32results about How to "Sticky taste" patented technology

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention relates to a health-care noodle which is characterized by comprising 425g-550g of wheat flour, 60g-130g of fresh herba portulacae, 3g-8g of salt and 100g-200g of water. The health-care noodle is prepared by the following steps of washing 100g of fresh root-removed herba portulacae clean, and squeezing juice from the fresh root-removed herba portulacae; adding 150g of water; adding the salt and the wheat flour, and stirring; making noodles by using a noodle maker; drying in the sun or in an oven; and subpackaging and storing. The health-care noodle has the advantage that the health-care noodle contains a large quantity of vitamins, protein, calcium, phosphorus, ferrum, and the like.

The invention provides a whole-grain nutrition powder and a preparation method thereof. The whole-grain nutrition powder comprises raw materials and auxiliary materials, and the raw materials comprise the following materials in parts by weight: 30g of bran, 100g of brown rice, 50g of sweet corn, 30g of millet, 20g of red bean, 30g of wheat, 5g of soybean, 50g of sticky rice, 45g of sorghum, 30g of pearl barley, 30g of buckwheat and 20g of oat; the auxiliary materials comprise the following materials in parts by weight: 30g of white granulated sugar, 3g of fructo-oligosaccharide, 2g of maltodextrin and 50g of black semen powder. The whole-grain nutrition powder can supplement nutrition and regulate the body function, can enable women lack of blood color to have good skin color, and has the efficacies on promoting digestion and nutrient absorption and improving immunity.

The invention relates to the technical field of pectin extraction, in particular to a method for extracting pectin from glutinous corn. The method comprises the following links, such as decomposition and extraction of the pectin, treatment of extract liquid, hydrolysis of starch, decoloring of the pectin, concentration of pectin liquid and preparation of pectin powder. The extract liquid is kept in a relatively strong acidic environment, such that the interference of impurities in glutinous corn bran to the pectin extraction can be effectively reduced. The PH is regulated to be less than 2.0 as much as possible; when the acidity is high, the extraction time is short; when the acidity is low, the extraction time is long. In order to reduce the sealing of calcium and magnesium ions in the glutinous corn bran to the pectin, sodium hexametaphosphate which accounts for 0.3 to 0.4 percent of the total weight of the extract liquid is added, such that a pectin extraction rate can be increased to 30 percent or more, and the gelatinization degree reaches 180.

The present invention relates to medicinally and edibly homogenous quinoa and soybean instant noodles and a preparation method thereof. Firstly, 10-40% by weight of quinoa flour and 60-90% by weight of soybean powder are mixed; then water with the amount being 50-70% of the total weight of the quinoa flour and soybean powder is added; the materials are mixed; the mixture of the quinoa flour, the soybean powder and the water is added into a screw hot pressing machine for drawing and forming; the temperature is controlled at 170-220 DEG C; pressure is controlled at 1-2 Mpa; and first squeezing and processing is conducted to prepare long-filament type dried noodles. The product only needs to be brewed in boiling water for a few minutes or slightly boiled in boiling water for consumption, andis easy to cook, easy to preserve, sticky and smooth in mouthfeel, soft, and low-sugar, high-protein and high-energy food, can increase intake of dietary fibers in a long-term consumption, and plays the roles of moisturizing the intestines, relaxing bowels, removing toxins and beautifying features. Vitamin E, linolenic acid, copper, zinc, selenium, magnesium, etc. have functions on preventing aging, enabling skin to be white, inducing sleep, and obviously lowering blood lipids and reducing weight.

The invention provides an omnivorous fish bait and a preparation method thereof, and belongs to the bait making field; the bait mainly comprises the following raw materials by weight part: glutinous rice 30-50 parts, pig bone meal 20-25 parts, shell powder 20-25 parts, Cryptomonas marssonii 15-20 parts, pumpkin stem 10-15 parts, kidney bean 10-12 parts, grosvenor momordica fruit 5-8 parts, water earthworm 20-25 parts, and cob 10-15 parts; the bait raw materials are natural and normal substances, safe, reliable, healthy, and non-toxic; animal raw material and plant raw material are combined according to scientific proportion, so the obtained bait is special in taste, proper in viscosity, easy to diffuse without having unhooking condition, good in fish luring effect, simple in making, and portable.

The invention relates to soybean instant noodles containing methionine and a preparation method of the instant noodles. The method comprises the following steps: firstly, mixing 80 to 90 percent of soybean fine powder and 10 to 20 percent of egg powder or shelled egg liquid according to weight percentage; and then adding water which is 30-50% of the total weight of the obtained mixture, conductingmixing, adding water and the mixed raw materials into a screw hot press, controlling temperature to be 180-220 DEG C, controlling pressure to be 1-2 MPa, and conducting one time extrusion processingto obtain the filament-type dry noodles. The obtained noodles can be eaten just by soaking in boiling water for a few minutes or boiling in boiling water, are easy to cook and convenient to store, have a sticky, smooth, chewy and soft mouth feel, are a low-sugar, high-protein and high-energy food, can increase dietary fiber intake with long-term consumption, have the efficacy of moistening intestines, relaxing bowels, removing toxins and beautifying skins, and have obvious effect of reducing blood lipid and reducing weight. The methionine content of eggs is particularly high, so that the jointconsumption of beans and the eggs can complement each other in nutrients, and make up for the deficiency of bean methionine.

The invention relates to pitaya flower health-care jelly which is prepared from the following raw materials in parts by weight: 30 to 40 parts of pitaya flower concentrated solution, 15 to 20 parts ofdried orange peel concentrated solution, 2 to 3 parts of fruit grains, 6 to 10 parts of honey, 3 to 5 parts of fructus momordicae concentrated solution and 3 to 7 parts of fish glue powder. The pitaya flower health-care jelly provided by the invention is yellow and bright in color, is in a unique color of dried orange peel concentrated solution, and does not need to be added with artificial pigment; the pitaya flower health-care jelly integrates the tastes of pitaya flower concentrated solution, fructus momordicae concentrated solution, honey and dried orange peel, so that the jelly is uniquein taste; and in addition, the jelly also has the nutrients of pitaya flower and dried orange peel, so that the jelly is suitable for people with cough, phthisis and the like as snacks.

The invention discloses a preparation method of a quick-freeze glutinous corn with the undamaged interior. The method comprises the following steps of S1, selecting materials, wherein a fresh corn atthe milk-ripe stage 15-30 d after spinning is selected, most coats on the surface of the corn are peeled off, meanwhile, a single-layer coat remains on the surface of the corn, and corn stigma is removed; S2, protecting the color, wherein the selected corn is placed into a prepared color protecting solution to be soaked and then taken out. By remaining the single-layer coat on the exterior of thecorn, the surface of the corn can be protected by means of the single-layer coat remaining on the corn in the collision process when the corn is cleaned and cooked, the surface of the corn is prevented from being injured or damaged after being hit by other things, in the cooking process, corn juice obtained after juicing filtering is poured into a steamer, the corn juice and the corn can be cookedtogether, in the cooking process, the corn juice enters corn pulp after being evaporated, the cooked corn has the more fragrant corn flavor and more glutinous taste.

The invention relates to the technical field of glutinous rice retrogradation prevention, in particular to a liquid for preventing glutinous rice retrogradation and a frozen zongzi beverage containingthe liquid. The liquid for preventing glutinous rice retrogradation is obtained by mixing an emulsifier, edible oil and fat and a thickener solution, grinding and homogenizing, wherein the thickenersolution is prepared by mixing a thickener with water, immersing for swelling and dissolving; by grinding and homogenizing the mixed solution, the emulsifier, the edible oil and fat and the thickenersolution are mutually fused, all the materials are mutually matched, the retrogradation phenomenon is not likely to occur after the frozen beverage added with the glutinous rice retrogradation preventing liquid is frozen for a long time, the placement stability of the frozen beverage is greatly improved, and the shelf life is prolonged.

The invention discloses chili oil. The chili oil is prepared from the following raw materials in parts by weight: 60 to 80 parts of rapeseed oil, 30 to 40 parts of dry red chilies, 10 to 20 parts of fresh heartleaf houttuynia herb, 5 to 7 parts of pungent litse leaves, 4 to 6 parts of grosvenor momordica leaves, 4 to 8 parts of hawthorn fruits, 2 to 4 parts of white sesame, 1 to 3 parts of star anise, 1 to 2 parts of fennel, 1 to 3 parts of tsaoko amomum fruits, 5 to 7 parts of raw ginger, 4 to 6 parts of garlic, 2 to 3 parts of cassia bark, 6 to 8 parts of cumin, and 4 to 8 parts of table salt. The chili oil is long in shelf life, contains no additive or preservative, and is green and healthy. With the added heartleaf houttuynia herb and grosvenor momordica leaves, the chili oil not onlyhas a smooth and viscous mouth feel, but also has the functions of clearing away heat, removing toxicity, benefiting qi and moistening the lung. The chili oil of the invention is thick and mellow in taste, delicate in mouth feel, rich in nutrients and unique in flavor, not only can be used as a seasoning for blended vegetables, but also can replace edible oil used for stir-frying vegetables, and can be taken by eaters as needed so as to be convenient and time-saving.

The invention discloses a chili sauce, which belongs to the field of food processing and comprises the following components in parts by weight: dried chili, black sesame, cooking wine, ginger, peanut powder, garlic, isatidis, monosodium glutamate, and table salt. The invention has a long shelf life, The chili sauce without any additives and preservatives, and adding Banlangen, has the effects of clearing away heat, detoxification, cooling blood, and relieving throat. The chili sauce is bright red in color, crisp and tender, fragrant and refreshing, and can maintain the original flavor and nutrition of chili value.

The invention discloses a formula of edible meal replacement powder suitable for patients with cerebral hemorrhage, relating to the technical field of diet therapy regimen. According to the formula, the edible meal replacement powder comprises the following components in parts by weight: 100-200 parts of burdock, 200-300 parts of konnyaku, 4-8 parts of agaric, 150-300 parts of carrots, 50-100 parts of raw sargassum fusiforme, 100-150 parts of cress, 0.5-1 part of sesames and 20-50 parts of longan aril. In addition, the invention further discloses a preparation method of the formula of the edible meal replacement powder suitable for patients with cerebral hemorrhage. The raw and auxiliary materials in the meal replacement powder provided by the invention have the effects of adsorbing sodium, reducing the content of sodium in the body and promoting blood circulation to remove blood stasis, so that the aim of lowering the blood pressure is achieved. The edible meal replacement powder disclosed by the invention has an excellent effect of treating the patients with cerebral hemorrhage, and enables an eater to produce satiety.

The invention discloses protein-rich quinoa vegetarian diet health porridge and a preparation method thereof, belonging to the technical field of health food. The protein-rich quinoa vegetarian diet health porridge is prepared from the following raw materials in parts by mass: 80-100 parts of rice, 60-80 parts of sticky rice, 40-50 parts of quinoa kernels, 20-30 parts of oat kernels, 10-15 parts of peanut kernels, 10-20 parts of red beans, 10-20 parts of mung beans, 10-20 parts of red dates, 20-30 parts of soy protein concentrate and 8-12 parts of edible alkali. The vegetarian diet health porridge is prepared by taking the rice and the sticky rice as main raw materials, the high protein food materials such as the quinoa kernels, the oat kernels and the peanut kernels are supplemented for use, and the soy protein concentrate is collocated for increasing the protein content and amino acid types of the vegetarian diet health porridge; the health porridge contains all of eight essential amino acids needed by a human body, is especially rich in lysine absent in plants, does not contain soybean anti-nutrient factor, and is high in digestibility, rich and balanced in nutrition, stable incharacters, fine and smooth in mouth feel and suitable for all people, thus being an ideal green health food.

The invention discloses litchi milk which is prepared from the following raw materials in parts by weight: 20-40 parts of litchi, 10-30 parts of longan, 10-30 parts of pitaya, 10-30 parts of mangosteen, 200-400 parts of milk, 5-15 parts of purple potatoes, 5-15 parts of yams and 5-15 parts of white fungus. The litchi milk tastes sticky, mellow, sweet but not greasy, silky and tender.