The invention discloses a potato hot-and-dry noodle helpful for digesting and reducing weight. The potato hot-and-dry noodle helpful for digesting and reducing weight comprise, by weight, 100-140 parts of potato, 10-20 parts of high gluten wheat flour, 10-16 parts of resistant starch, 1-2 parts of cellulase, 8-10 parts of functional sugar alcohol, 9-11 parts of edible salt, 8-10 parts of dried orange peel ultrafine powder, 7-9 parts of hawthorn fruit ultrafine powder, 2-3 parts of bicarbonate, 20-30 parts of camellia oil, 1-2 parts of tea polyphenol and a proper amount of water. Enzymatic hydrolysis and fermentation of potato flour are carried out, so the content of proteins in the potato flour is improved, and the quality of potato proteins exceeds that of other plant proteins and is same to that of egg proteins, and potato starch rich in proteins and a small part of the high gluten wheat flour are mixed by using the above property of the potato flour and are rapidly stirred to form a leavening agent; the dried orange peel ultrafine powder, the hawthorn fruit ultrafine powder and the edible salt are added to the leavening agent, and the obtained mixture is uniformly stirred, so nutrition is increased, the rheological characteristics of fluffy dough are obstructed; and calendering is carried out multiple times to form noodles with good mouthfeel, and the noodles pass through the camellia oil and the tea polyphenol, so the nutrition is enhanced, and the finally obtained noodle has anti-oxidation ability.

Potato hot-and-dry noodle helpful for digesting and reducing weight, and production method thereof

The present invention discloses a manufacturing method of a delicate flavor enhancing seasoning, which belongs to the technical field of seasoning processing and particularly relates to a manufacturing method of a delicate flavor enhancing seasoning. Firstly, mushroom liquid medium is prepared, then mushroom strains are inoculated and cultured to obtain the mushroom mycelium culture solution, the mushroom mycelium culture solution is ground into a thick liquid with a colloid mill to obtain the mushroom mycelium nutrient solution. Cellulase is added into the mushroom mycelium nutrient solution to obtain the mushroom mycelium cellulase hydrolysate, the mushroom mycelium cellulase hydrolysate and germinated brown rice flour are mixed together and stirred evenly, after hydrolysis, the enzyme is inactivated for 10-15 minutes, the mixture is filtered to obtain a filtrate, the filtrate is blended, concentrated, bottled and sterilized to obtain the finished products. The delicate flavor enhancing seasoning not only has the effect of enhancing delicate flavor but also has a certain health-care efficacy due to the fact that the seasoning is rich in various amino acids, lentinan, gamma-aminobutyric acid and other nutrients and functional ingredients.

A delicate flavor enhancing seasoning and a manufacturing method thereof

The invention discloses a flammulina velutipes culture medium, and relates to the technical field of mushroom planting. The culture medium is prepared from the raw materials of, by weight, 100-150 parts of corn stalk, 30-60 parts of soybean, 40-60 parts of brewer's grain, 35-40 parts of buckwheat kernel, 15-20 parts of shell powder, 10-20 parts of lotus leaf powder, 10-20 parts of longan shell, 8-10 parts of gypsum powder, 10-20 parts of ammonium sulfate, 8-10 parts of slaked lime, 8-10 parts of arrowroot powder, 3-5 parts of ant powder, 10-20 parts of glucose, 2-4 parts of peptone, 1-3 parts of bitter orange, 1-3 parts of sodium lactate, 0.4-0.8 parts of polyglutamic acid, and 0.6-1 parts of lactobacillus. With the culture medium provided by the invention, flammulina velutipes quality and yield are both improved. Mycelia growth speed is high, full-bag period is short, inoculation success rate is high, and harvest rate is high.

Flammulina velutipes culture medium

The invention discloses a method for comprehensive development and utilization of fruits and vegetables. The method uses fruits and vegetables as raw materials and comprises separating fruit and vegetable juices from fruit and vegetable residues by juicing, carrying out fermentation on the fruit and vegetable juices through a compound liquid of three edible and medical fungi such as needle mushroom, black fungus and grifola frondosa to obtain an antioxidant activity fermented fruit and vegetable juice, wherein in the DPPH free radical scavenging system, IC50 is 40 to 100 microliters per milliliter, and carrying out fermentation on the fruit and vegetable residues through lactic acid bacterium compound solids such as lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus to obtain fruit and vegetable ferment having a blood sugar reduction function. An in-vitro blood sugar reduction experiment result shows that the fruit and vegetable ferment has an alpha-glucosidase inhibition rate of 40-55%. The method provides a novel approach for comprehensive development and utilization of fruits and vegetables, can produce the fruit and vegetable juice having antioxidant activity and can produce the fruit and vegetable ferment having a blood sugar reduction function.

Method for comprehensive development and utilization of fruits and vegetables

The invention relates to a preparation method of a feed additive, in particular to a preparation method of a milk cow feed additive. The preparation method includes the steps that pine needle meal, wheat bran and bean pulp are mixed and then are evenly stirred with water, the mixture is sterilized and cooled and then is inoculated with Aspergillus niger and Rhodotorula glutinis and fermented for 64-72 h, then the mixture is dried till the moisture content is 10% or below to obtain fermented dry powder, the fermented dry powder and feed-grade bile acid are evenly mixed at the mass ratio of 50:1 and then are smashed, granulated and packaged, and the finished product is obtained. The milk cow feed additive is rich in nutrition and has the unique flavor of fermented feed, and the palatability is greatly improved for milk cows; after milk cows are fed with feed containing the milk cow feed additive, the milk yield can be obviously increased, the body immunity can be improved, and the incidence rate of mastitis can be significantly reduced.

Preparation method of milk cow feed additive

The invention discloses a method for preparing a laying-hen feed additive by using potato residues, relating to a preparation method of feed additives, and in particular relating to the method for preparing the laying-hen feed additive by using the potato residues. The method comprises the following steps: adding water into dry potato residues, wheat bran and rice bran, uniformly mixing, sterilizing, cooling, then inoculating monascus pilosus, fermenting for 72 hours, drying at low temperature, adding feed-grade sodium cholate and feed-grade fatty powder, uniformly mixing, then crushing, pelletizing, and packaging to prepare a finished product. The laying-hen feed additive disclosed by the invention contains a great number of monascus pigments, laying hens can obtain the monascus pigments by eating the feed additive, and the laying hens can lay red-heart eggs of which the egg hearts are bright after continuously eating for 10 days. The red-heart eggs can improve the sensory characteristics of the eggs, and also can increase the nutritional, healthcare and medical values of the eggs.

Method for preparing laying-hen feed additive by using potato residues

The invention discloses relates to a making method for beverage, and in particular relates to a making method for a sea-buckthorn fruit vinegar beverage. The making method comprises the steps of preparing sea-buckthorn fruit juice fermentation liquor and sea-buckthorn fruit slag fermentation liquor, uniformly mixing the sea-buckthorn fruit juice fermentation liquor and the sea-buckthorn fruit slag fermentation liquor according to the volume ratio of 2 to 1, and then performing filtration, mixing, bottling and sterilization to obtain a finished product. According to the sea-buckthorn fruit vinegar beverage, sea-buckthorn fruits are used as a raw material; the sea-buckthorn fruit juice and the sea-buckthorn fruit slag are effectively used; therefore, the yield is increased, and the cost is lowered; the nutritional components in the finished product are increased to the maximum extent.

Making method for sea-buckthorn fruit vinegar beverage

The invention discloses a making method of a milk cow feed additive, relates to a making method of a feed additive, and particularly relates to a making method of a milk cow feed additive The making method comprises the steps: preparing a fermented feed solid culture medium, then sterilizing and cooling, inoculating a rhizopus oryzae seed solution in the solid culture medium, fermenting in a thermostat with a temperature of 28-30 DEG C for 10-12h, then continuously inoculating a rhodotorula mucilaginosa seed solution, continuously fermenting in a thermostat with a temperature of 30-32 DEG C for 50-60h, and then crushing, pelleting and packaging to obtain a finished product after being aired in the sun The milk cow feed additive disclosed by the invention contains a large quantity of thalluses of rhizopus oryzae and rhodotorula mucilaginosa, cytomembranes of two microorganisms contain a large quantity of ergosterol, the ergosterol can be converted into vitamin D2 under the ultraviolet irradiation, and the vitamin D2 can promote the absorption of calcium, thus the acalcicosis of a milk cow can be effectively prevented

Making method of milk cow feed additive

The invention relates to a preparation method of wine, in particular to a preparation method of highland barley wine The preparation method comprises the following steps: uniformly mixing highland barley powder with germinated brown rice powder, adding clear water, saccharifying enzymes and active dry yeasts for white spirit, uniformly mixing, fermenting for 3-4 days, filtering fermentation liquid to obtain filter liquid and filter residues, ageing the filter liquor for 20-30 days to obtain fermented highland barley wine, adding edible ethanol into the filter residues, uniformly stirring, and soaking for 20-30 days to obtain highland barley ethanol extraction liquid; mixing the fermented highland barley wine with the highland ethanol extraction liquid, blending, filtering, and filling to obtain the highland barley wine as a finished product According to the preparation method, the advantages of a fermentation process and an extraction process are combined, the deficiency of poorer mouthfeel of highland barley is overcome, and the healthcare effect is more outstanding

Lyu Qingmao

Papers

Method for preparing laying-hen feed additive by using potato residues

Making method for sea-buckthorn fruit vinegar beverage

Making method of milk cow feed additive

A delicate flavor enhancing seasoning and a manufacturing method thereof

Preparation method of highland barley wine