41results about How to "Suitable for daily consumption" patented technology

The invention belongs to the technical filed of agro-product processing, and particularly relates to semi-fermentation berry pomace biscuits capable of preventing three highs and a preparing method of the semi-fermentation berry pomace biscuits. The semi-fermentation berry pomace biscuits are prepared through berry pomace flour, common wheat flour, high-gluten wheat flour, buckwheat flour, oat powder, powder of radix puerariae, yam flour, powder of celery leaves, sealwort powder, powder of polygonatum odoratum (Mill.)Druce, powder of fructus lycii, an extracting solution of homology of medicine and food, a modifier, coconut oil, inulin, pregelatinized starch, yeast, edible salt and edible baking soda. According to the semi-fermentation berry pomace biscuits capable of preventing three highs and the preparing method of the semi-fermentation berry pomace biscuits, through scientific and reasonable mixing of additive amounts of all raw materials, the designed formula is good in forming, and thus the additive amount of flour is reduced; through a reasonable fermentation method, an ideal effect is finally achieved, the prepared semi-fermentation berry pomace biscuits are good in forming, high in quality, good in mouthfeel, and high in nutrition and healthcare effect.

The invention discloses a method for preparing codonopsis pilosula preserved fruit. The method comprises the procedures of immersing, air-curing, curing, stewing and baking. The immersing procedure can remove part of the astringent taste of codonopsis pilosula. During the curing, vinegar is added in honeydews to completely remove the astringent taste of the codonopsis pilosula. Technical indexes of the method are strictly controlled. The prepared codonopsis pilosula preserved fruit well keeps nutrient components, has good drug properties, and is appropriately hard, sweet and suitable for daily eating.

The invention relates to a set of intensified foods containing yeast nutrient supplements. The foods are prepared by adding one or more of yeast calcium, yeast ferrum, yeast zinc, yeast selenium, yeast chromium, yeast germanium and natural nutritional yeast powder to a food raw material. The functional dietary foods comprise grain flour, fermented flour products, cakes and biscuits, dairy products, bean products, salt, seasonings and drinks. The additive amount of the yeast nutrient supplements to the food raw material is shown as follows: 0.1-60g/kg (or L) of yeast calcium, 1-500mg/kg (or L) of yeast ferrum (by Fe), 1-500mg/kg (or L) of yeast zinc (by zinc), 10-10000mug/kg (or L) of yeast selenium (by selenium), 10-10000mug/kg (or L) of yeast chromium (by Cr3<+>), 10-1800mg/kg (or L) of yeast germanium (by Ge) and 5-200g/kg (or L) of natural nutritional yeast powder. The foods can be directly used for everyday diet of people, replaces health care products, increases the comprehensive and balanced nutrition supply of the human body, meets the special nutrition demands of patients with low immunity, diabetes mellitus, hyperlipemia, obesity, gastrointestinal tract diseases, cardiovascular and cerebrovascular diseases, tumors, anemia and osteoporosis and implements dietotherapy integration.

The invention discloses fermented blank bean pickled vegetables. The fermented blank bean pickled vegetables are characterized in that fermented blank beans and vegetables are taken as major materials; the vegetables are soaked in salt and prepared into the major materials of the pickled vegetables; the fermented blank beans are prepared into the major materials and a finished product is stirred. The invention further discloses a processing method of the fermented blank bean pickled vegetables. The novel pickled vegetable product provided by the invention has nutritional value and is unique in flavor, delicious and tasty. Compared with traditional pickled vegetables, the fermented blank bean pickled vegetables have affluent protein, amino-acid, mineral and vitamins and brand-new pickled vegetables eating experience is brought forth; the taste and flavor are innovative, the demand for food diversity of people is satisfied and the species of the pickled vegetables in the pickled vegetable food market are enriched; the process specification of the fermented blank bean pickled vegetables is simple and suitable for popularization and application.

The present invention relates to the technical field of health-care food and more particularly discloses a health-care nutritional meal suitable for middle-aged and elderly people or patients with high blood sugar. The health-care nutritional meal is characterized by comprising the following components: soybean dietary fibers, oats, whole buckwheat, whole corns and coix seeds. The soybean dietary fibers are prepared by the following method: firstly, the soybeans are soaked in clean water to be soaked for 2 hours, then the soaked soybeans are ground into slurry, after the slurry grinding, the obtained slurry material mixture is filtered and separated, obtained liquid after the separation can be prepared into soybean milk/soybean curds and other by-products, the obtained solids after the separation is dehydrated, the dehydrated solids are dried, and the dried solids are prepared into powder at a fineness of 80 meshes or more to obtain the soybean dietary fibers. Compared with the prior art, the health-care nutritional meal is rich in dietary fibers and can promote the human gastrointestinal peristalsis. Every 100 grams of the health-care nutritional meal contains energy content of 324 Kcal or less. Based on ensuring sufficient nutrition of the human body, the health-care nutritional meal can reduce external insulin dose of patients with high blood sugar, and is especially suitable for daily consumption of the patients with high blood sugar and elderly people.

The invention discloses a making method for a preserved platycodon grandiflorum fruit. The method consists of the processes of soaking, sugaring, drying and baking. Soaking can eliminate part of the astringent taste of platycodon grandiflorum and increase its boiling fastness. During sugaring, xylitol is employed to replace white sugar, thus reducing the sugar content of the preserved fruit and avoiding the disadvantage of excessive sugar taken by the human body. At the same time, honey and malic acid together can remove the bitter taste of platycodon grandiflorum. The method provided by the invention has strictly controlled technological indexes, and the prepared preserved platycodon grandiflorum fruit has the characteristics of good retention of nutritional components, good drug properties, moderate hardness, sweet taste and moderate sugar content, thus being suitable for daily consumption.

The invention belongs to the technical field of food seasonings, particularly relates to a water chestnut leek flower sauce and further comprises a preparation method of the water chestnut leek flower sauce. The water chestnut leek flower sauce comprises the following raw materials in parts by weight: 300-500 parts of water chestnut, 300-500 parts of leek flower, 20-30 parts of dairy salt, 100-200 parts of ginger, 1-2 parts of monosidum glutanate, 2-3 parts of cooking wine and 0.5-1 part of sodium ascorbate. The water chestnut leek flower sauce takes water chestnut and leek flower as the raw materials, keeps the original flavor and taste of leek flower, meanwhile, reduces addition of dairy salt by use of the bacteriostatic and antiseptic function of water chestnut and ginger, and therefore is more healthy and delicious. In addition, as the raw material water chestnut has the health-care effects of eliminating phlegm by cooling, appetizing and helping digestion, promoting salivation to moisten dryness, invigorating spleen and moistening lung, improving eyesight and dispelling the effects of alcohol and the like. Researches discover that a peculiar substance (puchiin) in water chestnut has a certain bacteriostatic effect and a certain antihypertensive function, so that the prepared water chestnut leek flower sauce has the health-care functions of heat clearing, antihypertension assistance and the like.

The invention belongs to the technical field of food processing, and particularly relates to a yam-flavored rice cake and a making method thereof. The rice cake is made from, by weight, 50%-55% of glutinous millet flour, 20%-25% of sweet potatoes, 5%-10% of yams, 6%-10% of dasheen, 3%-5% of raisins, 3%-5% of barbary wolfberry fruit and 3%-5% of red beans. The making method comprises the steps that the sweet potatoes, the dasheen and the pre-soaked red beans are cooked thoroughly by adding water, after the yams are steamed thoroughly, all the raw materials are mixed to be uniform and then put into a food steamer to be steamed thoroughly, extrusion forming, cooling, vacuum packaging and sterilizing are conducted, and the yam-flavored rice cake is obtained. The yam-flavored rice cake does not need sugaring and is fragrant and sweet in mouthfeel, soft, glutinous, high in nutrition and easy to digest; the nutritive value of the rice cake is increased, the application range of agricultural products is widened, the additional value of the agricultural products is increased, and important significance on promoting income increasing of farmers and solving three agriculture-related issues is achieved.

The invention discloses a phosphatidylserine pressed candy and a preparation method thereof. The preparation method comprises the following steps: 1) adding acetone into cow brain, mixing, extracting, and removing an acetone layer, so that a mixture M1 is obtained; 2) adding normal hexane into the mixture M1 obtained in the step 1), mixing, then filtering, and removing filter residue, so that a mixture M2 is obtained; 3) eluting the mixture M2 by virtue of a silica gel column, concentrating and drying, so that a primary product M3 is obtained; and 4) mixing the primary product M3, malto-oligosaccharide, xylitol and starch, and then tabletting and moulding, so that the phosphatidylserine pressed candy is obtained. By virtue of the design, the effects of relatively low finished product content, relatively low production cost and applicability to daily eating, especially the crowd loving snacking, are realized.

The invention relates to a deer product ham sausage special for athletes to eat and a preparation method of the deer product ham sausage. Every 100 parts of the deer product ham sausage is prepared from the following raw materials in parts by weight: 20 to 25 parts of deer skin;15 to 20 parts of deer sinew; 10 to 15 parts of deer bone powder; 10 to 20 parts of venison; 10 to 15 parts of beef tendon; 5-10 parts of deer blood powder; and the balance of auxiliary materials. The preparation method comprises the steps of mincing, pickling, chopping and mixing, sausage filling, cooking and sterilizing. According to the deer product ham sausage, the deer skin, the deer sinew, the deer bone powder, the deer meat, the deer blood powder and the beef tendon are adopted as main raw materials, so that high-quality protein can be provided for the athletes, the health of bones and tendons can be enhanced, and meanwhile, the deer product ham sausage has good effects of preventing and reducing muscle strain and tendon strain in training and competition of the athletes and recovering injured parts. Besides, according to the preparation method disclosed by the invention, the raw materials of the deer product ham sausage are pretreated through mincing, pickling and chopping, and then chopped meat stuffing is post-treated through sausage filling and cooking sterilization, so that the operation is simple.

The invention provides a tartary buckwheat pie skin. The tartary buckwheat pie is prepared from the following raw materials according to the proportion: 65-75 parts by weight of wheat flour, 25-35 parts by weight of tartary buckwheat powder, 51-55 parts by weight of butter, 18-22 parts by weight of a sweetening agent, 30-36 parts by volume of water, 17 parts by weight of egg pulp, 1.7 parts by weight of edible salt, 0.9 part by weight of a bulking agent, 0.02 part by weight of an antioxidant and 0.3 part by weight of an emulsifying agent. The invention further provides a tartary buckwheat pie and a preparation method thereof. The tartary buckwheat pie processed by the tartary buckwheat pie skin has nutritional and health-care functions of tartary buckwheat, is high in sensory evaluation and low in sugar content, is ideal health-care and leisure food, is suitable for consumers to eat in daily life, and is wide in market prospect.

The invention discloses instant accessory food capable of regulating intestinal flora of infants during a weaning period and a preparation method thereof. The instant accessory food is prepared from,by mass, 8-15 parts of millet flour, 1-5 parts of skimmed milk powder, 2-6 parts of desalted whey powder, 1-3 parts of concentrated whey protein, 1-4 parts of plant oil, 0.5-2.5 parts of maltodextrin,0.02-0.03 part of compound mineral, 0.02-0.04 part of compound vitamin, 0.05-0.6 part of oligosaccharide and 70-80 parts of water. The instant milk-based millet accessory food is prepared by subjecting the above raw materials to processing techniques like elutriating for impurity removal, pulping, separating, enzymolyzing, gelatinizing, mixing, homogenizing, degassing, filling and sterilizing. The infant accessory food is balanced in nutrient, natural, healthy, conducive to regulating intestinal flora of infants and suitable for daily eating of the infants.

The invention discloses sour milk containing phosphatidyl choline and a preparation method thereof. The preparation method of the sour milk containing the phosphatidyl choline comprises the following steps: 1), mixing bovine pancreas with ethanol, carrying out extraction on the mixture, and carrying out filtering so as to remove residues to obtain an extract M1; 2), adding acetone into the extract M1 prepared in the step 1), carrying out vibration, carrying out standing, and removing an acetone layer so as to obtain a mixture M2; 3), sequentially passing the mixture M2 prepared in the step 2) through ion exchange resin and a silica gel column so as to carry out elution to obtain a preliminary product M3 containing phosphatidyl choline; and 4), mixing the preliminary product M3 with milk, and fermenting the mixture so as to prepare the sour milk containing the phosphatidyl choline. By adopting the design, a relatively good taste is realized; and thus, the prepared sour milk containing the phosphatidyl choline is suitable for daily eating of the most people. The sour milk containing the phosphatidyl choline is especially suitable for daily eating of children.