113results about How to "Prevent colon cancer" patented technology

The invention provides a special nutrition food formulation containing short peptide and probiotic. The food formulation uses food-originated short peptide as a raw material which is added with the probiotic and functional oligosaccharide to form a compound formulation. With the formulation, dry powder foods can be prepared and are taken with cooled water. The foods prepared according to the formulation can improve the nutritional status of organism proteins, optimize the micro-ecological environment in intestines, regulate the functions of intestinal tracts, prevent constipation, diarrhea and colon cancer, enhance the immunity, whiten skins, and strengthen the physique comprehensively.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention discloses a five-organ-nourishing nutrient health rice and a preparation method thereof. The five-organ-nourishing nutrient health rice is prepared from the raw materials of japonica rice, buckwheat, chestnut cores, black sesame, mutton, naseberry, almonds, fish maw, balsam pear power, peperomia dindygulensis miq, shaddock peels, prepared rhizoma polygonati and the like. The five-organ-nourishing nutrient health rice provided by the invention has the benefits of having a unique special flavour, being rich in nutrient substances such as soybean dietary fiber and soy proteins, has the effects of clearing away heat and toxic materials, eliminating phlegm and draining pus, relax bowel to relieve constipation, nourishing five organs and dispelling wind and eliminating dampness, can prevent diseases such as colon cancer, hypertension, hyperlipidemia, high cholesterol and diabetes mellitus.

The invention discloses a pet masticatory containing a nutrition bar and consists of a nutrition bar and a livestock skin which enwinds the nutrition bar. The pet masticatory comprises by weight percentage: 20-80 percent of livestock skin selected from pigskin, cowskin or sheepskin, 10-60 percent of protein nutrition bar which is the mixture of animal protein and vegetable protein, 5-50 percent of starch, 1-10 percent of grease, 1-8 percent of dietary fiber, 1-4 percent of quality modifying agent and flavoring agent, 0.1-5 percent of antioxidant, 0.1-3 percent of nutrient or healthy additive and the rest of water. At the same time, the invention also discloses a preparation method for the product.

The invention discloses a method for extracting dietary fibers from peach residue. The method comprises the following steps: (1) impurity removal and sterilization: dispersing peach residue iin water, removing crushed peach stones and sterilizing; (2) lixiviation under heat insulation; (3) solid-liquid separation to obtain filtrate and filter cake; (4) concentration and ethanol precipitation of filtrate and drying of precipitates, to obtain soluble dietary fibers; and (5) mixing filter cake and warter, adjusting pH to 4-5, digesting with compound enzymes at 40-50 DEG C for 10-20 hours, filtering, collecting filtrate and filter cake after enzymolysis, concentrating filtrate after enzymolysis, precipitating with ethanol, drying the precipitates to obtain soluble dietary fibers, drying the filter cake after enzymolysis to obtain insoluble dietary fibers. The invention increases the yield of soluble dietary fibers, reduces the energy consumption, production cycle and production cost, simplifies the operation, doesn't need strict working conditions such as high temperature and pressure and strong acid and base, has no strict requirement for equipment, and is environment-friendly.

The invention provides highland barley self-raising flour which comprises the following components by weight percent: 30%-97% of refined highland barley flour, 0%-67% of other types of flour and 3%-5% of leavening agent. The refined highland barley flour is obtained by multi-stage flour milling fine processing, the content of beta-glucan in highland barley is 50 times of that in wheat, and the refined highland barley flour has the functions of clearing intestine, preventing colon cancer, regulating blood sugar, preventing and treating diabetes, reducing cholesterol and improving immunity. Theself-raising flour can be used for making various flour-based foods, such as steamed and stuffed buns, dumplings, flapjacks, baked cakes, hot pancakes and the like, has unique taste and convenient use, and can be used for making various four-based products by adding an appropriate amount of water into the highland barley self-raising flour.

The invention discloses an inulin soya-bean milk beverage and a preparation method thereof, belonging to the technical field of food processing. The inulin soya-bean milk beverage disclosed by the invention mainly consists of the following components in parts by weight: 80-120 parts of soya-bean milk, 2-20 parts of inulin, 1-5 parts of honey and 0.1-0.4 parts of a stabilizer, wherein the inulin, which is also called as synanthrin, is linear straight-chain polysaccharide formed by D-fructose through key jointing of beta (1 to 2), the tail end of the inulin is provided with a glucose residue, and the degree of polymerization is 2-60. The inulin, as a soluble dietary fiber different from a starch structure, can selectively promote the growth of colon probiotics and improve the health condition of a host. The inulin soya-bean milk beverage disclosed by the invention is white, is exquisite and smooth in mouth feel, has a low caloric value and can promote the growth of human colon probiotics, inhibit toxic fermentation products, promote the absorption of mineral materials such as calcium, magnesium and iron and improve the physiological functions such as immunity of the organism.

The diet fiber is produced with bagasse or head chop as main material and other agricultural product as fittings and through fermenting treatment with edible fungi strain. The production process includes crushing bagasse or head chop; mixing with crushed wheat bran, soybean residue, trace element and water; bagging the wet material in heat resisting plastic bag and sterilizing in sterilizing pot; inoculating edible fungi strain to the sterilized culture medium under bacteria-free condition and culturing under certain condition for 35-45 days; drying and crushing to 100 mesh to obtain the product. The diet fiber has the physiological functions of lowering blood fat, lowering blood sugar, relaxing the bowels, slimming, etc. and has nutritious components essential for human body. The present invention has simple production process and high product quality.

The invention discloses edible cosmetics and a preparation method thereof. According to the invention, all-food grade matrix materials and active components are adopted to prepare a toning lotion and an emulsion that can be taken orally and can be used externally. By testing of sensory indexes, physicochemical indexes, moisture absorption and skin application, the results show that: the sensory and physicochemical indexes of the prepared edible toning lotion and emulsion are all in line with the standard requirements of China's cosmetics industry; the toning lotion and emulsion can replenish nutrition needed by the body and skin, resist oxidation and aging, enhance organism immunity, maintain moisture, weaken pigment, tighten skin, and enhance appearance beauty. At the same time, the use of the all-food grade raw materials also makes the cosmetics become safer and makes people feel relieved.

The invention discloses red bean-coix seed meal replacement powder. The red bean-coix seed meal replacement powder is prepared from the following raw materials in parts by weight: 20-120 parts of red beans, 20-150 parts of coix seeds, 10-70 parts of wheat germs, 10-50 parts of Chinese wolfberry fruits and 0-80 parts of crystal sugar. The red bean-coix seed meal replacement powder is prepared by the following steps: respectively washing the raw materials, and drying the washed materials; performing low-temperature baking and heating technology on the dried materials; crushing the baked and heated materials into fine powders; uniformly mixing the component powders; and carrying out sterilization, so that the red bean-coix seed meal replacement powder is prepared. The red beans and the coix seeds have the effects of eliminating dampness and reducing swelling, as well as the functions of resisting cancer, reducing weight, keeping youth, tonifying the kidney, invigorating the spleen and promoting urination; the wheat germs have the functions of protecting the brain, promoting development of the infants and the young children and so on; moreover, the wheat germs contain food fiber which has the effects of reducing serum cholesterol as well as preventing diabetes and colon cancer; and the Chinese wolfberry fruits have the effects of improving eyesight, improving body immunity, regulating blood sugar, lowering blood pressure, as well as preventing and treating hypertension, heart disease, arteriosclerosis and so on. The red bean-coix seed meal replacement powder is ready for eating after direct brewing with boiling water; thus, the red bean-coix seed meal replacement powder is a meal replacement food which is convenient to eat and rich in nutritive values, and can be utilized to replace breakfast, lunch and supper.

A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5)/3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2/3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain the sausage added with inulin; the inulin improves the water binding capacity and mouthfeel, and has a nutrition and health-care function.

The invention specifically relates to a functional oil microcapsule containing chia seed gum and a preparation method thereof, and belongs to the field of food processing. The microcapsule is composedof a solid content and water, wherein the solid content is prepared from the following components in percentage by weight: 20-40 percent of a core material, 58-78 percent of a wall material, and 1.5percent of an emulgator; the core material uses chia seed oil, peanut oil and olive oil. The functional oil microcapsule containing the chia seed gum with good stability, high solubility and good oilembedding effects is provided; the preparation method is simple and practicable, and the process is easy to control.

The invention discloses a Lentinus edodes dietary fiber slice. According to the invention, insoluble dietary fibers (IDF) of Lentinus edodes are used as a raw material; combined technologies of high pressure cooking and high pressure homogenization are employed to process IDF in the root of Lentinus edodes, and raw materials like an emulsification stabilizing agent and a thickening agent are cooperatively used to prepare the Lentinus edodes dietary fiber slice. The modified Lentinus edodes dietary fiber slice provided in the invention has high content of fibers, low fat and a low calorific value, total content of dietary fibers in the slice is more than 80%, and the dietary fibers have obviously improved water binding capability, water holding capability and expansibility.

The invention provides a formulation and preparation method of a dietary fiber type inhalable jelly functional drink. Every 100 g of the inhalable jelly drink is prepared from, by weight, 46-54 mg of potassium chloride, 23-27 mg of locust bean gum, 148-172 mg of gellan gum, 23-27 mg of xanthan gum, 12-14 g of isomerized sugar F-55, 0.9-1.1 mg of trisodium citrate, 3.4-4.0 g of galactomannan, 132-154 mg of apple juice concentrate, 180-209 mg of citric acid, 185-215 mg of calcium lactate, 98-114 mg of spice, 19-22 mg of emulsifier D-E-H and the balance water. The preparation method includes the steps of preparation of gel and preparation of the inhalable jelly drink. Dietary fibers and jelly are mixed together to prepare the dietary fiber type inhalable jelly functional drink for the first time, the market of the jelly industry is widened, and the deficiency phenomenon of dietary fiber type functional products on the jelly market is avoided. The functional drink has the advantages of being wide in suitable crowds, high in nutritive value and capable of promoting health, and is dietary fiber enhanced functional jelly, a customer takes in the jelly gel and the galactomannan at the same time while water is replenished, and the jelly gel and the galactomannan collaboratively act to jointly exert the special effect of the product.

The invention provides an egg white peptide instant solid beverage and a preparation method thereof, and relates to an instant product and a preparation method thereof. The preparation method comprises the following steps: 1, performing low-temperature melting and microfiltration impurity removal on an egg white liquid; 2, adjusting pH, and adding Maxipro NPU enzyme for modification treatment; 3,performing inactivation; 4, performing composite enzymatic hydrolysis, and then performing enzyme-killing and cooling; 5, performing centrifugation, ultrafiltration, and concentration; 6, performing spray drying to obtain an egg white peptide powder; and 7, mixing the egg white peptide powder with auxiliary materials, and performing instantaneous high-temperature sterilization. The egg white peptide instant solid beverage has no peculiar smell and bitter taste after being prepared, has a pleasant smell, has a sweet and sour and smooth taste, and has a uniform and transparent state. Carrying and brewing are very convenient. A new method with high nutrition, high efficiency and convenience of eating eggs is provided for consumers, and a gap of deep processing of egg products in solid beverage fields and markets is filled.

The invention discloses a konjak steamed bread and a manufacturing method thereof. The konjak steamed bread takes konjak flavor powder and flour as raw materials. The manufacturing method comprises the following steps: taking 30% of flour, adding needed dried yeast, adding about 50% of water (in terms of the flour addition), and mixing flour into dough by a flour-mixing machine; fermenting the mixed dough at the temperature of 26-28 DEG C and humidity of 70-80% for 8-12 hours; taking 60% of flour and 10% of konjak flavor powder to be added into the fermented dough, adding 40% of water (in terms of the flour addition), and putting into the flour-mixing machine to be mixed into the dough; preparing a steamed bread blank; fermenting at the temperature of 28 DEG C and the humidity of 70-80% for 60 minutes; and steaming by high fire for 20 minutes. The product of the invention has delicious taste and abundant nutrition, can inhibit the adsorption of cholesterol and bile acid by intestinal tracts, lowers blood fat and blood sugar, has the efficacy of losing weight and can prevent and cure colon cancer and breast cancer.

The invention relates to the field of food processing, and particularly relates to a roxburgh rose fruit juice beverage and a production method thereof. The production method of the roxburgh rose fruit juice beverage comprises the following steps: step A, juicing roxburgh rose to obtain roxburgh rose fruit juice; step B, filtering 80-120 parts of the roxburgh rose fruit juice to obtain original juice; step C, sterilizing the original juice, during the sterilization, adding 0.2-2 parts by weight of anti-oxidants and 0.2-2 parts by weight of peroxide decomposers into the original juice to obtain the roxburgh rose fruit juice beverage. The roxburgh rose fruit juice beverage comprises, by weight, 80-120 parts of roxburgh rose fruit juice, 0.2-2 parts of anti-oxidants and 0.2-2 parts of peroxide decomposers. According to the invention, both the anti-oxidant and the peroxide decomposer are added during the production, thus synergistic effect of the two agents is reached, and the combination of prevention and treatment is realized, which effectively solving the browning problem of roxburgh rose fruit juice beverages.