36results about How to "Improve nutritional health" patented technology

The invention discloses a dietary nutrition health survey and evaluation system based on smart equipment, and an implementation method thereof, solving the problem that the result for data survey by the prior art is not accurate, thus causing the total dietary nutrition and the health condition of a user are inconsistent with the practical condition of the user. The dietary nutrition health surveyand evaluation system based on smart equipment includes smart equipment, a core processor, a diet evaluation module and a health habit scoring module. The implementation method includes the steps: S1, collecting the dietary nutrition and health survey data of the user; and S2, summarizing, analyzing, calculating and evaluating the dietary nutrition and health survey data of the user. For the dietary nutrition health survey and evaluation system based on smart equipment, and the implementation method thereof, an improved version of food frequency questionnaire is built into the mobile smart equipment in an APP mode, and the content of the questionnaire includes the main food types, and other details, such as the daily frequency and the amount of consumption, and the standard food quantityof each measurement has a concrete measure gauge and an image to help the user correctly select the amount of each food consumed, thereby improving the compliance of the user and the accuracy of foodinformation collection.

The invention discloses a method for mid-season rice-wheat rotation in cadmium mild contamination soil and belongs to the technical field of contamination soil environment management. The method includes: (1), in 5-8d before crop transplanting, applying a soil cadmium passivation conditioner on the cadmium mild contamination soil, and well mixing with plough layer soil; (2), transplanting mid-season rice Yongyou 7850, waterflooding in the whole growth period, spraying a zinc reinforced cadmium blocking and controlling agent to leaves in the tillering period, the booting period and the groutingand fruiting period respectively, and draining field water in one week before harvesting mid-season rice; (3), fully moving out straw after the mid-season rice is harvested, directly sowing wheat Ningmai 13, cultivating to harvesting, and removing wheat straw completely. According to the mid-season rice-wheat rotation mode in the method, repair of the cadmium mild contamination soil is completedwhen agricultural production is completely normal, and the method is free of economic benefit loss and easy for farmers to accept; harvested straw is moved out of farmland, so that no secondary pollution is caused.

The invention discloses a preparation method of a food or drink based on potato dietary fibers. The food or drink is prepared by taking potato residues produced by extracting potato starch as a supplyraw material for dietary fibers. The method comprises the following steps: uniformly and fully mixing the potato residues with water and/or potato juice produced by extracting potato starch to obtaina mixture A containing dietary fibers, heating the mixture A containing dietary fibers until cooked to obtain a paste, conducting flavoring and homogenization, then uniformly and fully mixing the homogenized paste with cooked other main materials and auxiliary materials needed for the food or drink to be prepared, and conducting disinfection encapsulation to obtain the food or drink containing potato dietary fiber components. According to the potato dietary fiber mixture based on paste form and provided by the invention, the method is a new mode for developing and utilizing potato dietary fibers, and the potato dietary fiber mixture has low cost and a good mouth feel, is convenient to process and digest, and is easy for glycolysis, absorption and utilization for human body, and the methodendows people with a convenient and simple mode and approach for acquiring dietary fibers.

The invention discloses an eye-protecting anti-radiation pineapple bread. The eye-protecting anti-radiation pineapple bread is prepared from, by weight, 230-245 parts of flour, 5-6 parts of yeast powder, 70-80 parts of pineapples, 80-100 parts of a salt solution with the mass concentration of 2%, 40-50 parts of carrots, 40-50 parts of tomatoes, 40-45 parts of honey, 45-50 parts of wheat bran, 28-30 parts of a sucrose solution with the mass concentration of 15%, 6-6.5 parts of agaricus blazei mycelia, 5-7 parts of rose hips, 6-7 parts of gomphrena globosa, 5-6 parts of chrysanthemum buds, 6-8 parts of semen cassiae, 8-10 parts of mulberries, 4-5 parts of radix adenophorae, 2-3 parts of mazus japonicus (Thunb.) O. Kuntze, a proper amount of sucrose, a proper amount of salt and a proper amount of water.

The invention discloses an ointment for improving the hair ball digestive function of a pet cat and a preparation method thereof. The ointment is prepared from the following components: 1-2 grams of vitamin component, 10-20 grams of glutinous rice powder, 10-20 grams of white sugar, 5-10 grams of glucose, 1-2 grams of mung bean powder, 5-10 grams of fish powder, 5-10 grams of lard, 0.1-0.2 grams of silicone oil, 0.1-0.2 gram of glycerol, 1-2 grams of kelp powder, 1-2 grams of diatom powder, 0.1-0.2 gram of pine powder, 0.1-0.2 gram of green-lipped mussel powder, and 20-30 grams of water. The vitamin component is prepared from 0.5-1.0 gram of vitamin A, 0.5-1.0 gram of vitamin D, 0.5-1.0 gram of vitamin E, 0.5-1.0 gram of vitamin B1, 0.5-1.0 gram of vitamin B2, 0.5-1.0 gram of vitamin B6, 0.5-1.0 gram of vitamin B12, and 0.5-1.0 gram of vitamin C. The invention also provides a preparation method of the above ointment. The above components are prepared into hair ball digestive ointment for promoting rapid and effective excretion of hair balls by pet cats, thus keeping the hairball disease under control.

The invention discloses a peony biscuit for meal replacement. The peony biscuit comprises, by weight, 6-7 kg of quinoa flour, 6-7 kg of white kidney bean meal fiber flour, 3-4 kg of wheat flour, 0.4-0.6 kg of maltodextrin, 0.5-0.6 kg of milk powder, 2-3 kg of sorbitol, 3-4 kg of butter, 3-4 kg of eggs, 0.01-0.03 kg of soda powder, 0.02-0.05 kg of edible salt, 0.05-0.1 kg of peony seed oil, and 0.1-0.3 kg of konjac powder. A method for making the peony biscuit includes the following steps of a, raw material treatment, b, butter adding and beating, c, dough mixing, d, baking and forming, and e,finished product packaging. Compared with the prior art, the peony biscuit has the advantages that the nutrition is balanced, the satiety and the chewing satisfaction can be achieved, and energy and glycogen required for exercises can be provided.

The invention discloses a coarse grain moon cake. Moon cake skins are prepared from the following raw materials in parts by weight: 20 to 30 parts of wheat flour, 5 to 10 parts of tartarian buckwheatflour, 5 to 10 parts of soybean flour, 5 to 10 parts of sweet potato powder, 5 to 10 parts of oat powder, 5 to 10 parts of potato powder, 8 to 15 parts of lard, 5 to 10 parts of chestnut powder, 8 to15 parts of butter, 15 to 30 parts of honey and 5 to 10 parts of eggs. The moon cake stuffing is prepared from the following raw materials in parts by weight: 3 to 8 parts of sesame seeds, 3 to 8 parts of walnut kernels, 5 to 10 parts of diced wax gourd, 3 to 8 parts of rose sauce, 2 to 5 parts of Chinese liquor, 10 to 20 parts of peanut oil, 3 to 8 parts of peanut kernels, 3 to 8 parts of cashewnuts and 2 to 6 parts of raisins. The moon cake skin is prepared combining a plurality of flour so as to avoid single mouth feel, and mainly uses coarse grains which are beneficial to digestion and human nutrition health. The moon cake stuffing consists of a plurality of nuts and fruits, and the raisins are added to increase some sour-sweet taste, so that people do not feel greasy while eating themoon cake. The invention provides the moon cake which is distinguished from moon cakes with traditional tastes so as to enlarge choices for consumers.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

The invention provides a composition for comprehensively improving hyperglycemia population health status and a preparation method thereof. The composition comprises, by weight, 80-160 parts of spirulina, 30-70 parts of chlorella pyrenoidosa, 0.5-5 parts of Haematococcus pluvialis powder, 15-40 parts of L-arabinose, and 1-10 parts of chromium-enriched yeast. The composition is obtained mixing of the substances. All components of the composition have a synergistic effect, while controlling blood sugar, the composition prevents oxidative stress, supplement the body with an exogenous antioxidant, prevents and alleviates the damage of complications caused by hyperglycemia, provides timely supplementation to nutrient lack caused by metabolic disorder or dietary restriction of diabetic population, and pays attention to improvement of comprehensive nutrition and health status.

The present invention discloses an alternating-type pregelatinization-retrogradation instant potato rice noodle processing method. The processing method comprises the following steps: step 1, mixing and grinding 15-85 parts of rice and 20-85 parts of potato whole powder; step 2, adding water (equivalent to 8-14% of the mixed powder by weight) into the mixed powder and successively conducting pregelatinization steaming, primary steaming and secondary extruding to obtain primary rice noodles, wherein a temperature of pregelatinization steaming is 96-106 DEG C and a steaming time is 2-8 minutes; step 3, conducting blowing and fluffing treatment on the primary rice noodles until the primary rice noodles are dispersed to obtain the semi-finished rice noodle products; and step 4, successively conducting primary retrogradation steaming and re-steaming and then conducting secondary retrogradation steaming on the semi-finished rice noodle products to obtain the instant fresh and wet rice noodles, wherein the primary retrogradation steaming temperature is 18-30 DEG C and the time is 6-14 hours, and the secondary retrogradation steaming temperature is 18-30 DEG C and the time is 2-6 hours. The technique enhances the instantiability, convenience and safety of potato products as staple food.

The invention discloses a method for repairing cadmium-polluted farmland while conducting production, belonging to the technical field of environmental management of polluted soil. The method comprises the following steps: (1) intercropping sedum alfredii hance and Lingxiyicun broad beans on to-be-remediated soil; (2) spraying a cadmium activating agent to leaves of the broad beans and the sedum alfredii hance in the seedling stage and the flowering stage of the broad beans, and completely removing straws of the broad beans and the sedum alfredii hance after harvesting; (3) leveling the soil,applying a cadmium passivation conditioner, and uniformly mixing the cadmium passivation conditioner with plough layer soil; (4) after one week, transplanting rice Zhongzheyou No.8 , carrying out flooding treatment in the whole growth period, spraying a selenium-enhanced cadmium blocking and controlling agent on leaf surfaces in the tillering period and the booting period of the rice, draining water one week before harvesting, and completely removing straws after harvesting the rice; and (5) repeating the steps (1)-(4) until soil safety reaches the standard. According to the method, the sedumalfredii hance and the broad beans are intercropped and then are subjected to crop rotation with the rice, and various agricultural and strengthening measures are cooperatively conducted, so remediation of cadmium-polluted soil is completed while safe production of crops is guaranteed.

The invention discloses double-fermentation fermented milk and a preparation method thereof. The preparation method comprises the following steps: step 1, subjecting raw milk to homogenization, sterilization and cooling, inoculating the cooled raw milk with a starter culture, conducting fermentation, and conducting cooling again to obtain a fermented base material; step 2, subjecting a mixed fruit-vegetable juice containing ingredients to sterilization and cooling, inoculating the cooled juice with a starter culture, conducting fermentation, and conducting cooling again to obtain a fermented fruit-vegetable juice; step 3, subjecting a stabilizer and a sweetener to uniform mixing, sterilization and cooling to obtain an additive solution; and step 4, uniformly mixing the fermented base material obtained by the step 1, the fermented fruit-vegetable juice obtained by the step 2 and the additive solution obtained by the step 3, and conducting homogenization and sterilization to obtain the double-fermentation fermented milk. The double-fermentation fermented milk is stable in system, has a long shelf life at a normal temperature, simultaneously contains the flavor of fermented milk and aflavor of a fermented fruit juice, is good both in nutrients and health care effects, fills the blank of double-fermentation fermented milk fermented at normal temperature in the market, and solves the problem that a fruit juice is hard to be applied to dairy products.

The invention discloses a mooncake. The mooncake crust is made of, by weight, 20 to 30 parts of wheat flour, 5 to 10 parts of tartary buckwheat flour, 5 to 10 parts of pea flour, 5 to 10 parts of corn flour, 5 to 10 parts of milk powder, 8 to 15 parts of lard oil, 8 to 15 parts of butter, 15 to 30 parts of honey and 5 to 10 parts of eggs. The mooncake filling is made of, by weight, 3 to 8 parts of dried pineapple, 3 to 8 parts of semen juglandis, 2 to 5 parts of alcohol, 10 to 20 parts of peanut oil, 3 to 8 parts of peanut kernel, 3 to 8 parts of preserved meat, 2 to 6 parts of raisin. According to the invention, many kinds of flour are used in combination, so that monotonous taste is avoided. Besides, since coarse food grains are used, so that digestion is facilitated and nutrition is enhanced. Besides, the mooncake filling is composed of multiple kinds of nuts and fruits and the adding of raisin adds a sweet and sour taste, so that people do not feel greasy when tasting the mooncake. The invention provides the mooncake which is different from a traditional taste, richens choices of consumers. Besides, the new taste stimulates the purchasing desire of consumers and increases sales income of enterprises.

The invention discloses rhizoma dioscoreae enzyme and a preparation method thereof. The rhizoma dioscoreae enzyme is prepared from rhizoma dioscoreae pulp, brown sugar, soybeans, American ginseng powder, dietary fibre, composite strains and purified water by fermenting for a certain time. Rhizoma dioscoreae, medicinal and edible American ginseng and the like are fermented and aged, so that activity of rhizoma dioscoreae and other substances is fully exerted, the substances can be better absorbed by human bodies, and accordingly, digestion and decomposition by intestines and stomach are enhanced, full absorption of nutrient substances is promoted, cells are activated, and metabolism becomes strong; superoxide in the human bodies is fully eliminated, and effects of aging resistance, oxidation resistance and cancer resistance are achieved; the process is simple and easy to implement, the cost is low, and the rhizoma dioscoreae enzyme has high nutritional value and good development prospect.

The invention discloses a black sesame core-flowing mooncake rich in coarse grain fibers. The mooncake is composed of a mooncake wrapper and three stuffing layers. The second stuffing layer, the first stuffing layer and the cake wrapper are sequentially wrapped outside the third stuffing layer; the third stuffing layer is black sesame core flowing stuffing; the second stuffing layer is mochi skin, Dafu skin or snowflake skin. According to the core-flowing mooncake, a three-layer stuffing structure is adopted, a layer of stuffing is added compared with two layers of stuffing and a single stuffing structure in a traditional core-flowing moon cake, the stuffing layer has certain viscoelasticity, the core-flowing stuffing can be completely wrapped, the core-flowing stuffing layer and the first stuffing layer are effectively separated, large deformation is not prone to occurring in the baking process, and the quality of the core-flowing moon cake is improved. Certain buffering and isolating effects are achieved, and the deformation conditions of cracking, cracking, collapsing and the like on the surface of the moon cake due to melting of the stuffing in the production of the traditional black sesame stuffing moon cake are improved. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that single taste and mouthfeel are avoided.

The invention discloses a brewing method of raspberry milk fruit health-care wine. By selecting fresh, ripe and full raspberries and milk fruits as raw materials, the finished raspberry wine is clear in body, moderate in sour and sweet and tasty by means of the brewing method and has the health-care effects of supplementing the kidney to control the nocturnal, nourishing liver to improve eyesight, building the body and the like.

The invention discloses a pig feed capable of effectively improving meat quality, the pig feed comprises the following components: corn, soybean meal, corn DDGS, corn protein powder, stone powder, calcium hydrophosphate, L-lysine, DL-methionine, L-threonine, lactic acid bacteria, bacillus subtilis, prebiotics, probiotics, a compound enzyme preparation, plant essential oil, compound vitamins and compound trace elements, and the invention discloses a preparation method of the pig feed. The invention relates to the technical field of pig feeds, and particularly provides a pig feed capable of effectively improving meat quality and a preparation method thereof. An antibiotic-free technology is adopted, lactic acid bacteria, bacillus subtilis, prebiotics, probiotics, a compound enzyme preparation and plant essential oil are added, and the pig feed contains rich linoleic acid, full-organic microelements and balanced digestible amino acids; the feed can promote nutrition and health of intestinal tracts, and is good in palatability, good in digestion and absorption, strong in diarrhea control capability, high in digestibility, high in nutrition and high in positioning, so that meat quality and meat color are improved, the cholesterol content of meat is reduced, and the value of meat products is improved.

The invention discloses a preparation method of prebiotic composite light salt seasoning, the preparation method comprises the following steps: preparing raw materials, namely prebiotic ingredients, nutrition fortifying materials, freshness enhancing materials, flavor enhancing materials, natural flavor enhancing materials, base materials and auxiliary materials, and stirring and uniformly mixing the prebiotic ingredients, the nutrition fortifying materials and the freshness enhancing materials according to the parts. All natural materials are selected to make the seasoning, the seasoning is in line with the majority of consumers to the pursuit of health concept. Meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor and soft and thick in taste, has unique fresh-increasing and seasoning effects and can be widely applied to cooking and seasoning of thousands of dishes, various prebiotic ingredients are added into the chicken essence seasoning, a certain amount of prebiotics are added into the cooked dishes, and the defect that the prebiotics in food taken by Chinese at ordinary times are insufficient is overcome, so that the purposes of supplementing prebiotics components while food is delicious, promoting micro-ecological balance and improving public nutrition and health are achieved.

The invention discloses a brewing method for gold bead wine. The brewing method comprises the following steps: picking fresh, mature and full gold bead for serving as a main raw material; performing raw material pretreatment, compound enzyme treatment, filtering, blending, yeast activation, primary fermentation, post fermentation, squeezing-filtering, aging, canning and sterilizing. By adopting the brewing method, the raw material is pulped, and subjected to compound enzyme treatment. Through direct pulping, the nutrient substances of the raw material are prevented from losing. The active components in the raw material can be fully precipitated out through the compound enzyme treatment, so that the utilization rate of the raw material is improved greatly. The raw material pulp is subjectedto juice-residue separation, so that the utilization rate of the raw materials is further improved. A compound clarifying agent is used for clarifying, so that the transparency degree of the finishedwine is improved, and the finished gold bead wine has the health care effects of moistening lung to arrest cough, beautifying, detoxifying, softening blood vessels, strengthening brain and reinforcing intelligence.