115results about How to "Good health value" patented technology

The invention discloses a fresh flower moon cake which is characterized in that a pedal layer is adhered on a surface of a moon cake skin. Due to adoption of the fresh flower moon cake, a brand new breakthrough is created in the taste and appearance of the moon cake.

The invention belongs to the food field, and especially relates to a rice noodle containing Chinese yam, and a preparation method thereof. The rice noodle containing Chinese yam is characterized in that the raw materials of the rice noodle containing Chinese yam comprise 10-40 parts by weight of Chinese yam powder, 5-10 parts by weight of edible starch, 40-80 parts by weight of rice flour, and 5-10 parts by weight of a fruit and vegetable pulp. The preparation method of the rice noodle containing Chinese yam is characterized in that the method comprises the steps of peeling Chinese yam, protecting the color, drying, crushing to obtain the Chinese yam powder, immersing rice, milling to obtain the rice flour, adding the Chinese yam powder, the edible starch and the fruit and vegetable pulp, adding water, stirring, carrying out self-maturating extrusion, ageing, cutting, molding, drying, and packaging to obtain the rice noodle containing Chinese yam. In the invention, the food resource is widened, and the food has a shift in the nutrition level direction from an original simple meal energy providing effect.

The invention provides a novel antitumor application of maggot. The novel application is an application of maggot in the preparation of antitumor medicines or health products. According to the invention, an effective part of the whole worm of maggot is used to prepare any one single medicine or compound preparation which is applicable to be used in clinic. The single medicine or compound preparation is an oral medicine or health product. The oral medicine or health product is tablets, capsules, pills, a particulate agent, an oral liquid, microcapsules, an injection, an inhalant or a powder. Auxiliary materials are selected from conventional solvents, excipients, flavoring agents, coloring agents, adhesives, lubricants, wetting agents, thickening agents or antiseptics. It proves through experiments that maggot can effectively inhibit growth of tumor cells, has a remarkable effect of killing tumor cells, and has good medicinal and health-care value.

The invention discloses a processing method of sauced beef with a tea flavor. The sauced beef is prepared from the following materials in parts by weight: 80-100 parts of beef, 3-5 parts of green tea, 0.6-1 part of negundo chastetree leaf, 1-2 parts of fennel, 1-2 parts of setose thistle, 1-2 parts of chilli powder, 0.8-1.2 parts of codonopsis pilosula, 0.6-0.9 part of cortex moutan, 0.6-0.8 part of root of kudzu vine, 0.5-0.8 part of perilla leaf, 0.4-0.6 part of bangbang (Chinese character) grass, 0.8-1.2 parts of semen cassia and proper amount of salt. The sauced beef with the tea flavor, produced by the processing method, has unique perfume of the tea because of adding of the tea, and is suitable for popular taste; greasy taste in the beef can be removed; Chinese herbal medicinal ingredients such as the codonopsis pilosula, the cortex moutan, the root of kudzu vine and perilla leaf are added into the formula, and have the effects of clearing heat and cooling blood, and relieving summer-heat and cooling, so that the sauced beef has a good health-care value.

The invention discloses sea shrimp powder and a preparation method thereof and belongs to a seasoning and a preparation method thereof. The invention solves the problem that the seasoning has a low nutrient value and a low healthcare value in the prior art and the problem that the preparation method is complicated. The sea shrimp powder consists of 30 to 61 percent of sea shrimp meat powder, 2 to 7 percent of disodium 5'-ribonucleotide, 17 to 20 percent of sodium glutamate, 5 to 9 percent of edible salt, 6 to 10 percent of edible sugar, 4 to 11 percent of starch, 3 to 6 percent of ginger powder and 2 to 7 percent of spice. The preparation method comprises the steps of material selection, cooking, cooling, drying, smashing, proportioning, stirring, granulating, screening and weighing. The sea shrimp powder is mainly used for food seasoning in daily life.

The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.

The invention provides a method for cultivating lentinus edodes by using a mulberry branch bagged material. The mulberry branch bagged material is composed of the following components in parts by weight: 30-70 parts of mulberry branch scraps, 20-45 parts of weed tree sawdust, 16-20 parts of bran, 1 part of gypsum, 1 part of sucrose, 1 part of lime, 4 parts of a mushroom protecting agent, and 3-4 parts of a mildewproof agent; and the method for cultivating the lentinus edodes by utilizing the above mulberry branch bagged material comprises the following specific operation steps: preparation before cultivation, preparation of material bags, sterilization, inoculation, management in a fungus growing period, pricking aeration, bag removal and arrangement cultivation, management in a color changing period, management in a lentinus edodes producing period and picking. The method provided by the invention has the beneficial effects that quality of edible fungus products cultivated by utilizing the method is obviously improved, the lentinus edodes is thick and tender, has unique aroma, a delicious taste and abundant nutrients, according to determination, the ingredients of the lentinus edodes contain selenium, and the lentinus edodes has very good nutritional value and health care value.

The invention discloses a polystictus glycopeptide active component as well as a preparation method and application thereof. The polystictus glycopeptide active component comprises the following steps: preparation of coriolus versicolor mycelium; extraction of the polystictus glycopeptide active component from the coriolus versicolor mycelium; separation, purification and enzymatic hydrolysis of the polystictus glycopeptide active component. The active component is found by comparing the therapeutical effect of the polystictus glycopeptide active component on an acute alcoholic liver injury mouse model to better reduce the vitalities of AST and ALT in serum, reduce the contents of Triglycerid, MDA, NEFA, TC and LDL-TC in the serum, improve the content of HDL-TC in the serum and realize thebetter therapeutical effect of resisting alcoholic liver injury. According to the preparation method disclosed by the invention, active functional factors for preventing and treating the alcoholic liver injury are found from natural food resources; the obtained polystictus glycopeptide active component can reduce indicators of the ALT, the AST, cholesterol, free fatty acid and the like in the serum, and has a good application value and a potential market prospect in aspects of preventing and treating alcoholic liver disease, fatty liver or hyperlipidemia.

The invention relates to a smallanthus sonchifolius buccal tablet and a preparation method thereof, belonging to the field of pharmaceutical technology. The smallanthus sonchifolius buccal tablet takes concentrated dry powder of smallanthus sonchifolius juice as main drug component as well as fermented smallanthus sonchifolius leaves, chrysanthemum and liquorice extract as adjuvant components, and the mixture of the main drug component and the adjuvant components is added with auxiliary material powdered glucose, xylitol, microcrystalline cellulose, starch and magnesium stearate which are needed in the preparation of the buccal tablet; finally, the mixed component is shaped by being pressed into tablets by a tablet machine. The smallanthus sonchifolius buccal tablet has the characteristics of diminishing inflammation, inhibiting bacteria, refreshing, losing weight, being good in mouthfeel and easy in absorption.

The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.

The invention discloses an instant coffee for improving immunity, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 5-10 green tea, 10-20 lemons, 3-6 crabapple fruits, and 2 tender gourds ‑4, hijiki 3‑6, sword bean 1‑2, angelica head 1‑2, coffee peel 15‑30, skimmed milk powder 20‑40, trehalose 25‑50; finished instant coffee is added with a lot of immune-enhancing ingredients The raw material is more nutritious, and the rich coffee aroma is mixed with elegant fragrance. When drinking, it is sweet and delicious, with a mellow taste, refreshing, no residue, more significant health care value, and has a broad market prospect.

The invention discloses a method for gathering 1-Deoxynojirimycin in mulberry branches through stropharia rugosoannulata. The method comprises the steps: cultivating stropharia rugosoannulata througha cultivation material containing 30-70% of mulberry branches, performing the timely harvesting when the sporocarps of the stropharia rugosoannulata are mature, thereby achieving the collecting of 1-Deoxynojirimycin in mulberry branches into the sporocarps of the stropharia rugosoannulata. According to the invention, the stropharia rugosoannulata is found to play a good role in collecting 1-Deoxynojirimycin in mulberry branches for the first time. The mulberry branches are used for cultivating the stropharia rugosoannulata, so the method can make the most of the waste resources of the mulberryindustrym, also can enable the 1-Deoxynojirimycin in mulberry branches to be gathered in the stropharia rugosoannulata, and improves the nutrition and health care value of the stropharia rugosoannulata.

The invention relates to a Luzhou-flavor gastrodia elata wine which comprises the following components in parts by mass: 38 parts of gastrodia elata, 5 parts of ginseng, 15 parts of rock sugar, 3 parts of Aspergillus oryzae, 5 parts of greengage, 8 parts of Arillus Longan, 10 parts of angelica, 8 parts of hempseed, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of Chinese wolfberry, 8 parts of long-noded pit viper, 5 parts of dipped yeast, 9 parts of heracleum hemsleyanum michaux, 50-150 parts of white wine, 20-30 parts of honey, 15 parts of loose knot, 15 parts of hawthorn, 30 parts of dog bone, 10 parts of mulberry, 10 parts of Chinese date, 8 parts of prepared aconite root, 15 parts of Paeonia veitchii Lynch and 20-30 parts of schisandra fruit. The Luzhou-flavor gastrodia elata wine is used for resisting fatigue, nourishing yin, strengthening yang and enhancing the immunity, maximally maintains the raw juice and primary taste of the gastrodia elata, improves the existing gastrodia elata wine flavor, enhances the flavor of the gastrodia elata wine, satisfies the drinking demands of consumers, and widens the consumer market.

The invention relates to the technical field of preparation of health-care wines, in particular to a preparation technology of a ginseng recipe wine. According to the traditional Chinese medicine theory and clinical experiences, the multiple Chinese herbal medicines of ginseng, fructus lycii, rhizoma dioscoreae, rhizoma polygonati, poria cocos and the like are used as the main raw materials, and are scientifically compounded to form the base material recipe of the ginseng recipe. The preparation technology has the advantages that the extracting method and ultrasonic extracting technique are adopted, the technology technique for extracting the effective medicine components in the ginseng recipe wine is designed, and the production technology conditions are optimized; the pure grain raw wineis used as the wine base, several extracting solutions are blended and mixed, and the high-quality healthy and nutritional tonifying wine product is studied.

The invention belongs to the technical field of health-care beverage, and in particular relates to a preparation method of auricularia fuscosuccinea dew. The preparation method particularly comprises the following steps: soaking fresh auricularia fuscosuccinea, performing microwave heating, adding water and pulping, adding cysteine, trypsin, yeast and the like after pulping, heating and sterilizing to obtain auricularia fuscosuccinea pulp; adding rice and black bean pulp into the auricularia fuscosuccinea pulp, adjusting the sugar degree to be 5.5 to 6.0 Bx, stirring uniformly, homogenizing, sterilizing and packaging. The auricularia fuscosuccinea dew prepared by the method has rich and comprehensive nutrition, is easily absorbed and utilized by a human body through different enzymolysis, has good nutritional and health-care value and has wide market prospect; a proper amount of the rice and black bean pulp is added, so the shelf life of the auricularia fuscosuccinea dew can be prolonged, and the phenomena of layering, and floatation and precipitation in the later storage process are avoided.

The invention discloses a biscuit made of whole wheat flour and vegetables. The biscuit made of the whole wheat flour and the vegetables is composed of, by weight, 2-3% of tomatoes, 2-3% of spinach, 10-15% of vegetable oil, 5-10% of sugar, 0.2-1.0% of leavening agent, 0.1-0.5% of bulking agent, 0.1-1.0% of salt, 0.1-0.5% of emulsifier, 0.1-1.0% of essence and the balance whole wheat flour. The leavening agent is sodium bicarbonate or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is glycerin monostearate.

The invention belongs to the technical field of food processing, and particularly relates to a pumpkin-flavored dried bean curd. The pumpkin-flavored dried bean curd is prepared from the following raw materials in parts by weight: 10-12 parts of pumpkin paste, 1-1.2 parts of honey, 1.5-1.8 parts of brown sugar, 0.1-0.12 part of table salt, 0.2-0.5part of coconut milk powder, 0.05-0.08 part of custard powder, 0.1-0.2 part of condensed milk and 100-120 parts of dried bean curds. The pumpkin-flavored dried bean curd disclosed by the invention uses the pumpkins, the jujube honey and the like as main raw materials, and in addition, the coconut powder, the custard powder, the condensed milk and the like are added for seasoning the pumpkin-flavored dried bean curd, so that the obtained dried bean curd is rich in nutrition, is special in flavor and is excellent in mouth feel. The pumpkins and the honey have the efficacies of nourishing the lungs, benefiting qi, invigorating the spleen, nourishing the stomach, loosening bowel to relieve constipation and the like, and give an extremely high health care value to products. The dried bean curd food has the characteristics of low calorie, low salinity and the like, is high in nutrient value, and is suitable for people of all ages to eat.