73results about How to "Prevent colorectal cancer" patented technology

The invention relates to the field of food processing, in particular to a preparation method of dragon fruit juice. The preparation method comprises the steps of sorting and slicing; preparing dragon fruit peel juice; preparing diced dragon fruit; preparing lychee juice; blending the dragon fruit juice; sterilizing; filling, and the like. The dragon fruit juice prepared by the preparation method is sweet and tasty, is not added with any synthetic materials such as pigments, essences and preservatives and sufficiently utilizes peel, fruit pulp and fruit seeds of dragon fruit in the preparing process; no raw materials are wasted; and the obtained juice comprises all nutrition ingredients of dragon fruit. Lychee and dragon fruit are ingenuously matched, so that the prepared juice is mild and is suitable for people with different constitutions to drink; and meanwhile, lychee is sweet in taste and also improves taste of the juice by being matched with dragon fruit.

The invention relates to functional medium and long chain fatty acid glyceride microcapsules. The functional medium and long chain fatty acid glyceride microcapsules consist of plant blend oil, a wallmaterial, an emulsifying agent, an oil phase antioxidant, an aqueous phase antioxidant, a metal chelator, a heat stabilizer and an anticaking agent. Based on 100 parts of the microcapsules, 30-60 parts of the plant blend oil is added, the plant blend oil comprises the following raw material components in parts by weight: 10-20 parts of linseed oil, 1-3 parts of plukenetia volubilis Linneo oil, 20-30 parts of fructus perillae oil, 1-3 parts of peony seed oil, 1-3 parts of sea buckthorn seed oil, 5-10 parts of cannabis sativa seed oil, 5-20 parts of Chinese wolfberry fruit seed oil, 1-2 parts of acer truncatum seed oil, 10-22 parts of pumpkin seed oil, 3-7 parts of evening primrose oil, 1-5 parts of shea butter, and 16-21 parts of coconut oil. The functional medium and long chain fatty acidglyceride microcapsules have the advantages of having positive effects on reducing blood lipid, improving insulin resistance, protecting endothelial cell functions of cardiovascular disorders, preventing coronary heart diseases, improving protective screen of the immune function of intestines, controlling body weight, and preventing breast cancer, prostatic cancer and carcinoma of colon and rectum.

The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

The invention discloses instant sweet potato starch noodles and a production method thereof. The instant sweet potato starch noodles comprise 70% of sweet potato starch, 10% of cassava starch and 20% of corn starch. The production method comprises the following steps of 1, raw material blending and pulp mixing, 2, self-curing and molding, 3, refrigeration and aging, 4, unfreezing, 5, washing and dehydration, 6, weighing and molding, 7, drying and examination, and 8, packaging. The production method utilizes pesticide pollution-free sweet potato starch as a main raw material and combines a traditional production technology. The instant sweet potato starch noodles are prepared carefully by an introduced high and novel technology, is pure and clean and has a white color, a soft and moist taste, a fresh and fragrant flavor and a high nutritive value.

The invention relates to the field of milk product processing, in particular to novel prebiotics-added fermented milk and a preparation method thereof. The novel prebiotics-added fermented milk comprises the following raw materials based on 100 parts by weight of 0.1-1 part of resistant starch and 0.008-0.01 part of lactic acid bacteria starter. According to the invention, by adding the resistant starch in the fermented milk, the stability of the fermented milk in the storage period can be maintained and the proliferation of bifidobacteria in the probiotic can be remarkably promoted. Meanwhile, the resistant starch used as the novel prebiotics can speed up the fermentation and maintain the viable count of the bifidobacteria in the storage period of the fermented milk to a stable level.

The invention relates to the food processing field, particularly to a production method of red heart dragon fruit hemp potato bread. The production method comprises producing the red heart dragon fruit juice, producing red heart dragon fruit powder, performing dosing, performing fermentation, performing baking, performing packaging and the like. According to the production method of the red heart dragon fruit hemp potato bread, the taste of the red heart dragon fruit hemp potato bread is delicate, the red heart dragon fruit is produced into the red heart dragon fruit juice and the red heart dragon fruit powder which serve as raw materials to produce the red heart dragon fruit hemp potato bread, the red heart dragon fruit hemp potato bread comprises the bright color and the mellow fragrance of the red heart dragon fruit pulp and nutrients of the red heart dragon fruit, and the health care effect is good.

The invention provides pitaya buccal tablets. The pitaya buccal tablets are made from the following raw materials in parts by weight: 20-50 parts of pitaya flesh, 10-13 parts of hyacinth beans, 4-7 parts of Chinese magnoliavine fruits, 5-8 parts of day lilies, 12-15 parts of sweet potato leaves and 2-3 parts of a natural sweetener. A preparation technology of the pitaya buccal tablets comprises the following steps: a step 1, peeling pitayas to obtain pitaya flesh, cutting the pitaya flesh into pitaya flesh granules, pouring the pitaya flesh granules into a stirring machine, and performing stirring so as to obtain pitaya paste; a step 2, putting the Chinese magnoliavine fruits at a ventilation place for drying in shade, and then crushing the dried Chinese magnoliavine fruits into powder of 100 meshes or above through a crushing machine; a step 3, putting the hyacinth beans and the sweet potato leaves into a juice extractor for squeezing so as to obtain juice; a step 4, soaking the day lilies with water for removing colchicine, and then crushing the soaked day lilies into minced day lilies of 100 meshes or above through the crushing machine; and a step 5, uniformly mixing materials separately obtained in the step 1 to the step 4, then adding the natural sweetener, performing uniform mixing, then performing granulation, performing tabletting, performing sterilization, and performing packaging so as to obtain the pitaya buccal tablets. The pitaya buccal tablets disclosed by the invention have the effects of loosening bowel to relieve constipation, preventing senile dementia and preventing cancer of colons.

The invention relates to a process for preparing the vegetable and fruit alginate fiber, which is a food addictive with low-energy and high-fiber and made of potato starch (food fiber) with resistant property (RS2)which is hardly digestive and adsorptive, bean slag fiber, apple slag fiber, wheat bran fiber, mushroom fiber and sea weed powder. Treating the starch, bean slag, apple slag, wheat bran, mushroom and sea weed with acid and base, modifying the starch to make it be resistant, removing sugar (starch) and protein from the food slag to make them become the food fiber, then breaking, drying and sterilizing and getting the product. The product can be directly added into the gruel, milk and vegetable soup with noodle; or can be used as seed powder of Gorgon euryale to add into the fried dish and vegetable soup; and can be added into the bread and pot food. The product can increase the dung capacity after eaten and thus for bowel relaxing, the fiber expands when meets with water and to curb the increasing tendency of the overweight, fatty, coronary disease, large intestinal cancer for the reason of taking in too much refined food and energy.

The invention discloses a natto cake with a bowel relaxing function, which is prepared by raw materials in parts by weight as follows: 30-40 parts of eggs, 30-40 parts of white granulated sugar, 40-50 parts of corn flour, 5-7 parts of honey, 10-15 parts of cream, 1-2 parts of baking powder, 8-10 parts of fermented banana milk, 10-20 parts of roasted natto powder, 7-9 parts of banana skin fruit and vegetable paste, 1-2 parts of a traditional Chinese medicine extract and proper water. The natto cake is mellow in taste and has the health-care function of bowel relaxing.

The invention discloses Chinese yam milky tea. Chinese yam slurry, fresh milk and tea leaves are taken as main raw materials and are made into the Chinese yam milky tea. The Chinese yam milky tea is characterized in that the Chinese yam milky tea contains rich protein and fat as well as various components (such as dietary fiber and synanthrin) easily absorbed by human body and has various effects of assisting digestion and weight loss, reinforcing heart, diuresis, preventing constipation, rectal cancer, haemorrhoids, lower limb phlebeurysma, atherosclerosis and coronary disease, and the like.

The invention relates to a sweet potato toasted thin crisp piece product. According to a sweet potato toasted thin crisp piece, a manual process is changed into a mechanical production process. A new food product is brought to the fast moving consumer goods market, and a nutritive and healthy food is brought to consumers. The sweet potato toasted thin crisp piece contains 85-90% of sweet potatoes; the sweet potato toasted thin crisp piece is crisp in taste, fragrant, sweet and palatable, and attractive in flavor, has multiple health-care effects of cancer prevention, weight reduction, bowel relaxation, toxicant elimination, cholesterol reduction, human body acid-base balance neutralization, life prolonging and the like, and is the nutritive, delicious and health food which is applicable to both the aged and the young.

The invention discloses a jelly type enzyme and a processing process thereof. The jelly type enzyme is prepared from water, glucose, high-fructose corn syrup, fructooligosaccharide, mature vinegar, fermented fruit and vegetable juice, golden camellia petal powder, pineapple lyophilized powder, Vc, jelly powder, sodium citrate, sucralose and acesulfame potassium. The processing process includes steps: adding water, glucose, high-fructose corn syrup, golden camellia petal powder, jelly powder, sodium citrate, sucralose and acesulfame potassium into a mixing tank, heating until colloid is completely molten without particle precipitates; adding pineapple fruit powder, fructooligosaccharide, Vc, fermented fruit and vegetable juice and mature vinegar, well stirring, and filling into bags; finally sterilizing, cooling and drying in air to obtain the jelly type enzyme. The jelly type enzyme has various balancing, regulating and treating efficacies such as reduction of blood fat, cholesterol and blood pressure, suppression of tumor growth, prevention and adjuvant treatment of cardio-cerebrovascular diseases, balancing of blood power of hydrogen, digestion promotion, constipation prevention, weight losing, prevention of colorectal carcinoma cancers, prevention of haemorrhoids and promotion of calcium absorption.

The invention discloses a processing method of lobed kudzuvine root instant vermicelli. The method comprises specific processing steps of material blending, slurry preparing, self-curing and molding, cooling and aging, thawing and vermicelli loosening, washing and dehydrating, weighing and molding, drying and testing, and packaging. According to the invention, refined starch of lobed kudzuvine roots with no chemical fertilizer and pesticide pollution is adopted as a main material of the instant vermicelli. A traditional production technology is adopted, and the vermicelli is refined by using a high and novel technology. The vermicelli is crystal-clear, soft, and tasty. The vermicelli does not contain alum, formaldehyde, or antiseptic. The vermicelli is chewy and refreshing. With the vermicelli, soup is prevented from turbidity, and the vermicelli can hardly break. Lobed kudzuvine root nutrients and natural properties are fully preserved.

The invention provides pitaya enzyme and a preparation method thereof. The pitaya enzyme is prepared from the following raw materials: 40-50wt% of pitaya, 4-6wt% of marine fish skin collagen peptide powder, 10-20wt% of mulberry fruit, 10-15wt% of hericium erinaceus, 5-10wt% of ganoderma lucidum spore powder, 5-10wt% of fructus crataegi and 2-6wt% of a blending agent. The preparation method comprises the steps of grinding the pitaya, and then carrying out enzymolysis on the ground pitaya by using cellulase to obtain pitaya enzymatic hydrolysate; after that, successively carrying out lactic acid fermentation and yeast fermentation on the marine fish skin collagen peptide powder, the hericium erinaceus, the ganoderma lucidum spore powder, the fructus crataegi and the pitaya enzymatic hydrolysate obtained in the step (2), homogenizing the obtained fermentation liquor, concentrating, centrifuging and filtering; adding the blending agent into filtrate, filtering and sterilizing. The pitaya enzyme can enhance immunity and is capable of repairing and treating colorectal cancer.

The invention discloses burdock milky tea. Burdock slurry, fresh milk and tea leaves are taken as main raw materials and are made into the burdock milky tea. The burdock milky tea is characterized in that the burdock milky tea contains rich protein and fat as well as various components (such as dietary fiber and synanthrin) easily absorbed by human body and has various effects of assisting digestion and weight loss, reinforcing heart, dieresis, preventing constipation, rectal cancer, haemorrhoids, lower limb phlebeurysma, atherosclerosis and coronary disease, and the like.

The invention discloses weight reducing intervention meal replacement biscuits. The weight reducing intervention meal replacement biscuits are made from the following raw materials in parts by weight:600-750 parts of wheat flour, 130-180 parts of white granulated sugar, 30-60 parts of soybean oil, 6-8 parts of albumen peptide, 5-8 parts of whey protein, 8-10.5 parts of a mulberry leaf extract, 5-8 parts of a black wood ear extract, 5-8 parts of a hericium erinaceus extract, 5-8 parts of a grifola frondosa extract, 8-11 parts of a pome and cactus extract, 5-8 parts of a nori extract, 6-10.3 parts of inulin, 5-8 parts of citrus fiber powder, 7-9 parts of barley seedling powder, 7-9.5 parts of bran, 9.5-10.6 parts of resistant dextrin, 3-4.5 parts of L-carnitine, 6-8 parts of trepang peptide, 50-60 parts of yellow cream, 40-60 parts of eggs, 10.5-11.8 parts of malt sugar and 0.3-0.4 part of papain. The obtained weight reducing intervention meal replacement biscuits disclosed by the invention are low in cost and high in nutrient value, can effectively assist in weight reduction, and can obviously reduce side effects generated by weight reducing medicines. The invention further discloses a preparation method of the weight reducing intervention meal replacement biscuits. The method is simple in technology.

The invention discloses an intelligent hydrotherapeutic apparatus mounted on a toilet bowl. The intelligent hydrotherapeutic apparatus comprises a main housing, a liquid supply device, a heating device and an automatic control device, wherein the main housing is mounted on one side of the toilet bowl and is provided with a fastening device used for connecting the toilet bowl, the liquid supply device comprises a liquid storage cup mounted at the bottom of the main housing, a pump liquid supply pipe extending into the liquid storage cup is mounted on the main housing, a liquid supply pump is mounted at an outlet end of the pump liquid supply pipe and inside the main housing, a pump liquid outlet pipe is connected the a liquid outlet end of the liquid supply pump, a multifunctional hydrotherapeutic head is connected to the tail end of the pump liquid outlet pipe, the heating device comprises an electric heater, the electric heater mounted on the main housing extends into the liquid storage cup and is connected with a power source, the automatic control device comprises a master control board, a liquid level sensor extending into the liquid storage cup and electrically connected with the master control board is mounted on the main housing, and a temperature sensor extending into the liquid storage cup and electrically connected with the master control board is mounted on the main housing. The intelligent hydrotherapeutic apparatus has the advantages of convenience in mounting, wide application range, convenience and cleanliness for use, and good cleaning effect.

The invention relates to an instant konjak snack and a preparation method thereof. The instant konjak snack is prepared from the following raw materials in parts by weight: 1-70 parts of konjaku flour, 0-70 parts of locust bean gum, 1-20 parts of condensed juice and the balance of water. The Konnyaku/konjak snack is non-wash and instant, healthy and delicious, and extensive in applicable people, and can be used for replacing a high-fat high-cholesterol snack; konjak has rich dietary fibers, is low in energy, and the instant konjak snack which is prepared from a special process is capable of helping supplementation of dietary fibers for human bodies, is beneficial to healthy diet of people on diet or people suffering from hypertension, hyperlipidemia or hyperglycemia, is especially suitable for people suffering from constipation, and is capable of relaxing bowels.

The invention provides noodles capable of regulating blood sugar and a preparation method thereof. The noodles are prepared from 6 parts of Jerusalem artichoke tuber, 2 parts of rhizoma imperatae, 7 parts of endives, 3 parts of mulberry leaves, 8.5 parts of burdock, 1 part of pumpkin, 1.5 parts of garlic, 3 parts of coprinus comatus, 4 parts of cyclocarya paliurus leaves, 1 part of sweet potato leaves, 4 parts of Chinese yams, 1.5 parts of carrot powder, 9.5 parts of bean flour, 7.5 parts of bran, 3.5 parts of edible gum and 37 parts of bitter buckwheat flour. The noodles provided by the invention are processed from pure high-quality buckwheat and multiple medicinal and edible foods, such as Jerusalem artichoke tuber, endives, burdock and coprinus comatus; and by virtue of tests of eating the noodles by different diabetic patients, the effect is very remarkable. If a patient eats the noodles in which vegetables can be added every morning and persists for a week or more, the fasting blood glucose tested before and after eating the noodles decreases by about 0.3-0.5; and after the patient persistently eats the noodles for six months, insulin dosage can be properly decreased.

The invention provides garlic pickled by medicated wine. The garlic is prepared by the following steps: description for preparation of 1,000g of fresh garlic, A selecting the garlic, removing the peel, cleaning and airing; C pickling, putting the garlic into rice wine, soaking the garlic with the rice wine, air-tightly pickling in the shade at 14-16 DEG C for 20-30 days, and adding auxiliary materials of traditional Chinese medicines when the garlic is pickled; and D fishing out the garlic, and bagging or canning in vacuum. According to the garlic pickled by the medicated wine disclosed by the invention, the traditional Chinese medicines for clearing away heat and toxic materials are added to the rice wine, so that the garlic pickled by the medicated wine is fresh and cool in taste, and pleasant in bouquet, and is capable of promoting intestinal peristalsis, helping digestion, removing retention of food, preventing constipation, and preventing a colorectal cancer; and medicines are also added to pickle the wine, so that the garlic pickled by the medicated wine is used for clearing away heat and toxic materials, also has the efficacies of treating aphtha, bleeding gums, viral influenza, and stomach fire toothache, diminishing swelling and expelling pus, and is an instant medicinal food product with great value.

The invention relates to an anti-cancer vegetable chip and a preparation method thereof. The anti-cancer vegetable chip is characterized by being prepared from the following raw materials by weight part: 500-550 of sweet potato, 3-4 of Gynostemma pentaphyllum, 2-3 of lavender, 4-5 of panax notoginseng flower, 2-3.5 of ginseng flower, 4-5 of Flos Puerariae, 2-3 of Ammannia baccifera, 3-4 of Diplospora dubia, 3-4 of aloe, 2-3 of purslane, 2-3 of tomato, 3-4 of eggplant, 15-18 of sea cucumber, 8-9 of cashew nut, 25-30 of beer, 50-60 of wheat flour, and 3-4 of a nutritional additive. The main raw material sweet potato used by the invention is rich in beta-carotene, vitamin C, folic acid and dietary fiber, wherein the antioxidant effect of the beta-carotene and vitamin C is conducive to resisting the damage of oxidative stress on the genetic material desoxyribonucleic acid, thus playing certain role in cancer resisting, wherein the dietary fiber can prevent colorectal cancer. At the same time, the tomato, eggplant and other vegetables, Gynostemma pentaphyllum and other Chinese herbs used in combination can prevent cancer.

The invention discloses a preparation method of a product containing soybean milk and/or milk, and the preparation method comprises the following steps: separately weighing a first ingredient, a second ingredient and an auxiliary material, and mixing the first ingredient, the second ingredient and the auxiliary material to form a food composition; wherein the first ingredient is one or more of soybean milk powder, milk powder and soymilk powder; and the second ingredient is one or more of oat, quinoa, dried fruits, dehydrated vegetables, flour products or meat products. According to the invention, foods with more flavor combinations can be provided, and the foods are capable of being eaten in a solid state and drunk in a liquid state, convenient and fast and capable of meeting diversified taste requirements of people.

The invention discloses a method for preparing pitaya fruit wine. The method comprises the following steps: (1) washing pitayas, smashing the pitayas under an aseptic condition, and adding white granulated sugar, carotenoid and phytic acid into the pitayas in a mass ratio of pitaya to white granulated sugar to carotenoid to phytic acid being (90-104):(10-14):(6-12):(3-6); (2) sealing the materialsin the step (1) into a porcelain pot, and fermenting at the temperature of 0-10 DEG C and humidity of 50-85 percent for 22-26 days; (3) filtering the materials in the step (2), removing fruit residues, sealing once again, and continuing fermenting for 30-35 days; and (4) adding a clarifying agent into the materials in the step (3), filling into the porcelain pot, sealing, and standing for 3-4 months. The pitaya fruit wine prepared by adopting the method is clear and transparent, and has sour-sweet taste and extremely high quality.