59results about How to "Preserve health benefits" patented technology

The invention discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast intoactive lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation,suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon andalso has the style of brandy.

The invention relates to the fields of microbial fermentation technology and bioconversion technology of traditional Chinese medicine, in particular to an orange peel extracting solution, orange peel yogurt and preparation methods thereof. The orange peel extracting solution provided by the invention is mainly prepared by using orange peel through a heating water extraction method; the orange peel yogurt is mainly prepared by mixing the orange peel extracting solution, fresh milk, saccharose and a compound fermentation strain. According to the orange peel extracting solution and the orange peel yogurt disclosed by the invention, the nutrition of the orange peel extracting solution and the nutrition of the fresh milk complement with each other, so that the nutritional value of the yogurt is improved significantly, and the types of health-care yogurt are enriched. The yogurt has the efficacy of regulating vital energy, strengthening stomach, eliminating dampness and removing phlegm and the like, enhancing appetite, and promoting the secretion of digestive fluid; moreover, the effects of being easily digested and absorbed, regulating gastrointestinal functions and reducing cholesterol are realized.

The invention discloses wild vegetable crisp chips and a preparation method thereof. The wild vegetable crisp chips are prepared from wild vegetable powder, L-arabinose, sweet corn powder, lupeose, nicotinamide and tea green pigment by the steps of mixing, forming and drying, wherein the raw materials consist of the following components in percentage by weight: 10 to 80 percent of wild vegetable powder, 5 to 15 percent of L-arabinose, 10 to 70 percent of sweet corn powder, 2 to 6 percent of lupeose, 0.5 to 5 percent of citric acid, 0.001 to 0.002 percent of nicotinamide and 0.02 to 0.04 percent of tea green pigment. The wild vegetable crisp chips prepared by the method maintain the beneficial nutritional ingredients and the health-care effect of wild vegetables to the maximum degree, and have strong natural flavor and unique taste of the wild vegetables. The products are sour, sweet, crisp and delicious, are abundant in nutrients, and improve people's food preference. The preparation process of the products is simple, the industrialized production is facilitated, and a novel variety is added for developing wild vegetable food.

The present invention relates to sandwiched soft sugar having health-care effects. The sandwiched soft sugar comprises the following components in parts by weight: 8-15 parts of refined konjac flour, 5-10 parts of gelatin, 1-5 parts of agar, 40-50 parts of xylitol, 1-5 parts of xylooligosaccharides, 10-20 parts of monascus fruit vinegar, 0.1-0.5 part of a citric acid solution and 0.1-0.5 part of a sodium citrate solution. The present invention also relates to a preparation method of the sandwiched soft sugar having the health-care effects. The preparation method of the sandwiched soft sugar having the health-care effects improves nutritional and health-care functions of the sugar and also brings a unique product flavor.

The invention relates to the technical fields of microbial fermentation of traditional Chinese medicine and biological transformation, in particular to fructus cannabis extracting solution, fructus cannabis yogurt and a preparation method thereof. The fructus cannabis extracting solution is mainly prepared from fructus cannabis according to a heating water extraction method; the fructus cannabis yogurt is mainly prepared by mixing the fructus cannabis extracting solution, fresh milk, saccharose and a complex fermentation strain. The nutrition of the fructus cannabis extracting solution is complementary with the nutrition of the fresh milk, the nutritive value of the yogurt is obviously improved, novel yogurt with the nutrition and flavor of common yogurt and the specific faint scent and taste of the fructus cannabis extracting solution, capable of achieving the technical effects of being easy in digestion and absorption, coordinating intestines and stomach functions, loosening the bowel to relieve constipation and properly protecting intestinal tract, further having double nutrition and healthcare functions of both the fructus cannabis extracting solution and the yogurt is formed, and the fructus cannabis yogurt is a dairy product having a wide development prospect.

The invention discloses cedrela sinensis crisps and a preparation method thereof. The cedrela sinensis crisps are prepared from the following components according to weight percentage: 65%-80% of cedrela sinensis bud powder, 18%-30% of L-arabinose, 1.979%-4.958% of stachyose, 0.001%-0.002% of nicotinamide and 0.02%-0.04% of a tea green pigment. The preparation method comprises the steps of mixing the components, molding and drying. The cedrela sinensis crisps keep the beneficial components and the health-care effects of cedrela sinensis buds to the greatest extent and have a rich natural flavor and a unique delicious taste of cedrela sinensis. The cedrela sinensis buds in the product are treated by a superfine grinding technology; the dispersity of obtained fine powder is increased so as to be good for distribution and absorption; meanwhile, the cedrela sinensis buds can be closely combined with other components and the mixing uniformity is good so that the appearance of the finished product is beautiful. The preparation process of the product is simple and the process is developed and is easy to master, so that the preparation method is good for industrial production.

The invention provides a mulberry leaf cake premixing powder. The mulberry leaf cake premixing powder is at least prepared from constituents of, based on the following weight part ratio, 10-25 parts of mulberry leaf powder, 40-60 parts of low gluten flour, 20-30 parts of powdered sugar, 0.3-0.7 part of salt, 0.5-2.0 parts of baking powder, 0-1 part of plant liquid powder and 0-0.2 part of soybean lecithin. The invention further provides a preparation method of the mulberry leaf cake premixing powder and application of the mulberry leaf cake premixing powder in cake preparation. Raw materials of the mulberry leaf cake premixing powder are abundant in source and low in cost, and due to the fact that the mulberry leaf powder is added in the premixing powder, nutrient content and health efficacy of the premixing powder are greatly improved, and simultaneously the mulberry leaf cake premixing powder is enabled to have a mulberry leaf color, and is popular in markets.

The invention relates to a method for improving the quality of high-moisture alfalfa silage. The method comprises the steps that harvested fresh alfalfa and sweet wormwood herb are air-dried and chopped to be 2 cm to 3 cm, 40%-90% by weight of the chopped alfalfa and 10%-40% by weight of chopped sweet wormwood herb are mixed, and then chitin accounting for 0.5%-1% of the weight of the silage raw material is scattered; the mixed alfalfa and sweet wormwood herb are compacted and sealed for silage fermentation. Due to the fact that sweet wormwood herb contains natural active antimicrobial ingredients, it is guaranteed that at the early stage of alfalfa silage fermentation, the quality of the silage raw material is not destroyed by harmful microbes and lost, and the buffer capacity of the mixture can be effectively reduced to enable the mixed silage to be prepared successfully; by means of one of chitin decomposition products, namely, chitosan, the soluble sugar content of the mixed silage is increased, the pH value of the silage is decreased, and the silage process is promoted; meanwhile, decomposition of the chitin is promoted, and the quality of the mixed silage is improved.

The invention belongs to the technical field of beverage processing, and relates to a malt and soda sweet beverage. The beverage is produced through the steps that: prepared malt wort and soda water are mixed according to certain proportions; additives are added and blended into the mixture according to a certain formula; the mixture is then processed through ozone disinfecting, rough filtrating, and fine filtrating; carbon dioxide is then pressed into the filtrated material, such that the malt and soda carbonated beverage is obtained. According to the invention, malt and soda water with certain health care efficacies are adopted as raw materials. The raw materials are elaborately blended and produced into a novel carbonated beverage through an improved modern technology. The invention provides consumers with a novel carbonated beverage with a refreshing malt flavor and certain health care functions. According to the invention, defects of malt wort and soda water are overcome. A defect in soda water mouthfeel is solved by a refreshing malt wort mouthfeel. Relevant additives are added, such that various flavors are well-blended, and the beverage is refreshing and tasty. Alkalescence of soda water assists in balancing human acidic physiques, and malt assists in promoting digestion. A specification on the figure is that: in Figure 1, processing procedures of the malt and soda sweet beverage is described in detail.

The invention discloses a processing method of Longjing tea containing herba dendrobii. The processing method comprises the following steps: fresh leaf picking, spreading for airing, rocking, blanching, fixation, rolling, scenting and drying. The processing method of the Longjing tea containing herba dendrobii has the following beneficial effects: the taste of Longjing tea is enriched, the cells of the tea leaves are injured and damaged by rocking, so tea polyphenols are subjected to enzymatic oxidation, the fresh leaves give off green grass smell and the aroma of the tea leaves is increased;before fixation, the tea leaves are subjected to rocking and blanching, so the bitter and astringent taste of the tea leaves can be reduced, the amino acid content is increased and the freshness is improved; and the Longjing tea containing herba dendrobii has the effects of reinforcing the stomach, promoting the production of the body fluid, quenching thirst, nourishing yin, resolving heat, alleviating pain, relieving asthma, preventing cough, dredging and clearing deficient heat, diminishing inflammation, removing toxins, strengthening the spleen and stomach, eliminating dampness, dispellingcold, strengthening the bones and muscles, eliminating halitosis, promoting digestion, resolving greasiness, refreshing and benefiting mind, resisting oxidation, resisting halmatogenesis, resisting tumor, reducing the content of cholesterol and low-density lipoprotein in the blood, inhibiting blood pressure rise, inhibiting platelet agglutination, resisting bacteria and resisting product allergy.

The invention provides cinnamon plant extract liquid, fermented yogurt and a preparation method of the fermented yoghourt, and relates to the technical field of microbial fermentation and biological conversion. The cinnamon plant extract liquid is mainly prepared from cinnamon by means of a heating water extraction method; the fermented yogurt is prepared from the cinnamon plant extract liquid, fresh milk, sugar and composite fermentation strains, has the effects of warming spleen and stomach for dispelling cold, and regulating qi to alleviate pain, and has good health effect on patients with chronic abdominal pain. The fermented product retains the nutrients of original yoghurt, has partial effects of the cinnamon, and combines the health functions of the yogurt and the cinnamon. Since the curd, color, taste and flavor of the fermented yogurt are excellent, the problems that existing health-care products have bad seasoning effect and poor acceptability of consumers are solved.

The invention provides fennel plant extract, fermented yoghurt and a production method thereof and relates to the technical field of microbial fermentation techniques and biological conversion. The fennel plant extract is mainly prepared from fennel via thermal water extraction; the fermented yoghurt prepared with the fennel plant extract, fresh milk, cane sugar and a composite fermenting strain by means of fermenting is effective in regulating qi and harmonizing stomach, and eliminating cold to stop pain, and has good health effects against abdominal pain with cold stomach, long-lasting cold abdominal colic, dysmenorrhea in women and other symptoms. The fermented yoghurt retains nutrients of the original yoghurt, has part of the effects of fennel, and well combines the health effects of the yoghurt and fennel; as the fermented yoghurt has good coagulating property, color, taste and flavor, so that the contradiction that existing health products poor in flavoring effect are poorly acceptable for consumers is relieved.