45results about How to "Play the role of color protection" patented technology

The invention relates to a dumpling flour and a production method thereof. Complex additive is added to wheat flour which is the main raw material. The dumpling flour is produced by mixing proper amount of complex additive and the processed and ground wheat flour. The complex additive is produced by combining a guar gum, VC, CMC(thickening agent), compound enzyme agent and starch by a certain proportion, which ensures that the actions of all the components can suit well with each other. The color and luster, taste and boiling fastness of made dumplings are greatly improved by adding the complex additive to different flours. Compared with control samples, the dumpling flour has obvious advantages in color and luster, transparency of dumpling wrapper and taste, for cooked dumplings, the soup is clear and the wrapper is not broken before eating.

The invention discloses a brewing method of lower-alcohol blueberry health-care wine. The method comprises the steps of blueberry selection and processing, tea preprocessing, raw material blending, ethanol fermentation, ageing, clarification stabilizing processing and the like. The method uses an optimized blue rain variety of blueberries as raw materials, and meanwhile tea leaching liquid, prebiotics and soluble dietary fibers are added; the lower-alcohol blueberry wine is obtained through raw pulp steeping, high-temperature enzymolysis, high-temperature start, mixed-bacteria synergy and low-temperature long-time fermentation; low-temperature ageing is assisted by microwaves to accelerate wine body mature, and the quality of the fruit wine is improved; a wine body is higher in clarity and is kept in a stable state for a long period of time through clarification stabilizing processing; the taste of the wine is improved and meanwhile a health-care function is increased for the wine by adding a functional sweetener. By the adoption of the process, the high-quality lower-alcohol blueberry wine having good color, fragrance and taste and integrating nutrition and health care can be obtained.

The invention discloses healthy tea and a preparation method thereof, and aims to solve the problems that drugs and operations are mainly adopted for treating obesity and 3-high symptoms at present, yet the drug treatment takes a long period, is costly, and has side effects on the patients, the operative treatment is harmful to the patient's bodies, and the possibility of relapse after the treatment is high. The healthy tea adopts green tea as the main component and is additionally provided with the components such as tartary buckwheat, black soybean and chrysanthemum; the through the cooperation and coordination of the components, the functions of human bodies can be effectively improved, the fat accumulation can be reduced, the blood sugar, the blood pressure and the blood fat can be reduced, the functions of the intestines and stomach can be improved, the internal metabolism can be accelerated, both the both principal and secondary aspect of disease are treated, and the possibilities of the relapse of the obesity and the 3-high symptoms are reduced; and at the same time, the healthy tea has no side effect, is not harmful to the human bodies, is low in cost, and is convenient to use. Excellent effects as improving the functions and the self-immunity of human bodies and can be achieved by drinking healthy tea from a long time.

The invention discloses a method for processing green pepper, including the following steps: a. the green pepper is picked in 10-30 days before the pepper is ripe, and is washed with clean water; b. pretreatment is carried out: after being picked within 4-12 hours, the washed pepper is scalded with 80-100 DEG C of hot water for 6-30 minutes, then is taken out and quickly cooled, and the water is removed by dripping; c. the pretreated pepper is placed in time in an oven for drying, the drying temperature is kept between 40-75 DEG C, until the water content drops below 12 % by drying, the pepper is taken out for cooling. The pepper processed by the invention has perfect condition, green color, strong hot taste and pure fragrance; the method has high processing efficiency, microorganism infection is not likely to occur during processing, and the finished products processed has stable quality and is easy to store.

The invention belongs to the field of food, particularly relates to a pickle preparation technology in the field of food, and particularly relates to an industrial method for preparing a pickled Chinese cabbage product by fermenting green mustard. The method comprises the steps of 1) raw material selection and pretreatment; 2) quickly starting fermentation for the first time, and carrying out sand-sealed fermentation for 15 to 30 days; (3) carrying out second-round storage and shallow fermentation, and carrying out sand-sealed fermentation for 90 to 120 days again; and (4) carrying out third-round aroma enhancement fermentation for 10 to 15 days to obtain the fermented pickled Chinese cabbages. According to the method, through three rounds of fermentation, vegetable salting water is recycled; spices and other auxiliary materials are added, so that vegetables are more mature in fermentation and better in flavor; by recycling the vegetable salting water, the utilization efficiency and benefit of water can be improved; more nutrient substances are provided for later fermentation; the special flavor is achieved; the salting degree is reduced; resource waste is avoided; and the production cost is saved.

The present invention relates to the technical field of bamboo shoot product processing, and especially relates to winged prickly ash-flavored seasoned bamboo shoot slices and a preparation method thereof. The winged prickly ash-flavored seasoned bamboo shoot slices in the invention are prepared from the following raw materials in parts by weight: 100 parts of bamboo shoot slices, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of winged prickly ash oil, 0.3-0.4 part of beef powder, 0.15-0.2 part of yeast powder, 0.15-0.2 part of flavor peptide, 0.3-0.4 part of I+G (disodium inosine 5'-monophosphate and disodium guanosine 5'-monophosphate), 1-1.5 parts of sodium glutamate, 0.3-0.4 part of white granulated sugar, 0.03-0.05 part of potassium sorbate, 0.03-0.05 part of sodium dehydroacetate and 0.01-0.02 part of disodium ethylenediamine tetraacetate. With the above components, the winged prickly ash-flavored seasoned bamboo shoot slices which are prepared by the steps of raw material pretreatment, first-time color-protection and brittleness-keeping treatment, second-time color-protection and brittleness-keeping treatment, stirring and packaging and sterilization treatment have thecharacteristics of a unique flavor, good taste and luster, high nutrient component content and high safety quality.

The invention discloses a pigment-free chicken sausage with vegetable flavor and tremella. The sausage is prepared from the following raw materials by weight ratio: 20 to 25 grams of sugar, 30 to 40 grams of salt, 30 to 40 grams of dried tremella, 2 to 4 grams of papain, 20 to 25 grams of peach blossom wine and 50 to 60 grams of freeze-dried vegetable powder in every 1000 grams of chicken meat. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

The preparation technology includes taking zizyphus mauritiana as a raw material, blending the zizyphus mauritiana and syrup with a ratio being 1 : 2 after boiling, color protecting and sterilization,inoculating microzyme, lactobacillus bulgaricus and streptococcus thermophilus to perform constant temperature incubation for 4 d, and performing clarification, filtering, disinfection and other technologies so that a high antioxidant activity zizyphus mauritiana enzyme stock solution can be prepared. Prepared zizyphus mauritiana enzymes have characteristics of strong in fragrance, smooth and fine in juice and mellow in taste; the zizyphus mauritiana enzymes can effectively adjust human body metabolism and maintain the balance of human intestinal flora; and the zizyphus mauritiana enzymes arerich in vitamin C, flavone, polyphenol, SOD, polypeptide and other antioxidant active substances which can delay aging and enhancing human immune functions.

The invention belongs to the field of processing production of drinks and specifically discloses a Korea-lily drink and a preparation method thereof. The Korea-lily drink is processed by only adding sucrose and a small amount of citric acid to natural Korea-lily which is taken as a main material. The method comprises the following steps of: firstly, blanching the washed fresh Korea-lily in boiling water for 2-3 minutes, then juicing and filtering the blanched Korea-lily, performing static settlement and siphon filtering on the Korea-lily to obtain pellucid filtrate, adding a right amount of softened water, sucrose and citric acid into the pellucid filtrate for seasoning, and finally, filling, sterilizing and cooling the filtrate. Compared with the prior art, the formula and the preparation method provided by the invention have the advantages of simple preparation process, low cost, high material utilizing rate, stable quality of products, and the like, and can be popularized to living and enterprise production. Moreover, by giving full play to the color, aroma and taste of a plurality of raw materials, the Korea-lily drink is rich in nutrient and has a very good tonic effect. As a novel Korea-lily tonic product, the Korea-lily drink provided by the invention fills up the blank of the market.

The invention discloses lotus dried beancurd sticks with increased brightness value and increased yield and a preparation method, and belongs to the field of food processing. The dried beancurd sticks disclosed by the invention are bean products which are made from the following raw materials in parts by weight of 80-100 parts of soybeans, 15-25 parts of wheat germs,30-50 parts of lotus flowers, 15-20 parts of lotus leaves, 10-20 parts of a purple cabbage extract, 10-15 parts of lemon juice, 8-15 parts of dried scallop powder and 10-20 parts of an edible adjusting agent through the steps of performing soaking, performing grinding to obtain pulp, cooking the pulp, uncovering pulp skin to obtain dried beancurd sticks, and performing drying, wherein the edible adjusting agent is prepared from the following raw materials of citronella leaves, inulin, pomelo peel, horseradish tree leaves, dried emblic leafflower fruits, linseed meal, fumaric acid, malt oligosaccharide, propylene glycol fatty acid ester, disodium hydrogen phosphate and tea oil. The prepared dried beancurd sticks disclosed by the invention are good in lustrousness, uniform in strips, good in rehydration properties, pliable, tough and unique in mouth feel, delicately fragrant and refreshing to eat, and long in aftertaste; and a processing technology of the dried beancurd sticks is simple in steps, the production yield is high, the quality of obtained products is high, and the production cost is low.

The invention relates to the field of food processing, in particular to a preparation method of crisp fruit and vegetable chips without adding a color retention agent. The preparation method comprisesthe following steps: washing raw materials, i.e., washing the raw materials by utilizing a high-pressure washing machine, and removing silt and foreign matters on the surfaces of the raw materials; screening i.e., removing uneatable parts in the raw materials, grading the raw materials and selecting qualified raw materials, and spraying low-temperature water in a screening process; carrying out secondary washing, i.e., putting the raw materials into a bubble washing machine and washing, and then putting the raw materials into a long water flowing tank; sterilizing, i.e., conveying the raw materials into a sterilization tank through the long water flowing tank and carrying out sterilization treatment; carrying out film coating, i.e., carrying out oxygen isolation treatment on the sterilized raw materials on a conveyor belt, and then putting the raw materials into a film coating solution and carrying out film coating; carrying out air drying, i.e., treating the film-coated raw materialson the conveyor belt and treating through an air drying machine to carry out rapid air drying and water removal; carrying out freeze-drying, i.e., putting the water-removed raw materials into a vacuum freeze-drying box and carrying out freeze-drying treatment. According to a color retention technology provided by the invention, any color retention agent is not added; contact between the raw materials and oxygen gas is reduced in a whole conveying process of the raw materials, and the fruit and vegetable raw materials are effectively prevented from changing color in a processing process.

The invention discloses a brewing method of low-alcohol blueberry health wine. The method comprises the steps of selecting and processing blueberries, tea pretreatment, raw material blending, ethanol fermentation, aging, clarification and stabilization treatment and the like. The method uses the blueberry of the preferred Blue Rain variety as the raw material, and simultaneously adds tea extract, prebiotics and soluble dietary fiber; through impregnation of the original pulp, high-temperature enzymatic hydrolysis, high-temperature start-up, mixed bacteria synergy, and low-temperature long-term fermentation to obtain low-temperature Alcoholic blueberry wine; Microwave-assisted aging at low temperature accelerates wine body maturation and improves fruit wine quality; Through clarification and stabilization treatment, the wine body obtains higher clarity and maintains a stable state for a long time; Improves the taste of the wine by adding functional sweeteners, Increase its health care function at the same time. According to this process, a high-quality, low-alcohol blueberry fruit wine with good color, aroma and taste, which integrates nutrition and health care can be obtained.

The invention discloses Hericium erinaceus tofu ice cream and a manufacturing method thereof, comprising the following raw materials in parts by weight: 25-40 parts of Hericium erinaceus, 80-120 parts of dried soybeans, 70-90 parts of olive oil, and 180-230 parts of pure milk . Production method: (1) Take dry soybeans, wash them, soak them in pure milk for 12‑14 hours, mix and beat to obtain soybean milk, add 0.20‑0.30% of thickener, 0.10‑0.20% of emulsifier and 0.01% of soybean milk to the weight of soybean milk citric acid, solidified and shaped to obtain tofu; (2) take fresh Hericium erinaceus, wash, cut into 2-3mm thin slices, place in a vitamin C solution with a concentration of 0.05% to protect the color, and then beat to obtain Hericium erinaceus pulp; 3) Mix the tofu, Hericium erinaceus pulp and olive oil evenly, after foaming, pour it into an ice cream ice bucket to make Hericium erinaceus tofu ice cream. In the present invention, soybeans and milk are first made into tofu, and then foamed and frozen with Hericium erinaceus pulp to form ice cream. The prepared Hericium erinaceus tofu ice cream has uniform color and luster, delicate taste, unique fragrance of tofu, frankincense of milk and Hericium erinaceus It is sweet, nutritious and has health benefits.