Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
31results about How to "Give full play to the health function" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Pu'er tea health-care food and preparation method thereof
InactiveCN101720834ARetain efficacyGive full play to the health functionTea extractionAdditive ingredientTheanine
The invention relates to a Pu,er tea health-care food and a preparation method thereof. The preparation method comprises the following steps of: blending a fermented Pu,er tea with a dried primary tea, a raw tea and a green tea to form a raw material; and using various edible solvents such as water, alcohol, ethyl acetate and the like to perform continuous extraction so as to ensure that the components such as tea polyphenol, tea pigment, theanine, tea polysaccharide and the like in the Pu,er tea are used comprehensively. The entire extraction process comprises the extraction, filtering, condensing, drying and sterilizing which are finished at a lower temperature or close to the room temperature so as to avoid damages to functional components of the Pu,er tea in the traditional high-temperature preparation process. Simultaneously, the Pu,er tea health-care food has a high yield, a low cost and good stability, and is suitable for large-scale production. The functional components extracted from the tea raw materials can be prepared into various health-care food forms such as capsules, soft capsules, tablets, granules and the like.
Owner:云南龙润茶业集团有限公司
Cordyceps sinensis liquor, preparation and application thereof
ActiveCN104419602AGood moisturizing effectGive full play to the health functionAlcoholic beverage preparationCultivating equipmentsCordycepsDistillation
The invention relates to the field of health-caring foods and particularly relates to cordyceps sinensis liquor, a preparation and an application thereof. A preparation method of the cordyceps sinensis liquor includes following steps: cultivating sporocarps of cordyceps sinensis in a container through a solid fermentation method and then filling basic liquor into the container with storage. The cordyceps sinensis liquor is prepared through a novel technology, in which activated components in a culture medium and cultivated products are completely retained, instead of a conventional technology in which the clear cordyceps sinensis liquor is prepared with the cordyceps sinensis as a raw material and through a series of complex technologies including filtration, distillation and blending and the like. The cordyceps sinensis liquor is good in appearance, is mellow and delicious, maintains the main activated components, is beneficial to human health and is excellent in market prospect.
Owner:ZHEJIANG BIOASIA PHARMA CO LTD
Slimming appetising capsule containing natural capsicine for promoting blood circulation and reducing blood fat
InactiveCN101181254AGive full play to the health functionIncrease health functionOrganic active ingredientsMetabolism disorderFood colouringFish oil
The invention discloses a capsule which contains natural capsaicin and is used for activating blood circulation, lowering blood lipid, slimming and appetizing, which is prepared by the following raw materials with the mix proportion by weight: main material: 0.001 to 10 parts of natural capsaicin; 90.00 to 99.999 parts of edible oil; excipients: 0 to 3 parts of the volatile oil or extract of wild pepper, cumin, dried ginger, anise fruit or flos caryophyllata; 0 to 3 parts of tangerine peel or hawthorn fruit extract; 0 to 5 parts of inulin and fiber polysaccharide or konjac glucomannan; 0 to 3 parts of fish oil; 0 to 3 parts of ginkgo biloba or manyprickle acanto-panax root extract; 0 to 3 parts of anthocyanin or tea polyphenol; 0 to 3 parts of edible flavor; 0 to 3 parts of edible emulsifier; appropriate amount of edible pigment; firstly, the natural capsaicin is dissolved in the emulsifier and then is evenly mixed with the edible oil and the excipients to prepare the capsule or the soft capsule. The invention has the advantage that the invention adopts a scientific mix proportion to prepare the natural capsaicin into the capsule product which is applicable to the human taste tolerance, so as to fully play the health care function of the natural capsaicin. The invention makes use of the coordinating role of natural capsaicin and selected excipients, which is more conductive to the eating of people, the absorption of human body and the playing of health care function.
Owner:付建明
A kind of beverage containing ginseng and wood frog oil and its preparation method
InactiveCN102283415AMilky whiteGive full play to the health functionFood preparationGinsengOviductus Ranae
The invention provides a health-care beverage containing ginseng and oviductus ranae, which comprises the following components in percentage by weight: 0.01-0.1 percent of ginseng, 0.01-0.1 percent of oviductus ranae, 0.1-0.3 percent of tuckahoe and 0.1-0.5 percent of lotus seed. The health-care beverage disclosed by the invention has health-care efficacies of improving the immunity and resistingageing of a human body if the health-care beverage is used for a long term. The invention further provides a preparation method of the health-care beverage.
Owner:孙洪斌 +1
Mulberry leaf tea and making technology
The invention discloses a making method of mulberry leaf tea.The method comprises the technological steps of fresh mulberry leaf picking, cleaning, stem removing, slitting, withering, fixation, rolling, baking, stir-frying, fragrance improvement, winnowing and packing of mulberry leaf tea with different specifications.The mulberry leaf tea made through the method is attractive in appearance and bright in color, brewed tea is clear and bright, fragrant and sweet in taste, fresh, mellow, tasty and refreshing and has the rice fragrance and osmanthus fragrance, the problems that tea soup of existing mulberry leaf tea is heavy in green leaf odor and beany flavor and poor in taste are solved, the mulberry leaf tea has multiple pharmacological activities or clinical curative effects of lowering blood pressure, lowering blood fat, resisting inflammation, resisting viruses, resisting aging, loosing weight and the like after being frequently drunk, and the mulberry leaf tea is convenient to store and carry.
Owner:李大兴
Liquid dairy product containing royal jelly and preparation method thereof
ActiveCN102125098AGive full play to the health functionEasy to acceptMilk preparationProcess conditionsCow milk
The invention provides a liquid dairy product containing royal jelly and a preparation method thereof. The liquid dairy product comprises the following materials in percentage by weight: 50-95 percent of milk, 0.2-0.8 percent of the royal jelly, 0.5-1 percent of honey, 0.05-0.5 percent of emulsifying agents, 0-0.2 percent of thickening agents, 0.01-0.1 percent of buffer salt, 0-0.05 percent of sweet materials and 0-0.2 percent of food flavors. The liquid dairy product is prepared by mixing the royal jelly with the milk under an appropriate process condition; and in addition, the invention ensures good stability and good taste of the prepared liquid dairy product during shelf life through a reasonable formula and a proper process.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Multi-purpose slightly-ground oat kernels and production method thereof
InactiveCN108029968AEasy to cleanLow ashFood thermal treatmentFood mechanical treatmentDigestionMoisture
The invention provides multi-purpose slightly-ground oat kernels and a production method thereof. The production method comprises the following steps of removing lignified outer coats of oat kernels,passivating the activity of lipase and the activity of peroxidase through performing oat steaming twice and performing oat baking treatment once, performing high-temperature heat-moisture treatment sothat starch is 100% gelatinized, and then performing slight grinding so as to obtain granules of which the thickness is 1.0-1.8mm. According to the processing method of the multi-purpose slightly-ground oat kernels, the lignified outer coats of oat are removed through brushing the oat, so that digestion by intestinal tracts is facilitated; the activity of the lipase and the activity of the peroxidase are passivated through performing oat steaming twice and performing oat baking treatment once, so that the storage stability of products is strengthened, and the quality guarantee period is prolonged; besides, the starch can be gelatinized through the high-temperature heat-moisture treatment, so that the steaming time of the products is greatly shortened; and the ageing properties of the products can be improved through the slight grinding, so that the steaming time is further shortened, and besides, the situation that the products have slightly glutinous mouth feel, and chewiness and elasticity is guaranteed. The multi-purpose oat kernels disclosed by the invention not only are suitable for being applied to processing of foods of cooked rice, porridge and soup, or coarse cereal porridge and the like, but also can be matched with foods of milk, beverages and the like.
Owner:JIANGSU UNIV
Ginkgo beverage without adding cane sugar and preparation method thereof
InactiveCN104188008AGreat tastePleasant tasteFood preparationFood ingredient as pH modification agentMonoglycerideSucrose
The invention relates to a ginkgo beverage without adding cane sugar and a preparation method thereof. The formula comprises, in percent by weight, 2.5-4.5% of detoxified ginkgo kernel, 0.5-0.9% of lotus seed, 1.5-2.5% of xylitol, 0.2-0.5% of honey, 0.03-0.05% of konjak fine flour, 0.05-0.07% of diacetyl tartaric acid ester ofmono-and diglycerides, 0.1-0.15% of monoglyceride stearate, 0.08-0.12% of sodium tripolyphosphate, 0.15-0.5% of xanthan gum, 0.008-0.013% of sucralose, 0.005-0.01% of nisin, 0.01-0.05% of edible essence, and the balance water. The preparation method comprises raw material processing, pulp grinding, enzymatic hydrolysis, enzyme killing and gelatinization, high-pressure homogenization, loading and disinfection.
Owner:TIANJIN MEISEN TECH
Sea cucumber health care wine and preparation method thereof
InactiveCN101935607ANo other miscellaneous smellGive full play to the health functionAlcoholic beverage preparationAlcoholFreeze-drying
The invention discloses sea cucumber health care wine and a preparation method thereof. The preparation method comprises the following steps of: respectively extracting sea cucumber saponin and low molecular weight sea cucumber polysaccharide from the sea cucumber; and then adding the sea cucumber saponin and the low molecular weight sea cucumber polysaccharide in white sprit to obtain the sea cucumber health care wine. The sea cucumber saponin is extracted by the following steps of: preparing fresh sea cucumber, taking out viscus, cleaning, freeze-drying and crushing; extracting with 70 percent ethanol, condensing to a paste and freeze-drying; the low molecular weight sea cucumber polysaccharide is prepared by the following steps of: cleaning the sea cucumber, smashing and then heating and gelatinizing at the temperature of 70-130DEG C; carrying out enzymolysis and enzyme destruction after freeze-drying and gradually crushing to nano-particle diameter; subjecting the centrifuged supernatant enzymolysis liquid to alcohol precipitation to obtain a crude product; subjecting oxyful decoloration and salt adding alcohol precipitation to obtain low molecular weight sea cucumber total polysaccharide; and the sea cucumber health care wine is prepared by adding 0.01-5.00 percent by weight of low molecular weight sea cucumber polysaccharide and 0.001-0.100 percent by weight of sea cucumber saponin in base wine with 38-65 degrees. The health care wine has the advantages of definite effective components, stable content and remarkable health care effect and easy absorption.
Owner:DALIAN HAIYANTANG BIOLOGY
Five-nature compatible served natural fruit enzyme and preparation method thereof
PendingCN107006848AImprove immunityEnhance physical fitnessFood ingredient functionsFlavorHeat sensitive
The invention relates to the field of preparation of health-care nourishments, and discloses a five-nature compatible served natural fruit enzyme and a preparation method thereof. According to a preparation process, by the modern nonthermal processing technology, proper enzyme, functional factors, vitamins, color, flavor and taste of fruit are retained. The five-nature compatible served natural fruit enzyme is prepared from the following components in percentages by mass: 9.6-61.8% of mild-nature fruit, 0-61.8% of cold-nature fruit, 0-61.8% of cool-nature fruit, 0-61.8% of warm-nature fruit and 0-61.8% of hot-nature fruit. The fruit components for the served natural fruit enzyme are combined according to a golden section method, five natures are balanced, and the five-nature compatible served natural fruit enzyme has excellent effects of improving digestion, promoting metabolism, improving human immunity, building body and the like, and therefore is suitable for people of all ages; and the retention rate of fruit digestive enzymes reaches 90-100%, and proper digestive enzymes, functional factors, heat-sensitive vitamins and the like of the fruit are retained effectively.
Owner:广东益品佐餐酵素有限公司
Method for preparing nano ceramic insole capable of generating anions
The invention relates to a method for preparing a nano ceramic insole capable of generating anions and belongs to the technical field of daily living products. The method comprises a first step of preparing an upper layer cushion, a second step of preparing an anion fiber felt layer, a third step of preparing a lower layer cushion and a fourth step of performing composite pressing. According to the technical scheme, the insole integrates advantages of the anion fiber felt layer and a breathable plastic cushion, so that the insole has both breathability of a cloth cushion and flexibility of the plastic cushion, the production method is simple and practical, unique lower layer cushion structure design is adopted, a health care function of the anion fiber felt layer can also be brought into full play, and the method has beneficial technical effects and remarkable practical values.
Owner:ANHUI LITE ENVIRONMENTAL PROTECTION TECH
Piquancy slow-release noodles and processing method thereof
The invention discloses piquancy slow-release noodles which are formed by calendering and compounding at least three layers of noodle slices, wherein the noodle slice at the middle layer contains the alcohol extract of oleoresin capsicum or chilli. The original concentration of capsaicin in the alcohol extract of oleoresin capsicum or chilli is greater than 1%. In the processing method of the piquancy slow-release noodles, the raw materials of the noodle slices at the upper and lower layers are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the middle layer are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.005-0.02% of alcohol extract of oleoresin capsicum or chilli, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the upper, middle and lower layers are tabletted respectively and calendered and compounded into one piece; and the piece is subjected to curing, calendering and slicing, drying, cutting and packaging to obtain the piquancy slow-release noodles. The piquancy slow-release noodles disclosed by the invention have good flavor without obvious piquancy, people eating capsaicin are increased, and the piquancy slow-release noodles are healthcare foods containing capsaicin.
Owner:HUNAN AGRICULTURAL UNIV +1
Ginger tea and preparation method thereof
The invention aims at providing ginger tea being convenient to drink and capable of adequately playing the action of the tea and a preparation method thereof to satisfy the healthcare requirement of people. The ginger tea is formed by mixing ginger powder, brown sugar particles and tea polyphenol powder, and the weight ratio of the ginger powder, the brown sugar particles and the tea polyphenol powder is 35 to 55: 15 to 25: 2 to 5. The ginger tea has a healthcare function of the ginger tea, also has multiple advantages of the tea polyphenol, is free from adding any antiseptics, is convneinet and flexible to drink, and is very applicable to the healthcare life of modern people.
Owner:ANHUI DONGFANG TEA
Fructus jujubae polysaccharides and preparation method thereof, and food containing the fructus jujubae polysaccharides
The present invention provides a preparation method of fructus jujubae polysaccharides, the fructus jujubae polysaccharides prepared by the preparation method, and food containing the fructus jujubaepolysaccharides. The fructus jujubae polysaccharide food is prepared from fructus jujubae polysaccharides, coenzyme Q10, etc. The fructus jujubae polysaccharides can be prepared into granules, capsules, tablets, drinks, oral liquid and convenience food. The fructus jujubae polysaccharides have physiological activities of preventing cancers, AIDS and oxidation, lowering pressure, regulating blood lipids, preventing allergy, improving immunity, reducing damages on the live by toxins. The fructus jujubae polysaccharides can be used as sports supplements or health-care products. The food containing the fructus jujubae polysaccharides has effects of preventing viruses, improving immunity, etc.
Owner:陆进坤
Health-care sterilizing fabric
InactiveCN103737994AGive full play to the health functionGive full play to the bactericidal functionLayered productsSurface layerPsychological health
The invention discloses a health-care sterilizing fabric which comprises a surface layer, a health-care layer, a sterilizing layer and an absorbing layer, wherein the surface layer is located at the upmost layer of the fabric, the health-care layer is located below the surface layer, the sterilizing layer is connected with the health-care layer, the absorbing layer absorbs sweat and transmits air, the health-care layer and the sterilizing layer are double-layered, a common connecting layer is arranged between the health-care layer and the sterilizing layer, and the common connecting layer divides the health-care layer and the sterilizing layer into upper and lower layers. Through the way, the health-care sterilizing fabric disclosed by the invention can fully play a health-care role and a sterilizing role under the condition of saving raw materials, thereby not only facilitating environmental protection, but also benefiting physical and psychological health.
Owner:JIANGSU HUACHAO TEXTILE IND
Preparation method and application of konjak gel powder
PendingCN113841904AHigh porosityImprove adsorption capacityFood ingredient functionsOligosaccharide food ingredientsCelluloseDietary fiber
The invention discloses a preparation method and application of konjak gel powder, and belongs to the technical field of food and food dietary fiber additives. The preparation method comprises the following steps: step 1, respectively weighing konjac powder, alkali, water-soluble cellulose, non-water-soluble cellulose, glycerol, ethanol and water; and 2, uniformly stirring and mixing the weighed raw materials, placing at room temperature, heating, curing and forming, dicing, rinsing, soaking and cooking in boiling water, drying, and crushing into powder, thereby obtaining the konjak gel powder. The invention also discloses the application of the prepared konjac gel powder. The acetyl retention degree of the prepared konjak gel powder is 20-60%, the content of glucomannan is larger than or equal to 90%, the residual rate of trimethylamine is smaller than or equal to 0.005%, 5-12 times of water absorption performance is reserved, the konjak gel powder has high porosity, adsorbability to various toxins is remarkably improved, the konjak gel powder has good bowel-relaxing, intestine-moistening and toxin-expelling effects, abdominal distension, abdominal pain and discomfort do not exist after the konjak gel powder is eaten, and the constipation phenomenon is avoided.
Owner:NITEN (GUANGZHOU) BIOTECHNOLOGY CO LTD
Intelligent constant-temperature health protection wearable device
InactiveCN105326602APromote healthy developmentEffective follow-up service follow-upTherapeutic coolingTherapeutic heatingWorking temperatureComputer terminal
The invention discloses an intelligent constant-temperature health protection wearable device comprising a wearable body and a heating device, wherein the heating device comprises a control unit connected with a temperature detection unit, a heating driving unit, a data transmission unit, a pressure-stabilizing unit and a heating unit; the temperature detection unit is used for detecting the working temperature of the heating unit; the data transmission unit can communicate with a mobile terminal of a user; corresponding APP software is installed on the mobile terminal of the user, then the user can remotely control the heating device by virtue of the mobile terminal, and the service data of usage time, temperature and use frequency of the user are transmitted to a server by virtue of the mobile terminal; and after analysis of the user data, a health advice suitable for the user is constituted and is transmitted to the mobile terminal of the user to facilitate effective follow-up of subsequent services, realize effective one-to-one health protection service, give full play to a health protection function of a product, and promote sound development of the health industry.
Owner:ZHONGSHAN XINYUANMEI BIOTECH CO LTD
Slimming appetising capsule containing natural capsicine for promoting blood circulation and reducing blood fat
InactiveCN100579520CGive full play to the health functionIncrease health functionOrganic active ingredientsMetabolism disorderFood colouringFish oil
Owner:付建明
Acidic milk beverage containing cranberry primary pulp and production method thereof
ActiveCN102511554BGive full play to the health functionFruity harmonyMilk preparationBiotechnologyFood colouring
The invention provides an acidic milk beverage containing cranberry primary pulp and a production method thereof. The acidic milk beverage comprises the following raw materials in percentage by weight: 30 to 50 percent of milk, 1 to 3 percent of anhydrous butter, 0.2 to 1 percent of cranberry primary pulp, 0.05 to 0.5 percent of emulsifier, 0.1 to 0.5 percent of thickener, 0.05 to 0.2 percent of buffer salt, 0.1 to 0.2 percent of ethyecellulose, 0.2 to 0.5 percent of acidity regulator, 0 to 8 percent of sweetener, 0 to 0.2 percent of edible essence, 0 to 0.05 percent of food colourant and the balance of water. The acidic milk beverage is prepared by blending the cranberry primary pulp with the milk under the appropriate process condition. The good mouthfeel and stability of the acidic milk beverage are ensured by a reasonable formula and an appropriate process, and the retention time of the drunk beverage in intestinal tracts can be prolonged, so that a health-care effect of the cranberry primary pulp is better played.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Ginseng and glossy ganoderma beverage and preparation method thereof
InactiveCN107136363AUnique flavorPleasant tasteNatural extract food ingredientsFood ingredient functionsBiotechnologyGINSENG EXTRACT
The invention relates to a ginseng and glossy ganoderma beverage and a preparation method thereof. The ginseng and glossy ganoderma beverage comprises the following raw materials in percentage by weight: 0.1-0.2% of a ginseng extract, 1-2% of a glossy ganoderma extract, 0.1-0.3% of a poria cocos extract, 0.1-0.3% of a bighead atractylodes rhizome extract, 0.05-0.1% of a licorice root extract, 0.1-0.3% of citric acid, 0.2-0.5% of potassium sorbate, 0.02-0.06% of pectin, 8-10% of granulated sugar, 0.01-0.05% of edible essence and the balance of pure water. The preparation method comprises the following steps of (1) adding the ginseng extract, the glossy ganoderma extract, the poria cocos extract, the bighead atractylodes rhizome extract, the licorice root extract, the potassium sorbate, the pectin and the granulated sugar into a mixing machine, adding the pure water of 80-85 DEG C, performing mixing and dissolving, and performing heat preservation under stirring for 30min; (2) adding the edible essence, and adjusting the PH value with the citric acid; (3) homogenizing the raw materials with a homogenizing machine, wherein the pressure of the homogenizing machine is set to be 12MPa; (4) performing hot filling under the temperature condition of 60-65 DEG C; and (5) performing sterilization, wherein the sterilization temperature is 121 DEG C, the pressure is 0.1MPa, and the time is 20min. The ginseng and glossy ganoderma beverage disclosed by the invention has the efficacy of enhancing immunity and promoting health.
Owner:天津正中科技有限公司
Liquid dairy product containing royal jelly and preparation method thereof
ActiveCN102125098BGive full play to the health functionEasy to acceptMilk preparationBiotechnologyAnimal science
The invention provides a liquid dairy product containing royal jelly and a preparation method thereof. The liquid dairy product comprises the following materials in percentage by weight: 50-95 percent of milk, 0.2-0.8 percent of the royal jelly, 0.5-1 percent of honey, 0.05-0.5 percent of emulsifying agents, 0-0.2 percent of thickening agents, 0.01-0.1 percent of buffer salt, 0-0.05 percent of sweet materials and 0-0.2 percent of food flavors. The liquid dairy product is prepared by mixing the royal jelly with the milk under an appropriate process condition; and in addition, the invention ensures good stability and good taste of the prepared liquid dairy product during shelf life through a reasonable formula and a proper process.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
A kind of plant hair dye for hair care and hair care and hair dyeing method thereof
ActiveCN111671714BReduce dosageGive full play to the health functionCosmetic preparationsHair cosmeticsHair ColorantsVitamin C
The invention discloses a plant hair dye for nourishing and protecting hair and a hair dyeing method thereof, comprising agent A and agent B, agent A contains 1%-4% of water-soluble metal salt, 2%-4% of thickener and vitamin C 0.01%‑0.05%, moisturizing agent 2%‑4%, surfactant 0.05%‑0.2%, the balance is water; Agent B contains 2%‑5% of privet fruit powder, 1%‑3% of Shouwu powder , Chinese Gallnut Extract 0.5%‑3%, Myrobalan Pigment 0.5%‑2%, Grape Pigment 0.5%‑3%, Rubia Pigment 0.5%‑2%, Thickener 1%‑2%, Moisturizer 2%‑4 %, surfactant 0.1%‑0.2%, and the balance is water; the hair dye has a stable hair dyeing effect and less color fading during shampooing; it does not contain oxidants, alkali agents, and phenols and anilines that are not added to oxidative hair dyes are poisonous Harmful components will not cause harm to the human body. It is a safe and healthy plant hair dye with hair nourishing and hair care effects.
Owner:宋慧君
A mugwort crisp biscuit and its preparation method
ActiveCN107232263BGive full play to the health functionFull of nutritionDough treatmentModified nutritive productsBiotechnologyBalancing diet
The invention discloses a crisp wormwood biscuit and a making method thereof, and belongs to the field of food processing. The crisp wormwood biscuit is prepared from, by weight, 95-105 parts of cake flour, 1-3 parts of wormwood powder, 8-12 parts of butter, 25-35 parts of white sugar, 7-11 parts of water, 0.07-0.09 part of ammonium bicarbonate, 2-4 parts of starch and 7-10 parts of egg yolks. The making method of the crisp wormwood biscuit comprises the following steps of 1, pretreatment of the raw materials; 2, dough preparation; 3, forming; 4 baking; 5, cooling; 6, bagging. The crisp wormwood biscuit can fully take the health-care effect of wormwood, can balance diet nutrition, and is good in mouth feeling, convenient to carry and suitable for usage by various people; the making method of the crisp wormwood biscuit is simple in process, short in production period and low in cost, and the raw materials are cheap and easy to obtain.
Owner:BAISE UNIV
Silk linen fiber multi-component stretch fabric and production method thereof
InactiveCN111549420AReduce restrictionsComfortable elasticWoven fabricsYarnTextile technologyPolymer science
The invention relates to the technical field of textiles, in particular to a silk linen fiber multi-component stretch fabric and a production method thereof. The specification of the fabric is silk linen fiber / JC 35 / 65 14.6tex* silk linen fiber / JC 35 / 65 14.6tex+polyolefin 60D 128*80 2 / 2 arrow. The production method comprises the steps of a spinning process and a weaving process, the spinning process comprises blowing-carding, drawing and combing of a cotton fiber, blowing-carding and drawing of a silk linen fiber and drawing, roving and spinning of the cotton fiber and the silk linen fiber, and the weaving process comprises spooling, sizing, warping, drafting, weaving and singeing steps. The fabric combines the advantages of the silk linen fiber, the cotton fiber and the polyolefin, has good elasticity and air permeability, and overcomes the defects that existing spandex elastic fabrics are not resistant to high temperature and chlorine bleaching.
Owner:HUAFANG +1
A kind of preparation method of the nano-ceramic insole that can produce negative ion
The invention relates to a method for preparing a nano ceramic insole capable of generating anions and belongs to the technical field of daily living products. The method comprises a first step of preparing an upper layer cushion, a second step of preparing an anion fiber felt layer, a third step of preparing a lower layer cushion and a fourth step of performing composite pressing. According to the technical scheme, the insole integrates advantages of the anion fiber felt layer and a breathable plastic cushion, so that the insole has both breathability of a cloth cushion and flexibility of the plastic cushion, the production method is simple and practical, unique lower layer cushion structure design is adopted, a health care function of the anion fiber felt layer can also be brought into full play, and the method has beneficial technical effects and remarkable practical values.
Owner:ANHUI LITE ENVIRONMENTAL PROTECTION TECH
A method for preparing artificial Tai Sui and health-care nutrient solution by fermenting probiotics
InactiveCN103830711BAvoid accessGive full play to the health functionMetabolism disorderDigestive systemSmoked PlumBlack tea
The invention provides a method for preparing artificial grand duke jupiter and a health-care nutrient solution by using probiotics in a fermentation manner. The method comprises the following steps: (1) preparing powder, namely crushing medicinal and edible traditional Chinese medicines, such as field thistle, Chinese yam, hawthorn, herba portulacae, zaocys dhumnade, smoked plum, liquorice, black tea, fermented pu-er tea according to a certain ratio; (2) fermenting for the first time, adding glucose and water to blend, and then inoculating live mixed bacteria, airtightly fermenting at room temperature, so as to obtain a fermented seed solution to store for later use; (3) digesting the traditional Chinese medicines, namely taking proper traditional Chinese medicine powder according to the same ratio, adding water to boil, cooling and filtering to obtain clear filtrate; (4) fermenting for the second time, namely adding proper glucose and the fermented seed solution to the clear liquor obtained in the step (3), evenly agitating, and airtightly fermenting at 18-30 DEG C until stable milk white to yellowish-brown grand duke jupiter fungi entity appears on the liquid level; and (5) subpackaging the secondary fermented liquor into bottles after settlement treatment.
Owner:洛阳福切尔生物科技有限公司
Processing method of fermented hairy deerhorn tea
InactiveCN105028791AGive full play to the health functionStable storageTea extractionSucroseSaccharum
The invention relates to a processing method of fermented hairy deerhorn tea, which is invented for mainly solving the problems that when being drunk, hairy deerhorn tea on the market at present needs to be brewed, the color of a tea beverage can be easily changed, the tea beverage is muddy and has precipitates, and the like. The processing method comprises the steps of adding 450g of sucrose, 500g of high fructose syrup and 10g of sucrose ester into 8.5kg of water, mixing uniformly, heating until the mixture is boiled, then cooling to 70 DEG C, adding 100g of green tea, carrying out extraction for 30min, filtering to remove tea residues so as to obtain tea liquor for later use; adding 50g of sucrose into 1.5kg of water, heating until the mixture is boiled, cooling, adding 2.5g of dried yeast, and carrying out constant-temperature activation for later use; and adding 3g of hairy deerhorn powder into the tea liquor, adding 1.2g of lactic acid and 8g of sodium erythorbate, sufficiently uniformly mixing, adding the activated yeast solution, carrying out constant-temperature fermentation, determining the fermentation ending point according to CO2 concentration and the pressure of a fermentation tank, cooling, standing, filtering, and sterilizing. The processing method has the advantages of overcoming the defects of color change and turbidity of the tea beverage.
Owner:辽阳千山呈龙科技有限公司
Piquancy slow-release noodles and processing method thereof
The invention discloses piquancy slow-release noodles which are formed by calendering and compounding at least three layers of noodle slices, wherein the noodle slice at the middle layer contains the alcohol extract of oleoresin capsicum or chilli. The original concentration of capsaicin in the alcohol extract of oleoresin capsicum or chilli is greater than 1%. In the processing method of the piquancy slow-release noodles, the raw materials of the noodle slices at the upper and lower layers are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the middle layer are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.005-0.02% of alcohol extract of oleoresin capsicum or chilli, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the upper, middle and lower layers are tabletted respectively and calendered and compounded into one piece; and the piece is subjected to curing, calendering and slicing, drying, cutting and packaging to obtain the piquancy slow-release noodles. The piquancy slow-release noodles disclosed by the invention have good flavor without obvious piquancy, people eating capsaicin are increased, and the piquancy slow-release noodles are healthcare foods containing capsaicin.
Owner:HUNAN AGRICULTURAL UNIV +1
A kind of planting method of organic ginseng rice
ActiveCN109937818BGive full play to the health functionIncrease health functionCereal cultivationSolid/semi-solid fertilisersBiotechnologyOrganic fertilizer
The invention provides a planting method of organic ginseng rice, comprising the following steps: (1) variety selection: select a hybrid rice variety with a growth period of 120-135 days, high yield, high quality, wide adaptability, and multi-resistance; (2) sowing: Sowing from mid-April to early May; (3) Management: Apply 3-5 tons of ginseng bio-organic fertilizer per mu of planting land before site preparation; spray amino acid foliar fertilizer at the booting stage; use manual control of weeds; use biological control of pests; (4) Timely harvesting: when more than 95% of the rice grains are yellow and ripe, they will be harvested in time. The rice planted by the invention has higher ginsenoside content and better health care function.
Owner:YANBIAN UNIV +1
Production method of light-weight fabric
InactiveCN108749179AGive full play to the health functionGive full play to the bactericidal functionLayered productsWarp knittingFiberPolyester
The invention discloses a production method of a light-weight fabric. The production method comprises the following steps of A, weaving the materials of a surface layer together by a shuttle weaving method, such as cotton linter, wood fiber, mercerized cotton, modal fiber, colored cotton and spandex bare filament, wherein the ratio of warp yarns to weft yarns is 8:10; B, weaving the materials of an inner layer together by a knitting method, such as polyester fiber, elastic cotton, acetate fiber, pure cotton bandbelt, spandex bare filament, and horsehair, wherein the ratio of warp yarns to weftyarns is 12:10; C, preparation of a sterilizing layer: adhering the talc powder, scorpion powder, ochre powder, green bean powder, mirabilite powder and aromatic agent onto the fabric of the sterilizing layer, so as to obtain the sterilizing layer with four to weight coating points per 1cm<2>; D, clamping the sterilizing layer in step C between the surface layer in step A and the inner layer in step B, compounding, and adhering together. The production method has the advantages that the sterilizing effect is good, the weight is light, and the skin-friendly effect is good.
Owner:RUGAO LANTU KNITTING CLOTHING CO LTD
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com