89results about How to "Smooth taste" patented technology

The invention relates to the field of health supplements, and discloses a preparation method of cordyceps sinensis hypha powder rich in cubilose peptide and elastin peptide, which comprises the following steps: carrying out superfine grinding on the cordyceps sinensis hypha powder to obtain powder with the particle size of 10-50 microns; mixing the obtained cordyceps sinensis mycelium powder with cubilose peptide powder, elastin peptide, small molecule peptide of gadus and the like and cubilose acid to form mixed powder; carrying out wet granulation on the mixed powder, and adding 1%-3% of a binding agent to form the mixed powder; and carrying out fluidized bed drying on the granulated particles at the temperature of 60-80 DEG C to obtain dry particles with the water content of less than or equal to 7.0%. The stability of the nutrition powder is remarkably enhanced by adopting vacuum packaging and the aluminum foil composite bag, and external oxygen and moisture are effectively isolated. The packaging protects active ingredients such as cordycepin, protein peptide and the like in the nutrition powder, and prevents oxidation or wet decomposition, so that the shelf life is prolonged, and the efficacy of the product is maintained.

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 discloses children growth milk powder containing medicinal and edible components and capable of promoting height growth. The milk powder consists of the following raw materials: raw milk, skimmed milk powder, isomaltooligosacharide, demineralized whey powder, vegetable oil, milk mineral salt, medicinal and edible composite plant powder, arachidonic acid, docosahexaenoic acid, colostrum basic protein, hydrolyzed yolk powder, phosphatidylserine, enzymolysis bone meal, N-acetylneuraminic acid, probiotic powder, lactoferrin, vitamins, minerals and inositol. , choline, taurine and xanthophyll. The invention belongs to the technical field of dairy products, and particularly provides children growth milk powder containing medicinal and edible components and capable of promoting children's brain development, bone growth, digestion, absorption and utilization and improving children's immunity.

The invention discloses thick milk prepared by a membrane concentration process and a preparation method thereof, and the method for preparing the thick milk by the membrane concentration process comprises the following steps: obtaining raw milk with a protein index of 3.2-3.6 g / 100g; carrying out 1.5-2.2 times of ultrafiltration treatment and 2.1-3.3 times of reverse osmosis treatment to effectively prepare a concentrated raw material semi-finished product with the protein content of 4.65-4.75 g / 100g; and the concentrated raw materials are subjected to homogenization, pasteurization, milk base compounding and direct sterilization so as to obtain a final product with the protein content of 5.40-5.45 g / 100g and the fat content of 10.6-10.9 g / 100g. According to the preparation method disclosed by the invention, a thick milk product which is free from obvious fat floating, precipitation and bleeding and fine, smooth and mellow in mouth feel can be effectively obtained by matching processes, and small molecular components in the cow milk can be completely utilized in a lossless manner within the shelf life of 6 months.

The invention discloses a preparation method of a zero-sugar low-fat Xinhui dried orange peel latte coffee beverage, through organic combination of low-temperature vacuum emulsification and superfine high-shear homogeneous emulsification, the obtained Xinhui dried orange peel latte coffee beverage can be stable in texture, and the shelf life can reach 18 months on the premise of not adding preservatives. The Xinhui pericarpium citri reticulatae coffee beverage which is fine and smooth in taste and good in flowability can be obtained under the condition that an emulsifying agent and a thickening agent are not added, and the Xinhui pericarpium citri reticulatae coffee beverage is full of the unique taste, flavor and flavor of Xinhui pericarpium citri reticulatae without adding edible essence. The method effectively overcomes the problems of unstable product quality, short shelf life, poor taste, loss of nutritional ingredients and the like caused by high-temperature steam heating, shearing and emulsifying.

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 invention discloses instant mushroom rice paste containing natural vitamin D. The instant mushroom rice paste is prepared from the following raw materials in parts by weight: 20-50g of millet flour; 5 to 25 g of oat powder; 3 to 10 g of corn flour; 10 to 25g of crushed shiitake mushrooms; 2 to 5g of edible oil; 1 to 3 g of sodium chloride; the mushroom rice paste disclosed by the invention is smooth in mouth feel, rich in fragrance, moderate in taste and simple and convenient to eat, vitamin D in treated mushrooms can help calcium absorption, and the dietetic invigoration effect is greatly enhanced.

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 a preparation method of a light food meal replacement chicken breast pie, and belongs to the technical field of meat product processing, and the preparation method comprises the following steps: grinding chicken breast into meat granules by a meat grinder for later use; putting the minced chicken breast particles, medium chain triglyceride, edible salt and drinking water into a chopper mixer to prepare meat paste; putting the meat paste, the gel type psyllium husk powder, the resistant dextrin, the polydextrose, the agave syrup, the yeast extract and the white pepper powder into a tumbling machine, and stirring; forming the uniformly stirred meat in a meat pie forming machine according to a certain weight; putting the formed chicken breast meat pie into a cooking stove for cooking; placing the cooked chicken breast pie in a cooling room for cooling; and carrying out vacuum packaging on the semi-finished product by adopting a vacuum packaging machine, labeling and warehousing to obtain the light food meal replacement chicken breast meat pie disclosed by the invention. The invention has the advantages of high dietary fiber, high protein, low fat, low carbohydrate, convenient operation, industrial production and the like, and provides technical reference for the large healthy food industry.

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 relates to a cubilose probiotic fermented beverage, which is prepared by the following steps of: preparing a culture medium from malaysia cubilose which is subjected to pretreatment such as soaking, cleaning, feather picking, tearing, stewing and the like, and fermenting and culturing lactobacillus rhamnosus, bifidobacterium lactis, lactobacillus plantarum, lactobacillus casei and lactobacillus paracasei under certain temperature and time conditions. And performing ultra-high temperature sterilization, cooling, sterile cold filling and the like on the fermented probiotic cubilose beverage. The application range of various probiotic culture medium materials such as lactobacillus rhamnosus is widened, a novel probiotic fermented beverage is provided for consumers, the raw materials are high in nutritive value, the manufacturing process is stable, production equipment investment is small, operation is easy, and popularization is easy.

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 invention discloses a method for preparing quinoa whiskey, comprising the following steps: (1) processing raw materials; (2) preparing wort; (3) fermenting; (4) distilling; and (5) storing wine to obtain quinoa whiskey. The invention prepares a high-end and high-quality Chinese-style whiskey product. The whiskey brewed by the method meets the national standard for whiskey after testing. The liquor is clear and transparent in golden yellow. The aroma of malt and quinoa is integrated with the aroma of wine and oak, and the aroma is coordinated. The Chinese-style whiskey product obtained by the invention has a significantly lower content of fusel oil than that of foreign whiskeys, and has a smoother taste. The whiskey is a typical quinoa whiskey that meets domestic drinking habits.

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 provides pepper vinegar juice and a preparation method thereof.The preparation method comprises the following steps that 1, pepper seeds are smashed and sieved, and pepper powder is obtained; (2) mixing pepper powder, white granulated sugar and water to obtain a mixed raw material; adding a saccharomycetes liquid into the mixed raw material, and carrying out alcoholic fermentation to obtain a primary fermentation product; (3) adding an acetic acid bacteria solution into a first fermentation product, carrying out acetic acid fermentation, and after fermenting for 20-25 days, adding 0.1-0.2 v / v% of clovtera penggaricus or brevibacterium nesterenkovii solution, and continuing fermenting for 5-10 days; and (4) filtering the obtained vinegar liquid, sterilizing, sealing and ageing to obtain the pepper vinegar juice. The pepper vinegar juice product provided by the invention is free of bitter taste and astringent taste, smooth in mouth feel, moderate in sour and sweet taste, uniform in texture, free of layering, good in stability and unique in fragrance, meets the requirements of consumers, and fills up the market blank at the same time.

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 utility model discloses a fish protein freeze-drying device, and relates to the technical field of freeze-drying devices.The fish protein freeze-drying device comprises a drying box body, the lower surface of the drying box body is fixedly connected with the freeze-drying box body, the outer surface of the side, away from the drying box body, of the freeze-drying box body is fixedly connected with four sets of universal wheels, and two sets of strip-shaped sliding grooves are formed in the drying box body; first twitching boxes are arranged in the two sets of strip-shaped sliding grooves, and strip-shaped sliding blocks are fixedly connected to the outer surfaces of the two sides of each first twitching box; through cooperation of the structures, fish protein can be effectively frozen and dried, and the production efficiency is improved.

The rich clausena lansium fruit powder is prepared from the following raw materials in parts by weight: 20 to 50 parts of seedless clausena lansium pulp, 20 to 50 parts of seeded clausena lansium juice, 3 to 5 parts of clausena lansium extracting solution, 10 to 25 parts of white granulated sugar, 25 to 65 parts of carrier, 0.5 to 2 parts of citric acid, 0.1 to 0.2 part of vitamin C, 0.05 to 0.2 part of sweetening agent and 0.05 to 0.1 part of preservative. The freshness and flavor concentration of the clausena lansium are reserved to the maximum extent by means of freezing and pulping, small-fire decocting of fruit pulp, supercritical extraction and continuous dynamic vacuum drying, 3.5% of the prepared clausena lansium powder is added into an ice cream product, and the clausena lansium fruit powder has the clausena lansium fruity flavor which is balanced in sourness and sweetness, smooth in taste and rich in flavor.