286 results about "CELERY JUICE" patented technology

The present invention provides a cactus noodle product which comprises (by weight 90) cactus fruit slurry of 5-30, 6-90 of one or several powderes of wheat flower, buckwheat, naked oats, oatmeal, corn, mungbean, soybean, black soyabean and rice flower, salt of 0.5-1.5 and margin of water as well as 1-10 of one or several of carota slurry, turnip slurry, tomato slurry, cushaw slurry, spinach juice, cabbage juice, celery juice, chives juice, rape juice and asparagus lettuce juice. The cactus noodle can be made in the patterns of fine dried noodle, instant noodle. Italy hollow noodle, screen noodle and shell nozzle. The present invention utilizes the cell wall rupture technique to make full use of the pectin composition in cactus cell membrance to raise the contents of vitamins and celluloses in the noodles product.

The invention discloses heart-nourishing nerve-calming noodles and a preparation method thereof. The noodles are prepared from the following raw materials in parts by weight: 120-130 parts of low-gluten flour, 20-30 parts of purple potatoes, 8-10 parts of ganoderma lucidum powder, 2-4 parts of American ginseng, 1-4 parts of platycladi seeds, 2-4 parts of daylily roots, 2-4 parts of sunflowers, 2-3 parts of lalang grass rhizome, 1-3 parts of cistanche, 1-3 parts of semen cuscutae, 8-12 parts of peppermint juice, 8-12 parts of celery juice and 7-9 parts of a nutritional additive. According to the noodles and the preparation method thereof, the noodles are rich in nutrition, contain rich vitamins and proteins, have very good nerve-calming brain-developing effects due to the addition of effective ingredients of Chinese herbal medicines such as the ganoderma lucidum and the American ginseng, and are a best health product in daily life of people.

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.

The invention relates to the technical field of feeds, and in particular relates to a layer feed with function of improving the laying rate. The feed is prepared from the following raw materials in percentage by weight: 65-70 percent of corn, 20-22 percent of brown rice, 12-15 percent of barley husk, 10-12 percent of soybean straw, 10-12 percent of peanut residue, 10-12 percent of wheat bran, 12-15 percent of soybean germ meal, 1-2 percent of shrimp shell powder, 1-2 percent of gravel, 1-2 percent of chicken bone powder, 1-2 percent of fish viscera powder, 1-2 percent of blood worm powder, 2-3 percent of red onion, 2-3 percent of pimento, 2-3 percent of celery juice, 2-3 percent of grape peel, 2-3 percent of green tea powder, 2-3 percent of dog tail grass seed, a proper amount of edible salt and 0.2-0.5 percent of phagostimulant. The layer feed provided by the invention is prepared from various raw materials and rich in nutrients, can be used for improving the laying rate of layers due to the active components in the red onion, the pimento, the green tea powder and other raw materials, and is high in utilization, so that the breeding cost is saved, and the breeding yield is increased.

The invention provides highland barley-containing fine dried noodles with the high dietary fiber content and a making method thereof. The highland barley-containing fine dried noodles with the high dietary fiber content are made from, by weight, 70-80 parts of wheat flour, 50-60 parts of highland barley powder, 34-48 parts of oat powder, 23-35 parts of corn flour, 20-35 parts of konjac powder, 22-36 parts of sweet potato powder, 25-32 parts of buckwheat powder, 15-23 parts of sorghum flour, 15-23 parts of black sesame powder, 12-18 parts of pea flour, 12-18 parts of green bean powder, 12-18 parts of hyacinth bean powder, 3-7 parts of bitter melon juice, 3-7 parts of celery juice, 2-5 parts of apple juice, 2-5 parts of dragon fruit juice, 1-5 parts of sa-son seed gum, 1-5 parts of flaxseed gum, 1-5 parts of soybean protein powder, 1-5 parts of wheat gluten, 0.01-0.1 part of carrageenan, 2-3 parts of salt and 20-50 parts of water. The highland barley-containing fine dried noodles with the high dietary fiber content have the rich nutrients and the high dietary fiber content.

The invention discloses a functional celery juice beverage and a preparing method thereof. The formula of the beverage comprises the following components according to each 100ml of celery filtrate: 2g of xylitol, 0.15g of L-malic acid, 0.08g of aspartame, 0.02g of taurine, 0.06g of CMC (Carboxy Methylated Cellulose) and 0.1g of xanthan gum. When the beverage is prepared, through optimization by using a process for deastringency by using an alkali liquid and compositely maintaining the greenness and a process of enzymolysis, on the basis that the bitter and astringent taste of the celery is removed and the light green color of the celery juice is maintained, the celery juice yield is increased through optimization of the enzymolysis process, at the same time by adding xylose, L-malic acid and taurine of an appropriate ratio, the prepared celery juice beverage is not only good in taste, but also has the effects of antifatigue, blood press reduction and blood fat reduction, and as the nutrition and the health-care function of the celery are integrated together, the beverage is applicable to drinking by ordinary people and diabetic patients, and is a novel nutrient and health-care type functional vegetable juice beverage.

A disclosed chicken forage containing traditional Chinese medicines is prepared from the following raw materials in percent by weight: 400-450 parts of corn powder, 80-100 parts of potato flour, 60-80 parts of sweet potato powder, 70-80 parts of bean cake, 40-50 parts of flax meal, 50-55 parts of fish meal, 50-65 parts of peanut straw, 35-40 parts of nannochloropsis sp powder, 20-25 parts of peanut oil, 10-15 parts of stone flour, 15-20 parts of grass powder, 10-12 parts of cane sugar, 15-18 parts of celery juice, 15-25 parts of a traditional Chinese medicine additive and 4-5 parts of a feeding promoting agent. The active components of the medicinal materials such as agastache rugosa, sea-buckthorn, almond, paeonia lactiflora, radix bupleuri and the like contained in the traditional Chinese medicine additive are capable of relieving and resisting heat, effectively alleviating and eliminating adverse influence caused by heat stress, improving production performance; dried orange peel has aromatic smell, and celery juice has the effect of clearing heat and promoting dieresis, dried orange peel and celery juice are both capable of promoting egg-laying chicken appetite, improving feed intake and improving laying rate.

The invention relates to a celery juice soycheese. In the soycheese preparation process, 20 percent of freshly-squeezed celery raw juice in percentage by weight is added into a raw material soybeen milk, and then the mixture is uniformly mixed to manufacture soycheese. According to the invention, fresh celery is adopted to manufacture celery juice soycheese through scientific formula and modern equipment, and the manufactured celery juice soycheese contains protein rich in soybean and abundant vitamin, carbohydrate and various mineral substances and trace elements in celery. Therefore, the celery juice soycheese has special flavors of both soycheese and vegetables, favorable flora activation effect, improved taste and enriched nutrition.

The invention provides a celery yogurt and a production method thereof, the celery yogurt is prepared from milk as a main raw material by adding of celery juice and inoculation of a fermentation agent for fermentation, and the celery yogurt comprises the following raw materials by weight: 11%-18% of the celery juice; 0.2%-0.4% of the basic strain fermentation agent; and 0.1%-0.15% of Kefir fermentation liquor. Through use of a basic strain and a Kefir strain for synergistic fermentation, by a reasonable formula and a proper technique, the prepared yoghurt has good flavor, taste and organization state.

The invention provides a method for manufacturing a celery juice beverage through multi-strain mixed fermentation, and relates to a beverage manufacturing method, in particular to the method for manufacturing the celery juice beverage through multi-strain mixed fermentation. A certain weight of celeries are weighed, clean water is added, the celeries are pulped through a pulping machine, sugar is added, the mixture is stirred and dissolved, the temperature increases to 60-65 DEG C, the temperature is kept for 30-35 minutes, then pleurotus eryngii liquid seeds are added, fermentation is carried out for 2-3 days on a shaker, the temperature increases to 36-38 DEG C, lactobacillus plantarum freeze-dried powder is added, fermentation is carried out fro 22-26 hours, fermentation liquid is filtered to obtain filtered liquid, and the filtered liquid is prepared, filtered, bottled and sterilized to obtain a finished product. The celery juice beverage keeps nutritional ingredients of the celeries to the largest extent. Through the fermentation function of pleurotus eryngii and lactobacillus, the celery juice and celery residues are effectively used, cost is lowered, and the advantages of fermented beverages are taken into consideration.

The invention discloses a beverage for dispelling the effects of alcohol, which consists of the following components: 30-50 parts of plant concentrated liquid, 20-30 parts of tomato juice, 20-40 parts of watermelon juice, 15-25 parts of grape juice, 5-10 parts of grapefruit juice, 5-10 parts of celery juice, 5-10 parts of green juice and 30-60 parts of honey. The beverage is prepared by mixing, sterilizing and packaging the raw materials. The raw materials of the beverage are conventional food materials, which are readily available and low in cost; and the beverage has no toxic and side effects with a good effect and quick response.

The invention discloses sugar-coating peanuts with a de-alcoholic function and a production technology thereof. The sugar-coating peanuts comprise the following raw materials: 120 parts of peanuts, 70 parts of egg white, 20 parts of granulated sugar, 300 parts of olive oil, 5 parts of honey, 5 parts of dry lucid ganoderma powder, 5 parts of green gram powder, 5 parts of pueraria root powder, 50 parts of celery juice and 50 parts of ginger juice. According to the sugar-coating peanuts, a traditional Chinese medicine formula and a vegetable juice formula are applied in a processing process, when the sugar-coating peanuts are eaten with wine, the delicious sugar-coating peanuts are enjoyed, and effects of alcohol are dispelled at the same time. In addition, the sugar-coating peanuts with the de-alcoholic function can soothe the nerves, are cool and refreshing, reduce internal heat, and promote appetite.

The invention discloses a quick preparation method of a celery beverage for alleviating hangover and protecting the liver. The invention is characterized in that the beverage is mainly prepared from the following raw materials in parts by weight: 20-25 parts of celery juice, 5-10 parts of kudzu root, 5-10 parts of Semen hoveniae, 5-8 parts of orange peel, 5-8 parts of licorice and 5-8 parts of honey. The product has favorable effect on alleviating hangover, does not have toxic or side effect on the human body, and can protect the liver; and the preparation method is simple and quick, and can satisfy the emergency demands of customers in time.

The invention discloses a fruit-vegetable composite granule beverage and a preparation method of the fruit-vegetable composite granule beverage. The fruit-vegetable composite granule beverage comprises the following raw materials by weight percentage: 15-30% of celery juice, 20-30% of orange juice, 5-10% of tomato juice, 3-5% of carrot color beads, 0.3-0.5% of a suspending agent, 5-7% of white granulated sugar, appropriate preservative and proper antioxidant. The carrot color beads are prepared by the following method: mixing carrot juice with sodium alginate, gelatin, the white granulated sugar and the preservative, heating and stirring, thereby obtaining mixed sol; adding dropwise the mixed sol into calcium chloride solution, and curing to form the carrot color beads. The fruit-vegetable composite granule beverage is prepared from celery, orange and tomato as the major raw materials, and the carrot color beads are suspended inside the beverage; as a result, the obtained product is numerous in fruit and vegetable raw materials, wide in source and low in cost; the color beads are natural in color and good in taste; and the fruit-vegetable composite granule beverage is rich in nutrition and has certain health care function.

The invention discloses chicken cutlet with the effects of calming the nerves and tonifying the brain and a preparation method thereof. The chicken cutlet is characterized by being prepared by the following raw materials in parts by weight: 200-210 parts of chicken, 20-22 parts of chicken liver, 23-24 parts of chicken bone, 15-20 parts of red bean, 3-4 parts of tea oil, 5-7 parts of celery juice, 7-8 parts of mushroom, 10-11 parts of preserved peach, 18-20 parts of banana pulp, 21-23 parts of walnut, 9-11 parts of shredded squid, 25-30 parts of black rice powder, 1-2 parts of peach gum, 3-4 parts of fructus alpiniae oxyphyllae, 5-6 parts of barbary wolfberry fruit, 2-3 parts of albizia flower, 3-4 parts of poria with hostwood, 1-2 parts of ziziphora clinopodioides lam, 2-3 parts of setaria palmifolia, proper amount of bamboo tube, 0.1-0.2 part of lactic acid bacteria and 8-9 parts of nutritional additive. The chicken cutlet disclosed by the invention adopts the chicken and the chicken bone as main raw materials, contains rich calcium, and is richer in nutrition compared with the traditional chicken cutlet; and simultaneously, due to addition of the walnut, vitamins and minerals are rich, the nutritional value is high, and by matching of the traditional Chinese medicines such as the fructus alpiniae oxyphyllae and the ziziphora clinopodioides lam, the effects of calming the nerves and tonifying the brain can be achieved.

The invention discloses a pure natural beverage for dispelling effects of alcohol or preventing drunkenness. The pure natural beverage for dispelling effects of alcohol or preventing drunkenness is characterized by comprising multiple combinations of the following pure natural edible substances according to certain parts by weight: pure honey and tomato juice which are rich in special fructose, yoghourt, celery juice rich in vitamin B complex, grape juice rich in tartaric acid, grapefruit diced meat, olive juice, banana and watermelon juice and appropriate amount of water. The pure natural beverage provided by the invention is not added with any traditional Chinese medicine and chemical preparation component, is a pure natural beverage for dispelling effects of alcohol, is excellent in mouthfeel, is suitable for consumer groups, and has very obvious efficacies of dispelling effects of alcohol or preventing drunkenness.

The invention relates to the technical field of aquaculture, and specifically relates to a feed for tilapia mossambica. The feed is prepared by the following raw materials by weight: 45-55 parts of corn flour, 18-20 parts of wheat, 10-12 parts of wheat middlings, 10-12 parts of corn stigma, 10-12 parts of broken rice, 5-6 parts of brewer's grains, 6-8 parts of shrimp shell powder, 5-6 parts of celery juice, 8-10 parts of locust leaves, 3-4 parts of chicken liver powder, 4-5 parts of spiral shell meal, 5-6 parts of hornwort powder, 10-12 parts of bread crumbs, a proper amount of salt and 4-5 parts of an phagostimulant. The prepared feed for the tilapia mossambica is comprehensive and balance in nutrition. The raw materials such as chicken liver powder and spiral shell meal can provide adequate nutrition for growth and development of the tilapia mossambica, promote the growth of the tlapia mossambica and promote appetite. The utilization rate of the feed is increased; and culture cost is reduced.

A ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle is composed of the following raw materials: germ wheat flour, germ oat flour, buckwheat seed flour, corn seed flour, sweet potato powder, potato flour, low-fat soybean powder, low-fat black soybean powder, low-fat mung bean powder, low-fat peanut powder, mint juice, celery juice, carrot juice, swamp cabbage juice and amaranth juice. Before preparation of the noodle, full wheat grains and full oat grains are respectively cleaned and immersed, and are respectively subjected to germination accelerating by utilizing germination accelerating technology, when growing to 1-3 cm, the germs are respectively dried and grinder into powder for reservation; buckwheat seeds are cleaned, dried and grinded into powder for reservation; soybean, black soybean, mung bean and peanut kernels are respectively cleaned, subjected to mechanical low-temperature oil pressing and degreasing, and grinded into powder for reservation; mint, celery, carrot, swamp cabbage and amaranth are respectively cleaned, cut and juiced for reservation. The preparation technology of the noodle comprises: burdening according to various noodle formulas, stirring uniformly, pressing dough for forming, drying, collecting, cutting, metering, packaging and listing. Some diabetic patients in Changsha all have normal blood sugar for continuous six years after eating the noodle provide by the invention for continuous six years, and various symptoms of diabetes are disappeared.

The invention discloses a carrot beverage. The carrot beverage is prepared from a main material, an auxiliary material, seasoning and water. The main material is prepared from 15 to 20 parts of carrot juice, 4 to 8 parts of bitter melon juice, 3 to 6 parts of celery juice, 5 to 10 parts of apple juice and 5 to 10 parts of haw juice; the auxiliary material is prepared from 0.2 to 0.5 part of fennel juice and 0.51 part of potherb mustard juice; the seasoning comprises a proper amount of sweeteners, citric acid and table salt; the water can be purified water and mineral water. The carrot beverage provided by the invention not only contains vitamin A, vitamin C and other multi vitamins required by a human body, but also contains microelement beneficial for the human body, is low-sugar, fat-free and cholesterol-free. By drinking the beverage, the aims of relieving summer heat and thirst can be realized, the beverage can be used as an appetizer and supplements the various vitamins required by the human body, can be used for changing the ubiquitous unreasonable dietary structure of primary and secondary school students at the present stage, and has no harm to the human body.

The invention relates to the technical field of food, and relates to a functional celery and lettuce cooling drink and a production method thereof. The functional celery and lettuce cooling drink comprises the following components in percentage by weight: 30 to 40 percent of celery juice, 30 to 40 percent of lettuce juice, 2 to 4 percent of xylitol, 0.1 to 0.3 percent of sodium alga acid, 0.1 to 0.2 percent of ascorbic acid, 0.1 to 0.3 percent of citric acid and the balance of drinking water. The production method comprises the following steps of: cleaning, selecting sliced celery stem leaves and lettuce slices; scalding and blanching the sliced stem leaves and lettuce slices, juicing and filtering; weighing and dissolving the xylitol, the ascorbic acid and the citric acid; weighing the sodium alga acid, immersing and softening, heating, stirring until the sodium alga acid is dissolved completely, and filtering; performing colloid milling on the blended compound juice of the celery and the lettuce, filling, sterilizing and cooling to obtain a finished product. The functional celery and lettuce cooling drink is suitable to be drunk by ordinary people, and also can be used as a commonly-used drink for people who suffer from diabetes, hypertension, adiposity and the like and are sedentary.

The invention discloses a preparation method of Wudalianchi mineral spring and celery fruit juice, relates to a preparation method of juice and aims at solving the problem that beverage prepared by using the existing method is low in nutritional ingredients of mineral substances. The preparation method comprises the following steps of: 1, weighing celery juice, apple juice, lemon juice, white granulated sugar, refined salt, gelatin, xanthan gum, sodium carboxymethylcellulose, potassium sorbate and Wudalianchi mineral spring in parts by weight; 2, dissolving, namely mixing the celery juice, the apple juice, the lemon juice and the Wudalianchi mineral spring first, and then adding the white granulated sugar and the refined salt to dissolve; and 3, homogenizing, namely adding the gelatin, the xanthan gum, the sodium carboxymethylcellulose and the potassium sorbate, then carrying out homogenization, and then carrying out pasteuring treatment to obtain the Wudalianchi mineral spring and celery fruit juice. The preparation method disclosed by the invention is mainly used for preparing the Wudalianchi mineral spring and celery fruit juice.

The invention relates to NFC fresh fruit and vegetable juice, and belongs to the technical field of agricultural product deep processing. The NFC fresh fruit and vegetable juice comprises fruit juice and vegetable juice and is characterized in that the fruit juice is apple juice or kiwi-fruit juice or banana juice or grape juice or lemon juice or orange juice or the combination of the apple juice, the kiwi-fruit juice, the banana juice, the grape juice, the lemon juice and the orange juice; the vegetable juice is cucumber juice or lettuce juice or celery juice or carrot juice or ginger juice or tomato juice or the combination of the cucumber juice, the lettuce juice, the celery juice, the carrot juice, the ginger juice and the tomato juice, and the fruit juice and the vegetable juice are mixed according to a certain proportion. According to the scheme, the rich taste and comprehensive nutrition of the product are improved.

The invention relates to the technical field of feed, in particular to feed for laying pigeons. The feed is prepared from the following raw materials in parts by weight: 40 to 50 parts of corn, 25 to 30 parts of bean pulp, 5 to 6 parts of cottonseed meal, 5 to 6 parts of pea, 2 to 3 parts of mung bean, 1 to 2 parts of whey powder, 1 to 1.5 parts of calcium hydrogen phosphate, 1 to 2 parts of peanut, 1 to 2 parts of watermelon peel, 1 to 2 parts of celery juice, 0.5 to 1 part of chitosan, 1 to 2 parts of beer yeast, 1 to 2 parts of bee pollen, 1 to 1.5 parts of stone powder, 1 to 1.5 parts of premix, a proper amount of salt and 0.2 to 0.5 part of phagostimulant. According to the feed for laying pigeons provided by the invention, nutrient-enriched components such as the chitosan, the beer yeast and the bee pollen are added into base materials, so that the defect that the original feed has single nutrient is overcome; and the raw materials such as the water melon peel and the celery juice effectively enhance the palatability of the feed, so that the utilization ratio of the feed is increased, the laying pigeons have good appetite and the productivity is improved.

The invention discloses a barley haw tea and a preparation method thereof. The barley haw tea is prepared from the following raw materials in parts by weight: 65-80 parts of tartarian buckwheat, 20-22 parts of malts, 15-20 parts of haws, 8-10 parts of Chinese dates, 10-12 parts of Chinese yam, 5-8 parts of endothelium corneum gigeriae galli, 3-5 parts of lophatherum herb, 4-6 parts of chrysanthemums, 5-8 parts of dried orange peel, 4-6 parts of dried marine algae powder, 20-40 parts of celery juice, and 10-12 parts of honey. The barley haw tea prepared by the preparation method disclosed by the invention adopts color protection and oxidation protection, so that functional ingredients are saved furthest; besides, baking and quenching technologies are adopted, so that beneficial ingredients are easy to separate out; besides, the raw materials are compounded with other traditional Chinese medicine components, so that the health care value is increased, and the mouth feel and the special flavor are improved and mediated; the special flavor of the tartarian buckwheat is provided, and the tartarian buckwheat is organically combined with a tea beverage; the barley haw tea is convenient to store and drink, and can be drunk after being brewed; the color of the tea is light yellow and bright; the tea is fragrant, sweet and mellow, has the efficacies of invigorating stomachs, improving digestion, reducing blood pressure, reducing blood lipid and the like, enhances the metabolism function of organisms, regulates the balance of blood fat and blood pressure, can lose weight and build bodies, and is beneficial for the health of organisms.

The invention relates to a cake, and provides a mustard-flavored cake and a making method thereof. The problems that in the prior art, a cake does not have the effects of cold preventing and sterilizing, and the quality guarantee period is short are solved. The cake is made from, by weight, 200-210 parts of wheat flour, 5-7 parts of beer yeast, 80-120 parts of eggs, 13-15 parts of mustard sauce, 2-3 parts of celery juice, 10-15 parts of yam flour, 50-70 parts of butter, 2-3 parts of chitosan, 0.5-1 part of glyceryl monostearate, 1-3 parts of sorbitol, 1-3 parts of trehalose, 1-2 parts of garlic extracting solution, 1-3 parts of licorice root powder, 0.5-1 part of L-ascorbyl palmitate, 2-3 parts of fungus alpha-amylase, 1-2 parts of honeysuckle flowers, 2-3 parts of radix isatidis, 3-4 parts of radix saposhnikoviae, 2-3 parts of herba houttuyniae and 60-80 parts of fresh milk.