2225results about "Yeast food ingredients" patented technology

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

The invention relates to integrated enzyme powder having effects of reducing fat and losing weight. The integrated enzyme powder is characterized by being prepared from powders which are, by weight parts, 62.8-71.8 parts of integrated enzyme raw powder, 8-15 parts of konjac flour, 10 parts of pumpkin powder, 1 part of papaya powder, 3 parts of pineapple powder, 1 part of mango powder, 1 part of sweet orange powder, 1 part of snow pear powder, 3-5 parts of dietary fiber powder and 0.2 part of compound lactobacillus powder. 43 fruits, 20 vegetables, 4 cereal nuts and 11 medicinal and edible herbaceous plants and natto are selected in total to serve as fermentation raw materials; through yeast and lactobacillus fementation, generated enzymes are total nutrients needed by humans, and the enzyme powder contains activity probiotics which are resistant to acid and heat; and through testing, the probiotics in artificial gastric juice still have ultrahigh vigor; at normal temperature (37 DEG C), the probiotics still maintain activity, can regulate intestinal flora of the human body, promote digestion and avoid constipation. The mixed integrated enzyme powder not only can achieve the goal of losing weight, but also can meet the basic nutrition requirements of the human body, and it is a healthy and effective method of reducing fat and losing weight to use the enzyme powder.

The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.

The invention discloses nutritional health-care fine dried noodles which are developed with suaeda salsa, stigma maydis and Chinese herbal medicines such as the root of kudzu vine, gynostemma pentaphyllum, cortex phellodendri, dandelions, cornus officinalis, radix rehmanniae preparata, herba portulacae, herba houttuyniae, licorice root and stevia rebaudiana as raw materials and have the effects of reducing blood lipid and blood pressure, improving organism immunity, beautifying the face and clearing away toxins, resisting fatigue and the like. The fine dried noodles contain rich functional activated substances such as suaeda salsa and amino acid, polypeptides, water-soluble dietary fibers, ferulic acid, active polysaccharides, saponin and flavone in the Chinese herbal medicines. The fine fried noodles have the advantages that compatibility of suaeda salsa and the Chinese herbal medicines is scientific, functional components in the Chinese herbal medicines are extracted through the technologies including ultrasonic secondary crushing, enzymolysis combined compound microorganism degradation and microwave assisted extraction method, the content of organic selenium in the product is increased, the nutritional healthy functions of the product are remarkably improved, and market prospects are wide.

The invention belongs to the technical field of affinal drug and diet formulas and new resource food, and particularly provides blood fat-reducing medical science formula food, specific medical formula food or non-specific medical formula food. The formula food is prepared by performing reasonable compatibility on multiple affinal drug and diet traditional Chinese medicines according to the traditional Chinese medicine essence theory and mixing drug-diet dual purpose traditional Chinese medicine extract essence extracted through a semi-bionic extraction method, multiple microencapsulated probiotics, oligopeptides extracted through biological enzymolysis, prebiotics, amino acid, carbohydrate, fat with a health-care function, multiple vitamins and mineral substances according to the requirements of a 'special medial-purpose formula food general rule' by combining the constitutive characters of hyperlipidemia patients; the formula food not only can serve as a single nutrition source to meet the nutritional requirement of the hyperlipidemia patients, but also achieves the effects of reducing total cholesterol, reducing serum triglyceride, reducing an atherosclerosis index, reducing blood pressure, reducing blood sugar, reducing fat to lose weight and enhancing the immunity.

The invention discloses a special compound premix for a fermented feed. The special compound premix is prepared from the following main components by weight percentage: 2-2.5 percent of fermented culture, 8-10 percent of enzyme preparation, 30-37.5 percent of fermentation promoter and 50-60 percent of feature pack aiming at different animals (piglets, middle and big pigs, sows, laying hens, dairy cows and fattening sheep). When the fermented feed is used in a large scale for a long time in daily ration of animals, the fermented feed is matched with the special compound premix to use, so that the normal supply of amino acids, vitamins and microelements for animal bodes can be ensured. Moreover, the premix does not contain hormones, antibacterial agents, antioxidants and flavoring agents, and the copper and zinc contents are lower than the national standard. The special compound premix has important meanings for providing safe meat, egg and milk foods, avoiding environmental pollution, realizing green no-antibiotic and hormone breeding, and ensuring the healthy and sustainable development of animal husbandry and aquaculture.

The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.

The invention relates to a preparation method of a beef sauce. According to the preparation method, raw materials comprise beef, bean pulp, flour, lentinus edodes powder, salt and water. A production process adopts a low-salt solid-state fermentation method; fermentation strains adopt aspergillus oryzae A100-8, a salt-tolerant yeast S3-2 and salt-tolerant lactobacillus. The specific steps comprise preparation of aspergillus oryzae A100-8 koji, preparation of beef sauce yeast and fermentation of the beef sauce. According to the preparation method, the beef and the bean pulp are mixed and fermented to according to different nutritional characteristics of animal proteins and plant proteins so as to prepare a sauce product with abundant nutrition and unique flavor; the beef sauce has a prominent aroma and a delicious mouth feel, and also has the nutrition supplementary effects of the animal proteins and the plant proteins; the beef sauce is favored by consumers.

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 provides composition with functions of reducing hypertension, hyperglycemia and hyperlipidemia. The composition comprises components in parts by weight as follows: 65 parts of soybean protein, 0.6 parts of fish collagen protein, 4.5 parts of dried skim milk, 11 parts of dietary fiber, 0.9 parts of whey protein, 0.5 parts of wheat albumin, 1.3 parts of cereal powder, 0.9 parts of sargassum fusiforme powder, 0.1 parts of beer yeast powder, 0.03 parts of rice germ / soybean fermentation extract powder, 0.01 parts of Chinese yam extract powder, 0.01 parts of hawthorn fruit extract powder, 0.01 parts of salmon milt extract powder, 3 parts of potassium chloride, 1 part of silicon dioxide, 0.7 parts of L-methionine, 0.2 parts of a sweetening agent, 0.7 parts of vitamins and 9.54 parts of cocoa extract powder. The invention further provides a preparation method of the composition. The composition has the good effects of reducing hypertension, hyperglycemia and hyperlipidemia and decreasing morbidity of fatty liver, diabetes mellitus and cardiovascular and cerebrovascular diseases and the like, is convenient to take and avoids side effects.

The invention discloses a yam grape cake which comprises the following raw materials in parts by weight: 150-160 parts of glutinous rice flour, 100-120 parts of wheat flour, 30-40 parts of corn starch, 100-120 parts of grapes, 100-120 parts of yams, 40-50 parts of coix seeds, 50-60 parts of red beans, 6-8 parts of beer yeast powder, 4-6 parts of ganoderma lucidum spore powder, 5-7 parts of radix polygonati officinalis, 3-5 parts of cirsium setosum, 3-5 parts of perilla frutescens, 5-7 parts of astragalus membranaceus, 4-6 parts of salviae miltiorrhizae, 3-5 parts of safflower seeds and 3-5 parts of pumpkin flowers. A preparation process of the yam grape cake is simple and environmentally friendly; food materials such as the yams, the coix seeds and the red beans are added during preparation, so that the cake is good in mouth feel and rich in nutrition; extracts of Chinese herbal medicines such as the radix polygonati officinalis, the cirsium setosum, the perilla frutescens, the astragalus membranaceus and the salviae miltiorrhizae are added at the same time, so that the cake has certain health-keeping and health-care effects and is beneficial to human health.

The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

The invention discloses a fruit, vegetable and Chinese herbal medicine composite enzyme, which is prepared from the following components in parts by weight: 100-200 parts of vegetable raw materials, 120-400 parts of fruit raw materials, 70-150 parts of Chinese herbal medicinal materials, 100-150 parts of a sweetening agent, 5-10 parts of xylooligosaccharide, 1-3 parts of microelements, 200-300 parts of distilled water and 10-20 parts of strains. Through compounding a vegetable enzyme, a fruit enzyme and a herb enzyme, the requirements of people can be basically met; through adding the microelements, the nutrients are more balanced, the enzyme is more diverse in function, more abundant in formula and safe to eat; through adding the sweetening agent and xylooligosaccharide, fermentation of high glucose is effectively avoided, the fruit, vegetable and Chinese herbal medicine composite enzyme can adapt to the requirements of more people, the phenomenon of over-high blood glucose of a user is effectively avoided, the requirements of a human body is benefited and the composite enzyme is beneficial to human health after being frequently eaten.

The invention relates to a health-care food, and particularly provides health-care probiotics powder for intestinal tracts. The health-care probiotics powder is prepared from the following raw materials in parts by weight: 2-15 parts of bifidobacterium longum, 5-18 parts of saliva bacterium lacticum, 5-18 parts of bifidobacterium bifidum, 5-20 parts of bifidobacterium lactis, 2-15 parts of streptococcus thermophilus, 5-15 parts of lactobacillus bulgaricus, 2-18 parts of lactobacillus plantarum, 3-18 parts of lactobacillus acidophilus, 3-12 parts of microcrystalline cellulose, 2-18 parts of dietary fibers, 4-18 parts of ferment powder, 2-8 parts of xylooligosaccharide, 2-9 parts of citric acid and 2-12 parts of sorbitol, wherein the ferment powder is prepared from the following raw materials of pineapples, tomatoes, lemons, blueberries, cyclodextrine and microzymes. The invention further provides a preparation method of the health-care probiotics powder for intestinal tracts. The growth and the propagation of harmful bacteria can be restrained, the immune competence of bodies can be strengthened, the squirm of the intestinal tracts can be accelerated, the situation that excrement and urine are discharged out of bodies as soon as possible is urged, the stimulation of harmful toxins to intestinal walls is reduced, intestinal flora is regulated, and the purpose of alleviating constipation for a long term can be achieved; and in addition, the blueberries are also added, so that the health-care probiotics powder can improve eyesight.

The invention relates to the technical field of functional food, and discloses a composite probiotic composition and application thereof. The probiotic composition comprises, by weight, 1-25 parts ofbacterial probiotic, 1-15 parts of yeast probiotic and 20-70 parts of prebiotic. The probiotic composition can be effectively colonized in the oral cavity and the intestine to regulate the micro-ecology of the flora in the oral cavity and the intestine, exert antibacterial and anti-inflammatory effects and improve various oral discomforts and intestine uncomfortable symptoms caused by imbalance ofthe flora. At the same time, the health condition of the oral cavity and the intestine can be improved, and the composition can be used for preparing products for improving, preventing and treating oral or intestine discomforts.

The invention discloses an enzymolyzed rosa roxburghii health beverage. The enzymolyzed rosa roxburghii health beverage is prepared by fermenting the following raw materials: 20 to 30 parts of rosa roxburghii, 5 to 10 parts of white sugar, 5 to 10 parts of medicinal-edible plant extract, and 60 to 80 parts of pure water, wherein the weight ratio of the rosa roxburghii fruits to the water is 1: (2 to 3). The enzymolyzed rosa roxburghii health beverage is prepared by fermenting through adopting a three-section enzymolyzation process, i.e., enzymolyzation with distiller's yeast, yeast and acetic bacteria enzyme under three different temperature conditions, a traditional brewing process is combined with a modern enzyme fermentation process, and the rosa roxburghii and the medicinal-edible plant extract are enzymolyzed by virtue of microorganisms to prepare the enzyme rosa roxburghii health beverage; and the medicinal-edible plant-sourced extract is prepared by pulping medicinal-edible plant extract stauntonia chinensis, hovenia acerba and dendrobium officinale, and boiling in water of the same mass for 30 minutes. The original special fruity flavor of the rosa roxburghii is maintained, the bitterness is removed, flavor substances and nutrients as well as functional ingredients such as vitamin C, triterpene, flavones and the like are enriched, and the efficacies of the rosa roxburghii and the medicinal-edible plant extract, such as invigorating stomach, promoting the digestion, relaxing bowel, improving the immunity and the like can be sufficiently realized. The beverage is unique in flavor and remarkable in effect, and is a good product for relieving the sub-health status of a human body and adjusting the health balance of the human body.

The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.

The invention relates to a preparation method of environment-friendly and low-cost nutritious soybean paste. The preparation method comprises the following steps: (1), soaking; (2), cooking; (3), stirring with flour; (4), making koji; (5), adding soy sauce residues and fermenting: mixing soy sauce residues with koji, adding saline water, placing in a fermentation tank, fermenting again to obtain the soybean paste. According to the preparation method of the environment-friendly and low-cost nutritious soybean paste, provided by the invention, the cost is low, the method is simple, recycling and reusing of soy sauce residues are realized, the utility value of soy sauce residues is improved, the environmental pollution problem caused by treatment methods like directly dumping soy sauce residues as wastes is reduced, a new thought for development of utility value of soy sauce residues is provided; besides, the method is different from a common pure fermentation technology of soybean paste, a proper amount of soy sauce residues is added, the added edible salt is less, so that the prepared soybean paste is health, environment-friendly, low in cost, good in quality and special in flavor, has more advantages in appearance, color, and product flavor due to addition of the soy sauce residues, and wins the favor of consumers.

Relating to the field of microorganisms, the invention discloses an inoculant, a feed or additive and a removal method for vomitoxin. The inoculant includes yeast and bacillus in a dry weight ratio of1:(0.5-15). According to the invention, the combined use of yeast and bacillus can efficiently remove vomitoxin, and the inoculant provided by the invention can be easily processed or added into vomitoxin contaminated cereals and / or feed, and then can effectively lower the content of vomitoxin in vomitoxin contaminated cereals and / or feed, can increase the utilization rate of cereals and / or feed,is beneficial to the health of raised animals, and can ensure the safety production of animal husbandry.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

The invention belongs to the technical field of affinal-drug-and-diet formulas and new-resource foods, and particularly provides a medical formula food for patients in inflammatory bowel disease. The formula is designed according to the requirement in "National Food Safety Standard General Rules on Formula Food for Special Medical Use". With consideration of the body characters of patients in the inflammatory bowel disease, various "affinal-drug-and-diet" traditional Chinese medicines are combined reasonably according to traditional Chinese medicine essential principles, and a plurality of affinal-drug-and-diet traditional Chinese medicine extract essences which are extracted through a pre-hydrolysis SBE technology, various micro-capsulated probiotics, oligopeptides extracted through bio-enzymolysis, prebiotics, amino acids, carbohydrates, grease having health-caring functions, various vitamins and minerals are all mixed together and are subjected to other processes to obtain the medical formula food. The medical formula food can be used for satisfying nutrition requirement of the patients in the inflammatory bowel disease as a single nutritional source, and also has the effects of moving qi and promoting digestion, fortifying spleen and promoting appetite, quieting spirit and improving intelligence, treating food accumulation and poor digestion, distention and pain in gastral cavity and abdomen, deficiency in spleen and poor appetite, and enhancing body immunity.

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention provides a production method of selenium-rich rice, belonging to a rice processing method. The production method comprises the following concrete steps: 1, bulking: bulking the processed rice on the market by using a hot and humid bulking device to form a plurality of micropores on the whole rice grain; 2, spraying and stirring: spraying a selenium-rich nutrient solution into the bulked micropores; 3, drying: drying the sprayed rice; and 4, packing: quantitatively subpacking the rice as required to obtain a finished product of the selenium-rich rice. The selenium-rich nutrient solution is prepared by uniformly mixing an organic solution with pregelatinized starch, gelatin liquid, lysine and threonine according to the designed dose. The invention provides the novel production method of the selenium-rich rice.