293results about How to "Prevent coronary heart disease" patented technology

The invention relates to blend oil with proportional fatty acid prepared by walnut oil and other plant oils, which is composed of 5-20% of walnut oil by weight and 80-95% of common plant oils by weight, wherein the common plant oils are selected from any 6 to 11 from peanut oil, soybean oil, sunflower seed oil, teal oil, cotton seed oil, corn oil, almond oil, olive oil, tea oil, linseed oil and colza oil. The ratio of three fatty acids in the blend oil provided by the invention can reach 0.27:1:1, wherein the ratio of omega-6 (linoleic acid) to omega-3 (linolenic acid) in polyunsaturated fatty acids is (4-6):1, and the blend oil in the invention also can overcome the disadvantages that walnut oil is expensive in price and little in market acceptance space while common plant oil has single nutrition and is difficult to supplement fatty acids essential to human body, therefore, by long term administration of the walnut blend oil, cholesterol can be effectively reduced, hyperlipaemia can be reduced, heart cerebrovascular disease can be prevented, and the holistic health level of people can be improved.

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention discloses special dietary seafood special for hyperuricemia patients. The seafood is characterized by being prepared by taking food-derived marine bioactive polysaccharides as main raw materials, adding algae powder and mixing the food-derived marine bioactive polysaccharides and the algae powder with the auxiliary materials including nutritional amino acids, oligosaccharides, vitamins and minerals. The seafood can be powdery or granular and is eaten after being dissolved in warm water. The seafood is easy to dissolve, has maximum biological absorbance and maximum bioavailability in human bodies, provides marine active factors and nutritional components for human bodies, supplements various vitamins and minerals essential to human bodies, is beneficial to improving the nutritional status of the hyperuricemia patients and can assist in reducing the uric acid level and controlling the hyperuricemia level, improving the immune of the human bodies and preventing gout throughsynergy of such factors as bioactive components in the food-derived marine bioactive polysaccharides, the algae powder, the nutritional amino acids and the like, thus being suitable for the hyperuricemia patients.

The invention discloses a plant blend oil, which comprises peanut oil, corn germ oil, sunflower seed oil, tea seed oil, walnut oil, safflower oil and sesame oil, wherein the weight percentage of the peanut oil is 20-40 percent, the weight percentage of the corn germ oil is 20-40 percent, the weight percentage of the sunflower seed oil is 10-20 percent, the weight percentage of the tea seed oil is 3-10 percent, the weight percentage of the walnut oil is 3-10 percent, the weight percentage of the safflower oil is 3-10 percent, and the weight percentage of the sesame oil is 2-6 percent. The invention has the characteristics of high nutritional contents, balanced nutrition and no transgenic ingredients, and meets nutritional requirements of people.

The invention discloses a medicament for treating cardiovascular and cerebrovascular diseases and apoplexy after-effect, which is prepared from Chinese angelica root, Ligusticum wallichii, Sichuan aconite root, poria cocos, dahurian angelica root, agkistrodon acutus, atractylodes rhizome, licorice root, ledebouriella root, Schizonepeta tenuifolia, shiny pricklyash, Chinese ephedra, Dendrobium nobile, scorpion, gastrodia tuber, root of red rooted saliva, fleece-flower root, astragalus root, prepared rehmannia root, radix paeoniae rubrathe, safflower, centipede, hairy deerhorn, earthworm, dried body of ground beetle, eucommia bark, leeches, cherokee rose, and cyathula root.

The invention relates to a health preserving coarse cereal having a health-care function. The health preserving coarse cereal is prepared from wheat, barley, peas, mung bean, oat, buckwheat, black glutinous rice, red bean, Chinese yam, corn, seeds of Job's tears, black soya bean, chrysanthemum, carrot, root of spinach, white gourd and pumpkin by weight, has the effects of softening blood vessels, stabilizing blood sugar, lowering down serum cholesterol, preventing outbreak of cancers, hypertension and coronary heart disease, increasing the concentration of histamine, enabling peripheral blood vessels to expand, reducing blood pressure, enabling internal secretion to maintain normal and delaying aging, and is extremely easy to popularize.

The invention discloses a chicken feed, which comprises the following components, by weight percentage: 55%-75% of corn, 10%-20% of soybean meal, 1%-5% of rapeseed meal, 2%-7% of wheat bran, 2%-7% bran, 1%-4% of tea, 0.01%-0.05% of Pulsatilla, 0.001%-0.01% of Perilla frutescens, 0.1%-1% of edible oil, 0.5%-2% of mountain flour, 0.001%-0.02% multiple vitamin, 0.005%-0.02% of trace elements, 0.01%-0.05% of edible salt, 1%-4% of a pepper powder, 1%-7% of a pine needle powder, and 0.001%-0.01% of a garlic powder. The formula can be applied to feed to balance nutrition, and has obvious effect on chicken growth and disease resistance, and great breakthrough in the meat feed ratio of chicken.

A tea oil for preventing hypertension, hyperlipomia, coronary heart disease and habitual constipation is prepared from useless tea leaves and tea seeds through baking, squeezing to obtain raw oil and cake, refining the raw oil, immersion extracting of cake to obtain oil, and refining. Its advantages are simple process, low cost and high productivity.

The invention relates to a preparation method of a compound nano-emulsion, belonging to food processing techniques. The method comprises the following steps: setting a molar ratio of polyphenol to casein at (9 to 1)-(11 to 1), dissolving polyphenol in an acetate buffer solution with a pH value of 4.5, dissolving casein into a 0.2mol / L phosphate buffer solution with a pH value of 7.0, and preparing a 1.5mg / mL-2.5mg / mL casein solution; mixing polyphenol with the casein solution at a ratio of 1 to (18-20) (v / v) at the room temperature so as to obtain a water phase, adding soybean oil into phospholipid so as to obtain an oil phase, mixing the water phase with the oil phase, carrying out high-speed shearing so as to obtain a primary emulsion, and carrying out high-pressure microjet homogenizing circular process on the primary emulsion, so as to obtain the polyphenol-casein compound nano-emulsion. The compound nano-emulsion prepared by virtue of the preparation method is strong in stability and oxidization resistance and high in nutrition value, the average particle size is smaller than 100nm, and the application of polyphenol in foods is greatly extended.

The multifunctional vegetable juice is produced through blending cabbage juice, turnip juice and pork bone soup. During the production, cabbage and turnip are squeezed separately to obtain cabbage juice and turnip juice; pork bone, soybean, ginger, cassia and water are stewed to obtain soup and the soup is seasoned with salt and sugar; and cabbage juice and turnip juice are blended into soup to obtain the multifunctional vegetable juice. The multifunctional vegetable juice connects vitamin A, vitamin C, vitamin U, amino acids, glucose, rapin, carotin, calcium, carbohydrate, trace elements, etc. and thus has health care and disease preventing and treating effect.

The invention provides production methods for pomegranate fruit vinegar and a pomegranate vinegar beverage, and combines the health functions of fruit vinegar and pomegranate juice to produce a pomegranate vinegar beverage containing pomegranate fruit vinegar and pomegranate juice. The production methods are scientific and reasonable in the production process, the product quality is stable and the products are natural in color and luster, and strong in flavor. The production method mainly comprises the following steps: breaking pomegranate grains to obtain pomegranate pulp; adding activated yeast liquid into the pomegranate pulp, regulating a sugar degree to 10-16%, and fermenting at 22-28 DEG C for 4-7 days to obtain pomegranate fruit vinegar mash; sequentially adding bran and acetic acid bacteria liquid, and sufficiently stirring for uniformity; adding 2% of table salt after an acetification peak period, stirring uniformly, tightly compressing the solid fermentation substrate of vinegar in a jar, covering and sealing, and standing for 1-2 months for aging; and putting the aged solid fermentation substrate of vinegar in a vinegar-pouring device, pouring cooled boiling water with a mass the same as that of the solid fermentation substrate of vinegar from the top, soaking, and allowing a vinegar liquid to flow from the bottom of the vinegar-pouring device to obtain the pomegranate fruit vinegar.

The invention discloses a bitter buckwheat tea processing technology comprising the following steps of: handpicking bitter buckwheat with chaffs, immersing the bitter buckwheat in clean water for 5-8 h, and airing at room temperature for 3-4 h; steaming the bitter buckwheat by using a microwave machine with the power of 10-12 kw for 0.5-2 h, and cooling to room temperature; gradually adjusting temperature from high to low by using a frying device, and stirring at uniform speed and frying drily to quickly volatilize water in the bitter buckwheat; and heating quickly by using a dryer, and packing. The bitter buckwheat tea processing technology disclosed by the invention is simple, and the processed bitter buckwheat tea has rich nutrition.

A nutritive millet powder for taking care of health and preventing diseases is prepared from millet powder, corn starch, soft white sugar and milk powder through removing impurities, peeling, pulverizing, mixing, extruding while puffing, baking and packing.

The invention relates to the field of health-caring foods and particularly relates to cordyceps sinensis liquor, a preparation and an application thereof. A preparation method of the cordyceps sinensis liquor includes following steps: cultivating sporocarps of cordyceps sinensis in a container through a solid fermentation method and then filling basic liquor into the container with storage. The cordyceps sinensis liquor is prepared through a novel technology, in which activated components in a culture medium and cultivated products are completely retained, instead of a conventional technology in which the clear cordyceps sinensis liquor is prepared with the cordyceps sinensis as a raw material and through a series of complex technologies including filtration, distillation and blending and the like. The cordyceps sinensis liquor is good in appearance, is mellow and delicious, maintains the main activated components, is beneficial to human health and is excellent in market prospect.

The invention relates to instant fruit rice noodles, which belong to the technical field of instant foods, namely rice noodles. The instant fruit rice noodles are characterized in that rice and fruit juice, fruit powder or fruit spice are used as main raw materials and are prepared into the instant fruit rice noodles by the following process method: selecting high-quality white rice, and soaking the rice with clear water; pulping the rice after the soaking by a pulping machine, and squeezing the rice pulp by a filter press; adding starch to rice flour blocks, stirring the mixture evenly, and cooking the mixture; cooling the cured raw material, adding the fruit powder, the fruit juice or the fruit spice to the raw material, and mixing the mixture sufficiently; extruding the raw material obtained in the step into threads by using a single-screw extrusion machine; aging the prepared threadlike rice noodles continuously by a mesh belt aging machine; and cutting and forming the aged rice noodles with fixed lengths by a cutting machine, drying the rice noodles by introducing hot-blast air, and packaging the rice noodles with seasoning packets to obtain finished products. Through the method, the rice noodles not only have the nutrition of fruits, but also have the tastes of the fruits. Besides, the manufacturing process does not damage the nutrition of the fruits.

Belonging to the field of drink health care, the invention discloses a passiflora edulis drink. According to weight part, the passiflora edulis drink consists of the following components: 20-40 parts of passiflora edulis juice, 10-18 parts of pomegranate juice, 10-20 parts of sugar cane juice, 5-10 parts of Lonicera japonica, 8-16 parts of licorice, 10-17 parts of fructus mori, 5-12 parts of Chinese wolfberry, and 4-8 parts of chrysanthemum. According to the invention, the health care drink is synthesized mainly by combination of passiflora edulis with other juice and Chinese herb extracted liquid, has rich nutrition, good taste and strong flavor, and has the efficacy of relieving cough and moistening lung, clearing away heat and toxic materials, and improving human body immunity, etc.

The invention relates to a method for preparing a canned steamed large-mouth fish head with diced hot red peppers and is characterized in that a fresh large-mouth fish head, which is cut from the eyes, is chosen, immersed and seasoned in the tea water with salt and is packaged into a can container after the water is drained; diced kelp, diced hot red peppers and condiment liquid are added into the container with the weight percentage of the fish head of 45 to 55 percent, diced kelp of 10 to 20 percent, diced hot red peppers of 4 to 7 percent and condiment liquid of 25 to 35 percent; the gas in the can is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; after the can is sealed, the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned steamed large-mouth fish head with diced hot red peppers. The canned large-mouth fish head manufactured with the method integrates the nutritional components of the large-mouth fish head, diced kelp, diced hot red peppers and condiment liquid and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by heads of large-mouth fish, reduces the waste of resources. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

The invention discloses an edible blend oil. The edible blend oil is characterized in that a ratio of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids is less than 1:1:1, and a ratio of omega3 polyunsaturated fatty acid fatty acids to omega6 polyunsaturated fatty acid fatty acids in the polyunsaturated fatty acids is (4-6):1; and the blend oil comprises, by weight, 20-40 parts of olive oil, 30-50 parts of peanut oil, 5-12 parts of cannabis oil, 10-20 parts of walnut kernel oil and 3-5 parts of flaxseed oil. All the unsaturated fatty acids of the blend oil have coordinated proportion, reasonable formula, balanced nutrition and high nutritive values, so the edible blend oil can guarantee the intake of essential fatty acids necessary for the maintenance of life, and also has the efficacy of preventing coronary heart disease, atherosclerosis and senile dementia, lowering the blood pressure and the blood lipid, delaying ageing, and enhancing memory.

The invention relates to a fabrication technology of a negative ion far infrared multifunctional ceramic decorative ground-wall tile belonging to the ceramic field, which comprises the following steps: (1) adding a 10%-30% of prepared ceramic glaze additive according to the weight percentage into the ground-wall tile ceramic glaze to prepare a functional glaze, milling the functional glaze in a glaze-making ball mill for 24-72 hours, high-intensively removing iron and filtering the glaze for standby; (2) spraying glaze on surface of the ground-wall green tile using functional glaze after drying the prepared ground-wall green tile, then sintering the ground-wall green tile in a tunnel kiln at a high temperature of 1000-1200 DEG C, preparing the finished product after taking the ground-wall tile out of the kiln. The ceramic product of the invention has multiple functions such as permanent release of anion, emission of far infrared, deodorization, self-cleaning, antibacterial and air purification. At the same time the ceramic glaze surface contains a plurality of minerals and microelements germanium and strontium.

The invention belongs to the field of oil processing technology, and particularly relates to edible blend oil and a preparation method thereof. The edible blend oil is characterized by comprising a main material and an auxiliary material, wherein the main material is vegetable oil which comprises the components in parts by weight: 60-12 parts of corn oil and 2-20 parts of sea buckthron oil; and the auxiliary material is vegetable oil which comprises the components in parts by weight: 0.5-10 parts of safflower oil, 0.5-20 parts of grape seed oil, 0.1-8 parts of tiger nut oil and vitamin E accounting for 0.25-0.75% of the total weight of the vegetable oil. The edible blend oil is supplemented with other vegetable oil components, thus improving the light flavor of the corn oil, having rich nutrition, being rich in VE and sterol, having the thick fragrance of the vegetable oil, being fragrant but not greasy, and supplementing physiological activity functions of other vegetable oils.

The invention discloses a pickled radish product and a low-salt three-section pickling method thereof. The pickled radish product is prepared from radish by low-salt three-section pickling; the low-salt three-section pickling method can effectively reduce the salt content of the pickled radish product, and shorten the pickling cycle; by use of the temperature control fermentation technology, the flavor main structure can be adjusted, enrichment of head aroma compounds and flavor characteristic flavor substances can be promoted, the effective dissolving out of nutrients can be promoted, the prepared pickled radish product has the advantages of pure color, unique flavor, low salt, high brittleness, and high nutritional value.

A health-care nutritive food for preventing diseases and losing body weight is prepared from black sesame, ganoderma, yam, millet, wolfberry fruit, black bean, China root, fleece flower root, sweet potato and corn through proportionally mixing, washing, drying in air, cooking and pulverizing.

The beverage granule with life prolonging health care function is prepared with the materials including edible fungus 100 (in weight portions, the same below), kelp 10-30 , black sesame 10-50, oat 5-20 and celery 4-10. All the materials are thrown into a extruder for extrusion to produce temperature as high as 140-180 deg.c to mature the materials, and the extruded mixture is cut into slices, dried, cold cut, ground and sterilized to obtain the product.

The invention relates to a traditional Chinese medicament for treating hysteromyoma and a preparation method thereof. The compound consists of marsdenia tenacissima, nutgrass galingale rhizome, ground beetle, immature bitter orange, common burreed rubber, curcuma zedoary, salvia, medicinal cyathula root, motherwort, safflower, myrrh, giant knotweed rhizome, seaweed, radix notoginseng, moderate asiabell root, astragalus mongholicus, Chinese clematis root, poria, dandelion and liquorice, wherein after the medicaments are decocted or extracted to prepare extract, proper auxiliary materials are added to prepare capsules, particles, tablets, powder, oral solutions and other oral preparations. Clinical and pharmacodynamical test results prove that: the traditional Chinese medicament for treating the hysteromyoma has the functions of reinforcing within dissipation, circulating within elimination, clearing within promotion, invigorating blood circulation without injuring body, reinforcing body without stasis, is safe to treat the hysteromyoma with accurate curative effect, can effectively prevent endocrine disorder caused by hysterectomy, prolepsis of coronary heart disease, climacteric syndrome, osteoporosis and other diseases, occurrence of stump carcinoma of the cervix and the like, provides reliable and advantageous approach for conservative treatment of the hysteromyoma, and has wide market prospect and application prospect.

The invention relates to health wine with radix salviae miltiorrhizae and pseudo-ginseng and a preparation method of the health wine and belongs to the technical field of preparation of health wine. The health wine with radix salviae miltiorrhizae and pseudo-ginseng is prepared from 72 traditional Chinese herbal medicines comprising main medicines, accessory medicines, adjuvants and conductant medicines and rice wine brewed by pure rice. The preparation method of the health wine comprises the following steps: removing impurities of 18 main medicines, 18 accessory medicines, 18 adjuvants and 18 conductant medicines of the traditional Chinese herbal medicines, preparing the medicines with honey, wine, wheat bran, salt and vinegar, grinding medicinal herb fine while adding water, putting the medicines in a bamboo steamer for steaming for later use; soaking four groups of prepared medicines in four 100kg porcelain jars with 50% pure rice wine by a cold-maceration method, sealing and preserving at the constant temperature for three months; concentrating soaked wine of the four groups of herbal medicines in a 500kg porcelain jar according to a ratio, continuously preserving for half of a year for drinking. The health wine prepared by the method has the functions of clearing liver and detoxifying, anti-ageing and prolonging life, tonifying kidney and building body, and is capable of preventing hypertension, hyperglycemia and hyperlipidemia; the product is natural and safe; the preparation method is simple and feasible.

The invention provides a kudzuvine root-containing composition for treating hyperlipemia, and fulfills the aim of treating the hyperlipemia by protecting liver and reducing blood fat. In the technical scheme, the kudzuvine root-containing composition comprises the following raw materials in part by weight: 10 to 30 parts of kudzuvine root, 5 to 15 parts of silymarin, 5 to 15 parts of fragrant solomonseal rhizome, 15 to 20 parts of mulberry leaf, 10 to 30 parts of persimmon leaf and 10 to 30 parts of liquoric root. The invention also relates to a corresponding preparation method. The Chinese medicinal composition has the effects of protecting the liver, reducing the blood fat and treating the hyperlipemia.

The invention discloses a Chinese eaglewood Pu'er tea which is prepared by mixing Pu'er tea and Chinese eaglewood. The tea is characterized in that the Chinese eaglewood material is in a form of Chinese eaglewood powder with a specification of 100-130 meshes, and a mass ratio of Chinese eaglewood to Pu'er tea is 1:(30-40). The invention also discloses a preparation method of the Chinese eaglewood Pu'er tea. The Chinese eaglewood Pu'er tea provided by the invention has a series of advantages such as fully combined dual effects of Chinese eaglewood and Pu'er tea, easy-to-absorb Chinese eaglewood functional components, low Chinese eaglewood usage amount, and the like.

The invention provides a moringa enzyme preparation method, and belongs to the field of agricultural product processing. The moringa enzyme preparation method comprises the following steps: S1, adding nutrient matters into raw materials, namely, fresh moringa and fruits and vegetables, mixing, inoculating a first group of microorganisms, performing solid fermentation, after fermentation is completed, and filtering so as to obtain fermented filtrate; S2, after the nutrient matters are added into the fermented filtrate, mixing, and inoculating a second group of microorganisms for graded fermentation, wherein the raw materials can be further fermented into multiple functional components through the second group of the microorganisms. Compared with the prior art, the moringa enzyme preparation method provided by the invention has a raw material decomposition procedure additionally, and components such as cellulose, hemicelluloses, lignin, starch and pectin in the raw materials are decomposed through the first group of the microorganisms, so that effective components in the raw materials can be sufficiently released, the raw material utilization rate can be increased, and absorption of functional components by human bodies can be promoted. Subsequently, the raw materials are fermented through the second group of the microorganisms, multiple functional components can be generated, and chelation of various effective components can be promoted.

The invention provides a production method of an original kudzu vine root product and products of the production method. The production method comprises the following steps of: peeling cleaned kudzu vine root, cleaning by spring water with the temperature below 10 DEG C whiling peeling, collecting washing liquor to obtain original kudzu vine root liquid, placing the peeled original kudzu vine root for about 12h at the temperature below 10 DEG C, slicing into kudzu vine root pieces, drying the kudzu vine root pieces till the water content is less than 13%, cutting up to the kudzu vine root pieces, smashing through a screen of 500 meshes, screening to obtain original kudzu vine root fiber finished product, smashing the screened kudzu vine root semi-finished product again, screening through a screen of 80 meshes to obtain original kudzu vine root fiber powder, and screening through a screen of 120 meshes to obtain the original kudzu vine root product. After the invention is used, the temperature, the moisture and the time are controlled, the structure can be broken without the application of an external force, the activation and the decomposition of the cell bud can be avoided, the loss of the original substance of the kudzu vine root can be controlled, and the original kudzu vine root product is guaranteed to have the original quality, original taste, and edible, health-care and medical components of the kudzu vine root. On the same production line, the plurality of original kudzu vine root products can be produced and processed.