32results about How to "Smooth taste" patented technology

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

The invention belongs to the technical field of plant beverage processing, and particularly relates to a gingko, dendrobium officinale and ginseng plant beverage crushing, mixing and preparing device which comprises a mixing and preparing machine, a universal pulverizer, an ultrafine pulverizer, a freezing pulverizer and a high-pressure homogenizer, and the mixing and preparing machine comprises a material cavity, a feeding opening, a discharging opening and a stirring mechanism; the preparation method of the mixing preparation machine comprises the following preparation steps: S1, raw material pretreatment: selecting ginkgo leaves, fresh dendrobium officinale strips and ginseng rhizomes which are free of mildew and diseases and insect pests, cleaning the ginkgo leaves, drying the ginkgo leaves with hot air, removing fibrous roots from the fresh dendrobium officinale strips, cutting the fresh dendrobium officinale strips into long sections, peeling the ginseng rhizomes, and cutting the peeled ginseng rhizomes into long slices; s2, graded crushing is conducted, specifically, the pretreated ginkgo leaves are put into a universal pulverizer to be pulverized and then transferred into an ultrafine pulverizer to be further pulverized into fine particles, and the device solves the problems that when the ginkgo, dendrobium officinale and ginseng plant beverage is prepared through crushing and mixing at present, the mixing effect is poor, and the stability and taste of the beverage are directly affected.

This utility model discloses a colloid mill for sauce production, including a housing. A grinding assembly is fixedly installed on the top of the housing. The grinding assembly includes a support frame and an electric push rod. The support frame is fixedly installed on the top of the housing, and the electric push rod is fixedly installed on the top of the support frame. The output end of the electric push rod is fixedly connected to a lifting frame, and a motor is fixedly installed at the bottom of the lifting frame. This utility model relates to the field of sauce production technology. This colloid mill for sauce production, through its grinding assembly, can grind sauces and adjust the grinding according to the required consistency, so that the sauce can achieve the ideal texture to meet the needs of different products. For example, when producing a smooth salad dressing, the gap of the grinding assembly can be reduced to grind finer particles, making the sauce smoother. When producing a chili sauce with a certain particle texture, the gap can be appropriately increased to retain some chili particles and increase the layers of flavor.

The present invention provides a method for preparing room temperature liquid cheese and room temperature liquid cheese. The preparation method comprises the following steps: adding a protein regulating component to raw milk, performing a first stirring, and standing for hydration to obtain a first liquid; adding pre-melted cream cheese and light cream to the first liquid, performing a second stirring, and obtaining a second liquid; and sequentially performing a first homogenization, ultra-high temperature sterilization, and a second homogenization on the second liquid. The room temperature liquid cheese prepared according to the method of the present invention has good fluidity and excellent storage stability at room temperature, and has rich nutrition, a smooth taste, and a strong cheese aroma.

This invention relates to a compound powder of highland barley seedlings for promoting bowel movements, its preparation method, and its applications. The raw materials include highland barley seedling powder, fructooligosaccharides, matcha powder, and compound probiotic powder. Excipients are then added to formulate it into solid beverages, compressed candies, jellies, and gummies. Animal experiments have verified that the compound powder of highland barley seedlings of this invention can significantly promote intestinal peristalsis and defecation in mice with constipation, effectively repair the intestinal immune barrier, significantly increase serum gastrin (MTL) levels, and significantly reduce vasoactive peptide (VIP) levels, thereby effectively improving constipation symptoms. The compound powder of highland barley seedlings of this invention is safe, readily available, and has no side effects. The components work synergistically, possessing a unique flavor and taste. It has significant bowel-regulating and laxative effects, and low doses are sufficient to achieve the desired effect, making it of great application value.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

The invention provides a preparation process of weight-losing yoghourt ice cream pudding based on a sterilization structure. The preparation process of the weight-losing yoghourt ice cream pudding based on the sterilization structure comprises the following steps: a, selecting the following raw materials: 300g of low-fat yoghourt with the fat content of 0.1-2%; the natural sweetening agent is selected from erythritol, xylitol or stevia rebaudiana, and the dosage of the sweetening agent is 0.5%-3%, and 15 g; 30 g of low-fat milk powder; the lecithin is used as an emulsifier, the content of the lecithin is 0.2-0.5%, and the lecithin is 3g; and gelatin or pectin which is used as a thickening agent and has the content of 0.2-1% and is 3g. According to the weight-losing yoghourt ice cream pudding preparation process based on the sterilization structure, the taste and the structural stability of the product are remarkably improved through optimization of the raw material ratio and multi-stage processing steps, the combination of low-fat yoghourt and a natural sweetening agent is adopted, fat and calorie are effectively reduced, meanwhile, the weight-losing yoghourt ice cream pudding is prepared through a double emulsification technology and reasonable use of a thickening agent, and the weight-losing yoghourt ice cream pudding is prepared. The common problems that a traditional low-fat product is not smooth in taste and insufficient in sweetness are successfully solved.

The invention relates to tamarind polysaccharide yellow wine jellies suitable for people with dysphagia and a preparation method thereof. The tamarind polysaccharide yellow wine jellies comprise the following raw materials: tamarind polysaccharide, cane sugar, citric acid and yellow wine. Wherein the solid-liquid ratio of the tamarind polysaccharide to the yellow wine is 0.2-2.5 wt%; the solid-liquid ratio of the cane sugar to the yellow wine is 6-18wt%; the solid-liquid ratio of the citric acid to the yellow wine is 0.02 wt%-0.14 wt%. The preparation process comprises the following steps: mixing the tamarind polysaccharide, the cane sugar and the citric acid in the yellow wine, heating and stirring for a period of time, and then cooling in a mold at low temperature to form the tamarind polysaccharide yellow wine jelly. Compared with the prior art, the tamarind polysaccharide wine has the advantages that the tamarind polysaccharide and the high-quality yellow rice wine are used as the basis for the first time, a unique wine jelly form is formed through special freezing process treatment, the tamarind polysaccharide wine can be used as a beverage and a low-calorie dessert, a novel healthy diet choice is provided, and the tamarind polysaccharide wine is suitable for large-scale popularization and application. The traditional flavor and nutritional ingredients of the yellow rice wine are reserved, and meanwhile, patients with dysphagia can take and eat the yellow rice wine more easily and conveniently.

The invention discloses a seaweed composite microsphere capable of relaxing bowels as well as a preparation method and application thereof, and belongs to the technical field of food processing. The seaweed composite microsphere is prepared from the following components in parts by weight: 5 to 10 parts of sodium alginate, 1 to 5 parts of fucoidin and 1 to 2 parts of rutabaga root extract. The seaweed composite microspheres can relax bowel and quickly change constipation symptoms, are safe and free of toxic and side effects, and can be used for a long time. Through verification, the traditional Chinese medicine composition can take effect within 3-4 h after being eaten, the defecation amount is increased, the water content of excrement is increased, the intestinal tract propelling rate is increased, intestinal tract movement is promoted, the constipation condition can be prevented and relieved, and no obvious adverse reaction exists. When the seaweed composite microspheres are taken after being mixed with water, the seaweed composite microspheres can be rapidly dispersed in water to form uniform suspension liquid, and the suspension liquid has viscosity similar to that of porridge, but has no viscosity of polysaccharide and is smooth in taste; the food can achieve ideal taste without long-time stirring, is suitable for long-term taking, improves the acceptability of the public, and is more suitable for a fast-paced lifestyle.

The application provides a preparation method of a food-grade natural wax-based gel emulsion, and the method is as follows: food-grade natural wax, a surfactant and distilled water are heated and mixed, and then high-speed shearing, ultrasonic dispersion, cooling and standing are performed to obtain a food-grade natural wax-based particle dispersion liquid; then the food-grade natural wax-based particle dispersion liquid is mixed and stirred with a food-grade natural wax-based gelation inner oil phase, and then high-speed shearing, ultrasonic dispersion and cooling are performed to obtain the food-grade natural wax-based gel emulsion. The application also provides application of the food-grade natural wax-based gel emulsion prepared above in preparation of special food for people with difficulty in swallowing. The food-grade natural wax is used as the only core functional raw material, and its dual functions of stabilizing the oil-water interface as a solid particle and constructing a three-dimensional network structure as a gelling agent are fully played, the prepared gel emulsion has a semi-solid texture, is easy to spread and deform, has very high safety and practicability, and has a wide application prospect.

The invention provides a preparation method of an akebia trifoliate turbid fruit juice beverage, which is characterized in that akebia trifoliate primary pulp is used as a raw material, white granulated sugar and citric acid are used as auxiliary materials, pectin, guar gum and xanthan gum are used as compound stabilizers, and the turbid akebia trifoliate fruit juice beverage is processed. According to the present invention, with the sensory evaluation of the turbid juice and the sensory evaluation of the suspension stability and the stabilizer as the indexes, the formula of the akebia trifoliate turbid juice with the highest comprehensive score is screened out, and the akebia trifoliate turbid juice under the formula has the special fragrance of the akebia trifoliate, has characteristics of appropriate sweet and sour taste, smooth taste, milky white juice color, and good taste; the stability is good, the tissue is uniform, and the taste is mellow. The method can provide a technical basis for development and utilization of akebia trifoliate and production and processing of akebia trifoliate turbid juice.

The invention provides water chestnut, snow pear and tremella porridge and a preparation method thereof, and belongs to the technical field of canned food porridge preparation, and the water chestnut, snow pear and tremella porridge comprises the following components in parts by weight: 28-32 parts of quick-frozen snow pear blocks and 8-12 parts of water chestnuts; 4-6 parts of tremella fuciformis; 8-12 parts of red-skin peanuts; 4-6 parts of glutinous rice; 8-12 parts of millet; 8 to 12 parts of wheat; 4-6 parts of Hunan lotus; 23-27 parts of white granulated sugar; 260 to 270 parts of water; the prepared water chestnut, snow pear and tremella porridge is rich in nutrition, cool, refreshing, delicious, capable of promoting appetite and digestion, smooth in taste, free of additives and durable in storage, and has the pear fragrance.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The invention provides a flour product and a preparation method thereof, the flour product comprises flour, whole egg liquid and soybean protein isolate, the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soybean protein isolate is (10-30): 2.7, and the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour. The water-holding capacity of the soybean protein isolate is 4 g / g-7 g / g. According to the present invention, the total amount of the whole egg liquid and the soybean protein isolate is regulated, the weight ratio of the whole egg liquid to the soybean protein isolate and the water-holding capacity of the soybean protein isolate are respectively in the specific range, such that the prepared flour product has the balanced nutrition while the low amount of the egg liquid is added so as to provide the rich nutrition; the color is milky white or creamy yellow, the color is bright, the surface structure is uniform and smooth, the biting force is moderate, the tooth sticking is avoided, the biting force is strong, the elasticity is high, and the taste is smooth.

The present invention provides a composition, a flour composition, a pasta product and a method for manufacturing the same. The composition of the present invention comprises: phytosterols and wheat germ, wherein the mesh number of the phytosterols is 80 to 120 meshes, and the mass ratio of the wheat germ to the phytosterols is 1:1 to 5:1. The present invention effectively solves the problem of peeling and delamination during the noodle pressing operation. When the composition of the present invention is used to make pasta products such as noodles, the noodles do not peel and delaminate during the noodle pressing operation. The noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol.

The invention discloses a preparation method of gluten-free mung bean noodles. The preparation method comprises the following steps: 1) screening high-quality mung beans; (2) soaking the cleaned mung beans in a CaCl2 solution; (3) peeling the soaked mung beans; (4) drying the mung bean hulls and the peeled mung beans; 5) preparing mung bean powder and mung bean hull powder; (6) adding potato starch, enzyme, salt and water into the mung bean powder and the mung bean hull powder; and 7) applying simple shear flow and heating to the fermented dough by using a Couette cell device to obtain the gluten-free mung bean noodles capable of relieving summer-heat. The preparation method of the gluten-free mung bean noodles is simple and convenient, few ingredients are added, the gluten-free mung bean noodles are rich in protein and suitable for industrial production, the gluten-free mung bean noodles are not only suitable for celiac disease patients, but also vitexin contained in mung beans has the effects of clearing away heat and toxic materials, the defect that mixed beans are poor in processing suitability is overcome, and the gluten-free mung bean noodles are suitable for the celiac disease patients. The prepared noodles are rich in nutrition and chewy and smooth in mouth feel.

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

This invention relates to the field of cake making and discloses a device for making a chocolate lava cake. The device includes a base, a first mixing tank movably connected to one side of the top of the base, a second mixing tank fixedly connected to one side of the top of the first mixing tank, a reduction motor fixedly installed on one side of the bottom of a protective cover, the drive end of the reduction motor extending into the interior of the protective cover and fixedly connected to a first rotating rod, a second rotating rod movably connected to the upper interior of the protective cover, and the left end of the second rotating rod extending into the interior of the second mixing tank and fixedly connected to a second stirring rack on its outer diameter. This invention adds butter and eggs to the inside of the chocolate cake, making the cake smoother. It also adds rice flour to improve the shaping effect and texture, enhancing the flavor of the cake. The device can better mix the ingredients, improving the subsequent texture of the food, and can also quantitatively discharge the mixed ingredients for convenient baking and shaping.

The invention discloses pre-packaged fresh-keeping wet spaghetti and a making method thereof.The making method comprises the steps that 52-60% by weight of Dulan wheat flour, 10-20% by weight of wheat starch and 28-30% by weight of vital gluten are guided into a mixing machine to be evenly stirred; adding drinking water and uniformly stirring; putting the mixture into a curing strip extruder to extrude noodles; steaming the noodles for three times; soaking the acidified noodles with food acid; cooking the noodles until the noodles are thoroughly cooked; and weighing the noodles, bagging, packaging, sterilizing, cooling and warehousing. The quality guarantee period of the pre-packaged fresh-keeping wet spaghetti is as long as 6 months or above, and the pre-packaged fresh-keeping wet spaghetti is safe in microorganism and physicochemical indexes, is not naturally broken, is convenient and quick to eat, and has the initial taste. According to the preparation method, starch retrogradation is well inhibited, the problems of non-sticking and drawing due to high-temperature sterilization and thorough sterilization are solved, the taste of the fresh and wet pasta is restored, and the pre-packaged fresh-keeping wet pasta has the long shelf life of 6 months.

The invention provides normal-temperature nut-based fermented yoghurt and a preparation method thereof, and the yoghurt comprises the following raw materials in 1000 parts by weight: 28-100 parts of nuts, 50-120 parts of white granulated sugar, 3-8 parts of an emulsifier, 3-85 parts of a stabilizer and / or a thickener, and 0.002-0.006 part of a leavening agent. The method comprises the following steps: baking nut raw materials twice, grinding, and mixing with water to obtain nut feed liquid; mixing white granulated sugar and an emulsifier, putting the mixture into the nut feed liquid, stirring, filtering, homogenizing, pasteurizing, cooling, adding a leavening agent, performing constant-temperature fermentation to obtain fermented milk, and demulsifying and stirring; uniformly mixing white granulated sugar and a stabilizer, and putting the mixture into water to obtain a second mixed solution; mixing the demulsified fermented milk with the second mixed solution, and homogenizing twice according to the protein content in the mixed feed liquid; and sterilizing and cooling to obtain the product. The obtained yoghurt product is free of preservatives and essence, meanwhile, the nut fragrance is sufficient, and the shelf life is prolonged.

The invention belongs to the technical field of plant-based nut processing, and particularly relates to a plant-based nut accurate grinding coupling emulsification method and device, the device comprises a feeding platform, a first colloid mill and a low tank, the feeding platform is used for plant-based nut raw materials, a feeding machine is arranged on one side of the feeding platform, and the feeding machine can convey the plant-based nut raw materials; the first colloid mill is arranged below the conveying end of the feeding machine and used for achieving primary colloid milling treatment of the plant-based nut raw materials. Compared with existing equipment, the plant-based nut processing device has the advantages that nutritional ingredients in plant-based nuts can be extracted to the maximum extent in the fine colloid milling and emulsifying process, the solubility of the plant-based nuts is improved through emulsification, waste of raw materials is reduced, in addition, the ratio of raw material input to product output is optimized due to efficient processing of the materials, and the production efficiency is improved. Manual intervention is reduced through whole-process automatic production, resource waste or equipment loss caused by misoperation in the production process is reduced, and therefore the production cost is effectively reduced.

The invention discloses a preparation method of Xinhui dried orange peel yoghourt embedded with medicinal and edible aromatic substances, which comprises the following steps of: extracting a Xinhui dried orange peel raw material by using a unique annular structure of beta-cyclodextrin (beta-CD), and embedding rich aromatic substances and main nutritional ingredients with high medicinal and edible values in dried orange peel through a molecular enveloping technology; the high-quality Xinhui pericarpium citri reticulatae concentrated solution is obtained, the Xinhui pericarpium citri reticulatae yoghourt product is prepared from the obtained Xinhui pericarpium citri reticulatae extracted concentrated solution, and the prepared Xinhui pericarpium citri reticulatae yoghourt product is smooth and fine in taste, has the unique flavor of pericarpium citri reticulatae and has the effects of regulating qi, strengthening the spleen, promoting appetite and helping digestion.

The invention relates to the technical field of baijiu brewing, in particular to sea-buckthorn kaoliang spirit and a brewing technology thereof.The brewing technology comprises the following steps that S1, sea-buckthorn, desert cistanche, astragalus membranaceus, fructus lycii, edible radix puerariae powder, sorghum, corn, rice and mung beans are taken as raw materials for standby application; based on the total grain weight of the sorghum, the corn, the rice and the mung beans, the sorghum accounts for 67-73% of the total grain weight, the corn accounts for 12-18% of the total grain weight, the rice accounts for 10-16% of the total grain weight, and the mung beans account for 1-3% of the total grain weight; the hippophae rhamnoides Kaoliang spirit prepared by the preparation method disclosed by the invention is treated by adopting a specific process, mixed grains such as sorghum, corn, rice and mung beans are used as raw materials, and multi-grain yeast prepared from barley, wheat and peas in northern regions of China is inoculated by adopting a natural inoculation mode; sea-buckthorn, desert cistanche, astragalus membranaceus, medlar, edible kudzuvine root powder and ginseng feeding distiller's yeast are selected, fermented and distilled to obtain the kaoliang spirit, and the kaoliang spirit is pure and smooth in taste and excellent in quality and is favored by consumers.

This invention relates to the field of food processing technology, specifically disclosing a high-flavor soy milk processing method based on optimized soybean quality evaluation indicators. The steps include: selecting soybeans, washing them, and soaking them in water, controlling the soaking temperature at 15-25℃, the time at 7-9 hours, and the pH value at 6-8; then grinding the soaked soybeans, controlling the grinding time at 280-320 seconds; finally, boiling the soy milk to inactivate enzymes, filtering, and cooling to sterilize to obtain the finished product. This invention, without adding any external substances, effectively reduces the formation of beany odor substances such as hexanal by optimizing the soaking and grinding process parameters, significantly improving the uniformity of soy milk particle size distribution and system stability, resulting in a rich, smooth, and balanced natural flavor. Furthermore, the process parameters are precisely quantified, making it easy to automate in industrial applications.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

The utility model belongs to the technical field of cake processing, and particularly relates to oil spraying and baking equipment for cheese cake processing, which comprises a chain conveyor, a mold is conveyed on the chain conveyor, a support frame and a baking mechanism are respectively mounted on two sides of the mold, and a front oil spraying mechanism, a feeding mechanism, a rear oil spraying mechanism and a controller are mounted on the support frame. The front oil injection mechanism and the rear oil injection mechanism are the same in structure and are arranged on the front side and the rear side of the feeding mechanism correspondingly. The oil body quantitatively sprayed by the front oil spraying mechanism can form an isolating membrane between the cake and the mold, so that the adhesion possibility is reduced, and the cake is more complete and attractive during demolding; the oil body quantitatively sprayed by the rear oil spraying mechanism can form an oil film on the surface of the cake, so that the cake tastes finer, smoother and tender, the moist taste of the cake is kept, and the taste quality of the cake is improved; the use of the non-return plug can prevent the product quality from being influenced by the dripping of the raw materials in the oil injection and blanking processes.

The application belongs to the technical field of food processing, and particularly relates to high-purity resistant starch concentrate and a preparation method thereof. Low-purity resistant starch ultrafine powder with a dry basis resistant starch content of 30% to 35% is used as raw material, and after being slurried, the raw material is subjected to double-enzyme hydrolysis of alpha-amylase and saccharifying enzyme to specifically remove digestible starch, dextrin and oligosaccharide in the raw material; then, the enzyme is inactivated, centrifugal separation and multiple water rinsing purification are performed, and high-purity resistant starch wet material with a dry basis resistant starch content of greater than or equal to 90% is obtained; after the wet material is proportionally mixed with water, high-pressure microjet homogenization treatment is performed to fully hydrate and disperse the particles, and finally, stable concentrate with a concentration of greater than or equal to 50% w / v is obtained. The purity of resistant starch is greatly improved, and the efficacy is significantly enhanced. The application uses low-cost low-purity resistant starch with a purity of about 30% as raw material, removes digestible starch, dextrin and oligosaccharide through double-enzyme hydrolysis with precise specificity, and combines physical rinsing and purification, so that the dry basis purity of resistant starch can be stably improved to more than 90%, and the physiological activity per unit weight is stronger.

The invention discloses a method for preparing a fruit-flavored milk powder, comprising the following steps: washing and cutting the fruit, blanching to inactivate enzymes, beating and juicing the fruit pieces after the blanching to inactivate enzymes, filtering, adjusting the pH of the filtrate, adding gelatin to remove tannins, standing, filtering again, and obtaining fruit juice; using raw milk as a raw material, pasteurizing, adding fruit juice and skim milk powder, and then post-processing to obtain fruit juice milk powder. The fruit-flavored milk powder prepared by the invention has good dispersibility, is easy to brew, has a strong milky and fruity aroma, has a smooth taste without a granular feel, and is provided with a sugar bag to meet consumers' needs for different sweetness.

The invention discloses a compound lactic acid bacteria agent for mare milk fermentation, fermented mare milk and a preparation method of the fermented mare milk, and belongs to the technical field of mare milk biological fermentation. The compound lactic acid bacteria agent comprises five viable bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus helveticus, lactobacillus plantarum and lactobacillus casei, the optimal ratio of lactobacillus bulgaricus to streptococcus thermophilus to lactobacillus helveticus to lactobacillus plantarum to lactobacillus casei is 1: 1: 0.5: 0.5: 0.5 during mare milk fermentation, the optimal inoculum size is 3%, the optimal fermentation temperature is 40.5 DEG C, and the optimal fermentation time is 12 hours. The prepared fermented mare milk (mare milk yoghurt) is excellent in flavor, pure and elegant, the bad flavor is successfully inhibited, the elegant fragrance is created, and the flavor level is improved; the functions are enhanced, the health value is high, high-value metabolites are enriched, bioactive peptides are released, and an anti-oxidation system is enhanced; the process is stable, and the quality is controllable: by optimizing process parameters, the viable count reaches an extremely high level, stable and efficient expression of a synergistic metabolic network is ensured, and uniform and reproducible product quality is ensured.

The invention discloses a shiitake mushroom table dish and a preparation method thereof, and relates to the technical field of edible mushroom processing. According to the prepared shiitake mushroom table dish, shiitake mushrooms serve as the main raw material, edible auxiliary materials are added for seasoning, the prepared shiitake mushroom table dish is free of preservative additives, the shiitake mushrooms are smooth in taste, fresh and palatable and appropriate in salty and fresh taste, and the shiitake mushroom table dish belongs to a low-fat and high-protein fresh and cool dinner side dish, is convenient to eat together with rice, and is especially suitable for breakfast congee. The composition is suitable for people of various ages. The preparation method of the mushroom table dish is simple, strictly controls the processing links, ensures the microbial safety of the product, and is suitable for industrial mass production.