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38results about How to "Get the most out of the nutritional value" patented technology
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Green tea nutritional parfait and preparation method thereof
ActiveCN103070326AMake the most of colorMake the most of the scentFood preparationBiotechnologySucrose
The invention discloses green tea nutritional parfait and a preparation method thereof, which belongs to the field of the food processing. The green tea nutritional parfait comprises the following ingredients: 100 parts of water, 4 to 8 parts of green tea extract, 5 to 10 parts of chicken skin gelatin, 0.5 to 1.0 part of hydrophilic gel, 2 to 4 parts of coconut powder, 2 to 4 parts of milk powder, 3 to 6 parts of cane sugar and 0.05 to 0.10 part of potassium chloride. Coarse green tea is pulverized and filtered to obtain the green tea extract; after excessive fat of chicken skin is removed, the chicken skin is immersed in hydrochloric acid, neutralized and washed, then chicken skin gel is extracted in water bath, the hydrophilic gel and the potassium chloride are dissolved, flavoring agent is added, and after being cooled and molded, the green tea nutritional parfait is frozen to store. The prepared green tea nutritional parfait is abundant in nutrients, high in protein content, low in fat content and obvious in tea perfume. The prepared green tea nutritional parfait is easy to adsorb by the human body, capable of facilitating the digestion, ice-cool to eat, smooth and capable of being molten just in the mouth. The prepared green tea nutritional parfait is ideal for dessert and has promising market prospect; and the source of raw materials is wide, the production process is simple, the production cost is low, and industrialized production can be realized.
Owner:FUZHOU UNIV
Soybean milk making method of rapid soybean milk maker
ActiveCN102771575AAvoid wastingReduce wasteBeverage vesselsMilk substitutesHigh concentrationWater resources
The invention relates to a soybean milk making method of a rapid soybean milk maker. The soybean milk making method at least comprises the steps: injecting the water of capacity V1 in a small-space smasher at a time, and heating the water in the small-space smasher through a heating device, draining the heated water to a milk receiving cup and mixing the milk in the milk receiving cup. Compared with the prior art, the residue of high-concentration milk / paste in the small-space smasher can be reduced, so that waste is avoided; furthermore, the water resources for cleaning at later stage can be effectively reduced, and the waste of water resources can also be reduced.
Owner:JOYOUNG CO LTD
Longan seed alcoholic beverage
InactiveCN106635652ABalance human blood pressureImprove human immunityDigestive systemMicroorganism based processesLigusticum chuanxiongSaccharomyces cerevisiae
The invention relates to the field of health care beverages, and in particular to a longan seed alcoholic beverage. The longan seed alcoholic beverage is prepared from the following raw materials in parts by weight: 40-80 parts of longan seeds, 5-8 parts of mulberries, 2-6 parts of fructus perillae, 3-5 parts of herba ecliptae, 3-10 parts of eucommia bark, 2-5 parts of radix rehmanniae praeparata, 2-4 parts of rhizoma ligustici wallichii, 1-2 parts of rhizoma atractylodis, 5-7 parts of fructus rhodomyrti and 1-3 parts of alkakengi alkekengi. A preparation method comprises the following steps: a, raw material treatment: conducting primary treatment on the raw materials; b, traditional Chinese medicine extraction: extracting active ingredients of the traditional Chinese medicines (the raw materials); c, gelatinization: adding [alpha]-amylase to longan seed powder, and conducting liquefying so as to obtain a gelatinized material; d, saccharification: saccharifying the gelatinized material with the addition of a saccharifying enzyme; e, blending: adding water to regulate a sugar content, boiling an obtained saccharified material until the saccharified material becomes boiling, and preserving heat; and f, fermentation and soaking: fermenting the saccharified material with the addition of a beer dry yeast and fructus perillae powder; fermenting squeezed juice and residues with the addition of saccharomyces cerevisiae; then, mixing a fermentation product and a traditional Chinese medicine extracting solution, and keeping an obtained mixture so as to obtain the longan seed alcoholic beverage. According to the longan seed alcoholic beverage provided by the invention, the application of the longan seeds is widened, and the finished product (the longan seed alcoholic beverage) has a good health care effect.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
Lemon juice beverage
PendingCN103719964AIncrease the scope of applicationGet the most out of the nutritional valueFood ingredientsFruit drinksNational health
The invention discloses a lemon juice beverage. The preparation of the lemon juice beverage comprises the steps as follows: fresh lemon fruit is adopted, cleaned, peeled and juiced, an appropriate amount of water, white granulated sugar and a food additive are added, and the lemon juice beverage which contains no less than 10% of original juice and meets national health standards is prepared. The lemon juice beverage sufficiently utilizes lemon fruit and lemon nutritive values, is suitable for both young and old, and expands the application range of lemons.
Owner:曾炳火
Mashed garlic chili sauce with health function, and production method thereof
InactiveCN103844240AIncrease appetiteGet the most out of the nutritional valueFood ingredient functionsFood preparationGARLIC POWDERGastric juices
The present invention relates to a mashed garlic chili sauce with a health function, and a production method thereof. The mashed garlic chili sauce comprises, by weight, 30-35% of mashed garlic, 30-35% of hot pepper, 8-10% of sesame oil, 10-14% of bean sauce, 2-3% of vinegar and 2-3% of white sugar. According to the present invention, the materials select the bean sauce and the sesame oil, such that the taste is unique, the aroma is attractive, saliva and gastric juice secretion can be stimulated, the appetite can be improved, poor appetite, abdominal distension and abdominal pain caused by catching cold can be treated, functions of blood circulation promotion, coldness expelling and dampness expelling are provided, and effects of aging resistance, beautifying and body building are provided after long term eating; and the production process does not use any preservatives so as to ensure the pure nature characteristic of the product, and the mashed garlic chili sauce has a high health effect and is suitable for all ages.
Owner:杨嘉
Lactic acid bacteria starter culture, probiotics drinking yogurt and method for preparing same
The invention discloses lactic acid bacteria starter culture, probiotics drinking yogurt prepared by the aid of the lactic acid bacteria starter culture and a method for preparing the probiotics drinking yogurt. The lactic acid bacteria starter culture comprises lactic acid bacteria inoculation liquid including, by weight, 8-26 parts of lactobacillus rhamnosus grx10 inoculation liquid, 0.9-1.8 parts of bifidobacterium lactis inoculation liquid and 0.5-1.5 parts of streptococcus thermophilus inoculation liquid. The content of lactobacillus rhamnosus grx10 in the lactobacillus rhamnosus grx10 inoculation liquid ranges from 100 U / t to 200 U / t; the content of bifidobacterium lactis in the bifidobacterium lactis inoculation liquid ranges from 60 U / t to 120 U / t; the content of streptococcus thermophilus in the streptococcus thermophilus inoculation liquid ranges from 30 U / t to 60 U / t. The lactic acid bacteria starter culture, the probiotics drinking yogurt and the method have the advantagesthat various components in the lactic acid bacteria starter culture are reasonable in usage, and probiotic effects of the lactobacillus rhamnosus grx10 can be stimulated by the bifidobacterium lactisand the streptococcus thermophilus to a great extent; the probiotics drinking yogurt is excellent in quality and suitable to be drunk and has excellent flavor.
Owner:NEW HOPE DAIRY HLDG
Method for preparing breakfast containing fruits, vegetables and grains
InactiveCN103039843AHigh nutritional valueGet the most out of the nutritional valueFood shapingFood preparationNutritive valuesBiology
The invention provides a method for producing a nutritious, healthful and natural breakfast containing fruits, vegetables and grains. According to the method, raw materials adopt a grain combination of rice, corn, millet and the like, fruit and vegetable dregs produced by fruit and vegetable deep processing are uniformly mixed with the grains and extruded under certain extrusion conditions, and the product prepared is crisp and has good color and rich nutrient. According to the processing technology of breakfast containing fruits, vegetables and grains, several grains and several fruits and vegetables are proportioned, and therefore the nutrient value of the product is enriched; the fruit and vegetable dregs are added into the grains to change the waste into edible food, thereby meeting the conception of clean production and sustainable development; and the method is scientific and reasonable, and has significance for comprehensive development and utilization of grains, fruits and vegetables.
Owner:JIANGNAN UNIV
Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method
InactiveCN105053854AEasy to eatStrong tasteFood ingredient functionsFood preparationCordycepsTapioca starch
The present invention relates to a cordyceps sinensis flowers instant noodle preparation method and an instant noodle prepared by the preparation method. Cordyceps sinensis flowers are washed and cleaned, water is added and the Cordyceps sinensis flowers and water are boiled with a slow heat, and cooled to obtain a cordyceps sinensis flowers boiled soup juice and a cordyceps sinensis flowers residue; wheat flour, tapioca starch, edible alkali, edible salt are added into the cordyceps sinensis flowers boiled soup juice and the stirring and dough rolling is conducted; conventional processes of curing the prepared dough, rolling, shredding, and cooking are conducted; the cooked noodle is stretched in an oil tank at a temperature of 30-60 DEG C with oil and fat in the oil tank keeping a circulating flow, the oil treated noodle is cut and put into noodle boxes to drain oil and obtain noodle blocks, and the noodle blocks are then subjected to far-infrared drying and shaping, and cooled to obtain the instant noodle cakes; the cordyceps sinensis flowers residue, camellia oil, edible salt, and chicken essence are put into a stirring pot to be heated and stir-fried evenly, and are packaged into seasoning packets in a sterilized environment; and the instant noodle cakes and the seasoning packets are packaged in a sterilized environment to obtain the cordyceps sinensis flowers instant noodle. The cordyceps sinensis flowers instant noodle has advantages of being safe and healthy, and high in nutritional value, and having health-care functions.
Owner:福家欢食品股份有限公司
Formula containing Chinese dates, ginseng, wolfberry and collagen, and preparation method of formula
ActiveCN104323241APromote absorptionAvoid the effects of absorptionNatural extract food ingredientsFood ingredient functionsNutritive valuesMedicine
The invention relates to a formula containing Chinese dates, ginseng, wolfberry and collagen, and a preparation method of the formula. The formula comprises the following components: 30-60g of dried American ginseng slices, 120-150g of dried wolfberry, 240-300g of poria cocos, 120-150g of dried Chinese dates, 60-90g of dried rose, 90-150g of cod collagen protein powder, 300-500g of honey and 1200-3000g of water. The formula is capable of enabling qi and blood to be full, strengthening the spleen and promoting the absorption and utilization of human body for collagen by regulating the functions of qi and blood of the body, thus achieving the aim of keeping in good health and beautifying and fully utilizing the nutritive value of food.
Owner:WEIHAI XIUMEI BIOTECH
Preparation method of sweet pickled highland barley
ActiveCN104012877AGet the most out of the nutritional valueEasy to prepareFood preparationBARLEY BRANYeast
The invention provides a preparation method of sweet pickled highland barley. The preparation method comprises the following steps: peeling highland barley, preparing an extraction solution, infiltrating highland barley, polishing highland barley, steaming highland barley, airing, steaming again, putting in yeast, fermenting, and preparing sweet pickled highland barley with the beta-glucosan content of more than or equal to 45%. According to the invention, sweet pickled highland barley having high beta-glucosan content is prepared by utilizing beta-glucosan in highland barley bran for multiple times; the preparation method is simple; the nutritional value of highland barley is sufficiently utilized; the prepared sweet pickled highland barley is good in mouth feel and high in nutrition value; the material life of people is enriched.
Owner:叶炳年
Processing method of black soybean lactone tofu
InactiveCN106172869AGet the most out of the nutritional valueRich varietyCheese manufactureFood scienceDry beanSoybean meal
The invention discloses a processing method of black soybean lactone tofu. The processing method comprises the steps that 1, soybeans and black soybeans are carefully selected according to the proportion of 1:0.5 to 1:1.5; 2, the soybeans and the black soybeans are soaked with water of which the weight is 4 times to 5 times the total bean weight for 6 h to 14 h; 3, grinding is conducted two times according to the ratio 1:6 to 1:7 of the total dry bean weight to the water weight, and screening is conducted through a 100-mesh screen; 4, heating is continuously conducted for 10 min at the temperature of 90 DEG C to 100 DEG C; 5, curdling is conducted when the temperature is decreased to 60 DEG C, and heat preservation is conducted for 1 h, wherein glucolactone is firstly dissolved into water, then the mixture of which the adding amount accounts for 0.25% to 0.35% of the amount of cooled soybean milk is added into the cooled soybean milk as soon as possible, and then the materials are stirred to be uniform; 6, after glucolactone is added, the mixture can be contained in a box, and then the box-packed lactone tofu is made. According to the processing method, the tofu is made by taking the soybeans and the black soybeans as raw materials, the nutritional value of the black soybeans is fully utilized, and pursuing of people for both food nutrition and food flavor is met.
Owner:GUIZHOU HUANGPING JINGOUSANG COMPREHENSIVE DEV
Method for making healthcare rice wine from cordyceps sinensis mycelia as raw material
The invention provides a method for making healthcare rice wine from cordyceps sinensis mycelia as a raw material. The method mainly comprises the following steps: cleaning cordyceps sinensis mycelia, performing freeze-drying, sterilizing in a sterilization cabinet, and crushing into powder in a crushing machine for later use; peeling rice; cleaning the rice, draining off water, putting the rice into a jar, adding water till the rice is completely immersed, and soaking for 2-3 days; draining off water of the rice, and steaming for 30 minutes at normal pressure; putting steamed rice into a fermentation tank, adding water and wheat koji, uniformly mixing, adding lactic acid, and adjusting the pH value; adding distiller's yeast, stirring, putting into the jar, and performing fermentation so as to obtain fermented glutinous rice; moving the fermented glutinous rice into a glass container in different batches, adding cordyceps sinensis mycelium powder, and performing ultrasonic oscillation till cordyceps polysaccharides and cordycepin are dissolved in the wine, wherein the cordyceps sinensis mycelium powder accounts for 0.40-0.60% of the mass of the rice wine; pouring the wine into the fermentation tank, and leaving to stand for 7-8 days at 15-16 DEG C; filtering, boiling, and sealing the wine. The method has the beneficial effects that the design has the advantages of being short in brewing period, low in production cost, high in nutrition value and high in cordyceps sinensis utilization rate.
Owner:宜智萱(天津)生物科技有限公司
Corn germ fermentation fragrant cake and manufacturing method thereof
InactiveCN103461421AImprove the quality of lifeHas a clear fragranceDough treatmentBakery productsBiotechnologyNutritive values
The invention discloses corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake is prepared by the following raw materials in proportion by weight: 50-60 portions of corn germ, 100 portions of wheat flour, 5-10 portions of milk powder, 10-18 portions of white sugar, 14-22 portions of edible colza oil or edible palm oil, 55-70 portions of purified water, 1-1.5 portions of dried yeast, 0.05-0.1 portion of corn flavor, 0.005-0.015 portion of vanillin and 0.01-0.015 portion of ethyl maltol. The invention also discloses a manufacturing method of the corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake and the manufacturing method of the corn germ fermentation fragrant cake, disclosed by the invention, have the beneficial effects that novel corn germ fermentation cake is processed by using the corn germ as the main raw material, the product is abundant in nutrition, the novel corn germ fermentation cake has a fresh taste of the corn germ, is softened and delicious and is unique in flavor; the resource of a by-product, namely the corn germ, which is generated by corn processing and the nutritive value of the corn germ are fully utilized; the product is soft and delicious and is convenient to digest and absorb; the technological process is short, the technology is simple, industrial production is easy, and the manufacturing method is suitable for being popularized and applied to corn processing enterprises.
Owner:四川梨梨生物工程有限公司 +2
Radix ginseng health-care beverage and preparation method thereof
InactiveCN106343312AChange the way you eatGreat tasteFood ingredient functionsTaurineFunctional health
The invention disclsoes a radix ginseng health-care beverage and belongs to the technical field of health-care beverages. The radix ginseng health-care beverage is prepared from the following components in parts by weight: 1000 to 2000 parts of water, 400 to 600 parts of white granulated sugar, 450 to 550 parts of high fructose corn syrup, 200 to 400 parts of a vitamin mixed solution, 80 to 100 parts of citric acid, 20 to 50 parts of ethylenediaminetetraacetic acid disodium salt, 60 to 70 parts of carotene, 30 to 50 parts of thiamine, 15 to 40 parts of nicotinic acid, 25 to 45 parts of ascorbic acid, 100 to 120 parts of sucralose, 200 to 260 parts of a microelement mixed solution and 30 to 70 parts of taurine. The invention provides a preparation method of the radix ginseng health-care beverage; the preparation method of the radix ginseng health-care beverage specifically comprises the following steps: S1: preparing the raw materials; S2: preparing a mother solution; S3: sterilizing; S4: adding auxiliary materials; S5: homogenizing; S6: filling. According to the radix ginseng health-care beverage, radix ginseng stem and leaf saponin extract is used as a main raw material for researching a functional health-care beverage; the production cost is reduced and physical fatigues can be alleviated; the taste of the beverage is good, and nutritional value and pharmaceutical value of radix ginsengs can be sufficiently utilized; the radix ginseng health-care beverage has a wide market prospect.
Owner:JILIN TEACHERS INST OF ENG & TECH
Okra pie and making method thereof
InactiveCN105724535ANot easy to get angryGreat tasteDough treatmentBakery productsRice flourNutrient content
The invention provides an okra pie, and relates to the field of okra processing foods.The okra pie comprises a pie crust and pie filling; the pie crust is made from, by weight, 4-8 parts of okra fruit, 2-4 parts of glutinous rice flour and an appropriate amount of water.The okra pie is obtained through the following steps that the okra fruit is dried in the sun, ground and stir-fried to be seven to nine mature, and okra fruit powder is obtained; the okra fruit powder and the glutinous rice flour are mixed and stirred to be uniform according to the proportions, the appropriate amount of water is added, the mixture is kneaded to be proper in hardness, and the pie crust is obtained; the pie filling is put into the pie crust, shaping is conducted, the obtained product is baked for 6-9 h at 200-300 DEG C, and a finished product is obtained.According to the okra pie, deep processing is conducted on okra, rich nutrient ingredients of the okra are utilized, delicious biscuits are obtained, and the needs of people on okra deep processing products is enriched.
Owner:GUANGXI XINGYE ZHIZHEN ECOLOGICAL PARK AGRI TECH CO LTD
Manufacturing method for shredded fragrance pig leg pork
InactiveCN106666438AGolden colorCrispy on the outside and tender on the insideClimate change adaptationFood scienceSesame oilEngineering
The invention relates to a manufacturing method for shredded fragrance pig leg pork. The manufacturing method specifically comprises the following steps: firstly, removing the skin of a fragrance pig leg, blanching, boiling for twenty minutes in a marinade pot, then turning off the fire and braising for half an hour; secondly, taking the braised fragrance pig leg out, cooling, and shredding into pork strips by hands for later use; thirdly, pouring blend oil which is prepared by blending sesame oil, capsicol and peanut oil into a hot pot for heating, pouring the shredded fragrance pork strips into an oil pot, frying until the pork strips are golden, and leaching; fourthly, pouring the blend oil into the hot pot again, pouring the fried shredded fragrance pork strips into the pot, adding white sesame seeds and thirteen spices, and overturning uniformly. According to the shredded fragrance pig leg pork strips prepared with the manufacturing method, the nutritional value of a fragrance pig is fully utilized; the pork strips are manufactured by removing the skin, so that the requirement of foodie who does not like greasiness is met; a fragrance pig leg is shredded into the pork strips by the hands, so that the original taste and flavour of the pork are maintained to a greater extent; the consumption pursuit of the colour, the flavour and the taste of food and the requirement on nutrition and health care of people are met. The method disclosed by the invention can be used for cooking food of people in daily life, and can also be used for performing scale production and packaging the pork strips into ready-to-eat food.
Owner:湖南老古板生态农业有限公司
Chicken bone nutrient solution and preparation method thereof
The invention belongs to the technical field of food processing, and particularly relates to a chicken bone nutrient solution and a preparation method of the chicken bone nutrient solution. The invention aims at providing a chicken bone nutrient solution and a preparation method of the chicken bone nutrient solution. The chicken bone nutrient solution comprises the following raw materials: 90-110 parts of chicken bone extraction solution, 2-6 parts of olive oil, 0.02-0.04 part of tea polyphenol and 0.5-0.9 part of sucrose fatty acid ester (with HLB value 10). The invention also provides the preparation method of the chicken bone nutrient solution, which comprises the following steps of: (1) preparation of a chicken bone extraction solution; (2) mixing; and (3) filling and sterilization. The chicken bone nutrient soup provided by the invention is healthy and delicious and convenient to take; and a new option is provided to the utilization of chicken bone.
Owner:四川省石棉县田湾河野生资源开发有限公司
Preparation method of enzyme liquid medicine for preventing and treating gout
InactiveCN112618666AIncrease varietyTake advantage of medicinal valueSkeletal disorderFood ingredient functionsBiotechnologyNutritive values
The invention discloses a preparation method of enzyme liquid medicine for preventing and treating gout, and relates to the technical field of preparation of biological health-care preparations. The preparation method comprises the following steps of 1, preparing an enzyme stock solution; 2, preparing fruits, herbal medicines and other raw materials; 3, chopping or grinding the fruits, herbal medicines and other raw materials for later use, and mixing; 4, melting brown sugar, adding the melted brown sugar into the mixture obtained in the step 3, and uniformly stirring; 5, adding trace elements into the mixture obtained in the step 4, and uniformly stirring; 6, treating to obtain small molecular water and adding the small molecular water into the mixture obtained in the step 5; 7, performing energy stone projection treatment on the mixture obtained in the step 6; 8, performing sealed fermentation; and 9, performing filtering; and carrying out stock solution extraction. The gout prevention and treatment capacity of the product is improved, the medicinal value and nutritional value of herbal medicines and fruits are fully utilized, the medicine is applied according to symptoms, and uric acid is obviously reduced.
Owner:HEBEI UNIV OF ENG
Making method of hand-carved honey-processed shredded plum
The invention discloses a making method of hand-carved honeyed plum lines. The making method includes: selecting the whole fruits of 70%-mature green plum, washing, adding salt, mixing well, and pickling for 2 days; removing kernels, and using a carver to carve the fruits into shredded plum; repeatedly flushing the shredded plum to clean out salt water, using a filter handkerchief to wrap the shredded plum, squeezing for 8 hours, and performing air drying; adding honey syrup, well mixing, and pickling for 12 hours; removing astringency, using the filter handkerchief to wrap the shredded plum, squeezing for 8 hours, and performing air drying; adding honey into the bottom of a jar, uniformly smearing the honey onto the inner wall of the whole jar, alternately adding a layer of the shredded plum and a layer of honey repeatedly until the opening of the jar is reached, sealing the opening, and allowing the shredded plum to naturally ferment in the jar for 3-4 months. The making method has the advantages that the method is simple, short in making time and capable of achieving large-scale industrial production; astringency of the shredded plum is removed, so that the shredded plum made by the method is excellent in taste, fragrant, tender, crisp, sour, sweet and palatable and has effects of promoting salivation to quench thirst and lubricating intestines to relax bowls; juice obtained after the fermentation and the shredded plum can be eaten at the same time, so that waste is prevented; the making method fully utilizes the value of the green plum and is good in economic and social benefits.
Owner:郭平
Longan seed health alcoholic drink and preparation method thereof
InactiveCN106834044AGood health valueFully extractedMetabolism disorderDigestive systemGLYCYRRHIZA EXTRACTRhizome
The invention relates to the field of health drinks and particularly relates to a longan seed health alcoholic drink and a preparation method thereof. The longan seed health alcoholic drink is prepared from a longan seed extract solution and Chinese herbal medicines, wherein the Chinese herbal medicines include the following raw materials in parts by weight: 12-20 parts of ligustrum lucidum ait fruits, 25-35 parts of eclipta, 15-20 parts of radix bupleuri, 15-20 parts of angelica sinensis, 20-25 parts of bighead atractylodes rhizome, 10-16 parts of poria cocos, 8-12 parts of liquorice, 5-10 parts of eucommia ulmoides, 3-5 parts of rhizoma atractylodis, 15-20 parts of achyranthes bidentata and 6-8 parts of dried rehmannia roots. The prepared drink has relatively good effects of delaying ageing, reducing blood fat and blood pressure, preventing high blood pressure and hyperlipidemia and improving the organism immune function.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
Soybean milk making method of rapid soybean milk maker
ActiveCN102771575BAvoid wastingReduce wasteBeverage vesselsMilk substitutesHigh concentrationWater resources
The invention relates to a soybean milk making method of a rapid soybean milk maker. The soybean milk making method at least comprises the steps: injecting the water of capacity V1 in a small-space smasher at a time, and heating the water in the small-space smasher through a heating device, draining the heated water to a milk receiving cup and mixing the milk in the milk receiving cup. Compared with the prior art, the residue of high-concentration milk / paste in the small-space smasher can be reduced, so that waste is avoided; furthermore, the water resources for cleaning at later stage can be effectively reduced, and the waste of water resources can also be reduced.
Owner:JOYOUNG CO LTD
Method for prolonging quality guarantee period of ginseng
The invention provides a method for prolonging the quality guarantee period of ginseng. The method comprises the following steps: steaming or boiling, namely, steaming the ginseng for 90 to 180 minutes by using steam, or boiling the ginseng in boiled water for 1 to 10 minutes; drying, namely drying the ginseng until the water content of the main root of the ginseng is reduced to 20 to 40 percent; moisture regaining, namely, spraying water mist on the ginseng, and then placing the ginseng in a shade place after being coated by using a thin film; sterilizing, namely, steaming the ginseng by using steam for sterilizing; honey storing, namely, soaking the ginseng into honey and storing the ginseng in dark at normal temperature or a low temperature. The method for prolonging the quality guarantee period of the ginseng disclosed by the invention has simple and feasible steps; no loss of nutritional ingredients is ensured, and meanwhile, the quality guarantee period of the ginseng is prolonged effectively. A ginseng product prepared by the invention has adjustable humidity, hardness and color, can meet the requirements of different customers, and has a broad market prospect.
Owner:田春丽
Jujube ginseng wolfberry collagen formula and its preparation method
ActiveCN104323241BPromote absorptionAvoid the effects of absorptionNatural extract food ingredientsFood ingredient functionsNutritive valuesMedicine
Owner:WEIHAI XIUMEI BIOTECH
Livestock feed containing corn distiller grains and preparation method thereof
InactiveCN109511816AGet the most out of the nutritional valueNo adverse reactionFood processingAnimal feeding stuffProper treatmentCorn flour
The invention discloses livestock feed containing corn distiller grains and a preparation method thereof. The feed is prepared from the following components in parts by weight: 30-50 parts of corn flour, 20-40 parts of corn distiller grains, 25-50 parts of wheat middling, 8-15 parts of garlic paste, 1-3 parts of edible salt, 8-16 parts of phagostimulant, 5-9 parts of saccharomycetes, 0.8-1.6 partsof peanut hulls, 0.5-1.2 parts of seashells and a proper amount of water. The preparation method comprises the following steps: pulping the corn distiller grains, adding the saccharomycetes, sealingand fermenting for 30-50 hours, and drying and granulating to obtain a product A; mixing and grinding the peanut hulls and seashells into 100-150 meshes to obtain a product B; mixing the corn flour, wheat middling and garlic paste, stirring with water to prepare pulp, adding the edible salt and phagostimulant, stirring for 12-25 minutes at 60-90 DEG C, drying and granulating to obtain a product C;and mixing the product A, the product B and the product C, subpackaging to obtain the feed. The feed has the characteristics of reasonable composition, sufficient utilization of distilled grains, proper treatment of distiller grains and long time storage.
Owner:贵州龙里荣和酒业有限公司
Corn germ fermentation fragrant cake and manufacturing method thereof
InactiveCN103461421BImprove the quality of lifeHas a clear fragranceDough treatmentBakery productsBiotechnologyNutritive values
Owner:四川梨梨生物工程有限公司 +2
Lemon and kiwi juice beverage
InactiveCN109770123AIncrease the scope of applicationGet the most out of the nutritional valueFood scienceNutrientFruit drinks
The invention discloses a lemon and kiwi juice beverage. According to the lemon and kiwi juice beverage, fresh lemon fruits are used, after cleaning, peeling and juicing are performed, a proper amountof water, kiwi juice and white granulated sugar are added, and the lemon and kiwi juice beverage containing original juice not smaller than 10% and meeting the national health standard is made. The lemon and kiwi juice beverage sufficiently utilizes the lemon fruit and lemon nutrient value, is suitable for both young and old and enlarges the lemon application range.
Owner:范雷
Polygonatum sibiricum tea capable of reducing blood sugar and blood fat and enhancing immunity and preparation method thereof
PendingCN113647489AGet the most out of the nutritional valueIncrease profitTea substituesBiotechnologyBlood lipids
The invention discloses a polygonatum sibiricum tea capable of reducing blood sugar and blood fat and enhancing immunity, which belongs to the field of food and comprises the following raw materials in parts by mass: 900-950 parts of polygonatum sibiricum rhizome, 150-200 parts of polygonatum sibiricum leaf and 20-40 parts of limonene. The polygonatum sibiricum tea prepared by the method has the effects of reducing blood sugar, reducing blood fat and enhancing immunity, effective components in the polygonatum sibiricum tea are easily dissolved in hot water at 80-90 DEG C, the nutritional value of polygonatum sibiricum is fully utilized, and the utilization rate of polygonatum sibiricum is increased.
Owner:HUNAN BESTCOME TRADITIONAL MEDICINE CO LTD
Preparation method of Pinctada martensii Beta meat seasoning base material and product of Pinctada martensii Beta meat seasoning base material
PendingCN114304579AGet the most out of the nutritional valueSimple processing methodFood scienceBiotechnologyNutrition
The invention discloses a preparation method of a Pinctada martensii meat seasoning base material and a product of the Pinctada martensii meat seasoning base material, and belongs to the technical field of marine product processing. The method specifically comprises the following steps: firstly, preparing Pinctada martensii meat into meat slurry, and then adding a citric acid aqueous solution for water bath treatment; centrifuging the meat pulp after the water bath, discarding centrifugate, and collecting shellfish meat; adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting; and freeze-drying the fermented shell meat into powder to obtain the Pinctada martensii shell meat seasoning base material. According to the invention, the Pinctada martensii meat with high protein content and rich amino acid content is used as a raw material for processing, the marine shellfish food with rich nutrition and delicious taste is developed, and the marine shellfish food can be used as a food seasoning and has important significance in both economic and nutritional aspects. The processing method is simple and has wide popularization and application values.
Owner:GUANGDONG OCEAN UNIVERSITY
Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables
PendingCN111713665AGet the most out of the nutritional valueHas hydration propertiesFood shapingNatural extract food ingredientsBiotechnologyNutritive values
The invention belongs to the technical field of preparation of vegetable balls, and particularly discloses a method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulosefrom vegetables. The method comprises the following steps of S1, preparing raw materials: preparing 80 parts of vegetables, 15-18 parts of protein, 10-14 parts of flour, 0.15-0.4 part of salt, 0.05-0.25 part of chicken essence, 1.25-1.9 parts of ginger, 1.55-3 parts of scallions, 0.8-1 part of Chinese prickly ash and 0.6-1 part of fresh ginger powder; and S2, treating the vegetables: extracting the hydrated cellulose from the vegetables, performing extraction treatment on cellulose in the vegetables, and mixing the extracted hydrated cellulose powder as a vegetable raw material with the flourand eggs together so as to obtain the vegetable balls. The prepared vegetable balls contain active components of various vitamins and the like in the vegetables, and also contain the hydrated cellulose, so that the edible value of the vegetable balls is increased, nutrient components required by human bodies can be met, and the nutrient value of the vegetables can be sufficiently utilized.
Owner:天津市宽达水产食品有限公司
Phyto-salt-enriched camellia oleifera beverage
InactiveCN107094953AFull of nutritionIncrease productivityTea substituesNutrientAntibacterial effect
The invention discloses a phyto-salt-enriched camellia oleifera beverage, and belongs to the field of food processing. The phyto-salt-enriched camellia oleifera beverage is prepared from camellia oleifera leaf, tamarix chinensis leaf, narrow-leaved oleaster, and samphire. A preparation method comprises following steps: camellia oleifera leaf, tamarix chinensis leaf, narrow-leaved oleaster, and samphire are dried, are subjected to ultramicro-pulverization, and are subjected to enzymatic hydrolysis, filtering, filling, sterilizing, and packaging. The obtained product is rich in flavonoids, rhamnose, galactose, glucose, and phyto-salt, and is comprehensive in nutrients; the ratio of the ingredients is harmonious; mothfeel is excellent; quality is high; and the phyto-salt-enriched camellia oleifera beverage possesses anti-oxidation effect, antibacterial effect, and blood fat reducing effect.
Owner:贵州祥驰农业开发有限公司
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