has the advantages that the ultrasonic auxiliary secondary ethanol extraction method technology is adopted, so that the nutrition and the function of the herba portulacae nutrition health care bread are improved; stevia rebaudiana is added in Chinese herbal medicine compatibility, so that the pungent smell of traditional Chinese medicine is effectively hidden, the health care bread is made to have good palatability, and the defect that traditional Chinese medicine health care bread is poor in palatability is overcome; corn powder is added in product materials, so that the rheological property and the nutrition property of the bread are changed, and the product is scientific and reasonable in nutrition match.

The present invention discloses an instant five-cereal vegetable porridge, which comprises a porridge body material, a seasoning bag and a vegetable bag, wherein a seasoning material is encapsulated in the seasoning bag, freeze-dried vegetables are encapsulated in the vegetable bag, and the porridge body material adopts nonglutinous rice, corn, millet, sorghum rice and buckwheat as raw materials and is prepared according to the following method: blending nonglutinous rice, corn, millet, sorghum rice, buckwheat and soybean residue according to a certain ratio, soaking with an ethanol solution, rinsing with clear water, carrying out centrifugal drying to obtain a draining material, pouring the draining material into a frying pot, carrying out stir-frying to obtain the fried spice, placing the fried spice into a microwave oven to carry out drying and pre-gelatinization, and removing the crushed grains by using a sieve to obtain the instant five-cereal vegetable porridge body material. The instant five-cereal vegetable porridge has characteristics of convenient eating, complete nutrition and health benefit, and further provides characteristics of rich cereal aroma and smooth taste after infusing.

The invention provides nutritious healthy mulberry bread. The bread has the effects of tonifying the liver and the kidneys, relieving dizziness, engendering liquid, darkening the hair, brightening the eyes, facilitating the joints, eliminating disease, prolonging life, enhancing immunity, lowering blood pressure, regulating blood sugar, anti-aging and the like. The bread is of a light coffee color, the appearance of the bread is full, the surface of the bread is smooth, the size of the bread is normal, and the bread is not cracked or deformed; the inner texture of the bread is of a uniform sponge shape and is fine, smooth, soft and elastic; the bread has slight fresh scent and sweet taste of Chinese herbal medicine and does not have pungent smell, and the palatability of the bread is good. The nutritious healthy mulberry bread has the advantages that trophism and functionality of the bread are improved through the technology of 'the ultrasonic aided secondary ethanol extraction method'; moreover, stevia is added into the compatibility of the Chinese herbal medicine, so that the pungent smell of the Chinese herbal medicine is effectively covered up, the bread has the good palatability, and the defect that existing healthy bread containing the Chinese herbal medicine is poor in palatability is overcome; besides, corn flour is added into the raw materials of the bread, so that the rheological property and the nutritive property of the bread are changed, and nutritional matching of the bread is scientific and reasonable.

The invention discloses chocolate with the effect of boosting immunity. The chocolate is prepared from the following components in parts by weight: 15-20 parts of cocoa liquor, 8-10 parts of xylitol, 2-5 parts of emulsifier, 10-15 parts of cocoa butter, 8-10 parts of refined edible peanut oil, 1-5 parts of nuts, 1-3 parts of phospholipid and 4-6 parts of plant additives, wherein the core additives are barbary wolfberry fruit, manyflower solomonseal rhizome, ass-hide glue and dried tangerine peel in a mass ratio of 3 to 1 to 2 to 3. The chocolate with the effect of boosting immunity, which is disclosed by the invention, has the beneficial effects that the chocolate is low in cost, has high yield and good quality, is rich in nutrients and is scientific and reasonable in formula; as the core additives are added to the chocolate and all the components collocate reasonably and have synergy, the prepared chocolate has the effect of boosting immunity.

The invention discloses health-care bread which has the anti-aging function, the antioxidant function, the function of reducing blood sugar, the function of reducing blood pressure, the function of reducing blood fat, the function of improving immunity, the function pf preventing hypertension and the like. The bread is light brown, full in appearance, smooth in surface, normal in size and free of cracks and the deformation phenomenon; the internal structure of the bread is of an even sponge shape, and is fine, soft and high in elasticity; the bread has light Chinese herbal medicine fresh scents and the sweet taste, and is free of the pungent taste and good in palatability. The health-care bread has the advantages that nutrition performance and functionality of the cactus health-care bread are improved through the ultrasonic-assisted secondary ethanol digestion method technology; due to the fact that stevia rebaudiana is added to compatibility of Chinese herbal medicine, the pungent taste of the Chinese herbal medicine is effectively covered, the health-care bread can have good palatability, and the defect that Chinese herbal medicine health-care bread is poor in palatability is overcome; due to the fact that core flour is added to raw materials of the bread, the rheological property and the nutritive property of the bread are changed, and nutrition matching of the bread is scientific and reasonable.

The invention discloses sugar-free physique-strengthening beef bone soup. The sugar-free physique-strengthening beef bone soup comprises, by weight, 1800-2200 parts of beef sternum, 1900-2300 parts of beef ribs, 50-65 parts of sharpleaf galangal fruit, 110-130 parts of mulberry, 35-42 parts of peach seed, 75-85 parts of Chinese yam, 55-66 parts of Chinese date, 28-33 parts of Chinese cabbage, 32-38 parts of broccoli, 18-25 parts of cabbage ball, 26-35 parts of tomato, 36-42 parts of carrot, 8-11 parts of capsicum, 9-13 parts of Chinese prickly ash and 26-30 parts of spinach. The sugar-free physique-strengthening beef bone soup is convenient for eating, has scientific and reasonable nutritive composition, has effects of tonifying nephron, nourishing stomach and invigorating spleen, promoting bone development, and improving physical power and strengthening physique, and is especially suitable for being eaten by high-mental consumption and high-physical consumption people such as students, athletes and designers and people having weak physique.

The invention discloses a puerpera nutritive meal. The puerpera nutritive meal is designed according to special physiological and psychological characteristics of puerperae just after delivery and is a systematized three-month adjustment nourishing meal realizing expelling, adjustment and nourishing. Expelling-effect components of the puerpera nutritive meal comprise, by weight, 3-5 parts of Chinese angelica, 2-4 parts of ligusticum wallichii, 1-3 parts of peach seed, 2-4 parts of baked ginger, 1-2 parts of licorice root and 10-15 parts of glutinous rice. Adjustment-effect components of the puerpera nutritive meal comprise, by weight, 0.6-1 part of pilose asiabell root, 1-3 parts of radix ophiopogonis, 0.8-1.5 parts of wolfberry, 0.6-1.3 parts of Chinese yam, 1-2 parts of longan, 1.3-2.5 parts of red sage root and 1-3 parts of pumpkin. Nourishing-effect components of the puerpera nutritive meal comprise, by weight, 1-3 parts of motherwort, 2-3 parts of embryo cervi powder, 1.3-2.5 parts of safflower, 3-5 parts of pseudo-ginseng, 6-8 parts of sweet potato and 2-4 parts of cucumber. The puerpera nutritive meal contains scientific and reasonable nutrients, and realizes staged scientific adjustment matching of the nutrients according to different physiological and psychological demands of puerperae in different stages after delivery.

The invention provides a novel delicious sandwich and a preparation method of the novel sandwich. The sandwich comprises a fish layer, a pork layer and a chicken layer; the fish layer is prepared from fish paste, modified starch of cassava, modified starch of corn, garlic, condiment and ice water; the pork layer is prepared from pork, spinach, the ice water, the modified starch of cassava, the modified starch of corn, calcium carbonate, condiment and TG enzyme, and the chicken layer is prepared from chicken, potato starch, soy isolate protein, ice water and the condiment. The invention also provides the preparation method of the sandwich. The sandwich prepared by the method is scientific and reasonable in taste and nutrition assortment, can be cooked, fried and rinsed, is free of fishy taste when being eaten, is fresh, smooth and delicate in mouthfeel, strong in fragrance, convenient to eat, and long in quality guarantee period, and more accords with the taste, habits and customs of modern men.

The invention discloses laying duck compound feed capable of increasing laying duck immunity. The laying duck compound feed comprises, by weight percentage, 45-50% of corn, 10-15% of wheat middling, 20-22% of bean pump, 4-6% of corn protein powder, 8-9% of stone powder, 0.8-1% of calcium hydrophosphate, 1-2% of Chinese herbal medicine additive, 0.01-0.02% of probiotics and 1-1.5% of premix. The laying duck compound feed has the advantages that the compound feed is scientific and reasonable in nutrition and capable of sufficiently satisfying laying duck nutrition needs, Chinese herbal medicinesuch as radix astragali, cinnamon, rhizoma atractylodis macrocephalae, radix codonopsis, radix bupleuri, honeysuckle, herba houttuyniae, radix glycyrrhizae and pericarpium citri reticulatae and the probiotics such as chitosan, bacillus licheniformis and bacillus subtilis are added into the feed, laying duck immunity can be effectively increased, microorganism growth can be inhibited, and the feeddigestion utilization rate of laying ducks can be increased.

The invention discloses novel bread which not only has nutrient substance of traditional bread but also has the nutritive peculiarity of enteromorpha. Enteromorpha nutritional bread is light brown in color, full in shape, smooth in surface, normal in size, and free of cracking and deformation phenomena; the internal organization of the bread is of a uniform sponge shape and is fine, smooth, soft and elastic; the bread has a light and fresh enteromorpha scent and a sweet taste without a pungent smell, and is good in palatability. The enteromorpha nutritional bread has the advantages that the enteromorpha is added into the bread and is rich in carbohydrates, protein, crude fiber, mineral substance, fat, vitamins and other nutrient substance, so that the trophism and functionality of the nutritional bread are improved; since the enteromorpha is subjected to desalination, color protection and deodorization processing, both nutritional active substance in the enteromorpha and the fresh seaweed taste of the enteromorpha are maintained, and the palatability of the bread is improved; corn flour is added into raw materials of the bread, so that the rheological property and nutritive peculiarity of the bread are changed, and the bread is scientific and reasonable in nutrition collocation.

The invention relates to the technical field of food processing, and provides flavored bread and a making method thereof. The flavored bread is made from, by weight, 160-220 parts of sorghum flour, 60-80 parts of henry steudnera tuber powder, 4-10 parts of yeast powder, 1-5 parts of salt, 6-10 parts of euryale seeds, 6-10 parts of coix seeds, 6-10 parts of lotus seeds, 6-10 parts of radix polygonati officinalis, 1-5 parts of sugar, 10-14 parts of quail eggs, 10-14 parts of cuttlefish meal, 10-14 parts of cream, 6-10 parts of vanilla essence, 10-14 parts of hazels, 10-14 parts of cashew nuts, 10-14 parts of macadamia nuts, 10-14 parts of longan and 10-14 parts of red dates. The flavored bread is rich in nutrition, heavy in aroma and unique in mouthfeel, has the effects of refreshing oneself, restoring consciousness and moistening the intestines and the stomach, can promote appetite and reduce the blood pressure and is suitable for being popularized in the food processing field.

The invention discloses a puerpera recovery adjustment nourishing meal. The puerpera recovery adjustment nourishing meal is designed according to special physiological and psychological characteristics of puerperae just after delivery and is a systematized three-month adjustment nourishing meal realizing expelling, adjustment and nourishing. Expelling-effect components of the puerpera recovery adjustment nourishing meal comprise, by weight, 40-50 parts of pawpaw, 42-55 parts of Chinese yam, 23-35 parts of peach seed, 35-45 parts of baked ginger, 50-65 parts of licorice root and 600-630 parts of glutinous rice. Adjustment-effect components of the puerpera recovery adjustment nourishing meal comprise, by weight, 55-65 parts of pawpaw, 56-68 parts of longan, 20-30 parts of fingered citron, 58-65 parts of Chinese-date, 20-33 parts of peach seed and 580-620 parts of sweet potato. Nourishing-effect components of the puerpera recovery adjustment nourishing meal comprise, by weight, 55-70 parts of ginseng, 40-55 parts of lotus seed, 36-42 parts of spine date seed, 56-63 parts of mulberry and 560-610 parts of coix seed. The puerpera recovery adjustment nourishing meal contains scientific and reasonable nutrients, and realizes staged scientific adjustment matching of the nutrients according to different physiological and psychological demands of puerperae in different stages after delivery.

The invention discloses a cultivation method of Gerbera detoxified seedlings. The cultivation method includes steps of receptacle explant pretreatment of Gerbera, inoculation and induced culture, transfer induced culture, seedling domestication and seedling hardening. By using the cultivation method, interference caused by virus and disease factors during cultivation is avoided, forming number and efficiency of callus are increased, culture period is short, and seedling qualification rate is increased; the cultivation method has wide application prospect in the field of Gerbera tissue culture.

The invention discloses a ginkgo and wheat germ beverage, and belongs to the technical field of food processing. The ginkgo and wheat germ beverage is characterized in that: every 1000 ml of ginkgo and wheat germ beverage is prepared by the following raw materials by weight: 30-50 g of ginkgo nuts and 30-100 g of wheat germs. A preparation method of the ginkgo and wheat germ beverage comprises the following steps: taking the ginkgo nuts and the wheat germs as main raw materials, selecting and soaking the ginkgo nuts, removing husks and inner seed coats, and adding the wheat germs which are treated by microwaves and soaked; and grinding into slurry, pasting, performing enzymatic hydrolysis, performing enzyme inactivation, centrifuging, blending, homogenizing, filling and sterilizing to obtain the finished ginkgo and wheat germ beverage. The ginkgo and wheat germ beverage has effects of strengthening brain, benefiting intelligence, delaying aging, removing free radicals, improving liver functions and preventing dental caries; through sufficient utilization of the wheat germs, waste of high-protein resources is avoided; and the preparation method is scientific and reasonable in design, and the prepared ginkgo and wheat germ beverage is rich in nutrition and unique in mouthfeel.

The invention belongs to the technical field of health food preparation and in particular relates to a field muskmelon antiseptic composition, which is prepared by weight from: 20-30 parts of field muskmelon powders, 5-8 parts of sugarcane powders, 20-30 parts of nutritive adhesive powders and 20-30 parts of adhesive liquid, wherein the nutritive adhesive powders comprise soybean powders, cooked black rice powders and almond powders by a weight ratio of 10:10:3, the adhesive liquid comprise aloe juice and okra juice by a weight ratio of 1:4. The Field Muskmelon antiseptic composition boasts scientific and reasonable nutritive proportion, pure and natural raw materials which have no harm to human body, and is rich in arginine, alanine and glutamine that are effective in the treatment of patients with liver diseases and alcoholic cirrhosis and is conductive to prevent alcoholism, as well as starch, protein and vitamin B nutrients that are beneficial to the stomach and the liver, and is popular among consumers for the sweety taste and green and non-additive nature.

The invention discloses mulberry bark powder, as well as a preparation method and application of the mulberry bark powder. The preparation method comprises the following steps: cleaning mulberry branches, and selecting the bast parts of the cleaned mulberry branches; drying the bast parts in the sun or in an oven, carrying out coarse grinding to obtain chippings, and then carrying out secondary grinding with a high-speed grinder; finally, carrying out ultrafine grinding with a high-speed grinder of which the sieve pore size is 100 meshes, thereby obtaining the mulberry bark powder of which the particle size is 100-150 micrometers. The mulberry bark powder contains 20-40% of a crude fiber, is rich in amino acids, phenolic acids, alkaloids, oxyresveratrol glucosides, flavonoid glycosides and other active substances, has a fine texture and a natural plant fragrance, can be utilized as an additive for preparation of flour food, tastes good and helps to promote gastrointestinal motility and change a diet structure, is low in fat and calorie, and has the functions of preventing diabetes and related complications, improving the self antioxidant capability, reducing the hyperglycemia risks caused by the circumstance that a diabetes patient eats too much high-sugar food like rice and bread, eliminating the sense of hunger, and effectively lowering blood sugar.

The invention discloses selenium-enriched nutritional instant millet flour which mainly comprises cooked millet flour, selenium-enriched yeast, melanin and isomaltooligosaccharide. A preparation method includes: using millet as a raw material, and performing cleaning to remove impurities, low-temperature baking, sterilizing treatment and smashing grinding to obtain the cooked millet flour with target granularity; using the cooked millet flour as a basic material, adding the selenium-enriched yeast, melanin and isomaltooligosaccharide into the cooked millet flour, well stirring at normal temperature, and packaging in bags. The selenium-enriched nutritional instant millet flour is reasonable in nutritional matching, convenient to eat, long in shelf life and good in selenium absorbing effect. The preparation method is simple and easy to operate and conducive to large-scale industrial automated production.

The invention provides a natural apple pear juice and manufacturing method thereof. The natural apple pear juice is made from main raw materials natural apple juice, pear juice with sweetening agent and water; weight percentages are respectively as follows: natural apple juice 30% to 75%, natural pear juice 10% to 60%, sweetening agent 5% to 10%, others being water; technical process is processing material, agitating scum juice at high speed, adjusting sugar degree, processing homogeneity, sterilizing; manufacturing technique is scientific and reasonable. The beverage is agitated evenly and nutritionally endowed with aroma and no peculiar smell. It is pure in texture, great in mouth feel, which is beneficial to health and applicable for drinking during a long period.

The invention discloses a nutrition and health care bread capable of achieving brain refreshing and tonifying and learning and memorizing capability improvement. The bread is coffee in color, plump in shape, smooth in surface, normal in size, crackless and deformation-proof; the internal structure of the bread is in a uniform sponge shape, smooth, soft and elastic; the bread is provided with light Chinese herbal fragrance and sweet flavor without pungent smell, thereby having good taste eligibility; under frequent consumption, the bread can facilitate brain refreshing and tonifying and learning and memorizing capability improvement, thereby being particularly applicable to young and middle-aged students. The nutrition and health care bread capable of achieving brain refreshing and tonifying and learning and memorizing capability improvement has the advantages that by means of a process of an ultrasonic wave assisted twice ethanol digestion method, the nutrition and the functionality of the nutrition and health care bread can be improved; by adding stevia rebaudiana in the Chinese herbal ingredients, the pungent smell of Chinese herbal medicine can be effectively concealed, so that the nutrition and health care bread is provided with good taste eligibility and the shortcoming of poor taste eligibility of Chinese herbal health care bread can be overcome; by adding maize flour in the raw materials of the product, the rheological characteristics and the nutriological characteristics of the bread are changed, and the product nutrition collocation can be scientific and reasonable.

The invention discloses sugar-free physique-strengthening sheep bone soup. The sugar-free physique-strengthening sheep bone soup comprises, by weight, 90-100 parts of sessileflower acanthopanax bark, 75-90 parts of Guangdong cordyceps fruiting body, 70-85 parts of fingered citron, 1900-2200 parts of sheep sternum, 2000-2200 parts of sheep ribs, 40-55 parts of pawpaw, 35-45 parts of Chinese yam, 28-33 parts of Chinese cabbage, 32-38 parts of broccoli, 18-25 parts of cabbage ball, 26-35 parts of tomato, 36-42 parts of carrot, 8-11 parts of capsicum, 9-13 parts of Chinese prickly ash and 26-30 parts of spinach. The sugar-free physique-strengthening sheep bone soup is convenient for eating, has scientific and reasonable composition, has effects of tonifying nephron, nourishing stomach and invigorating spleen, promoting bone development, and improving physical power and strengthening physique, and is especially suitable for being eaten by high-mental consumption and high-physical consumption people such as students, athletes and designers and people having weak physique.