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170 results about "Dietary nutrients" patented technology
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The major nutrients required for a healthy diet are carbohydrates, proteins and lipids. The digestive system breaks down large molecules of food, which are then absorbed into the bloodstream.
Food composition and application thereof
ActiveCN103960571ASolve rough tasteSolve the shortcomings of poor tasteDough treatmentBakery productsFood composition dataDietary fibre
The invention discloses a food composition and application thereof. The food composition comprises whole wheat flour, wheat flour and bean flour, wherein a weight ratio of the wheat flour to the whole wheat flour is 1-4: 1, and each 100 g of the composition contains 0.2 to 1.2 g of lysine and 6 to 12 g of dietary fiber. The composition contains rich amino acid and dietary fiber, overcomes the problem of unbalanced intake of dietary nutrients of consumers at present and the disadvantages of rough mouthfeel and poor taste of whole grain food, and is beneficial for maintaining and / or improving health of consumers.
Owner:COFCO NUTRITION & HEALTH RES INST +1
Probiotic microcapsule and preparation method thereof
InactiveCN111035013AKeep aliveExtend shelf life at room temperatureLipidic food ingredientsFood shapingBiotechnologyFluidized bed drying
The invention discloses a probiotic microcapsule and a preparation method thereof, and relates to the technical field of probiotics. The probiotic microcapsule comprises an oil-phase matrix directly contacting probiotics, a continuous water-soluble wall material wrapping the oil-phase matrix, and powder particles agglomerated on the outermost layer. The preparation method comprises the following steps: mixing a probiotic liquid / probiotic powder and a fat-soluble substance to prepare a W / O emulsion; adding the emulsion prepared in the previous step into a prepared aqueous phase solution to prepare a W / O / W double-layer emulsion; and carrying out centrifugal spray agglomeration and built-in fluidized bed drying to obtain the probiotic microcapsules. According to the invention, the microcapsules have multi-layer protection on the periphery of the probiotics, wherein the fat-soluble substances protect, then the water-soluble wall material protects the grease, and finally the peripheral agglomerated particles have isolation effect; and the probiotic microcapsules prepared by the invention can be used for functional foods or dietary nutrition supplements.
Owner:JIANGSU ALAND NOURISHMENT
Method for improving bioavailability of iron and zinc elements of broad beans
InactiveCN103229962AHigh nutritional valueImprove bioavailabilityFood preparationBiotechnologyIn vitro digestion
The invention belongs to the technical field of plant processing and in particular relates to a method for improving the bioavailability of iron and zinc elements of broad beans. The broad beans are low in cost, contain abundant microelements and proteins and have a certain advantage to dietary nutrition of people. Phytic acid which is contained in cotyledons of the broad beans can be combined with proteins and metal ions to reduce the bioavailability of the proteins and the metal elements. The deficiency of iron and zinc elements has certain universality, and the iron and zinc elements play an important role in intelligence development of children and physical health of adults. Most people take vegetarian diet as staple food in China, wherein the broad beans are popular bean crops, and carrots and spinaches are popular vegetables. The carrots and spinaches contain beta-carotene; and according to the method disclosed by the invention, the fact that the bioavailability of the iron and zinc elements in the broad beans can be improved by adding the carrots and spinaches into raw broad bean flour or cooked broad bean flour is discovered by using the carrots, spinaches and the broad bean flour to do an in-vitro digestion experiment, and therefore the nutritional value in use of the broad beans is increased.
Owner:JINLING INST OF TECH
Edible blend oil
InactiveCN106490190AImprove stabilityRich in micronutrientsEdible oils/fatsAmino acid compositionChemistry
The invention provides edible blend oil also called edible plant blend oil (similarly hereinafter); the edible blend oil contains the components by the mass percentage: 8-15% of saturated fatty acid, 30-50% of monounsaturated fatty acid, and 35%-57% of polyunsaturated fatty acids; the polyunsaturated fatty acid contains 5 mass%-12 mass% of n-3 polyunsaturated fatty acid and 30 mass%-52 mass% of n-6 polyunsaturated fatty acid. With combination of intake amount of dietary fat suggested in a Chinese resident balanced diet pagoda or intake amount of people actual dietary fat reported in a Chinese resident nutrition and health state investigation report (2002), the fatty acid composition and content of the edible blend oil are both consistent with a recommended intake amount range of fat and fatty acids related in the 2013-edition Chinese resident dietary nutrient reference intake amount, and at the same time, endogenous micronutrients are rich. The endogenous micronutrients include fat-soluble vitamins and a variety of plant active substances, wherein the vitamin E meets 30%-80% of the daily recommended vitamin E reference value of Chinese residents.
Owner:中粮福临门食品营销有限公司 +1
Individual sub-health intervention method and system based on big data and artificial intelligence
InactiveCN109545328AIntervention effect is goodSub-health reversal is effectiveHealth-index calculationNutrition controlEpidemiologyPhysical exercise
The invention discloses an individual sub-health nutrition and health intervention method based on big data and a management system. The method comprises the steps of establishing a sub-health assessment initial model and a nutrition and health intervention scheme library on the basis of evidence based medicine, epidemiology, dietary nutrition survey and nutrition intervention data; revising sub-health assessment model parameters by food, exercise and sign information analytic statistics results of a large sample of people and carrying out cross validation; acquiring individual sub-health score, an interpreted report and a recommended nutrition and health intervention scheme from personal information; in a process of executing the nutrition and health intervention scheme, assessing individual sub-health at regular intervals and adjusting the individual sub-health to obtain an optimal intervention effect; and meanwhile, continuously calculating and optimizing the individual sub-health assessment model by cumulative data of the personal information. The management system which executes the method consists of four modules including a personal information acquiring module, a calculating module, a display module and a supervision module. By the method and the management system, a scientific, individualized, visual and traceable sub-health solution is provided for residents, and long-term health records are established.
Owner:极力健生物科技(广州)有限公司
Oils enriched with diacylglycerols and phytosterol esters and unit dosage forms thereof for use in therapy
InactiveUS20060233863A1Reducing of insulin resistance syndromeRaise HDL levelsBiocideMetabolism disorderLipid formationTreatment effect
Described herein are various lipid mixtures, more particularly special mixtures of fatty acids esters, which may be phytosterol esters and / or glyceride esters. Said mixtures are evaluated in the context of their ability to, upon consumption, affect the levels of circulating LDL and HDL particles, and their therapeutic effect on conditions associated with lipid metabolism, such as atherosclerosis, diabetes, metabolic disorders, etc. Compositions, dietary nutrients, food supplements and nutraceuticals comprising the herein described mixtures are also described.
Owner:ENZYMOTEC
Fast self-evaluation method and system for individual dietary nutrient intake levels
InactiveCN105608328AMedical automated diagnosisComputer-assisted diets prescription/deliveryComputer scienceSelf evaluation
The invention provides a fast self-evaluation method for individual dietary nutrient intake levels. The fast self-evaluation method comprises the following steps: collecting individual basic information of people to be evaluated, and searching evaluation standards meeting individual conditions; collecting the food intake frequency information of the people to be evaluated, and calculating the nutrient intake quantity of the people to be evaluated according to nutrient content data in food; evaluating the individual dietary nutrient intake levels according to the data, and guiding individual rational diet. The invention further provides a fast self-evaluation system for the individual dietary nutrient intake levels. The fast self-evaluation system comprises basic information collecting module, a food frequency information collecting module, a food nutrient content data base module, an evaluation standard module, a calculation module, a data statistics module and a system management module. Based on the conventional technology, a fast self-evaluation software platform for Chinese resident dietary nutrient intake levels is established and is popularized in the society, so as to help people in different areas and of different physiological states and different disease states to evaluate the individual dietary nutrient intake levels every day by selves, guide the people to select proper diet schemes and nutrient supplement schemes, and provide an information tool for realizing national rational diet and promoting healthy.
Owner:TIANJIN MEDICAL UNIV
Dietary nutrition health survey and evaluation system based on smart equipment, and implementation method thereof
InactiveCN109841270AAccurate assessment of food intakeAccurate assessment of intakeNutrition controlState of artHealth condition
The invention discloses a dietary nutrition health survey and evaluation system based on smart equipment, and an implementation method thereof, solving the problem that the result for data survey by the prior art is not accurate, thus causing the total dietary nutrition and the health condition of a user are inconsistent with the practical condition of the user. The dietary nutrition health surveyand evaluation system based on smart equipment includes smart equipment, a core processor, a diet evaluation module and a health habit scoring module. The implementation method includes the steps: S1, collecting the dietary nutrition and health survey data of the user; and S2, summarizing, analyzing, calculating and evaluating the dietary nutrition and health survey data of the user. For the dietary nutrition health survey and evaluation system based on smart equipment, and the implementation method thereof, an improved version of food frequency questionnaire is built into the mobile smart equipment in an APP mode, and the content of the questionnaire includes the main food types, and other details, such as the daily frequency and the amount of consumption, and the standard food quantityof each measurement has a concrete measure gauge and an image to help the user correctly select the amount of each food consumed, thereby improving the compliance of the user and the accuracy of foodinformation collection.
Owner:CHENGDU SHANGYI INFORMATION TECH CO LTD
Methods for providing a personalized list of dietary nutrients and supplements
InactiveUS20140335482A1Negative effectSignificant positive effectDigital data information retrievalData processing applicationsPersonalizationComputerized system
The present invention provides methods for providing a personalized list of dietary nutraceuticals to an individual, wherein at least one of the nutraceuticals affects the bioavailability of at least one other of the nutraceuticals, the methods including adjusting the amount of the affected nutraceutical based on the influence of the affecting nutraceutical on the bioavailability thereof. The present invention further provides a computerized system including a database and a processor which includes modules configured for providing the list of nutraceuticals according to the invention.
Owner:PRANA ESSENTIALS
Application method of abelmoschus esculentus as natural food additive
ActiveCN105166927AProtect stomachPromote digestionFood ingredient functionsFood preparationBiotechnologyCellulose
The invention discloses an application method of abelmoschus esculentus as natural food additive and belongs to the technical field of food deep processing. According to the invention, physical and chemical properties of the abelmoschus esculentus fruit, including rich natural pectin and pectin, are utilized. The abelmoschus esculentus fruits are cleaned, water-removed, dried by hot air and crushed to be used as food stabilizer or adhesive; the food stabilizer or adhesive is then mixed with raw material powder which is good in dietary nutrition, rich in fiber content but relatively bad in compressibility by the internal added method; and the powder is directly pressed into tablets to make dietary fiber chewing tablets. According to the invention, the abelmoschus esculentus is used as natural food additive, so that no addition of other additives, such as magnesium stearate, carboxy methyl cellulose sodium and the like, is required in product preparation process; moreover, the obtained chewing tablets are stable in characteristics and good in disintegration effect.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Treatment methods requiring phyto-ingredients
ActiveUS20070196440A1Improve bioavailabilityAntibacterial agentsBiocideFood supplementPhytosterol esters
Methods of treatment of conditions which require phytosterol therapy without adversely affecting the bioavailability of lipophilic vitamins or lipophilic drugs, consisting of administering a mixture of phytosterol ester(s) (PS-E) and 1,3-diglyceride(s) (DAG) dissolved in an edible oil or fat are described herein, together with a method of improving weight management and a method of treating metabolic conditions that result in overweight. Dietary nutrients, food supplements and food articles containing said mixture are also described herein.
Owner:ENZYMOTEC
Production process of functional premix for regulating and controlling egg quality and relieving heat stress of laying hens
ActiveCN102907578AImprove stress resistanceIncrease intakeFood processingAnimal feeding stuffVitamin K3Tryptophan
The invention discloses a production process of a functional premix for regulating and controlling egg quality and relieving heat stress of laying hens and relates to the technical field of nutrition of laying hens and regulation and control. The production process comprises the following steps of: mixing and beating peeled fresh garlic with drinking water to prepare garlic paste; mixing the garlic paste with corn protein powder, dry red pepper powder, fruit oligose, bacillus subtilis and citric acid to form a mixture A; mixing vitamin A, vitamin D3, vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12 and the like with rice hull powder to form a mixture B; mixing ferrous sulfate monohydrate, copper sulfate pentahydrate, zinc sulfate monohydrate, manganese sulfate monohydrate, iodine, selenium, cobalt chloride hexahydrate, zeolite powder, tryptophan, lysine and the like with calcium hydrogen phosphate to form a mixture C; and then evenly mixing the mixture A, the mixture B and the mixture C. The production process can be used for improving the dietary nutrient intake and utilization efficiency of metabolism of the laying hens, and promoting the deposition and metabolism of nutrients.
Owner:JIANGSU INST OF POULTRY SCI
Home nutrition management method based on the Internet
PendingCN110767289AImprove self-careGuaranteed real-time managementNutrition controlStatistical analysisNutrition
The invention discloses a home nutrition management method based on the Internet. The method comprises steps of (1) nutrition evaluation, collecting personal basic information and daily intake dietaryinformation of a user, and carrying out data statistical analysis and calculation of the collected information; (2) nutrition diagnosis, evaluating the home nutrition condition of the user accordingto the calculation result in combination with the national reference standard; (3) nutrition intervention, providing home dietary nutrition management suggestions for the user according to the evaluation result; (4) nutrition monitoring and evaluation, monitoring the execution situation of the provided home dietary nutrition management suggestions by the user, and evaluating the execution situation; and (5) after a certain period of time, performing steps on the user again, and repeating cycling. The method is advantaged in that the home nutrition of the user is continuously managed, an advanced nutrition health-care process of nutrition evaluation, nutrition diagnosis, nutrition intervention and nutrition evaluation is adopted, a management closed loop is formed, the user is promoted to develop a healthy life style, and the home self-health-care capability is improved.
Owner:武汉宇科天创网络科技有限公司
Heat-clearing aloe steamed bun and making method thereof
InactiveCN103404780AClearing away heat and nourishing the lungsWith health functionFood preparationBiotechnologyAdditive ingredient
The invention discloses a heat-clearing aloe steamed bun and a making method of the heat-clearing aloe steamed bun. The heat-clearing aloe steamed bun comprises the following raw materials in parts by weight: 90-100 parts of wheat powder, 10-15 parts of pearl barley powder, 5-10 parts of aloe leaves, 5-10 parts of bitter gourd, 2-3 parts of lotus seed powder, 5-8 parts of purple sweet potatoes, 2-3 parts of whole cow milk powder, 5-8 parts of lily, 3-5 parts of honeysuckle, 3-6 parts of mulberry leaves, 2-5 parts of lotus leaves, 3-5 parts of white sugar, 0.5-1.5 parts of yeast powder and the balance of water. The heat-clearing aloe steamed bun is a nutritive steamed bun containing aloe, purple sweet potatoes and the whole cow milk powder, and people can simultaneously obtain beneficial components such as polysaccharide, proteins, anthocyanin and vitamins while eating; meanwhile, the steamed bun can be maintained fresh, dietary nutrients of the people are richer, body building requirements are met, and particularly, the steamed bun has the healthcare functions of clearing heat, moistening lungs and easing mental anxiety since the decocted liquid of the lily, honeysuckle, mulberry leaves and lotus leaves is utilized for kneading the dough.
Owner:吴祥忠
Method capable of improving water solubility of curcumin and application
InactiveCN107952077AGood water solubilityImprove solubilityPowder deliveryAntipyreticSolubilityAlcohol
The invention discloses a method capable of improving water solubility of curcumin and application. The method includes: dissolving curcumin in anhydrous alcohol, adding into plant glycogen water solution dissolved in deionized water, oscillating for balance before centrifuging, collecting supernate, and utilizing plant glycogen nanoparticles as a carrier to load curcumin so as to improve solubility of curcumin in water. The method is simple to operate, mild in condition and high in solubility improving speed; by applying the method, apparent solubility of curcumin can be improved by about 3100 times; the method can be applied in the field of food healthcare products, water-soluble food, dietary nutrient supplements or medicine.
Owner:HENAN UNIV OF SCI & TECH
Dietary nutrition replenishing food
ActiveCN103371318APromote circulationHigh nutritional valueFood preparationPolygonum fagopyrumWheat germ
The invention discloses a dietary nutrition replenishing food relating to a nutritional food with a health care function. The dietary nutrition replenishing food is applied to convenient foods such as nutritional breakfast, grain nutritional rods and solid drinks. The dietary nutrition replenishing food comprises the following ingredients of wheat germ, flaxseed, sesame, corn or tartary buckwheat, whole milk powder or skimmed milk powder, isomaltulose or palatinitol and salt. The dietary nutrition replenishing food is rich in proteins, dietary fibers and other nutritional ingredients, and good in taste, and is suitable for all kinds of people to eat.
Owner:佛山市南海正轮食品有限公司
Potato yogurt cakes and manufacturing method thereof
InactiveCN105942339ASweet and sour tasteImprove dietary nutritionMilk preparationSugar food ingredientsNutritional statusSuperheated steam
The present invention provides potato yogurt cakes which are prepared by using potato full powder and wheat powder as main raw materials, and adding the yogurt, sugar, eggs, baking powder, etc. as accessory materials. The prepared potato yogurt cakes are rich in dietary fibers, vitamins, calcium, phosphorus and other minerals, sour and sweet in tastes, and fresh and fragrant, and provide an effective solution scheme for improving the diet nutritional status of residents in our country. In the cooking of the potato yogurt cakes, superheated steam steaming is used, which can effectively prevent fat oxidation and reduce the loss of vitamins, amino acids and other nutrients.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Nutrition and health care powder and preparation method thereof
InactiveCN103766911AIncrease vitalityGuaranteed uptimeNatural extract food ingredientsFood ingredient functionsBiotechnologyPolygonum fagopyrum
Owner:刘云龙
Dietary-nutrition bean curd stick and making method thereof
InactiveCN106472712AReduce heatHigh protein contentCheese manufactureFood scienceBiotechnologyNutrition
The invention discloses a dietary-nutrition bean curd stick and a making method thereof and belongs to the field of food processing. The dietary-nutrition bean curd stick comprises, by weight, 110-135 parts of soybeans, 50-80 parts of yam beans, 10-20 parts of buckwheat extracts, 20-40 parts of oat embryo, 12-25 parts of dried lotus root starch, 10-20 parts of conpoy powder, 5-10 parts of lemon juice, 3-9 parts of cactus powder and 2-8 parts of mycose. The bean curd stick is rich in nutrition, the bean curd stick containing dietary fiber, low heat, low fat and low sugar and processing of the bean curd stick are optimized, dietary therapy of various crowds is satisfied, and the dietary-nutrition bean curd stick is specially suitable for selection by those in need of weight control and early diabetic patients.
Owner:陈劲
Ginger extract, ginger fiber and preparation method of ginger extract and ginger fiber
ActiveCN105996028AStable traitsGreat tasteAntibacterial agentsNervous disorderDietary supplementDietary fibre
The invention relates to a novel ginger extract, ginger fiber and a preparation method of the ginger extract and the ginger fiber. The preparation method comprises the following steps: high-quality dry ginger slices are taken as a raw material, and fat-soluble ginger essential oil and oleoresin are extracted from ginger powder with a supercritical CO2 extraction method firstly; then protease and glucoamylase are added simultaneously for enzymatic water extraction; an extracted solution is subjected to solid-liquid separation, concentration or concentration drying, then the ginger extract which contains rich carbohydrates, amino acids, polypeptides, polysaccharides, dietary fiber, saponin, proteins, vitamins, trace elements and other nutritional and functional components and tastes fresh, sweet and full is obtained, and the ginger fiber is obtained simultaneously. The ginger extract can be widely applied to seasoning, dietary supplements and personal care products. The ginger fiber can be applied to dietary nutrition supplements. All the nutritional and functional components in ginger are extracted comprehensively, the comprehensive utilization rate of the raw material is increased, the cost is reduced, any organic solvent is avoided, environmental protection, simplicity and convenience are realized, and the market competitiveness is improved.
Owner:湖南和广生物科技有限公司
Special nutrition powder for patients with hypertension and hyperlipidemia
InactiveCN104473026AImprove solubilityPromote digestionNatural extract food ingredientsFood ingredient functionsNutritional statusAdditive ingredient
The invention relates to the technical field of health-care food, in particular to dietary nutrition powder suitable for being eaten by patients with hypertension and hyperlipidemia. The nutrition powder comprises chenopodium quinoa, oat, buckwheat, black sesame, kudzuvine root, polygonum multiflorum extract, semen coicis, polygonatum odoratum extract, saussurea involucrata fruit extract, dendrobium extract, chrysanthemum, stragalus membranaceus extract, red konjic rice powder and hawthorn flesh. The nutrition powder as nutritional breakfast is very easy to dissolve, digest and absorb, has the maximum biological absorbance and the maximum biological availability for human bodies with hypertension and hyperlipidemia, provides immune activity factors and nutritional ingredients for the human bodies, replenishes carbohydrate, protein, fat, multiple vitamins and minerals required by breakfast of crowds with hypertension and hyperlipidemia, and facilitates improvement of nutritional states of the crowds with hypertension and hyperlipidemia as well as reduction of symptoms of hypertension and hyperlipidemia.
Owner:周连平
Child catering system based on nutrition assessment
InactiveCN106296521AHigh degree of informatizationImprove service efficiencyData processing applicationsInformatizationFood material
The invention discloses a child catering system based on nutrition assessment. The system comprises a recipe making module, a nutrition assessment module and an intelligent balancing management module. In the recipe making module, a food material system database is established, and a nutrient amount of a food material is acquired based on the established food material system database so as to acquire a nutrient equalization recipe; in the nutrition assessment module, according to a dietary nutrient intake standard radix, a recipe assessment calculating formula is analyzed and acquired, then according to an actual dining number of each age, a dietary nutrient average reference intake is calculated, and then a recipe acquired from the recipe making module is analyzed, an actual intake of each nutrient is acquired, and finally the actual intake of each nutrient in the recipe is compared to the dietary nutrient average reference intake so as to acquire a nutrition assessment report of the recipe; and in the intelligent balancing management module, according to the acquired nutrition assessment report, the imbalance food material in the recipe acquired from the recipe making module is adjusted so as to acquire a final recipe. By using the system, purposes of increasing an informatization degree and service efficiency are reached.
Owner:一统安易(北京)科技有限公司
Combined healthy and nutrient convenient set meal food and preparing manner thereof
InactiveCN104982927AIncrease nutritionNutritional diversityFood preparationBiotechnologyDietary pattern
The invention relates to combined healthy and nutrient convenient set meal food and a preparing manner thereof and belongs to the field of fast-food convenient food and processing of the fast-food convenient food. The set meal food is mainly formed by combining staple food, sauced pickle, meat diet, vegetables, dairy products or vegetable protein products and local snacks, and multiple combinations can be formed. Each kind of food is solid and is independently packed and preserved at a normal temperature, and the food can be eaten instantly after a bag is opened. The set meal food includes the breakfast and the dinner. Each of the breakfast and the dinner includes series of common food, Muslim food, vegetarian food, weight losing food, exercising food, recovery food and the like and is suitable for different people. The weight of each kind of food in the set meal food is prepared by a nutritionist according to heat and the nutrition intake demand, the preparing manner is entrusted and customized by special food manufacturers, and safety and sanitation of the food are ensured. The set meal food can replace the breakfast and the lunch with conventional food, and the nutrition balance can also be ensured after the set meal food is eaten for a long time. The combined healthy and nutrient convenient set meal food and the preparing manner thereof relate to the transformation of dietary modes of people in China, the food intake amount is reduced, nutrition balance of the food is improved, and health and the fatigue are maintained.
Owner:许文清
Pregnancy nutrition management method and device based on Internet
InactiveCN106447569AImprove pregnancy safetyImprove nutrition during pregnancyData processing applicationsData synchronizationObstetrics
The invention discloses a pregnancy nutrition management method and device based on the Internet. The method comprises the steps that the prepregnancy body mass and height are acquired, a prepregnancy BMI value and the current health type are obtained, the daily activity level is acquired according to different labor expenditures, heat needed for meeting the pregnant woman blood glucose level of a pregnant woman every day per kilogram is obtained through calculation according to the daily activity level and the pregnancy body mass variation, and whether heat complementation needs to be conducted or not is judged; if yes, the corresponding ideal body masses are calculated according to different pregnancy weeks, wherein the heat needed by the pregnant woman every day is equal to the ideal body mass times the heat needed by the pregnant women every day per kilogram. Data is synchronized to a cloud to be analyzed and calculated through a terminal, and the heat needed every day is obtained. Three heat energy nutrients are reasonably allocated on the basis of food exchange portioning, the dietary nutrient balance is guaranteed, and the body masses and blood glucose levels of a mother and a baby are controlled.
Owner:大连千松科技有限公司
Four-section linear fattening feed technology for producing snowflake beef
InactiveCN106508788AMaximize weight gain potentialEffectively exert fat deposition abilityAnimal husbandryCrossbred cattleFodder
The invention relates to a four-section linear fattening feed technology for producing snowflake beef. At present, Japanese Kobe wagy is mainly introduced in the domestic market to serve as a provenance, crossbred cattle of local beef cattle breed serves as a bovine origin for producing snowflake beef, the snowflake beef is produced with the Japanese wagy fattening feed mode as reference, the slaughtering moon age is 30 months or more, the slaughtering weight is about 650 kg, and feed cost is high. The four-section linear fattening feed technology includes the following steps that castrated Houstain calves which are 2-3 months old, weaned and castrated, grow and develop well and weigh 80 kg or more are selected, according to the weight increasing law, protein and fat deposition law and the influence law of dietary nutrient level to body tissue, the whole fattening process of the castrated Houstain calves are divided into four stages, and stage weight increase indexes are set. The four-section linear fattening feed technology is used for producing the snowflake beef.
Owner:ANIMAL HUSBANDRY RES INST OF HEILONGJIANG ACADEMY OF AGRI SCI
Potato wafer cake and making method thereof
InactiveCN105831197AHigh in nutrientsPrevent fat oxidationDough treatmentBakery productsSodium bicarbonateYolk
The invention discloses a potato wafer cake which is made of cake crust and sandwich stuffing. The cake crust is mainly made from mashed potato, wheatmeal, sodium bicarbonate, ammonium bicarbonate, skim milk powder, corn flour, yolk powder, table salt, lecithin, edible fat and oil and water, wherein the content of mashed potato is 50% or above. The making method of the potato wafer cake includes the steps of dough kneading, forming, overheat steaming and baking, sandwich stuffing coating, bonding and forming, segmenting, packaging and the like. The potato wafer cake is rich in dietary fiber, vitamins, mineral substances and other nutritional components, strong and coordinative in potato fragrance, loose and crispy in taste and good in flavor and palatability, has great significance in improving daily dietary nutrition level, is simple in making method, capable of being industrially produced, wide in market prospect, capable of greatly increasing potato consumption after being put into production, and capable of improving the additional value of potato.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Blended polygonatum sibiricum flaky pastry and preparation method thereof
InactiveCN105994545AUnobstructed blood vesselsImprove brain functionDough treatmentBakery productsFlavorVitamin C
The invention provides blended polygonatum sibiricum flaky pastry and a preparation method thereof. On the basis that polygonatum sibiricum powder is added to endow the flaky pastry with healthcare functions including dredging blood vessels and improving brain functions, the blended polygonatum sibiricum flaky pastry is made through blending preparation, and vitamin C, dicalcium phosphate, ferrous gluconate and the like are added to balance nutrition of the flaky pastry; soy isolate protein is used and blended, so that the nutrient components of the product are balanced; the Chinese resident reference dietary nutrition acceptable daily intake standard (adults) recommended by the Chinese Nutrition Society can be met. Meanwhile, on premise of nutrition balance, the flavor and the taste of the product are ensured, and the blended polygonatum sibiricum flaky pastry is good in crispiness, fragrant and sweet in taste, not viscous to teeth, easily acceptable by customers, and good in market prospect.
Owner:WUHAN INST OF BIOENG
Restaurant meal nutrition management system and method thereof
InactiveCN109979566AReduce non-communicable chronic diseasesData processing applicationsNutrition controlInformation technologyNutrition management
The invention discloses a restaurant meal nutrition management system and a method thereof. The system and the method thereof aim at a defect in existing restaurant meal nutrition management; according to nutriology knowledge, advantages of information technology are sufficiently realized; in a full process from restaurant dish management to individual dining process, a nutriology requirement is satisfied, thereby promoting individual diet health, promoting individual body health and reducing non-infectious chronic disease.
Owner:王睿琪
Household dietary nutrition evaluation method
InactiveCN110797107AAccurate dataComprehensive and accurate evaluationHealth-index calculationNutrition controlBiotechnologyAnimal science
The invention discloses a household dietary nutrition evaluation method. The method comprises the following steps of: (1) collecting individual basic information of a person to be evaluated, (2) acquiring dietary intake information of a person to be evaluated on the day, (3) calculating the daily intake of various dietary nutrients of the individual according to the nutrient content data containedin the food information collected in the step (2), and evaluating the intake condition of the dietary nutrients of the individual in combination with the national reference standard, and (4) according to the food information collected in the step (2), calculating a personal diet quality index and a household diet diversity score of the individual, and evaluating the quality of the household dietof the individual in combination with the national reference standard. The evaluation method provided by the invention is suitable for national conditions of China, and can comprehensively evaluate the sufficiency and balance of household dietary nutrition.
Owner:武汉宇科天创网络科技有限公司
Dietary nutrition formula product applicable to regulation on hypertension, hyperlipidemia and hyperglycaemia of astronauts
PendingCN111317099ARich sourcesPromote digestion and absorptionFood ingredient functionsBiotechnologyAnimal science
The invention discloses a dietary nutrition formula product applicable to regulation on hypertension, hyperlipidemia and hyperglycaemia of astronauts. The product comprises the following raw materials: highland barley flour, skim milk powder, whey protein powder, wheat protein powder, rice protein powder, soybean isolate protein powder, soybean protein powder, wheat germ flour, corn germ flour, quinoa flour, oat flour, and the like. According to the product, the highland barley flour is adopted as a main raw material, and meanwhile, high-quality protein sources such as skim milk powder, whey protein powder, wheat protein powder, rice protein powder, soybean isolate protein powder and soybean protein powder, multiple cereals, fruit and vegetable powder and active substances as both medicines and foods are used in match, so that the product is rich in high proteins, high fibers, high vitamins and multiple active components, and not only is capable of providing high-quality nutrition andenergy sources for astronauts, but also has effects and functions of assisting with regulation on blood fat, reducing blood pressure and reducing blood sugar.
Owner:北京神飞航天应用技术研究院 +2
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