92 results about "Macronutrient composition" patented technology

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

Systems and methods for approximating caloric energy intake and/or macronutrient composition using thermogenesis. The system may include one or more sensors for tracking body temperature over a period of time, and may include a processor configured to determine caloric energy intake and/or macronutrient composition based on body temperature. The system may be configured to normalize body temperature readings to compensate for factors other than thermogenesis that might affect core body temperature. The system may include one or more sensors for measuring normalization factors, and a processor for normalizing raw body temperature readings based on the measured normalized factors. The method may include the steps of: (a) collecting body temperature data, (b) normalizing the raw body temperature data and (c) determining caloric energy intake and/or macronutrient composition from the normalized data. The system may be configured to account for user calibration data when characterizing macronutrient composition.

The invention provides an autofermentation processing method for a pure noni enzyme. The autofermentation processing method comprises specific operation steps as follows: mature noni selection, cleaning, drying, baking, barreling of whole noni, first-stage fermentation, second-stage fermentation, squeezing, filtrate processing, stock solution processing, third-stage fermentation, sterilization, filling, capping, bottle inverting, inspection, spraying, code spraying, labeling, shrinkage, packaging, qualified inspection, finished product obtaining and third-party inspection. The autofermentation processing method has the beneficial effects as follows: addition-free three-stage fermentation is adopted for the whole process, original components of the noni are stored and not damaged, danger caused by addition of food additives is avoided, a fermentation process is enabled to be sufficient, and metabolism of the rich nutrients contained in the natural noni is more complete.

The invention relates to the technical field of fruit tree planting and in particular provides a high-yield planting method for citrus reticulata blanco cv. Shatangju. The method comprises the steps of field selection and soil preparation; ridge forming and hole digging; base fertilizer application; planting of dispelling plants and citrus reticulata blanco cv. Shatangju, fertilization for saplings and orchard management. The high-yield planting method for citrus reticulata blanco cv. Shatangju can effectively reduce disease and pest damage to citrus reticulata blanco cv. Shatangju, improve soil fertility, provide rich nutrient ingredients to fruit trees, reduce usage rates of chemical fertilizer and pesticide, remarkably increase the single-plant yield of citrus reticulata blanco cv. Shatangju and increase the economic benefit of citrus reticulata blanco cv. Shatangju. The method is environmentally-friendly.

The invention discloses a preparation method of sweet persimmon syrup tea wine which is prepared from the following raw materials by weight: 30-45 parts of sweet persimmon, 10-15 parts of beet leaves, 4-8 parts of celery leaves, 8-17 parts of green tea, 2-3 parts of semen trichosanthis, 2-3 parts of sweet persimmon leaves, 1-2 parts of wolfberry leaves, 1-2 parts of circium japonicum, 2-3 parts of imperata rhizome, 1-2 parts of cedronella, 1-2 parts of peanut coat, 1-2 parts of radical lobelia, 2-3 parts of pea blossoms, 0.02-0.03 part of tartaric acid, and a proper amount of water. The product of the invention not only maintains the natural nutrition components of sweet persimmon juice and sweet persimmon leaves, but also has faint, sweet, and soft taste, has the wine fragrance of sweet persimmon, and is beneficial to body health; celery leaves, beet leaves and tea are added into the formula, which enrich the nutrition components and add tea taste; the pea blossoms have the effects of invigorating spleen and enhancing human body metabolism; the imperata rhizome have the effects of clearing heat and removing toxin; when combined with the health care effect of sweet persimmon, the product is more beneficial to human body health.

The invention, belonging to the field of food processing, particularly relates to a method for producing corn flour by using edible fungi solid state fermentation maize pulp, comprising the following steps: a, conducting mixed fermentation of ganoderma lucidum antler and hericium erinaceus liquid; b, preprocessing materials; and c, conducting solid state fermentation. According to the invention, the mixed strain of anoderma lucidum antler and hericium erinaceus prepared by the liquid strain preparation method has the characteristics of high depth, high antioxidant activity, etc.; and the corn flour prepared by fermentation contains the active components of ganoderma lucidum antler and hericium erinaceus with the functions of resisting oxidation and raising immunity based on containing corn with abundant nutrients, thereby satisfying the requirements of people for food nutrition, health, and natural.

The invention discloses a preparation method for mashed-garlic low-salinity dried-ivy mosses pickle. The mashed-garlic low-salinity dried-ivy mosses pickle is prepared from the following raw materials in parts by weight: 300-350 parts of dried ivy mosses, 100-160 parts of platycodon grandiflorum, 20-25 parts of garlic cloves, 10-18 parts of onion, 10-20 parts of pea, 2-3 parts of rizoma curcumae, 2-3 parts of oroxylum indicum, 2-3 parts of dandelion, 1-2 parts of merremia sibirica, 2-3 parts of pseudo-ginseng leaves, 1-2 parts of mint, 1-2 parts of radix scrophulariae, 2-3 parts of ophiopogon japonicas, 10-15 parts of table salt, 30-40 parts of soy, 20-30 parts of cooking wine and 10-20 parts of peanut oil. The pickle provided by the invention is clear and bright in color and fragrant and crisp in mouthfeel, and is edible for various populations; also by adding garlic cloves and onion into the formula, the pickle is abundant in nutritional components, is capable of sterilizing, detoxifying and increasing the shelf-life; and by adding the traditional Chinese medicine components such as dandelion, rizoma curcumae and the like, the pickle is reasonable in compatibility and is capable of enhancing disease-resisting health-care functions.

The invention discloses health-care tea chicken. The health-care tea chicken is prepared from, by weight, 88-90 parts of chicken, 45-47 parts of a tea solution, 2.7-2.9 parts of salt, 0.7-0.9 part of aniseed, 1.2-1.4 parts of chilli powder, 1.6-1.8 parts of starch, 2.1-2.3 parts of cooking wine, 2.6-2.8 parts of lemon juice, 4.6-4.8 parts of tea powder and 150-155 parts of herbaceous plant fluid. According to the health-care tea chicken, the chicken is placed in the tea solution for immersion, abundant nutritive constituents contained in the tea solution permeate into the chicken, thus the chicken can be compact in meat quality and crisp and fragrant in mouthfeel, preservation time of the chicken is prolonged, and in addition, the chicken can have the effects of lowering the blood pressure, resisting to aging, fatigue and cancer and enhancing immunity; the tea powder and the herbaceous plant fluid are mixed together, and the defects of fishy smell, the high fat content and greasiness of traditional chicken are overcome; the tea powder and the herbaceous plant fluid supplement each other in action, the chicken is driven to absorb and utilize nutritive constituents, the health care function can be expanded, and a good treatment effect is achieved for hypertension, hyperglycemia, productive cough, cold, toothache and headache.

The invention belongs to the field of food processing, and particularly relates to a method for preparing millet flour noodles by using Ganoderma amboinense fermented millets. The method comprises the following steps of: a, pretreating materials; b, fermenting, namely inoculating millets, adding Ganoderma amboinense blocks and fermenting, and drying and milling to obtain Ganoderma amboinense fermented millet flour after the fermentation is finished; and c, mixing the millet flour and flour, kneading a dough, aging, tabletting, cutting into strips, drying, and cutting off to obtain the millet flour noodles. The Ganoderma amboinense millet flour noodles prepared by fermenting millets by the Ganoderma amboinense strain contain millets with rich nutrient components and a Ganoderma amboinense active ingredient which has the effects of resisting oxidation, improving immunity and the like, and meets the nutritional, healthy and natural requirements of people on foods at present.

The invention discloses a grape fertilizer mainly from wine dregs, made from the following materials according to parts by weight: 55-65 parts of wine dregs, 5-6 parts of hemp seed, 1.3-1.6 parts of solid polyethylene glycol, 4-5 parts of forsterite powder, 6-7 parts of salt slurry, 4-5 parts of potassium sulfate, 3.5-3.8 parts of calcium formate, 17-18 parts of nano carbon black, 35-36 parts of organic household waste, 14-15 parts of slaughterhouse pig bone waste, 20-22 parts of slaughterhouse bovine bone waste, 2.8-3.2 parts of citric acid, and suitable water; the grape fertilizer is mainly made from the main material, wine dregs, in cooperation with rich nutrients such as salt slurry and potassium sulfate, wine making wastes are recycled, waste discharge in wine making is reduced, organics content of planting soil is increased, and the concept of green and cyclic sustainable development in agricultural production is met.

The object of the present invention is to provide marine algae powder for food and drink or granulated substance thereof, wherein abundant nutritional ingredients and health functional ingredients of Porphyra marine algae and Undaria marine algae are preserved as they are, while the odor contained in the marine algae is effectively abated or reduced, or to provide a powdered drink or food containing the marine algae powder wherein the marine algae powder for food and drink or the granulated substance thereof is used.

The present invention comprises making a marine algae powder for food or drink and granulated substance thereof where nutritional ingredients and health functional ingredients of Porphyra marine algae and Undaria marine algae are preserved as they are, while the smell of the sea of the marine algae is abated, by powdering Porphyra marine algae and/or Undaria marine algae, and mixing powdered tea leaf into the marine algae powder. By preparing the marine algae powdered drink or the food containing the marine algae powder using the marine algae powder for food and drink of the present invention, powdered drink of Porphyra marine algae and Undaria marine algae or the food containing the marine algae powder, whose smell of the sea is abated or reduced, can be provided.

The invention discloses sweet and sour ginger and a making method thereof. The sweet and sour ginger disclosed by the invention is prepared from the following raw materials in parts by weight: 200-250 parts of ginger, 5-15 parts of garlic cloves, 20-30 parts of green soya bean, 20-30 parts of white spirit, 10-20 parts of salt, 25-35 parts of white sugar, 40-50 parts of vinegar, 1-2 parts of eucommia staminate flower, 1-2 parts of amaranthus spinosus linn, 2-3 parts of dried tangerine or orange peel, 2-3 parts of arabian jasmine flower, 2-3 parts of flower of hyacinth dolichos, 1-2 parts of schisandra chinensis, 1-2 parts of polygala tenuifolia, 20-25 parts of borneol, 3-5 parts of hawthorn, 2-4 parts of spina date seed, and proper amount of plant oil and water. The sweet and sour ginger disclosed by the invention is crispy, delicious, ready-to-eat and convenient; green soya bean and garlic cloves are added in the formula, therefore, nutritional components are enriched; the mouth feel is adjusted; simultaneously, the traditional Chinese medicine components, such as dried tangerine or orange peel, hawthorn and the like, are added, therefore, the functions of invigorating stomach, helping to digest, clearing heat and removing toxicity are increased; in addition, in combination with the functions of ginger and vinegar, the sweet and sour ginger disclosed by the invention has the health-care functions of helping to digest, eliminating fatigue and preventing cancer and senility and is beneficial to human-body health.

The invention discloses brown sugar ginger paste and a making method thereof. The brown sugar ginger paste is prepared from, by weight, 50-80 parts of brown sugar, 30-50 parts of black beans, 20-30 parts of ginger, 5-10 parts of walnuts, 5-10 parts of wolfberries, 5-10 parts of red dates, 10-20 parts of semen sesami nigrum and a proper amount of peanut oil. The brown sugar, the black beans and the ginger are adopted as main materials, rich nutritional ingredients are achieved, the brown sugar ginger paste has multiple effects suitable for wind colds, headaches, phlegm and retained fluid, coughs, stomach cold and emesis and the like, is diced to be eaten, is convenient to eat, has multiple tastes, and is beneficial to body health.

The invention relates to the technical field of processing of sweet potato leaves, in particular to a wind-blown biscuit containing sweet potato leaves. According to the wind-blown biscuit containingsweet potato leaves, sweet potato leaves are subjected to selection, cleaning, color fixation and pulping to form sweet potato leaf pulp, and the sweet potato leaf pulp, water, table salt and other seasonings are produced into different tastes of wind-blown biscuit containing sweet potato leaves. The biscuit product is formed through deep processing, the eating method of sweet potato leaves is effectively increased on the basis that rich nutrient components of the sweet potato leaves are reserved, the preservation time of the sweet potato leaf food is prolonged, and the wind-blown biscuit containing sweet potato leaves is convenient to carry and east by people.

The invention mainly relates to the technical field of vermicelli processing, and discloses a preparation method of special sweet potato vermicelli for spicy hot pot. The method comprises the following steps of sweet potato crushing, polished round-grained rice crushing, polished round-grained rice boiling, starching obtaining, starch drying, starch mixing, starch screening, drying and packaging. The method is simple; the mass production can be performed; the rehydration time of the obtained sweet potato vermicelli is 2 to 3 minutes; the rehydration rate reaches 287 percent; the fast hot blanching can be fast realized; the boiling-resistant performance is high; after the hot boiling, the taste is also cool, smooth and elastic after the heat insulation for 10 minutes; the variety of the sweet potato vermicelli in the market is increased, so that the economic income is improved by 10.6 percent; after the polished round-grained rice is stir-fried to a burnt state, crushing and boiling are performed; the polished round-grained rice pulp is fine and thick; the fragrance is intense; after the polished round-grained rice pulp is added into the sweet potato starch, the nutrition ingredients are rich; the softness and the rehydration performance of the sweet potato vermicelli can be enhanced; the preparation time of the spicy hot pot is reduced; lactobacilli are added into the sweet potato dry starch; the starch dough pH is reduced; after a great number of micromolecular nutrition ingredients generated through fermentation are cooked, the boiling-resistant performance of the vermicelli can be improved.

The invention relates to a potato ham sausage and a production method thereof. The potato ham sausage comprises components of, by weight, 80-100 of meat, 20-40 of potatoes, 10-20 of other auxiliary materials, 0.5-1 of food additives and 30-50 of water. The production method uses a traditional method, and potato pieces are added during stirring. Potato foods are firstly applied to a ham sausage to produce the potato ham sausage, the potatoes can be nutrient sweet potatoes, the produced ham sausage has rich nutritional ingredients of the potatoes, and the potato ham sausage has effects of reducing fat, strengthening the spleen and stomach and aiding digestion and is delicious.

The invention relates to a kitchen waste treatment method, and belongs to the field of waste treatment. According to the kitchen waste treatment method, abundant nutrient substances in kitchen waste and strains contained in the kitchen waste are utilized, an oxygenation mode is utilized to promote rapid propagation of the strains in the kitchen waste, and the decomposition efficiency of the wasteis improved; then citric acid and other substances are utilized to adjust the waste, and internal substances of the waste can be solidified, so that the loss of internal nutrient components is inhibited; and then a mixture is mixed with pond sludge, through the synergistic effect of microorganisms inside the pond sludge and microorganisms inside the kitchen waste, the waste is degraded, meanwhile,loaches and catfishes which are strong in life adaptability are used for decomposing, through the environment adaptability, the degradation of the kitchen waste is improved, and at the same time, formed small molecule organic matter settles in the sludge to form bottom mud containing the abundant nutrient components so that the bottom mud can be used as nutrient soils. The kitchen waste treatmentmethod has the advantages that secondary pollution is avoided, and reutilization of waste resources is completed.

The invention belongs to the technical field of chopped chilli sauce and a preparation process thereof, and discloses red oil chopped chilli sauce and a preparation method thereof. The red oil choppedchilli sauce is prepared by finely selecting raw materials with rich nutritional ingredients. The red oil chopped chilli sauce has fresh and fragrant taste, clear layers, unique flavors, a bright redcolor and luster and a proper fresh and peppery taste, and is warm and moist but not dray. The loss rate of nutritional ingredients is reduced; no additive and no preservative are added; the color and luster of the chilli sauce are obviously enhanced; the appetite of eaters can be promoted; and meanwhile, the supplementation and absorption of vitamins are effectively promoted. The preparation method has the advantages that on the basis of fusing active ingredients of each raw material and a solvent to a maximum degree and performing well storage after fine material selection, the operation process is simple and fast; the fermentation time is proper; the fermentation temperature is proper; operation equipment is little; the requirements on operators are not high; and the cost is low. No man-made additive, no preservative and the like are added into the red oil chopped chilli sauce, so that safety and reliability are realized.

The invention discloses a manufacturing process of novel sticky rice tea wine. The manufacturing process of the novel sticky rice tea wine comprises the following steps of tea baking: finely selectinghigh-grade Fenghuang dancong spring tea, and processing the spring tea through the steps of sunning, green leaf cooling, green leaf rocking, fermentation, fixation, stir fixation, twisting and baking, and performing secondary baking after the storage for three months; sticky rice fermentation: selecting high-quality sticky rice, cleaning and then soaking the sticky rice, performing soaking by warm boiled water according to a dancong spring tea proportion of 2:1, after draining, cooking the sticky rice to a cooked state, adding yeast, selecting an earthen jar container with good air permeability to ensure the fermentation stability, after the earthen jar is fully filled, leaving an air hole on the top so that carbon dioxide overflows, performing fermentation at a temperature of 30 to 40 DEG C, performing liquid-state fermentation by adding spring water, and sealing a jar opening for fermentation; and distillation: performing blending and filtering. The process has the advantages that the Fenghuang dancong tea is used for manufacturing tea wine; the preparation process is simple; and the prepared tea wine contains rich nutritional ingredients such as tea polyphenol and amino acid, and belongs to tea flavor wine with a special flavor.

The invention relates to a nutritious ingredient which consists of fennels, nutmegs, angelica dahurica, elecampane, liquorice, wide peppers, chinese cinnamon, hawthorn, star anise, spiceleaf, gardenia, green tangerine orange peels, galanga resurrectionlily rhizome, gingers, orange peels, Amomum villosum, flower bud of lily magnolia, galangal, etc. The nutritious ingredient has the important characteristic that the ingredient contains natural nutritious green environmental-protection plants as raw materials, and each raw material performs nutritional and health-protection functions by a scientific matching method. A proper amount of ingredients can be added to a dish which is cooked according to the quantity of the dish and the difference of taste, thereby increasing the appetites of eaters. A person can fully taste and absorb nutrients in the dish after eating the delicious dish cooked with the ingredient, thereby achieving the purposes of achieving physical fitness, preventing diseases, improving the health, strengthening the body, whitening skin, increasing appetites and prolonging life.