135results about How to "Enhance nutrition and health care" patented technology

At present, pawpaw planted in every place of China is used for extracting papain besides preparing Chinese medicinal decoration pieces, preserved fruits, vegetables and fruits, thus nutritional health-care products of pawpaw are nearly not developed. Research on the lactation promoting effect of the pawpaw shows that the pawpaw leaven prepared by fermenting the pawpaw through microbes has comprehensive and rich nutrition and unique flavor and has a remarkable effect of promoting the development of female breast and a unique breast plumping effect of promoting quick recovery of plump, firm, natural and attractive female breast. In conclusion, research and development of the medical health-care products of the pawpaw are at a stage to be developed; the inventor develops the pawpaw leaven with a unique medical health-care effect by fermenting the pawpaw through the microbes; and the pawpaw leaven has a remarkable medical health-care value and a huge economic value, is an innovated invention and an innovated product of deep processing of pawpaw products, and has huge market development space and development prospect.

A method for directly adding unsaturated fatty acids to animal's milk includes such step as heating the animal's milk to 35-90 deg.C, directly adding unsaturated fatty acids by 0.01-10 vol%, stirring, and homogenizing by high pressure or high-speed shearing or ultrasonic waves to make the fat particle be wrapped by protein and phosphatide, generating a new stable system.

The invention discloses walnut lactic acid bacteria fermented beverage and a preparation method of the walnut lactic acid bacteria fermented beverage. The fermented drink is prepared by taking walnut protein as a raw material, and fermenting the walnut protein through lactic acid bacteria. The specific process procedure comprises the following steps: pulping defatted walnut into walnut milk, performing homogeneity, sterilization and cooling, then mixing the walnut milk with lactic acid bacteria for fermentation, wherein the strain adopted by the fermentation is a mixed strain of lactobacillusbulgaricus and streptococcus thermophilus, and is suitable for a pure walnut milk fermentation system through multi-time domestication. The beverage disclosed by the invention is rich in plant protein and lactic acid bacteria, has higher antioxidant activity, is fermented natural protein beverage with the advantages of walnut and lactic acid bacteria fermented food, and can be applied to the field of functional food or nutritional health-care products.

The present invention belongs to the field of food producing technology, and is especially production process of edible oil added with micro emulsion of grape seed protocyanidin. W / O type g micro emulsion of grape seed protocyanidin is prepared with polyglycerol monooleate as surfactant, alcohol as co-surfactant and edible oil as the continuous phase. When the ratio between surfactant and co-surfactant is 4 to 1, may be reached the maximum grape seed protocyanidin adding amount of 538 mcg / ml, average particle diameter of the dispersed phase particles of 23.96 nm and clear transparent micro emulsion with strong oil oxidation resistance. The present invention adds grape seed protocyanidin as natural antioxidant into edible oil and makes the edible safe, reliable, nutritive and antioxidant.

The invention discloses methods for extracting papain and a superoxide dismutase (SOD) complex enzyme from comman floweringquince fruit. The method for extracting the papain from the comman floweringquince fruit comprises the following steps of: washing and peeling fresh comman floweringquince fruit, removing seeds from the comman floweringquince fruit, and uniformly grinding; performing ultrasonic extraction; freezing and centrifuging; crudely filtering supernate; performing ultrafiltration; and freezing and drying to obtain the papain. The method for extracting the SOD enzyme from the comman floweringquince fruit comprises the following steps of: washing and peeling the fresh comman floweringquince fruit and removing seeds; adding extraction buffering solution into the obtained product and uniformly grinding; freezing and centrifuging; filtering the supernate; settling with acetone; performing ultrafiltration; and freezing and drying to obtain the SOD complex enzyme. The methods have the advantages that: the simple operation is adopted in the processes for extracting the papain and the SOD, processing cost is relatively low and the obtained enzyme is high in purity and activity.

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

The present invention is directed to procedures for the controlled natural bioprocessing of naturally occurring biological molecules by processing activities present in select organisms, extracts of such organisms or other natural processing agents. The invention also covers the methods for developing these procedures and compositions prepared by the procedures.

The invention discloses a preparation method of radix ginseng health-care green tea and belongs to the technical field of preparation methods of health-care tea. Radix ginseng leaves are directly soaked with water for drinking, are poor in mouth feel and have health-care efficacy, but are not beneficial to popularization. The preparation method comprises the following steps: picking up fresh leaves; mixing two kinds of leaves; mechanically cutting into strips; withering with hot air; carrying out microwave heating; carrying out cooling moisture retaining; adding enzyme and kneading; sieving; primarily drying with hot air; carrying out electromagnetic roll forming, electromagnetic strip finishing, electromagnetic winnowing and microwave sterilization; obtaining radix ginseng green tea. The preparation of the radix ginseng health-care green tea is realized, and efficient utilization of radix ginseng plants and tea resources is enhanced; the radix ginseng health-care green tea is good in color, aroma, taste, shape and quality and excellent in nutritional and health-care functions.

A method for brewing tea soy sauce with nutritive and health-care function includes such steps as pre-treating raw materials including tea leaf (3-15 mass%), preparing leaven, adding saline, butyl hydroxyanisole and propyl gallate, stirring, fermenting and mingling.

The invention relates to a preparation method of boxthorn leaf tea, and particularly relates to a preparation method of lycium ruthenicum murr tea. The preparation method is characterized by comprising the following steps: as fresh lycium ruthenicum murr is taken as a raw material, cleaning the picked fresh tender leaves at the middle mature period; withering, de-enzyming, rolling, molding, drying and packaging. The lycium ruthenicum murr tea is unique in raw material, and good in taste, and has the health-care effects of resisting oxidation, reducing blood sugar, reducing blood fat and the like.

The invention discloses a nutritional and health care sesame cake and a manufacturing method thereof. The sesame cake comprises crusts and fillings, and is characterized in that the crusts include corn flour, plain flour, maltose, pineapple juice, edible vegetable oil and sesame, and the fillings include sweetened bean paste, purple sweet potatoes, white gourds, walnut kernels, lotus seeds, hawthorns, longan kernels, pineapple juice and maltose. The sesame cake is rich in nutrient substances, has the functions of beautifying, reducing weight, replenishing blood, soothing nerves and the like, and also has the functions of relaxing bowels, reducing blood pressure, reducing blood lipid, detoxifying, resisting cancer, preventing calculus and the like.

The invention relates to hempseed flour which is made by uniformly stirring and mixing, by weight, 1000 parts of wheat flour and 30-45 parts of hempseed powder and can be made into various flour products such as steamed bread, steamed bread rolls, noodles, steamed stuffed buns and dumplings. The hempseed flour has the advantages that after the hempseed powder is added into the flour, nutrition and healthcare effects, such as bowel loosening and constipation relieving, of the flour are improved; complex processes of decoction of crude drug of hempseeds and the like are omitted, and dietetic invigoration is facilitated; harmful influences on human bodies of pharmaceutical excipients are avoided; and frequent consumption of the hempseed flour is good for physical health of people, and the hempseed flour has huge market potential in nowadays when more and more attention is paid to dietetic invigoration.

The invention relates to an edible flavoring and brewing technological field especially for a making method of soy sauce through dispensing soy bean and water with ratio at 1:1. 8, which comprises the following parts: soy bean, salt and water. The making method comprises the following steps: cooking the soy bean to stir on eight bamboo weaving containers in 1 square meter uniformly; fermenting to produce yeasts at 30 Deg. C indoor temperature for 3-5 days; washing the yeasts to ferment in large wicker basket for 5 hours again; adding suitable amount salty water at 25 degree after heating through invoice method; solarizing and brewing for 120 days to produce fermented soy bean plaster of the soy bean; adding water to boil enough to skim to add the salty water at 25 degree to solarize first soy sauce. The invention overcomes needing a great deal of soy in conventional producing way without any germ-resistant, which saves a large of amount soy and improves nutrition and health effect of the soy sauce.

The invention relates to papaya flour which is made from, by weight, 1000 parts of wheat flour and 18-36 parts of papaya powder by well mixing. The papaya flour can be made into various flour products such as mantou, steamed twisted roll, noodles, steamed buns and dumplings. The papaya flour has the advantages that the flour with the papaya powder has the additional nutrition and health functions of regulating channels and activating collaterals and removing dampness to restore normal functioning of the stomach; complex procedures of decocting papaya and drugs and the like are omitted, and accordingly dietetic invigoration is facilitated; harmful effects of pharmaceutical excipients on human body are avoided; eating the papaya flour often is beneficial to people's physical health, and the papaya flour has great market potential in nowadays with increasing focus on dietetic invigoration.

The invention provides a meat substitute stuffing dessert and a preparation method thereof. The meat substitute stuffing dessert comprises main materials and auxiliary materials, wherein the main materials comprise edible mushrooms, textured soybean protein, soybean protein isolate, starch, konjaku flour, edible oil and edible salt. The preparation method comprises the following steps: washing the edible mushrooms, soaking and dicing into small blocks; then stirring and blending the components of the edible mushrooms, the textured soybean protein, the soybean protein isolate, the konjaku flour and the like in a chopping mode, then encrusting, steam cooking, quickly freezing and packaging to obtain the meat substitute stuffing dessert. The preparation method of traditional dessert is changed, and the vegetable diet food materials of the edible mushrooms, the konjaku flour and the like are added to the dessert, so that the nutritional value of the dessert is improved, and the vegetable diet characteristic of the meat substitute stuffing dessert can also be used for preventing and curing a plenty of modern diseases.

The invention belongs to the technical field of tea and particularly discloses a preparation method of frosted mulberry leaf black tea. The preparation method comprises the steps of: 1) collection of raw materials: cleaning and soaking picked frosted mulberry leaves and cutting the frosted mulberry leaves into strips; 2) withering: spreading the frosted mulberry leaf strips in a room for 3-4 h with constant temperature and humidity; 3) rolling; 4) fumigation: fumigating the frosted mulberry leaf strips with a fumigation solution; 5) fermentation: mixing and fermenting the frosted mulberry leaf strips with a fermentation liquid; and 6) drying. The preparation method is easy to carry out. The frosted mulberry leaf black tea has high sensory acceptability, is high in content of effective components, and has good nutritional and health-care functions.

The invention relates to application of lily in edible flour. The flour is made by evenly stirring of whole meal flour of 1000 parts by weight and lily flour of 30-100 parts by weight, and the flour can be used for making various cooked wheaten food products such as steamed buns, steamed twisted rolls, noodles, steamed stuffed buns and dumplings. The application of the lily in the flour has the advantages of increasing nutrition and health caring effect of the flour such as moistening lung to arrest cough and easing mental anxiety, after the lily flour is added into the flour, removing complex procedures, frying and cooking of lily medical materials, facilitating dietetic invigoration, avoiding harmful effect of pharmaceutic adjuvant on a human body, being beneficial to fitness of the human body after regular consumption, and being large in market potential due to the fact that now, and people pay more and more attention to dietetic invigoration.

The present invention discloses lycium ruthenicum variety ice cream and a manufacture method thereof. The variety ice cream comprises the following components in parts by weight: 40-70 parts of milk,5-8 parts of eggs, 7-12 parts of white granulated sugar, 8-12 parts of lycium ruthenicum fruit pulp, 0.13-0.19 part of xanthan gum, 0.13-0.18 part of molecular distillation monoglyceride, 0.05-0.12 part of CMC, 3.1-3.8 parts of milk powder and 11.5-13 parts of water. The manufacture method comprises steps of softening and slurrying, raw and accessory material mixing, homogenizing, sterilizing, cooling and aging, freezing, filling and hardening. Based on common ice cream, the lycium ruthenicum variety ice cream utilizes nutritional and health-care properties and unique pigments of lycium ruthenicum to grant the product with special taste, flavor and color and luster. The manufacture method increases the nutritional and health-care functions of ice cream, enriches the varieties of the ice cream, meets various preferences of cold drink consumer groups, and has very good market prospects for expanding the deep processing of lycium ruthenicum and other aspects.

The invention discloses dumplings containing ampelopsis grossedentata and tartary buckwheat, and a preparation method of the dumplings. Dumpling wrappers are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 10-30 parts of tartary buckwheat powder, 2-3.5 parts of ampelopsis grossedentata powder, 3-8 parts of vital gluten, 0.5-1 part of calcium lactate gluconate, 1-2 parts of sorbitol, 1-2 parts of sucrose ester and 25-40 parts of water; the filling for the dumplings comprises the following components in parts by weight: 80-115 parts of meat, 30-300 parts of vegetables or edible fungi, 3-5 parts of ampelopsis grossedentata powder and 15-45 parts of auxiliary materials. The preparation method comprises the steps of preparing the dumpling wrappers, namely, mixing the wheat flour, the tartary buckwheat powder, the ampelopsis grossedentata powder, the vital gluten, the calcium lactate gluconate, the sorbitol and the sucrose ester, feeding water into the mixture, kneading dough, and rolling into the wrappers; preparing the filling for the dumplings, namely, cleaning the vegetables or edible fungi, and treating for 5-30 minutes by steam with the temperature of 40-55 DEG C; mincing the meat into meat paste, feeding the vegetables or edible fungi, the ampelopsis grossedentata powder and the auxiliary materials, and evenly mixing to obtain the filling for the dumplings; wrapping the filling for the dumplings by the dumpling wrappers. The dumplings containing the ampelopsis grossedentata and the tartary buckwheat are unique in mouth feel, rich in nutrition, bright in color and boiling-resistant, are smooth in surfaces after being boiled in water, and have health care effects.

The invention discloses a method for preparing a non-milk probiotic beverage based on an aspergillus oryzae culture, which belongs to the technical field of fermented beverages. The method comprises the following steps: mixing wheat bran and bean pulp, subsequently steaming, cooling down, subsequently inoculating aspergillus oryzae to culture, further pretreating wheat bran so as to obtain a pretreated wheat bran mixture, further regulating the moisture of the aged culture, subsequently mixing with the pretreated wheat bran mixture, stirring, performing hydrolysis and separating the hydrolysate so as to obtain an extract, further sterilizing the extract, subsequently inoculating lactic acid bacteria to ferment so as to obtain fermentation liquor, and preparing the beverage by using the fermentation liquor. The beverage prepared by using the method disclosed by the invention is unique in favor and taste, and has the functions of antioxidation, alpha-glucosidase resistance and the like, the number of viable probiotics can be 5*10<9>cfu / ml, the total phenols content can be 134mg / 100ml, the inhibitory activity of the alpha-glucosidase can be 90%, and great nutrition and healthcare functions are achieved.

The invention discloses a processing method for smoked butterfish products. The processing method has the advantages that existing conventional icy fresh butterfishes or fresh butterfishes are processed into the smoked butterfish products which have long shelf time and beneficial to export after raw material treatment, pickling, frying, soaking, smoking, packaging and the like; fishy smell is well eliminated during pickling and frying, smell, nutrition and health care of the smoked butterfish products are improved greatly through pickling and smoking, and the obtained smoked butterfish products are rich in nutrition and taste unique and delicious; any preservative chemical additives are not added, and accordingly, the products are green and healthy, are good choices for gift giving and family feasts and are beneficial to popularization.

The invention discloses a beverage, which consists of the following ingredients: beverage raw materials and hydrogen. The invention also discloses a method for preparing the beverage, wherein the method comprises the following steps: preparing the beverage raw materials, then supplying the hydrogen into the raw materials, and canning and preserving an obtained product in a sealed mode. The beverage disclosed by the invention has the advantages that the beverage, which is obtained by supplying the hydrogen into the beverage raw materials, has effects on reducing ethanol toxicity in alcoholic beverages, relieving drunkenness and hangover and reducing the harm of the alcoholic beverages on human body, and meanwhile, the beverage is capable of enhancing nutrition and health care effects of non-alcoholic beverages. The beverage disclosed by the invention is low in cost, simple in preparation method and easy for large-scale production, and different from health care beverages which are developed up to now, the taste and the mouthfeel of the beverage are not changed.

Disclosed is a red beet Kvass drinking by using red beet 10-20%, refined granulated sugar 5-10%, water 60-80% as raw material, whose preparing process comprises the following steps: barking and washing red beet, chopping, water boiling and extracting juice, deslagging, loading the juice into a fermentation tank, injecting syrup and mixing homogenously, sterilizing and inoculating with hybrid bacterium, freezing, depositing, fermenting, bottling, finally Pasteurising to obtain the end product.

The invention discloses rosa roxburghii tratt wine for improving sleep and a preparation method thereof. The wine is prepared from, by weight, 20-50 parts of roxburgh rose, 10-20 parts of red dates, 10-14 parts of hawthorn fruits, 5-12 parts of tomatoes, 5-12 parts of bitter gourd, 3-6 parts of a vine tea extraction solution, 3-5 parts of saccharose, 5-7 parts of honey, 16-19 parts of saccharomycetes, 40-60 parts of water, 2-6 parts of pectinase and 3-6 parts of cellulase. The rosa roxburghii tratt wine for improving sleep is clear and good in gloss, has no sediments after being stored for a year, is unique in taste, can improve sleep after a user drinks the wine for a long time, and has the effects of reducing blood pressure, reducing blood fat, protecting the liver and the like.

The invention discloses a monascus noni fruit beverage and a preparation method thereof. According to the preparation method of the monascus noni fruit solid beverage, the monascus noni fruit solid beverage is prepared by taking a functional monascus strain ZSH-G-002 as a raw material, and the microbial preservation number of the functional monascus strain is CCTCC NO:M 2019174. The preparation method of the functional monascus noni fruit solid beverage comprises the steps of (1) grinding dried noni fruit slices into powder or pulping fresh noni fruits for later use; and (2) inoculating the functional monascus strain ZSH-G-002 into a material taking noni fruit powder as a main raw material, and fermenting to obtain monascus noni fruits. Noni fruits are used as a main fermentation substrate, and rice, soybeans, inulin, fructo-oligosaccharide and wheat germ powder are used as auxiliary materials. The specific physiological function of the functional monascus in monascus noni fruit fermentation liquid is combined with rich nutrient substances contained in noni fruits and other fermentation raw materials. The monascus noni fruits have high medicinal and edible value and can be widely applied to the fields of food, health care, medicine and the like.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of edible mushroom seaweed resistant starch healthcare juicy beef balls. The preparation method includes preparing resistant starch and fish gel, preparing skin pudding by beef, resistant starch, egg white, salt, spice and sugar, preparing interior pudding by fish gel, edible mushroom, seaweed, vegetable, resistant starch and salt, and mechanically forming and boiling to obtain beef balls. Nutrition and healthcare effect of the juicy beef balls is improved by adding the resistant starch, the edible mushroom and the seaweed and the like, and harm to human bodies from high-fat and high-protein food is reduced.

The invention provides a process method of optimizing Huangshan Maofeng aged tea. The process method comprises the following steps of: adding black tea into aged Huangshan Maofeng tea to enhance aroma, then humidifying and softening the tea by ultrasonic waves; adding carotene to change color, and performing pile fermentation to remove stale taste; then performing reciprocating sifting to remove ends, electrically heating and primarily drying the tea, electrically heating and neatening the strips, spreading for cooling for resurgence, performing winnowing to remove impurities, and performing electromagnetic aroma enhancement and the like to obtain the reproduced Huangshan Maofeng tea with enhanced flavor and taste.

The invention relates to an edible condiment and a making method of soy sauce in the brewing technique field. The main component of soy sauce comprises black soya bean, flour, water and salt. The making technological process comprises the following steps: cooking the black soya bean; fermenting 4-6days; adding salt water when yeast is yellow; dropping the jar when the temperature is more than 25 Deg. C; brewing 150 days with the sunlight; making black soya bean flour sauce; adding the water and boiling with fire in order to remove the bean residue; adding salt at more than 25 Deg. C; solarizing 50 days; getting black soya bean flour soy sauce, wherein the proportion of the black soya bean and water is 1:1. 5, the temperature of the glasshouse is more than 25 Deg. C, the time of fermentation is 4-6 days; the jar is dropped when yeast is yellow; the salt water is more than 25 Deg. C when solar brewing, the fermentation time of solar is 150 days. The making method improves the nutrient health without any antiseptic.

The invention provides a frying oil stabilizer and a use method thereof. The frying oil stabilizer is characterized by being prepared from vitamin E (of which the concentration is 50 percent) and 30-95 percent of an ethyl alcohol or ethyl acetate extract of nori. The invention further provides a use method of the frying oil stabilizer. The frying oil stabilizer disclosed by the invention is rich in components which have anti-oxidization effects and are beneficial to a human body, so that the quality degradation of frying oil can be effectively delayed, the frying oil is easy to store, the use amount is small, and the cost is low; furthermore, the nutrition health effect of the frying oil is enhanced.

The invention discloses a preparation method for yoghurt ice cream. The preparation method comprises the steps that fresh milk is taken and subjected to sterilization and fermentation, and then put in a heater to be heated; lactobacillus plantarum is added; lactobacillus bulgaricus is added; degasification, ultrasonic sterilization and cooling are conducted; the milk is subjected to filling and refrigeration; drying is conducted in a low temperature drying oven; drying is conducted in a hot air drying oven; drying is conducted in a vacuum drying oven; yoghurt powder, xylitol, guar gum, cream, maltodextrin, purified water, sodium carboxymethyl cellulose and monoglyceride are mixed and stirred uniformly; and sterilization, filtration, homogenization, aging, congelation, filling and molding are conducted. According to the yoghurt ice cream prepared by the preparation method, yoghurt and the nutritional materials interplay and coexist mutually in the process of fermentation; growth and propagation of probiotics are promoted, so that growth and propagation of spoilage bacteria in human intestinal tracts are inhibited, and various nutritional components are easy to digest and absorb by a human body. The mouthfeel of the product is more perfect, and the taste is purer, sweet and refreshing.