36results about How to "Improve cancer prevention" patented technology

The preparation method of soybean milk containing organic state trace elements includes the folloiwng steps: soaking soybean in inorganic state track element solution with a certain concentration, then photophobic germination hastening in soilless culture germinating cabinet, when the soybean is germinated to 0.5-2 mm, soaking soybean in water, flushing, cooking, adding water, pulverizing, emulsifying, homogenizing by using colloid mill, making milk, blending and sterilizing to obtain the invented soybean milk, in which the inorganic state trace elements are directly absorbed, enriched and converted, the contents of trace elements with bio-activity and amino acids in the soybean milk can be greatly raised, at the same time these contents also can be quantitatively controlled.

A blueberry-asparagus healthcare beverage is disclosed. The beverage comprises fresh blueberry pulp, asparagus juice, isomalt, honey and mineral water. The beverage comprises 40-50% by weight of the fresh blueberry pulp, 20-30% by weight of the asparagus juice, 8-12% by weight of the isomalt and 3-5% by weight of the honey, with the balance being the mineral water. A preparing method of the beverage includes following steps of: a) preparing the blueberry pulp; b) preparing the asparagus juice; c) uniformly mixing the blueberry pulp and the asparagus juice with certain weight parts, adding the isomalt, the honey and the mineral water in a certain ratio, mixing and performing refined filtration; and d) degassing under vacuum, sterilizing, and filling to obtain a finished product. The beverage is simple in the preparing method, pollution-free and purely-green, integrates nutritious and healthcare functions and a special flavor, and benefits health of human bodies.

The invention discloses potato leaf no-alum nutrient bean vermicelli and a processing method thereof. The potato leaf no-alum nutrient bean vermicelli and the processing method thereof solve the problems that the existing bean vermicelli contains alums and is unbalanced in nutrition. The potato leaf no-alum nutrient bean vermicelli is characterized in that the potato leaf no-alum nutrient bean vermicelli is manufactured through the process procedures of gelatinization, pulp mixing, pulp liquid gas removing, steam gelatinization, aging, shredding, drying and the like and is formed by the following raw materials by weight ratio, 60-70% of sweet potato starch, 15-28% of purple sweet potato whole flour, 8-15% of sweet potato leaf flour, 0.2-0.3% of salt, 0.1-0.2% of palm oil with a 24 DEG C melting point, and 0.5-1% of sa-son seed gum. The potato leaf no-alum nutrient bean vermicelli is reasonable in weight ratio, free from alums, high in safety, even in bean vermicelli thickness, not prone to breakage and pasty soup, fresh and bright in color and luster, smooth and elastic in taste, and rich in carbohydrate, protein, fat, dietary fiber, vitamin and mineral substances such as copper, manganese, iron, potassium, phosphorus and zinc, has health efficacy of enhancing immunity, stopping bleeding, reducing blood glucose, detoxifying, preventing cancer, protecting eyesight, keeping skin fin and smooth, delaying senescence and the like, and is suitable for being eaten by most of people.

The invention discloses a method for preparing giant salamander soup. The giant salamander soup is prepared from following main materials and auxiliary materials: the main materials including 900-1000 parts of giant salamander, 300-400 parts of carp and 200-300 parts of chicken, and seasonings including 15-20 parts of lemons, 10-15 parts of minced onions, 10-15 parts of minced ginger, 1-5 parts of peppers, 1-5 parts of spices, 1-4 parts of salt and 0.3-1 part of chicken powder. The preparation method comprises the following steps: killing the giant salamander, cutting, salting, carrying out quick-boiling and dip-bleaching, preparing carp soup, preparing chicken soup, mixing, and preparing a finished product; canning, adding the soup and sealing a can; carrying out stewing sterilization for 50-60 minutes in a high-pressure stewing sterilization container at the temperature of 100-140 DEG C under the pressure of 1-1.4 kPa. According to the giant salamander soup prepared with the method, the edible and healthcare values of the giant salamander in the aspects of intelligence improving, beauty maintaining for young keeping, blood enriching for vital energy circulation promoting, yin and kidney nourishing, cardiovascular disease preventing, cancer preventing and resisting and the like are brought into full play.