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Method for preparing fig vinegar beverage by using multi-strain mixed fermentation
ActiveCN104621651ARich varietyImprove fermentation effectFood ingredient functionsFood preparationSocial benefitsYeast
The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.
Owner:JIANGSU UNIV
Method for preparing monolaurin
The invention discloses a method for preparing monolaurin, which comprises the following steps: taking camphor tree seed oil as a raw material; adding degumed and dehydrated camphor tree seed oil into an esterification and alcoholysis reactor, and adding acidic ionic liquid 1-methyl-3-(3-sulfopropyl) imidazole catalyst to reacting at the temperature of between 135 and 145 DEG C until the acid value is reduced to below 0.5, wherein the temperature the dosage of the catalyst is 3 to 4 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 1.5-2.5:1; performing centrifugal separation, adding the esterified and alcoholized amphor tree seed oil into a catalysis and alcoholysis reactor, and adding the alkaline ionic liquid of 1-butyl-3-methyl imidazole salt to react at the temperature of between 165 and 175 DEG C until the total content of the monofatty glyceride is over 90.0 percent, wherein the dosage of the catalyst is 0.4 to 0.6 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 6-7:1; performing centrifugal separation, washing with the water at the temperature of between 15 and 35 DEG C; and performing vacuum dehydration and decoloration. The monofatty glyceride content in the product is over 90.0 percent; the monolaurin content is over 85.0 percent; and the process of molecular distillation can be saved. The technology is reasonable, energy-saving and environment-friendly; and most of the glycerol can be recycled, and the discharge of acid, alkali and salt is greatly reduced.
Owner:南昌香樟林高科技有限公司
Tea and its preparation method
InactiveCN1830284AEasy to brewHeat-clearing and detoxifyingMetabolism disorderDigestive systemVeinLower blood pressure
A tea for antipyresis, detoxication, lowering blood pressure, decreasing blood fat, losing weight, etc is prepared from lotus leaf through washing, removing veins, disinfecting in high-temp water, cutting for shaping, kneading, backing, drying and kneading.
Owner:严介龙
Nitraria sibirica fruit total flavonoid extract and preparation method of nitraria sibirica fruit total flavonoid extract
InactiveCN105213442ALess loss of active ingredientsImprove qualityMetabolism disorderAntinoxious agentsNitraria sibiricaD-Glucose
The invention relates to a nitraria sibirica fruit total flavonoid extract and a preparation method of the nitraria sibirica fruit total flavonoid extract. Nitraria sibirica fruit obtained by the preparation method of cleaning, drying, crushing, impurity removal, extraction, purification and the like has the functions of delaying senescence, reducing the blood glucose, reducing blood fat and realizing the health care. Meanwhile, the preparation method of the nitraria sibirica fruit total flavonoid extract has the advantages that the process is simple; the operation is easy; the yield is higher; the quality is good; the industrial production process is favorably realized.
Owner:青海花赐生物科技有限公司
Formula milk powder assisting in conditioning health of people suffering from hypertension, hyperlipidemia and hyperglycemia
InactiveCN103549016AGood for healthImprove repair functionMilk preparationAcute hyperglycaemiaWhey protein powder
The invention discloses formula milk powder assisting in conditioning the health of people suffering from hypertension, hyperlipidemia and hyperglycemia and belongs to the technical field of modified milk powder and nutritious foods. The formula milk powder is characterized by consisting the raw materials of whole milk powder, skim milk powder, whey protein powder, resistant dextrin, fucoidin, taurine, zinc citrate and magnesium carbonate. The formula milk powder has the advantages that the effects of complementary nutrition and collaborative gain are fully achieved; the blank of the market is filled; the formula milk powder tastes good, is convenient to eat, is high in safety and acceptability and does not have toxic and side effects; after people eat the formula milk powder, symptoms such as the hypertension, the hyperlipidemia and the hyperglycemia can be obviously prevented and improved, the immunity, the antioxidization property and the like can be improved, and the health can be kept; the production technology is simple; the production is facilitated; the formula milk powder has a great market development potential.
Owner:BEIJING SANLIYUAN FOOD TRADING
Preparation method of undaria pinnatifida polysaccharide almond cake and prepared undaria pinnatifida polysaccharide almond cake
InactiveCN105815367APromote dissolutionPromote digestion and absorptionDough treatmentBakery productsSlurryHigh pressure
The invention relates to a preparation method of an undaria pinnatifida polysaccharide almond cake. The preparation method comprises the following steps of (A) pretreatment of raw materials; (B) treatment by a high-voltage pulse electric field: treating the soaked undaria pinnatifida power or uniformly pulped fresh undaria pinnatifida by the high-voltage pulse electric field, wherein the intensity of the electric field is 5-40 kV / cm, and the number of pulses is 2-15; (C) microwave treatment: performing microwave extraction on the pulp which is treated by the high-voltage pulse electric field, wherein the microwave power is 100-600 W, the treatment time is 5-20 min, and the temperature reaches 60-80 DEG C within 1-2 min treatment time; (D) preparation of stuffing: mixing the pulp treated by the microwaves and sweetened bean paste, uniformly stirring, adding other seasonings, and frying; (E) preparation of a cake blank; (F) roasting. The preparation method has the advantages that the problems of low refined processing level and poor application of the undaria pinnatifida are solved, the dissolving of the undaria pinnatifida polysaccharide out of cells is promoted, the sweetened bean paste is used for preparing the stuffing, and the effects of decreasing blood fat and blood pressure, adjusting blood glucose and the like are realized.
Owner:DALIAN POLYTECHNIC UNIVERSITY
Method of preparing single-capric lauric glyceride through step-by-step catalysis of camphor tree seed oil with acid and base
InactiveCN101747188AIncrease reaction rateReasonable workmanshipPreparation by ester-hydroxy reactionMonoglycerideReaction temperature
The invention relates to a method of preparing single-capric lauric glyceride through step-by-step catalysis of camphor tree seed oil with acid and base, which comprises the following steps: degumming and dehydrating crude oil made from camphor tree seeds, adding the degummed and dehydrated oil into an esterification and alcoholysis reactor, adding an acid catalyst, and centrifugalizing when the acid value is reduced to be below 0.8 in reaction under the reaction conditions that the temperature is 130-140 DEG C, the amount of the consumed catalyst is 2-4 percent of the oil weight, the molar ratio of methanol to oil is 2:1 to 3:1; adding the reactants into an alcoholysis reactor, adding an alkali catalyst, and centrifugalizing when the total content of fatty acid monoglyceride reaches above 80.0 percent under the reaction conditions that the reaction temperature is 165-175 DEG C, the amount consumed catalyst is -.5-0.7 percent of the oil weight and the molar ratio of methanol to oil is 4:1 to 5:1; and spraying cold water at a temperature of 15-35 DEG C, mixing, washing, centrifugalizing, repeating the steps twice and finally dehydrating under a vacuum condition. The invention can effectively utilize the free medium-carbon-chain fatty acid in raw materials, and achieve high reaction efficiency. The fatty acid monoglyceride in the products can reach above 80.0 percent, and the content of the single-capric lauric glyceride can reach above 75.0 percent. Moreover, the invention has the advantages of reasonable process, energy conservation and environmental protection.
Owner:NANCHANG UNIV
Technology for preparing duck neck
InactiveCN108813399ALow costIncrease profitFood ingredient as antioxidantFood ingredient for microbe protectionChemistrySodium bicarbonate
The invention discloses a technology for preparing duck neck. The technology comprises the following steps: 1) uniformly mixing the raw materials of 400-800 parts of pork bone soup, 100-200 parts of soy sauce, 30-40 parts of sodium bicarbonate, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of dried orange peel, 50-80 parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaf, 3-5 parts of ginger, 5-10 parts of plum, and 2-4 parts of licorice, boiling a mixture, and making a soup for 0.5-2 h to the thick soup for standby; 2) immersing 500-750 parts of the duck neck in the thick soup for preserving; 3) adding pectin and calcium salt; 4) baking the duck neck; 5) preserving theduck neck; and 6) performing vacuum package. The proportion of the marinated raw materials is based on a traditional Chinese medicine and pharmacy theory and a current cooking technology, the made sauced duck neck does not contain harmful components, has delicious mouthfeel, is suitable to people of all ages, has health-caring effect for intestines and stomach, and has no side effect for body with long-term eating.
Owner:成都市恒业生态农产品电子商务有限公司
Fat reducing beverage and its preparation method
InactiveCN1698778AWith promoting blood circulation and removing blood stasisWith meridiansMetabolism disorderUnknown materialsPhysical healthCholesterol
Owner:邵建国 +2
Making technology of duck necks in brown sauce
InactiveCN108576548AIncrease profitExtended shelf lifeFood ingredient as antioxidantFood ingredient as thickening agentSide effectYounger people
The invention discloses a making technology of duck necks in a brown sauce. The making technology comprises the following steps of (1) making big bone soup; (2) making raspberry juice; (3) packaging materials; (4) performing cooking; (5) performing marinating; and (6) making the duck necks in a brown sauce. The making technology is simple, the compounding ratio of raw materials of marinating materials is based on a traditional Chinese medicine and pharmacy theory and a conventional cooking skill, and the made duck necks in a brown sauce do not contain harmful components, are delicious in mouthfeel, are suitable for both old and young people, have health-care effects on the intestine and the stomach, and do not have any side effects on bodies after being eaten for a long term.
Owner:成都市恒业生态农产品电子商务有限公司
Bean dreg flour and preparation method thereof
InactiveCN103504189ARich in proteinRich in mineralsFood ingredient functionsFood preparationBiotechnologySalvia miltiorrhiza
The invention discloses bean dreg flour and a preparation method thereof. The bean dreg flour is prepared from the following raw materials by weight: 800-900 parts of wheat, 15-20 parts of wheat germs, 300-350 parts of bean dregs, 2-3 parts of salvia miltiorrhiza, 3-4 parts of stringy stonecrop herbs, 2-3 parts of the root of kudzu vines, 3-4 parts of uncaria rhynchophylla, 5-6 parts of capsella bursapastoris medics, 2-3 parts of pseudo-ginseng, 1-2 parts of eight-strand ropes, 30-35 parts of wine and 4-6 parts of milk powder. The bean dreg flour is rich in nutrition and unique in flavor and has the effects of clearing away heat and toxic materials, invigorating the blood circulation and reducing blood pressure, lowering blood lipid and enhancing the immunity of the organism.
Owner:ANHUI WANXUE FOOD
Functional peanut milk and preparation method thereof
The invention discloses functional peanut milk. The functional peanut milk is prepared from the following raw materials: honey, white granulated sugar, milk powder, peanut paste, sealwort extract, resveratrol which is a polygonum cuspidatum extract, ginkgetin which is a ginkgo biloba extract, gynostemma pentaphylla extract and mulberry leaf extract. The peanut milk is prepared from the following steps: drying and shelling peanut kernels to acquire shelled peanut kernels; crushing the shelled peanut kernels and then adding pure water for decoction, and filtering to acquire the peanut paste; evenly mixing the honey, the white granulated sugar, the milk powder, the sealwort extract, the resveratrol, the ginkgetin, the gynostemma pentaphylla extract and the mulberry leaf extract at mass scale and sufficiently stirring for dissolution, then sterilizing and packaging to acquire a finished product. The functional peanut milk has the obvious effects of even liquid, good stability, sweet smell, good taste and rich nutrients and has the special functions of reducing blood fat and blood pressure, protecting heart and cerebral vessels, protecting liver, delaying senescence and improving immunity.
Owner:YANGTZE NORMAL UNIVERSITY
Biological composite fresh-keeping agent containing natural essential oil chitosan nanoparticles, preparation method of biological composite fresh-keeping agent, and application of biological composite fresh-keeping agent to food processing
PendingCN112205464AImprove antibacterial propertiesGood antibacterial effectFruit and vegetables preservationBiotechnologyChitosan nanoparticles
The invention discloses a biological composite fresh-keeping agent containing natural essential oil chitosan nanoparticles. The biological composite fresh-keeping agent exists in a form of solid powder and comprises the following solids in proportion by weight: 1 to 2 parts of nisin and 1 to 2 parts of natural essential oil chitosan nanoparticles (CS / EONPs NPS). The invention also discloses application of a fresh-keeping agent formula to food processing; the efficacies of fresh keeping and corrosion prevention are achieved; the rotting and deterioration speed of food can be decelerated; and abiological preservative of nisin and pure natural essential oil are effectively utilized, and the storage life is effectively prolonged. The processing method is simple and convenient, raw materials are safe, and the production cost is low.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Zedoary health-care tea and processing method thereof
The invention discloses zedoary health-care tea and a processing method thereof. The health-care tea processed by the method is as convenient to drink as tea dust, and also has the health-care effects of aromatizing, strengthening stomach, promoting blood circulation, lowering blood pressure, resisting thrombosis, clearing liver, improving vision, strengthening body, resisting senility, and improving own immunity. The zedoary health-care tea is implemented by the technical scheme comprising the following steps of: washing Curcuma wenyujin and root of red-rooted salvia and air-drying, slicing 30 to 60 weight parts of Curcuma wenyujin, stir-frying in a pot at the temperature of between 100 and 180 DEG C by using vinegar to obtain vinegar zedoary, crushing various natural plants, namely 10 to 30 weight parts of root of red-rooted salvia, 20 to 40 weight parts of medlar, and 2 to 3 weight parts of common lophatherum herb into powder respectively to ensure that the granularity is between 0.2 and 0.6mm, fully stirring uniformly by a stirring machine, drying the powder of the natural plants by a low-temperature vacuum drying method in the prior art, loading the dried powder of the natural plants into a container and radiating, loading the processed mixed powder into filter paper tea bags, and sealing.
Owner:SICHUAN UNIV
Method for preparing monolaurin
Owner:南昌香樟林高科技有限公司
Composite preservative containing natural essential oil nanoliposomes and application of composite preservative in preservation of sturgeon slices
PendingCN112021393AGood antibacterial effectImprove antioxidant capacityMeat/fish preservation using chemicalsFood ingredient for microbe protectionBiotechnologyPreservative
The invention discloses a composite preservative containing natural essential oil nanoliposomes. The composite preservative comprises 1-2 parts of gallate and 1-2 parts of natural essential oil nanoliposomes (EO-NPs-Lps). The invention also discloses a preparation method of the natural essential oil nano-liposome (EO-NPs-Lps). The invention also discloses application of the preservative formula instorage of the sturgeon meat slices, and the preservative has the effects of preservation, corrosion prevention and oxidation resistance, and can delay the rotting and deterioration speed of food. Meanwhile, the preservative is non-toxic and edible, and the storage life can be effectively prolonged. The processing method is simple, convenient, low in equipment investment, safe and low in production cost.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Anti-hypertensive agent
InactiveUS20110166073A1Lower blood pressureImprove high blood pressureTetrapeptide ingredientsPharmaceutical delivery mechanismCoboglobinAnti hypertension
The present invention provides an anti-hypertensive agent. The anti-hypertensive agent of the present invention contains, as an active ingredient, at least one peptide selected from the group consisting of peptides originally derived from globin proteolysate, each of which consists of one of the following amino acid sequences (1) to (6), or a globin proteolysate containing at least one of the peptides: (1) Val-Val-Tyr-Pro (SEQ ID: NO. 1); (2) Trp-Gly-Lys-Val-Asn (SEQ ID: NO. 2); (3) Trp-Gly-Lys-Val (SEQ ID: NO. 3); (4) Trp-Gly-Lys (SEQ ID: NO. 4); (5) Ala-Ala-Trp-Gly-Lys (SEQ ID: NO. 5); and (6) Phe-Glu-Ser (SEQ ID: NO. 6).
Owner:MG PHARMA
Venison fungus dessert and preparation method thereof
InactiveCN103027243AImprove immunityEnhance immune functionFood preparationBiotechnologyAdditive ingredient
The invention relates to a dessert and a preparation method thereof and in particular to a dessert mixed by meat and edible fungi and a preparation method thereof. The venison fungus dessert is mainly composed of a wrapper, venison and edible fungi, wherein the edible fungi comprise at least one of matsutake mushroom, pleurotus eryngii, pleurotus nebrodensis and boletus; the mass percentage of each component is as follows: 15-30% of venison, 30-60% of edible fungi and the balance of wrappers. The invention also provides a method for preparing the venison fungus dessert. With the adoption of the venison fungus dessert and the preparation method thereof, the defect that the traditional dessert has no a dietary therapy function is overcome, the venison fungus dessert has herbal cuisine efficiency, the traditional preparation method of the venison is changed, nutrition ingredients of the venison, the fungi and pumpkin are sufficiently used, and the product has the efficiencies of radiation resistance, cancer resistance and blood pressure reduction.
Owner:SNTO TECH GRP
Radix puerariae meal replacement product capable of restraining blood sugar concentration and starch absorption in bodies, and making method of radix puerariae meal replacement product
ActiveCN108125220AGood blood sugar level controlGood for lowering blood fatFood ingredient functionsDigestible starchAcute hyperglycaemia
The invention provides radix puerariae meal replacement powder and a preparation method thereof. The preparation method comprises the following steps of preparing compound core material powder, wherein the step of preparing the compound core material powder comprises the substeps of preparing first core material powder, preparing second core material powder from digestion-resistant starch, an appropriate quantity of flavoring agent and soy protein isolate, and mixing the first core material powder with the second core material powder to obtain the compound core material powder; preparing slowly digestible starch from radix puerariae starch; preparing inner-shell material substrates from gelatin, pectin, sodium alginate and the slowly digestible starch; preparing microparticle powder from the compound core material powder and the inner-shell material substrates; preparing outer-shell slurry; and coating the microparticle powder with the outer-shell slurry, and performing drying so as toobtain the radix puerariae meal replacement powder. The invention further relates to a food containing the radix puerariae meal replacement powder. The radix puerariae meal replacement powder is suitable for various crowds including hyperglycemia patients and obese crowds to eat, and has favorable market value and industrialized production potential.
Owner:广州康麦谷医药科技有限公司
Functional peanut milk and preparation method thereof
InactiveCN103907681BUniform liquidImprove stabilityMilk preparationYerba santa extractBlood pressure
The invention discloses functional peanut milk. The functional peanut milk is prepared from the following raw materials: honey, white granulated sugar, milk powder, peanut paste, sealwort extract, resveratrol which is a polygonum cuspidatum extract, ginkgetin which is a ginkgo biloba extract, gynostemma pentaphylla extract and mulberry leaf extract. The peanut milk is prepared from the following steps: drying and shelling peanut kernels to acquire shelled peanut kernels; crushing the shelled peanut kernels and then adding pure water for decoction, and filtering to acquire the peanut paste; evenly mixing the honey, the white granulated sugar, the milk powder, the sealwort extract, the resveratrol, the ginkgetin, the gynostemma pentaphylla extract and the mulberry leaf extract at mass scale and sufficiently stirring for dissolution, then sterilizing and packaging to acquire a finished product. The functional peanut milk has the obvious effects of even liquid, good stability, sweet smell, good taste and rich nutrients and has the special functions of reducing blood fat and blood pressure, protecting heart and cerebral vessels, protecting liver, delaying senescence and improving immunity.
Owner:YANGTZE NORMAL UNIVERSITY
Lactobacillus fermented hawthorn juice and preparation method thereof
InactiveCN106261393AImprove permeabilityPrevent browningCheese manufactureNatural extract food ingredientsFruit juiceAdditive ingredient
The invention discloses a lactobacillus fermented hawthorn juice and a preparation method thereof. The lactobacillus fermented hawthorn juice is prepared from the following raw materials in parts by weight: 200-300 parts of hawthorn, 65-85 parts of fresh tofu pulp, 6-10 parts of white granulated sugar, 0.05-0.35 part of citric acid, 1-3 parts of lotus seed core, 4-6 parts of cassia seed, 2-4 parts of duck skin and 2-4 parts of garlic leaf. The preparation method comprises the following steps: lowering the water content in the flesh of the blueberry juice, injecting the nutrients in the tofu pulp into the blueberry juice in a vacuum nutrient seepage treatment mode, and finally, fermenting to produce the lactobacillus fruit juice. By using the lotus seed core, cassia seed and other raw materials, the prepared fruit juice has the health-care functions of lowering the blood pressure and the like.
Owner:安徽乐哈哈食品有限公司
Preparation method of sauce-flavored brine
InactiveCN110495598AIncrease profitExtended shelf lifeFood preservationFood ingredient as taste affecting agentRaw materialFood science
The invention discloses a preparation method of sauce-flavored brine. The preparation method of the four steps of (1) preparation of chop soup, (2) preparation of raspberry sauce, (3) material packingand (4) decocting. The preparation process is simple, the ratio of raw materials of marinating spices of the sauce-flavored brine is based on the theory of traditional Chinese medicine and an existing cooking technology, braised food marinated by the prepared marinating spices does not contain harmful substances, and is fresh in taste.
Owner:成都市恒业生态农产品电子商务有限公司
Frozen drink with deep sea fish oil and preparation method thereof
The invention relates to the field of frozen drink processing, in particular to a frozen drink with deep sea fish oil and a preparation method thereof. The frozen drink with deep sea fish oil comprises 1-2.5 parts of deep sea fish oil, 1-2.5 parts of lecithin, 0.05-0.2 part of emulsifier and 0.05-0.2 part of thickener based on 100 parts of raw materials by weight. The frozen drink provided by the invention has the healthcare functions of reducing blood fat and blood pressure, resisting aging and the like, a certain food therapy effect is achieved when the frozen drink is drunk, and the frozen drink is suitable for consumers of all ages.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Sauce-flavored brine
The invention discloses sauce-flavored brine prepared based on the theory of traditional Chinese medicine and an existing cooking technology. The sauce-flavored brine is prepared from the following raw materials in parts by weight: 400-800 parts of chop soup, 100-200 parts of soy sauce, 30-40 parts of baking soda, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of tangerine peel, 50-80parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaves, 3-5 parts of ginger, 5-10 parts of plums and 2-4 parts of licorice root.
Owner:成都市恒业生态农产品电子商务有限公司
Method for extracting walnut oligopeptide from low-temperature squeezed hickory nut cake meal and application of walnut oligopeptide
ActiveCN111808905AFull of nutritionAntioxidantFood ingredient as antioxidantHydrolysed protein ingredientsWalnut NutNutrition
The invention belongs to the technical field of biology, and particularly relates to a method for extracting walnut oligopeptide from low-temperature squeezed hickory nut cake meal and application ofthe walnut oligopeptide. The method for extracting walnut oligopeptide from low-temperature squeezed hickory nut cake meal comprises the following steps: extracting the low-temperature squeezed hickory nut cake meal to obtain a low-temperature squeezed hickory nut cake meal extracting solution, carrying out enzymolysis on the low-temperature squeezed hickory nut cake meal extracting solution stepby step, and performing purifying to obtain a walnut oligopeptide solution. The walnut oligopeptide prepared by the preparation method disclosed by the invention contains a large amount of high-quality proteins, also contains amino acids required by a human body and is rich in nutrition. The hydrolyzed hickory nut oligopeptide has the characteristics of good water solubility, good stability, easiness in digestion and absorption, low antigenicity and safety in eating, and has various biological activities of resisting oxidation, reducing blood pressure, regulating immunity and the like.
Owner:吴伟
Banana peel blood pressure reducing peanut tofu and preparation method thereof
InactiveCN105831275AHigh in nutrientsStrong fragranceCheese manufactureFood ingredient as mouthfeel improving agentBanana peelSulfate
The invention discloses banana peel blood pressure reducing peanut tofu and a preparation method thereof. The banana peel blood pressure reducing peanut tofu comprises the following raw materials in parts by weight: 100-110 parts of soybean, 45-55 parts of peanut, 2-4 parts of wolfberry, 1-3 parts of banana peel, 3-5 parts of celery, 1-3 parts of garlic and appropriate glucolactone, edible calcium sulfate and table salt. In the technology disclosed by the invention, by completely adopting peanut and soybean, the waste of bean dregs is avoided, and the resources are saved; and moreover, by adopting the nutrient solution prepared from banana peel, celery and the like into the technology, the prepared peanut tofu has the healthcare functions of reducing blood pressure and the like.
Owner:黄树娟
Compound fruit pulp and preparation method thereof
The invention provides compound fruit pulp. The compound fruit pulp is prepared from the following components in parts by weight: 4-5 parts of oligopeptides of marine fish, 0.6-0.9 part of walnut polypeptides, 0.6-1 part of oyster peptides, 30-40 parts of fruit concentrate, 0.5-1 part of albumen peptides, 0.9-1.2 parts of lutein ester, 1 part of beta carotene, 50-60 parts of water and 0.5-1 part of potassium sorbate. The invention further provides a preparation method of the compound fruit pulp. The compound fruit pump has rich nutritional ingredients and has multiple beneficial effects on thehealth of human bodies.
Owner:深圳美丽魔方健康科技有限公司
Rose and quinoa nutritious meal replacement powder and preparation method thereof
PendingCN111990589AGreat tasteHigh health functionFood ingredient functionsMeal replacementAsparagus adscendens
The invention relates to rose and quinoa nutritious meal replacement powder and a preparation method thereof, and belongs to the technical field of food processing. The rose and quinoa nutritious mealreplacement powder with better taste, high nutrition and high healthcare function is prepared from rose, quinoa, asparagus powder, oat, peanuts, sesame and glucose as raw material through reasonablepreparation by combination of characteristics and nutrition concept of the raw materials. The formula is diversified, the raw materials cooperate to realize functions, and by means of scientific consumption, the meal replacement powder can reduce weight and lower lipid, can provide a variety of rich effective nutrients for body to keep nutritional demands of the body and nutritional balance, further has functions of resisting oxidation, resisting tumors, reducing blood pressure and blood lipid and improving immunocompetence and the like, and is suitable for long-term consumption. Besides, dueto climatic advantages of Yunnan, asparagus can grow in both winter and spring, high-quality quinoa and rose are Yunnan featured products, and therefore, the rose and quinoa nutritious meal replacement powder can provide new thought for Yunnan featured products.
Owner:YUNNAN AGRICULTURAL UNIVERSITY +1
Zedoary health-care tea and processing method thereof
The invention discloses zedoary health-care tea and a processing method thereof. The health-care tea processed by the method is as convenient to drink as tea dust, and also has the health-care effects of aromatizing, strengthening stomach, promoting blood circulation, lowering blood pressure, resisting thrombosis, clearing liver, improving vision, strengthening body, resisting senility, and improving own immunity. The zedoary health-care tea is implemented by the technical scheme comprising the following steps of: washing Curcuma wenyujin and root of red-rooted salvia and air-drying, slicing 30 to 60 weight parts of Curcuma wenyujin, stir-frying in a pot at the temperature of between 100 and 180 DEG C by using vinegar to obtain vinegar zedoary, crushing various natural plants, namely 10 to 30 weight parts of root of red-rooted salvia, 20 to 40 weight parts of medlar, and 2 to 3 weight parts of common lophatherum herb into powder respectively to ensure that the granularity is between 0.2 and 0.6mm, fully stirring uniformly by a stirring machine, drying the powder of the natural plants by a low-temperature vacuum drying method in the prior art, loading the dried powder of the natural plants into a container and radiating, loading the processed mixed powder into filter paper tea bags, and sealing.
Owner:SICHUAN UNIV
Kelp blood-pressure-reducing cactus calcium fortified jelly and preparation method thereof
InactiveCN106107747AUniform textureGood flexibilityLactobacillusAcidic food ingredientsSucroseSodium alginate
The invention discloses kelp blood-pressure-reducing cactus calcium fortified jelly and a preparation method thereof. The kelp blood-pressure-reducing cactus calcium fortified jelly is prepared from the following raw materials in parts by weight: 95-110 parts of water, 8-12 parts of cactus, 6-10 parts of skimmed milk powder, 4-8 parts of sucrose, 18-22 parts of fermented milk, 0.2-0.3 part of casein phosphopeptides, 1.5-2.5 parts of sodium alginate, 2.5-3.5 parts of calcium phosphate, 3-5 parts of wheat grains, 6-8 parts of shrimp shell, 1-3 parts of liquorice roots, 4-6 parts of brandywine, and 2-3 parts of kelp. According to the invention, the cactus peel and the cactus meat are reasonably utilized, the prepared jelly product is uniform and smooth in texture, good in flexibility, refreshing, smooth and delicious, and palatable in the sour and sweet taste, and the shrimp shell and other raw materials are reasonably treated, not only is the waste utilized, but also the jelly is also added with the fortified calcium nutrition. The kelp is added into the raw materials, so that the jelly has the health-care effects of reducing blood pressure and the like.
Owner:LIM KUM KEE FOODSTUFF CO LTD ANHUI
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