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59 results about "High triglycerides" patented technology

Preparation method of low-sugar mulberry fruitcake

The invention discloses a preparation method of a low-sugar mulberry fruitcake. The preparation method comprises the following steps: preparing mulberry medlar concentrated slurry, preparing mulberry fruitcake, casting and coating the prepared mulberry medlar fruitcake slurry into a plate at temperature of 70-80 DEG C, cooling and shaping, and after the slurry is completely solidified and shaped, drying at low temperature of 30-35 DEG C for 16-18h, slicing the dried mulberry fruitcake according to required specifications, packing a wafer without delay and performing external packing. The preparation method has the following advantages: as the medlar is combined in the product, the original functions of the mulberry are enhanced, the mulberry fruitcake has more significant functions in preventing or reducing high blood pressure, high blood sugar and high triglycerides of a human body, nourishing yin and supplementing blood, resisting aging, enhancing immunity of human body and the like. The cooking time of the product is short, and due to the adoption of a low-temperature drying technology, each nutritional ingredient in the mulberry medlar slurry is prevented from being damaged or broken by the high-temperature drying, and consequently, the original nutritional ingredients and functions of mulberry and medlar are remained.
Owner:JIANGXI SERICULTURE & TEA RES INST

Sugar-free tomato sparkling wine and preparation method thereof

The invention relates to sugar-free tomato sparkling wine and a preparation method thereof. The sugar-free tomato sparkling wine is prepared by the following operations: conducting primary fermentation on sterilized tomato pulp so as to obtain fermented tomato original wine; then, adding xylose and honey to the fermented tomato original wine, conducting stirring until the xylose and the honey are completely dissolved; conducting filtering by virtue of a microporous filter membrane which is 0.22-0.45 [mu]m; and conducting secondary fermentation, so that the sugar-free tomato sparkling wine is obtained. According to the sugar-free tomato sparkling wine and the preparation method thereof provided by the invention, the variety of tomato products is enriched, a new way for deep processing of tomato foods is created, the comprehensive utilization value of tomatoes is improved, and the development of such industry chains as tomato planting, processing and the like is promoted. The sugar-free tomato sparkling wine is low in calorie, low in alcoholic strength, proper in sweetness and sourness, harmonious in fruit fragrance and honey fragrance, fresh and delicate in taste, good in stability and long in shelf life; the sugar-free tomato sparkling wine is applicable to people of all ages; and the sugar-free tomato sparkling wine is also an excellent drink for people with 'three high' (high blood pressure, high blood sugar and high triglyceride).
Owner:SHANDONG AGRICULTURAL UNIVERSITY
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