43results about How to "Maintain health effect" patented technology

The invention discloses a milk substitute forage for a piglet, basically comprising corn, soybean meal, piglet composite multi-dimensional with carrier and piglet composite multi-mineral with carrier. The piglet creep feed of the milk substitute forage can train the piglet to eat from the fourth day since the piglet is born and can formally begin feeding and food calling at age of seven days. Due to the scent which is close to breast milk and the good palatability, the piglet can intake the forage after food calling for 2 to 3 days and the feed intake becomes more so the piglet can intake the forage normally when weaning comes and sow is driven away. The milk substitute forage has the advantages that due to the simulated nutritional ingredients of the breast milk, the nutrition level is close to the breast milk and the digestibility is high for the piglets so to satisfy the nutritional need of the piglets completely; the problem of weaning stress is avoided and the piglets still grow fast without diarrhea and fat loss after weaning; the survival rate of the piglets increases, enhancing the annual rate of piglets for sales of pig farms.

The invention discloses a health care tea containing gynostemma pentaphylla for bowel relaxing and preparation process thereof, wherein the tea is prepared from the following raw materials (by weight portion): gynostemma pentaphylla 80-98%, melissa officinalis 1-10%, and lotus leaf 1-10%.

The invention discloses a health care tea containing gynostemma pentaphylla for regulating internal secretion and preparation process, wherein the tea is prepared from the following raw materials (by weight portion): gynostemma pentaphylla 70-97%, motherwort 1-10%, lavandula angustifolia 1-10%, chloris virgata swartz 1-10%. The tea can be used for treating women's climacteric metancholia.

The invention relates to a frozen drink added with wheat juice and ginger juice and a preparation method for the frozen drink. The frozen drink comprises 30 to 40 weight parts of wheat juice, 5 to 20 weight parts of ginger juice, 10 to 30 weight parts of sweet taste substance, 0.05 to 0.5 weight part of stabilizer and 0.1 to 0.5 weight part of acidity regulator.

The invention provides a preparation method of almond yoghourt. The preparation method comprises the following steps of: adding auxiliary materials such as a sweetening agent, buffer salt and a stabilizing agent into raw milk; performing homogenizing, sterilization and cooling, and then pumping into a pre-disinfected airtight temporary storage tank; adding almond pulp treated in an aseptic environment condition, and sequentially treating the mixed liquor by use of a pre-disinfected homogenizer; finally pumping into a disinfected fermentation vat, adding bacterium strains, and performing heat-preservation fermentation till a certain acidity, thereby obtaining the almond yoghourt. The almond yoghourt prepared by the preparation method is in uniform milk white or slight yellow, has unique flavor of almond and acidified milk, is natural and unique in flavor, exquisite and uniform in tissue state, free from granular sensation and roughness, tasty and refreshing in sourness and sweetness, and free from whey separation or less in whey separation.

The invention relates to the field of processing of frozen beverages, in particular to a frozen beverage added with folium isatidis and a preparation method thereof. Based on 100 weight parts of raw materials of the frozen beverage, the frozen beverage added with the folium isatidis comprises 20 to 40 parts of folium isatidis leaf paste, 0.11 to 0.35 part of stabilizer and 0.11 to 0.35 part of acidity regulator, wherein the stabilizer comprises 0.1 to 0.3 part of xanthan gum; the acidity regulator comprises 0.1 to 0.3 part of citric acid; and the folium isatidis leaf paste is obtained by adding 30 to 50 kg of water into 1 kg of folium isatidis leaves, boiling for 20 to 30 minutes at the temperature of between 80 and 110 DEG C, pulping and filtering. By reasonable matching of the stabilizer, the inherent health-care effect and the edible curative effect of the folium isatidis leaf paste are kept, so the frozen beverage has the health-care effects of resisting endotoxin, clearing heat and the like, and a certain dietetic therapy effect is achieved when the frozen beverage is eaten.

The invention discloses a preparation method of sophora flower buds both used as medicines and foods and relates to the field of processing of foods both used as medicines and foods. The preparation method comprises the following steps: washing fresh sophora flower buds; baking the sophora flower bud at 35 DEG C to 45 DEG C for 1.5h to 2h; then baking at 75 DEG C to 85 DEG C for 1h; then frying at110 DEG C to 120 DEG C for 35min to 45min; then cooling to 10 DEG C to 15 DEG C within 5min to 10min; sealing. According to the preparation method disclosed by the invention, different baking temperature and different baking time are adopted, and water, bitter glycoside, triterpenoid saponin, sophoradiol and volatile oil in the sophora flower buds are released or decomposed in sequence under three temperature gradients; meanwhile, flavonoid, betulin, rutin, vitamin P and inhibiting aldose reductase, which have a main health-care effect, in the sophora flower buds are protected through technology operation including rapid cooling and sealing, so that the sophora flower buds are combined with the health-care effect of the other components.

The invention discloses a preparation method of sophora flower bud tea capable of nourishing yin and moistening dryness, and relates to the field of health protection tea. According to the technical scheme, the sophora flower bud tea capable of nourishing yin and moistening dryness is prepared from 100 parts of sophora flower buds, 10 parts of Chinese wolfberries and 10 parts of rock candies. Thepreparation method comprises the following steps: adding the rock candies to water of which the volume is 2-4 times of the weight of the rock candies to melt the rock candies for later use; thoroughlycleaning fresh sophora flower buds, and soaking the thoroughly cleaned sophora flower buds with the rock candy solution for 12-24h; baking the soaked sophora flower buds at 35-45 DEG C for 1.5-2h, then performing baking at 75-85 DEG C for 1h, and performing stir-frying at 110-120 DEG C for 35-45min; and then reducing the temperature to 10-15 DEG C within 5-10min, adding the Chinese wolfberries, and performing sealing. By improving the baking process, bitter glycosides and partial side effect components in the sophora flower buds are inhibited and decomposed, effective components of the sophora flower buds are fully protected, and the effects of nourishing yin and moistening dryness are improved on the basis of combining the rock candies and the Chinese wolfberries.

The invention discloses a preparation method of Chinese yam and rhizoma polygonati liquor. The method includes the steps of: (A) finely selecting 1-3 parts by weight of Chinese yam and 1-2 parts by weight of rhizoma polygonati; (B) rinsing the Chinese yam in purified water at 0-5 DEG C for 3-5 times; (C) placing 1-3 parts by weight of the Chinese yam in an extraction tank, adding 100-150 parts by weight of liquor to the extraction tank, stirring the mixture at 300-500 rad/min, extracting the Chinese yam for 10-20 h and stopping stirring, and extracting the Chinese yam for 5-10 days, and successively performing filter pressing and ceramic membrane filtration to obtain Chinese yam extract liquor; (D) adding 1-2 parts by weight of the rhizoma polygonati into another extraction tank, adding 100-200 parts by weight of purified water to the extraction tank, keeping the temperature at 70-90 DEG C and performing extraction for 1-2 h, and successively performing filter pressing and ceramic membrane filtration to obtain a rhizoma polygonati extract liquid; and (E) mixing the Chinese yam extract liquor and the rhizoma polygonati extract liquid according to the weight ratio of 3:1, regulating alcohol degree with edible alcohol, aging and freezing the liquor, removing turbidity, and fill-packaging the liquor.

The invention relates to a production process of compound soft ginsengs, which comprises the following steps: selecting 100 parts by weight of ginseng , washing with water, and putting into the waterwith the temperature of 75 DEG C for water frying for 20 minutes; carrying out needle alignment for the ginsengs after water frying; taking 3 parts of shizandra berry, 2 parts of radix-polygoni multiflori, 1.5 parts of arillus longan, 3 parts of boxthorn fruit, 1.5 parts of tuber of dwarf lilyturf, 1 part of red jujube and 1.5 parts of mulberry fruit in parts by weight, washing with water, puttinginto a container, adding 10 parts of water, decocting for 2 hours, and adding 5 parts of water again; decocting for 1 hour, adding 5 parts of water, 10 parts of brown sugar and 40 parts of white sugar, and decocting for 8 minutes to acquire traditional Chinese medicine juice; putting the acquired traditional Chinese medicine juice and the ginsengs after needle alignment into the container, soaking for 60 hours, and keeping the temperature above 40 DEG C; vacuum packaging the soaked ginsengs; and sterilizing for 45 minutes at the temperature of 105 DEG C and under 1.5 atmospheric pressure toprepare the compound soft ginsengs. The invention provides the production process of the compound soft ginsengs which can adjust human organs and improve the anti-disease capability of bodies and havean antifatigue function.

The invention discloses a copper member capable of killing bacteria of wall corners and sanitary dead angles and a production method of the copper member. The copper member is characterized in that the copper member is a device placed at the wall corners or on the wall body sides, wherein the wall corners and the wall body sides are not easy to clean and can breed bacteria, the copper member can be a triangular cone body or a strip-shaped object fitting the wall corners or the wall body sides, and the surface of the triangular cone body or the strip-shaped object is plated with copper or sprayed with a nano-copper coating and can achieve the functions of inhibiting the bacteria and killing the bacteria; after copper makes contact with the bacteria, the outer membranes of the bacteria are broken; then the copper surface acts on broken holes of the outer membranes of the bacteria to damage active enzymes of the bacteria, so that the bacteria cannot breath, take food, digest and generateenergy, and cells lose necessary nutrient substances (protein) and moisture, and finally, the bacteria shrink. The copper member is suitable for using in public places such as hospitals, stations, hotels and schools and families or on other occasions.

The invention relates to the field of frozen drink processing, in particular to a frozen drink with deep sea fish oil and a preparation method thereof. The frozen drink with deep sea fish oil comprises 1-2.5 parts of deep sea fish oil, 1-2.5 parts of lecithin, 0.05-0.2 part of emulsifier and 0.05-0.2 part of thickener based on 100 parts of raw materials by weight. The frozen drink provided by the invention has the healthcare functions of reducing blood fat and blood pressure, resisting aging and the like, a certain food therapy effect is achieved when the frozen drink is drunk, and the frozen drink is suitable for consumers of all ages.

The invention relates to a preparation method of tea yoghourt, belonging to the technical field of food processing. According to the formula, the tea yoghourt comprises the following ingredients by weight ratio: 0.5-1 part of ultrafine green tea powder, 4-8 parts of inoculum concentrations, 9-15 parts of skim milk powder, 4-8 parts of white granulated sugar, and 0.1-0.5 part of a stabilizer, wherein the stabilizer comprises 0.05%-0.1% of xanthan gum, 0.05%-0.2% of CMC-Na, and 0.05%-0.15% of sodium alginate. The preparation method comprises the specific steps of mixing and blending the ingredients in ratio, stirring uniformly, subpackaging, sterilizing, then rapidly cooling to about 42 DEG C, inoculating a leavening agent, putting the inoculated feed liquid into an electric heating constant-temperature incubator being 42 DEG C, fermenting, taking the fermented feed liquid when the acidity reaches 70-80 acid degrees, putting the feed liquid into a refrigerator being 0-4 DEG C, and carrying out cold storage for 17h, thus obtaining finished tea yoghourt product. The tea yoghourt prepared by the method not only can keep the original nutritive value and health of yoghourt, but also has the flavor of tea leaves.

The invention relates to a process for preparing fruit tea product which comprises the following steps: (1) choosing fresh fruits, (2) sorting cleaned fruits based on sizes, (3) removing kernel, (4) disintegrating into 60 meshes, (5) charging 10-20 wt% of bee honey, 10-20 wt% of fructose, 10-20 wt% of cane sugar, and 10-40 wt% of Chinese herbal medicine raw material, (6) mixing the mixture, (7) packaging and sterilizing at high temperature.

The invention belongs to the technical field of tea production and processing and particularly relates to compressed radix puerariae tea. The compressed radix puerariae tea is prepared by steps: (1) radix puerariae harvesting; (2) sterilization treatment; (3) slicing; (4) gradient intensive pulse light sterilization; (5) vacuum freeze drying; (6) compressing; (7) packaging. By adoption of cold sterilization techniques such as ultrasonic synergistic gradient intensive pulse light sterilization, sterilization treatment of fresh radix puerariae is realized, and damage of raw materials is avoidedwhile sterilization is realized. By means of temperature-variable vacuum freeze drying for preparation of the radix puerariae tea, the original color, nutritional components and healthcare functions of radix puerariae are kept to the greatest extent. In addition, by preparation of the radix puerariae tea into the compressed tea through a tea compressor, convenience in product transporting and long-term storage is achieved. Furthermore, a production process is simple and convenient to operate, requirements of industrial production can be met while various types of compressed tea can be made bythe aid of the tea compressor, and entering the artwork market is benefited.

The invention relates to a manufacturing method of a sticky rice beverage, and the method comprises the following steps of: washing sticky rice and adding water to immerse the sticky rice for 12-18 hours; adding water into white sugar to dissolve the white sugar into syrup; adding the prepared syrup into the immersed sticky rice and uniformly agitating; adding the mixture into a food steamer, andheating and steaming the mixture; standing the steamed sticky rice to reduce the temperature to room temperature; carrying out grain dispersion and condensing parts of the sticky rice into clusters; adding corn flour or rice flour into the sticky rice which is condensed into the clusters; removing the corn flour or the rice flour in the sticky rice and compressing grains to be flat; airing the rice which is compressed to be flat; and then, dry-frying to crack the grains. The sticky rice used in the invention exists in cooked sticky rice grains and keeps the original health-care effect and curative effect of the sticky rice, so that the sticky rice beverage has a health-care function and a certain dietary therapy effect in the process of eating; and the corn flour or the rice flour is added so that the clustered sticky rice grains are uniformly dispersed, the grains are small and the eating taste is better.

The invention relates to the technical field of hemp spinning, in particular to a novel hemp textile fabric and a spinning process thereof. At least one of the warp yarn and weft yarn used in the fabric consists of yarn of two or more than two systems, hemp yarn with a linear density of 9.7 tex to 27.8 tex and synthetic filament with a linear density of 5 .6 tex to 16.7 tex are taken as raw materials and woven into the novel hemp textile fabric with total tightness of 70% to 120% and a hemp content of 45% or more, and fabric weaves are backed weaves, double-layer weaves, and fluff and towel weaves. The manufacturing method comprises the following steps: spooling, warping, sizing and weaving. The fabric not only has good performance such as ventilation and cooling, fast moisture absorptionand moisture release, soft and elegant hand feeling and excellent cloth surface drapability, but also has health care functions such as corrosion prevention, anti-bacterium, static electricity prevention, radiation resistance and ultraviolet prevention, has extremely good fabric shape retaining performance and wrinkle resistance simultaneously, and thus can be widely applied to high-end apparel fabrics and home textiles.

The invention relates to the field of life cultivation and health preservation and in particular relates to a traditional Chinese medicinal composition for foot bath health care. The traditional Chinese medicinal composition is prepared from the following components in parts by weight: 15 to 20 parts of lotus leaf, 15 to 20 parts of rehmannia root, 15 to 20 parts of semen raphanin, 15 to 20 parts of semen cassia, 15 to 20 parts of winged euonymus twig, 15 to 20 parts of kelp, 15 to 20 parts of folium artemisiae argyi, 15 to 20 parts of herba taxilli, 15 to 20 parts of caulis polygoni multiflora, 15 to 25 parts of semen ziziphi spinosae, 15 to 20 parts of twig and leaf of India quassiawood, 12 to 25 parts of semen strychni, 10 to 25 parts of phoenix tree seed, 15 to 18 parts of radix cyathulae, 8 to 15 parts of herba lamiophlomi and 7 to 11 parts of fructus xanthii. The traditional Chinese medicinal composition for the foot bath health care, disclosed by the invention, has health-care effects of relieving fatigue, calming the nerves, improving sleep, clearing heat and reducing pathogenic fire and promoting digestion.