324results 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.

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.

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.

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 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 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.