Method for preparing face-beautifying food

A food and functional technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of function, ineffective effect, difficult for consumers to accept, and high production cost, so as to improve human immunity, activate human cells, and improve the content of ingredients. improved effect

Inactive Publication Date: 2007-07-11
TIANJIN MENGQUAN BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complex process and high production cost of some functional foods, it is difficult to be accepted by consumers; some have no obvious functions and effects after consumption, and are gradually eliminated by the market

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0027] The present invention will be further described below in conjunction with specific embodiment:

[0028] The present invention selects at least one raw material of barley and yellow glutinous rice. In this embodiment, 100 kg of barley is taken to remove impurities, soaked in water at 30°C for 8 hours, drained off the surface water, and placed in a container. The container is a cooking container and heated. After steaming and steaming thoroughly, add 30 kg of hot water at a temperature of 40°C. The method of adding water can be added by splashing, then naturally cool down to 60°C, and then add 0.1 kg of hot water while cooling according to the cooling speed of the raw materials. Composite enzyme consisting of 80% glucoamylase and 20% lipase (the activity measurement unit of the glucoamylase is 50000 units; the activity measurement unit of lipase, protease, amylase cellulase is 2000 units), fully stirred evenly, Then add 0.5 kg of baker's yeast, and stir evenly; ferment in...

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PUM

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Abstract

The invention relates to a method for producing the food with beauty treatment, wherein said method comprises that: 1, selecting 30% peart barley and 70% yellow glutinous rice to be immerged; heating; adding composite enzyme; adding yeast; fermenting, adding yeast; fermenting into mother liquid; 2, adding water into 30% peart barley and 70% yellow glutinous rice, boiling and filtering, extracting gel; 3, mixing mother liquid with gel at 1:1-3, adding isomaltose hypgather and gel to be mixed; filtering, removing slag, disinfecting, bottling.

Description

technical field [0001] The present invention relates to a kind of food, more specifically, the present invention relates to a kind of food with cosmetic function and its preparation method Background technique [0002] With the continuous improvement of people's living standards, people pay more and more attention to strengthening the protection and health care of the body from the diet under the premise of having enough food and eating well. At present, there are various types of functional foods sold in the market. Due to the different sources of raw materials and production methods of the products, the effects that people have after taking them are also different. Because some functional foods are complex in technology and high in production cost, they are difficult to be accepted by consumers; some have no obvious function and effect after consumption, and are gradually eliminated by the market. Therefore, a kind of food with low production cost and beauty function is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/10A23L33/105
Inventor 董福生
Owner TIANJIN MENGQUAN BIOENG
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