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36results about How to "Has fluid" patented technology
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Method for making fresh-bamboo wine by fresh bamboo
This invention relates to a method for brewing fresh bamboo wine characterizing in including the following steps: cleaning and crushing fresh bamboo to villiform, taking the raw material in the proportion: fresh bamboo: 70-100%, food supplies: 0-30% then adding water in the weight proportion to material:1:0.5-3, adding bacilli amylase to braize and steam, adding sacchariferous agent to be sacchariferized for 20-30minutes under 58-62deg.C then adding seeding yeast to be fermented to prepare a health-care fresh bamboo wine.
Owner:罗福国
Extraction for active ingredients of cordyceps sinensis and application thereof in cigarette filter
ActiveCN101928352AImprove smoking qualityReduce stimulationSugar derivativesTobacco smoke filtersFomesColumn chromatography
The invention discloses extraction for active ingredients of cordyceps sinensis and application thereof in a cigarette filter, and relates to a method for extracting the active ingredients of the cordyceps sinensis from the active ingredients and adding the active ingredients into the cigarette filter. The method comprises the following steps of: after pre-treating and crushing the cordyceps sinensis, heating and refluxing the crushed cordyceps sinensis with water or ethanol; and concentrating, filtering and separating by column chromatography to obtain the active ingredients. The active ingredients of the cordyceps sinensis are added into materials for making the cigarette filter in proportion; and the cigarette filter is made by using the materials. After adopting the technology, the smoking quality of cigarettes can be improved, the release amount of certain harmful components in the mainstream smoke of the cigarettes can be reduced, the active ingredients of the cordyceps sinensis can be transferred into the mainstream smoke, and the effects of promoting the production of body fluid, wetting whistle, eliminating phlegm, reducing stimulus and the like are achieved without any side effect.
Owner:INNER MONGOLIA KUNMING CIGARETTE CO LTD
Liver-protecting sober-up tea and preparation thereof
InactiveCN101796989AHangover fastHas liver and kidney protectionPre-extraction tea treatmentAlcoholismsRadix Ophiopogonis
The invention discloses liver-protecting sober-up tea and a preparation thereof. The liver-protecting sober-up tea is prepared from rice bean flower, Flos Pueraria omeiensis, mother chrysanthemum, American ginseng, wild Radix Ophiopogonis, fingered citron and tea-leaves which are same in amount. The preparation method comprises the following steps of: respectively weighing rice bean flower, Flos Pueraria omeiensis, mother chrysanthemum, American ginseng, wild Radix Ophiopogonis, fingered citron and tea-leaves with equal amount, drying at the temperature of 50-60 DEG C, smashing, mixing evenly, then sterilizing and packaging to obtain the liver-protecting sober-up tea. Compared with the prior art, the liver-protecting sober-up tea does not only have the function of high dealcoholic speed, but also have the functions of protecting the liver and the kidney, strengthening the liver and the stomach, relieving alcoholism, refreshing oneself, promoting the secretion of saliva or body fluid and dissipating fatigue and the like. One bagged person can be sobered by taking the liver-protecting sober-up tea within 15-30 minutes.
Owner:唐桂德
Tobacco flavor prepared by taking fructus terminaliae immaturus, dendrobium nobile, tobacco and the like as raw materials and application thereof
InactiveCN104450192AAvoid incongruityImprove coordinationTobacco preparationEssential-oils/perfumesMaillard reactionNicotiana tabacum
The invention discloses a tobacco flavor prepared by taking fructus terminaliae immaturus, dendrobium nobile, tobacco and the like as raw materials and application thereof. The tobacco flavor is prepared through the following steps of: taking the fructus terminaliae immaturus, the dendrobium nobile, radix ophiopogonis, herba menthae, honeysuckle, chrysoidine, fructus momordicae and the tobacco as raw materials, mixing, and then preparing an extractive; adding compound amino acid, xylose, propanediol and water to form a reaction system, regulating a pH value, and then carrying out maillard reaction in a reaction kettle to prepare the tobacco flavor. The tobacco flavor disclosed by the invention achieves more obvious and comprehensive improvement effects on cigarette smoking quality compared with the traditional extractive, and particularly has the advantages of obviously increasing the salivation promoting feeling and the sweet feeling, being rich and harmonious in fragrance and obviously enhanced in integral smoking quality, and playing roles in promoting salivation and moistening dryness, clearing away lung-heat and moistening the throat and relieving the clinical symptoms of chronic pharyngitis.
Owner:CHINA TOBACCO YUNNAN IND
Honeysuckle-olive tea and method for making same
The invention discloses honeysuckle-olive tea and a method for making the same. The honeysuckle flower-olive tea consists of the following raw materials in part by weight: 1 to 10 parts of honeysuckle, 1 to 8 parts of olive, 1 to 8 parts of tangerine, 1 to 10 parts of balloonflower, 1 to 10 parts of cordate houttuynia, 1 to 8 parts of kudzuvine root and 1 to 6 parts of liquorice. The honeysuckle-olive tea has the effects of clearing heat, relieving sore-throat, opening the inhibited lung-energy, reducing phlegm, relieving a cough and promoting the secretion of saliva or body fluid. The honeysuckle-olive tea is quite suitable for people suffering from cold, cough, swelling and pain in throat and dry mouth and nasal obstruction and can also prevent bird flu.
Owner:张家能
Jasmine cordyceps puerh tea and preparation method thereof
The invention discloses jasmine cordyceps puerh tea which is characterized by comprising the following components in parts by weight: 5-20 parts of puerh tea leaves, 5-20 parts of fresh jasmine flower and 1-5 parts of dry cordyceps militaris. The jasmine cordyceps puerh tea is unique in formula and attractive in fragrance and has the efficacies of decreasing lipid, losing weight, reducing blood pressure, preventing and fighting cancer, delaying ageing, refreshing and improving the immune of a human body.
Owner:韦有任
Bamboo juice ice cream and production method thereof
The present invention discloses a bamboo juice ice cream production method. The ice cream is composed of 5-10% of bamboo juice, 10-15% of white granulated sugar, 1.5-2.5% of whole milk powder, 10-20% of full-fat sweetened condensed milk, 5-6% of hardened oil, 1-2% of cream, 5-10% of fresh egg pulp, 0.2-0.3% of guar gum, 0.05-0.1% of sodium alginate, 0.05-0.1% of CMC, 0.1-0.15% of konjac glucomannan, and an appropriate amount of drinking water. The bamboo juice ice cream production method includes the following steps: preparing and mixing of raw materials and accessory materials, sterilizing, homogenizing, cooling, aging, curdling, filling molding, hardening, etc. The bamboo juice ice cream comprises the bamboo juice, and compared with the traditional ice cream, the bamboo juice ice cream not only has a refreshing and delicious taste, but also has health-care functions. The prepared bamboo juice ice cream has efficacies of calming mind, clearing heat, promoting salivation, relieving cough, causing diuresis, dispelling the effects of alcohol, etc. and is in line with the health-care functional requirements of people for ice cream currently.
Owner:BENGBU COLLEGE
Jujube and lily beverage and preparation method thereof
ActiveCN103549573AClearing heat and reducing fireHas fluidFood thermal treatmentFood homogenisationGlucose-Fructose SyrupVitamin C
The invention discloses a jujube and lily beverage and a preparation method thereof. The jujube and lily beverage consists of the following raw materials in parts by weight: 20-30 parts of lilies, 0.2-0.6 part of citric acid, 0.1-0.3 part of sodium chloride, 0.4-0.8 part of monostearin, 0.03-0.06 part of albumen sugar, 4-6 parts of glucose syrup, 0.02-0.04 part of sodium carboxymethylcellulose, 0.3-0.6 part of trisodium phosphate, 0.1-0.3 part of ethyl maltol, 10-20 parts of jujubes and 0.2-0.4 part of vitamin C. The method disclosed by the invention comprises the following steps: (1) juice extraction; (2) mixing; (3) pre-sterilization; (4) canning; (5) sterilization; (6) back-pressure cooling, inspection and delivery-into-warehouse.
Owner:GANSU XIYU FOODS
Extraction of active ingredients of cordyceps sinensis and application of active ingredients to cigarettes
ActiveCN101928317AImprove smoking qualityReduce harmful ingredientsTobacco treatmentSugar derivativesNicotiana tabacumGas phase
The invention discloses extraction of active ingredients of cordyceps sinensis and application active ingredients to cigarettes thereof, and relates to extraction of active ingredients from the cordyceps sinensis and an application method of the active ingredients to cigarettes. The active ingredients of the cordyceps sinensis are prepared by the following steps of: pretreating the cordyceps sinensis, performing water extraction or alcohol extraction, filtering and concentrating, and performing membrane separation and column chromatography, wherein the obtained substances are cordycepic acid, cordycepin and adenosines; and one or more of the active ingredients of the cordyceps sinensis are dissolved and added into cut tobacco. Tests prove that: compared with contrast cigarettes, the cigarettes in the invention have the transfer rate of the active ingredients of the cordyceps sinensis of 5 to 10 percent in mainstream cigarette smoke, reduce the content of some harmful components in the mainstream cigarette smoke by 20 to 45 percent, such as smoke benzpyrene, nitrosamine specific to tobacoo, smoke gas phase free radicals, and the like, particularly have better effect of reducing the smoke gas phase free radicals for the cigarettes, and have the advantages of no peculiar smell during smoking and functions of promoting the production of body fluid, soothing the throat, eliminating phlegm and the like.
Owner:INNER MONGOLIA KUNMING CIGARETTE CO LTD
Processing method for black tea rich in honey lemon fragrance
InactiveCN106306136AOvercome bitterness and astringencyOvercoming low freshnessPre-extraction tea treatmentBlack teaNatural state
The invention discloses a processing method for black tea rich in honey lemon fragrance. The finished black tea is prepared from the acquisition of fresh leaves, spreading for cooling, natural withering withering, hot air withering, freezing treatment, thawing, natural cold air circulation withering, rolling and preparing honey fragrance, deblocking for fermentation, initial drying and watering, and drying. The fresh leaves adopt fresh leaves with one bud and two leaves along with the symmetry leaves of same tenderness. Spreading for cooling is to keep the tea activity through preading and ventilation and heat dissipation. Natural withering is the slow process of fresh leaf water loss by cell infiltration in the natural state, which will eliminate fresh grass flavor and bring slight orchid fragrane after the withering, with more durable foam resistance. Rolling adds natural honey protein in the process of conversion of polyphenol as cell disruption, which increases the degree of black tea fresh and delicious flavor. The invention can effectively reduce the bitter taste of black tea, improve the quality of tea, fully realizing the features of tea honey fragrance, fresh lemon taste. Since the tea owns durable and fres taste, smells with tea soup fragrance, and tastes mellow, it is suitable for the majority of young consumers.
Owner:YIBIN CHUANHONG TEA IND GRP
Spicy corbicula fluminea dried bean curd and preparation method thereof
InactiveCN104095043AWith heat dissipationSmoothing qi and resolving phlegmCheese manufactureFood scienceBiotechnologyThirst
The invention discloses a spicy corbicula fluminea dried bean curd and a preparation method thereof. The dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybeans, 9-12 parts of fried black sesame seeds, 3-4 parts of salt, 4-5 parts of shredded onions, 4-5 parts of garlic, 6-8 parts of cherry seed oil, 6-8 parts of millet oil, 8-12 parts of beef offal, 14-16 parts of raw dove eggs, 15-20 parts of corbicula fluminea meat, 6-9 parts of green plums, 6-9 parts of fruits of diospyros kaki L. f. constricta, 5-7 parts of leaf mustards, 8-11 parts of zanthoxylum piperitum, 5-7 parts of seafood mushrooms, 6-7 parts of banana taro starch, 8-11 parts of Pu'er tea, 5-6 parts of diced scallops, 1-2 parts of lemon grass, 1-2 parts of loquat leaves, 1-2 parts of Chinese wampee leaves, and 100-110 parts of nutrient solutions. Traditional Chinese medicines which are added into the dried bean curd have the efficacies of clearing away summer-heat, expelling pathogenic factors from the exterior, promoting urination, harmonizing the stomach, removing heat from the lung to relieve cough, relieving exterior syndrome, dispersing heat, regulating qi and reducing phlegm, and the Pu'er tea which is added into the dried bean curd enables the dried bean curd to have the functions of eliminating heat, eliminating summer-heat, removing toxins, relieving inflammation or internal heat, lowering dryness, quenching thirst, promoting salivation, strengthening the heart and refreshing oneself.
Owner:马鞍山江心绿洲食品有限公司
Mature vinegar broad bean
The present invention discloses a mature vinegar broad bean which includes the following raw materials in parts by weight: 100 parts of broad beans, 15-22 parts of sugar syrup, 4-6 parts of mixed powder materials, and 4-6 parts of mature vinegar. By selecting and matching raw materials of sugar syrup, the broad beans have caramel color and luster, and more mellow taste; by controlling oil-frying temperature and time, the oil-fried broad beans are instantly cooled in cooled oil and are subjected to other operations, and thus the broad beans have crisper tastes.; and by matching citric acids, malic acids and tartaric acids at a ratio, the obtained sour taste of the mature vinegar can meet the requirements, the produced sour taste can supplement with the smell produced by mature vinegar, and thus the sour taste of the broad bean reaches the sour degree requirements in both sense of smell and taste. Compared with the prior art, by matching the broad beans, sugar syrup, mixed powder materials and mature vinegar at a ratio, the prepared mature vinegar broad bean has a mellow fragrance of mature vinegar, has a sour and sweet taste to meet the requirements, and meets the mouthfeel needs of people for nowadays.
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Traditional Chinese medicine for dredging blood vessels
InactiveCN105079503ASimple manufacturing methodSignificant effectCardiovascular disorderPlant ingredientsSalvia miltiorrhizaThree vessels
The invention discloses a traditional Chinese medicine for dredging blood vessels; the traditional Chinese medicine is prepared by combining salvia miltiorrhiza, gastrodia elata, radix notoginseng, hawthorn, American ginseng, snakegourd shell, polygonum multiflorum, angelica and ligusticum wallichii in parts by weight as follows: 10-30 parts of salvia miltiorrhiza, 10-30 parts of gastrodia elata, 10-30 parts of radix notoginseng, 10-30 parts of hawthorn, 10-30 parts of American ginseng, 10-30 parts of snakegourd shell, 10-30 parts of polygonum multiflorum, 10-30 parts of angelica and 10-30 parts of ligusticum wallichii. The traditional Chinese medicine is prepared by grinding and screening the Chinese herbal medicines in parts by weight and filling the processed Chinese herbal medicines in capsules. By combining the various drugs, the traditional Chinese medicine is capable of activating body immunity, enhancing myocardial function and promoting angiectasis, as well as capable of blocking and reducing the generation of free radical, prolonging platelet coagulation time and promoting blood circulation, so as to promote smooth circulation of blood, thereby achieving the purpose of dredging blood vessels.
Owner:严新兰
Traditional Chinese medicine composition for treating acute and chronic viral hepatitis and preparation method for traditional Chinese medicine composition
InactiveCN102716228ANourishing the lungsAstringentDigestive systemAntiviralsChronic hepatitisSchisandra chinensis
The invention discloses a traditional Chinese medicine composition for treating acute and chronic viral hepatitis and a preparation method for the traditional Chinese medicine composition. The traditional Chinese medicine composition is prepared from 100-150g of Schisandra chinensis, 100-150g of Oldenlandia diffusa and 8-20g of Cordyceps sinensis. The traditional Chinese medicine composition has the effects of clearing heat and removing toxicity, supporting the healthy energy and simultaneously treating principal and subordinate symptoms, and is used for treating all kinds of acute and chronic viral hepatitis.
Owner:宁波保税区欣诺生物技术有限公司
Beverage preparation technology
InactiveCN109043261ASolve no detoxSolve the problem of liver protectionNatural extract food ingredientsFood ingredient functionsEnzymatic hydrolysisOlive leaf
The invention relates to the field of beverage preparation, in particular to a beverage preparation technology. The beverage preparation technology comprises the following steps of (a) drying the olive leaves, crushing, screening, weighing, extracting by composite enzymatic hydrolysis, sucking and filtering, and fixing capacity; drying the lotus leaves, crushing, screening, weighing, extracting byhot water, sucking and filtering, and fixing capacity; drying the ginkgo leaves, crushing, screening, weighing, extracting by hot water, sucking and filtering, and fixing capacity; drying the liquorice root, slicing, screening, weighing, extracting by hot water, sucking and filtering, and fixing capacity; (b) mixing the extracting solution of olive leaf, extracting solution of lotus leaf, extracting solution of ginkgo leaf, and extracting solution of liquorice root in step (1) according to a volume ratio of 15:2:2:1, and adding the white granulated sugar according to a ratio of 2:100(g / ml) (white granulated sugar to mixed liquid). The beverage has the advantages that the value of the olive leaf is fully utilized; the effects of clearing heat, relieving sore throat, removing phlegm, producing body fluid, tonifying the spleen, detoxifying, and protecting the liver are realized.
Owner:德昌泓源农林科技发展有限公司
Detoxifying and slimming medicated diet sea cucumber and preparation method thereof
PendingCN111466531AMoisture diureticIt can invigorate the spleen and reduce swellingFood ingredient functionsBiotechnologyBenincasa cerifera
The invention relates to the technical field of functional foods, and in particular relates to a detoxifying slimming medicated diet sea cucumber and a preparation method thereof. The medicated diet sea cucumber is composed of the following components in parts by weight: 180 to 220 parts of cooked sea cucumbers, 4 to 6 parts of dried lotus leaves, 13 to 15 parts of poria cocos, 24 to 26 parts of semen phaseoli, 90 to 110 parts of wax gourd, 18 to 22 parts of jelly fungi, 75 to 85 parts of seasoning liquid and 1200 to 1500 parts of water. The medicated diet sea cucumber has the effects of reducing weight, inducing diuresis, expelling toxin and relaxing the bowels.
Owner:DALIAN XINYULONG OCEAN TREASURES
Applications of active ingredients of cordyceps sinensis in cigarettes
InactiveCN102835728AChange performanceDoes not change smoking qualityTobacco preparationNicotiana tabacumGas phase
The invention relates to applications of active ingredients of cordyceps sinensis in cigarettes, and relates to an application method of active ingredients of cordyceps sinensis, which are extracted from the cordyceps sinensis, in cigarettes. The active ingredients of cordyceps sinensis provided by the invention are cordycepic acid, cordycepin and cordyceps adenosine; and one or multiple of the active ingredients of cordyceps sinensis is / are dissolved, and is / are added into cut tobacco. Through testing, compared with cigarettes, for the coiled cigarettes provided by the invention, the active ingredients of cordyceps sinensis has the transfer rate of 5-10% in main stream cigarette smoke; and the content of certain harmful ingredients in the main stream smoke, such as smoke benzopyrene, nitrosamine peculiar in tobacco, smoke gas-phase radical, are reduced by 10-25%; and when the cigarettes are smoked, the smoke has no special flavor, and the cigarettes have the effects of saliva production, throat wetting, phlegm benefit and the like.
Owner:INNER MONGOLIA KUNMING CIGARETTE CO LTD
Black garlic and Chinese pear fruit paste and preparation method thereof
InactiveCN105124453AReduce usageSweet and sour tasteFood ingredient functionsFood preparationAntioxidantGARLIC POWDER
The present invention discloses black garlic and Chinese pear fruit paste, and mainly consists of the following raw materials in percentages by weight: black garlic powder 5-10%, diced Chinese pears 15-25% and citric acid 0.3-1%, xylitol 5-15%, sodium carboxymethyl cellulose 0.1-0.5%, beta-cyclodextrin 0.2-0.5% and the balance water. The fruit paste makes full use of the green antiseptic function of the black garlic and the antioxidant function of ajoene enriched in black garlic fermentation, thereby reducing the use of preservatives and antioxidants in the fruit paste production process; meanwhile the sweet and sour flavor of the black garlic and the sweet taste of the Chinese pears complement each other so that the produced fruit paste is sweet and sour in taste and pleasant, and has effects in resisting cancer, resisting aging, promoting saliva secretion, moisturizing dryness syndrome, clearing heat, reducing phlegm, etc.
Owner:句容市丰源生态农业有限公司
Seafood health care product
PendingCN110419731AGrowth inhibitionInhibit transferFood ingredient as taste affecting agentFood extractionResistCoronary heart disease
The invention relates to the technical field of seafood health care and a seafood health care product. The formula of the seafood health care product is as follows: 10-20 parts of holothurin, 5-20 parts of ginsenoside, 5-15 parts of balsam pear powder, 15-20 parts of seafood powder and hawthorn powder, 3-7 parts of muskmelon powder and a deodorant. According to the present invention, the seafood health care product is added with the holothurin extracted from sea cucumber. The holothurin is also called holothurian glycosides, is an antimycotic agent, can inhibit a variety of molds, exists in sea cucumber bodies and has extremely high medicinal value and health care value. Sea cucumber toxin is an anti-toxic agent, is safe and non toxic to the human body, can inhibit the growth and metastasis of tumor cells, and can effectively prevent cancer and resist cancer. The sea cucumber is warm in nature, can nourish kidney, strengthen yin, replenish qi, produce essence, dredge intestines, and moisten dryness. The effects of delaying aging, eliminating fatigue, reducing arthritis and neuralgia can be realized by often eating sea cucumbers. The sea cucumber also has good curative effect on hypertension, vascular sclerosis, coronary heart disease angina pectoris, myocardial infarction and hepatitis, and has the effects of beautifying face and hair, nourishing blood, moisturizing skin, invigorating qi, promoting blood circulation, nourishing kidney and promoting essence.
Owner:大连真擎肽海洋科技有限公司
Application of Pineapple Peel Polysaccharide in Cigarettes
Owner:CHINA TOBACCO HUNAN INDAL CORP
Extraction of active ingredients of cordyceps sinensis and application of active ingredients to cigarettes
ActiveCN101928317BImprove smoking qualityReduce harmful ingredientsSugar derivativesTobacco treatmentAdenosineGas phase
Owner:INNER MONGOLIA KUNMING CIGARETTE CO LTD
Preparation method of broad beans pickled in vinegar
The invention discloses a preparation method of broad beans pickled in vinegar. The preparation method comprises the following steps: (1) soaking broad beans till the broad beans are open, frying the broad beans, and de-oiling the broad beans; (2) wrapping the de-oiled broad beans with syrup; (3) wrapping the broad beans with a mixed powder seasoning; and (4) spraying aged vinegar to the broad beans, thereby obtaining the broad beans pickled in vinegar. Compared with the prior art, the preparation method has the advantages that through the control on the frying temperature and time and the operation of immediately cooling the fried broad beans in cold oil and the like, the broad beans taste more crisp; through the processes of wrapping the broad beans with powdered sugar and then with the mixed powder seasoning, spraying the vinegar to the broad beans and performing hot packaging in sequence, the broad beans pickled in vinegar have clear sour and sweet tastes, layered tastes and a mellow taste of aged vinegar; moreover, through matching of the broad beans, the syrup, the mixed powder seasoning and the aged vinegar, the broad beans pickled in vinegar not only have the mellow taste of aged vinegar, but also have the sour and sweet tastes meeting the requirements, thus meeting the requirement of modern people on tastes.
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Meridian-warming and arthralgia-relieving cream and preparation method thereof
InactiveCN111166790AStrong penetrating powerKeep the aromaAntipyreticAerosol deliveryRadix Astragali seu HedysariEngineering
The invention discloses meridian-warming and arthralgia-relieving cream and a preparation method thereof. The meridian-warming and arthralgia-relieving cream is prepared from the following raw material medicines in parts by weight: 5-15 parts of raw rhizoma atractylodis, 5-15 parts of radix puerariae, 5-15 parts of cassia twig, 5-15 parts of poria cocos, 5-15 parts of ligusticum wallichii, 5-15 parts of raw radix astragali, 55-85 parts of geranium wilfordii, 5-15 parts of radix angelicae pubescentis, 2-12 parts of nux vomica, 10-20 parts of raw eucommia ulmoides and 20-40 parts of officinal magnolia bark. The preparation method comprises the following steps: weighing the raw material medicines, performing crushing and mixing to obtain a raw material medicine mixture, adding an extraction medium into the raw material medicine mixture, performing soaking, performing extraction by adopting an ultrasonic extractor, concentrating an obtained extracting liquid to obtain a concentrated solution, adding a matrix into the concentrated solution, and performing blending to obtain the meridian-warming and arthralgia-relieving cream. The cream can effectively dispel cold, dredge collaterals, dispel wind, eliminate dampness, promote blood circulation and relieve pain.
Owner:谷雨
Food retention removing type preserved vegetable flavored composite corn grit and preparation method thereof
InactiveCN104256276ATraditional nutritional valueHas fluidNatural extract food ingredientsFood ingredient functionsQuenchingFlavor
The present invention discloses a food retention removing type preserved vegetable flavored composite corn grit which is characterized in that the corn grit is prepared from the following raw materials by weight: 500-550 parts of corn flour, 50-55 parts of preserved vegetables, 20-25 parts of armeniaca mume, 5-6 parts of sweet potato seedlings, 5-6 parts of beef powder, 2-3 parts of spicy powder, 2-3 parts of five spice powder, 10-11 parts of red date powder, 7-8 parts of stevia, 2-3 parts of citrus red, 1.8-2 parts of common perilla fruit, 9-10 parts of spine date leaves, 5-7 parts of tuber onion roots, 7-8 parts of red lotus seeds, 10-15 parts of licorice juice, 12-14 parts of green tea powder and 60-65 parts of nutritional additives. The present invention combines the peculiar flavor of preserved vegetables with the dietary property of the armeniaca mume, and has efficacy of body fluid regeneration and thirst quenching. Meanwhile, the present invention adds the extracted essence of a plurality of precious Chinese medicines so as to provide the corn grit with effects of nourishing heart and calming nerves, removing heat to promote salivation, removing fantod, clearing heat and slaking thirst, improving eyesight and refreshing spirit besides the traditional nutritional value.
Owner:方岩松
A kind of preparation method of old vinegar broad bean
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Sauce appetizing ginger and making method thereof
The invention belongs to the technical field of food processing, and particularly relates to sauce appetizing ginger and a making method thereof. The sauce appetizing ginger comprises the following components in percentage by mass: 70-80% of Tongling white ginger, 1-3% of chilli, 4-6% of salt, 3-5% of white granulated sugar, 11-17% of light soy sauce and 1-2% of dark soy sauce. The sauce appetizing ginger is rich in trace element, has the functions of generating body fluid, promoting appetite, nourishing spleen, preventing oxidation, and the like, and is particularly applicable to middle-aged and aged people.
Owner:蔡芳
Jujube and lily beverage and preparation method thereof
ActiveCN103549573BClearing heat and reducing fireHas fluidFood thermal treatmentFood homogenisationBiotechnologyCellulose
The invention discloses a jujube and lily beverage and a preparation method thereof. The jujube and lily beverage consists of the following raw materials in parts by weight: 20-30 parts of lilies, 0.2-0.6 part of citric acid, 0.1-0.3 part of sodium chloride, 0.4-0.8 part of monostearin, 0.03-0.06 part of albumen sugar, 4-6 parts of glucose syrup, 0.02-0.04 part of sodium carboxymethylcellulose, 0.3-0.6 part of trisodium phosphate, 0.1-0.3 part of ethyl maltol, 10-20 parts of jujubes and 0.2-0.4 part of vitamin C. The method disclosed by the invention comprises the following steps: (1) juice extraction; (2) mixing; (3) pre-sterilization; (4) canning; (5) sterilization; (6) back-pressure cooling, inspection and delivery-into-warehouse.
Owner:GANSU XIYU FOODS
Probiotic active soybean milk beverage and preparation method and application thereof
PendingCN113558194APrevent food spoilageStrong fresh-keeping abilityLactobacillusFood ingredient functionsChemistryLactobacillus plantarum
The invention relates to the field of soybean milk beverage preparation methods, and particularly discloses a probiotic active soybean milk beverage and a preparation method and application thereof. The probiotic active soybean milk beverage is mainly composed of soybeans, carrots, white sugar, fried spina date seeds, lactobacillus plantarum subsp and plantarum probiotics. The probiotic active soybean milk beverage is obtained specifically through soybean soaking, hot steaming, pulping, inoculation, fermentation, blending, homogenization, sterilization, filling, cooling, inspection and packaging. The protein content of the probiotic active soybean milk beverage is as high as 3.2%, and the probiotic active soybean milk beverage is fine and smooth in taste, appropriate in sour and sweet taste, excellent in flavor, favorable for falling asleep after being drunk at night, capable of improving sleep quality and enhancing human immunity after being drunk for a long time, and relatively high in corrosion resistance.
Owner:VV FOOD & BEVERAGE CO LTD
An old vinegar broad bean
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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