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7 results about "Fat content" patented technology

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Selenium-rich water-soluble dietary fiber health food containing gluglucosan and method for making same

InactiveCN1463629APlay a role in lipid metabolismFood preparationDiseaseVitamin C

The health food is produced with processed konjaku powder, selenium protein, zinc lactate, ferrous lactate, vitamin E, vitamin C, vitamin A, vitamin B1, vitamin B2 and vitamin D as material and through mixing, packing and gamma ray disinfection. The health food of the present invention has obvious effects of lowering blood sugar content, lowering blood fat content, eliminating internal carcinogenic matter, and is one kind of ideal health food for preventing diseases.

Owner:HUBEI ENSHI HONGYE KONJIA DEV

Tilapia feed

InactiveCN105010892AIncrease growth rateImprove disease resistanceAnimal feeding stuffVerbenaGLYCYRRHIZA EXTRACT

The invention discloses tilapia feed. The feed is prepared from raw materials in parts by weight as follows: 15-30 parts of cassava starch, 10-20 parts of corn starch, 5-15 parts of diatom powder, 6-12 parts of nori powder, 10-20 parts of bone meal, 3-8 parts of calcium carbonate, 2-5 parts of an additive and 0.2-1.5 parts of a Chinese herbal medicine preparation, wherein for every kilogram of the tilapia feed, the Chinese herbal medicine preparation comprises 50-200 mg of eucommia leaves, 100-150 mg of rhubarb, 40-80 mg of lightyellow sophora roots, 35-70 mg of liquorice roots, 20-40 mg of Chinese gall, 10-30 mg of creeping euphorbia, 15-25 mg of golden thread, 10-35 mg of argy wormwood leaves, 6-20 mg of cherokee rose fruits, 15-30 mg of European verbena herbs, 12-20 mg of purslane herbs and 35-50 mg of yerbadetajo herbs. According to the feed, the additive and the Chinese herbal medicine preparation are added to the feed, the growth rate and the disease resistance of tilapia can be improved, the protein content and the fat content in muscles of the tilapia can be increased, the meat quality and the taste of the tilapia can be effectively improved, and the feed is residue-free, environment-friendly and safe.

Owner:陶建壮

Expanded feed for promoting weight reduction of grass carp as well as preparation method thereof

InactiveCN108991279AGood slimming effectDoes not affect growthFood ingredient as antioxidantFood processingRapeseedMonocalcium phosphate

The invention belongs to the field of grass carp feeds and discloses an expanded feed for promoting weight reduction of grass carp as well as a preparation method thereof. The expanded feed consists of the following components in percentage by mass: 4 to 10 percent of flour, 4 to 10 percent of corns, 5 to 15 percent of cassava, 8 to 15 percent of rice bran, 5 to 12 percent of soybeans, 10 to 15 percent of bean pulp, 20 to 25 percent of rapeseed meal, 6 to 12 percent of cottonseed meal, 3 to 6 percent of Baijiu vinasse, 2 to 5 percent of fish meal, 2 to 5 percent of meat meal, 1.5 to 2.5 percent of soybean oil, 1 to 2 percent of a zeolite powder, 2 to 3 percent of monocalcium phosphate and 2 percent of premix. Through multi-validation, the grass carp achieves a good weight-reducing effect,the growth is not influenced, the internal organs such as liver are healthy, and transportation resistance is achieved. Through reasonable matching of the soybean, the bean pulp, the rapeseed pulp, the fish meal, the meat meal and the like, the protein content and the fat content of the feed are moderate, and the fatness of the grass carp eating the feed is 1.9 to 2.3 percent.

Owner:SOUTHWEST UNIV

Ice cream

InactiveCN109418502ASweet and sour tasteRich tasteFrozen sweetsFood ingredient as taste affecting agentMonoglycerideIce cream

The present invention relates to an ice cream. The ice cream comprises the following raw materials in parts by weight: 2-5 parts of blueberries, 40-50 parts of skim milk, 10-15 parts of egg yolk, 10-15 parts of purple sweet potatoes, 5-8 parts of papayas, 10-15 parts of dragon fruits, 2-5 parts of a stabilizer, 5-8 parts of vegetable fat, 6-8 parts of mangoes, 4-5 parts of monoglyceride, 2-4 partsof citric acid and 2-5 parts of honey peaches. The ice cream solves technical problems that existing ice cream is high in fat content and singe in nutrients.

Owner:吴慧

Whole-vegetable-based high-energy ready-to-drink nourishment and preparation method thereof

InactiveCN113439839AReduce viscosityImprove stabilityFood scienceBiotechnologyNutrition

The invention discloses a whole-vegetable-based high-energy ready-to-drink nourishment and a preparation method thereof. The preparation method comprises the following steps: firstly, adding water into vegetable protein to prepare vegetable protein dispersion liquid, carrying out hydrodynamic cavitation treatment on the vegetable protein dispersion liquid in a cavitation cavitation machine, then adding vegetable fat, carbohydrate, vitamins, mineral substances and residual water, homogenizing to form emulsion, introducing the emulsion into two scraper heat exchangers which are connected in series, shearing and granulating in the first scraper heat exchanger, and shearing and cooling in the second scraper heat exchanger to obtain the full-vegetable-based high-energy ready-to-drink nourishment. The obtained nutriment is a full-vegetable-based high-energy-density nutriment which is relatively high in protein and fat content and relatively comprehensive in nutritional ingredients, is green, safe, nutritional and healthy, has the characteristics of low viscosity and good storage stability, and can meet basic energy requirements of patients with eating obstacles.

Owner:SOUTH CHINA UNIV OF TECH

Conjugated linoleic acid type multifunctional food capable of reducing blood lipid and reducing weight

InactiveCN106418526ALow in fatLose weightFood ingredient functionsSide effectAstaxanthin

The invention discloses a conjugated linoleic acid type multifunctional food capable of reducing blood lipid and reducing weight. The multifunctional food is made from the following components in parts by weight: 10-30 parts of conjugated linoleic acid glycerides microcapsule powder, 5-10 parts of cis-9, trans-11-conjugated linoleic acid acyl, 5-10 parts of trans-10, cis-12-conjugated linoleic acid acyl, 10-20 parts of a licorice root extract, 10-20 parts of a green tea extract, 8-17 parts of a spirulina extract, 8-15 parts of functional oligosaccharide, 3-10 parts of dried marine algae powder, 5-10 parts of Konjac powder glucomannan, 2-12 parts of astaxanthin and 1-6 parts of microcrystalline cellulose. The conjugated linoleic acid type multifunctional food disclosed by the invention is simple in preparation technology, has the efficacies of reducing blood sugar, reducing blood lipid, reducing weight and beautifying faces, can be eaten for a long term, is free from toxic and side effects, also has the efficacies of preventing obesity and reducing fat content of abdomens, and besides, also has the advantage of being high in oxidation resistance.

Owner:乌鲁木齐上善元生物科技有限公司

Method for processing low-fat chicken balls

InactiveCN111418778AFood scienceEngineeringFat content

The invention discloses a method for processing low-fat chicken balls. The method comprises the following steps: 1) mincing chicken breast, cooling the chicken breast in a refrigerator at a temperature of between -2 DEG C and 0 DEG C until the central temperature is about 0 DEG C; 2) putting the chicken breast and table salt into a vacuum chopping and stirring machine, performing chopping and stirring for 30 seconds at a speed of 1500 r/min, and slowly adding 1/3 of ice water; 3) adding pig back fat and spice according to a proportion, performing chopping and stirring for 30 seconds at a speedof 1500 r/min, slowly adding fully dissolved gellan gum, performing chopping and stirring for 60 seconds at a speed of 3000 r/min, and slowly adding the rest ice water until the central temperature is 7 DEG C or lower; 4) making chicken paste into meat balls with diameters of 30mm, performing heating by a water bath of 80 DEG C for 20 min until the central temperature is 72 DEG C, performing cooling until the central temperature is 20 DEG C, then performing vacuum packaging by vacuum bags (nylon/PE), and cooling the packed chicken balls in a refrigerator of 0-4 DEG C overnight. According to the invention, gellan gum is used for replacing pig back fat to reduce the fat content in chicken meat.

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Owner:盱眙金慧源食品有限公司