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51results about How to "High quality protein" patented technology
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Kelp-fish ball and preparation method thereof
InactiveCN101791134AIncrease the processing ratioEasy to combineFood preparationNutritive valuesMultiple Trace Element
The invention relates to a kelp-fish ball and a preparation method thereof, belonging to the field of food processing. The kelp-fish ball is a novel fish ball prepared by mixing kelp with minced fillet after the kelp is subjected to certain preprocessing. The kelp-fish ball has the nutritive value of common fish balls, contains multiple trace elements necessary for human bodies and algal polysaccharides with health-care functions and has unique characteristics on aspects of color, aroma, taste, nutrition, and the like.
Owner:SHANGHAI OCEAN UNIV
Health-care compound feed for prawns and production method thereof
InactiveCN102178078AGuaranteed FreshnessGood digestion and absorption rateFood processingClimate change adaptationAnimal sciencePrawn
The invention discloses a health-care compound feed for prawns and a production method thereof. The invention aims to provide a health-care compound feed for prawns, which can improve immunity in the prawns, utilization rate of feed and water quality, and a production method thereof. The formula of the raw material comprises the following components in part by weigh: 1 to 6 parts of imported white fish meal, 20 to 25 parts of steamed fish meal imported from Taiwan, 2 to 8 parts of steamed fish meal made in China, 18 to 22 parts of high-gluten wheat flour, 15 to 22 parts of peeled soybean pulp, 8 to 15 parts of peanut cakes, 2 to 6 parts of defatted shrimp meal, 1 to 3 parts of beer yeast cream, 1 to 3 parts of soyabean lecithin oil, 0.5 to 2 parts of refined fish oil, 0.5 to 2 parts of monocalcium phosphate and 1 to 4 parts of additive premix. The production method comprises: crushing, primary material mixing, secondary material mixing, hardening and tempering, granulating, braising, aging, drying, cooking, sieving and packaging. The invention can improve the breeding yield of pawns, reduce discharge pollution, improve water environment and the like.
Owner:深圳市澳华集团股份有限公司
Functional nutriment for promoting lactation and recuperation of postpartum women and preparation method thereof
ActiveCN101791125AAdapt to breastfeeding needsHigh nutritional valueOrganic active ingredientsAlgae medical ingredientsPost-pregnancy depressionPhosphopeptide
The invention discloses a functional nutriment for promoting lactation and recuperation of postpartum women, which is characterized by comprising the following raw materials: marine proteins, papaya, calcium preparations, dried marine algae powder, jujube powder, olive oil, casein phosphopeptides and active probiotics. The functional nutriment is powder, an effervescent tablet or suspension. The invention also discloses a method for preparing the functional nutriment into different forms. The functional nutriment is basically suitable for the postpartum women, has reasonably prepared nutrient components, enhances the effects of the active components, has high quality proteins, is abundant in unsaturated fatty acid, has certain galactagogue effect, is easy to digest and absorb, can improve the immunity of the body and promote recuperation of the body, has certain effect on stabilizing the emotion, is beneficial to relieving postpartum depression and better ensures recuperation and the health of the postpartum women while promoting lactation, and the predigesting and comprehensively balanced nutrition of the functional nutriment is beneficial to organic regulation of the body functions of the postpartum women.
Owner:泡一泡生物科技(浙江)有限公司
Fish meat sausage and production method thereof
InactiveCN101773254AIncrease salesIncrease the processing ratioFood preparationAnimal foodTrace element
The invention discloses a fish meat sausage. Minced fish meat and purple laver are adopted as main materials and added with flavoring, so that the sausage is produced, wherein the minced fish meat accounts for 13 to 15 parts by weight, and the purple laver accounts for 3 to 5 parts by weight. The invention also provides a production method for the purple laver-fish meat sausage. Since the purple laver-fish meat sausage product is the combination of animal food and vegetable food, the sausage not only can provide high-quality protein, but also contains various trace elements needed by the human body and seaweed polysaccharides with a health-caring function.
Owner:SHANGHAI OCEAN UNIV
Liquid dairy product containing linoleic acid and linolenic acid and preparation method thereof
The invention provides a liquid dairy product containing linoleic acid and linolenic acid. The linoleic acid exists in the liquid dairy product in a plant oil form; and the liquid dairy product comprises the following components by weight: 400 to 900 portions of liquid milk, 30 to 50 portions of plant oil, 4 to 6 portions of linolenic acid, 1.0 to 3.5 portions of emulsifier and 0.5 to 1.5 portionsof thickening agent. The liquid dairy product is added with the linoleic acid and the linolenic acid, and is added with the emulsifier and the thickening agent in proper proportion to successively solve the problem that the quality of the components added is not stable in the ultra-temperature liquid milk, so that the product has normal flavor and mouthfeel and stable quality.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Nutrients additive for biological feed of livestock and fowls and its preparing process
InactiveCN1372816AIncrease profitPromote growthFood processingAnimal feeding stuffBiotechnologyOrganism
A nutritive bio-additive for feed of livestock and fowls contains fermented product of lysine, bacillus and photosynthetic bacteria, bean cake, plant starch and trace elements. Its advantages are high biological effect-cost ratio, high effect on decomposing harmful substances in animal body, and rich methionine and somatic protein for high immunity.
Owner:广西化工生物技术研究所有限责任公司
Laying hen raising method
InactiveCN106165777AReduce mortalityEnsure nutritional needsFood processingAnimal feeding stuffAnimal scienceThree stage
The invention discloses a laying hen raising method. The laying hen raising method includes the following steps of brooding period, growing period, laying hen period and health and epidemic prevention. The laying hen raising is divided into three stages, namely, the brooding period, the growing period and the laying hen period, and adequate feeding environment and rich-nutrition feed are provided according to growth characteristics of the laying hens at different stages; radix notoginseng is contained in the laying hen growing feed formula, mortality rate of growing laying hens is reduced effectively, and rich nutrition and high-quality proteins are provided for growing laying hens; by the laying hen feed, nutritional requirements of laying hens are assured, physique health of the laying hens is enhanced, and quality of eggs is improved.
Owner:淮南市农康生态农业有限公司
Liquid milk product containing fructus alpiniae oxyphyllae factor combination and preparation method thereof
ActiveCN101584364AHigh quality proteinRich in mineralsMilk preparationFood preparationFlavorLiquid milk
The invention provides a liquid milk product containing fructus alpiniae oxyphyllae factor combination and a preparation method thereof. The liquid milk product comprises the following components of 400-900 parts of liquid milk, 0.1-0.2 part of fructus alpiniae oxyphyllae factor combination, 1.0-1.5 parts of stabilizing agent and 0.5-2 parts of flavor protecting agent, wherein the component of fructus alpiniae oxyphyllae factor combination comprises DHA and ARA with the weight ratio of 1:1-1:2. In addition to the DHA and the ARA, the flavor protecting agent and the stabilizing agent with a proper proportion are also added to the liquid milk product, thereby the problems that peculiar smell can be generated in super high temperature liquid milk by the material added therein, children are not easy to accept the liquid milk product, and the quality of the liquid milk product is unstable are successfully solved, and normal flavor and mouthfeel and stable quality are guanranteed.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Dairy product rich in cellulose and preparation method thereof
ActiveCN102106393AOvercome the disadvantage of bad tastePromote peristalsisMilk preparationBiotechnologyCellulose
The invention discloses a dairy product rich in cellulose and a preparation method thereof. The dairy product contains 13-47% of milk protein, 1.0-27% of milk fat and 44-82% of carbohydrate, wherein the carbohydrate comprises soluble dietary fiber; and the soluble dietary fiber accounts for 5-56% of the total amount of the dairy product by mass. The product disclosed by the invention has strong dairy smell and mild taste, and overcomes the defect of bad mouthfeel of common cellulose foods. Meanwhile, the product has high-quality protein and appropriate fat content, and people eating the product do not need to worry about excessive energy intake and can take rich vitamin and mineral substances. The product disclosed by the invention is rich in cellulose, and the soluble cellulose has the effects on promoting intestinal peristalsis and improving constipation and physiological effects of reducing blood cholesterol as well as blood sugar. Therefore, the product disclosed by the invention can be used as a food for the patients suffering from high blood fat, high blood pressure, high blood sugar, constipation, obesity and the like and as a nutritional food suitable for the aged and elderly people, and can be eaten daily and conveniently.
Owner:BRIGHT DAIRY & FOOD CO LTD
Health-preserving paste prepared from spiral seaweeds
InactiveCN104432270ANo residueRich in vitaminsFood homogenisationMulti-step food processesFish oilDeep sea fish
The invention provides health-preserving paste prepared from spiral seaweeds. The health-preserving paste is prepared from the spiral seaweeds as a main raw material, and auxiliary materials such as deep sea fish oil. The invention also discloses a preparation method of the health-preserving paste prepared from the spiral seaweeds. The method comprises the following steps: mixing, fishiness removing, stewing, extracting, gelatinizing, homogenizing, canning, sterilizing and the like. According to the health-preserving paste provided by the invention, the fishiness of the spiral seaweeds is removed by using ozone gas, and the spiral seaweeds are combined with the deep sea fish oil, so that the health-preserving paste with the good taste and the high nutrient health value is prepared.
Owner:周伟成
Five-color shrimp meat sausages and preparation method thereof
PendingCN107080183ARich varietyIncrease the processing ratioFood ingredient functionsBiotechnologyShrimp
The invention relates to five-color shrimp meat sausages and a preparation method thereof. The five-color shrimp meat sausages comprise sausage casings and the following common ingredients (in parts by weight): 250-350 parts of shrimp meat paste, 150-250 parts of chicken breast paste, 20-40 parts of starch, 1-3 parts of ginger powder, 1-3 parts of cooking wine, 0.3-0.5 part of pepper powder and 0.1-0.2 part of five-spice powder, and further comprise 80-150 parts of red vegetable juice or yellow vegetable juice or white vegetable juice or green vegetable juice, or 30-45 parts of black food juice, an appropriate amount of salt and an appropriate amount of sugar. When the vegetable juice has sweetness, the quantity of the salt is more than that of sugar; when the vegetable juice does not have any sweetness, the quantity of the salt is equal to that of the sugar; when the black food juice does not have any saline taste, the quantity of the salt is equal to that of the sugar; and when the black food juice has saline taste, the quantity of the used sugar is more than that of the used salt.
Owner:SHANGHAI OCEAN UNIV
Preparation method and application of coix seed extract
InactiveCN109170532AInhibit blood sugar riseImprove starch removal rate and degreasing rateOther chemical processesCombustible gas purificationIonic strengthEmulsion
The invention relates to a preparation method of a coix seed extract. The method comprises the steps as follows: S1, drying and crushing coix seeds to obtain coix seed flour; S2, removing starch and fat in the coix seed flour through acid treatment and addition of a degreasing agent; S3, performing dynamic superhigh-pressure microfluidization treatment on coix seed pulp to promote dissolution extraction of polysaccharide and protein in the coix seed pulp; S4, adjusting the mass concentration of the coix seed pulp, adding an ionic strength regulator to regulate the ionic strength of the coix seed pulp, and adjusting the pH of the coix seed pulp; S5, adding an organic polymer adsorbent to the coix seed pulp to adsorb protein and polysaccharide agglomerates; S6, performing standing and filtration, collecting a filtered-out organic polymer adsorbent, and sequentially eluting polysaccharide and protein; and S7, removing starch and grease again through low-temperature settlement and centrifugal degreasing to finally prepare a coix seed emulsion containing polysaccharide and protein. The prepared coix seed emulsion is compounded into instant compound coix seed flour.
Owner:福建拓天生物科技有限公司
Livestock and poultry biological feed nutritional additive and production method thereof
InactiveCN105211637AIncrease profitPromote growthAnimal feeding stuffAccessory food factorsBiotechnologyFeces
The invention discloses a livestock and poultry biological feed nutritional additive, which comprises lysine bacterium fermented product, corn flour, microbes (photosynthetic bacterium, etc.), soybean meal, plant starch, and trace elements. The additive comprises biologically-fermented amino acid broth, the complete amino acid mode is maintained, and thus high biological valve is achieved. The provided additive can also degrade the harmful substances in livestock and poultry such as ammoniacal nitrogen, nitrous acid, hydrogen sulfide, and the like, and reduce the odor of manure and pollution of manure to the environment. The additive comprises high quality protein and abundant methionine, can improve the immunity of animals, and has a better performance on increasing the protein utilization rate, promoting growth of livestock and poultry, and enhancing the immunity of livestock and poultry, compared with conventional feeds.
Owner:都江堰惠农生物技术有限责任公司
Natural fructosan fruit and vegetable soybean milk powder and making method thereof
The invention provides a making method for natural fructosan fruit and vegetable soybean milk powder. The method comprises the following steps: (1) grinding soybeans into pulp, namely drying and dehulling soybeans at a low temperature, adding water, heating, performing enzyme deactivation, regulating the pH value to be 6.8-7.0, grinding soybeans into pulp and separating residues, and deodorizing the soybean milk stock solution, thereby obtaining soybean milk; (2) making concentrated carrot juice, namely taking and washing carrots, draining water, adding purified water for pulping, performing accurate grinding, filtering, concentrating, sterilizing, thereby obtaining the concentrated carrot juice for later use; (3) taking 80-87 mass parts of the soybean milk in the step (1), 1-8 mass parts of inulin, 1-3 mass parts of the concentrated carrot juice in the step (2), 1-5 mass parts of concentrated papaya juice, 3-10 mass parts of white granulated sugar and 5-15 mass parts of malt syrup, uniformly mixing, filtering and homogenizing; and (4) concentrating and sterilizing the mixed solution homogenized in the step (3), and then performing spray drying, thereby obtaining the natural fructosan fruit and vegetable soybean milk powder. According to the invention, fine and smooth taste of the soybean milk powder is guaranteed, and the inulin is added to effectively supplement soluble dietary fibers.
Owner:北京双娃乳业有限公司
Double-protein yogurt drink and method of preparing the same
InactiveCN101347149AHigh quality proteinAdd flavorMilk preparationFood preparationFlavorAnimal protein
The present invention discloses a double-protein yoghurt beverage and a preparation method thereof. The double-protein yoghurt beverage contains the following components by weight percentage: 18 to 35 percent of milk, 0.4 to 1.2 percent of soybean protein, 3 to 10 percent of edible sugar, 0.5 to 0.7 percent of emulsification stabilizer, 0.3 to 0.6 percent of acidity regulator, 0.03 to 0.15 percent of flavor substance, and the rest is water. In the preparation method, firstly the soybean protein is dispersed into the water for homogenization to obtain the soybean protein solution and then mixed with the other components; then the conventional preparation technology is adopted to well solve the stability of the final product. The double-protein yoghurt beverage provided by the present invention contains animal protein, lactoprotein, and plant protein, soybean protein, thus having abundant nutrition and good taste.
Owner:BRIGHT DAIRY & FOOD
Preparation method of sugar-free quinoa whole wheat flour biscuits
InactiveCN110122527AReduce heatPromote massive proliferationDough treatmentBakery productsChemistryWholemeal flour
The invention relates to a preparation method of sugar-free quinoa whole wheat flour biscuits. Compared with the common biscuits in the market, the sugar-free quinoa whole wheat flour biscuits have certain advantages that quinoa is rich in multiple nutritional ingredients, the bran of quinoa grains is reserved, and the bran contains active materials such as polyphenol and saponin, so that the biscuits have effects of assisting to reduce blood glucose and blood fat, and the like; the traditional refined sugar is replaced with maltitol, so that the fluctuation of postprandial blood glucose can be reduced while sweetness is provided; in addition, the maltitol can cover the bitter taste of quinoa saponin, so that the mouth feel of the biscuits is improved. The sugar-free quinoa whole wheat flour biscuits are nutritious and healthy, and meet the needs of most people for snack food.
Owner:CHINA AGRI UNIV
Method for removing bitter taste in oat bran dairy product
ActiveCN114145351AAvoid wastingEliminate bitternessMilk substitutesFood processingBiotechnologyAmylase
The invention belongs to the field of oat processing technology application, and discloses a method for removing bitter taste in an oat bran dairy product. According to the invention, the oat bran powder is used as a raw material, is subjected to two-step enzymolysis of alpha-amylase and dextrin saccharifying enzyme, and then is subjected to lactic acid bacteria fermentation, so that the bitter taste in the oat milk product can be effectively removed, meanwhile, various nutritional ingredients such as high-quality protein and rich beta-glucan in the oat bran are reserved, and the product quality is optimized and improved. The oat milk has obvious advantages in the aspects of improving the nutritional value of the oat milk and improving the taste and flavor of the oat milk. In addition, the technology researched by the invention has important significance on oat production and processing, and particularly avoids the waste of oat bran powder.
Owner:SICHUAN HUIJI FOOD +1
Liquid dairy product containing linoleic acid and linolenic acid and preparation method thereof
ActiveCN101642167BImprove qualityFix stability issuesMilk preparationFood preparationFlavorVegetable oil
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Nano-micro composite sphere as well as preparation method and application thereof
ActiveCN112973650AEfficient preparation methodLow costOther chemical processesLaboratory glasswaresBio moleculesBiological particles
The invention discloses a nano-micro composite sphere as well as a preparation method and application thereof. The preparation method has the advantages of high efficiency, rapidness and low cost, the prepared nano-micro composite sphere is formed by embedding a nanosphere in a nanopore in the surface of a micro sphere, the micro sphere and the surface of the nanosphere can be subjected to surface modification according to actual requirements, and magnetic particles are contained in the microsphere. The nano-micro composite sphere can be used for capturing, detecting and separating biological particles or biological molecules.
Owner:XIAMEN UNIV +1
Composite fruit powder with effect of regulating intestinal flora and preparation method of composite fruit powder
PendingCN113647586APromote proliferationGood hygroscopicityFood freezingVitamin food ingredientsBiotechnologyMicrobiology
The invention discloses composite fruit powder with an effect of regulating intestinal flora and a preparation method, longan, medlar and red dates are compounded according to a mass ratio of 4: 5: 1-3: 4: 1, and the composite fruit powder is prepared by the following steps: mixing dried longan, dried medlar and dried red dates according to a ratio, adding 60-80% ethanol, soaking for 8-12 hours, drying the dried longan, dried medlar and dried red dates at 50-70 DEG C for 8-12 hours, treating at 120-150 DEG C for 3-10 minutes for enhancing the aroma; and carrying out superfine grinding on the aroma-enhanced raw materials at 0-5 DEG C for 1-3 minutes to obtain the longan, medlar and red date composite fruit powder.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Complexes of whey protein micelles and pectin and body muscle protein synthesis
PendingUS20180343910A1High quality proteinSustained plasma amino acid levelMilk preparationOrganic active ingredientsProtein proteinChemistry
The present invention relates to the treatment or prevention of conditions linked to reduced muscle mass or reduced muscle protein synthesis rate. A subject matter of the invention is a composition comprising complexes of whey protein micelles and pectin for use in the treatment or prevention of a condition selected from the group consisting of sarcopenia, muscle atrophy and negative nitrogen balance. Further aspects of the invention relate to the non-therapeutic use of a composition comprising complexes of whey protein micelles and pectin and a food composition.
Owner:SOC DES PROD NESTLE SA
Liquid milk product containing fructus alpiniae oxyphyllae factor combination and preparation method thereof
ActiveCN101584364BHigh quality proteinRich in mineralsMilk preparationFood preparationFlavorLiquid milk
The invention provides a liquid milk product containing fructus alpiniae oxyphyllae factor combination and a preparation method thereof. The liquid milk product comprises the following components of 400-900 parts of liquid milk, 0.1-0.2 part of fructus alpiniae oxyphyllae factor combination, 1.0-1.5 parts of stabilizing agent and 0.5-2 parts of flavor protecting agent, wherein the component of fructus alpiniae oxyphyllae factor combination comprises DHA and ARA with the weight ratio of 1:1-1:2. In addition to the DHA and the ARA, the flavor protecting agent and the stabilizing agent with a proper proportion are also added to the liquid milk product, thereby the problems that peculiar smell can be generated in super high temperature liquid milk by the material added therein, children are not easy to accept the liquid milk product, and the quality of the liquid milk product is unstable are successfully solved, and normal flavor and mouthfeel and stable quality are guanranteed.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Hakka flavor food and preparation method thereof
The invention discloses Hakka flavor food and a preparation method thereof. The Hakka flavor food is a salted duck egg pickled by using a pickling liquid which is prepared from wood ashes, meat and salt. The preparation method comprises the following steps: burning a verbenaceae vitex tree to obtain the wood ashes for later use; putting streaky pork into a container, adding coarse salt under the condition that a weight ratio of the pork to the salt is 10:1, pickling for 18-24 hours, then taking out a pickling liquid; and putting the pickling liquid into a pot, adding the wood ashes under the condition that the weight ratio of the pickling liquid to the wood ashes is 15:1, heating to 100 DEG C for 5-10 minutes, then cooling, pouring a mixture into the container, putting duck eggs into the container, and sealing and soaking for 60-90 days to prepare the salted duck eggs. The Hakka flavor foods disclosed by the invention are rich in nutrition and rich in fat and protein, can be easily absorbed by a human body, are proper in salt taste, and are suitable for people of all ages.
Owner:HUIZHOU OUYE SCI & TECH
Modified milk and preparation method thereof
The present invention provides a modified milk, which comprises 800 to 900 parts by weight of raw milk, 10 to 100 parts by weight of cereal particles, 0.5 to 25 parts by weight of a thickener, 10 to 20 parts by weight of inulin, and 0.1 to 70 parts by weight of white granulated sugar. The modified milk has delicious taste, high-quality protein and rich dietary fiber, which is especially suitable for the elderly and children to drink, and has the advantages of good continuity of production and uniform filling, has good stability under normal temperature storage conditions, is not easy to appearthe phenomena of aggregation of grain particles and starch precipitation, solves the problem of a large number of bad packets, and achieve large-scale production.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Chicken feed containing dietary fibers and probiotics and preparation method for chicken feed
PendingCN112450326APromote growthImprove gastrointestinal functionFood processingDigestive systemBiotechnologyManihot
The invention discloses a chicken feed containing dietary fibers and probiotics. The chicken feed is prepared from corn, wheat bran, soybean curd residues, cassava residues, waste molasses, shrimp-crab leftovers, chicken livers, garlic, the dietary fibers, traditional Chinese medicine liquid and the probiotics. According to the feed disclosed by the application, the probiotics, the dietary fibersand the traditional Chinese medicine liquid are added, the propagation of beneficial bacteria of intestinal canals of chickens is promoted, the immunity of the chickens is strengthened, the case fatality rate of the chickens is lowered, and the consumption of drugs such as antibiotics is reduced. The probiotics contain selenium-enriched yeasts and selenium-enriched clostridium butyricum, enterobacteria and organic selenium are beneficial to health and productivity of animals, the health of the animals is improved, the improvement on the productivity of the animals is promoted, peristalsis of gastrointestinal tracts of the chickens is promoted, the efficiency of feed utilization is increased, and growth and development are promoted; and the content of selenium in chicken can also be increased, people can supplement selenium through eating the chicken, the texture of local chickens is improved, and the added value of chicken products is increased.
Owner:NANNING UNIV
Preparation method of whey protein functional beverage embedded with total saponins of panax ginseng
InactiveCN112913994AQuality improvementHigh quality proteinFood shapingFood dryingBiotechnologyNutritive values
The invention discloses a preparation method of a whey protein functional beverage embedded with total saponins of panax ginseng, and belongs to the technical field of food processing. The whey protein functional beverage comprises the following raw materials of whey protein isolate, propylene glycol alginate, total saponins of panax ginseng, lemon slices, grapefruit sauce, green lemon juice, fructose and purified water. On the basis of the traditional beverage, the application of the nanoparticles embedded with the total saponins of panax ginseng is added, so that the beverage can be released and absorbed in the gastrointestinal tract of a human body, and the damage to the gastrointestinal tract is less. and the total saponins of panax ginseng is added, so that the beverage has the functions of promoting blood circulation, delaying senescence, protecting skin and beautifying, and the effective combination of food and medicines is met. Meanwhile, the product is simple and convenient in preparation method, low in equipment investment, high in nutritional value, relatively mild in taste and suitable for the public.
Owner:JILIN UNIV
Weight-reducing type xylitol
InactiveCN102090562ALower triglyceridesPrevent atherosclerosisFood preparationFiberMaterials science
Owner:文渊
Nutrient-rich compressed energy bean and preparation method thereof
InactiveCN110959658AFull of nutritionWell mixedDough treatmentVitamin food ingredientsBiotechnologyIcing sugar
The invention discloses a nutrient-rich compressed energy bean and a preparation method thereof, which belongs to the field of high-energy foods. The nutrient-rich compressed energy bean comprises thefollowing raw materials in parts by weight: 30-70 parts of flour, 5-40 parts of milk powder, 5-40 parts of compound protein powder, 10-40 parts of compound powdered sugar, 5-30 parts of vegetable oil, 1-10 parts of butter, 1-10 parts of table salt and 1-10 parts of baking soda. The preparation method is characterize din that flour, milk powder, compound protein powder, compound sugar powder, vegetable oil, butter, baking soda, table salt, an antioxidant and purified water are blended into dough according to a proportion; steps of baking, cooling, forming and crushing are carried out; the dough is uniformly mixed with the composite dietary fibers, the composite vitamins, the composite minerals and the composite fruit and vegetable powder, the compressed energy bean prepared by high-intensity compression is balanced in nutrition proportion and high in energy, can quickly supplement energy and relieve hunger sensation after being eaten, have different tastes, are fragrant and refreshing,are not greasy after being eaten for a long time, and can become meal replacement food for army training and office overtime personnel.
Owner:江苏爱贝利食品有限公司
Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage
Owner:SHANDONG DEYI DAIRY IND
Health-care beverage containing litchi rind extract and processing method of beverage
InactiveCN109090402ASpecial health benefitsEdibleNatural extract food ingredientsFood ingredient functionsHazardous substanceAdditive ingredient
The invention provides a health-care beverage containing litchi rind extract and a processing method of the beverage, and relates to the technical field of food processing. The health-care beverage containing the litchi rind extract is prepared from the litchi rind extract, clove extract, rhiizoma dioscoreae, radix ophiopogonis, semen cassiae, folium isatidis, chrysanthemum flowers, fructus corni,semen ziziphi spinosae, Chinese gall, coarse grain powder, erythritol and an appropriate amount of water. The processing method of the health-care beverage comprises the following steps of (1) extracting a nutrient solution A; (2) extracting a nutrient solution B; (3) mixing the raw materials; (4) degassing and homogenizing raw juice; (5) conducting sterilization. According to the health-care beverage, no harmful substances are added or generated in the process from the preparation of the raw materials to processing, through a specific formula and a recipe preparation method, the effects of all the ingredients are best achieved, and the obtained beverage is excellent in taste and suitable for the young and the old and has positive significance for the treatment of diabetes.
Owner:GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
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