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296results about How to "Improve cancer resistance" patented technology

Production method for tea vinegar drink

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.
Owner:广西三江县康百氏实业有限公司

Aquaculture method of high-quality and high-yield clear water grass carp

The invention provides an aquaculture method of a high-quality and high-yield clear water grass carp. The aquaculture method comprises the following concrete steps: (1) building a pond; (2) carrying out pre-treatment on the pond; (3) stocking fries; (4) feeding feed; (5) regulating and controlling water quality; (6) preventing and treating diseases; and (7) fishing in good time. By adopting the aquaculture method provided by the invention, fish flesh quality of the grass carp is improved after the grass carp is cultured for two years, content of fibers and proteins in the fish flesh is greatly increased, the fish flesh is tender and crisp, and the fish flesh is boilproof and does not break and taste is delicious and refreshing, so that high-quality grass carp with crisp flesh is obtained; besides, by virtue of reasonable distribution of feed, on one hand, the fish flesh quality of the grass carp is hard, crisp and tasty and the fish flesh is delicious and refreshing in taste, and on the other hand, the feed adopts Se-enriched feed, organic selenium content of a feedstuff fish is increased, digestive absorption of the grass carp to selenium is promoted. Compared with common grass carp, selenium content of the grass carp cultured by adopting the method is 10 times that of the common grass carp, health function is obviously enhanced, and immunity of a human body can be enhanced.
Owner:兴业县葵峰双江原生态草鱼养殖场(微型企业)

Papaya-red date compound drink and method for preparing same

The invention relates to papaya-red date compound drink and a method for preparing the same. The preparation method comprises the following steps of: pre-treating shine skin papaya serving as a raw material, adding water, crushing and pulping, and separating to obtain papaya juice; cleaning red dates serving as a raw material, adding water, performing hot water leaching and enzymolysis in sequence, and separating to obtain red date juice; weighing compound juice (accounting for 40 to 60 percent of the total weight) obtained by mixing the papaya juice and the red date juice, adding white granulated sugar (accounting for 8 to 15 percent of the total weight) and citric acid (accounting for 0.05 and 0.3 percent of the total weight) into the compound juice, simultaneously adding pectase into the mixture to hydrolyze pectin substances in the juice, filtering the mixture to obtain the clear juice, and adding a stabilizer (accounting for 0.1 and 0.5 percent of the total weight) formed by glutin, CMC-Na and xanthan gum and water into the clear juice; homogenizing the mixture; performing vacuum degassing; and canning to obtain the finished product. The compound drink has the advantages of having the effects of improving the immunity of human body, enriching the blood, moistening the lung, resisting cancers and the like, along with rich nutrition, unique flavor, proper sour and sweet taste and clear juice. The preparation method has the advantages of reasonable process, good operability and suitability for mass production.
Owner:SHANDONG HOMEY AQUATIC DEV +1

Preparation method of material with nitric oxide (NO) catalytic activity

The invention discloses a preparation method of a material with nitric oxide (NO) catalytic activity. The preparation method is implemented through the steps that a selenium-containing compound with nitric oxide catalytic activity, a sulfur-containing compound, a soluble copper salt, a compound with an o-phenol structure, a flavonoid compound, and a flavonol compound or a flavanone compound are mixed in a buffer solution and then polymerized. The material with NO catalytic activity not only can be applied to the surface modification of materials which are different in material, geometrical shape and topological structure, and also can be used as a filling material for a controlled release system. Double selenium bonds, double sulfur bonds, copper ions and phenolic hydroxyl groups, which are contained in the prepared material with nitric oxide (NO) catalytic activity, have an excellent free radical removal function; the selenium bonds, the sulfur bonds and the chelate copper ions, which are contained in the material, also have a reduced glutathione (GSH) response function; in addition, the copper ions containing in the material also have an antibacterial function; and the material, besides being used for catalyzing NO release, also can be applied to all related fields of free radical removal and GSH response function.
Owner:GUANGZHOU NANCHUANG EVEREST MEDICAL TECH CO LTD

Making method of preserved black jerusalem artichoke

The invention discloses a making method of preserved black jerusalem artichoke, and belongs to the technical field of food processing. The problems that in the existing preserved jerusalem artichoke production technology, preserved jerusalem artichoke is not suitable for glycosuria patients due to the fact that saccharose is exogenously added, and food safety is potentially affected due to the fact that sodium hydrogen sulfite and other food additives are added are solved. The processing technological process comprises the following steps of raw material freezing, sorting and cleaning, processing through zymogen, sealing, fermentation, drying, packaging, finished product forming and cold storage. Compared with raw jerusalem artichoke, in the preserved black jerusalem artichoke, the certain synanthrin content is reserved, the content of reducing sugar and polyphenols is obviously increased, a large number of melanoidins are produced, the product reserves the functions of regulating blood sugar in two ways, lowering blood fat, proliferating bifidobacteria, promoting mineral substance absorption, preventing and treating constipation, improving intestinal tract microenvironment, enhancing immunity, resisting cancer and preventing obesity of the synanthrin in the raw jerusalem artichoke to the certain degree, and the preserved black jerusalem artichoke has the stronger antioxidant function due to the fact that the content of the polyphenols and melanoidins is obviously increased.
Owner:DAQING BRANCH OF HEILONGJIANG ACAD OF SCI

Total chestnut peptide nourishment and preparation method thereof

The invention relates to a total chestnut peptide nourishment and a preparation method of the total chestnut peptide nourishment. Polypeptide, short peptide, oligopeptide and the like can be generated from the nutritional ingredients inside the chestnut to be directly assimilated by a human body. The total chestnut peptide nourishment provided by the invention comprises 1-60wt% of peptide, linolenic acid, linoleic acid, DHA (Dehydroacetic Acid), vitamin, glucose and the like. The preparation method of the total chestnut peptide nourishment comprises the following steps of: soaking chestnut kernel in a VC (Vitamin C) solution or a citric acid solution for color protection, adding water into the soaked chestnut kernel for grinding and pulping to obtain a chestnut pulp, carrying out chestnut starch alpha treatment on the mixed pulp at the temperature of 130-135 DEG C and under the pressure of 6-8Pa, grinding to 120-300 meshes, saccharifying the chestnut starch inside the pulp after the sterilization, regulating the pH value to 3.5-5.5 after the enzyme deactivation, adding acid proteinase and lipase into the pH regulated solution, standing still at constant temperature, carrying out biochemical degradation condensation to obtain the raw total chestnut peptide solution, and further preparing a total chestnut peptide powder, a total chestnut peptide capsule, a total chestnut peptide tablet, a total chestnut peptide oral liquid or a total chestnut peptide functional sports beverage.
Owner:洪晓狮

Quick freezing sleeve-fish vegetable steak food and preparation thereof

InactiveCN101317675ANice appearanceReasonable and strict processFood coatingFood shapingQuick FreezeAdditive ingredient
The invention relates to a quick-frozen squid and vegetable steak food and the making method thereof. Fresh Squid tentacle sections, mashed yellow croaker and pollution-free cubed carrot and green string bean sections are selected as raw materials which are then added, mixed and stirred with an adhesive, a seasoning agent and a tenderizer in proper amount to form fillings; the fillings are then moulded into caked filling cores which are steamed and cooled; the outer surface of the filling core is evenly coated with a layer of stiff paste, the outer surface of which is evenly attached with a layer of puffed outer coating so as to form a caked quick-frozen squid and vegetable steak which takes the shape of a puffed powder slice and is internally provided with a filling core wrapped with the stiff paste; after being quick-frozen, the squid and vegetable steak can then be made into the quick-frozen squid and vegetable steak food. Based on the optimized raw materials, the quick-frozen food of the invention has beautiful shape, fresh taste and rich nutrients, also combines the nutrients of squid, yellow croaker and various vegetables and is easy to be stored and convenient to be eaten. The making method of the food of the invention has reasonable and strict technology, strong operability and high making efficiency and is suitable for the industrial production.
Owner:RONGCHENG BODELONG FOODSTUFF

Production method of Chinese hawthorn leaf tea lactic acid beverage

The invention discloses a production method of a Chinese hawthorn leaf tea lactic acid beverage, and belongs to the technical field of beverage processing. The Chinese hawthorn leaf tea lactic acid beverage is mainly prepared from Chinese hawthorn leaf tea, momordica grosvenori, white sugar, spring water and lactic acid bacteria. The production method comprises the following steps of weighing each raw material respectively, boiling the raw materials, cooling naturally and filtering so as to obtain leaching liquor, inoculating lactic acid bacteria culture with the weight accounting for 2%-3% of the total weight of the raw materials in the leaching liquor, sealing, fermenting 10 days-25 days, and controlling the product temperature at 16 DEG C-28 DEG C; controlling the viable count of the fermented feed liquid, and controlling the content of lactic acid bacteria of the feed liquid to be 0.5 million per ml to 1 million per ml; adjusting the acid of the feed liquid, and controlling the content of the total acid of the feed liquid to be 0.1g/100ml-0.15g/100ml; and finally sterilizing the feed liquid, and carrying out vacuum sterile packaging, thereby obtaining the Chinese hawthorn leaf tea lactic acid beverage which is rich in nutrition and health-care, and has the fragrance of Chinese hawthorn leaf tea leaves.
Owner:广西三江县康百氏实业有限公司

Sichuan-flavored nutritional health Chinese sausages and production method

The invention provides Sichuan-flavored nutritional health Chinese sausages and a production method. The Sichuan-flavored nutritional health Chinese sausages are prepared form pork lean meat, fat pork, fillers, salt, white sugar, soybean oil, Baijiu, ground Chinese prickly ash, chilies, ground pepper, monosodium glutamate, fresh gingers, chopped green onions, wrinkled gianthyssop herb, tea leaf powder and anise powder. The Chinese sausages are prepared through the steps of preparing the raw materials, blending the raw materials, filling intestines with the materials, injecting and pricking holes, binding and baking. Potatoes and Chinese yams are used as the raw materials so that the Chinese sausages have soft, smooth, fresh, mellow and rich aromatic flavors of the potatoes and the Chinese yams and a traditional spicy and delicious mouth feel of the Sichuan-flavored Chinese sausages is kept; the Chinese sausages are chewable and have rich nutrients; the production method is simple and feasible and the produced Chinese sausages have the health effects of lowering blood pressure, blood glucose and blood lipid, enhancing the immunity, resisting ageing, resisting cancers, promoting diuresis, building bodies and the like; and the production cost is low and a market prospect is wide.
Owner:四川东坡三味农业科技有限公司

Nanometer vanadium-selenium sustained and controlled release fertilizer and preparation method thereof

InactiveCN104045418AGood slow and controlled releaseImprove fertilizer use efficiencyFertilizer mixturesHumic acidChemistry
The invention discloses a nanometer vanadium-selenium sustained and controlled release fertilizer and a preparation method thereof. The nanometer vanadium-selenium sustained and controlled release fertilizer is prepared by mixing the following raw materials, by weight, 20-32 parts of urea, 8-18 parts of diammonium phosphate, 12-22 parts of potassium sulfate, 20-40 parts of humic acid, 0.5-1.5 parts of vanadium pentoxide, 0.5-1.5 parts of sodium selenite, 7-13 parts of a natural polymer nanometer carrier shell and 1-3 parts of a coating agent. The nanometer vanadium-selenium sustained and controlled release fertilizer has the advantages of good controlled and slow release property, high utilization rate, containing of a proper amount of vanadium and selenium, great improvement of the yield and quality of crops, increase of the fertilizer utilization rate by 10-15%, increase of the crop yield by above 10%, effective reduction of the consumption of a chemical fertilizer, reduction of pollution caused by the excessive application of the chemical fertilizer, promotion of the agricultural scientific fertilization, and safe fertilization; and agricultural products produced by using the nanometer vanadium-selenium sustained and controlled release fertilizer have very obvious health functions of cancer prevention, blood sugar reduction, and cardiovascular and cerebrovascular disease prevention.
Owner:HUNAN TIANJIN TECH
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