142results about How to "Curb obesity" patented technology

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The present invention is the technological process of preparing soybean protein peptide with soybean as material. The technological process includes dissolving soybean protein, the first enzymolysis, centrifugal separation to obtain supernatant and precipitate; separating and enzymolyzing the supernatant and the precipitate, with soybean glycopeptide being obtained via enzymolyzing the supernatant; centrifugally separating the precipitate enzymolyzing product to obtain supernatant and precipitate for the second time; separately drying the the supernatant and the precipitate to obtain amino acid balanced peptide and soybean polypeptide separately. The technological process is unique and low in cost, and the products have nourishing and auxiliary treatment effects and no toxic side effect and may be used widely in medicine and health food.

An object of the present invention is to provide a novel method for the effective preparation of a mixture of linear and cyclic lactic acid oligomers. The present invention provides a method for the preparation of a mixture of linear and cyclic lactic acid oligomers represented by the following formula (1) or (2): wherein m represents an integer of 1 to 30, and n represents an integer of 1 to 30, wherein lactides are polymerized in the presence of a compound represented by the following formula (3): Me-N(R<1>)(R<2>) (3) wherein Me represents an alkali metal, and each of R<1 >and R<2 >independently represents an aliphatic group or aromatic group.

The invention relates to the technical field of cosmetics, in particular to a skin whitening and anti-aging composition and a cosmetic. The skin whitening and anti-aging composition comprises amelanchier alnifolia nutt extract, green tea extract, centella asiatica extract and flos sophorae immaturus extract. The skin whitening and anti-aging composition and the cosmetic have the advantages that the functional components of the skin whitening and anti-aging composition and the cosmetic are carefully selected from natural extracted components of four types of plants, the activity of tyrosinase can be effectively inhibited after the natural extracted components are used in a combined manner, melanogenesis can be inhibited, free radicals in organisms can be obviously scavenged, strong antioxidant effects can be realized, and complementary and synergistic skin whitening and anti-aging effects can be realized.

A nutritional composition is provided which has an effective prophylactic and/or improving effect for various symptoms of muscle mass decrease, decreased basal metabolism, low body temperature, suppression of obesity, suppression of visceral fat accumulation, hyperglycemia, hyperlipidemia and the like in elderly people. The nutritional composition can include n-3 fatty acid and one or more of free lysine, dipeptides containing lysine, and lysine salts, wherein the content of free lysine, dipeptides containing lysine, and/or lysine salts is 0.1 g-10.0 g per 100 kcal of the composition, and the content of the total amount of n-3 fatty acid is 0.17 g-5.00 g per 100 kcal of the composition.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention discloses application of a CMKLR1 micromolecule antagonist to control obesity and obesity metabolic syndrome, and the CMKLR1 micromolecule antagonist is alpha-NETA and derivatives thereof. According to the technical scheme, generation of obesity is inhibited by employing the CMKLR1 micromolecule antagonist as a chemokine-receptor antagonist to inhibit Chemerin/CMKLR1 signal pathway, and thus the purpose of controlling obesity and obesity metabolic syndrome is realized. The process does not possess potential inflammation response effect and possesses the advantage that the cost is lower than the cost of producing micromolecule protein. Alpha-NETA and derivatives thereof are relatively simple in synthesis and relatively low in cost, and have extremely good market application prospect on control of obesity and obesity metabolic syndrome.

The invention relates to a preparation method of a fabric having an anti-aging function. The preparation method comprises the following steps: (A) soaking; and (B) spin-drying and curing. A treatment agent used in the steps (A) and (B) comprises the following raw materials in parts by weight: 32g to 48g of squalane, 23g to 37g of tocopheryl acetate, 18g to 34g of large-leaved gentian extract, 8g to 25g of centella extract liquid, 5g to 17g of epimedium extract liquid, 10g to 22g of arbutin, 13g to 18g of glossy privet fruit extract liquid, 9g to 26g of calendula extract liquid, 7g to 16g of wild chrysanthemum flower extract liquid, and 3g to 14g of gynostemma pentaphylla extract liquid, and the treatment agent also comprises 1g to 3g of antistatic agent, 3g to 8g of softening agent, 5g to 9g of adhesive and 4g to 10g of curing agent. The preparation method is simple in process and low in raw material cost; the fabric is treated in the anti-aging treatment agent and is then used for preparing various textiles, when people contact the fabric for a long time, the senescence can be effectively slowed down, and a purpose of resisting the aging can be achieved.

The invention relates to application of an MG53 gene to treatment of insulin resistance, type II diabetes mellitus and related diseases thereof. By the invention, the mutual relation between the expression of the MG53 gene and the insulin resistance characteristics is determined; under the condition of the insulin resistance, the expression of the MG53 is obviously raised; the over expression of the MG53 can cause the generation of the insulin resistance; and the defect of the MG53 obviously inhibits all diseases induced by high fat diets, promotes the glucose metabolism, and enhances the insulin sensitivity. Therefore, the MG53 gene can be used as a medical target and used for screening medicines for preventing, relieving and/or treating the insulin resistance, the type II diabetes mellitus and the related diseases thereof. The MG53 gene can also be used as a target gene in the gene treatment and used for designing and preparing the medicines for preventing, relieving and/or treating the insulin resistance, the type II diabetes mellitus and the related diseases thereof and/or chemical reagents; and an effective novel approach for the treatment of the insulin resistance, the type II diabetes mellitus and the related diseases thereof is provided.

The invention discloses a method for making pectinose functional Cantonese-style moon cakes. Adopted raw materials are moon cake syrup ingredients, moon cake skin ingredients and moon cake stuffing ingredients. A method for making moon cake syrup includes the steps of weighing, dosing, decocting, sieving and cooling; a method for making moon cake skin includes the operating steps of weighing, dosing, sieving, stirring, agglomerating, standing and cake skin making; a method for making moon cake stuffing includes the operating steps of weighing, dosing, mixing, stuffing blank making and weighing. The method for making the moon cakes includes the production processes of weighing, syrup making, skin making, stuffing making, stuffing wrapping, weighing, molding, primary baking, egg brushing, secondary baking, sensory testing, cooling, inner packing, quality testing, outer packing, physical and chemical testing and warehousing. According to the pectinose functional Cantonese-style moon cakes, absorption of cane sugar by the human body can be effectively restrained, secretion of insulin can be restrained, the obesity can be restrained, and the pectinose functional Cantonese-style moon cakes are suitable for being eaten by all people.

Low-calorie and high-nutrition baked food with the health care function is made of crude fiber food such as buckwheat powder, wheat bran, sweet potato powder, corn flour, wheat flour, skim milk powder, Konjac powder, nutrient enrichment components and the like, wherein the crude fiber food such as the buckwheat powder, the wheat bran, the sweet potato powder and the corn flour is fermented in advance through probiotics such as bifidobacteria, lactobacilli, bacillus subtilis and yeast powder. The low-calorie and high-nutrition baked food has the advantages of being rich in nutrition and low in content of saturated fatty acid and balancing diet, and the buckwheat powder, the wheat bran and the sweet potato powder are rich in cellulose and decomposed into small molecular weight organics through fermentation, which is beneficial for absorption of the human body; the buckwheat powder serves as a source of protein and is high in protein content and rich in various minerals, and rice bran oil and camellia oil contain a good deal of unsaturated fattyacid, so that the baked food has the effects of inhibiting obesity, preventing hyperlipidemia, hypertension and hyperglycemia and enhancing immunity; maltitol and xylitol serve as sources of sugars and are low in calorie, and the nutrient enrichment components supplement microelements such as calcium and ferrum, vitamins and dietary fibers daily needed by the human body.

The invention provides a lactobacillus rhamnosus with a hyperlipidemia inhibiting effect and an application of the lactobacillus rhamnosus. The strain is lactobacillus rhamnosus NCU2217, collected inCGMCC (China General Microbiological Culture Collection Center) with the collection number of CGMCC NO15573 on April 9, 2018 in No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing City,. The lactobacillus rhamnosus NO15573 has potential oxidative damage resistance, so that after continuous gavage with the lactobacillus rhamnosus NO15573 for 5 weeks, pancreas injury is reduced, adipocytehypertrophy symptom is relieved, and the strain has functions of inhabiting fatty liver and obesity.

The present invention relates to a lotus leaf and haw tea substitute and a preparation method thereof. The lotus leaf and haw tea substitute is prepared from the following raw materials packaged with three-dimensional tea bags: lotus leaves, haws, poria cocos, Chinese yam, jujube and finger citron. The preparation method includes the following steps: first, crushing and granulating the raw materials, successively picking, screening, washing, drying and sterilizing ingredients of the raw materials, then putting the ingredients into the three-dimensional tea bags by a granulating machine according to the weight ratio of each ingredient, and finally boxing the three-dimensional tea bags and delivering the finished products from storage. The lotus leaf and haw tea substitute has effects in activating blood circulation to dissipate blood stasis, eliminating summer heat and relieving restlessness, reducing blood fat, reducing weight, dredging blood vessel, etc. The lotus leaf and haw tea substitute adopts entirely new independent three-dimensional tea bags, and is convenient, quick, and instant ready to drink after brewing, eliminating the need for cumbersome tea washing process; also, customers do not need to worry about the dregs of decoction when drinking water; and it is more convenient to wash teacups.

The invention discloses Jiaogulan nutrient health bread which has the effects of building the body, resisting fatigue, nourishing vigor, enhancing immunity, lowering blood pressure and blood sugar, delaying senescence and preventing fatness. The bread is light brown with full appearance, smooth surface and normal size and never cracks or deforms; inside structure of the bread is like uniform sponge and is fine, soft and elastic; the bread has light Chinese herb flavors and sweet flavor, has no irrigating odor and is good in palatability. The Jiaogulan nutrient health bread has the advantages that through the application of 'ultrasonic wave assisted secondary ethanol extraction' process, the Jiaogulan nutrient health bread can be more nutrient and functional; stevia is added to the combination of Chinese herbs, the irrigating odors of Chinese herbs are covered effectively, the bread is good in palatability, and the defect that the Chinese herbal health bread is poor in palatability is overcome; corn flour is added to the raw materials, rheological property and nutritive peculiarity of the bread are changed, and matching of nutrients in the bread are scientific and reasonable.

The present invention belongs to the technical field of food processing, and particularly relates to a camellia oil and grifola frondosa tapioca ball and a preparation method thereof. The tapioca ball is made from the following raw materials in parts by weight: camellia oil 5-10 parts, grifola frondosa 1-10 parts, konjac flour 1-5 parts, tapioca starch 60-80 parts, sweet potato starch 6-15 parts, carboxymethylcellulose sodium and starch acetate mixture (1 : 2) 0.5-1 part and a proper amount of water. The tapioca ball is tapioca starch-based, uses the grifola frondosa to adsorb the camellia oil and play an antioxidant role on the camellia oil, and then the tapioca ball is supplemented by the konjac flour and the sweet potato starch so that the prepared tapioca ball is soft and elastic in mouthfeel, moderate in softness and hardness and rich and balanced in nutrition, and also has various health-care functions. The whole technological process is carried out under mild conditions to maximize the retention of bioactive ingredients of the camellia oil and the grifola frondosa.

The invention discloses a sugar-controlled sweetheart cake, in particular to a sweetheart cake for stopping saccharose and glucose from being absorbed. The sugar-controlled sweetheart cake is prepared from the following components in percentage by mass: oil skin: 10 to 90 percent of high-gluten flour, 1 to 60 percent of low-gluten flour, 5 to 30 percent of edible oil, 10 to 50 percent of water or maltitol (liquid), 10 to 50 percent of saccharose, 1 to 30 percent of tagatose and 1 to 30 percent of L-arabinose; flaky pastry: 1 to 100 percent of low-gluten flour, 20 to 30 percent of edible oil and 1 to 10 percent of shelled melon-seed; filling: 1 to 100 percent of glutinous rice flour, 10 to 50 percent of saccharose, 1 to 20 percent of salad oil, 1 to 30 percent of tagatose, 1 to 30 percent of L-arabinose and a proper amount of water or maltitol (liquid). A production method comprises the following steps: firstly, preparing the filling; secondly, preparing the oil skin; thirdly, preparing the flaky pastry; fourthly, preparing a wrapper; fifthly, wrapping the filling; sixthly, baking. According to the sugar-controlled sweetheart cake disclosed by the invention, the L-arabinose and the tagatose are added in raw materials, thus stopping the absorption of a human body to the saccharose and the glucose, inhibiting the increasing of postprandial blood sugar and reducing the intake of fat.

The invention discloses health care bread which has the effects of being capable of removing eye fatigue, enhancing vision, nourishing skin, delaying nerve senescence, strengthening the cardiac function and immunity of the organism, lowering blood pressure, reducing blood fat and the like. The bread product is light brown, plump in appearance, smooth in surface, normal in size, and free of cracks and deformation. The internal tissue of the bread product is in an even sponge shape, and is fine, smooth, soft and high in resilience. The light fresh scent and sweet taste of Chinese herbal medicine can be achieved, pungent smells are avoided, and the palatability of the product is good. The health care bread has the advantages that first, by the adoption of the technology of an 'ultrasonic-assisted secondary ethyl alcohol extraction method', the nutrition and functionality of the blueberry leaf health care bread are improved; second, due to the fact that stevia rebaudiana is added in the compatibility of the Chinese herbal medicine, the pungent smells of the Chinese herbal medicine are effectively covered up, the health care bread is made to have good palatability, and the defect that Chinese herbal medicine health care bread is poor in palatability is overcome; third, corn flour is added in raw materials of the product, the rheological property and the nutritive peculiarity of the bread are changed, and product nutrition collocation is scientific and reasonable.

The invention discloses an L-arabinose functional sesame cake manufacturing method. Raw materials for use, comprise, by weight, 1-30 percent of wheat flour, 1-20 percent of glutinous rice flour, 1-30 percent of white sugar, 1-30 percent of glucose, 1-30 percent of barley malt syrup (maltitol/xylitol), 1-20 percent of sesame, 1-20 percent of edible vegetable oil, 1-25 percent of preserved fruit, 1-15 percent of rock sugar, 1-15 percent of sunflower core, 1-15 percent of walnut kernel, 1-15 percent of peeled sesame, 1-5 percent of edible salt, 1-20 percent of L-arabinose and 1-10 percent of water. The manufacturing method includes the first step of raw material and auxiliary material processing, the second step of dosing, the third step of stuffing manufacturing, the fourth step of peel manufacturing, the fifth step of forming, the sixth step of sesame applying, the seventh step of baking, the eighth step of cooling, the ninth step of screening, the tenth step of packaging, the eleventh step of checking and the twelfth step of warehousing. The L-arabinose is added to the raw materials for manufacturing the sesame cake so that the assimilation on cane sugar of a human body can be effectively inhibited, secretion of insulin and the occurrence of obesity are inhibited, the healthcare function is achieved, the L-arabinose functional sesame cake is suitable for being ate by all people, and the purpose that that people who suffer from diseases such as obesity and the disorder of insulin secretion can eat the sesame cake is achieved.

The invention belongs to the field of wine brewage, and concretely relates to a plum fruit wine containing L-arabinose, and a production method thereof. The production method of the plum fruit wine containing L-arabinose is provided to solve technical problems. The method comprises the following steps: producing plum fermentation wine base, plum distillation wine, plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, uniformly mixing the plum fermentation wine base, the plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, adjusting the sugar degree and the acidity, and post-processing the adjusted mixture to obtain the plum fruit wine containing L-arabinose. The plum fruit wine containing L-arabinose, produced through the method, solves the problems of high sucrose content and unsuitableness for diabetic people to drink of present semi-sweet and sweet fruit wines.

The invention discloses sour and hot dried pleurotus eryngii which is prepared from the following raw materials: pleurotus eryngii, salt, soybean oligosaccharides, sweet potato starch, lactobacillus delbrueckii, corn peptide, chili, cumin, red dates, hawthorn, Sichuan pepper, cassia bark, Xiangsha spice, black pepper, rosemary, curry, basil and mint. The sour and hot dried pleurotus eryngii is tasty and refreshing, chewy, nutritionally balanced, easily absorbed, slightly sweet, sour and hot, and appetizing, heart and cerebral vessels can be protected, gastrointestinal functions can be promoted, immunity is enhanced, oxidation and cancer are resisted, various spices and nutritional agents are added, nutrition is supplemented through fermentation of the lactobacillus delbrueckii, restored peppery taste is soft and not stimulating, the gastrointestinal functions are protected, growth of contaminating microorganisms is suppressed, the shelf life is prolonged, sucrose and additives are omitted, obesity and decayed teeth can be suppressed, body health is ensured, the surface layer of the dried pleurotus eryngii contains the sweet potato starch, so that the outer layer of the dried pleurotus eryngii is soft and elastic, the inner layer of the dried pleurotus eryngii is chewy, the dried pleurotus eryngii is lyophobic and damp-proof, product quality is ensured, and harmonious fragrance of the dried pleurotus eryngii is enhanced.

The invention relates to the technical field of food nutrition and in particular relates to application of sponge gourd powder in relieving branched-chain hyperaminoacidemia to inhibit obesity. To achieve the purpose, the invention provides a technical scheme of application of sponge gourd powder in relieving branched-chain hyperaminoacidemia to inhibit obesity. The application proves that the sponge gourd powder is capable of inhibiting obesity by reliving branched-chain hyperaminoacidemia. A preparation method of the sponge gourd powder comprises the following steps: cleaning and slicing sponge gourds, performing low-temperature freezing drying, and performing superfine grinding. By adopting the method, nutrient components of the sponge gourds can be maintained to the maximum extent. Results show that expression of a gene transcription level of a branched chain amino acid catabolism enzyme in adipose tissue and livers of fat mice can be increased, in-vivo branched chain amino acid catabolism can be promoted, branched-chain hyperaminoacidemia can be relieved, obesity and insulin resistance can be inhibited, and the sponge gourd powder can be used as a diet nutrition component forrelieving branched-chain hyperaminoacidemia to inhibit obesity.