59results about How to "Preserve health benefits" patented technology

The invention discloses a production technology of biochemical hydrophilic silk non-woven fabric. The production technology comprises the following steps of: vibrating silkworm pupa in a pin type vibrator; performing biochemical treatment on the silkworm pupa full of pin holes taken out of the pin type vibrator or filature scraps in a biochemical jar to obtain silk fibers or blend fibers with oil content of less than 0.8% and glue content of less than or equal to 6%; and performing hydrophilic treatment on the silk fibers or blend fibers, and sufficiently mixing the silk fibers or blend fibers in a high-pressure airflow mixer, thus preparing the biochemical hydrophilic non-woven fabric from the treated silk fibers or blend fibers into. According to the invention, the prepared biochemical hydrophilic non-woven fabric has good air permeability and soft handfeel, is natural and environment-friendly, and avoids toxic and side effects; and products such as sanitary towel, paper diaper, adhesive bandage and the like prepared from the biochemical hydrophilic non-woven fabric has a healthcare function for the skin and is dry and breathable, so that a user feels comfortable when using the product.

A highland barley particle (or flour) with health-care function is prepared from the grains of highland barley through cleaning, removing bran and embryo bud, washing, polishing to obtain highland barley particles, and grinding to obtain highland barley flour.

The invention discloses a natural tea of Pu er with the fragrance of jasmine flower and preparation method thereof. After the natural tea of Pu er is overdone once on the conditions of DEG C 65-80, later the natural tea of Pu er is scented for three times by the jasmine flower with the flower using amount of 50 percent, 25 percent and 20 percent for 5-20 hours, finally, the fragrance is collected with the same method with 5 percent of jasmine flower. After the fragrance is collected, the jasmine flower and the residue are screened, and then the demanded natural tea of Pu er with the fragrance of jasmine is obtained. When the unique taste and healthy function for the natural tea of Pu er is preserved, the natural tea of Pu er is initiatively endowed with good fragrance of jasmine flower and special elegant flavor, lasting fragrance of flower and good brewing resistance. The invention has simple preparation process, low cost and good market prospects.

The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.

The invention discloses a rose chili sauce, consisting of the following components in mass parts: 30 to 40 parts of chili, 50 to 60 parts of leek flower, 10 to 15 parts of rose, 40 to 50 parts of celery, 1 to 5 parts of ginger, 1 to 5 parts of garlic, 25 to 30 parts of table salt, 15 to 20 parts of caraway, and 15 to 20 parts of water. The preparation method of the rose chili sauce comprises the following steps: mixing the fresh chili, the leek flower, the celery, the ginger, the garlic, the roseleaves, and the table salt which are smashed into the sauce uniformly, naturally fermenting for 60 to 90 days at the temperature of 25 to 35 DEG C, then adding the caraway which is cut into the segments with the length less than 1 mm, adding the water and stirring uniformly, putting the product into the pot, sterilizing and sealing. The rose chili sauce has the intense fragrance of the leek flower, perfect saline and peppery tastes, and is rich in the nutrition constituents of the celery. The rose chili sauce retains the health care effect of the rose, and has scented taste.

The invention provides toothpaste. The toothpaste is prepared from the following components: 15-25 percent of momordica grosvenori fine powder, 5-10 percent of Momordica grosvenori extract powder, 20-30 percent of coconut oil, 10-20 percent of guar gum, 15-25 percent of xanthan gum, 0.1-0.8 percent of sodium benzoate and the balance of deionized water. The toothpaste does not need extra addition of abrasive, a sweetening agent, a foaming agent and aromatic, has good safety, and has the effects of inhibiting bacteria, stopping bleeding, diminishing inflammation and the like. The invention further provides a method for preparing the toothpaste. The method comprises the following steps: (1) preparing momordica grosvenori ultra-fine powder and momordica grosvenori extract powder; (2) adding coconut oil, guar gum and xanthan gum into an emulsification pot according to a proportion, and sufficiently and uniformly mixing with the deionized water to form a primary mixture; and (3) adding the mixture in the step (2) into the momordica grosvenori ultra-fine powder, momordica grosvenori extract powder and sodium benzoate, uniformly mixing, and stirring in vacuum to prepare the toothpaste.

The invention provides a preparation technology of instant oil tea, and relates to the technical field of oil tea processing. The preparation technology comprises the following steps: (1) preparing raw materials; (2) treating tea leaves; (3) preparing raw slurry of a main material; (4) preparing raw slurry of an auxiliary material; (5) preparing a functional auxiliary agent; (6) preparing the instant oil tea. According to the instant oil tea provided by the invention, any harmful substance is not added in a process from mixing according to a formula to production and an green and environment-friendly ecological concept is met; a preparation process is simple and feasible, and complicated processing is not needed; the preparation technology has the characteristics of convenience for carrying, nature and health, greenness and safety, and good health-care function, and is worthy of being popularized and produced.

The invention provides a sessileflower acanthopanax bark extracting solution, an application thereof, sessileflower acanthopanax bark beverage and a preparation method of the sessileflower acanthopanax bark beverage, and relates to the technical field of food beverage. The extracting solution is mainly prepared through sequential processing with wine, decoction and juicing of dried fruits of the sessileflower acanthopanax bark. The sessileflower acanthopanax bark after processing with wine, decoction and juicing is more in dissolved effective components, has the effects of better improving the human immunity and regulating blood lipid, has a good health effect on various sub-health populations, can be widely applied to preparation of fruit wines, beverage, candies, flavoring agents or health foods. The content of the sessileflower acanthopanax bark extracting solution in the sessileflower acanthopanax bark beverage prepared from the sessileflower acanthopanax bark extracting solution, stevioside, citric acid, sodium citrate, xanthan gum and carboxymethylcellulose is greater than 90%, and the problem that existing sessileflower acanthopanax bark beverage is multi-component beverage in general and is low in sessileflower acanthopanax bark content is effectively solved. Meanwhile, the sessileflower acanthopanax bark beverage is sweet and sour in taste, and has rich sessileflower acanthopanax bark flavor.

The invention relates to the technical field of chili juliennes, in particular to chickpea chili juliennes and a processing method thereof. The chickpea chili juliennes comprise the following components in part by weight: 15 parts of Siping chili, 2 parts of chickpea, 1.3 parts of cooking salt, 0.35 part of monosodium glutamate, 0.3 part of white sugar, 0.03 part of pepper, 4 parts of rap oil, and 0.5 part of onion. The chickpea chili juliennes overcome the defects that the conventional chili product has strong taste and single nutrient component, contain unique chickpea nutrient components, keep the health care effect of the chickpea, are in fresh red date color which is exquisitely bright red, are oily and lucidus like yellow pearls, have a faint scent, deliciousness, an oily fragrance, a delicious taste, a veriest sauce fragrance, and a special bean fragrance; the taste is slightly hot, crisp, refreshing and delicate in mouthfeel; besides, the chickpea chili juliennes have chili meat texture and a special taste of the product, are suitable for people of all ages to eat, and improve the market competitiveness.

The invention provides a polygonatum canaliculatum plant extracting solution, fermented yoghourt and a preparation method thereof, and relates to the technical field of microbial fermentation and biological transformation. The polygonatum canaliculatum plant extracting solution is mainly prepared from polygonatum canaliculatum by a heating water extraction method, and the fermented yoghourt prepared from the polygonatum canaliculatum plant extracting solution, fresh milk, sucrose and a compound fermentation strain has the effects of nourishing yin, reinforcing the spleen, moistening the lung and promoting the production of the body fluid, and has good health care effects on symptoms such as deficiency of body after disease, inappetence and hypoimmunity. The fermented product reserves the nutrient components of the original yoghourt, and simultaneously has partial effects of polygonatum canaliculatum, thereby well combining the health care effects of yoghourt and polygonatum canaliculatum. Due to good color, good mouthfeel and good flavor of the milk curd, the fermented product alleviates the problem that most of the existing health products have poor flavoring effects and poor acceptability of consumers.

The present invention provides a Sichuan pepper plant extract, fermented yoghurt and preparation methods thereof, and relates to the technical fields of micro-organism fermentation and biotransformation. The Sichuan pepper plant extract is mainly prepared by using a temperature adding water extraction method of Sichuan peppers. The Sichuan pepper plant extract, fresh milk, sucrose and a compound fermentation strain fermentation are applied to prepare the fermented yoghurt, so that the fermented yoghurt has effects of warming middle warmer and dispelling cold, and killing insects and stopping pains, and very good health-care functions for patients with parasitic malnutrition and abdominal pain. The fermented product preserves nutrients of the original yogurt and at the same time has partial effects of the Sichuan peppers, and the health-care effects of the yogurt and Sichuan peppers are very well combined. The fermented yoghurt is excellent in curdling, color and luster, mouthfeel, and flavor, and eases contradictions that most existing health-care products are not good in seasoning effects and a consumer acceptance is relatively poor.

The invention discloses health preserving roxburgh rose flavor fruit vinegar and a preparation process thereof. The health preserving roxburgh rose flavor fruit vinegar comprises, by weight, 20-30 parts of roxburgh rose fresh fruits, 1-5 parts of heartleaf houttuynia herbs, 5-10 parts of white sugar and 60-80 parts of purified water. High-temperature raw starters and yeasts are co-fermented to prepare roxburgh rose fruit wine, the roxburgh rose fruit wine is secondarily fermented by acetic bacteria to prepare the roxburgh rose fruit vinegar, and the heartleaf houttuynia herbs serving as medicinal and edible plants with antibacterial effects and Guizhou features are added into a fruit wine fermentation link. Original fruit aroma of roxburgh roses is preserved, and the flavor of the fruit vinegar is enriched by parts of aroma-producing starters in the high-temperature raw starters. As the houttuynia cordata (heartleaf houttuynia herbs) serving as the medicinal and edible plants are added into the fruit wine fermentation link, growth of mixed bacteria in the fermentation process is inhibited, beneficial functional components are added to the fruit vinegar, the flavor of the roxburgh roses is retained, flavor substances, nutrient components and functional components are enriched, and the functions of improving gastrointestinal functions, regulating immunity and resisting radiation are enhanced. The fruit vinegar is unique in flavor, remarkable in health care effect and mature in production process, facilitates industrial production and has a wide market prospect.

The invention provides a peony-flavored cake and a making method thereof, and relates to the technical field of food processing. The cake is mainly made of low-gluten flour, eggs, sugar, baking powder, peony seed oil and peony pollen; wherein the peony pollen serves as peony essence, is rich in nutrition and has the effects of reducing blood lipid and blood sugar, activating blood, dispersing blood stasis, beautifying the skin, clearing away the heat, improving eyesight, building body, prolonging life and the like after long-term consumption. The content of polyunsaturated fatty acids, such as linolenic acid, in the peony seed oil is 140 times of that of polyunsaturated fatty acids in olive oil, and the polyunsaturated fatty acids have the health care effect of well regulating blood sugar and blood lipid. The cake is made from the raw materials, the raw materials are green and natural and have no toxic and side effects on the human body, the cake has the advantages of preventing three-hypers and cardiovascular and cerebrovascular diseases, moistening the skin, beautifying, preventing skin aging, improving immunity and the like after long-term consumption, and the problems that an existing cake is single in taste and incomprehensive in nutritional value and lacks the health-care effects and the dietary-therapy health care value is underdeveloped at the present stage are solved.

The invention provides a lotus leaf plant extract and a preparation method thereof, as well as fermented yoghourt and a preparation method thereof, and relates to the field of a microorganism fermentation technique and a bioconversion technique. The lotus leaf plant extract is mainly prepared from lotus leaves by a heating water extraction method. The fermented yoghourt prepared from the lotus leaf plant extract, fresh milk, cane sugar and composite fermentation strains through fermentation has the efficacy of reducing fever to induce urination, moisturizing the intestine and reducing fat, and has good health-care effects of reducing fat for simple obesity. The fermented product reserves nutrient components of original yoghourt, and has a part of efficacy of the lotus leaves, and the health-care efficacy of the yoghourt and the health-care efficacy of the lotus leaves are well combined. Due to excellent curds, excellent color, excellent mouth feel and excellent flavor, the conflict that most of conventional health-care products are bad in seasoning effects and the acceptance of consumers is bad can be relieved.

The invention discloses health-care powder with the taste of wild vegetables and a preparation method thereof. The health-care powder is prepared from the following raw materials in parts by weight: 10-15 parts of broad bean powder, 35-40 parts of sweet potato powder, 2-4 parts of rhizoma coptidis, 3-4 parts of purslane, 1-2 parts of forsythia suspensa, 4-6 parts of folium isatidis, 10-15 parts of walnut kernels, 8-10 parts of water shields, 1-3 parts of herba patriniae, 1.5-2.0 parts of plantain herbs, 4-6 parts of asparagus, 3-5 parts of fern, 10-13 parts of cress, 10-12 parts of aloe, 3-5 parts of mulberries, and 15-20 of composite nutrient powder. The health-care powder disclosed by the invention uses the broad bean powder and the sweet potato powder as main materials, and various wild vegetables are matched, so that the beneficial nutrient components and the health-care efficacies of the wild vegetables are effectively remained, and the health-care powder has a rich natural flavor and a unique taste of the wild vegetables. The health-care powder is rich in nutrition and is liked by people as food.

The invention belongs to the field of foods, and particularly relates to bean dreg bread. The bean dreg bread is made from the following raw materials in parts by weight of 100 parts of flour, 80-120parts of bean dregs, 0.8-1.4 parts of yeast, 15-20 parts of sugar, 15-20 parts of eggs, 0.5-1.5 parts of table salt, 2-8 parts of milk powder, 0.6-1.2 parts of a bread modifier and an appropriate amount of water. The raw materials of the bean dreg bread contain the bean dregs, the formula is simple, and the made bread is soft and loose, fine and smooth in internal structures, uniform in porosity and free from sour taste, has light bean dreg fragrance, and reserves nutrient components and health-care efficacy of the bean dregs. The making method of the bean dreg bread is simple to operate, andeasy to produce.

The invention provides Chinese yam plant extract, fermented yogurt and a preparation method of the fermented yogurt, and relates to the technical fields of microbial fermentation and biotransformation. The Chinese yam plant extract is mainly made of Chinese yam by the adoption of a heating water extraction method, and the fermented yogurt made of the Chinese yam plant extract, milk, saccharose and composite fermentation strains through fermentation has the effects of spleen strengthening, vital-energy reinforcing, digestion promoting and transportation facilitating and has an excellent healthcare effect on dyspepsia. The fermented yogurt maintains nutritional components of original yogurt and has part of effects of the Chinese yam at the same time, and the health care effects of yogurt and the health care effects of the Chinese yam are well combined. Because the fermented yogurt is good in curd, color and luster, taste and flavor, the contradictions are alleviated that most of current healthcare products are not good in seasoning effect and poor in acceptance of consumers.

The invention provides a making method of tomato pig intestines. The making method is characterized in that the tomato pig intestines comprise the following materials: 1,500cc of water, 500g of pig intestines, 100g of tomato sauce, 100g of pimientos, 50g of white sugar, 50cc of rice wine, 20g of cooking wine, 15g of zanthoxylum oil and proper amount of salt, monosodium glutamate, minced caraway, sesame oil, cinnamon, minced green onions, minced garlic, bruised ginger, light soy sauce and vinegar. The method comprises the following steps: washing the pig intestines and cutting the pig intestines into blocks; pickling the pig intestines with the cooking wine, the ginger, the salt and the monosodium glutamate; putting the pig intestines into a water boiling pot, adding water, the tomato sauce and the white sugar according to a ratio, and boiling the pig intestines to be 80% cooked; adding base oil into the pot and stir-frying the pimientos with proper amounts of the minced caraway, the cinnamon, the minced green onions, the minced garlic and the bruised ginger; adding proper amounts of the light soy sauce, the vinegar and the sesame oil and putting the pig intestines; and adding the cooking wine and boiling to be 100% cooked, and taking the pig intestines out of the pot. By adopting the making method, the problems that the pig intestines made by a traditional stewing method do not taste sour and delicious, or tender and fresh, nutrition ingredients are lost and the health effect can not be achieved are solved; and the making method is suitable for making foods.