31results about How to "Increase health value" patented technology

The present invention relates to the use of -polyglutamic acid ( -PGA, H form), and / or one or more of its salts (i.e., -polyglutamate in Na + form, -polyglutamate in K + form, -polyglutamate in NH 4 + form, -polyglutamate in Mg ++ form, -polyglutamate in Ca ++ form) and / or -polyglutamate hydrogel as super moisturizer(s) in cosmetic products and personal care products.

The invention relates to the technical field of processing of daily care products and discloses hair-blacking and hair-protecting nutrition powder. The hair-blacking and hair-protecting nutrition powder is characterized by comprising 5% of poria cocos, 15% of black soybean, 20% of black rice, 15% of black sesame, 10% of walnut, 10% of fleece-flower roots, 10% of wolfberry and 15% of Chinese yam. The hair-blacking and hair-protecting nutrition powder is prepared by the following steps of material selecting, rough washing, sieving, stone removing, fine washing, curing, grinding, detecting and the like. The hair-blacking and hair-protecting nutrition powder is reasonable in proportion, good in hair root protecting effect, capable of effectively nourishing hair and more suitable for population whose hair is withered and yellow, turns pale or prone to loss.

The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.

The invention relates to health-care nutrient powder used for lowering high blood pressure, high blood fat, and high blood sugar. The powder is characterized in comprising 8% of ginkgo, 20% of tartary buckwheat, 10% of oat, 10% of black sesame, 10% of soybean, 10% of kumquat slices, 14% of brown rice, 10% of tuckahoe, and 8% of walnut. The powder is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine-washing, baking, grinding, examining, and the like. The powder is reasonably formulated. The product has high health value and nutrient value. With the product, blood pressure and blood fat can be effectively reduced and regulated, blood sugar can be reduced, and heart can be protected. The powder is especially suitable for populations with high blood pressure, high blood fat, and high blood sugar.

The invention discloses sea sedge-peanut sauce and a preparation method thereof. The sea sedge-peanut sauce is prepared from the following materials in parts by weight: 20-30 parts of sea sedges, 10-20 parts of cucumbers, 10-15 parts of white hyacinth beans, 25-40 parts of peanut kernels, 15-25 parts of mulberries, 10-15 parts of jujubes, 4-8 parts of brown sugar, 3-6 parts of white gourd seed powder, 4-8 parts of spiral seaweed powder, 10-20 parts of chicken soup, 8-12 parts of concentrated milk, 2-3 parts of selfheal, 2-3 parts of liquorice, 1-2 parts of folium microcotis, 1-2 parts of glossy privet fruits, 2-3 parts of polygonatum kingianum, 1-2 parts of madake bamboo roots, 2-3 parts of horseradish, 2-6 parts of salts, 2-5 parts of light soy sauce, 1-3 parts of monosodium glutamate, 10-15 parts of peanut oil and a proper amount of water. The sea sedge-peanut sauce disclosed by the invention is fresh and sweet, fine and pure in mouthfeel, added with the sea sedges, and fruits and vegetables, so that nutrition is balanced and rich; the sea sedge-peanut sauce is co-acted with traditional Chinese medicines with effects of invigorating the spleen and tonifying kidney, clearing away internal heat and improving eyesight, tonifying and protecting liver, and the like, is suitable for people of all ages to quench thirst and eat, and can promote development, can protect eyesight, can delay ageing, and can increase healthcare value while providing delicious food going with rice or bread.

The invention discloses a preparation method of double-layer compound Fu tea instant tea tablets. The method comprises the following steps of instant Fu tea powder ingredient preparing, eurotium cristatum concentrate ingredient preparing and tabletting. A preparation method of instant Fu tea powder comprises the following steps of extraction, separation, concentration and drying. According to the preparation methods of the Fu tea instant tea powder and the double-layer compound Fu tea instant tea tablets, the problems that existing Fu brick tea is long in brewing time and low in speed and contains many impurities are solved; meanwhile, eurotium cristatum concentrate is added in instant tea tablets and Fu tea buccal tablets, for the Fu brick tea, the health preserving value is added, and the aspect of health preserving is further improved.

The invention discloses a whole-grain noodle and a production method thereof, and belongs to the field of food production. The whole-grain noodle is prepared from the following raw materials in parts by weight: 50-80 parts of wheat flour, 20-50 parts of fresh waxy corn grains and 1-5 parts of edible salt. According to the invention, a fine grinding process that grinding is performed for two times through a colloid mill is adopted, the water-soluble dietary fiber content of the fresh waxy corn is increased, and the physiological activity of the dietary fibers is enhanced. The whole-grain noodle is produced by compounding the fresh waxy corn and the wheat flour, has the characteristics of high nutrition and health value, strong corn flavor and rich color, and is a noodle product with a good development prospect.

The invention relates to a healthy nutrient kidney-tonifying congee, and relates to the technical field of foodstuff production and processing. The congee is characterized in comprising 27% of long glutinous rice, 20% of non-glutinous rice, 7% of red rice, 17% of purple fragrant rice, 3% of sago, 3% of red-skin peanut, 1.5% of medlar, 3% of yam, 1.5% of sweet lotus seed, 7% of small red beans, and 10% of sorghum. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The present invention discloses a compound emulsifying paste for cakes and a preparation method thereof, and belongs to the technical field of cake additives. Deionized water, mono-and diglycerin fatty acid ester, propylene glycol fatty acid ester, polyhydric alcohols, soluble soybean polysaccharide and phospholipid are compounded to manufacture the compound emulsifying paste product for the cakes. Besides, the ratios of the raw materials are optimized to obtain an optimal formula, thereby enabling alpha-crystal structures of the mono-and diglycerin fatty acid ester in the product to be stable, and application characteristics of emulsification, aeration, anti-aging properties, and health properties to be all improved. At the same time, an advanced production technology including a high pressure homogenization technology and a deionized water production technology is used; and the above formula innovation and optimization are combined to further ensure excellent application performancesof the product.

Relating to the technical field of food processing, the invention provides a healthy and nutritious eight-treasure porridge, which is characterized by including: 4% of red skin peanuts, 7% of small red beans, 6% of red kidney beans, 23% of long glutinous rice, 4% of small red dates, 6% of sagos, 27% of japonica, 6% of black rice, 10% of sorghum rice, and 7% of dried longan. The eight-treasure porridge is prepared by the steps of material selection, primary washing, screening, stone removing, fine washing, drying, stirring, detection and the like. With very high health value and nutritional value, the healthy and nutritious eight-treasure porridge provided in the invention has very pure taste and very good mouthfeel, and is suitable for people of all ages.

The invention relates to a yam healthcare rice wine. The yam healthcare rice wine comprises, by weight, 60-70% of glutinous rice, 15-30% of yams, 8-15% of cortex cinnamomi, 5-8% of barbary wolfberry fruit and 2-3% of yeast, wherein the sum of the components is 100%. The brewing method of the yam healthcare rice wine includes 1), soaking the glutinous rice; 2), cutting the yams into particles; 3), proportionally adding the yams, cortex cinnamomi, barbary wolfberry fruit prior to evenly stirring to obtain raw materials, steaming the raw materials by raising the fire till a great deal of heat spreads out of a steaming basket once more; 4), taking the raw materials out of the steaming basket for cooling; 5), performing encapsulation. The yams, barbary wolfberry fruit and the like are added in conventional brewing of the yam healthcare rice wine, so that healthcare value of the rice wine is increased; dietary therapy is achieved on intolerance of cold, blood stasis, lack of milk, rheumatic arthritis, back pain and numbness of hands and feet when the yam healthcare rice wine is heated to drink.

The invention discloses a preparation method of double-layer compound Fu tea instant tea tablets. The method comprises the following steps of instant Fu tea powder ingredient preparing, eurotium cristatum concentrate ingredient preparing and tabletting. A preparation method of instant Fu tea powder comprises the following steps of extraction, separation, concentration and drying. According to the preparation methods of the Fu tea instant tea powder and the double-layer compound Fu tea instant tea tablets, the problems that existing Fu brick tea is long in brewing time and low in speed and contains many impurities are solved; meanwhile, eurotium cristatum concentrate is added in instant tea tablets and Fu tea buccal tablets, for the Fu brick tea, the health preserving value is added, and the aspect of health preserving is further improved.

The invention discloses a compound cake emulsifying paste and a preparation method thereof, belonging to the technical field of cake additives. The present invention uses deionized water, mono- and diglycerin fatty acid esters, propylene glycol fatty acid esters, polyols, soluble soybean polysaccharides and phospholipids to make compound cake emulsifying cream products, and optimizes the ratio of raw materials to obtain the optimal formula, so that The α-crystal structure of mono- and diglyceride fatty acid esters in the product is stable, and the application characteristics such as emulsification, aeration, anti-aging performance and health have been comprehensively improved. At the same time, the present invention adopts advanced production technology, including high-pressure homogenization technology and deionized water production technology, combined with the above-mentioned formula innovation and optimization, to further ensure that the product has excellent application performance.

The invention discloses an edible oil and fat product taking sterol saponins as raw materials. The edible oil and fat product is prepared by adding sterol saponins to an edible oil and fat base stock. By adopting the edible oil and fat product, the content of saturated fat of the product is reduced, the technical problem that the edible oil and fat provide a crystal structure by virtue of solid fats such as trans fat, saturated fat is effectively solved, and the health value of the edible oil and fat product is improved.

The invention discloses a grape wine for soothing nerves and tonifying Qi. The grape wine is characterized by being prepared from the raw materials: fresh grapes, mulberries, litchi pulps and Chineseherb extracts. The invention also discloses a preparation method of the grape wine for soothing nerves and tonifying Qi. The grape wine for soothing nerves and tonifying Qi provided by the invention is rich in nutrition and capable of improving the human immunity, and has the effects on delaying aging, maintaining beauty and keeping young; by adding the Chinese herb extracts for compatibility use,the grape wine for soothing nerves and tonifying Qi provided by the invention has the effects on soothing nerves and tonifying Qi, and is capable of remarkably improving symptoms such as palpitationand insomnia, palpitation due to alarm, body tired fatigue, spleen deficiency and reduced appetite, and blurred vision. The method provided by the invention is simple and easy to operate, can be usedfor industrial production, and has a wide market prospect.

The invention discloses anti-cancer grape wine, which is prepared from the following raw materials including fresh grapes, mulberry fruits, kiwi fruit, red date pulp, orange juice, pear juice, liquorice roots, roots of American ginseng, herba gynostemmae pentaphylli, radix notoginseng, cucumber juice, carrots, celery juice, pimento, sweet potato, white granulated sugar, fragrant herb, yeast, catechinic acid and caffeic acid. The vegetable and fruit ingredients such as mulberry fruits, kiwi fruit, red date pulp, orange juice, pear juice, cucumber juice, carrots, celery juice, pimento and sweetpotato are added; the nutrition value is high; the traditional Chinese medicine ingredients such as liquorice roots, root of American ginseng, herba gynostemmae pentaphylli and radix notoginseng are also added; the anti-cancer and anti-oxidization effects of the grape wine are further improved; the effects of enhancing the immunity, prolonging the life, delaying the aging and beautifying the skincan be achieved.

The invention relates to a preparation method of selenium-added rice, which comprises the working procedures of husking, husked rice separation, whitening, grading, polishing, color sorting and packaging, and is characterized in that sodium selenite or sodium selenate is dissolved in water for moistening rice before polishing or in the polishing process. According to the method, the selenium content of the used raw materials is determined, the selenium adding process is accurate, the added selenium basically enters the rice product, so that the added selenium is obtained, the selenium content of the rice is specific and accurate, and the selenium content can be specifically marked in packaging of the selenium-added rice product and quality index data publicized and displayed; and consumers can quantitatively supplement selenium by quantitatively eating the prepared selenium-added rice.

The invention discloses anti-oxidation grape wine which comprises the following raw materials: fresh grapes, mulberries, kiwi fruits, red date pulp, orange juice, peer juice, salvia miltiorrhiza, schisandra chinensis, astragalus membranaceus, Lycium barbarum, corn juice, broccoli juice, potherb mustard juice, white sugar, vanilla, yeast, catechinic acid and caffeic acid. The anti-oxidation grape wine is made of grapes as a main material, components with high medicinal values such as mulberries, kiwi fruits, red date pulp, orange juice, peer juice, salvia miltiorrhiza, schisandra chinensis, astragalus membranaceus, Lycium barbarum, corn juice, broccoli juice and potherb mustard juice are added, the formula is scientific and reasonable, and the substances are used in match and take effects into effect, so that the grape wine is rich in nutrition, rich in multiple bioactive substances, good in anti-oxidation function and capable of retarding aging and beatifying faces.

The invention discloses a roasted peanut juice and a preparation method thereof. The roasted peanut juice comprises the following components by weight: 5-10 parts of roasted peanut, 85-95 parts of purified water, 4-6 parts of a flavoring agent, and 0.5-1 part of a thickener. The roasted peanut juice prepared according to the invention has mellow taste and heavy scorch aroma, is fragrant and sweet,and has lingering fragrance and aftertaste after drinking, enriches the peanut juice variety and fills the blank of the market. Importantly, the roasted peanut juice prepared by the method provided by the invention has no need of adding preservative or other additives harmful to the human body, effectively guarantees the health of the roasted peanut juice while saving cost, and is easy to preserve, also the preparation method is simple and is convenient for production, thus having very high economic value.

The invention discloses a production method of antioxidant blackcurrant-raisin fruit wine. The production method comprises the following steps of cleaning raisin, adding water and pulping, and pulping the raisin and water to generate raisin juice; pulping the blackcurrant raw fruits to generate blackcurrant pulp; mixing the raisin juice and the blackcurrant pulp, performing main fermentation, and adding SO2, pectinase and active dry yeast in the main fermentation process; filtering the slurry subjected to the primary fermentation, then carrying out secondary fermentation, and ageing; and clarifying the aged pulp, and filtering to obtain the antioxidant blackcurrant-raisin fruit wine. The obtained antioxidant blackcurrant-raisin fruit wine has the advantages of fragrance of black berries and the like, strong fruit fragrance, moderate acerbity and harmonious wine body.

The invention relates to body-shaping slimming health-care nutritious powder characterized in comprising 12% of coix seed, 10% of red bean, 10% of oat, 15% of brown rice, 10% of buckwheat, 12% of green bean, 15% of hawthorn fruit, 8% of tuckahoe, and 8% of rose flower. The powder is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, grinding, detecting, and the like. The powder has a reasonable formula, and assists in effectively cleaning intestines and detoxifying. The powder is especially suitable for populations with problems of obesity, thick and greasy (yellow or white) tongue coating, excessive consumption, abdominal distention, and stool shapeless.

The invention relates to a healthy nutrient kidney-tonifying congee, and relates to the technical field of foodstuff production and processing. The congee is characterized in comprising 27% of long glutinous rice, 20% of non-glutinous rice, 7% of red rice, 17% of purple fragrant rice, 3% of sago, 3% of red-skin peanut, 1.5% of medlar, 3% of yam, 1.5% of sweet lotus seed, 7% of small red beans, and 10% of sorghum. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.

The invention relates to a healthy health-preserving blood-nourishing congee, and relates to the technical field of foodstuff processing. The congee is characterized in comprising 20% of long glutinous rice, 20% of non-glutinous rice, 20% of purple fragrant rice, 10% of red-skin peanut, 7% of red rice, 7% of small red beans, 7% of red kidney beans, 6% of small red dates, and 3% of coix seed. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The invention discloses an edible oil and fat product adopting bonded materials of sterol saponin and phytosterol ester as raw materials. The bonded materials of the sterol saponin and the phytosterol ester are added in edible oil and fat base stocks to prepare the edible oil and fat product. The edible oil and fat product reduces the content of the saturated fat product, effectively solves the technical problems that the edible oil and fat depend on solid fat such as trans fat and saturated fat to provide crystal structures, and improves the health value of the edible oil and fat product.

The invention provides a production method of a mixed food of nuts and vegetables. The production method comprises the following steps: A, inspection and acceptance in a factory: eliminating nuts withthe moisture content being over 8%; B, frying: putting selected nuts in a fryer for frying at the oil temperature of 130 DEG C-150 DEG C for 15min-20min; C, deoiling; D, seasoning: mixing and seasoning seasoning powder and deoiled nuts into a roller; E, preparation of diced vegetables: cleaning vegetables, dicing the vegetables into small pieces after water removal, freezing the diced vegetables,then unfreezing the diced vegetables, putting the unfrozen diced vegetables into the fryer for vacuum frying at the frying temperature of 80 DEG C-120 DEG C for 1h-1.5h, deoiling the diced vegetablesand cooling to room temperature for later use; F, mixing: mixing the diced vegetables with the seasoned nuts; and G, packaging. The mixed food of nuts and vegetables prepared by the method is rich intaste and high in nutrition and health values.

The invention relates to a black soya bean powder nutritious instant noodle containing black soya bean anthocyanidin and preparation method thereof. which is characterized in that: the formula comprises the materials of following weight parts: wherein, the main material comprises 20-30 black soya bean powder, 25-35 corn flour, 10-20 corn starch and 20-35 wheat flour; and the auxiliary material comprises: 1-3 black soya bean coat powder, 1.7 salt, 0.05 composite phosphate, 0.35-0.4 sodium carbonate, 0.1-0.15 potash, 0.17-0.18 sodium polyacrylat, 0.2-0.25 sucrose ester and 0.1-0.2 stearyl sodium lactate. The product achieves the advantages of slip mouthfeel, socking durable, boilable and short rehydrating time; the invention increases protein content, meets the daily protein metabolism needof human body basically and improves the nutritive value of traditional instant pasta in substance; and is a real instant, nutritious and health food for containing rich anthocyanidin.