40results about How to "Cancer prevention" patented technology

The invention discloses a purple yam iced tea vinegar beverage which is prepared from the following raw materials in parts by weight: 80-100 parts of purple yam, 14-18 parts of sticky rice, 10-15 parts of arabian jasmine flower, 6-8 parts of day lily, 10-15 parts of stevia rebaudian, 20-30 parts of black tea powder, 2-3 parts of lophatherum gracile, 7-8 parts of chrysanthemum, 2-3 parts of oldenlandia diffusa, 3-4 parts of lysimachia christinae hance, 6-7 parts of caulis bambusae in taeniam, 3-4 parts of Indian kalimeris herb, 5-6 parts of zinnia elegans, 1-2 parts of cortex lycii radicis, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The purple yam iced tea vinegar beverage is prepared by adopting the following steps: boiling raw materials of purple yam, sticky rice and the like into paste, fermenting purple yam dregs obtained through filtration, Chinese medicinal herbs and red tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar into purple yam juice. The purple yam iced tea vinegar beverage is sour and delicious, cool and tasty, rich in nutrients, and special in flavor, and has effects of relieving internal heat or fever and tonifying the spleen, clearing heat and relieving cough, tonifying middle-Jiao and Qi, nourishing essence and refreshing mind, losing weight and beautifying skin, preventing and treating cancers, and improving the immunity.

The invention discloses a mung bean iced tea vinegar beverage which is made from the following raw materials in parts by weight: 100-120 parts of mung bean, 20-30 parts of pumpkin, 10-15 parts of stevia rebaudian, 14-18 parts of honeysuckle, 40-50 parts of green tea powder, 3-4 parts of dragon's tongue leaves, 2-3 parts of lotus leaves, 7-8 parts of Chinese wolfberry fruit, 4-5 parts of viola diffusa ging, 4-5 parts of emblic leafflower fruit, 3-4 parts of greenish lily seed, 2-3 parts of vervain, 2-3 parts of felwort, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The preparation method comprises the following steps: boiling the mung bean, the pumpkin and other raw materials into paste, fermenting bean dregs obtained through filtration, Chinese medicinal herbs and green tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar to a mung bean beverage. The mung bean iced tea vinegar beverage is sweet and sour, ice-cold and tasty, rich in nutrients and special in flavor, and has effects of clearing away heat and toxic materials, relieving summer heat and promoting diuresis, relieving cough and reducing sputum, nourishing essence and refreshing oneself, losing weight and beautifying skin, regulating blood sugar, and preventing and treating cancer.

The invention relates to fish feed and particularly relates to odontobutis obscurus compound feed. The invention further relates to a preparation method of the odontobutis obscurus compound feed. The odontobutis obscurus compound feed provided by the invention is prepared from the following components in parts by mass: 20 to 29 parts of fish meal, 6 to 15 parts of clam worms, 5 to 15 parts of coarse rice powder, 5 to 16 parts of sea clam shells, 7 to 16 parts of Chinese yams, 3 to 11 parts of figs, 4 to 13 parts of arrowheads, 4 to 14 parts of taros, 3 to 10 parts of mushrooms, 2 to 9 parts of broccolis, 2 to 11 parts of longan kernels, 3 to 10 parts of isatis roots, 4 to 14 parts of scutellaria baicalensis, 3 to 9 parts of fish oil, 1 to 4 parts of olive oil and 1 to 4 parts of compound multi-vitamin. After the odontobutis obscurus compound feed provided by the invention is used for feeding, the feed coefficient of odontobutis obscurus feed is low, and odontobutis obscurus meat has high content of crude protein, low content of crude fat and high content of flavor amino acids.

The invention relates to a blood sugar and blood fat-reducing health-care effervescent preparation. The calcium-supplementing effervescent preparation is prepared from the following raw materials: 5 to 30 parts of tartary buckwheat flour, 5 to 15 parts of full bitter gourd powder, 1 to 2 parts of black fungus powder and the like. The preparation has multiple health-care effects of reducing blood sugar and blood fat, strengthening human immunity, treating gastric disease, dehumidifying and the like, is particularly low in relative cost because the raw materials are common, belongs to food therapy and can be eaten by most of diabetes crowds as well as hypertension and hyperlipidemia crowds for a long time.

The invention discloses a preparation method of a health care tea bag. The preparation method of the health care tea bag is prepared from the following raw materials: 20-30 parts of finished mulberries, 20-30 parts of finished medlar, 25-40 parts of chayote and 10-20 parts of oolong tea leaves. The health care tea bag is prepared by a scientific preparation method; dry mulberries are obtained by three-time steaming and three-time airing; the essence of the finished mulberries and medlar is fused together, and then chayote powder and oolong tea powder are matched; the health care tea bag is scientific in compatibility of ingredients, good in mouthfeel, and pleasant in flavor; the preparation method is simple and has no pollution, and the health care tea bag belongs to a pure natural product. The health care tea bag provided by the invention has favorable efficacies of invigorating heart, liver, and kidneys and nourishing blood and stomach, and also has the functions of preventing the cardiovascular disease, the cancer, aging and festergut and other diseases, and reducing blood sugar and blood fat.

The invention relates to composite fiber which can send out far infrared heat energy and a method for preparing the composite fiber. The method is characterized in that the method comprises: firstly, sufficiently dipping fiber or fiber products into inorganic organic combined composite solution, wherein the inorganic organic combined composite solution is composed of active water-soluble ion type polyurethane, germanium, silane coupling agent, thickener and soft water, wherein the weight content ratio of the active water-soluble ion type polyurethane is 6-15%, the weight content ratio of the germanium is 3-15%, the weight content ratio of the silane coupling agent is 0.20-0.40%, the weight content ratio of the thickener is 0.50-0.05%, and the weight content ratio of the soft water is 70-90%, then, taking out the fiber or the fiber products, drying until the liquid hold-up rate is 80-90%, drying under the temperature of 100DEG C, enabling the liquid rate to be less than 10%, then crossing and curing under the temperature of 110-140DEG C, and obtaining the final product. The product is composed of natural or chemical fiber and germanium which is dispersed in the fiber, wherein the weight content of the germanium is bigger than 200PPM. Compared with an existing technique, the invention has the advantages that both enough infrared heat energy and far infrared heat energy can be sent out under normal temperature and normal pressure.

The invention discloses a black tomato floral-scented vinegar drink which is prepared from the following raw materials in parts by weight: 150-180 parts of black tomatoes, 30-40 parts of sticky rice, 10-15 parts of water chestnut powder, 20-30 parts of white sesame, 20-30 parts of sweet-scented osmanthus, 10-15 parts of honeysuckle flowers, 7-8 parts of phyllanthi fructus, 4-5 parts of ardisia japonica, 3-4 parts of astragalus membranaceus, 1-2 parts of pumpkin vines, 4-5 parts of reed rhizomes, 2-3 parts of artemisia carvifolia, 1-2 parts of flaccid knotweed herb, 10-15 parts of ferment powder, 40-50 parts of honey and a proper amount of acetic bacteria. A preparation method of the vinegar drink comprises the following steps: fermenting the raw materials such as the black tomatoes the sticky rice and the like by using the acetic bacteria to prepare raw vinegar; fermenting lemon powder, water chestnut leaves and skimmed milk by using lactobacillus acidophilus to prepare fermenting milk; adding the sweet-scented osmanthus and the honeysuckle flowers to obtain the vinegar drink. The prepared vinegar drink is unique in flavor, is sour, sweet and delicious, is rich in nutrition, and has the effects of nourishing yin, tonifying yang, maintaining beauty, keeping young, losing weight, removing fat and pressure, building bodies, improving sleep and preventing and treating cancers.

The invention relates to an instant-boiled soup and a boiling method thereof, which is characterized in that garlics and onions are taken as main ingredients and the following ingredients are added: spice, seasoning and fermented glutinous rice; furthermore, the following steps are carried out to prepare the instant-boiled soup: selecting raw materials, cutting and mixing raw materials, cooking, boiling, deslagging and storing. The instant-boiled soup has rich nutrition and moderate taste, is spicy but not dry, is fresh and savory, has excellent taste and wide edible range, can be taken at any time and is economical; the raw material has wide source, and is sufficient and cheap, therefore, the instant-boiled soup is beneficial for popularization and usage.

The invention discloses a preparation method of dandelion health food, which comprises the following steps: A: material selection, B: impurity removal, cleaning, C: drying the surface moisture, D: soaking for the first time, E: drying, F: the second Second soaking, G: boiling, H: vacuum-sealed packaging. The invention has simple steps and is suitable for popularization, and the produced dandelion root is easy to carry and can be eaten at any time; the preparation method ensures that the health care function of the dandelion root is not destroyed, and is not only rich in protein and vitamins, but also has heat-clearing, detoxifying, and detoxifying functions. Liver toxicity, sterilization and anti-inflammation, treatment of colds, prevention and treatment of tumors, improvement of human immunity, purging fire and stomach protection, nourishing the digestive system, promoting lactation, treatment of mastitis, beauty and skin care; and mixed with birch juice, white sugar, brown sugar and honey Soaking and boiling in the solution not only makes the dandelion root taste strong and has a unique sweet and delicious taste, but also enhances the health care function of the dandelion root and is also conducive to preservation.

A mushroom dumpling blended with perilla oil and a preparation method are provided. Most mushroom dumplings on the market adopt vegetables as the main stuffing in the stuffing composition, the types of mushrooms used are single, the content in the composition is small, the characteristics of the edible fungus are not prominent enough, and the nutrition and the flavor are both limited. The composition of the mushroom dumpling blended with the perilla oil comprises oyster mushroom, eryngii mushroom, flower mushroom, tea tree mushroom, bisporus mushroom, red pine mushroom and shiitake mushroom, the perilla oil, soybean oil, light soy sauce, soy sauce, thirteen spice, veggie oyster sauce, edible salt, shredded carrot, shredded black fungus and clear water. The method is applied to the mushroomdumplings.

The invention discloses a health wine containing dahurian rose fruits and sweet osmanthus flower honey. The health wine is prepared from the following raw materials in parts by weight: 200-250 parts of dahurian rose fruits, 10-12 parts of black tomatoes, 10-15 parts of sweet osmanthus flower honey, 5-6 parts of pigskin, 3-4 parts of rock candy, 20-30 parts of chicken, 5-6 parts of mulberry leaf meal, 6-8 parts of rhizoma fagopyri dibotryis, 9-11 parts of unhusked rice, 7-8 parts of rape leaves, 6-8 parts of onions, 5-7 parts of green peppers, 10-12 parts of bolete, 3-4 parts of lobed kudzuvine roots, 2-3 parts of climbing fig stems, 1-2 parts of lagochilus leiacanthus fisch., 3-5 parts of fresh noble dendrobium stems, 1-2 parts of radix codonopsis pilosulae and 8-10 parts of nutritional additives. The dahurian rose fruits are used as main components for brewing the health wine, and the dahurian rose fruit has the efficacies of resisting aging, fatigue and radiation, lowering blood pressure, preventing and treating cancers, strengthening the body, tonifying yang, invigorating brain, improving intelligence, reinforcing the spleen to promote digestion, promoting blood circulation to restore menstrual flow, improving sleep and astringing the lung to relieve cough. In addition, a various of Chinese medicinal herbs such as noble dendrobium stems are used for preparing the health wine, and the health wine can achieve the effects of tonifying the stomach, promoting the secretion of body fluid, nourishing yin and clearing away heat after long-term use.

The invention provides a production process of tea nucleic acid for reducing high blood pressure, high blood lipid and high blood sugar and preventing and treating cardiovascular and cerebrovascular diseases. The production process is characterized in that multiple Chinese herbs are mixed with semi-fermented oolong and Tieguanyin; a biological activity fermentation process is adopted, the activity of polyphenol oxidase is stimulated through mixing of semi-fermented oolong and Tieguanyin, Chinese herb extracts, medicated leaven and the like, part of tea polyphenol substances in tea leaves are degraded into thearubigins and theaflavin, and thus irritation to the stomach is reduced; Chinese herbs are fermented with Chinese herbs, and thus the activity of medicinal ingredients in flavonoid compounds in Chinese herbs is enhanced; an enzyme fermentation fixation technology is adopted in the process to keep certain freshness of tea leaves and avoid active enzyme oxidation, and thus active ingredients are prevented from being damaged. According to the process, the biological fermentation technology is utilized to achieve the effect integration of active substances of medicine and improve the healthcare function of the product; tea nucleic acid contains rich flavonoid compounds and plant polysaccharides, has the effects of reducing high blood pressure, high blood lipid and high blood sugar, preventing and treating cardiovascular and cerebrovascular diseases, resisting oxidation and the like, and is suitable for being taken by patients suffering from cardiovascular and cerebrovascular diseases, people suffering from high blood pressure, high blood lipid and high blood sugar and people suffering from hypoimmunity for daily healthcare.

The invention provides an application of butyric acid compounds in inhibiting long-chain non-coding RNA-H19. The butyric acid compounds are selected from at least one of butyric acid, butyrate and butyric acid derivatives. The effective concentration and the effective dose of the butyric acid compounds are 5-200 mM and 0.5-20 mmol/kg/d, respectively. For the first time, the invention finds that butyric acid compounds can be used as a specific inhibitor of long-chain non-coding RNA-H19, and can effectively inhibit abnormally elevated H19 in diseases. In a carbon tetrachloride model and a bile duct ligation model, the expression level of H19 is dozens of times higher than that in a normal group; after intervention with butyric acid compounds, the expression level of H19 is significantly reduced; and the butyric acid compounds are very effective in preventing the occurrence and development of diseases, and can effectively prevent and treat tissue and organ damage, fibrosis, canceration and many diseases due to various causes.

The invention discloses an olive wine. The olive wine comprises the following components in parts by weight: 30-50 parts of fresh olive fruits, 10-20 parts of black plum, 10-16 parts of blueberry, 6-14 parts of kumquat, 6-8 parts of passion fruit, 200-300 parts of yellow rice wine, 40-60 parts of brown sugar, 40-80 parts of white sugar, and 40-60 parts of a yeast broth. According to the invention, through ultrasonic concussion processing and steaming, fermentation is carried out, the olive wine has special flavor and aroma of the olive fruit, the bouquet is comfortable and unique, the feeling of getting drunk is inhibited, the olive wine contains polyphenol, a plurality of amino acids, organic acid and vitamin B1, vitamin B2, vitamin C and mineral elements such as iron, potassium, magnesium and zinc; and the olive wine has better health caring effects, and can be used for effectively reducing blood fat and blood pressure, preventing stroke, resisting cancer, nourishing yin, benefiting stomach, protecting liver, improving eyesight, resisting tumor, resisting aging, enhancing immunization, moistening intestines, and relaxing bowel.