46results about How to "Has pharmacological effects" patented technology

A ganoderma beverage is prepared from ganoderma through pulverizing, extracting in water, filtering, concentrating the filtrate, enzymolyzing the dregs, dewatering, dissolving in alcohol for deodoring, and proportional mixing. It has medical functionand rich nutrients.

The invention provides a medicinal liquor prepared by decocting near a hundred of Chinese herbal medicines containing piper wallichii, Gerbera piloselloides, hance brandisia herb, Boussingaultia gracilis Miers var.Pseudobaselloides Bailey, sealwort, caulis clematidis armandii, spina gleditsiae and honeysuckle. The medicinal liquor is a very good healthful drink for preventing and treating diseases, and strengthening physical fitness.

The invention belongs to the field of foods and particularly relates to konjac meal replacement powder for assisting in reducing blood glucose, reducing blood fat and losing weight, and a preparation method thereof. The multifunctional konjac meal replacement powder is characterized by comprising the following components: konjac powder, tea polyphenol, oat powder, whey protein powder, xylooligosaccharide, vitamin, maltitol, maltodextrin, beta-cyclodextrine, zinc gluconate, ferrous fumarate and fruit and vegetable powder. The method has the beneficial effects that comprehensive and balanced nutrients are provided for a human body, and the meal replacement powder has the advantages of being low in heat and rich in dietary fiber, contains necessary proteins, amino acids, vitamins and microelements for supplementing the human body to maintain the normal function, and also has multiple healthcare functions and pharmacological effects, such as the effects of reducing blood fat, reducing blood pressure, reducing blood glucose and losing weight.

A health-care and multifunctional elastic underwear is prepared from the negative-ion far infrared viscose fibers made of Chinese medical stone, natural cotton fibers and elastic fibers through blending or interweaving. Its advantages are sure medical, physiotherapeutic and health-care functions, better comfortability, hydroscopicity, air permeability and elasticity, and not deforming.

The invention discloses novel medicinal use of a genipin derivative and in particular to an application thereof in preparing a drug for preventing and treating neurodegenerative disease. The genipin derivative is as shown in a structural formula (I). Verified by an H2O2 induced PC12 cell oxidative damage model and a PD animal model test, the genipin derivative has an obvious neuroprotective effect and has an important application prospect in preparing the drug related to prevention and treatment of neurodegenerative disease.

The present invention discloses a Shugeng Chinese medicine for curing menopausal syndrome of woman. It is made up by using 7 Chinese medicinal materials of Katsumada's galangal seed, polygonatum root, nutmeg, asparagus tuber, aquilaria wood, clove and gymnadenia conopsea through a certain preparation process.

The invention discloses a compound Longxuejie preparation and a preparation method thereof. The compound Longxuejie preparation is mainly prepared by the bulk pharmaceutical chemicals: Longxuejie, pseudo-ginseng and borneol in parts by weight. The preparation method specifically comprises the steps of: crushing the Longxuejie and the pseudo-ginseng respectively and extracting the effective active ingredients; then adding a proper amount of borneol, drying, mixing adequately, and crushing to obtain the preparation. Different auxiliary materials are added into the preparation to prepare common orally taken pharmaceutical dosage forms. The toxicologic and pharmacologic test results of the preparation show that the preparation is free from toxic side effects, can promotes blood circulation and removes blood stasis effectively and can be used for treating diseases such as coronary heart disease, angina, myocardial infarction, blood stasis and the like with obvious curative effect. The compound Longxuejie is a pure traditional Chinese medicine compound preparation which is safe, high in content of active ingredients, low in dosage and appropriate in cost and has good application prospect.

The invention discloses fmoes officinalis ames chewing gum and a making technology thereof, and relates to chewing gum and the making technology thereof. The fmoes officinalis ames chewing gum aims to solve the problems that conventional fmoes officinalis ames is bitter in taste, products prepared by using the fmoes officinalis ames as a raw material are difficult to accept by people, so that fmoes officinalis ames products are insufficient in markets, and the pharmacological activity of the fmoes officinalis ames cannot be well utilized. The chewing gum comprises a gum base, the fmoes officinalis ames, cane sugar powder, citric acid, glucose syrup, essence and glycerine. The technology comprises the following steps: 1, processing fruiting bodies of the fmoes officinalis ames picked or bought from the market so as to obtain fmoes officinalis ames powder; 2, softening the gum base; 3, mixing auxiliary materials: adding the glucose syrup and the glycerine to the gum base, stirring the glucose syrup, the glycerine and the gum base, uniformly mixing the fmoes officinalis ames, the cane sugar powder and the citric acid so as to obtain mixed materials, dividing the mixed materials into three parts, adding the first part of the mixed materials to the gum base, stirring the gum base and the first part of the mixed materials, then adding the second part of the mixed materials, stirring the gum base, the first part of the mixed materials and the second part of the mixed materials, taking and uniformly mixing the essence and the third part of the mixed materials, adding the mixture of the essence and the third part of the mixed materials to the gum base, stirring the mixture of the essence and the third part of the mixed materials and the gum base so as to obtain a mixture, heating the mixture, and cooling the heated mixture; 4, calendering the cooled mixture, 5, cutting and forming the calendered mixture; 6, cooling the calendered mixture, and ageing the cooled mixture; and 7, packaging the aged mixture. The technology is used for preparing the chewing gum.

The invention discloses a method for preparing Chinese medicinal pawpaw decoction pieces, which comprises the following steps of: dry steaming: putting 500 grams of pawpaw into a bamboo steamer, steaming the pawpaw by heating for 10 to 20 minutes till the steam is saturated, taking out the steamed pawpaw, slicing the pawpaw, and drying the slices at 600 DEG C; wet drying: flushing 500 grams of pawpaw by using water, putting the pawpaw into the bamboo steamer, steaming the pawpaw by heating for 10 to 20 minutes till the steam is saturated, taking out the steamed pawpaw, slicing the pawpaw, and drying the slices at 600 DEG C; or blending 500 grams of pawpaw and 50 milliliters of yellow wine uniformly, moistening the mixture for 20 minutes, sauting the mixture for 5 minutes at different temperatures, and taking out and cooling. The method ensures the quality of the decoction pieces.

The invention discloses an application of methionine in preparing the composition for curing or preventing internal acoustic meatus vestibular hair cell diseases. The invention also discloses a use method of the methionine used as therapeutic agent or prophylactic for curing the internal acoustic meatus vestibular hair cell diseases.

The invention discloses a manufacturing method of a honey oolong tea. The method comprises the following steps: (1) manufacturing oolong tea by a conventional technology, storing oolong tea in a sealed box, placing the box in a dry environment; baking the oolong tea once every year at a temperature of 80 to 100 DEG C, and obtaining aged oolong tea after 7 to 8 years; and (2) evenly mixing honey with the aged oolong tea obtained in the step (1), frying the mixture in an iron pot at a temperature of 30 to 40 DEG C until honey and aged oolong tea are merged, cooling the mixture, filling the honey oolong tea in cans, sealing the cans, and storing the cans for at least three months at a temperature of 10 to 35 DEG C. The manufactured honey oolong tea has a good and mellow taste, beautiful color, rich fragrance, and balanced nutrients, also has the functions of clearing heat, resolving phlegm, removing toxin, invigorating the spleen, and promoting appetite, is rich in trace elements and mineral substances, and also has a pharmacological effect.

The invention provides a novel Chinese rose pigment applicable to textile dyes and a preparation method thereof. The method comprises the following steps: (1) cleaning fresh Chinese rose petals with tap water to remove obvious dirt, flushing with distilled water, wiping with filter paper, drying in a drying oven, grinding and screening to form Chinese rose powder; (2) putting the Chinese rose powder in an acidic ethanol solvent, carrying out ultrasonic treatment, filtering to obtain a filtrate, concentrating the filtrate with a vacuum rotary evaporator, and drying to obtain a paste Chinese rose pigment; and (3) adding the paste Chinese rose pigment into a citric acid solution, adding a metal chelator, stirring uniformly, adding anhydrous aluminum chloride, oscillating in a gas bath until the reaction finishes, cooling to room temperature, filtering and extracting to obtain the Chinese rose pigment applicable to textile dyes. The Chinese rose pigment applicable to textile dyes is subjected to stable modification, has higher resistance to lighting, reducers, acids and alkalis, can be used as a natural pigment in textile dyes, and is natural, safe and stable.

A health-care and multifunctional color-cotton underwear is prepared from the negative-ion far infrared viscose fibers made of Chinese medical stone, natural color cotton fibers and elastic fibers through blending or interweaving. Its advantages are sure medical, physiotherapeutic and health-care functions, better comfortability, hydroscopicity, air permeability and elasticity, and not decoloring and deforming.

The invention discloses an application of gardenia series pigments to bacteriostasis, which belongs to the field of food additives. According to the application, bacteriostasis experiments show that gardenia yellow pigments, gardenia red pigments and gardenia blue pigments can inhibit the growth of gram-positive bacteria and gram-negative bacteria, such as bacillus subtilis and proteus. On the basis of the function of bacteriostasis, the natural gardenia series pigments with three color primaries of red, yellow and green are food additives capable of adjusting any color, have the effects of bacteriostasis and corrosion prevention, can be used for coloring and prolonging the expiration date of food, can be used for preparing bacteriostatic agents or preservatives and have good application prospects.

The invention relates to composite biological-fermentation wine made of wild strawberry, angelica sinensis and radix astragali and a production process of the wine, in particular to new wine, which uses the wild strawberry of Minxian, Gansu, genuine radix astragali decoction pieces and angelica sinensis decoction pieces as raw materials and is produced by fermentation, compositing the radix astragali, the angelica sinensis and the wild strawberry. The production process includes: sorting, cleaning, crushing and pulping the purchased wild strawberry to obtain original pulp, and respectively appropriately crushing the radix astragali decoction pieces and the angelica sinensis decoction pieces into powder; adding the original strawberry pulp, the radix astragali powder, the angelica sinensis powder, white granulated sugar and potassium metabisulfite into a fermentation tank according to a certain proportion, evenly mixing, adding yeast activating liquid to perform main fermentation, separating lees after the main fermentation, split charging filtered wine into oak barrels for aging, and subjecting the aged wine to gelatin-tannin method clarification, cooling, filtering and bottling to obtain the finished-product wine.

The invention discloses a shrimp flavouring, whose formula comprises the following components: shrimp, salt, edible oil, delicious material, spice, sweetenner, sesame, lucid ganoderma, tea plant mushroom, starch, glucose, maltodextrin and water. The preparation method comprises the following steps: the ingredients are boiled, crushed, mixed and dried in the air, and the shrimp material flavouring is prepared. The product does not have toxicity and harm for human body, thereby meeting taste demands of various populations with health care effect.

The invention relates to an eye pad, particularly an eye pad for relieving asthenopia.

The invention discloses a technique for planting garland chrysanthemum in pots in a courtyard. The technique comprises the following steps of controlling temperature, wherein the growth temperature suitable for the garland chrysanthemum is 18-22 DEG C; performing propagation, wherein a sowing manner is a broadcast sowing or sowing in lines, after sowing, a layer of fine soil is used for covering, or soil is raked for covering seeds with a rake; performing planting, wherein large rectangular wooden boxes are used as planting pots in the courtyard, vegetable garden soil, rotted leaf soil and sand are compounded into culture soil in a proportion of the vegetable garden soil to the rotted leaf soil to the sand being 2 to 2 to 1, and an appropriate quantity of thoroughly decomposed farm fertilizers or bean cake fertilizer powder is added to be used as a base fertilizer; performing watering, wherein during sowing in spring, the water content of soil needs to be proper, at the early period of sowing in autumn, the temperature is high, and soil is always maintained moist; applying a fertilizer, wherein stems and leaves of the garland chrysanthemum are used as main eating parts, and thoroughly decomposed thin bean cake fertilizer water is used as fertilizers; performing management, wherein after harvesting, branches and knots need to be carefully reserved; performing controlling, wherein aphids occur to be harmful to the garland chrysanthemum, hot peppers are mashed, water is added, the mashed hot peppers and added water are boiled, then an appropriate amount of water is added for diluting, then filtration is performed, and after a solution is cooled, the solution is sprayed; and performing harvesting, when plants grow to 20 centimeters high, harvesting is performed, 2-3 knots are reserved, and the garland chrysanthemum is repeatedly picked for eating.

The invention discloses electronic tobacco tar capable of alleviating rhinitis and a preparation method thereof. The electronic tobacco tar comprises a flos magnoliae liliflorae extractive and 1-4 times of polyhydric alcohol mixed liquor; and the 1-4 times of polyhydric alcohol mixed liquor is added into the flos magnoliae liliflorae extractive, and supernate and filtrate is acquired by centrifuging or filtering, namely that the electronic tobacco tar is acquired. According to the electronic tobacco tar capable of alleviating rhinitis and the preparation method thereof, the electronic tobaccotar is comfortable in smoking sense, has natural flower fragrance, and can certainly alleviate symptoms of rhinitis.

The invention relates to a method for preparing green tea bread. The method comprises the following steps of: 1, extracting ordinary green tea by using boiling water according to the ratio of the tea (mass) to the water (volume) of 1 to 10 to obtain green tea filtrate; and 2, mixing 100 weight parts of flour, 20 weight parts of white granulated sugar, 0.8 weight part of salt, 2 weight parts of yeast, 8 weight parts of shortening, 5 weight parts of milk powder, and 0.3 weight part of modifying agent, adding 50 weight parts of the green tea filtrate obtained in step 1, stirring and mixing, and preparing the green tea bread by the conventional bread fermentation processing method. In the method, the green tea is added into bread; and the tea also has functional active ingredients such as tea polyphenol, theanine, tea polysaccharide and the like besides some common nutrient components such as protein, amino acid and the like, so that the green tea bread has multiple nutritional, health care and pharmacological effects.

The invention provides ice tea with low sugar and low calorie, which retains the natural scent flavor of the tea, satisfies the demand of the people for the sweet taste and the energy, and overcomes the shortages of the traditional ice tea beverages. The main materials of the ice tea with low sugar and low calorie comprise purified water, tea leaves, stevioside, sucrose, acidity regulator and vitamin components. The beverage not only can keep the health of consumers, but also provides enough energy for the consumers, supplements the daily lost vitamin of the human body, and has higher healthcare function.

The invention discloses a grape flavouring, whose formula comprises the following components: grape, salt, edible oil, delicious material, spice, sweetenner, sesame, lucid ganoderma, tea plant mushroom, starch, glucose and maltodextrin. The preparation method comprises the following steps: the ingredients are sliced, crushed, mixed and dried in the air, and the grape flavouring is prepared. The product does not have toxicity and harm for human body, thereby meeting taste demands of various populations with health care, fatigue reducing, toxicity resisting and sterilizing effects.

The invention provides multi-taste ice tea with zero calories, which is prepared from simple and easily-obtained raw materials, has good mouthfeel, does not contain any calorie, is suitable for diabetics, obese patients and crowds needing to reduce energy intake to drink, has high health-care function and overcomes the defect of the conventional ice tea beverage. The main raw materials of the multi-taste ice tea with zero calories comprise purified water, tea leaves, stevia sugar, erythritol, acidity regulator, natural spices and vitamin components for supplementing human vitamins lost every day. The increased erythritol has the functions of metabolism and detoxification, and the added natural spices with different tastes meet the requirement of people for multiple flavors.