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 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 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 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 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.