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13548results about "Natural extract food ingredients" patented technology

Pressure lowering and lipid lowering sweet corn soup and preparation method thereof

The invention discloses pressure lowering and lipid lowering sweet corn soup and a preparation method thereof. The pressure lowering and lipid lowering sweet corn soup consists of the following raw materials in parts by weight: 40-50 parts of corn, 10-15 parts of oat, 5-10 parts of leek, 5-10 parts of pawpaw, 5-8 parts of cucumber, 4-6 parts of celery, 5-8 parts of chicken meal, 3-5 parts of coix seed, 3-4 parts of tangerine peel, 2-4 parts of mulberry leaf, 1-3 parts of cochinchinese asparagus root, 2-3 parts of ginkgo leaf, 1-3 parts of gynostemma pentaphyllum, 2-4 parts of medlar, 1-3 parts of egg, 2-3 parts of lactic acid bacteria tablet, 5-6 parts of grape juice and 5-7 parts of nutritional additive. The pressure lowering and lipid lowering sweet corn soup prepared by the invention is convenient to store, carry and eat, can be eaten after a can is opened, contains various nutrient substances, is rich in nutrition, has good mouthfeel, can also lower the lipid and can be eaten by various kinds of people; the formula contains natural plant compositions such as the tangerine peel, the mulberry leaf, the cochinchinese asparagus root and ginkgo leaf; the sweet corn soup has the effects of lowering lipid, lowering pressure, tonifying lung, strengthening spleen, protecting liver and nourishing kidney, can be eaten for a long time, can nourish the five internal organs, improves the immunity and has a health care effect of strengthening the body.
Owner:HEFEI YUEJIE ECOLOGICAL AGRI TECH

Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same

The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.
Owner:PHARVIS R&D KOREA

Preparation method of enzyme

The invention relates to an enzyme preparation method. The enzyme is prepared by mixing, fermenting and extracting the following raw materials in parts by weight: 100 to 200 parts of natural organic fruits and vegetables, 100 to 200 parts of traditional Chinese herbals, 5 to 10 parts of clean water, 1 to 30 parts of probiotics, 500 to 2500 parts of edible sugar, and 100 to 400 parts of salt. Specifically, the preparation method comprises the following steps: picking, weighing, and washing natural organic fruits and vegetables and traditional Chinese herbals, drying natural organic fruits and vegetables and traditional Chinese herbals in the air, putting natural organic fruits and vegetables and traditional Chinese herbals into an extraction tank; after all raw materials have been added into the extraction tank, adding clean water, white sugar, salt, and probiotics, evenly mixing; carrying out primary fermentation for 7 to 15 days, naturally extracting a liquid containing effective components, controlling the indoor temperature in a range of 10 to 25 DEG C; filtering to obtain an enzyme primary liquid; delivering the obtained enzyme primary liquid into a tank body in a fermentation aging chamber by a liquid pump through a pipeline, keeping a constant room temperature (25-37 DEG C) of the fermentation aging chamber; and carrying out fermentation aging for 240 to 480 days to obtain the liquid enzyme stock solution.
Owner:李健明
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