21 results about "Nutritional content" patented technology

This utility model discloses the method of producing coffee powder substitute from green papaya Carica papaya L. includes picking, washing, peeling, slicing, drying, roasting, cooling, grinding, and packaging of the coffee powder substitute. The method of producing green papaya coffee powder substitute helps people with minimal capacity of producing coffee powder due to availability of resources and ingredients. Thus, this method helps to minimize cost in production, elevate its nutrient content, extend shelf life and reduced waste, simplify production method, and uphold environmental sustainability production. Furthermore, this method uses of 100% by weight unripped green papaya of Solo variety Caricaceae, Carica papaya. Said utility model creates another value-added product from green papaya which maximizes its nutrient for human consumption and serves as another organic-sourced coffee powder substitute from a widely available resource in the country.

The invention provides a nutrition balance evaluation method and system for dish matching, a storage medium and equipment, and the system can generate a personalized nutrition demand threshold model for each user through creating a detailed user file and constructing a multi-dimensional health portrait, provides nutrition optimization suggestions conforming to individual health conditions and diet preferences, and improves the user experience. Meanwhile, by combining a preset dietary nutrition standard table and a preset food material nutrition database, the system calculates the food material nutrition content in real time and performs dynamic correction, the accuracy and reliability of nutrition data are ensured, nutrition complementation food material screening and component adjustment calculation are performed by utilizing a learning algorithm, and the accuracy and reliability of nutrition complementation are improved. In addition, factors such as allergen information, religious diet taboo, interaction of active ingredients of food materials and the like of the user are fully considered, and feasibility and safety of the optimization suggestion are ensured.

The application discloses a cooking control method and device, electronic equipment and storage medium, the method comprises the following steps: obtaining initial food material data of cooking food material, and determining initial nutrient content based on the initial food material data; based on the initial nutrient content and the preset stability matrix, determine the cooking control coefficient; the preset stability matrix defines the mapping relationship between the initial nutrient content, the respective loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight; the initial nutrient content, the cooking control coefficient and the preset nutrient retention rate target are input into the preset retention optimization model to determine the target cooking parameter; and based on the target cooking parameter, the cooking equipment is controlled to cook; the preset retention optimization model is a model between the nutrient retention rate and the cooking temperature and the cooking time based on the loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight, through the technical scheme, the accuracy and timeliness of the cooking control are improved, and the loss of nutrient components is reduced.

The invention relates to a method for obtaining biotechnological products containing fermented algae, which include functional components, have enhanced nutritional content and bioavailability, and have resolved sensory issues, and which can be used as raw materials or final products in the food and cosmetics industries.

This invention relates to the technical field of dietary nutrition analysis, and discloses an intelligent integrated machine and method for automatically collecting and calculating the nutritional content of dishes in real time. The method includes the following steps: identifying various ingredients and weighing them, recording their raw weight; weighing and recording the cooked weight of the finished dish after cooking; weighing and recording the types and weights of seasonings and cooking oil used during cooking in real time; and calculating the content of a certain nutrient element per 100 grams of the cooked dish using the raw weight of the ingredients, the cooked weight of the dish, and the weights of the seasonings and cooking oil used in cooking. This invention provides an intelligent integrated machine and method for automatically collecting and calculating the nutritional content of dishes in real time, which can accurately calculate the calories and nutritional content of various nutrients in the cooked dish.

The present invention provides a stevia plant having a genotype of C / C at a position corresponding to position 37 of SEQ ID NO: 1. The present invention also provides methods of making the stevia plant, and extracts derived from the plant.

The invention provides a preparation process of bitter-free high-hydrolytic rice enzymolysis protein. The preparation process comprises the steps of raw material pretreatment, enzymolysis, debitterizing, concentration, drying and the like. In the raw material pretreatment stage, the combination of high-pressure homogenization and short-time cooking is adopted, hydrophilic groups are exposed preferentially, enzyme is guided to hydrolyze hydrophilic regions preferentially, generation of hydrophobic bitter peptides is reduced, and a bitter control foundation is laid in the raw material activation stage. By adopting multi-step enzymolysis, neutral protease and flavourzyme are respectively added to form a composite enzymolysis system, so that the bitter taste is far lower than that of a traditional process; meanwhile, excessive hydrolysis can be avoided through a multi-step hydrolysis mode, and the fluctuation range of the hydrolysis degree can be controlled within + / -2%. Beta-cyclodextrin is added to include trace bitter substances, so that the debitterizing rate is increased to 90% or above, the technical process of deeply removing bitter peptides under high hydrolysis degree is realized, meanwhile, small molecular protein / peptide components are not lost, and sufficient nutritional components are maintained.

This invention relates to a process for recycling and treating distiller's grains, comprising: pretreatment: solid-liquid separation of distiller's grains to obtain solid material and microbial-containing liquid, adjusting the carbon-to-nitrogen ratio of the solid material to 18-30:1; enzymatic hydrolysis: adding a compound enzyme preparation and an enzyme stabilizer to the solid material for enzymatic hydrolysis to obtain enzymatic hydrolysis products; microbial fermentation: adding a compound probiotic agent to the enzymatic hydrolysis products for fermentation to form fermented material, with microbial-containing liquid introduced during fermentation; grading: grading the fermented material through a vibrating screen to obtain coarse and fine particles; high-temperature treatment: subjecting the coarse particles to high-temperature steam explosion treatment; surface activation: surface modification treatment of the fine particles; secondary fermentation: mixing the high-temperature treated coarse particles with the fine particles, and adding the compound probiotic agent again for secondary fermentation to obtain fermented products; and drying and shaping. This recycling process has high processing efficiency, a shorter fermentation cycle, and higher nutritional content.

The present invention discloses a formulation and process for making snack bars having high organoleptic properties, long shelf life, offer enriched nutrients and help in eliminating easily perishable snack bars with high moisture content and low nutrient content, typically associated with currently available snack bars The present invention relates to a novel formulation comprising of natural ingredients with enriched nutrient, binding and flavoring components devoid of any added colors or preservatives; a snack bar made using said formulation and a process of making the same.

The invention belongs to the field of preparation of pulp-containing beverages, and particularly relates to a food additive-free hawthorn pulp beverage and a preparation method thereof. The ground fruit pulp is mixed with the nutrient stock solution and the extracted compound flavor liquid, so that the obtained nutrient flavor beverage substrate is rich in nutrition; the crushed pretreated hawthorn pulp promotes dissolution of pectin, the maintenance structure agent obtained through fermentation can form a gel structure with high-methoxyl pectin in the hawthorn pulp, and the elasticity of the hawthorn pulp is remarkably improved; the natural stability maintaining emulsion can prevent hawthorn fruit particles from gathering and settling, is mixed with the nutritional flavor beverage base, and is added with the elastic hawthorn fruit pulp to be uniformly mixed, so that the prepared hawthorn fruit pulp beverage without the food additive is rich in nutrient content and good in flavor, the fruit pulp particles are elastic and good in mouth feel, and the hawthorn fruit pulp beverage without the food additive contains natural stability maintaining components, is high in stability after being stored and does not depend on the food additive.

This invention discloses micro-nano ozone bubble water and its application in the preservation of fruits and vegetables such as sweet potatoes and lotus seeds. The micro-nano ozone bubble water is prepared by thoroughly mixing gaseous ozone with a liquid medium and then aerating the mixture. The liquid medium is a 1%-3% (v / v) citric acid solution. The prepared micro-nano ozone bubble water exhibits good stability and excellent bactericidal properties in an acidic system, significantly inhibiting *Escherichia coli*, *Staphylococcus aureus*, and pathogens causing sweet potato stem rot and root rot. This technology can effectively extend the storage period of sweet potatoes, tangerines, and lotus seeds, reduce weight loss and decay, and maintain the firmness and nutritional content of fruits and vegetables through sterilization, metabolic regulation, and optimization of the microbial community structure, providing theoretical and technical support for the green preservation of agricultural products.

This invention relates to the field of pet fresh food production equipment technology, and more particularly to a liquid addition and mixing device for pet fresh food production. The device includes a tank, with a protective cylinder installed at the top of the tank's inner cavity. An addition mechanism is installed inside the protective cylinder, comprising a storage tank fixedly mounted on the top of the tank. A conveying pipe is fixedly mounted at the bottom of the storage tank, and a conveying hose is fixedly mounted on the top of the tank's inner cavity. The conveying pipe is connected to the conveying hose, and a feed pipe is fixedly mounted on the top of the tank. By controlling the reciprocating rotation of the first bevel gear, this invention allows the entire spray head to oscillate reciprocally, resulting in a circular arc spray path for the liquid. This ensures that each serving of fresh food is evenly contacted with the liquid, thereby guaranteeing consistent nutritional content, flavor, and moisture content, meeting the core requirements of balanced nutrition in pet food.

The invention provides high-nutrition germ powder, and relates to the technical field of food processing. The high-nutrition germ powder is prepared from the following raw materials in parts by weight: 40 to 60 parts of composite grain germs, 8 to 15 parts of medicinal and edible composite powder, 3 to 8 parts of functional nutrition additives, 2 to 5 parts of flavor modifiers, 0.1 to 0.5 part of antioxidants and 0.3 to 0.8 part of stabilizers. The high-nutrition germ powder is prepared from the following raw materials in parts by weight: 40 to 60 parts of composite grain germs, 8 to 15 parts of medicinal and edible composite powder, 3 to 8 parts of functional nutrition additives, 2 to 5 parts of flavor modifiers, 0.1 to 0.5 part of antioxidants and 0.3 to 0.8 part of stabilizers. Aiming at the technical problems that in the prior art, germ powder is single in nutrition, prone to oxidative deterioration, rough in taste, heavy in fishy smell, low in nutrient component utilization rate and the like, the invention provides the high-nutrition germ powder and the preparation method thereof, and the germ powder is comprehensive in nutrition, fine and smooth in taste, free of fishy smell, good in stability and easy to absorb; the preparation process is scientific and reasonable, simple and convenient to operate, moderate in production cost and suitable for industrial large-scale production, and can meet the requirements of modern consumers on healthy and nutritious foods.

The invention discloses a nutrient-sufficient microbial organic fertilizer, and particularly relates to the technical field of organic fertilizers, the nutrient-sufficient microbial organic fertilizer comprises the following components by percentage: 1-1.2% of an azotobacter biological fertilizer; 1%-1.2% of a phosphate solubilizing bacteria biological fertilizer; 1%-1.2% of a potassium bacteria biological fertilizer; 0.5%-1% of a green seedling strengthening viable bacterium preparation; 70%-75% of pig manure; 0.4%-0.5% of nitrogen fertilizer; 0.7%-0.8% of a phosphate fertilizer; 0.7%-0.8% of potash fertilizer; 5%-10% of crushed crop straw; 5%-10% of vinasse; the nitrogen-fixing bacteria biological fertilizer is used for fixing nitrogen in air and converting the nitrogen into a form which can be utilized by plants, so that the nitrogen content in soil is increased, and plant growth is promoted; the phosphate solubilizing bacterium biological fertilizer is used for decomposing insoluble phosphate in soil and converting the insoluble phosphate into a form available for plants, so that the content of phosphorus in the soil is increased, and the growth of the plants is promoted. The fertilizer has extremely high nutritional ingredients, can provide various nutritional ingredients required by plant growth, has positive effects on plant growth, and is beneficial to popularization and application.

Techniques are disclosed for techniques for estimating the filling amount of a target food container. The image may capture at least a portion of the food container and any food in the food content space of the food container. The image may be segmented to provide a first food parameter and a first aspect parameter corresponding to the image. The first aspect parameter may be input into a machine learning model. A first angle reference corresponding to the image may be determined from a machine learning model based on the first aspect parameter. The first food parameter and the first angle reference may be input into a machine learning model. An estimated weight reference may be determined from a machine learning model based on the first food parameter and the first angle reference. The estimated weight reference may correspond to a fill amount of the food container.

Methods for increasing carotenoid content in a plant and increasing lycopene content in a plant are provided. The methods comprise using blue light and UV-B light alone or in combination in order to increase carotenoid content in a plant. Also provided are methods for increasing the nutritional content of a plant by inducing the conversion of trans-lycopene to cis-lycopene in whole fruit.

This invention discloses a method for cultivating Cordyceps using Tremella fuciformis culture medium. The method uses Tremella fuciformis as the main ingredient to prepare a culture medium for cultivating Cordyceps. The culture medium comprises the following raw materials in parts by weight: 10-20 parts Tremella fuciformis; 8-12 parts Job's tears; 5-6 parts Chinese yam powder; 0.02-0.03 parts glucose; 0.003-0.005 parts lactose; 0.02-0.03 parts peptone; 0.01-0.03 parts potassium dihydrogen phosphate; 0.003-0.005 parts glycine; 0.01-0.02 parts magnesium sulfate; and 32-50 parts water. The method includes steps such as preparing the culture medium, sterilization, inoculation with Cordyceps spores, dark culture, light-induced color change culture, and fruiting body growth culture. The method of this invention is simple and low in cost. Using this method to cultivate cordyceps can greatly increase the content of cordycepin, cordycepic acid, cordyceps polysaccharide and adenosine in cordyceps. The cultivated cordyceps has high yield and good quality, contains rich polysaccharides, cordycepin and other substances, has high nutritional content, and has good medicinal and health care effects.

The invention relates to a method for obtaining a biotechnological product containing fermented algae, intended for use as a raw material component or as a final product in the agriculture, food, and cosmetics sectors. The method enhances the agricultural activity of algae, improves its nutritional content and bioavailability, enabling the obtain functional components and eliminates sensory issues associated with algae.

The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and / or aromatic profile.

This invention belongs to the field of health functional foods, specifically relating to a method for preparing functional foods that enhance the ability of immune cells based on fermented Magnolia officinalis. This invention uses Magnolia officinalis as a fermentation substrate, adding a small amount of water chestnut powder to the culture medium. This prevents spoilage during fermentation, greatly improving the success rate. Furthermore, the raw materials are simple, readily available, and inexpensive, enhancing the nutritional content of the fermentation product. The fermented food produced using this product has no off-flavors. This fermentation product promotes the proliferation and differentiation of Naïve T cells and also promotes the release of immune cytokines. The Magnolia officinalis fermentation product prepared by this invention has the effect of enhancing immunity, providing a scientific basis for the study of morel-fermented Magnolia officinalis extract as a fermented food and its effects on the immune system.

The invention provides small peptide rice rich in small molecular protein peptide and a preparation method of the small peptide rice, and relates to the field of food processing. Comprising the following steps: removing impurities in rice; soaking in warm water at 30-40 DEG C for 2-4 hours; the method comprises the following steps: adding rice into instantaneous ejection steam explosion equipment, maintaining the pressure for 120-700s under the pressure of 0.3-0.8 MPa, then instantaneously releasing the pressure within 0.00875 s, and collecting the treated rice; and adding the mixture into a microwave dryer for drying, controlling the moisture to be 13-14%, only shelling by using a rice huller, not polishing or removing germs, and completely retaining the nutrition, thereby obtaining the small peptide rice. Through an instantaneous ejection steam explosion technology, macromolecular proteins are converted into easily absorbed small molecular peptides, so that the digestion and absorption rate of the small peptide rice is improved, the water permeability is good, the nutrient content is high, and the absorption rate is high.