31results about How to "In line with the concept of healthy consumption" patented technology

The invention discloses a method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as a raw material. The method comprises the processes of preparation of coconut dietary fibers, composite enzyme modification, precipitation and drying, proportioning and soft material preparation, granulation and tabletting. The method is simple in operation, safe in the preparation process, efficient and quick; the dietary fibers in the coconut bran are modified by using a composite enzyme method and the like, so that the content of the soluble dietary fibers can be improved;the dietary fibers are matched with functional auxiliary materials, so that the process of preparing the modified coconut dietary fiber chewable tablets is safe; and the chewable tablets have good mouthfeel and appearance and low calorie, have the effects of reducing blood sugar, reducing blood fat, improving the intestinal tracts, preventing decayed teeth and adsorbing NO<2-> in the body, and have good market prospect.

The invention discloses a making method for soybean protein meat dumplings. The making method comprises the following steps: pretreating soybean protein meat, and pretreating added vegetables, wherein each batch of stuffing comprises 38-44 percent of the soybean protein meat, 8-12 percent of the vegetables, 10-13 percent of egg white, 0.5-2 percent of walnut kernel powder, 0.3-1.5 percent of peanut kernel powder, 1 percent of starch, 2 percent of diced green onions, 2 percent of ginger powder, 18-22 percent of seasoning plant oil, 1-2.5 percent of sesame oil, 5-7 percent of Maggi soybean sauce, 0.5 percent of aginomoto, 0.1 percent of five-spice powder and 1-2 percent of refined salt; and fully and uniformly stirring the seasonings, adding cold water and kneading dough until the dough is smooth, non-sticky and balled, fermenting the dough, dividing the fermented dough into small parts of dough, rolling the dough into circular wrappers to prepare dumpling wrappers, and performing wrapping, shaping, quick freezing and packaging to finish making of golden protein meat dumplings. The making method has the beneficial effects that the soybean protein meat dumplings are green and healthy and are convenient to eat; the variety is novel; the healthy consumption concept can be met.

The invention discloses a nutritional yellow wine and a production technology thereof, belonging to the technical field of yellow wine production. The nutritional yellow wine is characterized in that the yellow wine serves as base wine, and cordyceps mycelia extractive, ganoderma extractive, mushroom extractive, medlar extractive, oligosaccharide, sodium caseinate, taurine, vitamin C, vitamin B and other substances are added to obtain the nutritional yellow wine. Alcohol and aldehyde substances are quickened to oxidize and acidize by high-pressure pulse and ultrasound maturation, so that eachraw material and the yellow wine are fully blended and coordinated to form a typical style. Technical problems that the yellow wine has big possibility of generating precipitates and the wine body isunstable can be successfully solved by freezing, heating and clarifying processing for times. The method disclosed by the invention realizes the new breakthrough of the yellow wine brewing technology. The product disclosed by the invention has the advantages of reasonable raw material compatibility, coordination action and balanced nutrient, combines the peculiar flavors and the health care efficacy of fungi polysaccharide and oligosaccharide, is peculiar, conforms to the low speed, nutrition and health care requirements which are advocated to develop by China and conforms to the modern health consumption concept.

The invention relates to a cultivation method for selenium-enriched SOD grapes. The cultivation method includes the steps of selection of cuttings, seedling soil preparation and management before fruit setting. The method further comprises the steps of (1) from fruit setting to the prematuration period, applying selenium-enriched SOD preparations on the grapes on sunny days, wherein the frequency of applying the selenium-enriched SOD preparations is once every ten to fifteen days, and (2) from the prematuration period to the harvesting time, applying the selenium-enriched SOD preparations on the grapes on sunny days with the frequency of applying the selenium-enriched SOD preparations once every nine to eleven days, and harvesting the grapes after at least four days apart from application of the selenium-enriched SOD preparations for the last time. Through the method, the grapes are rich in microelement selenium and antioxidant substance SOD, so the grapes have the anti-aging effect, the anticancer effect and other effects.

The invention relates to high-calcium nutrient dried fish floss which is prepared from the following components in parts by weight: fish, bone meal, dried small shrimp powder, olive oil, peanut oil, seasoners, black soybean powder, rock candy, seaweed powder, lemons, an additive and white ant powder; and the preparation method comprises the following steps: pretreating the raw materials; seasoning; baking; stewing; squeezing; roasting and rubbing; and packaging. The preparation method is easy and practical to operate; the high-calcium nutrient dried fish floss is good in color, aroma and taste, suitable for industrialized production and application, green, healthy, novel and convenient to eat, conforms to the requirements of all consumers, and is abundant in nutrient, free of a soybean odor, high in calcium content, delicious in taste, good in mouthfeel, convenient to eat and fast to digest and absorb; and the added algae components are relatively beneficial to health care and conform to the healthy consumption concept.

The present invention relates to a squid stuffing dumpling, which comprises dumpling wrappers and a stuffing, wherein the stuffing comprises, by mass, 15-25 parts of squid, 5-15 parts of seaweed, 12-20 parts of seafood mud, 1-3 parts of a seasoning and 2-5 arts of a composite soup paste. According to the present invention, the product is green, health and novel, is easy to eat, and meets requirements of consumers; the product is rich in iodine, selenium and other trace elements and a variety of amino acids, such that effects of body constitution enhancing, immunity improving, aging delaying and the like can be provided after long-term consumption of the product; cortex mori radicis, salvia miltiorrhiza bunge, tuckahoe and licorice root are added to the stuffing so as to provide effects of liver protection, intestine and stomach invigorating, antibacterial and blood fat lowering; and the seafood mud comprising nereis succinea, urechis unicinctus and shrimp mud is added to combine with the and squid meat so as to make the seafood flavor significant, and the nereis succinea and the urechis unicinctus are rich in nutrition so as to meet the health consumption concept.

The invention discloses a fermented fruit and vegetable juice and a making method thereof. The raw materials comprise vegetables and fruits, the vegetables include white radish, carmine radish, red radish, celery, cabbage, Chinese cabbage, cucumber and carrot, the fruits comprise apple, pear, orange, pineapple, small persimmon, kiwi and strawberry, and the sum of the added amount of vegetables andfruits in the juice is 20-50% of the total weight of the product, and the ratio of vegetables to fruits is 1 :2-2:1, and the fermentation is carried out using a probiotic which is a mixture of one orboth of Lactobacillus plantarum and Lactobacillus paracasei. The fermented fruit and vegetable juice of the invention is obtained by adding fruits and vegetables to be fermented together, and the fermented fruit and vegetable juice has moderate acidity, good flavor and nutrient composition of fruits and vegetables, and is a nutritious and safe fruit and vegetable juice product. The fermented fruit and vegetable juice not only improves the sensory quality of fermented fruit and vegetable juice, but also increases the nutritional value, prolongs the shelf life, and meets the modern consumer's healthy consumption concept.

Belonging to the field of health care products, the invention discloses a Chinese yam jujube health care wine. The Chinese yam jujube health care wine takes yellow wine as the base wine, and is added with Chinese yam, jujube, Chinese wolfberry, Chinese angelica, Codonopsis pilosula, acanthopanax, licorice, nutmeg, vitamin C, vitamin B3, pantothenic acid, and inositol. The health care wine provided by the invention has the characteristics of reasonable compatibility, unique flavor and good taste, is accord with the contemporary healthy consumption concept, and after long-term moderate drinking, can achieve the health efficacy of tonifying spleen and invigorating lung, reinforcing kidney and boosting essence, delaying aging, and oxidation resistance, etc.

The invention discloses a preparation method of processed cheese. The method comprises the steps of: subjecting mixed raw materials to homogenization and sterilization, and performing filling and cooling, wherein the homogenization and the sterilization are not in particular order. The raw materials include natural cheese, milk fat, milk powder, protein powder, a sweetener, a stabilizer, emulsifying salt and water. The natural cheese comprises natural cheese A. The preparation method comprises the steps of performing nanofiltration and electrodialysis on raw material milk. The nanofiltrationtemperature is 10-15 DEG C, the pressure is 1.5-2.0 MPa, and the time is 25-30 minutes; and the electrodialysis working current is 40-50 A, the feeding flow rate is 80-112 mL / min, and the feeding temperature is 18-36 DEG C. The invention also provides the processed cheese and the natural cheese. When the natural cheese is used for preparing the processed cheese, the sodium content is obviously reduced, the calcium content is obviously increased, the milk fragrance is rich, and the flavor is soft. The preparation method is simple and convenient and is suitable for industrial production.

The invention relates to improved bean powder sugar and a manufacturing process thereof. The improved bean powder sugar is of a coating type or a pouring type, which is mainly formed by fired highland barley flour, bean powder, peanut powder, sesame powder, chocolate slurry and the like and has reasonable ingredients and higher nutritional value. The unique manufacturing process ensures fine control on manufacturing steps, lowered production cost and greatly improved product quality, and is favorable for improving the color, aroma, taste, shape, mouthfeel and flavor of the bean powder sugar. The bean powder sugar combines highland barley flour with chocolate, thereby really achieving silky and easy melt mouthfeel, long time aftertaste and no cane sugar, enriching varieties of the traditional bean powder sugar, and having natural, green, nutritional and health care functions better.

The invention provides a preparation method of antibacterial food wiping paper, and the method comprises the following steps of: using antibacterial plant fiber pulp as a raw material, sequentially carrying out repulping and pulping treatment, adding assistants, and mixing the substances uniformly; subjecting the mixed pulp to papermaking treatment on a net to obtain a formed wet paper sheet; sequentially squeezing, dehydrating and drying the formed wet paper sheet until the water content of the paper sheet is 2.0-5.0% so as to obtain raw paper; and coiling and slitting the raw paper to obtain the product. According to the invention, natural antibacterial fibers are used for producing the food wiping paper, and an optimized preparation process is combined, so that the obtained food wiping paper not only has a natural antibacterial effect, but also has relatively high absorbability and proper strength, fully ensures that the food wiping paper does not generate any toxic and harmful substances, and is safe and reliable; the method conforms to the healthy consumption concept of people, does not generate any waste harmful to the environment, and is low in production cost.

The invention, which relates to the technical field of food processing, provides flavored hot pickled mustard tubers and a preparation method thereof. The flavored hot pickled mustard tubers is prepared by using the following raw materials: green vegetable heads, a soaking solution, phytic acid, sodium erythorbate, disodium stannous citrate, citric acid, lactic acid bacteria, sodium alginate, protease and table salt. According to the invention, the flavored hot pickled mustard tubers having crisp and tasty taste, moderate acidity, and unique flavor has extremely low nitrite content and is a nutritional and safe preserved hot pickled mustard tuber product; the sensory quality is improved, the nutritional value is increased, the shelf life is prolonged, so that the healthy consumption concept of modern consumers is met; the lactic acid bacteria are used for pickling the mustard tuber, so that the cost is saved, the food safety of the hot pickled mustard tuber is improved, the flavor of the hot pickled mustard tuber is improved, the quality and functionality of the hot pickled mustard tuber are enhanced. The preparation method is a novel safe and reliable process; production of harmful microorganisms in the preparation process of the hot pickled mustard tuber is reduced, the flavor of the hot pickled mustard tuber is ensured and the shelf life is prolonged.

The invention discloses a fermented fruit and vegetable pickle product and a preparation method thereof. Raw materials include vegetables and fruits. The vegetables include white radish, carmine radish, xinlimei radish, celery, cabbage, Chinese cabbage, cucumber and carrot. The fruits include apples, pears, oranges, pineapples, small persimmons, kiwifruit and strawberries. The sum of the addition amounts of the vegetables and fruits in the pickle product is 30-60% of the total amount of the pickle product, and the ratio of the vegetables to the fruits is 1:2-2:1. Probiotics are used for fermentation and are a mixture of one or two of lactobacillus plantarum and lactobacillus paracasei. Excellent fermentation strains for the pickles are obtained through screening and isolation, and industrialized and standardized production of the pickles can be achieved; the fruit and vegetable pickles not only have crisp taste, moderate sour degree, rich strong fruit flavor and extremely low nitrite content, but also are a nutritious and safe pickle product, also improves a sensory quality, increases nutritional value, prolongs shelf life and conforms to healthy consumption concept of modern consumers.

The invention discloses a white kidney bean flavored boiled dumpling. The stuffing of the white kidney bean flavored boiled dumpling is a mixture of mashed white kidney beans, chicken breast and multiple Chinese medicinal herbs. A preparation process of the boiled dumpling comprises the following steps: pretreating raw materials, preparing the dumpling stuffing, preparing dumpling wrappers, preparing dumplings, refrigerating, and packaging. The boiled dumpling prepared by the invention is unique in flavor and rich in nutrient; the mashed white kidney beans used as one of the stuffing materials contain abundant alpha-amylase inhibitor and dietary fiber, so that the decomposition of starch in high-starch foods (cooked rice, cooked wheaten foods, cooked coarse cereals and related snacks and cakes) can be effectively blocked, the intake of most calories from starch is blocked, and the biggest fat source for a human body is reduced, thereby enabling the boiled dumpling to be used as a diet food which does not need to be restricted and achieves a remarkable effect; and meanwhile, the other raw materials and multiple Chinese medicinal herbs are compounded. Besides, the boiled dumpling disclosed by the invention also has the health care effects of activating stagnancy, relieving flatulence, promoting the circulation of qi, relieving epigastric distention, warming the middle-jiao, dispelling cold and the like, thereby conforming to the concept of health consumption.

The invention relates to a processing technology of sargassum and sleeve-fish dumplings. Fillings of the sargassum and sleeve-fish dumplings are mixtures of sargassum, sleeve-fish and pork. The technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials to prepare the dumpling fillings, making wrappers of the dumplings, wrapping, shaping, freezing quickly the dumplings, packaging the dumplings, and the like. According to the invention, the sleeve-fish, the sargassum and the pork are mixed, and then seasonings are added to the mixture to prepare the dumplings, and the dumplings are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; and meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the dumplings with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

The invention discloses low-salt cuttlefish paste with high cuttlefish meat content and a preparation method of the low-salt cuttlefish paste. The preparation method comprises the following steps: (1) removing heads, peels and viscera of raw materials, cleaning and cutting into blocks; (2) mincing the fish dices (with a sieve plate of 4-6 mm), wherein the minced fish dices are required to be complete and pasty; (3) rinsing the minced fish meat twice with rinsing liquid, and performing centrifugal dewatering; (4) carrying out air chopping on the rinsed fish meat until the hand feeling is not granular and the fish cream is smooth; (5) adding table salt and calcium ascorbate into the fish paste, and continuing pulping treatment; (6) adding other auxiliary materials, and uniformly mixing and beating to form slurry; and (7) sequentially carrying out forming and quick-freezing treatment on the formed paste to obtain the cuttlefish paste. The composite salt and the yeast extract are used for rinsing, and calcium ascorbate is added for treatment, so that the gel strength of the product is guaranteed, the health risk caused by salt is reduced, and meanwhile, the product has relatively high cuttlefish meat content.

The invention discloses a herbal medicine starter for yellow rice wine and a preparation method thereof, a Chinese wolfberry yellow rice wine and a preparation method thereof. The herbal medicine starter is mainly prepared from the following raw materials by weight: 0.1-1 part of eucommia, 0.5-3 parts of Chinese wolfberry, 0.2-1 part of cassia seed, 0.3-1 part of astragalus, 0.1-1 part of licorice, 0.3-0.6 part of rhizopus, and 1-4 parts of Xiaoqu. The herbal medicine starter is obtained by mixing an ultrahigh pressure extract of eucommia, Chinese wolfberry, cassia seed, astragalus and licorice with soaked polished rice, then introducing rhizopus and Xiaoqu to conduct fermentation. The herbal medicine starter provided by the invention has a high polysaccharide content, can strengthen the health care function of yellow rice wine products, the prepared Chinese wolfberry eucommia yellow rice wine has heavy wine flavor, has clear and transparent color, pure taste, is refreshing and smooth, is not sticky after entering the throat, has coordinating herbal flavor and wine flavor, and has good nourishing and health care functions, is in line with the healthy consumption concept of modern people.

An environmentally friendly breeding method to improve the quality of meat ducks. First, mix sawdust and rice husks and adjust the water to make litter; second, use thermal umbrellas to adjust the temperature throughout the brooding period, and adjust the temperature according to the age of the ducks. Adjust the stocking density and feeding amount of ducklings accordingly; in the growing period, in addition to the same adjustment of stocking density and feeding amount, it also involves adding dry-scattered strains to the litter, plowing the litter, and adjusting water. Circular fermentation of litter; Finally, in the early stage of listing, by limiting the stocking density and feeding amount, and carrying out sampling and weighing, the meat ducks will reach the predetermined target when they are released. The method of the invention can improve the quality of the meat duck, reduce the death rate of the meat duck, effectively solve environmental problems such as manure treatment and waste water discharge, ensure the appearance of the meat duck to be clean, and improve the breeding efficiency.

The invention relates to a cultivation method for selenium-enriched SOD grapes. The cultivation method includes the steps of selection of cuttings, seedling soil preparation and management before fruit setting. The method further comprises the steps of (1) from fruit setting to the prematuration period, applying selenium-enriched SOD preparations on the grapes on sunny days, wherein the frequency of applying the selenium-enriched SOD preparations is once every ten to fifteen days, and (2) from the prematuration period to the harvesting time, applying the selenium-enriched SOD preparations on the grapes on sunny days with the frequency of applying the selenium-enriched SOD preparations once every nine to eleven days, and harvesting the grapes after at least four days apart from application of the selenium-enriched SOD preparations for the last time. Through the method, the grapes are rich in microelement selenium and antioxidant substance SOD, so the grapes have the anti-aging effect, the anticancer effect and other effects.

The invention discloses multicomponent sugar and a manufacturing method thereof. The multicomponent sugar comprises, by weight, 10-30% of cheese powder, 20-30% of water, 4-6% of cerealose, 0.3-0.6% of lemon essence, 20-30% of peanut powder, 10-20% of chocolate, 20-45% of maltose, 0.3-0.5% of refined vegetable oil, 0.2-0.9% of bifidus factor and 2-5% of xylitol. The multicomponent sugar has a reasonable formula and a high nutritive value. The unique manufacturing method guarantees fine control of processes, is convenient for operation, reduces a production cost and greatly improves product quality. The multicomponent sugar solves large problems of the traditional technology and satisfies health consumption ideas of the modern people.

The invention relates to a squid-seaweed noodle and a preparation method thereof. The squid-seaweed noodle comprises wheat starch, sweet potato starch, corn starch, modified starch, carrageenan, seaweed powder, minced squid fillet and flavor seasoning. The preparation method comprises the steps of pre-treating seaweeds, pre-treating squids, rinsing, mincing, mixing dough, pressing dough, steaming dough, quickly freezing, packaging for storage and transportation and the like. According to the squid-seaweed noodle disclosed by the invention, the squid meat, the seaweeds and the flour are mixed and added with the flavor seasoning to form the noodle which is perfect in combination of color aroma taste and appearance, suitable for industrial production, green and healthy, novel in variety, and convenient to eat. Meanwhile, the squids are tenderized, so that the mouthfeel is tender and crisp, and the seafood flavor is obvious. Moreover, the seaweeds are added for facilitating the health care function and satisfying the healthy consumption concept.

The invention discloses a preparation method of fermented fish sauce with fruity flavor and without additional salt, which comprises the following steps: (1) crushing raw materials, dissolving in water, and regulating the pH value to 3.0-3.5, (2) sequentially removing undissolved residues and fat on the surface layer of the filtrate by a twice filtering method, (3) heating to inactivate endogenousenzymes in the filtrate, and then cooling, (4) adjusting the pH value of the cooled filtrate to 6.0, and adding protease to carry out enzymolysis on the raw materials, (5) heating to inactivate the added protease, (6) adding a carbon source into the hydrolysate and sterilizing, (7) mixing and inoculating the activated lactic acid bacteria and saccharomycetes into the sterilized hydrolysate, and fermenting in a closed manner until a carbon source is exhausted, and (8) sterilizing the fermented hydrolysate to obtain the fish sauce. The invention also discloses the fish sauce prepared by the method. According to the preparation method disclosed by the invention, salt-free fermentation is adopted, so that the health risk caused by external edible salt is eliminated, and meanwhile, the producthas strong fruity flavor.

The invention discloses a making method for soybean protein meat dumplings. The making method comprises the following steps: pretreating soybean protein meat, and pretreating added vegetables, wherein each batch of stuffing comprises 38-44 percent of the soybean protein meat, 8-12 percent of the vegetables, 10-13 percent of egg white, 0.5-2 percent of walnut kernel powder, 0.3-1.5 percent of peanut kernel powder, 1 percent of starch, 2 percent of diced green onions, 2 percent of ginger powder, 18-22 percent of seasoning plant oil, 1-2.5 percent of sesame oil, 5-7 percent of Maggi soybean sauce, 0.5 percent of aginomoto, 0.1 percent of five-spice powder and 1-2 percent of refined salt; and fully and uniformly stirring the seasonings, adding cold water and kneading dough until the dough is smooth, non-sticky and balled, fermenting the dough, dividing the fermented dough into small parts of dough, rolling the dough into circular wrappers to prepare dumpling wrappers, and performing wrapping, shaping, quick freezing and packaging to finish making of golden protein meat dumplings. The making method has the beneficial effects that the soybean protein meat dumplings are green and healthy and are convenient to eat; the variety is novel; the healthy consumption concept can be met.

The invention discloses a low-alcohol nutritive and health-care rice wine and belongs to the technical field of rice wine.The low-alcohol nutritive and health-care rice wine is prepared with rice wine serving as base wine production, and prepared from radix angelica sinensis extract, radix codonopsis extract, manyprickle acanthopanax root extract, calendula officinalis flower extract, poria cocos extract, ginseng extract, red date extract, licorice root extract, nutmeg extract, vitamin C, vitamin B3, pantothenic acid and inositol.The low-alcohol nutritive and health-care rice wine is reasonable in compatibility of raw materials, has balanced nutrition and a unique flavor, conforms to the modern healthy consumption concept, and has the health-care effects of building the body, delaying senescence, resisting oxidation, regulating gastrointestinal tracts and the like when properly drunk for a long term.

The invention relates to the field of drug coating, in particular to a cellulose red alga polysaccharide film coating premix and a preparation method thereof. The film coating premix is prepared fromthe following raw material components in parts by weight: 6-36 parts of red alga polysaccharide and 83-110 parts of cellulose derivative, or 6-36 parts of red alga polysaccharides, 83-110 parts of cellulose derivatives and 1-10 parts of auxiliary components. The red alga polysaccharides are kappa- carrageenan and iota-carrageenan; The cellulose derivative is selected from one or more of hydroxypropyl methylcellulose, ethyl cellulose and sodium carboxymethyl cellulose.

The invention relates to improved bean powder sugar and a manufacturing process thereof. The improved bean powder sugar is of a coating type or a pouring type, which is mainly formed by fired highland barley flour, bean powder, peanut powder, sesame powder, chocolate slurry and the like and has reasonable ingredients and higher nutritional value. The unique manufacturing process ensures fine control on manufacturing steps, lowered production cost and greatly improved product quality, and is favorable for improving the color, aroma, taste, shape, mouthfeel and flavor of the bean powder sugar. The bean powder sugar combines highland barley flour with chocolate, thereby really achieving silky and easy melt mouthfeel, long time aftertaste and no cane sugar, enriching varieties of the traditional bean powder sugar, and having natural, green, nutritional and health care functions better.