1768 results about "Dried fruit" patented technology

A method and apparatus for forming a beverage involves the use of a filter aid, e.g., that is provided in a beverage cartridge with a beverage medium in a dry state. In one embodiment, a cartridge including a dried fruit material may also include a filter aid, such as perlite, diatomaceous earth or cellulose, that is mixed together with the fruit material. The filter aid may assist in flow through the beverage medium or through a filter, e.g., by helping prevent the clogging of pores of a filter used to remove particulate from a beverage formed by interaction of the beverage medium with water introduced into the cartridge. Thus, the filter aid may permit the use of some beverage media that would otherwise clog a filter and/or prevent proper dissolution of materials in the beverage media without the filter aid.

A dried fruit or vegetable has a water content in the range 4% to 7%, and has a water activity of 0.4. Substantially all of the cells of the dried product are undamaged. An air drying process is gentle and contains four phases, during which the temperature of the drying air is maintained at 60° C. In a first phase the relative humidity of the drying air is allowed to rise to between 50% and 55%, and is maintained substantially constant at this value during a second phase by maintaining exchange of the drying air with fresh air substantially constant. In a third phase of the process, the relative humidity of the drying medium is permitted to decrease relatively rapidly until the fourth phase commences, at which stage the relative humidity is permitted to asymptotically approach a predetermined relative humidity value. During the drying process, excessive temperature differences and relative humidity differences between the temperature and relative humidity, respectively of the drying medium and the product are avoided in order to minimize damage to the cellular structure of the product.

The invention provides livestock feed which takes nutlets, dried vegetables, dried fruits and Chinese herbal medicines as a livestock feed component and a livestock drinking water component and a livestock feeding method. The livestock feed containing the nutlet components comprises livestock feed and livestock drinking water. The livestock feed is characterized in that the livestock contains the nutlet components, wherein the nutlets comprise shelled melon-seeds (A3), peanut kernels (A4), perillaseeds (A15), sesame seeds (A25) and sesame (A34), and the number of nutlet components in the feed is greater than or equal to 1 but less than or equal to 16. Livestock comprises laying hens, broilers, dairy cattle, cattle, laying ducks and meat ducks. The livestock feed comprises a feed component (A), a feed component (B), a universal component (T), standard feed (M) and mixed feed (X). The livestock drinking water comprises a drinking water component (C), a drinking water component (D), a universal component (T), standard drinking water (W) and mixed drinking water (Y). Livestock is fed by using the livestock feed and livestock drinking water, so that the quality of eggs and milk can be improved, the quality of meat can be improved, and a great economical benefit can be brought to the livestock breeding industry.

The invention relates to a nutritional porridge mixture and a preparation method thereof, belonging to the technical field of production and processing of nutritional foods. The food mixture consists of coarse cereals, vegetables, fruits, dried fruits, nuts, seeds, beans, funguses, alga and special foods. According to various characters and different qualities of the foods, the foods are treated by a method and a process of washing, soaking, washing, airing, steaming, boil-drying, air drying and sun drying, then the dried food products are mixed together, milled in a flour mill and sent to a molding machine to be prepared into oatmeal, and finally the products are subjected to vacuum packaging under the illumination of an ultraviolet sterilizing lamp. The nutritional porridge disclosed by the invention is free of any food additives, anti-corrosive agents, sugar, salt and the like, so the original taste and flavor as well as the natural nutritional ingredients and effects of the foods are retained.

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

The invention relates to a method for natural dried fruit essence by utilizing dried fruit raw materials, which comprises the following steps: taking peanut meal, cocoa powder, coffee powder and other dried fruit matters as raw materials; firstly extracting and concentrating flavor substances easier for volatilization in the raw materials by utilizing a natural extraction, resin adsorption and solvent desorption technology to obtain aqueous essence A; then drying and baking the raw materials remaining in the previous step, extracting with an organic solvent after fragrance is newly generated to obtain oily essence B; successively carrying out enzymatic hydrolysis on the remaining raw materials, centrifugally removing and precipitating, mixing with amino acid and reducing sugar for Maillard reaction to obtain pasty essence C; and finally spray-drying a precipitate after being subjected to enzymatic hydrolysis to obtain powdered flavor. Through all the steps, a series of dried fruit essence with different states which can be applied to different products can be obtained. The method has the advantages that the process is simple, the industrial production is convenient, the raw materials are fully utilized, the production cost can be reduced helpfully, and the fragrance is round, full, rich and natural.

The invention discloses a modified atmosphere storage method which includes the steps: (a) a to-be-stored article or the to-be-stored article and a modified atmosphere agent are placed in a modified atmosphere box which comprises a box cover and a box body, wherein the box cover or the box body is provided with a detection valve, and a sealing structure is arranged between the box cover and the box body; (b) the box cover of the modified atmosphere box covers the modified atmosphere box, and the detection valve is turned off; (c) according to requirements, the detection valve of the modified atmosphere box is connected with a detection instrument so that oxygen concentration, carbon dioxide concentration, temperature, humidity and ethylene concentration in the box body can be detected. A traditional modified atmosphere store system is minimized, the modified atmosphere box is used for storage, application of a modified atmosphere technique can be simple, application ranges are wide, and the modified atmosphere box can be used for storage and maintenance of Chinese herbal medicines, tobaccos, fresh fruit and vegetables, dried fruit, tea, dried vegetables and the like, facilitates transportation, and reduces comprehensive maintenance cost of the modified atmosphere store after the controller atmosphere technique is applied.

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention relates to a extraction of high-purity gardenia glycosides and high color valence gardenin, concretely said is industrialization producing high-purity gardenia glycosides and high color valence gardenin by using macroreticular adsorbent resinous method, silica gel column chromatography. Dealing with the Cape jasmine dried fruit power by using the technique of leaching, concentration, extraction and macroreticular adsorbent resinous, then after vacuum drying, silica gel column chromatography and dehumidification will get white gardenia glycosides or gardenin finished product of high purity. The high purity white gardenia glycosides or gardenin finished product of this invention have the character of using expediently, high security and tinctorial power and so on; the purity of the gardenia glycosides is high; the productive technology is easy, fast, safe and the cost is low, it founds new technology approach to comprehensive use the gardenia resource; getting the gardenia resource to be used efficiently and improving the added value of gardenia product.

A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.

The invention relates to a process for drying fresh Chinese wolfberry fruits, in particular to a processing process for freeze-drying Chinese wolfberry fresh fruits under vacuum, which comprises the following steps of: immersing; washing by clear water, and draining water; prefreezing; freezing; and vacuumizing and drying until the moisture content of the Chinese wolfberry fresh fruits is less than 5 percent, taking the Chinese wolfberry out, nitrogenizing and packaging to prevent the Chinese wolfberry from absorbing moisture. The process has the following advantages that: 1, the fresh Chinese wolfberry fruits are freeze-dried by the vacuum freeze-drying technology, the nutritional ingredients of the fresh Chinese wolfberry fruits are retained to a maximum degree, the appearance of the dried fruits is basically the same as that of fresh fruits basically, and the appearance and mouthfeel of the rehydrated fresh Chinese wolfberry fruits are consistent with those of the fresh fruits basically; and 2, in the vacuumizing and drying process, a large quantity of experiments indicate that by combining different warming speeds and vacuum degrees with different temperatures, the problem of incapability of ensuring the appearance and color and luster of the Chinese wolfberry fruits in the conventional vacuum freeze-drying method is solved effectively and the energy consumption of freeze drying is reduced greatly.

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

The invention provides freeze-dried fruit yoghurt which comprises freeze-dried fruit and a yoghurt base; the freeze-dried fruit and the yoghurt base are respectively stored; and before eating, the freeze-dried fruit and the yoghurt base are mixed to obtain the freeze-dried fruit yoghurt. A method for preparing the freeze-dried fruit yoghurt comprises the steps that: (1) the freeze-dried fruit is prepared and is packaged by a damp-proof material; (2) fresh milk and white granulated sugar are batched, mixed, pre-heated, stirred, sterilized, cooled and are added with lactobacillus starter to be cultured for about 5 hours at 40 DEG C to 42 DEG C; when the pH value of the fermented milk reaches 4.55, the fermentation is suspended, the mixture is demulsified and cooled into fermented milk, and the yoghurt base is prepared; and (3) the freeze-dried fruit and the yoghurt base are respectively stored. During eating, the freeze-dried fruit in the freeze-dried fruit yoghurt only needs to be put into the yoghurt; because the fruit is dried in the frozen state, the freeze-dried fruit can absorb water in the yoghurt, and can recover the original shape nearly immediately, and original nutrition in the fruit is not lost.

The invention discloses an auxiliary spouting method for improving the uniformity of microwave drying of granular fruits and vegetables, which belongs to the technical field of the processing of fruit and vegetable food. Pretreated fruits and vegetables are placed into a microwave spouting drying bed, the microwave power and the air intake heating temperature are preset, then the central air intake volume and the air intake angle of the spouting bed are adjusted to ensure that a dried material spouts in the spouting bed in different forms, the air intake pressure and the air intake angle are adjusted according to different drying stages of the material at the same time, and the microwave energy received by the material is more uniform than that of the prior fixation or fluidization mode; and the microwave adopts internal heating, so the moisture of the dried fruits and vegetables is effectively and quickly evaporated to achieve the aim of uniform drying. Through the auxiliary spouting method, the material is uniformly heated in a microwave field, the moisture is evaporated quickly, the drying time is greatly shortened, the prior color and luster, shape and nutrient substances of the dried fruits and vegetables can be furthest retained, and the dried fruits and vegetables have porous structures and good rehydration property, thereby obtaining a high-quality dehydrated fruit and vegetable product.

The invention discloses freeze-dried fruit, vegetable, cereal and yogurt melts and a processing method thereof. The yogurt melts are prepared from the following components in parts by weight: 0.1-50 parts of fruits, 0.1-50 parts of vegetables, 0.1-50 parts of cereals, 0.1-90 parts of yoghourt, 0.1-20 parts of glucose, 0.1-20 parts of modified starch, 0.1-20 parts of skimmed milk powder and 0.1-20 parts of maltodextrin. According to the yogurt melts disclosed by the invention, the fruits, the vegetables, the cereals and the yoghourt are combined, the glucose and the maltodextrin are used for seasoning, and the modified starch and the skimmed milk powder are also added for adjusting nutrient components, and the freeze-dried fruit, vegetable, cereal, and yoghourt melts are finally prepared. The nutriment not only has the advantages of conventional yoghourt but also overcomes the disadvantage that the conventional yoghourt is single in taste, and is balanced in nutrition, diverse in taste and quite convenient to eat, preserve and carry; active probiotics effectively exist, so that the yogurt melts are suitable for crowds of different age periods to eat.

The invention relates to bacillus subtilis SE 201412 deposited under the accession number of CCTCC No. M 2015708. The strain has quite high selenium resistance, and can be fermented in a selenium-containing culture medium to generate fermentation liquor of which the organic selenium content reaches 5,000 mg/L-12,000 mg/L. The fermentation liquor is prepared into an organic-selenium-rich bactericide which is applied to leaf surfaces of crops in a growing period, selenium-rich agricultural products can be produced, the produced agricultural products can reach quality standard of organic-selenium-rich grain, oil, fruit, vegetables and dried fruit, the quality and the yield of the agricultural products can be improved, and disease resistance of the crops is improved.

The invention discloses a process for preparing gardenin comprising the steps of, A. airing cape jasmine dried fruits, disintegrating and sieving, B. charging petroleum benzene, supersonic extracting, and combining the filter liquor, reclaiming petroleum benzene to obtain vegetable oil, C. ethanol supersonic extracting, filtering, reclaiming ethanol, obtaining ethanol extract, D. eluting the ethanol extract with deionized water, E. depigmenting with ethanol, reclaiming the ethanol to obtain crude gardenin, F. removing impurities with 5% ethanol elution, E. depigmenting with 10% ethanol, concentrating the ethanol, drying and dewatering, thus obtaining gardenin.

The present invention relates to a nutritional supplement composition, comprising a therapeutically effective amounts of Vitamin C, Vitamin D3, Thiamin, Riboflavin, Niacin, Vitamin B6, Folic acid, Vitamin B12, Pantothenic acid, Calcium, Magnesium, Zinc, Chromium, Sugar, Protein, Acetyl-L-Carnitine, Dimethylaminoethanol complex, Phosphatidylserine complex, L-Glutamine, N-Acetyl-L-Tyrosine, L-Phenylalanine, Taurine, Methionine, Valine, Isoleucine, 5 Hydroxytryptophan, L-Taurine, N-Acetyl-Tyrosine, N-Acetyl-L-Cysteine, Alpha Lipoic Acid, Alpha Glycerylphosphoricholine complex, Bacopa Monnieri extract, Gingko Biloba extract, Passion flower, Lemon Balm, Gotu Kola, Ashwagandha, Choline Bitartrate complex, Panax Ginseng extract, Turmeric, Organic freeze dried fruit juice blends (concord grape, red raspberry, pineapple, cranberry, acai, pomegranate, acerola cherry, bilberry, lingonberry, black currant, aronia, sour cherry, black raspberry), Organic freeze dried greens blends (barley grass, broccoli, beet, carrot, alfalfa, oat), and Protein digestive enzyme blends (Protease 4.5, peptidase, bromelain, protease 6.0, protease 3.0, L planatrum, B bifidum) in a mixture to provide optimal cognitive function.

The invention provides a fruit, vegetable or algae food capable of being stored for a long time. The food comprises vinegar, moisture, and leavenings of fruits, vegetables, Chinese herbal medicaments, coarse cereals or potatoes. The moisture content in the food is lower than 35 percent of the total weight of the food. The invention also provides a method for preparing the food, which comprises the following steps of: a, drying the fruits, the vegetables or the algae; b, soaking the dried fruits, the vegetables or the algae with the vinegar; c, drying the fruits, the vegetables or the algae soaked by the vinegar again; d, adding the leavenings of the fruits, the vegetables, the Chinese herbal medicaments, the coarse cereals or the potatoes into the fruits, the vegetables or the algae obtained in step c; e, drying the fruits, the vegetables or the algae added with the leavenings again; and f, adding the leavenings dried by spray into the dried fruits, the vegetables or the algae to obtain the fruit, vegetable or algae food capable of being stored for a long time. The storage period of the food can reach one year and six months at normal temperature.

The invention relates to a life-prolonging nutritious gruel and a preparing method thereof. The nutritious gruel is prepared by the raw materials of non-glutinous rice, corn, oat, black sesame, carrots, taros, sweet potatoes, potatoes, cabbages, celtuce, yams, soybeans, horsebeans, black beans, red beans, hyacinth beans, peas, catjang, peanuts, filbert, platycladi seeds, gordon euryale seeds, lily, white lotus seeds, barbary wolfberry fruit, black fungus, white fungus, champignon, tuckahoe, lucid ganoderma, and grapes. The preparation method comprises the following steps of grinding the grains, beans and dried fruits raw materials of the above standby food materials into fine power; adding water for cooking; juicing the carrots, taros, yams, sweet potatoes, potatoes, cabbages, celtuce, peanuts, filbert, platycladi seeds, barbary wolfberry fruit, black sesame, black fungus, white fungus and grapes of the standby food materials and extracting fruit-vegetable fungus juice therefrom; and boiling the extracted fruit-vegetable fungus juice to obtain the life-prolonging nutritious gruel. The invention takes mild-natured food materials as main raw materials which are matched with the fruit-vegetable fungus juice, has reasonable and balanced nutrition, achieves the efficacy of prolonging life in diet therapy, and is particularly suitable for middle and old aged people.

A grinder used to grind material, such as tobacco leaves and other dried fruit and herbs, having windows or plastic covered openings that provide visual access to the interior of the compartment in which the finely grinded material is collected. These windows or plastic covered openings allow the user to visually determine whether sufficient material has been grinded without the burdensome task of repeatedly opening and closing the compartment. Furthermore, the grinder of the present invention is designed to allow the windows or openings to be covered and sealed by a single clear plastic part that is injection molded directly onto the sidewalls of the grinder.

Disclosed are nutritional compositions and methods of using the compositions for treating or preventing osteoporosis. The compositions comprise (A) those dried fruit solids that inherently comprise flavonoids, hydroxycinnamic acids, and a fiber component of which at least about 20% by weight is soluble fiber, and (B) a soluble, indigestible oligosaccharide in addition to any soluble fiber inherently in the dried fruit solids. The dried fruit solids may also be characterized as those selected from dried plum, dried grape, dried date, or dried fig. The combination of dried fruit solids (e.g., dried plum solids) and soluble indigestible oligosaccharides (e.g., fructooligosaccharides) have been found to be surprisingly more effective in affecting bone mineral density than either component when used alone, thus allowing for reduced concentrations of such ingredients in a nutritional product form such as a beverage or solid nutritional bar.

The invention relates to a cereal meal replacement stick for fat loss and a preparing method thereof. The cereal meal replacement stick is prepared from concentrated whey protein, calcium caseinate, soybean isolate protein, hydrolysis fish collagen, konjac flour, psylliumseedhusk powder, a white kidney bean extract, a potato extract, conjugated linoleic acid glyceride powder, DSM fabuless palm oilpowder, freeze-dried fruit powder, beet juice powder, mixed cereal powder, mixed tocopherol concentrate, active probiotic powder, a compound nutrient supplement, freeze-dried fruit particles, nut grains, chia seeds, puffing cereal particles, puffing soybean protein grains, isomalto-oligosaccharide, fructo-oligosaccharide, resistant dextrin, glycerinum and high-oleic-acid sunflower seed oil. The preparing method specifically comprises the following steps of syrup boiling, material mixing, forming, cooling, cutting and coating or non-coating. The meal replacement stick has the advantages of energy negative balance, strong satiation, low sugar increase and full nutrition, and the health and vigor of the body are guaranteed while dieters lose weight and fat.