Compound fermented beverage containing red tea fungus and preparation method thereof,Vegetable protein drink containing seeds of paeonia suffruticosa and preparation method of drink,Novel fruit and vegetable beverage,Isolation and formulations of nutrient-rich carotenoids,Composite clarification fruit vegetables juice drink products and preparation

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Carrot juice is juice produced from carrots.

Compound fermented beverage containing red tea fungus and preparation method thereof

InactiveCN102389134AUniform textureModerate acidityFood preparationCarrot juiceAlcohol

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

Compound fermented beverage containing red tea fungus and preparation method thereof

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Owner:钟麒

Vegetable protein drink containing seeds of paeonia suffruticosa and preparation method of drink

ActiveCN103110162AExploit valueImprove immunityMilk substitutesFood scienceBiotechnologyPaeonia suffruticosa

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of vegetable protein drink containing seeds of paeonia suffruticosa. The vegetable protein drink is prepared by adopting the paeonia suffruticosa seeds as the raw material, and adding various auxiliary materials, such as a sweetening agent, a stabilizer, an emulsifying agent, fresh milk and / or walnut kernel, almond, peanut kernel and / or red dates, lycium chinense, lotus seed and / or lemon juice, apple juice, tomato juice, compound juice of carrot juice and / or vitamin C, lecithin and taurine. The vegetable protein drink containing seeds of the paeonia suffruticosa prepared by using the method disclosed by the invention has the effects of nourishing the liver and the kidney, warming the lung, lubricating the intestines, benefiting Qi and nourishing blood, moistening dryness and resolving phlegm, boosting the brain and nourishing the stomach, and can improve the immunity. When the method disclosed by the invention is used for preparing the paeonia suffruticosa drink, the utilization value of the seed of the paeonia suffruticosa is developed, and a new method for prompting the human health and improving the immunity is provided.

Owner:HEZE RUIPU PENOY IND TECH DEV

Novel fruit and vegetable beverage

InactiveCN102048201AFood preparationFragariaBeta-Carotene

The invention relates to a formula of a fruit and vegetable beverage and application thereof, in particular to a formula which is beneficial to eye nutrition and vision care and is prepared from Chinese wolfberry juice, mulberry juice, carrot juice and other additives. The formula can be added with one or more of vitamin A, beta-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, lutein and lutein ester; the formula can be added with one or more trace elements of zinc, selenium, manganese, chromium, calcium, phosphorus and molybdenum; the formula can be added with one or more of blueberry juice, orange juice, strawberry juice and cherry juice; and the formula can be added with one or more Chinese medicinal extracts of chrysanthemum, kudzuvine root, glossy privet fruit, mulberry leaf, pearl, ginkgo leaf, fiveleaf gynostemma herb, anthocyanin, grape seed, cassia seed, south dodder seed and feather cockscomb seed.

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Owner:GUANGZHOU GUOYU MEDICAL TECH

Isolation and formulations of nutrient-rich carotenoids

InactiveUS6224876B1Avoid toxicityEnhance immune responseBiocideUnknown materialsMacro nutrientsCarrot juice

Pharmacologically and biologically active compositions containing carotenoids, in combination with micro and macro nutrients, a process for their preparation from carrots and their use in formulations for health care and nutrition applications. The process includes sequentially treating carrot juice with a carboxylic acid and a saccharide to obtain a carotenoid fraction rich in micro and macro nutrients in proportions compatible with those originally found in the natural state. A method of treating retenoid deficient states and immunomodulation is also disclosed using the composition.

Owner:KESHARLAL BIYANI MILIND +4

Composite clarification fruit vegetables juice drink products and preparation

InactiveCN101254008AIncrease the juice yieldNo precipitationFood preparationPectinaseCarrot juice

The invention discloses a compound clear juice beverage and a preparation method, and relates to the technology field of food processing. The method has the concrete steps as follows: carrot is processed through washing, peeling off, slicing, color-protecting, and beating; serous fluid is softened for 60 to 120 minutes in an ultrasonic field, and then is processed through centrifugation; centrifugation precipitate is added with pectase, zymohydrolysis is performed for 80 to 100 minutes and the temperature is 45 to 55 DEG C, and enzymolysis liquid is processed through centrifugation; supernatant fluid obtained in the two centrifugations is merged, chitosan citric acid solution is added, the mixed solution is cleared to gain clear carrot juice; strawberries are washed, beat, added with pectinase, and then processed through zymohydrolysis for 80 to 100 minutes, wherein, the temperature is 45 to 55 DEG C, the centrifugation is performed, the supernatant fluid after centrifugation is collected to gain clear strawberry juice; wherein, clear strawberry juice is 30 to 70 parts, and others are clear carrot juice; mixed juice which is 100 parts is added with the components as follows: sucrose is 5 parts, common salt is 1 part, citric acid is 0.15 parts, phosphoric acid is 0.02 parts, Xanthan is 0.02 parts as well as pectin is 0.06 parts, isomaltose oligosaccharide is 9 parts, and ascorbic acid is 0.02 parts; the juice after being mixed is deaerated, sterilized, and canned, so that the compound clear juice beverage is obtained. The compound clear juice beverage has good taste, rich nutrition, and clear as well as transparent state which can be kept for a long time.

Owner:JIANGSU UNIV

Method for producing garlic clear juice and functional beverage thereof

InactiveCN102224955AFood preparationCarrot juicePurification methods

The invention relates to a method for producing garlic clear juice and a functional beverage thereof, and determines an optimal temperature and time for garlic heating and deodorization, and a clarification and purification method for obtaining garlic clear juice; and the prepared garlic clear juice is used to produce a carrot juice composite functional beverage and a honeysuckle composite functional beverage. The invention can solve the problems of garlic juice clarification and deodorization, and facilitates the development of various garlic composite health functional drinks.

Owner:SHANDONG AGRICULTURAL UNIVERSITY

Special organic nutrient solution for cultivating edible mushroom and the prepn. and application thereof

InactiveCN1418461ANo pollution in the processGood for healthHorticultureFowlCarrot juice

The composition of special-purpose organic nutrient liquor for raising yield of edible mushroom is composed of (wt%) 10-20% of rice-washed water, 15-50% of ash solution, 20-50% of fresh animal manureprepared liquor or domestic fowl excrements liquor, 5-15% or carrot juice, 5-15% of soybean milk or soy sprouts juice and 5-20% of spinach juice. The above-mentioned raw materials are mixed and can be made into the invented nutrient liquor, and its application method incldues the modes of spraying, perfusion and soaking. It is safe and has no side effect.

Owner:SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI

Nutrient coarse cereals biscuit

InactiveCN101422235AGood for healthDough treatmentBakery productsCelluloseBiotechnology

The invention relates to a nutritious minor cereal biscuit which is characterized by consisting of corn flour, millet powder, glutinous millet powder, potato powder, mashed red date, carrot juice, tomato paste, mashed fungus, milk powder, eggs, vegetable oil, white sugar, saleratus, fresh yeast, edible salt, etc. The nutritious minor cereal biscuit combines corn, millet, glutinous millet, potatoes, red date, carrots, tomatoes, bovine bone meal, and the like, which contains the cellulose, vitamin, mineral matters contained in the minor cereals and a plurality of microelements as well as the nutritious components of vegetables and is beneficial to the body health of adolescents and old and weak people.

Owner:高淑春

Isolation and formulations of nutrient-rich carotenoids

InactiveUS6056962AAvoid toxicityEven more potentBiocideUnknown materialsMacro nutrientsCarrot juice

Owner:KESHARLAL BIYANI MILIND +4

Multivitamin fruit and vegetable compound beverage

InactiveCN102429290AFull of nutritionRich in vitaminsFood preparationFruit juiceCarrot juice

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

Owner:李浩

High pressure processing of juice containing probiotics

InactiveUS20150351442A1Milk preparationLactobacillusCarrot juiceFruit juice

The objective of the invention is to provide an improved method of making healthier juice products inoculated with probiotics, wherein the juice includes but is not limited to apple juice, coconut water, coconut milk, orange juice and / or carrot juice. The present invention relates to a method of pressure treating a juice containing probiotics. Vegetative cells of harmful microorganisms and enzymes are inactivated by applying high pressure while maintaining the activity of the probiotics. The juice preferably is dairy-free. The juice could be any dairy-free juice, such as a fruit juice, a vegetable juice, or their combination. Fruit and / or vegetable juice are prepared by any traditional methods, including but not limited to, washing, extracting by optionally treating with enzyme(s), centrifuging and packing. Probiotics, e.g., probiotics from bacterial spores, such as the spores of Bacillus coagulans and / or Lactobacillus plantarum, stay alive and active in the fruit or vegetable juice after high pressure pasteurization, as well as during the product shelf life.

Owner:CHIC GRP

Nutrients rich low fat high fiber carrot product

InactiveUS20010012534A1Sugar food ingredientsAlcoholic beverage preparationFiberCarrot juice

Nutrients rich low fat, high fiber carrot product comprising 20 - 50% by weight of fiber of which 15 - 40% by weight is insoluble and 5 - 10% by weight is soluble, 0.1 - 1.0% by weight of fat, 10 - 55% by weight of carbohydrates, 0.02 - 1% by weight of carotenoids and vitamins and 5 - 10% by weight of minerals and trace elements. A process for the preparation of the carrot product comprising the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1 - 10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Owner:BIYANI MILIND KESHARLAL +3

Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles

InactiveCN105410653ABright colorStrong tasteFood ingredient functionsCarrot juiceBetacyanins

The invention discloses purple fine dried noodles capable of preventing cancer and a making method of the purple fine dried noodles. The fine dried noodles are prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-20 parts of purple corn flour, 10-15 parts of purple potato flour, 10-15 parts of purple Chinese yam powder, 5-10 parts of purple carrot juice, 3-8 parts of eggplant juice, 3-8 parts of purple cabbage juice, 3-6 parts of eggs, 2-4 parts of konjac glucomannan, 2-3 parts of vital wheat gluten, 2-5 parts of edible salt, 0.1-0.5 part of dietary alkali and 45-65 parts of drinking water. The making method comprises the following steps of pretreating raw materials; mixing flour with water so as to obtain dough; ageing the dough; pressing the aged dough for the first time so as to obtain dough sheets; ageing the dough sheets; continuously pressing the aged dough sheets so as to obtain thin dough sheets, and cutting the thin dough sheets into wet noodles; putting the wet noodles on a rack, and uniformly cutting the wet noodles on the rack; drying the wet noodles on the rack; and taking the dried noodles from the rack, and cutting off the dried noodles taken from the rack. According to the purple fine dried noodles and the making method disclosed by the invention, the wheat flour is used as a main raw material, purple foods which are rich in anthocyan and selenium elements are added, and the technology is simple, so that the made fine dried noodles are rich in nutrition, bright in color and chewy in mouth feel, and can have the functions of eliminating free radicals, resisting oxidation, preventing cancer, strengthening the elasticity of blood vessels, maintaining beauty and keeping young.

Owner:XUZHOU LIFANG MECHANICAL & ELECTRICAL EQUIP MFG CO LTD

Method of preparing earthworm breeding matrix by fermentation bed waste

ActiveCN104542503AIncrease productionAdapt to economyAnimal husbandryCarrot juiceCircular economy

A method of preparing earthworm breeding matrix by fermentation bed waste comprises the following steps: using the intrinsic waste padding of a fermentation bed breeding base, fresh animal excrement, waste green feed, fermented feed, garden soil, and water containing 5-10% of fermentation liquid as the earthworm breeding matrix after being uniformly mixed and EM bacteria anaerobic fermentation reprocessed; and adding carrot juice everyday to replenish water of the matrix; the collaborative slaking in fermentation is faster without harmful effect to the earthworm; and the weight of the earthwork increases obviously. The provided method is an effective supplementary measure for solving the environment pollution problem of the fermentation bed breeding base; and the method accords to the requirements of constructing new countryside and developing the circular economy nowadays.

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Owner:NANCHANG UNIV

Biscuits with brain-tonifying effect

InactiveCN101731296AImprove immunityFull of nutritionDough treatmentBakery productsYeastVegetable oil

The invention discloses biscuits with a brain-tonifying effect. The biscuits with the brain-tonifying effect are characterized by being prepared from semolina, medlar, yam flour, almond, lotus seed, konjak, carrot juice, tomato juice, milk powder, egg, vegetable oil, white sugar, baking soda, compressed yeast, salt and the like. The biscuits with the brain-tonifying effect, integrating soybean lecithin, yam, medlar, almond, lotus seed, konjak and the like, are crisp, sweet, delicious and rich in nutrients, and can improve body immunity after long-term use; and the biscuits are health-care foods for boosting memories of children.

Owner:王勃

Composite vegetable juice

ActiveCN101066148AFull of nutritionProduction cost minimizationFood preparationNutrientChemistry

The present invention relates to one kind of health beverage prepared with several kinds of vegetable and fruit. The composite vegetable and fruit juice of the present invention is produced through processing vegetables and fruits into concentrated juices; mixing juices of carrot, celery, Chinese cabbage, cabbage, rape, apple, orange, red tangerine, etc in certain weight proportion; blending, filtering, preheating, deairing, homogenizing and high pressure instantaneous sterilizing. The beverage of the present invention has rich nutrients, good flavor and scent of vegetable and fruit and good taste.

Owner:CHONGQING SHANGSHUFANG BEVERAGE & FOOD

Making method of crispy cream custard bun

InactiveCN102742617ABakery productsYolkCarrot juice

A making method of crispy cream custard bun belongs to the food processing technology and mainly includes firstly, making moist crust, oiled crust and crispy crust; secondly, grinding cooked salted egg yolk, adding sugar, butter and the like and mixing well to obtain stuffing; and thirdly, finishing wrapping and placing wrapped buns in an oven for baking. The making method is characterized by including making of the moist crust, the oiled crust, the crispy crust and the stuffing and includes: mixing cake flour, beaten egg, cold boiled water and granulated sugar in cotton form, and adding shortening to make dough to obtain the moist crust; mixing cake flour, butter and lard oil and rolling to obtain dough which is made into the oiled crust; rolling two pieces of the dough into sheets in equal thickness, wrapping the oiled crust with the moist crust, rolling flat and folding the dough for rolling again, and doing fold-and-roll for three times; rolling flat to obtain a thin crust, and wrapping the thin crust with plastic wrap before placing in a refrigerator for cold storage for 30 minutes; using a spoon to grind the cooked salted egg yolk, adding sugar, butter and the like into mince of the egg yolk, mixing well, and adding carrot juice to obtain the stuffing; and finishing wrapping and placing on a middle rack of an oven for baking for eating.

Owner:诸葛洁婧

Nutrient rich, low fat, high fiber, carrot product, and process of making

InactiveUS6361818B2Sugar food ingredientsAlcoholic beverage preparationFiberFruit juice

Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids and vitamins and 5-10% by weight of minerals and trace elements. A process for the preparation of the carrot product requires the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1-10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Owner:BIYANI MILIND KESHARLAL +3

Composite bean jelly and preparation method thereof

InactiveCN102669677AEasy to makeFull of nutritionFood preparationFruit juiceCarrot juice

The invention discloses composite bean jelly and a preparation method thereof. The composite bean jelly comprises the following components in percentage by mass: 15 to 25 percent of buckwheat starch, 25 to 35 percent of mung bean starch, 10 to 20 percent of water, 5 to 10 percent of cucumber juice, 5 to 10 percent of carrot juice, and 5 to 10 percent of Chinese wolfberry juice. The preparation method for the composite bean jelly comprises the following steps of: (1) preparing the buckwheat starch; (2) preparing the mung bean starch; (3) preparing the cucumber juice; (4) preparing the carrot juice; (5) preparing the Chinese wolfberry juice; and (6) preparing the bean jelly. The bean jelly is easy to make and rich in nutrition; and coarse grains are perfectly combined with vegetable and fruit juice, so that the defects of single nutrition and color of the conventional bean jelly are overcome.

Owner:张思东

Acid-cured vegetable and fruit cheese and preparation method thereof

InactiveCN102160578AShort preparation timeShorten production timeCheese manufactureCarrot juiceCELERY JUICE

The invention relates to acid-cured vegetable and fruit cheese and a preparation method thereof. The acid-cured vegetable and fruit cheese comprises the following components in part by weight: 90 to 95 parts of cheese semi-finished product subjected to acid curing and whey discharging, 3 to 5 parts of any one of concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice and orange juice and less than or equal to 5 parts of one or two of salt and sugar. The preparation method comprises the following steps of: performing filtering, impurity removal, acid curing and whey discharging on raw milk to obtain the cheese semi-finished product for later use; pulping one of tomatoes, black currants, strawberries, celery, carrots and oranges serving as raw materials, concentrating and sterilizing to obtain the concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice or orange juice for later use; and mixing the cheese semi-finished product for later use, the juice for later use and one or two of the salt and the sugar fully in the ratio, squeezing for forming, placing, cutting and drying to obtain a finished product. The acid-cured vegetable and fruit cheese can improve mouthfeel and is comprehensive in nutrition, and the preparation method is economic and practical and easy to operate.

Owner:XINJIANG ACADEMY OF AGRI & RECLAMATION SCI

Formula feed for enhancing disease resistance of broiler breeder

ActiveCN103583889AEnsure normal growth and developmentIncrease production capacityAnimal feeding stuffDiseaseBiotechnology

The invention relates to the field of feeds for livestock and poultry and particularly relates to a formula feed for enhancing the disease resistance of a broiler breeder. The feed is prepared from the following raw materials in percentage by weight: 180-220 parts of hulled corns, 60-80 parts of cottonseed meal, 55-60 parts of soya-bean cakes, 65-70 parts of rice bran, 60-70 parts of wheat bran, 35-40 parts of corn stalks, 2-3 parts of dried leech powder, 3-4 parts of fish meal, 5-8 parts of carrot juice, 2-3 parts of pig liver powder, 1-2 parts of folium cortex eucommiae, 2-3 parts of glycyrrhiza uralensis, 1-2 parts of morus alba, 2-3 parts of Chinese chive seeds, 2-3 parts of chili powder, 2-3 parts of commelina communis, 3-4 parts of salsola collina, 3-4 parts of petunia hybrida vilm stems and leaves, 5-6 parts of single cream, 4-5 parts of dried red date powder, a proper amount of table salt and 4-5 parts of a phagostimulant. The formula feed provided by the invention is added with Chinese herbal medicine components capable of effectively enhancing the disease resistance and the antibacterial capability of the broiler breeder; any chemical medicine is not added; after a broiler breeder crowd is fed continuously, the morbidity is inhibited effectively.

Formula feed for enhancing disease resistance of broiler breeder

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Owner:钦州新天地饲料有限公司

Method for producing carrot-flavor zizania latifolia crisp chips

InactiveCN104783086AUnique flavorUnique nutritionFood preparationChemistryCarrot juice

The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.

Owner:ZHEJIANG GONGSHANG UNIVERSITY

Soyabean nutrient type biscuit

InactiveCN101422186AGood for healthDough treatmentBakery productsCelluloseYeast

The invention relates to a soybean nutrient biscuit which is characterized in that the biscuit consists of fried soy meal, bean powder, mung bean powder, wheat flour, bovine bone meal, red date paste, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, edible salt and the like. The invention combines the soybean, bean, mung bean, red date, carrot, tomato, bovine bone meal and the like together, thus not only containing cellulose, vitamin, mineral substances contained in beans and a plurality of trace elements but also containing nutrient components contained in vegetables, and therefore, being good for the body health of the youth, the old and the weak.

Owner:高淑春

Preparation method of high-purity sulforaphen

ActiveCN104372045AIncrease contentImprove conversion rateFermentationEnvironmental resistanceCarrot juice

The invention discloses a preparation method of high-purity sulforaphen. The preparation method comprises the steps of crushing broccoli seeds or broccoli bulbs, and performing enzymolysis, high-pressure homogenization, filtration, ionic liquid extraction and the like to obtain the high-purity sulforaphen. The method disclosed by the invention is simple in steps and easy in operation; the content of sulfuric myrosinase is increased by adding carrot juice, the activity of myrosinase is significantly improved under VC (vitamin) catalysis, and the conversion rate of the sulforaphen is improved; the extraction rate of the sulforaphen is improved and the extraction time is shortened by high-pressure homogenization extraction; the extraction efficiency is improved by ionic liquid extraction; and the method is economic and environment-friendly, the final purity of the sulforaphen is more than 95%, the whole process time is not more than 4 hours, the production efficiency is improved, and the whole extraction process does not need other organic solvents, so the method is pollution-free, realizes low-temperature operation and belongs to a typical environment-friendly process.

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Owner:安徽中鸣科技有限公司

Method for producing carrot slices by medium-short wave infrared drying process

ActiveCN103315047ANo pollutionNot conducive to growth and reproductionFruits/vegetable preservation by heatingFruits/vegetable preservation by dehydrationBeta-CaroteneCarrot juice

The invention discloses a method for producing carrot slices by a medium-short wave infrared drying process. The method comprises the following step of: performing medium-short wave infrared drying on to-be-dried carrot slices under the conditions of wave length of 1.0-4.0 microns, infrared lamp power of 625W-1125W, temperature of 70-90 DEG C and time of 30-60 minutes, thus obtaining the carrot slice products. The method for producing the carrot slices by the medium-short wave infrared drying process is short in consumed time, low in price, simple to operate and easy to control. Compared with a method for preparing carrot slices by hot-air drying, the method for preparing the carrot slices by medium-short wave infrared drying has the advantages that various nutrition ingredients, such as vitamin C, beta-carotene, total sugar and reducing sugar, can be retained maximally, and meanwhile, no residue is generated to pollute environment. The final water content in the carrot slice products prepared through the method provided by the invention is controlled to be lower than 6% and the water activity is low, which are adverse to microbial growth and reproduction, so that the carrot slice products can be preserved for a long time.

Method for producing carrot slices by medium-short wave infrared drying process

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Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI

Vegetable biscuit

InactiveCN101422183AGood for healthBakery productsFood preparationYeastCarrot juice

The invention relates to a vegetable biscuit which is characterized in that the vegetable biscuit consists of wheat flour, pumpkin powder, taro powder, potato powder, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, salt and the like. The invention combines taro, pumpkin, potato, carrot, tomato, bovine bone meal and the like together and contains cellulose, vitamin and mineral substances contained in vegetables and a plurality of trace elements, thus not only facilitating the body health of the young, the old and the weak for long term eating but also providing a new route for the deep processing of the vegetables and increasing the economic benefit of peasants.

Owner:高淑春

High-quality quick-acting breeding method for sika deer

InactiveCN105494258AImprove nutritional structureNutritional diversityAnimal feeding stuffAccessory food factorsAnimal scienceCarrot juice

The invention discloses a high-quality quick-acting breeding method for sika deer. Feed for the sika deer is prepared from, by weight, 150-170 parts of pea meal, 120-140 parts of maize meal, 3-5 parts of curcuma powder, 0.4-0.5 part of active yeast, 23-26 parts of sanguisorba officinalis leaves, 17-19 parts of chlorella, 4-5 parts of rice oil, 54-57 parts of soybean meal, 46-48 parts of chicken blood powder, 32-35 parts of grass seed powder, 30-34 parts of squid powder, 3-4 parts of aromatic vinegar, 13-16 parts of lotus root powder, 3-4 parts of sesame paste, 43-46 parts of alfalfa, 34-37 parts of kudzu vine stems and leaves, 24-28 parts of polygonum multiflorum leaves, 5-7 parts of bovine bone marrow powder, 4-5 parts of apple powder, 5-6 parts of carrot juice, 2-3 parts of salt powder and 2-3 parts of shell powder. The method is beneficial for promoting the growth of deer bodies, increasing the cornua cervi pantotrichum yield and improving the cornua cervi pantotrichum quality, enhancing the propagation capacity and production performance of the deer, achieving scientific and healthy breeding and benefit increasing of the sika deer and promoting the development of the deer breeding industry.

Owner:WANGJIANG LONGXIN ECOLOGICAL PLANTING & BREEDING SPECIALIZED COOP

Purple sweet potato flaky pastry and making method thereof

InactiveCN104757085ATake advantage of the benefitsImprove developmentBakery productsCarrot juiceFlaky pastry

The invention relates to purple sweet potato flaky pastry and a making method thereof, and belongs to the technical field of food. The purple sweet potato flaky pastry comprises, by weight, 100-150 parts of high-gluten flour, 50-60 parts of low-gluten flour, 100-120 parts of lotus seeds, 10-25 parts of white granulated sugar, 20-40 parts of sweet osmanthus honey, 30-50 parts of peanut oil, 50-60 parts of carrot juice, 50-80 parts of purple sweet potatoes, 20-28 parts of pumpkins, 10-15 parts of bacon, 5-8 parts of dried blueberries, 6-9 parts of dried mango and 5-9 parts of walnut kernels. The purple sweet potato flaky pastry is nutrient, healthy, reasonable in match and easy and convenient to make, has a little of fat mass, can be eaten by people at ease, can be eaten as dessert and staple food and can resist cancer if being eaten by people for a long time, so that the effect of purple sweet potatoes is sufficiently utilized, and purple sweet potatoes can be better developed and utilized.

Owner:崔子扬

Processing method of apple, carrot and tomato composite fruit and vegetable juice

InactiveCN103478824ADelicate tasteUnique flavorFood thermal treatmentFood homogenisationSaccharumCarrot juice

The invention discloses a processing method of an apple, carrot and tomato composite fruit and vegetable juice. The processing method is characterized in that apple juice, carrot juice and tomato juice are used as main raw materials, and the composite fruit and vegetable juice comprises the following components: 22% of apple juice, 9% of tomato juice, 17% of carrot juice, 10% of sucrose, 0.15% of citric acid, 0.4g / L sodium carboxymethylcellulose and 0.4g / L xanthan gum. According to the processing method, the composite fruit and vegetable juice not only has rich fragrances and nutritions of apple, carrot and tomato, but also contains organic acids, amino acids, vitamins and mineral substance, therefore the composite fruit and vegetable juice has exquisite taste, special flavor and rich nutrition, and is convenient to drink, and furthermore, the quality of the composite fruit and vegetable juice is improved.

Owner:夏华

Green chick feed for promoting growth

ActiveCN103494021AAbundant raw materialsPromote digestionFood processingAnimal feeding stuffCarrot juiceAnimal science

The invention discloses a green chick feed for promoting the growth. The feed is prepared from the following raw materials in percentage by weight: 180-200 parts of sweet corn meal, 60-65 parts of sweet potato powder, 45-55 parts of soybean meal, 25-30 parts of potato protein meal, 25-35 parts of rye straws, 18-22 parts of beetroots, 3-4 parts of green tea powder, 3-4 parts of agar, 3-4 parts of cuttlefish meal, 3-4 parts of dried longan, 4-5 parts of sea lettuce powder, 4-5 parts of carrot juice, 2-3 parts of beef liver meal, 5-6 parts of big capsicums, 4-5 parts of cherry juice, 2-3 parts of shaddock peels, 6-8 parts of lettuce, 3-4 parts of lichen meal, 3-4 parts of egg yolk and 4-5 parts of a phagostimulant. The green chick feed comprises rich nutrition components; the soup obtained by decocting the shaddock peels has a good medical effect and can enhance a digestion function of a chick and also prevent respiratory diseases; the raw materials such as the cuttlefish meal, the beef liver meal, the lichen meal and the egg yolk are rich in nutrition and can speed up the growth of the chick; the raw materials such as the fruit juice and the vegetables can improve the palatability of the feed; therefore, the chick has a good appetite, is high in digestion and can grow fast and put on weight quickly.

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Owner:湖南万孚联合农牧科技股份有限公司

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