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1649 results about "Dietary fibres" patented technology
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Dietary fiber, also known as roughage or bulk, includes the parts of plant foods your body can't digest or absorb. Unlike other food components, such as fats, proteins or carbohydrates — which your body breaks down and absorbs — fiber isn't digested by your body.
High Protein and High Fiber Algal Food Materials
The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.
Owner:TERRAVIA HLDG INC
Process for controlling body weight
InactiveUS6436036B1Easy to masterMinimal computationPhysical therapies and activitiesLocal control/monitoringBody part weightWeight change
The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.
Owner:WEIGHT WATCHERS INT
Fruit and vegetable probiotic tablet and preparation method thereof
ActiveCN104489646AHigh survival rate of live bacteriaImprove stabilityNatural extract food ingredientsFood ingredient functionsCelluloseDrug biological activity
The present invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. The fruit and vegetable probiotic tablet uses probiotic powders such as lactobacillus plantarum powder as the main raw material, and the preparation method scientifically mixes modified dietary fibers, fruit and vegetable powder, oligosaccharides, plant extracts, protein powder, tea leaf extracts and traditional Chinese medicine extracts and etc., thus improves the content of soluble celluloses which are of real significance for probiotic flora, enhances the physiological activity of celluloses, thereby increases the species of intestinal probiotic flora as well as significantly enhances the colonization ability and time of endogenous and exogenous probiotics in the human intestinal tracts, effectively inhibits the growth and reproduction of harmful intestinal bacteria, especially gram-negative bacteria, and fully regulates the composition of the intestinal probiotic flora. The prepared fruit and vegetable probiotic tablet has a high biological activity, a long human intestinal colonization time, and a significant weight loss effect, and is suitable for a wide range of people.
Owner:南京旭优食品技术有限公司
Nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity
InactiveUS6866873B2Easy to prepareHigh complianceBiocideOrganic active ingredientsBiotechnologyReady to eat
Owner:BRACCO DIAGNOSTICS
Health product for increasing bone density and preparation method of health product
InactiveCN104431684AImprove adsorption capacityStrong adsorption effect is stronger; 3) water holding capacityFood preparationRe absorptionIncreased Bone Density
The invention discloses a health product for increasing bone density and a preparation method of the health product. Chinese dwarf cherries, Chinese herbal medicine extracts refined by adopting a modern extraction technology and other raw materials having the function of increasing the bone density are scientifically compounded and are scientifically combined omnibearingly to play a synergistic effect, so as to effectively promote the calcium absorption in multiple aspects, repair and reconstruct the cartilago articularis, promote the generation of synovial fluid, promote the synthesis of collagen in cartilago articularis substrates, prevent the further degradation of cartilage, indirectly reduce the osteoclast function, inhibit the re-absorption of bones, increase the content of bone calcium and perfect the biomechanical properties of the bones, so that the product has a good function of increasing the bone density. A microwave drying technology in the preparation method can be used for further improving the integration and biological stability of the health product, and by means of the antioxidant activity of a grape seed extract in the raw materials, the strong adsorption and inclusion functions of modified dietary fibers and the antifungal propertie of the Chinese herbal medicine extracts, an efficient, safe, nutritional and stable health product having the function of increasing the bone density is prepared finally.
Owner:邵素英
High-dietary fiber five-cereal puffing powder and preparation process thereof
The invention relates to high-dietary fiber five-cereal puffing powder and a preparation method, and belongs to the field of food processing. The five-cereal puffing powder comprises the following raw materials: coarse rice powder, wheat meal, oatmeal, millet meal, glutinous corn meal, soybean meal, wheat bran meal, calcium lactate, ferrous gluconate, zinc gluconate, vitamin B1, vitamin B2 and vitamin B6. A method for processing the five-cereal puffing powder comprises the following steps of: screening coarse cereals, grinding, milling, sieving with an 80-mesh sieve, mixing uniformly in a ratio, adjusting the moisture of materials, balancing the moisture, extruding and puffing by using double screws, drying, crushing, and sieving with a 100-mesh sieve, enhancing mineral elements and the vitamins. The high-dietary fiber five-cereal puffing powder has the characteristics that the puffing powder is prepared from natural grain coarse cereals, emulsifying agents and sweeteners are not added, the mineral elements and the vitamins are enhanced, the content of dietary fibers reaches the specified standard of national high-dietary fiber foods, and the puffing powder can be eaten only by being infused by boiling water, so that the high-dietary fiber five-cereal puffing powder is an ideal nutritional and convenient food which is suitable to be eaten by middle and old-aged people.
Owner:HEFEI UNIV OF TECH
Flower-color steamed bread slice and production method thereof
InactiveCN101601418AHighlight substantive featuresSignificant progressDough treatmentDeep-fried productsYeastFlavor
The invention discloses steamed bread slice (dry steamed bread slice) health-care food and a production method thereof. Flour is used as a main raw material, and is added with yeast powder, coarse grain, vegetable powder, dietary fiber, gizzard pepsin powder and flavoring to be prepared into leisure food. The flower-color steamed bread slice product has rich nutrition; various components are scientifically and reasonably compounded; coarse-fine grain and vegetable are matched to accord with the nutrition required by the human body; and the flower-color steamed bread slice product has the characteristics of rich natural color, attractive appearance and unique flavor and mouth feel, meets the demands of various places and various crowds, invigorates the stomach and beautifies, and is favorable for health.
Owner:曹庆荣 +2
High protein functional pet chaw and preparation method thereof
ActiveCN101209030AHigh strengthHigh hardnessAnimal feeding stuffTaming and training devicesBiotechnologyNutrition
The invention discloses a pet chaw with high protein. The chaw comprises 40 to 60 wt. percent of protein compound which consists of plant protein and animal protein, 15 to 40 wt. percent of faecula, 6 to 12 wt. percent of oil, 1 to 8wt. percent of prandial fibre, 1 to 4wt.percent of quality modifying agent and flavouring agent, 0.1 to 3wt. percent of antioxidant, 0.1 to 3wt. percent of nutrition or health additive, and the rest is water. The weight percentage is counted by the total weight of the pet chaw. Simultaneously, the invention also discloses a preparing method for the pet chaw with high protein and a pet toy or artificial dog bone manufactured by the method.
Owner:JIANGXI HUAHENG PET FOODS CO LTD
Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread
The invention discloses a nutritional health bread rich in wheat bran dietary fiber and a preparation method of the nutritional health bread. The bread is light brown, full in appearance, smooth in surface and normal in size, and does not have cracks and is not deformed. The internal structure is uniformly spongy, fine, soft and flexible, and the bread has light fresh scent and sweet taste of wheat bran, does not have pungent smell, and is good in palatability. The bread has the advantages as follows: 1 the dietary fiber prepared from the raw material of wheat bran through compound enzymolysis is added into the bread, and the dietary fiber has the functions of moistening lung, moisturizing skin, preventing and resisting cancer, strengthening the spleen and harmonizing the stomach, blackening and strengthening hair and clearing intestines and stomach, so that the nutrition and functionality of the nutritional bread are improved; 2 the bran is soaked, washed and rinsed so as to remove protein, starch and phytic acid, so that the palatability of the bread is improved; 3 the water-soluble dietary fiber is added in raw materials of the bread, so that the rheological property and nutritional property of the bread are changed, and the nutrition arrangement of the bread is scientific and reasonable.
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Technique for continuously extracting sweet potate starch, sweet potato protein and dietary fiber from sweet potato
InactiveCN101411419ARealize full price utilizationHigh economic valueFood preparationHigh concentrationPotato starch
The invention provides a process for continuously extracting sweet potato starch, sweet potato protein and dietary fibre from sweet potato specially for processing the sweet potato and belongs to the filed of food biotechnology. The sweet potato is cleaned, is added with a color protective solution, and is pulverized, ground and squeezed in order to separate sweet potato residue and cell sap; a cleaning solution of the sweet potato residue and the cell sap are mixed and are filtered through a standard sieve with 200 meshes; a filtrate is subjected to centrifugal dehydration twice and is dried to obtain starch; after starch milk is separated out, the filtrate is degraded with starch; the filtrate with molecular weight of between 5,000 and 10,000 is intercepted, ultrafiltered, condensed and dried to obtain coarse protein of the sweet potato; and the sweet potato residue is added into a biological reactor, is added with water, protease and amylase for reaction, and is subjected to filter pressing, drying and pulverization to obtain insoluble the dietary fiber of the sweet potato. The method can fully utilize organic compositions in the sweet potato, minimize the generation and emission of organic wastewater and waste residue with high concentration, realize the full-value utilization of the sweet potato, and remarkably improve the economic value of the sweet potato.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Barely with reduced SSII activity and starch and starch containing products with a reduced amylopectin content
InactiveUS8178759B2Improve the level ofReduce the temperatureBryophytesBaking mixturesAmylomaize StarchGlucan
Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterized by having a low gelatinzation temperature but with reduced swelling. The viscosity of gelatinized starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterized by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fiber content of the starch is high. This has desirable dietary and food processing characteristics.
Owner:THE HEALTHY GRAIN PTY LTD
Liquorice vegetable drink for improving gastrointestinal function and enhancing immunity and preparation method of liquorice vegetable drink
The invention discloses a liquorice vegetable drink for improving a gastrointestinal function and enhancing the immunity and a preparation method of the liquorice vegetable drink. Herb of liquorice is used as a main raw material; liquorice concentrated juice, an edible mushroom extract, wolfberry fruit concentrated juice, modified dietary fibers, a corn bee pollen extract, pectin hydrolyzate and the like are scientifically compounded; the raw materials are treated by adopting a modern low-temperature and biological extraction technology, so that the content of effective components of the raw materials is greatly increased; various functional components are organically mixed, so that the optimal synergistic effect is achieved; meanwhile, by adoption of methods for thermal hybrid concentration of unstable concentrated liquid, jointed removal of cold and heat, sterile filtration, and the like, the flavor of the liquorice vegetable drink is greatly enhanced, and the expiration date of a product is prolonged; the liquorice vegetable drink with the effects of improving the gastrointestinal function and enhancing the whole immunity of a human body is prepared.
Owner:邵素英
Method for preparing dietary fiber via mechanical activation and enzymolysis by taking bean dregs as raw material
The invention discloses a method for preparing dietary fiber via mechanical activation and enzymolysis by taking bean dregs as a raw material. An all-natural full water-soluble dietary fiber product is prepared through the following steps: the pretreatment of bean dregs, coarse grinding, mechanical activation, enzymolysis and the dryness of enzymolysis slurry. The invention has the following advantages: 1. the method provided by the invention has the characteristics of short process flow, high resource utilization ratio, low energy consumption and minimum three wastes; the consumption amount of enzyme in the enzymolysis process is greatly reduced so as to lower the production cost, and mechanical activation is adopted without adding other chemical substances, so that the product is all-natural dietary fiber and has good quality; in addition, the content of water-soluble dietary fiber is high and can reach above 17.20%, so that the method is conveniently and directly used for producing dietary fibre tablet products; and 2. the enzyme used in the method provided by the invention not only can be cellulose but also can be pectinase or xylanase. According to the invention, production arrangement can be carried out conveniently, and the production flow is simplified.
Owner:GUANGXI UNIV
High dietary fiber full nutrition special application formula food and preparing method thereof
InactiveCN106690290AReasonable configurationPromote digestion and absorptionSugar food ingredientsVitamin food ingredientsFiberFeces
The invention relates to a high dietary fiber full nutrition special application formula food and a preparing method thereof, and belongs to the field of formula food. The high dietary fiber full nutrition special application formula food is prepared from, by weight, 0.7-2.1 parts of protein, 0.4-0.9 part of fat, 2.4-4.5 parts of carbohydrate and 0.3-0.7 part of dietary fiber. According to the high dietary fiber full nutrition special application formula food and the preparing method thereof, through screening and matching of raw and auxiliary materials, the food contains an appropriate amount of protein, carbohydrate and fat needed by people in daily life, and further contains mineral substances and vitamin needed by people, is in accordance to daily need by people, is easy to digest and absorb, can serve as a single nutrition source for people group over 10 years old whose eating is limited, can also serve as nutrition supplementation of a patient before and after a surgery, the product has a low GI value at the same time, contains rich dietary fiber, and is a good nutrient food for control sugar content and facilitating feces excretion.
Owner:GUANGZHOU SAIJIAN BIO TECH
Technological process of producing oat diet fiber and nutritious powder with oat bran
The present invention relates to oat deeply processing technology, and is especially technological process of producing oat dietary fiber and nutritious powder with oat bran. The technological process includes microwave enzyme deactivation of oat bran, enzymolysis, centrifugal separation, drying the precipitate and superfine crushing to obtain oat dietary fiber powder, vacuum concentrating the separated supernatant and spray drying to obtain nutritious powder. The present invention extracts the nutritious matters from oat bran effectively, the product has high purity and the production process is environment friendly.
Owner:山西金绿禾燕麦研究所
Preparation method of black garlic juice and black garlic powder
The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.
Owner:JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
Nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity
InactiveUS20030180393A1Enough caloriesWithout loss of nutritional benefitBiocideOrganic active ingredientsBiotechnologyReady to eat
This invention relates to a nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity which requires a clean digestive tract, particularly the colon. Such predetermined activities include, but are not limited to, gastrointestinal surgery and colon screenings. Specifically, the present invention provides an individual low amounts of fat, dietary fiber and solid food content to minimize stool formation and / or facilitate removal of stool from the digestive tract prior to the predetermined activity. The present invention also provides the individual with sufficient calories and nutrition to enable the individual to conduct daily, routine activities while utilizing the present invention. In one alternative embodiment, the dietary regimen of the present invention provides a variety of pre-packaged, ready to eat or easy to prepare nutritional liquid or solid foods which, when coordinated with a laxative regimen, result in removal of residue such that a medically and / or diagnostically useful procedure can be performed on the digestive tract.
Owner:BRACCO DIAGNOSTICS
Fat-reducing and weight-losing fruit enzyme powder and preparation method thereof
The invention discloses fat-reducing and weight-losing fruit enzyme powder and a preparation method of the fat-reducing and weight-losing fruit enzyme powder. The enzyme powder is prepared from enzyme raw powder and dietary fiber powder, wherein the enzyme raw powder is prepared from the following raw materials in parts by weight through fruit fermentation: 20-50 parts of blueberry, 10-25 parts of lemon, 7-15 parts of dragon fruit, 7-15 parts of green papaya, 7-15 parts of green banana, and 15-25 parts of rock candy. The invention also discloses the preparation method of the fat-reducing and weight-losing fruit enzyme powder. The preparation method comprises the following steps: (1) pretreating fruits; (2) carrying out enzymatic hydrolysis; (3) fermenting; (4) performing glassy drying on the fermentation liquid; (5) blending the enzyme powder and the dietary fiber powder; and (6) sub-packaging. According to the fat-reducing and weight-losing fruit enzyme powder and the preparation method of the fat-reducing and weight-losing fruit enzyme powder, the fruit enzyme powder is produced by a biological production method and has scientific formula, no chemical harmful substances are introduced into the process, no food additive is added, and the fat-reducing and weight-losing fruit enzyme powder is sweet and delicious, has high enzyme activity and has remarkable fat-reducing and weight-losing effect.
Owner:HANGZHOU JUNYI BIOTECH
Process for the co-manufacture of ingredients for use in foods and beverages using potatoes as starting material
InactiveUS20010041199A1Reduce the amount requiredPrevent enzymatic browningBeer fermentationAlcoholic beverage preparationBiotechnologyFruit juice
Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.
Owner:SENSICULTURE FY BIOTECH
Low-sugar jam and preparation method thereof
InactiveCN102742754AEfficient and quick removalReduce energy consumptionFood preparationDietary fiberCalcium content
The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.
Owner:HEFEI UNIV
Fruit and vegetable yogurt drink and preparation method thereof
InactiveCN103598334AEasily absorbed by the bodyNutritious and comprehensiveMilk preparationToxinToxic material
The invention relates to a fruit and vegetable yogurt drink and a preparation method thereof. The method comprises the following steps: selecting excellent apples, cucumbers, carrots, radishes, aloes, mango, pineapple, yangtao, sweet potatoes, tomatoes and milk; cleaning and processing the raw materials; preparing fruit and vegetable juice, and homogenizing and degassing the fruit and vegetable juice; mixing the fruit and vegetable juice with the milk; fermenting, homogenizing and sterilizing; cooling and bulking; checking and warehousing. The fruit and vegetable yogurt drink disclosed by the invention achieves micro-molecularization after being juiced, can be absorbed by a human body more easily, has the characteristics of being pleasant in sweetness and sourness, comprehensive and abundant in nutrition, and appetizing, contains a plurality of natural mineral substances such as dietary fibers, protein, vitamin B2, vitamin C, vitamin E, superoxide dismutase (SOD), carotene, nicotinic acid, calcium, phosphorus, ferrum, potassium, copper and selenium, is an excellent yogurt drink, and also has the effects of stimulating a digestive system and an inner circulation system, reducing blood pressure, preventing cancers, clearing away heat and toxic materials, inducing saliva and slaking thirst, tonifying spleen and reinforcing the stomach, eliminating toxin and beautifying skin, and preventing blurring of image.
Owner:大连润扬科技发展有限公司
Method for preparing dietary fiber from wheat bran
The invention relates to a method for preparing a dietary fiber from wheat bran, comprising the following steps: mixing the wheat bran with water for pretreatment, adding amylase and glucoamylase, preserving heat, stirring for 2 hours, filtering, removing slag by filtering, making a thick liquid by grinding, adding amylase for hydrolyzing, filtering, carrying out enzyme deactivation, adding cellulose and xylanase for synergistic enzymolysis to obtain the diluted solution of a crude water-soluble dietary fiber, concentrating, decolorizing and carrying out chromatographic separation to obtain the high-purity water-soluble dietary fiber. The dietary fiber prepared by adopting the method has the purity of more than 90% and can be used as the dietary fiber nutrition fortifier of various foods.
Owner:BAOLINGBAO BIOLOGY
Modification method of white potato slag and application thereof
The invention relates to a modification method and an application of potato residue, belonging to the dietary fiber modification technical field. The modification method uses wet potato residue which is a by-product produced in the process of producing potato starch as raw material, wherein the solid content in the wet potato residue is between 5 and 15 percent; the wet potato residue has the pH regulated to be neutral by adding reagent in, is heated to 40-60 DEG C, and is cut for 8-60 min through a colloid mill so as to carry out wet-process superfine grinding to the potato residue; an obtained pulpy substance is dried through a traditional drum drying, spray drying, pneumatic drying or freeze drying mode, so as to obtain a mixture of a cell wall degradation product with the viscosity more than 250MPa.s, starch and trace protein. The invention provides a method for the batch processing modification of potato residue, which is simple and convenient in production process; an obtained product of the method is the modified potato residue which has certain viscosity, high hydratability, physical property convenient for rehydration as well as good functional characteristics, and can be used as a food ingredient containing functional dietary fiber to replace fat or flour applied to food.
Owner:JIANGNAN UNIV
Lipid-lowering and weight-reducing nutritional meal powder and preparation method thereof
InactiveCN104366480AProtect healthReduce intakeNatural extract food ingredientsFood ingredient functionsBiotechnologyNutrition
Owner:HARBIN MO MEDICAL BIOLOGICAL TECH CO LTD
Bamboo shoot edible fiber composite health-care food and production method thereof
The present invention discloses a method of preparation that the bamboo shoot is combined with the dietary fiber, belonging to the technical field of food. The dietary fiber takes the high grade tender bamboo shoot and the root and the soy as the major raw materials, and also the KGM is added into the dietary fiber so as to provide the alimentation and the health protection ingredients needed by the human health; the obtained product contains rich dietary fiber, plant protein, mineral matter and various nutritional ingredients, which is a functional food which takes the dietary fiber as the essential ingredients and has the health functions such as obvious weight-losing and sugar-lowering, etc. The present invention contains the bamboo shoot dietary fiber, the large tailing powder, the KGM and the routine food additive, the Beta - cyclodextrine and the maltitol.
Owner:HUBEI UNIV
A preparation method for high-fiber recombinant asparagus chips
The present invention discloses a preparation method for high-fiber recombinant asparagus chips, and belongs to the deep processing field of fruits and vegetables. The asparagus chips use discarded scraps of old stems and old roots from asparagus production enterprises as raw materials, and are prepared by the following steps: pre-treating the raw materials, blanching the materials in hot water, preserving color, conducting beating, mixing the materials with adjuvant materials, cooking the mixture for a short time, placing the mixture on plates, drying the mixture under vacuum by two section-type microwave to a moisture content of 10% -15%, drying the mixture by short- and medium-wave infrared method under vacuum to a moisture content below 5%, and packaging the mixture to obtain the end products. The dietary fiber content of the asparagus chips is 8.35% - 10.27%, and every 100g of the chips contains flavonoids 12.73-16.86 mg, polysaccharide 9.34-11.28 mg. The preservation rate of chlorophyll is 70% to 75% after processing, and the chip breaking force is 1123-1443 g. The preparation method provides a novel method for taking full advantage of asparagus scraps, and the microwave vacuum drying and the short- and medium-wave infrared vacuum drying have advantages of quick drying, low temperature and higher nutrient retention rate, etc. The asparagus chips are high in cellulose content, rich in flavonoids, polysaccharide and other active substances, crispy and delicious in taste and high in nutritional value. Therefore, the asparagus chips are leisure crisps for people of all ages.
Owner:JIANGNAN UNIV +1
Producing and processing method of wheat germ powder
The invention discloses a producing and processing method of wheat germ powder. Wheat germ is described by nutritionist as natural plant nutrition treasure house for human beings. The wheat germ has rough taste, and original food grinding equipment cannot well grind wheat germs. The micronization technology is adopted to grind the wheat germs which are dried and enzyme killed into micro-powder with the granularity of 100 meshes to 1000 meshes, so the palatability, dispersion, dissolvability and digestibility of the wheat germs can be changed. An ultrasonic vibration sieve or air jet sieve is used for screening the ground materials so as to guarantee the fineness of the wheat germ powder. Vacuum packing or vacuum gas packing is adopted to avoid the oxidation of a product. The wheat germ powder which is processed by the technology has uniform granularity, smooth taste and long shelf life and is rich in protein, fat, dietary fibers, vitamins and minerals. A new way for comprehensively utilizing the agricultural products and improving the nutrition level of the citizens in China can be provided. The product can be eaten directly and also can be added into other food so as to strengthen the nutrition and to increase the flavor.
Owner:杜如意
Hulless oat enriched bread and preparation method thereof
InactiveCN101946815APromote growth and developmentAnti agingDough treatmentPolygonum fagopyrumNutritive values
The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.
Owner:INNER MONGOLIA UNIV OF SCI & TECH
Method for preparing homogeneous tomato sauce with high dietary fiber content
ActiveCN102028187AWith detoxificationPrevent constipationFood preparationCation-exchange capacityFiber
The invention discloses a method for preparing homogeneous tomato sauce with high dietary fiber content, which belongs to the technical field of comprehensive utilization of agricultural and sideline products. The method is implemented mainly by the steps of deodorizing bean dregs, and performing alkali liquor treatment, enzymolysis, decoloring, drying, extrusion cooking, drying and super micro milling to prepare super micro milled bean dreg dietary fiber flour for the preparation of the homogeneous tomato sauce with high viscosity and the high dietary fiber content. The method has the advantages that: 1, the high-activity soybean dietary fiber flour can be prepared from the bean dregs by performing the alkali liquor treatment, the enzymolysis, the extrusion cooking and the super micro milling, and has remarkably increased soluble dietary fiber content, remarkably improved water absorptivity and remarkably improved cation exchange capacity; 2, when used for preparing the tomato sauce,the soybean dietary fiber flour treated by the processes is homogenized by a 30 MPa homogenizer so as to make a sauce body more uniform and stable, increase the viscosity and health care value of thetomato sauce and improve the water absorptivity of the tomato sauce; and 3, the utilization of the bean dregs changes the conventional way of utilizing the bean dregs as feeds so as to reduce environmental stress at the same time of realizing reutilization.
Owner:JIANGNAN UNIV
Technology for extracting bran dietary fibers by combining ultrasonic-assisted enzymolysis and microbial fermentation
ActiveCN104921149AImprove functionalityHigh nutritional valueFood ingredientsFood ultrasonic treatmentBiotechnologyCellulose
The invention discloses a technology for extracting bran dietary fibers by combining ultrasonic-assisted enzymolysis and microbial fermentation. The gloss of a dietary fiber product is ivory, the function index of the dietary fiber product is far higher than the standard of dietary fibers commonly used in the western countries, and the dietary fiber product can serve as high-quality dietary fibers and an ideal food additive. The technology has the advantages that the dietary fibers in bran are extracted through the technology of combining ultrasonic-assisted enzymolysis protein starch removal, microbial fermentation and ultrasonic-assisted enzymolysis, the product yield and the function are obviously improved; the bran dietary fibers obtained after ultrasonic-assisted enzymolysis and microbial fermentation are carried out and the lignin degradation rate reach 70% or higher, part of thallus dietary fibers are included, and the nutrient value of the bran dietary fibers is obviously improved; the production cost of the technology is low, industrialization production is facilitated, and a set of bran dietary fiber developing and utilizing approach which is high in efficiency, low in cost, safe and feasible is established.
Owner:HENAN KUANGHUA FOOD CO LTD
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