175results about How to "Improve stomach" patented technology

The invention relates to a beverage, in particular to a honey pomelo tea beverage and a preparation method thereof. The tea beverage is characterized by being prepared from the following raw materials by weight: 1200-1500 parts of pomelos, 700-900 parts of hawthorn, 200-500 parts of salt, 200-500 parts of crystal sugar, 400-700 parts of honey, and 2500-3000 parts of water. The honey pomelo tea beverage provided in the invention has the characteristics of being sweet and sour and delicious, as well as nutrient-rich, and frequent drink can achieve the efficacy of promoting appetite and helping digestion, relieving dyspepsia, reducing phlegm and promoting the circulation of qi, softening blood vessels, lowering blood fat, and reducing cholesterol. Being suitable for people of all ages, the honey pomelo tea beverage disclosed in the invention is an ideal green beverage.

The invention relates to health care food, in particular to dietary therapy food capable of regulating the entire function of the human body. The dietary therapy food can remarkably improve the situations of blood pressure, blood fat, blood sugar and blood viscosity and the entire physical function. Components selected for the food are all from 'New Resource Food Catalog' and 'Affinal Drug and Diet Catalog' approved by Ministry of Health, China. A patient taking the food evacuates stubborn stool in 24 hours, the intestines and stomach are improved, sleep quality gets better, nocturnal enuresis is reduced, the patient feels vigorous, and 1-2 months later, the situations of blood pressure, blood fat, blood sugar and blood viscosity and the entire physical function are all remarkably improved.

The invention discloses a feed additive for increasing average daily gain of a pig herd. The feed additive is prepared from, by weight, 40-45 parts of red jujubes, 20-30 parts of barley malt, 11-15 parts of black fungi, 30-35 parts of hawthorn fruits, 20-25 parts of celery, 7-9 parts of lily, 10-13 parts of garlic, 30-40 parts of grape skin residues, 4-5 parts of licorice roots, cellulase, xylanase, saccharomycetes and a proper amount of water. The feed additive effectively improves intestines and stomach and metabolism, improves appetite, increases the average daily gain of the pig herd, does not contain antibiotics and avoids the antibiotic residues in pork.

The invention discloses a breeding method for improving constitution and promoting growth of live pigs. The breeding method comprises the following steps: S1, building a pig house, wherein the pig house is divided into a conservation pig house, a fattening pig house, a boar house and a sow house, green plants are planted in the pig house, and the pig house is cleaned and disinfected before new pigs enter the house; S2, managing new pigs entering the pig house: quarantine and disinfection are carried out before the new pigs enter the pig house, and then the new pigs are put into the pig house for breeding; S3, managing newborn suckling pigs: breastfeeding the newborn suckling pigs; S4, managing nursery pigs: feeding the nursery pigs with a nursery period feed for 2-3 times every day, supplying water in time, and adding Chinese medicine liquid A into the water; S5, managing fattening pigs: feeding the fattening pigs with a fattening period feed for 3-5 times every day, supplying water intime, and adding Chinese medicinal liquid B into the water; and S6, performing environmental management. The breeding method for improving constitution and promoting growth of live pigs, provided bythe invention, ensures the live pigs to have fast growth and development, good constitution, good immunity and anti-stress capability, low incidence rate of pig and good meat quality.

The invention discloses an alcoholism-relieving liver-protecting composition, a beverage and a preparation method of the beverage. The alcoholism-relieving liver-protecting composition is prepared from, by mass, 80-90 parts of curcumin nanocapsules, 40-60 parts of corn oligopeptide powder, 50-70 parts of a kudzu root extract, 30-40 parts of a hovenia dulcis thunb extract, 15-25 parts of lutein, 15-25 parts of lemon juice, 10-20 parts of apple juice, 10-15 parts of a mint extract and 1-6 parts of vitamin B1, 1-10 parts of vitamin B6, 1-8 parts of vitamin B12 and 1-8 parts of acetaldehyde dehydrogenase. The beverage solves the problem of difficulty in alcoholism relieving of people with acetaldehyde dehydrogenase deficiency, and can simultaneously prevent liver injury caused by long-term drinking.

The invention relates to the technical field of enzyme preparation, in particular to comprehensive enzyme powder with a lipolysis function and a preparation method of the comprehensive enzyme powder with the lipolysis function. The comprehensive enzyme powder is prepared from, by weight, 1-5 parts of compound decomposition enzyme, 10-30 parts of natto, 50-70 parts of vegetables, 80-100 parts of fruits, 10-30 parts of edible fungi, 10-15 parts of medicinal and edible traditional Chinese medicine extracts, 5-10 parts of mushroom extracting liquid and 40-80 parts of pineapple powder by addition of enzyme strains. Compared with the prior art, the comprehensive enzyme powder with the lipolysis function has the advantages of diversity, balance and easiness in absorption. The preparation method has the advantages that fungal polysaccharides are extracted through combination of ultrasonic waves and an enzymolysis method, fungal cell wall crushing effects are enhanced by ultrasonic waves to increase polysaccharide dissolution rate, cell walls are subjected to further enzymolysis by the enzymolysis method to enable intercellular polysaccharides to be released sufficiently, and accordingly the preparation method is efficient, time saving, labor saving, higher in polysaccharide yield and purity and suitable for large-scale production and application.

A pharmaceutical composition for strengthening spleen and stomach and a preparation method therefor. The method includes the step of mixing four substances listed below to obtain a mixture, wherein the mixture is the pharmaceutical composition for strengthening spleen and stomach, and the four substances are (A) ginseng ethanol extract, (B) volatile oil of largehead atractylodes rhizome and tangerine peels, (C) aqueous extract of Indian bread, yamaimo, lotus seeds, tangerine peels, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis; (D) fermentation broth of fruits and vegetables.

The invention relates to a Chinese pharmaceutical composition for promoting chicken grwoth and process for preparation, wherein the composition is prepared from astragalus root 1-8 parts, schisandra fruit 1-8 parts, white atractylodes rhizome 1-6 parts, atractylodes rhizome 1-6 parts, aniseed 1-6 portion, haw 1-6 parts, medicated leaven 1-5 parts, malt 1-5 parts and licorice root 1-4 parts through ultramicro disintegration.

The invention belongs to the field of processing of pickled food and particularly relates to special and instant fresh ginger pickles and a preparation method thereof. According to the preparation method, fresh ginger is taken as a main ingredient and processed in a series of steps, so that the prepared instant fresh ginger pickles are special in color, fragrance and flavor and also have the efficacy of regulating the spleen and the stomach. The preparation method comprises steps as follows: peeling and gingerol removal of fresh ginger, addition of seasonings for pickling and special flavor pickling; specifically, the fresh ginger serving as the main ingredient is subjected to peeling and gingerol removal processing; seasonings including tangerine peel and hawthorn fruit vinegar and brown sugar which have the function of regulating the spleen and the stomach are added to the fresh ginger subjected to peeling and gingerol removal for pickling; finally, special flavor pickling is performed; the tangerine peel and hawthorn fruit vinegar in the seasonings is a special product. The special and instant fresh ginger pickles have the function of regulating the spleen and the stomach, no artificially synthesized preservative or essence is added, loss of nutritional ingredients in the fresh ginger is effectively avoided, and the special and instant fresh ginger pickles taste unique and are a good instant pickle product.

The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.

The invention relates to a stomach-nourishing healthcare tea. The stomach-nourishing healthcare tea is prepared from radix paeoniae alba, dark plum, pawpaw, green tea, radix codonopsitis, ginger, lotus leaf, radix aconiti carmichaeli and a proper amount of water. Chinese medicines are combined with tea leaves, so that the healthcare tea has refreshing mouthfeel; besides, the medicine efficacies are promoted mutually due to combination of the Chinese medicines and the tea leaves, the efficacy of the stomach-nourishing healthcare tea is improved and the tea has good conditioning effects on chronic gastritis, bad appetite and chronic dysentery.

A production method of a Huai Chinese yam yellow rice wine comprises the steps: selecting Huai Chinese yam and black glutinous rice with the mass of 2-3 times that of the Huai Chinese yam, and then respectively cooking; adding water into the cooked Huai Chinese yam, breaking up into a pulp, adding alpha-amylase, carrying out heat preservation at the temperature of 80-100 DEG C for 1-2 hours, allowing to carry out liquefaction enzymolysis, and thus obtaining a pulp after enzymolysis; adding the cooked black glutinous rice to the pulp after enzymolysis, and then adding fermentation yeasts and an acidic protease; again uniformly mixing, carrying out primary fermentation and post fermentation, after fermentation is finished, filtering the fermented mash by a plate and frame filter, and thus obtaining a fermented wine liquid; and carrying out pasteurization on the filtered wine liquid at the temperature of 88 DEG C for 25 minutes, and thus obtaining the Huai Chinese yam yellow rice wine. The black glutinous rice and the Huai Chinese yam are used as the raw materials for fermentation, and the prepared Huai Chinese yam yellow rice wine has the ammoniacal nitrogen content of up to 0.7-1.5 g/L, the antioxidant activity equivalent to 0.15-0.3 g/L of vitamin C, the alcohol degree of up to 14% and the sugar content as low as 0.7-2.0 g/L, is clear, transparent and glossy in sensory evaluation, coordinative in wine body and good in taste, and is fresh, brisk and mellow.

The invention discloses a method for producing nutritious and health-protecting Spirulina bean curd. The nutritious and health-protecting Spirulina bean curd has good palatability, fine texture, low cost, rich nutrition, resistance to breakage and mildew, and convenience for package, storage, carrying or transport. The method comprises the following steps: soaking soybean, adding Spirulina, blending with water, filtering off residues, boiling, adding a stock, extrusion-molding, demoulding, salting, boiling, sun-drying, sterilizing, bagging and sealing, boiling, and quick-cooking down to room temperature. The Spirulina is pre-treated by soaking, washing and pulverizing with a pulverizer, 1-3 kg of Spirulina is mixed with rehydrated soybean and then blended together with water. The dried soybean is 12 kg. The stock refers to the squeezed liquid of bean curd during the previous production process. In the sun-drying procedure, the water content is controlled in the range of 20-30% and preferably the bean curd is green-yellow in color and has oily appearance. The Spirulina bean curd is vacuum-packaged and sealed.

The invention discloses a processing method for black tea rich in honey lemon fragrance. The finished black tea is prepared from the acquisition of fresh leaves, spreading for cooling, natural withering withering, hot air withering, freezing treatment, thawing, natural cold air circulation withering, rolling and preparing honey fragrance, deblocking for fermentation, initial drying and watering, and drying. The fresh leaves adopt fresh leaves with one bud and two leaves along with the symmetry leaves of same tenderness. Spreading for cooling is to keep the tea activity through preading and ventilation and heat dissipation. Natural withering is the slow process of fresh leaf water loss by cell infiltration in the natural state, which will eliminate fresh grass flavor and bring slight orchid fragrane after the withering, with more durable foam resistance. Rolling adds natural honey protein in the process of conversion of polyphenol as cell disruption, which increases the degree of black tea fresh and delicious flavor. The invention can effectively reduce the bitter taste of black tea, improve the quality of tea, fully realizing the features of tea honey fragrance, fresh lemon taste. Since the tea owns durable and fres taste, smells with tea soup fragrance, and tastes mellow, it is suitable for the majority of young consumers.

The invention provides ginger tea and a preparation method of the ginger tea and relates to the technical field of tea. The ginger tea is characterized by being prepared from the following components in parts by weight: 30 to 40 parts of fresh gingers, 200 to 400 parts of water, 5 to 8 parts of tea leaves, 2 to 5 parts of brown sugar, 2 to 5 parts of table salt, 6 to 10 parts of red dates and 3 to 6 parts of honey. The preparation method comprises the following steps: peeling off the fresh gingers, and washing and cleaning the fresh gingers; carrying out slicing treatment on the fresh gingers to obtain ginger slices; tearing the red dates into sections and taking out date pits to obtain red date blocks; mixing the red date blocks and the ginger slices, and adding water and table salt; then boiling the mixture and continuously cooking for 3 to 10 minutes after the mixture is boiled; putting the tea leaves into the boiled mixture and keeping the temperature at 70 DEG C to 90 DEG C to be continuously brewed for 10 to 20 minutes; cooling the mixture brewed by the tea leaves to 30 DEG C to 40 DEG C, and adding the brown sugar and the honey and stirring to obtain the product. The ginger tea provided by the invention has a high nutritional value and good taste and mouth feel, and has relatively good effects of relieving summer heat, invigorating stomach and enhancing immunity.

The invention discloses a production method of high-efficiency keratinase. The method comprises the following steps: inoculating Leuconostoc mesenteroides into a slant culture medium by a coating or scribing process, and carrying out rejuvenation culture at 18-37 DEG C for 18-36 hours to obtain rejuvenated cells; inoculating the rejuvenated cells into a liquid seed culture medium, and culturing at 18-37 DEG C under the condition of 100-300 rpm for 18-36 hours to obtain a fermentation seed; and inoculating the fermentation seed, which accounts for 5-15 vol% of the fermentation culture medium, into a fermentation tank, and fermenting and culturing for 18-60 hours to obtain the high-efficiency keratinase, wherein the tank temperature is 18-37 DEG C, the tank pressure is 0.2-0.8 kg/cm<2>, the stirring rate is 100-300 rpm and the ventilatory capacity is 1:(0.3-2.0). The prepared keratinase is widely used in the fields of tanning unhairing and keratin hydrolysis.

The invention discloses a digestible feed for enhancing market pig constitution. The feed comprises the following raw materials: corn flour, soybean meal, malt powder, wheat bran, fermented soybean meal, shrimp shell powder, earthworm powder, apple pomace, citrus pomace, xylitol residues, pumpkin powder, cocoa powder, organic acid, a sweetener, plant essential oil, microcrystalline cellulose, bamboo vinegar, Chinese herbal medicine powder, a mineral additive, a microbial preparation, and rare earth. The digestible feed for enhancing market pig constitution provided by the invention is reasonable in formula, rich in nutrients, easy to absorb and digest for market pigs, low in feed coefficient, good in flavor, and free from antibiotic and hormone substance, and can effectively improve intestines and stomach of the market pigs, enhance market pig constitution, facilitate fast weight gain of the market pigs, facilitate good pork quality, and effectively raise economic benefits of market pig culturing.

The invention discloses a wheat-flavored chili sauce, which consists of pigskin, red pepper, konjac gum, lily, sophora japonica, matcha powder, chicken mince, wheat germ oil, inulin, grape seed powder, day lily, peanut kernels, It is made of fennel stems and leaves, roasted Astragalus root, Gynostemma pentaphyllum, persimmon leaves, wild jujube kernels, mulberry wine, table salt and other raw materials. The wheat-flavored chili sauce of the present invention is added by processing pigskin and konjac gum to form a colloidal slurry, which not only makes the sauce more delicate and smooth, but also has more stable and uniform nutritional components, and at the same time forms a coating structure to prevent or reduce the amount of chili sauce. It directly stimulates the stomach wall and protects the gastric mucosa. It not only has a spicy and spicy taste of pepper, but also combines the rich and smooth flavor of pigskin. , enhance metabolic function, detoxify and slim down so as to enhance physical fitness, cooperate with the functional ingredients of traditional Chinese medicine, have the functions of calming the heart and nourishing the kidney, clearing away heat and detoxification, regulating qi and resolving accumulation, etc., eliminating dietary restrictions.

The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.

The invention relates to health-care food with functions of tendering skin and whitening and improving stomach function as well as a preparation method of the health-care food. The preparation method for the health-care food is prepared from the following steps of: cleaning, crushing, juicing, concentrating, spraying, drying and sieving a proper amount of fresh aloe leaves, fresh pawpaw and fresh coconut pulp into corresponding dry powder; and uniformly mixing and blending the dry powder with a proper amount of fresh milk powder. The materials and the fresh milk powder are as follows in percentage by weight: 10%-50% of dry aloe powder, 20%-55% of dry pawpaw powder, 10%-25% of dry coconut powder and 10%-20% of fresh milk powder. The health-care food is sterilized and disinfected by microwave at 120 DEG C, cooled to the normal temperature and then packaged in bags or filled in capsules. The used ingredients are pure natural food, prepared according to a scientific and reasonable proportion, free of any side effect after being taken for a long time, and remarkable in healthcare effects of beautifying the skin and improving the stomach function.