2410results about How to "Eliminate fatigue" patented technology

The invention provides a preparation method for plant enzymes. According to the method, a plurality of plants, vegetables and fruits, seeds, herbal medicines, mushrooms and alga are used as raw materials, natural extraction of plant enzymes is carried out to obtain liquid containing plant active components, and a liquid stock solution of plant enzymes is obtained after fermentation and maturation of the liquid containing plant active components; the obtained liquid stock solution of plant enzymes contains a multienzyme ferment, a protein decomposition enzyme, a fat decomposition enzyme, a starch decomposition enzyme, proanthocyanidin, a plurality of natural vitamins, mineral matters, amino acids, trace elements, etc. The obtained liquid stock solution of plant enzymes is prepared into plant enzyme oral liquid, plant enzyme solid powder or plant enzyme capsules. The preparation method provided in the invention has the following advantages: preparation conditions in the method are simulation of natural generation conditions of enzymes, so preparation theory is scientific; preparation equipment is simple, applicable to large scale production; obtained plant enzymes never contain artificial pigments, synthetic fragrances or antiseptics, and are pure natural. The plant enzymes can be extensively used in health products or cosmetic and make-up products.

The present invention relates to a fiber product having the performances of antibiosis, odor elimination, heat dissipation and cooling. The present invention comprises woven fabric, knitted fabric, non woven fabric film or a combination body of the fabric and the film, and is made by weaving continuous filament fiber or short fiber having various different cross section shapes, sizes, colors, structures, etc. The fiber adopts sub-micron or nanometer powder with high heat diffusion coefficient and low heat conduction coefficient, and is added into thermoplastic plastic grains in a quantitative way after being decentralized with an interfacial agent. The thermoplastic plastic grains are fully mixed with the sub-micron or nanometer powder with the high heat diffusion coefficient and the low heat conduction coefficient by a mixing machine or a kneading machine or by utilizing the chemical synthesis method, and then are made into masterbatch with a granulating machine, finally the fiber product having the functions of antibiosis, odor elimination, heat dissipation and cooling can be made by using the melting, and the dry and the wet spinning technologies and through the pre-designed spinneret.

The present invention provides formulas for producing compositions for the structural/functional nutritional support for those who struggle with poor focus, concentration and/or memory. In addition, the present invention provides compositions comprising nutritional/botanical factors helpful to those who subjectively experience transient mental fatigue or poor cognitive function. The compositions of this invention consist primarily of the following ingredients B-complex vitamins, antioxidants, minerals, phosphatidyl serine (PS), choline, dimenthyl-aminoethanol (DMAE), docosahexaenoic acid (DHA), L-pyroglutamic acid, as well as herbal extracts from Bacopa monniera, Vinca minor, and Huperzia serrata. The present invention also relates to the administration of these compounds to alleviate mental fatigue or poor cognitive function.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention discloses a manufacturing process of an emulsion product, which is characterized by comprising the following steps: taking natural emulsion, accelerator, foamer, foam stabilizer, vulcanizer and ore powder capable of emitting negative ions for later use; grinding the vulcanizer and the accelerator into dispersants; taking the natural emulsion for later use, adding the accelerator, the vulcanizer, the foamer, the foam stabilizer and the ore powder capable of emitting negative ions, and stirring and pre-vulcanizing; foaming the pre-vulcanized material through a foaming machine, and adding gelatinizer and filling into a mold; putting the mold filled with gelatine into a steam box for fully vulcanizing, and opening the mold after vulcanizing and then taking out the gelatine; and dehydrating the gelatine, and then, drying to obtain the emulsion product. After radioactive ore is added into the emulsion product prepared by the process, the product can naturally generate negative ions, thus the product can be applied to pillows or mattresses and has a certain effect on the health of human bodies.

A health-care food contains Maka (15-85%), Chinese-medicinal materials (5-70%), taurine (0-20%) and auxiliary (10-30%). It is prepared through pulverizing Maka and Chinese-medicinal materials, sieving by 60 meshes, proportioning, adding auxiliary, and loading in capsules. It features its health-care function of relieving fatigue and improving immunity and sexual function.

The invention discloses an automobile pedal position adjusting device considering leg muscle comfort of a driver. The automobile pedal position adjusting device comprises an X-direction movement mechanism, a Y-direction movement mechanism, a Z-direction movement mechanism, a connecting component and an automobile-mounted processing unit. Every two of the X-direction movement mechanism, the Y-direction movement mechanism and the Z-direction movement mechanism are perpendicular in space. The Z-direction movement mechanism is perpendicularly connected to the X-direction movement mechanism and can horizontally slide left and right along the X-direction movement mechanism. The Y-direction movement mechanism is horizontally connected to the Z-direction movement mechanism and can vertically slide up and down along the Z-direction movement mechanism. The connecting component is arranged on the Y-direction movement mechanism and can horizontally slide front and back along the Y-direction movement mechanism. An automobile pedal is rotatably connected to the position below the connecting component, and the automobile-mounted processing unit is arranged in the automobile pedal. The horizontal transverse position, the horizontal longitudinal position and the perpendicular position of the automobile pedal can be adjusted in real time according to the individual need of the driver.

The invention provides a Chinese medicinal composition for treating aches and skin pruritus, which is prepared from 48 kinds of Chinese medicinal herbs including cicada shell, licorice root, capsule of weeping forsythia, selfheal, baikal skullcap root, futokadsura stem, cassia twig, isatic root, banksia rose, ledebouriella root, rose, pricklyash peel, fresh ginger, Ligusticum wallichii, honeysuckle flower, dahurian angelica root, dried rehmannia root, Schizonepeta tenuifolia, malt, lilyturf root, mulberry twigs, buck grass, safflower, dried orange peel, curculigo rhizome, mimosa-tree bark, honey-suckle stem, pubescent angelica root, atractylodes rhizome, basket fern, notopterygium root, radix paeoniae rubrathe, Chinese angelica root, poria cocos, siberian cocklebur fruit, loquat leaf, Bupleurum root, Chinese mugwort leafmulberry leaf, cnidium fruit, Chinese honey locust, greater celandine, root of herbaceous peony, mentha, boneol and campeachy wood.

The invention discloses a water purification ceramic material and a preparation method thereof, relating to a ceramic material. The invention provides a water purification ceramic material capable of releasing negative ions, radiating far infrared rays, resisting bacteria, removing residual chlorine, removing heavy metal and purifying water, and a preparation method thereof. Main components of the water purification ceramic material are tourmaline, copper oxide and iron trioxide. Auxiliary components of the water purification ceramic material are at least one of quartz, calcite, kaolin, feldspar, talc, zirconium oxide, titanium oxide, manganese dioxide, cobalt trioxide and the like. The preparation method comprises the following steps of: mixing the main components; then, mixing the mixedmain components with at least one of the auxiliary components; crushing; screening; ball-milling to obtain a mixture; then sintering to synthesize a spinel type copper oxygen body substrate material;crushing and ball-milling the spinel type copper oxygen body substrate material to form a substrate material; with at least one of copper salt, zinc salt, inorganic silver salt and rare earth metal as a metal source, dissolving the metal source in water to prepare a solution; adding the copper oxygen body substrate material to the solution and adsorbing to form a combination body; after sintering, introducing reducing gas; and forming to obtain the water purification ceramic material.

The invention relates to functional grease composition which is rich in omega-3 unsaturated fatty acid and xanthophyll. The functional grease composition disclosed by the invention can effectively protect eyes from being damaged by light rays, slow down the aging of the eyes, prevent the eyes from generating pathological changes, strengthen the brain and improve the memory.

The invention relates to health preserving tea which is prepared from lohanguo siraitia fruit, boat-fruited sterculia seed, rose, red date, dwarf lilyturf root tuber, wolfberry fruit, aloe, licorice root, lotus plumule, eucommia bark, black tea, Americans ginseng, ganoderma lucidum spore powder, tuber fleeceflower root, poria cocos, Chinese yam rhizome, Cassia occidentalis, cassia seed, mulberry leaves, Lithocarpus polystachyus wild tea, raw hawthorn, Grifola frondosa and Antrodia camphorate. The health preserving tea has the effects of clearing and nourishing throat, invigorating qi, tonifying kidney, tranquilizing mind, improving sleeping, caring skin, removing toxic materials, losing weight, and the like, does not contain artificial sugar, and has sweet taste and esthetic color. The health preserving tea can effectively enhance immunity of human body, and has simple production process, convenience in consumption and moderate price, and is very suitable for modern sub-health people for conditioning and health preserving.

The invention relates to tea leaves, in particular to mulberry leaf tea prepared by taking mulberry leaves as a raw material. The preparation method of the mulberry leaf tea comprises the following steps: putting 2kg of aired mulberry leaves into a kettle by picking leaves, washing, cleaning and airing for 4-5 hours after heating the kettle to 130-180 DEG C, continuously stir-frying for 5-6 minutes continuously, removing 10-30% of water in the leaves, stir-frying until the leaves are flexible and then taking out of the kettle; putting on a wood board, twisting for 3-5 minutes, twisting until the leaves are in a cord shape, and spilling leaf juice; then, putting the leaves into a kettle of 70-80 DEG C for baking, heating evenly, stir-frying until tea strips form powder when being pinched by hands, taking out of the kettle and cooling in a spread way; and afterwards, removing fine crushed powder impurities by using a fine sieve, then grading according to colors, shapes and tastes, packaging, putting into a dry sealed container after sealing, and storing. The invention has the advantages of lowering blood sugar, reducing the weight, clearing up fat, promoting metabolism, eliminating fatigue, being beneficial for health preserving, health care and life prolonging and the like.

The invention relates to a strength-restoring health-care food and preparation method thereof. The health-care food is made of soybean oligopeptide as main component and polysaccharide, complex vitamines, mineral matter, etc, viz. soybean oligopeptide, high-maltose powder, white granulated sugar, vitamine B1, vitamine B2, vitamine C, vitamine E, nicotinic acid, calcium lactate, potassium chloride, sodium chloride, zinc gluconate, L-carnitine tartrate, anhydrous citric acid, acesulfame-k, and IFF concentrated vanilla. The invention is provided with unique formulation, and can rapidly supplying energy and nutrient, especially protein, for dissipating fatigue, promoting restoration of skeletal muscle, strengthening immunologic function, improving motion ability, rapidly restoring physical strength, etc, thereby it can contribute to health, disease-resistance improvement, and motion score improvement, accordingly, the health-care food can be used for soldiers, sportsmen, moderate or hard physical labors in training or working, and be suitable for acute or chronic fatigue patients to use for a long time.

The present invention relates to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Fresh or frozen and unfrozen anchovy is used as a raw material. Papain, compound protease and flavor enzyme are combined as compound enzyme to be hydrolyzed as short peptide protein liquid. After anchovy protein enzymatic hydrolysate is processed for killing enzyme, residue and liquid are separated to obtain hydrolysate solution; active carbon with the weight of 1 percent to 3 percent of the weight of the hydrolysate solution is added for filtering; 0.5 percent to 1 percent of beta-cyclic dextrin is added for debitterizing; the solution is condensed to 1/2 to 1/3 of the original volume after centrifugal filtration; colorant with the weight of 0.05 percent to 0.2 percent of the weight of the condensed anchovy protein enzymatic hydrolysate, 0.05 percent to 0.2 percent of emulsifier and 5 percent to 25 percent of seasoning are added for homogenizing and seasoning. The seasoning liquid preserves all nutrient contents and functional factors of anchovy, has high nutrient value and fresh and dense taste, is easy for digesting and absorbing and has the health care efficacies on reducing cholesterol, eliminating fatigue, improving body immunity, etc. The preparation method has reasonable technology, simple operation and strong operability and is easy for realizing the industrialized production.

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention discloses coarse cereal food subjected to treatment of germination and a preparation method of the coarse cereal food. The coarse cereal food subjected to treatment of germination consists of the following coarse cereal materials in parts by weight: 100g of millet, 100g of glutinous broom corn, 100g of sorghum, 100g of black soybean, 50g of grain amaranth, 100g of buckwheat, 100g of oat, 100g of black rice, 150g of coix seed, 20g of mung bean, 10g of pea, 20g of red bean, 5g of cowpea and 5g of small lentil. The coarse cereal materials subjected to treatment of germination are purely natural materials and free of toxic and side effects; and the nutritions contained in the materials are activated and easy to be absorbed by the human body and can be used for promoting gastrointestinal peristalsis, helping digestion, increasing appetite and preventing gastrointestinal diseases.

The invention discloses a brewing method of red date medlar healthcare vinegar; red dates and medlar are used as main raw materials, and fruit vinegar is prepared by cleaning, drying, pulping, alcoholic fermentation, acetic acid fermentation, after-ripening, and clarification. The date vinegar produced compositely by red dates and medlar is orange red or bright red, has the fresh and sweet taste of red dates, has composite healthcare nutrition of medlar, and has pure and soft sour flavor. The vinegar can be used as daily edible vinegar, and can also be blended into a nutritional healthcare beverage with honey, red date juice, aspartame and the like.

The invention discloses a radiation resistant tea which mainly comprises the following components (by weight portion): green tea 180-220 parts, chrysanthemum flower 10-20 parts, acanthopanax root 10-20 parts, sea-buckthorn 10-20 parts and ganoderma lucidum 10-20 parts. The tea contains rich amino acids, linolic acid, vitamin A, B, C, E, beta-carotene, and microelements including selenium, manganese, zinc and ferrum.

The invention relates to a passion fruit vinegar healthcare liquid which is a mixture comprising 10-16 of 3-6-degree brewed white rice vinegar, 40-65 of effective component extract of passion fruit peel, 5-25 of passion fruit pulp with a concentration of 15-35 percent, and 10-35 of effective component extract of Chinese herbal medicines according to parts by weight, as well as table sugar with an appropriate amount. The effective component extract of the passion fruit peel is juice extracted by steaming and boiling the passion fruit peel with water. The passion fruit vinegar healthcare liquid fully takes the functions of vinegar and passion fruit and has the functions of the Chinese herbal medicines which promote flow of qi and blood circulation, stimulate the appetite, promote digestion and nourish and strengthen body; and the passion fruit vinegar healthcare liquid has a highly-efficient healthcare function and is favorable for adjusting the balance of the body mechanism. Meanwhile, the passion fruit vinegar healthcare liquid maintains the pure natural characteristics of the passion fruit in terms of color, aroma and taste; and the preparation method of the passion fruit vinegar healthcare liquid improves the effective utilization rate of the passion fruit from about 40 percent to over 90 percent, greatly improves the utilization rate of the effective components of the passion fruit, solves a great problem in the storage of fresh passion fruit and can generate good economic benefit.

The invention discloses fermented coarse cereal food and a preparation method of the fermented coarse cereal food. The fermented food is composed of the following coarse cereal materials in parts by weight: 100g of sorghum, 100g of millet, 100g of buckwheat, 100g of oat, 100g of barley, 100g of black rice, 100g of proso millet, 150g of coix seed, 20g of green bean, 20g of phaseolus angularis, 10g of broad bean, 10g of pea, 5g of cowpea, 100g of black bean and 13g of zymophyte. The coarse cereals adopted by the preparation method provided by the invention are completely pure natural materials, thereby being free from tonic or by effect, lactic acid bacteria is used for guaranteeing delicious and soft taste for the fermented food, and the fermented food can promote gastrointestinal peristalsis, improve digestive ability, add appetite and prevent diseases.

A fruit-taste yellow wine is prepared from fruit chosen from carambola, haw, jujube, litchi, apple, pear, etc. glutinous rice and rice leaven through choosing raw materials, culturing fruit-taste yeast, saccharifying, and fermenting twice. Its advantages are good color, taste and smell, and rice nutrients.