67results about How to "It has the effect of lowering blood fat" patented technology

The invention discloses a processing method of pine needle black tea. The method comprises the following steps: picking; spreading; treating raw materials; withering; kneading; fermenting; drying and packaging. The processing method specifically comprises the following steps: separately spreading the picked pine needles and tea leaves; mixing and withering; putting the mixture of the withered pine needles and tea leaves into a kneading machine to be kneaded for 60-80 minute, fermenting the mixture for 3-5 hours, and putting the fermented mixture at a temperature of 60-80 DEG C to get dried for 20-30 minutes; then drying the mixture of the pine needles and tea leaves for 10-20 minutes at 110-120 DEG C to keep water content below 7% so as to obtain a finished product primary tea; and eliminating unformed tea leaves and impurities, wrapping the tea leaves by using wrapper or cotton cloth in a packing case or a packing box, and storing the tea in a cold and dry place. According to the processing method of the pine needle black tea provided by the invention, a set of brand new processing process is formed, so that the nutritional ingredients of the black tea and the health-care effects of the pine needles are perfectly combined, so that the synergic effect of tea-drinking and health-protection is achieved.

The invention discloses an effervescent beverage granules of mushroom and tea, which is formed by mixing acidic granules and alkaline granules which are prepared from mushroom extract, tea extract, an effervescent disintegrants, a binder, and a sweetener. According to the invention, novel beverage granules with a high nutrient content is invented by using mushrooms and tea as main raw materials and by using an effervescent disintegration method. The novel beverage granules retain maximum nutritional value of mushrooms, increase the categories of edible fungus products, and improve economic values of many unqualified mushrooms, mushroom roots and debris in the course of edible fungus product processing and grading. The acidic granules and the alkaline granules of effervescent beverage granules of mushroom and tea react rapidly after being dissolved in water; and the effervescent beverage granules easily for absorption, and has the advantages of being portable, long in shelf life, interesting, and unique in flavor.

The invention belongs to the field of functional food production through microbial fermentation, and relates to probiotic fermented functional food capable of dispelling hangover and nourishing liverand a preparation method thereof. The probiotic fermented functional food is prepared by the following steps: pulverizing soybeans, turmeric and hovenia dulcis thunb, proportionally mixing the materials, and carrying out segmented solid-state fermentation by using bacillus coagulans, pediococcus acidilactici, bifidobacterium animalis, lactobacillus plantarum, lactobacillus paracasei and bacillus subtilis. According to the functional food, the content of probiotics in the product is effectively increased, the content and variety of beneficial substances in the product can be increased, some macromolecular substances can be converted into micromolecular substances, absorption by a human body is facilitated, the efficacy of the functional food in the aspects of dispelling hangover and nourishing liver is enhanced, and the functional food has the efficacy of regulating intestinal health. Besides, a large amount of lactic acid can be generated through fermentation of probiotics in the product, growth of spoilage microorganisms can be effectively inhibited, the shelf life of the product can be prolonged, preservatives do not need to be added, and the quality of the product is not affected.

The invention discloses a preparation method and the application of a pholiota nameko active peptide. The pholiota nameko active peptide is prepared by processes such as grinding, pulping, extraction, enzymolysis, concentration and spray drying of a pholiota nameko fruiting body as a raw material. A preparation technology of the pholiota nameko active peptide is simple; a product is safe; the pholiota nameko active peptide has effects of in-vitro antioxidation and antitumor activity as well as in-vivo blood-fat reduction and is applicable to the fields of food, health food, drugs and the like; development and utilization of a pholiota nameko protein resource are facilitated.

The invention discloses rhizoma alismatis soup extract and an application thereof. Based on the prior art, proper separating and purifying conditions are screened and determined to finally obtain three novel compounds similar in chemical structure. The three novel compounds have blood fat reducing effects to different extents. The rhizoma alismatis soup extract is one of the following substances as shown in the specification.

An anoectochilus formosanus beverage is disclosed. The beverage comprises, by mass, 0.8-1.2 per mill of anoectochilus formosanus, 0.8-1.2% of Chinese wolfberry, 4-5 per mill of liquorice, 4-5% of white granulated sugar, 1 per mill of potassium sorbate and 1 per mill of hydroxymethyl cellulose, with the balance being water. The beverage can meet the requirement that the acceptable daily intake of the anoectochilus formosanus is 15 g or below in Fujian Chinese Herbal Standard. The beverage has a hypoglycemic function, a lipid-reducing function, an antitumor function and a liver-protecting function, has effects of the liquorice, namely effects of tonifying the spleen, tonifying qi, clearing heat and toxins and expelling phlegm to arrest cough, and has effects of the Chinese wolfberry, namely effects of clearing heat, relieving cough, and improving eyesight.

The invention discloses a processing method of black tea. The processing method comprises the following steps of picking tea leaves, performing withering, performing rolling, performing fermentation, performing drying and performing preservation, wherein the withered tea leaves are put into a rolling machine for rolling for 60-80 minutes, the rolled tea leaves are fermented for 3-5 hours, and the fermented tea leaves are placed at the temperature of 80 DEG C for drying for 2 hours, so that finished products of primary tea are obtained; and unshaped tea leaves are removed, impurities are removed, the tea leaves without unshaped tea leaves and impurities are packed with an aluminum foil bag, the packed tea leaves are put in a packing case or a packing box, and the packed tea leaves are preserved in shady, cool and dry places. According to the processing method of the black tea, disclosed by the invention, a bran-new processing technology is formed, so that the nutrient components of the black tea are sufficiently volatilized, and the effects of drinking the tea and effects of being health-care and synergic are achieved.

A related production method for a liquid curing material with abundant nutrition is characterized in that the curing material comprises the main compositions in percent by mass: 10-20% of carrot, 10-15% of five-spice powder, 1-3% of folium artemisiae argyi, 1-2% of walnut kernel, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of sea-tangle, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of rhizoma chuanxiong, and the balance water.

The invention relates to a medicinal composition for treating fatty liver comprising giant knotweed, curcuma, silymarin, silymarin and common evening primrose oil and a method for preparing same. The medicinal composition is prepared into tablet, soft capsule, capsule, drop pill and granule. It has protection function on acute liver injury and can prevent and treat fatty liver, lower blood fat, relieve blood stasis and resist overoxidation injury.

The invention provides a lycium barbarum homogeneity polysaccharide with a good blood fat reducing effect, which is prepared by the following steps: separating a lycium barbarum water extract through membranes with the molecular weights of 30kDa, 10kDa and 5 kDa respectively and sequentially; then freeze-drying the lycium barbarum water extract component which penetrates through a 10kDa membrane assembly and is intercepted by a 5kDa membrane assembly, dissolving the extract in distilled water, removing protein, removing pigment and dialyzing the extract; then carrying out column chromatography on the purified product, eluting the product with a sodium chloride solution, collecting the components, dialyzing the component with a 1000Da dialysis bag, freeze-drying the dialyzed product, dissolving the component in distilled water again, further separating the component with sephadex, collecting the components, and freeze-drying the component to complete the preparation. The lycium barbarum polysaccharide provided by the invention has the effect of reducing blood fat and can be used for preparing functional foods, health foods, foods for special medical purposes or new medicines.

The invention provides a compound, as well as a preparation method and an application thereof; the structure of the compound provided by the invention is presented by the formula (I); the compound has the in-vitro inhibiting effect to lipase; and furthermore, animal experiments show that the compound provided by the invention has the effect of reducing blood fat.

The invention provides a functional beverage capable of reducing blood fat and a preparation method thereof. The main raw materials of the beverage are millet bran oil, oryzanol, skimmed milk powder, deionized water, emulsifiers and reducing sugar. The preparation method comprises the following steps that the oryzanol and a part of lipophilic emulsifier are put into the millet bran oil to be dissolved as phase A; the skimmed milk powder and the reducing sugar are dissolved by using a small amount of deionized water as phase B; the rest of the lipophilic emulsifier and the hydrophilic emulsifier are heated and melted, and mixed with water of 70-85 DEG C as phase C; the phase B with the temperature of 70-85 DEG C is mixed with the phase A, after emulsification at 4000-6000 rpm, first homogenization is carried out at a pressure of 25-45 MPa, and then heat preservation reaction is carried out at the temperature of 82-88 DEG C for 10 minutes to obtain phase D; the phase C and the phase D are mixed to be heated to 70-85 DEG C, shearing and emulsification are carried out, and then secondary homogenization is carried out; and secondary homogenization liquid is subjected to degassing and bottling, and heating exhausting and sterilizing are carried out to obtain the functional beverage with good stability and blood fat reducing effect.

The invention relates to the technical field of traditional Chinese medicine, in particular to a blood fat-lowering health wine, which is prepared by soaking the following raw materials in 45-65° white wine for 15-30 days: 16-20 parts of kudzu root, 16-20 parts of angelica , 16-20 parts of wolfberry, 15-19 parts of turmeric, 15-19 parts of Eucommia, 15-19 parts of ginseng, 14-18 parts of hawthorn, 14-18 parts of rhodiola, 14-18 parts of green plum, 12-14 parts of fig , 12-14 parts of Cangzhu, 12-14 parts of Polygonum cuspidatum, 10-12 parts of hemp seed, 10-12 parts of lotus leaf, 10-12 parts of barley malt, 8-10 parts of jujube seed, 8-10 parts of Gorgon fruit, 5 parts of poria cocos -7 parts, 5-7 parts of honeysuckle, 3-5 parts of burdock seed, 3-5 parts of Prunella vulgaris, 1-3 parts of dried ginger, 1-3 parts of 菥蓂, 1000-1200 parts of white wine. The blood lipid-lowering health wine of the present invention uses high-grade liquor as a medium to fully analyze the active ingredients in the medicinal materials, which greatly improves the utilization rate of the medicinal materials; the medicinal materials of the present invention are scientifically compatible and have no harm to the digestive system and absorption system of the human body. It has no side effects, promotes the normal metabolism of the human body by replenishing qi and blood, and has the effect of lowering blood lipids at the same time.