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

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 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.