33results about How to "Cholesterol free" patented technology

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.

The invention relates to an artificial vegetarian sausage and method for preparation, wherein each 100 weight parts of the ham comprises the following raw material: (1) artificial Japanese soybean fiber 18.18, egg white powder 7.27, maize starch 5.82, cooled boiled water 7.27, Monascussp pigment 0.18, Monascussp pigment 40# 0.004, (2) emulsified soybean protein powder 1.45, cooled boiled water 20.36, edible plant salad oil 26.18, edible phosphates 0.18, (3) quelite including white pepper powder 0.36, gourmet powder 0.36, I+G(nucleotides) 0.36, table salt 0.65, refined white sugar 2.18, ginger powder 0.44, soy sauce 8.73.

The invention discloses a carrot beverage. The carrot beverage is prepared from a main material, an auxiliary material, seasoning and water. The main material is prepared from 15 to 20 parts of carrot juice, 4 to 8 parts of bitter melon juice, 3 to 6 parts of celery juice, 5 to 10 parts of apple juice and 5 to 10 parts of haw juice; the auxiliary material is prepared from 0.2 to 0.5 part of fennel juice and 0.51 part of potherb mustard juice; the seasoning comprises a proper amount of sweeteners, citric acid and table salt; the water can be purified water and mineral water. The carrot beverage provided by the invention not only contains vitamin A, vitamin C and other multi vitamins required by a human body, but also contains microelement beneficial for the human body, is low-sugar, fat-free and cholesterol-free. By drinking the beverage, the aims of relieving summer heat and thirst can be realized, the beverage can be used as an appetizer and supplements the various vitamins required by the human body, can be used for changing the ubiquitous unreasonable dietary structure of primary and secondary school students at the present stage, and has no harm to the human body.

The present invention relates to a soybean fiber lactobacillus beverage and a preparation method thereof, wherein, the beverage contains a plurality of high grade dietary fiber and is made mainly from soybean residue. The preparation method comprises the steps of extracting protein from soybean residue, and then treating the soybean residue under the steam pressure of 0.2-0.5 M Pa; diluting by water and adding cellulase for partially degrading the cellulose; heating to 60-80 DEG C for sterilizing; grinding in a colloid mill having a fineness of 200-500 mesh; fermenting the slurry for 4.5-6 hours at the temperature of 36-38 DEG C; blending the slurry with water, emulsifying agent and tartaric acid; grinding again in the colloid mill, and then homogenizing under the pressure of 70-120 M Pa in a homogenizer; finally, sterilizing and packaging the obtained product.

The invention discloses a chicken flavored bran dough can and a preparation method thereof. The chicken flavored bran dough can belongs to canned food. The preparation method comprises the following steps: evenly mixing flour, gluten flour, water, baking soda and dry yeast, kneading the materials into flour dough, putting the flour dough into a thermostatic oven for fermentation, then dicing the fermented flour dough and putting diced flour dough into a steam box for steaming, slicing the diced flour dough after cooling; killing, cleaning and dicing a chicken, and putting the diced chicken into the water containing flavorings for cooking, fishing out the cooked chicken meat and spicery dreg and skimming off chicken fat, canning the bran and chicken soup, vacuuming, sealing, sterilizing and inspecting cans, and packaging qualified products for warehousing.

The present method discloses a manufacture method of plant tissue proteins. The plant tissue proteins comprise plant tissue protein material powder and water. The plant tissue protein material powder comprises the following raw materials in mass fractions: 35% of soybean protein isolate powder, 30% of edible low temperature soybean meal, 15% parts of vital gluten, 5% of wheat starch, 5% of corn starch, 5% of peanut protein powder, and 5% of red bean powder. The mass ratio of the plant tissue protein material powder to water is 2:1. The product is high in toughness, fragrant, flexible and tasty in tastes, and suitable for people at all ages. In addition, the present invention also discloses a device for processing the plant tissue proteins. The device comprises a material hopper, a machine barrel, a screw I, a screw II, a handpiece, four water injection pins and four water injection hoses. Four water injection pin mounting holes are arranged on the outside surface of one end of the machine barrel closing to the material hopper. The water injection pins are mounted within the water injection pin mounting holes, and the water injection pins are connected with the water injection hoses. The device reduces a beating process before an extrusion molding, and avoids raw material wastes due to residual slurry in a mixer.

The invention belongs to the technical field of food production and processing, particularly relates to plant meat stuffing and a preparation method thereof, and solves the problem that sensory characteristics such as chewiness, cohesiveness, texture and taste of available plant-based products are greatly different from those of animal meat products in the prior art. The plant meat stuffing comprises the following raw materials in percentage by weight: 10-20% of vegetable oil, 20-40% of plant tissue protein, 2-10% of starch, 2-9% of protein isolate powder, 2-11% of a binder, 1-10% of fibre powder, 1-8% of a toner, 1-2% of edible essence, 2-5% of a seasoner and the balance of ice water. The plant meat stuffing in the invention is scientific in formula, rigorous in proportion, simple in process, economical and easily available in raw materials and suitable for processing and production in meat product factories; and products with different sensory indexes can be obtained by adjusting the proportion of the additives.

The invention discloses a carrot beverage which comprises a main material, an auxiliary material, a seasoning and water. The main material is prepared from 15 to 20 parts of carrot juice, 4 to 8 parts of bitter melon juice, 3 to 6 parts of celery juice, 5 to 10 parts of apple juice and 5 to 10 parts of hawthorn juice; the auxiliary material is prepared from 0.2 to 0.5 part of fennel juice and 0.5 to 1 part of pickled cabbage juice; the seasoning comprises a proper amount of sweetener, citric acid and salt; and the water can be purified water or mineral water. The carrot beverage of the invention not only contains vitamin A, vitamin C and other vitamins required by human bodies, but also contains trace elements beneficial to the human bodies and has low sugar, no fat and no cholesterol. The beverage when drunk not only can relieve sunstroke and allay thirst, but also can be used for assisting with meals and supplementing the requirements of the human bodies for various vitamins, also can change the universally existing unreasonable dietary structure of dietary bias of primary and middle school students in the present stage and can not cause any harm to the human bodies.

The invention provides a preparation method of chia ice cream. The preparation method of chia ice cream includes: raw material treatment; raw material mixing; homogenization; sterilization; aging; freezing; and hardening. The ice cream prepared by the method is a pure natural food safe to eat, has high fatty acid content, is free of cholesterol, does not cause allergy, does not contain nutrient enriched marine pollutants, does not contain any ingredients harmful to the human body, also contains natural antioxidants, is not easy to rot and go bad, and does not produce toxic substances and peculiar smell. Also the chia ice cream has relatively high nutrient content, and the content of soluble dietary fiber is 12 times that of whole wheat bran. The chia ice cream can effectively enhance satiety, promote intestinal peristalsis and prevent constipation, and is an eating and health care integrated novel food suitable for people of all ages.

The invention discloses a compound protein with balanced nutrition and high suspension stability and a preparation method thereof, and relates to the technical field of food processing. The compound protein comprises 24%-33% of high-quality rice protein powder, 67%-76% of high-quality pea protein powder and 0.028%-0.05% of a sweetening agent. The amino acid characteristics of cereal protein and bean protein are fully utilized, the insufficient amino acid content is complemented through a compounding method, and the resource utilization efficiency of the cereal protein and the bean protein is improved; the high-quality rice protein and the pea protein which are low in sensitivity, low in calorie, low in fat and free of cholesterol are selected, so that the compound protein is suitable for people with special requirements, and the application is wider; the rice and pea compound protein disclosed by the invention has unique bean fragrance and rice fragrance, and is moderate in sweetness, neutral in taste and free of other foreign flavor, the powder is faint yellow fine powder, and the suspension stability is high after the powder is dissolved in water; and the compound protein provides high nutritional value, meets the sensory experience of demanders, and is simple in preparation process and convenient to process and popularize.

The invention provides lentinula edodes and textured soybean protein sauce. The lentinula edodes and textured soybean protein sauce consists of the following raw materials of edible vegetable oil, flammulina velutipes, agrocybe cylindracea, lentinula edodes, textured soybean protein, vegetarian ham, red peppers, fermented soy sauce, white granulated sugar, monosodium glutamate, ground pepper, thick broad-bean sauce, pine nuts, sesame seeds, edible salt, drinking water and food additives. The lentinula edodes and textured soybean protein sauce is a pure vegetarian XO sauce, can provide consumers with a high plant protein source, is green and healthy, tastes salty, fragrant, spicy and pleasant, is suitable for all kinds of dishes, and enriches taste buds of eaters. Vegetarian materials suchas mushrooms and vegetarian meat which are rich in nutrition and delicious in taste are adopted to replace meat materials of traditional XO sauce, and on the premise that the high nutritional value ofthe XO sauce is guaranteed, more flavors and umami are obtained by blending multiple vegetarian seasonings, so that the requirements of market and vegetarian crowds can be met.

The invention discloses plant-based mung bean protein yoghourt and a preparation method thereof. The preparation method comprises the following steps of dissolving mung bean protein, adjusting pH, adding sugar to prepare a fermentation base material, homogenizing and fermenting. The plant-based mung bean protein yoghourt has good taste and greatly improved texture.

The invention discloses isolated soybean protein steamed bean curd roll egg white, a preparation method and equipment. The vegetarian chicken egg white is prepared from the following raw materials in parts by weight: 90-100 parts of water, 7-9 parts of protein isolate, 0.5-1.5 parts of vegetable oil, 0.5-2 parts of a flavoring agent, 2-4 parts of sugar, 1-3 parts of dextrin, 0.4-0.55 part of glucolactone or calcium sulfate and 0.05-0.2 part of transglutaminase. The vegetarian chicken egg white protein is safe, nutritional and sanitary, the taste, appearance and flavor are similar to those of traditional egg white, the production process is simple, and the finished product cost is low.