158results about How to "Health benefits" patented technology

An infusion pump includes a plurality of projections configured so that they enter the subcutaneous region of the patients skin and provides a painless means of creating a breach in the stratum corneum which is sealed against leakage by the skin surrounding each projection and provides a flow path for either a basal and bolus injection of medication. The pump includes a drug reservoir containing a drug. The pump includes a microactuator and includes a housing having a foundation or lid which opens and closes so that the medication container can be inserted and supported in a delivery mode position. A micro actuator is used to advance either a roller or a piston in communication with the medication container. Attached to the micro-actuator is a device that is mounted for movement along the access of the medication container. The device indexes along the medication container that is used to dispense the medication.

The invention relates to a bionic examination robot for physical properties of food and an examination method thereof. The bionic examination robot comprises a control device and a bionic oral cavity, wherein the bionic oral cavity is composed of a palate and a chin, upper teeth of the palate is matched with lower teeth of the chin; the top part of the palate is fixed to the upper part of a frame, the bottom part of the chin is fixed to a movable platform, the movably platform is connected with a pedestal of the frame via a plurality of ball pairs-movable pairs-ball pair mechanisms; a plurality of sensors are arranged at different positions inside the oral cavity; and the control device controls the movement of the moveable pairs, and receives data from the sensors and stores and processes the data. The bionic examination robot can evaluate the physical properties of food scientifically, accurately and objectively, and the examination method can take the place of traditional food evaluation methods in which identification of a texture analyzer and sensuous identification are combined, thereby not only reducing examination cost and enhancing examination efficiency, but also enhancing examination accuracy, thus a scientific theoretical basis is provided for the processing and the development of food.

According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheeses, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.

The invention belongs to the field of flower tea processing, and particularly relates to a method for processing peony pistil tea. The method is characterized by comprising the following steps of: selecting, airing and drying raw materials, separating large impurities and pollen, and screening, molding and sterilizing the flower tea. The method takes the fresh peony pistil as a raw material, and reserves 60%-80% of pollen attached to the pistil compared with common peony flower tea taking peony flowers as a raw material, and thus the nutrition and health care values of peony flowers are maintained to a great extent; furthermore, the shapes and the color of the peony pistil are maintained, and the special fragrance and the original physiologically active ingredients of the peony pistil are reserved, so that the product is stable in performance; and the peony pistil tea with a health care effect for a human body is prepared by processing the peony pistil and auxiliary materials together, thus not only being fragrant and thick in taste, but also having the health care effect and being very good for human health.

The invention relates to a preparation method of high-altitude glacier mineral water, comprising the following five steps: source water collection, aeration of source water, filtration, micro-ozone treatment and aseptic filling. In the invention, high-altitude source water rich in nutrient components is adopted to prepare the finished mineral water through a special process. The prepared mineral water contains 0.2-0.85mg / l of lithium, 0.2-0.5mg / L of strontium and 25-55mg / L of metasilicic acid, and the three limit indexes simultaneously reach the national standard of drinking natural mineral water; water molecule group is small because the full width at half maximum of a <17> O-NMR spectrum peak is less than 80Hz; the mineral water has alkalescence because the pH value is 7.0-8.0; and the mineral water does not contain any substances poisonous and harmful to human bodies or substances with peculiar smells, especially heavy metal or organic matters, has strong nutrition and physiology functions such as solvency, osmotic force, diffusive force, emulsifying capacity and cleaning ability and is greatly beneficial for the healthy of human bodies. The invention has simple process and convenient operation, is suitable for batch production and is easy to generalize.

A fermented brown coal residue soil conditioner is prepared by evenly mixing brown coal residues, brown coal essence liquid, medical stone, composite bone meal, dry sapropel, and a composite microorganism inoculant according to a certain weight ratio and then fermenting the mixture. The absorbing performance and salt-base exchange performance of the soil conditioner are strong, the soil conditioner can improve the soil breathability, the crop respiratory effect is improved, the absorbing performance of roots is enhanced, the lateral root growth is promoted, the crop photosynthetic effect is effectively improved, the nutrients for plants are balanced, and the growth is promoted. The wastes (brown coal residues and brown coal essence liquid), which are generated during the brown coal processing process, are utilized, the wastes are converted into valuable resources, the product addition value is increased, an income increasing method is developed for humic acid producing entrepreneurs, a novel thinking is provided for developing soil conditioner, and the soil conditioner eventually improves the soil quality and increases the economic profits.

The invention relates to an oat and linolenic acid composite beverage, relates to a preparation method of the beverage, and belongs to the technical field of processing of other beverages. The oat and linolenic acid composite beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of a composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. According to the oat and linolenic acid composite beverage disclosed by the invention, the oat is used as a main raw material, the linseed oil and the coconut milk are added, the specific composite emulsion stabilizer is matched, and a specific technology is used, so that the oat and linolenic acid composite beverage is prepared. High omega-3 fatty acid content of the oat beverage is guaranteed, and besides, a good stabilizing effect can be achieved. Under normal temperature, after being subjected to standing for 3 months, the oat and linolenic acid composite beverage does not generate precipitates, and is free of a layering phenomenon and the phenomenon that fat floats upwards.

The invention discloses an appropriate-temperature and appropriate-humidity environment control system based on a human body thermal comfort mechanism. The appropriate-temperature and appropriate-humidity environment control system comprises an intelligent environment control gateway and an indoor environment sensor, an outdoor meteorological parameter acquisition system, a multi-split air conditioner unit, a fresh air unit and an information acquisition device which are connected with the intelligent environment control gateway. According to the appropriate-temperature and appropriate-humidity environment control system based on the human body thermal comfort mechanism, a dynamic indoor thermal environment has the obvious benefits on the health and the comfortableness of a user, an air conditioning system adopting intelligent learning is more humanized, the user experience can be better improved, and the user requirements are met.

The present invention discloses a whole grain Wuren mooncake with neokestose, comprising a cake crust and cake fillings. The cake fillings are covered with the cake crust. The cake crust comprises the following raw materials in percentage by weight: 40-50% of the low-gluten flour, 1-3% of whole grain flour, 32-40% of the neokestose, 10-16% of the vegetable oil and 1.0-1.5% of the alkaline water. The cake fillings comprise the following raw materials in percentage by weight: 15-19% of neokestose, 10-13% of whole grain flour, 0.5-1% of black tea powder, 9.5-12.5% of water, 10-14% of sesame kernel, 8.5-11% of the almond, 8.5-11% of the cashew kernel, 8.5-11% of melon seed kernel, 8-10% of the terminalia catappa and 6.5-8.5% of mixed animal and plant oil. For both the cake crust and cake fillings of the whole grain Wuren mooncake with neokestose, the neokestose is used instead of traditional granulated sugar. The neokestose is superior to the general low poly fructose in the aspect of proliferating bifidobacterium probiotics. In addition, as the raw material of mooncakes, the neokestose can be easily processed and integrated. The present invention further discloses a manufacturing method of a whole grain Wuren mooncake with neokestose.

The invention discloses a wolfberry extract containing wolfberry acid. The wolfberry extract contains 1% to 10% of the wolfberry acid and 2% to 20% of wolfberry polysaccharide. The invention provides a preparation method which comprises the following steps: washing away the floating dust of a raw wolfberry material by using the reverse-osmosis drinking pure water; extracting the wolfberry in a soaking manner or a heating manner by using the reverse-osmosis drinking pure water; and carrying out filtration, adsorption, elution, ultrafiltration, concentration, sterilization, spraying and drying. According to the method, a new quality control point for the deep processing production of the wolfberry is provided, thereby offering help and support for improving the quality of a deep-processing wolfberry product and identifying the truth and the quality of the product, and has the far-reaching influence. Therefore, the wolfberry extract and the method provided by the invention are favorable for market purification and consumer benefit, thereby bringing benefit to human health. In addition, the method provided by the invention is suitable for industrial production, and has great application values and social benefits.

The invention provides a wolfberry polygonatum coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% wolfberry extract, 1-5% polygonatum extract, 7-15% coffee, and 5-5% xylitol 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, improves indigestion, etc., and also makes coffee drinks have the effect of assisting in lowering blood sugar and consolidating the effect of lowering blood sugar. Drinking the wolfberry polygonatum coffee of the present invention can make the active ingredients in the wolfberry extract and polygonatum odoratum extract be absorbed by the human body rapidly together with the coffee components, and produce the effect of lowering blood sugar and consolidating the effect of lowering blood sugar, which is beneficial to health.

The invention relates to an environment-friendly magnesia-chrome brick for steel refining and non-ferrous metal smelting. The magnesia-chrome brick is prepared by the following raw materials in parts by weight: 5 to 25 parts of magnesia sand particles with the particle size of greater than 1 mm and less than or equal to 3 mm, 5 to 15 parts of magnesia sand with the particle size of greater than 0 mm and less than or equal to 0.088 mm, 5 to 25 parts of magnesia-chrome sand with the particle size of greater than 3 mm and less than or equal to 5 mm, 5 to 20 parts of magnesia-chrome sand with the particle size of greater than 1 mm and less than or equal to 3 mm, 10 to 30 parts of magnesia-chrome sand with the particle size of greater than 0 mm and less than or equal to 1 mm, 5 to 15 parts of chrome ore with the particle size of greater than 1 mm and less than or equal to 3 mm, 5 to 15 parts of chrome ore with the particle size of greater than 0 mm and less than or equal to 0.088 mm, 5 to 10 parts of magnesia-chrome waste brick powder with the particle size of greater than 0 mm and less than or equal to 0.088 mm, and 1 to 6 parts of bonding agent. Compared with the prior art, the environment-friendly magnesia-chrome brick for the steel refining and non-ferrous metal smelting has the beneficial effects that the production cost is reduced, economic benefits are remarkable, practical significance and profound historical significance are brought for solving the problems of international industrial cancer, improvement of ecological environment and benefit of human health.

The invention discloses a preparing method and a product of an environment friendly cigarette succedaneum. The preparing method of the invention comprises that the product is made by dehydrating the mixture of the fruit skin and the pulp and then by the general cigarette preparing technology. The product replaces the toxin nicotine with the fruit skin or the pulp containing skin, pulp or mixture which contains a plurality of natural elite ingredients; therefore, the product not only has low cost and accords with the economic benefits, but also accords with the environment protection concept. Moreover, the product gives out a fascinating fruity and has the function of the fume removing in the environment; the product is not only harmful to the human body and the surroundings, but also beneficial to the health of the human body; and the product has various efficacy, such as weight losing, skin care and whitening, and oxidation resistance and aging proof.

The invention provides a stir-frying technology of stir-fried radix puerariae tea. The stir-frying technology comprises the following steps of 1, raw material selection and slicing, 2, equipment preparation, 3, metering split charging, 4, stir-frying, 5, spreading cooling, 6, sterilization and 7, packaging. Radix puerariae is continuously and uniformly stir-fried at a high temperature by a drug stir-frying device, and the stir-fried radix puerariae can replace tea, can produce juice fast in 10s by immersion in water, has a juice production rate 20 times faster than that of un-stir-fried radix puerariae tea, has a pure and golden soup having a mellow radix puerariae fragrance, has immersion resistance, can maximumly produce radix puerariae medical health effects, and can maximumly produce radix puerariae nutritive essence effects by high-temperature uniform stir-frying. The stir-frying technology improves a taste and a utilization rate of the radix puerariae tea, provides health effects for consumers and is economical and practical.

The invention, which belongs to the technical field of material performance testing, discloses a test device and method for a sliding friction force of a biological soft tissue material. According to the method, on the basis of the law of conservation of energy, testing of a sliding friction force between soft tissue materials is carried out; and the method is especially suitable for biological soft tissue materials that can not be tested easily currently and include the muscle, skin, cartilage and blood vessel. The testing technique based on a simple principle is easy to operate; the testing precision is high; and the sliding friction characteristic between the biological materials can be reflected effectively. The test device and method have the potential application value in biomaterial testing and soft tissue engineering fields.

The invention discloses a method for preparing high-purity lycium barbarum acid, comprising the following steps of: extracting a lycium barbarum raw material by means of cold-soaking or heating via a solvent, filtering, concentrating, removing impurities via macroporous resin, enriching with ion exchange fibre enrichment and twice medium-pressure chromatography. Via the method disclosed by the invention, high-purity lycium barbarum acid is prepared, and the content of lycium barbarum acid can achieve more than 95% via high performance liquid chromatographic detection. Lycium barbarum acid prepared by the method disclosed by the invention is a particular symbolic ingredient in lycium barbarum, and can be used as a true-false identification index for lycium barbarum highly-processed products; and the lycium barbarum acid can also play a role of ensuring the quality of the lycium barbarum highly-processed products in case of being subjected to a content measurement simultaneously. The method disclosed by the invention has positive effects on improvement for the processing quality of a lycium barbarum extract and on benefits to human health.

An exercise assembly structured to perform different rowing routines characterized different rowing motions. A resistance device is movable within a chamber and is cooperatively structured therewith to resist such movement. A drive assembly includes two drive sections each independently connected in driving relation to said resistance device. A connector structure includes two connector members each attached to a handle and connected in driving relation to a different one of said drive sections. The handle is selectively movable through the plurality of different rowing motions, at least one of which results in the two drive sections concurrently driving the resistance member and being concurrently driven by the two connector members. At least one other rowing motion of the handle is defined by each drive section alternately driving the resistance member and being alternately driven by interconnected ones of said connector members.

The invention provides a far-infrared high-intensity magnetic field acupoint health care mask, and provides a health care mask designed according to the far-infrared, high-intensity magnetic field and acupoint fitness theory. The mask is provided with blind-hole grooves. Far-infrared material wafers and permanent magnet wafers are embedded in the grooves and aligned to Yangbai acupoints, temples, Sizhukong acupoints, Yuyao acupoints, Cuanzhu acupoints, Yintang acupoints, Heliao acupoints, Tongziliao acupoints, Qiuhou acupoints, Chengqi acupoints, Sibai acupoints, Qingming acupoints, Shangguan acupoints, Xiaguan acupoints, Quanliao acupoints, Juliao acupoints, Yingxiang acupoints, Suliao acupoints, Jiache acupoints, Dicang acupoints, Shuigou acupoints, Chengjiang acupoints, Daying acupoints and Zhimu acupoints of the face. The far-infrared material wafers and the permanent magnet wafers are very close to the face and the eye acupoints, the vast majority of energy of a high-intensity magnetic field and far-infrared rays is absorbed by skin of the acupoints of the eyes and the face, and the face and eye health care function is effectively improved. The mask can be used repeatedly. The mask is designed according to the theory that the N pole of the magnetic field has an iron oxidation detoxifying function on red blood cells of the human body, wherein the theory is provided by Dr Linus Pauling who is an American Nobel prize winner.

The invention discloses high-quality laying duck feed and a preparation method thereof, and relates to the technical field of duck feed. The high-quality laying duck feed is prepared from, by weight, 58-69 parts of corn, 14-20 parts of barley, 9-16 parts of unhulled rice, 17-26 parts of soybean meal, 8-14 parts of bran, 5-13 parts of rapeseed dregs, 0.8-1.5 parts of vegetable oil, 10-16 parts of soybean cakes, 0.9-1.8 parts of stone powder, 1-5 parts of bone meal, 0.15-0.24 part of lysine, 1-4 parts of calcium hydrophosphate, 2.5-4.3 parts of compound premix, 1-6 parts of a nutrition additive, 0.6-1.2 parts of salt and an appropriate amount of water. Compared with traditional feed, the high-quality laying duck feed has the advantages that the nutrition is rich, no hormone is contained, and the egg yield is high; the premix contains traditional Chinese medicine ingredients which interact with a feed carrier in a matched mode, therefore, the normal nutrition requirements of laying ducks are guaranteed, the immunity of the laying ducks is improved, health growth of the ducks is promoted, and duck eggs laid by the ducks are more beneficial for the human body health.

The invention relates to a novel ginger extract, ginger fiber and a preparation method of the ginger extract and the ginger fiber. The preparation method comprises the following steps: high-quality dry ginger slices are taken as a raw material, and fat-soluble ginger essential oil and oleoresin are extracted from ginger powder with a supercritical CO2 extraction method firstly; then protease and glucoamylase are added simultaneously for enzymatic water extraction; an extracted solution is subjected to solid-liquid separation, concentration or concentration drying, then the ginger extract which contains rich carbohydrates, amino acids, polypeptides, polysaccharides, dietary fiber, saponin, proteins, vitamins, trace elements and other nutritional and functional components and tastes fresh, sweet and full is obtained, and the ginger fiber is obtained simultaneously. The ginger extract can be widely applied to seasoning, dietary supplements and personal care products. The ginger fiber can be applied to dietary nutrition supplements. All the nutritional and functional components in ginger are extracted comprehensively, the comprehensive utilization rate of the raw material is increased, the cost is reduced, any organic solvent is avoided, environmental protection, simplicity and convenience are realized, and the market competitiveness is improved.

The present invention provides one kind of health caring tobacco which can bring that smokers are well to abstain from tobacco of him or herself and health caring function to people, and is characterized in that mentioned filter tip is health type, and mentioned cigarette is health caring type. Mentioned health caring abstinence filter tip comprises Chinese material medical preparation with filtrating fiber as carrier, wherein mentioned Chinese traditional medicine comprises drug of health caring and abstaining from tobacco. The invention also provides the method to preparing health caring abstinence tobacco.

The invention discloses a hormone-free feed for an egg-laying and a preparation method thereof, belonging to the technical field of feeds. The feed is prepared from the following raw materials by weight: 45 to 54 parts of corn, 3 to 9 parts of bone meal, 15 to 22 parts of soybean meal, 2 to 7 parts of rapeseed meal, 6 to 12 parts of wheat bran, 3 to 8 parts of shell powder, 4 to 8 parts of sweet potato, 2 to 7 parts of beet, 5 to 9 parts of pumpkin, 6 to 10 parts of carrot, 1 to 4 parts of salt, 1 to 7 parts of calcium hydrogen phosphate, 2 to 5 parts of a traditional Chinese medicine additive and a proper amount of water. Compared with traditional feeds, the invention has the following advantages: the feed is free of hormone and comprises traditional Chinese medicinal components, and through mutual cooperation between the traditional Chinese medicine additive and a feed carrier, the feed can guarantee normal nutritional demands of the egg-laying goose, prevent and treat diseases, enhance immunity of the goose and promote healthy growth of the goose, has no toxic and side effects, does not incur drug resistance and enables eggs laid by the goose to be more favorable for human health.

The invention relates to a preparation method of tea, in particular to a method for preparing tea from fig leaves. The method comprises steps as follows: preparation of raw materials, primary fixation, dampening, secondary fixation and drying. The fig leaf tea prepared with the method can fully reserve nutritional substances in the leaves, has the dried green color, is good in reconstitution property, has the strong aroma and can bring great benefits to human health after long-term drinking.

According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric content of ice creams can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of ice creams, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber gel, water and lipid.

The invention discloses an osmanthus flower tea which is a medicinal tea prepared from the following main materials and auxiliary materials by using the method comprising the following steps of: selecting a proper quantity of fresh osmanthus flowers, drying the fresh osmanthus flowers for removing lots of moisture to obtain dry osmanthus flowers as the main materials when the dead weight of the osmanthus flowers is 60-70% of the weight of the fresh osmanthus flowers, and selecting the auxiliary materials comprising teal oil and leaf of Chinese holly, wherein the main materials and the auxiliary materials have the following weight (part) proportions: the main materials comprise 200-300 parts of dry osmanthus flowers and the auxiliary materials comprise 1-2 parts of the tea oil and 30-50 parts of the leaf of Chinese holly; selecting a certain quantity of dry osmanthus flowers and a proper quantity of tea oil and leaf of Chinese holly according to the proportions, smearing a wok by using the selected quantity of tea oil as the auxiliary materials, putting the selected quantity of dry osmanthus flowers and leaf of Chinese holly in the wok, frying by using a conventional frying method, and then taking out a finished product when the materials are dry enough. The osmanthus flower tea has the important characteristics of keeping the peculiar medicinal components of the osmanthus flowers and being conveniently used as the medicinal tea as same as other popular common tea drinks for drinking, thereby being beneficial to being accepted by consumers and enabling the tea resource to be better generalized and utilized to be beneficial to the health of common people.

According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of snack foods can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of snack foods, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.

The invention discloses a health wine, which is prepared by soaking traditional Chinese medicines, namely 5 to 100mg of Chinese magnoliavine fruit, 20 to 100mg of lucid ganoderma, 30 to 200mg of pueraria lobata and 1 to 200mg of tangerine peel in white spirit (more than 50 degrees) according to a conventional method. The health wine has mild medicine properties and moderate mouthfeel, meets the drinking requirement of people, relieves body fatigue and pain, can obviously reduce the harm of free radicals generated by ethanol in the wine to human bodies, and can protect health of people.

The invention relates to a preparation method of Paeonia ostii flower tea. The preparation method takes single-lobe Paeonia ostii flower as a raw material, which comprises Paeonia ostii white petal and Paeonia ostii pink petal. The preparation method comprises the steps of: picking Paeonia ostii flower; removing stigma, ovary, anther, filament and thalami in the pistil of the picked Paeonia ostii flower, and retaining petals to be used as the raw material; cleaning the Paeonia ostii petals and draining; carrying out microwave drying for primary dewatering; carrying out blast drying for secondary dewatering and sterilizing; and packaging and other special processing methods. Compared with traditional Paeonia ostii flower tea processing mehtod, the preparation method has the characteristics that the process is simple, special incense and flavor of Paeonia ostii flower are retained, the original colors of Paeonia ostii petals are maintained, the processing cost is lower, the Paeonia ostii flower tea has special taste and long shelf life, and the like.

According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of cookies can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of cookies, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.

According to the present invention, fat and caloric content of soups can be reduced by the replacement of a portion fat content normally found in soups with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of soups can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of soups, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.