4results about How to "Improve gastrointestinal function" patented technology

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

This invention discloses an integrated liquid diet supply and digestion monitoring system for gastrointestinal care. The system includes a core control module, a liquid diet supply module, a digestive status monitoring module, a multi-scenario adaptation module, a multi-device collaboration module, and a data management module. By constructing a three-tiered closed-loop system of "early warning-intervention-emergency care" to prevent aspiration, it achieves non-invasive automatic monitoring of gastric residual volume, personalized customization and infusion linkage of liquid diet formulas, linkage between intermittent infusion and oral care, and full-process traceability analysis of abnormal events. It is portable and can interconnect with multiple devices such as smart beds, monitors, and hospital HIS / LIS systems to form a smart medical ecosystem. This invention achieves the integration and intelligentization of liquid diet supply, digestion monitoring, and gastrointestinal care, covering four major scenarios: hospitals, rehabilitation centers, nursing homes, and homes. It significantly improves diagnostic and treatment efficiency and patient comfort, meeting both clinical needs and quality control research requirements.

This utility model discloses a portable essential oil massage device, belonging to the technical field of massage therapy devices, which solves the problems of inconvenient essential oil delivery and limited functionality in existing massage devices. The portable essential oil massage device includes a main body and a replaceable massage head. The bottom center of the main body has an insertion hole with two axial protrusions, and an essential oil chamber inside to hold an essential oil bottle. An oil guide tube passes through the top cap of the essential oil bottle and connects to a miniature solenoid valve. A miniature vibration motor with its axis perpendicular to the bottom surface is fixedly installed inside the main body via a shock-absorbing silicone pad. The top insert of the replaceable massage head has a groove matching the protrusions and an oil guide cavity connecting to the bottom micro-hole. The bottom surface of the main body and the top surface of the massage head are magnetically connected by an annular magnetic clasp. Through the synergistic action of the vibration motor and the magnetic insertion structure, the device achieves rapid massage head replacement, precise essential oil delivery, and multi-dimensional vibration massage functions. The unique effects of aromatic essential oils, combined with massage, accelerate blood circulation, promote skin absorption, and enhance the overall effect.

This invention discloses a method and system for artificial brooding and rearing of weak Baer's Pochard chicks, including: maintaining the temperature and monitoring the weight of 1-3 day old Baer's Pochard chicks; adjusting the environmental temperature of 4-10 day old Baer's Pochard chicks, lowering the first environmental temperature to a second environmental temperature for warm rearing; providing nutritional support to 4-10 day old Baer's Pochard chicks using a quantitative feeding method; establishing a health assessment system for 4-10 day old Baer's Pochard chicks; establishing a staged net cage and tiered swimming pool for 4-10 day old Baer's Pochard chicks for the first stage of functional training; and conducting health monitoring and nutritional adjustments for 11-30 day old Baer's Pochard chicks, and conducting a second stage of functional training based on the second stage of feeding net cages and the third stage of swimming pool. This method addresses the problem of high mortality risk in Baer's Pochard chicks within the first month of life.