43results about How to "Inhibit cancer cells" patented technology

The invention discloses yellow wine and a producing method thereof. The yellow wine is brewed from red-skinned millet and wheat sweet distiller yeast. The production method comprises the steps of soaking the millet, draining the millet, steaming the millet, sprinkling the millet, mixing the yeast and building a nest, putting a jar in the nest for fermentation, squeezing, filtering, boiling the wine and the like. The yellow wine belongs to sweet type yellow wine in orange, is bright in color, fragrant in flavor, mellow in taste, sour and sweet, can be regarded as a medicine and food, has medical functions of promoting blood circulation to remove blood stasis, tonifying spleen and warming stomach, tonifying qi, strengthening mid-energy, helping digestion and the like, is particularly good for guiding medical medicine in the meridian, and is a good guiding drug.

The invention provides a health drink which is both nutritional and healthy, and a preparation method thereof. The nutritional health drink is prepared from the following raw materials: 50-60 parts ofred jujubes, 10-15 parts of ginseng, 30-40 parts of haws, 30-40 parts of Chinese wolfberries, 10-15 parts of glossy ganoderma, 20-30 parts of honeysuckle flowers and 10-15 parts of citric acid. The nutritional health drink takes the red jujubes as a main raw material, and also contains the medicinal and edible raw materials including the ginseng, the honeysuckle flowers, the haws, the glossy ganoderma, kudzuvine roots and the like with health-care functions, so the nutritional health drink has the effects of enhancing immunity, tonifying the lung, invigorating qi, resisting fatigue, nourishing the stomach, strengthening the spleen, benefiting the blood, tonifying the spirit, and the like, and is balanced in health-care and nutrition. The nutritional health drink has double effects of nourishing bodies and enhancing immunity, has good synergistic effects of components, is a real green and healthy health-care drink, is especially suitable for adolescents, students and the like to drinkfor a long term, and can improve immunity and body constitutions.

The invention discloses a preparation method of a tiger skin cake roll. The preparation method comprises the following steps of: (1) preparing a biscuit; (2) roasting the biscuit; (3) making the biscuit into a finished product; (4) preparing skin; (5) roasting the skin; (6) making the skin into a finished product; (7) preparing a semi-finished product of the tiger skin roll; (8) cutting and weighing; and (9) packaging. The tiger skin cake roll produced by the invention has good color and mouthfeel, and the immunity of a human body can be improved, cancer cells can be suppressed, growth of leucocytes can be promoted, serum cholesterol can be reduced, serum albumin can be improved and the liver can be protected by added red date.

The invention relates to red rice noodles and a production method thereof. The red rice noodles are prepared from the following raw materials in parts by weight: 50 to 60 parts of rice, 20 to 30 parts of red rice, 4 to 6 parts of amylose and 2 to 4 parts of amylopectin. Red rice is added into the rice to prepare the rice noodles, so that not only can the rice noodles be red and bright, the appearance of the rice noodles be improved, but also the nutritional value is extremely high, and the red rice noodles are rich in nutrients for the human body and have efficacies for inhibiting the cancer cells, resisting tumor, benefiting the calcium supplement of the old people, benefiting growth of children and improving the intelligence of the children, strengthening tendons and bones, nourishing the blood and beautifying the skin; by adding the amylopectin, the quality of the rice noodles can be improved, the red rice powder and the rice powder can be sufficiently bonded, the molding speed of the rice noodles is increased, the taste of the rice noodles is improved, and the rice noodles are enabled to be more delicious; and by adding the amylose, the flexibility of the rice noodles can be improved, the stickiness of the rice noodles treated by a noodle producer can be reduced, and the situation that the rice noodles are clustered and cannot be made into strips when in boiling can be effectively avoided.

The invention discloses a making method of a red date fermented wine and belongs to the field of beverage processing. The making method is characterized by the processing technological processes of raw materials, sorting, cleaning, stoning, crushing, sulphuring treatment, primary fermentation, separation, after fermentation, ageing, blending, filtering, filling, sealing, sterilization, cooling and finished product. The invention has the following beneficial effects: the product has clear appearance, is clear and transparent, has pure taste and has a specific fragrance and flavor of red dates. The product is beneficial to enhance immunity of human body and inhibit cancer cell and has nourishing, beauty-keeping, liver-nourishing and cancer-prevention effects. The making method is simple to operate and easy to implement.

The invention relates to sprouted rice ecological beer and a production method thereof. Raw materials of the beer comprise water, malt, flor products, lactic acid, temperature-resistance enzyme and food additives. The sprouted rice ecological beer is characterized in that the raw materials of the beer also comprise sprouted rice instead of ordinary rice or corn starch in traditional beer raw materials, and finished beer products are finally obtained through gelatinization, saccharification, boiling, fermentation and filtering. Because the raw materials comprise the sprouted rice, the ecological beer comprises rich nutrients which are rich in the sprouted rice, particularly, the contents of contained protein, fat, vitamin B1 and vitamin E in the beer are higher than the contents in the ordinary beer, IP-6 contained in the beer has high anti-oxidation capability and can help to treat renal calculus and to reduce cholesterol and blood fat, and in addition, the anti-cancer effect is realized; and upsilon-aminobutyric acid has the effects of improving the brain blood circulation, regulating the blood pressure, calming the nerves and the like, can also reach the functions of reducing the blood pressure, calming the nerves, improving the kidney and liver functions, improving the lipid metabolism, reducing the neutral fat, preventing the arteriosclerosis, reducing the ethanol content in blood and promoting the ethanol metabolism and has a good health care effect.

The invention discloses a method for processing a flammulina velutipes-mango beverage, which belongs to the field of beverage processing. The method is characterized by adopting a processing technological process including raw material selection, cleaning, pulping, colour protection, mango selection and treatment, blending, homogenizing, degasification, sterilization, filling and finished product obtainment. The method disclosed by the invention has the following beneficial effects that the problems of short harvesting time, difficulty to store, preserve and transport, and short fresh-keeping time of flammulina velutipes are solved; the method for processing the flammulina velutipes-mango beverage is provided, and the flammulina velutipes-mango beverage is rich in nutrition and strong in taste, and has the healthcare effects of reducing cholesterol content, relieving fatigue, inhibiting cancer cells, and enhancing body immunity.

The invention relates to a curry-flavored vegetarian sausage and a processing technology thereof. The fillings of the curry-flavored vegetarian sausage comprise the following raw materials in parts by weight: 100-120 parts of dried beancurd, 5-9 parts of starch, 2-4 parts of a vegetable oil, 0.5-0.8 part of a sesame oil, 1.5-2.5 parts of refined salt, 1-1.5 parts of soybean sauce, 0.08-0.1 part of monosodium glutamate, 0.8-1.2 parts of rice wine, 0.3-0.4 part of curry powder, 0.3-0.5 part of mashed garlic, 0.8-1 part of onion juice, 0.02-0.04 part of edible sodium nitrite and 0.05-0.15 part of a vitamin C. The curry-flavored vegetarian sausage adopts an artificial composite casing. The curry-flavored vegetarian sausage disclosed by the invention has the advantages that vegetarian fillings imitate meat or fish fillings, the sausage is rich in nutriments and is easy to carry, the shelf life is longer, the taste of the sausage is suitable for many people, the sausage has the rich flavor of curry, so that the secretion of saliva and gastric juice can be promoted, the gastrointestinal peristalsis can be enhanced, and the appetite can be improved.

The invention discloses a making method of a flammulina velutipes and date juice beverage, belonging to the field of beverage processing. The making method is characterized by comprising the following steps: with flammulina velutipes and red dates as raw materials, firstly, washing, softening, pulping and centrifugally overflowing flammulina velutipes to obtain flammulina velutipes juice; secondly, washing, precooking, pulping, extracting and centrifugally filtering the red dates to obtain red date juice; and thirdly mixing and blending the flammulina velutipes juice and the red date juice, homogenizing, degassing, filling and sealing, sterilizing and cooling to obtain the finished product. The making method disclosed by the invention has the beneficial effects that the flammulina velutipes and date juice beverage is light red, clear and transparent in juice, moderately sour and sweet, pleasant to palate, fine and lubricated and has the flavors of flammulina velutipes and red dates, is conductive to improving the immune function of the human bodies, lowering blood pressure and lipid, inhibiting cancer cells, nourishing and maintaining beauty and nourishing liver and preventing cancers. The making method is simple to operate and easy to implement.

The invention provides a plaster for treating rheumatism and a preparation method thereof, and belongs to the field of rheumatic plaster preparations. The plaster is obtained by adding the dry medicinal material powder of pangolin scales, long-noded pit viper, tortoise plastron, cartialgenous, dry deer tail, hippocampus japonicus, centipede, frankincense, myrrh and American ginseng, and also adding propolis, mink oil and the soaking oil of a plurality of medicinal materials. The plaster for treating rheumatism is low in irritation and capable of effectively curing the rheumatic arthritis, and has good curative effect on rheumatoid arthritis, prolapse of cervical intervertebral disc and prolapse of lumbar intervertebral disc; the preparation method of the plaster is good in medicinal material active ingredient extraction effect; after use, the film of the plaster covering the skin can be completely removed from the surface of the skin; no plaster is left on the surface of the skin, therefore, the skin can be kept clean and sanitary.

The invention discloses a method for making needle mushroom soymilk, belonging to the field of drink processing. The method is characterized in that needle mushrooms, soybeans, cane sugar, citric acid, sodium alga acid, a stabilizer CMC-Na, pectin, vitamin C and sodium polyphosphate are taken as raw materials; and the processing technology is divided into three steps: 1, cutting roots of the needle mushrooms, cleaning, pre-cooking, pulping and forming needle mushroom juice; 2, washing the soybeans, soaking, peeling, grinding into thick liquid, separating and obtaining the soymilk; and 3, mixing and blending the needle mushroom juice and the soymilk, homogenizing, degassing, filling, sealing, sterilizing, preserving the temperature and obtaining the finished product. The method disclosed by the invention has the beneficial effects that the product juice is cream yellow, moderate in sour and sweetness, has particular delicious taste of the needle mushrooms and cool and fresh soymilk flavor and is pleasant to the palate and smooth and fine. The product contributes to improving the human body immunity function, reducing the blood pressure, lowering lipid and inhibiting cancer cells and has the effects of softening the blood vessels and promoting skeletal development. The method is easy to operate and implement, and the product is a nutritive and delicious health drink.

The present invention relates to a food, especially to a curry flavored donkey meat can and a processing technology thereof. Wherein the curry flavored donkey meat is made of the following raw materials (parts by weight): 80-120 parts of donkey meat, 0.6-0.8 parts of curry powder, 2-3 parts of refined salt, 3-4 parts of soy sauce, 2.5-3.5 parts of cooking wine, 2-3 parts of white granulated sugar, 0.08-0.1 parts of monosodium glutamates, 0.05-0.075 parts of edible sodium nitrite and 0.05-0.15 parts of vitamin C. The donkey meat soup consists of the following raw materials (parts by weight): 80-120 parts of donkey bone soup, 0.6-0.8 parts of curry powder, 3-4 parts of refined salt, 3-4 white granulated sugar, 0.08-0.1 parts of monosodium glutamates and 3-4 parts of vegetable oil. The donkey meat can of the present invention has a strong and mellow curry flavor, contains high protein and low fat, is rich in amino acids, minerals, proteins and other nutrients necessary for human body, is easy to carry, has a long shelf life and a delicious taste, and is a nutritional good product for people of all ages.

The invention discloses a preparation method of red date juice and belongs to the field of beverage processing. The preparation method includes the steps of raw material selection, sorting, cleaning, press-crushing, stalk removal, heating, squeezing, separation, clarification, filtration, material blending, sterilization, filling package and sealing to obtain a finish product. The red date juice is light-red in color, is clear and transparent in appearance, has the flavor of red date, is moderated in sour and sweet taste, can improve body immunity functions, can inhibit cancer cells and has the function of nourishing body, beautifying face, nourishing liver and preventing cancer. The preparation method is simple in operation and is easy to prepare.

The present invention discloses nutritious red rice skins. The nutritious red rice skins comprise the following raw materials in ratios: 25-45 parts of red rice, 40-70 parts of rice, 10-20 parts of cooked rice and 0.02-0.03 part of refined konjac flour. Preparation steps are as follows: A, material preparing: the red rice, rice and cooked rice are mixed according to a weight ratio and the mixtureis prepared for a standby application; B, rice soaking: the prepared materials in the step A are washed clean, the washed materials are soaked, and the soaked materials are subjected to a high-pressure rinsing; C, slurry grinding: the soaked mixed rice is ground into slurry using a colloid mill; D, mixing: the refined konjac flour is added into the ground rice slurry in a proportion; E, slice steaming: an appropriate amount of the rice slurry is laid flatly on a steaming plate to be steamed; and F, air-drying: the steamed rice skins are lifted from the steaming plate and surface moisture is air-dried. The refined konjac flour is used to solve problems that traditional rice noodles are easy to break, burnt in soup and not translucent, and at the same time, the high-quality red rice is usedto solve problems that the rice noodles are single in nutrients and mouthfeel, so that needs of consumers for mouthfeel, flavor, nutrition and health care, and green and environmentally protective green food are satisfied, and the red rice skins have broad market prospects.

The invention relates to a nutritive health-care beverage capable of improving immunity. The nutritive health-care beverage consists of the following raw materials in parts by weight of 40-50 parts ofred jujube juice, 10-15 parts of ginseng juice, 20-30 parts of haw juice, 15-20 parts of a honeysuckle flower extracting solution, 10-20 parts of oyster mushroom juice, 5-10 parts of citric acid, and3-5 parts of a stabilizing agent. Main components of the health-care beverage are mixed in the manner of pretreatment, so that exertion of efficacy of the components is facilitated, and absorption and utilization by human bodies are facilitated. Main components in the formula are medicinal and edible components, and are combined for achieving the synergistic reaction, so that weariness can be relieved, and the immunity can be improved. The haw juice and the citric acid are added to the formula at the same time, so that the nutritive health-care beverage is moderate in sour and sweet degrees,and delicious. The beverage has the efficacy of clearing heat, removing toxicity, invigorating the stomach, promoting digestion, promoting the production of body fluid to quench thirst and the like, and is a real green and safe healthy beverage.

The invention discloses a cocoa butter replacer chocolate product and a making method thereof. The cocoa butter replacer chocolate product is prepared from, by weight, 180-220 parts of powdered sugar, 470-530 parts of a cocoa butter replacer, 240-260 parts of vegetable fat powder, 95-105 parts of maltodextrin, 2.5-3.7 parts of lecithin, 1.7-2.7 parts of edible salt, 38-43 parts of corn flakes, 14-17 parts of dried pineapple powder, 12-14 parts of roasted barley tea, 4-7 parts of radix puerariae powder, 8-11 parts of fishbone meal, 6-9 parts of spirulina powder and 13-18 parts of sodium carboxymethylcellulose. Compared with common chocolate products, the cocoa butter replacer chocolate product is difficult to melt and deform, good in thermal melting resistance performance, more fragrant, crispier, fine in texture, not sticky to teeth, special in flavor, good in quality and popular with consumers; compared with the common chocolate products, the flavor and texture of the cocoa butter replacer chocolate product are obviously different from those of the common chocolate products. The cocoa butter replacer chocolate product is rich and comprehensive in nutrition and especially contains high-content cellulose, is easily digested and absorbed and is a snack according with the health regimen principle of modern people.

The invention discloses a method for manufacturing red date health care sauce and belongs to the field of food processing. The method is characterized by comprising material selection, cleaning, softening, pulping, concentration, canning, sealing, sterilization, sealing, cooling, can wiping, examination, packaging and finished product obtaining. The red date health care sauce has the advantages that the product is rufous, sour and sweet and has unique flavor of red dates; and the product not only is favorable for improving human immunity functions and inhibiting cancer cells, but also has effects of nourishing beauty and the liver and resisting cancer and is suitable for people of all ages and convenient to eat.

The invention belongs to the technical field of health care products, and provides tumor postoperation healthy drink in order to give fully play to the inhibition effects of scallop glycoprotein I and scallop glycoprotein II on tumor cells. The tumor postoperation healthy drink is characterized by being prepared by adding the scallop glycoprotein I, the scallop glycoprotein II and granulated sugar to a traditional Chinese medicine extracting solution, wherein the weight of the traditional Chinese medicine extracting solution is used as the benchmark, the scallop glycoprotein I accounts for is 12-15wt%, the scallop glycoprotein II accounts for 15-20wt%, and the granulated sugar accounts for 8-12wt%. The tumor postoperation healthy drink is scientific in formula, has relatively mouth feel and can give fully play to effects in the prognosis health care process of tumor patients suffering tumor excision. The drinking of lots of tumor patients proves that the effective rate of the tumor postoperation healthy drink reaches above 85%.

The invention provides a preparation method of a deuterium-depleted water beverage for preventing and treating 'four highs'. The method comprises the following steps: 1) preparing lentinan; 2) preparing soy protein peptide hydrolyzate; 3) placing hawthorn, straight ladybell root, platycodon, mulberry leaf, pueraria, purslane, medlar, corn stigma, astragalus and chicory in deuterium-depleted water,boiling for 2-3 hours to obtain a Chinese herbal extract; 4) mixing the lentinan and the soy protein peptide hydrolyzate with the Chinese herbal extract obtained in the step 3) and conducting sterilization to obtain the deuterium-depleted water beverage for preventing and treating 'four highs'. Compared with the prior art, the deuterium-depleted water is adopted as one of the main raw materials,the preparation process of the lentinan and the soy protein peptide is controlled, the dosage of the hawthorn, the straight ladybell root, the platycodon, the mulberry leaf, the pueraria, the purslane, the medlar, the corn stigma, the astragalus and the chicory is designed, and the effects of lowering the 'four highs' of high blood fat, high blood sugar level, high blood pressure and high uric acid can be achieved the synergistic effect of the various raw materials.

The invention discloses a preparation method of a needle mushroom and soybean compound beverage and belongs to the field of beverage processing. The preparation method is characterized by taking needle mushrooms and soybeans as raw materials and comprising the following three processing steps: step (1), selecting the needle mushrooms, washing, pre-cooking and pulping to obtain needle mushroom juice; step (2) washing the soybeans, soaking, peeling, grinding and separating to obtain soybean milk; and step (3), mixing the needle mushroom juice with the soybean milk, homogenizing, degassing, filling, sealing, sterilizing and performing heat preservation to obtain the finished product. The needle mushroom and soybean compound beverage prepared by the method disclosed by the invention has the beneficial effects of being cream yellow, being moderate in sourness and sweetness, having a unique fresh and delicious flavor of the needle mushrooms and a fresh soybean milk flavor and being fragrant, delicious, fine and smooth; the needle mushroom and soybean compound beverage is favorable for improving the immunologic function of a human body, reducing blood pressure and blood fat and inhibiting cancer cells, and also has the effects of softening blood vessels and promoting the growth of bones. The preparation method is simple to operate and easy to implement.

The invention belongs to the technical field of beverages and processing thereof, and discloses red date and spirulina compound yogurt and a preparation technology thereof. The red date and spirulinacompound yogurt is prepared from red date juice, spirulina filtrate, xylitol, cane sugar, bacterial powder and fresh cow milk. The preparation technology comprises the following steps of weighing thefresh cow milk, the red date juice, the spirulina filtrate, the xylitol and the cane sugar, preheating to the temperature of 50 to 55 DEG C, and homogenizing; sterilizing for 6 to 7min under the environment with temperature of 89 to 91 DEG C; cooling to the temperature of 43 to 47 DEG C, adding the bacterial powder, and uniformly mixing; fermenting for 5.5 to 6.5h in a constant-temperature incubator with temperature of 42 to 43 DEG C; freezing for 12 to 24h at the temperature of 0 to 4 DEG C, so as to obtain the red date and spirulina compound yogurt. The red date and spirulina compound yogurthas the advantages that the mouth feel is fine, the flavor is particular, and the luster is uniform; the content of lactobacillus is high, and the red date and spirulina compound yogurt is beneficialto the health of people.

The invention relates to a preparation method of mushroom substitute tea. In the prior market, various mushrooms are not used as main raw materials of drinking tea, and in order to enrich the living standard of people and meet the requirement of health of drinking of people, a substitute tea adopting mushrooms as main raw materials is urgently needed to be prepared. The substitute tea comprises, by weight, the following raw materials: 3-5 parts of mushroom, 3-5 parts of tea tree mushroom, 3-5 parts of white tricholoma matsutake, 3-5 parts of oyster mushroom, 3-5 parts of flower mushroom, 3-5 parts of agaricus bisporus, 2-4 parts of pleurotus eryngii, 2-4 parts of flammulina velutipes, 1-2 parts of angelica, 1-2 parts of fleece flower root, 0.5-1 part of medlar, 1-2 parts of Chinese dates and 0.5-1 part of ginseng. The invention relates to the mushroom substitute tea.

The invention discloses a health food containing a rana chensinensis egg extract. The health food containing the rana chensinensis egg extract is micro-capsules which are prepared by taking whey protein and beta-cyclodextrin as wall materials, as well as the rana chensinensis egg extract, ginsenoside, soybean isoflavone and collagen as core materials wherein, the mass ratio of the core materials to the wall materials is (1-2) to 1, the mass ratio of the whey protein to the beta-cyclodextrin is (1-2) to 1, and the mass ratio of the rana chensinensis egg extract to the ginsenoside to the soybeanisoflavone to the collagen is (1-3) to (1-2) to (1-2) to (1-2). The health food containing the rana chensinensis egg extract disclosed by the invention is rich in a plurality of ingredients, high innutritional values, convenient to eat, easy to absorb and purely natural, and has the functions of reducing blood lipid, reducing cholesterol, lowering blood pressure, preventing and treating cardiovascular and cerebrovascular diseases, preventing and resisting cancer, improving Immune functions, beautifying, removing freckles, delaying and resisting senility, repairing ovarian and so on.

The invention discloses a preparation method of a red rice beverage. The preparation method comprises the following steps: (1) selecting raw materials: selecting red rice and wheat; (2) pretreatment:soaking and grinding to obtain a grinding liquid; (3) adding auxiliary materials: pumping the grinding liquid into a fermentation tank, and adding sugar accounting for 7-8% of the total mass of the raw materials; (4) pre-fermentation: adding strains into the fermentation tank for fermentation, and controlling the fermentation temperature to be 22-26 DEG C for low-temperature fermentation to obtainfermentation liquor; (5) liquid-residue separation: filtering to obtain residue-free fermentation liquor; (6) seasoning: adding a flavoring agent into the residue-free fermentation liquor for seasoning; (7) filtering: filtering again to obtain a semi-finished red rice beverage; and (8) sterilizing and sub-packaging: sterilizing the semi-finished red rice beverage, quickly cooling and packaging toobtain the red rice beverage. The red rice beverage is simple in preparation method, free of any chemical additive, low in cost, easy to digest and absorb, unique in flavor and good in taste, and isa healthy beverage suitable for people of all ages.

The invention discloses bean germ meal. Every 100g of bean germ meal comprises the following components: 30-40mg of vitamin C, 6.4g of aspartic acid, 1.98g of tyrosine, 1.7g of valine, 1.6g of leucine, 1.5g of phenylalanine, 1.2g of isoleucine, 1.1g of lysine, 2.6g of threonine, 1.7g of arginine, 0.5g of methionine, 2.6g of proline, 2.0g of glutamic acid, 1.2g of alanine, 1.1g of serine, 0.8g of glycine, 0.6g of histidine and 0.5g of cystine. In the germination process of seeds, the protein of the seeds is hydrolyzed into amino acids which are favorable for being absorbed by the human body; and the bean germ meal is rich in vitamins, mineral substances such as potassium, calcium, iron and zinc as well as various amino acids necessary for the human body, so that the bean germ meal has the effects of inhibiting cancer cells, reducing blood fat, preventing and treating cardiovascular diseases, delaying senescence and the like.

The invention discloses a traditional Chinese medicinal composition for treating sub-health. The traditional Chinese medicinal composition comprises radix glehniae, radix ophiopogonis, radix panacis quinquefolii, dry powder of fructus jujubae, radix astragali, rhizoma atractylodis macrocephalae, poria, carapax et plastrum testudinis, cooked soybean meal and pea meal. The traditional Chinese medicinal composition has a slow nourishing effect, is mild to a human body, slowly improves the immunity in the human body and steadily and consistently maintains a healthy body.