30results about How to "Has lipid-lowering effect" patented technology

The invention relates to flour and a preparation method thereof, and belongs to the field of foods. The flour contains the following nutritional ingredients in parts by weight: 30-38 parts of fat, 25-29 parts of protein, 13-26 parts of dietary fiber and 5-7 parts of carbohydrate. The preparation method comprises the following steps: uniformly mixing prepared fat premix powder, protein premix powder and dietary premix powder, and sieving to obtain the flour. The flour has ketogenic, weight-losing and blood lipid-lowering effects.

The invention discloses buckwheat-flavored puffed crisp chips. The buckwheat-flavored puffed crisp chips are prepared from the following raw materials in parts by weight: 200-210 parts of silver carp, 120-130 parts of corn starch, 80-85 parts of wheat flour, 2-3 parts of baking soda, 10-11 parts of buckwheat particles, 20-22 parts of coconut juice, 8-9 parts of walnut powder, 3-4 parts of lotus leaves, 1-2 parts of hawthorn, 1-2 parts of pseudo-ginseng, 2-3 parts of gynostemma pentaphyllum, a proper amount of lipase and a proper amount of whey protein. The buckwheat-flavored puffed crisp chips are high in fish content and abundant in nutrients. The added baking soda is decomposed due to heat to generate carbon dioxide, so that power is supplied to puffing of fish chips, and a product has high puffing performance. Through the whey protein, the product viscosity is increased, fish gelatinization is facilitated, and the product is protected from being broken easily. The fish is skimmed through the lipase, so that the influence on puffing caused by insufficient gelatinization and lowering of viscosity is avoided. Moreover, the buckwheat-flavored puffed crisp chips have a function of lowering blood lipid.

The present invention discloses sour tasted fish balls. The sour tasted fish balls are prepared from the following raw materials in parts by weight: 500-510 parts of silver carp fleshes, 10-11 parts of pumpkin powder, 20-21 parts of shrimp shells, 10-11 parts of fruit vinegar, 20-21 parts of haws, 3-4 parts of lucid ganoderma, 1-2 parts of herba gynostemmatis pentaphylli, an appropriate amount of isomaltooligosaccharides, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of edible salt, 2-3 parts of lactic acid bacteria, 2-3 parts of yeasts, 15-20 parts of egg white powder and 50-55 parts of starch. The sour tasted fish balls are small in smelly taste, have the special delicious taste of the fish flesh, and are mellow in aftertaste, delicate in mouthfeel, dense in cross sections and strong in elasticity. The added isomaltooligosaccharide improves the solubility of myofibrillar proteins in a solution with low ionic strength and is conductive to the formation of gel. In addition, the sour tasted fish balls are high in calcium content, have various Chinese herbal medicinal ingredients, and have effects of lowering lipids.

The invention belongs to the technical field of food, and particularly relates to lipid-lowering tomato sauce and a preparation method thereof. The invention aims at enabling the tomato sauce to have a healthcare and lipid-lowering efficacy while maintaining the delicious taste, no pollution and no additive by virtue of novel raw material configuration and production method so as to achieve a medicinal and edible effect. The lipid-lowering tomato sauce is prepared from the following components in parts by weight: 5 to 10 parts of tomato, 0.5 to 1 part of soybeans, 0.5 to 1 part of peanut kernels, 0.5 to 1 part of Chinese hawthorn, 0.25 to 0.5 part of fructus lycii, 0.25 to 0.5 part of ginger, 0.05 to 0.1 part of aniseed, 0.05 to 0.1 part of Sichuan pepper, 0.1 to 0.5 part of table salt, and 0.05 to 0.1 part of aginomoto.

The invention relates to the technical field of food processing and development and discloses refreshing lipid-decreasing instant brewing milk tea. The brewing milk tea is prepared from the following components by weight: 40-45 parts of non-dairy creamer, 4-6 parts of skimmed milk powder, 1-2 parts of white granulated sugar, 0.2-0.3 part of glucose powder, 1.2-1.3 parts of black tea extract, 1.0-1.2 parts of cassia seed extract, 0.8-1.0 part of buckwheat vegetable extract, 0.6-0.8 part of acanthopanax root extract, 0.3-0.5 part of edible salt and 0.1-0.2 part of a food additive, wherein an extraction method of the black tea extract and the buckwheat vegetable extract is hot water extraction and an extraction method of the cassia seed extract and the acanthopanax root extract is ultrasonic extraction. Through the utilization of a large amount of flavone components and saponin components of all the extract, the brewing milk tea has a significant effect of decreasing lipids and also has the function of refreshing minds so as to solve the disadvantages of the prior brewing milk tea.

The invention relates to the technical field of beverages and foods, in particular to a fermented red rice beverage and a preparation method thereof. The preparation method comprises the steps of withred brown rice as a raw material, adding 0.04% of alpha-amylases, performing enzymolysis and gelatinizing for 1h, performing inoculation on the inner part of a fermenter with 3% of monascus ruber liquid and 5% of lactobacilli bacterial liquid, wherein the concentration of bacterial liquid is 1*10<7>cfu/mL, performing bacterium mixing fermentation at 37 DEG C for 24h, and performing two-stage homogenizing at 50 DEG C, homogenizing pressure for the first time is 20MPa, homogenizing pressure for the second time is 35MPa, and the homogenizing time each time is 3min. By the method, the fermented red rice beverage which is fine and smooth in mouth feel and moderate in sour and sweet taste is obtained, the fermented red rice beverage has good color of natural red rice and good color of red yeastrice, and under the condition that no stabilizing agents and no fresh keeping agents are added to products, the fermented red rice beverage is good in stability and has certain activity efficacy.

The invention relates to a dairy product, and provides milk powder candies for reducing blood lipid and a preparation technology of the milk powder candies. The milk powder candies for reducing blood lipid are characterized by comprising the following raw materials in parts by weight: 6-12 parts of radix puerariae, 40-60 parts of full-fat milk powder, 4-8 parts of maltodextrin and 1-3 parts of whey powder. The preparation technology of the milk powder candies comprises the following steps of crushing the radix puerariae, or the radix puerariae and exocarpium citri rubrum, or the radix puerariae, the exocarpium citri rubrum and corn husks, performing screening with an 80-mesh sieve to obtain fine powder, uniformly mixing the fine powder with other raw materials to obtain a mixture, putting the mixture in a tabletting machine, and performing tabletting to obtain the milk powder candies each of which is 2g. The milk powder candies have the beneficial effects that the milk powder candies have the efficacy of reducing blood lipid, the raw materials are novel, the cost is low, the formula is scientific, and the milk powder candies are simple to prepare and free from toxic and side effects, can be eaten for a long term, relieve the trouble of people working with computers in suffering from obesity due to no movement, are balanced in nutrients, and contain substances including multiplex vitamins, amino acids, calcium, ferrum, zinc and the like required by the human bodies. The preparation technology of the milk powder candies is novel, nutrient components of the raw materials are reserved to the maximum extent, the raw materials are saved, the technology is simple, and popularization and promotion are facilitated.

The invention discloses lipid-lowering sweet soybean paste and a preparation method thereof. The lipid-lowering sweet soybean paste is prepared from the following raw materials in parts by weight: 400-420 parts of instant noodle dregs, 30-40 parts of tea residues, 30-32 parts of carrot, 10-11 parts of broccoli, 2-3 parts of royal jelly, 4-5 parts of corn stigma, 1-2 parts of folium mori, 2-3 parts of semen cassia, 4-5 parts of ligusticum wallichii, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. As the instant noodle dregs are taken as a raw material for fermenting for preparing the sweet soybean paste, the cost can be effectively reduced, and the prepared sweet soybean paste is rich in sauce flavor, good in color, free of bitter taste or other smell and fine and mellow in taste; as the tea residue protein in the added tea residues is good in oil absorbency, the lipid content of the instant noodle dregs can be reduced, and thus the lipid-lowering sweet soybean paste is relatively healthy; meanwhile, due to multiple traditional Chinese herbal medicines, the lipid-lowering sweet soybean paste has a lipid-lowering effect.

The invention belongs to the technical field of vegetarian food processing, and specifically discloses a fragrant vegetarian sausage. Cassava starch, konjac flour, soybean powder and edible fungus fermentation product are used as main raw materials, and corn, cabbage and carrot enzyme powder are added to improve taste and nutrients; at the same time, the amount of seasonings and additives is reduced, and the addition of herbal processed liquid brings a flavor of fragrance, while the herbal processed liquid has the effects of clearing heat and strengthening the spleen. The invention also discloses a preparation method of the fragrant vegetarian sausage, and the method is simple and easy; and the prepared sausage has a stable quality, and a taste combining both the unique fermentation flavorof the edible fungus and the scent of the herbal processed liquid. The vegetarian sausage of the invention does not contain any animal protein, has high nutritional value and flavor characteristics,has high sensory acceptance, low calorie content and high dietary fiber content, and is a healthier vegetarian sausage convenient for modern consumers' appeals of nutrients and healthy eating.

The invention discloses a tea drink for weight management and a making method of the tea drink. The tea drink comprises the following components in percentage by mass: 0.85-0.95% of green tea, 0.85-0.95% of ginger, 1.5-2% of fructus cannabis, 1.5-2% of white granulated sugar, 1.5-2% of sugar substitute, 0.011-0.013% of a stabilizer and more than 90% of water, wherein the sugar substitute comprisesstevioside and erythritol. The making method of the tea drink comprises the following steps: preparing raw materials, weighing, pulping the tea leaves, the ginger, the fructus cannabis and the waterby using a pulp maker, adding water for dissolving the white granulated sugar, the sugar substitute and the stabilizer for later use, grinding tea juice made by using the pulp maker by using a colloidmill, filtering, putting the dissolved white granulated sugar and the stabilizer into the tea juice, grinding by using the colloid mill, homogenizing, and filling. The tea drink is novel and unique in formula, blood fat, blood pressure and blood sugar can be reduced, a certain effect can be achieved for controlling weight, the tea drink has the cool and long-lasting after taste, demands of the public upon taste can be met, in addition, the calories of the tea can be reduced, and the tea drink is healthy.

The invention discloses healthcare vinegar for flavoring. The healthcare vinegar is made from, by weight, 100 parts of onion juice, 1-20 parts of Chinese green onion juice, 1-15 parts of ginger juice, 1-10 parts of edible alcohol and 0.01-0.35 part of active acetic bacteria. A making method of the healthcare vinegar for flavoring comprises the specific steps of making a raw juice solution, wherein onions, Chinese green onions and ginger are cleaned thoroughly and then juiced to obtain the onion juice, the Chinese green onion juice and the ginger juice; performing fermentation, wherein the made onion juice, Chinese green onion juice and ginger juice, the edible alcohol and the activated acetic bacteria are mixed according to the percentage by weight to obtain a mixed juice solution to be fermented for 120-180 h at the temperature of 28-32 DEG C; performing filter pressing, and removing vinegar residues through filter pressing; finally performing aging on the vinegar solution to obtain the healthcare vinegar. The onion juice, the Chinese green onion juice and the ginger juice are adopted as main raw materials, and the healthcare vinegar is simple in production technology, short in production period and low in cost and has good flavoring and fresh-keeping effects.

The invention discloses milk-flavor hawthorn-fruit rice noodles. The milk-flavor hawthorn-fruit rice noodles are prepared from the following raw materials in parts by weight: 400-410 parts of polished round-grained rice, 20-22 parts of hawthorn fruits, 7-8 parts of milk powder, 5-6 parts of pine nut kernels, 2-3 parts of mulberry leaves, 4-5 parts of lotus leaves, 3-4 parts of loranthus parasiticus, 1-2 parts of gynostemma pentaphylla, 82-84 parts of corn starch, 12-13 parts of gluten powder, 2-2.1 parts of sodium alginate, 20-21 parts of egg shell, 3-4 parts of lactic acid bacteria, and 2-3 parts of glucose. High-temperature baking is performed on the raw-material polished round-grained rice of the milk-flavor hawthorn-fruit rice noodles, so that the content of insoluble amylose is increased and the viscosity is reduced; thus, the prepared rice noodles are not liable to stick together. Fermentation using the lactic acid bacteria is further performed, so that protein and fat are partially decomposed so as to dissolve out more amylose; moreover, lactic acid produced by the lactic acid bacteria during the fermentation process can react with calcium carbonate in the egg shell so as to produce calcium lactate which cross-links with the sodium alginate to form a spatial network structure, so that the strength of the starch gel structure is strengthened so as to reduce broken rates of the rice noodles. In addition, the rice noodles are capable of reducing blood lipid.

The invention discloses a nano cold-sterilized health-care fruit/vegetable juice which comprises the following raw materials in parts by weight: 100 parts of onion, 1-30 parts of scallion and 1-15 parts of ginger. The invention also discloses a production method of the nano cold-sterilized health-care fruit/vegetable juice. The production method comprises the following steps: cleaning the components according to parts by weight, and pulverizing; carrying out pulp grinding on the pulverized components, and carrying out juice-residue separation treatment on the mixture subjected to pulp grinding; and adding the residue-removed juice into a superpressure fluid nano homogenizer, and carrying out molecule pulverization mixing. The nano cold-sterilized health-care fruit/vegetable juice achieves the effects of whitening the skin and reducing the body weight in a natural and safe way without toxic or side effect.

The invention provides a traditional Chinese medicine composition used for treating hypertension, which is characterized by comprising the following components in parts by weight: 10-100 parts of eucommia bark, 50-200 parts of tuber fleeceflower, 1-20 parts of black falsehellebore, 50-250 parts of white peony root, 30-150 parts of Chinese wolfberry, 20-200 parts of radix curcumae, 10-150 parts of astragalus root and 40-250 parts of cassia seed. Simultaneously, the invention also provides a preparation method of the composition. All the components of the traditional Chinese medicine composition are selected from natural Chinese herbal medicines and have a synergistic action, and the traditional Chinese medicine composition has the effects of lowering pressure and lowering fat and has an obvious curative effect in the aspect of treating the hypertension and complications caused by the hypertension.

The invention discloses a coarse cereal fish sauce. The coarse cereal fish sauce is prepared from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish meat, 300-320 parts of a thick broad-bean sauce, 20-21 parts of kidney beans, 10-11 parts of oatmeal, 9-11 parts of desiccated coconuts, 2-3 parts of corn stigmas, 1-2 parts of barbary wolfberry fruits, 3-4 parts of pseudo-ginseng, 2-3 parts of pagodatree flowers, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of cane sugar, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of vinegar. According to the coarse cereal fish sauce disclosed by the invention, the fish heads are used as main raw materials, so that full utilization of resources is realized; high-pressure airflow type ultramicro crushing is performed on the fish heads, so that the oil retention and the water retention are good; through fermentation, the content of free calcium can be increased; the fish meat is coated with the chitosan before being deep-fried, so that the condition that water in the fish meat is lost in the process of deep-frying the fish meat can be avoided; besides, the epsilon-polylysine and the vinegar are added to have combined effects, so that the storage period of the coarse cereal fish sauce disclosed by the invention can be prolonged; in addition, the coarse cereal fish sauce disclosed by the invention can reduce blood lipid.

A peony seed oil and astaxanthin compound is mainly prepared from astaxanthin and peony seed oil, wherein the mass-volume ratio of the astaxanthin to the peony seed oil is 1-10 to 1000. The invention provides novel application of the peony seed oil and astaxanthin compound, specially application of the peony seed oil and astaxanthin compound in preparation in drugs and health-care products having fat lowering and antioxidant functions and application of the peony seed oil and astaxanthin compound in preparation in health-care products and functional beverages having fat lowering and antioxidant functions. The peony seed oil and astaxanthin compound has the fat lowering and antioxidant functions and the functions of improving serum SOD activity, reducing MDA content and lowering low density lipoprotein content.

The invention discloses a fat-reduction kudzuvine root tea drink which is prepared from the following raw materials in parts by weight: 120-125 parts of tea leaves, 25-26 parts of kudzuvine roots, 15-16 parts of liquorice, 15-20 parts of hawthorn, 30-34 parts of red kojic rice, 4-5 parts of fish eggs, 3-4 parts of corn stigma, 4-5 parts of gynostemma pentaphylla, 3-4 parts of semen cassiae, 0.2-0.3 part of yeast, 0.7-0.8 part of xylose, 0.7-0.8 part of glycine, 1-2 parts of high fructose corn syrup and 2-3 parts of activated carbon. As tea leaves are treated with external amino acid and sugar, the brightness of the tea drink can be remarkably improved, the free radical removing property of tea soup extractum can be improved, the tea drink disclosed by the invention is clear in color and thick in fragrance, and in addition, the tea drink has an effect of reducing fat.

The invention discloses a pharmaceutical composition which is prepared from the following raw materials in percentage by weight: 30-80% of kelp, 5-30% of boat-fruited sterculia seeds and 10-40% of linseed oil. The pharmaceutical composition can accelerate small intestine movement, improve the small intestine peristalsis function and promote defecation to relieve constipation, can also reduce the serum TC value and TG value of a high-fat animal model and increase the HDLC value, and has a fat lowering effect. The pharmaceutical composition can be used for treating hyperlipemia and functional constipation on the whole, and is convenient to eat, safe, reliable and good in taste.