45results about How to "Blood pressure lowering" patented technology

The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.

The invention discloses a method for preparing monolaurin, which comprises the following steps: taking camphor tree seed oil as a raw material; adding degumed and dehydrated camphor tree seed oil into an esterification and alcoholysis reactor, and adding acidic ionic liquid 1-methyl-3-(3-sulfopropyl) imidazole catalyst to reacting at the temperature of between 135 and 145 DEG C until the acid value is reduced to below 0.5, wherein the temperature the dosage of the catalyst is 3 to 4 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 1.5-2.5:1; performing centrifugal separation, adding the esterified and alcoholized amphor tree seed oil into a catalysis and alcoholysis reactor, and adding the alkaline ionic liquid of 1-butyl-3-methyl imidazole salt to react at the temperature of between 165 and 175 DEG C until the total content of the monofatty glyceride is over 90.0 percent, wherein the dosage of the catalyst is 0.4 to 0.6 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 6-7:1; performing centrifugal separation, washing with the water at the temperature of between 15 and 35 DEG C; and performing vacuum dehydration and decoloration. The monofatty glyceride content in the product is over 90.0 percent; the monolaurin content is over 85.0 percent; and the process of molecular distillation can be saved. The technology is reasonable, energy-saving and environment-friendly; and most of the glycerol can be recycled, and the discharge of acid, alkali and salt is greatly reduced.

The invention discloses formula milk powder assisting in conditioning the health of people suffering from hypertension, hyperlipidemia and hyperglycemia and belongs to the technical field of modified milk powder and nutritious foods. The formula milk powder is characterized by consisting the raw materials of whole milk powder, skim milk powder, whey protein powder, resistant dextrin, fucoidin, taurine, zinc citrate and magnesium carbonate. The formula milk powder has the advantages that the effects of complementary nutrition and collaborative gain are fully achieved; the blank of the market is filled; the formula milk powder tastes good, is convenient to eat, is high in safety and acceptability and does not have toxic and side effects; after people eat the formula milk powder, symptoms such as the hypertension, the hyperlipidemia and the hyperglycemia can be obviously prevented and improved, the immunity, the antioxidization property and the like can be improved, and the health can be kept; the production technology is simple; the production is facilitated; the formula milk powder has a great market development potential.

The invention relates to a method of preparing single-capric lauric glyceride through step-by-step catalysis of camphor tree seed oil with acid and base, which comprises the following steps: degumming and dehydrating crude oil made from camphor tree seeds, adding the degummed and dehydrated oil into an esterification and alcoholysis reactor, adding an acid catalyst, and centrifugalizing when the acid value is reduced to be below 0.8 in reaction under the reaction conditions that the temperature is 130-140 DEG C, the amount of the consumed catalyst is 2-4 percent of the oil weight, the molar ratio of methanol to oil is 2:1 to 3:1; adding the reactants into an alcoholysis reactor, adding an alkali catalyst, and centrifugalizing when the total content of fatty acid monoglyceride reaches above 80.0 percent under the reaction conditions that the reaction temperature is 165-175 DEG C, the amount consumed catalyst is -.5-0.7 percent of the oil weight and the molar ratio of methanol to oil is 4:1 to 5:1; and spraying cold water at a temperature of 15-35 DEG C, mixing, washing, centrifugalizing, repeating the steps twice and finally dehydrating under a vacuum condition. The invention can effectively utilize the free medium-carbon-chain fatty acid in raw materials, and achieve high reaction efficiency. The fatty acid monoglyceride in the products can reach above 80.0 percent, and the content of the single-capric lauric glyceride can reach above 75.0 percent. Moreover, the invention has the advantages of reasonable process, energy conservation and environmental protection.

The invention discloses a making technology of duck necks in a brown sauce. The making technology comprises the following steps of (1) making big bone soup; (2) making raspberry juice; (3) packaging materials; (4) performing cooking; (5) performing marinating; and (6) making the duck necks in a brown sauce. The making technology is simple, the compounding ratio of raw materials of marinating materials is based on a traditional Chinese medicine and pharmacy theory and a conventional cooking skill, and the made duck necks in a brown sauce do not contain harmful components, are delicious in mouthfeel, are suitable for both old and young people, have health-care effects on the intestine and the stomach, and do not have any side effects on bodies after being eaten for a long term.

The invention discloses bean dreg flour and a preparation method thereof. The bean dreg flour is prepared from the following raw materials by weight: 800-900 parts of wheat, 15-20 parts of wheat germs, 300-350 parts of bean dregs, 2-3 parts of salvia miltiorrhiza, 3-4 parts of stringy stonecrop herbs, 2-3 parts of the root of kudzu vines, 3-4 parts of uncaria rhynchophylla, 5-6 parts of capsella bursapastoris medics, 2-3 parts of pseudo-ginseng, 1-2 parts of eight-strand ropes, 30-35 parts of wine and 4-6 parts of milk powder. The bean dreg flour is rich in nutrition and unique in flavor and has the effects of clearing away heat and toxic materials, invigorating the blood circulation and reducing blood pressure, lowering blood lipid and enhancing the immunity of the organism.

The invention discloses a biological composite fresh-keeping agent containing natural essential oil chitosan nanoparticles. The biological composite fresh-keeping agent exists in a form of solid powder and comprises the following solids in proportion by weight: 1 to 2 parts of nisin and 1 to 2 parts of natural essential oil chitosan nanoparticles (CS / EONPs NPS). The invention also discloses application of a fresh-keeping agent formula to food processing; the efficacies of fresh keeping and corrosion prevention are achieved; the rotting and deterioration speed of food can be decelerated; and abiological preservative of nisin and pure natural essential oil are effectively utilized, and the storage life is effectively prolonged. The processing method is simple and convenient, raw materials are safe, and the production cost is low.

The invention discloses a method for preparing monolaurin, which comprises the following steps: taking camphor tree seed oil as a raw material; adding degumed and dehydrated camphor tree seed oil into an esterification and alcoholysis reactor, and adding acidic ionic liquid 1-methyl-3-(3-sulfopropyl) imidazole catalyst to reacting at the temperature of between 135 and 145 DEG C until the acid value is reduced to below 0.5, wherein the temperature the dosage of the catalyst is 3 to 4 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 1.5-2.5:1; performing centrifugal separation, adding the esterified and alcoholized amphor tree seed oil into a catalysis and alcoholysis reactor, and adding the alkaline ionic liquid of 1-butyl-3-methyl imidazole salt to react at the temperature of between 165 and 175 DEG C until the total content of the monofatty glyceride is over 90.0 percent, wherein the dosage of the catalyst is 0.4 to 0.6 percent of the weight of the oil and the molar ratio of the alcohol to the oil is 6-7:1; performing centrifugal separation, washing with the water at the temperature of between 15 and 35 DEG C; and performing vacuum dehydration anddecoloration. The monofatty glyceride content in the product is over 90.0 percent; the monolaurin content is over 85.0 percent; and the process of molecular distillation can be saved. The technology is reasonable, energy-saving and environment-friendly; and most of the glycerol can be recycled, and the discharge of acid, alkali and salt is greatly reduced.

The invention relates to a dessert and a preparation method thereof and in particular to a dessert mixed by meat and edible fungi and a preparation method thereof. The venison fungus dessert is mainly composed of a wrapper, venison and edible fungi, wherein the edible fungi comprise at least one of matsutake mushroom, pleurotus eryngii, pleurotus nebrodensis and boletus; the mass percentage of each component is as follows: 15-30% of venison, 30-60% of edible fungi and the balance of wrappers. The invention also provides a method for preparing the venison fungus dessert. With the adoption of the venison fungus dessert and the preparation method thereof, the defect that the traditional dessert has no a dietary therapy function is overcome, the venison fungus dessert has herbal cuisine efficiency, the traditional preparation method of the venison is changed, nutrition ingredients of the venison, the fungi and pumpkin are sufficiently used, and the product has the efficiencies of radiation resistance, cancer resistance and blood pressure reduction.

The invention provides radix puerariae meal replacement powder and a preparation method thereof. The preparation method comprises the following steps of preparing compound core material powder, wherein the step of preparing the compound core material powder comprises the substeps of preparing first core material powder, preparing second core material powder from digestion-resistant starch, an appropriate quantity of flavoring agent and soy protein isolate, and mixing the first core material powder with the second core material powder to obtain the compound core material powder; preparing slowly digestible starch from radix puerariae starch; preparing inner-shell material substrates from gelatin, pectin, sodium alginate and the slowly digestible starch; preparing microparticle powder from the compound core material powder and the inner-shell material substrates; preparing outer-shell slurry; and coating the microparticle powder with the outer-shell slurry, and performing drying so as toobtain the radix puerariae meal replacement powder. The invention further relates to a food containing the radix puerariae meal replacement powder. The radix puerariae meal replacement powder is suitable for various crowds including hyperglycemia patients and obese crowds to eat, and has favorable market value and industrialized production potential.

The invention discloses functional peanut milk. The functional peanut milk is prepared from the following raw materials: honey, white granulated sugar, milk powder, peanut paste, sealwort extract, resveratrol which is a polygonum cuspidatum extract, ginkgetin which is a ginkgo biloba extract, gynostemma pentaphylla extract and mulberry leaf extract. The peanut milk is prepared from the following steps: drying and shelling peanut kernels to acquire shelled peanut kernels; crushing the shelled peanut kernels and then adding pure water for decoction, and filtering to acquire the peanut paste; evenly mixing the honey, the white granulated sugar, the milk powder, the sealwort extract, the resveratrol, the ginkgetin, the gynostemma pentaphylla extract and the mulberry leaf extract at mass scale and sufficiently stirring for dissolution, then sterilizing and packaging to acquire a finished product. The functional peanut milk has the obvious effects of even liquid, good stability, sweet smell, good taste and rich nutrients and has the special functions of reducing blood fat and blood pressure, protecting heart and cerebral vessels, protecting liver, delaying senescence and improving immunity.

The invention discloses banana peel blood pressure reducing peanut tofu and a preparation method thereof. The banana peel blood pressure reducing peanut tofu comprises the following raw materials in parts by weight: 100-110 parts of soybean, 45-55 parts of peanut, 2-4 parts of wolfberry, 1-3 parts of banana peel, 3-5 parts of celery, 1-3 parts of garlic and appropriate glucolactone, edible calcium sulfate and table salt. In the technology disclosed by the invention, by completely adopting peanut and soybean, the waste of bean dregs is avoided, and the resources are saved; and moreover, by adopting the nutrient solution prepared from banana peel, celery and the like into the technology, the prepared peanut tofu has the healthcare functions of reducing blood pressure and the like.

The invention discloses zedoary health-care tea and a processing method thereof. The health-care tea processed by the method is as convenient to drink as tea dust, and also has the health-care effects of aromatizing, strengthening stomach, promoting blood circulation, lowering blood pressure, resisting thrombosis, clearing liver, improving vision, strengthening body, resisting senility, and improving own immunity. The zedoary health-care tea is implemented by the technical scheme comprising the following steps of: washing Curcuma wenyujin and root of red-rooted salvia and air-drying, slicing 30 to 60 weight parts of Curcuma wenyujin, stir-frying in a pot at the temperature of between 100 and 180 DEG C by using vinegar to obtain vinegar zedoary, crushing various natural plants, namely 10 to 30 weight parts of root of red-rooted salvia, 20 to 40 weight parts of medlar, and 2 to 3 weight parts of common lophatherum herb into powder respectively to ensure that the granularity is between 0.2 and 0.6mm, fully stirring uniformly by a stirring machine, drying the powder of the natural plants by a low-temperature vacuum drying method in the prior art, loading the dried powder of the natural plants into a container and radiating, loading the processed mixed powder into filter paper tea bags, and sealing.

Disclosed is a fat reducing beverage and its preparation method, which mainly comprises flavoring agent 30-70% and natural plant extract 30-70%. The flavoring agent can be any one of coffee powder, composite coffee powder, cola and tea.