Product
Feature
Quick Research
Generate reliable direction feasibility study reports for your R&D in just a few steps.
Technical Q&A
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
Find Solutions
As an expert in R&D theories, this can generate solutions to your technical problems instantly.
Evaluate Feasibility
Analyze your overall solution with one click, know your potential R&D risks in advance.
Monitor Landscape
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.
31results about How to "Regulate body metabolism" 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
Health-care honey milk tea and preparation method thereof
ActiveCN102669327ARetain nutrientsFull of nutritionPre-extraction tea treatmentBiotechnologyFreeze-drying
The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.
Owner:ANHUI LOVE ON YOUR FOOD
Health-care blood sugar-lowering soymilk and preparation method thereof
Owner:ANHUI LOVE ON YOUR FOOD
Blood sugar-lowering five-grain freeze-dried Buddhist powder and preparation method thereof
ActiveCN102669526ANutritional balanceNo side effectsFood shapingFood preparationSide effectFreeze-drying
The invention provides blood sugar-lowering five-grain freeze-dried Buddhist powder and a preparation method thereof. The blood sugar-lowering five-grain freeze-dried Buddhist powder comprises the following raw materials in part by weight: 8-12 parts of vegetable fat powder, 8-12 parts of xylitol, 12-18 parts of freeze-dried corn, 12-18 parts of freeze-dried sorghum, 12-18 parts of freeze-dried walnut, 12-18 parts of freeze-dried coix seed, 12-18 parts of freeze-dried pumpkin, 4-6 parts of freeze-dried black tea powder and a proper amount of anti-caking agent. The preparation method comprisesthe following steps: firstly, cooking various grains, and preparing the freeze-dried power by a freeze-drying method; secondly, adding the other components according to a formulation ratio; and finally, stirring sufficiently to obtain the blood sugar-lowering five-grain freeze-dried Buddhist powder. The blood sugar-lowering five-grain freeze-dried Buddhist powder has a function of lowering blood sugar, blood pressure and blood lipid, and has a function of balancing nutrition, has no any side effect after a long-term use, can prolong the lifespan, and is long in shelf life and convenient to carry.
Owner:ANHUI LOVE ON YOUR FOOD
Lean meat-preserved egg congee lyophilized powder and preparation method thereof
The invention provides lean meat-preserved egg congee lyophilized powder and a preparation method of the lean meat-preserved egg congee lyophilized powder. The raw material comprises the following components in percentage by weight: 30-40% of lyophilized rice, 15-25% of lyophilized diced pork, 15-25% of lyophilized diced chicken, 15-25% of lyophilized diced beef, 0.8-1.2% of lyophilized spring onion, 0.3-0.8% of lyophilized garlic powder, 0.3-0.8% of lyophilized ginger pieces, 0.3-0.8% of lyophilized soy sauce powder, 0..3-0.8% of lyophilized aromatic vinegar powder, 0.3-0.8% of lyophilized honey, 0.3-0.8% of spice, 0.3-0.8% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning and curing the raw materials including various vegetables, and performing freeze drying to obtain lyophilized powder; curing and then lyophilizing the meat; and adding other components according to the proportion of the formula, and sufficiently stirring to obtain the lean meat-preserved egg congee lyophilized powder. The lean meat-preserved egg congee lyophilized powder provided by the invention has rich nutrition; through the freezing, the nutrition of various vegetables is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; and the lean meat-preserved egg congee lyophilized powder provides abundant nutrition for the fast-paced modern people and meets the fast-paced needs of the people.
Owner:ANHUI LOVE ON YOUR FOOD
Animal feed additive and application thereof
PendingCN109907159ASuppress generationImprove immunityAnimal feeding stuffAccessory food factorsBiotechnologyDisease
Animal feed additive comprises, by weight, 10-15 parts of curcumin powder, 15-20 parts of tea powder, 8-19 parts of garlic powder, 2-3 parts of probiotic powder, 30-40 parts of corn grit and 60-70 parts of sweet potato powder. Preparation steps include filtering, weighing, mixed fermentation, granulation and drying. The animal feed additive is applied to pig feed, and the adding quantity of the additive is 0.3%-0.5% of the pig feed. The additive is prepared from nontoxic and harmless production raw materials, has the functions of resisting oxidization, killing germs and regulating intestinal flora, effectively enhances the immunity of animals, decreases diseases and improves animal meat quality.
Owner:厦门汇承科技有限公司
Health-care freeze-dried beef offal and preparation method thereof
The invention provides health-care freeze-dried beef offal and a preparation method thereof. The health-care freeze-dried beef offal comprises the following components in part by weight: 25-35 parts of freeze-dried bovine tripe, 15-25 parts of freeze-dried bovine intestinal, 15-25 parts of freeze-dried omasum, 5-15 parts of freeze-dried bovine tendon, 0-10 parts of freeze-dried beef ball, 0.8-1.2parts of freeze-dried shallot, 0.4-0.6 parts of freeze-dried garlic, 0.4-0.6 parts of freeze-dried ginger slice, 0.4-0.6 parts of freeze-dried soy sauce powder, 0.4-0.6 parts of freeze-dried balsamicvinegar powder, 0.4-0.6 parts of freeze-dried honey powder, 0.4-0.6 parts of spice, 0.4-0.6 parts of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps: firstly, cleaning beef offal and other raw materials, adding various auxiliary materials in the formulation, and curing the obtained mixture; and secondly, obtaining the health-care freeze-dried beef offal by a freeze-drying method. The health-care freeze-dried beef offal is rich in nutrition, and through freeze processing, all nutrients of the raw materials are kept to the maximum extent; the health-care freeze-dried beef offal is long in shelf life, convenient to transport, delicious in taste and convenient to eat; and after long-time eating, the health-care freeze-dried beef offal can play a body-strengthening role.
Owner:ANHUI LOVE ON YOUR FOOD
Vegetable soup base pack and preparing method thereof
InactiveCN102669758AHigh nutritional valueSoft tasteFood preparationBiotechnologyMonosodium glutamate
The invention provides a vegetable soup base pack and a preparing method thereof. The vegetable soup base pack comprises, by weight, from 20 to 30 parts of freeze-dried brassica chinensis , from 20 to 30 parts of freeze-dried cabbage, from 10 to 20 parts of freeze-dried celery, from 10 to 20 parts of freeze-dried spinach, from 10 to 20 parts of freeze-dried broccoli, from 0.5 to 1 part of freeze-dried shallot, from 0.4 to 0.6 part of freeze-dried garlic, from 0.4 to 0.6 part of freeze-dried ginger slices, from 0.4 to 0.6 part of freeze-dried powdered soy, from 0.4 to 0.6 part of freeze-dried aromatic vinegar powder, from 0.4 to 0.6 part of freeze-dried honey, from 0.4 to 0.6 part of spice, from 0.4 to 0.6 part of monosodium glutamate and a right amount of refined salt. When the vegetable soup base pack is prepared, the various raw materials including the vegetables and the like are cleaned at first and are prepared by a freeze-drying method to obtain freeze-dried powder, other components are added in the freeze-dried powder according to formula proportion, and the mixture is stirred sufficiently, so that the vegetable soup base pack is obtained. The vegetable soup base pack is rich in nutrition, the nutrition of the various vegetables is kept to the greatest extent by means of freeze processing, the quality guarantee period of the vegetable soup base pack is long, the vegetable soup base pack is convenient to transport and eat, is delicious, brings rich nutrition to modern people in the fast-paced society, and meets fast-paced needs of people.
Owner:ANHUI LOVE ON YOUR FOOD
Aspergillus flavus-resistant ceramic product and preparation method thereof
InactiveCN107459333APromote metabolic functionRegulate body metabolismClaywaresPollenTrimeresurus flavoviridis
The invention relates to an aspergillus flavus-resistant ceramic product and a preparation method thereof. The ceramic product comprises the following the components in parts by weight: 40 to 50 parts of Dongxing sand, 41 to 50 parts of pure white sand, 9 to 16 parts of Fuming sand, 13 to 20 parts of grind grain with water, 5 to 10 parts of calcined talc, 4 to 8 parts of bentonite, 5 to 15 parts of Huidong original mud, 5 to 15 parts of quartz powder, 0.4 to 1 part of an auxiliary agent, 100 to 140 parts of radix glehniae, 100 to 160 parts of the root of kudzu vine, 60 to 120 parts of plumula nelumbinis, 50 to 150 parts of lily, 110 to 130 parts of radices trichosanthis, 100 to 150 parts of astragalus membranaceus, 100 to 180 parts of the root of red-rooted salvia, 60 to 100 parts of Chinese yam, 100 to 150 parts of sculellaria barbata and 80 to 160 parts of dandelion. The ceramic product provided by the invention effectively improves the body function of a human body, has an aspergillus flavus-resistant function and has wide market prospect.
Owner:GUANGDONG KANGSHITAI NEW MATERIAL TECH CO LTD
Lycium ruthenicum enzyme and preparation method thereof
InactiveCN108887681ANourishing the kidney and nourishing the essencePrevent cancerFood ingredient functionsAlcoholFermentation broth
The invention discloses a lycium ruthenicum enzyme and a preparation method thereof. Lycium ruthenicum, blackcurrant, lemon, rose, honeysuckle, cantaloupe, prune, sea buckthorn and the like are pretreated for standby application, then the above raw materials are weighed according to the mass ratio of the lycium ruthenicum, the blackcurrant, the lemon, the rose, the honeysuckle, the cantaloupe, theprune and the sea buckthorn equaling to (6-9):(3-5):(1-3):(1-3):(2-4):(3-6):(2-5):(3-5), and pulping is carried out for standby application; then a mixed liquor is put into a fermentation vat, brownsugar and mixed bacteria are added into the fermentation vat for primary fermentation, after a period of time, mature fermentation is carried out, lastly, a fermentation liquor is filtered to remove ethyl alcohol, and the lycium ruthenicum enzyme is prepared. The production method can effectively solve the problems that the preparation process is single and the fermentation is not thorough in an existing production method, and the produced enzyme product can effectively solve the problem that the healthcare effect is poor due to low content of beneficial bacteria and single nutritional ingredient of an existing enzyme product.
Owner:BAZHOU HEIGUO WOLFBERRY BIOLOGICAL TECH
Freeze-dried dry-serviceable boiled duck with bamboo shoots and making method thereof
The invention provides freeze-dried dry-serviceable boiled duck with bamboo shoots and a making method thereof. The freeze-dried dry-serviceable boiled duck with bamboo shoots is made of, by weight, 55-65 parts of freeze-dried cooked duck, 5-15 parts of freeze-dried bamboo shoots, 5-15 parts of freeze-dried black fungus, 4-6 parts of freeze-dried ham, 0.8-1.2 part of freeze-dried shallot, 0.4-0.6 part of freeze-dried garlic, 0.4-0.6 part of freeze-dried ginger slices, 0.4-0.6 part of freeze-dried soy sauce powder, 0.4-0.6 part of freeze-dried vinegar powder, 0.4-0.6 part of freeze-dried honey, 0.4-0.6 part of spices, 0.4-0.6 part of monosodium glutamate, and a proper amount of refined salt. The making method includes: firstly, cleaning materials such as duck and cooking the materials with various ingredient accessories; and secondly, freeze-drying to obtain the freeze-dried dry-serviceable boiled duck with bamboo shoots. The freeze-dried dry-serviceable boiled duck with bamboo shoots is nutritious. Full nutrients of the materials are retained maximally by freeze-drying. The freeze-dried dry-serviceable boiled duck with bamboo shoots is long in shelf life, convenient to transport, fresh in taste and convenient to eat. Eating the freeze-dried dry-serviceable boiled duck with bamboo shoots often causes no side effects. The nutritious freeze-dried dry-serviceable boiled duck with bamboo shoots is provided for modern people in fast-paced life.
Owner:ANHUI LOVE ON YOUR FOOD
Culture method for DHA-rich Metapenaeus ensis
InactiveCN107396866AReasonable nutritional contentReduce utilizationFood processingClimate change adaptationBiotechnologyMetapenaeus ensis
The invention discloses a culture method for DHA-rich Metapenaeus ensis. The Metapenaeus ensis is fed with a feedstuff prepared from the following raw materials in parts by weight: 20-30 parts of peanut powder, 10-25 parts of bean pulp, 2-5 parts of earthworm powder, 0-10 parts of Schizochytrium limacinum powder, 10-25 parts of Schizochytrium limacinum waste residue, 1-5 parts of Bacillus natto, 0.2-0.5 part of yeast extract, 10-25 parts of maize germ oil and 1-5 parts of herba houttuyniae extracting solution. The culture method disclosed by the invention is low in cost, safe and reliable, and causes no pollution; the Metapenaeus ensis is fed with the feedstuff using the Schizochytrium limacinum and the waste residue thereof as the raw materials, thereby increasing the DHA and EPA contents in the prawn meat, enhancing the immunity of the Metapenaeus ensis, and promoting the growth and development of the Metapenaeus ensis. The culture method is applicable to large-scale culture of DHA-rich safe and functional Metapenaeus ensis products.
Owner:WUHAN HUASHITE IND BIOTECH DEV
Nutritious honey drink
InactiveCN107397101AFull of nutritionRich tasteFood ingredient as taste affecting agentNatural extract food ingredientsFructoseAdditive ingredient
The invention discloses a nutritious honey drink, which comprises the following raw materials by weight: 10-18 parts of licorice, 12-20 parts of Poria cocos, 12-20 parts of clove, 8-16 parts of lotus seed, 4-10 parts of mint, 6-10 parts of stir-fried malt, 60-80 parts of apple cider vinegar, 4-6 parts of fructose, and 60-80 parts of honey. The nutritious honey drink provided by the invention not only preserves the nutritional components of honey, but also has clear liquor color and excellent taste, and has the characteristics of rich nutrition, convenient storage, easy carrying, and convenient drinking, and can satisfy people's fast-paced way of life.
Owner:安徽省宿松县刘氏蜂产品有限责任公司
Dry-eating small trash fish and preparation method thereof
The invention provides dry-eating small trash fish and a preparation method of the dry-eating small trash fish. The dry-eating small trash fish comprises the following raw materials in percentage by weight: 35-45% of lyophilized small crucian, 15-25% of lyophilized walking catfish, 15-25% of lyophilized shrimps, 10-20% of lyophilized catfish, 0.8-1.2% of lyophilized spring onion, 0.4-0.6% of lyophilized garlic, 0.4-0.6% of lyophilized ginger piece, 0.4-0.6% of lyophilized soy sauce powder, 0.4-0.6% of lyophilized aromatic vinegar powder, 0.4-0.6% of lyophilized honey, 0.4-0.6% of spice, 0.4-0.6% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning the raw materials including various fishes and shrimps, and adding the accessories of the formula and curing; and performing freeze drying to obtain the lyophilized fish cubes. The dry-eating small trash fish provided by the invention has rich nutrition; through the freezing, the nutrition of various fishes and shrimps is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; the dry-eating small trash fish does not bring any side effect to people often eating the fish; and a kind of nutritious snack food is provided for the fast-paced modern people.
Owner:ANHUI LOVE ON YOUR FOOD
Vegetable wine and preparation method thereof
InactiveCN107164167AProliferation effect is goodActivation functionAlcoholic beverage preparationSide effectChinese wax
The invention provides vegetable wine and a preparation method thereof. Every 1,000 g of the vegetable wine is prepared from raw materials by weight as follows: 290-320 g of a spinach extract, 180-210 g of a tomato extract, 12-18 g of a tuber onion seed extract, 28-32 g of a Chinese yam extract, 22-28 g of a Chinese wax gourd seed extract, 28-32 g of a jujube extract, 28-32 g of a coix seed extract, 1,100-1,150g of honey and 240-260 g of water. The vegetable wine is an alcohol-containing drink prepared from vegetables serving as main raw materials and Chinese herbal medicines serving as auxiliary materials through fermentation, has low alcohol content, reserves saccharides, amino acid, mineral substances and the like of original vegetables, has higher nutritional value than distilled liquor mainly prepared from grain, has the functions of regulating metabolism of human bodies, promoting blood circulation, controlling the cholesterol level in the human bodies, relieving fatigue, improving the physiological function of the human bodies, resisting aging, protecting health and the like, has no toxic or side effects, tastes sweet and not hot and can be taken much.
Owner:亓玉森
Freeze-dried codfish dices and preparation method thereof
The invention provides freeze-dried codfish dices and a preparation method thereof. The freeze-dried codfish dices comprise the following components in part by weight: 60-70 parts of freeze-dried grass carp dices, 10-15 parts of freeze-dried codfish dices, 1-2 parts of freeze-dried shallot, 0.4-0.6 parts of freeze-dried garlic, 0.4-0.6 parts of freeze-dried ginger slice, 0.4-0.6 parts of freeze-dried soy sauce powder, 0.4-0.6 parts of freeze-dried balsamic vinegar powder, 0.4-0.6 parts of freeze-dried honey powder, 0.4-0.6 parts of spice, 0.4-0.6 parts of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps: firstly, cleaning fishes and other raw materials, adding various auxiliary materials in the formulation, and curing the obtained mixture; and secondly, obtaining the freeze-dried codfish dices by a freeze-drying method. The freeze-dried codfish dices are rich in nutrition, and through freeze processing, all nutrients of theraw materials are kept to the maximum extent; the freeze-dried codfish dices are long in shelf life, convenient to transport, delicious in taste and convenient to eat; after long-time eating, no sideeffect is caused; and the freeze-dried codfish dices can provide a leisure food with rich nutrition for fast-paced modern people.
Owner:ANHUI LOVE ON YOUR FOOD
Production method of rich-flavor honey drink
The invention discloses a production method of a rich-flavor honey drink. The method includes the following steps: cutting water bamboo into pieces, performing squeezing, adding corn syrup, honey andtraditional Chinese medicine extraction liquid into water bamboo juice and performing stirring so as to obtain premix; and performing freezing, temperature holding, temperature increasing, temperatureholding and filtration on the premix, performing filling on a filtrate and performing sterilization so as to obtain the rich-flavor honey drink. The traditional Chinese medicine extraction liquid isprepared by adopting the following process: adding water into water chestnuts, cherries, loquats, lotus seeds, chrysanthemums and jasmine flowers, performing boiling with a high cooking temperature, performing decocting with a low cooking temperature and performing filtration so as to obtain the traditional Chinese medicine extraction liquid. Through the production method provided by the invention, the rich-flavor honey drink is easy to prepare; and the method not only retains honey nutrients, but also can completely separate solid impurities. The obtained rich-flavor honey drink has clear soup appearance, has an extremely good taste, has the characteristics of rich nutrients, convenient preservation, portability and convenient consumption and can meet the fast-paced lifestyle of people.
Owner:安徽省宿松县刘氏蜂产品有限责任公司
Lean meat-preserved egg congee lyophilized powder and preparation method thereof
The invention provides lean meat-preserved egg congee lyophilized powder and a preparation method of the lean meat-preserved egg congee lyophilized powder. The raw material comprises the following components in percentage by weight: 30-40% of lyophilized rice, 15-25% of lyophilized diced pork, 15-25% of lyophilized diced chicken, 15-25% of lyophilized diced beef, 0.8-1.2% of lyophilized spring onion, 0.3-0.8% of lyophilized garlic powder, 0.3-0.8% of lyophilized ginger pieces, 0.3-0.8% of lyophilized soy sauce powder, 0..3-0.8% of lyophilized aromatic vinegar powder, 0.3-0.8% of lyophilized honey, 0.3-0.8% of spice, 0.3-0.8% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning and curing the raw materials including various vegetables, and performing freeze drying to obtain lyophilized powder; curing and then lyophilizing the meat; and adding other components according to the proportion of the formula, and sufficiently stirring to obtain the lean meat-preserved egg congee lyophilized powder. The lean meat-preserved egg congee lyophilized powder provided by the invention has rich nutrition; through the freezing, the nutrition of various vegetables is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; and the lean meat-preserved egg congee lyophilized powder provides abundant nutrition for the fast-paced modern people and meets the fast-paced needs of the people.
Owner:ANHUI LOVE ON YOUR FOOD
Feed for preventing silurus lanzhouensis gill rot and preparation method thereof
InactiveCN105815605AIncrease profitReduce lossesFood processingClimate change adaptationNutrientEarthworm
The invention relates to a fish feed, in particular to a feed for preventing silurus lanzhouensis gill rot and further relates to a preparation method of the feed for preventing silurus lanzhouensis gill rot. The feed for preventing silurus lanzhouensis gill rot is prepared from, by mass, 20-30 parts of fish meal, 8-15 parts of earthworm meal, 4-10 parts of squid meal, 6-12 parts of rice bran, 3-7 parts of fresh ginger, 3-8 parts of golden cypress, 2-6 parts of purslane, 3-7 parts of jasmine, 2-5 parts of asparagus, 2-6 parts of pyramidomonas delicatula, 1-5 parts of Platymonas subcordiformis, 1-4 parts of cuttle bone, 2-6 parts of purple perilla, 1-4 parts of dandelion, 1-4 parts of olive oil and 1-4 parts of composite multivitamins. The feed for preventing silurus lanzhouensis gill rot is provided according to the silurus lanzhouensis energy metabolism mode and nutrient requirement; after silurus lanzhouensis is fed with the feed, the feed coefficient is low, the specific growth rate is high, and the gill rot resistance is high.
Owner:QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
Blood sugar-lowering five-grain freeze-dried Buddhist powder and preparation method thereof
ActiveCN102669526BHigh nutritional valueSoft tasteFood shapingFood preparationSide effectFreeze-drying
Owner:ANHUI LOVE ON YOUR FOOD
Freeze-dried codfish dices and preparation method thereof
The invention provides freeze-dried codfish dices and a preparation method thereof. The freeze-dried codfish dices comprise the following components in part by weight: 60-70 parts of freeze-dried grass carp dices, 10-15 parts of freeze-dried codfish dices, 1-2 parts of freeze-dried shallot, 0.4-0.6 parts of freeze-dried garlic, 0.4-0.6 parts of freeze-dried ginger slice, 0.4-0.6 parts of freeze-dried soy sauce powder, 0.4-0.6 parts of freeze-dried balsamic vinegar powder, 0.4-0.6 parts of freeze-dried honey powder, 0.4-0.6 parts of spice, 0.4-0.6 parts of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps: firstly, cleaning fishes and other raw materials, adding various auxiliary materials in the formulation, and curing the obtained mixture; and secondly, obtaining the freeze-dried codfish dices by a freeze-drying method. The freeze-dried codfish dices are rich in nutrition, and through freeze processing, all nutrients of theraw materials are kept to the maximum extent; the freeze-dried codfish dices are long in shelf life, convenient to transport, delicious in taste and convenient to eat; after long-time eating, no sideeffect is caused; and the freeze-dried codfish dices can provide a leisure food with rich nutrition for fast-paced modern people.
Owner:ANHUI LOVE ON YOUR FOOD
A kind of colloid bacillus strain and its application in seaweed degradation
ActiveCN104388341BStrong algae degradation abilityPromote degradationBacteriaMicroorganism based processesBacillus licheniformisCellulose
The present invention relates to a kind of colloidal bacillus bacterial strain, classification name is colloidal bacillus (Bacillus mucilaginosus), has been preserved on November 15, 2013 in the general microbiology center of China Committee for Microorganism Culture Preservation, and the preservation number is CGMCC No. 8478. The invention also relates to the application of the colloid bacillus in the degradation of seaweed. The colloid bacillus strain of the present invention has strong seaweed degradation ability, and the content of alginic acid in the degradation solution obtained by using the strain to degrade seaweed is ≥15g / l, which is significantly improved compared with the existing biodegradation technology. In addition, the strain also has the ability to strongly degrade cellulose, protein and alginate. The enzyme activity of cellulose in the fermentation broth is ≥48.5U / ml, the activity of protease is ≥4.5U / ml, and the activity of lyase of alginate is ≥0.855U / ml.
Owner:青岛藻源植物营养有限公司
Production process of mung bean and asparagus wine
InactiveCN111676113AHigh nutritional valueImprove qualityAlcoholic beverage preparationGrain treatmentsAsparagus adscendensAsparagus
The invention discloses a production process of mung bean and asparagus wine. The production process comprises the following steps of selecting asparagus with similar length, cleaning the asparagus, sending the asparagus into asparagus chopping equipment, cutting the asparagus by the asparagus chopping equipment to form asparagus sections with the length of 0.3-0.5 cm, then selecting granular andmildew-free mung beans, and crushing the mung bean particles to 4-8, then carrying out wine base pretreatment, and then adding asparagus cut into particles and mung beans crushed into particles into awine base for soaking; after the soaking is finished, carrying out squeezing and coarse filtration to obtain an asparagus and mung bean soaking solution, and distilling asparagus and mung bean residues to obtain distilled alcohol; mixing the asparagus and mung bean soaking solution with distilled alcohol, standing for 20 minutes, siphoning supernate for later use, and finally blending. The asparagus and the mung beans are added into the raw material, so that the quality of the brewed liquor is greatly improved, and the liquor not only contains the faint scent of the asparagus and the mung beans, but also has a health-care function, and the ever-increasing liquor requirements of the public is met to a great extent.
Owner:安徽古沙淮酒业有限公司
Dry-eating small trash fish and preparation method thereof
The invention provides dry-eating small trash fish and a preparation method of the dry-eating small trash fish. The dry-eating small trash fish comprises the following raw materials in percentage by weight: 35-45% of lyophilized small crucian, 15-25% of lyophilized walking catfish, 15-25% of lyophilized shrimps, 10-20% of lyophilized catfish, 0.8-1.2% of lyophilized spring onion, 0.4-0.6% of lyophilized garlic, 0.4-0.6% of lyophilized ginger piece, 0.4-0.6% of lyophilized soy sauce powder, 0.4-0.6% of lyophilized aromatic vinegar powder, 0.4-0.6% of lyophilized honey, 0.4-0.6% of spice, 0.4-0.6% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning the raw materials including various fishes and shrimps, and adding the accessories of the formula and curing; and performing freeze drying to obtain the lyophilized fish cubes. The dry-eating small trash fish provided by the invention has rich nutrition; through the freezing, the nutrition of various fishes and shrimps is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; the dry-eating small trash fish does not bring any side effect to people often eating the fish; and a kind of nutritious snack food is provided for the fast-paced modern people.
Owner:ANHUI LOVE ON YOUR FOOD
Solid mixed feed additive for preventing diseases
PendingCN111248356ARegulate body metabolismSpeed up the build processAnimal feeding stuffAccessory food factorsBiotechnologyDisease
The invention provides a solid mixed feed additive for preventing diseases. According to the technical key points, the feed additive comprises the following raw materials in parts by weight: 5-8 partsof natural mineral dry powder, 7-10 parts of polyether antibiotics, 1-5 parts of a buffering agent, 10-15 parts of a modified antioxidant and 30-50 parts of plant leaf fiber powder. The feed additiveprovided by the invention has the beneficial effects that the feed additive can regulate metabolism of cattle bodies, enhance immunity, condition and absorb toxins in vivo, adsorb and inhibit harmfulbacteria, and adsorb harmful gases in gastrointestinal tracts; adsorbed ammonia ions are slowly released; thallus proteins are synthesized in rumen; and generation and alluvial accumulation of bovinehoof proteins are increased. In addition, the feed additive can neutralize acidic substances, adjust the pH value, enhance the appetite, and increase feed digestion capacity, so that production performance is improved.
Owner:JIANGSU AOZHONG BIOLOGICAL TECH CO LTD
Ceramic product beneficial for human kidneys, and production method thereof
The invention relates to a ceramic product beneficial for human kidneys, and a production method thereof. The ceramic product comprises, by weight, 40-50 parts of Dongxing sands, 41-50 parts of pure white sands, 9-16 parts of Fuming sands, 5-10 parts of super white ball clay, 5-15 parts of Huidong raw mire, 5-15 parts of quartz powder, 5-10 parts of calcined talcum, 4-8 parts of bentonite, 0.4-1 part of an assistant, 3-7 parts of Herba Eupatorii, 3-7 parts of Salvia miltiorrhiza, 2-5 parts of dried orange peel, 3-7 parts of Syzygium aromaticum, 10-15 parts of Radix Puerariae, 10-15 parts of licorice root, 10-15 parts of Paeonia lactiflora and 2-5 parts of Dipterocarpus tubinatus Gaertn.f.. The ceramic product can effectively improve the functions of human bodies, is beneficial for the functions of human body kidneys, and has a wide market prospect.
Owner:GUANGDONG KANGSHITAI NEW MATERIAL TECH CO LTD
Medicated wine for rheumatism, rheumatold disease and preparation method thereof
The invention discloses a medicated wine used for treating rheumatism and rheumatoid arthritis and the method for preparation, which belongs to the field of traditional Chinese tecnology and comprises: 40-70g divaricate saposhnikovia root, 40-70g schizophragma, 40-70g east asian tree fern rhizome, 40-70g obscured homalomena rhizome, 100-150g white sugar, 490-510g plasmogen wine. When in preparation, first weighing certain weight of divaricate saposhnikovia root, schizophragma, east asian tree fern rhizome, obscured homalomena rhizome and plasmogen wine, mixing and boiling into the drug liquor;then putting into white sugar and carrying on boiling until the colour of the liquor turning into brown. The invention has perfect effect of improving and demolishing the symptom of nameless ache, swell, numbness of limbs, coolling, trembling, movement restriction, muscle spasm and adynamia, acidness and tiredness, swell up of the arthrosis, ankylosis and atrophy of each arthrosis owing to the rheumatism and rheumatoid arthritis and has special effect to the puerperal rheumatism. The minimal sufferer wih 3-5 years case history can be healed after 2-3 months and the major sufferer wih a medical history above 10 years can be healed after 1 year.
Owner:王燕
Defatted Asparagus officinalis L noodles and processing method thereof
PendingCN109105739AImprove immunityRegulate body metabolismNatural extract food ingredientsFood ingredient functionsWheat germOfficinalis
The invention relates to the technical field of processing of Asparagus officinalis L, particularly to defatted Asparagus officinalis L noodles and a processing method thereof, wherein the defatted Asparagus officinalis L noodles comprises the following 10 main food raw materials: 10-15 parts of a pure Asparagus officinalis L juice, 15-20 parts of dried Asparagus officinalis L, 3-5 parts of a purepickled Asparagus officinalis L juice, 400-450 parts of wheat powder, 5-10 parts of wheat germ powder, 5-10 parts of walnut powder, 3-5 parts of peanut powder, 6-10 parts of white sesame powder, 2-4parts of chestnut powder, and 10-15 parts of deionized water. According to the processing method, wheat powder, wheat germ powder, walnut powder, peanut powder, white sesame powder, chestnut powder and Asparagus officinalis L powder are uniformly mixed under pure Asparagus officinalis L juice preparation, pure pickled Asparagus officinalis L juice preparation, Asparagus officinalis L powder preparation, wheat powder processing, processing of other raw materials, flour mixing water preparation, noodle production and other processing technologies, the obtained mixture and an Asparagus officinalis L juice are mixed, kneading is performed to form dough, and drying is performed to prepare noodles. According to the present invention, a variety of raw materials are organically combined and synergistically act, such that the processed finished noodles have health effects of human immunity enhancing, body metabolism regulating and the like.
Owner:黔西南州林晨黔一农业发展有限公司
Health-care honey milk tea and preparation method thereof
ActiveCN102669327BRetain nutrientsFull of nutritionPre-extraction tea treatmentFreeze-dryingBlack tea
The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.
Owner:ANHUI LOVE ON YOUR FOOD
Ceramic product capable of improving human malignant tumor and preparation method of ceramic product
InactiveCN107555972ARegulate body metabolismImprove human metabolismHerba Scutellariae BarbataeDandelion
The invention relates to a ceramic product capable of improving human malignant tumor and a preparation method of the ceramic product. The ceramic product is prepared from components in parts by weight as follows: 40-50 parts of Dongxing sand, 41-50 parts of pure white sand, 9-16 parts of Fuming sand, 13-20 parts of grains ground with water, 5-10 parts of ultra-white ball clay, 5-15 parts of Huidong raw mud, 5-15 parts of quartz powder, 0.4-1 part of an auxiliary, 100-140 parts of radix glehniae, 100-160 parts of radix puerariae, 60-120 parts of plumula nelumbinis, 50-150 parts of bulbus lilii, 110-130 parts of radix trichosanthis, 100-150 parts of radix astragali, 100-180 parts of radix salviae miltiorrhizae, 100-160 parts of semen coicis, 60-100 parts of rhizoma dioscoreae, 80-100 partsof fructus lycii, 100-150 parts of herba scutellariae barbatae and 80-160 parts of herba taraxaci. The ceramic product effectively improves human physical functions, has the function of improving human malignant tumor and has broad market prospect.
Owner:GUANGDONG KANGSHITAI NEW MATERIAL TECH CO LTD
Preparation method for high-fiber weight-reducing asparagus beverage
The invention discloses a preparation method for a high-fiber weight-reducing asparagus beverage. The method comprises the following steps: peeling asparagus, and smashing asparagus pulps, to obtain asparagus skins and asparagus cores for future use; peeling Chinese eddo, to obtain Chinese eddo pulps for future use; taking fructus crataegi, pericarpium citri reticulatae, malt and the asparagus skins, after uniformly mixing, drying, smashing, to obtain compound powder for future use; after uniformly mixing the asparagus cores and the Chinese eddo pulps, steaming, after cooling to 28-36 DEG C, adding a saccharifying agent, saccharifying by a colloid mill; after saccharifying, to obtain slurry, after uniformly mixing the slurry with the compound powder, xylitol and a suitable amount of water,homogenizing, and sterilizing, to obtain the beverage. The high-fiber weight-reducing asparagus beverage is rational in formula, and more fragrant in mouthfeel through saccharification after compounding the asparagus and the Chinese eddo. The weight-reducing effects of dredging intestinal tracts, improving constipation and increasing satiety are achieved by using cellulose in the asparagus skins,the fructus crataegi, and pericarpium citri reticulatae and the like.
Owner:ANHUI PANPAN FOOD CO LTD
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