94results about How to "Guaranteed health benefits" patented technology

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The invention discloses a method for processing camellia nitidissima granules. The method is characterized by comprising the following steps of: cutting camellia nitidissima leaves into flakes with width of 3 to 10 millimeters by using a machine, extracting effective ingredients of the camellia nitidissima by adopting microwave, and preparing the camellia nitidissima granules by using beta-cyclodextrin as an inclusion agent and granulating and drying. The method for producing the camellia nitidissima granules has low cost, the camellia nitidissima has good mouthfeel, and the blood lipid, blood pressure and cholesterol reducing health-care effects of the camellia nitidissima are kept.

The invention relates to a temperature-controllable health-care microcapsule and a preparation method thereof. The preparation method includes the preparation steps of prepolymer preparing, compound core emulsion preparing, film formation by polymerization reaction, washing and drying. The temperature-controllable health-care microcapsule consists of a compound core and a wall material composed of high-molecular polymers, wherein the compound core is formed by blending adsorption of health-care functional powder and temperature-dependent phase change materials, the weight ratio of the composite core to the wall material is 0.3-3 to 1, average grain size of the health-care functional powder is not less than 1.2 micrometers, and average grain size of the microcapsule is not less than 3 micrometers. The temperature-controllable health-care microcapsule has the advantages that owing to the temperature control function of the microcapsule, release rate of trace elements of the functional powder in winter can be increased, human body subcutaneous microcirculation is reinforced, and human bodies' absorption of health-care active ingredients is improved; comfortable temperature between a clothing product and the skin of human bodies can be kept; the problem of dispersibility of the functional powder in blended spinning production can be solved.

The invention relates to a raspberry health product and a preparation technique thereof. The raspberry health product comprises two parts of raw materials and auxiliary materials; wherein the raw materials are raspberry and American ginseng with the proportion of weight portions of usage thereof of 100:8 to 16; the auxiliary materials are a filling and shaping agent, a wetting agent and a lubricating agent. As the new formula and extracting preparation technique are adopted, the invention furthest remains all effective active components in the raw materials, guarantees bioavailability and health effect, is beneficial to oral administration and long-term storage, has simple preparation technique, short production cycle and low production cost and is an ideal and novel health product with combination of raspberry and American ginseng at present.

The invention discloses a pillow with granular tea, which comprises a pillowcase and a pillow inner, the pillow inner is prepared from tea and silica gel, the pillow inner can also include tea extract, the preparing process comprises making solution by watering silica gel and tea extract, homogeneously mixing with crude tea or tea slag, preparing spherical or column shaped particles with a pelleting machine, drying and filling into pillowcase, which comprises a pillowcase and a pillow inner, the pillow inner is prepared from tea and silica gel, the pillow inner can also include tea extract, the preparing process comprises making solution by watering silica gel and tea extract, homogeneously mixing with crude tea or tea slag, preparing spherical or column shaped particles with a pelleting machine, drying and filling into pillowcase.

The invention provides a method for industrially producing organic selenium-rich original wine with Tibetan cordyceps.The method includes steps of 1), carrying out slant strain cultivation on the Tibetan cordyceps and cultivating seed solution; 2), carrying out submerged fermentation and enlarge cultivation on the seed solution by the aid of water cultivation media, proportionally adding wine into the seed solution and continuing to ferment the seed solution; 3), breaking walls of cells of active mycelia of the Tibetan cordyceps, alternately, soaking and sealing the Tibetan cordyceps by the aid of wine, aging the Tibetan cordyceps and producing aroma; 4), preparing traditional Chinese medicine extract; 5), breaking the walls of mycelia of fermentation liquor of the Tibetan cordyceps, proportionally adding the high-purity traditional Chinese medicine extract and fermentation wine into the fermentation liquor of the Tibetan cordyceps and blending the high-purity traditional Chinese medicine extract, the fermentation wine and the fermentation liquor of the Tibetan cordyceps with one another to obtain the organic selenium-rich original wine.The method has the advantages that the mycelia of the Tibetan cordyceps are subjected to submerged liquid fermentation, baijiu, the sweet wine, the yellow rice wine and the grape wine are respectively added into the Tibetan cordyceps when the sufficient mycelia are obtained, the mycelia of the Tibetan cordyceps continues to be fermented, the walls of the mycelia are broken when active components are sufficient, the mycelia are mixed with the fermentation wine and the extract of radix ophiopogonis, rhizoma polygonati odorati, fructus corni, herba cistanches, herba epimedii, selenium-rich sweet herba gynostemmatis pentaphylli, radix astragali and radix panacis quinquefolii, and accordingly the organic selenium-rich original wine with the Tibetan cordyceps and effects of improving the immunity, resisting kidney gland and thymus gland atrophy, prolonging lives and tendering skins can be produced.

The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.

The invention relates to quinoa bread and a preparing method thereof. The quinoa bread is mainly prepared from 300 g of quinoa flour, 100 g of high protein flour, 400g of bread flour, 200g of water, 8 g of edible salt and 10 g of lemon juice. The bread is fluffy, good in mouthfeel and suitable for being eaten as breakfast.

The invention relates to the technical field of sauced meat, in particular to sauced donkey meat and a production process thereof. The sauced donkey meat is made of the following raw materials: 100-150 parts of donkey meat, 6-10 parts of ginger, 4-6 parts of green onion, 4-6 parts of garlic, 80-100 parts of donkey bones, 5-8 parts of hawthorn fruits, 3-8 parts of black tea, 3-6 parts of barbary wolfberry fruits, 2-4 parts of licorice roots, 10-12 parts of red dates, 7-10 parts of poria cocos, 5-7 parts of Szechwan lovage rhizomes, 2-3 parts of dried tangerine peel, 4-7 parts of salt, 1-2 parts of white sugar, 2-3 parts of vinegar, 8-10 parts of soybean sauce, 2-4 parts of a starter and 0.2-0.3 parts of glucose. The sauced donkey meat has the beneficial effects that the obtained donkey meat is delicious and bright in color and tastes very good; besides, the donkey meat can also be eaten by people with deficiency cold in spleen and stomach or gastrointestinal problem and has stomach warming and conditioning effects.

The invention discloses sugarless gum with the high collagen peptide content and a preparation method thereof. The sugarless gum is prepared from 20%-35% of a gum base, 28.4%-60% of sugar alcohol, 10%-20% of collagen peptide, 5%-10% of chitosan oligosaccharide, 1%-3% of a sourness agent, 0.5%-1.5% of vitamin C, 0.5%-1.0% of a sweetening agent, 0.5%-1.0% of lecithin and 0.5%-1.0% of essence. The preparation method comprises the steps that the gum base is softened, the other ingredients and the softened gum base are mixed to be uniform, cooling extrusion calendaring, sugar blank forming, ageing and packaging are performed, and then the sugarless gum is prepared. The content of the collagen peptide in the sugarless gum is larger than or equal to 10.0%, vitamin C and chitosan oligosaccharide are also contained, therefore, the health care effect of the product is guaranteed, and the flavor of the product is harmonious; no preservative such as sodium benzoate and potassium sorbate is contained, microorganism standard exceeding of the sugarless gum with the high protein content in the quality guarantee period is avoided, and the safety of the product is guaranteed.