23455 results about "Mouthfeel" patented technology

The invention relates to a food processing machine with an electric sucking pump and a method for vacuumizing to produce foodstuff liquid. The food processing machine comprises a crushing cutter device, a machine head or a machine base, a motor, a barrel and a control circuit board, wherein the barrel is provided with a sealing device, has or does not have a heating device. An electric sucking pump is arranged on the machine head, the machine base, the sealing device, the barrel or a barrel handle of the food processing machine, the sucking port of the electric sucking pump is positioned in the barrel and above the foodstuff liquid level, the exhaust port of the electric sucking pump is communicated with the outer part of the barrel; and the electric power source of the electric sucking pump is an independent motor, an electromagnetic vibration device, a piezoelectric ceramic vibration device or the crushing cutter device of the food processing machine. A sealing mode is adopted to seal the barrel of the food processing machine, the electric sucking pump is used to pump air out of the barrel, then crushing and heating are carried out to crush and heat the foodstuff in the barrel of the food processing machine under the vacuum condition, the oxidation of the foodstuff liquid is greatly reduced and avoided for the crushing and heating processes, so the nutritive loss is reduced, and the good taste and appearance color are kept.

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

The invention provides a health-care flour composition and food and a preparing method thereof. According to the preparing method, hericium erinaceus and flour are used as main raw materials, swelling agents, sweetening agents, oil, salt and the like are added and mixed with water, and then rolling, forming, baking, oil injection and cooling are carried out to obtain various foods made of flour or pastries such as cookies, cakes and noodles. The health-care flour composition and food are even in texture, capable of being stored for a long time easily, good in mouthfeel and rich in nutrient, and market vacancy is filled. The health-care flour composition and food have definite effects in repairing gastric mucosal damage caused by chronic gastritis, or gastric ulcers or duodenal ulcers, relieving abdominal pains caused by chronic gastritis, or gastric ulcers or duodenal ulcers, inhibiting helicobacter pylori, and assisting the treatment of chronic gastritis, gastric ulcers and duodenal ulcers.

The invention discloses high-dietary-fiber nutritional meal replacement powder and a processing method thereof, relates to a meal replacement powder food, and particularly relates to the high-dietary-fiber nutritional meal replacement powder which contains polyunsaturated fatty acids, is rich in nutrition, diversified in mouthfeel, and easy to process, store and eat as well as a processing method thereof. The high-dietary-fiber nutritional meal replacement powder comprises the following raw materials in parts by weight: 3-30 parts of flaxseed powder, 20-60 parts of cereal powder, 10-35 parts of soybean powder, 3-16 parts of dietary fiber powder and 1-15 parts of fruit and vegetable powder. The processing method of the high-dietary-fiber nutritional meal replacement powder comprises the following steps: carrying out hot air drying curing or expansion curing on cereals and soybeans respectively, and crushing at a low temperature to 80-100 meshes for later use; drying flaxseed powder, dietary fiber powder, cereal powder, soybean powder and fruit and vegetable powder, blending in proportion, and mixing evenly; and packaging quantitatively so as to obtain the nutritional meal replacement powder.

The present invention discloses cool and refreshing and summer heat-relieving soybean milk. The soybean milk is characterized in that the soybean milk consists of the following raw materials in parts by weight: soya beans 100-120, mung beans 80-100, lotus seeds 20-30, fresh lily 10-20, Chinese water chestnuts 10-15, sugarcanes 10-15, fresh lotus leaves 20-30, honeysuckles 10-20, white chrysanthemum 5-10, liquorice roots 10-15, menthe 5-15 and a proper amount of water. Beans and fruits are added into the soybean milk so that the soybean milk can play a good summer heat-relieving effect with synergistic action, and the soybean milk is good in mouthfeel, rich in fragrance and rich in nutrition. In addition, cool and refreshing and summer heat-relieving traditional Chinese medicines are added into the soybean milk so that the soybean milk can help people to relieve thirst, general fever, loss of appetite and other discomfort symptoms.

The invention discloses weight losing meal-replacing powder. The weight losing meal-replacing powder consists of the following components in part by weight: 15 to 50 parts of protein substance, 20 to 60 parts of functional sugar, 13 to 30 parts of water-soluble grain dietary fiber, 1 to 20 parts of water-soluble fruit dietary fiber, 2 to 30 parts of water-soluble vegetable dietary fiber, 0.05 to 0.18 part of vitamin bag, 5 to 20 parts of mineral bag and 0.1 to 0.5 part of spice. The meal-replacing powder is a special product developed for obese people who are usually busy in life, take less exercise and have irregular diet. After being taken, the meal-replacing powder produces strong satiety, inhibits appetite, does not cause malnutrition, has smooth mouthfeel, and can replace lunch or supper.

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

The invention discloses a full-automatic pancake machine, comprising a griddle heating and rotating under the drive of motor, an accumulator, a mechanical hand for polishing by simulating manual pancake making actions, a mechanical hand for feeding paste materials, a spreading mechanical hand, a raising mechanical hand, a pulling mechanical hand, a scraping mechanical hand, a turning-moving mechanical hand and an automatic controller. The automatic controller controls each mechanical hand to run according to program, thereby achieving the actions of simulating manual pancake making of the full-automatic pancake machine. All the manual operation procedures of pancake making in the invention are finished automatically, so that the pancake making is automatized, processing efficiency is improved, and labour intensity is reduced, besides, the made pancake still has the feeling of pancake made manually.

The invention discloses a processing method of nutritional composite rice. The processing method comprises the steps of: firstly, crushing raw materials, such as paddy rice and coarse cereals, in a formula, then adding water according to proportion for mixation, feeding the well mixed mixture into a rice making machine to prepare rice grain shaped composite rice, cooling, sterilizing by microwaves, cooling again, finally feeding into a finished product warehouse, and packaging according to requirements. The nutritional composite rice disclosed by the invention not only preserves the nutritionof rice and wheat, but also contains the nutrition of various coarse cereals, and simultaneously, is good in mouth feel, easy to steam and cook, simple in process and easy to operate.

The invention relates to a method for preparing tobacco extract and application thereof. The method for preparing the tobacco extract uses tobacco as a raw material to prepare the tobacco extract through the steps of enzymolysis, ultrasonic extraction, filtration, chromatography column separation and concentration under reduced pressure; and the tobacco extract is dissolved by 80 percent ethanol and sprayed into tobacco shreds by adopting an atomizing mode. The method using enzymolysis technology and ultrasonic extraction and combining the chromatography separation has the advantages of low extraction temperature, short time, little using amount of a solvent, full extraction and high raw material utilization rate; because the extraction temperature is low, the damage to thermal-sensitive fragrant substances is reduced, fragrant components of the tobacco self is furthest kept, and simultaneously the substances influencing the taste and mouthfeel are removed; and the method is simple, the equipment is easy to operate, and no pollution is produced.

Provided is a non-tea-based, packaged beverage which includes a sour seasoning, contains catechins at high concentration, and even after stored over along term, can still give a refreshing feeling specific to a sour taste. The non-tea-based, packaged beverage is free of the persistence of a sour taste, which is experienced when taken in sport scenes, and is excellent in mouth refreshment. Even in a form filled in an oxygen-permeable, clear container, the non-tea-based, packaged beverage shows excellent color tone stability. The non-tea-based, packaged beverage contains a purified product of green tea extract added to it. The purified product comprises non-polymer catechins in its solid constituents and has a content weight ratio of (B) oxalic acid to (A) the non-polymer catechins [(B)/(A)] in a range of from 0 to 0.002. The non-tea-based, packaged beverage comprises the following ingredients (A) to (D): (A) from 0.03 to 0.6 wt % of non-polymer catechins, (B) oxalic acid or a salt thereof at an ingredient (B)/ingredient (A) of from 0 to 0.02, (C) caffeine at an ingredient (C)/ingredient (A) weight ratio of from 0 to 0.16, and (D) from 0.03 to 1.0 wt % of a sour seasoning, and has a pH of from 2 to 6.

The invention relates to a pimpinella diversifolia healthcare tea and a production method thereof. The pimpinella diversifolia healthcare tea comprises the following raw materials in parts by weight: 40-60 parts of pimpinella diversifolia, 1-60 parts of fingered citron, 1-60 parts of baked barley, 1-60 parts of tea leaves, and 1-60 parts of stevia rebaudiana, wherein the composition is produced into bagged tea by processing procedures such as cutting, drying, crushing, matching, packaging and sterilizing. The pimpinella diversifolia healthcare tea has the effects of invigorating blood circulation, dredging collaterals and tonifying brain, tonifying spleen and nourishing stomach, and is comfort in mouthfeel and convenient to drink.

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

The invention relates to a complex food additive. The complex food additive is compounded with various raw materials which are compounded together by adopting a spray drying process so that the food additives with various physical forms can be used to the utmost extent, and the use limitation of liquid food additives in the process of compounding the food additive is avoided; simultaneously, the complex food additive can compound the food additives with various functions together as much as possible to meet the requirements of customers on various performances of the food additives. The complex food additive can be customized according to specific requirements of the customers, can be applied to various foods such as dairy foods, beverages, repasts, and the like, and endow products with perfect states, mouthfeels and functional characteristics.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

The invention discloses yacon ice cream and a manufacturing method thereof, wherein, the yacon ice cream comprises whole milk powders accounting for 12 to 15 percent, unsweetened evaporated milk accounting for 6 to 9 percent, cream accounting for 7 to 9 percent, white granulated sugar accounting for 3 to 4 percent, starch syrup accounting for 1 to 1.5 percent, sodium alginate accounting for 0.15 to 0.2 percent, monoglyceride accounting for 0.15 to 0.2 percent, yacon granules accounting for 20 to 25 percent and appropriate drinking water. The manufacturing method of the yacon ice cream comprises the steps of yacon granule preparation, raw material mixing preparation, sterilization, homogenizing, cooling, ageing, congealing, filling, rigidification and the like; the yacon ice cream contains yacon granules, achieves cool and delicious taste, achieves double functions of nourishment and health care, and further achieves the nourishment and health care effects of reducing temperature, relieving summer-heat, clearing intestines and stomach, resolving liver toxicity, reducing blood fat, reducing blood pressure, helping digestion, preventing oxidation, preventing constipation and the like compared with the traditional ice cream.

The invention provides a lady health-care wine and a preparation method thereof. The health-care wine is prepared from angelica, hemlock parsley, radix paeoniae alba, prepared radix rehmanniae, raw radix rehmanniae, radix ophiopogonis, prepared fleece-flower root, lucid ganoderma, radix astragali, ginseng, rhizoma polygonati, poria with hostwood, polygala root, stir-fried spine date seed, deer fetus paste, antler, donkey-hide gelatin, glue of tortoise plastron, stir-fried eucommia, mistletoe, pawpaw, radix achyranthis bidentatae, broomrape, rhizoma drynariae, spatholobus stem, cassia bark, cornus officinalis, epimedium, Curculigo orchioides, saffron, Cordyceps, rhizoma cyperi, agilawood, Flos Caryophyllata, dalbergia wood, Turmeric Root-tuber, Rhizoma Zedoariae, cowherb seed, pseudo-ginseng, raw pollen typhae, pummelo pee, fingered citron, citron, raw rhubarb, fructus cannabis, bush-cherry seed, peach kernel, Chinese radish seed, semolina seed, cassia seed, Plantain seed, dodder, wolfberry fruit, raspberry, schisandra fruit, cherokee rose, Semen Euryales, gynostemma pentaphyllum, raw hawthorn, red rice, gastrodia tuber, kudzu root, chrysanthemum flower, calcined oyster and dragon bone, white spirit and yellow wine. The preparation method comprises the following steps: soaking the Chinese medicinal herbs in 50 vol% top-grade white spirit for 36 days (stirring every three days),and discarding the Chinese medicinal herbs after 36 days; and adding top-grade yellow wine (twice of white spirit), adding a right amount of honey (according to mouthfeel), sealing, and soaking for 36 days (stirring every three days) to obtain the lady health-care wine. When people drink 50ml of the health-care wine a day, the health-care wine can tonify the liver and kidney, recuperate yin and yang, invigorate qi, strengthen the bone, nourish the blood and refresh the brain.

The present invention discloses an auxiliary blood sugar lowering composition, and a preparation method, preparations and application thereof. The auxiliary blood sugar lowering composition comprises the following raw materials (parts by weight): 1-10 parts of phytophagous food extract, 60-80 parts of polyfructose and 10-39 parts of water-soluble propolis. The preparation method is composed of the following steps: crushing raw materials of phytophagous food, extracting, filtrating, blending filtrate, and concentrating; and adding polyfructose and water-soluble propolis, mixing the mixture evenly, and drying the mixture to obtain the target composition; and carrying out sterilizing, packaging, testing and storing. The preparations, such as powder, tablets, capsules and oral liquid preparations, are prepared by adding food acceptable accessory materials into the auxiliary blood sugar lowering composition. The auxiliary blood sugar lowering composition is applied in the preparation of auxiliary blood sugar lowering food. The auxiliary blood sugar lowering composition can fully play the advantage of each single variety and achieves better effects in terms of auxiliarily lowering blood sugar; at the same time, the natural extracts can increase flavor, color, taste and luster; and the composition has a relatively better taste and is conducive to patient in long-term administration.