41results about How to "Meeting the Needs of a Healthy Diet" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 .

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.

The method discloses a method for processing formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products. The method comprises the following steps: preparing a barbecue seasoning package, cleaning and shaping the raw meat, dipping and seasoning, and then passing the dipped and seasoned meat products through Heating, drying, cooking, cooling, packaging and quick-freezing are used to produce various quick-frozen conditioned meat products. The product prepared by the method of the invention has no formaldehyde and no Pah4 (benzanthracene BaA, Chr, benzofluoranthene Bbf, benzopyrene Bap), and simultaneously has traditional barbecue flavor.

The invention relates to the technical field of instant food, and in particular relates to a preparation method of an instant rolled battercake with vegetables. The method comprises the following steps of: (1) preparing battercake, each share of which is packed separately to obtain battercake bags; (2) performing freshness treatment and vacuum packaging on the vegetables to obtain vegetable bags; (3) packing sauce separately to obtain sauce bags; and (4) packing the battercake bags, the jardiniere bags and the sauce bags together to obtain the instant rolled battercake with the vegetables. The rolled battercake prepared by the method is simple, easily available, convenient to carry and eat, and beneficial to body health as being formed by various coarse grains; and as various biological raw materials are added to the food, the health care function of the food is improved. The instant rolled battercake fills the gap of convenient food of battercake with vegetables and sauce in collocation, and the food nutrition collocation and flavor collocation are improved on the basis of convenience and instance. Existing battercake in the market is matched with various other auxiliary materials, so that the battercake is more delicious and nutritious. The instant rolled battercake is non-fried, high-protein and low-fat, and meets the healthy diet requirement of modern people.

The invention discloses a chicken cage with disinfection function for chicken breeding and a breeding method thereof. The chicken cage comprises a chicken cage body, a spray cover is fixedly connected to the top of the chicken cage body, and the bottom of the right side of the chicken cage body is fixed A water tank is connected, a backing plate is fixedly connected to the left side of the top of the water tank, a disinfection mechanism is arranged inside the spray sleeve, and a water pump is fixedly connected to the bottom of the left side of the inner wall of the water tank. In the invention, the water pump injects the disinfection water into the inside of the spraying sleeve, so that the spraying sleeve injects the disinfection water into the inside of the chicken cage body through the disinfection mechanism for cleaning and disinfection, and then the fan is used to dry the inside of the chicken cage body through the fixed box and the heating mechanism. It has the advantage of being easy to sterilize. The breeding method of the invention is green and safe, adopts different feeding conditions for laying hens in different periods, and selects suitable temperature, light and feed formula, which can effectively improve the laying rate of laying hens, improve the quality of eggs at the same time, and is good for human health. It can be used to meet people's demand for healthy diet and has broad market prospects.