47results about How to "The taste is sweet and sour" patented technology

The invention disclose a yoghurt for children, which is a yoghurt added with compound vitamin and compound mineral matter, wherein, in each kilogram children yoghurt, the compound vitamin comprises 500-1600Mug vitamin A, 10-130 Mug vitamin D and 0.3-0.6g taurine, while the compound mineral matter comprises 600-1400mg Ca, 20-95mg Zn and 60-190mg Fe. The invention also discloses a preparation thereof, which can be made according to the conventional yoghourt preparation technique by lactic acid bacteria (0.1-0.6u/kg), with the milk material of 75-95 percent milk, 0.03-15 percent sweetener, 0-6 percent milk protein powder, 0.2-3.0 percent stabilizer, 0.02-0.1 percent compound vitamin preparation, 0.02-0.1 percent compound mineral matter preparation and 0-0.1 percent flavor compound. The nutritional elements of the product is reasonably collocated according to the growth and development requirements of children, and solves the problem of bad taste, thus easy for the children to accept.

The invention discloses a weight-losing apple vinegar health drink. The weight-losing apple vinegar health drink is prepared from the following raw materials in percentage by weight: 0.1-0.4% of a semen cassia extractive, 0.01-0.2% of a lotus leaf extractive, 0.1-0.3% of a rhizoma alismatis extractive, 0.1-0.3% of a tuckahoe extractive, 1.5-4% of raw apple vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated haw juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and the balance being water. According to the weight-losing apple vinegar health drink, action principles that the endocrine of a human body is regulated by utilizing the traditional Chinese medicine to improve the homergy so as to achieve fat reducing and weight losing effects is utilized, the traditional Chinese medicine extractives, such as semen cassia with the effects of bowel relaxing, fat reducing and weight losing, lotus leaves, rhizoma alismatis with the effects of water benefiting and detumescence and tuckahoe capable of enriching yin, nourishing kidney and strengthening the spleen and stomach to replenish the lost nutritional ingredients due to the weight losing, are taken as the raw materials, and natural weight-losing ingredients such as apple vinegar which is a modern fermentation product with the beautifying and weight losing effects are supplemented, so that the effects of safety and no rebound in weight losing can be achieved.

The invention relates to a beverage, and in particular relates to a summer-heat relieving health-maintenance tea. The tea is composed of the following raw materials in parts by weight: 1-4 parts of wrinkled giant hyssop, 1 part of eupatorium, 3 parts of herba elsholtziae, 6-10 parts of lotus leaf, 10-15 parts of lophatherum gracile, 3-6 parts of honeysuckle, 3-6 parts of mint, 5 parts of flaccid knotweed herb, 7-10 parts of pungent litse fruit, 2 parts of dutchmanspipe root, 3-7 parts of bitter gourd, 7-10 parts of pericarpium citri reticulatae, 6-11 parts of frangipani, 5-10 parts of dandelion, 3 parts of gynostemma pentaphylla and 4-20 parts of rock candy. The summer-heat relieving health-maintenance tea uses pure traditional Chinese medicines as raw materials, has the effects of relieving summer-heat pathogen, clearing and nourishing throat, tonifying qi and reinforcing kidney as well as expelling toxin and beautifying skin, and is capable of effectively relieving symptoms such as faint dizzy, chest and stomach duct fullness, reduced appetite emesis, diarrhea and the like caused by summer-heat pathogen in the body.

The invention relates to a natto green tea effervescent tablet and a preparation method thereof. The natto green tea effervescent tablet belongs to a food and a health-care product. The novel natto green tea effervescent tablet and the preparation method thereof adopt the modern effervescence and nanometer technologies. The natto green tea effervescent tablet comprises the following components in percentage by weight: 5-30 wt% of natto, 20-60 wt% of green tea, 15-30 wt% of sodium bicarbonate, 25-45 wt% of edible organic acid and a proper quantity of auxiliary materials. Before prepared into the effervescent tablet, the natto green tea in the invention is subject to circulated enzymolysis for several times; then, polypeptide with low molecular weight and polypeptide with large molecular weight are separated, the molecule amount of the obtained polypeptide with low molecular weight is mainly below 2000, and the obtained polypeptide is a short polypeptide mixture; and after enzymolysis, the natto is not subject to nanocrystallization processing, but the polypeptide with large molecular weight, which is produced after green tea enzymolysis, is subject to nanocrystallization processing. By using the invention, the bioavailability of the natto green tea is improved and beneficial nutrient components are reserved so as to obtain the food therapy and health care effects of natto and green tea. In addition, specific combined food therapy and health care effect of natto and green tea and be predicted, therefore, the natto green tea effervescent tablet has common advantages of the effervescent tablet and wide application prospect.

The invention discloses apple vinegar health care beverage for reducing blood fat. The apple vinegar health care beverage for reducing blood fat is prepared from the following raw materials of: 0.2-0.5% of hawthorn extract, 0.1-0.3% of rhizome alismatis extract, 0.1-0.3% of poria cocos extract, 0.2-0.5% of kudzu root extract, 1.5-4% of apple original vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated hawthorn juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and balance of water. According to the apple vinegar health care beverage for reducing blood fat, reasonable computability is carried out on extracts of four traditional Chinese medicines, namely hawthorn, rhizome alismatis, poria cocos and kudzu root, with the effects of helping digestion, removing stasis, replenishing qi and reinforcing spleen, activating blood and dissolving stasis in scientific proportion and auxiliary materials such as apple original vinegar, apple juice, hawthorn juice and honey, and a natural sweetener sucralose is added for seasoning, so that taste requirement of people suffering from hyperlipidemia to delicious food is met, and the health care effect of reducing blood fat is achieved by utilizing nourishing and conditioning effects on a human body and nutrition replenishing comprehensive effect of fruit juice and fruit vinegar.

The invention provides a fruit and vegetable enzyme beverage which comprises, in weight percent, 10-15% of fresh celery juice, 8-12% of carrot juice, 30-45% of pineapple, apple and passion fruit mixedfermentation liquid, 0.08-0.1% of vitamin E, 4-5% of sucrose, 0.1-0.12% of xylitol, 0.1-0.12% of pectin, 0.4-0.5% of sodium citrate, 0.1-0.12% of citric acid and the balance drinking water. In addition, the invention further provides a preparation method of the fruit and vegetable enzyme beverage. The sour and sweet taste of pineapples covers the bitter taste of celeries, the beverage obtained after secondary beneficial bacteria fermentation is sour-sweet and tasty in flavor, has special aftertaste of the celeries and adapts to the trend of existing beneficial bacteria fermentation beverageswith wide receivers, the taste of the beverage is more easily accepted by people, and effective components in the celeries cannot be damaged.

The invention provides high viable bacterium natto tablets and a preparation method thereof. The preparation method comprises the following steps that a natto premixing material is prepared through first ingredient mixing; a natto mixing material is prepared through second ingredient mixing, sieving is conducted to prepare granules, the prepared granules are dried, sieving is conducted to put granules in order, the granules are stored in an aseptic bag; and a natto pressing tablet mixing material is prepared through third ingredient mixing, natto pressing tablets are molded, baked, aired and stored in an aseptic bag; and the natto pressing tablets are selected and stored in a bottle, labeling and external packaging are conducted, the natto pressing tablets entera warehouse to wait for inspection, and if the natto pressing tablets are qualified, the natto pressing tablets leave a factory. According to the high viable bacterium natto tablets and the preparation method thereof, by the compatibility of medicines including freeze-dried natto powder and diversified raw auxiliary materials, and the problems of special smell and tacky mouthfeel of a conventional natto product are solved; and prepared natto pressing tablet candies have a sour-sweet and delicious taste and a high viable count being more than or equal to 1.0x108CFU/g, of natto, and after the product is stored at the indoor temperature for 18 months, the product does not go bad.

The invention provides a method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice. The method includes steps of boiling the soybean processing liquid to deodorize; cooling, filtering and reserving the soybean processing liquid; processing the broken rice; soaking the broken rice into the processed soybean processing liquid for 2 hours; grinding the broken rice and the soybean processing liquid into thick liquid by a common steel grinder; homogenizing the thick liquid via a high-pressure homogenizing machine; sieving the thick liquid by a sieve with the mesh of 200 to obtain pulp; adding fried skim milk with the mass of 1% of that of the pulp, fructo-oligose with the mass of 2% of that of the pulp, cane sugar with the mass of 2% of that of the pulp and isomaltose hypgather with the mass of 2% of that of the pulp; heating to gelatinize after mixing; adding fermented culture to ferment for 5 hours after sterilizing; instantly sterilizing at an ultrahigh temperature after fermentation is finished; and cooling to the room temperature so as to obtain the rice milk beverage. By the aid of the method, the rice milk beverage has unique taste and nutritional value, waste of resources is avoided, soybean and rice processing comprehensive utilization value and economic benefit of grain production are increased.

The invention discloses a healthy drink for invigorating the stomach and eliminating food and a preparation method thereof. The raw materials are tangerine peel, dried hawthorn, fresh yam, apple vinegar, erythritol, honey, xylitol, sweetener and water. The preparation method adopts different processing methods according to the different properties of the raw materials tangerine peel, dried hawthorn, fresh yam, and apple vinegar. The health drink of the present invention is a light red liquid, which integrates the fragrance of medicine and fruit vinegar, has pure fragrance, no peculiar smell, sweet and sour taste, has a certain effect of invigorating the stomach and eliminating food, has no toxic and side effects, and meets the requirements of the State Food and Drug Administration. Regulations related to functional health care.

The invention discloses a curing technology of Jerusalem artichoke. The curing technology comprises the following steps: 1, preprocessing Jerusalem artichoke; 2, draining the Jerusalem artichoke; 3, curing: mixing and uniformly stirring the Jerusalem artichoke, edible salt, Chinese liquor extract and citric acid according to a weight ratio of 100:(2-5):(2-8):(4-7), placing the obtained mixture in a ceramic pot, adding drinking water until the pH value of the obtained solution in the ceramic pot is 3.5-4, and carrying out sealing curing for 20-40 days; and 4, forming a finished product. The Chinese liquor extract is prepared through taking a certain amount of anise, crushing the anise to a certain granularity, and immersing the crushed anise in a certain amount of Chinese liquor at normal temperature for a period of time. The natural decaying prevention effect of the citric acid is used to guarantee the safe quality of the product and protect the color, and the product has low salt, has sour-sweet and tasty taste, and contains no man-made additives.

The invention relates to a six-ingredients rehmannia root product, concretely relates to a six-ingredients rehmannia root syrup, and belongs to the field of traditional Chinese medicines. The syrup is mainly used by children. The method comprises the following steps: taking six traditional Chinese medicinal materials comprising 150-170g of prepared rehmannia root, 70-90g of Cornus officinalis, 50-70g of Cortex Moutan, 70-90g of Chinese yam, 50-70g of Poria cocos and 50-70g of Rhizoma Alismatis, adding water and decocting twice, mixing the above obtained decoctions, filtering the obtained decoction mixture, concentrating the obtained filtrate to obtain a clear paste, mixing the clear paste with sucrose and refined honey according to a weight ratio of (1-3):1:1, uniformly mixing, and boiling the obtained mixture for 20-40min; and adding water to 1000ml, uniformly mixing, filtering, and packaging. The six-ingredients rehmannia root syrup is suitable for being taken by children, aims at kidney yin deficiency symptoms comprising pronunciation incompleteness, slow action, no tooth growth, failure of closure of fontanel, large head with square forehead, dysopia and listlessness, lusterless complexion and the like of children, and can improve the physique of the children.

The invention relates to a method for preparing sugar and vinegar gluten, which comprises the following steps of: stewing wet gluten at the high temperature to obtain water gluten, and cutting the water gluten into gluten blocks; immersing the gluten blocks into sugar-containing pickled solution for pickling; taking the pickled gluten blocks out, extruding, and draining part of pickled solution from the gluten; and frying and mixing vinegar seasoning starch and the extruded gluten blocks uniformly in a hot pot for blending to obtain the sugar and vinegar gluten. The sugar and vinegar gluten prepared by the preparation method has yellow, bright and full color and luster and is sour and sweet and palatable in taste, the inside of the gluten is soft and fresh and tender, the texture of the gluten can be kept, and the gluten contains juice and has unique flavor, so the sugar and vinegar gluten is special food. In addition, the preparation method of the sugar and vinegar gluten is simple and the sugar and vinegar gluten has low cost.

The present invention discloses a fruit jam chocolate sandwich egg roll and a production method thereof, wherein the raw materials comprise: 50-70 parts of flour, 25-35 parts of eggs, 8-10 parts of hylocereus undulatus britt, 8-10 parts of hami melon, 3-5 parts of blueberry, 2-4 parts of milkvetch root, 1-3 parts of ilex kudingcha c. j. tseng, 2-4 parts of dried human placenta, 2-4 parts of hovenia acerba lindl, 1-3 parts of caulis spatholobi, 1-2 parts of peanut leaf, 2-4 parts of pomegranate seed, a proper amount of white sugar, and 7-9 parts of a nutritional additive. the present invention provides the fruit jam chocolate sandwich egg roll and the production method thereof, wherein the fruit jam chocolate sandwich egg roll contains blueberry, hylocereus undulatus britt, hami melon and other fruits so as to provide sweet, sour and delicious taste, and milkvetch root, ilex kudingcha c. j. tseng and other effective components of Chinese herbs with effects of blood nourishing and qi benefiting are added, such that the product has health effects of qi benefiting and blood nourishing.

The invention provides an immunity-enhancing ginseng polysaccharide oral liquid, prepared from, by weight, 200-400 parts of ginseng polysaccharides, 40-90 parts of arginine, 20-70 parts of taurine, 1-4 parts of acesulfame-K, 1-3 parts of lysine, 1-3 parts of nicotinamide, 1-4 parts of potassium sorbate, 1-2 parts of vitamin B6, 1-2 parts of vitamin B12, and 200-300 parts of purified water. The invention also provides a preparation method of the ginseng polysaccharide oral liquid. The prepared ginseng polysaccharide oral liquid has unique aroma of ginseng, is fresh and cool in taste, is sour and sweet, has coordinated and pleasing color, aroma and taste, is highly acceptable, and has the effects of enhancing immunity, resisting tumors, fighting thrombus, improving body intestinal micro-ecological balance, lowering blood glucose, lowering cholesterol, delaying senility, resisting fatigue and the other effects.

The invention relates to a finger citron beverage and a preparation method thereof. The finger citron beverage comprises the following raw materials in parts by weight: 10-35 parts of finger citrons, 10-80 parts of white granulated sugar, 2-10 parts of xylitol, 3-11 parts of sorbitol, 1-12 parts of malic acid and 2-12 parts of plum juice. The finger citron beverage provided by the invention has a certain diet therapy health effect, has a particularly prominent healthcare effect on human intestines and stomachs, and also has an effect of strengthening the stomach to promote appetite; part of xylitol and sorbitol are added into the raw materials to serve as a sweetening agent to ensure that the content of white granulated sugar in the beverage is reduced, and thus the beverage accords with a habit of healthy eating of modern people; and the main raw materials for preparing the beverage are melons and fruits or melon and fruit extracts, and traditional Chinese herbal medicines are avoided, so that the beverage is sweet-sour and delicious in mouthfeel and accords with diet characteristics of modern people.

The invention discloses a preparation method of Boschniakia rossica health tea. The method comprises the following steps: selecting Boschniakia rossica, removing impurities, cleaning the Boschniakia rossica, boiling the Boschniakia rossica with purified water, extracting, filtering, combining filtrates, storing filter residue for later use, subjecting the filtrate to precipitation with ethyl alcohol, and recovering the ethyl alcohol, so as to obtain an extracting solution a; performing reflux extraction on the filter residue with ethyl alcohol, recovering the ethyl alcohol, so as to obtain an extracting solution b, boiling hawthorn and Chinese date with purified water, extracting and filtering, so as to obtain an extracting solution c, combining the extracting solution a, the extracting solution b and the extracting solution c, concentrating under reduced pressure the combined extracting solution, so as to obtain an extract, freeze-drying the extract, so as to obtain powder semi-finished products, adding citric acid, stevioside and honey into the semi-finished products, and rapidly mixing and drying, so as to obtain finished products. The Boschniakia rossica health tea prepared through the method has good health efficacies of fatigue resistance, anoxia resistance, nourishing, tonifying qi, spleen and kidney, improving the immunity of the organism and the like, is sour, sweet and tasty, does not have astringency of Boschniakia rossica, and is suitable for customers in all age groups.

The invention relates to a high viable count natto solid drink and a preparation method thereof. The preparation method comprises the following steps: carrying out primary batching and mixing for preparing a natto premix, carrying out secondary batching and mixing for preparing a natto mixture, sieving and granulating, drying the obtained granules, sieving and carrying out size stabilization, and carrying out tertiary batching and mixing for preparing the natto solid drink. By combining freeze-dried natto powder with multiple raw materials and auxiliary materials, the preparation method provided by the invention overcomes the problems that the traditional natto product has special smell and is sticky in taste, the prepared natto solid drink is sour, sweet and delicious in taste and has high natto viable count, the natto viable count is more than or equal to 1.0*10<8>CFU/g, and a product does not go bad after being placed for 18 months at room temperature.

The invention relates to an anthocyanin-rich chickpea natto powder solid beverage and a preparation method thereof. According to the solid beverage, through compatibility of the chickpea natto freeze-dried powder, anthocyanin powder and multiple auxiliary materials, the special smell of a traditional natto product is overcome, the solid beverage which is good in dissolving performance and taste and rich in anthocyanin and contains chickpea natto powder is prepared, wherein the nattokinase activity is larger than or equal to 2,000 IU/g, and the natto viable count is larger than or equal to 1*10<6> cfu/g.

The invention discloses a method for brewing a health vinegar beverage by using wolfberries and grape skin pomace. The method comprises the steps of raw material treatment, mixing, alcoholic fermentation, acetic fermentation, filtration after acetic fermentation, ageing, blending, filtering after blending, bottling and sterilization. According to the method, fresh wine grape pomace from a red variety is adopted, alcoholic fermentation is carried out by adopting residual active yeast and sulfur dioxide in the fresh pomace, and the yeast or the sulfur dioxide is not added any more, so that the process is simplified and the cost is reduced. The fresh red grape pomace and the wolfberries contain multiple effective ingredients with a health effect on a human body; and the wolfberries are mixed with the grape pomace for fermentation after ultra-micronization, so that the dissolved amount of the effective ingredients is increased, absorption of health ingredients is facilitated through interaction, the health effect of the vinegar beverage is strengthened, the vinegar beverage has the effects of resisting oxidation, softening blood vessels, nourishing the liver and kidneys, replenishing vital essence to improve eyesight, maintaining beauty and keeping young, the health vinegar beverage is bright in color and luster, elegant in aroma, and sour, sweet and delicious in taste.

The invention discloses a fruit juice type soda plum syrup beverage. The fruit juice type soda plum syrup beverage comprises the following components in percentage by mass: 5.0-10.0% of haw juice, 3.0-6.0% of smoked plum juice, 0.25-1.0% of licorice roots, 2.0-6.0% of high fructose corn syrup, 2.0-6.0% of white granulated sugar, 0.4-2.0% of citric acid, 0.5-1.0% of sodium citrate, 0.5-1.0% of caramel color, 0.01-0.05% of aspartame, 0.1-0.5% of sodium cyclamate, 0.01-0.05% of acesulfame, 0.01-0.05% of potassium sorbate, the balance food essence and water, wherein the capacity of carbon dioxidegas in the plum syrup is 2-4 times. According to the fruit juice type soda plum syrup beverage disclosed by the invention, the taste of the fruit juice type soda plum syrup is redefined, the mouth feel is unique and refreshing, and the fruit juice type soda plum syrup beverage is suitable for requirements of young consumers and most Chinese people.

The invention discloses juicy peach-white tea blended wine. The juicy peach-white tea blended wine comprises the ingredients in parts by weight: 40-60 parts of juicy peach fruit pulp, 10-30 parts of cherry fruit pulp, 20-30 parts of white tea leaves, 8-13 parts of radix ginseng, 5-8 parts of lycium barbarum, 5-8 parts of pagoda tree flowers, 6-10 parts of fresh sugar, 3-6 parts of pectinase, 3-6 parts of yeast and 120-180 parts of distilled liquor. The invention further provides a preparation method for the juicy peach-white tea blended wine. The juicy peach-white tea blended wine disclosed bythe invention is unique and good in taste.

The invention discloses a preparation method of a water-retaining agent used for pickling sour-sweet tender ginger. The preparation method of the water-retaining agent used for pickling sour-sweet tender ginger comprises the following steps: mixing whey protein, soybean lecithin and water by performing stirring; adding corn starch and sodium alginate into the mixture so as to adjust pH value of the system to 5-5.8; and then, continued stirring, and carrying out cooling so as to obtain the water-retaining agent used for pickling sour-sweet tender ginger. The invention further discloses the water-retaining agent used for pickling sour-sweet tender ginger. The invention further discloses a method for pickling sour-sweet tender ginger. The method for pickling the sour-sweet tender ginger comprises the following steps: thoroughly washing fresh tender ginger, statically soaking the washed tender ginger in an edible salt solution, taking the soaked tender ginger out, and carrying out air-drying so as to obtain pretreated tender ginger; mixing the pretreated tender ginger with edible salt, glutinous rice wine, malic acid, white granulated sugar and water, carrying out sealed pickling, andcarrying out draining; and then, adding the water-retaining agent used for pickling sour-sweet tender ginger, and carrying out uniform stirring so as to obtain the sour-sweet tender ginger. The methodfor pickling the sour-sweet tender ginger is simple in processes, and capable of having nutrients of tender ginger basically preserved under the premise of keeping original flavor of the tender ginger unchanged; moreover, the prepared pickled tender ginger products are relatively long in shelf lives, refreshing and palatable in taste, unique in flavor and rich in nutrients.