1565results about How to "Rich in nutritional value" patented technology

The invention provides a milk tea beverage containing fruit and vegetable grains and a production method thereof. Based on the total weight of the milk tea beverage, 1%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U / mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu / mL, so the product has a high nutritive value.

The invention relates to a preparation method of a dragon-fruit red-date milk beverage, which comprises the following steps that (1) high quality dragon fruits and red dates are selected and washed; (2) high quality peanuts, Chinese chestnuts and walnut-meat are selected; (3) traditional Chinese herbs are stewed to obtain traditional Chinese medicinal liquid; (4) fruit pulp after being enzymolyzed, nut pulp and the traditional medicinal liquid are blended and are mixed with other ingredients; and (5) the mixture is emulsified and sterilized to prepare a finished product. The dragon-fruit red-date milk beverage has a unique taste and long shelf life, tastes sweet and sour, is sweet-scented and is beneficial to all ages.

The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.

The invention relates to a method for producing wolfberry juice and in particular relates to a method for producing clear wolfberry juice. The method comprises the following steps of: juicing, grinding, pulping, separating, performing enzymolysis and performing ultrafiltration on the membrane. The method is unique, and the provided product does not contain a chemical additive, is good in mouthfeel, nutritive and healthy.

The invention relates to a shellfish protein beverage and a preparation method thereof. Shellfish meat is chosen as raw material; protease and flavourzyme are adopted to carry out enzymolysis after homogenate; after enzyme destruction, yeast powder is added to evenly stir and stand for deodorization; beta-cyclodextrine is added to stir for debitterizing; kieselguhr and active carbon are added for decoloration; transparent shellfish enzymolysis protein liquid free from extraneous odour can be obtained after filtration; and the shellfish enzymolysis protein liquid is temporarily stored in low temperature after concentration; plant extracting solution is extracted; sweet water is prepared; 1-10% of the shellfish enzymolysis protein liquid, 5-20% of the sweet water and 75-90% of the plant extracting solution are weighted to be mixed; and the mixture is filled, sterilized and cooled to obtain the finished products. The invention utilizes the nutrient components and the characteristic of easy absorption of the shellfish enzymolysis protein liquid, overcomes the inherent fishy smell of the shellfish enzymolysis protein liquid, and also uses natural herb extracting solution and sweet water for blending to prepare the protein beverage with abundant nutrient, transparency, moderate sweet and sour flavor, favourable taste, good flavour and no fishy smell. The preparation method of the invention has reasonable method and technology and strong operability, and is suitable for large-scale production.

The invention discloses nourishing life-prolonging noodles which consist of the following components in parts by mass: 85-97 parts of basic powder, 2-11 parts of health powder, 0.2-0.4 part of enhancement powder and 0.2-6 parts of nutritional powder, wherein the basic powder is one or a combination of more of wheat powder, oat powder, buckwheat flour, purple sweet potato powder, soybean meal, black bean meal, black rice powder, sesame powder, red rice powder and red small bean powder; the health powder consists of corn stigma powder, konjak powder, hericium erinaceus powder, lily powder, sealwort powder, arrowroot, polygonatum odoratum powder and medlar powder; the enhancement powder is peanut protein powder or egg albumen powder; the nutritional powder is one or more of tomato powder or juice, carrot powder or juice, pumpkin powder or juice, strawberry powder or juice, orange powder or juice, hami melon powder or juice, yaw powder, castanea mollissina powder, walnut powder and lotus seed powder. The nourishing life-prolonging noodles supply comprehensive nutritional components; if people eat the product for a long time, the effects of delaying aging, stimulating the appetite, purging the gut, reducing the three highs, tonifying qi, benefiting the kidney, beautifying, resisting cancers and the like are achieved.

The invention discloses a method for preparing a brown rice enzyme yogurt. The preparation method mainly comprises the steps of pretreatment of raw materials, homogenization, sterilization, cooling, addition of brown rice enzyme and a ferment, fermentation, cooling, filling and refrigeration. The addition of the brown rice enzyme and the ferment is as follows: 3-7 parts by weight of the brown rice enzyme and 4-6 parts by weight of the ferment are added in 100 parts by weight of mixed solution after the treatment for carrying out inoculation; and the ferment is mixed culture solution of streptococcus thermophilus and lactobacillus bulgaricus. The brown rice enzyme is formed by fermenting brown rice, dozens of types of new enzyme can be derived when having the nutrition of the brown rice, and the brown rice enzyme yogurt is further rich in gamma-aminobutyric acid, glutathione, gamma-oryzanol, ceramide, lipopolysaccharides from rice bran, minerals and other nutritional components. The brown rice enzyme yogurt mixes the dual functions of the brown rice enzyme and the yogurt, is easy to be absorbed by human body and can improve the immunity of the human body and activate cells, thereby being the beneficial complement to modern dietary nutrition.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention discloses a technology for making coated soybean cheese. The technology for making the coated soybean cheese comprises the following three steps of: A) preparing soybean milk; B) making soybean cheese by mixed fermentation; and C) preparing the coated soybean cheese. The soybean milk is obtained by ultrasonic treatment after soybean is thermally pulped. The soybean cheese is obtained by squeezing soybean curd formed under the co-action of inoculated lactic acid bacteria leaven for fermenting and added D-gluconic acid-delta-lactone (GDL). The coated soybean cheese is prepared by using the soybean cheese subjected to limited enzymolysis as a raw material. The coated soybean cheese which is not added with any milk product components has good flavor property, coated property anddeliquescence in mouth.

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.

The invention relates to the field of soil fertilizer and provides a biological organic repairing agent for soil pollution and its application and preparation method. The biological organic repairing agent of the invention is composed of, by weight, 1.5-3 parts of eymogenic bacterium, 1-1.5 parts of wheat bran, 1.5-2 parts of molasses meal, 45-50 parts of ammonium humate, 45-50 parts of hydrolase dregs, 150-200 parts of soybean meal, 100-150 parts of humic acid powder, 80-100 parts of zeolite powder, 25-40 parts of a calcium magnesium phosphate fertilizer, 150-200 parts of cattle and sheep manure, 150-204 parts of plant straw, 25-40 parts of potassium humate, 1.5-3 parts of bacillus mucilaginosus, 1-1.5 parts of Gliocladium roseum, 1.5-2 parts of Streptomycesvinaceus-drappus, 1-1.5 parts of trichoderma spp, 1-1.5 parts of Paecilomyces lilacinus, 1-1.5 parts of bacillus subtilis and 1-1.5 parts of micrococcus. According to the invention, soil pollution control, improvement and nutrition are integrated.

The invention discloses hemp fimble leaf-based total mixed ration granulated feed for sheep. The hemp fimble leaf-based total mixed ration granulated feed is prepared from the following raw materials by mass percentage in parts by dry weight: 40-55 parts of dry hemp fimble leaves, 40-55 parts of dry straw, 12-20 parts of corn, 10-15 parts of soybean meal, 10-15 parts of bran, 4-6 parts of trace element premix, 0.8-1.5 parts of calcium hydrogen phosphate and 0.5-1.2 parts of salt which are processed into the total mixed ration granulated feed for sheep through processes such as triturating, grinding, weighing, mixing, tempering and granulating. Animal feeding tests show that in the test period, the average daily feed intake of lambs in a group fed by the total mixed ration granulated feed is higher than that of a control group by 70g, the daily gain is increased by 17.25g compared with the control group, and the net income per sheep is increased compared with the control group on average.

A multi-nutrient liquid fertilizer with high and durably fertility is proportionally prepared from ammonium humate, potassium humate, phosphorus humate, N-P-K humate, trace elements, sulfite as activator (or alkali or alkali-metal carbonate) and chitin solution. Its preparing process is also disclosed.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention discloses purslane fish balls which are nutritious, good-looking and tasty, and a preparation method of the purslane fish balls. The method takes fresh fish meat, fat pork and purslane as main materials, and corn starch, egg white, composite phosphate, soy isolate protein, table salt, monosodium glutamate, cooking wine, green onions, gingers and the like as auxiliary materials; and the purslane fish balls are prepared by the following main materials and auxiliary materials in parts by weight: 40-60 parts of fresh fish meat, 8-15 parts of fat pork, 1-3 parts of purslane, 2-3 parts of corn starch, 4-8 parts of egg white, 0.5-2 parts of composite phosphate, 1-3 parts of soy isolate protein, 1-3 parts of table salt, 0.2-1 part of monosodium glutamate, 0.2-0.5 part of cooking wine as well as 0.5-2 parts of green onions and gingers. The edible wild herb purslane with functions of nutrition and health care is added into the fish balls, so that the fish balls have special flavor and rich nutritional value to form a new fish ball product with higher market potential, and the purslane fish balls have important significance in the aspects of developing the edible wild herb resource, fully utilizing the medical care value of the purslane and saving the production cost.

The invention relates to a bean product, in particular to nutritious soybean milk and a preparation method thereof. The nutritious soybean milk is prepared from the following raw materials in part by mass: 15 to 20 parts of pumpkin, 10 to 15 parts of yam, 5 to 10 parts of wolfberry, 5 to 10 parts of walnut, 15 to 20 parts of pearl barley, and 1,000 to 1,500 parts of soybeans. The nutritious soybean milk and the preparation method thereof have the advantages that the raw materials with high nutritional value, such as the pumpkin, the yam, the wolfberry, the walnut, the pearl barley and the like, are added, so that the soybean milk has more comprehensive and balanced nutrition and has a good health care effect; and meanwhile, the nutritious soybean milk is scientific to prepare, has good taste, has no any toxic or side effects and is suitable to eat for a long time.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention discloses a method for preparing natto oral liquid by utilizing secondary biological fermentation. The method for preparing the natto oral liquid by utilizing secondary biological fermentation comprises the following steps: by taking high-quality soybeans or other beans as raw materials, pretreating, cooking and cooling, performing primary fermentation on the beans by adopting bacillus natto, performing secondary fermentation by adopting lactic acid bacteria, and standing and curing after fermentation; grinding the cured natto into slurry, finely grinding, boiling the slurry, cooling, mixing, homogenizing, grouting, sterilizing and cooling, and finishing preparation of the natto oral liquid. According to the natto oral liquid prepared by adopting the secondary biological fermentation, the nutritive value and health-care effect of the natto are kept, the ammonia odor and bitter taste of the natto are effectively improved, and the product is fresh and cool in taste, unique in flavor and convenient to eat.

The invention relates to a factorized totally-closed circulating aquaculture system of sea cucumbers, belonging to the technical field of aquaculture. The factorized totally-closed circulating aquaculture system comprises a special culture pond and a water treatment system; the special culture pond is a circular bead pond of which the bottom is shaped as a pan bottom, a water outlet is formed in the lowest position of the center of the special culture pond, and three to five circles of porous bottom flushing pipes are horizontally paved at the bottom of the pond; the water treatment system comprises a slow flow settling pond, a pump pond, a water lifting pump, a protein foam separator, a first-stage pollution cut biopurification pond, a second-stage degassing biopurification pond, a steam water convection oxygenation pond and a pipeline type ultraviolet sterilizer. The culture system suitable for factorized totally-closed circulating aquaculture is designed according to the biological characteristics of sea cucumbers and an aquaculture water circulation utilization technology; the daily supplement of new water is less than 5 percent during culture by using the system disclosed by the invention. Compared with a traditional water change or running water culture method, the system disclosed by the invention has the advantages that the water saving amount reaches over 95 percent; more importantly, the temperature control energy consumption in the culture process is greatly reduced and the energy is saved by over 70 percent.

The health nutritious chafing dish and soup pot bottom material consists of thin soup, seasoning, milk and soybean milk in certain proportion. The seasoning consists of edible oil, table salt, perfume, pepper, ginger, yellow wine, wine, wolfberry fruit and date in certain weight proportion. The making process of the health nutritious chafing dish and soup pot bottom material includes the steps of: making thin soup, decocting seasoning, adding milk and soybean milk, and boiling. The health nutritious chafing dish and soup pot bottom material has rich nutrients and health effects, is light and not greasy, causes no excessive internal heat, and is suitable for all people.

The invention relates to the technical field of tea cakes and particularly relates to white tea and a tea cake processing method thereof. According to the white tea, technological parameters and steps in a withering step of a white tea processing process are limited so that the white tea is sufficiently oxidized in a withering process, the content of polyphenols is reduced and the bitter taste is reduced; meanwhile, the defects that more biochemical components are consumed and the taste is light, caused by long-time withering, are also avoided; and on the other hand, phenomena that a biochemical reaction is not sufficient, the tea flavor is light and has a green flavor and the color of tea leaves becomes black are also prevented, the quality of the tea leaves is improved and the nutritional value of the white tea is improved.

The invention provides a milk-containing beverage and a production method thereof. The milk-containing beverage contains 0.01-3 percent (dry weight) of supplementary nutritive grains; the nutritive supplementary grains are edible algae grains which provide a sense of chewing. Produced by a reasonable formula and a proper technique, the product has sound stability during the shelf life besides providing a delicious taste.

The invention discloses a selenium-rich broccoli cultivating method, and relates to the technical field of vegetable planting. The method includes the following steps of firstly, preparing soil and applying fertilizer; secondly, processing seeds; thirdly sowing the seeds; fourthly, managing water and fertilizer; fifthly, harvesting broccoli in good time. By applying selenium-rich foliar fertilizer on broccoli in the rosette stage, nutrients are provided for growth of broccoli, and therefore selenium-rich broccoli high in nutritional value is cultivated; meanwhile, by using bottom fertilizer and seed soaking fluid in cooperation, the yield of broccoli is increased, and the soil protecting effect can be achieved.

The invention provides healthcare soybean milk and belongs to the technical field of the production of bean products. The invention particularly relates to a method capable of improving the taste of the bean products, and soybean milk which can increase the functions of nutrition and healthcare. The healthcare soybean milk which has rich nutriments, special mouthfeel, no waste and good feast is provided. The adopted technical scheme comprises the following steps of: mixing soybeans, peas and black beans; cleaning the mixed beans through clear water; adding water in the mixed beans and pulping after the mixed beans are soaked for 4-6 hours, wherein the pulp is not separated from bean dregs; mixing brown rice, pearl barley, common yam rhizome, buckwheat, gingko and lotus root powder, adding water in the mixture, and beating the mixture into small pasty particles; boiling the mixture of the two liquids together through big fire, and continuously stirring the mixture; switching the big fire into soft fire after the mixture is boiled; adding oats into the mixture, and continuously stirring and boiling the mixture for 10-15min; and finally adding stir-fried black sesame powder. The method is applied in the technical field of the production of the soybean milk.