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665results about How to "Retain nutritional value" patented technology
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Fruit and vegetable soybean milk drink and preparation method thereof
InactiveCN104997103AGreat tasteRetain nutritional valueFood ingredient functionsOligosaccharide food ingredientsBiotechnologyNutritive values
The present invention discloses a fruit and vegetable soybean milk drink which is prepared from the following raw materials in parts by weight: fruit juice 10-15 parts, vegetable juice 5-10 parts, Chinese red date soybean milk 3-5 parts, white granulated sugar 3-5 parts, high glucose syrup 2-3 parts, xylo-oligosaccharide 1-2 parts, malic acid 2-5 parts, citric acid 0.1-0.2 part, stabilizer 0.1-0.15 part and pure water 77.15-87.3 parts. The preparation method of the fruit and vegetable soybean milk drink comprises the following steps: (1) preparing the fruit juice; (2) preparing the vegetable juice; (3) preparing the Chinese red date soybean milk; (4) blending; (5) homogenizing and degassing; and (6) sterilizing and bottling. The prepared fruit and vegetable soybean milk drink increases the taste, improves the mouthfeel, maintains the nutritional values and increases the nutrients of the soybean milk, not only satisfies the people's pursuit for taste preferences, but also maintains and adds more nutrients, and has higher nutritional values.
Owner:HEILONGJIANG TIANYI AGRI TECH DEV
Milk pudding and preparation method thereof
The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.
Owner:BRIGHT DAIRY & FOOD
Electric cooker control method based on image recognition
InactiveCN106154888ABest tasteGreat tasteProgramme control in sequence/logic controllersVessels with intergral heatingCookerImage based
An electric cooker control method based on image recognition comprises the following steps that 1, an application on an intelligent device is started; 2, a camera is started in the application, and rice information is shot in real time; 3, the rice information in video is uploaded to a server and compared with all rice information in a database in the server, and the variety of rice in the video is obtained; 4, the camera is started in the application for recognizing the type of an adopted electric cooker; 5, an optimal program and the optimal water amount of the electric cooker for cooking the rice of this variety are given by the server in combination with function information of the adopted electric cooker; 6, when it is recognized that the electric cooker is an intelligent electric cooker, the electric cooker can automatically execute operation, and if it is recognized that the electric cooker is a non-intelligent electric cooker, a user can set the electric cooker according to prompt. The rice information and the type of the electric cooker are recognized through the image recognition technology, and the server feeds back the optimal program and the optimal water amount to guarantee that the nutritive value of the rice can be completely kept and the taste reaches the optimal effect.
Owner:GUANGDONG GALANZ GRP CO LTD
Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt
The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice
InactiveCN104664509AClearing heat and removing fireQuench thirstFood ingredient functionsFood preparationNutritive valuesAlcohol
The invention discloses a fruit and vegetable juice, a fruit and vegetable juice beverage and a preparation method of the fruit and vegetable juice. The preparation method of the fruit and vegetable juice comprises the following steps: (1) selecting and cleaning fruits and vegetables; (2) preparing raw fruit and vegetable juice; (3) carrying out cold enzyme deactivation and color protection treatment on the raw juice; (4) carrying out enzymolysis treatment; (5) carrying out refined filtration and hollow filtration; (6) carrying out low-temperature vacuum concentration; and (7) carrying out a cold sterilization procedure. According to the fruit and vegetable juice and the fruit and vegetable juice beverage prepared by the method, cold enzyme deactivation and cold sterilization technologies are adopted for the fruit and vegetable juice in enzyme deactivation and sterilization, so that the prepared fruit and vegetable juice and the fruit and vegetable juice beverage completely reserve nutritive value and health functions of fresh fruits and vegetables, and have the health functions of clearing heat, removing internal heat, promoting the secretion of saliva or body fluid, quenching thirst, moistening the lung, removing fat, lowering pressure, detoxifying, dispelling the effects of alcohol, inducing diuresis, reducing swelling, and losing weight.
Owner:宁夏天瑞产业集团现代农业有限公司
Preparation method of tea liquor
The invention relates to a preparation method of tea liquor, which comprises the following steps of: 1) preparation of tea leaf liquid; 2) preparation of sticky rice mash; 3) preparation of distiller's yeast; 4) mixed fermentation of the tea leaf liquid and the sticky rice mash; 5) distillation, aging, filtration and filling to obtain finished products. The preparation method of the tea liquor has the advantages of simplicity in preparation and easiness in realization of industrialization. The prepared tea liquor not only has the fragrances of fermented liquor and tea leaves, but also reserves the nutritive values of the tea leaves and sticky rice, tastes soft, full-bodied, mellow and fine, can take the effects of preventing diseases and building bodies when the tea liquor is drunk frequently, and is nutritive healthcare liquor.
Owner:QINGDAO LANGYATAI GRP
Coffee yoghurt and preparation method thereof
The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.
Owner:BRIGHT DAIRY & FOOD
Additive-free yogurt and preparation method thereof
Owner:BRIGHT DAIRY & FOOD
Dragon fruit yogurt and manufacturing method thereof
The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.
Owner:南宁振企农业科技有限公司 +1
Formula of duck seasoned with soy sauce and preparation method thereof
The invention relates to a formula of livestock seasoned with soy sauce and a preparation method thereof and discloses a formula of a duck seasoned with soy sauce and a preparation method thereof. The duck seasoned with soy sauce is prepared from an eviscerated duck, siberian solomonseal rhizome, Indian buead, yam, barbary wolfberry fruit, dried longan pulp, cannelle, star anise, clove, fennel, white granulated sugar, salt, soy sauce, cooking wine and gourmet powder. The duck seasoned with soy sauce prepared by the formula and the preparation method has the characteristics of excellent mouth feel, proper saline taste, soft, fine and smooth meat, combination of color, smell and taste and concentrated medicinal fragrance, avoids producing a large amount of nitrites in a salting process, has the intrinsic nutritional value of the meat of the duck and gives full play to the functions of nourishing yin and benefiting qi and strengthening spleen and stomach of the added Chinese medicaments, thereby being extremely good for human health.
Owner:HANGZHOU GUANGXINGTANG TRADITIONAL CHINESE MEDICINE CULTURE HEALTH CARE
Red date fruit wine and method for preparing the same
InactiveCN101492640ARich in vitaminsFat-producing and flavor-enhancingAlcoholic beverage preparationMicroorganism based processesBiotechnologyYeast
The invention relates to a red date wine and a preparation method thereof. The red date wine is prepared by the components with the weight percentage as follows: 60 to 85 percent of Xinjiang ziziphus jujube cv. Huizao juice as well as 15 to 40 percent of Xinzheng ziziphus jujube cv. Huizao juice. The invention uses the advantages of red dates of different varieties to carry out composite mixing on the materials and employs secondary composite fermentation to brew the high quality red date fermentation wine with alcohol content larger than 20V / V. The red date wine fully applies and combines the medical value and fragrance of the Xinzheng ziziphus jujube cv. Huizao juice as well as advantage of the Xinjiang ziziphus jujube cv. Huizao juice that the high-sugar content is beneficial to fermentation; the primary fermentation of grape wine dry yeasts is beneficial to generating the fruit fragrance, the nutrition and the pigment of the red date; the aroma-producing yeast employed by after fermentation of the grape wine dry yeasts has the advantages of producing grease, increasing fragrance, removing foreign flavors, and leading a wine body to be full and harmonious.
Owner:河南省新郑金叶香料有限公司
Compound combined rape pollen chewable tablets and preparation method thereof
InactiveCN102106497ARetain nutritional valueHighlight the physiological regulation functionFood preparationActive enzymeFreeze-drying
The invention belongs to the technical field of health-care food, and relates to compound combined rape pollen chewable tablets and a preparation method thereof. The preparation method comprises the following steps of: crushing and screening a mixture of rape pollen, soybean lecithin, Chinese angelica extract, royal jelly freeze-dried powder, tea polyphenol, vitamin, soft sugar and microcrystalline cellulose, preparing the mixture into a soft material, then performing granulation and drying, performing granulation again to form granules, finally mixing the granules and magnesium stearate, pressing the granules and the magnesium stearate into tablets of different forms through a tablet press, and performing damp-proof packing. The soybean lecithin, the bee pollen, the Chinese angelica extract, the royal jelly freeze-dried powder and the like have complementary and additive effects; the chewable tablets can be directly chewed, are convenient for digestion and absorption, and have good taste; and the chewable tablets have unique effects of improving sleeping and removing chloasma at the same time of increasing multiple nutritional components, active enzymes and trace elements for the human body.
Owner:JIUSAN OILS & GRAINS IND GRP CO LTD
Method for producing probiotic functional food through buckwheat fermentation
InactiveCN105942084AIncreased amino nitrogen contentSignificant hypoglycemia, blood lipid and blood pressureFood scienceFunctional foodDisease
The invention belongs to the field of functional foods, in particular relates to a method for producing a probiotic functional beverage and probiotic functional food through buckwheat fermentation and discloses a method for preparing a probiotic liquid state fermentation beverage by using a lot of probiotic mixed strains liquid state fermentation buckwheat and a method for preparing probiotic food by using a lot of probiotic mixed strains solid state fermentation buckwheat. The preparation process is simple; through lactobacillus fementation or non-fermentation, buckwheat, as cereal foods, has antioxidant, antihypertensive and hypoglycemic effects and preventive effects on cardiovascular and cerebrovascular diseases to some extent, and can coordinate intestinal tracts at the same time, thus the probiotic fermentation beverage and the solid state fermentation food can satisfy the needs of different consumer groups.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Fermented orange wine and preparation method thereof
InactiveCN102140405ARetain nutritional valueHigh yieldMicroorganism based processesAlcoholic beverage preparationOrange juiceFlavor
The invention relates to fermented orange wine and a preparation method thereof, and belongs to the technical field of fruit wine. The fermented orange wine is brewed by using complete orange juice; and a carbon source of maltose and sucrose and 0.02 to 0.04 percent of pectinase are adopted, saccharomyces cerevisiae suitable for orange juice fermentation is screened from wine yeast, the orange juice is fermented to form the orange wine, and the orange wine is clarified, aged and filled to form a finished product. In the preparation method for the fermented orange wine, the complete orange juice is used for brewing in the preparation process, the carbon source of the maltose and the sucrose and 0.02 to 0.04 percent of pectinase are adopted, the saccharomyces cerevisiae suitable for the orange juice fermentation is screened from the wine yeast, the orange juice is fermented for three stages, the fruit wine of three stages is clarified, the high alcohol content of the orange wine reaches0.15 to 0.31g / L, and the total ester content reaches 161 to 234mg / L. The invention has the advantages that: the fermented orange wine has unique flavor, good clarity, health, low cost and high nutrition; and the preparation method is simple in process and environment-friendly, the wine yield reaches over 70 percent, and the preparation method is high in production efficiency.
Owner:TIANJIN YURENQUAN FRUIT WINE TECH
Fermented ginseng fruit vinegar and preparation method thereof
ActiveCN103320303ARetain nutritional valueAdd flavorVinegar preparationBiotechnologyLactic acid bacterium
The invention provides fermented ginseng fruit vinegar and a preparation method thereof. According to the fermented ginseng fruit vinegar and the preparation method thereof, northeast ginseng, glutinous rice and fruits such as lonicera edulis and the like serve as fermentation matrixes, and then a ginseng functional beverage with good taste and unique flavor is prepared through the steps of converting starch by using a saccharifying enzyme, carrying out lactic fermentation by using lactobacillus, carrying out alcoholic fermentation by using aspergillus oryzae, saccharomycete and the like, carrying out alcoholic fermentation by using acetic acid bacteria, then, aging, filtering, blending and sterilizing, so that the market demands on ginseng food are met. The fruit vinegar prepared by the preparation method provided by the invention has the typical aroma of the ginseng, the fruit fragrance of the lonicera edulis and the fragrance of lactic acid fermentation, contains the full nutrition of the ginseng, and has the effects of the lonicera edulis and fruit vinegar.
Owner:BEIHUA UNIV
Manufacturing method of freeze-dried fruit slices
The invention belongs to the technical field of food, and particularly relates to a manufacturing method of freeze-dried fruit slices. The manufacturing method comprises the following steps: raw material selection, cleaning, primary freeze-drying, slicing, soaking, secondary freeze-drying and packaging. According to the manufacturing method, the freeze-drying is carried out before slicing, thereby reducing the loss of the fruit juice in the slicing process, and greatly maintaining the nutrients and fruity odor in the fruit. The slicing and other treatment processes are carried out under the condition of weak respiration of fruit tissue cells, so that the enzyme activity is lowered, thereby lowering the influence of the fruit metabolism on the fruit quality in the working process. The freeze-drying is carried out twice, thereby greatly reducing the loss of nutrients and odor, maximally removing the water in the fruit and prolonging the preservation period of the fruit slices.
Owner:四川中兴绿丰农业发展有限公司
Fruit-granule solidified yoghourt and method for preparing same
The invention discloses fruit-granule solidified yoghourt and a method for preparing the same. The yoghourt comprises the components of, by mass, 800 to 860 parts of milk, 0.3 part to 90 parts of sweeteners, 2.5 to 6 parts of food gums, 10 to 15 parts of modified starch, 5 to 25 parts of concentrated whey protein, 0.7 to 0.8 part of edible essences, 70 to 100 parts of fruit granules, and 2 to 4 U / 1000 Kg of bacteria. The suspending fruit granule solidified yoghurt belongs to fermentation type yogurt, is high in nutrition and capable of adjusting intestinal flora through two ways, and has a special health care effect on human bodies. Products are solidified and pasty and taste smooth, fine and fresh, and can be eaten with spoons. The fruit granules suspending in the yoghourt have strong visual impact, and large actual fruit granules are combined with the pasty yoghourt, so that the taste is very rich. The yoghourt is suitable for being drunk by the crowd of all ages and has enormous consumer markets. The best storage temperature is in a range of 2 DEG C to 6 DEG C, and the quality guarantee period is between 20 and 25 days.
Owner:BRIGHT DAIRY & FOOD
Method for treating ginger slices and crispy ginger slices produced by method
The invention relates to a raw ginger deep-processed product and a processing process thereof and particularly relates to a method for treating ginger slices and crispy ginger slices produced by using the method. According to he method, blanching, acid leaching, desalting and deacidifying treatments are sequentially carried out on pickled ginger slices. After the ginger slices are blanched, the spicy taste of raw ginger is partially removed, the number of microbes brought in by the raw material can be reduced, the product quality can be well guaranteed; after being subjected to acid leaching, the ginger slices are bright in color and crispy in taste, and the spicy taste is further reduced; then, the treated ginger slices are soaked by special seasoning liquid, so that nutrition of raw ginger is maintained, the spicy taste and fragrant taste of raw ginger can be coordinated, and therefore the crispy ginger slices can be easily accepted by more consumers.
Owner:LAIWU DUNSUNRISE FOODS
Rice making process and device
InactiveCN102441453AReduce outputReduce energy consumptionGrain huskingGrain polishingAgricultural engineeringBroken rice
The invention relates to rice making process, which comprises a coarse rice peeling procedure. The coarse rice peeling procedure consists of a wetting procedure and a stirring peeling procedure. The wetting procedure includes steps that water with the weight of 0.5%-2.5% of that of coarse rice is added in the coarse rice by a wetting machine, the temperature of the water ranges from 10 DEG C to 60 DEG C, after being wetted, the coarse rice is conveyed to the stirring peeling procedure to be processed within 10 minutes, the height of the coarse rice is controlled within 0.3m to 2m in the stirring peeling procedure, a stirring machine is used during stirring, and the linear speed of a stirring bar of the stirring machine is controlled within 1-6m / S. The rice making process is used for peeling the coarse rice by a stirring peeling method, action force to the coarse rice is low, soft and balanced, removal rate of a coarse rice skin layer is high, yield of broken rice is low, and economical benefit is remarkable.
Owner:王洪福
Preparation method of wild pawpaw fruit wine
InactiveCN101928657ARetain nutritional valueShorten the production cycleAlcoholic beverage preparationMicroorganism based processesFruit wineIndustrial fermentation
This invention discloses a preparation method of a wild pawpaw fruit wine. The method comprises the following steps of: after treating rice pulp with a liquefying enzyme and a saccharifying enzyme, mixing the treated rice pulp and wild pawpaw juice according to a proportion of 1:1-1.5(W / W) and fermenting the mixture to obtain the wild pawpaw fruit wine. Compared with the prior art, the preparation method of the invention simplifies the production process, shortens the production period, reduces the production cost, improves the economic benefit and contributes to the industrial fermentation mass production of the wild pawpaw fruit wine. The wild pawpaw fruit wine prepared by the method is mellow, has the faint scent of wild pawpaw, is amber and transparent in colour, offers a pure mouthfeel and long lingering aftertaste, better retains the nutritional value and special flavor of the wild pawpaw and also has better nutritional and healthy functions of fruit wines.
Owner:贵阳南瓜蔬蔬科技有限公司
Rice germ cutting device
InactiveCN106625828AReduce breakage rateKeep the tasteMetal working apparatusEconomic benefitsEngineering
The invention provides a rice germ cutting device, relates to a cutting device, and aims at solving the problem that two ends of rice cannot synchronously impact edge parts of blades when an existing rice germ separating device runs, thus the rice is easily broken off and crushed, and as a result, the rice breaking rate increases, and the economic benefit is reduced. The rice germ cutting device comprises a rack, a main driving mechanism, a conveyor belt, a hopper, a press roll shaft, two side plates, at least one small belt wheel, at least one big belt wheel, at least one press roll, at least two saw-blade shafts, at least two saw blades, at least two separating plates and at least one transmission belt. The rice germ cutting device belongs to the field of agricultural mechanisms.
Owner:HARBIN QUANQING TECH SERVICE CO LTD
Flavored agaricus bisporus puffed food
InactiveCN102657325AImprove crispnessHigh expansion rateFood preparationNutritive valuesMicrowave method
The invention relates to a flavored agaricus bisporus puffed food which is prepared by taking fresh agaricus bisporus as a raw material and adding corresponding minor ingredients. The preparation method comprises the steps of color protection processing, stoving, pulverizing, mixing main and auxiliary materials in a certain proportion, adding water, blending, microwave puffing, drying, cooling, obtaining finished product and packaging. The flavored agaricus bisporus puffed food is prepared by adopting a microwave method, makes use of nutrition value of agaricus bisporus and people's love of fungi food, retains nutrition value of agaricus bisporus to the maximum, and opens up a new approach for the use of agaricus bisporus. Diversity of agaricus bisporus foods is increased and economic value of a lot of unqualified mushroom, mushroom root and chipping in processing and grading edible fungi products is improved. Furthermore, the flavored agaricus bisporus puffed food has the advantages of long shelf life and unique taste.
Owner:HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
Making method of Dendrobium officinale Kimura et Migo flower tea
InactiveCN104920649ASimple processing technologyRetain nutritional valuePre-extraction tea treatmentTea substituesNutritive valuesAgroforestry
The invention provides a processing method of Dendrobium officinale Kimura et Migo flower tea. The method comprises the following steps: picking flowers, cleaning the flowers, spreading the cleaned flowers for drying, deactivating enzyme, stir-frying the obtained product, baking and shaping the fried product, and sorting and packing the final product. According to the invention, the processing method of the Dendrobium officinale Kimura et Migo flower tea is improved, so that the nutritive value of the Dendrobium officinale Kimura et Migo flower tea is retained, and when the Dendrobium officinale Kimura et Migo flower tea is brewed with water, strong fragrance lasts for a long time, the flowers are unfolded in water, and higher ornamental value is achieved.
Owner:ZHEJIANG YUNZHITANG BIOTECH
Application method of various enzymic preparations in solid acetic fermentation process of full-grain mature vinegar
ActiveCN106635734AImprove conversion rateAlleviate sedimentation problemsVinegar preparationSpecific gravityChaff
The invention discloses an application method of various enzymic preparations in the solid acetic fermentation process of full-grain mature vinegar. The application method comprises the following steps: during the solid acetic fermentation process, adding bran, chaff and rice husk into wash at a certain ratio, adding with acid proteinase with the amount being 3-5% of that of vinegar brewing mass, cellulase with the amount being 0.4-0.5 of that of vinegar brewing mass, and saccharifying enzyme with the amount being 0.20-0.25 of that of vinegar brewing mass, carrying out mixing, and carrying out uniform stir-mixing, wherein the water is kept to be 65-68 %, and the alcoholic strength is greater than or equal to 4.5%; placing the mixture into a jar, and inoculating caustic brewing mass, wherein the inoculation amount of the caustic brewing mass is 10% of the amount of vinegar brewing mass, after inoculation of the caustic brewing mass, covering the surrounding new brewing mass, and stacking the new brewing mass in the shape of Chinese character 'Tu'; turning over the brewing mass each day, wherein the temperature is controlled to be 35-40 DEG C for the first three days, and the temperate is controlled to be 45 DEG C or above at the fermentation medium term; after acetic fermentation is carried out for 9-12 days, carrying out natural cooling till the temperature is 38 DEG C or below, wherein the total acid is more than 4.5g / 100mL, the alcoholic strength is smaller than 0.2%, and then the acetic fermentation is completed. According to the method, the various enzymic preparations are added during the fermentation process, so that the problem that the product is muddy and has sedimentation is alleviated, the clarity of the product is improved, and the sedimentation problem of the product is improved.
Owner:SHANXI ZILIN VINEGAR
Preparation process of coarse food grain nutrient paste and coarse food grain nutrient paste product
The invention discloses a preparation process of coarse food grain nutrient paste and a coarse food grain nutrient paste product, and belongs to the technical field of food processing. The preparation process comprises the following steps of: adding peanut, melon seed, walnut, sesame, white sugar, maltodextrin and the like as auxiliary materials, mixing the main materials including high-quality millet, black rice, brown rice, corn and broomcorn, extruding for puffing, grinding, sieving, mixing with the auxiliary materials, and seasoning to prepare the coarse food grain nutrient paste product which is rich in nutrition, convenient to eat, good in mouth feel and easy to absorb. The product has specific nutrition and flavor of coarse cereals, and is complementary in nutrition and pure in mouth feel.
Owner:辽宁省农业科学院食品与加工研究所
Active natto hot and spicy sauce and processing method thereof
InactiveCN101708043AImprove odorRetain nutritional valueBacteriaMicroorganism based processesBiotechnologyNutritive values
The invention provides an active natto hot and spicy sauce keeping natto activity and original nutritional value and a processing method thereof. The active natto hot and spicy sauce is prepared by mixing natto, bio-preservative and hot and spicy sauce at the ratio of 100:0.05-0.1:20-120; the natto is prepared by that soy or black beans are fermented to be mature by Bacillus natto, and the bio-preservative is added; the hot and spicy sauce is prepared by that ingredients are added in fresh chilli or added in dry chilli. The processing method is as follows: culturing strains, fermenting natto, processing hot and spicy sauce as well as mixing natto, bio-preservative and hot and spicy sauce. The invention reserves natto activity, the original nutritional value and health care effect of natto; because table salt and bio-preservative are added in the natto hot and spicy sauce, the natto shelf life is prolonged, i.e. the shelf life of two days at normal temperature is prolonged to 10 days, refrigeration period below 13 DEG C is prolonged to one month from seven days, and freeze storage period can be prolonged to be six months.
Owner:HEILONGJIANG WEIKAIER BIOTECH CO LTD
Method for preparing quick-cooking round pearl powder
ActiveCN101574133AAdd flavor variationIncrease appetiteFood preparationFlavorCarboxymethyl cellulose
Owner:何登田
Fermented milk with flavor of coconuts and preparation method of fermented milk
The invention discloses fermented milk with the flavor of coconuts and a preparation method of the fermented milk. The raw materials of the method comprise the following components in percentage by weight: 9.5%-12.5% of nonfat dry milk, 3.0%-4.5% of coconut oil, 7.0%-8.0% of sugar, 0.002%-0.0026% of a fermentation agent, and the balance being water, and the percentage of each of the components presents the percentage of the weight of the component to the percentage by weight of the total weight of the raw materials. The method comprises the following steps: (1) mixing the nonfat dry milk, the coconut oil, the white sugar and the water so as to obtain a mixture, and stirring the mixture; (2) homogenizing the stirred mixture, disinfecting the homogenized mixture, cooling the disinfected mixture, adding the fermentation agent for fermentation until the end acidity is 70-85 DEG T; and (3) pouring the fermented mixture, cooling the poured mixture, and obtaining the fermented milk. The fermented milk with the flavor of the coconuts, disclosed by the invention, is good in homogeneity, fine and smooth in the state of tissues, and rich in flavor, has favorable stability and favorable mouth feel within the shelf life, and has the nutrient health care efficacy. The preparation method of the fermented milk is environmentally-friendly, energy-saving and suitable for industrialized production.
Owner:BRIGHT DAIRY & FOOD
Method for fermenting soybean by virtue of lactobacillus
The invention relates to a method for fermenting soybean by virtue of lactobacillus, comprising the following steps of: taking soybean as a raw material, uniformly mixing soybean with water, and performing pre-treatment; then inoculating lactobacillus culture solution, and fermenting in the existence of a cellulose preparation; and then obtaining a soybean fermented product disclosed by the invention. The method disclosed by the invention is simple to operate, low in cost, less in the used time, and easy to realize large-scale commercialized production; and moreover, the obtained soybean fermented product is high in nutritional value, good in taste and smell, and has the function of adjuvant therapy for various diseases and a healthcare function.
Owner:胡玮
Kefir fermented single cream and preparation process thereof
ActiveCN103828929ACater to strong demandRetain nutritional valueCream preparationLeuconostoc mesenteroidesLactobacillus acidophilus
The invention relates to kefir fermented single cream and a preparation process of the kefir fermented single cream. The process comprises the following steps: (1) homogenizing uniformly-mixed raw materials, sterilizing and cooling, wherein the raw material components comprise 80-100wt% of single cream and 0-20wt% of white granulated sugar; and (2) inoculating a kefir fermenting strain and fermenting at 30-37 DEG C for 10-30 hours to obtain the kefir fermented single cream. The kefir fermented single cream is one or the combination of more strains of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactococcus lactis lactic acid subspecies, lactococcus lactis milk fat subspecies, lactococcus lactis diacetyl subspecies and lactic acid bacillus leuconostoc mesenteroides. The kefir fermented single cream has a thick texture; no additive is added and the kefir fermented single cream still has good stability; the preparation process is simple and a continuous agitating process is reduced; a temperature control range of fermentation is wide so that the kefir fermented single cream is good for industrial production.
Owner:BRIGHT DAIRY & FOOD CO LTD
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