65results about How to "Reduce cardiovascular disease" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.