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41results about How to "Meeting the Needs of a Healthy Diet" patented technology
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Low-fat surface mould mature soft cheese and preparation method thereof
The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Nutritious and healthy unit edible vegetable oil
InactiveCN101755926AGood anti-tumorGood anticancer effectEdible oils/fatsFood preparationVegetable oilAntioxidant
The invention relates to a nutritious and healthy unit edible vegetable oil, which is characterized by adopting unit vegetable oil and fat rich in Omega-3 type polyunsaturated fatty acid and Alpha-linolenic acid as main materials, and adding algae oil rich in EPA and DHA. In the unit edible vegetable oil, the content of the algae oil is 0.05 percent to 5 percent of the weight of edible oil, and the content of the Omega-3 type polyunsaturated fatty acid is 8 percent to 70 percent of the weight of edible oil; and simultaneously the edible oil also adds an oxidizing agent as an additive. The nutritious and healthy unit edible vegetable oil has the advantages that: 1. by a reasonable formula of the edible oil, increasing the intake of the Omega-3 type polyunsaturated fatty acid, and further adding an effective path; 2. solving the defects of bad flavor and mouthfeel and poor stability of the edible oil added with algae oil; 3. adding a novel brain-strengthening health-care product, thus meeting the requirements of people for health diet; and 4. having strong market prospect.
Owner:中粮北海粮油工业(天津)有限公司 +1
Buckwheat and corn fish cakes and manufacturing method thereof
PendingCN106307168ASoft and deliciousRich tasteFood ingredient functionsBiotechnologyPolygonum fagopyrum
The present invention belongs to the field of food processing and discloses buckwheat and corn fish cakes and a manufacturing method thereof. The fish cakes are processed with main raw materials of freshwater fish surimi, buckwheat starch and sweet corns. The obtained fish cakes are fresh, fragrant, soft and tender in mouthfeel, and the fragrance and sweetness of the corns and deliciousness of the fish flesh are combined, so that the fish cakes are delicate and tasty, rich in nutrition and suitable for people at all ages. The addition of the buckwheat starch significantly improves the flexibility and elasticity of the fish cakes and improves the problem that the fish cakes are hard in texture after cold storage preservation. In addition, the sweet corns are added in the manufacturing of the fish cakes, which improves the taste and flavor of the fish cakes, and enriches the types of the fish cakes.
Owner:BOHAI UNIV
Food material information recommendation method, food material information recommendation system and intelligent equipment
ActiveCN107993113AQuick buyAccurate understandingBuying/selling/leasing transactionsFood materialComputer science
The invention provides a food material information recommendation method, a food material information recommendation system and intelligent equipment. The food material information recommendation method comprises the following steps of: sending user using data of the intelligent equipment to a server; and downloading food material information and a food material buying link, corresponding to the user using data, recommended according to the user using data of the intelligent equipment from the server. According to the method, the user using data of the intelligent equipment is sent to the server and is collected by the server for a long time; statistic and analysis are carried out on the collected user using data to calculate food material information suitable for users, and then the foodmaterial information and food material buying links are pushed to the users, so that the users can correctly understand the suitable food material information; and food material buying can be rapidlycarried out through the food material buying links, so that the daily life of the users is facilitated and the using experience of the users is enhanced.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel
ActiveCN114467997AHigh requirements for biocompatibilityGood for healthCosmetic preparationsDough treatmentVegetable oilBiopolymer
The invention discloses preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel, and belongs to the technical field of healthy grease processing and food application. The preparation method comprises the following steps: by taking water-soluble polysaccharide, an oil-soluble small molecular substance and vegetable oil as raw materials, preparing the water-soluble polysaccharide into water foam by taking the water-soluble polysaccharide as a construction raw material of a biopolymer network, freezing the water foam, and freeze-drying to form porous aerogel; the porous aerogel is used for absorbing a heated oil solution or grease of oil-soluble micromolecules, and the aerogel after oil absorption is homogenized and cooled to prepare the composite dual-network zero-trans low-saturated fatty acid oleogel. The oleogel disclosed by the invention is a soft solid which has plasticity and semi-solid characteristics and can show plastic fat-like characters, and can be used as a substitute of traditional plastic fat in products with high biocompatibility requirements, such as healthy foods, cosmetics, medicines and the like.
Owner:JIANGNAN UNIV
Functional potato noodles capable of reducing blood glucose and blood pressure and making method thereof
ActiveCN105380238AMeeting the Needs of a Healthy DietIncreased Resistant Starch ContentFood ingredient functionsProtein food ingredientsNutritive valuesHealthy diet
The invention provides novel functional potato noodles capable of reducing blood glucose and blood pressure and a making method thereof. The functional potato noodles are prepared from, by weight, 15-60 parts of potato starch, 15-50 parts of modified potato starch, 1-25 parts of potato ferment powder, 1-10 parts of potato peptide, 0.1-5 parts of food gum, 1-5 parts of protein and water, wherein the weight ratio of water to other ingredients is 70-90:100. The functional noodles overcome the defects of single nutritional ingredient and low nutritive value of traditional potato noodles, have the advantages of being high in resistant starch content and good in blood pressure reducing effect, meet the requirement of consumers for healthy diet, and are especially suitable for subhealthy people suffering from obesity, diabetes, hypertension and the like. The preparing process is simple, and industrial production is facilitated.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
Ice sucker and preparation method thereof
The invention discloses an ice sucker and a preparation method thereof. A raw material of the ice sucker comprises 0.1%-0.5% of trehalose by weight. The ice sucker can keep a fresh flavor and can meet demands of healthy diet of the masses; meanwhile, the ice sucker has a unique smoothie taste and has a good flavor.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Novel sugar-free zero calorie particle compound sweeteners and preparing method thereof
The invention relates to novel sugar-free zero calorie particle compound sweeteners and a preparing method thereof. The compound sweeteners are composed of 20 to 30 meshes of erythritol crystals and sucralose powder. The novel sugar-free zero calorie particle compound sweeteners do not participate in human metabolism, needs of diabetes mellitus patients and healthy diet of consumers are met as the sweeteners are sugar-free and have no calorie; the compound sweeteners have high safety; as the sweeteners do not absorb moisture and have high stability, sweetness does not lose in the acid and high temperature conditions, and cooking and baking needs of consumers are met; the lowest sweetness is four times of the sweetness of cane sugars, and the highest is 16 times of the sweetness of the cane sugar. Appearances of the particle crystals are similar to the appearances of the cane sugar (white granulated sugar), the sweeteners taste like the cane sugar, and meet the sensory needs of consumers.
Owner:朱能干
High-fiber low-fat yogurt and preparation method thereof
ActiveCN110547329AMake up for the loss of tasteRefreshing tasteMilk preparationLactobacillusChemistryFilling-in
The invention belongs to the technical field of dairy foods, and particularly relates to a high-fiber low-fat yogurt and a preparation method thereof. The high-fiber low-fat yogurt comprises the following raw materials in parts by weight according to the total mass of the high-fiber low-fat yogurt: 11-78% of low-fat or skim liquid milk, 20-30% of dietary fiber, 1-10% of casein flour, 1-15% of stabilizer, 0-4% of sweetening agent, 0-30% of fruit granules / jam and 50-200U of cultures. The high-fiber low-fat yogurt provided by the invention fills in a market blank, meets the requirements of people on a healthy diet, and is more nutritional and healthy. All components are coordinated to make up for a taste loss brought since the content of dietary fibers is increased and the low-fat or skim liquid milk is selected. Meanwhile, under a situation that foreign water is not added, the provided yogurt has a fresh taste and moderate viscosity, a product is endowed with better fermentation flavorsand textures, a product system is stable, and the high-fiber low-fat yogurt is suitable for normal-temperature preservation.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Collagen milk tea and preparation technology thereof
InactiveCN107173442ABiodegradableHigh nutritional valueMilk preparationPre-extraction tea treatmentBiotechnologyHealthy diet
The invention discloses collagen milk tea and a preparation technology thereof. The milk tea consists of the following components in parts by weight: 2-6 parts of tea powder, 40-60 parts of collagen fat powder, and 8-12 parts of whole milk powder, wherein the collagen fat powder contains collagen, has biodegradability, is rich in amino acids including amino acids, proline, hydroxyproline and the like required by human bodies, has the effect of protecting the skin, can prevent calcium in skeleton from running off, can prevent osteoporosis, beside, can also enable cornea to keep transparent, and has favorable health-care efficacy. Compared with common milk tea in the market, the collagen milk tea has higher nutrient value, the milk fragrance and the tea fragrance are richer, the taste is mellow, fresh and refreshing, the milk tea is sweet after taste after being drunk, and the collagen being high in protein content and easy to digest and absorb by human bodies is matched with the milk tea, so that the collagen milk tea not only meets the pursuit of consumers, particularly young consumers for mouth feel, but also meets the requirements of people for healthy diets in modern society.
Owner:阳江喜之郎果冻制造有限公司
Method for identifying doping or not of foreign starch in potato food
ActiveCN106841361AFast and accurate quality monitoringSolubility can be adjustedMaterial analysis by electric/magnetic meansForeign proteinProtein band
The invention relates to the technical field of food, in particular to a method for identifying doping or not of foreign starch in potato food. The method specifically comprises the following steps: extracting proteins in a sample to be measured and a potato noodle standard, then performing measurement by adopting polyacrylamide gel electrophoresis, and judging whether the sample to be measured contains foreign proteins or not and specific foreign starch through protein bands in the sample to be measured and the potato noodle standard. According to the method, the foreign starch to be identified is directly adopted as the standard, so that all information about the proteins in raw noodles can be accurately reflected, detection omission can be prevented, and the accuracy of an identification result can be improved.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Fresh and wet tuber vermicelli with high tensile strength, and preparation method for fresh and wet tuber vermicelli
PendingCN112244270AHigh tensile strengthGood cooking resistanceFood ingredientsBiotechnologyHealthy diet
The invention provides fresh and wet tuber vermicelli with high tensile strength, and a preparation method for the fresh and wet tuber vermicelli. Polysaccharide microgel, protein microgel and polysaccharide-protein compound microgel are added into tuber starch to improve the tensile strength and the boiling fastness of the fresh and wet tuber vermicelli, the defect that aluminum potassium sulfatedodecahydrate needs to be added into traditional vermicelli to improve the boiling fastness and the quality of the traditional vermicelli is overcome, the fresh and wet tuber vermicelli has the characteristics of high tensile strength and long breaking time, and the requirements of consumers for a healthy diet are met. The preparation method, which is provided by the invention, for the fresh andwet tuber vermicelli is simple to operate, has high production efficiency, has a low cost and is easy in industrial production.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
Blueberry jam without edible sugar and preparation method of blueberry jam
InactiveCN107397172AMeeting the Needs of a Healthy DietSuitable for sweet and sour tasteFood scienceFlavorFruit juice
The invention provides blueberry jam without edible sugar and a preparation method of the blueberry jam. The blueberry jam is prepared from raw materials in percentage by mass as follows: 40% of blueberry, 50% of compound concentrated fruit juice, 0.8%-0.9% of pectin and 9.1%-9.2% of water. The preparation method of the blueberry jam comprises the following steps: S1, raw material supply; S2, blueberry dicing; S3, preparation of the compound concentrated fruit juice; S4, mixed boiling; S5, preparation of a pectin solution; S6, concentration boiling; S7, high-temperature filling and sterilization. Therefore, the sour and sweet taste and color are adjusted by the compound concentrated fruit juice, the thickness of the jam is realized by adding a proper amount of pectin, calcium ions are not added for support, pregel production is prevented only under the thickening action of the pectin, and the problems of water releasing and granular sensation of low-sugar jam are solved. The blueberry jam is rich in real blueberry dices and rich in taste; the jam is moderately sour-sweet, and the purplish red thick jam body has a specific flavor of blueberry.
Owner:苏州鲜活饮品股份有限公司
Fruit and vegetable processing method without losing nutritional ingredients
PendingCN112120128AProtect Nutritional CostsDestroy nutrientsAcidic food ingredientsFood ingredient as flavour affecting agentBiotechnologyCellulose
The invention provides a fruit and vegetable processing method without losing nutritional ingredients, and relates to the field of fruit and vegetable processing. The fruit and vegetable processing method without losing nutritional ingredients comprises the following steps of S1, selecting 10-20 parts of grapefruits which are just picked, peeling the grapefruits, taking out pulp of the grapefruits, putting the grapefruits into a juice extractor, then adding 2-4 parts of white sugar and 20-30 parts of warm water at 30 DEG C, controlling the stirring speed of the juice extractor to be 20-30 r / s,and enabling the stirring time to be 3-6 minutes, pouring the grapefruit juice into a sterile iron bowl, placing the iron bowl in an environment with the temperature of 5 DEG C, and sealing the ironbowl with a preservative film; and S2, selecting 10-20 parts of kiwi fruits which are just picked, wherein the maturity of the kiwi fruits is 80%, the peels of the kiwi fruits are removed, and then the kiwi fruits are cleaned with clear water for 2-5 minutes. Through glacial acetic acid, potassium sorbate, wheat cellulose and gluconic acid, nutritional ingredients in the fruits and vegetables areprevented from being lost in the mixing and stirring process of the fruits and vegetables.
Owner:祁东县农业发展有限公司
Chilli sauce and preparation method thereof
The invention discloses chilli sauce and a preparation method thereof. The method comprises the following steps: igniting firewood until the firewood is burned off to obtain firewood ash with a certain temperature; adding dry red pepper into the firewood ash for baking, and taking the red pepper out of the firewood ash; uniformly mixing the red pepper taken out of the firewood ash and garlic, mashing the mixture in stone ware, so as to obtain a first mixture; adding the first mixture into bechamel sauce for stirring, so as to obtain a second mixture; adding paprika powder into the second mixture according to a mass ratio of 1:100, uniformly stirring, so as to obtain the chilli sauce. According to the chilli sauce and the preparation method thereof provided by the invention, the preparation method is simple, feasible, and suitable for large-scale production as well as home preparation. The chilli sauce made by the method can well remain the original flavor of the red pepper and is not added with any preservative or monosidum glutamate, so that the requirements of modern people on healthy diet can be met when the chilli sauce is eaten.
Owner:文星美
Cooking utensil and control method of cooking utensil
ActiveCN108618567AImprove practicalityImprove qualityFood preservationVessels with intergral heatingFood materialEngineering
The invention provides a cooking utensil and a control method of the cooking utensil. The cooking utensil comprises an upper cover, a machine body, an inner pot, a pH detector detachably arranged on the upper cover, an anti-bacterial box detachably arranged on the upper cover and used for containing an anti-bacterial block and an electronic control panel arranged on the upper cover or the machinebody, wherein the anti-bacterial block is in contact with liquid to be cooked and kills bacteria in the liquid to be cooked, and the electronic control panel is connected with the pH detector and theanti-bacterial box to control the anti-bacterial box. According to the cooking utensil, the pH changing value of the liquid to be cooked in the inner pot is measured by the pH detector, when the changing value reaches the preset condition, the electronic control panel controls the anti-bacterial box to put the anti-bacterial block into the inner pot to kill the bacteria in the liquid to be cooked,the breeding of bacteria due to a food material to be cooked being soaked in the liquid to be cooked for a long time is avoided, the freshness and sterility of the liquid to be cooked and the food material to be cooked are ensured, the quality and nutrition of cooked food are ensured, and the use experience of users is improved.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Instant pancake
The invention relates to an instant pancake which is non-fried, high-protein, low-fat, sanitary and safe, is good in package, convenient to carry and easy to preserve, and is ready to eat or capable of being eaten after being soaked in water. A method for making the instant pancake includes cutting pancakes made mechanically into rectangular slices with the side length ranging from 5cm to 15cm by a machine; stacking the slices according to the thickness ranging from 1cm to 6cm; preparing an instant soup stock or a condiment bag containing dehydrated vegetables, edible oil and the like, using disposable plastic lunch boxes to contain the pancake slices to form high-end pancake products or using heat shrinkable films to size the pancake slices to form middle and low-end pancake products; and finally packaging the pancake products into blocks which are 10-20cm in length, 5-15cm in width and 3-8cm in height by a pillow-type packaging machine. Since the pancakes are sliced, processing temperature can be increased properly, further, taste can be improved, and yield can be increased. Since the soup stock is prepared for the pancakes, people can drink soup after eating the dry pancakes or can soak the pancakes into the water for eating, and nutrition balance can be achieved effectively. Since the high-end pancake products are contained in the disposable lunch boxes, the pancake products can be eaten conveniently. In addition, standard flow-line production can be realized by changing processes of cutting, stacking and packaging .
Owner:蒋宏伟
Medicinal and edible traditional Chinese medicine feed additive for laying hens capable of comprehensively improving production performance and egg quality of laying hens
InactiveCN113170841AReduce fecal outputImprove the immunityAnimal feeding stuffBiotechnologyImmune resistance
The invention provides a medicinal and edible traditional Chinese medicine feed additive for laying hens capable of comprehensively improving production performance and egg quality of laying hens. The traditional Chinese medicine feed additive is prepared from Chinese yam, purslane, astragalus membranaceus, angelica sinensis, poria cocos, herba lysimachiae, safflower seeds, jerusalem artichoke, gynostemma pentaphyllum, fennel and the like according to a certain proportion. The preparation method comprises the following steps: drying the traditional Chinese medicines in the sun, crushing to 400 meshes by using a superfine crushing technology, and mixing. The feed additive disclosed by the invention has dual effects of medicine property and nutrition, not only can directly improve the immune resistance of laying hens, but also can improve the production performance of the laying hens, effectively improve the laying rate and improve the quality of eggs.
Owner:王倩雯
Edible mushroom sesame paste and preparation method thereof
InactiveCN103535790AMaintain healthMeeting the Needs of a Healthy DietFood ingredient functionsFood preparationBiotechnologyHealthy diet
The invention discloses an edible mushroom sesame paste and a preparation method thereof. The edible mushroom sesame paste is characterized by being prepared from the following raw materials in parts by weight: 60-65% of sesame, 4-5 parts of dried skim milk, 8-10 parts of honeycomb, 10-11 parts of hericium erinaceus, 7-8 parts of tricholoma matsutake, 12-14 parts of lentinus edodes, 21-22 parts of aloe juice, 18-22 parts of sugarcane juice, 3-4 parts of lemon leaves, 4-6 parts of alpinia katsumadai, 2-3 parts of cyclocarya paliurus, 2-4.5 parts of honeysuckle, 2-3 parts of pimento, 1-2 parts of serpentgrass, 2-3 parts of brook anemone and 30-35 parts of rice vinegar. Due to the edible mushroom of the edible mushroom sesame paste, the edible mushroom sesame paste is delicious in taste, and due to rich proteins, amino acids and bioactivators in the paste, human body health can be maintained, and meanwhile due to the honeycomb added in the processing process, the nutrition values of the paste are improved, and in addition, the paste has the effects of smoothening qi, warming middle jiao, appetizing and helping digestion and invigorating the circulation of blood, and requirements of customers on healthy diet are met.
Owner:ANHUI HUAIYUAN XINTAI CEREAL & OIL
Alum-free fresh and wet potato vermicelli and preparation method thereof
ActiveCN112704219AHigh tensile strengthGood cooking resistanceInorganic compound food ingredientsBiotechnologyFood grade
The invention relates to the technical field of food processing, in particular to alum-free fresh and wet potato vermicelli and a preparation method thereof. The alum-free fresh and wet potato vermicelli is prepared from the following raw materials in parts by weight: 60-95 parts of potato starch, 0.05-2.5 parts of mineral salt and water, wherein the weight ratio of the water to the other raw materials is (60-100): 100; and the mineral salt is selected from one or more of food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt. The fresh and wet potato vermicelli has the characteristics of high tensile strength, long boiling-off time and the like on the premise that alum is not added, and is rich in mineral elements.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Composite seasoning salt and preparation method thereof
PendingCN114680321APure saltyImprove knot resistance and stabilityFood ingredient as anti-caking agentFood ingredient as taste affecting agentMaltodextrinGum arabic
The invention relates to composite seasoning salt and a preparation method thereof. The main components of the compound seasoning salt comprise an inner core as well as a first coating and a second coating which are sequentially coated on the surface of the inner core, the inner core is edible salt; the first coating is prepared from a natural umami extract, a sour material and an amino acid fermentation product in a mass ratio of (10-18): (2-4): (6-9); the second coating comprises edible salt, trehalose, maltodextrin and Arabic gum in a mass ratio of (20-25): (6-15): (2-5): (1-3). The composite seasoning salt can realize the purpose of reducing salt without reducing salty, and has the advantages of natural freshness increase, pure flavor, good fluidity and no caking.
Owner:GUANGDONG HAITIAN INNOVATION TECH CO LTD
Feed additive for laying hen and preparation method of feed additive
InactiveCN108835454AReduce heavy metal contentIncrease egg productionFood processingAnimal feeding stuffHeavy metalsPollution
The invention discloses a feed additive for a laying hen. The feed additive for the laying hen comprises the following raw materials of malt, bean pulp, corn, salt, a shell powder, a pine needle meal,a compound amino acid powder, a pine bark extract, a grapeseed extract, celery, a lettuce and fructus forsythia. The invention further discloses a preparation method of the feed additive for the laying hen. The feed additive for the laying hen takes the natural plants or extracts of the natural plants like the malt, the bean pulp, the corn, the pine needle meal, the pine bark extract, the grapeseed extract, the celery, the lettuce and the fructus forsythia as the raw materials, the addition of chemicalsynthetic drugs, hormones and antibiotics is avoided effectively, the content of the heavy metal is low, the eating safety of an egg laid by the laying hen is guaranteed, the feed additive is green and pollution-free, meanwhile, the feed additive has the advantage of high laying rate, the requirement of people on healthy diet is met, and the feed additive has a broad market prospect.
Owner:湖南米笠农业科技有限公司
Seasoning sauce
InactiveCN108968014AGood tasteMeeting the Needs of a Healthy DietFood scienceTomato ketchupHuman health
The invention discloses a seasoning sauce, which is prepared from the following raw materials by weight: 15-25 parts of malic acid, 10-15 parts of broiled beefsteak seasoning, 3-5 parts of tomato sauce, 5-8 parts of glutamic acid, 1-3 parts of carrot powder, 1-2 parts of chicken gravy, 1-2 parts of onion powder, 0.5 part of ammonium bicarbonate, 1-2 parts of hydrogenated vegetable oil, 2-3 parts of onion powder, 3-5 parts of an auxiliary material, 0.5-1 part of beef gravy, 0.1-0.2 part of beef tallow, 0.5 part of Saiviaofficinalis powder, 0.5 part of thyme, 0.01 part of calcium peroxide, and 0.5-1 part of amino acid powder. According to the present invention, the grease content of the instant noodle seasoning sauce is effectively reduced, and is reduced to 10% from the original 35% so as to easily achieve the human health.
Owner:王有春
Hovenia acerba jam and preparation method thereof
The invention discloses a hovenia acerba jam and a preparation method thereof. The hovenia acerba jam include the following raw materials: hovenia acerba concentrated juice, white granulated sugar, citric acid, xanthan gum and sodium carboxymethyl cellulose. The soluble solid content of the hovenia acerba concentrated juice is 34%. The citric acid, xanthan gum and sodium carboxymethyl cellulose are all food-grade. Through single factor tests, orthogonal tests and sensory evaluation, the optimal formula of the hovenia acerba jam is determined as follows: 0.8% of white granulated sugar, 0.5% ofcitric acid, and 0.3% of a compound thickener (the ratio of xanthan gum to sodium carboxymethyl cellulose is 3:1). The content of soluble solids of the hovenia acerba jam prepared by the formula is 60%. The jam is brown, the color is full, the flavor is pleasant, the taste is fine and uniform, and the viscosity is good.
Owner:ANKANG UNIV
A processing method of formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products
Owner:NANJING AGRICULTURAL UNIVERSITY
Preparation method of instant rolled battercake with vegetables
Owner:SHANDONG YIBAO BIOLOGICS
Seasoning sauce
The invention discloses a seasoning sauce, which is prepared from the following raw materials in parts by weight: 2-3 parts of mature vinegar, 3-5 parts of citric acid, 1-2 parts of apple vinegar, 2-4parts of malic acid, 10-15 parts of beef juice, 1-2 parts of tomato sauce, 2-3 parts of potato sauce, 10-15 parts of chicken juice, 1-2 parts of olive oil, 0.5-1 part of multivitamins, 2-3 parts of onion powder, 2-3 parts of glycoprotein, 0.5-1 part of beef tallow, 1 part of thyme, 0.5 part of calcium peroxide, 0.5 part of amino acid powder, 0.5 part of preservative, 0.5 part of a fresh-keeping agent, 1-2 parts of ginger powder, 1-2 parts of garlic powder, 1-2 parts of soy sauce, 1 part of edible salt, 0.5 part of pepper powder and 0.5 part of chili powder. According to the instant noodle seasoning sauce disclosed by the invention, the oil content of the instant noodle seasoning sauce is effectively reduced from 35% to 10%, so that the instant noodle seasoning sauce is beneficial to humanhealth.
Owner:江苏空零信息科技有限公司
Method for making food by using corn flour
InactiveCN113100384AMeeting the Needs of a Healthy DietHelps control consumptionMilk preparationDough treatmentBiotechnologyHealthy diet
The invention discloses a method for making food by using corn flour. The corn flour is used for making dumplings, pies, steamed stuffed buns, steamed buns, steamed twisted rolls, noodles, pastries, dishes and drinks. The food which is healthy, capable of preserving health and low in carbohydrate content is provided, the food adopts corn as a main material, the requirements of different people for healthy diet can be met, and the food can be widely applied to the technical field of food processing.
Owner:沙艳春
Chicken cage with disinfection function for chicken breeding and breeding method thereof
ActiveCN112119940BEasy to disinfectImprove the bactericidal effectAnimal housingBird housingsHealthy dietAnimal science
Owner:江苏金山东篱农业有限公司
Pickle fermentation compound bacteria and preparation method thereof
PendingCN112358983AGreat tasteReduce nitriteBacteriaMicroorganism based processesBiotechnologyMicrobiology
The invention relates to a pickle fermentation compound bacteria and a preparation method thereof. The preparation method comprises the following steps: firstly, selecting and activating leuconostoc viride, lactobacillus brevis and Weissella bursa-pastoris, carrying out enlarged culture in an MRS broth culture medium, carrying out centrifugal resuspension, measuring the concentration of bacterialliquid, and mixing according to a ratio of 1: 1: 1 to prepare compound bacteria; cleaning, draining and cutting fresh green vegetable heads into blocks with the same size, adding 4% of edible salt, 3%of rock candy, 4% of ginger, 5% of garlic, 5% of chilli, 0.5% of Chinese prickly ash and a mixed bacterial solution, wherein the ratio of the green vegetable heads to water is 1: 2; and finally, adding compound bacteria according to the amount of 3mL / L, sealing, and fermenting at room temperature for 7 days to obtain the fermented mature pickle. The pickle prepared by the preparation method disclosed by the invention is fragrant and crisp in taste, low in nitrite content, low in titratable acid content, good in palatability and high in health degree.
Owner:重庆市渝东南农业科学院 +1
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