33results about How to "Reduce heart disease" patented technology

The invention which belongs to the technical field of flavorings especially relates to a salt-free soy. A technical scheme of the salt-free soy comprises the following steps: 1, mixing raw materials of soybean (bean cakes and soybean meal oil cakes), wheat bran (or crushed wheat) or rice husk, moistening, and steaming them in a boiler; 2, air-cooling the raw materials, mixing the raw materials with a koji forming material, adding water, uniformly stirring them, fermenting the raw materials in a pool, and spraying oil to leach after the fermentation; and 3, heating a raw soy, adding a flavoring as needed, directly clarifying the heated raw soy if the taste needs no adjustments, sterilization-disinfecting, and packaging to form finished products after the quality detection qualification. The salt-free soy has the following beneficial effects: the oxidation resistance of the salt-free soy is 150 times higher than the oxidation resistance of vitamin C; and generations of arteriosclerosis, myocardial infarction, apoplexy, hypertension, heat diseases and cataract are reduced after the salt-free soy is taken for a long term. The salt-free soy is suitable for people needing light diets and a proper amount of salt.

A feed additive for increasing the resistance of domestic animals and fowls to diseases and decreasing their cholesterol and blood fat is prepared from 14 Chinese-medicinal materials including fleece flower root, red sage root, haw, tangerine peel, etc through pre-treating, pulverizing and mixing.

The invention relates to an oat and linolenic acid composite beverage, relates to a preparation method of the beverage, and belongs to the technical field of processing of other beverages. The oat and linolenic acid composite beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of a composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. According to the oat and linolenic acid composite beverage disclosed by the invention, the oat is used as a main raw material, the linseed oil and the coconut milk are added, the specific composite emulsion stabilizer is matched, and a specific technology is used, so that the oat and linolenic acid composite beverage is prepared. High omega-3 fatty acid content of the oat beverage is guaranteed, and besides, a good stabilizing effect can be achieved. Under normal temperature, after being subjected to standing for 3 months, the oat and linolenic acid composite beverage does not generate precipitates, and is free of a layering phenomenon and the phenomenon that fat floats upwards.

The invention discloses a leisure food prepared from potato flour and a production process thereof. The leisure food is characterized by consisting of the following materials: 50 to 60 percent of mixture of wheat flour and potato flour, 5 to 10 percent of plant oil, 5 to 10 percent of white granulated sugar, 8 to 12 percent of benne, 1 to 2 percent of leavening agent, 0.3 to 0.5 percent of flavor, 15 percent of surface paint, 8 to 10 percent of surface-scattered flavoring and a proper amount of water; the leisure food has the characteristics of easy forming, good appearance, good mouthfeel and capability of meeting the requirements of changing the flavor of the potato of people; and the leisure food and the production process do not have high requirements on the quality and type of the potato, can make full use of the potato, do not cause waste and can be widely popularized to the leisure foods of the people.

Herbage feed for producing pork having high linolenic acid and linoleic acid contents is disclosed and belongs to the field of pig feed. The feed is mainly prepared from, by weight, 50-75% of corn, 9-17% of soybean meal, 5-30% of alfalfa meal, 0-7% of soybean oil, 0.2-1.0% of mountain flour, 0-0.4% of calcium monohydrogen phosphate, 0.4% of table salt, 0.2-0.4% of lysine, 0-0.12% of methionine, 0-0.1% of threonine, 0.02% of tryptophan and 1.0% of a premix. The feed is capable of maintaining and promoting normal growth and development of growing and fattening pigs, saving protein feed, increasing economic benefit, reducing drop loss, and increasing contents of essential amino acid and flavor amino acids and contents of linoleic acid, alpha-linolenic acid, beta-linolenic acid and other unsaturated fatty acids in pork. Meat of the growing and fattening pigs raised by using the feed is fine, tender, juicy, good in taste and high in nutrition value and can be popularized as high-grade pork in the market. The feed is characterized in that 20% of the alfalfa meal is added, the lean meat rate is increased by 7.99% and the thickness of backfat is reduced by 6.72%.

The invention discloses life-nourishing dendrobe cookies which are prepared from the following components in parts by weight: 30 to 60 parts of flour, 10 to 20 parts of peanut meal, 10 to 20 parts of enzymolysis wheat bran, 10 to 20 parts of butter, 5 to 10 parts of plant oil, 1 to 10 parts of dendrobe powder, 1 to 10 parts of dried smallanthus sonchifolius, 5 to 15 parts of traditional Chinese herbs, 1 to 10 parts of yolks, 0.1 to 0.5 part of ammonium hydrogen carbonate, 0.1 to 0.3 part of sodium hydrogen carbonate and 15 to 25 parts of water. A preparation method comprises the following steps: treating raw materials for later use, preparing dough, and performing rolling molding and baking to obtain the nutritional dendrobe cookies. The preparation method is simple, and the nutritional value of dendrobe can be fully used; dendrobe is reasonably combined with other raw materials to supplement each other, so that the prepared cookies are high in nutrition content and obvious in health effect; meanwhile, the prepared life-nourishing cookies are rich in fiber substances necessary to a human body, and taste delicious, crispy and chewy; the heat content is low, and the sugar content is low; furthermore, if people eat the cookies, a certain easing effect on hyperglycaemia, hypertension and hyperlipaemia can be achieved.

The invention discloses a functional beverage capable of relieving visual and physical fatigue. The functional beverage includes 7-15 parts of Chinese wolfberry extract, 3-4 parts of peppermint extract, 1-5 parts of Cornus officinalis extract, 10-17 parts of tea tree purple bud anthocyanin, 75-125 parts of lactose, 32-55 parts of milk protein concentrate, 0.08-0.12 part of caffeine, 14-26 parts ofgalactooligosaccharide, 0.2-1.5 parts of maca, 19-20 parts of inositol, 0.04-0.05 part of zinc citrate, 2-3 parts of casein phosphopeptide, 0.01-0.02 part of beta-cyclodextrin, 0.3-0.56 part of a regulator, 0.25-0.58 part of an antioxidant, 4-7.2 parts of amino acids, 0.25-0.4 part of nucleotides, 1.562-3.155 parts of a vitamin composition, 0.32-0.485 part of minerals and 1500-4500 parts of water. The functional beverage can effectively relieve fatigue and promote physical recovery.

The invention discloses an ultra-low-sodium salt seasoning product and a preparation method thereof. The ultra-low-sodium salt seasoning product is prepared from the following ingredients in parts by weight: 25 to 45 parts of sodium chloride, 25 to 45 parts of potassium chloride, 5 to 8 parts of cellulose, 5 to 8 parts of hemicelluloses, 5 parts of starch zymolyte and 4 to 8 parts of auxiliary materials. The potassium chloride saturated solution is attached onto the surface of the sodium chloride in a spraying mode; through drying, the sodium chloride and the potassium chloride are combined into one integral particle; the mixing is more uniform; the mouthfeel is more uniform, softer and more stable. The consumption of the sodium chloride is further reduced; the salt intake quantity of people every day can be greatly reduced, so that the probability of diseases of hypertension, heart disease, cerebral apoplexy and the like can be reduced; through adding starch zymolyte and various auxiliary materials, the competition taste sense sensing mechanism is used for inhibiting hydrophobic substances and expanding an ENaC special protein signal path; therefore the foreign taste of bitter taste, metal taste and the like brought by the potassium chloride and the like can be shielded; the integral flavor and delicious taste including salty taste and fresh taste can be improved.

The invention discloses milk flavor and fruit taste dried bean curds. The milk flavor and fruit taste dried bean curds are prepared from following raw materials in parts by weight: 100-110 parts of soybeans, 1-1.1 parts of terminalia chebula retz, 0.8-1 part of salix chienii, 0.8-0.9 part of charred triplet, 1-1.2 parts of Chinese buckeye seeds, 1-1.3 parts of tender willow leaves, 2-3 parts of strawberries, 4-5 parts of milk, 2-3 parts of chenopodium album linn, 1-1.1 parts of rhizoma kaempferiae, 1-2 parts of pepper, 1-2 parts of syzygium aromaticum, 3-4 parts of lentinula edodes, 3-4 parts of celeries, 1-2 parts of green onions, 4-5 parts of chicken bones, 5-6 parts of navel oranges, 5-6 parts of grapefruits, 2-2.5 parts of gypsum and 4-5 parts of nutrition additive. According to the dried bean curds, many fruits are added so that the taste of the dried bean curds is sweet and delicious; the navel oranges can promote blood circulation, is favorable for lowering lower cholesterol and blood lipid, and can reduce the possibility of having heart diseases; the grapefruits can reduce the viscosity of blood and reduce the formation of thrombus so that the milk flavor and fruit taste dried bean curds have good prevention effect on cerebrovascular diseases, namely cerebral thrombosis, stroke and the like; and furthermore, many Chinese herbal medicines are added in a processing process so that the milk flavor and fruit taste dried bean curds have the effects of astringing lung and intestines, lowering qi and relieving sore-throat, clearing away heat and toxic materials, and alleviating mental depression and regulating qi.

The invention relates to nano bamboo brush wires and a preparation method thereof. The nano bamboo brush wires comprise polyamide wire cores and nano bamboo powder layers coated on the surfaces of the wire cores. By adopting the nano bamboo brush wires and the preparation method, the technical problems that the existing toothbrushes have high manufacturing cost, waste resources, can not be recycled and harm human bodies are solved. The nano bamboo brush wires have the functions of inhibiting and resisting bacteria and adsorbing peculiar smell and have biodegradability and environment compatibility.

The invention relates to spicy pteridium aquilinum and a preparation method of the spicy pteridium aquilinum. The spicy pteridium aquilinum is prepared from the following raw materials by weight: 30-50kg of fresh pteridium aquilinum, 10-30kg of fresh chillies, 5-10kg of ginger, 1-3kg of star anise oil, 20-40kg of white wine with 40-60 alcohol by volume, 2-5kg of salt and 2-5kg of momordica grosvenori swingle. The preparation method comprises the steps as follows: cutting the fresh pteridium aquilinum into 2-5cm segments; cutting up the chillies, garlic cloves and ginger; powdering the momordica grosvenori swingle; adding star anise oil, white wine and salt; stirring the mixture to be uniform; filling the mixture in a glass container or pottery pot; and sealing the container or pottery pot to reach an airtight effect and preserving for more than ten days, thus obtaining a product. The spicy pteridium aquilinum has a unique flavor and a good mouthfeel and meets the requirements of people on aroma, spiciness, sour, appetizing, nutrient, tastiness and portability.

The invention provides a spicy fresh cheese. The spicy fresh cheese is prepared from lactobacillus paracasei N1115, cow milk, chymosin, spicy seasoning, salt and a calcium-chloride water solution; theinvention also provides a preparing method of the spicy fresh cheese. According to the spicy fresh cheese and the preparing method thereof, by adding suitable strains, through reasonable matching ofraw materials, the brand-new taste of the cheese is achieved; meanwhile, the technology of a traditional fresh cheese preparing method is improved, and the production efficiency is improved. The spicyfresh cheese and the preparing method thereof are suitable for preparing the spicy fresh cheese with the lactobacillus paracasei N1115.

The invention provides a frozen drink containing propolis powder and chocolate with cocoa butter replacer. The chocolate with cocoa butter replacer is prepared from the raw materials in part by weight: 200 to 340 parts of white granulated sugar, 5 to 200 parts of the propolis powder, 180 to 220 parts of milk solids, 200 to 300 parts of palm oil, 100 to 200 parts of coconut oil, 50 to 100 parts ofcorn oil, and 3 to 6 parts of polyglycerol polyricinoleate. Different kinds of vegetable oils are added to the layer of the chocolate with cocoa butter replacer through reasonable nutritional matching, compared with the ordinary product of the chocolate with cocoa butter replacer, on the one hand, quick freezing forming of chocolate slurry at a lower temperature can be promoted, the complete formis kept broken, shortening of the production cycle of the frozen drink is advantageous, on the other hand, the crispness of the chocolate coating at the edible temperature is further improved, the taste of the frozen drink is enhanced, and an ice cream is given nutritional health and higher value.

The invention relates to an oatmeal compound linolenic acid beverage and a preparation method of the beverage, which belongs to the technical field of other beverage processing. The oat compound linolenic acid beverage is mainly prepared from raw materials including the following mass percentages: oat 1-6%, linseed oil 1-8%, maltose 2-3%, fructooligosaccharide 0.2-0.6%, xylitol 1 ‑3%, sucrose or starch syrup 1‑4%, coconut milk 2‑6%, compound emulsion stabilizer 0.1‑0.3%, food flavor 0.005‑0.01%, sodium ascorbate 0.1‑1%. The present invention uses oats as the main raw material, adds linseed oil and coconut milk, cooperates with a specific compound emulsification stabilizer, and adopts a specific process to prepare, while ensuring a high content of omega-3 fatty acids in the oat beverage, it can achieve a good The stable effect, standing at room temperature for 3 months without precipitation, stratification, fat floating phenomenon.

The invention discloses effervescent tablets for preventing oral ulcer and a preparation method therefor. The effervescent tablets are prepared from the ingredients in parts by weight: 10 to 20 parts of active component, 20 to 40 parts of disintegrant, 5 to 15 parts of filler and 2 to 6 parts of lubricant, wherein the active component contains the following ingredients: carrots, tremella fuciformis, kiwi-fruit, acanthopanax root, ligustrum lucidum, cordyceps sinensis, Chinese yam rhizome, dates, caryophyllaceous ginseng, glycyrrhiza uralensis, linden honey, sea buckthorn and grapefruit. According to the effervescent tablets for preventing oral ulcer and the preparation method therefor, a variety of natural components with different effects are combined together and are compounded by a simple process, the prepared effervescent tablets play roles in enhancing organism immunity, nourishing Yin and promoting salivation and supplementing various vitamins and trace elements essential to human so as to fundamentally condition bodies, and thus the occurrence of oral ulcer is prevented.

The invention discloses dendrobium candidum health-preservation biscuits and a preparation method thereof. The dendrobium candidum health-preservation biscuits are made from the following raw materials in parts by weight: 40-60 parts of flour, 8-18 parts of enzymolysis wheat bran, 5-10 parts of peanut powder, 5-10 parts of Chinese yam powder, 5-10 parts of barley powder, 3-5 parts of gordon euryale seed powder, 3-5 parts of poria cocos powder, 0.5-1 part of butter, 0.5-1 part of vegetable oil, 0.5-1 part of cream, 15-30 parts of fresh dendrobium candidum squeezed juice, 3-5 parts of Chinese herbal medicine components, 1-3 parts of a sweetening agent, 2-8 parts of dried egg yolk, 0.2-0.4 part of ammonium bicarbonate, 0.2-0.4 part of sodium bicarbonate and 10-20 parts of water. According to the dendrobium candidum health-preservation biscuits and the preparation method thereof disclosed by the invention, the nutrient value of dendrobium candidum can be fully utilized, and the dendrobium candidum and other raw materials are reasonably combined and complement each other, so that the prepared health-preservation biscuits not only are high in nutrient contents and obvious in health-care efficacies, but also have the advantages of being rich in fiber substances desired by human bodies, and being fragrant, crisp and slightly sweet.

The invention relates to the field of food processing condiments and in particular relates to seasoning chili oil for preparing pickled Chinese sauerkraut, which has no foreign flavor and a good natural feeling and has a fragrant and spicy flavor, and a preparation method of the seasoning chili oil. The seasoning chili oil is prepared from the following raw materials in parts by weight: 200 partsof vegetable oil, 80 parts of edible vinegar, 60 parts of edible salt, 70 parts of white granulated sugar, 30 parts of refined chicken oil, 50 parts of mixed minced chili, 14 parts of chili powder, 15parts of mixed sauce, 20g of raw sesame, 3 parts of garlic, 3 parts of old ginger, 5 parts of minced spice and 2 parts of essential oil. The chili oil processed by the method has a red and bright color, dissipates the aroma of chili raw juice and has a long aroma. The appetite of people can be increased and the seasoning chili oil has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

The invention relates to the technical field of traditional Chinese medicines, in particular to a health wine for nourishing the skin and lowering blood lipids for women, which is prepared by soaking the following raw materials in rice wine for 30-40 days by mass: 16-20 parts of ginseng, 16-20 parts of astragalus, and 16 parts of angelica -20 parts, 15-19 parts of peach blossom, 15-19 parts of longan, 15-19 parts of jasmine, 14-18 parts of lily, 14-18 parts of forget-me-not, 14-18 parts of Ligustrum lucidum, 12-14 parts of paeonol, 12-14 parts of wolfberry, 12-14 parts of Shouwu, 10-12 parts of licorice, 10-12 parts of green plum blossom, 8-10 parts of jujube seed, 5-7 parts of rose, 5-7 parts of honeysuckle, 3-5 parts of Eucommia 1-3 parts of Chinese yam, 1-3 parts of Chuanxiong, 1000-1200 parts of rice wine. The health-care wine for nourishing the skin and lowering the blood fat of women in the present invention has the effects of nourishing blood, promoting blood circulation, anti-aging, and improving immunity, and can make the nutritional elements in the wine reach every corner of the body by virtue of the divergent performance of the wine, achieving the best beauty and beauty. In addition, it can nourish the liver and kidney, promote fat metabolism in the liver, prevent cholesterol from depositing on the blood vessel wall, prevent platelet aggregation, and reduce the occurrence of heart disease.

The invention discloses a fragrance strengthening method of thick broad-bean sauce. The fragrance strengthening method comprises following steps: 1, common thick broad-bean sauce is subjected to fermentation at a product temperature ranging from 35 to 40 DEG C for 20 to 30 days; 2, the product temperature is reduced to 30 to 35 DEG C, 0.1 to 0.3wt% of Saccharomyces rouxii and 0.1 to 0.2wt% of Torulopsis are added for 15 to 20 days of later fermentation so as to obtain a finished product.

The invention discloses a preparation method of seasoning chilli red oil. The method comprises the following steps of extracting spices at high temperature; stir-frying chilies: taking a new generation of chilies, bullet-shaped chilies and Indian chilies, performing uniform mixing, and performing stir-frying in a pot until moisture is dried; mixing the stir-fried mixed chilies with mixed sauce, Chinese prickly ash powder and rod chilies, adding white wine, and performing uniform mixing so as to obtain chili sauce; heating spice oil to 160 DEG C, pouring 1 / 10 of the spice oil into the uniformlymixed chili sauce, carrying out quick and uniform stirring, completely pouring the remaining spice oil into the chili sauce when the oil temperature is reduced to 130 DEG C, and carrying out quick stirring for not less than 5 minutes; and standing for one hour, adding essence essential oil, and stirring for 3 minutes to obtain the chilli red oil. The chilli red oil prepared by the method disclosed by the invention is red and bright in color, emits natural fragrance of chilli normal juice, is long in fragrance and good in taste, can increase the appetite of people, and has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

The invention provides a multifunctional cotton garment for heart patients, which comprises a cotton garment body, sleeves and a collar, wherein the right and the left sides of the cotton garment bodyare sewed with the sleeves, the upper end of the cotton garment body is connected with the collar, a solar cell is arranged on the cotton garment body, the inner wall of the collar is provided with an optical heart rate sensor, the solar cell is electrically connected with the optical heart rate sensor, a cardiac emergency medicine bag is arranged on the upper part of the right side of the cottongarment body, elastic patches are respectively arranged on two sides of the sleeves, cuffs on both sides of the sleeves are respectively connected with a wear-resistant layer, buttons are arranged onthe cotton garment body, pockets are respectively arranged on the left and right sides of the cotton garment body, an alarm is mounted on the collar, and the alarm is electrically connected with theoptical heart rate sensor. By adding the optical heart rate sensor and the alarm, effective real-time warning of heart conditions is achieved. And the sensor can be connected with a mobile app, thus an alarm of heart attack can be immediately sent to the hospital for treatment.

Herbage feed for producing pork having high linolenic acid and linoleic acid contents is disclosed and belongs to the field of pig feed. The feed is mainly prepared from, by weight, 50-75% of corn, 9-17% of soybean meal, 5-30% of alfalfa meal, 0-7% of soybean oil, 0.2-1.0% of mountain flour, 0-0.4% of calcium monohydrogen phosphate, 0.4% of table salt, 0.2-0.4% of lysine, 0-0.12% of methionine, 0-0.1% of threonine, 0.02% of tryptophan and 1.0% of a premix. The feed is capable of maintaining and promoting normal growth and development of growing and fattening pigs, saving protein feed, increasing economic benefit, reducing drop loss, and increasing contents of essential amino acid and flavor amino acids and contents of linoleic acid, alpha-linolenic acid, beta-linolenic acid and other unsaturated fatty acids in pork. Meat of the growing and fattening pigs raised by using the feed is fine, tender, juicy, good in taste and high in nutrition value and can be popularized as high-grade pork in the market. The feed is characterized in that 20% of the alfalfa meal is added, the lean meat rate is increased by 7.99% and the thickness of backfat is reduced by 6.72%.

The invention discloses a ginseng almond and lily healthcare beverage. The ginseng almond and lily healthcare beverage is made from, by weight, 0.4-0.6% of a ginseng extracting solution, 2-4% of lily juice, 2-4% of almond juice, 2-3% of apple juice, 6.5-7.5% of white granulated sugar, 0.1-0.2% of citric acid, 0.20-0.25% of a stabilizer, 0.14-0.16% of an emulsifier, 0.013-0.015% of a salt inner equilibrium value control additive, and the balance water. The invention further discloses a making method of the ginseng almond and lily healthcare beverage. The method comprises the steps that the ginseng extracting solution and the lily juice are mixed on the basis of the ratio being 1:(5.5-6), the mixture is filtered through a 180-200-mesh screen and then pumped into a steam boiler, the almond juice, the apple juice, the white granulated sugar and the citric acid are added, the PH value is adjusted to 6.8-7.2, the emulsifier and the stabilizer are added, the mixed solution is subjected to homogenizing, the granularity of the lily juice is 4-5 micrometers after homogenization, and then the ginseng almond and lily healthcare beverage is sterilized and canned. The ginseng almond and lily healthcare beverage has abundant nutritional ingredients and has the effects of lowering cholesterol and blood sugar, achieving beautifying, moistening the lung to arrest coughs, relieving summer heat, achieving antipyresis, reducing fat and losing weight.

The invention relates to a micro-current foot massage insole and a manufacturing method thereof. A micro-current foot massage insole comprises an insole body, a pulse device, a heating device, a control chip, a communication device, a power supply device and a remote control device, the pulse device is a micro-current pulse contact piece, and the insole body comprises an upper surface layer, a middle layer and a bottom layer. The upper surface layer comprises a first massage area, a second massage area, a third massage area and a fourth massage area, pulse devices are arranged in the first massage area, the second massage area and the third massage area, and a heating device is arranged in the fourth massage area. According to the micro-current foot massage insole and the manufacturing method thereof, the nerve acupoints of the foot can be stimulated, and the better massage effect is achieved.

The invention discloses a leisure food prepared from potato flour and a production process thereof. The leisure food is characterized by consisting of the following materials: 50 to 60 percent of mixture of wheat flour and potato flour, 5 to 10 percent of plant oil, 5 to 10 percent of white granulated sugar, 8 to 12 percent of benne, 1 to 2 percent of leavening agent, 0.3 to 0.5 percent of flavor, 15 percent of surface paint, 8 to 10 percent of surface-scattered flavoring and a proper amount of water; the leisure food has the characteristics of easy forming, good appearance, good mouthfeel and capability of meeting the requirements of changing the flavor of the potato of people; and the leisure food and the production process do not have high requirements on the quality and type of the potato, can make full use of the potato, do not cause waste and can be widely popularized to the leisure foods of the people.

The invention belongs to the technical field of pastry making, and particularly discloses navel orange flavored ice skin and a making method thereof. The navel orange flavored ice skin is made from the following raw materials in parts by mass: 2-5 parts of ice skin premixed powder, 2-5 parts of cream cheese, 5-8 parts of berry sugar, 0-4 parts of white spirit, 2-6 parts of trehalose corn starch and 0-2 parts of whole pure milk. Concentrated orange juice, orange peel jam and orange fruit granule jam are added to the making raw materials to make navel orange fillings, navel oranges are rich in nutrition, contain various nutrient components necessary for human bodies, contain a large quantity of vitamin C and carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, also contain a large quantity of vitamin C and beta-carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, promote blood circulation, prevent gallbladder diseases, contain rich vitamins, can prevent occurrence of scurvy, and increase nutrient components of the ice skin, and certain food therapy effects are provided.

The invention provides a frozen beverage containing fiber fruits and chocolate with cocoa butter alternatives. The chocolate with cocoa butter alternatives is prepared from the following raw materialsin parts by weight: 200 to 340 parts of white granulated sugar; 5 to 200 parts of fiber fruits; 180 to 220 parts of milk solids; 200 to 300 parts of palm oil; 100 to 200 parts of coconut oil; 50 to 100 parts of corn oil; and 3 to 6 parts of polyglycerol ricinoleate. According to the chocolate coating with cocoa butter alternatives, different vegetable oils are added on the basis of reasonable nutrition collocation. Compared with a common chocolate products with cocoa butter alternatives, the chocolate paste contained in the frozen beverage of the invention can be promoted to be quickly frozenand formed at a lower temperature and keep a complete form to be broken, thereby shortening the production cycle of the frozen drink, on the other hand, the chocolate coating is improved in brittleness at an edible temperature, thereby enhancing the taste of the frozen drink and making ice cream more nutritious and more valuable.

The invention relates to health-maintaining meal replacement powder containing portobello mushrooms, black sesames and wheat brans, and belongs to the technical field of food processing. According tothe main technical scheme, the meal replacement powder is prepared from the following raw materials in parts by mass: 10-15 parts of portobello mushroom powder, 15-26 parts of black sesames, 8-15 parts of red dates, 6-10 parts of walnut kernels and 40-50 parts of wheat brans, wherein the nutritional value of portobello mushrooms lies in enrichment of multiple amino acids, and the red dates are rich in vitamins which can promote absorption of amino acids, so that nutrition of the portobello mushrooms can be better absorbed; the sweetness of the meal replacement powder is increased by adding thered dates; the fragrance is improved after the black sesames and walnut kernels are roasted; and the taste can be finer and smoother by adding the wheat brans. The meal replacement powder is reasonable in combination, has both nutrition and taste, has multiple effects of tonifying spleen and stomach, nourishing blood, tranquilizing mind, protecting liver, relieving senescence, resisting cancers,reducing blood glucose and the like, and can solve the problem that modern people do not have sufficient time to make foods with comprehensive nutrition.