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 relates to the technical field of processing of silver products, in particular to a manufacturing method of antiqued silver. The manufacturing method comprises silver molding and burning steps, and further comprises acid washing and blackening treatment for silverwares, wherein the blackening treatment comprises the following steps: (1) 1-3 parts of potassium carbonate, 2-5 parts of sodium hydroxide, 25-35 parts of potassium sulfide and 60-70 parts of purified water are formed to mixed liquid; and the acid-washed silverwares are put in the mixed liquid for dipping 5-10 min; and (2) the surfaces of the dipped silverwares are polished. The silver products obtained by the method take an antiqued color; and the antiqued color of the antiqued silver products is pure, so that the silver products have another special fashion sense and excellent collection value; and the silver products obtained by the method have no any chemical residues, are healthy and environment-friendly, are more beneficial to the human health, and are better in health maintenance 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 discloses a method for breeding a purple-plant purple fragrant glutinous rice variety. The method specifically comprises the following steps: collecting a purple-plant purple glutinous rice variety and a fragrant type glutinous rice variety respectively, performing combining ability determination, and selecting a purple-plant purple glutinous rice variety I with strong combining ability and a fragrant type glutinous rice variety II with strong combining ability respectively; introducing genes for controlling purple rice and purple plants in the purple-plant purple glutinous rice variety I into the fragrant type glutinous rice variety II to obtain a hybrid first generation III with a target gene for polymerization control of purple rice, purple plants, fragrance and glutinous rice; performing continuous selfing breeding to obtain a stable purple-plant purple fragrant glutinous rice strain IV; and performing variety comparison test and multipoint test to obtain a purple-plant purple fragrant glutinous rice variety V. The purple-plant purple fragrant glutinous rice variety V bred by the method disclosed by the invention is high in yield and also is rich in plant and rice fragrance, and the rice has purple husks, is glutinous, and has effects of being used as a medicine and a food; and in the seedling stage of the rice plants, the whole rice plants are purple except roots, and after grain grouting, the color gradually turns into green.

The invention relates to milk rich in omega-3 fatty acid and conjugated linoleic acid, a production method thereof, and feedstuffs used in production, which belong to the technical field of rumination animal feedstuffs, and rumination animal milk and milk products. The production method provided by the invention is realized by adding 2-8 percent of rubber seed oil and rubber seed nuts in basic feedstuffs of dairy cows; in the milk obtained by production, the content of the omega-3 fatty acid is larger than 0.6 percent and is more than two times of common milk, the content of the conjugated linoleic acid is larger than 2.0 percent and is more than four times of the common milk, the content of vaccenic acid is larger than 11 percent and is more than six times of the common milk, the content of unsaturated fatty acid in the milk is increased by more than 60 percent compared with the common milk, and the content of saturated fatty acid in the milk is reduced by more than 25 percent compared with the common milk. According to the production method provided by the invention, inedible oil is used, the cost is low, and the feeding and the milk production of the dairy cows cannot be affected.

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 relates to a stabilized rice bran noodle, which is a health care noodle that contains stabilized rice bran active ingredients and dioscoreae rice-flour. The stabilized rice bran noodle contains rich protein, fat, carbohydrate, vitamin, dietary fiber and various minerals. Stabilized rice bran has full nutrition and also contains natural physiological activity, such as tocopherol, Tocotrienols, lipopolysaccharide, squalene, r-oryzanol oryzanol, etc., which play an important role in the health of human body and have the function of improving brain function and memory, activating liver or kidney functions, enhancing immunity, anti-senility and feeble prevention, health building and life prolonging. Dioscoreae rice-flour, which is a traditional Chinese medicine with homogenous function on medicine and food, can strengthen the spleen and stomach, invigorate the lung and the kidney and promote fluid production to quench thirst. The stabilized rice bran noodle is an enrichment health care noodle that is most favored by common people.

The invention discloses sleep facilitating flour and a manufacturing method thereof. The flour comprises, by weight, 300-350 parts of flour, 40-60 parts of sesame, 30-40 parts of walnut, 10-20 parts of day lily, 20-30 parts of mulberry, 20-30 parts of red date, 3-5 parts of schisandra chinensis, 3-5 parts of pollen pini, 5-8 parts of polygala tenuifolia, 3-5 parts of water-chestnut leaf, 3-5 parts of black skin root and 10-15 parts of yellow rice or millet wine. The formula of the sleep facilitating flour contains the sesame, schisandra chinensis and the red date which have effect of soothing the nerves and facilitating sleep, and the flour is suitable for being eaten by people with poor sleep. The sleep facilitating flour has good health-care health maintenance value, the immunity of the human body is enhanced, the anti-aging effect is achieved, and the health of the human body is facilitated.

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 a tomato spinach celery biscuit which comprises, by weight, 1-2% of tomatoes, 1-2% of spinaches, 1-2% of celeries, 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 is pure wheat flour. The leavening agent is baking soda or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is monoglycerides.

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 discloses a tomato spinach biscuit which comprises, 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 is flour and brown rice powder. The leavening agent is baking soda or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is monoglycerides.

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 discloses a novel freeze dryer capable of recovering condensate water and an operating method of the freeze dryer. The novel freeze dryer comprises a refrigerating system, a condensate water recovering system, a waste heat recovering and heating system and a defrosting system. The refrigerating system comprises a refrigerating compressor, a condenser with a built-in condensing coiledpipe, a liquid storage tank, throttle valves, electromagnetic valves, an evaporator with a built-in evaporating coiled pipe, and a cold trap with a built-in coiled pipe and a heating coiled pipe. Thecondensate water recovering system comprises a freeze drying box, a box trap valve and a vacuum pump. The waste heat recovering and heating system comprises a cooler, electromagnetic valves, circulating pumps, a heater, an electric valve and an oil tank. The defrosting system comprises a stop valve, a water collector, electromagnetic valves and the heating coiled pipe. Heat is sufficiently and reasonably utilized, electricity consumption is reduced, energy is saved, the freeze drying economic benefits are improved, the batch production efficiency of drying is increased, the influences of theenvironment temperature on the condensing temperature are overcome, and the stable control over the condensing temperature and the efficient operation of the systems are well guaranteed.

The invention belongs to the technical field of meat product processing and especially relates to an industrial manufacturing method for braised ribbonfish in brown sauce. The method comprises the following steps: selecting ribbonfish, cleaning and then cutting into sections; putting the ribbonfish sections into a container, adding salt for curing, putting into a nutrition fluid, wrapping the surfaces of the ribbonfish sections with the nutrition fluid, frying in oil, adding cooking wine, soy sauce, light soy sauce and vinegar, continuing frying in oil, adding water into the pot for frying, braising under medium baking temperature, adding auxiliaries and continuing braising at medium baking temperature, extinguishing fire, then immediately adding honey, stirring, cooling, then adding sesame oil, uniformly stirring and separating the ribbonfish sections from cooking liquor; and uniformly mixing cooking liquor with brown sauce, then adding the ribbonfish sections, quickly freezing, packaging and storing, thereby acquiring the braised ribbonfish in brown sauce. The braised ribbonfish in brown sauce, provided by the invention, has higher nutritive values and has the effects of reducing cholesterol and protecting the liver and stomach.

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.

The invention discloses a traditional Chinese medicinal electuary for treating constipation, and a preparation method thereof. Raw medicines for preparing the electuary comprise, by weight, 25-35 parts of Caulerpa lentillifera, 8-10 parts of Folium Sennae, 10-15 parts of aloe, 9-12 parts of honey-fried licorice root, 5-9 parts of black sesame, 6-8 parts of Semen Calonyctionis Muricati, 6-9 parts of Chinese angelica, 5-8 parts of cassia seed, 6-9 parts of Poria cocos, 5-8 parts of Radix Asparagi, 9-12 parts of fig, 20-25 parts of purple sweet potato, 8-10 parts of onion and 8-12 parts of Pleurotus ostreatus. The electuary can rapidly clear intestine and relax bowel, has a blood purifying effect, and has very good prevention and treatment effects on systematic poisoning caused by constipation.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention provides a preparation method of corn Kbac. As main crops in China, corns occupy an important position in agriculture product processing. The preparation method of corn Kbac comprises the following steps: 1. selecting corns; 2. soaking and grinding the selected corns; 3. firstly gelatinizing and then saccharifying the ground corns; 4. extracting the saccharified corns; 5. sterilizing extracted corn slurry at high temperature, and then cooling the corn slurry; 6. adding lactobacillus and saccharomycetes to the cooled corn slurry, and standing for fermentation; 7. preparing the fermented mixed liquid; 8. filtering the prepared liquid; 9. sterilizing the filtered liquid at high temperature; 10. filling under the aseptic condition; 11. carrying out light inspection; 12. carrying out code spraying, labeling and packaging. The preparation method is used for preparing corn Kbac.