1034 results about "Food technology" patented technology

A compound ferment production process and a product thereof are applicable to the technical field of foods. The formulation of the product comprises fruit vegetable ferment raw juice, plant ferment raw juice, corn ferment, peas ferment and multielement alditol. The production process comprises the following: a step of preparing fruit vegetable ferment liquid, during which, selecting and cutting fresh fruits and vegetables into slices or pieces, blending the slices or pieces, adding apple vinegar on the slices or the pieces, and storing the fruits and vegetables hermetically at room temperature to prepare the fruit vegetable ferment raw juice through natural fermentation; a step of preparing the plant ferment liquid, during which, selecting, chipping and blending herbal plants, adding common salt into the sliced herbal plants, and storing the sliced herbal plants hermetically at room temperature to prepare the plant ferment raw juice through natural fermentation; and a step of fermentation and product processing, during which, taking the fruit vegetable ferment raw juice, the plant ferment raw juice, the corn ferment and the peas ferment, carrying out the second fermentation at room temperature, adding the multielement alditol during the second fermentation, using a sealed jar during the fermentation, preparing the compound ferment product after a postmaturation process, and preparing the liquid, powdery and solid particle ferment through mechanical processing and forming. The process and the product thereof which have a novel and scientific design and long-term maturation through the natural fermentation can increase the vitality of the ferment, facilitate the demand of a human body and improve the health of the human body through frequent edibility.

The invention discloses a processing method for miscellaneous grain bean noodles. In specific to the problems that the miscellaneous grain beans contain no mucedin, and are difficult to form and have high broken rate when applied to noodle production, the method is used for developing nutritional and healthy noodles made from miscellaneous grain beans by means of the high and new food technologies such as a miscellaneous grain bean extrusion and pregelatinization processing technology, a multi-layer overlapping rolling technology of miscellaneous grain bean breads and wheat breads, an auxiliary preparation technology and the like. In the method disclosed by the invention, the protein molecules of the miscellaneous grain bean powder and the wheat powder are mutually combined to form a macro-molecular gluten network structure, thereby strengthening the toughness and a three-dimension space network structure of a dough are enhanced so that the strength and the extensibility of the dough are increased, and the whole dough has firmer network and better elasticity and toughness. In addition, on the basis of the technologies, the application of an ultra-micro powder physical modification technology can be used for effectively improving the quality indexes such as appearance, glossiness and the like of the noodles. By adoption of the invention, the adding amount of the miscellaneous grain beans in the noodles can be 10-90%.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

This invention relates to a rapid and efficient method for carrying out enzyme-linked immunosorbent assay for detection of minute quantities of biomolecules such as antigen, antibody etc. This invention particularly relates to microwave mediated immobilization of antigen or antibody on to the activated surface followed by performing subsequent steps of ELISA by controlled microwave irradiation. The invented procedure has dramatically reduced the total time required for ELISA to less than 10 minutes from hours to days. The invented ELISA procedure is rapid, economical, reproducible and simple and can be automated. The invented procedure is useful for carrying out ELISA in clinical diagnostics, molecular biology, agriculture, sericulture, food technology, environmental science, biomedical research and other related fields.

The invention belongs to the technical field of drink foods, and in particular relates to an aloe bird nest drink food and a preparation method thereof. The aloe bird nest drink food comprises the following raw materials e by weight percentage: 0.05 to 40 percent of aloe, 0.005 to 0.2 percent of bird nest (in terms of dry basis), 1 to 50 percent of edulcorant, 0 to 20 percent of fruit and vegetable juice, 0 to 0.5 percent of acid taste additive and acid taste regulator, 0 to 6 percent of gelata, and 40 to 85 percent of water. The aloe bird nest drink food integrates the efficacy characteristics of the aloe and the bird nest, not only has fresh and lubricous mouthfeel, but also has the health care functions of invigorating the spleen and moistening the lung, protecting gastric mucosa, resisting inflammation and sterilizing, strengthening the immune system, resisting radiation, hairdressing and the like.

The invention belongs to the technical field of medicine-food homologous formula food and particularly relates to special diet for hyperglycemia patients. The reason inducing hyperglycemia is that hepatic glycogen output is increased, too much high-fat food is ingested, the pancreatic islet function can not excellently secrete insulin, and then, the blood sugar content is increased. The traditional Chinese medical science always stresses that dietotherapy is better than medication, so as to avoid injection and medication and even pain of surgery. According to the special diet, whole grains are perfectly combined with medicine-food homologous and new-resource-food traditional Chinese medicines, and diet and health preserving are organically combined so as to regulate, prevent and resist hyperglycemia; probiotics are creatively utilized as a pioneer based on the inheritance of Chinese traditional Chinese medicine treasure treatment methods, and the proliferation of the probiotics is promoted, so that the movement functions of the spleen and stomach are enhanced; and meanwhile, various natural and original ecological medicine-food homologous edible materials are added according to the physical characteristics of hyperglycemia patients, so that the special diet has the unique advantage of integrated dietotherapy, prevention and regulation effects.

The invention provides a preparation method of a vitamin E nano liposome, belonging to the functional health food technology field. The vitamin E is used as core material and lecithin, cholesterol and Tween 80 are used as wall material and vitamin E common liposome is prepared using an ethanol injection method and then subjected to ultra-high pressure homogeneity, thus transparent or semi-transparent vitamin E nano liposome with average diameter of les than 100nm and encapsulation rate of higher than 90% is obtained. The preparation method is suitable for continuous production and solves problem of saled vitamin E in aspects of stability, water dispersibility and oral absorbency and is widely applied on preparation method of functional water based food.

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgo nut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.

The present invention relates to an ice cream, especially relates to a jelly ice cream (cold products) and the preparation method, which belongs to the food technology field. The present invention is a jelly ice cream, wherein the fruit jelly is arranged and swathed at the outer face of the cold products. The cold product of the present invention comprises two parts, a thin layer of the fruit jelly, and inside is the frozen product, when eating, the jelly peel can be pared off like peeling the fruit and eat the cold drink inside, and also can enjoy the outside refreshing jelly.

The invention provides a peptide-containing low molecular plant protein milk and a production method of the peptide-containing low molecular plant protein milk, belongs to food technical field, and overcome the defects of existing products, such as long digestion absorption time and low digestion rate. The production method comprises the steps of cleaning and selecting raw material soybean, drying, skinning, deactivating enzyme, coarse grinding, fine grinding, enzymatic hydrolyzing, separating pulp and residue, instantly sterilizing and deactivating enzyme under ultrahigh temperature, homogenizing, and drying to obtain powdered product with relative molecular weight not greater than 5,000. By adding enzymatic hydrolysis link in existing production process of soybean milk and instant soybean protein milk powder, the milk contains above 10% of low molecular peptide components, to relieve protein enzymolysis burden in human body after taking soybean milk or protein powder, shorten digestion time, improve digestion rate, and facilitate peptide (low molecular protein) supplementation for weak and sick population, the elderly and children through taking soybean milk or protein powder.

The invention relates to the technical field of health foods and particularly relates to a fruit-vegetable complex enzyme solid beverage with a function of regulating intestinal tracts and a preparation method thereof. The solid beverage comprises, by weight, 10 to 50 parts of comprehensive fruit and vegetable powder, 10 to 40 parts of fruit and vegetable complex enzyme powder, 1 to 40 parts of water-soluble dietary fibers, 1 to 20 parts of fructose, 1 to 20 parts of xylooligosaccharide, 1 to 20 parts of fructooligosaccharide and 0.1 to 10 parts of sucralose. The solid beverage contains pure natural fruit and vegetable powder and fruit and vegetable complex enzyme powder and is rich in nutrients. Through use of the fruit and vegetable complex enzyme powder, the solid beverage can be fast absorbed. Through combination with the integrated fruit and vegetable powder, a taste and nutrients are provided. The nutrients can be decomposed inside the body and continuously provided for the body.The preparation method has simple processes. The fruit-vegetable complex enzyme solid beverage is easy to carry, has a good taste and multiple functions, improves intestinal flora balance, relaxes bowel, reduces weight, maintains beauty, keeps young and improves immunity.

The invention relates to the food technology field, in particular to a domestic DVS yoghurt starter culture and a preparation method thereof. The invention discloses a domestic DVS yoghurt starter culture which is freeze-dried powder prepared from a composition containing a protective agent and probiotics. The domestic DVS yoghurt starter culture is characterized in that the proportion by weight of the protective agent and the probiotics in the composition is equal to 1.0:0.1-100, wherein, the protective agent consists of the following components (proportion by weight): 0.1 percent to 5.0 percent of sodium glutamate, 0.1 percent to 8.0 percent of milk sugar, 0.1 percent to 2 percent of antioxidant, 1 percent to 30 percent of milk powder, 800.1 percent to 5.0 percent of glycerin or tween and water as the rest. The domestic DVS yoghurt starter culture disclosed by the invention has strong fermentation activity and 5.0 multiplied by 10<6> cfu/g to 5.0 multiplied by 10<10> cfu/g of viable count, can be inoculated directly when producing acidophilus milk or fermented dairy products without intermediate succesive transfer culture and being convenient for use, and can promote the specialization, socialization, standardization and unification of the production of the acidophilus milk and other fermented dairy products and improve the quality of the fermented dairy products, thereby guaranteeing the interest and health of consumers.

The invention relates to the field of health food, in particular to a plant beverage raw material, a dendrobium plant beverage and a preparation method thereof. The raw material of a plant beverage is characterized in that it comprises the following components by weight ratio: 1-3 parts of dendrobium; 1-3 parts of sealwort; 1-2 parts of wolfberry. In the invention, three kinds of medicinal and edible homologous plant raw materials are rationally matched as plant beverage raw materials, and the plant beverage is developed into a plant beverage, which has high market value. At the same time, the preparation process disclosed in the present invention combines modern food new technologies with traditional methods, adopts multi-stage coupling clarification technology, and applies chemical clarification technology and ultrafiltration clarification technology to the production of plant beverage products, effectively eliminating the Precipitation ensures the quality of the product, and well solves the technical problems existing in the production of plant beverages in the prior art.

The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of macrobrachium shell pretreating unit, a softening unit, an enzymolysis unit, a Maillard reaction unit, a drying unit, a blending unit and the like. The preparation steps are as follows: taking produced macrobrachium byproduct, namely the macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into powder after being drying, softening at high temperature, blending by adding water, adding one or more protease for enzymolysis, adding reducing sugar, thiamine and other substances in the enzymolysis liquid, carrying out the Maillard reaction at high temperature for blending, taking the clear liquid for concentration after finishing, and making into power by spray drying, and on the basis, adding natural essence powder or extract to prepare hot reaction shrimp-taste essence with specific odor type. The product shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy seasoning product, and being widely applied to production of modern food and traditional seasoning products.

The invention discloses a coarse food grain health care moon cake with added oligosaccharide and a production method, belonging to food technical filed. The coarse food grain health care moon cake is made from cladding and filling and is characterized in that the cladding comprises tartary buckwheat flour, oat meal, cornmeal, flour, oligosaccharide, edible corn oil, dietary alkali and water, and the filling comprises medlar, denucleated red dates and fruit with five mixed nuts. As the moon cake is made from the above raw materials, oligosaccharide can effectively improve micro-ecological environment in the human body, inhibit corrupt matters in intestines, change stool characteristics, prevent and cure astriction, increase vitamin synthesis and improve the immune function of human body. Raw materials such as tartary buckwheat, oat, corn, medlar, red dates, fruit with five mixed nuts and the like contain various vitamins necessary to human bodies, various mineral substances, natural amino acid, coarse fibres and abundant carotene and protein, thus the coarse food grain health care moon cake is suitable for the old, children, patients and pregnant women and is beneficial to human health; in addition, the coarse food grain health care moon cake has convenient sorting and easy production.

The present invention relates to a double-agent type composite mushroom functional beverage main agent and its preparation method, belonging to the field of food technology. The main technique of said double-agent type composite mushroom functional beverage is characterized by that according to the main composition property and feature of said composite mushroom functional beverage it is divided into two portions of main material agent and auxiliary material agent. Said main material agent is made up by using tea tree mushroom as main raw material, adding several edible mushrooms of monkeyhead mushroom, ganoderma and zhenji mushroom and adopting modern techniques of extraction, dehydration and concentration. The described auxiliary material agent is made up by mixing flavouring agent and salt according to a certain mixing ratio. Said double-agent type composite mushroom functional beverage has flavour of tea tree mushroom and other edible fungi, and has rich nutrients and health-care function.

The invention belongs to the technical field of food and provides a fresh-keeping technology of cleaning, crispy-keeping, alkaline solution and microwave enzyme inactivation, and vacuum packing of leafy vegetables. The technology has the characteristics that the microwave technology is adopted; the enzyme inactivation effect is good; the inactivation rate of peroxydase can reach 96.8%; the physical appearances of vegetables are better preserved; and the loss of nutrient substances like vitamin c is less. The technology has the advantages that the detect is overcome that when the leafy vegetables are blanched by conventional hot water for a short time, the enzyme inhibition rate is low; the defect is overcome that when the leafy vegetables are blanched by hot water for a long time, the vegetables soften and turn yellow, and the loss of the nutrient elements of vegetables is great; and the alkaline solution and microwave blanching is adopted, so that the thorough inactivation of chlorophyllase is realized, green preserving process can be simplified, and the problem that heavy mental is left over in green preserving liquid is solved.

The invention discloses a nutritious health caring food for lying-in women, belonging to the nutritious health caring food technology field. The nutritious health caring food of the present invention is a medicament made from the following pharmaceutical materials: radix bupleuri, white peony root, bighead atractylodes rhizome, Poria cocos, Chinese magnoliavine, dark plum, licorice, radix pseudostell, peanut, Chinese yam, astragalus, Chinese angelica, Ginseng, ricepaperplant pith medulla tetrapanacis, seed of cowherb, jujube and brown sugar. The nutritious health caring food of the present invention can be made into instant food by adding food materials capable of providing nutrition; for example, it can be made into instant congee or paste by adding glutinous rice, boned pig trotter, boned chicken and soybean which are suitable for the physiological characteristics of lying-in women. The nutritious health caring food of the present invention has the functions of nourishing yin, enriching blood, generating body fluid, freeing channels, stimulating milk secretion, coursing liver and rectifying qi; achieves the advantages of properly combined nutrition, good taste, convenient taking and substantial milk stimulating effect; does not cause obesity; is particularly suitable for treating postpartum inappetence, malnutrition, less milk or agalactia.

The invention relates to an intelligent Chinese food cooking device and a cooking method thereof. The invention can used for solving the problem that the standardized production of cooked food can not be carried out in the prior art; the key points of the technical scheme in the invention are as follows: the intelligent Chinese food cooking device also comprises a main control module, a container temperature detection unit, a drive temperature detection unit, a clock control unit and a power control unit, the input end of a drive control unit, the output end of the container temperature detection unit, the output end of the drive temperature detection unit, the clock control unit and the power control unit are electrically connected with the main control module, the output end of the drive control unit is electrically connected with the control end of heating equipment, the detection end of the power control unit is electrically connected with an excitation coil, the monitoring end of the drive temperature detection unit is propped against the drive control unit, and the monitoring end of the container temperature detection unit is propped against a container. The intelligent Chinese food cooking device can realize the cooking of combination of multiple Chinese food technologies, is used for carrying out the standardized production of cooked food and business application, and is low in investment and easy to realize.