93results about How to "Guaranteed health benefits" patented technology

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The invention belongs to the technical filed of milk product, and relates to a preparation method for fresh cheese products, which comprises the following steps: a pretreatment is applied to the tested and approved original milk; and then homogenization, sterilization and cooling are applied to the purified milk; a starter containing lactobacillus bulgaricus and streptococcus thermophilus and probiotics including bifidobacterium, lactobacillus casei, lactobacillus acidophilus, lactococcus lactis cremoris are added; the milk is fermented at the temperature of 39-43 DEG C for 6-8 hours and the PH value is stopped at 4.3-4.6; the homogenization is applied to the curd after fermentation; cooling, filling, and ripening are applied to the homogenized milk products. By simplifying a plurality of steps in terms of art, the preparation method for fresh cheese products has the advantages of easier realization in terms of production, more convenient operation, and is provided with more nutritional and health care values compared with the conventional cheeses.

The invention discloses Huangshan purple tea and a preparation method thereof. According to the method, aubergine shoots of tea trees are taken as raw materials, and the special Huangshan purple tea is prepared through five procedures including fresh leaf picking, fresh leaf processing, low-temperature slow frying and fixation, rolling and low-temperature long baking and drying. With the adoption of the preparation method, the problem of severe waste of a large quantity of aubergine shoots in a tea garden due to absence of a corresponding preparation technology of the aubergine shoots at present is solved, and the conventional situation that tea farmers abandon tea picking because no enterprises purchase tea is changed thoroughly; through control of each link, anthocyanin decomposition is prevented to the great extent, the content of anthocyanin in tea soup is increased, meanwhile, degradation of macromolecular substances such as protein, tea polysaccharide and the like is promoted, substances such as amino acid, tea polyphenol, caffeine, vitamins, saccharides and the like forming tea flavor are more dissolved out, bitter and astringency of a prepared product are greatly relieved, and the taste of the tea is kept. The Huangshan purple tea has the advantages of high oxidation resistance, high nutritive value, red purple and bright tea soup and the like, and is suitable for people of all ages to drink.

The invention discloses a spleen-invigorating beverage. The spleen-invigorating beverage is characterized by being prepared from the following raw materials by weight: 20 to 23 parts of lucid ganoderma, 18 to 20 parts of mushroom, 3 to 5 parts of milkvetch root, 2 to 4 parts of solomonseal rhizome, 4 to 5 parts of coix seed, 10 to 11 parts of Chinese chive seed, 11 to 12 parts of hyacinth bean, 11 to 12 parts of broad bean, 10 to 12 parts of fig twig, 9 to 12 parts of black rice, 11 to 12 parts of lemon, 10 to 15 parts of carrot, 15 to 18 parts of Chinese cabbage, 13 to 15 parts of pumpkin, 17 to 19 parts of beef, 7 to 8 parts of an auxiliary agent and a proper amount of water. According to the invention, the beverage prepared by mixing a plurality of coarse cereals and then adding traditional Chinese medicines retains not only health care effects of traditional Chinese medicines like lucid ganoderma, milkvetch root and solomonseal rhizome but also rich fragrance and the characteristics of digestion promotion and easy absorbability of the plurality of coarse cereals, and the beverage can protect the stomach, invigorate the spleen and improve human immunity after long-term drinking and has wide application prospects.

The invention discloses a cow strong health care capsule, which comprises the following ingredients in parts by weight: 1 to 10 parts of cow strong dry paste powder and 5 to 30 parts of corn starch. The weight parts of each ingredient are preferably 3 to 8 parts of cow strong dry paste powder and 9 to 24 parts of corn starch. The optimum weight parts of each ingredient are 5 parts of cow strong dry paste powder and 15 parts of corn starch. The health care capsule has the health care effects of replenishing vital essence, moistening the lung, strengthening tendons and bones, and relieving rheumatism bone pain and lumbar muscle strain, in addition, the taking is convenient, the bioavailability of active ingredients is high, and the stability is good. The invention also discloses a preparation method of the cow strong health care capsule.

The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.

The invention discloses a method for processing camellia nitidissima granules. The method is characterized by comprising the following steps of: cutting camellia nitidissima leaves into flakes with width of 3 to 10 millimeters by using a machine, extracting effective ingredients of the camellia nitidissima by adopting microwave, and preparing the camellia nitidissima granules by using beta-cyclodextrin as an inclusion agent and granulating and drying. The method for producing the camellia nitidissima granules has low cost, the camellia nitidissima has good mouthfeel, and the blood lipid, blood pressure and cholesterol reducing health-care effects of the camellia nitidissima are kept.

The invention is suitable for the field of food processing, and discloses a high-nutrition and high-function oatmeal product and a preparation method thereof. The method comprises the following steps: firstly selecting oat kernels with high protein content, high fat content and high beta-glucan content, then soaking the oat kernels, accelerating germination to obtain the germinated oat kernels, and further increasing the content of the nutritional ingredient of oat; digesting, drying and tabletting the germinated oat kernels, and performing high-temperature treatment by virtue of a microwave drying process to achieve better flavour and cooking degree for the oatmeal product. The oatmeal product contains abundant proteins, fats and beta-glucan, is strong in cereal flavour, smooth and chewy in taste and thick in sauce, meets the requirements of people for nutrition, healthcare and delicacy on diet at present, and has good industrialization development prospect in the future.

The invention discloses a vitis heyneana wine preparation method. Vitis heyneana wine is prepared from, by weight, 80-100 parts of vitis heyneana, 20-30 parts of saccharose and 3-5 parts of saccharomyces cerevisiae. The vitis heyneana wine preparation method includes the steps of stemming and crushing fresh mature vitis heyneana to prepare vitis heyneana juice, adding the saccharose and sulfur dioxide into the vitis heyneana juice, inoculating the saccharomyces cerevisiae, and performing alcoholic fermentation at the fermentation temperature of 22-25 DEG C for 3-5 days hermetically so as to obtain primary fermentation broth; fermenting the primary fermentation broth in a hermetic vessel at the fermentation temperature of 25-28 DEG C for 20-30 days so as to obtain secondary fermentation broth; fermenting the secondary fermentation broth in the hermetic vessel for fermentation for 6-8 months until wine sediments sink naturally so as to obtain raw vitis heyneana wine; freezing, clarifying, filtering and sterilizing the raw vitis heyneana wine so as to obtain a finished product. The vitis heyneana wine preparation method has the advantages that final alcoholicity of the vitis heyneana wine product is increased, so that the vitis heyneana wine is mellower and fuller in taste, and the original healthcare effect of a vitis heyneana fruit wine product is kept.

The present invention relates to the scientific and technical field of tea industry and more particularly discloses gynura procumbens tea and a preparation method thereof. The preparation method of the gynura procumbens tea comprises the following steps: gynura procumbens leaves are subjected to enzyme deactivating at a condition of 120-130 DEG C for 3-5 min; the enzyme deactivated gynura procumbens leaves are taken, the taken gynura procumbens leaves are rolled, the rolled gynura procumbens leaves are pan-fired again, the pan-fired gynura procumbens leaves are dried, the dried gynura procumbens leaves are dried to be dry, and the gynura procumbens tea is obtained. The preparation method of the gynura procumbens tea can maximally preserve the nutrients in the gynura procumbens, ensures the health-care effects, and at the same time effectively removes the vegetable odor of the gynura procumbens. The prepared gynura procumbens tea is bright in tea color, free of debris, good in shaping, bright and clear after brewing, pure in mouthfeel, free of peculiar smell, and sweet in aftertaste, and has delicate fragrance of the tea.

The invention relates to a temperature-controllable health-care microcapsule and a preparation method thereof. The preparation method includes the preparation steps of prepolymer preparing, compound core emulsion preparing, film formation by polymerization reaction, washing and drying. The temperature-controllable health-care microcapsule consists of a compound core and a wall material composed of high-molecular polymers, wherein the compound core is formed by blending adsorption of health-care functional powder and temperature-dependent phase change materials, the weight ratio of the composite core to the wall material is 0.3-3 to 1, average grain size of the health-care functional powder is not less than 1.2 micrometers, and average grain size of the microcapsule is not less than 3 micrometers. The temperature-controllable health-care microcapsule has the advantages that owing to the temperature control function of the microcapsule, release rate of trace elements of the functional powder in winter can be increased, human body subcutaneous microcirculation is reinforced, and human bodies' absorption of health-care active ingredients is improved; comfortable temperature between a clothing product and the skin of human bodies can be kept; the problem of dispersibility of the functional powder in blended spinning production can be solved.

The invention provides a method for culturing Fagopyrum tataricum(L.)Gaertn, which comprises the following operating steps: (1) taking Fagopyrum tataricum(L.)Gaertn seeds, removing impurities, soaking, standing until germination, and culturing with water at the temperature of between 25 and 35 DEG C in a greenhouse; and (2) culturing to a period 5 to 10 days before blossom, and collecting fresh stem leaves of Fagopyrum tataricum(L.)Gaertn. The invention also provides Fagopyrum tataricum(L.)Gaertn powder and a preparation method thereof. The invention also provides a Fagopyrum tataricum(L.)Gaertn food or health product. By the culture method, the flowering time of the Fagopyrum tataricum(L.)Gaertn can be obviously shortened, so that the harvest time of the Fagopyrum tataricum(L.)Gaertn is effectively shortened; meanwhile, the fresh stem leaves of the Fagopyrum tataricum(L.)Gaertn before blossom are only collected, the yield of raw materials is greatly improved (by 100-200 times) on the basis of ensuring the health effect of the Fagopyrum tataricum(L.)Gaertn, the profit of the Fagopyrum tataricum(L.)Gaertn product is improved by about 150 times, and the commercial value is high; and meanwhile, the culture method is implemented in the greenhouse, production conditions are stable, and the culture method has good industrial application prospect.

The invention discloses a low-alcohol wine and a preparation method thereof. The low-alcohol wine comprises the following raw materials in parts by weight: 1000 to 1500 parts of downy grapes, 200 to 300 parts of saccharose, 1 to 2 parts of pectinase, 80 to 150 parts of saccharomycetes, and 800 to 1000 parts of cold boiled water. The method comprises the following steps: picking fresh and mature downy grapes, performing change-temperature treatment on the downy grapes, performing crushing to prepare downy grape juice, performing mixed retting on the downy grape juice and the cold boiled water, inoculating the saccharomycetes, performing clarification, filter sterilization and tinning, so as to obtain the finished product. The low-alcohol wine reduces the final alcohol content of downy grape fruit wine, ensures that the taste of the wine is more round and strong, and keeps the original health care efficacy of downy grape fruit wine products.

The invention discloses health-care tea. The health-care tea is prepared from the following components in parts by weight based on 100 parts of green tea by weight: 5 to 20 parts of radix puerariae, 3 to 10 parts of lycium ruthenicum fruit, 5 to 15 parts of liquorice root, 5 to 15 parts of dendrobium officinale kimura ex migo, 5 to 15 parts of honeysuckle flower, 5 to 10 parts of fructus jujubae, 5 to 15 parts of radix puerariae, 2 to 10 parts of radix ginseng, 5 to 20 parts of rhizoma polygonati and 10 to 30 parts of folium eucommiae. The health-care tea disclosed by the invention has a reasonable formula; all traditional Chinese medicines influence one another and have a synergistic effect, so that the health-care tea has the characteristics of capabilities of clearing heat and removing toxin, accurate lipid lowering curative effect, small side effect and the like. The health-care tea is packaged into tea rods by adopting heat-resisting aluminum foil, so that the health-care effect can be ensured; meanwhile, the health-care tea has a good taste and is convenient to carry, brew and drink.

The invention relates to a raspberry health product and a preparation technique thereof. The raspberry health product comprises two parts of raw materials and auxiliary materials; wherein the raw materials are raspberry and American ginseng with the proportion of weight portions of usage thereof of 100:8 to 16; the auxiliary materials are a filling and shaping agent, a wetting agent and a lubricating agent. As the new formula and extracting preparation technique are adopted, the invention furthest remains all effective active components in the raw materials, guarantees bioavailability and health effect, is beneficial to oral administration and long-term storage, has simple preparation technique, short production cycle and low production cost and is an ideal and novel health product with combination of raspberry and American ginseng at present.

The invention discloses a pillow with granular tea, which comprises a pillowcase and a pillow inner, the pillow inner is prepared from tea and silica gel, the pillow inner can also include tea extract, the preparing process comprises making solution by watering silica gel and tea extract, homogeneously mixing with crude tea or tea slag, preparing spherical or column shaped particles with a pelleting machine, drying and filling into pillowcase, which comprises a pillowcase and a pillow inner, the pillow inner is prepared from tea and silica gel, the pillow inner can also include tea extract, the preparing process comprises making solution by watering silica gel and tea extract, homogeneously mixing with crude tea or tea slag, preparing spherical or column shaped particles with a pelleting machine, drying and filling into pillowcase.

The invention discloses shiitake mushroom crab-taste sauce and a making method thereof. The shiitake mushroom crab-taste sauce consists of the following main material components in parts by weight: 15-30 parts of crabs, 15-30 parts of shiitake mushroom, 20-30 parts of fermented soybeans and 3-7 parts of chilies, and auxiliary material components in parts by weight: 10-15 parts of peanuts, 10-20 parts of thick broad-bean sauce, 3-6 parts of ginger, 3-6 parts of white sugar, 3-5 parts of aginomoto, 0.5-2 parts of Chinese prickly ash and 50-70 parts of edible oil, wherein the shiitake mushroom is dried shiitake mushroom; and the crabs are crab cream, crab meat and crab sauce dried in air. As the shiitake mushroom and the crabs are adopted as main raw materials sufficiently, the sauce is thick and unique in fragrance and has rich and high-quality proteins, and both characteristics of nutrition values and health effects are ensured; and due to addition of the fermented soybeans and other auxiliary materials, the sauce is thick in fermented soybean fragrance, clear in granule, bright in color of black, brown and red, salty and slightly spicy, high in nutrition value, thick in fragrance, good in taste, simple in making method, easy in material obtaining and applicable to common people.

The invention provides a method for industrially producing organic selenium-rich original wine with Tibetan cordyceps.The method includes steps of 1), carrying out slant strain cultivation on the Tibetan cordyceps and cultivating seed solution; 2), carrying out submerged fermentation and enlarge cultivation on the seed solution by the aid of water cultivation media, proportionally adding wine into the seed solution and continuing to ferment the seed solution; 3), breaking walls of cells of active mycelia of the Tibetan cordyceps, alternately, soaking and sealing the Tibetan cordyceps by the aid of wine, aging the Tibetan cordyceps and producing aroma; 4), preparing traditional Chinese medicine extract; 5), breaking the walls of mycelia of fermentation liquor of the Tibetan cordyceps, proportionally adding the high-purity traditional Chinese medicine extract and fermentation wine into the fermentation liquor of the Tibetan cordyceps and blending the high-purity traditional Chinese medicine extract, the fermentation wine and the fermentation liquor of the Tibetan cordyceps with one another to obtain the organic selenium-rich original wine.The method has the advantages that the mycelia of the Tibetan cordyceps are subjected to submerged liquid fermentation, baijiu, the sweet wine, the yellow rice wine and the grape wine are respectively added into the Tibetan cordyceps when the sufficient mycelia are obtained, the mycelia of the Tibetan cordyceps continues to be fermented, the walls of the mycelia are broken when active components are sufficient, the mycelia are mixed with the fermentation wine and the extract of radix ophiopogonis, rhizoma polygonati odorati, fructus corni, herba cistanches, herba epimedii, selenium-rich sweet herba gynostemmatis pentaphylli, radix astragali and radix panacis quinquefolii, and accordingly the organic selenium-rich original wine with the Tibetan cordyceps and effects of improving the immunity, resisting kidney gland and thymus gland atrophy, prolonging lives and tendering skins can be produced.

The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.

The invention relates to quinoa bread and a preparing method thereof. The quinoa bread is mainly prepared from 300 g of quinoa flour, 100 g of high protein flour, 400g of bread flour, 200g of water, 8 g of edible salt and 10 g of lemon juice. The bread is fluffy, good in mouthfeel and suitable for being eaten as breakfast.

The invention relates to a medical-stone-doped yttria-stabilized zirconia health care ball formula and a manufacturing method thereof. Part of medical stones is doped in yttria-stabilized zirconia, so that the formula has a health-care function of medial stones. The manufacturing method comprises the following steps of: with the adoption of a special colloid formula, first, pre-compressing dry power at low pressure; then, moulding at high pressure by isostatic pressing; sintering at 1400-1530 DEG C; and then, grinding and polishing to obtain the product provided by the invention. The manufacturing process flow is as follows: proportioning of yttria-stabilized zirconia slurry or powder without colloid and superfine power of medical stones; ball-milling and homogenizing; stirring and grinding (adding special formula colloid); spraying, drying and palletizing; pre-pressing; carrying out isostatic pressing; sintering; grinding; polishing; and preparing the medical stone doped yttria-stabilized zirconia health care ball. In addition, yttria-stabilized zirconia ceramic bearing balls can be produced without doping the medical stones to the yttria-stabilized zirconia, wherein other processes are unchanged. The three-point bending strength of the obtained product is greater than or equal to 600MPa, the fracture toughness is greater than or equal to 10MPa.ml/2 and the hardness (Hv) is greater than or equal to 1500GMa.

The invention relates to the technical field of sauced meat, in particular to sauced donkey meat and a production process thereof. The sauced donkey meat is made of the following raw materials: 100-150 parts of donkey meat, 6-10 parts of ginger, 4-6 parts of green onion, 4-6 parts of garlic, 80-100 parts of donkey bones, 5-8 parts of hawthorn fruits, 3-8 parts of black tea, 3-6 parts of barbary wolfberry fruits, 2-4 parts of licorice roots, 10-12 parts of red dates, 7-10 parts of poria cocos, 5-7 parts of Szechwan lovage rhizomes, 2-3 parts of dried tangerine peel, 4-7 parts of salt, 1-2 parts of white sugar, 2-3 parts of vinegar, 8-10 parts of soybean sauce, 2-4 parts of a starter and 0.2-0.3 parts of glucose. The sauced donkey meat has the beneficial effects that the obtained donkey meat is delicious and bright in color and tastes very good; besides, the donkey meat can also be eaten by people with deficiency cold in spleen and stomach or gastrointestinal problem and has stomach warming and conditioning effects.

The invention discloses sugarless gum with the high collagen peptide content and a preparation method thereof. The sugarless gum is prepared from 20%-35% of a gum base, 28.4%-60% of sugar alcohol, 10%-20% of collagen peptide, 5%-10% of chitosan oligosaccharide, 1%-3% of a sourness agent, 0.5%-1.5% of vitamin C, 0.5%-1.0% of a sweetening agent, 0.5%-1.0% of lecithin and 0.5%-1.0% of essence. The preparation method comprises the steps that the gum base is softened, the other ingredients and the softened gum base are mixed to be uniform, cooling extrusion calendaring, sugar blank forming, ageing and packaging are performed, and then the sugarless gum is prepared. The content of the collagen peptide in the sugarless gum is larger than or equal to 10.0%, vitamin C and chitosan oligosaccharide are also contained, therefore, the health care effect of the product is guaranteed, and the flavor of the product is harmonious; no preservative such as sodium benzoate and potassium sorbate is contained, microorganism standard exceeding of the sugarless gum with the high protein content in the quality guarantee period is avoided, and the safety of the product is guaranteed.

The present invention discloses a lonicera hypoglauca tea drink and a preparation method thereof. The lonicera hypoglauca tea drink consists of the following raw materials in parts by weight: 1-8 parts of lonicera hypoglauca, 1-8 parts of broadleaf holly leaves, 1-5 parts of ampelopsis megalophylla branches and leaves and 0.5-2.5 parts of stevia rebaudiana. The preparation method comprises the following steps: ampelopsis megalophylla branch and leaf extract preparing, lonicera hypoglauca preparing, broadleaf holly leaf extract preparing, mixing and finished product obtaining. The preparation method is simple and low in cost. The prepared lonicera hypoglauca tea drink has pharmacological and functional effects of lowering blood pressure, lowering blood sugar and lowering blood pressure, and is easy to use, rapid in curing effect, and an excellent health-care tea drink.

The invention discloses a Chinese lantern-plant tea. According to the Chinese lantern-plant tea, persistent calyx of the Chinese lantern-plant is taken as a main raw material, and the Chinese lantern-plant tea is prepared by the following process steps: pretreating the raw materials, removing green, twisting, drying, performing secondary twisting, seasoning, airing, baking, freezing and sterilizing. The Chinese lantern-plant tea is convenient to make and easy to preserve and transport, the bitterness of the persistent calyx of the Chinese lantern-plant is reduced through the making tea water of the Chinese lantern-plant tea, and the Chinese lantern-plant tea has the characteristics of sweet and mellow mouthfeel and bright-colored tea water, is suitable for being drunk for a long time and has the health effects of reducing fever and causing diuresis, removing lung poison, resisting radicals and improving the immunity.