135results about How to "Enhance nutrition and health care" patented technology

At present, pawpaw planted in every place of China is used for extracting papain besides preparing Chinese medicinal decoration pieces, preserved fruits, vegetables and fruits, thus nutritional health-care products of pawpaw are nearly not developed. Research on the lactation promoting effect of the pawpaw shows that the pawpaw leaven prepared by fermenting the pawpaw through microbes has comprehensive and rich nutrition and unique flavor and has a remarkable effect of promoting the development of female breast and a unique breast plumping effect of promoting quick recovery of plump, firm, natural and attractive female breast. In conclusion, research and development of the medical health-care products of the pawpaw are at a stage to be developed; the inventor develops the pawpaw leaven with a unique medical health-care effect by fermenting the pawpaw through the microbes; and the pawpaw leaven has a remarkable medical health-care value and a huge economic value, is an innovated invention and an innovated product of deep processing of pawpaw products, and has huge market development space and development prospect.

The invention discloses methods for extracting papain and a superoxide dismutase (SOD) complex enzyme from comman floweringquince fruit. The method for extracting the papain from the comman floweringquince fruit comprises the following steps of: washing and peeling fresh comman floweringquince fruit, removing seeds from the comman floweringquince fruit, and uniformly grinding; performing ultrasonic extraction; freezing and centrifuging; crudely filtering supernate; performing ultrafiltration; and freezing and drying to obtain the papain. The method for extracting the SOD enzyme from the comman floweringquince fruit comprises the following steps of: washing and peeling the fresh comman floweringquince fruit and removing seeds; adding extraction buffering solution into the obtained product and uniformly grinding; freezing and centrifuging; filtering the supernate; settling with acetone; performing ultrafiltration; and freezing and drying to obtain the SOD complex enzyme. The methods have the advantages that: the simple operation is adopted in the processes for extracting the papain and the SOD, processing cost is relatively low and the obtained enzyme is high in purity and activity.

The present invention is directed to procedures for the controlled natural bioprocessing of naturally occurring biological molecules by processing activities present in select organisms, extracts of such organisms or other natural processing agents. The invention also covers the methods for developing these procedures and compositions prepared by the procedures.

The invention discloses a nutritional and health care sesame cake and a manufacturing method thereof. The sesame cake comprises crusts and fillings, and is characterized in that the crusts include corn flour, plain flour, maltose, pineapple juice, edible vegetable oil and sesame, and the fillings include sweetened bean paste, purple sweet potatoes, white gourds, walnut kernels, lotus seeds, hawthorns, longan kernels, pineapple juice and maltose. The sesame cake is rich in nutrient substances, has the functions of beautifying, reducing weight, replenishing blood, soothing nerves and the like, and also has the functions of relaxing bowels, reducing blood pressure, reducing blood lipid, detoxifying, resisting cancer, preventing calculus and the like.

The invention relates to hempseed flour which is made by uniformly stirring and mixing, by weight, 1000 parts of wheat flour and 30-45 parts of hempseed powder and can be made into various flour products such as steamed bread, steamed bread rolls, noodles, steamed stuffed buns and dumplings. The hempseed flour has the advantages that after the hempseed powder is added into the flour, nutrition and healthcare effects, such as bowel loosening and constipation relieving, of the flour are improved; complex processes of decoction of crude drug of hempseeds and the like are omitted, and dietetic invigoration is facilitated; harmful influences on human bodies of pharmaceutical excipients are avoided; and frequent consumption of the hempseed flour is good for physical health of people, and the hempseed flour has huge market potential in nowadays when more and more attention is paid to dietetic invigoration.

The invention relates to an edible flavoring and brewing technological field especially for a making method of soy sauce through dispensing soy bean and water with ratio at 1:1. 8, which comprises the following parts: soy bean, salt and water. The making method comprises the following steps: cooking the soy bean to stir on eight bamboo weaving containers in 1 square meter uniformly; fermenting to produce yeasts at 30 Deg. C indoor temperature for 3-5 days; washing the yeasts to ferment in large wicker basket for 5 hours again; adding suitable amount salty water at 25 degree after heating through invoice method; solarizing and brewing for 120 days to produce fermented soy bean plaster of the soy bean; adding water to boil enough to skim to add the salty water at 25 degree to solarize first soy sauce. The invention overcomes needing a great deal of soy in conventional producing way without any germ-resistant, which saves a large of amount soy and improves nutrition and health effect of the soy sauce.

The invention relates to papaya flour which is made from, by weight, 1000 parts of wheat flour and 18-36 parts of papaya powder by well mixing. The papaya flour can be made into various flour products such as mantou, steamed twisted roll, noodles, steamed buns and dumplings. The papaya flour has the advantages that the flour with the papaya powder has the additional nutrition and health functions of regulating channels and activating collaterals and removing dampness to restore normal functioning of the stomach; complex procedures of decocting papaya and drugs and the like are omitted, and accordingly dietetic invigoration is facilitated; harmful effects of pharmaceutical excipients on human body are avoided; eating the papaya flour often is beneficial to people's physical health, and the papaya flour has great market potential in nowadays with increasing focus on dietetic invigoration.

The invention belongs to the technical field of tea and particularly discloses a preparation method of frosted mulberry leaf black tea. The preparation method comprises the steps of: 1) collection of raw materials: cleaning and soaking picked frosted mulberry leaves and cutting the frosted mulberry leaves into strips; 2) withering: spreading the frosted mulberry leaf strips in a room for 3-4 h with constant temperature and humidity; 3) rolling; 4) fumigation: fumigating the frosted mulberry leaf strips with a fumigation solution; 5) fermentation: mixing and fermenting the frosted mulberry leaf strips with a fermentation liquid; and 6) drying. The preparation method is easy to carry out. The frosted mulberry leaf black tea has high sensory acceptability, is high in content of effective components, and has good nutritional and health-care functions.

The invention relates to application of lily in edible flour. The flour is made by evenly stirring of whole meal flour of 1000 parts by weight and lily flour of 30-100 parts by weight, and the flour can be used for making various cooked wheaten food products such as steamed buns, steamed twisted rolls, noodles, steamed stuffed buns and dumplings. The application of the lily in the flour has the advantages of increasing nutrition and health caring effect of the flour such as moistening lung to arrest cough and easing mental anxiety, after the lily flour is added into the flour, removing complex procedures, frying and cooking of lily medical materials, facilitating dietetic invigoration, avoiding harmful effect of pharmaceutic adjuvant on a human body, being beneficial to fitness of the human body after regular consumption, and being large in market potential due to the fact that now, and people pay more and more attention to dietetic invigoration.

The present invention discloses lycium ruthenicum variety ice cream and a manufacture method thereof. The variety ice cream comprises the following components in parts by weight: 40-70 parts of milk,5-8 parts of eggs, 7-12 parts of white granulated sugar, 8-12 parts of lycium ruthenicum fruit pulp, 0.13-0.19 part of xanthan gum, 0.13-0.18 part of molecular distillation monoglyceride, 0.05-0.12 part of CMC, 3.1-3.8 parts of milk powder and 11.5-13 parts of water. The manufacture method comprises steps of softening and slurrying, raw and accessory material mixing, homogenizing, sterilizing, cooling and aging, freezing, filling and hardening. Based on common ice cream, the lycium ruthenicum variety ice cream utilizes nutritional and health-care properties and unique pigments of lycium ruthenicum to grant the product with special taste, flavor and color and luster. The manufacture method increases the nutritional and health-care functions of ice cream, enriches the varieties of the ice cream, meets various preferences of cold drink consumer groups, and has very good market prospects for expanding the deep processing of lycium ruthenicum and other aspects.

The invention discloses dumplings containing ampelopsis grossedentata and tartary buckwheat, and a preparation method of the dumplings. Dumpling wrappers are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 10-30 parts of tartary buckwheat powder, 2-3.5 parts of ampelopsis grossedentata powder, 3-8 parts of vital gluten, 0.5-1 part of calcium lactate gluconate, 1-2 parts of sorbitol, 1-2 parts of sucrose ester and 25-40 parts of water; the filling for the dumplings comprises the following components in parts by weight: 80-115 parts of meat, 30-300 parts of vegetables or edible fungi, 3-5 parts of ampelopsis grossedentata powder and 15-45 parts of auxiliary materials. The preparation method comprises the steps of preparing the dumpling wrappers, namely, mixing the wheat flour, the tartary buckwheat powder, the ampelopsis grossedentata powder, the vital gluten, the calcium lactate gluconate, the sorbitol and the sucrose ester, feeding water into the mixture, kneading dough, and rolling into the wrappers; preparing the filling for the dumplings, namely, cleaning the vegetables or edible fungi, and treating for 5-30 minutes by steam with the temperature of 40-55 DEG C; mincing the meat into meat paste, feeding the vegetables or edible fungi, the ampelopsis grossedentata powder and the auxiliary materials, and evenly mixing to obtain the filling for the dumplings; wrapping the filling for the dumplings by the dumpling wrappers. The dumplings containing the ampelopsis grossedentata and the tartary buckwheat are unique in mouth feel, rich in nutrition, bright in color and boiling-resistant, are smooth in surfaces after being boiled in water, and have health care effects.

The invention discloses a method for preparing a non-milk probiotic beverage based on an aspergillus oryzae culture, which belongs to the technical field of fermented beverages. The method comprises the following steps: mixing wheat bran and bean pulp, subsequently steaming, cooling down, subsequently inoculating aspergillus oryzae to culture, further pretreating wheat bran so as to obtain a pretreated wheat bran mixture, further regulating the moisture of the aged culture, subsequently mixing with the pretreated wheat bran mixture, stirring, performing hydrolysis and separating the hydrolysate so as to obtain an extract, further sterilizing the extract, subsequently inoculating lactic acid bacteria to ferment so as to obtain fermentation liquor, and preparing the beverage by using the fermentation liquor. The beverage prepared by using the method disclosed by the invention is unique in favor and taste, and has the functions of antioxidation, alpha-glucosidase resistance and the like, the number of viable probiotics can be 5*10<9>cfu/ml, the total phenols content can be 134mg/100ml, the inhibitory activity of the alpha-glucosidase can be 90%, and great nutrition and healthcare functions are achieved.

The invention discloses a beverage, which consists of the following ingredients: beverage raw materials and hydrogen. The invention also discloses a method for preparing the beverage, wherein the method comprises the following steps: preparing the beverage raw materials, then supplying the hydrogen into the raw materials, and canning and preserving an obtained product in a sealed mode. The beverage disclosed by the invention has the advantages that the beverage, which is obtained by supplying the hydrogen into the beverage raw materials, has effects on reducing ethanol toxicity in alcoholic beverages, relieving drunkenness and hangover and reducing the harm of the alcoholic beverages on human body, and meanwhile, the beverage is capable of enhancing nutrition and health care effects of non-alcoholic beverages. The beverage disclosed by the invention is low in cost, simple in preparation method and easy for large-scale production, and different from health care beverages which are developed up to now, the taste and the mouthfeel of the beverage are not changed.

Disclosed is a red beet Kvass drinking by using red beet 10-20%, refined granulated sugar 5-10%, water 60-80% as raw material, whose preparing process comprises the following steps: barking and washing red beet, chopping, water boiling and extracting juice, deslagging, loading the juice into a fermentation tank, injecting syrup and mixing homogenously, sterilizing and inoculating with hybrid bacterium, freezing, depositing, fermenting, bottling, finally Pasteurising to obtain the end product.

The invention discloses rosa roxburghii tratt wine for improving sleep and a preparation method thereof. The wine is prepared from, by weight, 20-50 parts of roxburgh rose, 10-20 parts of red dates, 10-14 parts of hawthorn fruits, 5-12 parts of tomatoes, 5-12 parts of bitter gourd, 3-6 parts of a vine tea extraction solution, 3-5 parts of saccharose, 5-7 parts of honey, 16-19 parts of saccharomycetes, 40-60 parts of water, 2-6 parts of pectinase and 3-6 parts of cellulase. The rosa roxburghii tratt wine for improving sleep is clear and good in gloss, has no sediments after being stored for a year, is unique in taste, can improve sleep after a user drinks the wine for a long time, and has the effects of reducing blood pressure, reducing blood fat, protecting the liver and the like.

The invention provides a process method of optimizing Huangshan Maofeng aged tea. The process method comprises the following steps of: adding black tea into aged Huangshan Maofeng tea to enhance aroma, then humidifying and softening the tea by ultrasonic waves; adding carotene to change color, and performing pile fermentation to remove stale taste; then performing reciprocating sifting to remove ends, electrically heating and primarily drying the tea, electrically heating and neatening the strips, spreading for cooling for resurgence, performing winnowing to remove impurities, and performing electromagnetic aroma enhancement and the like to obtain the reproduced Huangshan Maofeng tea with enhanced flavor and taste.

The invention provides a frying oil stabilizer and a use method thereof. The frying oil stabilizer is characterized by being prepared from vitamin E (of which the concentration is 50 percent) and 30-95 percent of an ethyl alcohol or ethyl acetate extract of nori. The invention further provides a use method of the frying oil stabilizer. The frying oil stabilizer disclosed by the invention is rich in components which have anti-oxidization effects and are beneficial to a human body, so that the quality degradation of frying oil can be effectively delayed, the frying oil is easy to store, the use amount is small, and the cost is low; furthermore, the nutrition health effect of the frying oil is enhanced.