57results about How to "Aid digestion" patented technology

The invention relates to milk powder capable of preventing and lowering hyperlipidemia, hyperglycemia and hypertension. The milk powder is prepared by mixing degreased milk powder, desalted whey powder, concentrated whey protein powder, hawthorn extract, gingko extract, lotus leaf extract and maltodextrin. Every 100g of milk powder is prepared by preferably selecting 45 to 50 percent of degreased milk powder, 40 to 45 percent of desalted whey powder, 2 to 4 percent of concentrated whey protein powder, 0.015 to 0.025 percent of hawthorn extract (based on flavone), 0.01 to 0.02 percent of gingko extract (based on the weight of flavone), 0.015 to 0.025 percent of lotus leaf extract (based on the weight of lotus leaf alkali) and 4 to 6 percent of maltodextrin. The milk powder has the beneficial effects that the milk powder is not only easy to absorb and digest, but also capable of well preventing cardiovascular and cerebrovascular diseases, is matched according to the traditional Chinese medicinal principle and dietary nutritional rules, free from allergic phenomenon, toxicity and side effect and safe and reliable.

The invention discloses a culture medium of morchella mycelium, morchella composite mycelium, and a preparation method of the culture medium. The culture medium comprises, by mass, 87 to 96% of green wheat, 3 to 7% of triticale bran, 0.5 to 3% of a traditional Chinese medicine powder, 0.5 to 3% of grifola frondosus powder; the morchella composite mycelium is obtained via culturing using the culture medium, and contains 36.01 to 38.99% of amino acid, 40.32 to 44.12% of protein, 13.42 to 17.23% of crude fat, 34 to 36mg/kg of zinc, and 0.3120 to 0.3249mg/kg of selenium. The morchella composite mycelium is abundant in amino acids, proteins, and crude fat which are needed by human body, and is also abundant in zinc and selenium, is capable of improving human immunity obviously, reducing blood sugar, and preventing tumor and cancer.

The invention relates to the field of preparation of health-care nourishments, and discloses a five-nature compatible served natural fruit enzyme and a preparation method thereof. According to a preparation process, by the modern nonthermal processing technology, proper enzyme, functional factors, vitamins, color, flavor and taste of fruit are retained. The five-nature compatible served natural fruit enzyme is prepared from the following components in percentages by mass: 9.6-61.8% of mild-nature fruit, 0-61.8% of cold-nature fruit, 0-61.8% of cool-nature fruit, 0-61.8% of warm-nature fruit and 0-61.8% of hot-nature fruit. The fruit components for the served natural fruit enzyme are combined according to a golden section method, five natures are balanced, and the five-nature compatible served natural fruit enzyme has excellent effects of improving digestion, promoting metabolism, improving human immunity, building body and the like, and therefore is suitable for people of all ages; and the retention rate of fruit digestive enzymes reaches 90-100%, and proper digestive enzymes, functional factors, heat-sensitive vitamins and the like of the fruit are retained effectively.

The invention discloses a processing method of ficus carica leaf tea. The processing method comprises the following steps: firstly, mixing ficus carica root, boiling and treating fresh fructus fici leaves with vapor; secondly, adding citric acid in the process of preparing green tea, and performing spraying treatment. Compared with the prior art, the processing method disclosed by the invention has the advantages that hazardous substances in the fructus fici leaves are adsorbed by using water vapor obtained by mixing the ficus carica root; performing enzyme inactivation and rolling on the treated fructus fici leaves to obtain the green tea; in the drying process, the citric acid is utilized to perform spraying treatment, so that the drying speed of the ficus carica leaves can be retarded; finally, white granulated sugar is used for stir-frying, so that the brightness of the green tea and the mouth feel of brewed tea can be improved; the content of psoralen in the treated ficus carica leaves can reach 176.5mu g/g or above; the fructus fici leaf tea has the efficacy of reducing blood fat, reducing blood pressure, reducing blood sugar, aiding digestion, stopping diarrhea, treating swollen sore throat and the like.

A cake with the dried plum powder flavor comprises sticky rice, mung beans, red dates and dried plum powder. The cake comprises the following raw material components, by mass, 100-200 parts of the sticky rice, 80-100 parts of the dried plum powder, 20-50 parts of the mung beans and 20-50 parts of the red dates. A producing process of the cake includes the following steps that the three ingredients are processed into powder and paste materials and then poured into a same container, the dried plum powder and water are added into the container, and then the materials in the container are evenly mixed; the mixed ingredients are processed into a cuboid blocky cake; the cake is placed into an oven and steamed for 30 minutes at the temperature ranging from 150 DEG C to 180 DEG C; the cake is packaged after being cooled, and then finished products are obtained. The cake can engender liquid and allay thirst, prevent heatstroke, stimulate appetite and invigorate the spleen, aid digestion, increase appetite, has the tasty sour-sweet flavor and high nutritive and health-care value, and is convenient to eat and carry and free of the trouble of mixing the dried plum powder with water. A producing method is easy and convenient to conduct and simple in operation. The cake is wide in raw material sources, innovative in formula, scientific, reasonable, rich in flavors, and wide in market prospect, and the varieties of cakes are enriched.

The invention discloses a pomelo paste for dispelling the effects of alcohol, relating to the field of health products for dispelling the effects of alcohol. The pomelo paste for dispelling the effects of alcohol is prepared from the following components in parts by weight: 500-800 parts of pomelo pulp, 100-200 parts of pomelo peel, 50-70 parts of dry red dates without stone, 30-50 parts of hawthorns, 5-15 parts of liquorice, 10-18 parts of fresh ginger, 5-16 parts of orange peel, 100-500 parts of brown sugar and 400-800 parts of honey. A proper amount of pomelo paste for dispelling the effects of alcohol can be drunk after being brewed by using warm water; when being drunk after a person drinks wine, the pomelo paste can be used for rapidly dispelling the effects of alcohol, relieving or eliminating the intoxication symptom; the pomelo paste can also be drunk before or while the person drinks wine to protect the liver, relieve the injury of alcohol to a human body, warm the stomach and arrest vomiting; and the pomelo paste is good in effect on dispelling the effects of alcohol and has the effects of dispelling the effects of alcohol, protecting the liver, helping digestion and invigorating stomach if being drunk for a long term.

The invention discloses a traditional Chinese medicine composition for treating prostatitis. The traditional Chinese medicine composition is prepared through decocting the following raw materials in parts by weight in water: 8-12 parts of cortex phellodendri, 12-18 parts of rhizoma anemarrhenae, 8-12 parts of cortex moutan, 15-25 parts of couch grass roots, 25-35 parts of herba patriniae, 12-18 parts of achyranthes bidentata, 12-18 parts of radix rehmanniae, 15-25 parts of Chinese yam and 12-18 parts of herba leonuri. According to the traditional Chinese medicine for treating prostatitis, 9 kinds of natural traditional Chinese medicine are selected and compatibility of medicines is scientific; the formula is simple; all the raw medicinal materials cooperate to achieve the efficacies of clearing heat, removing toxicity, diminishing inflammation, relieving pain and inducing dieresis; the traditional Chinese medicine composition takes effect quickly, treats both symptoms and root causes, and is free of toxic and side effects, simple in preparation method, convenient to take and low in cost; the effective rate reaches 93% or above.

The invention discloses pomelo paste capable of neutralizing the effect of alcoholic drinks, and relates to the field of health-care products capable of neutralizing the effect of alcoholic drinks. The pomelo paste capable of neutralizing the effect of alcoholic drinks consists of the following components in parts by weight: pomelo flesh, pomelo peel, dried red jujubes without cores, haws, licorice roots, fresh ginger, dried orange peel, brown sugar and honey. The pomelo paste capable of neutralizing the effect of alcoholic drinks can be drunk after being brewed with an appropriate amount of warm water, if people after drinking the alcoholic drinks drink the pomelo paste, the effect of rapidly neutralizing the effect of alcoholic drinks can be achieved, the drunk symptoms can be alleviatedor eliminated, and people can also drink the pomelo paste before drinking the alcoholic drinks or during drinking the alcoholic drinks. The pomelo paste can protect the liver, can relieve the damageof alcohol to human bodies, can warm the stomach, prevent vomiting and neutralize the effect of alcoholic drinks, and is good in effect of neutralizing the effect of alcoholic drinks. After being drunk often, the pomelo paste has the efficacy of neutralizing the effect of alcoholic drinks, protecting the liver, promoting digestion, and invigorating the stomach.

The invention discloses solid health vinegar. The solid health vinegar is prepared by mixing and fermenting fermentation extract and solid fermentation materials, and mixing with flavoring materials.The fermentation extract comprises the following raw materials: semen raphani, liquorice, fructus lycii, momordica grosvenori, l.lucidus turcz, Chinese cabbage, banana, plum-leaf crab, honey, rice wine koji, water and corn; the solid fermentation materials comprise the following raw materials: sorghum, barley, peas, corn, Chinese yam, sea-buckthorn, pulp of red dates, hawthorn pulp and saccharomycetes; the flavoring materials comprise the following raw materials: barley and Chinese yam. The invention further discloses a preparation method of the solid health vinegar. The solid health vinegar is prepared by utilizing low-temperature fermentation extraction and decomposition, contains various trace elements, amino acids, electrolyte, mineral substances and the like essential for various human bodies, is conveniently absorbed and utilized by the human body and is convenient to carry and eat and excellent in taste.

The invention discloses dried noodles for people in weakness of the spleen and the stomach and a production method of same. The dried noodles include a composite raw material A, a composite raw material B and a composite raw material C. The ratio of A:B:C = 1:1:1. The composite raw material A includes, in parts by weight, wheat, mung beans and sweet potatoes; the composite raw material B includes, in parts by weight, Chinese yam, coix seeds, poria cocos, atractylodes macrocephala, white peony roots, lotus seeds, red dates, and Chinese wolfberries; the composite raw material C includes, in parts by weight, fritillaria cirrhosa, radix rehmanniae preparata, angelica sinensis, codonopsis pilosula, platycodon grandiflorum, pericarpium citri reticulatae, pinellia ternate and astragalus membranaceus. The dried noodles are convenient to eat and easy to digest, are suitable for elder people, children and people in weakness of the spleen and the stomach for a long time, has certain treatment effects on the people in weakness of the spleen and the stomach, are produced from pure-natural raw materials, are simple in processing method, are free of any chemical agents, and are green and safe.

The invention discloses a mountain mushroom stomach invigorating granule and a manufacturing method thereof, which belong to the technical field of Chinese herbal medicine compound preparations and health-care products. The mountain mushroom stomach invigorating granule comprises the following components: 20 to 40 parts of hericium erinaceus, 10 to 30 parts of fried hawthorn, 2 to 8 parts of coloured malt, 2 to 8 parts of fried rice sprout, 5 to 15 parts of fried endothelium corneum gigeriae galli, 5 to 15 parts of dangshen, 1 to 6 parts of wolfberry fruit, 2 to 8 parts of bighead atractylodes rhizome, 1 to 5 parts of tuckahoe, 1 to 5 parts of fennel, 1 to 5 parts of common yam rhizome and 1 to 4 parts of pericarpium citri reticulatae. The mountain mushroom stomach invigorating granule obtained by the manufacturing method is suitable for people of all ages, has the advantages of convenience in eating, no toxicity, harmlessness and no side effect, has the effects of consolidating the basis, stimulating appetite, promoting digestion, restoring gastric mucosa, preventing diseases, preventing cancers, increasing immunity and losing weight and has special effects on discomfort caused by infantile anorexia, infantile obesity and old stomach degradation.

The invention discloses a decoction. The decoction comprises the following components by weight percent: 8%-14% of phaseolus calcaratus, 4%-8% of Chinese yam, 4%-8% of coix seed, 3%-4% of coptis chinensis, 3%-4% of poria cocos, 2%-3% of pericarpium citri reticulatae and the balance of water. The preparation method comprises the following steps: (1) peeling the Chinese yam, cutting into long strips, soaking in clean water added with a little amount of white vinegar for 5 minutes; (2) boiling a proper amount of clean water, after the water is boiled, pouring Chinese yam strips, boiling for 5-10 minutes to enable the color of the Chinese yam to be changed; (3) carrying out blending on other components except the Chinese yam according to the weight percent, and mixing the other components; (4) adding water, boiling, pouring the color-changed Chinese yam and the mixture of the other components together into the water, and carrying out decoction for 20-30 minutes; and (5) after all the components are cooked, rolling hard components till the solid and liquid are fused into a mud-soup shape.

The invention discloses a making method of Chinese yam and radish eight-treasure porridge. The making method comprises the following steps of firstly selecting Chinese yam, radishes, shiitake mushrooms and ginger slices, removing impurities, rinsing the selected Chinese yam without the impurities, the selected radishes without the impurities, the selected shiitake mushrooms without the impurities and the selected ginger slices without the impurities, and draining the rinsed Chinese yam, the rinsed radishes, the rinsed shiitake mushrooms and the rinsed ginger slices for standby application; peeling the drained Chinese yam, cutting the peeled Chinese yam into Chinese yam dices, soaking the Chinese yam dices in water, peeling the drained radishes, cutting the peeled radishes into small radish blocks, cleaning the drained shiitake mushrooms, and cutting the cleaned shiitake mushrooms into small shiitake mushroom granules; uniformly mixing the processed Chinese yam, the processed small radish blocks and the processed shiitake mushrooms granules with rice, glutinous rice and water so as to obtain a mixture, adding the mixture into a product pot, sealing the product pot, loading the sealed product pot into an autoclave for sterilization and making porridge at the same time, wherein the pressure in the autoclave is controlled to 0.1-0.5MPa, and the temperature is 120-125 DEG C, and maintaining the autoclave at the pressure of 0.1-0.5MPa and at the temperature of 120-125 DEG C for 40-60 minutes; and naturally cooling the porridge, then adding table salt, and loading the porridge with the table salt into cans so as to obtain finished products. The Chinese yam and radish eight-treasure porridge as salty porridge is delicious and light in taste and loved by people; the Chinese yam has the effects of nourishing and strengthening bodies and helping digestion; the Chinese yam and the radishes are matched together to be made into the porridge, so that the porridge is glutinous, nutrient and easy to digest, and the varieties of the eight-treasure porridge are enriched.

The invention discloses mushroom fine dried noodles and a preparation method thereof. The mushroom fine dried noodles are made from the following raw materials in parts by weight: 50-60 parts of wheatflour, 20-30 parts of high gluten flour, 3-4 parts of shiitake mushroom powder, 2-3 parts of hericium erinaceus powder, 2-3 parts of grifron maitake powder, 0.1-0.2 part of table salt and 20-30 partsof water. According to the mushroom fine dried noodles disclosed by the invention, the high gluten flour, shiitake mushrooms, hericium erinaceus and grifron maitake are directly combined with noodles, and the components are in mutual synergism and cooperation, so that the made mushroom fine dried noodles not only are delicious in mouth feel, nutritive and healthy but also are elastic and tenacious. In addition, after being used for a long term, the mushroom fine dried noodles disclosed by the invention also have the following excellent effects that the mushroom fine dried noodles facilitate five internal organs and promote digestion; the mushroom fine dried noodles have the efficacy of invigorating the stomach, alleviating deficiency, resisting cancer and tonifying kidney essence; insulinresistance is reduced, the sensitivity of human bodies to insulin is strengthened, and blood sugar control is facilitated; adipocyte accumulation is restrained; blood pressure is reduced; and the immunity is enhanced.

The invention discloses mint and coix seed rice noodles. The mint and coix Seed rice noodles are prepared from raw materials in parts by weight as follows: 400-500 parts of rice meal, 30-40 parts of soybeans, 30-40 parts of coix seeds, 60-80 parts of millets, 15-20 parts of mint, 30-40 parts of fresh jujube, 30-40 parts of lemons, 8-10 parts of pteridium aquilinum, 10-14 parts of purslane herbs, 6-7 parts of largehead atractylodes rhizomes, 6-7 parts of cassia bark, 8-9 parts of malt, 7-8 parts of Poria cocos, 6-7 parts of cape jasmine fruit, 6-7 parts of pinellia tubers, 4-5 parts of dried tangerine peel, 4-5 parts of Castanea mollissima leaves, 3-4 parts of rice wine, 4-6 parts of lemon juice, 0.5-1 part of salt and an appropriate amount of water. Various substances which are beneficial to a human body are added to the rice noodles, the rice noodles are rich in nutrition, by means of extracts of traditional Chinese medicinal materials such as the largehead atractylodes rhizomes, the malt, the Poria cocos and the like, the rice noodles have the effects of promoting the circulation of qi and removing food retention, can effectively aid digestion and is suitable for being eaten by people suffering from indigestion.

The invention relates to the technical field of chili sauce processing, in particular to a chili sauce and a making method. The chili sauce is characterized by being made from, by weight, 4-6 parts of dry chili powder, 1-2 parts of sesame, 3-5 parts of peanuts, 3-5 parts of melon seed kernels, 1-3 parts of purslane herb, 1-3 parts of shiitake mushrooms, 1-2 parts of sesame oil, 1-2 parts of white sugar, 3-5 parts of rapeseed oil, 1-2 parts of edible salt and 4-6 parts of sweet sauce made of fermented flour. The invention also provides the specific making method of the chili sauce. The chili sauce is a delicious, tasty and green sauce which does not cause excess fire, the nutritional value of the chili sauce is improved, and the chili sauce has heat-clearing, diuresis-promoting, detoxifying, inflammation-diminishing, spleen-tonifying, stomach-nourishing and anti-aging effects.

The invention belongs to the technical field of food processing, and specifically relates to safe nutritious vegetable accelerated fermentation technology. After vegetables are treated, the treated vegetables are inoculated in three stages in sequence. Firstly, the treated vegetables are inoculated with lactobacillus casei rhamnose subspecies mutant strains, then, the obtained vegetables are inoculated with lactobacillus brevis after 12 h, and finally after 48 h, the obtained vegetables are inoculated with other lactic acid bacteria, which include lactobacillus plantarum, streptococcus cremoris, lactobacillus casei, streptococcus thermophilus, and lactobacillus casei rhamnose subspecies. The vegetables are fermented with a composite fermentation microbial agent, and inoculated fermentation is carried out in three stages with different lactic acid bacteria used for inoculation in each stage. The final fermented product is safe and nutritious. Preserved vegetables are utilized in the technology, so that freshness of the vegetables is maintained, and the nutrient substances are not harmed by putrefactive bacteria. Flavor of the vegetables is further improved, and the vegetables are sour, delicious, and refreshing, and have the efficacy of increasing the appetite, promoting digestion and cleaning the intestines and stomach.