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499results about How to "Good anticancer effect" patented technology

Process for preparing brassica vegetable seedling powder chewable tablets and brassica vegetable seedling powder chewable tablet product

The invention relates to a process for preparing brassica vegetable seedling powder chewable tablets and a brassica vegetable seedling powder chewable tablet product, belonging to the technical field of deep processing of agricultural products. The process is characterized by comprising the following steps of: with brassica vegetable seedling powder, such as broccoli and the like as a main basic stock, compounding, preparing a soft material, granulating, drying, tabletting, sterilizing and packing to prepare the brassica vegetable seedling powder chewable tablet with the advantages of clean appearance, green color and crispness. The process for preparing the brassica vegetable seedling powder chewable tablet, disclosed by the invention, is simple, has high industrial degree and can realize complete utilization on the brassica vegetable seedling, such as broccoli and the like, thereby increasing the additional value of the brassica vegetable seedling. The brassica vegetable seedling powder chewable tablets, including the broccoli and the like, prepared by the process disclosed by the invention have functions of resisting oxidation, slowing aging and resisting inflammation and cancer and the like of human bodies, and is a kind of casual healthcare food. According to the product of the process for preparing the brassica vegetable seedling powder chewable tablets, disclosed by the invention, the content of 4-methylsulfinylglucosinolate is up to 185.0-413.0mg / 100g, and the content of sulforaphane provided by each chewable tablet is equal to that provided by 30-75g of fresh brassica vegetable, such as broccoli and the like.
Owner:NANJING AGRICULTURAL UNIVERSITY

Method for preparing mustard sauce with full-bodied flavor without additional mustard oil

A method for preparing mustard sauce with full-bodied flavor without additional mustard oil belongs to the field of fruit and vegetable food processing and comprises the steps: (1) grinding horseradish, namely performing coarse grinding and air-flowing type superfine grinding after drying the horseradish at low temperature; (2) processing mustard sauce, adding and stirring an appropriate amount of sodium carboxymethylcellulose, sodium alginate and soy protein in hot water to be dissolved, continuing to add lactose, ascorbic acid (Vc), citric acid and flavorings, finally adding horseradish powder and pigment mixed liquid, and performing homogeneity, sealing and enzymolysis to achieve the purpose of improving the flavor of the mustard sauce. The method for preparing the mustard sauce with full-bodied flavor without the additional mustard oil has the advantages that the low temperature drying and the air-flowing type superfine grinding are performed to the horseradish to improve the activity of myrosinase in the horseradish from 1.5U/mL to4.0-4.5 U/mL, glucosinolate in the horseradish is subjected to complete hydrolysis into an isothiocyanate material, the temperature, the time, the potential of hydrogen (pH) and the Vc adding amount in the mustard sauce processing are controlled to obtain the best hydrolysis conditions of the horseradish, good flavor can be obtained without additional mustard oil, product taste is full-bodied, and the quality guarantee period is prolonged.
Owner:GUANGDONG JIAHAO FOOD +1

Selfheal polysaccharide zinc chelate as well as preparation method and application thereof to anti-cancer drug

The invention discloses a selfheal polysaccharide zinc chelate as well as a preparation method and application thereof to an anti-cancer drug. The method comprises the following steps: crushing selfheal clusters, decolorizing by use of ethanol, adding distilled water, performing reflux extraction, deproteinizing the extracting solution, performing ultrafiltration, and freeze-drying the retained liquid to obtain polysaccharide; preparing a polysaccharide solution of which the concentration is 10 mg/mL to 40 mg/mL, heating to the temperature of 40-60 DEG C, regulating pH by using sodium hydroxide, slowly adding a zinc salt solution into the polysaccharide solution, reacting for 6-24 hours, simultaneously performing an discontinuous homogenization process by using a high-shear homogenizer, regulating the pH by using hydrochloric acid, centrifuging to obtain supernatant liquor, putting the supernatant liquor into a dialysis bag for dialysis, collecting the solution in the dialysis bag, and performing freeze-drying to obtain the selfheal polysaccharide zinc chelate. The product disclosed by the invention is simple and easy to implement in preparation method, has a remarkable anti-proliferation effect on human cancer cells and also causes no cytotoxicity to normal cells of the human body, so the selfheal polysaccharide zinc chelate is an ideal anti-cancer drug or a health care product and also has a zinc replenishment effect.
Owner:SOUTH CHINA UNIV OF TECH +1

A preparation method of nut and fruit roasted duck legs

The present invention discloses a preparation method of nut and fruit roasted duck legs, which belongs to the technical field of meat product processing. The preparation method comprises the following steps of: A. preparation of nut and fruit powder; B. treatment of duck legs; and C. preparation of nut and fruit roasted duck legs. The preparation method uses high-quality ginkgo fruits, malus prunifolia, haws and high-quality duck legs as raw materials and combines the materials with nutrient extract liquid, and the prepared nut and fruit roasted duck legs have a golden yellow color and luster, a low salt content, a mellow and thick taste with a fruity fragrance. Meanwhile, the health-care function is provided at the same time, and the extract liquid is added with Chinese sauerkraut to make the prepared duck legs non-greasy. The nut and fruit roasted duck legs are convenient to carry, can be consumed instantly upon opening of bags, have rich nutrition and unique mouthfeel, are full of chewiness, and have effects of preventing fatigue and aging, lowering blood pressure, improving appetite and promoting digestion, building body and tonifying yang, strengthening spleen and nourishing stomach, clearing away heat and cooling blood, promoting blood circulation and removing blood stasis, and improving sleeping quality.
Owner:ANHUI XIANZHIYUAN FOOD
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