1143results about How to "Hypoglycemic" patented technology

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r/min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r/min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L/min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.

The invention relates to a beverage and particularly discloses health-care dark tea. The health-care dark tea consists of the following raw materials in parts by weight: 5-8 parts of dark tea, 2 parts of buckwheat, 2-5 parts of lotus leaves, 2-5 parts of sweet potato leaves, 1 part of hawthorn, 3 parts of honeysuckle, 1 part of cassia seed, 1 part of bunge cherry seed, 3-6 parts of pumpkin, 2-4 parts of towel gourd, 2 parts of gingko, 3-5 parts of fructus momordicae, 1 part of mulberry leaf, 1 part of sophora japonica and 2-5 parts of boat-fruited sterculia. The health-care dark tea provided by the invention is easy to prepare and convenient to drink, keeps the warm aroma of dark tea while having the faint scent of the buckwheat and the honeysuckle, is good in taste, and also has a health care function. The dark tea has bactericidal, anti-inflammatory, diuretic, detoxification, anti-oxidation, anti-aging, anti-cancer, mutation-resistant, hypolipidemic, antihypertensive, carbohydrate metabolism improving, hpyerglycemic, and diabetes prevention and treatment functions, and by matching with the functions of promoting digestion and reducing excessive inflation of the hawthorn and the heat-clearing and detoxicating functions of the honeysuckle, the health care effect of the dark tea is remarkable.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention provides a ganoderma lucidum mycelia powder production process which comprises the following steps of: (1) making grain culture mediums; (2) preparing liquid strains; (3) inoculating the grain culture mediums; (4) sending bottles with inoculated strains into a mycelia growth room; (5) sending the bottles into a bottle digging workshop after the bottles of culture mediums are full of mycelia and digging the mycelia out of the bottles; (7) drying the mycelia in a hot air dryer; (7) grinding the dried corn mycelia, wheat mycelia and soybean mycelia into coarse powder in a proportion of 58-62%: 34-36%: 4-6%; (8) placing the ground coarse powder into a mixing agitator, adding water to agitate evenly and puffing after the water content is up to 10%, wherein the puffing temperature is controlled within 109-111 DEG C; and (9) sending the puffed granular mycelia into an ultra-micro grinder to grind into 150-mesh powder, and packing to obtain finished products. The ganoderma lucidum mycelia powder produced by the method is good in taste and easy to digest and has the advantages of adjusting the immunity and improving the anti-hypoxia capability of organisms.

The invention provides selenium-enriched konjac rice and a processing method thereof. The selenium-enriched konjac rice is prepared from the following raw materials in percentage by weight: 30-60% of selenium-enriched konjac, 10-30% of rice powder and 20-30% of mung bean powder, wherein the selenium-enriched konjac is selenium-enriched konjac powder or selenium-enriched konjac glucomannan or a mixture of the selenium-enriched konjac powder and the selenium-enriched konjac glucomannan. The production method comprises the steps of mixing the selenium-enriched konjac, the rice powder and the mung bean powder, adding water, stirring the mixture to ensure the moisture content of the mixture to reach 40-45%, extruding the mixture into strips in a screw extruder, granulating, polishing and drying in a fluidized bed until the safe moisture content is 2% and packaging, thus obtaining the selenium-enriched konjac rice. The selenium-enriched konjac rice and the processing method thereof have the following beneficial effects: the selenium-enriched konjac is adopted as the main material and the mung bean is adopted as the auxiliary material to produce the selenium-enriched konjac rice product, so that the product not only has the functions of lowering blood sugar level and blood lipid, resisting tumors, improving immunities, clearing heat and eliminating toxic materials, but also does not have offensive odor or harsh taste of the konjac and has good taste.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention relates to the field of processing of aquatic foods and specifically discloses a making method of an abalone can and the abalone can prepared by the method. The making method of the abalone can disclosed by the invention comprises the steps of making abalone meat, performing color fixation treatment on the abalone meat, preparing broth, canning, exhausting, sealing, sterilizing and the like, and the color fixation treatment method of the abalone meat is as follows: putting the made abalone meat into a traditional Chinese medicine extract solution at the temperature of 70-90 DEG C for soaking for 10-20min. The traditional Chinese medicine extract solution used in the making method is extracted by the inventor from fragrant solomonseal rhizome, honeysuckle flower, dark plum fruit and liquorice root, the traditional Chinese medicine extract solution contains natural color fixation components, and the abalone can made after putting the abalone meat into the traditional Chinese medicine extract solution for soaking treatment is yellow and bright in color and luster, so that the problem that the appearance of the abalone meat in the abalone can is gray and dark in color and luster is solved. In addition, the traditional Chinese medicine extract solution can also be added into the abalone can with the broth, so that the abalone can has the effects of reducing blood lipids, reducing blood pressure, improving immunity and the like.

The invention relates to a traditional Chinese medicinal composition with antimicrobial and antiinflammation effects and a preparation method thereof. The traditional Chinese medicinal composition with the antimicrobial and antiinflammation effects is prepared from the following components in parts by weight: 9 parts of Chinese angelica, 9 parts of codonopsis pilosula, 9 parts of common andrographis herb, 9 parts of zanthoxylum dissitum, 16 parts of cherokee rose root, 16 parts of caulis spatholobi, 16 parts of Chinese mahonia stem and 16 parts of philippine flemingia root; and the preparation method of the traditional Chinese medicinal composition with the antimicrobial and antiinflammation effects comprises the following steps: carrying out supercritical extraction on Chinese angelica, extracting common andrographis herb with ethanol, extracting zanthoxylum dissitum and Chinese mahonia stem with water, extracting philippine flemingia root with ethanol, extracting Cherokee rose root, caulis spatholobi and codonopsis pilosula with water, mixing extracting solutions, concentrating and drying, so that the traditional Chinese medicinal composition is obtained. Experiments verify that the traditional Chinese medicinal composition provided by the invention has antimicrobial and antiinflammation effects and especially has a definite chronic pharyngolaryngitis treating effect better than that of the prior art.

The invention discloses a degreasing chick with Chinese herb, which is made with the following method: pack yam, longan pulp, lotus seed, medlar, lily, date, sealwort, cassia seed and black fungus in a gauze cloth bag to form a herb bag; cure a processed chicken of 500g with cooking wine, salt, white sugar, flavor essence, ginger juice and soy sauce for two hours, so that the curing ingredients can fully penetrate into the inside of chicken; cram the herb bag into the chick belly and add spice, galangal, orange peel and angelica dahurica to a pot for cooking with fierce flame; then, fry the chicken to deeply cooked, cool down it and pack it in vacuum package. The invention, in addition to the effects of nourishing the spleen and blood, replenishing the liver and kidney, nourishing and tranquilizing the heart, has the effects of lowering down the fat, blood pressure, blood sugar, preventing obesity and angiocardiopathy. Therefore, the chicken with Chinese herb can be taken as a delicious dish that satisfies people's appetite and prevent the problems of fatty liver and atherosclerosis due to the frequent taking of ordinary chicken meat.

The invention provides a black fungus chewing tablets and a preparation method thereof, wherein the black fungus chewing tablets have functions of reducing blood fat, reducing blood glucose, preventing dental caries and improving functions of intestines and stomachs. The black fungus chewing tablets includes, by weight, 25-35% of black fungus powder planted on logs, 45-62% of a filling agent, 11-15% of a binding agent, 0.2-1.6% of a corrective agent and 1-3% of a lubricant, wherein the filling agent is a mixture composed of one or more of skimmed milk powder, lactose, xylitol, mannitol, modified starch, dextrin, [beta]-cyclodextrin and microcrystalline cellulose. The invention provides the black fungus chewing tablets and the preparation method thereof. Black fungus functional chewing tablets, which are sour-sweet and delicious in taste and is unique in flavors, are prepared. The chewing tablets have functions of reducing blood fat, reducing blood glucose, preventing dental caries and improving functions of intestines and stomachs. A series of products of black fungus is enriched. Transformation approaches of the black fungus resources are increased. A new method for further deep processing the black fungus is provided. The chewing tablets are in conformity with a functional, natural and diversified international developing trend in foods and have a broad market development prospect.

The invention belongs to the field of health-care products, and particularly relates to a probiotics and Chinese herbal medicine compound preparation with a hypoglycemic function. The preparation is formed by mixing the components in parts by weight as follows: 25-30 parts of dioscorea roots, 15-25 parts of pueraria roots, 20-30 parts of cinnamon, 20-40 parts of lycium berries and 30-40 parts of freeze-dried probiotics powder, wherein probiotics comprises bacteria in percentage by weight as follows: 40% of bifidobacterium adolescentis, 40% of bifidobacterium longum, 10% of lactobacillus plantarum and 10% of lactobacillus rhamnosus. The preparation has the hypoglycemic function.

The production process of noodles and sheet jelly of arrowroot starch includes the steps of: weighing arrowroot starch as main material, mixing partial starch first with cold water and then boiling water to produce cooked transparent paste; mixing the paste with other starch and water to produce milk with water content of 55-65%; forming film with the milk on stainless belt and steaming at 120-130 deg.c for 2-4 min; blasting to dry the starch sheet to water content of 40-50 %; freezing the starch sheet at 1-3 deg.c for 50-70 min; cutting into strips; secondary drying to water content of 13-15% and secondary cutting. The unique production process makes the noodles and sheet jelly products of arrowroot starch white, transparent, smooth and tough.

The invention provides a medical fungus health care product fermented by taking soybean curb residue as matrix and a preparation method of the medical fungus health care product. The preparation method comprises the following steps of: taking filter-pressed and sterilized fresh soybean curb residue as single matrix or main matrix (more than 90%), inoculating medical fungus (lucid ganoderma, cordyceps sinensis, cordyceps militaris, hericium erinaceus, tuckahoe, grifola frondosa, grifola and rainbow conk)-crop (wheat, highland barley, barley, buckwheat, broomcorn and corn) particle strains, culturing till the hypha overgrows and continuously culturing for 7-10 days, and carrying out freeze drying and smashing on fermented solid culture material to prepare into the health care product. The health care product not only contains fungus polysaccharide and triterpine compound bur also contains beans protein, beans dietary fiber, various mineral elements and the like, so that the health care product has the functions of blood sugar reducing, blood fat reducing, and human body immunity improving.

The invention discloses a mixture of momordica saponins and polysaccharides, which is obtained by the following preparation methods: the balsam pear is used as a raw material and is added with an organic solvent to undergo ultrasound-microwave assisted extraction; a momordica saponins extract is obtained after filtration; momordica filter residues are extracted in alkaline solution; the obtained extract is namely the momordica polysaccharides extract; the momordica saponins extract and the momordica polysaccharides extract are respectively concentrated, dried and mixed to obtain a mixture of momordica polysaccharides and saponins; the invention also discloses an extraction process and application of the mixture of the momordica saponins and polysaccharides; the mixture has various physiological functions such as blood sugar level reduction, cancer resistance, virus resistance, blood lipids regulation, immunity increasing and the like; the mixture can be used for preparing health food with the function of reducing blood sugar level; the extraction process adopts step-by-step extraction technology and has the characteristics of high raw materials utilization rate, mild extraction conditions, high speed, high efficiency and the like; compared with the single extraction technology, for the extraction process of the invention, the extraction time is shortened by more than 20% and the purity of the product is improved by more than 15%.

The invention relates to a black fungus scented crisp chip, which is prepared from black fungi, black rice or black beans, black sesame seeds, water, refined salt or white sugar, pepper powder, monosodium glutamate and cooked vegetable oil through processing. The product has fragrant and crisp taste and rich nutrition, has the health-care function on hairs of a human body, can keep the hairs blackand shiny for long-term eating, has tasty, sweet and delicious flavour, simple preparation method and low cost, and is particularly suitable for being eaten by children and tourism to carry.

The invention discloses eight-treasure porridge and a preparation method thereof, which have the advantages of simple preparation and rich nutrition. The technical scheme of the invention is as follows: the eight-treasure porridge is prepared by taking hullessbarley wheat berries and ginseng fruits as main ingredients; the eight-treasure porridge also comprises conic gymnadenia tubers and brackens; and in every 1000 g of the eight-treasure porridge, 10-50 g of hullessbarley wheat berries, 1-10 g of ginseng fruits, 1-10 g of conic gymnadenia tubers and 1-10 g of brackens are included. The eight-treasure porridge does not contain red jujube, longan and medlar, and a used sweetening agent is xylitol (10-100 g). In every 1000 g of the eight-treasure porridge, 1-50 g of yak meat and 1-10 g of salt are also included.

The Chinese goldthread flower and/or leaf tea consists of dry Chinese goldthread flower and/or leaf in 1000 weight portions, sweetener in 0.1-100 weight portions, perfume in 0.1-200 weight portions and corrective in proper amount. The making process of the Chinese goldthread flower and/or leaf tea includes deactivating enzyme of Chinese goldthread flower and/or leaf; compounding water solution of sweetener, soaking Chinese goldthread flower and/or leaf in the water solution or spraying Chinese goldthread flower and/or leaf with the water solution, and stoving; applying perfume to Chinese goldthread flower and/or leaf and packing. The Chinese goldthread flower and/or leaf tea is prepared with the side product of Chinese goldthread as main material, and has the health functions of clearing away heat, reducing blood sugar, reducing blood fat, reducing blood pressure, etc.

The invention provides an ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects. The ilex latifolia thumb bag comprises the following components in percentage by weight: 50 to 70 percent of ilex latifolia thumb, 5 to 10 percent of fiveleaf gynostemma herb, 2 to 10 percent of guava leaf, 2 to 10 percent of hibiscus manihot l. flower, 2 to 5 percent of kudzuvine root leaf, 0 to 5 percent of gymnema sylvestre leaf, 0 to 5 percent of mulberry leaf, 1 to 5 percent of seabuckthorn leaf, 2 to 5 percent of chrysanthemum, 0 to 2 percent of vanilla, 0 to 4 percent of American ginseng and 5 to 15 percent of selenium-enriched green tea. Moreover, the invention also provides a method for preparing the ilex latifolia thumb bag. The ilex latifolia thumb bag has the advantages of fresh and fragrant color and taste and enduring aftertaste, and has the health-care effects of reducing blood sugar, blood pressure, blood fat and the like.

The invention particularly relates to a breeding method for a multifunctional rice variety, belonging to the technical field of special rice breeding. The method comprises the following steps: selecting four rice varieties with high resistant starch content, low water-soluble protein content, high cellulose content and high vitamin A content as materials, and performing hybrid and multi-cross polymerization; measuring and screening the agronomic trait, yield trait, resistant starch content, water-soluble protein content, cellulose content, vitamin A content and the like of a segregative generation to breed the multifunctional rice variety with excellent agronomic trait and yield trait, high resistant starch content, high cellulose content, high vitamin A content and low water-soluble protein content. Rice produced by using the variety has the health functions of reducing blood sugar and blood fat and losing weight, is suitable for taking by patients with kidney diseases and diabetes, and has a very good nutritional health function on the type of patients.

The invention discloses a processing technique of health thorn tea and processing equipment for health thorn tea, which relate to the technical field of processing of agricultural products. The health thorn tea is made of fresh thorn tea leaves. The processing technique includes cutting, primary fixation, primary spreading and cooling, secondary fixation, secondary spreading and cooling, primary rolling, tertiary spreading and cooling, primary baking, secondary rolling, fourth spreading and cooling, secondary baking, grading and packaging. The processed health thorn tea has the advantages of blood glucose lowering, blood lipid lowering, blood pressure lowering, immunity enhancement, heart rate slowing, coronary flow increasing, anticoagulation, antithrombosis, hypoxia tolerance, mononuclear macrophage functional promotion, radio resistance and the like, and is suitable for middle-aged and aged people and people with hyperlipidemia, hypertension and hyperglycemia. The processing technique and the processing equipment for the health thorn tea can also be used for processing common tea and other types of health tea.

The invention relates to a compound mulberry leaf beverage and a preparation method thereof. The beverage is prepared from the following raw materials and auxiliary materials in parts by weight: 2-3 parts of mulberry leaf, 2-3 parts of tangerine peel, 0.1-0.2 part of clarifying agent, 0.2-0.5 part of citric acid and 10-24 parts of sweetener. The compound mulberry leaf beverage of the invention has cool taste, is mellow, has the efficacies of clearing heat and detoxicating, relieving heat and sunstroke, suppressing of sweating, lowering blood fat and lowering blood sugar, and is especially suitable for diabetics.