3779results about How to "Retain nutrients" patented technology

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

A processing method for a full-potato vermicelli includes: washing fresh potatoes or manufacturing the fresh potatoes the impurities of which are removed into peeled or not-peeled potato chips. The processing method is characterized by including the steps of: preparing the slurry of potatoes, preparing the materials with a weight mixture ratio of 100 portions of the slurry of potatoes, 20 to 200 portions of dry potato amylum, 0.1 to 10 portions of modified amylu and 0 to 20 portions of complemented water, feeding the materials into a powder combining machine for uniformly mixing and stirring,curing and shaping, cooling, opening the powder, arranging into a shaping box or a bow for drying and shaping after being measured. The method of the invention is adopted to directly process fresh ordry potato compounds into the vermicelli or powder sheets; more of the nutrition components in the materials are preserved; the technique is simple; the mechanical degree of the production is high; the production cost is low; the additive value of a commodity is high; the quality of a product is good; the product has the characteristics of a natural green food.

The invention relates to the technical field of instant foods and particularly relates to a compound coarse grain instant food. The ingredients of the food include rice flour, core flour, bean flour, oat flour, buckwheat flour, wheat spout flour and barley malt flour. The preparation method comprises the steps as follows: grinding at a low temperature, hydrolyzing with compound enzymes, concentrating under vacuum, pre-freezing, freeze-drying, and grinding. The low-temperature grinding procedure can retain various nutrients in coarse grains to the greatest extent. The compound enzyme enzymolysis procedure can hydrolyze certain insoluble functional active components to form soluble components, so as to increase digestion and absorption rate of nutrients in vivo. The low-temperature vacuum concentration procedure and the freeze-drying procedure can prevent loss of nutrients and functional active components to the greatest extent during the process, so as to increase the nutritional valueand health-care function of the product and improve the product quality. Therefore, the product has the characteristics of being convenient to eat and good in instant solubility and preparing property.

The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.

The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.

The invention relates to fermented beverage of full cereal grains. The fermented beverage of full cereal grains is composed of the following ingredients by mass percent: 50-90% of fermentation broth of cereal grains, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of pure water. The fermented beverage is prepared by mixing the ingredients, fine filtering the ingredients, homogenizing at the pressure of 18-25 Mpa, performing ultrahigh-temperature instant sterilization for 2-6 seconds at 135-137 DEG C, cooling to 80-85 DEG C and sterilely filling. The preparation process of the fermentation broth of cereal grains comprises the following steps of: adding alpha amylase in adjusted cereal grain pulp to perform enzymolysis at 50-65 DEG C, and inoculating specially domesticated lactic acid bacteria culture solution or powder to naturally ferment the zymolytic cereal grain pulp within 35-45 DEG C to obtain the fermentation broth of cereal grains. According to the invention, the development bottle neck of utilizing the cereal grains as food processing raw materials is solved through modern enzyme engineering and fermentation technology; and prebiotics are added in the beverage, and the dietary fiber content is within the range of 0.6-1.3mg / 100ml.

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

The invention discloses a fermenting type apple vinegar beverage and a preparation method thereof. The fermenting type apple vinegar beverage is characterized by being prepared by preparing, filtering, sterilizing and filling the following raw materials by weight proportion: 50-70 parts of apple vinegar, 80-120 parts of concentrated apple juice, 2-8 parts of honey, 1-3 parts of aspartame and 799-867 parts of water. The fermenting type apple vinegar beverage has the advantages of well retaining the original nutrient substances and flavor of apple, having high acid production rate, being obviously shortened in fermenting time, further being capable of separating cured acetic bacteria cells and products easily and being used repeatedly, enabling strains to be efficient, greatly improving production efficiency, saving production cost and reducing pollution discharging.

The invention discloses a processing method for a papaya fruitcake. The processing method comprises the following steps: (1) preparation of papaya pulp: pouring papaya into 3-5% of salt water, boiling, mashing and grinding; (2) gelatin melting: mixing 15-25% of cane sugar and 1-3% of edible gelatin, and dissolving by hot water; (3) blending and boiling: adding 15-25% of maltodextrin, 10-20% of coconut milk, 0.5-1.5% of citric acid, 0.1-0.5% of sodium citrate and the melted edible gelatin into the papaya pulp to bend, homogenize, boil and stew until the soluble solid reaches 70-80%; (4) forming and drying: placing the papaya pulp material boiled in the step (3) in a forming die to cool, preparing the formed fruitcake body, then alternating temperature, baking, drying and packaging, so that the papaya fruitcake is obtained. The processing method is simple and feasible, the prepared fruitcake is rich in nutrition, and soft and smooth in taste, has unique papaya fragrance and coconut milk fragrance, can be stored for a long time without particles on the papaya fruitcake, and sugar-flowing, and is suitable for people of all ages.

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.