80results about How to "High content of functional ingredients" patented technology

The invention relates to a novel passive targeting nano emulsion with skin whitening effect and a preparation method thereof. The invention uses a novel passive targeting transdermal delivery dosing system TDDS-nano emulsion as a carrier of a function component for whitening or lighting the skin, uses different physical and chemical properties, action mechanism and actual effect of each skin whitening function component, especially the action advantages of certain novel skin whitening function components, and provides skin whitening effect nano emulsion systems with two joint applications in morning and evening matched with each other. The two joint applied nano emulsion systems not only have minimum spherical grains, extremely even distribution of nano-scale grains, remarkable passive targeting function, good transdermal absorption and strong penetrability, but also have extremely even, exquisite, smooth and glossy texture of the nano emulsion, is quite comfortable after coating on the face or the skin, has no stimulus and good stability; and the nano is light yellow, beautiful in appearance, bright and transparent, clear and crystalline, has light opalescence, and is adhesive but not sticky, thick but not heavy, oily but not greasy.

A method of producing parboiled rice that does not require waste water treatment equipment and that enriches the amount of γ-aminobutyric acid contained in the parboiled rice. The method includes partially milling raw material brown rice, wetting the partially milled rice grains by forced-air using moist air or mist, moisture-tempering the wetted rice grains, steam-boiling the water-tempered rice grains at normal pressure to heat the rice grains with steam, steam-boiling the rice grains heated in the normal pressure steam-boiling process using pressurized steam, cooling the rice grains steamed under pressure in the pressurized steam-boiling step to cool at least a surface of the rice grains, finish milling the rice grains cooled in the cooling step, and drying the finish-milled rice grains.

The invention discloses a method for preparing a Fen-flavor liquor containing wholesome flavor ingredients, which sequentially comprises the following steps of pre-treating raw materials, moisturing, steaming grits, drying crushed grains, primary accumulation, placing koji, secondary accumulation, placing crushed grains abundantly added in the distilland into a cylinder, fermenting the crushed grains abundantly added in the distilland, taking the crushed grains abundantly added in the distilland from the cylinder for distillation, fermenting crushed grains strictly added in the distilland, distilling the crushed grains strictly added in the distilland and recovering, aging and blending. The pure grain solid is naturally fermented, the prepared health-care liquor has high and stable content of wholesome ingredients, and the controllability of preparation process is good; the prepared Fen-flavor liquor not only keeps the typical style of the traditional Fen-flavor liquor which is fragrant and pure, elegant and coordinating, and mellow, but also contains a variety of wholesome ingredients, has a health-care efficacy, and can meet the taste hobby of consumers. The used equipment is traditional ordinary production equipment of Fen-flavor liquor, and no new equipment needs to be replaced, so that the investment is reduced, the production process is simple, the cost is low, the cycle is short, and the popularization is easy.

The invention relates to a preparation method of wolfberry pulp. The preparation method comprises the following steps: firstly, screening fresh wolfberries, cleaning and draining off to obtain clean wolfberries; secondly, mixing the clean wolfberries with vitamin C and citric acid, and pulping and grinding under a low-oxygen condition to obtain raw wolfberry pulp; thirdly, heating the raw wolfberry pulp, and separating the pulp and seeds to obtain primary wolfberry pulp; and fourthly, carrying out ultrafine grinding on the primary wolfberry pulp, degassing and sterilizing to obtain the wolfberry pulp. The wolfberry pulp is ultrafine-ground in a high-speed shearing mode, so that the sizes of ground wolfberry pulp can be reduced; the wolfberry pulp is heated before grinding to facilitate the dissolving of pectin in wolfberry pulp and improve the viscosity of the wolfberry pulp particles; besides, the serious layering phenomenon of the wolfberry pulp containing macromolecular substances polysaccharide, protein and the like can be avoided by operations of reducing the sizes of the ground wolfberry pulp and increasing the viscosity.

The invention discloses a light food composition for weight-loss meal replacement and a preparation method thereof. The light food composition for weight-loss meal replacement comprises 10-15 parts ofcereal powder, 8-14 parts of composite grease microcapsules,3-6 parts of fiveleaf gynostemma herb microcapsules, 6-13 parts of resistant dextrin, 6-13 parts of xylitol, 7-14 parts of soy isolate protein, 5-13 parts of medium-chain triglyceride powder, 5-10 parts of inulin, 2-5 parts of stachyose, 1-5 parts of chia seeds, 1-5 parts of konjaku flour, 0.7-3 parts of wheat oligopeptide, 0.2-2 parts of xylooligosaccharide powder, 0.1-2 parts of white kidney bean extract and 10-15 parts of composite fruit powder.

The invention discloses a preparation method of toona sinensis fermented black tea. The preparation method comprises the following steps: (1) withering; (2) rolling; (3) fermenting; (4) primarily drying through gross fire; (5) drying by final fire; (6) spreading for airing; and (7) packaging. According to the preparation method, toona sinensis leaves are adopted to be fermented to prepare tea for the first time, and are properly withered and fermented, so that the enzyme activity of the fresh leaves is activated, macromolecule nutrient substances in the fresh leaves are degraded into absorbable micromolecule substances, the content of aqueous extracts is increased, and nutrients in tea water are rich; furthermore, through sufficient fermentation, the bitter taste of the finished tea is improved, so that the tea is mellow to be easily accepted by people. Meanwhile, a conventional process of drying by final fire can be changed, and a two-time drying method is adopted, so that the toona sinensis fermented black tea has special quality. The content of functional ingredients such as total flavonoids and soluble sugar can be increased, so that the toona sinensis fermented black tea is endowed with a certain health care function.

The invention discloses a preparation method of dragon fruit juice from concentrate. The method comprises steps as follows: (1) preparation of dragon fruit peel powder; (2) preparation of a dragon fruit peel powder solution; (3) ultrasonic extraction; (4) adding of acetic acid; (5) column chromatographic separation; (6) separation of anthocyanin; (7) purification of an anthocyanin extracting solution; (8) obtaining of the dragon fruit juice from concentrate. According to the preparation method of the dragon fruit juice from concentrate, the dragon fruit juice from concentrate is developed, has high content of functional ingredients and is easily stored, transported, sold and taken; ultrasonic extraction is performed in the preparation method of the dragon fruit juice from concentrate, the permeability of dragon fruit peel cells is improved, and the extraction rate is higher; wet treatment is performed in advance during preparation of the dragon fruit juice from concentrate, and the condition that dragon fruit cells and functional ingredients suddenly swell and are damaged after contacting with water is prevented.

The present invention discloses blueberry fruit powder and blueberry fruit reduction juice and a production method thereof. The production method includes the following steps: (1) pretreatment; (2) beating treatment; (3) ultrasonic treatment; (4) filtration; (5) blueberry juice concentrate preparation; (6) blueberry fruit powder preparation; and (7) blueberry fruit reduction juice preparation. The production method develops the blueberry fruit powder and the blueberry fruit reduction juice which are high in functional component contents, conducive to storage and transportation, sale and consumption; when producing the blueberry fruit powder, trehalose phosphate solution is creatively used to process blueberry fruit pieces, playing roles of trehalose and phosphate in protecting and stabilizing blueberry fruit cells and functional materials; the ultrasonic treatment is carried out when producing the blueberry fruit powder, enhancing permeability of the blueberry fruit cells, and making the trehalose and the phosphate more likely to enter the cells to play a protective role.

The invention relates to a production method of functional frozen dough, which includes following steps: 1) culturing cordyceps militaris strain, performing mother strain expansion inoculation and culturing a liquid bacterial strain on a secondary shake flask through shaking cultivation; 2) cleaning and air-drying wheat for later use; 3) fermenting the wheat through cordyceps militaris and harvesting a fermentation substance when mycelia is grown and is turned into yellow in color on the cordyceps militaris, and drying the fermentation substance and crushing the fermentation substance to 50-100 meshes for later use; 4) air-drying the fermentation substance under a natural condition for 1-2 h and drying the fermentation substance at 50-70 DEG C, crushing the fermentation substance to 50-100 meshes to obtain cordyceps militaris fermented wheat flour; 5) adding shortening, instand dry yeast, salt and water and the like to flour and the cordyceps militaris fermented wheat flour; and 6) performing fermentation, cutting the dough and kneading the cut dough into round shape, shaping the round dough, and quickly-freezing the round dough until central temperature reaches -18 DEG C. The frozen dough contains various nutrients comprising proteins, polysaccharides, amino acid, cordycepic acid and cordycepin, and can be used for producing functional products, such as bread, steamed bread, cake, Chinese cake and western cake and the like, which have the functions of cordyceps militaris.

The invention belongs to the technical field of cultivation of rhizoma gastrodiae and particularly relates to a method for cultivating the rhizoma gastrodiae by using tea branches. The method comprises the following specific steps: (1) preparing a culture material; (2) preparing fungus sticks; and (3) carrying out honey fungus inoculation and culture. According to the method, through carrying out cultivation by using the fungus sticks, the preparation is convenient, the cost is low, the fungus sticks not only are free of infectious microbes, insect pests and viruses, but also can enable inocula to be high in spawn running speed, the propagation of the infectious microbes is effectively inhibited, and the increase of effect and yield of spawn running is facilitated; during culture, lighting treatment is carried out, and a nutrient solution is injected regularly, so that the activity, disease resistance and drought resistance of the inocula are effectively and remarkably improved, the cultivation cycle is shortened, old mycoderma is absent, and the yield of the rhizoma gastrodiae can be increased; and the rhizoma gastrodiae can be harvested in one year of cultivation, the conversion ratio reaches 65.28% or more, the content of effect ingredients in the rhizoma gastrodiae is effectively increased, the content of gastrodine can reach 1.31% or more, the content of rhizoma gastrodiae polysaccharides can reach 47.78% or more, and the medicinal value of the rhizoma gastrodiae is effectively increased.

The invention provides a method for screening a high-content functional component dendrobe culture, a method for improving polysaccharide and/or dendrobine in a dendrobe tissue culture seedling and a kit for implementing the methods. The method disclosed by the invention comprises: a seed pretreatment step: processing sterile dendrobe seeds by using NaCl and/or mannitol; a seed induced germination step: cultivating the seeds in an induced culture medium containing NaCl and/or mannitol, so as to form a protocorm after the seeds germinate; an induced proliferation step of embryo callus: cultivating the protocorm by using callus proliferation medium, and forming a cell mass or callus, so as to obtain the dendrobe tissue culture. The kit disclosed by the invention contains various culture mediums for implementing the methods disclosed by the invention. By adopting the methods disclosed by the invention and the kit, tissue culture seedlings with healthy growth and vigorous metabolism can be obtained; the alkali content of main functional components, namely polysaccharide and dendrobe is higher than that of a common tissue culture seedling; the dendrobe culture can be stably inherited, and can serve as an excellent seedling breeding source.

The invention discloses mesona blume syrup. The syrup comprises the following components by weight percent: 34-36% of mesona blume juice, 3-8% of sweetening agent, 0.2-0.3% of emulsifying agent, 0.01-0.02% of food preservative and the balance of water. A preparation method of the syrup comprises the following steps of: grinding dried mesona blume, adding water to decoct the powder until the water is boiled, cooling the liquid, then adding cellulase accounting for 0.35-0.45% of mesona blume by weight, extracting the mixture under the conditions that the temperature is 50-60 DEG C and the pH value is 5-5.8 for 2-4 hours, deactivating the enzyme and filtering the extract to obtain filtrate which is the mesona blume juice. The contents of such active ingredients in the mesona blume syrup as mesona blume polysaccharides are higher, so the mesona blume syrup has health efficacy, is a pure natural green drink which is cool, can be used for reducing pathogenic fire and relieving restlessness and is suitable for all the crowds to drink.

The invention discloses a Dendrobium devonianum Paxt enzyme drink, and relates to the technical field of healthcare foods. Raw materials of the Dendrobium devonianum Paxt enzyme drink comprise, by weight, 1-5 parts of Dendrobium devonianum Paxt, 2-10 parts of carbohydrate, 0.1-2 parts of a starter, 1-10 parts of functional oligosaccharides and 70-95 parts of water. Gradient fermentation treatmentis carried out, and gradient metabolism and conversion effects based on yeast fermentation, acetic acid fermentation and lactic acid fermentation make nutritional components in the Dendrobium devonianum Paxt fully glycolyzed to form small-molecular substances which can be easily absorbed by human bodies, so the nutritional components in the Dendrobium devonianum Paxt are greatly reserved, therebythe product is rich in secondary metabolites. The method fully improves the mouthfeel of the Dendrobium devonianum Paxt enzyme drink, and increases the content of various vitamins, amino acids and other functional components in the enzyme, so the Dendrobium devonianum Paxt enzyme has the efficacy of enhancing the digestion ability of human bodies, clearing the stomach, improving the resistibilityand promoting metabolism, thereby the nutrition and healthcare values of the enzyme are improved.

The invention discloses a golden corn cake which is prepared from, by weight, 80%-90% of premixed flour of corn, brown rice, Tilapia mossambica bones and dough, 1%-3% of L-arabinose, 1%-3% of vegetable oil, 2%-4% of egg liquid, 0.05%-0.1% of salt and 5%-10% of water. The invention further discloses a making method of the golden corn cake. Firstly, Tilapia mossambica bone flour and germinated brown rice are prepared, then the premixed flour of corn, brown rice, Tilapia mossambica bones and dough is prepared, and finally the golden corn cake is prepared. The golden corn cake is loosened, porous and soft in appearance, the cake is crispy and rich in taste, no residue falls when the cake is eaten, and the cake is coarse but not rough, and is a low-grease low-calorie high-calcium and high-fiber product.

The invention discloses a mixed-medium two-stage liquid fermentation method for preparing a functional red yeast rice product.The method includes the steps that monascus or aspergillus terreus serves as an original strain, and is subjected to liquid fermentation medium preparing, liquid strain preparing, two-stage liquid fermenting and fermentation product concentrating and drying to obtain functional red yeast rice.The two-stage liquid fermentation is divided into the first-stage high-temperature liquid fermentation and the second-stage low-temperature liquid fermentation, the temperature of the first-stage high-temperature liquid fermentation is 25 DEG C-40 DEG C, and the temperature of the second-stage low-temperature liquid fermentation is reduced by 5 DEG C-10 DEG C relative to the temperature of the first-stage high-temperature liquid fermentation.The functional red yeast rice product prepared with the method is high in functional component content and low in citrinin content, and has the rich nutritive value and the prominent medical care effect.

The invention discloses a donkey-hide gelatin vitality-consolidating paste and a preparation method for the nano paste. The vitality-consolidating paste includes donkey-hide gelatin, black sesame, walnut kernels, red dates, barbary wolfberry fruits, roses, brown sugar, collagen peptide, yellow rice wine, maltodextrin, malt syrup and water. Through the adoption of smashing, colloid milling and other technologies to prepare, the nutritional ingredients and functional components of raw materials can be completely reserved; through a cryogenic freezing and pulverizing technology, problems of the local overheating of equipment, material bonding and equipment blocking can be solved, the nutritional ingredients and functional components of the raw materials cannot be damaged, so that the particlefineness and activity of the materials can be guaranteed; and the particle size of the prepared vitality-consolidating paste can reach a nano scale (the particle size range being 200-400 nm), so thatthe solubility of the raw materials (especially some functional components that are poor in water solubility or extremely difficult to dissolve) can be significantly enhanced, the components of the vitality-consolidating paste can be easier to absorb by human bodies, efficacy can be greatly increased, and therefore, the best efficacy of the vitality-consolidating paste can be achieved.

The invention discloses a tea ferment beverage with functions of relaxing bowels and moistening intestines and a preparation method thereof, and relates to the technical field of health-care foods. The tea ferment beverage comprises the following raw materials in parts by weight: 1-5 parts of tea, 1-5 parts of functional food materials, 2-10 parts of saccharides, 0.1-2 parts of leavening agents, 1-10 parts of functional oligosaccharides and 70-95 parts of water. The method takes the tea and the functional food materials as raw materials, and adopts a plurality of microorganism gradient fermentation and secondary chelation technologies, so that nutritional ingredients in the tea and the functional food materials produce full glycolysis to form small molecular substances which are easy to befully absorbed by human bodies, the nutritional ingredients in the tea and the functional food materials are retained to a great extent, the quality of the ferment product is more stable, and the nutritional ingredients and the functional effects of the product are enhanced. The preparation method is simple and feasible, and is suitable for industrial production. Experiments show that the tea ferment prepared by the method has the effects of relaxing bowels and moistening intestines.

The invention relates to wine prepared from polygonatum cyrtonema. The wine is prepared from polygonatum cyrtonema compound dry extract and special-made Sanha liquor. The compound dry extract is refined by adopting a four-three-two unique method to process polygonatum cyrtonema and adopting a compound water extraction technology and a decoloring process by taking five medicinal and edible traditional Chinese medicinal materials such as polygonatum cyrtonema, the fruit of Chinese wolfberry, raspberry and poria cocos as compatibility of medicines. The special-made Sanha liquor is brewed through unique processes of a brewing technology of mixed fermentation of high quality rice and distiller's yeast and two-year low temperature storage by taking Sanha white spirit as brewing water. The wine prepared from polygonatum cyrtonema is superior in quality, high in polysaccharide content, unique in fragrance, mellow and soft in taste and unique in process. Through detection, no chemical additives are added, so that the wine prepared from polygonatum cyrtonema is a safe and reliable organic product and has remarkable health-care functions of improving the sleeping quality, improving the human immunity and sexual capacity and delaying ageing and the like if being drunk for a long time.

The invention provides citrus white tea and a preparation method thereof, and belongs to the technical field of deep processing of tea. Fresh leaves of white tea and citrus are used as raw materials,and the white tea and the citrus are subjected to withering, piling and drying together, so that the prepared citrus white tea has a fragrant fruit aroma and a higher content of flavonoid functional components. After being brewed, the prepared citrus white tea has the lasting and fragrant fruit aroma, and tastes stronger, mellower and more refreshing than traditional white tea.

The invention discloses a grass jelly milk tea, comprising the following components according to weight percentage: 10%-50% of milk, 25%-30% of grass jelly juice, 0.1%-1% of an emulsifier, 0.01%-8% of a sweetener, 0.01%-0.2% of buffer salt, 0.01%-0.1% of an antioxidant and the balance of water. A preparation method of the grass jelly juice comprises the following steps of: crushing dry grass jelly, adding water to the crushed dry grass jelly for decocting until boiling, cooling the boiled grass jelly, then adding cellulase accounting for 0.35%-0.45% of the grass jelly in weight, extracting the mixture for 2-4 hours at 50-60 DEG C and with the pH in the range from 5 to 5.8, deactivating enzyme, and filtering to obtain the filtrate as the grass jelly juice. The grass jelly milk tea provided by the invention maintains unique flavor of the grass jelly and also has the aroma of milk, and the flavor of the grass jelly and the aroma of the milk are perfectly fused, so that the grass jelly milk tea is smooth and fresh in taste. Besides, the grass jelly milk tea has high content of functional ingredients such as grass jelly polysaccharide, thus having a more obvious health care effect and being suitable for various groups of people to drink.

The invention discloses an earthworm extract. The earthworm extract comprises the following substances by content: 44-60 g/L of hydrolyzed amino acid, 24-32 g/L of free amino acid and 60-90 g/L of small peptides. The preparation method comprises the steps of starting autolyzed hydrolysis reaction on earthworms in saline water heated in water bath to hydrolyze earthworms; and finally, filtering andcooling to obtain supernate of an earthworm hydrolyzed mixed solution at a normal temperature so as to obtain brown liquid which is the earthworm extract. The earthworm extract can be widely appliedto the industries of pharmacy, health-care food, cosmetics, food, feed additives and the like, the preparation process is simple, the cost is low, functional components of the extract are high, and the storage time is long.

The invention discloses a probiotic fermented product for dispelling melancholy and calming heart as well as a preparation method and application thereof. The probiotic fermented product is prepared by fermenting a fruit traditional Chinese medicine composition with probiotics, the fruit traditional Chinese medicine composition comprises 8-12 parts of Chinese wolfberry fruits, 8-12 parts of longan aril, 8-12 parts of emblic leafflower fruits, 8-12 parts of lily bulbs, 8-12 parts of honey, 6-12 parts of mulberries, 6-12 parts of rose flowers, 4-12 parts of fragrant solomonseal rhizomes, 4-12 parts of Chinese dates, 5-8 parts of lotus seeds, 6-10 parts of passion fruits, 3-5 parts of apples and 8-12 parts of grapes. The probiotic fermented product provided by the invention has the effects of relieving depression, quieting the heart, promoting qi circulation and nourishing blood, deep fermentation is performed on the fruit traditional Chinese medicine composition through lactobacillus, the content of functional components for relieving depression, quieting the heart, promoting qi circulation and nourishing blood in the fruit traditional Chinese medicine composition is greatly increased, and after the fermented product is taken by a human body, the health care effect is good. Nutritional ingredients and efficacy factors in the fruit traditional Chinese medicine composition can be better absorbed, mood regulation is accelerated, mood is relieved, and qi circulation promoting and blood nourishing are achieved.

The invention relates to modified membrane cloth with a surface coated with a medium system and a production method thereof. The modified membrane cloth comprises a base membrane and a medium system coated on the base membrane. The medium system comprises a medium or comprises a medium and a medium solvent capable of dissolving or dispersing the medium. The production method of the modified membrane cloth comprises one of the following processes: 1) melting the medium at a temperature above the melting point of the medium, and directly coating the medium on the surface of the membrane cloth; 2) melting the medium at a temperature above the melting point of the medium, dissolving the medium in the medium solvent, uniformly mixing, and coating the mixture on the surface of the base membrane;3) dissolving the medium into the medium solvent, uniformly mixing, and coating the mixture on the surface of the base membrane; and 4) dispersing the medium into the medium solvent, uniformly mixing, and coating the mixture on the surface of the base membrane. The modified membrane cloth product has the advantages of no additive, long shelf life, stable functional components and no damage to thefunctional components; and the production cost is low, and the modified membrane cloth has wide market adaptability.

The invention provides a preparation method for a Taisui fermentation liquid, the Taisui fermentation liquid and an application of the Taisui fermentation liquid, and belongs to the technical field ofmicrobial fermentation. The preparation method includes the following steps: 1) mixing kiwi fruits, plums, strawberries and glossy ganoderma, performing beating, performing filtration to obtain a filtrate, and mixing the filtrate and honey to obtain a Taisui culture solution; and 2) mixing the Taisui culture solution obtained in the step 1) and Taisui, performing fermentation to obtain a fermented product, removing Taisui, and performing filtration to obtain the Taisui fermentation liquid, wherein the mass ratio of the kiwi fruits to the plums to the strawberries to the glossy ganoderma to the honey is (5-10):(5-10):(5-10):(1-2):(0.5-1). According to the Taisui fermentation liquid prepared by the preparation method provided by the invention, the content of the functional components in theTaisui fermentation liquid is improved, and the Taisui fermentation liquid has a life-prolonging effect on caenorhabditis elegans, and has a wrinkle-removing function.