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Spicy dried deep-fried bean curd and preparation method thereof
The invention discloses a spicy dried deep-fried bean curd. The spicy dried deep-fried bean curd is prepared from the following raw materials in parts by weight: 100-200 parts of soybean, 25-30 parts of corn kernels, 8-10 parts of rose hip, 1-2 parts of notoginseng bud, 1-2 parts of pumpkin flower, 2-3 parts of rhodiola rosea, 1-2 pars of folium mori, 1-2 parts of sugarcane leaf, 2-3 parts of malt, 2-3 parts of sea-buckthorn, 1-2 parts of sweet potato stems, 1-2 parts of fructus amomi, 2-3 parts of dried tangerine or orange peel, 1-2 parts of leaf of paniculate microcos, 1-2 parts of Indian Kalimeris herb, and 2-3 parts of dark plum. According to the invention, the spicy dried deep-fried bean curd is added with the corn kernels and the rose hip, so that the spicy dried deep-fried bean curd has the effects of resisting fatigue, decreasing blood sugar, lowering blood pressure, degrading cholesterol, preventing and controlling cancer, and tonifying spleen and stomach, and the dried bean curd has spicy and hot flavors due to the addition of spicy and hot seasonings, and the dried bean curd is chewy through deep-frying, and the dried bean curd is added with a plurality of health-care traditional Chinese medicine components, so that the spicy dried deep-fried bean curd has the effects of refreshing and tonifying Qi, calming the liver and cooling blood, dispelling wind and dissipating heat, regulating vital energy and the middle warmer, and lubricating the intestines to promote urination.
Owner:JINCAIDI FOOD CO LTD
Purple yam iced tea vinegar beverage and preparation method thereof
InactiveCN104138006AFull of nutritionUnique flavorNatural extract food ingredientsVinegar preparationMedicinal herbsFiltration
The invention discloses a purple yam iced tea vinegar beverage which is prepared from the following raw materials in parts by weight: 80-100 parts of purple yam, 14-18 parts of sticky rice, 10-15 parts of arabian jasmine flower, 6-8 parts of day lily, 10-15 parts of stevia rebaudian, 20-30 parts of black tea powder, 2-3 parts of lophatherum gracile, 7-8 parts of chrysanthemum, 2-3 parts of oldenlandia diffusa, 3-4 parts of lysimachia christinae hance, 6-7 parts of caulis bambusae in taeniam, 3-4 parts of Indian kalimeris herb, 5-6 parts of zinnia elegans, 1-2 parts of cortex lycii radicis, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The purple yam iced tea vinegar beverage is prepared by adopting the following steps: boiling raw materials of purple yam, sticky rice and the like into paste, fermenting purple yam dregs obtained through filtration, Chinese medicinal herbs and red tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar into purple yam juice. The purple yam iced tea vinegar beverage is sour and delicious, cool and tasty, rich in nutrients, and special in flavor, and has effects of relieving internal heat or fever and tonifying the spleen, clearing heat and relieving cough, tonifying middle-Jiao and Qi, nourishing essence and refreshing mind, losing weight and beautifying skin, preventing and treating cancers, and improving the immunity.
Owner:安徽润海生物科技股份有限公司
Mung bean iced tea vinegar beverage and preparation method thereof
InactiveCN104138010AFull of nutritionUnique flavorNatural extract food ingredientsVinegar preparationMedicinal herbsToxic material
The invention discloses a mung bean iced tea vinegar beverage which is made from the following raw materials in parts by weight: 100-120 parts of mung bean, 20-30 parts of pumpkin, 10-15 parts of stevia rebaudian, 14-18 parts of honeysuckle, 40-50 parts of green tea powder, 3-4 parts of dragon's tongue leaves, 2-3 parts of lotus leaves, 7-8 parts of Chinese wolfberry fruit, 4-5 parts of viola diffusa ging, 4-5 parts of emblic leafflower fruit, 3-4 parts of greenish lily seed, 2-3 parts of vervain, 2-3 parts of felwort, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The preparation method comprises the following steps: boiling the mung bean, the pumpkin and other raw materials into paste, fermenting bean dregs obtained through filtration, Chinese medicinal herbs and green tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar to a mung bean beverage. The mung bean iced tea vinegar beverage is sweet and sour, ice-cold and tasty, rich in nutrients and special in flavor, and has effects of clearing away heat and toxic materials, relieving summer heat and promoting diuresis, relieving cough and reducing sputum, nourishing essence and refreshing oneself, losing weight and beautifying skin, regulating blood sugar, and preventing and treating cancer.
Owner:安徽润海生物科技股份有限公司
Honey mulberry tea and preparation method thereof
The invention discloses honey mulberry tea and a preparation method thereof. The honey mulberry tea is prepared by adding softened water to dry mulberries, liquorice, honeysuckle flowers, chrysanthemum, a sweetening agent and an antioxidant and extracting. The preparation method of the honey mulberry tea comprises the following steps of: extracting the dry mulberries, the liquorice, the honeysuckle flowers and the chrysanthemum by softened water to obtain tea extraction; adding the sweetening agent, the antioxidant and the softened water to the tea extraction; and adding the mixture to a mixing tank, and stirring the mixture uniformly to obtain the honey mulberry tea. The honey mulberry tea disclosed by the invention has the beneficial effects of being completely produced by the biotechnology, good in mouthfeel, and capable of achieving the effects of promoting the production of body fluid to quench thirst, promoting the digestion, relaxing bowels, promoting the growth of red blood cells, improving the human immunity, delaying the ageing, maintaining the beauty and keeping young. Besides, the honey mulberry tea is natural, nutrient and un-artificial, so that the purpose of comprehensively developing and utilizing the mulberries are achieved.
Owner:朱世超
Odontobutis obscurus compound feed and preparation method thereof
InactiveCN105325774AMeet nutritional needsImprove qualityClimate change adaptationAnimal feeding stuffFish oilMushroom
The invention relates to fish feed and particularly relates to odontobutis obscurus compound feed. The invention further relates to a preparation method of the odontobutis obscurus compound feed. The odontobutis obscurus compound feed provided by the invention is prepared from the following components in parts by mass: 20 to 29 parts of fish meal, 6 to 15 parts of clam worms, 5 to 15 parts of coarse rice powder, 5 to 16 parts of sea clam shells, 7 to 16 parts of Chinese yams, 3 to 11 parts of figs, 4 to 13 parts of arrowheads, 4 to 14 parts of taros, 3 to 10 parts of mushrooms, 2 to 9 parts of broccolis, 2 to 11 parts of longan kernels, 3 to 10 parts of isatis roots, 4 to 14 parts of scutellaria baicalensis, 3 to 9 parts of fish oil, 1 to 4 parts of olive oil and 1 to 4 parts of compound multi-vitamin. After the odontobutis obscurus compound feed provided by the invention is used for feeding, the feed coefficient of odontobutis obscurus feed is low, and odontobutis obscurus meat has high content of crude protein, low content of crude fat and high content of flavor amino acids.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Elopichthys bambusa compound feed and preparation method thereof
InactiveCN105325775AMeet nutritional needsImprove qualityClimate change adaptationAnimal feeding stuffAnimal sciencePumpkin seed
The invention relates to fish feed, in particular to elopichthys bambusa compound feed. The invention also relates to a preparation method of the elopichthys bambusa compound feed. The elopichthys bambusa compound feed comprises the following components in parts by mass: 18 to 27 parts of fish meal, 6 to 15 parts of dried fish, 4 to 18 parts of shrimp head meal, 5 to 16 parts of sweet potato meal, 7 to 19 parts of euphorbia humifusa, 4 to 17 parts of herba polygoni avicularis, 5 to 18 parts of plantago depressa, 4 to 17 parts of geranium strictipes, 3 to 16 parts of wax gourd, 2 to 9 parts of arrowhead, 2 to 13 parts of tricholomagambosum, 3 to 14 parts of pumpkin seed, 4 to 14 parts of semen torreya, 3 to 9 parts of fish oil, 1 to 4 parts of olive oil and 1 to 4 parts of compound Vitamin. After the elopichthys bambusa compound feed provided by the invention is fed, the elopichthys bambusa feed coefficient is low, the crude protein content in the elopichthys bambusa muscle is high, the crude fat content is low, and the flavor amino acid content is high.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Blood sugar and blood fat-reducing health-care effervescent preparation
InactiveCN102578455AImprove immunitySuitable for long-term consumptionFood preparationMedicineSecondary hyperlipidemia
The invention relates to a blood sugar and blood fat-reducing health-care effervescent preparation. The calcium-supplementing effervescent preparation is prepared from the following raw materials: 5 to 30 parts of tartary buckwheat flour, 5 to 15 parts of full bitter gourd powder, 1 to 2 parts of black fungus powder and the like. The preparation has multiple health-care effects of reducing blood sugar and blood fat, strengthening human immunity, treating gastric disease, dehumidifying and the like, is particularly low in relative cost because the raw materials are common, belongs to food therapy and can be eaten by most of diabetes crowds as well as hypertension and hyperlipidemia crowds for a long time.
Owner:CHANGSHU HUIFENG FOOD
Health care tea bag as well as preparation method thereof
InactiveCN103798434AGreat tastePleasant tea fragrancePre-extraction tea treatmentNatural productBlood lipids
The invention discloses a preparation method of a health care tea bag. The preparation method of the health care tea bag is prepared from the following raw materials: 20-30 parts of finished mulberries, 20-30 parts of finished medlar, 25-40 parts of chayote and 10-20 parts of oolong tea leaves. The health care tea bag is prepared by a scientific preparation method; dry mulberries are obtained by three-time steaming and three-time airing; the essence of the finished mulberries and medlar is fused together, and then chayote powder and oolong tea powder are matched; the health care tea bag is scientific in compatibility of ingredients, good in mouthfeel, and pleasant in flavor; the preparation method is simple and has no pollution, and the health care tea bag belongs to a pure natural product. The health care tea bag provided by the invention has favorable efficacies of invigorating heart, liver, and kidneys and nourishing blood and stomach, and also has the functions of preventing the cardiovascular disease, the cancer, aging and festergut and other diseases, and reducing blood sugar and blood fat.
Owner:朱世超
Lemon grass tea vinegar milky tea and preparation method thereof
InactiveCN104137886AUnique flavorFull of nutritionMilk preparationTea extractionMedicinal herbsWater Chestnuts
The invention discloses a lemon grass tea vinegar milky tea which is prepared from the following raw materials in parts by weight: 100-120 parts of skimmed milk powder, 20-30 parts of white sugar, 10-15 parts of honey, 30-40 parts of broadleaf holly leaf powder, 10-15 parts of lemon-grass, 2-3 parts of boxthorn leaves, 4-5 parts of moutan bark, 7-8 parts of turmeric, 8-10 parts of hawthorn, 4-5 parts of cape jasmine, 2-3 parts of circium japonicum, 3-4 parts of serrate rabdosia herb, 1-2 parts of fructus piperis longi, 20-30 parts of nutrition powder and a defined amount of acetic bacteria. The lemon grass tea vinegar milky tea is prepared by adopting the following steps: fermenting broadleaf holly leaves, lemon grass and Chinese medicinal herbs by using acetic acid bacteria to prepare tea vinegar, and then adding the tea vinegar together with nutrition powder made from oat kernels, water chestnut leaves and barley grass powder into milky tea. The lemon grass tea vinegar milky tea is special in flavor, sour and sweet and is rich in nutrients, and has effects of tonifying the spleen and the stomach, reducing fever and causing diuresis, helping produce saliva and slake thirst, wetting the whistle and relieving cough, reducing blood pressure and losing weight, beautifying skin, and preventing and treating cancer.
Owner:安徽润海生物科技股份有限公司
Composite fiber capable of emitting far infrared heat energy and preparation method thereof
The invention relates to composite fiber which can send out far infrared heat energy and a method for preparing the composite fiber. The method is characterized in that the method comprises: firstly, sufficiently dipping fiber or fiber products into inorganic organic combined composite solution, wherein the inorganic organic combined composite solution is composed of active water-soluble ion type polyurethane, germanium, silane coupling agent, thickener and soft water, wherein the weight content ratio of the active water-soluble ion type polyurethane is 6-15%, the weight content ratio of the germanium is 3-15%, the weight content ratio of the silane coupling agent is 0.20-0.40%, the weight content ratio of the thickener is 0.50-0.05%, and the weight content ratio of the soft water is 70-90%, then, taking out the fiber or the fiber products, drying until the liquid hold-up rate is 80-90%, drying under the temperature of 100DEG C, enabling the liquid rate to be less than 10%, then crossing and curing under the temperature of 110-140DEG C, and obtaining the final product. The product is composed of natural or chemical fiber and germanium which is dispersed in the fiber, wherein the weight content of the germanium is bigger than 200PPM. Compared with an existing technique, the invention has the advantages that both enough infrared heat energy and far infrared heat energy can be sent out under normal temperature and normal pressure.
Owner:肖亮星
Black tomato floral-scented vinegar drink and preparation method thereof
InactiveCN104138008AUnique flavorFull of nutritionNatural extract food ingredientsVinegar preparationWater ChestnutsFood flavor
The invention discloses a black tomato floral-scented vinegar drink which is prepared from the following raw materials in parts by weight: 150-180 parts of black tomatoes, 30-40 parts of sticky rice, 10-15 parts of water chestnut powder, 20-30 parts of white sesame, 20-30 parts of sweet-scented osmanthus, 10-15 parts of honeysuckle flowers, 7-8 parts of phyllanthi fructus, 4-5 parts of ardisia japonica, 3-4 parts of astragalus membranaceus, 1-2 parts of pumpkin vines, 4-5 parts of reed rhizomes, 2-3 parts of artemisia carvifolia, 1-2 parts of flaccid knotweed herb, 10-15 parts of ferment powder, 40-50 parts of honey and a proper amount of acetic bacteria. A preparation method of the vinegar drink comprises the following steps: fermenting the raw materials such as the black tomatoes the sticky rice and the like by using the acetic bacteria to prepare raw vinegar; fermenting lemon powder, water chestnut leaves and skimmed milk by using lactobacillus acidophilus to prepare fermenting milk; adding the sweet-scented osmanthus and the honeysuckle flowers to obtain the vinegar drink. The prepared vinegar drink is unique in flavor, is sour, sweet and delicious, is rich in nutrition, and has the effects of nourishing yin, tonifying yang, maintaining beauty, keeping young, losing weight, removing fat and pressure, building bodies, improving sleep and preventing and treating cancers.
Owner:安徽润海生物科技股份有限公司
Instant-boiled soup and boiling method thereof
InactiveCN101536795AIncrease appetitePromote secretionFood preparationAdditive ingredientAllium sativum
The invention relates to an instant-boiled soup and a boiling method thereof, which is characterized in that garlics and onions are taken as main ingredients and the following ingredients are added: spice, seasoning and fermented glutinous rice; furthermore, the following steps are carried out to prepare the instant-boiled soup: selecting raw materials, cutting and mixing raw materials, cooking, boiling, deslagging and storing. The instant-boiled soup has rich nutrition and moderate taste, is spicy but not dry, is fresh and savory, has excellent taste and wide edible range, can be taken at any time and is economical; the raw material has wide source, and is sufficient and cheap, therefore, the instant-boiled soup is beneficial for popularization and usage.
Owner:邵长青
Preparation method of dandelion health food
InactiveCN107149149AThe preparation method is simple and easyEasy to carryFood scienceMastitisToxic material
The invention discloses a preparation method of dandelion health food, which comprises the following steps: A: material selection, B: impurity removal, cleaning, C: drying the surface moisture, D: soaking for the first time, E: drying, F: the second Second soaking, G: boiling, H: vacuum-sealed packaging. The invention has simple steps and is suitable for popularization, and the produced dandelion root is easy to carry and can be eaten at any time; the preparation method ensures that the health care function of the dandelion root is not destroyed, and is not only rich in protein and vitamins, but also has heat-clearing, detoxifying, and detoxifying functions. Liver toxicity, sterilization and anti-inflammation, treatment of colds, prevention and treatment of tumors, improvement of human immunity, purging fire and stomach protection, nourishing the digestive system, promoting lactation, treatment of mastitis, beauty and skin care; and mixed with birch juice, white sugar, brown sugar and honey Soaking and boiling in the solution not only makes the dandelion root taste strong and has a unique sweet and delicious taste, but also enhances the health care function of the dandelion root and is also conducive to preservation.
Owner:周云辉
Blend cereal noodles and preparation method thereof
InactiveCN103689395ARegulate spleen and stomachToning and nourishingFood preparationLarge intestineKidney
The invention discloses blend cereal noodles. The noodles are prepared from the following raw materials in parts by weight: 80-90 parts of common buckwheat, 25-35 parts of peas, 20-30 parts of corn starch, 8-12 parts of ginkgo, 10-15 parts of lotus seeds, 20-25 parts of green beans, 15-20 parts of day lily, 6-8 parts of fresh ginger, 20-30 parts of fish head soup, 1-3 parts of root of rehmannia, 1-3 parts of ginseng leaves, 1-2 parts of fructus aurantii, 1-2 parts of lysimachia christinae, 1-2 parts of noodle additives, and a proper amount of water. The noodles take the common buckwheat, the peas and the corn starch as the main raw materials, the peas haves functions of harmonizing the spleen and the stomach, clearing large intestine, resisting bacteria and diminishing inflammation, beautifying and nourishing the body, and preventing and curing cancers; the ginkgo has the functions of tonifying qi and nourishing heart, tonifying kidney and nourishing yin, relieving cough and relieving restlessness, promoting tissue generation and gaining flesh, clearing foul smell in lung and stomach, reducing phlegm and relieving asthma; the day lily has the functions of stopping bleeding, diminishing the inflammation, clearing the heat, eliminating dampness, helping to digest, improving eyesight, soothing the nerves, and the like.
Owner:方义春
Mushroom dumpling blended with perilla oil and preparation method
A mushroom dumpling blended with perilla oil and a preparation method are provided. Most mushroom dumplings on the market adopt vegetables as the main stuffing in the stuffing composition, the types of mushrooms used are single, the content in the composition is small, the characteristics of the edible fungus are not prominent enough, and the nutrition and the flavor are both limited. The composition of the mushroom dumpling blended with the perilla oil comprises oyster mushroom, eryngii mushroom, flower mushroom, tea tree mushroom, bisporus mushroom, red pine mushroom and shiitake mushroom, the perilla oil, soybean oil, light soy sauce, soy sauce, thirteen spice, veggie oyster sauce, edible salt, shredded carrot, shredded black fungus and clear water. The method is applied to the mushroomdumplings.
Owner:胡名宇
Health wine containing dahurian rose fruits and sweet osmanthus flower honey and preparation method of health wine
InactiveCN104450371AAnti-agingAnti-fatigueAlcoholic beverage preparationMicroorganism based processesBiotechnologyMedicinal herbs
The invention discloses a health wine containing dahurian rose fruits and sweet osmanthus flower honey. The health wine is prepared from the following raw materials in parts by weight: 200-250 parts of dahurian rose fruits, 10-12 parts of black tomatoes, 10-15 parts of sweet osmanthus flower honey, 5-6 parts of pigskin, 3-4 parts of rock candy, 20-30 parts of chicken, 5-6 parts of mulberry leaf meal, 6-8 parts of rhizoma fagopyri dibotryis, 9-11 parts of unhusked rice, 7-8 parts of rape leaves, 6-8 parts of onions, 5-7 parts of green peppers, 10-12 parts of bolete, 3-4 parts of lobed kudzuvine roots, 2-3 parts of climbing fig stems, 1-2 parts of lagochilus leiacanthus fisch., 3-5 parts of fresh noble dendrobium stems, 1-2 parts of radix codonopsis pilosulae and 8-10 parts of nutritional additives. The dahurian rose fruits are used as main components for brewing the health wine, and the dahurian rose fruit has the efficacies of resisting aging, fatigue and radiation, lowering blood pressure, preventing and treating cancers, strengthening the body, tonifying yang, invigorating brain, improving intelligence, reinforcing the spleen to promote digestion, promoting blood circulation to restore menstrual flow, improving sleep and astringing the lung to relieve cough. In addition, a various of Chinese medicinal herbs such as noble dendrobium stems are used for preparing the health wine, and the health wine can achieve the effects of tonifying the stomach, promoting the secretion of body fluid, nourishing yin and clearing away heat after long-term use.
Owner:ANHUI TIANXIAFU JIUYE
Preparation of Bacillus coagulans probiotics
ActiveCN103911326BPromote growthHigh viable countBacteriaMicroorganism based processesFluidized bed dryingPH decrease
The invention relates to preparation of a Bacillus coagulans probiotic preparation, and belongs to the technical field of probiotic preparations. The probiotic preparation is prepared through solid-state fermentation, wherein the solid-state fermentation culture method comprises the steps of firstly inoculating Bacillus coagulans HM-09 in a ratio of 2.0-8.0% (v / w), fermenting at the temperature of 32-42 DEG C and humidity of 70-85% until pH decreases to 6.5-6.8, inoculating bifidobacterium lactis V9 in a ratio of 3.0-5.0% (v / w), fermenting at the temperature of 32-37 DEG C and humidity of 70-80%, carrying out mixed culture for 24-48h and then carrying out fluidized bed drying; the Bacillus coagulans HM-09 has the preservation number of CGMCC No.6729; the bifidobacterium lactis V9 has the preservation number of CGMCC No.5470. The preparation of the Bacillus coagulans probiotic preparation has the advantages that a staged inoculation technique is adopted, mixed bacterium fermentation has mutual promoting action on strain growth and proliferation, the color, mouthfeel and other sensing characteristics of the product obtained after fermentation are improved and diversified, and the degradation rate of nutrient substances is improved at the same time.
Owner:INNER MONGOLIA SCI PLUS BIOTECH
Production process of tea nucleic acid for reducing high blood pressure, high blood lipid and high blood sugar and preventing and treating cardiovascular and cerebrovascular diseases
InactiveCN105663445AAnti-agingCancer preventionPre-extraction tea treatmentMetabolism disorderDiseaseActive enzyme
The invention provides a production process of tea nucleic acid for reducing high blood pressure, high blood lipid and high blood sugar and preventing and treating cardiovascular and cerebrovascular diseases. The production process is characterized in that multiple Chinese herbs are mixed with semi-fermented oolong and Tieguanyin; a biological activity fermentation process is adopted, the activity of polyphenol oxidase is stimulated through mixing of semi-fermented oolong and Tieguanyin, Chinese herb extracts, medicated leaven and the like, part of tea polyphenol substances in tea leaves are degraded into thearubigins and theaflavin, and thus irritation to the stomach is reduced; Chinese herbs are fermented with Chinese herbs, and thus the activity of medicinal ingredients in flavonoid compounds in Chinese herbs is enhanced; an enzyme fermentation fixation technology is adopted in the process to keep certain freshness of tea leaves and avoid active enzyme oxidation, and thus active ingredients are prevented from being damaged. According to the process, the biological fermentation technology is utilized to achieve the effect integration of active substances of medicine and improve the healthcare function of the product; tea nucleic acid contains rich flavonoid compounds and plant polysaccharides, has the effects of reducing high blood pressure, high blood lipid and high blood sugar, preventing and treating cardiovascular and cerebrovascular diseases, resisting oxidation and the like, and is suitable for being taken by patients suffering from cardiovascular and cerebrovascular diseases, people suffering from high blood pressure, high blood lipid and high blood sugar and people suffering from hypoimmunity for daily healthcare.
Owner:厦门特伦生物药业有限公司
Honey and artocarpus nitidus fruit wine and preparation process thereof
InactiveCN108865604AFull of nutritionRetain efficacyMetabolism disorderAlcoholic beverage preparationBiotechnologyFruit wine
The invention discloses honey and artocarpus nitidus fruit wine. Per ton of honey and artocarpus nitidus fruit wine is prepared from the following raw material ingredients in parts by weight: 200 to 300 kg of artocarpus nitidus fruits, 700 to 800kg of pure rice wine and 20 to 30kg of honey. The invention also provides a preparation process of the honey and artocarpus nitidus fruit wine. A productof the honey and artocarpus nitidus fruit wine has the advantages that the wine fragrance is unique; the wine color is natural; the nutrition is rich; the effects of stably lowering blood fat and blood pressure, preventing stroke and cancer, relaxing bowels, promoting defaecation and improving the immunity are achieved; the wine is suitable for being drunk for a long time.
Owner:刘俊声
Health care jam capable of reducing blood sugar and fat
A health care jam capable of reducing blood sugar and fat is characterized by being composed of the following components in parts by weight: 22 to 25 parts of honey, 12 to 14 parts of black soymilk, 8 to 12 parts of pitaya pulp, 20 to 40 parts of kiwi fruit juice, 4 to 6 parts of white peony root, 6 to 8 parts of green tea dust, 6 to 10 parts of rock sugar, 5 to 8 parts of yoghurt, 30 to 40 parts of ice cube, 15 to 18 parts of apple vinegar, and 100 parts of water. The kiwi fruit juice is prepared by the following steps: peeling fresh kiwi fruits, soaking kiwi fruits into hot water with a temperature of 90 to 95 DEG C, wherein the ratio of kiwi fruits to hot water is 1:3; adding watermelon accounting for 20 % of the weight of the mixture, boiling for 40 to 50 minutes, filtering, adding 4 to 6% of pawpaw bean jelly into the obtained kiwi fruit juice, boiling for 25 to 35 minutes under a boiling state, and cooling to the room temperature.
Owner:毕辉琴
Application of butyric acid compounds in inhibiting long-chain non-coding RNA-H19
InactiveCN110237061AAvoid it happening againAvoid developmentMetabolism disorderDigestive systemDiseaseBile duct ligation
The invention provides an application of butyric acid compounds in inhibiting long-chain non-coding RNA-H19. The butyric acid compounds are selected from at least one of butyric acid, butyrate and butyric acid derivatives. The effective concentration and the effective dose of the butyric acid compounds are 5-200 mM and 0.5-20 mmol / kg / d, respectively. For the first time, the invention finds that butyric acid compounds can be used as a specific inhibitor of long-chain non-coding RNA-H19, and can effectively inhibit abnormally elevated H19 in diseases. In a carbon tetrachloride model and a bile duct ligation model, the expression level of H19 is dozens of times higher than that in a normal group; after intervention with butyric acid compounds, the expression level of H19 is significantly reduced; and the butyric acid compounds are very effective in preventing the occurrence and development of diseases, and can effectively prevent and treat tissue and organ damage, fibrosis, canceration and many diseases due to various causes.
Owner:XIN HUA HOSPITAL AFFILIATED TO SHANGHAI JIAO TONG UNIV SCHOOL OF MEDICINE +1
Olive wine and brewing method thereof
The invention discloses an olive wine. The olive wine comprises the following components in parts by weight: 30-50 parts of fresh olive fruits, 10-20 parts of black plum, 10-16 parts of blueberry, 6-14 parts of kumquat, 6-8 parts of passion fruit, 200-300 parts of yellow rice wine, 40-60 parts of brown sugar, 40-80 parts of white sugar, and 40-60 parts of a yeast broth. According to the invention, through ultrasonic concussion processing and steaming, fermentation is carried out, the olive wine has special flavor and aroma of the olive fruit, the bouquet is comfortable and unique, the feeling of getting drunk is inhibited, the olive wine contains polyphenol, a plurality of amino acids, organic acid and vitamin B1, vitamin B2, vitamin C and mineral elements such as iron, potassium, magnesium and zinc; and the olive wine has better health caring effects, and can be used for effectively reducing blood fat and blood pressure, preventing stroke, resisting cancer, nourishing yin, benefiting stomach, protecting liver, improving eyesight, resisting tumor, resisting aging, enhancing immunization, moistening intestines, and relaxing bowel.
Owner:易门榄源林业科技开发有限公司
Sea cucumber and abalone oligopeptide powder and preparation method thereof
PendingCN112335888AFast absorptionHigh biological potencyPeptide preparation methodsFermentationWhite blood cellAdjuvant therapy
The invention provides sea cucumber and abalone oligopeptide powder and a preparation method thereof, and belongs to the technical field of health care products. The sea cucumber and abalone oligopeptide powder comprises sea cucumber oligopeptide powder, abalone oligopeptide powder, cod collagen peptide powder, oyster oligopeptide powder, marine mussel oligopeptide powder, tussah pupa oligopeptidepowder and crude polysaccharide, wherein the ratio of the total amount of the sea cucumber oligopeptide powder, the abalone oligopeptide powder, the cod collagen peptide powder, the oyster oligopeptide powder, the marine mussel oligopeptide powder and the tussah pupa oligopeptide powder to the total amount of the sea cucumber oligopeptide powder, the abalone oligopeptide powder, the cod collagenpeptide powder, the oyster oligopeptide powder, the marine mussel oligopeptide powder, the tussah pupa oligopeptide powder and the crude polysaccharide is not less than 90%. The sea cucumber and abalone oligopeptide powder can improve immunity, resist fatigue, prevent tumor cancer, and regulate blood pressure and blood fat, has an adjuvant therapy effect on diabetes, and can delay aging, facilitate sleep, delay occurrence of life spots, tonify kidney, strength bodies, resist radiation and improve the phagocytic activity of white blood cells.
Owner:四川必信科技有限公司
Rice mixing sauce, composite nutrition health care seasoning sauce and preparation method thereof
The invention discloses composite nutrition health care seasoning sauce or rice mixing sauce, which is prepared from cold pressing camellia oil, primary extraction olive oil, sardine, chicken, beef, mushrooms, vegetables, astaxanthin, table salt, xylitol, glucan, garlic, chili pepper powder, pumpkin seeds, onion, chicken essence, wild pepper, fresh ginger, peanut, starch phosphate, nisin and lysozyme essence. No sugar and no chemical synthetic preservatives are added; the nutrition is rich; various amino acids, various kinds of vitamins and various kinds of mineral elements are contained; rich beneficial ingredients such as oleic acid, monounsaturated fatty acid, nucleic acid and taurine are contained; the nutrition is rich; in addition, the effects of resisting oxidation, preventing cardiovascular diseases, improving the human body immunocompetence and the like are achieved; the health care effect is very obvious; in addition, the invention also provides a preparation method of the seasoning sauce.
Owner:长沙贤正益祥机械科技有限公司
Instant-boiled soup and boiling method thereof
InactiveCN101536795BIncrease appetitePromote secretionFood preparationAdditive ingredientAllium sativum
Owner:邵长青
A kind of guimu granule for treating three highs and its preparation method
ActiveCN104306733BSteady blood fat reductionSmooth blood pressure reductionMetabolism disorderGranular deliverySide effectRisk stroke
The invention provides artocarpus lingnanensis granules with multiple health effects and a preparation method of the artocarpus lingnanensis granules. The artocarpus lingnanensis granules are prepared from the following raw materials in parts by weight: 2.5-3 parts of artocarpus lingnanensis roots, 5-6 parts of pseudo-ginseng, 5-6 parts of the root of red-rooted salvia, 2.5-3 parts of American ginseng, and 2.5-3 parts of dendrobe. The preparation method comprises the following steps: washing the medicinal materials, drying the medicinal materials, grinding the dried medicinal materials into powder, mixing the powder of the medicinal materials, flavoring, sterilizing and disinfecting, adding an excipient, forming and pelleting, and sterilizing and disinfecting again, carrying out safety check, and pushing out a finished product. The artocarpus lingnanensis granules are fragrant, can reduce blood fat and blood pressure stably, prevent stroke and cancer, improve immunity, improve sugar tolerance index, have good curative effects for high blood pressure, cardiovascular diseases, hyperlipidemia and diabetes, have no toxic or side effect, and are suitable for being drunk for a long term; and the preparation method has strong operability, and can adapt to large-scale production.
Owner:曾盛钊
Herbal tea containing burdock leaves and preparation method thereof
PendingCN113768011AAntibacterial prophylaxisPrevention and anti-tumorTea substituesBiotechnologyToxic material
The invention discloses a herbal tea containing burdock leaves and a preparation method thereof, and belongs to the technical field of herbal tea and processing thereof. According to the herbal tea disclosed by the invention, burdock leaves are used as a main raw material and matched with Chinese wolfberry fruits, haws, chrysanthemums, honeysuckle flowers, purslane, kudzuvine roots and xylitol, and the burdock leaf herbal tea is prepared through the processes of burdock leaf pretreatment, fixation, careful selection and cleaning, extraction, blending, sterilization and filling. The burdock leaf herbal tea has the effects of clearing away heat and toxic materials, quenching thirst, promoting salivation, relieving restlessness and soothing the nerves, and can regulate blood pressure, blood fat and blood sugar after being drunk for a long time; the production process is simple and has a good industrialization prospect; burdock leaf resources are fully utilized, and the additional value of burdock processing and social and economic benefits are improved.
Owner:SHANXI UNIV
Production process of zinc-selenium Tie Guanyin
InactiveCN101990959AAnti agingReduce cholesterolPre-extraction tea treatmentFood preparationLost WeightSelenium
The invention provides a production process of zinc-selenium Tie Guanyin (a name of Chinese tea), which comprises the following processing steps of: picking up fresh leaves of ripe young sprout, drying the leaves in the sun, shaking the leaves, cooling the leaves, removing green, drying and dehydrating, balling, baking and obtaining a finished product. The zinc-selenium Tie Guanyin produced by the production process has the effects of losing weight and beautifying the features, deferring senility, preventing cancers, eliminating blood fats, reducing cholesterol and reducing cardiovascular diseases, and simultaneously supplementing such trace elements as zinc and selenium which are necessary for human bodies.
Owner:庄秋生
Composite fiber capable of emitting far infrared heat energy and preparation method thereof
Owner:肖亮星
Making method of grape noodles capable of reducing blood pressure and reducing blood lipid
InactiveCN108077749APromote mutual synergyFragrant smellFood ingredient functionsFlavorBlood pressure kit
The invention belongs to the technical field of noodles, and particularly relates to a making method of grape noodles capable of reducing blood pressure and reducing blood lipid. The making method specifically comprises the following steps of (1) weighing raw materials in parts by weight of dark-skinned grapes, flour, asparagus lettuce young leaves, fresh okra, carrots, fresh mulberry leaves, kudzuvine flower polysaccharide and stevia rebaudiana polysaccharide; (2) obtaining freeze-dried nutritive powder A; (3) obtaining freeze-dried nutritive powder B; (4) obtaining the grape noodles capableof reducing blood pressure and reducing blood lipid; and (5) performing packaging so as to obtain finished product. The raw materials are treated, and after dough is made, mixed fermentation is performed, so that the mutual synergistic cooperation effect among the raw materials is effectively promoted, and the grape noodles are delicately fragrant in smell, slightly sweet in mouth feel and uniquein flavor, effectively achieve the efficacy of reducing blood pressure and reducing blood lipid, strengthen the immune functions of the immune system of human bodies, can prevent cell canceration andcell senescence, enable the content of nitrosamine in bodies to be reduced, and prevent cancer of gastric cancer, esophagus cancer and the like from generating; and before air-drying, freezing treatment is performed, so that the elasticity and the chewiness of the grape noodles are effectively improved, and the mouth feel of the grape noodles is improved.
Owner:全椒玉屏山庄葡萄种植专业合作社
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