30results about How to "Suitable for diet" patented technology

A fresh wet instant wheat, corn flour noodle and a production method thereof are disclosed, the flour noodle comprises the raw materials of 95-98% of flour, 1.4-4.4% of starch, 0.05-0.15% of edible gelatin and 0.2-1% of auxiliary materials. The invention has the characteristics and the advantages of: 1. although appearance and eating way of the fresh wet instant flour noodle of the invention are similar to rice noodle, the raw materials thereof are the wheat flour or the corn flour, which increases the uses of the wheat flour and expands the types of wheaten food; compared with the current wheaten food products, the invention has quite different manufacturing method in which the noodle is automatically aged in the process of extrusion, the noodle has an elasticity greater than that of the rice noodle and is not liable to rupture, and the soup does not become thick when the noodle is boiled in a pot; the invention not only has the shape and the flavor of the rice noodle, but also solves the problem that the traditional wheat, corn flour noodles are inconvenient for being eaten, in order to avoid the inconvenience that the noodle can only be eaten before being cooked thoroughly. 2. the invention is suitable for eating habit of southern people and also suitable for appeasing hunger by office workers or in fast food store and has wide market prospect.

The invention discloses a preparation method of a freshly squeezed Chinese chestnut drink. The method comprises the steps of removing shells and coats of fresh Chinese chestnuts, and then pre-cooking the fresh chestnut kernels in color-protecting liquid for protecting the color; rinsing the chestnut kernels by distilled water, and drying; after that, selecting the golden chestnut kernels which are smooth in surface and free from brown spots, mixing the selected chestnut kernels with the color-protecting liquid according to the feed liquid ratio of (8g-10g): 1mL, putting the mixture into a high-temperature retort pouch, and carrying out autoclaved sterilization; taking out the sterilized chestnut kernels, mixing 30-40 parts by weight of chestnut kernels and 150-200 parts by weight of water, and pulping to obtain Chinese chestnut primary pulp; then, adding cane sugar, sodium alginate, carrageenan, carboxymethyl cellulose sodium, xanthan gum and monostearin into the obtained Chinese chestnut primary pulp; and evenly mixing, and carrying out vacuum packaging to obtain the freshly squeezed Chinese chestnut drink. According to the preparation method, hydrophilic colloid and an emulsifying agent can be reasonably blended, so that the probability of starch retrogradation of the freshly squeezed Chinese chestnut drink is effectively reduced, and the freshly squeezed Chinese chestnut drink has good suspension stability and is free of stratification within a longer time.

An instant smearing sauce with pickled cabbage flavor comprises 1000 parts by weight of pickled cabbage raw material, 10 to 50 parts by weight of salt, 10 to 50 parts by weight of sugar, 10 to 50 parts by weight of seasoning wine, 10 to 50 parts by weight of peanut oil, 1 to 5 parts by weight of cane sugar, 1 to 5 parts by weight of carrageenan, 1 to 5 parts by weight of sodium alginate and1 to 1000 parts by weight of water. A preparation method is as follows: 1) material selection: selecting pickled cabbage with smooth surface, full water and without the softness or rotting; 2) beating: beating the pickled cabbage with water according to the ratio of 1:1 for 2min to atomize the pickled cabbage tissues; 3) blending: sequentially adding a flavoring agent and a stabilizer, and stirring evenly for mixing; 4) filling and sealing: filling the blended sauce into bags for 30g in each bag and conducting heat seal in the atmospheric pressure at room temperature; 5) sterilization: sterilizing for 20 min at 95 DEG C to prepare the finished product. The invention provides a pickled cabbage sauce rich in nutrient and consistent with dietary habits of Chinese people.

The invention discloses a free radical scavenging multi-functional edible oil that is of anticancer and cancer prevention, etc., health care function, which is characterized in that the edible oil is provided with folic acid and lycopene, while the folic acid content in the edible oil is 0.01-500mg / 100g and the lycopene content in the edible oil is 0.01-70mg / 100g. The edible oil of the invention is well suitable for the Chinese food habits, the folic acid and the lycopene in which can be effectively absorbed by human body in the routine diet, so that people can fully utilize a plurality of functions of folic acid and lycopene, such as antioxidant capacity, free radicals scavenging capacity and repairing cells, anti-aging, anticancer and cancer prevention and so on, thus playing a positive role for the health of human body.

The invention aims to provide a drink and a heal-care product for reducing the uric acid content of human bodies and a using method. In the drink and the heal-care product, hovenia dulcis thumb, buckwheat and mustard seed are used as an effective ingredient. The drink and the heal-care product can reduce the uric acid content of the human bodies effectively, do not have side effect, and are suitable to be drunk for a long term.

The invention provides edible oil with the anti-cancer healthcare effect. The edible oil is characterized in that folic acid and lycopene are contained in the edible oil, the content of folic acid in the edible oil is 0.01-500 mg / 100 g, and the content of lycopene in the edible oil is 0.01-70 g / 100 g.

The invention aims to provide a drink and a heal-care product for reducing the uric acid content of human bodies and a using method. In the drink and the heal-care product, hovenia dulcis thumb is used as an effective ingredient. The drink and the heal-care product can reduce the uric acid content of the human bodies effectively, do not have side effect, and are suitable to be drunk for a long term.

The present invention discloses a method for producing cheese and yoghurt which uses the high-protein and high-fat peanut or partially degreased peanut through the procedures of milk producing, fermenting, milk coagulating, etc. The method comprises the following steps: (1) preparing peanut milk with a weight proportion of 1: 5-7.0 between the peanut kernel or degreased peanut kernel and water; (2) mixing 80-90% of peanut milk, 5-8% of sucrose, 2-3% of ferment accelerating agent and 0-13% of milk to uniform for sterilizing; and (3) adding the spawn into the sterilized material for fermenting.According to the invention, the fermentation material is added with ferment accelerating agent. The fermenting only requires 2-3 hours and is 1 / 3-1 / 4 of the time when the ferment accelerating agent is not added. The ferment speed is greatly increased. The product of the invention has no cowy smell or saline taste of the foreign cheese, is moderate in fragrant taste and sweet taste, and is suitable for the dietary habit of countrymen.

The invention discloses cheese similar to blue cheese and a preparation method thereof. The preparation method for the cheese similar to blue cheese, disclosed by the invention, comprises the following steps: (1) inoculating a lactic acid bacteria starter and an Aspergillus Oryzae culture solution to sterilized raw milk, and fermenting till the pH value is 6.3-6.5; (2) adding chymosin for curding so as to obtain curd; (3) cutting the curd so as to obtain curd blocks; (4) removing whey of the curd blocks, then enabling the curd blocks to enter a mould for molding and be subjected to demoulding, picking, puncturing and aging, wherein the aging is carried out in the way that aging is carried out for 1-5 days at the temperature of 20-30 DEG C, is carried out for 3-7 days at the temperature of 15-20 DEG C, and is continuously carried out for 5-20 days at the temperature of 8-12 DEG C, and the environmental relative humidity for aging is 85-95%. The cheese prepared through the preparation method disclosed by the invention is provided with marble texture, and is high in nutritive value; besides, the method is simple, convenient, easy to operate, and short in production cycle, and facilitates popularization and application.

The invention discloses a preparation method of a freshly squeezed Chinese chestnut drink. The method comprises the steps of removing shells and coats of fresh Chinese chestnuts, and then pre-cooking the fresh chestnut kernels in color-protecting liquid for protecting the color; rinsing the chestnut kernels by distilled water, and drying; after that, selecting the golden chestnut kernels which are smooth in surface and free from brown spots, mixing the selected chestnut kernels with the color-protecting liquid according to the feed liquid ratio of (8g-10g): 1mL, putting the mixture into a high-temperature retort pouch, and carrying out autoclaved sterilization; taking out the sterilized chestnut kernels, mixing 30-40 parts by weight of chestnut kernels and 150-200 parts by weight of water, and pulping to obtain Chinese chestnut primary pulp; then, adding cane sugar, sodium alginate, carrageenan, carboxymethyl cellulose sodium, xanthan gum and monostearin into the obtained Chinese chestnut primary pulp; and evenly mixing, and carrying out vacuum packaging to obtain the freshly squeezed Chinese chestnut drink. According to the preparation method, hydrophilic colloid and an emulsifying agent can be reasonably blended, so that the probability of starch retrogradation of the freshly squeezed Chinese chestnut drink is effectively reduced, and the freshly squeezed Chinese chestnut drink has good suspension stability and is free of stratification within a longer time.

The invention relates to an edible oil having an anti-cancer health effect. The edible oil is characterized by containing folic acid and lycopene, the folic acid content in the edible oil is 0.01-500 mg / 100 g, and the lycopene content in the edible oil is 0.01-70 g / 100 g.

The invention discloses oil tea which is prepared from the following raw material components in percentage by mass: 83% of wheat flour, 5% of wheat germ flour, 5% of corn flour, 3% of soybean flour, 2% of pea flour and the balance of a flavoring agent, wherein the percentage sum of the components is 100%. The preparation method of the oil tea comprises the following steps: step 1, weighing the raw materials in parts by mass; step 2, uniformly mixing the wheat flour, the wheat germ flour, the corn flour, the soybean flour and the pea flour, and then conducting airing, crushing and sieving to obtain a mixed raw material; step 3, preparing a flavoring agent a; step 4, preparing an oil tea blank; and step 5, cooling the oil tea blank at room temperature, then adding tea polyphenol and vitamin e, and uniformly conducting mixing to obtain the oil tea. The oil tea disclosed by the invention is rich in nutrition, unique in taste and suitable for dietary habits of people.

The invention discloses aspergillus oryzae surface-ripened cheese and a preparation method thereof. The invention discloses the preparation method of the aspergillus oryzae surface-ripened cheese, which comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk, fermenting till a pH (Potential of Hydrogen) value is 6.3-6.5, (2) adding chymosin, obtaining curd after curding, (3) cutting the curd to form curd pieces, (4) after removing whey from the curd pieces, putting the curd pieces into a mold for forming, curing after demolding, (5) inoculating aspergillus oryzae spore powder, and (6) ripening: ripening for 1-7 days at 20-30 DEG C, ripening for 7-15 days at 15-20 DEG C, and continuing ripening for 10-20 days at 8-12 DEG C, wherein the relative humidity of a ripening environment is 85-95%. The aspergillus oryzae surface-ripened cheese prepared by the preparation method is high in nutritive value, and the preparation method is simple and convenient and short in production cycle and facilitates popularization and application.

The invention discloses an aspergillus oryzae aged cheese and a preparation method of the aspergillus oryzae aged cheese. The preparation method of the aspergillus oryzae aged cheese, disclosed by the invention, comprises the following steps: (1), inoculating a lactic acid bacteria starter and Aspergillus Oryzae spore powder on sterilized raw material milk, fermenting until the pH value is 6.3-6.5, wherein the adding amount of the Aspergillus Oryzae spore powder is 0.0001-0.0008 percent the weight of the raw material milk; (2), adding chymosin, coagulating to obtain curd; (3), cutting the curd to obtain curd blocks; and (4), removing whey from the curd blocks, then forming in a mould, curing after demoulding, and ageing, wherein the ageing time is 1-7 days at a temperature of 20-30 DEG C, the ageing time is 7-15 days at a temperature of 15-20 DEG C, and the ageing time is 10-20 days at a temperature of 8-12 DEG C continuously, and the relative humidity of an environment of the ageing is 85-95 percent. The cheese prepared by adopting the preparation method disclosed by the invention is high in nutritive values; and the preparation method is simple, convenient and easy to operate, short in production period and convenient to popularize and apply.

A hypoglycemic bean curd features that it contains the juice of broom cypress leaf and stem, which can play the hypoglycemic role.

The invention provides a preparation process of bean jelly tea, and relates to the technical field of making of tea beverage. The bean jelly tea comprises the following components in percentage by weight: 10-90% of herbal tea and 10-90% of bean jelly. The preparation process comprises the following steps: mixing the bean jelly with the herbal tea at a certain ratio; and canning in a sealed manner. The bean jelly tea provided by the invention can enable people to not only obtain the full and delightful quenching effect of the herbal tea when drinking, but also obtain the smooth taste of the bean jelly and remove the hunger sensation of the body. The bean jelly tea provided by the invention is very suitable for the dietary habit of consumers, so that the consumers obtain drinking pleasure and satisfaction of hunger; and furthermore, the bean jelly tea is convenient to drink, and can be eaten and drunk after a bottle is opened.