586 results about "Healthful food" patented technology

A system for preparation of high quality and healthy food by automatic means is provided. The system includes one or more sections for carrying out the one or more operations required for the preparation of food. The food is prepared using automated or semi-automated processes using one or more processing devices.

The invention provides white dehydrated bean curd containing Chinese medicinal herb, and relates to bean products. The white dehydrated bean curd contains the Chinese medicinal herb; and the Chinese medicinal herb is herbal cuisine A or herbal cuisine B; and the method for adding the Chinese medicinal herb into the white dehydrated bean curd comprises that: coagulant liquid containing the Chinese medicinal herb is used for curding bean curd, and a raw material soybean is soaked by liquid medicament containing the Chinese medicinal herb so as to make the soybean absorb enough compositions of the Chinese medicinal herb. The white dehydrated bean curd has high nutritional value and health care effect; in the processing process, the used coagulant liquid is prepared from the herbal cuisine of the Chinese medicinal herb, soya bean drink, bean dregs and vegetables, and is not added with any chemical composition, so the white dehydrated bean curd belongs to a green health food; and in the processing process, the soya bean drink and the bean dregs are recycled to save resources, reduce pollution discharge and have low cost and environmental protection.

The invention relates to salty salicornia europaea egg tart and a preparation method thereof. In the tart wrapper, the weight ratio of salicornia europaea meal, rye meal, oat meal, wheat germ meal, natural cream, vegetable oil to clean water is 1: 18: 3: 2: 12.5: 0.25: (5-7.5); and in the aqueous tart, the weight ratio of the salicornia europaea meal, Chinese yam meal, egg white to fresh milk is 2: 1: 24: 36. The preparation method for the salty salicornia europaea egg tart comprises the following steps of: preparing the tart wrapper and the aqueous tart, shaping and baking. The preparation method for the egg tart is easy to master; and salicornia europaea containing amino acids, trace elements and vitamins which are necessary for human body is added in the raw materials, and the egg tartdoes not contain any chemical additive and is fully natural healthy food.

The invention provides to a preparation method of cold soluble instant health food of grains, vegetables and fruits and relates to a novel preparation method of food with complete nutrients and high bioavailability, belonging to the technical field of modern nutritious food preparation. The method comprises the following steps: carrying out nonthermal physical field energy conservation dehydrateddesiccation on fresh plant source food raw materials, namely grains, vegetables and fruits which are unpolluted, green and safe; smashing the raw materials to 80-120 meshes; evenly compounding and mixing micronutrient functional factors with 10%-60% of corn, 10%-50% of vegetables and 10%-40% of fruits in the weight ratio, so as to prepare the all natural nutritious food of grains, vegetables and fruits which can be taken by mixed with cool boiling water. The invention mutually mixes the different grains, vegetables and fruits which are processed, so that the cold soluble instant product contains complete nutrients such as dietary fiber, protein, fat, vitamine, mineral composition, beta-carotene, flavone, natural coloring matter and the like, has high utilization ratio of nutritious components and good taste, and belongs to a novel health food.

The invention discloses a goose ecological breeding method comprising the following steps: a. within 12-24 hours of hatching, feeding goslings mainly with millet with egg yolk; b, after 12-24 hours of hatching, letting the goslings into water; c, during the gosling feeding period, feeding with a feed; d, during the gosling feeding period, feeding each gosling with 7g feed in the first day, then gradually increasing the feed amount by 5-10 g per day to each gosling; e, during fattening period, feeding with 300-400 g per day of a product goose feed which comprises 55% of corn flour, 19% of wheat bran, 10% of rice bran, 11% of rapeseed cake, 3.7 of fish meal, 1% of bone meal and 0.3% of salt. By the goose ecological breeding method, the whole growth period is short, economic benefits can be brought, the nutrient content of a product goose is high, no pigment and hormone is contained, green health food and requirements can be met, in addition, the gooses are bred outside, so that the meat quality is flesh and tender, and the whole breeding process is ecological and environmentally friendly.

The invention discloses a processing method of dried fish leisure food. In the method, the fish without intermuscular bones such as tilapia or Spanish mackerel with skin is used as a raw material which is subjected to slicing, rinsing, pickling, baking, frying, seasoning and the like to obtain the dried fish leisure food meeting the requirements for the modern healthy food. Compared with the traditional method, the method disclosed by the invention reduces the use of chemical agents, reduces the grease content of the product, realizes good taste and conforms to the modern food consumption concept concerning environmental protection, health and safety.

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109 / ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.

The invention relates to dietary nutrition powder for replacing meals to reduce weight, which belongs to low-energy food, embodies the technical characteristics of low energy and high nutrition and is characterized by mainly comprising the following ingredients: 10 to 15 percent of soybean protein isolate, 30.0 to 50.0 percent of dietary fiber, 35 to 50 percent of more than ten kinds of vegetable powder and 5 to 15 percent of more than three kinds of fruit powder. The product adopts dozens kinds of different vegetable powder and five kinds of fruit powder, and ensures the rich nutrition. The product has unique recipe and rich raw material sources, uses natural ingredients as major ingredients and belongs to health food. The product uses natural vegetable products to replace artificially added nutriment, so the nutrition is richer. The soybean protein isolate is adopted, so the absorption is more sufficient. The vegetable powder of the product accounts for more than 35 percent of the total amount, and the dietary fiber accounts for more than 30 percent, thus the total energy value is lower. All trial persons lose weight to a certain degree. Through the detection, all indexes of the product conform to the relevant standard.

The invention provides a bean curd puff containing Chinese medicinal herb, and relates to bean products. The bean curd puff contains the Chinese medicinal herb, and the Chinese medicinal herb is herbal cuisine A or herbal cuisine B; and the method for adding the Chinese medicinal herb into the bean curd puff comprises that: the Chinese medicinal herb is added into bean coagulant liquid for curding bean curd, and a raw material soybean is soaked by liquid medicament of the Chinese medicinal herb so as to make the soybean absorb enough compositions of the Chinese medicinal herb. The bean curd puff has high nutritional value and health care effect; in the processing process, the coagulant liquid is prepared from the herbal cuisine of the Chinese medicinal herb, soya bean drink, bean dregs and vegetables, and is not added with any chemical composition, so the bean curd puff belongs to a green health food; the bean curd puff has high yield, and a kilogram of the soybean can prepare 1.5-1.6 kilograms of bean curd puff; and in the processing process, the soya bean drink and the bean dregs are recycled to save resources, reduce pollution discharge and have low cost and environmental protection.

The invention provides a phellinus igniarius juice health-care food and a preparation method thereof. The preparation method comprises the following steps of firstly, preparing a liquid fermentation medium; secondly, performing liquid fermentation on a phellinus igniarius strain; thirdly, collecting fermentation liquor obtained by fermenting phellinus igniarius liquid, and performing clarification or homogenization treatment on the fermentation liquor; fourthly, performing sterilizing, filling or spray drying treatment on the clarified or homogenized fermentation liquor. According to the phellinus igniarius juice health-care food and the preparation method thereof provided by the invention, juice is utilized to directly serve as a carbon source for fermenting phellinus igniarius, and nutritional ingredients and health-care ingredients obtained by fermenting the phellinus igniarius directly infiltrate into the juice to prepare the healthy food with the function of enhancing the physiological actions such as immunity and the like. The phellinus igniarius juice health-care food and the preparation method thereof have the advantages of simple technical operation, safety, reliability and suitability for industrialized large-scale production.

The invention relates to the field of microorganisms and discloses lactobacillus plantarum with a weight reducing function and application thereof. The lactobacillus plantarum 1701 strain is separatedfrom a yogurt powder sample collected from rural areas of Shigatse in the Tibet Autonomous Region. The strain is preserved in the China General Microbiological Culture Collection Center on October 23, 2019, and the microorganism has the preservation number of CGMCC NO.18728. The lactobacillus plantarum 1701 has excellent tolerance and adhesion, can remarkably reduce the weight of a rat, reduce fat accumulation in a body, reduce the viscera ratio and body fat ratio, reduce the leptin level and reduce blood lipid and can be used in medicines, health-protecting products and health foods for preventing and treating obesity. Furthermore, the strain still has a weight reducing function after inactivation, thus having rich product mode, wide application range, high product stability and long preservation period.

The invention discloses a medicine-and-food dual-purpose preparation for treating pneumoconiosis, clearing away the lung-heat and nourishing the heart and a preparation method for the medicine-and-food dual-purpose preparation. The medicine-and-food dual-purpose preparation is made of aizoon stonecrop herb, herba houttuyniae, polygonatum kingianum, polygonatum odoratum, platycodon grandiflorum, almond, radix glycyrrhizae, lilies, folium mori, white fungus, coix seed, citrus, mint and green tea. The medicine-and-food dual-purpose preparation can be used as a medicine and has the functions of clearing away the lung-heat, relieving cough and reducing sputum and the functions of promoting blood circulation to remove blood stasis, nourishing the heart and smoothing the sphygmus. The medicine-and-food dual-purpose preparation is also healthy food. The raw materials adopted by the medicine-and-food dual-purpose preparation are medicine-and-food medicines, can be eaten for a long time and cannot generate any toxic and side effect on a human body. The medicine-and-food dual-purpose preparation is healthy and health-protection; the lung organ is stimulated to secrete mucus and promote sputum excretion through functions of the components, and the self-cleaning function of the lung is realized; the blood is purified; the oxyhemoglobin saturation is enhanced; the heart can be protected from being injured; therefore, the medicine-and-food dual-purpose preparation has the effects of preventing and treating the pneumoconiosis and cardiovascular diseases.

The invention discloses an eight-ingredient porridge and a preparation method thereof. The eight-ingredient porridge is composed of millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, celery cabbage, sweet pepper and carrot. Every 100g of eight-ingredient porridge respectively contains 7-8g of millet, 7-8g of rice, 7-8g of corn, 7-8g of barley, 7-8g of mung bean, 7-8g of red bean, 7-8g of peanut, 7-8g of soybean, 10-12g of celery cabbage, 10-12g of sweet pepper and 10-12g of carrot. The preparation process comprises the following steps: selecting, soaking, boiling, drying, pulverizing and the like. The instant vegetable eight-ingredient porridge disclosed by the invention has the advantages of abundant nutrition, high vitamin content and good mouthfeel and flavor, is hygienic and convenient to carry and eat, and is a natural healthy food without any pigment or preservative. The production technique has the advantages of simplicity, low production cost, and obvious economic and social benefits.

The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products to be prepared at a temperature low enough to minimize damage to vital nutrients (especially enzymes) without the objectionable excessive sourness and bitterness of similar products prepared without such methods. The result is a new class of delicious and nutrient rich health food products with many health benefits. Also disclosed is a Wet Grain Press for quickly and easily compressing very wet sprouts.

The invention provides fiber type protein meal replacement powder. The fiber type protein meal replacement powder comprises the following components in parts by weight: 5-20 parts of wheat seedling powder, 23-40 parts of functional powdered sugar, 15-25 parts of comprehensive fruit powder, 20-30 parts of whey protein, 3-10 parts of resistance dextrin, 3-10 parts of konjac gum and 3-15 parts of comprehensive cereal vegetable powder. The invention further provides a preparation method of the fiber type protein meal replacement powder. The fiber type protein meal replacement powder is good in solubility, uniform, stable and fine and smooth in mouth feel, has high satiety, is suitable for being used as weight-reducing meal replacement powder, can meet requirements of human bodies for nutrition, can adjust microenvironment of the human bodies, can improve the gastrointestinal motility, and is a healthy food which is suitable for crowds being busy in ordinary life, lack of movement and need weight reduction to eat.

The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substanceswith the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful toa human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.

The present invention belongs to the field of food producing technology, and is especially one kind of dispersant for vermicelli. The dispersant for vermicelli consists mainly of soybean lecithin 15-25 weight portions, salad oil 20-40 weight portions, sodium bicarbonate 3-8 weight portions, guar gum 5-15 weight portions, citric acid 3-8 weight portions, table salt 5-15 weight portions, and modified starch 15-30 weight portions. The present invention also provides corresponding vermicelli, which consists of the dispersant 1.5-2 weight portions and plant starch 80-120 weight portions. Experiment shows that the dispersant for vermicelli has no harmful matter contained and effect similar to traditional dispersant. The vermicelli with the dispersant is one kind of health food possessing high safety, good look, good taste, physical, chemical and hygienic indexes meeting relevant requirements, balanced and rich nutrients and high marketability.

The invention provides a method for improving efficacy active ingredients in buckwheat, which comprises the steps of allowing buckwheat to germinate for thirty-six to forty-eight hours adopting the routine technology, and then processing the germinated buckwheat grain with alcohol solution containing 1 to 10 percent of alcohol for twelve to thirty-six hours. While improving the germination rate of buckwheat grains, the method can refrain the growth of buckwheat gemma effectively so as to improve the content of efficacy active ingredients notably such as flavone, D-CI, GABA, and the like, meet the requirements of processing various buckwheat food, be used to process health food containing various efficacy active ingredients like germinated buckwheat, flour, cornmeal, rice tea, and the like, and also be used to produce fermented products such as wine, vinegar, soy sauce and the like.

The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g / 100g and protein content which is larger than 15g / 100g and achieves nutrition standard content requirements of China.

The invention discloses eight-ingredient porridge and a preparation method thereof. The eight-ingredient porridge comprises the following components in each 100g of eight-ingredient porridge: 18-20g of millet, 15-18g of maize, 15-18g of peanut, 7-8g of purple rice, 7-8g of soybean, 5-6g of red bean, 5-6g of oat, 5-6g of red jujube, 3-4g of white fungus, 3-4g of galangal fruit, 3-4g of honeysuckle, 2-3g of mushroom, 2-3g of glossy ganoderma and 2-3g of scorpion. The preparation method comprises the steps of selecting, soaking, cooking, grinding, drying, crushing, packaging and the like. The eight-ingredient porridge disclosed by the invention has the advantages of cancer resistance, high nutritive value, favorable mouthfeeling and flavor, health and convenience in carrying and using, important functions of preventing cancer, simple production process, low production cost and remarkable economic and social benefits; and the eight-ingredient porridge is a natural health food without any coloring matter or preservative.

The invention relates to a deodorized kelp powder product and a production method thereof, solving the technical problems that the smell of the kelp powder is thick, the palatability of the kelp powder is poor, and the color of the kelp powder is insufficiently bright-coloured, and belonging to the field of processing of aquatic products. Pickled kelp as a raw material is crushed to obtain the deodorized kelp powder product by adopting a two-section type deodorization process; the two-section type deodorization process is realized as follows: the kelp is subjected to first-stage deodorization by a tea polyphenol solution, and is then subjected to second-stage deodorization by using alcohol with the mass concentration being above 95 percent. The deodorized kelp powder product produced by using the production method is bright in color, is grass-green, free from fishy smell, has a fresh smell of the kelp, is remarkably improved in palatability, can be blended and eaten as a healthy food, can be used for making various foods with flavor, nutrients, functions and color of the kelp as a food base material.

The present invention provides a pure natural lemon fruit juice nutrient soybean curd and it sproduction method. It is characterized by that it uses the lemon fruit richly-containing acidity as raw material and makes it into coagulating agent with natural nutrients for making soybean curd instead of traditional coagulating agent. Said soybean curd containing lemon fruit juice has rich nutrients, and contains not any chemical component, so that it is a pure natural green health-care food.

Disclosed is the derivatives of oleanolic acid parent nucleus which introduces functional groups including carbonyl, hydroxyl and double bonds, the oleanolic acid derivatives 1-9 have the molecular structure disclosed in the specification, the preparing process for the oleanolic acid consists of protecting the 3-hydroxy of the oleanolic acid 1 with acetyl, reacting and removing protecting groups. The invention can be applied into the preparation of medicament and health food for resisting osteoporosis.

The invention discloses a manufacturing method for bamboo salt. Sea salt is added with bamboo juice and bamboo root, water is added after the mixed materials are mixed, boiling is carried out with clean water or spraying is carried out by high-pressure steam, thus obtaining bamboo juice solution; the bamboo juice solution is mixed with the sea salt, then is put on a refractory jar, then sealing is carried out with yellow mud, pine wood as fuel is heated to 700-750 DEG C, a defined amount of colophony is used for slowly heating up the temperature to 1300-1500 DEG C, tuckahoe powder or ginger are added after being cooled and ground, then bamboo segments are added. The pine wood is baked to 700-750 DEG C, and then is cooled, the bamboo salt is obtained after repeated times of baking and cooling. The product of the invention has the efficacy of calming the nerves, refreshing spirit and invigorating brain, and contains rich minerals and trace elements, thus being richer in nutriments and being a healthy food of new generation.

The invention discloses a Lactobacillus, paracasei subsp. paracasei strain, a bacteriostatic composition and applications thereof. The preservation number of the SG96 strain microorganism is CGMCC2697. The strain can inhibit the growth of pathogenic bacteria of Escherichia coli, Salmonella typhimurium and the like, and has bacteria killing effect. The invention also discloses a bacteriostatic composition containing the Lactobacillus, paracasei subsp. paracasei strain SG96. The composition can be prepared into animal water-feeding additives, animal fodder additives, animal and human medical compositions, food additives, beverage additives, foods, beverages, health foods, and the like.

The invention discloses edible disposable chopsticks and a preparation method thereof, and belongs to the field of food. The edible disposable chopsticks are prepared from the following raw materials in parts by weight: 1,000 parts of edible flour, a flour quality improving material which meets a national standard or a general proportion and 200-520 parts of water. The raw materials are mixed and stirred into dough, the chopsticks are formed and baked, and then the disposable chopsticks which are dehydrated and cured at high temperature are obtained. A nutritional material, a health-care effective material and a color material are added to add various functions. Because the growing period of the flour is greatly shorter than the growing periods, which are 20 years in average, of wood and bamboo, the utilization efficiency of land resources is high, and beneficial effects of effectively reducing excessive deforestation, preventing deforestation, treating water and soil loss thoroughly, even treating sand wind and changing the climate, reducing garbage and environmental pollution and the like are achieved. The policy of taking coarse cereals such as potatoes and corns as staple food as initiated by the government of China is met. The formula is simple, applicability of the raw materials is extensive, natural and healthful food materials can be optimized, a preparation technology is simple, the production cost is low, and the edible disposable chopsticks are suitable for being produced industrially.