256results about How to "Enhance blood pressure lowering" patented technology

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The invention relates to a functional natto chewable tablet and a production process thereof and belongs to the technical field of deep processing of agriculture products. The production process is characterized by comprising the following steps: by taking fresh embryo soybeans rich in gamma-aminobutyric acid (GABA) as a raw material, inoculating bacillus subtilis, fermenting to prepare natto, performing freezing-drying, milling, adding apple powder, tomato powder, kiwi fruit powder, compounding, preparing a soft material, pelleting, drying, tabletting, sterilizing and packaging, thereby obtaining the functional natto chewable tablet which is bright yellow in color and crispy and tasty. The production process is simple, the industrialization degree is high, the production cost is low, the natto taste is slight, and the GABA is further enriched while nattokinase is formed in the natto fermentation process. The functional natto chewable tablet provided by the invention has the functions of reducing the blood pressure, improving the brain function, preventing convulsions, preventing and treating epilepsy, and the like, can excite the nattokinase in blood, can dissolve thrombus, prevent and treat cardiovascular and cerebrovascular diseases, and is a casual healthcare food.

The invention discloses a pet masticatory containing a nutrition bar and consists of a nutrition bar and a livestock skin which enwinds the nutrition bar. The pet masticatory comprises by weight percentage: 20-80 percent of livestock skin selected from pigskin, cowskin or sheepskin, 10-60 percent of protein nutrition bar which is the mixture of animal protein and vegetable protein, 5-50 percent of starch, 1-10 percent of grease, 1-8 percent of dietary fiber, 1-4 percent of quality modifying agent and flavoring agent, 0.1-5 percent of antioxidant, 0.1-3 percent of nutrient or healthy additive and the rest of water. At the same time, the invention also discloses a preparation method for the product.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention discloses an Angelica keiskei wine brewing method. The Angelica keiskei wine brewing method comprises the following steps: 1, cleaning fresh grapes, draining, and beating to form a grape pulp; 2, filling the grape pulp into a container, and fermenting; 3, adding an Angelica keiskei material and white sugar after the fermentation is carried out for 2-3d, uniformly stirring to form a mixed pulp, and continuously fermenting for 30-40d to obtain an Angelica keiskei wine pulp; 4, filtering the Angelica keiskei wine pulp, and precipitating to obtain an Angelica keiskei wine; and 5, sealing the obtained Angelica keiskei wine for sale. The Angelica keiskei wine brewed through using the brewing method fully utilizes the nutrition of the Angelica keiskei and the grapes, contains abundant amino acids, has the efficacies of lung function improving, blood circulation reinforcing, blood pressure reducing, blood fat reducing, immunity improving, ageing preventing, digestion helping, fat reducing, appetite increasing, beauty treating, face caring and the like, and has the characteristics of simple method and less investment.

The invention relates to a natural compound preservative for food, which is composed of the following components by weight percent: 20-30 percent of onion extract, 15-25 parts of cumin extract, 20-30 percent of tea polyphenol and 25-35 percent of bee propolis, and the sum of weight percentage of the components is 100%. The natural compound preservative has the advantages that the components are cooperatively used, so that the synergistic effect is realized; the continuous preservative effect is achieved, the preservative effect is good, the composition adopts natural ingredients, is safe and has no toxic or side effects, the preservative comprises multiple nutrient elements without antioxidant function, and the dosage is scientific, so that the preservative is an antioxidant which is nutritionally valuable for a human body, and is suitable for food such as salted products, meat, grease and aquatic products.

The invention discloses a functional celery juice beverage and a preparing method thereof. The formula of the beverage comprises the following components according to each 100ml of celery filtrate: 2g of xylitol, 0.15g of L-malic acid, 0.08g of aspartame, 0.02g of taurine, 0.06g of CMC (Carboxy Methylated Cellulose) and 0.1g of xanthan gum. When the beverage is prepared, through optimization by using a process for deastringency by using an alkali liquid and compositely maintaining the greenness and a process of enzymolysis, on the basis that the bitter and astringent taste of the celery is removed and the light green color of the celery juice is maintained, the celery juice yield is increased through optimization of the enzymolysis process, at the same time by adding xylose, L-malic acid and taurine of an appropriate ratio, the prepared celery juice beverage is not only good in taste, but also has the effects of antifatigue, blood press reduction and blood fat reduction, and as the nutrition and the health-care function of the celery are integrated together, the beverage is applicable to drinking by ordinary people and diabetic patients, and is a novel nutrient and health-care type functional vegetable juice beverage.

The invention discloses golden camellia dark tea and a processing technology thereof. The golden camellia dark tea is prepared from, by weight, 30-80% of fresh leaves of golden camellia tea and 20-70% of loose tea of finished dark tea products. The processing technology comprises the steps of preparation, fixation, rolling, mixture storage, moisture regaining, fermentation, drying, aroma increasing and filling. The golden camellia dark tea is organic integration of ingredients, beneficial to the human body, in the golden camellia tea and the dark tea, compared with the golden camellia tea and the dark tea, the golden camellia dark tea is higher in health care efficacy, the cold nature of golden camellia tea leaves is eliminated, the taste is improved, and consumer groups are expanded.

The invention provides health drink with effects of lowering blood pressure and reducing blood fat and a preparation method of the health drink. The health drink comprises the following raw materials: garlic, moringa leaf powder, chia seeds, blueberries, celery, radix ophiopogonis, natto, black fungus, lycium barbarum, mung beans, watermelon peel, tomatoes, rice, radix rehmanniae preparata, bitter gourd, ligusticum wallichii, kelp, onion, enzymes, probiotics, glacial acetic acid, pectinase, concentrated juice, bacillus aceticus and drinking water. According to the health drink disclosed by the invention, multiple medicinal materials with homology of medicine and food are subjected to scientific and reasonable compatibility, has the effects of lowering blood pressure and reducing blood fat, does not have any toxic or side effect, and is suitable for people of all ages to drink for a long time.

The invention relates to the technical field of daily drink processing, and especially relates to a passion fruit health-care wine and a preparation method thereof. The passion fruit health-care wine comprises the following raw materials by weight part: 150-300 parts of passion fruit, 20-40 parts of grosvenor momordica fruit, 15-30 parts of grape, 10-20 parts of dendrobium officinale, 8-15 parts of sweet osmanthus, 6-12 parts of safflower, 6-12 parts of ginkgo, 4-12 parts of fleece-flower root, 3-10 parts of Mythic Fungus, 5-10 parts of ginseng, 5-10 parts of pseudo-ginseng, 2-8 parts of cistanche and 15-60 parts of rock sugar. The passion fruit health-care wine has the advantages of rich mouthfeel and sweet taste, has efficacy or promoting digestion, reducing blood sugar and blood pressure, and is popular by consumers, the preparation method is simple, cost is low, and the method can be popularized.

The present invention is propolis health food and its preparation process. The propolis health food is prepared with propolis in 0.5-1.5 weight portions and gynostemma pentaphylla in 5-8 weight portions. Of the propolis health food, propolis can regulate blood sugar and blood fat, diminish inflammation, sterilize and resist virus; and gynostemma pentaphylla can strengthen immunity, lower blood pressure, resist fatigue, inhibit tumor and benefit heart. The propolis health food is beneficial to health, especially for patients with hypertension, hyperlipemia and hyperglycemia.

The invention relates to a luffa wound fluid functional drink and a preparation method thereof. The method comprises the following operation steps: (1) preparation of loofah water; (2) preparation of wolfberry juice; (3) preparation of kudzu root and poria cocos mixed slurry; (4) preparation of hawthorn slurry; (5) preparation of lotus leaf juice; (6) ) deployment, 5-20 parts of loofah water, 1-15 parts of fruit juice, 2-5 parts of wolfberry juice, 5-20 parts of kudzu root and Poria cocos mixed slurry, 5-10 parts of hawthorn slurry, 5-10 parts of lotus leaf juice, xylose 4-8 parts of alcohol, 0.8 part of honey, 0.1-0.3 part of citric acid, 0.1-0.3 part of sodium carboxymethyl cellulose, after mixing evenly, the material liquid is obtained; (7) degassing; (8) homogeneous; (9) ) filling, ultra-high pressure sterilization, cooling. The invention utilizes raw materials of the same source as medicine and food to prepare health-care beverages, increases the types of beverages, and is moderately priced as a beverage with health-care functions, and is easily accepted by consumers.

The invention relates to konjac glucomannan taro balls and a preparation method thereof. The preparation method of the konjac glucomannan taro balls comprises the steps of preparing materials namely purple potatoes or taros, mashing the cooked purple potatoes to obtain mashed purple potatoes or mashing the cooked taros to obtain mashed taros, making dough and preparing the konjac glucomannan taro balls. According to the preparation method of the konjac glucomannan taro balls disclosed by the invention, konjac glucomannan is added in the preparation process of the konjac glucomannan taro balls, and the konjac glucomannan has the health care efficacies of promoting digestion, reducing blood pressure and reducing blood lipid, so that the konjac glucomannan taro balls disclosed by the invention are foods with health care functions. Not only is the nutrient value of the taro balls disclosed by the invention increased, but also the market popularity rate of the konjac glucomannan is increased.

The invention discloses an anti-cancer and blood pressure-lowering noodle, which is made of the following raw materials by weight part: 70-80 of wheat, 45-55 of rice, 30-40 of millet, 10-12 of cactus lyophilized powder, 10-12 of rape pollen, 20-30 of bovine bone marrow, 8-10 of osmanthus fragrans, 1-2 of Plantain Herb, 2-3 of Phlomis mongolica, 1-2 of radix isatidis, 4-5 of ginkgo leaves, 3-4 of red claw ginger, 20-24 of radix puerariae, 5-6 of grape seed oil, 1-2 of a noodle additive, and a proper amount of water. The noodle provided by the invention adopts wheat, rice, and millet as the main raw materials. The millet has the effects of benefiting spleen and stomach, nourishing kidney qi, promoting dieresis and the like. The bovine bone marrow can moisten lung, tonify kidney, and enrich marrow. The osmanthus fragrans has the effects of dissipating cold and breaking stagnation, reducing phlegm and relieving cough, improving beauty, and relieving throat, etc. The radix puerariae can enhance the regeneration capacity of liver cells, strengthen the liver detoxification function, promote metabolism, clear heat and help produce saliva, lower blood pressure and blood lipid, prevent and resist cancer, beautify skin and improve appearance, etc. The grape seed oil has the effects of resisting oxidation, lightening color spots, regulating internal secretion, delaying aging, and preventing cancer, etc.

The invention discloses a white tea liquor production method. The method comprises 1, selecting a white tea finished product, carrying out rinsing by clear water to remove impurities and carrying out airing for next use, 2, extracting active ingredients of white tea and collecting the extract and white tea residues for next use, 3, cleaning and immersing liquor production raw materials, adding the white tea residues obtained by the step 2 into the raw materials, carrying out stewing, carrying out spreading cooling, mixing the mixture and distiller's yeast, putting the mixture into a jar and carrying out preliminary fermentation, 4, adding water and the extract obtained by the step 2 into the raw materials subjected to preliminary fermentation and carrying out secondary fermentation, 5, carrying out distillation extraction on the fermented mixture to obtain a white tea liquor stock solution, and 6, filtering the distillation product, clarifying the filtrate, and carrying out sterilization, ageing and blending to obtain a white tea liquor finished product.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of health-care instantly-dissolved protein powder. The method comprises the steps that food-grade rice protein powder and food-grade corn protein powder are weighed and mixed, a glucose solution is added into the mixture and stirred to be uniform, sterilization is conducted, bacillus subtilis is inoculated for fermentation, boiling and cooling are conducted after fermentation is completed, and sterilized fermentation liquor is obtained; mung bean sprouts and the sterilized fermentation liquor are mixed and sent into a colloid mill, a mixed slurry is obtained, the mixed slurry is hydrolyzed and filtered, filtrate is obtained and subjected to concentrating and spray-drying, and the finished product is obtained. The health-care instantly-dissolved protein powder prepared through the method is rich in amino acid and small peptide, contains a large number of functional ingredients of gamma-aminobutyric acid and the like, is easy to absorb and has multiple effects of improving the organism immunity, lowering blood pressure, strengthening the brain and the like.

The invention discloses Dendrobium candidum oral liquid and a preparing method thereof. The Dendrobium candidum oral liquid is made by decocting Dendrobium candidum, longan pulp and mulberry; each 1000 mL of the Dendrobium candidum oral liquid comprises 90 to 100 g of Dendrobium candidum, 90 to 100 g of longan pulp and 90 to 100 g of mulberry. According to the preparing method, decocting is performed many times; effective ingredients in the medicinal materials can be efficiently extracted, the Dendrobium candidum, the longan pulp and the mulberry in the liquid are matched in proportion to achieve consolidating basis and tonifying yin, natural plant polysaccharides in the ingredients help enhance the immunity, and the liquid is free of cane sugar or additive and is suitable for people with high blood glucose and high blood liquid.

The invention discloses a fish feed capable of preventing and treating crucian nutritional type fatty liver and a preparation method of the fish feed. The fish feed is prepared from the following raw materials in parts by weight: 25-30 parts of rice bran, 15-20 parts of fish meal, 15-20 parts of soybean cakes, 20-25 parts of wheat middling, 1-2 parts of chitosan, 2-5 parts of sunflower leaves, 2-5 parts of watermelon peels, 4-7 parts of bidens pilosa, 0.5-1.5 parts of an amino acid additive, 0.2-1 part of choline chloride, 3-7 parts of radix curcumae longae, 5-10 parts of malvastrum coromandelianum, 2-5 parts of wolfberry fruits, 3-7 parts of radix astragali, 3-7 parts of lotus leaves, 4-8 parts of herba artemisiae capillariae and 5-10 parts of radix bupleuri. The feed disclosed by the invention can be used for repairing injured liver cells, inhibiting the synthesis of fatty acid and triglyceride in livers and reducing the deposition of fat and can also be used for effectively preventing and treating a nutritional type fatty liver phenomenon in a crucian breeding process; furthermore, the physical property and the resistance of crucian can also be remarkably enhanced so that metabolism and normal supply of all nutrient elements, especially fat, fat-soluble vitamins, group B vitamins and the like, are realized; and therefore, the death rate of the crucian is reduced, the feed utilization rate is improved and the fish feed has overall economic benefits.