2results about How to "Moderate consistency" patented technology

The application provides a preparation method of a food-grade natural wax-based gel emulsion, and the method is as follows: food-grade natural wax, a surfactant and distilled water are heated and mixed, and then high-speed shearing, ultrasonic dispersion, cooling and standing are performed to obtain a food-grade natural wax-based particle dispersion liquid; then the food-grade natural wax-based particle dispersion liquid is mixed and stirred with a food-grade natural wax-based gelation inner oil phase, and then high-speed shearing, ultrasonic dispersion and cooling are performed to obtain the food-grade natural wax-based gel emulsion. The application also provides application of the food-grade natural wax-based gel emulsion prepared above in preparation of special food for people with difficulty in swallowing. The food-grade natural wax is used as the only core functional raw material, and its dual functions of stabilizing the oil-water interface as a solid particle and constructing a three-dimensional network structure as a gelling agent are fully played, the prepared gel emulsion has a semi-solid texture, is easy to spread and deform, has very high safety and practicability, and has a wide application prospect.

This invention belongs to the fields of biochemistry and medicinal chemistry. It discloses a medicinal and edible herbal compound based on Shanxi aged vinegar that helps regulate intestinal flora, its preparation method, and its application. The active ingredients are prepared from the following raw materials in parts by weight: 20-40 parts Shanxi aged vinegar, 10-15 parts Astragalus membranaceus, 6-10 parts Hawthorn berries, and 5-10 parts Poria cocos. This invention uses Shanxi aged vinegar as its core, combined with the herbal compound of Astragalus membranaceus, Poria cocos, and Hawthorn berries. For the first time, this invention scientifically combines Shanxi aged vinegar, a traditional fermented food, with classic spleen-strengthening and blood-activating herbs (Astragalus membranaceus, Hawthorn berries, and Poria cocos), embodying the wisdom of traditional Chinese medicine regarding "medicine and food sharing the same origin" and "strengthening the foundation and clearing the source." This produces a synergistic effect, breaking through the traditional production model and product form of Shanxi aged vinegar.