9581 results about "Nutritive values" patented technology

The invention is concerned with the solid product of roxburgh rose juice and the preparation method, it is: prepares the roxburgh rose juice or combined roxburgh rose juice to be granule, tablet, capsule or effervesce agent in order to improve the stability of vitamin C, vitamin p and superoxide dismutase in it, and reduce the nutritive value loss of roxburgh rose juice. The preparation method is: 1) prepares clear roxburgh rose juice; 2) prepares roxburgh rose condensing juice; 3) adds 1% -50% accessories into the clear roxburgh rose juice or roxburgh rose condensing juice; 4) gets grains by wet-process, or makes instant powder of roxburgh rose then gets grains by wet-process; 5) the above grains dry at the temperature of 30 centigrade - 70 centigrade in order to get the solid products.

The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.

The present invention relates to a black garlic manufacturing method through fermentation, which can effectively solve the problem of peculiar smell or discomfort of garlic. The technical proposal is as following. Firstly, far infrared heating device is used to produce anion. Secondly, garlic is marinated in the garlic fermentation inducing medium. Thirdly, after the garlic is fished out, the garlic is put into the far infrared heating device. Fourthly, the garlic is heated and fermented step by step. And lastly, the black garlic is made. The garlic fermentation inducing medium is made by the following components based on weight-volume percent: salt 8.6 percent, ethanol 4.1 percent, amino acids 3.1 percent, protein 0.6 percent, sugar 12.4 percent, ash content 7.9 percent, lipid 0.02 percent and water for the rest. The present invention has simple method, good garlic processing effect. After procession, the garlic has no peculiar smell, is convenient to eat, has high nutritive value, is used widely, and has great economic and social benefits.

The invention discloses a layer feed containing a traditional Chinese medicine additive. The layer feed comprises the following components in parts by weight: 60-80 parts of corn powder, 8-10 parts of bran, 8-10 parts of bean pulp, 8-10 parts of fish meal, 8-10 parts of shell powder, and 2-12 parts of traditional Chinese medicine additive, wherein the traditional Chinese medicine additive comprises the crude drugs in parts by weight: 5-10 parts of dandelion, 3-5 parts of herba andrographitis, 3-5 parts of rhizoma atractylodis, 5-10 parts of honeysuckle, 5-10 parts of fructus cnidii, 10-15 parts of selfheal, 10-15 parts of baical skullcap root, 10-15 parts of astragalus root, 10-15 parts of Polygonum multiflorum Thunb, 5-10 parts of hawthorn, 0.5-1 part of lucid ganoderma, 10-15 parts of codonopsis pilosula, 10-15 parts of angelica sinensis, 5-10 parts of semen cuscutae, 5-8 parts of clove, 5-8 parts of pericarpium citri reticulatae, 5-8 parts of hawthorn and 5-8 parts of cinnamon. The immunoreactive substance can enhance the immune function of organism, improves the anti-stress ability and the disease resistance of the animal, improves the production performance of the animal, and simultaneously has the advantages of small toxic and side effects, no drug-resistance, no residue and the like; the survival rate of chicken is greatly improved; the lecithin content of the egg is obviously improved; the cholesterol content of the egg is reduced; and the nutritive value of the egg is improved.

The invention provides a feed fermenting agent, fermented feed and a preparation method thereof, and relates to the technical field of animal product cultivation. The feed fermenting agent is mainly prepared from lactobacillus plantarum, enterococcus faecalis, bacillus subtilis, saccharomyces cerevisiae, lactobacillus cellobiosas, a complex enzyme preparation and the like. The fermented feed is prepared from the feed fermenting agent and fermentation raw materials by using a preparation method of carrying out fermentation in a device which is in one-way exhaust. According to the feed fermenting agent and the fermented feed, disclosed by the invention, the problems of high livestock cultivation cost caused by poor nutritive value, low animal digestion and absorption rate and abuse of antibiotic drugs during cultivation, long fermentation time and slow fermentation starting of existing livestock breeding feed are solved, and high absorption and conversion rate of nutrient contents of the fermented feed are achieved; the fermented feed contains a large amount of probiotics for protecting intestine health of animals, so that the organism immunity of the animals is increased, and the use of antibiotics during livestock cultivation is reduced.

A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point of sale for observation by customers. The system includes a data gathering function, a data analyzing function, a data storing function, a scoring function, a reporting function and a display function to perform the steps of the method described.

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w/g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.

The invention provides a yangtao lucid ganoderma composite ferment and a preparation method thereof. The preparation method comprises the following steps of: introducing ganoderma lucidum into fruit which takes the yangtao as a main raw material, and processing to obtain a ferment edible beverage which is higher in nutritive value and better in health-care effect after the processing of fermentation engineering and bio-extraction technologies. The raw material used in the yangtao lucid ganoderma composite ferment is the combination of the yangtao which is enriched in benefit ingredients such as vitamin C, polysaccharide and amino acid and the valuable medicinal and edible fungus, so that the yangtao lucid ganoderma composite ferment has various physiological activities such as antioxidation, stomach and intestine nourishing, the three high disease prevention and treatment, immunity improving and cancer prevention and treatment; the raw materials are treated by an ozone technology, the microorganisms on the surfaces of the raw materials can be effectively killed, the integrity of the raw materials can be guaranteed, and the nutrient substances and the active substances, i.e., the enzyme, can not be influenced; and the bio-extraction of the active substances, i.e., the yangtao, can be realized by adopting a normal-temperature (26-34DEG C) multi-flora, multi-stage and multi-level co-fermentation technology, so that the prepared ferment edible beverage simultaneously comprises the effective active ingredients, i.e., the yangtao and the lucid ganoderma, various probiotics and benefit metabolite of the active ingredients and the probiotics.

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 invented Pu Er tea extract is dark reddish brown colour, can be dissolved in water and does not dissolve in ethyl alcohol, methyl alcohol and trichloromethane, its main chemical components are ; 15%-45% of tea-polysaccharide, 50%-70% of tea alkaloids, 4.7%-14.0% of protein and the rest is minute quantity of tea self-body substances, such as thearubigens, theaflavin and water soluble pectin. It can be used as raw material for preparing oral liquor, soft capsule, capsule and lozenge, etc.

A green tea beverage is prepared from the fresh organic green tea leaves through breaking, squeezing to obtain tea juice, filtering, fine filtering by membrane, mixing it with water in ratio of 1:(15-25),membrane filtering for removing bacteria, and aseptic canning. Its advantages are unique fragrance and high nutritive value.

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

The invention provides an orange vinegar beverage and producing method thereof. The beverage is made from the raw material of orange, by the process of: pre-treating pulp and peel into paste; performing alcohol-lactic acid mixed fermentation and acetic acid fermentation to obtain orange original vinegar; mixing the orange original vinegar, sour additive, high fructose syrup, sucrose or other sweetening agent and water; filtering, packaging and sterilizing to obtain the product. The product achieves the nutritive value of both the fermented vinegar and oranges, and refreshing taste, is suitable for not only ordinary people, but also diabetic patients, consequently, is a new fruit vinegar product with good market potential.

The invention relates to food pachaging material, in particular edible packing film prepared from soybean protein isolate and glutin and its preparing method and use. The packing film is composed mainly of soybean protein isolate and glutin. Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin. The film solution contains soybean protein isolate, glutin, and further adding auxiliary haulages for improving film property, such as glycerin, crosslinking agnet (genipin,transglutaminase or alum), alkaline matter(sodium carbonate, sodium hydroxide).The film appearance is similar to plastic film, can be solved in 30-100deg.C water, and has certain nutritive value. The invention makes the best of advantage of glutin and soybean protein isolate, and obtains edible packing film with definite mechanical stength and low cost.

The invention discloses a fruit and vegetable juice, a fruit and vegetable juice beverage and a preparation method of the fruit and vegetable juice. The preparation method of the fruit and vegetable juice comprises the following steps: (1) selecting and cleaning fruits and vegetables; (2) preparing raw fruit and vegetable juice; (3) carrying out cold enzyme deactivation and color protection treatment on the raw juice; (4) carrying out enzymolysis treatment; (5) carrying out refined filtration and hollow filtration; (6) carrying out low-temperature vacuum concentration; and (7) carrying out a cold sterilization procedure. According to the fruit and vegetable juice and the fruit and vegetable juice beverage prepared by the method, cold enzyme deactivation and cold sterilization technologies are adopted for the fruit and vegetable juice in enzyme deactivation and sterilization, so that the prepared fruit and vegetable juice and the fruit and vegetable juice beverage completely reserve nutritive value and health functions of fresh fruits and vegetables, and have the health functions of clearing heat, removing internal heat, promoting the secretion of saliva or body fluid, quenching thirst, moistening the lung, removing fat, lowering pressure, detoxifying, dispelling the effects of alcohol, inducing diuresis, reducing swelling, and losing weight.

The present invention relates to gluten free or reduced-gluten food products including deflavored vegetable powder. The food products of the invention can have improved taste, texture, or nutritional value compared to conventional gluten-free food products

The invention relates to a blueberry/purple sweet potato compound beverage which is processed from the following main ingredients: blueberry, purple sweet potato and mulberry, and a preparation method thereof, and belongs to the technical field of food deep processing. The blueberry/purple sweet potato compound beverage is made by special proportioning and compounding of purple blueberry juice, purple sweet potato juice, mulberry juice and auxiliary ingredients. The raw materials are selected, and the three kinds of juices are mixed at a certain ratio. The compound beverage retains the flavors and nutrients in the raw materials to the greatest extent, has a higher nutritional value, is rich in vitamins, minerals and active components, and has no the problems that the purple sweet potato juice has a plain taste and the blueberry juice is not sour or sweet. The preparation method provided by the invention has the characteristics of simple process, low working temperature and less nutrient loss.

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

The invention discloses a culture feed for piglets, which mainly comprises corn, rice, full-cream puffed soybean, fermented bean pulp, peeled bean pulp, fish meal and the like. Yeast cell extract is added to enhance the immunity of piglets, and compound enzyme preparations and probiotics are used instead of high copper and high zinc, thereby lowering the environmental pollution, enhancing the digestion and absorption of the feed, and maintaining normal flora of the intestinal tract. Full organic trace elements are used instead of inorganic trace elements, thereby lowering the oxidization of inorganic salts on the feed and organisms. The invention also discloses a preparation method of the culture feed, which effectively reserves beneficial ingredients and discards harmful ingredients through the granulation process, thereby effectively reserving the nutritive value of the feed.

The invention provides a novel high gamma-aminobutyric acid, high flavone fragrant black glutinous germinating brown rice and preparation thereof. The germinating brown rice is produced from material of long-shaped fragrant glutinous black rice, which has gamma-aminobutyric content 89mg/100g, flavone content 8603mg/kg, and protein content 12.4%, wherein the content of amino acid and mineral substances is 3-5 times higher then the ordinary rice. The preparation includes material selecting, husk sieving, sterilizing, cleaning, immersing, sprouting, cleaning, terminating activity of enzyme, microwave drying, checking. The germinating brown rice has thick fragrance of popcorn, great mouth feeling, high content of gamma-aminobutyric acid, flavone and protein, high content of amino acid and mineral, high nutrition value. The germinating brown rice has reasonable materials, easy processing, enhances quality of germinating brown rice, prolongs storage period of the product, has obvious economic value, and provides technological guarantee to popularization of the germinating brown rice as a functional food.

The invention relates to a baked fast food and a method for making the same, in particular to a trtary buckwheat potato crisp containing nutritional ingredients such as trtary buckwheat and the like and having dual effects of nutrition and health care and a method for making the same. The food is characterized by the addition of trtary buckwheat having the effects of preventing cardiovascular and cerebrovascular diseases and protecting health; and the food is made through a special fabrication process and has both nutritive value and health care function.

The present disclosure provides a novel mutant strain of Schizochytrium limacinum having the Accession No. MTCC 5249, which produces lipids and extracellular polysaccharide (EPS) simultaneously. The disclosure further provides a process for simultaneous production of lipids and extracellular polysaccharide (EPS) from the novel mutant strain of Schizochytrium limacinum. The lipids produced from the novel mutant strain of Schizochytrium limacinum comprises docosahexaenoic acid (DHA). The disclosure also provides a food, feed, cosmetic, nutritional or therapeutic supplement for humans or animals comprising the cell biomass and extracellular polysaccharides (EPS) of the mutant strain of Schizochytrium limacinum. A cosmetic composition comprising the extracellular polysaccharides (EPS) of Schizochytrium limacinum is also provided that is useful as a base for cosmetics for topical application. The present disclosure further provides a pickle composition and a fat product having improved nutritive value.