Solid ginger beverage

The invention discloses alums-free sweet potato vermicelli and a preparation method thereof, and relates to the technical field of foods prepared from potatoes and preparation of the foods. The alums-free sweet potato vermicelli comprises following raw materials in parts by mass: 60-70 parts of sweet potato starch, 0-25 parts of purple sweet potato starch, 20-30 parts of white Chinese yam juice and suitable amount of water. The alums-free sweet potato vermicelli is prepared from the raw materials in parts by mass through the following steps: gelatinizing, kneading dough, leaking powder into a pot, curing and discharging from the pot, cooling, carding, freezing, drying and cutting off. The vermicelli does not contain alums harmful to a human body, has toughness and boiling resistance, is unlikely to break, does not burn soup, and also has an abundant nutrition value and a certain health-care effect.

Alums-free sweet potato vermicelli and preparation method thereof

The invention relates to the technical field of solid beverages and in particular relates to a soybean peptide solid beverage. The soybean peptide solid beverage consists of the following components in parts by mass: 50-60 parts of soybean peptides, 10-16 parts of skim milk powder, 1-4 parts of jujubes, 1.5-3.5 parts of xylooligosaccharide, 1-2 parts of fructo-oligosaccharide, 1-2 parts of maltodextrin, 2-4 parts of coix lacryma-jobi and 1-3 parts of compound protease. The soybean peptide solid beverage with the technical scheme provided by the invention has the beneficial effects that the soybean peptide solid beverage has a high nutritional value; particularly, soybean proteins are partially converted into soybean peptides through enzymolysis, and the soybean peptides are easy to digest and absorb; the peptides serving as bioactive substances have multiple health protection functions, have an effect of adjusting a human body, can adjust various physiological activities and biochemical reactions of the human body, are favorable for the health of the human body and are suitable for various groups of people; the soybean peptide solid beverage tastes smooth, fragrant and pure and almost has no beany flavor.

Soybean peptide solid beverage

Preparation method for ultrafine nutrient powder of yams, seeds of Job's tears, and red jujubes

The invention discloses a preparation method of glutinous rice flour for effectively relieving diabetes, relating to the technical field of processing of non-staple foods. The glutinous rice flour consists of the following raw materials in parts by weight: 50-54 parts of glutinous rice grains, 20-25 parts of soybeans, 10-12 parts of walnut kernels, 30-35 parts of cocoa beans, 15-20 parts of pineapple juice, 10-12 parts of apple juice, 10-12 parts of rapeseed oil, 20-35 parts of lemon juice, 6-10 parts of egg white liquid, 20-24 parts of nutritional additives and 18-22 parts of spinach. The preparation method disclosed by the invention has the beneficial effects that the preparation method is concise in technological process; and selected auxiliary raw materials do not have toxic or side effects, are all pure natural green foods, and can keep original nutritional components to a highest extent by adopting a low-temperature grinding technology, so that the glutinous rice flour has an effective health-care effect, is suitable for long-term eating, does not contain any additives, and is suitable for all people to eat.

Preparation method of glutinous rice flour for effectively relieving diabetes

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.

Fruit and vegetable nutritional ice cream and preparation method thereof

The invention provides an ultramicro nutritional powder containing red dates or haws and gingers and a manufacturing method thereof. The manufacturing method provided by the invention comprises the following steps of: a, processing the fresh gingers washed by water into 2-4mm thick ginger slices, air-drying at the temperature of 30-50 DEG C until the ginger slices become dry with 4-6 wt% of water content, grinding at normal temperature to 80-120 meshes to obtain a coarse ginger powder; b, grinding the dry red dates or haws at the temperature of minus 3-5 DEG C to 80-120 meshes, drying at the temperature of 30-50 DEG C until the red date or haw particles contain 4-6 wt% of water content, grinding at the temperature of minus 8-15 DEG C to 400-500 meshes to obtain a red date or haw fine powder for later use; c, superfinely grinding the coarse ginger powder produced from Step a at the temperature of 8-15 DEG C to 700-900 meshes to obtain a ginger fine powder for later use; d, mixing the powders according to the weight ratio of the red date or haw fine powder from Step b to the ginger fine powder from Step c being 10-30:5-20, adding 50-80 parts of brown sugar and/or 10-20 parts of a milk powder, uniformly stirring, sterilizing, and packaging to obtain the product.

Ultramicro nutritional powder containing red dates or haws and gingers and manufacturing method thereof

Ultra-fine fruit-vegetable nutrient mungbean noodle and preparation method thereof

The invention relates to a method for extracting astaxanthin in haematococcus pluvialis by adopting an enzymolysis method and a grinding method through an organic solvent, belonging to the field of algal pigment extraction technology. The enzymolysis time for extracting astaxanthin by adopting the existing enzymolysis method is generally more than 15 hours, and the whole extraction process only needs 3-6 hours by adopting the method through assisting the extraction of the organic solvent while grinding in the enzymolysis process, so that the time can be shortened by 57-78%, and the time cost can be greatly saved. The method comprises the steps of carrying out enzymolysis by adopting pectinase, wherein the enzymolysis pH value is 4.0-6.0; firstly drying the enzymolysis liquid, and then extracting with ethyl acetate. The extraction rate can achieve more than 97% by matching pectinase enzymolysis with specific grinding conditions as well as specific organic solvent extraction, and the purity of the obtained astaxanthin product can achieve more than 16.9%, namely that the extraction rate and purity of the astaxanthin can be further improved under the condition of greatly shortening the extraction time.

Method for extracting astaxanthin in haematococcus pluvialis by adopting enzymolysis method and grinding method through organic solvent

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