385results about How to "High in flavonoids" patented technology

Flavonoid citrus extract and compositions thereof are provided, wherein the flavonoid citrus extract is derived from the by-product of a citrus extraction process. The flavonoid citrus extract and compositions are especially beneficial as a source for providing important phytochemicals, like flavonoids, which are biologically active in humans. In a particular application, the citrus extract is an orange juice product, which can be added to citrus based beverages, non-citrus based beverages or used as a stand alone juice.

The invention provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.

The invention relates to the microbial field, in particular to bacillus amyloliquefaciens LSSE-62 and application thereof. According to the invention, a new bacillus amyloliquefaciens strain is screened, wherein the collection number is CCGMCC No. 4157; and through the strain, plasmin can be prepared by efficiently utilizing fermentation of chickpea, and antithrombin active ingredient can be secreted, so that the total phenol content, the total flavone content and the antioxidant activity of the chickpea are improved. A plasmin health-care food prepared by fermenting the chickpea with the strain has various health-care functions.

The invention discloses a solid fermentation medium for phellinus igniarius mycelium and a solid fermentation cultural method for the phellinus igniarius mycelium, belonging to the technical field of phellinus igniarius artificial culture. Corn flour, wheat bran and the like are used as materials for preparing culture medium which can be used for the solid fermentation culture medium for the phellinus igniarius mycelium. Compared with the current phellinus igniarius mycelium liquid fermentation and phellinus igniarius solid cultural method, the cultural method can acquire much phellinus igniarius mycelium while economical and convenient to operate; moreover, the content of polysaccharide and flavone is higher than that of crude polysaccharides and flavone in each gram of sporophore.

The invention relates to the technical field of biological fermentation food, in particular to a making method of function-enhanced fermented soybean leisure food. The making method includes following steps: (1), pre-treating: weighing, cleaning and steaming soybean, and using aspergillus oryzae composite enzyme liquid to soak the soybean to obtain zymolytic soybean; (2), fermenting: using a composite bacillus bacterium suspension to pre-ferment the zymolytic soybean, and using a composite lactobacillus bacterium suspension and a composite yeast bacterium suspension for combined post-fermentation to obtain fermented soybean; (3), blending and lyophilizing: blending, forming and lyophilizing the fermented soybean to obtain a finished product. The making method is short in production period and controllable in production process, healthcare function of the fermented soybean is enhanced, and flavor of the fermented soybean is improved.

The invention belongs to the technical field of food processing and particularly relates to a product obtained by probiotic fermentation of rose residues and a preparation method of the product. By adoption of lactobacillus plantarum and bacillus natto for complex fermentation of the rose residues, the product with high content of polyphenols and flavones and high antioxidant capacity is obtained,the problem of recycling of rose processing byproducts can be solved beneficially, and a new approach is provided for development and utilization of natural plant polyphenols and flavones.

The invention discloses a method for producing water chestnut sheet jelly, which comprises the following steps: adding flavone substances and dietary fiber separated and extracted from waste of water chestnut processing into water chestnut starch, corn starch, potato starch and sweet potato starch; stirring the mixture to obtain slurry; and preparing to obtain the water chestnut sheet jelly. The method extracts water chestnut flavones and the dietary fiber from mass processing waste caused by the current water chestnut production to realize waste utilization, and reduces the production cost of the water chestnut sheet jelly by adding accessories such as the corn starch, the potato starch and the sweet potato starch, does not influence the quality of the water chestnut sheet jelly, the content of functional ingredients of the sheet jelly is improved obviously, the stretching force of the water chestnut sheet jelly is increased by 11.5 percent, the boiling loss rate is increased by 25.0 percent, the swelling capacity is reduced by 8.0 percent, the content of flavone compounds is increased by 40mg/500g, the dietary fiber is increased by 0.1g/g, and the water chestnut sheet jelly has high nutrition and health care values.

The invention belongs to the technical field of the preparation of active substances in traditional Chinese medicines, and especially relates to a preparation technology and a purpose of citrus grandis peel flavones. The preparation technology comprises steps of (1) pre-treating, wherein peels of fresh ripe fruits are cut into strips for later use; (2) extracting, wherein an ethanol solution is added to the citrus grandis peel strips, the peels are dipped, heated until boiled, and an extract is obtained; (3) condensing, wherein the extract is condensed until a total flavonoid content is higher than 38.33mg/mL, and the condensate is obtained; (4) separating and purifying; and (5) drying. The invention is advantaged in that: the preparation technology of citrus grandis peel flavones provided by the invention is stable and applicable; the flavones content of the product is higher than that obtained with prior technologies; the utilization rate of the raw materials is improved, and the extraction rate of effective components is improved; the citrus grandis peel flavones can be used for treating hyperlipidemia, reducing blood fat, treating cardiovascular diseases and enhancing cardiovascular functions.

The invention discloses an extract of humulus scandens merr to be full-grass of Moraceae Humulus plant, which comprises the following steps: refluxing and extracting Humulus plant through solvent water or 5-90% low-grade alcohol at 50-90 deg. c; adsorbing through large-hole adsorbing resin; eluting; drying; obtaining the extract with total flavone content at 35-80%. The invention also provides an application as health product and drug composition of Humulus plant to release skin pruritus and allergic phenomenon.

The invention belongs to the field of food fermentation, and in particular relates to a method for preparing pomegranate fruit vinegar. The method solves the technical problems that the pomegranate fruit vinegar produced by adopting the liquid-liquid fermentation method has poor flavor and certain nutritional substances are lost in the prior art. According to the technical scheme for solving the technical problem, the method for preparing the pomegranate fruit vinegar mainly comprises the following steps of: (A), alcoholic fermentation; and (B), acetic fermentation. According to the method for preparing the pomegranate fruit vinegar, the produced pomegranate fruit vinegar does not contain any preservative, is red and bright, and has thick aroma; and nutritional components and aromatic substances in pomegranate are furthest kept.

The invention discloses a mushroom culture material, comprising wheat bran, wood chip, gypsum, seed husk and a mugwort adjuvant material, wherein the mugwort adjuvant material accounts for 3 to 7% of the mushroom culture material. The invention further discloses a preparation method for the mushroom culture material. The preparation method comprises the following steps: uniformly mixing wheat bran, wood chip, gypsum, the mugwort adjuvant material, seed husk and sugar, adding water and carrying out stirring to allow a material-water weight ratio to be 1: 1.0 to 1: 1.5. The invention has the following advantage: since mugwort is used as a component of the adjuvant material for preparation of the mushroom culture material, a good mushroom culture effect is obtained.

The invention belongs to the food processing field of staple food and relates to buckwheat steamed bread with a high flavone content and a preparation method of the buckwheat steamed bread. The buckwheat steamed bread is prepared from the following components: high gluten wheat flour, tartary buckwheat powder, sweet buckwheat powder, alpha-amylase, pentosanase, water and yeast. The preparation method of the buckwheat steamed bread comprises the following steps of: firstly, carrying out vacuum freeze drying and ultrafine grinding treatment on the tartary buckwheat powder and the sweet buckwheat powder, respectively; then, uniformly mixing the high gluten wheat flour, the tartary buckwheat powder, the sweet buckwheat powder, the alpha-amylase, the pentosanase and the yeast and then adding water to the mixture; and finally, mixing, tabletting, dividing and forming, fermenting, cooking, cooling and packaging to obtain the buckwheat steamed bread with the high flavone content. According to the buckwheat steamed bread with the high flavone content and the preparation method of the buckwheat steamed bread, the content of the favone in the buckwheat is improved, processing performances, such as elasticity and viscosity, of buckwheat dough are improved, and the rough mouthfeel of the product is improved by applying advanced technologies such as vacuum freeze drying, ultrafine grinding and bio-enzyme treating. The buckwheat streamed bead produced by the preparation method disclosed by the invention is fine in mouthfeel, can be used as staple food for long-term consumption, higher in flavone content, and is provided with a healthcare function of regulating lipid and reducing blood glucose by buckwheat.

The invention relates to a preparation method of a dandelion extract. The preparation method comprises the following steps of water extraction, decompress concentration, alcohol precipitation, pH value regulation, macroporous adsorption resin purification, concentration, drying and the like. A technology is simple and easy to operate, used macroporous resin can be regenerated and reused, preparation cost is low, and environmental pollution is low; an ethanol solution serves as an extracting and eluting solvent, and is high in safety, low in price, easy to obtain and low in production cost; and the obtained dandelion extract has high contents of total flavones and cafeic acid, has complete ingredients, not only contains effective ingredients such as flavones and phenolic acids, but also contains ingredients such as coumarin and esters, wherein the content of the total flavones in medicinal materials is increased from 2% to be above 50%, and the content of the cafeic acid is increased from 0.02% to be above 0.8%.

The invention discloses a tartary buckwheat peach slice and a preparing method thereof. The tartary buckwheat peach slice adopts raw materials of sticky rice powder, walnut kernel, white sugar, maltose, vegetable oil and tartary buckwheat powder; the tartary buckwheat powder is prepared through shelling and pulverizing seeds of the tartary buckwheat to more than 160 meshes; when the peach slice is prepared, the tartary buckwheat powder and the sticky rice powder are mixed to prepare mixed powder; and the tartary buckwheat powder accounts for 20 to 30 percent of the mixed powder. The tartary buckwheat peach slice abundantly contains flavone, has exquisite mouthfeel, unique flavor and is easy to digest and absorb.

The invention relates to a preparation process of honeysuckle tea. The preparation process comprises six steps of raw material collection, spreading for water removal, steaming for water removal, water removal with a roller, rolling for shaping, and baking for flavoring. The preparation process combines the three water removal ways, and can effectively remove green smell of fresh honeysuckle leaves and simultaneously promote aromatic substances to volatile, so that the honeysuckle tea leaves obtained from water removal are fresh and green in color, aromatic in smell, and free from burnt edges and burnt tips; and during the steaming for water removal, the green smell of the honeysuckle is promoted to discharge at a certain temperature and under certain pressure in a stewing process, the green smell is discharged out of a steam water remover through vacuumizing, the honeysuckle is under a negative pressure state due to vacuumizing, and then steam is filled in a circulating way to pressurize so as to completely discharge the green smell of the honeysuckle and to promote the aromatic substances of the honeysuckle to volatile at the same time. The honeysuckle tea prepared by the process not only has remarkable functions of clearing away heat and toxic materials, eliminating inflammation, sterilizing, relieving summer heat and restlessness, reducing blood pressure and the like, but also has a significant effect in low-temperature preparation; and meanwhile, the honeysuckle tea is sweet in mouthfeel, fresh in color, aromatic and intense in tea flavor, and easy to be popular in people.

The invention relates to a lipid-lowering and liver-protecting herbal tea which is mainly composed of the eight components of: licorice, honeysuckle flower, chrysanthemum, cassia seed, hawthorn fruit, Mongolian milkvetch root, oriental waterplantain tuber, and Chinese magnoliavine fruit. The formulas for the herbal tea can be divided into a common formula and a sugar-free formula. According to the common formula, a sucrose sweetening agent is added. According to the sugar-free formula, sugar stevia leaves are added to be decocted together, or sucralose, aspartame, or xylitol is added. All the components adopted by the invention are natural raw materials. A total flavonoid content of the herbal tea is high. The tea has substantial functions such as lipid lowering and liver protecting. The herbal tea also has functions of blood pressure reducing, cholesterol reducing, cardiovascular disease preventing, and the like.

The invention provides an extraction method and application of total flavone extract from lonicera macranthoides leaves. The total flavone of lonicera macranthoides leaves is furthest extracted by adopting a water-extraction and alcohol precipitation process; and the flavone compound is selectively separated through macroporous resin, and is concentrated and dried to obtain the flavone compound with high purity. The process is simple, and is suitable for large-scale industrial production, and the total flavone content of the total flavone extract prepared from the lonicera macranthoides leaves is higher than 50 percent. The total flavone extract has excellent activity in treating autoimmune hepatitis, hyperglycemia and hyperlipidemia syndromes.

The invention discloses compound miracle fruit leaf extract prepared by Chinese herbal medicine raw materials. The Chinese herbal medicine raw materials comprise a main material and an auxiliary material, wherein the main material is miracle fruit leaf, and the weight percentage of the miracle fruit leaf is 30-50%; the auxiliary material is the combination of optional three of red peony root, tribulusterrestris, olibanum, radix curcuma and radix astragali, and the weight percentage of the optional three of the red peony root, the tribulusterrestris, the olibanum, the radix curcuma and the radix astragali is 20-30%, 10-30% and 10-20%. The invention further discloses a preparation method of the compound miracle fruit leaf extract. The method includes: preparing the Chinese herbal medicine raw materials, preprocessing, extracting, coarsely filtering, finely filtering, concentrating, redissolving and sterilizing. The invention also discloses application of the compound miracle fruit leaf extract to whitening cosmetics. The compound miracle fruit leaf extract has both antioxidant activity and tyrosinase inhibitory activity, overcomes the defect that the miracle fruit leaf only has high antioxidant activity, and is high in flavonoid content and tyrosinase inhibition rate.

The invention relates to the technical field of dracocephalum moldavica extracts and provides a dracocephalum moldavica extract and a preparation method and application thereof. The mass percentage of total flavone in the dracocephalum moldavica extract is 50.3-58.5%. The content of total flavone in the dracocephalum moldavica extract is substantially increased compared with the content of total flavone in an existing dracocephalum moldavica extract. The high dose group and the medium dose group of the dracocephalum moldavica extract have a better curative effect on myocardial ischemia compared with heart-benefiting BaDiRanJiBu subgrains. It is shown that the dracocephalum moldavica extract has a certain protective effect on myocardial ischemia injuries of rats. The dose of the medium dose group of the dracocephalum moldavica extract and the dose of the low dose group of the dracocephalum moldavica extract are 25% and 12.5% of the taking dose of the dracocephalum moldavica extract respectively, and therefore the dose is greatly reduced.