141results about How to "Good nutrition and health care" patented technology

The invention relates to a health-care beverage containing donkey-hide gelatin, in particular to a donkey-hide gelatin probiotics beverage. The beverage is made according to the following steps: adding water to Chinese date and Chinese wolfberry, digesting at the temperature of 70-80 DEG C, adding donkey-hide gelatin, brown sugar and the mixed bacterium liquid of lactic acid bacteria and saccharomycetes to an extracting solution and fermenting the mixed solution at the temperature of 30-36 DEG C to make fermentation liquor. In the invention, lactic acid bacteria liquid is used for substituting preservative. Without the preservative, the metabolite of lactic acid bacteria is utilized for prolonging the quality guarantee period of the beverage. The beverage belongs to low-sugar products, is suitable for diabetics to drink, has better nutrition and health care effect, enhances human immunologic function and has the functions of clearing bowels, relaxing the bowels and aiding digestion, and the like.

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

The invention provides a production method of dandelion green tea, and belongs to a production method of tea using dandelion leaves as the raw material. The outer large leaves of the dandelion are picked in batch in the seedling stage, the dandelion leaves are washed with water, and then are screened for selection, and the screened dandelion leaves are put into a drying machine for drying pretreatment; after being dried, the dandelion leaves are put into a rolling shaping machine for rolling, in order to shape the dandelion leaves; the rolled and shaped dandelion leaves are put into the drying machine for further drying, and then are put into a hot-air evaporation drying machine for evaporation drying, in order to reduce the moisture content to 5 percent to 10 percent, in order to produce the dandelion green tea. The dandelion green tea made by the production methods has beautiful appearance, and the color is cream yellow and green, the tea has fresh and fragrant taste when being soaked for drinking, and by drinking the tea drink soaked from the tea, the nutrition of the dandelion can be easily utilized for keeping health and by drinking the tea for a long time, the functions of heat clearing and toxicity removing, food poison removing, tumor eliminating, skin caring as well as influenza resisting can be realized.

The invention provides a mulberry jam used for frozen drinks, the frozen drinks containing jam and a preparation method thereof. The preparation method of the mulberry jam used for frozen drinks comprises the following steps: granulating the mulberry fruits into half grain, 1/3 grain, 2/3 grain, 2/5 grain and/or 3/5 grain, preferably half grain or 1/3 grain; immersing the granulated mulberry fruit in a blueberry slurry, adding sugar and a thickening agent, and processing for 35-45 minutes under enclosed condition at 45-55 DEG C to obtain the mulberry jam used for frozen drinks. The mulberry jam is used for frozen drinks, and the mulberry in the obtained product can keep good local flavor and mouthfeel.

A health-care tooth-paste for preventing and treating dental and oral diseases features that the natural jade powder containing MgO, SiO2, CaO, crystalline H2O, Se, Zn, Ni, Cu, Co, Mn, etc is used as its rubbing agent, bactericide and antiseptic.

The invention relates to a wild blueberry white spirit and a preparation method thereof. The wild blueberry white spirit contains the following raw materials: blueberry, pectinase, yeast, hide trimmings, preserved distilled liquor and gelatin, wherein high-quality wild blueberries produced in Da Hinggan Ling are used as raw material, are rich in nutritional ingredients, not only have a favorable nutritional health care function, but also have the effects of preventing cranial nerves from aging, strengthening heart, resisting cancer, softening blood vessels, enhancing immunity of human bodies and the like. The wild blueberry white spirit is brewed from blueberries, belongs to fruit white spirit and is prepared by direct fermentation and distillation of fructose in the blueberries without a starch convertion process in grain white spirit or addition of auxiliary materials; and few harmful ingredients, such as fusel oil, are contained in the brewed blueberry white spirit; therefore, the damage to the human body is greatly reduced.

A nutritive health-care fleeceflower wine is prepared from glutinous rice, fleeceflower root, yeast and solid-type spirit through steaming glutinous rice and fleeceflower root, adding yeast, saccharifying, adding spirit, sealing for 6 months, and filtering.

Health care nutrition powder comprises main material and auxiliary material. The main material comprises, by weight, 30%-40% of wheat powder, 30%-40% of buckwheat powder, 10%-20% of corn powder, 3%-8% of sorghum powder and 5%-10% of barley powder, and the auxiliary material comprises, by weight, 2%-4% of walnut powder, 2%-4% of sesame powder and 3%-3% of soybean powder. The health care nutrition powder is scientific and reasonable in formula matching, easy to produce and manufacture, and abundant in nutrition, the main material and the auxiliary material are packed in a separated mode, and the walnut powder, the sesame powder and the soybean powder in the auxiliary material are respectively processed, smashed and packed in a separated mode. According to types of food manufacture or requirements of eaters, various auxiliary materials are added simultaneously and wholly, alternatively, one or two of the walnut powder, the sesame powder and the soybean powder can be chosen to be added, and use is convenient.

The invention discloses a caulis dendrobii hypoglycemic solid drink and a preparation method thereof, and the caulis dendrobii hypoglycemic solid drink is composed of the following raw materials by weight: 35-45 parts of dendrobium huoshanense, 20-30 parts of carambola, 10-15 parts of raspberry, 5-10 parts of aloe, 3-6 parts of radices trichosanthis, 2-4 parts of ganoderma lucidum spore powder, 4-8 parts of balsam pear seed powder, 2.5-4.5 parts of water chestnut leaf, 4-6 parts of guava leaf, 3-5 parts of corn silk, 1-2 parts of ginseng flower, 2-3 parts of olive leaf, 1-2 parts of glucomannan and a proper amount of water. The caulis dendrobii hypoglycemic solid drink can promote and balance human body sugar metabolism, protects and repairs islet cells, reverses the complications, makes blood sugar content gradually tended to be normal, can effectively control blood sugar and lower blood sugar, is especially suitable for diabetics to drink, has good nutrition and health care function when drunk by normal people, opens up a new way for the deep processing of caulis dendrobii, improves the additional value and economic benefit of the caulis dendrobii, and is applicable to large-scale production.

The invention discloses a Nitraria sibirica Pall lactobacillus fermented beverage and a preparation method thereof. The fermented beverage is prepared by steps of preparing a Nitraria sibirica Pall normal juice from dried Nitraria sibirica Pall fruits and carrying out anaerobic fermentation by the use of compound lactobacillus, wherein the compound lactobacillus contains lactobacillus plantarum, lactobacillus acidophilus and bifidobacterium, and cell concentration of the compound lactobacillus is 108-109 CFU/ml. Dried Nitraria sibirica Pall fruits are used as the raw material, and a special type of compound lactobacillus is utilized. Meanwhile, fermentation conditions such as solid-to-liquid ratio, fermentation temperature, inoculation quantity, culture volume and the like are optimized, and the best fermentation technology is determined through indexes such as change rate of total sugar content and sensory evaluation, etc. so as to obtain the Nitraria sibirica Pall lactobacillus fermented beverage. According to fermented beverage, astringent taste is removed, unique fermentation fragrance is increased, and the mouthfeel is pleasant, sour-sweet and palatable. By the preparation method, the Nitraria sibirica Pall fruit juice is developed from a general nutritious food into a functional food with a special curative effect. The technology of the invention is simple and feasible, can be promoted at large scale, and has a good market prospect.

The invention relates to a health-caring and freshness-retaining bean curd containing squillid heads and squillid shells and a preparation method thereof. Raw materials of the beverage includes, by weight, 55-75% of soybean, 15-25% of cyperus esculentus, 2-5% of a squillid fermentation liquid, 3-6% of glucosamine hydrochloride and 5-9% of caryopteris incana juice. The bean curd is prepared from above raw materials in different processing methods, is high in production rate, is good in elasticity, is strong in toughness, is not liable to break, is fine in texture and is delicious in taste. Not only are problems that the squillid enzymolysis protein liquid is thick in bitter and fishy smell and cannot be used as a food base material solved, but also the bean curd is better in health-caring value and meanwhile is more unique in flavor, is long in preservation time and shelf life and is high in edible safety. The bean curd, when being eaten often, can enhance human body immunity, can improve physiological functions, can reduce glucose and fat, has an anti-microbial effect and an anti-inflammation effect, has an anti-cancer and anti-aging function, can prolong life, can alleviate osteoporosis, can prevent diseases in heart and cerebral vessels and alimentary canals and the like, allows waste materials to be comprehensively reused, and has huge social, ecological, environmental and economic benefits.

The invention discloses corn meal which is obtained by mixing corn curing flour, corn puffing flour, cooked cassia seed flour, cooked peanut flour and cooked sunflower seed flour in mass ratio of (80-120): (80-120): (15-25): (4-6): (1-3). The corn meal is convenient for eating and has the healthcare function of lowering blood sugar and blood fat.

The invention belongs to health-care food and a production method thereof, and particularly relates to high-calcium health-care edible oil, which consists of edible vegetable oil and a calcium nutlet extract. A production process for the high-calcium health-care edible oil comprises the following steps of: mixing the edible vegetable oil and calcium nutlet oil or pressing oil by mixing calcium nutlets and an edible oil raw material, and after chelating nutrient substances such as the calcium nutlets, fruits of the calcium nutlets, stem leaves of the calcium nutlets and the calcium nutlet oil,adding the mixture into the edible vegetable oil. The high-calcium health-care edible oil has the advantages that the calcium nutlet extract is rich in mineral substances such as active calcium and the like; and the calcium nutlet oil can be combined with the edible oil such as soybean oil or sunflower oil and the like perfectly and is difficult to precipitate or deteriorate, so nutrient substances such as calcium, ferrum and the like can be replenished continuously while people take the edible oil. In addition, the content of unsaturated fatty acid in the calcium nutlet oil is up to 97 percent, so the calcium nutlet oil can prevent and treat cardiovascular and cerebrovascular diseases such as hypertension, hyperlipaemia, cerebral thrombosis, coronary heart disease and the like, and has the obvious nutrient and health-care effect; and the process is simple, and the high-calcium health-care edible oil has low cost, is convenient to popularize, and has considerable market prospects.

The invention discloses a multifunctional silk fabric which comprises a silk closed-fit layer and a surface high-strength layer. The surface high-strength layer is covered on the surface of the silk closed-fit layer; the silk closed-fit layer is formed by interweaving yarns woven by silk fibers; the surface high-strength layer is formed by blending a polyester fiber and a bamboo fiber; the polyester fiber accounts for 35.5-60.5 weight percent in the surface high-strength layer; the bamboo fiber accounts for 39.5-64.5 weight percent in the surface high-strength layer. According to the mode, the surface of the multifunctional silk fabric provided in the invention is woven by the polyester fiber and the bamboo fiber, and the fabric is wear-resistant, stiff and smooth, air permeable, sunshine-resistant and washable. Moreover, the silk fiber in the lining has obvious nutrition and health care effects on a human body, and the multifunctional silk fabric is moisture-absorbing and air permeable and is suitable for manufacturing various closed-fit clothes.

The invention relates to a method for preparing a low-sugar coarse cereal nutritional wine from various coarse cereals such as millet, sorghum, coix seed, broom corn millet and buckwheat. The invention adopts the technical key points that: the method comprises the following steps of: screening, mixing, cleaning, soaking, steaming, and watering and cooling the various coarse cereals, uniformly mixing the pretreated coarse cereals and distiller yeast, and performing multi-material mixed saccharification to prepare saccharified liquid; uniformly stirring the saccharified liquid and yeast for multi-material mixed fermentation; and preparing the fermented materials into the low-sugar coarse cereal nutritional wine through processes such as squeezing, clearing, filtering, sterilizing and brewing. Compared with the prior art, the method has the advantages that: various coarse cereals are taken as raw materials, the sugar content in the wine is low, and the wine has crystal and transparent color, mild mouthfeel and no foreign flavor or peculiar smell, and contains rich natural nutrients, has good health-care effect and the effect of regulating physical energy, and particularly meets the requirement on low-sugar foods in modern life.

The invention relates to instant pawpaw rana japonica oil healthcare food. Each 100 parts of instant pawpaw rana japonica oil healthcare food comprises 10-30 parts of water-immersed rana japonica oil, 1-40 parts of pawpaw, 0-3 parts of color mixing tonics and the balance of seasoning juice; and a processing technology of the instant pawpaw rana japonica oil healthcare food comprises the following steps of: (1) immersing the rana japonica oil in water; (2) pre-treating the pawpaw; (3) canning; and (4) sterilizing. As the healthcare food is prepared from the water-immersed rana japonica oil and the pawpaw pieces, the healthcare food has good nutrition and healthcare effect; and as the rana japonica oil of the healthcare food is tubular particles of 5-20mm, the authenticity of the rana japonica oil can be directly distinguished. As the water-immersed rana japonica oil and the pawpaw pieces have volumes suitable for being chewed, the healthcare food has sensation of edible food when being eaten and is suitable for the demands of people for different tastes by adding different seasoning juices; and the sugar-free rana japonica oil food can be selected by diabetics so that the instant pawpaw rana japonica oil healthcare food is suitable for wide people. The processed rana japonica oil food is convenient to eat and is instant healthcare food with a sky-high nutrition value, wherein the storage life of the processed rana japonica oil food can be prolonged through instantly high temperature sterilization.

The invention provides a Gastrodia elata wine with complete and fresh rhizome, which is prepared through immersing the total rhizoma Gastrodiae tuber in the white spirit bottle.

The invention relates to nutritional apple-pear soybean paste and a preparation method. The paste is prepared by mixing and stirring 10-20% of apple-pear juice, 60-70% of soybean paste, 2-5% of soybean meal, 2-5% of barley meal, 2-5% of yam meal, 0.3-0.5% of chitin meal and 1-5% of fried salt and fermenting the above components in a fermentation vat for 50-60 days. The paste has beautiful main color, strong aroma and mellow taste, not only has better nutritional and health care effects, but also can meet the requirements of people with different tastes.

The invention discloses distinctive sandwich biscuits. The distinctive sandwich biscuits are made from the following raw materials in parts by weight: 390-420 parts of wheat flour, 30-40 parts of oat flour, 20-30 parts of strawberry jam, 50-60 parts of preserved plums, 40-50 parts of yoghourt, 20-30 parts of chocolate, 5-8 parts of fructo-oligosaccharide, 10-20 parts of lemons, 5-10 parts of probiotics, 5-10 parts of pectin, 5-10 parts of buckwheat flour and 20-30 parts of corn oil. The distinctive sandwich biscuits disclosed by the invention are convenient to make and favorable for physical health.