48results about How to "Good health benefits" patented technology

A smokeless cigarette that provides for the dispensation of vitamins to the user by way of a vitamin infused cartridge whereby a liquid mixture of vitamins and/or botanicals are injected into a liquid supplying bottle within the nicotine cartridge for inhalation and absorption by the user.

A process for the recovery of nitrogen from anaerobically digested liquid waste and for the collection of the nitrogen as nitrate compounds that can be used to produce fertilizer and compost, includes stripping ammonia from anaerobically digested liquid waste, and converting the ammonia into nitrates via nitrification. The stripping gas is heated above ambient atmospheric temperature to improve nitrogen recovery. The heat can be reclaimed by burning gases generated during the anaerobic digestion process.

The present invention relates to food products or pharmaceutical preparations comprising antibodies or antibody fragments which are active in the gut and probiotic micro-organisms independent from the antibodies or antibody fragments. In particular, the invention relates to a method for preparing food products and pharmaceutical preparations comprising the antibodies or antibody fragments and probiotic micro-organisms and the use of these products to deliver health benefits to humans.

The invention relates to quantum ceramic and a formulation, a making method and application thereof and relates to the field of materials. The formulation of the quantum ceramic comprises tourmaline, meteorite, stone needle, medical stone, germanite, silicon dioxide, titanium dioxide, calcium oxide, kaolin, iron sesquioxide, zinc oxide, neodymium, boron and magnesium oxide and is reasonable in proportioning, so that performance of the quantum ceramic which is finally obtained is improved effectively. The making method includes: mixing raw materials according to the above formulation; sintering and then cooling in a nitrogen atmosphere. The making method is simple to operate and convenient for industrial production. The quantum ceramic made by the method releases micro magnetism and infrared light waves, thereby having excellent healthcare efficacy. By applying the quantum ceramic in accessories, functionality of the accessories can be improved effectively, and value of the accessories can be increased.

The present invention relates to heavy chain immunoglobulins or fragments thereof of the VHH or VNAR type, or domain antibodies (dAbs) of the heavy or light chains of immunoglobulins or fragments thereof, suitable for use in the management of infections, in particular of the gastrointestinal tract. The present invention also relates to a delivery system comprising these heavy chain immunoglobulins or functional fragments thereof of the VHH or VNAR type, or domain antibodies (dAbs) of the heavy or light chains of immunoglobulins or fragments thereof, and hosts comprising expression vectors encoding for these heavy chain immunoglobulins or functional fragments thereof of the VHH or VNAR type, or domain antibodies (dAbs) of the heavy or light chains of immunoglobulins or fragments thereof. The invention also relates to food products and pharmaceutical preparations comprising the delivery system, and methods for the preparation of food products according to the invention.

The invention provides a composite peptide solid beverage capable of improving immunity and relieving fatigue and a preparation method of the composite peptide solid beverage. The composite peptide solid beverage is prepared from the following raw materials in parts by weight: collagen peptide, bone collagen peptide, soybean peptide, walnut peptide, a fructus lycii extract, a rhizoma polygonati extract, a folium mori extract, a fructus jujubae extract, a semen ziziphi spinosae extract, inulin, isomaltooligosacharide, fructo-oligosaccharide, chitosan oligosaccharide, magnesium sulfate, L-calcium lactate, zinc gluconate, vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin C12, vitamin C, nicotinic acid, folic acid, pantothenic acid, taurine and beta-carotene. The composite peptide solid beverage contains small molecule peptides from various sources, medicinal and edible tonifying active substances and various vitamins and minerals necessary for human bodies, is rich in nutrition, good in synergistic effect, convenient to absorb and utilize, capable of remarkably improving the immunity of the organism and supplementing nutrition, and beneficial to reducing three-high indexes of patients.

A food product containing isoflavones and flavanol is taught, where the weight ratio of isoflavones to flavanol is from 10 to 1 to 1 to 100.

Methods and compositions for generating novel nucleic acid molecules through targeted spliceosomal mediated trans-splicing that result in expression of an immunogenic polypeptide. The invention includes pre-trans-splicing molecules (PTMs) designed to interact with a target precursor messenger RNA molecule (target pre-mRNA) and mediate a trans-splicing reaction resulting in the generation of a novel chimeric RNA molecule (chimeric RNA) capable of encoding the immunogenic polypeptide, recombinant vector systems capable of expressing the PTMs of the invention, and cells expressing said PTMs. The target pre-mRNA are those encoding proteins that function in antigen uptake, antigen presentation and chaperoning. The methods of the invention encompass contacting the PTMs of the invention with a target pre-mRNA, under conditions in which a portion of the PTM is trans-spliced to a portion of the target pre-mRNA to form a chimeric mRNA molecule capable of encoding an immunogenic polypeptide.

A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein less than 70% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for preventing carcinogenic contaminants in cooking oil, by way of managing various factors that contribute to extreme oil degradation, as well as monitoring free fatty acid levels and polar compounds in the oil during high heat frying (e.g., lipid hydroperoxides, polymers, triglycerides, etc.) in order to ensure that the cooking oil is safe.

The invention relates to a natural composite anti-freckle beautifying health-care product and a preparation method thereof and belongs to the technical field of health-care products. The natural composite anti-freckle beautifying health-care product is characterized by comprising the following raw materials in parts by weight: 20-30 parts of pollen pini, 15-25 parts of chrysanthemum powder, 8-12 parts of apple pollen, 12-20 parts of gingerol, 6-8 parts of tea polyphenol, 2-4 parts of lyophilized royal jelly powder, 3-7 parts of ultrafine pearl powder, 2-4 parts of lycopene and 20-30 parts of honey. The product takes natural raw materials as active ingredients, is safe, has a good health-care effect, also has good effects of removing freckles and beautifying and further has a certain oxidization resistance and ageing resistance. In addition, the product is simple in preparation method and easy to popularize and apply.

The invention relates to a nutritious food, in particular to a method for preparing chicken cartilage and shiitake sauce. The chicken cartilage and shiitake sauce is prepared from, by weight, 90-100 parts of chicken cartilage meat, 40-50 parts of dried shiitake, 60-80 parts of garlic, 8-10 parts of dried chili, 20-30 parts of condiments and 60-70 parts of vegetable oil. The method has the advantages that chicken cartilage and shiitake with high nutritive value are used as raw materials, and therefore a good health care effect is realized; homemade distinctive pepper oil and red oil are adopted, so that the sauce has a unique flavor and tastes spicy and refreshing. By the adoption of the vacuum quick cooling technique and the vacuum impregnation technique, biochemical reactions, such as oil oxidation and starch gelatinization, of materials at high temperatures are avoided, excessive volatilization of flavor substances at high temperatures is avoided, and the flavor of the product is improved through vacuum impregnation.

A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterised in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.

The invention discloses sago dumplings, belonging to the technical field of food and food processing. Sago is the main material of the sago dumplings, red bean paste or the mixture of the bean paste and auxiliary fragrant materials is used as stuff, and the outer wrapping layers of the sago dumplings are made of fragrant bamboo leaf. The sago dumplings are not oily and sticky to the mouth, have fragrant and smooth taste, good elasticity, very good mouthfeel, higher nutritional value and health-care value.

The invention relates to a formula bitter tea and a preparation method thereof, belonging to the filed of drinks. The formula bitter tea is prepared by the follow materials by weight percent: 30-50 percent of green tea, 10-25 percent of notoginseng flowers, 10-20 percent of broadleaf holly leaves, 10-25 percent of chrysanthemum and 15-25 percent of liquorice. The preparation method of the formula bitter tea comprises the following steps: 1, clearing and checking dry product materials without washing; 2, respectively processing the five materials into fine crushing shape then uniformly mixing the five materials to prepare semi-finished products of the formula bitter tea and sealing and packaging the semi-finished products for standby use; and 3, encapsulating the semi-finished products of the formula bitter tea into small packaging teabags according to conventional using amount, or preparing the semi-finished products of the formula bitter tea into bottled bitter tea drinks by a conventional infusion method without stewing. The formula bitter tea integrates multiple health-care functions, elegant color and luster and moderate mouth feel, has low cost and convenient preparation and makes up for the situation of a single tea shape of the current tea. The invention provides the formula bitter tea with good body conservation and health-care efficacy.

The invention discloses a tremella aurantialba Bandoni et Zang health-care beverage and a preparation method thereof. The tremella aurantialba Bandoni et Zang health-care beverage employed fresh tremella aurantialba Bandoni et Zang and fresh flowers as raw materials and is prepared through pretreatment and preparation steps. The preparation method comprises pretreatment, preparation and post-treatment steps, and concretely comprises: sorting, cleaning and airing fresh tremella aurantialba Bandoni et Zang, crushing, sieving and adding water with the solid-liquid volume ratio of 1:10-20, decocting at 90-95 DEG C for 3-4 h, filtering and concentrating to obtain a tremella aurantialba Bandoni et Zang liquid; cleaning fresh flowers, airing and squeezing to obtain a flower juice, mixing the tremella aurantialba Bandoni et Zang liquid and the flower juice according to the weight ratio of 8-9:1, and adding flavorings to obtain the target. The tremella aurantialba Bandoni et Zang health-care beverage employs the natural raw materials tremella aurantialba Bandoni et Zang and edible flowers as the raw materials, the obtained product has unique mouthfeel and good health-care efficacy, and is capable of improving and enhancing body functions, and also the limitation of tremella aurantialba Bandoni et Zang products is solved. The production is simple in technology, has extremely high operability, and is suitable for large-scale production.

The invention discloses a preparation method of an American ginseng beverage capable of relieving physical fatigue. The preparation method is characterized by comprising the following steps of throughcooperation of American ginseng slurry prepared from the raw materials of American ginseng, Chinese yams, white funguses, mulberries and pineapples with a traditional Chinese medicine extracting solution prepared by decoction of Chinese wolfberry fruits, rhizoma polygonati, radix astragali, red jujubes, Chinese magnoliavine fruits, radix angelicae sinensis, papayas and licorice roots, performingmixing, performing filtering, performing homogenizing, performing concentration to obtain a mixture, sending the mixture in a fermenter, adding lactic acid bacteria which are 2-4% of the slurry, performing constant-temperature fermentation at 37-45 DEG C for 8-12 hours, then performing filling and sealing, performing sterilization, performing packing and the like. According to the preparation method, nutrient components and bioactivity of food materials of the American ginseng and the like are perfectly reserved, the utilization rate of the raw materials is increased, and a biological fermentation technique is adopted, so that the health-care effect of products is increased, the mouth feel is improved, and the American ginseng beverage is rich in beneficial living microorganisms. The American ginseng beverage is free from any chemical additive, the original color, the original taste and nutrient efficacy of natural raw materials are maintained, and the American ginseng beverage has theefficacy of relieving physical fatigue.

The invention discloses health flour capable of quieting heart, calming nerves and improving sleep and a preparation method thereof. The health flour is prepared from such raw materials as flour, turnip, cherry radish, kochia scoparia, pecan nuts, tamarindus indica linn, towel gourd flower, egg yolk powder, flaxseeds, leek flower, black fungus, germinated brown rice, chestnut kernels, millet flour, highland barley, rosa davurica, juicy peach, semen boitae, cordyline terminalis flower, gordon euryale seed, acalypha australis and polygala tenuifolia. The health flour has the beneficial effects that a plurality of raw materials capable of quieting heart and calming nerves, and reinforcing qi and nourishing blood are added so that the finished product flour is comprehensive in nutrition, and excellent in health care effect, and the cooked wheaten foods made of the flour are capable of quieting heart, calming nerves, improving sleep, enhancing physical fitness and delaying senescence if being taken by people for a long time.

A chocolate mixture comprising chocolate, preferably dark chocolate and an antioxidant mixture which includes:

The antioxidant mixture makes up from about 4% to about 8% of the weight of the combination of chocolate and mixture. Other additives, such as fruit, nuts and candies may also be added, but their weight is not factored into the calculation of the relative proportion of chocolate to antioxidant mixture.

The present invention discloses seaweed light food powder and belongs to the technical field of food processing. The seaweed light food powder comprises the following raw materials in parts by weight:0.1-70 parts of soluble dietary fibers, 0.1-60 parts of seaweed enzyme powder and 0.1-45 parts of prebiotics; wherein the soluble dietary fibers are selected from A, B or C; the A is sodium alginate;the B is a combination of sodium alginate, carrageenan and agar; and the C is a combination of sodium alginate, oligofructose, inulin, carrageenan and agar; and the prebiotics are selected from oligofructose, inulin, oligo-isomaltose, trehalose or sorbitol or a combination thereof. The raw materials are all non-animal sources; the various elements of the soluble dietary fibers, prebiotics, seaweed enzymes, etc. are added; and the seaweed light food powder is natural and low-calorie, helps to control body weight in a long-term consumption, also has an effect of maintaining intestinal health, can be eaten once being mixed with water, and is convenient to eat and good in solubility.

The invention relates to a formula and preparation process of ice black tea, belonging to the field of drinking preparation. An ice black tea is prepared from the following raw materials by weight: 220-260g of black tea water, 100g of ice particles, 1 ounce of fructose, 0.5-1 ounce of lemon juice, 1-2 pieces of fresh lemon slice and 1-2 dry ices. In the ice black tea, the pearl appearance is more attractive, the tea is fragrant; a pearl finished product has natural clear green color and special tea leaf flavor after the black tea is added; and the pearl is endowed with new taste on the premise that the traditional pearl has chewable quality, so that the problem of poor taste of the traditional pearl is solved. The ice black tea has remarkable effects of health-care, cancer prevention and anticancer, anti-hypertension and anti-aging; and meanwhile as the pearl is rich in dietary fibers and active polysaccharides of green tea, the problem of low nutritional value of the traditional pearl milk tea is solved. According to the invention, the edible safety is high because all raw materials are natural components; and the use of artificial pigments, such as caramel pigments or essences can be replaced by the color and the special fragrance of tea powder per se.

The invention discloses a recipe of bitter tea. The recipe consists of the following ingredients in parts by mass: 20 to 40 parts of green tea, 10 to 15 parts of honeysuckle flowers, 10 to 20 parts of broadleaf holly leaves, 10 to 25 parts of medlar, 15 to 25 parts of chrysanthemum flowers, 1 to 5 parts of cassia seeds and 2 to 7 parts of hawthorn. The bitter tea provided by the invention has the advantages that the cost is low; the manufacturing is convenient; the color and luster are fresh and elegant; the mouthfeel is proper; good body building and health care effects are achieved.

The invention discloses a preparation method of ginkgo nutritional yogurt, which comprises the following steps: evenly mixing 10 to 20 weight parts of ginkgo extract, 25 to 40 weight parts of fresh milk, 5 to 8 weight parts of milk powder, 8 to 12 weight parts of sucrose, 0 to 5 weight parts of fruit and vegetable juices and 40 to 55 weight parts of water, followed by heating, canning, sterilizing, inoculating lactic acid bacteria, and fermenting. The preparation method has the characteristics of rich nutrition components, easy preparation, high comprehensive nutritional value and notable health care effect.

The invention relates to the technical field of wine brewing, and provides a zizyphus jujube distilled wine and a brewing process thereof. According to the brewing process of the zizyphus jujube distilled wine, a traditional liquor cereal grain raw material is used as a main starch source, zizyphus jujube is combined with the grains, firstly the zizyphus jujube is subjected to enzymolysis to facilitate release of nutrient ingredients and active ingredients in the zizyphus jujube and facilitate subsequent formation of flavor substances during fermentation of a zizyphus jujube enzymolysis juice,and the zizyphus jujube enzymolysis juice after liquid fermentation initially forms the flavor of a zizyphus jujube wine; and saccharified grains, zizyphus jujube residues separated after the enzymolysis and the zizyphus jujube fermentation liquid are mixed, and solid fermentation is performed by using distiller yeast as a fermentation agent to make the zizyphus jujube and the grains in the winefermented together to produce a harmonious wine aroma. The zizyphus jujube distilled wine provided by the invention has elegant fruity aroma, harmonious aroma, a mellow taste, a sweet aftertaste, anda clean and harmonious wine body, can retain the advantages of traditional liquor, contains the multiple nutrient ingredients and active activities of the zizyphus jujube, has a good health care effect.

The invention provides radix acanthopanacis senticosi and vitis amurensis wine and a preparation method thereof and belongs to the field of wine brewing. The preparation method comprises the following steps: mixing vitis amurensis and radix acanthopanacis senticosi according to the mass ratio of (3 to 4) to 1 and crushing to obtain a first fixed material; mixing white granulated sugar, potassium metabisulfite, active dry yeast and the first fixed material to obtain a second mixed material; pre-fermenting the second mixed material for 12 to 18 days at 20 DEG C to 25 DEG C; after separating peel pomace, obtaining first fermented liquid; fermenting the first fermented liquid for 35 to 45 days at 18 DEG C to 22 DEG C; separating fruit pulp to obtain second fermented liquid and aging. The radix acanthopanacis senticosi and vitis amurensis wine prepared by the method has a good health-care effect and high quality; the mouthfeel, flavor, color and luster and aroma of the radix acanthopanacis senticosi and vitis amurensis wine are relatively excellent.