44results about How to "Meet intake needs" patented technology

The invention provides an organic selenium chromium whole egg powder and a production method thereof. In the organic selenium chromium whole egg powder, protein content is more than 50%, fat content is more than 30%, selenic content is more than 0.8mg / 100g, chromic content is more than 0.5mg / 100g, and cholesterol content is not higher than 600 mg / 100g; and the organic selenium chromium whole egg powder is prepared from the following raw materials: high-selenium and low-cholesterol egg white powder, high-selenium and low-cholesterol yolk powder, high-chromium and low-cholesterol egg white powder and high-chromium and low-cholesterol yolk powder. The invention also provides a production method of the organic selenium chromium whole egg powder. The organic selenium chromium whole egg powder provided by the invention can be directly utilized as food or a good food additive, has high selenium and chromium contents and low cholesterol content which is 20-30% of that of egg powder available in market, and the whole egg powder is a total nutrient egg powder which is safe to eat.

The invention discloses microalgae whole cell powder for making mammals produce DHA milk in high yield. The microalgae whole cell powder is prepared from raw materials of microalgae DHA cell pulp, an emulsifying agent, an antioxidant, a filler, a packing material, a dispersing agent and water. The preparation method comprises the following steps of: preparing the microalgae DHA cell pulp, and preparing an aqueous phase and a pulp phase; and mixing, emulsifying, homogenizing, spraying and premixing the aqueous phase and the pulp phase, and pelletizing to prepare the microalgae whole cell powder. The microalgae whole cell powder keeps the completeness thereof, is more easily absorbed by the mammals, and effectively keeps DHA components in the milk. Therefore, the DHA content of the finally secreted milk is much higher than that of common milk, the intake demands of all kinds of people on the DHA are met, the property is stable, and the biological functions of the DHA are fully exerted.

The invention discloses an intelligent soybean milk machine which comprises a motor for smashing materials, a heating device for heating the materials and a control module for controlling working of the motor and the heating device. The working of the motor controlled by the control module includes a pre-smashing stage and a smashing stage, and the working of the heating device controlled by the control module includes boil-heating and intermittent heating at the smashing stage; the intelligent soybean milk machine further comprises an intelligent recognition module for recognizing material information, the intelligent recognition module feeds the material information acquired by recognition back to the control module, and the control module controls the motor to output different rotating speeds and rotating time according to the information of different materials.

The invention discloses a milk product, particularly relates to flavoured fermented milk, and relates to a preparation method of the flavoured fermented milk simultaneously. The flavoured fermented milk disclosed by the invention comprises the following components in percentage by mass: 0.8-1.2% of concentrated whey protein powder, 4-7% of white granulated sugar, 0.5-2% of crystal sugar, 0.1-1% of freeze-dried strain, 0.1-0.8% of concentrated pear juice, and the balance of standardized non-reactive milk. The preparation steps comprise material preparing, homogenizing, sterilizing, inoculating and fermenting, and canning. The flavoured fermented milk obtained by the preparation method disclosed by the invention uses fermented milk as a matrix, and crystal sugar-pear juice is added so that the taste of the flavoured fermented milk is natural, fresh and sweet, so that the flavour of the fermented milk is improved; and simultaneously, compared with the existing crystal sugar-pear beverages, the need of intaking the nutrients of milk products of people is met, and the quantity of suitable groups is correspondingly increased.

The invention discloses vegetarian meat balls containing modified starch and a preparation method thereof. The vegetarian meat balls are prepared from the following raw materials in parts by weight: 60-80 parts of vegetable protein, 5-10 parts of the modified starch, 10-20 parts of native starch, 1-5 parts of vegetable oil, 1-3 parts of table salt, 1-5 parts of white sugar, 0.2-0.8 part of myristica fragrans powder, 0.1-0.5 part of pepper and 0.1-0.5 part of ginger powder, wherein the vegetable protein is prepared by mixing soy isolate protein, textured soybean protein and wheat protein according to a mass ratio of 1 to (10-20) to 5, and the modified starch is cassava cross-linked esterified oxidized composite modified starch. The vegetarian meat balls prepared by the preparation method are high in meat-imitation degree, and proper in viscoelasticity and hardness, have real fleshy chewing feeling, texture and flavour, have no beany flavor, are moderate in mouthfeel, balanced in nutrition, and low in production cost, and provide more plentiful choices for vegetarian food consumers.

The invention discloses a dietary fiber series oral liquid, comprising dietary fiber oral liquid for the old to drink, dietary fiber oral liquid for women to drink, dietary fiber oral liquid for pregnant women and women in a suckling period to drink and clear tonic dietary fiber oral liquid for patients to drink. The invention is characterized in that polydextrose is used as a matrix, and each oral liquid is added with components in different proportions so as to obtain the dietary fiber series oral liquid with rich nutrition.

The invention discloses health noodles with hypoglycemic and lipid-lowering functions. The noodles comprise hypoglycemic and lipid-lowering effect components; and the effect components comprise of thefollowing raw materials by weight: 50-100 parts of mulberry leaves, 50-100 parts of leaves of cyclocarya paliurus, 20-50 parts of tangerine peel, 20-50 parts of tartary buckwheat, 1-10 parts of cinnamon, 1-10 parts of Chinese yam, and 1-10 parts of rhizomes of peltate yam. The scientific prescription is based on Chinese medicine therapeutic theory; the noodles are endowed with better hypoglycemicand lipid-lowering health effects, and the products are rich in various nutrients necessary for the human body, can completely replace the normal diet, and satisfy the daily nutrient intake demand ofthe human body.

The invention discloses meal replacement powder rich in rice oligopeptide and capable of reducing weight. The meal replacement powder comprises the following raw materials in percentage by mass of 40-45% of rice oligopeptide, 5-10% of marine fish oligopeptide, 0.5-1% of a kidney bean extract, 0.5-1% of potato protein powder, 0.5-1% of a green tea extract, 0.5-1% of L-carnitine tartrate, 0.5-1% ofa guarana extract, 15-20% of resistant dextrin, 5-10% of psyllium husk, 3-5% of chia seeds, 10-15% of inulin and 3-5% of powdered juice. The meal replacement powder capable of reducing weight mainly has high protein content and low carbohydrates content, and is rich in dietary fibers; and through synergistic reaction of other natural nutrient components, the meal replacement powder can be used forreplacing meal and reducing weight, can reasonably supplement nutrients, can meet comprehensive nutrient absorption requirements of human bodies, can effectively improve the constitution state of obese crowds, and has the effects of reducing weight without the situation that the weight is increased once again after the meal replacement powder is not used.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

The invention discloses microalgae whole cell powder for making mammals produce DHA milk in high yield. The microalgae whole cell powder is prepared from raw materials of microalgae DHA cell pulp, an emulsifying agent, an antioxidant, a filler, a packing material, a dispersing agent and water. The preparation method comprises the following steps of: preparing the microalgae DHA cell pulp, and preparing an aqueous phase and a pulp phase; and mixing, emulsifying, homogenizing, spraying and premixing the aqueous phase and the pulp phase, and pelletizing to prepare the microalgae whole cell powder. The microalgae whole cell powder keeps the completeness thereof, is more easily absorbed by the mammals, and effectively keeps DHA components in the milk. Therefore, the DHA content of the finally secreted milk is much higher than that of common milk, the intake demands of all kinds of people on the DHA are met, the property is stable, and the biological functions of the DHA are fully exerted.

The invention discloses a natural food and a preparation method thereof, the natural food comprises the following raw materials in parts by weight: 1-10 parts of coarse cereals, 0.5-2 parts of mushroom, 0.2-2.4 parts of fruits and vegetables, 0.8-2 parts of seaweeds, 1 to 3 parts of nuts, 1 to 5 parts of beans and 1.2 to 2 parts of additives. By adding the coarse cereals and the fruits and vegetables rich in vitamins, the nuts rich in microelements such as calcium, iron, zinc and selenium, and the beans and the mushroom providing rich proteins, intake requirements of a human body for nutritional ingredients such as the vitamins, copper, iron, selenium, zinc, calcium, and fibers can be met, the problem of damage to the human body caused by single food lack of nutritional ingredients is solved, and the purpose of balanced nutrition is achieved.

The present invention provides fatty acid balanced blend oil. A content ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the blend oil is about 0.8:1:1, and a specific value of omega-6 to omega-3 reaches 5:1; and a mass percentage content of phytosterols in the blend oil is about 0.5-1.5%, and the sum of DHA and EPA content in every 100 g of the blend oil is 300 mg-500 mg and an AOM value is 12-18. Five raw materials of soybeans, peanuts, sesame seeds, rice bran and flaxseed are selected and combined in a certain proportion. The high-quality fatty acid blend oil obtained by one-time oil extraction using an aqueous enzymatic method has an oil extraction rate of 94.8%, and the blend oil is simple in production, saves energy and costs, and is suitable for a large-scale production.

Seasoning concentrated and extracted from hybrid wild fungus is prepared from 18-22 parts of tricholoma matsutake, 5-8 parts of toadstool, 40-58 parts of bolete, and 5-12 parts of truffle. It may be powder or liquid; the product is made from leftover materials from the above wild funguses (such as root and skin) in deep processing to keep original fresh fragrance of wild funguses. It is full of natural sodium glutamate, protein, fungal polysaccharide, organic germanium, organic selenium and other individual characteristic nutritional components without pigment, additive, antiseptic agent and pesticide residue. It is up to standard in heavy metal. On the basis of edible convenience, it facilitates long-term take-in of human body so as to reach nutritional effects. It contains no mud, sand, impurity, or sediment and it is soluble in water, which is not turbid solution. It is generally applied in catering, home cooking, fungus can production and application so as to increase its fresh fragrance.

The invention relates to high-protein double-layer steamed milk custard and a making method thereof. The high-protein double-layer steamed milk custard comprises, by mass, 1-4 parts of soy protein isolate, 40-70 parts of milk, 0.1-0.4 part of mogroside and 10-15 parts of other foods. The high-protein double-layer steamed milk custard disclosed by the invention has the advantages of being rich in nutrition, rich in fragrance, tender and smooth when being put in mouths and good in formability.

The invention provides nutrient supplement infant rice flour rich in easily absorbable zinc trace elements. A preparation method comprises the following steps: taking cassava starch as a main raw material, carrying out homogeneous debranching treatment on the starch by adopting a biological enzyme technology, recombining a supramolecular structure of starch molecules to obtain amylose with a spiral cavity, and then adding zinc ions to enable the amylose to inclusion complex zinc elements to construct a starch metal complex; and taking 20-35 parts of the starch metal complex and auxiliary materials including 3-5 parts of whole milk powder, 1-2 parts of glucose, 0.2-0.6 part of composite vitamins, 0.2-0.6 part of composite minerals and 8-10 parts of fructus alpiniae oxyphyllae for preparation. According to the invention, the zinc element is included and complexed by amylose, the formed sugar metal complex has the characteristics of no pollution, anionic property and the like, and is non-toxic in a physiological PH range, and the metal ions can be effectively utilized by a human body, so that the zinc element is intensified and supplemented in the infant rice flour.

The invention discloses a grape beverage. The grape beverage is prepared from the following raw materials in parts by weight of 50-100 parts of grapes, 50-100 parts of rosa roxburghii tratt fruits, 20-50 parts of blueberry fruits, 5-15 parts of honey, 5-15 parts of Chinese wolfberry fruits, 10-30 parts of passion fruits, 10-30 parts of red jujubes, 2-5 parts of dried rose flowers, 2-5 parts of dried syringa oblata, 30-60 parts of white granulated sugar, and 500-1000 parts of water. Various fruits are used for preparing the beverage, so that the beverage is rich in various nutrient elements, absorption requirements of people for trace elements are met, the nutrient value is high, and various fruits can provide various taste and can bring different experience for people. The beverage also has delicate fragrance of flowers, and is easier to love by people.

The invention discloses a wine beverage, which is prepared from the following raw materials in parts by weight: grape 100-200 parts, cedar jujube 50-100 parts, rosa roxburghii 80-160 portions, mulberries 50-100 part, yeast 10-20 parts, sugar 15-30 parts, crystal candy 5-15 parts, honey 5-15 parts, pseudo-ginseng 3-8 parts, salvia miltiorrhiza 3-8 parts, Angelica 3-8 parts, Chinese wolfberry 5-10 parts, red dates 8-15 parts, Dendrobium candidum 8-15 parts. As the beverage is prepared from a plurality of materials, the beverage is rich in a plurality of nutrient element, meets the intake demandof people for various nutrients, has high nutritional value, and can provide a plurality of flavors and bring different experience to people. And the drink contains a variety of drugs, can play a rolein strengthening the body.

The invention discloses modified milk containing unsaturated fatty acid and a preparation method of the modified milk. The modified milk is prepared from the following raw materials in percentage by mass: 80-95 percent of raw milk, 0.1-0.3 percent of fish oil, 0.05-0.1 percent of DHA algae oil, 0.1-0.2 percent of an emulsion stabilizer, 0.01-0.05 percent of an antioxidant, 0.01-0.1 percent of a compound nutrient, 0.02-0.1 percent of edible essence and the balance of water, totaling 100 percent. The preparation method comprises the following steps: heating 2 / 3 of raw milk, adding the emulsion stabilizer, DHA algae oil, fish oil and composite nutrients, and stirring while keeping the temperature to obtain a mixed solution A; cooling the mixed solution A to below 10 DEG C, and putting the mixed solution A into a batching cylinder; adding edible essence and the rest 1 / 3 of raw milk into the mixing tank, and stirring for 10-15 minutes to obtain ingredient milk B; homogenizing the ingredientmilk B to obtain a mixed solution C; and sterilizing, cooling and filling the mixed solution C to obtain the product. The modified milk disclosed by the invention is rich in DHA and EPA and good in stability.

The invention discloses functional edible oil rich in natural vitamins and a preparation method of the functional edible oil, and relates to the field of food processing. The functional edible oil is prepared from wheat germ oil, edible oil, lycopene, astaxanthin, pentadecyl phenol, conjugated linoleic acid and vitamin E. The preparation method includes the following steps of evenly mixing conjugated linoleic acid, edible oil and wheat germ oil, adding pentadecyl phenol, vitamin E, lycopene and astaxanthin or mixing and adding conjugated linoleic acid, edible oil, wheat germ oil, pentadecyl phenol, vitamin E, lycopene and astaxanthin together, evenly mixing the materials, and obtaining the functional edible oil. The functional edible oil contains high-content conjugated linoleic acid and can restrain trans-fatty acids generated when the edible oil is heated at a high temperature; in addition, due to the addition of lycopene and astaxanthin, the health care functions of resisting oxidation and removing free radicals in human bodies are better enhanced.

The invention discloses a vitamin and mineral tablet for pregnant women. The vitamin and mineral tablet includes a tablet core and a film coating layer, and the tablet core includes the following rawmaterials in parts by mass: 200-300 parts of calcium carbonate, 50-100 parts of tricalcium phosphate, 100-150 parts of magnesium carbonate, 4-8 parts of ferrous fumarate, 6-12 parts of polypeptide chelated iron, 15-30 parts of polysaccharide chelated iron, 0.1-0.2 part of vitamin D3, 0.3-0.5 part of folic acid, 3-5 parts of L-ascorbic acid, 0.5-1 part of tocopherol, 100-150 parts of inulin, and 300-400 parts of auxiliary materials. The vitamin and mineral tablet for the pregnant women provided by the invention can comprehensively supplement various vitamins and minerals required during pregnancy, and in particular the vitamin and mineral tablet can promote absorption of iron elements by a body, thereby effectively preventing the occurrence of iron deficiency during the pregnancy.

The present invention discloses a liquid food used as meal replacement, and belongs to the field of food and beverage. The liquid food is characterized in that the liquid food is prepared from egg white powder, egg yolk powder, raw materials containing Omega-3 composition, sesame oil, salad oil, antioxidants, stabilizers, fillers, seasonings and water. The liquid food not only meets different needs of the intake of egg yolks, egg white and other nutrient substances for different populations, but also to meets people's need of Omega-3 intake. Lecithin of the egg yolks also emulsifies the raw materials containing Omega-3 composition and other oils, which is conducive to digestion and absorption of nutrient substances including Omega-3. The liquid food not only has hunger-allaying and meal-replacing functions, but also has a variety of excellent health-care functions, achieving a dual-use effect of edible property and disease prevention. The liquid food has ready-to-eat property, and meets needs of the fast-paced life way.

The invention discloses plant sesame oil. The plant sesame oil comprises the following raw materials in parts by weight: 50-100 parts of edible oil, 10-40 parts of chilies, 1-6 parts of Chinese prickly ash, 3-12 parts of garlic, 3-12 parts of onions, 3-12 parts of ginger, 0.1-0.6 part of cinnamon, 0.3-3 parts of fennel, 0.1-0.8 part of cloves, 0.1-0.8 part of liquorice, 0.2-1.8 parts of white peppers, 1-5 parts of coriander seeds and 0.6-3 parts of thyme powder. The plant sesame oil is rich in nutrient substances, high in nutrient value and pure in taste and has long-lasting aftertaste, strong fragrance and lasting taste, and the requirement of people for nutrient element intake of the plant sesame oil is greatly met; and various food additives can be well prevented from being added, the food safety is ensured, and the requirements of people for high-quality plant sesame oil are met.

The invention discloses a dietary fiber series oral liquid, comprising dietary fiber oral liquid for the old to drink, dietary fiber oral liquid for women to drink, dietary fiber oral liquid for pregnant women and women in a suckling period to drink and clear tonic dietary fiber oral liquid for patients to drink. The invention is characterized in that polydextrose is used as a matrix, and each oral liquid is added with components in different proportions so as to obtain the dietary fiber series oral liquid with rich nutrition.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

The invention discloses an artificial feed for latoia hilarata Staudinger raised indoors. The feed comprises 5-8 parts of wheat germ, 3-5 parts of cane sugar, 3-5 parts of shrimp powder, 0.5-1 part ofsorbic acid, 1-1.5 parts of agar, 0.05-1 part of cholesterol, 0.5-1 part of beer yeast and 75 parts of water. The artificial feed is adopted, the larval stage of the latoia hilarata Staudinger is shortened to 40d or below, the motility rate of the latoia hilarata Staudinger at the larval stage achieves 84% or above, the body length of old and mature latoia hilarata Staudinger can achieve 24mm orabove, the vigour is uniform, and research requirements are met.

The invention relates to yoghourt containing natto and preserved egg as well as a preparation method of the yoghourt. Fresh milk or reconstituted milk is used as major raw materials, no sweetening agent is added, and edible sodium salt, natto paste and preserved egg paste are added for preparation. Therefore, the prepared yoghourt has light flavor and low sugar content, the mouth feel is smooth, three kinds of protein: lactoprotein, egg protein and soy protein are contained, and rich nutrition is realized. Through the combined use of the preserved egg and the natto, the prepared yoghourt doesnot have the beany flavor of the natto and simultaneously has the special fragrance of the preserved eggs, the operation of the method is simple, and the scale production is easy to realize.

The present invention discloses a production technology of a sea cucumber calcium product. The production technology comprises the following steps: raw material preparing, washing, cooking, colloid grinding, fine grinding, spray drying, blending, forming, sterilizing and packaging. Beneficial effects are as follows: the production technology maximally preserves original nutrients of sea cucumbers,increases taste diversity and eating convenience, at the same time contains exogenous calcium, enriches calcium content of a product, greatly satisfies consumers' needs for calcium intake, is especially convenient for the elderly, pregnant women and other population who are serious in calcium loss and have difficulty in moving.

The invention discloses an egg yolk separator. The egg yolk separator comprises a bowl with leak holes, and a bowl handle arranged in the axial direction of the bowl and vertically connected with the bowl edge, wherein a horizontal shaft is arranged on the outer surface of the part, just opposite to the bowl handle, in the radial direction of the bowl, the horizontal shaft is in match connection with a scrape ring arranged on the outer surface of the bowl through a scrape ring axle hole, a gear shaft just opposite to the axial direction of the scrape ring axle hole is arranged on the outer surface of the scrape ring, the gear shaft is connected with the bowl handle through a gear shaft rack, a gear is fixed on the gear shaft, and the gear is in match connection with a rack arranged on the bowl handle. According to the egg yolk separator, the scrape ring is arranged on the outer surface of the bowl provided with the leak holes, due to scrape ring teeth, a horizontal scrape edge and at least one scrape ring through hole arranged on the scrape ring, the inconvenience in the existing egg yolk separation operation is overcome, the separation speed is improved, and the demand of people for controlling the egg yolk intake is satisfied.