30results about How to "Improve health efficacy" patented technology

The invention discloses loquat cough relieving tea and a preparation method thereof. The preparation method comprises: weighing 5 to 20 parts of dried green crudely tea, 6 to 9 parts of loguat leaves, 3 to 9 parts of perillaseed and 3 to 9 parts of dried tangerine, and leaching the loguat leaves, perillaseed and dried tangerine in ethanol; adding pure water to dilute the extract, uniformly mix the diluted extract with the dried green crudely tea; and fermenting according to a known Puer tea piling process. In the invention, the formula is made according to the theory of traditional Chinese medicine; the loguat leaves, perillaseed, dried tangerine and tea leaves are organically combined by using tea post-fermentation process conditions; and the obtained loquat cough relieving tea contains the functional ingredients of the medicines, the solubility and absorption rate of the natural medicines are improved considerably, and the health-care effect is improved. The production process is simple, the flavor is unit, and pharmacological researches and clinic application prove that the loquat cough relieving tea has obvious treatment effect of clearing heat and eliminating phlegm.

The invention discloses a microcapsule lipstick wrapped with a natural pigment. The microcapsule lipstick is a spherical microcapsule in a core-shell structure. A capsule wall comprises Arabic gum and chitosan; a capsule core comprises the natural pigment and base oil; the microcapsule lipstick wrapped with the natural pigment is prepared by a complex coacervation method; an embedding rate of the microcapsule is up to 95%; and an embedding effect is excellent. The microcapsule lipstick wrapped with the natural pigment is high in safety with the adoption of the natural pigment; the natural pigment has bioactivity, so that the microcapsule lipstick wrapped with the natural pigment has a biological effect and allows a consumer to feel multiple consumption experience.

The invention discloses a production method of cane juice beverage rich in fructo-oligosaccharides. Glycosyltransferase is immobilized on a water-insoluble nano-oxide carrier, so that the immobilized enzyme is easily separated from a substrate and a product, and then The immobilized fructosyltransferase converts the sucrose in the sugarcane juice into fructooligosaccharides, reduces the sugar content of the sugarcane juice, improves the health-preserving effect of the sugarcane juice, and increases the value of the sugarcane juice.

The invention discloses shrimp-taste cooking wine and a preparation method thereof. The cooking wine is prepared through fermentation of a main material of polished round-grained rice and an auxiliary material of dried small shrimps. The method at least comprises the following steps of mixing pretreated dried small shrimps with neutral protease, and performing enzymolysis so as to obtain dried small shrimp zymolyte; performing centrifuging to obtain enzymatic hydrolysate and zymolyte residues; then adding the dried small shrimp zymolyte residues into boiled milled rice which is steamed, adding distiller's yeast and active dry yeast, and performing fermentation; and after a primary fermentation period is completed, adding the dried small shrimp enzymatic hydrolysate, performing after fermentation, and after the fermentation is completed, performing filtration so as to obtain wine fluid. According to the cooking wine and the preparation method thereof disclosed by the invention, the dried small shrimps are subjected to baking, crushing and proteolysis treatment, so that the dried small shrimp zymolyte is obtained; the dried small shrimp zymolyte is added to alcoholic fermentative materials, and co-fermentation is performed so that the cooking wine is produced; and the content of amino-acid nitrogen in the shrimp-taste cooking wine is high, so that the shrimp-taste cooking wine not only has rich specific fragrance and palatable taste of cooking wine, but also has the efficacy of enriching the calcium, resisting ageing and protecting the heart.

The invention belongs to the technical field of production of alcohols, and relates to a preparation method of a sea cucumber wine, which comprises the steps of raw material treatment, water immersion of sea cucumber, rice steaming with sea cucumber, fermentation and preparation of finished product. The method specifically comprises the following steps: processing a grain raw material into polished rice, mixing sea cucumber powder with the polished rice, immersing in a grape juice water solution, steaming the sea-cucumber / rice-immersed water, putting into a fermentation tank, adding malt and yeast, adding jam, evenly mixing with water, sinking the tank for 10-12 hours while controlling the temperature at 24-26 DEG C, heating, fermenting for 3-5 days while controlling the temperature at 30-31 DEG C, transferring the wine mash into another fermentation tank, standing to ferment at 15-18 DEG C for 20-30 days, filtering the fermented wine rice with a filtering machine, standing at 0-5 DEG C for 1-2 days, taking the supernate, sealing and sterilizing. The method has the advantages of simple preparation technique and accessible equipment, has the flavor of Molao wine and the nutrition of the sea cucumber, enhances the health-care and health-preserving effects of the product, and has unique mouthfeel.

The invention discloses a Nostoc flagelliforme wine and a preparation method thereof. The Nostoc flagelliforme wine is prepared by mainly adding Nostoc flagelliforme extracellular polysaccharide into grape pulp and carrying out fermentation. The Nostoc flagelliforme wine is prepared by adding the Nostoc flagelliforme extracellular polysaccharide into the main raw material grape pulp and carrying out fermentation. The Nostoc flagelliforme wine maintains the flavor and effect of the traditional wine; the Nostoc flagelliforme extracellular polysaccharide active substance has the anti-inflammatory, antiviral and antineoplastic actions; and the wine and Nostoc flagelliforme extracellular polysaccharide are matched to perform the synergetic function, thereby further enhancing the health-preserving effect of the wine. The wine has the functions of lowering blood sugar and blood fat, resisting aging, viruses and bacteria, regulating the immune system and the like. The Nostoc flagelliforme wine caters to the flavor of the mass and satisfies the health-care and health-preserving demands of different people, thereby having wide popularization prospects.