203results about "Food preparation" patented technology

Dietary supplements and methods for management and control of body weight comprising at least one liver protecting agent and at least one mushroom in the form of powder, extract, or combinations thereof.

The invention provides yoghourt containing cereal particles and fruit particles and a production method thereof. The yoghourt contains 0.5-14 percent of cereal particles and 0.5-14 percent of fruit particles, wherein the cereal comprises one or more of wheat and beans; and the fruit comprises one or more of orange, mulberry, raspberry, blueberry, cranberry, crowberry, strawberry, cherry, black currant, grape, apple, pineapple, pear, peach, mango, pawpaw, pomelo, Chinese gooseberry, apricot and the like. Through reasonable proportion and proper process, the invention provides a new yoghourt product to enrich the market, and the yoghourt has the advantages of rich nutrition, reasonable match of meals and excellent stability during shelf life.

The invention discloses a method for extracting sweet potato dietary fibers, which belongs to the field of bioengineering and is easy in raw material getting, high in efficiency and environmental-friendly. The method comprises the steps of starch removal, enzymatic hydrolysis, centrifugation and dietary fiber extraction, wherein the insoluble dietary fiber extraction comprises insoluble dietary fiber extraction and soluble dietary fiber extraction; the insoluble dietary fiber extraction comprises the processes of centrifuging the enzymatically hydrolyzed mixed solution to obtain precipitates and supernatant separated from each other, soaking the obtained precipitate with ethanol and then carrying out suction filtration to obtain solids and filtrate, wherein the obtained solids are insoluble dietary fibers; and the soluble dietary fiber extraction comprises the processes of carrying out water bath to evaporate most of the moisture of the obtained supernatant and filtrate, then adding ethanol to carry out digestion so that flocculent precipitates appear in the supernatant and the filtrate, and separating the flocculent precipitates from the supernatant and filtrate, wherein the obtained flocculent precipitates are soluble dietary fibers.

The invention discloses a method for processing high water content oyster instant food, which comprises the following: (1). a step of raw material pretreatment: fresh oyster meat is selected as a raw material, and cleaned and dried; (2). a step of blanching and dewatering: oyster meat treated according to the step 1 is dipped in boiled salt water for blanching and dewatering; (3). a step of seasoning: the oyster meat treated by the step 2 is picked up and put in season liquid for tasty seasoning and dipping seasoning while stirring; (4). a step of roasting: oyster meat treated by the step 3 is roasted and then cooled; and (5). the oyster meat treated by the step 4 is vacuum packaged and then sterilized in hot water. The product produced by the method has the advantages of having high water content, keeping original color luster and appearance of fresh oyster, lowering production cost and improving the added value of oysters.

The invention discloses a seafood flavoring and process for preparation. At present, seafood such as little fish, low-value fish and shellfish and the like can not be fully exploited and utilized, and the processing rate is lower than 30%, some of the seafood is directly thrown into sea areas as feedingstuff, which causes resource waste and sea-area pollution. The invention utilizes the method of biological enzymolysis to extract biological proteins and to produce various seafood flavorings by mixing the proteins with relative raw materials, which increases the utilization value of little fish, low-value fish and shellfish. The invention has the advantages of short enzymolysis time, high protein extract rate which can reach 60%, yield over 9.9%, moderate reaction condition, and lower production cost, which is suitable for industrial production.

The present invention is directed to a hard capsule filled with a solution containing an active ingredient, characterized in that the solution contains an inorganic chloride and has a water content (w) of 10<w≦80% and a water activity (a) of 0.50≦a≦0.90, and that the capsule is made of a base material containing a cellulose derivative. According to the present invention, a solution having high water content can be encapsulated, with its solution form being maintained. Thus, the present invention enables provision of a product which does not impair properties and stability of a drug or a similar substance, and does not impair sensation upon intake or eating sensation.

We disclose the use of 25-OH D3 (calcifediol) to increase muscle strength, muscle function, or both. Vitamin D3 (cholecalciferol) may optionally be used together with 25-OH D3. Forms and dosages of a pharmaceutical composition, as well as processes for manufacturing medicaments, are also disclosed.

A health-care food in the form of soft-capsule, capsule, particle, tablet, or oral liquid for improving immunity and preventing and treating the injury of stomach mucosa is proportionally prepared from the oil of seabuckthorn fruit and the extract of propolis through mixing and shaping.

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

The invention discloses a coarse cereal full-nutrient food and a preparation method thereof. The food comprises the following components in parts by weight: 25-30 parts of buckwheat powder, 18-22 parts of corn meal, 10-13 parts of back rice flour, 9-12 parts of wheatmeal powder, 9-12 parts of black bean powder, 5-8 parts of broomcorn, 4-6 parts of barley, 4-6 parts of green gram starch, 4-6 parts of Chinese yam powder, 2-3 parts of black sesame powder, 1-2 parts of American ginseng powder and 3-5 parts of fennel. The coarse cereal full-nutrient food is nutrient in formula and scientific in matching, and the aim of reasonably adjusting a diet structure of a diabetic is achieved, so that the insulin sensitivity on muscle tissues is improved and the dyslipidemia is corrected while the nutrient substances are replenished; and the coarse cereal full-nutrient food can be used as a nutrient health-care food for diabetics.

The present invention is one kind of crisp hot radish and its production process. The main material for crisp hot turnip includes radish, gourmet powder, spirit, sugar, rice vinegar, ginger, garlic, sesame oil, dry chili, sauce, salt and sesame. The production process includes the steps of: selecting radish material and slicing; pickling and draining; mixing with other material; and sealing in pot, with the sealed radish may be eaten after 7 days. The crisp hot radish is crisp, properly hot, sourish, sweet, salty, scented and delicious, and is especially suitable for eating in tour and in field.

The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.

The invention discloses a fruit jam with rose and aloe which comprises the following components in parts by mass: 30-40 parts of apples, 30-45 parts of pears, 40-50 parts of peaches, 50-60 parts of tomatoes, 15-20 parts of raisin, 20-25 parts of red dates, 10-15 parts of medlar, 10-15 parts of rose pollen, 15-20 parts of aloe, 15-20 parts of white sugar and 5-8 parts of vinegar. A preparation method of the fruit jam with rose and aloe comprises the following steps of: chopping apples, pears, peaches, tomatoes, red dates, medlar and aloe into less than 2*2 mm small pieces, decocting together with raisin, rose pollen, white sugar and vinegar for 3-5h at 100-120 DEG C, cooling to 80-90 DEG C, decocting for 2-3h to obtain the fruit jam with rose and aloe. The fruit jam with rose and aloe contains the nutrient components of various fruits, has health care efficacy and is a composite fruit jam with tasty and refreshing mouth feel.

The invention discloses a mushroom zymolyte and application thereof to the preparation of a mushroom essence. The mushroom zymolyte is prepared by using mushroom as a raw material through enzymolysis of a cellulase and a papain, wherein the weight ratio of the cellulase to the papain is (0.5-1):(0.3-0.5), the enzymolysis temperature is 45-55 DEG C, and the enzymolysis time is 3-5h. The mushroom essence prepared by using the mushroom zymolyte as a precursor through a Maillard reaction is strong in naturality, good in naturalness, full in flavor, refresh and delicious in taste and remarkable in wood scent, faint scent and fresh scent of the mushroom.

An ice fruit gruel is prepared through immersing glutinous rice, ordinary rice peanut, dried longan and coix seeds in water, boiling for 15-20 min. cooling, storing in refrigerator for 2-24 hr, and mixing with the prepared fruit, raisin, red bean, mung bean, wolfberry fruit, tremella and sugar.

The invention discloses a nutritive skin-carrying beef product and a preparation method of the product. The nutritive skin-carrying beef product is obtained through adding traditional Chinese medicinal materials of gastrodia elata, ginseng, eucommia ulmoides, fructus amomij, foeniculum vulgare, rhizoma kaempferiae, galangal, clove, white ginger, long pepper, flavedo, cinnamon, anisochilus, mentha haplocalyx, cranadilla, myrcia, shaddock ped and ginger into the skin-carrying beef, adding water into the materials and boiling the materials. Compared with the prior art, the nutritive skin-carrying beef product has the advantages that various traditional Chinese medicinal materials are added for preparing the skin-carrying beef, the skin-carrying beef can be easily cooked through boiling, in addition, the nutrition of various traditional Chinese medicinal materials can be sufficiently absorbed by the skin-carrying beef, the manufactured skin-carrying beef is fragrant and delicious, the mouth feeling is pure, sticky and soft, the tooth sticking is avoided, the product is easy to digest, the nutrition can be easily absorbed, and the nutritive skin-carrying beef product has the health care effects of tonifying Qi, replenishing blood, tonifying brain, supplement calcium and preventing the dizziness after being eaten for a long time.

The invention relates to composite reinforced multinutrition rice and a process thereof, belonging to the field of grain processing. The invention can be popularized and applied to the nutrition reinforcing process of other grains. In the invention, the composite reinforced multinutrition rice is processed by reinforcing five nutrients of folic acid, sodium ferric ethylene diamine tetraacetic acid, L-lysine hydrochloride, zinc gluconate and calcium lactate in rice by the steps of ultrasonic soaked adsorption, steaming gelatinization and microwave drying. The reinforced rice disclosed by the invention is rich in multiple nutrients and has short production cycle, high processing efficiency and high product quality; and appearance and other items of quality indexes meet the requirement.

The invention relates to a lotus leaf bitter gourd lipid-lowering health-care tea and a preparation method thereof. The lotus leaf bitter gourd lipid-lowering health-care tea is prepared by taking lotus leaves and bitter gourds as raw materials. The lotus leaf bitter gourd lipid-lowering health-care tea is characterized by further comprising hawthorns and roxburgh rose. The preparation method comprises the following steps: (1) drying and smashing the lotus leaves; (2) dying and smashing the bitter gourds; (3) soaking the hawthorns and roxburgh rose, removing kernels, cutting and drying; (4) evenly mixing and then performing steam sterilization; (5) cooling, subpackaging and sealing. The taste and the health-care effect of the lotus leaf bitter gourd tea provided by the invention are superior to these of the lotus leaf bitter gourd tea in the prior art. The lotus leaf bitter gourd tea taken as a health-care tea has the good health-care effects of clearing summer-heat, lowering lipid and relieving asthma, and is good in taste, safe to use as well as cannot generate toxic and side effects, thereby being suitable for general people to drink as the health-care tea and especially suitable for patients with high blood pressure, high blood fat and high blood sugar, middle aged and elderly people and people aiming at weight loss to drink. The lotus leaf bitter gourd lipid-lowering health-care tea is unique in formula, i.e., the immunity of a human body is fundamentally improved while the functions of the lotus leaves and the bitter gourds for lowering the blood fat, the blood pressure, the blood sugar and the like are exerted. Thus, the lotus leaf bitter gourd lipid-lowering health-care tea can exert a better health-care effect. As a result, the purpose of treating both symptoms and root causes is realized.

The invention belongs to spicy bean paste in the technical field of food and is made of soybeans and hot peppers; the raw material components by the weight ratio comprise 6-7 parts of soybeans, 2-3 parts of black beans, 1-2 parts of whole wheat flour, 1-2 parts of hot peppers, 1-2 parts of table salt and 1-2 parts of additives. The spicy bean paste has simple material components as well as scientific and reasonable technique and can adopts the way of aspergillus fermentation, so that the products have fragrant and spicy mouthfeel, thus promoting the spicy bean paste to be absorbed and digested, easily ensuring the sanitary and sterilizing effect and becoming products which can replace the existing soybean paste.

The present invention relates to a nutritional composition, in particular directed to toddlers and/or a weaning child, said nutritional composition comprising a protein source, a source of available carbohydrates, a lipid source, at least one probiotic microorganism, and prebiotics, wherein said lipid source comprises DHA (docosahexaenoic acid). The nutritional composition improves cognitive performance, in particular learning and memory of the child. Preferably, the composition comprises iron, zinc, vitamin D and/or sialic acid. Preferably, the composition comprises a source of phospholipids rich in DHA.

The invention relates to fast Mesona powder and a preparation method and application thereof. The invention adopts double-screw extrusion technology, market Mesona gum powder, starch and edible additives are mixed, water is added and the obtained mixture is evenly mixed, the obtained mixture is fully extruded and puffed by a double-screw extruder, and the obtained product is dried and crushed to obtain the fast Mesona powder. The fast Mesona powder can be instantly dissolved in hot water and warm water, no boiling is required, and the obtained hot fast Mesona powder solution can be used as Mesona tea for drinking and can be used as Mesona fruit jelly after the solution is solidified and shaped. Compared with the other processing technologies of Mesona powder, the production technology is simple, the yield is high, the energy consumption is low, the automation level is high, nearly no environmental pollution is caused during the processing, and the intelligent management and production of enterprises are facilitated. The product of the invention can satisfy the need of people in modern society and has the advantages of convenient use, high hygienic performance, high nutritional value, good taste and wide market prospect and economic benefit.

Compositions of pinolenic acid or derivatives thereof. Method of using TOFA for obtaining pinolenic acid or derivatives thereof. Products, including foods, beverages, personal care, beauty, pharaceutical or other products comprising TOFA derived pinolenic acid or derivatives thereof.

The present invention relates to donkey meat cooked in soy sauce and its making process. The donkey meat cooked in soy sauce is made with fresh donkey meat as main material, salted and fermented soy paste as fitting and 27 kinds of Chinese medicinal materials, including licorice, angelica, dahurian angelica root, etc. as adjuvant. The donkey meat cooked in soy sauce has sorrel color, good taste, and health functions.

The invention provides a quick-frozen glue pudding made of hydroxypropyl sticky rice starch. The quick-frozen glue pudding is made of sticky rice flour, hydroxypropyl sticky rice starch, compound modified starch, monostearin, quick-frozen grease and water, wherein the weight of the hydroxypropyl sticky rice starch is 0.6%-1.4% of the weight of the sticky rice flour; the weight of the compound modified starch is 0.6%-1.4% of the weight of the sticky rice flour; the weight of the monostearin is 0.18%-0.26% of the weight of the sticky rice flour; and the weight of the quick-frozen grease is 1.0%-2.0% of the weight of the sticky rice flour. The excellent freeze-thaw stability, boiling fastness and paste stability of the hydroxypropyl sticky rice starch are utilized by the quick-frozen glue pudding to eliminate the phenomena of cracking, soup-confusing and the like of the quick-frozen glue pudding on the market. The quick-frozen glue pudding made of the hydroxypropyl sticky rice starch has the advantages of good taste, high water-retaining property, high freeze-thaw stability and excellent cohesiveness.

The invention discloses a dry-type three section mature method rice-flour noodles machine, relating to the food processing apparatus. The rice flour machine is composed of a rice-washing dewaterer 27, an air-drying device 36, a crushing conveyor 13, a dry-type clinker resuscitation device 49, an ingredients moistening device 51, a conveyor 52, a powder squeezing device 5 and an aging resuscitation device 1, etc. The rice flour machine has features of short soak period, capability of being produced by late long shaped rice or superior rice and the like, so that it is suitable for use in various geographical regions with different climatic conditions, can be used for processing both fresh rice noodles and dried rice-flour noodles.

The invention relates to foods and beverage, in particular to a preparation method of instant functional solid beverage containing black fungus. The preparation method comprises the following steps: mixing raw materials, wherein weight ration of black fungus to yacon to sweet potato to hawthorn in the raw materials is 1:4:3:2; deep processing: adding auxiliary materials; mixing the raw materials and the auxiliary materials; and carrying high-pressure homogenization, vacuum concentration, vacuum microwave freeze drying and superfine grinding in sequence and finally pelleting. The addition of the auxiliary materials accounts for 20-30% of the total weight of the mixed materials. According to the technical scheme, the preparation method has the following advantages: sugar-free four-in-one functional solid beverage is researched and developed by processing fruit and vegetable raw materials such as black fungus, yacon, sweet potato and hawthorn according to a production process of granular instant solid beverage; the prepared instant functional solid beverage is applicable to men and women, young and old people, as well as patients with diabetes, the respective functional effects of the raw materials can be given a full plate; moreover, the shelf period of the instant solid beverage is prolonged greatly, the raw materials are combined for the first time, and the instant solid beverage has healthcare function and edible value.