6402results about "Food drying" patented technology

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The invention relates to probiotic microcapsules as well as a preparation method and application thereof. The probiotic microcapsules comprise a core material and a wall material, wherein the core material is probiotics; the outer layer of the wall material is coated with chitosan; the wall material is prepared from an aqueous solution containing a natural polymer material and a freeze-drying protection agent; the freeze-drying protection agent comprises one or more of glucose, fructose, sucrose, lactose, trehalose, soluble starch, glycerin, mannitol, Arabic gum, dextran 40 and skim milk; the natural polymer material comprises one or more of gellan gum, xanthan gum, k-carrageenan, sodium alginate, cellulose acetate phthalate or gelatin; in the aqueous solution, the volume fraction of the freeze-drying protection agent is 4.0%-20.0% and the volume fraction of the polymer material is 0.5%-5.0%. The probiotic microcapsules can keep excellent acid resistance and storage stability before and after being freeze-dried.

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

The invention belongs to the field of healthy foods, and particularly relates to a food composition capable of replacing meal, shaping bodies and being balanced in nutrients, and a making method of the food composition. The food composition is made from selected cereals, nuts and medicinal and edible traditional Chinese medicines, and is made from raw materials of coix seeds, buckwheat, oat grains, chenopodium quinoa, red bean, honeysuckle flowers, chrysanthemum flowers, rhizoma polygonati odorati, Chinese wolfberry fruits, lily bulbs, white fungi, apricot kernels, black sesame seeds, walnuts,pumpkin seeds and the like. The nutritive meal replacement powder disclosed by the invention is rich in nutrition, high in satiety, smooth in mouth feel and rich in fragrance; and defects that the nutrition runs off due to high-temperature treatment of extrusion, puffing and the like, and people eating the meal replacement powder easily suffer from excessive internal heat are overcome, the meal replacement powder can provide protein, amino acids, vitamins and trace elements necessary for maintaining functions of human bodies, and the meal replacement powder can reduce weight and reduce bloodlipid, and besides, can also achieve the effect of comprehensively complementing nutrition.

The invention discloses a method for extracting high-purity mogroside V from siraitia grosvenorii, and relates to the extraction method of the mogroside V. The method includes the specific steps: raw material pretreatment, extraction, centrifugation, enzymolysis, ultrafiltration, nanofiltration, decolorization, concentration, microwave drying, and crushing. The membrane technique is adopted for separation and purification, only pure water is used as a solvent, an organic solvent is discarded, and the method has the advantages of simple operation, safe and environmental-protection products, simple process, high quality and low price, and can realize the continuous large-scale industrial production.

The invention relates to a method for reducing the heavy metal content of rice and products thereof. The method comprises the steps of soaking in alkaline liquid, separation, reaction, washing, drying and the like; the process realizes different degrees of removal effects on aflatoxin and heavy metals such as cadmium, arsenic, lead and mercury, and can effectively reduce the heavy metal content of rice and rice products such as rice noodles, starch, rice protein powder and the like prepared from rice; the method provided by the invention is simple in product, low in production cost and easy to implement; the heavy metal index of the produced product conforms to the requirements of national standard.

The invention provides microcapsule powder containing linseed oil and walnut oil. The microcapsule powder is prepared from, by weight, 1-1000 parts of wall material, 5000-50000 parts of core material, 10-1000 parts of emulsifier and 1-200 parts of stabilizer, the wall material comprises one or multiple of dextrin, starch and protein, and the core material comprises the linseed oil and the walnut oil according to a weight ratio of 1-2:1. The invention further provides a preparation method of the microcapsule powder. The preparation method includes: sequentially preparing a water phase and an oil phase; emulsifying, homogenizing, and spraying and drying to obtain the microcapsule powder. The microcapsule powder has the advantages that the linseed oil and the walnut oil are mixed and emulsified according to a certain proportion to prepare oil-in-water microcapsule powder, and the microcapsule powder is easy to store, long in shelf life, balanced in nutrition, needless of antioxidant adding and highly good for human health.

The invention discloses an anti-aging health-preserving flour. The anti-aging health-preserving flour is prepared from the following raw materials by weight: 150 to 200 parts of whole wheat flour, 15 to 20 parts of corn gluten meal, 6 to 8 parts of mushroom powder, 10 to 15 parts of black soya bean, 20 to 30 parts of black sesame, 20 to 30 parts of blueberry, 10 to 15 parts of rose hip, 8 to 10 parts of passionflower, 3 to 4 parts of Lycium ruthenicum Murr, 2 to 3 parts of mulberry, 2 to 3 parts of gynostemma pentaphylla, 1 to 2 parts of solomonseal rhizome, 3 to 4 parts of prepared rehmannia root, 1 to 2 parts of bark of ash, 2 to 3 parts of pomegranate seed, 4 to 5 parts of raspberry and 3 to 5 parts of a nutrition additive. The anti-aging health-preserving flour provided by the invention is prepared from a plurality of raw materials having anti-aging, spleen-invigorating, stomach-benefiting, body-building, yang-invigorating, sleep-improving, toxin-expelling and beauty-fostering effects and other effects, a variety of fruits are added, so the flour has rich aroma and taste and is fine and smooth; and long-term eating of wheaten food prepared from the flour enables cancer-preventing, cancer-resisting, life span prolonging and human immunity improving effects to be obtained.

The invention discloses a preparation method of freeze-dried Chinese wolfberry. The preparation method comprises the following operating steps: (1) preparing a compound dietary alkali solution, namely preparing a mixed solution by using sodium carbonate and potassium carbonate with the mass concentrations of respectively 50%, and then adjusting a pH value to 8-9; (2) soaking Chinese wolfberry in the compound dietary alkali solution, wherein the weight ratio of Chinese wolfberry to the compound dietary alkali solution is 1: (1-1.5), soaking for 30-50 minutes, fishing up, draining off water, cleaning by using drinking water till the pH value of the surfaces of Chinese wolfberry is 7, draining off water, weighing, and putting on plates; (3) freezing for 4-6 hours at the temperature of subzero 37-39 DEG C; and (4) carrying out vacuum freeze-drying treatment on the frozen Chinese wolfberry, and taking out from warehouses, thus obtaining the finished product. The preparation method has the beneficial effects that compound dietary alkali is used for removing paraffin, a heating gradient technology of performing sequential heating, cooling and vacuum-degree reduction is adopted during vacuum freeze drying, so that the freeze-dried Chinese wolfberry is complete in size, and unchanged in color, flavor and nutritional ingredients, and when being directly eaten, the freeze-drying Chinese wolfberry is crisp and palatable and is nourishing food suitable for eating by people of all ages and visiting friends and relatives.

The invention provides a health food containing Maca reactive powder and a preparation method thereof. The health food comprises, by mass, 30 to 80% of Maca reactive powder, 10 to 50% of milkvetch root and 5 to 30% of American ginseng, with the balance being auxiliary materials. The preparation method comprises the following steps: respectively sieving Maca reactive powder, milkvetch root, American ginseng and the auxiliary materials with an 80-mesh sieve; respectively weighing the processed raw materials according to above-mentioned proportion; and putting the raw materials into a three dimensional mixer for uniform mixing so as to obtain the health food. The invention has the following beneficial effects: the health food may be a particle, a pulvis, a tablet or a capsule; Maca reactive powder prepared in the invention has rich nutrients, utmostly retains its active components, i.e., Macaenes, macamides, volatile oil and the like, and has a uniform and stable structure, a great surface area, good fluidity and a fast dissolving speed; the health food prepared in the invention is capable of improving human immunity, tonifying qi, benefiting the lung, resisting fatigue, enhancing sexual activity, etc.

The invention discloses a spleen-invigorating and stomach-nourishing water caltrop flour. The flour is prepared from the following raw materials by weight: 130 to 180 parts of whole wheat flour, 30 to 40 parts of water caltrop powder, 14 to 18 parts of red kojic rice, 20 to 30 parts of corn kernel, 6 to 8 parts of cedronella, 15 to 20 parts of rose hip, 10 to 15 parts of Chinese wampee fruit, 8 to 12 parts of fig, 1 to 2 parts of gorse, 2 to 3 parts of Poria cocos, 3 to 5 parts of basil seed, 1 to 2 parts of inula root, 3 to 5 parts of finger citron, 2 to 3 parts of canton love-pea vine, 1 to 2 parts of polyalthia root, 2 to 4 parts of a nutrition additive and a proper amount of apple vinegar. According to the invention, the water caltrop powder, the red kojic rice and the corn kernel are added into the flour, so simplex composition of the flour is improved, nutritional ingredients in the flour are enriched, and the water caltrop flour can better perform qi-benefiting, spleen-invigorating, stomach-nourishing, digestion-promoting, cancer-preventing, cancer-resisting, detoxifying, fat-reducing, beauty-fostering and skin-care effects; through addition of the three fruits, the water caltrop flour has more substantial spleen-invigorating and stomach-nourishing effects, rich taste and tangy fragrance.

The invention discloses a compound powder product for nutritious meal and a preparation method thereof. The compound powder product for the nutritious meal is prepared by taking brown rice, quinoa, oats, corns, other cereals, hericium blazei tremella, other edible fungus, pumpkins, papayas, apples, other fruits and vegetables, roots and stems of Chinese yams, kudzu roots, konjak and other plants, semen cassiae, lotus leaves, medicinal and edible Chinese herbal medicines and the like as raw materials, respectively crushing, puffing, hydrolyzing, high-pressure homogenizing, filtering, concentrating and spray-drying to obtain dry matter fine powder, then blending and mixing with collagen protein powder, whey protein powder, soyabean protein powder and inulin and other series processes. The compound powder product for the nutritious meal, disclosed by the invention, is rich in dietary fibers and natural active substances, compound, multi-component, more nutritious, simple and convenient to eat, favorable for improvement in body vitality and normal digestive system, and the like; the preparation method integrates puffing, enzymolysis, filtration, concentration, spray-drying and blending, is higher in extraction rate compared with a traditional production method and is more comprehensive in component compared with a single production method.

The invention belongs to the technical field of fruit and vegetable processing and citrus comprehensive utilization and in particular relates to a preparation method of a ponkan dietary fiber. The preparation method comprises the steps of with ponkan peel pomace as a raw material, carrying out blanching, drying, crushing and ultrasonic-assisted water (microwave assisted water) extraction, carrying out enzymatic hydrolysis, enzyme killing and centrifugation by regulating a pH value and compound enzyme to obtain a filtrate and precipitates, carrying out concentration, alcohol precipitation, alcohol washing, centrifugation and vacuum drying on the filtrate to obtain a water-soluble dietary fiber, and carrying out washing, centrifugation and vacuum drying on the precipitates to obtain a insoluble dietary fiber. With the adoption of the preparation method, with the waste ponkan peel pomace after juicing as the raw material, deep processing of agricultural byproducts raw materials is realized, the resource waste is reduced, and meanwhile, a novel way is provided to comprehensively utilize a ponkan byproduct.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and / or quinoa powder and / or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g / 100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

The invention belongs to the technical field of food processing, and relates to a method for preparing instant asparagus from asparagus as a main raw material and purple perilla, mint and the like as auxiliary materials. The method comprises the following steps: firstly, washing fresh purple perilla leaves and mint leaves, soaking, cooking, thoroughly cooling and stirring; respectively pulping into fresh leaf slurry of the purple perilla and the mint for later use; cooking the fresh asparagus, fishing out, cooling thoroughly, and draining off moisture for later use; weighing the fresh leaf slurry of the purple perilla, the fresh leaf slurry of the mint, sea cucumber powder, purified water, honey and edible sat, and mixing, so as to modulate into special slurry; putting the reserved fresh asparagus into the secret slurry, and soaking for later use; and finally taking out the asparagus, sterilizing and packaging, so as to obtain s special instant asparagus product; or taking out the asparagus, draining off and baking, so as to obtain a dry special instant asparagus product. The method is simple and low in processing cost; the instant asparagus is high in health nutrition value, good in taste and flavor, and friendly to preparation environment.

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention discloses a preparation method of reshaped compound fruit and vegetable crisp chips, comprising the following steps: pretreating multiple fruit and vegetable raw materials, mixing with auxiliary materials and pulping to obtain compound fruit and vegetable pulp; reshaping the compound fruit and vegetable pulp to form compound fruit and vegetable chips; carrying out vacuum microwave freeze predrying on the compound fruit and vegetable chips to a semidry state, and carrying out pressure differential bulking treatment on the semidry compound fruit and vegetable chips; and carrying out vacuum microwave drying on the compound fruit and vegetable chips after pressure differential bulking to obtain compound fruit and vegetable crisp chips. The method disclosed by the invention adopts a vacuum microwave freeze predrying, pressure differential bulking and vacuum microwave combined technology and a raw material compounding technology, improves the bulking degree, crispness and other qualities by adding auxiliary materials, develops non-fried reshaped compound fruit and vegetable crisp chips which are green, safe, nutrition balanced and convenient, solves the problems of unbalanced nutrition and high calories of traditional potato chips, apple flakes and other fruit and vegetable crisp chips with single raw materials, and simultaneously solves the problems of low bulking degree, relatively low crispness and the like of the traditional pressure differential bulked fruit and vegetable crisp chips.

The invention relates to a blueberry lozenge for relieving asthenopia and a preparation method thereof. The preparation method comprises that blueberry residues obtained by blueberry juicing is used as a main raw material and based on a plurality of modern food processing novel technologies, by vacuum freeze drying and superfine grinding processes, the blueberry residues are processed into a blueberry residue base material; and through mixing, granulation, drying and tabletting, the blueberry residue base material, wolfberry powder, xanthophylls, xylitol, corn starch and dextrin as main raw materials are prepared into the blueberry lozenge having a sour-sweet taste and health-care functions of resisting oxidation and relieving asthenopia. The preparation method is safe and has the simple processes, a low cost and no pollution.

The invention discloses a preparation method of dried mangoes. The preparation method comprises the steps of removing rotten mangoes and impurities from mangoes, cleaning the mangoes with saline water, removing skins and kernels of the mangoes, slicing regularly, performing color protection on the sliced mangoes, pickling with sugar, putting in a tray in a microwave drying device for microwave drying to remove 55-60% of moisture in the sliced mangoes, quickly freezing with liquid nitrogen, lyophilizing in a tray of a vacuum freezing-drying device for reducing the moisture of the mangoes to be 5-6%, and performing vacuum drying to obtain the dried mangoes. The dried mangoes prepared by adopting the method have the high nutritive value and the good quality.

The invention relates to a rice bran soluble dietary fiber, a production technology and application thereof, and belongs to the field of comprehensive utilization and deep processing of grains. The production technology comprises the following steps: rice bran steam explosion pretreatment, enzymolysis, extraction, concentration, alcohol precipitation and drying. The obtained dietary fiber has higher water-holding capability, oil-holding capacity and expansive force, improves the physiological activity of reducing blood sugar, reducing cholesterol and oxidation resistance and the like, and can be widely applied to the fields of food, health care products and the like.

The invention specifically relates to a meal-replacing powder and a preparation method thereof, belonging to the technical field of health food. The meal-replacing powder comprises the following raw materials by weight: oat, red beans, black sesame, walnuts, red dates, Chinese yam, purple sweet potatoes, wolfberry, coix seeds, apples, bananas, soybeans, carrots, peanuts, corn and whole milk powder. According to the meal-replacing powder and the preparation method thereof in the invention, no food additive is added, and the meal-replacing powder has balanced nutrients and mellow taste and is convenient to eat; the raw materials of the meal-replacing powder are common edible raw materials and perform unexpected health care effect after scientific proportioning; the preparation method is simple and mature in process and uses natural and green raw materials; and the prepared meal-replacing powder is free of toxic and side effect, applicable to a wide range of populations and good in eating effect.

The invention belongs to the technical field of food processing, and relates to rice grain brewing type instant convenient porridge and a preparation method thereof. The method comprises the following technical steps of: preparing raw materials; preparing raw material soak solution; carrying out ultrasonic immersion; dewatering; curing; drying until the moisture content is less than 10%; packaging. The raw material soak solution is prepared from the following components in parts by weight: 0.1-0.9 part of citric acid, 0.02-0.5 part of sodium carbonate, 0.1-1.5 parts of beta-cyclodextrine, 0.1-0.9 part of monoglyceride, 0.1-0.3 part of sucrose fatty acid ester and 100 parts of water. According to the raw material soak solution, the raw returning resistance of rice grains can be enhanced, the convenient porridge can be favorably stored for a long time, the brewing type instant convenient porridge rehydration time is shortened, the effective nutritional ingredients of raw materials can be sufficiently reserved, and the edible quality of the instant convenient porridge is improved. The preparation method for the rice grain brewing type instant convenient porridge, which is disclosed by the invention, has the advantages of simple operation, no need of rice frying and low-temperature freezing operation, high production efficiency and small energy consumption and is favorable for industrialized production, the manufacture technology time is shortened, and the production cost is lowered.

The invention discloses cereal diet meal replacement powder and a making method thereof. The cereal diet meal replacement powder includes raw materials yam, red dates, Chinese wolfberry fruits, oats, red beans, black beans, black sesame, walnut kernels, dried apples, chia seeds, quinoa and probiotics. The cereal diet meal replacement powder has the effects of moderating, nourishing and tonifying qi, nourishing the kidney, nourishing the blood, nourishing the intestines and detoxifying the intestines and expelling toxin, is suitable for all people, is homological in medicine and food, natural and health-care and can replace the three meals.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

The invention provides an instant okra snack food which is prepared from okra bud as a main raw material together with corn starch, egg white, an antioxidant, salt, citric acid and wheat bran, and the preparation method comprises the following steps: collecting the bud, deactivating, soaking in vacuum, drying in vacuum, mixing size, hanging the size, wrapping powder, quickly freezing, frying in oil in vacuum, removing the oil and packaging. The product is gentle in machining process, the original appearance, nutrition and favor of okra are maintained, the prepared product is rich in nutrient elements such as dietary fiber, multivitamins and mineral substances, and active substances such as polysaccharide and flavone, and the snake food is nutrient, health care and convenient to eat.