1183results about How to "Improve health benefits" patented technology

A smokeless cigarette that provides for the dispensation of vitamins to the user by way of a vitamin infused cartridge whereby a liquid mixture of vitamins and / or botanicals are injected into a liquid supplying bottle within the nicotine cartridge for inhalation and absorption by the user.

Methods for treating neurodegeneration and / or myelination in patients are disclosed comprising treating the patient with a progestin compound which exerts binding to progesterone receptors and elicits progesterone-receptor-induced biological responses without interacting with the androgen receptor and without inducing androgen or glucocorticoid biological responses at a dosage sufficient to prevent or reduce neurodegeneration. The progestin compound preferably comprises 16-methylene-17α-acetoxy-19-norpregn-4-ene-3,20-dione, and the methods include combining the progestin compound with an estrogen compound to provide both contraception and treatment for myelin repair and neurodegeneration.

The present invention provides a cordyceps sinensis enzyme and a preparation method thereof. The enzyme is prepared by fermenting the following ingredients in parts by weight: fruits and vegetables 55-70 parts, fungi 8-12 parts, cordyceps sinensis 1-2 parts and sugar 15-20 parts with the addition of probiotic 0.2-0.8 part. The preparation method comprises the following steps: preparing cordyceps sinensis sporoderm-broken powder, preparing primary enzyme solution, fermenting the powder and the solution for preparing the cordyceps sinensis enzyme, etc. The enzyme uses ultramicro crushing technology to crush the cordyceps sinensis, and low temperature or room temperature sporoderm-breaking technology to conduct sporoderm-breaking on the cordyceps sinensis so that the nutrition loss of the cordyceps sinensis is prevented and the absorption rate of the cordyceps sinensis is improved; the enzyme utilizes rich enzyme systems of enzymes to conduct additional sporoderm-breaking on the sporoderm-broken powder, which facilitates the release and homogenization of active ingredients in the cordyceps sinensis, and improves the effect of drugs. The prepared enzyme contains proteins, amino acids, vitamins, enzyme substances, etc. essential for human bodies, effectively accumulates functional components of the cordyceps sinensis, and effectively improves various health-care effects of the enzymes.

The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

The present invention provides polypeptides that include an O-linked glycoconjugate in which a species such as a water-soluble polymer, a therapeutic agent of a biomolecule is covalently linked through an intact O-linked glycosyl residue to the polypeptide. The polypeptides of the invention include wild-type peptides and mutant peptides that include an O-linked glycosylation site that is not present in the wild-type peptide. Also provided are methods of making the peptides of the invention and methods, pharmaceutical compositions containing the peptides and methods of treating, ameliorating or preventing diseased in mammals by administering an amount of a peptide of the invention sufficient to achieve the desired response.

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 natural lemon enzyme beverage and a preparation method and application thereof. The method includes the steps: S1, squeezing natural lemons so as to obtain lemon juice primary pulp; S2, adding purified water into the lemon juice primary pulp for dilution, adding pectin compound enzymes and brown sugar into the diluted lemon juice primary pulp with uniformly stirring, adding microbial lactic acid bacteria and yeast group series with uniformly stirring so as to obtain mixed liquid, fermenting the mixed liquid at the temperature of 10-37 DEG C, terminating fermentation until the pH (potential of hydrogen) reaches 3.5-4, and performing high-temperature sterilizable cooling; and S3, standing the fermented lemon enzyme liquid for two months, and purifying for one month after standing is completed, so that the natural lemon enzyme beverage can be prepared. The natural lemon enzyme beverage and the preparation method and application thereof have the advantages that since the pure natural organic lemons are used, no pollution, safety and reliability are achieved, fermentation time cycle is short, process links are fewer, operation is simple and easy, investment and operating cost can be saved, and various health-care efficacy and high additional value of enzymes are improved effectively.

The invention relates to a Pholiota nameko cultivation medium. The Pholiota nameko cultivation medium is prepared by using the following raw materials, by weight, 30-40 parts of vine of ichosanthes Kirilowii Maxim, 30-40 parts of shell of Snakegourd Fruit, 20-30 parts of bagasse, 12-15 parts of sesame seed crumble, 6-8 parts of fecula, 5-6 parts of sesame seed meal, 8-10 parts of wheat bran, 2-4 parts of corn flour, 2-3 parts of sword bean powder, 8-10 parts of shrimp shell meal, 0.3-0.5 parts of calcium carbonate, 1-5 parts of quicklime, 1-2 parts of gypsum powder, 1-2 parts of plant ash, and 5-10 parts of a sustained-release nutritional particle. The Pholiota nameko cultivation medium has the advantages of wide raw material sources, and the healthcare efficacies of blood circulation invigorating, blood stasis dissolving and face nourishing of cultivated Pholiota nameko are increased.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention provides a method for preparing gold-flower Puer tea by inoculating fungus microorganisms. The method is characterized in that: by the means of inoculating mixed fungi which are mainly eurotium cristatum and adding a fermentation promoter, the blooming of the Puer tea is realized, and the gold-flower Puer tea with gold flowers is prepared. In the production process of the Puer tea, besides of the non-dominant bacteria of the eurotium cristatum, the dominant bacteria including the Puer tea such as aspergillus niger, penicillium notatum, rhizopus and microzyme are also inoculated; and in addition, the fermentation promoter is also added, so that not only the bacteria can be quickly bred, but also the operation and control are convenient; and the tea leaves are fermented and uniformly aged and stable in quality. The gold-flower Puer tea prepared by the method has the advantages that: the beneficial effects of the Puer tea and the eurotium cristatum are perfectly combined; the tea is red, thick and bright and has pure aroma and a mellow taste; other health-care effects are further improved; and the quality is improved in essence compared with traditional Puer tea.

A combination grab or article support bar and light source is may comprise an elongated bar body, wherein the bar body is translucent or transparent; means for attaching the bar body to a wall; and means for lighting at least partially located within the bar body. The means for lighting may comprise fiber optic lighting, Light-Emitting Diode (LED) lighting, or any of a plurality of other means for lighting such as fluorescent or incandescent lights.

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

A combination of chemical agents reduces reductive stress by limiting the accumulation of high-energy electrons potentially available to the electron transport chain. A method of metabolic uncoupling therapy comprises: analyzing a specific physiologic process involving reductive stress; identifying a plurality of MUT agents that modulate metabolic pathways by influencing electron flux; and formulating a combination of MUT agents that limits the accumulation of high-energy electrons potentially available to the electron transport chain.

A turmeric, turmeric components, curcumin or curcuminoid modified nut or seed butter spread known as A which is resistant to oxidation with improved cu / co / tc / tu / mx solubility and possessing some human health benefits comprising: 0.2-70% of components selected from the group consisting of curcumin, curcuminoids, turmeric components and turmeric; and 30-99.8% of nut or seed particles and / or nut / seed butters as a dispersing medium. This spread has increased resistance to oxidation and bacterial attack as compared to the nut or seed butter alone. Based on health studies of curcumin, the modified nut or seed butter spread is also expected to have significant preventative health benefits including effectiveness as a chemopreventive, anti-Alzheimer's, anti-inflammatory, and antibacterial agent. The nut / seed butter medium improves the solubility and bioavailability of cu / co / tc / tu / mx. The invention is taste perfected for the western palate, it will serve as a novel vehicle for making curcumin / turmeric consumption an integral part of the western diet.

The invention discloses health-care wine and a preparation method thereof. The health-care wine comprises distilled spirit and a Chinese herbal medicine composition, wherein the Chinese herbal medicine composition contains 36 types of Chinese herbal medicines, is subjected to digestion and fermentation and then is soaked in the distilled spirit, the active ingredients in the Chinese herbal medicines can be completely dissolved in the distilled spirit to ensure that the health-care wine is soft in effect of medication and mellow in mouthfeel, are favorable for enhancing the microcirculation and strengthening the function of internal organs, and enhance the elasticity of blood vessels at the same time to ensure that the blood viscosity is gradually reduced; the healthcare wine has the effects of relieving the rigidity of muscles and activating collaterals, promoting the blood circulation to remove the blood stasis, replenishing qi and nourishing blood, invigorating qi and replenishing essence, regulating the microcirculation, regulating the function of the internal organs, and strengthening bones and the body.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The invention provides health-care rice grains. The health-care rice grains comprise 20 to 25 percent of pearl barley, 10 to 15 percent of oat, 10 to 15 percent of millet, 5 to 10 percent of Chinese yam, 5 to 10 percent of kudzuvine root powder, 10 to 15 percent of yellow corn, 15 to 20 percent of buckwheat rice, 1 to 2 percent of sodium alginate, 1 to 2 percent of gynura divaricata extract and the balance of water, wherein the gynura divaricata extract is prepared by the following steps: cutting up the gynura divaricata; soaking into water, wherein the water is in level with the gynura divaricata; after 0.5 to 2 hours, filtering to obtain the filtered juice; and drying to obtain the gynura divaricata extract. The water content of the health-care rice grains is controlled to be below 13 percent. The invention also provides a processing technology for the health-care rice grains. The health-care rice grains are reasonable in coarse cereal collocation. After the gynura divaricata extract is extracted, the heat-care effect of the health-care rice grains is obviously improved compared with that of other composite rice.

The invention relates to bitter buckwheat nutritious healthy beverage and a processing technology thereof. The bitter buckwheat nutritious healthy beverage is prepared from main raw materials through main technologies of enzyme inactivation, extraction, acidolysis, extrusion puffing, gelatinization, enzymolysis, blending, homogenizing, and the like and has the health care effects of reducing blood fat and blood sugar, losing weight, and the like. In the invention, the bitter buckwheat raw material is fully utilized in the whole, almost no bitter buckwheat residue remains, and bioflavonoids, trace elements and beneficial ingredients such as mineral substances, starch, vitamins, fat, protein and the like in bitter buckwheat are preserved to the maximum extent. Compared with the prior art, the bitter buckwheat nutritious healthy beverage produced by the invention also has the advantages of high yield, high quality, high active ingredient content, simple procedure, convenience for operation, convenience for control of production parameters, fewer waste liquid and residues, small environmental pollution, and the like,.

The invention discloses a method for preparing natto oral liquid by utilizing secondary biological fermentation. The method for preparing the natto oral liquid by utilizing secondary biological fermentation comprises the following steps: by taking high-quality soybeans or other beans as raw materials, pretreating, cooking and cooling, performing primary fermentation on the beans by adopting bacillus natto, performing secondary fermentation by adopting lactic acid bacteria, and standing and curing after fermentation; grinding the cured natto into slurry, finely grinding, boiling the slurry, cooling, mixing, homogenizing, grouting, sterilizing and cooling, and finishing preparation of the natto oral liquid. According to the natto oral liquid prepared by adopting the secondary biological fermentation, the nutritive value and health-care effect of the natto are kept, the ammonia odor and bitter taste of the natto are effectively improved, and the product is fresh and cool in taste, unique in flavor and convenient to eat.

The invention discloses a purple sweet potato cake and a preparation method thereof, and aims to solve the defects of long time of preparation by conventional methods, excessively tedious operations, influence on the intrinsic color of purple sweet potatoes, and simultaneously, substantially hardened texture caused by starch aging during the storage of purple sweet potato cakes, as well as seriously affected mouthfeel in prior art. With purple sweet potatoes as the main raw materials, the method selects different excipients to season the purple sweet potato cake, and maintains the original flavor of purple sweet potatoes by changing the production process. Thus, the obtained purple sweet potato cake has bright color, long storage time and good mouthfeel.

The invention discloses a processing method of comprehensive utilization of edible-medicinal fungi mushroom bran. The processing method is characterized by comprising the following steps: firstly, performing innocent treatment on the mushroom bran, adding a protein material and a moisture conditioning agent required by the growth of livestock into the mushroom bran after the mushroom bran is subjected to enzymolysis digestion and concentration, preparing the mixture into probiotics protein feed products through compound bacteria fermentation, then enabling mushroom bran residues generated after digestion of the mushroom bran to be further subjected to cooperative fermentation with animal excreta and saccharomycetes, and adding complex microorganism bacterium after Maillard reaction, so as to obtain bio-organic fertilizer products. The method realizes thorough comprehensive utilization effect on the mushroom bran, provides a new method, process and technical route for comprehensive resource utilization of edible-medicinal fungi mushroom bran in China, changes wastes into valuables, reduces environmental protection, can further improve the livestock yield and the meat quality through the probiotics protein feed, and saves grain resources, and the bio-organic fertilizer products are particularly important in the aspects of improvement of soil environment, increase of the crop yield and promotion of agricultural green planting, and have obvious economic and social benefits.

The invention discloses a rancidity removed walnut kernel containing balsam pear. The walnut kernel is prepared from the following raw materials by weight: 40-50 parts of walnut, 18-22 parts of balsam pear, 10-13 parts of banana, 12-14 parts of dark plum powder, 12-13 parts of hawthorn, 3-4 parts of green bean cake, 8-9 parts of coconut milk, 1.5-2 parts of Chinese angelica, 1.8-2 parts of wild chrysanthemum, 0.5-1 part of water chestnut stems, emulsifier, sesbania gum and zein. The method uses prolamin to carry out the coating treatment on walnuts, so as to isolate outside moisture and oxygen, inhibit oxidative rancidity process of walnuts and prolong the shelf life of walnut kernel; the added traditional Chinese medicines such as Chinese angelica and wild chrysanthemum enhance the health care effects of walnut kernel, such as clearing heat, calming the liver, enriching blood and invigorating the circulation of blood.

The invention relates to the technical field of tea processing, and particularly relates to black tea and a preparation method thereof. The black tea comprises the following raw materials in parts by weight: 2-3 parts of pine needles, 2-4 parts of cedar leaves, 1-3 parts of roxburgh rose leaves, 2-4 parts of persimmon leaves, 13-15 parts of Duobei tea fresh leaves, 2-4 parts of corn stigma, 2-3 parts of momordica grosvenori extracting solution, 3-5 parts of honeysuckle, 4-5 parts of gingko extracting solution, 2-6 parts of folium mori and 2-3 parts of liquorice extracting solution. The black tea prepared by adopting steps of withering, twisting, fixing, fermenting, drying, conditioning and the like is rich in nutritive ingredients, relatively strong in health effect, comfortable in mouth feel, and suitable for being used by crowds.

The invention discloses a preparation method of steamed rhizoma polygonati. The preparation method of the steamed rhizoma polygonati comprises the following steps: removing impurities and fibrous roots from fresh rhizoma polygonati, completely washing and airing for 12 to 36 hours, putting into a drying oven with the temperature of 30 to 50 DEG C, and drying for 12 to 36 hours to enable the watercontent to reach 25 to 40 percent; taking outing and cutting into thick sheets of 5 to 10 mm, and drying in a drying oven with the temperature of 40 DEG C for 12 to 36 hours to enable the water content to reach 15 to 24 percent; putting the dried rhizoma polygonati sheets into a steaming container, steaming for 4 to 8 hours and taking out; drying by hot air with the temperature of 55 to 80 DEG C for 10 to 20 hours to enable the water content to reach 12 to 15 percent to obtain one-steamed and one-dried rhizoma polygonati; repeating the above operation for four times to obtain five-steamed five-dried rhizoma polygonati; putting the five-steamed five-dried rhizoma polygonati into the steaming container, steaming for 4 to 8 hours and taking out; and drying by hot air with the temperature of 70 to 80 DEG C to enable the water content to reach 7 percent to obtain six-steamed six-dried rhizoma polygonati, wherein the 5-HMF content of the product is more than or equal to 0.6 mg / g. According to the preparation method provided by the invention, the steaming process is optimally designed and stage-by-stage processing treatment is adopted, so that the rhizoma polygonati product has more excellent quality, has taste and natural component content which are more excellent than those of the prior art, and has remarkable health application advantage.

The invention discloses rice wine and a making method thereof, in particular anthocyanin rice wine and a making method thereof. The anthocyanin rice wine is prepared from the following raw materials in part by weight: 650 to 850 parts of cooked sticky rice, 65 to 85 parts of cooked purple sweet potato paste, 2 to 4 parts of Tianjiucao and 12 to 20 parts of yeasts. The rice wine of the invention contains anthocyanin of which the free radical removing capacity is 20 times that of vitamin C and 50 times that of vitamin E. The purple sweet potatoes contain proteins which can be absorbed and digested by human bodies easily, 18 kinds of amino acids, vitamins A, B, C and the like and various mineral elements including phosphorus, iron, zinc, copper, manganese, calcium, selenium and the like. The rice wine of the invention has the characteristics of rich nutrients, unique flavor, high health-care function, high stability and uniform quality.

The present invention relates to nutrition honey and the preparation method, in particular to a compound of blueberry and honey which has a nutritional and health promoting effect and a preparation method. The compound disclosed by the present invention contains 0.02-10.0percent of fine powders or super powders of blueberry fruits, leaves, stems, roots and flowers or a mixture of one or a plurality of kinds of extracts of the raw materials and 90.0-99.98percent of honey. The present invention also discloses the preparation method of the compound, which is that the fine powders or super powders of blueberry fruits, leaves, stems, roots and flowers or the mixture of one or a plurality of kinds of extracts of the raw materials are added in the honeys. The honeys, the blueberry powders or the extracts are mixed evenly by a mixing machine. Effective components of the blueberries can be absorbed in human bodies during a honey took process. The trouble of taking blueberries alone can be reduced, the simulation on the human bodies can be released, and at the same time, the health function of the honeys is enhanced.

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins or polyphenol-containing nut skin extracts. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and / or L-arginine, and are useful for inducing vasodilation.

This invention relates to an exercise device and more particularly to an exercise device of the type that allows the user of the exercise device to exercise with part of their body in a negative pressure environment. These devices are becoming increasingly popular however the known devices are prone to frequent failure. The present invention provides a construction of exercise device that reduces the incidences of failure caused by failure of the electronics panel. The electronics panel being mounted in a separate dedicated enclosure internal the chamber with the negative pressure environment, the interior of the dedicated enclosure is isolated from the negative pressure conditions and atmosphere in the remainder of the chamber. The exercise device will be more reliable and cost effective to run. Furthermore, the construction of the present invention permits easier access to the interior of the casing for maintenance when maintenance is required.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.