Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

61results about How to "Blood lipid control" patented technology

Drink containing black tea fungi and method for manufacturing drink

The invention discloses a drink containing black tea fungi. The mass content of total soluble sugar in the drink is higher than 3%, and the mass content of reducing sugar in the drink is lower than 0.5%. The method includes steps of (1), weighing tea leaves, adding the tea leaves in water, boiling the water, filtering tea residues, adding a finished soluble dietary fiber product into tea soup while the tea soup is hot, dissolving the finished soluble dietary fiber product to obtain to-be-fermented solution, alternately, initially processing natural plants containing soluble dietary fibers to obtain aqueous solution containing the soluble dietary fibers, then weighing tea leaves, adding the tea leaves into the aqueous solution containing the soluble dietary fibers, boiling the aqueous solution, and filtering tea residues to obtain to-be-fermented solution; (2), cooling the to-be-fermented solution obtained in the step (1), and inoculating black tea strains in the to-be-fermented solution; and (3), performing static culture or dynamic culture for the solution with the black tea strains to obtain the drink containing the fungi. The soluble dietary fibers are utilized, particularly, inulin is used as a carbon source for manufacturing the drink containing the black tea fungi, and the drink does not contain the reducing sugar or only contains a small quantity of the reducing sugar, and accordingly can be drunk by patients suffering from diabetes mellitus.
Owner:DAMIN FOODSTUFF ZHANGZHOU CO LTD

Preparation method of stirring type coarse rice fermented drink

A preparation method of a stirring type coarse rice fermented drink is disclosed. The preparation method includes inoculating compound bacterium powder comprising lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus casei onto a potato culture medium to obtain a compound bacterium culture solution; weighing puffing coarse rice powder, adding purified water, stirring into uniform paste, heating under a water bath condition, adjusting the pH value, and adding alpha-amylase to perform enzymatic hydrolysis; boiling to achieve sterilization and enzyme deactivation, and filtering to remove filter residue; weighing beans, adding purified water to dip the beans, adding the filtered coarse rice paste, adding the purified water to a constant volume, stirring uniformly, performing superfine grinding, adding cane sugar, performing pasteurization, inoculating the compound bacterium culture solution, stirring uniformly, and fermenting to obtain the stirring type coarse rice fermented drink. The preparation method of the stirring type coarse rice fermented drink is advantageous in that the drink is rich in nutrition and fine and smooth in mouthfeel, and is capable of improving lactose intolerance, promoting gastrointestinal motility, reducing an anti-nutritional factor phytic acid in the coarse rice, and avoiding flatulence discomfort symptoms caused by eating a large amount of the beans.
Owner:BENXI ZHAIXIANG ECOLOGICAL AGRI

Traditional Chinese medicine tea for treating hypertension, hyperlipidemia and hyperglycemia and preparation method of traditional Chinese medicine tea

The invention belongs to the field of traditional Chinese medicine drinks and in particular relates to a traditional Chinese medicine tea, with multiple Chinese medicinal materials as raw materials, simplenss in processing and convenience in use, for preventing and treating hypertension, hyperlipidemia and hyperglycemia and a preparation method of the traditional Chinese medicine tea. The traditional Chinese medicine tea is prepared from the following medicinal raw materials in parts by weight: 15-35 parts of humifuse euphorbia herb, 5-10 parts of mint, 10-20 parts of dark opal basil, 5-15 parts of safflower, 8-15 parts of wolfberry, 20-40 parts of herb of alfalfa, 10-20 parts of herb of common peganum, 10-20 parts of bark of common jujube, 10-20 parts of jujube, 15-25 parts of leaf of russianolive, 10-15 parts of fruit of russianolive, 5-10 parts of corn silk, 3-7 parts of tea leaf, 10-15 parts of isatis root, 15-20 parts of herb of lespedeza pilosa, 3-8 parts of ginger, 10-25 parts of grass-wood gray, 10-20 parts of mulberry leaf, 10-15 parts of rose flower, 10-15 parts of alpine yarrow herb and 10-20 parts of senna. The traditional Chinese medicine tea has the advantages of stability and rapidness in effect, no toxic or side effect, and suitability for drinking for a long time and treating both vacuity and repletion as well as both manifestation and root cause of disease.
Owner:阿依夏木·阿布都

Selenium-rich dietary fiber biscuit for preventing diabetes and preparation method of selenium-rich dietary fiber biscuit

The present invention discloses a selenium-rich dietary fiber biscuit for preventing diabetes and a preparation method of the selenium-rich dietary fiber biscuit, and belongs to the technical field offood processing. The selenium-enriched dietary fiber biscuit is prepared by using apple pomace powder, oat flour, buckwheat flour, red bean flour and wheat flour as main raw materials, using mushroompowder, low-fat milk, eggs, olive oil, pumpkins, bitter gourds, celery, Ziyang selenium-enriched green tea and other foods as auxiliary materials, and also being supplemented with parts of vitamins,trace elements, a traditional Chinese medicine extract mainly containing medicinally and edibly homogenous substances, xylitol, a swelling agent, edible salt, etc. The selenium-enriched dietary fiberbiscuit is prepared by raw and auxiliary material preparing, mixing, dough preparing, baking and packaging. In the raw and auxiliary materials of the biscuit, the six substances of high dietary fiberapple pomace powder, food for reducing blood sugar, blood fat and blood pressure, high protein food, vitamins, trace elements and formula traditional Chinese medicines are selected, so that the selenium-rich dietary fiber biscuit plays a role in integrally regulating metabolism of a plurality of systems and various substances of human body, further reduces risk of diabetes, plays an effective regulation function on glucose metabolism of organism from multi-targets, and at the same time also plays functions of preventing diabetes, assisting in reducing glucose and assisting in preventing type 2diabetes complications. Aiming at 4 common constitutions of yin deficiency type, qi-yin deficiency type, yang deficiency type and mild type, 4 biscuits with different formulas are prepared, so that health-care effects of the biscuit is more accurate and effective. The prepared biscuit is rich in nutrition, can also effectively improve dietary nutritional structure of people, and is beneficial toprolonging life after being eaten for a long time.
Owner:XIAN INT UNIV

Helianthus tuberosus canned food and making method thereof

The invention provides a helianthus tuberosus canned food and a making method thereof. The helianthus tuberosus canned food consists of 60-80 parts of helianthus tuberosus tubers and 30-40 parts of canned food juice, wherein the helianthus tuberosus tubers are rich in fructosan, traditional high-glucose water containing various additives does not need to be added, the helianthus tuberosus tubers do not contain any additives of edible pigment and the like, and the fructosan is not easy to directly absorb by human bodies, so that the intake of energy is reduced, and obesity cannot be caused; anda helianthus tuberosus sprout extract, a helianthus tuberosus flower extract, a grape seed extract and a Mount Taishan cordyceps militaris extract are added to the canned food juice, so that the kinds and the content of active components in the helianthus tuberosus canned food are enriched, and the helianthus tuberosus canned food can effectively resist free radicals, restrain generation of lipidperoxide, dispel chloasma, restrain the activity of tyrosinase and reduce melanogenesis. The helianthus tuberosus canned food can also eliminate too many oxygen free radicals caused by external factors of ultraviolet rays, air pollution and the like, and have the effect of delaying photoaging, the comprehensiveness of nutritive and health-care functions of the helianthus tuberosus canned food isimproved, and the obtained helianthus tuberosus canned food is suitable for old people and young people.
Owner:SHENZHEN RUIDEYUAN HEALTH TECH CO LTD

Comprehensive nutritious powder capable of adjusting metabolism, blood sugar, blood pressure and blood fat and preparation method thereof

The invention discloses comprehensive nutritious powder capable of adjusting metabolism, blood sugar, blood pressure and blood fat and a preparation method thereof and belongs to the field of food. The comprehensive nutritious powder is characterized by being prepared from the following raw materials in parts by weight: 110-120 parts of soybean protein powder, 20-25 parts of whey protein, 20-25 parts of wheat protein powder, 0.1-3.5 parts of inulin, 0.1-3.5 parts of iron, 4.2-8.3 parts of corn powder, 0.05-0.15 part of selenium, 5-20 parts of oat flour, 1-5 parts of sorbitol, 0.10-0.30 part ofvitamin b1, and 0.01-0.25 part of calcium phosphate. The raw materials are dried and ground to obtain a mixture with 80-120 meshes and the comprehensive powder capable of adjusting metabolism, bloodsugar, blood pressure and blood fat. The comprehensive powder of the invention is reasonable in components, can effectively adjust body metabolism, can promote body blood circulation, can decrease blood sugar, blood pressure, blood fat and uric acid, is suitable for people with Three Highs (high blood sugar, high blood pressure and high blood fat) and is suitable for being popularized and used.
Owner:重庆康泉健康管理有限公司

Preparation method of composition for reducing blood pressure and blood fat

The invention discloses a preparation method of a composition for reducing blood pressure and blood fat, belonging to the field of health care food. The preparation method comprises the following steps of: material mixing, enzymolysis, extracting, vacuum freeze drying, pelletization and the like. According to the preparation method of the composition for reducing blood pressure and blood fat, black fungus, celery seeds and ginkgo leaves are in compatibility and have synergetic effects, the content of active substances in the composition is obvious increased by enzymolysis of the three ingredients by two microbial enzymes, and the composition is beneficial for the living body to effectively absorb and has the function of controlling blood pressure and blood fat; the content of polysaccharides, proteins, vitamins and the like in the composition is relatively rich, human physiological indexes can be improved and blood pressure and blood fat can be effectively controlled. According to the preparation method of the composition for reducing blood pressure and blood fat, three raw materials of the composition for reducing blood pressure and blood fat are in compatibility in particular proportion, so the composition has significant effects of reducing blood pressure and blood fat, no adverse reactions and good safety.
Owner:安徽中森生物技术有限公司

Health-care food for patients who suffer from diabetes and preparation method thereof

The invention discloses health-care food for patients who suffer from diabetes and a preparation method thereof. The health-care food is prepared from the following components by mass: 35 to 50 grams of fagopyrum tataricum gaerth seeds, 20 to 40 grams of fagopyrum esculentum moench seeds, 15 to 25 grams of dioscorea opposita thumb and 5 to 15 grams of black soybeans. The preparation method comprises the following steps of: 1, drying fagopyrum esculentum moench in the sun, unshelling, and removing impurities to obtain the fagopyrum esculentum moench seeds, and storing into a drying storehouse for later use; 2, cleaning the dioscorea opposita thumb, peeling, cutting into granules with the sizes of broad beans, steaming to be cooked, drying in the sun, and storing into the drying storehouse for later use; 3, selecting the black soybeans, drying in the sun, and storing into the drying storehouse for later use; 4, mixing uniformly in a mass ratio, crushing, and screening, taking powder below half of a millimeter as flour, and adding appropriate seasonings into the flour to process a noodle series; and screening the residual granules, and sealing the granules with the sizes of about 2 millimeters and bagging. The health-care food is prepared by processing natural raw materials, has the effects of reducing blood sugar and blood fat, enhancing the immunity of human bodies, benefiting lung, nourishing stomach and the like, is safe and non-toxic and can be eaten for a long time.
Owner:李富强

Preparation process of bean paste containing tartary buckwheat polysaccharide

The invention discloses a preparation process of bean paste containing tartary buckwheat polysaccharide. The preparation process comprises the following steps: (1) adding water to Pixian bean paste manufactured by a traditional process, and performing pulverizing, filtering and homogenizing to obtain the raw material of the bean paste; (2) adding tartary buckwheat polysaccharide to the raw material of the bean paste treated in the step (1), wherein the tartary buckwheat polysaccharide is 3-5% of the raw material of the bean paste by weight and the DP range of 90% or more of the tartary buckwheat polysaccharide is 5-10; and (3) performing temperature control treatment on the raw material of the bean paste treated in the step (2), maintaining the temperature at 35-40 DEG C and performing heat preservation for 15-25 hours to obtain the final product of the bean paste. The bean paste containing tartary buckwheat polysaccharide disclosed by the invention is processed on the basis of the original Pixian bean paste and is realized by adding the tartary buckwheat short chain polysaccharide to the traditional Pixian bean paste and performing secondary fermentation; and the addition of the tartary buckwheat short chain polysaccharide can increase the variety of flavor components as well as obviously reduce the total amount of biogenic amine.
Owner:XIHUA UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products