325results about "Food processes" patented technology

The invention discloses a method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains. The method comprises the following steps: preparing a mold starter, processing a raw material, making the starter, making mash, fermenting, oil-pumping, blending, sterilizing and packaging. Aspergillus oryzae and aspergillus niger are compounded to make the starter during the preparation of the mold starter, and Japanese schizosaccharomyces and pediococcus pentosaceus are properly added in a soy sauce mash fermentation process. The method for producing the high-salt diluted soybean sauce through cooperative fermentation of multiple strains, provided by the invention, has the characteristics of high raw material protein utilization rate, and low cost; the produced soy sauce is thick in flavor, mellow in grease flavor, and sufficient in delicate flavor.

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

The invention belongs to the field of development and utilization of edible mushrooms and provides a making process of anti-tumor healthcare mushroom porridge. The mushroom porridge is proportionally prepared by hericium erinaceus, cordyceps militaris, enoki mushrooms, shiitake mushrooms, tremella, oyster mushrooms, pleurotus eryngii, abalone mushroom, hypsizigus marmoreus bigelow, tomatoes, pearl barley and rice and the like, and all selected raw materials are green, high in quality and free of diseases and insect pests. The making process includes steps of selecting raw materials, pre-treating, steaming, canning and sterilizing and the like, and no preservatives and food additives are added in the making process. The anti-tumor healthcare mushroom porridge is characterized in that edible mushrooms with anti-tumor effect are used as main materials; the main materials are fresh edible mushroom sporocarps and matched with anti-tumor vegetables and cereals, so that utility value and nutritive value of various materials are increased. The anti-tumor healthcare mushroom porridge comprises various active substances such as cordycepin, flammulin and lentinacin, is rich in mushroom taste and nutrition, and has remarkable effects of prevention and health care for immunity boosting and tumor prevention. The making process is simple in operation and suitable for industrialized production.

The invention discloses a composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica?L.,?and a preparation method thereof. The composite solid beverage comprises the following raw materials in percentage by weight: Lycium ruthenicum Murr 40-80% and Phyllanthus emblica?L. 20-60%. The preparation method comprises the following steps: pretreating the dried fruits of Lycium ruthenicum Murr and Phyllanthus emblica?L., extracting the pretreated dried fruits of Lycium ruthenicum Murr and Phyllanthus emblica?L. with water respectively, combining the extracts of the Lycium ruthenicum Murr and Phyllanthus emblica?L., spray drying the mixture of the extracts to obtain a spray dry powder, uniformly mixing the spray dry powder with a powdered sugar, granulating the mixture powder by wet method, drying and milling the granules, so as to obtain the composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica?L.. The Lycium ruthenicum Murr and Phyllanthus emblica?L. are cooperatively used, so as to facilitate extraction of the active ingredients of the Lycium ruthenicum Murr, and strengthen the anti-oxidation and anti-fatigue action.

Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production / dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

The invention belongs to the field of formula foods for special medical purposes and in particular relates to a powder-form full-nutrient formula food and a production process thereof. The powder-form full-nutrient formula food is prepared through mixing by using high-quality protein, compound vegetable oil and carbohydrate as main raw materials and various vitamins and minerals as auxiliary materials the formula food provided by the invention not only contains a proper amount of protein, carbohydrate and fat daily needed by human bodies, but also contains minerals and vitamins needed by the human bodies through screening and proportioning of the raw materials, the daily needs of the human bodies are satisfied, the nutrient proportions are reasonable, the digestion and absorption are facilitated, the food is suitable for long-term eating, the body immunity can be enhanced, diseases can be prevented and the body health is promoted.

Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

The invention relates to a preparation method for peptide-enriched soy sauce. The preparation method comprises the following steps: (1) mixing 1 part of soybean protein by mass with water accounting for 8-15 times of the mass of the soybean protein; adding protease from aspergillus oryzae and hydrolyzing until the hydrolysis degree of the soybean protein is 30%-40%; and carrying out enzyme deactivation to obtain soybean protein hydrolyzing liquid; (2) after cooking 1 part of soya bean meal or soybeans by mass, mixing with 0.2-1 part of flour by mass; cooling and inoculating aspergillus oryzae essence which is 0.02%-1.00%(w / w) of the weight of the soya bean meal or the soybeans and carrying out yeast propagation to prepare finished yeast; and (3) mixing the yeast with the soybean protein hydrolyzing liquid; fermenting by using a high-salt diluted soy sauce brewing method (GB18186-2000) for 60-90 days; and squeezing and filtering to obtain raw soy sauce. The preparation method is simple in production process; the content of small molecule peptides in the soy sauce is improved by more than 45% when being compared with that of common soy sauce; the peptide-enriched soy sauce has no bitter taste; the mouth feel is delicious and mellow and the peptide-enriched soy sauce has a rich soy sauce aroma.

An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with one or more pulses of UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has a Vitamin D2 level of at least 14,000 IU / gram.

The invention aims at providing an euphausia superba peptide replenisher containing calcium, iron and zinc. The euphausia superba peptide replenisher containing calcium, iron and zinc is obtained by combining calcium, iron and zinc metal elements with euphausiid peptide powder prepared by euphausia superba powder defatting, protease degradation and CaCl2 defluorination. The adopted raw materials of the euphausia superba peptide replenisher containing calcium, iron and zinc provided by the invention are abundant, easily available, and high in protein content; the preparation method has the advantages of being simple in process steps, low in equipment investment, free from environmental pollution, high in product yield and the like, and is suitable for industrialized production; the prepared euphausiid peptide-calcium, iron and zinc replenisher has the characteristics that the protein content is higher than 90%, and thus the product purity is high; the fluorine content is lower than 10 ppm, and thus the product safety is high; the molecular weight is mainly distributed between 2000-200 Da, and thus the water solubility is good; the essential amino-acid content is high, the composition of calcium, iron and zinc is reasonable, and three nutrients and essential amino-acids can be replenished simultaneously.

Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform / methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.

The invention discloses dendrobium candidum drink and a preparation method thereof and belongs to the field of drink products. The drink comprises the following raw materials by weight: 25-30 parts of dendrobium candidum, 18-25 parts of honeysuckle, 12-18 parts of white fungus, 20-25 parts of red jujube and 5-10 parts of royal jelly. The preparation method of the drink comprises the steps: material preparation, decoction, cooling and mixing. By the adoption of the raw materials and the preparation method, disclosed by the invention, the drink is good in taste and has the efficacy of nourishing skin and tonifying qi, clearing heat and removing toxicity, generating body fluid and moistening dryness and improving human immunity.

The invention provides a deep sea fish oil soft capsule containing astaxanthin. The deep sea fish oil soft capsule comprises main active components including deep sea fish oil [(containing EPA(Eicosapentaenoic acid) and DHA (Docosahexaenoic acid)] and astaxanthin oil (containing astaxanthin). The deep sea fish soft capsule comprises main auxiliary materials as follows: water, vitamin E, glycerol and edible animal gelatin. According to the fish oil soft capsule, Omega-3 highly unsaturated fatty acid (EPA and DHA) and astaxanthin with strong antioxidation action are effectively combined, and due to further synergistic effect among the components, cardiovascular and cerebrovascular diseases can be effectively prevented, the immunity can be improved, in-vivo free radicals can be removed, and the effect of delaying senescence is achieved.

The invention discloses an immunity-enhancing whole grain health-care product and a preparation method thereof. The health-care product comprises raw materials and auxiliary materials. The raw materials of the health-care product comprise the following components: 15g of black rice, 10g of wheat, 5g of lotus seeds, 10g of sesame, 20g of corns, 10g of millet, 10g of red beans, 10g of soybeans, 5g of pine nuts, 15g of walnuts, 5g of red dates, 15g of coix seed, 15g of Chinese yam, 15g of oat, 5g of medlar, 5g of phaseolus calcaratus, 10g of sweet potatoes, 5g of cashew nuts and 5g of lily. The auxiliary materials comprise the following components: 25g of saccharose powder and 60g of ethanol. The immunity-enhancing whole grain health-care product disclosed by the invention has the effects of soothing the nerves, invigorating stomach, adjusting the appetite and cleaning the intestinal tract and is free from side effects and simple and convenient to prepare. In the preparation process, the nutritional components of food materials are not damaged, and the immunity-enhancing whole grain health-care product is easy to absorb.

The invention discloses a composite bee product preparation and a preparation method method thereof. The composite bee product preparation is prepared from bee pollen, bee milk, male hachinoko, honey, chrysanthemum, maltodextrin, fructose, an anti-agglomeration agent and a flavoring agent all of which are treated, dried, crushed and blended, and then formed into a powder, granules, tablets by a conventional method, or put in capsules. The composite bee product preparation provided by the invention is high in nutritive value and capable of enhancing the immune function; the effects of various bee product active ingredients are brought into play; the active ingredients can be absorbed by the human body thoroughly; the flavor can be improved so that the composite bee product preparation is convenient to take and store; the composite bee product preparation is free of any toxic and side effect.

The invention relates to a resveratrol-containing mixture with the antidiabetic function and a solid beverage containing the resveratrol-containing mixture. The resveratrol-containing mixture comprises the following ingredients: resveratrol, grape seed extract, and apple extract. The mixture provided by the invention has the antidiabetic function which is obviously better than the antidiabetic function of any one of resveratrol, grape seed extract or apple extract when used separately, so that the mixture has a synergy effect.

The invention discloses fruit powder and a production method thereof and solves the problems that the fruit powder has good taste and no additives, and is capable of clearing away lung heat and being brewed at any time. The fruit powder is prepared by the following raw materials in parts by weight: 10-30 parts of banana, 10-20 parts of jujube, 20-40 parts of apple, 5-15 parts of kiwi fruit, 15-20 parts of mango, 20-25 parts of grape, 40-60 parts of olive, 5-10 parts of lemon, 10-20 parts of konjaku flour and 5-10 parts of rock surgar. The production method of the fruit powder comprises the following steps of 1, cleaning, peeling, de-nucleating, slicing, drying, grinding and mixing to obtain the fruit powder. In comparison with the prior art, the fruit powder has the advantages of rich nutrients and healthcare effects of clearing lung heat, relieving dry paint of a throat and relieving cough, and furthermore, the healthcare fruit powder has no additives, safety, no side effects, good taste and low cost.

The invention discloses a coarse cereal electuary and a preparation method thereof. The electuary is mainly prepared from the following raw materials in parts by weight: 100 parts of buckwheat powder, 50-150 parts of coix seed powder, 50-150 parts of yam powder, 20-60 parts of black soybean powder, 30-50 parts of dried orange peel, 20-40 parts of vegetable oil, 10-20 parts of peanut and 5-10 parts of walnut. The electuary obtained by deep processing on the raw materials by adopting the method disclosed by the invention has the effects of tonifying spleen, reducing phlegm, calming liver, suppressing yang, clearing heat, resolving thirst, reducing internal heat, nourishing stomach, protecting liver and enhancing vitality and has the advantages that the contained various nutritional ingredients are mutually coordinated and cardiovascular diseases can be prevented at the same time.

The invention discloses an aloe and momordica grosvenori compound capsule with an oxidation prevention function. The compound capsule comprises the following components in dry basis percentage by weight: original color whole leaf aloe freeze drying powder 10-15, momordica grosvenori extractive 8-12, corn starch 40-50, maltodextrin 20-25, and microcrystalline cellulose 10-15; in 100 g end product, the active ingredients are: mogroside V more than 4,000 mg, O-acetyl more than 1,000 mg; the weight of each capsule is 0.3 g; daily amount is 2-3 times, 1-2 capsules each time. In the product, the original color whole leaf aloe freeze drying powder and the momordica grosvenori extractive support each other to achieve synergism, so as to increase the oxidation prevention function of the product; the proportioning is simple, the use is convenient, and test run of the sample is carried out.

The present invention relates to a method for preparing bean curd using lactic acid fermenting bacteria culture fluid and lactic acid beverage and methods for preparing the same. Specifically, the present invention provides a method for preparing bean curd containing lactic acid by preparing bean soup using soybeans, cooling the bean soup and adding lactic acid fermenting bacteria culture fluid to the bean soup and the bean curd prepared according to the method, and a method for preparing lactic acid beverage by adding syrup or fruit juice to the bean soup remaining after preparing the bean curd and the lactic acid beverage prepared according to the method.

The invention relates to the field of juice processing, and specifically discloses a preparation method of litchi juice rich in gamma-aminobutyric acid and the litchi juice. The preparation method disclosed by the invention comprises the following steps: rapidly soaking the collected fresh and mature litchi with ice water, draining and packaging, then storing and transporting GABA enriched in litchi for 1-5 days at 1-5 DEG C to obtain litchi raw material rich in gamma-aminobutyric acid; then combining with a specific juicing process to obtain the litchi juice rich in GABA. The enrichment method disclosed by the invention is simple and low in cost, and the content of GABA in the enriched litchi fruits is high; the obtained litchi juice is rich in GABA from litchi, does not need additives, can meet the daily needs of people, and can be used as a base material of GABA functional foods; the obtained litchi juice can also be added with other juices and processed into mixed juice drinks, and the mixed juice drinks overcome the defects of monotonous fragrance and taste of single juices, enrich the drink market, and meet the needs of the drink industry and consumers.

The invention discloses a coenzyme Q10-containing nutritional composition as well as a preparation method and an application of the coenzyme Q10-containing nutritional composition, and relates to coenzyme Q10. The coenzyme Q10-containing nutritional composition comprises the following components: coenzyme Q10, natural vitamin E, an oil soluble auxiliary material and a water soluble auxiliary material according to a mass ratio of 1 to (0.8-1.8) to (6.2-10.82) to (0.007-0.08). The preparation method of the coenzyme Q10-containing nutritional composition comprises the following steps: weighing coenzyme Q10, natural vitamin E, oil soluble auxiliary material and water soluble auxiliary material according to a ratio, uniformly mixing, removing bubbles and forming a uniform suspension. The coenzyme Q10-containing nutritional composition can be used for preparing coenzyme Q10-containing nutritional health preparations capable of improving immunity and alleviating physical fatigue.

The invention discloses a method for degrading nitrites in foods. The method comprises the following steps of adding nitrite reductase in food sauce, performing standing for reaction for 6-12h at the temperature of 27-37 DEG C, then regulating a pH value with an organic acid to 2.0-5.5, and performing standing for reaction for 4-12h at the temperature of 20-37 DEG C, wherein a nitrite reductase gene is from edible bacteria. According to the method provided by the invention, by adopting a method for degrading sodium nitrite by adopting a crude enzyme solution firstly and then adopting the organic acid, and compared with a mode of singly using the organic acid or the nitrite reductase, the method has a good effect; the degradation rate of the sodium nitrite is calculated by determining the concentration of the nitrite in the system with a naphthylethylenediamine hydrochloride method to reach 90 percent or above; and the method can be used for degrading high-nitrite foods with a pH value larger than 5.0, such as pickles.

The invention discloses a sweet buckwheat noodle formula and a preparation method. According to the formula, sweet buckwheat noodles are prepared from sweet buckwheat, soybeans, water, lactic acid bacteria, edible baking soda, egg white powder and salt. The preparation method comprises the following steps: pre-treating the sweet buckwheat and the soybeans; wetly grinding and fermenting by the lactic acid bacteria; neutralizing pH (Potential of Hydrogen), drying, crushing and mixing uniformly; curing, squeezing and aging a dough; keeping wet and standing; conveying aged noodles into a slitting machine to slit for the first time; then, conveying the noodles into a steaming room; steaming for 10 minutes, and slitting again after the noodles are aged for the second time; and drying, cutting off and packaging. According to the formula disclosed by the invention, the problems of low content of flavonoid and poor mouthfeel of conventional sweet buckwheat noodles are solved; sweet buckwheat is germinated mainly and compounded with the soybeans so as to improve the eating and processing quality of buckwheat; in the preparation process, the soybeans are added into the germinated buckwheat, and after the buckwheat and the soybeans are ground wetly, the lactic acid bacteria can be adopted to ferment to improve the chewiness and the water-retaining property of flour, thus obtaining modified buckwheat powder. The sweet buckwheat noodles prepared by the method are low in production cost, simple in process and easy to produce and popularize and have wide market application prospect.

The invention provides a formulation and preparation method of a dietary fiber type inhalable jelly functional drink. Every 100 g of the inhalable jelly drink is prepared from, by weight, 46-54 mg of potassium chloride, 23-27 mg of locust bean gum, 148-172 mg of gellan gum, 23-27 mg of xanthan gum, 12-14 g of isomerized sugar F-55, 0.9-1.1 mg of trisodium citrate, 3.4-4.0 g of galactomannan, 132-154 mg of apple juice concentrate, 180-209 mg of citric acid, 185-215 mg of calcium lactate, 98-114 mg of spice, 19-22 mg of emulsifier D-E-H and the balance water. The preparation method includes the steps of preparation of gel and preparation of the inhalable jelly drink. Dietary fibers and jelly are mixed together to prepare the dietary fiber type inhalable jelly functional drink for the first time, the market of the jelly industry is widened, and the deficiency phenomenon of dietary fiber type functional products on the jelly market is avoided. The functional drink has the advantages of being wide in suitable crowds, high in nutritive value and capable of promoting health, and is dietary fiber enhanced functional jelly, a customer takes in the jelly gel and the galactomannan at the same time while water is replenished, and the jelly gel and the galactomannan collaboratively act to jointly exert the special effect of the product.

The invention discloses hotpot oil extracted based on a supercritical technique. The hotpot oil comprises beef tallow, plant oil, chili, bean sauce, ginger, garlic, a yeast extract, aginomoto, chicken essence, Chinese prickly ash, rice wine, fermented glutinous rice, fermented soya beans, rock candy and salt. The hotpot oil is made by frying the materials so as to obtain a dreg-containing base material, cooling the dreg-containing base material, filtering by using a horizontal spiral centrifuge till the oil content of separated material dregs is about 5%, and pouring out separated fried oil for later use; performing supercritical CO2 extraction for 1-2 hours on the separated material dregs so as to obtain supercritical extracted base material essence oil; adding the extracted base material essence oil into the fried oil, adding Chinese prickly ash oil produced by using a cold pressing process, and sufficiently mixing, thereby obtaining the hotpot oil. The hotpot oil has the advantages of being added into other hotpot base materials to improve the taste, and also added into Sichuan tasty oily stewed meal, food cooked with spicy and hot soup, braised food, fried food and the like to enrich the taste.

The invention relates to a health-care beverage, and particularly relates to a health-care beverage capable of enhancing the immunity. The health-care beverage is prepared from the following Chinese medicinal herbs in parts by weight: 8-12 parts of spina date seed, 6-10 parts of lily, 6-10 parts of rose flower, 5-8 parts of ramulus uncariae cum uncis, 6-10 parts of Chinese hawthorn leaves, 5-8 parts of corn stigma, 4-6 parts of dried human placenta, 4-6 parts of black caraway, 4-6 parts of flatstem milkvetch seed, 5-8 parts of pawpaw, 8-12 parts of black sesame seeds, 6-10 parts of radix pseudostellariae, 5-8 parts of cape jasmine fruit, 8-12 parts of wild chrysanthemum flower, 4-6 parts of bamboo shavings, 4-6 parts of Indian trumetflower seed, 5-8 parts of fragrant solomonseal rhizome, 5-8 parts of Chinese white olive, 4-6 parts of radix ophiopogonis and 10-20 parts of honey. The health-care beverage is prepared from natural Chinese medicinal herbs as raw materials, the Chinese medicinal herbs have a synergic effect, and jointly develop effects of reinforcing qi and nourishing blood, and tonifying qi and promoting secretion of saliva or body fluid; the human immunity can be effectively improved, and the lasting effect is achieved.