Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
65results about How to "Reduce cardiovascular disease" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Wood lacquer for purifying formaldehyde and preparation method thereof
The invention discloses wood lacquer for purifying formaldehyde and a preparation method thereof. The wood lacquer is prepared by mixing a component A with a component B in a mass ratio of (1:0.25)-(1:0.5), and then stirring the mixture uniformly, wherein the component A is prepared by putting alkyd resin and alcohol solvents into a reaction kettle under the protection of nitrogen, stirring the materials uniformly and heating the materials to 50-75 DEG C, adding first diluents, fillers, driers, wax powder, formaldehyde removal agents and an anti-settling agent in sequence, continuing stirring, maintaining the temperature at 40-70 DEG C and reacting for 15-60 minutes, and discharging the material after returning to the room temperature; the component B is prepared by putting second diluents into the reaction kettle under the protection of nitrogen, stirring and insulating the materials, putting curing agents, a levelling agent and a defoaming agent into the reaction kettle, insulating and stirring the materials, and discharging the material after returning to the room temperature. The wood lacquer has high formaldehyde removal efficiency and good durability, dispenses with recoating films, and is convenient to use.
Owner:SOUTH CHINA UNIV OF TECH
Low-sugar flavorful jam and preparation method thereof
InactiveCN102370125APromote absorptionImprove immunityFood preparationVitamin CIsomaltooligosaccharide
The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.
Owner:CHINA AGRI UNIV
Nutritious health-caring vegetable blend oil
InactiveCN1806642AReasonable structureFull of nutritionEdible oils/fatsFood preparationVegetable oilPerilla oil
The invention relates to a nutriment health mixed plant oil which comprises (by weight percent): purple perilla oil 20-40%, flaxseed oil 10-30%, rapeseed oil 10-50%, soybean oil 1-20%, walnut oil 1-10%, and sunflower oil 1-10%. The vegetable oil also comprises tea polyphenol as fat antioxidative stabilizer, VE, omega-6 unsaturated fatty acid and omega-3 unsaturated fatty acid.
Owner:INST OF MEDICINAL PLANTS YUNNAN ACAD OF AGRI SCI
Sticky rice cake containing purple sweet potato and lily and method for making same
The invention discloses a sticky rice cake containing purple sweet potato and lily and a method for making the same. The sticky rice cake contains the following raw materials in parts by weight: 20-25 parts of sweet rice flour, 5-10 parts of mashed purple sweet potato, 2-4 parts of lily powder, 10-15 parts of water and 2-4 parts of white granulated sugar. The method comprises the following three steps of: (1) preparing the mashed purple sweet potato; (2) preparing the lily powder; and (3) making the sticky rice cake. According to the invention, the purple sweet potato and the lily are added in the sweet rice flour, so that the sticky rice cake is enriched in flavor, nutrition and color and provided with a special healthcare function; and the sticky rice cake containing purple sweet potato and lily is simple to make and low in cost.
Owner:沈春健
Omega formula olive blending oil
InactiveCN103719304AReasonable proportionSolve the problem of unsuitable tasteEdible oils/fatsPerilla oilRapeseed
The invention discloses omega formula olive blending oil. The omega formula olive blending oil is characterized in that the olive blending oil is composed of following raw materials in percentage by weight: 20%-75% of olive oil, 15%-75% of a first blending raw material and 2%-50% of a second blending raw material, wherein the first blending raw material is selected from one or any combination of corn germ oil, peanut oil, sunflower seed oil, sesame oil, cottonseed oil, safflower oil, safflower seed oil, corn oil, soybean oil and canola oil; the second blending raw material is selected from one or any combination of seal oil, algal oil, rice bran oil, linseed oil, flax stem oil, flaxseed oil, grape seed oil, camellia oil, rapeseed oil, colleseed oil, walnut oil, zanthoxylum oil, perilla oil and deep sea fish oil.
Owner:美格尔橄榄油业(苏州)有限公司 +1
Formaldehyde-purifying alkyd resin and preparation method thereof
ActiveCN103421173ADoes not affect colorHas the effect of purifying formaldehydePolyester coatingsPolyolAlcohol
The invention discloses formaldehyde-purifying alkyd resin and a preparation method thereof. The formaldehyde-purifying alkyd resin is prepared through reaction of polyhydric alcohols, polyatomic acids, organic solvents, formaldehyde removing agents and anion generating agents. The method includes during preparation, by the protection of nitrogen, firstly adding the polyhydric alcohols and the polyatomic acids, and raising the temperature to 100 to 160 DEG C; adding catalyst, raising the temperature to 220 to 260 DEG C, and keeping the temperature for 1 to 3.5 hours; control the temperature from 200 to 220 DEG C, adding water-carrying agents, and raising the temperature to 250 to 280 DEG C to flow back until the acid value is lower than 7; adding the organic solvents and mixing evenly to obtaining the alkyd resin; adding the formaldehyde removing agents, and reacting at the temperature of 25 DEG C to 80 DEG C for 3 to 30 minutes to obtain modified alkyd resin, namely the formaldehyde-purifying alkyd resin. When the formaldehyde-purifying alkyd resin reacts with the formaldehyde, a resulting product is not volatile and non-toxic, and secondary contamination is eliminated; the preparation process in simple, requirement for equipment is low, and the formaldehyde-purifying alkyd resin is adaptable to mass production.
Owner:SOUTH CHINA UNIV OF TECH
Natural plant antioxidant and its preparation method
ActiveCN101543309AStrong antioxidant activityAntioxidant effect is strongFood preservationFood additiveReflux
The present invention relates to a natural plant antioxidant and a preparation method of the natural plant antioxidant. Take fresh tea, green tea, and mimosa at 20-30: 50-60: 10-15 weight percentage as raw materials, add water in weight equal to 2-8 times of total weight of the raw materials, extract two times with a hot reflux low-temperature extractor / thickener, mix the extracts obtained in the two times, filter the mixed liquor, concentrate the filtrate in an external circulating concentrator, and then purify and separate, dry by mist spraying, and crush in a multi-function crush in a clean area, to obtain a fine powder product at 120-200# granularity - natural plant antioxidant. The product can be widely used as food additives, and can not only enhance resistance to oxidation and prolong shelf life of the food but also improve immunity of human body against cancer, cardiovascular diseases, and apoplexy, etc.
Owner:国健药业(深圳)集团有限公司
Hemp seed beverage and producing method thereof
InactiveCN101233946AReduce cardiovascular diseaseReduce malignancyFood preparationCannabisVascular disease
The invention discloses a fructus cannabis beverage, consisting of fructus cannabis, tender fresh corn, cane sugar and water. The weight proportions of each component are: 5 to 6 percent of the fructus cannabis, 25 to 30 percent of the tender fresh corn, 6 to 7 the percent of cane sugar and the rest of the component is water; the mixture is removed by impurity, cleaned, ground into pulp, stirred and disinfected and the beverage is prepared. The fructus cannabis beverage has the functions of fresh and delicious taste, dryness moistening, lubricating the intestines, strangury freeing, blood quickening and appetite stimulating; if the beverage is drunk for a long time, the incidence of cardiovascular diseases and malignant tumor can be reduced; the fructus cannabis beverage is a health care beverage with medical effects, can prolong life span and is for applicable to the demands of different consumers.
Owner:覃怀忠
Edible blend oil and its preparation method
InactiveCN107494775AHigh smoke pointExtended shelf lifeEdible oils/fatsNutritive valuesAcute hyperglycaemia
The invention discloses edible blend oil and its preparation method. The edible blend oil is prepared from, by weight, 20-30 parts of corn oil, 20-30g of soybean oil, 10-20 parts of rice oil, 10-20 parts of flaxseed oil, 5-10 parts of peanut oil, 1-2 parts of Vitamin E, 0.5-1 part of hydrolysis plant protein, and 0.5-1 part of green tea extractive. The raw material further comprises lycopene, citric acid and medlar extractive. The edible blend oil is high in nutrition value and good in oxidization stability; after eating for a long time, the edible blend oil has good effect to people with hyperlipidemia, high blood pressure and hyperglycemia, patients with cardia-cerebrovascular disease, fatty liver and obesity.
Owner:宜昌傲海油脂有限公司
Goat milk tablet with effects of strengthening brain and regulating mind and preparation method thereof
The invention discloses a goat milk tablet with effects of strengthening brain and regulating mind and a preparation method thereof. The preparation method comprises the following steps of: removing skins of fresh walnut kernels and cutting fresh burdocks into strips with the width of 5mm, and then, respectively drying the burdocks to constant weight; then, mixing linseeds, the walnut kernels andthe dried burdocks, and crushing the mixture into powder to obtain a mixture A; purifying and standardizing raw goat milk, then, carrying out reduced-pressure concentration to obtain raw goat milk, spray-drying the raw goat milk, and then cooling the raw goat milk to room temperature to obtain goat milk; and uniformly mixing the goat milk, the mixture A, cane sugar, glucose and magnesium stearate, then, pressing by using a single-punch tablet press to obtain the goat milk tablet containing the linseeds, the walnut kernels and the burdocks. The goat milk tablet contains goat milk as the main component and is additionally provided with the linseeds, the walnut kernels and the burdocks, and the added substances have a health care function.
Owner:浙江忠梦昌健康科技有限公司
Fruit juice cake and preparing method thereof
InactiveCN105724537ASoft floral and fruity aromaImprove tasteDough treatmentBakery productsFruit juiceTraditional Chinese medicine
The invention discloses a fruit juice cake. The raw materials include, by weight, 250-280 parts of low-gluten flour, 100-120 parts of corn flour, 50-80 parts of starch, 60-90 parts of glutinous rice flour, and 10-20 parts of lotus root starch. 10-20 servings of sweet potato flour, 30-40 servings of tartary buckwheat flour, 20-30 servings of noodle, 50-60 servings of yam powder, 90-100 servings of flower tea extract, 50-60 servings of fruit juice, 20-30 servings of traditional Chinese medicine powder, 5-10 parts of baking powder, 200-220 parts of egg white, 20-30 parts of cooking wine, 10-15 parts of ginger, 2-3 parts of grass fruit, 32-42 parts of butter, 15-18 parts of cheese, 140-160 parts of milk , 90 to 100 parts of grapeseed oil, 10 to 20 parts of brown sugar, 3 to 5 parts of xylitol, 0.2 to 0.3 parts of sucralose, and 0.05 to 0.08 parts of neotame. The invention also discloses a preparation method of the above juice cake.
Owner:WUHU SHOUJI FOOD FACTORY
Preparation method of chimonobambusa shoot spicy drink and product of preparation method
InactiveCN103584224APromote digestionReduce cardiovascular diseaseFood ingredient functionsFood preparationShootDisadvantage
The invention discloses a preparation method of a chimonobambusa shoot spicy drink and a product of the preparation method. Chimonobambusa shoots are taken as raw materials; and juice and tissues of the chimonobambusa shoots are extracted and matched with a proper proportion of pepper juice and ginger juice and ingredients such as sugar, salt, white vinegar, citric acid, menthol, xanthan gum and the like, so that the spicy drink is developed. The spicy drink is unique in formula, simple in preparation process, fine and smooth in taste, moderate in sweetness, sourness and pungency, harmonious and soft in flavor and higher in healthcare function and is rich in dietary fiber. The problems of effective utilization and deep development of chimonobambusa shoot resources are solved, the disadvantages of spicy drinks reported by existing documents are made up as well, and a better market development prospect is provided.
Owner:YANGTZE NORMAL UNIVERSITY
Brain-strengthening and nerve soothing probiotic goat milk tablet and preparation method of brain-strengthening and nerve soothing probiotic goat milk tablet
The invention relates to a brain-strengthening and nerve soothing probiotic goat milk tablet and a preparation method of the brain-strengthening and nerve soothing probiotic goat milk tablet. The brain-strengthening and nerve soothing probiotic goat milk tablet comprises the following ingredients in percentage by mass: 53 percent to 78.9 percent of goat milk powder, 10 percent to 30 percent of a mixture A, 0.1 percent to 1 percent of freeze dry probiotic powder, 5 percent to 7 percent of cane sugar, 5 percent to 8 percent of glucose and 1 percent of magnesium stearate, wherein the mixture A is obtained through mixing flaxseed, walnut kernel and dry burdock according to a mass ratio being 1:2:2. The flaxseed, the walnut kernel, the burdock and the probiotic are added into goat milk, in addition, the materials are made into tablets, the effects of all ingredients are realized, and meanwhile, the carrying and the eating are also convenient.
Owner:陕西英童乳业有限公司
Formula of yam vermicelli
InactiveCN102008033AReduce cardiovascular diseaseImprove immunityFood preparationRoom temperatureNatural food
The invention relates to a formula of yam vermicelli. The formula of the yam vermicelli is characterized by comprising yam starch, kudzu vine root starch, corn starch and water serving as raw materials based on a mass ratio of 5 to 4 to 1 to 8, wherein a method for processing the yam vermicelli comprises the following steps of: proportioning the yam starch, the kudzu vine root starch, the corn starch and the water in the ratio of 5 to 4 to 1 to 8 and uniformly mixing; making the vermicelli, namely placing uniformly mixed dough into a vermicelli making machine to make the vermicelli; steaming the vermicelli, namely steaming the made vermicelli for 25 minutes and cooling to room temperature; drying, namely drying in a drying chamber at the temperature of 60 DEG C for 20 hours; and packaging, namely sectioning and packaging the dried vermicelli and storing the vermicelli at a clean place at room temperature. The yam vermicelli has the effects of reducing cardiovascular diseases, enhancing human immunity, reinforcing yin essence and tonifying the kidney and is a pure natural food which does not contain any additive.
Owner:RES INST OF TRADITIONAL CHINESE MEDICINE PLANTS HUBEI ACAD OF AGRI SCI
Thick chilli sauce and manufacturing method thereof
ActiveCN104397669ANot easy to break and loseRich in nutrientsClimate change adaptationFood preparationNutrient contentCoriander seed
The invention discloses thick chilli sauce. The thick chilli sauce comprises soybeans, dry green corns, chilli powder, fennel seed powder, coriander seed powder, ginger and salt in parts by weight in proportion: 80-100 parts of soybeans and dry green corns, 6-10 parts of chilli powder, 0.06-0.1 part of fennel seed powder, 0.1-0.2 part of coriander seed powder, 3-5 parts of ginger and 3-5 parts of salt, wherein the soybeans accounts for three fourths of the soybeans and dry green corns; the thick chilli sauce is prepared by adopting a manufacturing technology including stir-frying, smashing, fermenting, airing, stirring, pulping and storing. An adopted manufacturing method is simple and low in cost, the soybeans and dry green corns are prepared from special and fresh green corns, and the raw materials are easily obtained; the prepared thick chilli sauce has abundant nutritional ingredients, and is high in edible and medicinal values, strong in fragrance, delicious in taste and better in color; the taste of the stir-fried soybeans and corns is stronger, no food additive is added, and the thick chilli sauce is natural and pure in fragrance and long in aftertaste.
Owner:陈亚玲
Tea produced from fructus cannabis and corn silk
The invention discloses fructus cannabis and corn silk tea, which consists of the following materials in percentage: 3 to 4 percent of fructus cannabis, 2 to 3 percent of corn silk, 2 to 3 percent of sugar, and the balance being water. The fructus cannabis and corn silk tea is prepared by cooking the fructus cannabis which is subjected to impurity removal, cleaning, grinding and juice removal, and the corn silk together, and performing filtration, filling and sterilization. The fructus cannabis and corn silk tea has delicious taste and a pure, fragrant and sweet mouthfeel, has the efficacies of moisturizing dryness syndrome, moistening intestines, treating stranguria, invigorating blood circulation, stimulating the appetite, reducing pathogenic fire and dissipating heat, can reduce the occurrence of cardiovascular diseases and malignant tumor after being taken for a long time, is a health-care medicine and food dual-purpose functional drink, and is suitable for the consumption requirements of different consumers.
Owner:覃怀忠
Isoflavone aglycone-enriched soybean protein and preparation method thereof
ActiveCN103262941AWeaken electrostatic interactionsImprove the ability of hydrophobic bindingVegetable proteins working-upAlgluceraseSlag
The invention discloses an isoflavone aglycone-enriched soybean protein and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a glucosaccharase solution, preparing a pure natural soybean isoflavone HAC-NaAC dispersion solution, then adding the glucosaccharase solution into the dispersion solution, and performing enzymolysis to obtain soybean isoflavone aglycone; (2) adding deionized water into low-temperature degreased soybean meal, regulating the pH value, sufficiently stirring, performing centrifugal slag removal on the uniformly dispersed soybean meal solution, and dialyzing the supernatant to obtain crude soybean meal slurry; (3) mixing the isoflavone aglycone and the crude soybean meal slurry, regulating the pH value, performing injection cooking, and quickly cooling the obtained solution in an ice bath; and (4) dialyzing the cooled solution, and performing spray drying to obtain the isoflavone aglycone-enriched soybean protein. The total aglycone amount of the soybean protein disclosed by the invention can be 100-600 times more than the aglycone amount of a common soybean protein isolate; and the soybean protein is low in production cost, simple in process and stable in nature.
Owner:SOUTH CHINA UNIV OF TECH
Eight-treasure porridge containing fructus cannabis
InactiveCN101507505AReduce cardiovascular diseaseReduce malignancyFood preparationCannabisFunctional food
The invention discloses fructus cannabis eight-treasure porridge, which is prepared from fructus cannabis as main raw materials and other auxiliary materials such as rice, corn and bamboo shoots in any mixture ratio. The porridge is obtained by pulping the fructus cannabis, extracting juice, boiling the juice together with the other auxiliary materials till all the materials are cooked, filling containers with the obtained product and performing sterilization. The porridge has the efficacy in moistening dryness, lubricating intestines, treating stranguria, promoting blood circulation and stimulating appetite, is a brand new functional food, and is suitable for the needs of different consumers.
Owner:覃怀忠
Formula of noodles capable of decreasing blood sugar and assisting in treating diabetes and preparation technology thereof
InactiveCN108813350AGreat tasteAvoid absorptionFood ingredient as foaming agentFood ingredient as mouthfeel improving agentFiberCholesterol
The invention discloses a formula of noodles capable of decreasing blood sugar and assisting in treating diabetes and a preparation technology thereof. The formula of the noodles capable of decreasingblood sugar and assisting in treating diabetes comprises the following components: 30-50 parts of wheat, 10-20 parts of oat, 10-20 parts of buckwheat, 5-15 parts of quinoa, 1-5 parts of cortex cinnamomi, 2-4 parts of bitter gourd fibers, 3-7 parts of soy isolate protein, 4-9 parts of soybean peptide and 1-4 parts of a nutrient supplement. A moderate amount of the soy protein is added into the formula, and by means of the optimal foaming performance of the isolate protein and the foaminess of the soy protein, food can have loose structure and good taste; the taste of the noddles is improved; moreover, moderate amounts of the dietary fibers and soybean peptide powder are added, on one hand, the dietary fibers stay in intestinal tracts and have many effects, including reducing cholesterol toreduce cardiovascular diseases and hindering fast absorption of sugar to slow down blood sugar soaring, on the other hand, the soybean peptide powder is added, thus cell reproduction can be promoted,a liver is protected, liver cirrhosis is prevented, and liver function restoration is facilitated, so that the noodles have medical and prevention effects on a diabetic.
Owner:河北东方韵健康管理股份有限公司
Medlar chilli sika deer meat sauce and preparation method thereof
The invention relates to a chilli sauce food and in particular relates to a medlar chilli sika deer meat sauce and a method for preparing the sauce. The main ingredients of the medlar chilli sika deer meat sauce are as follows: 8-14 parts of medlar and chilli, 18-22 parts of soybean sauce, 13-17 parts of salad oil, 10-14 parts of linseed oil, and 10-14 parts of minced sika deer meat and seasonings. The method for preparing the medlar chilli sika deer meat sauce comprises a first step of mixing the raw materials, a second step of stir-frying eschalot, ginger and garlic, a third step of stir-frying the minced sika deer meat, the medlar and the chilli powder; a fourth step of stir-frying the bean sauce; and a fifth step of adding in the seasonings. The medlar chilli sika deer meat sauce has the beneficial effects that the sauce has the characteristics of high nutrition, environment friendliness, health and health care, has the effects of replenishing Qi and blood, strengthening energy and the like, and belongs to nutritious health-care food.
Owner:NINGXIA SHAHU MUSLIM FOOD
Formula for decreasing blood sugar and lowering blood pressure and preparation method thereof
ActiveCN107537028AReduce oxidative damageResistance to FTSHydrolysed protein ingredientsMetabolism disorderAcute hyperglycaemiaSide effect
The invention discloses a formula for decreasing blood sugar and lowering blood pressure. The formula comprises the following ingredients (by weight): 1-50 parts of an American ginseng extract, 1-50 parts of soybean oligopeptide, 1-50 parts of ovalbumin polypeptide and 10-50 parts of an adjuvant. The invention also aims to disclose a preparation method of the above formula. Based on modern medicaltheory and with the combination of theory of traditional Chinese medicine, the American ginseng extract, soybean oligopeptide and ovalbumin polypeptide are used for formation of a compound preparation, which has effects of decreasing blood sugar and lowering blood pressure and can effectively control hyperglycemia and hypertension people. In addition, medication cost is reduced, and the problem of taking various medicines is solved. The formula of the invention is prepared from natural food materials, has no toxic or side effect and has excellent effects.
Owner:江苏天美健大自然生物工程有限公司
Method for making glutinous rice cake with thick flower fragrance
The invention discloses a preparation method of glutinous rice cake with strong floral fragrance, which comprises uniformly mixing scented tea extract, fruit juice, milk, honey, salt, high fructose syrup, neotame and water to obtain a mixture liquid; glutinous rice flour and barley powder , lotus root powder, oat noodles, yam powder, corn flour, purple sweet potato powder, black sesame powder, papaya powder, gorgon powder and traditional Chinese medicine powder are evenly mixed, then add the mixture liquid to knead the dough, knead the dough, and steam it in a mold to get Glutinous rice cake with strong floral aroma. The preparation method of scented tea extract is as follows: wash roselle, rosemary, chamomile, jasmine, lavender, peppermint, Luo Han Guo and put them in a decoction container, add water for the first time and decoct to obtain the first decoction liquid, the second Water is added for the second time and then decocted to obtain the second decoction liquid, and the first decoction liquid and the second decoction liquid are combined and then filtered to obtain the scented tea extract. The glutinous rice cake obtained by the invention has a balanced and reasonable nutritional mix, strong floral fragrance, and the effects of invigorating the spleen, nourishing the stomach, warming the middle and replenishing qi.
Owner:WUHU SHOUJI FOOD FACTORY
Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof
The invention relates to soybean paste based on pre-fermentation and using Monascus purpureus as a dominant fungus symbiotic system, and a preparation method thereof, belonging to the technical fieldof seasoning preparation. According to the invention, soybeans are used as a raw material, three-stage fermentation is performed in virtue of a composite strain composed of Monascus purpureus TYQ017,Aspergillus oryzae 3.042, Actinomucor elegans, Aspergillus niger, Penicillium, Bacillus subtilis and Kluyveromyces marxianus, so the production of free amino acids is promoted, and the contents of aspartic acid, glutamic acid and threonine are increased; through combined usage of the Bacillus subtilis, the growth of dominant fungi is promote while the production of pathogens is inhibited; and through the introduction of the Kluyveromyces marxianus, the mellow flavor of the soybean paste is improved, and the soybean paste is allowed to be bright in color, soft and smooth in mouthfeel, rich in sauce flavor and delicious and lasting in aftertaste. The soybean paste is rich in monascorubin and lovastatin while retaining the nutrition of the soybean paste, has the effects of reducing cholesterol and preventing cardiovascular diseases; and the preparation method can improve productivity and shorten a production cycle, and has good social benefits.
Owner:JILIN AGRICULTURAL UNIV +1
Fructus-momordicae carrot compound fruit paste and preparation method thereof
The invention provides fructus-momordicae carrot compound fruit paste and a preparation method thereof. The fructus-momordicae carrot compound fruit paste is prepared from the following raw materials:a fructus momordicae concentrate, carrots, corn, tomatoes, apples and the like. The fructus momordicae concentrate has sweetness which is 300 times of sweetness of sucrose, and produces no energy; and thus, the fructus momordicae concentrate is an ideal sugar substitute for people who are not suitable for eating sugar, including patients with diabetes, people with obesity and the like. Accordingto the preparation method of the fructus-momordicae carrot compound fruit paste provided by the invention, microwave treatment is carried out so as to inactivate peroxidase (POD) and polyphenol oxidase (PPO), and thus, flavor, color, luster and nutrients of fruit products are preserved; pectin can be decomposed into galacturonic acid by an aqueous pectinase solution, so that juice yield of fruit flesh can be improved; and overall temperature of the system is slowly raised by a thermal insulation way after the central area of a cooker is boiling, so that heat can be more uniformly dispersed. Thus, texture of the fruit paste becomes more uniform; and phenomenon of stratification of the fruit paste during long-term storage is prevented so as to have shelf life of the fruit paste prolonged.
Owner:HUNAN AIDALUN TECH CO LTD
A kind of purification formaldehyde alkyd resin and preparation method thereof
ActiveCN103421173BDoes not affect colorHas the effect of purifying formaldehydePolyester coatingsOrganic solventAlcohol
Owner:SOUTH CHINA UNIV OF TECH
Preparation method of black-glutinous-highland-barley glutinous rice ball powder
The invention discloses a preparation method of black-glutinous-highland-barley glutinous rice ball powder. The preparation method of the black-glutinous-highland-barley glutinous rice ball powder comprises the following steps: S1, respectively weighing 2000 grams of black glutinous highland barley and 0.8 grams of water, sprinkling the water onto the black glutinous highland barley, carrying outuniform stirring, carrying out shelling by using a shelling machine, and milling the shelled black glutinous highland barley into flour by using a flour-milling machine so as to obtain black glutinoushighland barley flour; and S2, respectively weighing 2000 grams of black glutinous barley flour and 1000 grams of wheat flour, carrying out mixing, adding the black glutinous highland barley flour into the mixture, wherein the mass of the black glutinous highland barley flour accounts for 80-90% of the mass of the mixture, putting the mixture into a dough mixer, and carrying out uniform stirringso as to obtain black glutinous highland barley dough. The glutinous rice ball powder prepared by the preparation method has the characteristics of unique flavor and rich nutrients, as well as the functions of reducing blood lipid, maintaining blood sugar balance, inhibiting cholesterol absorption and decreasing cardiovascular disease occurrence; and thus, the glutinous rice ball powder meets thedevelopment trend and the requirements of the consumers for high-quality, nutritious, safe and pollution-free healthy foods.
Owner:GANSU RES INST OF AGRI ENG TECH
Healthy asparagus drink and preparation method thereof
InactiveCN109874896ARegulate body metabolismRegulate metabolismTea extractionAdditive ingredientAsparagus adscendens
The invention discloses a healthy asparagus drink and a preparation method thereof. The healthy asparagus drink is prepared from the following raw materials: asparaguses, black tea, burdock, kudzu vine roots, uncaria, bamboo shavings, ganoderma lucidum, rhizoma polygonati, radix polygonati officinalis, licorice roots, dark plum and xylitol. The preparation method of the healthy asparagus drink comprises the steps of preparing a Chinese herbal medicine extracting solution; preparing asparagus juice; putting the Chinese herbal medicine extract, the asparagus juice and the xylitol into a cookingpot for boiling and thorough cooking, executing sterilizion, cooling, bottling and split charging to obtain the healthy asparagus drink. The healthy asparagus drink prepared by the preparation methodhas rich aroma and refreshing taste, contains various nutritional ingredients required by a human body, can enhance physique, improve sleep, resist anxiety, relieve pressure, reduce hypertension and hyperlipidemia, promote metabolism, has a long shelf life, is more beneficial to human health care, is suitable for all ages of people to drink, the raw materials of the healthy asparagus drink are cheap and easy to obtain, and the preparation process of the healthy asparagus drink is simple.
Owner:盐城市亭湖区大地禾农业科技有限公司
Biological fermentation healthcare beverage and preparation method thereof
InactiveCN102960800ASimple processReduce manufacturing costFood preparationHigh Blood PressuresHyperlipidemia
The invention discloses a biological fermentation healthcare beverage and a preparation method thereof. The beverage comprises the following raw materials including celery juice fermentation liquid, a sea tangle decoction fermentation liquid, spinach juice fermentation liquid, radish juice fermentation liquid, carrot juice fermentation liquid, eggplant juice fermentation liquid, a lucid ganodermaextracting solution, pickpurse juice fermentation liquid, xylitol, citric acid and purified water. The biological fermentation healthcare beverage is prepared through the following steps of mixing the raw materials, then, heating the mixture to 95-120 DEG C, uniformly stirring the mixture, finely filtering the mixture, and then subpackaging. The healthcare beverage is easily available in raw materials, simple in process, low in production cost, rich in nutrition, capable of strengthening the physique because of containing various nutritional ingredients required by a human body, remarkable inhealthcare effect and great in positive effects on the aspects of reducing the occurrence of cardiovascular diseases, hyperlipidemia and high blood pressure, preventing and resisting cancers, tonifying spleen and stomach, promoting metabolism and the like.
Owner:怀宝城
Aqueous phase crystallization type water-in-oil emulsion and preparation method thereof
ActiveCN113907355AReduce contentCreamy tasteSugar food ingredientsFood ingredient functionsVegetable oilOil emulsion
The invention provides an aqueous phase crystallization type water-in-oil emulsion and a preparation method thereof, and relates to the field of emulsion preparation. The aqueous phase crystallization type water-in-oil emulsion comprises a water phase and an oil phase, wherein the water phase comprises a deep eutectic solvent; the oil phase comprises a surfactant and vegetable oil. According to the water-phase crystallization type water-in-oil emulsion provided by the invention, the deep eutectic solvent is used as an inner phase, the water-in-oil emulsion with different inner phase crystallization states is prepared by regulating and controlling the proportion of the deep eutectic solvent, the deep eutectic solvent and the inner phase, and the water-in-oil emulsion is in a semi-solid state and has plasticity. On the one hand, hydrogenated oil can be replaced for food making, the oil content is reduced, and the dense taste of food is kept; on the other hand, when the emulsion is used for embedding and loading polyphenol nutrients, the loading capacity of hydrophobic active ingredients (such as curcumin) can be greatly improved, the loading capacity of water to curcumin reaches 40 mg / g or above, and the loading capacity of the emulsion to curcumin reaches 32 mg / g or above.
Owner:江西省华宝芯荟科技有限公司
Full-effects, multiple-elements and negative-ion health-care edible oil
InactiveCN101002586APromote the synthesis of vitamins in the bodyImprove basal metabolism and protein metabolismEdible oils/fatsThrombosis preventionEdible oil
A full-effect multi-element anionic edible oil with health-care function, such as preventing atherosclerosis, thrombosis, cardiovascular disease, diabetes, cancer, etc and improving immunity, is prepared from the vegetative oil with unique function and anionic additive.
Owner:万金林
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com