50results about How to "Prevent gallstones" patented technology

The slimming diet fiber biscuit is produced with flour and diet fiber as main material and supplementary material including salt, seasoning, etc. The diet fiber will expand after absorbing water and this makes the eater produce satiety to reduce the ingestion; and it will reduce the time for food to stay in intestinal tract to consume fat inside body and result in slimming effect. In addition, ingesting diet fiber can reduce the re-absorption amount and alter food digesting speed and digestion secretion amount to prevent gall stone, duodenal ulcer, peptic colonitis and other diseases.

A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.

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 is related to a solid beverage capable of balancing diet nutrition, more specifically a Chinese herbal medicine containing food and medicament functions, which is prepared from barley sprout powder, green tea powder, haw extract powder, starch, lactose and bee honey as raw materials. The beverage has light and sweet taste.

The invention relates to a functional degreased sheep milk product and process for preparation, wherein the product is prepared from defatted sheep milk or its restored milk, soybean dietary fiber, fructooligosaccharide, xylitol, stabilizer, flavoring agent and water through steps of mixing homogeneously, dissolving, hydrating, homogenizing, sterilizing and packaging.

The present invention provides probiotic food which can be pasteurized and stored at room temperature, is free of post-acidification, and can be heated or brewed for drinking, and a preparation methodthereof. The preparation method of the probiotic fermented food comprises a method of using bifidobacterium adolescentis and bacillus coagulans sectional fermentation to prepare the heatable probiotic drink or probiotic brewing food. Specifically, soybean powder, small hyacinth bean powder, tartary buckwheat powder, Chinese wolfberry fruit powder, red date powder, etc. are used as main raw materials to prepare a liquid or solid fermentation substrate; the bifidobacterium adolescentis is used to conduct a liquid fermentation or solid fermentation; then bacillus coagulans is further inoculatedto conduct a further fermentation; after the liquid fermentation, emulsification, stabilizer adding, acid adjusting, flavor treating, homogenizing and pasteurizing are conducted to prepare the heatable probiotic drink; or after the solid fermentation, drying and crushing are conducted to prepare the probiotic brewing food.

The invention discloses rhodomyrtus tomentosa fruit and passion fruit wine. The rhodomyrtus tomentosa fruit and passion fruit wine is prepared from rhodomyrtus tomentosa fruit, passion fruit, dried longan, red dates, fructus lycii and sugar. Rhodomyrtus tomentosa fruit and passion fruit are matched according to a certain ratio to brew the wine, people can drink the fruit wine with two kinds of taste, the wine has multiple healthcare effects, dried longan, red dates and fructus lycii are added as auxiliary materials, and the nutrition is richer.

The invention discloses a citrus bioflavonoid active beverage and a making method thereof. By means of bioflavonoid extracted from biological raw materials through deep processing, the beverage is prepared from, by mass, 80% of water, 8% of fructo-oligose, 7% of polydextrose and 5% of bioflavonoid. The flavonoid functional beverage obtained through the method creates the environment protection benefits, the economic benefits and the social benefits; meanwhile, citrus bioflavonoid has effects of vitamin P samples and can influence the functions of blood vessel wall cells and blood platelets, the functions of white blood cells, the coagulation process, the hemorheology and the formation of thrombus, multi-methoxy compounds such as nobiletin, sinensetin and tangeritin in citrus bioflavonoid have important pharmacological effects, erythrocyte aggregation in human bodies can be reduced, and the blood cell sedimentation rate is decreased.

The invention discloses a fruit wine which is prepared from cherokee rose fruits, passion fruits, longan, red jujubes, Chinese wolfberries and sugar as raw materials. Two fruits are brewed into the fruit wine according to a certain proportion, so that the fruit wine has multiple tastes and has multiple health-care effects. The longan, red jujubes and Chinese wolfberries are added as auxiliary materials in the fruit wine, so that the fruit wine has richer nutrition.

The invention belongs to the field of plant science, and provides a novel flax cerebroside compound and a method for extracting the compound from radishes and radish stems and leaves. The compound is separated and purified mainly by using chromatographic techniques such as silica-gel column chromatography, and methanol extracts of Weixian county radishes and radish stems and leaves are subjected to chemical component separation and purification, and the compound obtained by separation is structurally identified as a novel flax cerebroside compound in the aspects of physical and chemical properties, MS and NMR and the like; and the compound is separated from land plants firstly, and also separated from radishes and radish stems and leaves which are frequently eaten by people for the first time, and therefore, the compound has various important biological activities and important economic and social significances.

The invention relates to a slimming and lipid-lowering composition and a preparation method thereof. The composition comprises the following components by weight: 40-60 parts of L-arabinose, 14-20 parts of konjac flour, 14-20 parts of chitosan, 3-5 parts of tea polyphenol and 1-2 parts of coffee powder. The formula can simultaneously achieve the effects of suppressing appetite, regulating blood sugar and blood fat, resisting oxidation and eliminating fatigue, and the formula has antibacterial effect, does not require additional preservatives, and avoids the safety problem of the preservatives.

The invention belongs to the technical field of wine products and in particular relates to a brewing method of Dongzhong rice wine. The brewing method of the Dongzhong rice wine comprises the following steps: (1) weighing raw materials; (2) carrying out pre-treatment on the raw materials; (3) carrying out enzymolysis; (4) preparing glutinous rice; and (5) adding yeast, and preparing glutinous rice wine. The brewing method provided by the invention is simple, and the prepared rice wine has the effects of tonifying spleen and stomach, cultivating vital energy and replenishing blood, nourishing liver and kidney, dispelling wind and eliminating dampness as well as maintaining beauty and keeping young.

The invention discloses a making method of dietary fiber type hollow handmade fine dried noodles. The method comprises the specific eighteen steps of saline water melting and filtration, four times ofdough kneading, skin grafting, primary dough fermentation, cutting to obtain strips, strip rolling, secondary dough fermentation, secondary strip rolling, strip coiling, tertiary dough fermentation,operation with rods, fourth dough fermentation, small fermentation, large fermentation, air drying, taking down, dough cutting and binding. Raw auxiliary materials include 25-40 parts of flour, 1.5-2.4 parts of dietary fiber, 0.4-0.64 part of salt, 16-26 parts of water and 0.85-1.4 parts of auxiliary flour. In the process of making the dietary fiber type hollow handmade fine dried noodles, the dietary fiber serves as an auxiliary material and is added at constant temperature and constant pressure during dough kneading, and the nutritients of the dietary fiber can be better retained. Meanwhile,the dietary fiber type hollow handmade fine dried noodles have the functions of preventing and treating constipation, preventing carcinoma of the colon and rectum and haemorrhoids, promoting calciumabsorption, lowering cholesterol and preventing coronary heart disease.

The invention relates to a fabric food product containing vegetable powder and process for preparation, wherein the product is prepared from (by weight portions) dietary fiber 30-40, vegetable powder 14-20, maize meal or/and wheat flour 40-50, glutelin powder 1-5, and right amount of other flavorings. The preparing process comprises the steps of mixing, puffing, pressing, drying and packaging.

The invention discloses an oral liquid for treating asthma with Tinglizi and jujube, which uses Tinglizi and jujube together with raw Atractylodes macrocephala, roasted Aristolochia, Shenqi pills and raw licorice as raw materials, and is selected and extracted. Tinglizi, clearing ointment, and sterilizing process to prepare Tinglizi jujube tonifying kidney and nourishing qi to treat asthma oral liquid; the present invention adopts Tinglizi to have the Chinese medicine composition of purging lung and relieving asthma, promoting diuresis to reduce swelling, purging lung and lowering qi, eliminating phlegm and relieving asthma; Jujube can improve human immunity and inhibit cancer cells; it can promote the production of white blood cells, reduce serum cholesterol, and increase serum albumin. Cheng Tinglizi Jujube Tonifying Kidney and Acquiring Qi to Treat Asthma Oral Liquid has a reasonable formula and has the functions of regulating qi and resolving phlegm, invigorating spleen and removing dampness, tonifying kidney and nourishing qi, etc.; it is mainly used for various asthma diseases; the curative effect is remarkable.

The invention relates to blueberry vermicelli and a preparation method thereof. The blueberry vermicelli is prepared by the following raw materials of, by weight, 15-35 parts of a blueberry fruit pulp, 30-60 parts of white kidney bean starch and 20-40 parts of yellow ginger starch. The preparation method comprises the steps of picking blueberry fruits, washing the blueberry fruits, smashing the blueberry fruits, mashing the blueberry fruits, grinding the blueberry fruits into thick liquid, sieving the pulp with a 100-mesh sieve to obtain the blueberry fruit pulp, putting the blueberry fruit pulp in a low-temperature storeroom for use; weighing the white kidney bean starch and the yellow ginger starch according the weight parts, putting the weighed white kidney bean starch and the yellow ginger starch into a stirrer, stirring uniformly to obtain mixed starch; adding the blueberry fruit pulp to the mixed starch according to the weight parts, stirring uniformly to obtain a mixture of the starch and the pulp, putting the mixture into a self-cooking vermicelli machine, squeezing the mixture into the vermicelli, cooling the vermicelli, aging the vermicelli, immersing the vermicelli, shaking off the vermicelli, cutting off the vermicelli and drying the vermicelli, so that the blueberry vermicelli product is obtained. The blueberry vermicelli presents a light green color, has rich fruit flavor, maximumly retains the natural color and biologically-active substances of the blueberry fruits, improves the mouthfeel, flavor and color of the vermicelli, has rich nutrition and health-care effects while, and is a healthy food having good health-care effects for kids and adults.

The invention discloses a production process of tremella aurantialba dew, the tremella aurantialba dew comprises the following components by mass: 4-10 g of tremella aurantialba, 10-20 g of corn ear, 10-20 g of tremella, 10-25 g of rock sugar, 1-2 g of red dates and 140-260 g of water, and the production process of the tremella aurantialba dew comprises the steps of raw material pretreatment, crushing, weighing, mixing, canning, soup preparation, sterilization, storage and the like. In the invention, tremella aurantialba can improve the metabolic function of the body, inhibit the growth of tumor cells, regulate the metabolic function of the body, improve the condition of the body, increase the content of hemoglobin and plasma of the body, improve the anti-aging and anti-hypoxia capabilities of the body, reduce blood fat and cholesterol, promote liver metabolism, prevent fat from being accumulated in the liver and improve the detoxification function of the liver; the traditional Chinese medicine can effectively prevent diseases, build the body and delay senescence, the jade ear has the effects of reducing blood fat, preventing gall-stone, preventing white hair and improving immunity, and the white fungus can improve the detoxification capacity of the liver, protect the liver function and enhance the anti-tumor immunity of the body.

The invention belongs to the technical field of nutritive healthcare wine and production methods thereof, in particular relates to black tartary buckwheat young black-bone chicken flavones healthcare wine and a production method thereof, and mainly aims to solve the technical problems that conventional drinking wine is low in nutritive value, free of healthcare property and insufficient in healthcare property, or functions of nutrition, healthcare and flavor cannot be achieved simultaneously. According to the technical scheme of the invention, the wine is prepared from 57-62 parts of #3 black tartary buckwheat, 15-25 parts of sorghum almum, 17-22 parts of black beans, 5-8 parts of Fen Baijiu, 3-5 parts of Qingcha Baijiu, 3-6 parts of red rice, 12-18 parts of young black-bone chicken wine, 4-7 parts of black wheat wine, 12-15 parts of a traditional Chinese medicine lixivium and 10-12 parts of fresh yeast. The production method for the black tartary buckwheat young black-bone chicken flavones healthcare wine comprises the following steps: 1) pretreating raw materials; 2) preparing fermentation materials; 3) performing saccharification and fermentation; and 4) performing clarification and sterilization. The wine has the advantages of being high in nutrition value, good in healthcare function, and the like.

The invention discloses a processing method of fresh spicy health-care beef paste. The processing method of the fresh spicy health-care beef paste comprises the following steps: soaking beef in water to remove bloody water, blanching, cooking, dicing, soaking in hot oil, cutting up chili, cooking the beef, the chili and other auxiliary materials until well-done, cooling and canning. The beef paste processed by the method has high vitamin C content, is spicy and multi-taste, and has health-care effects of invigorating stomach and adjusting immunity. The beef paste has the effects of strengthening spleen and stomach and enhancing the immunity of a human body after being eaten frequently.

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of red rice yeast No. 4. The preparation method mainly solves the technical problem that the existing red rice yeast production process is rough, has many impurity bacteria and cannot conform to the current functional red rice yeast requirements. The preparation method includes firstimmersing 100 kg of black tartary buckwheat in water for 1 hour, fishing out, cleaning, draining and steaming the buckwheat, adding a mixed yeast mother solution after the rice is cooled to 40-45 DEGC, mixing evenly and transferring the mixture into a yeast chamber at 25-30 DEG C for culture; when the temperature rises to 48-50 DEG C, spreading and cooling to 36-38 DEG C, then piling up the rice,when the temperature rises to 48 DEG C, spreading and cooling to 36-38 DEG C, piling up the rice for a third time, when the temperature rises to 44 DEG C, spreading the rice, scraping with a scraperand maintaining the temperature at 35-42 DEG C for culture for 35 hours; then immersing the yeast every 24 hours and repeating the immersion for three times. Compared with the background art, the preparation method has the functions of enriching nutrients, tonifying the liver, benefiting the blood, strengthening the bone, lowering the blood pressure and blood fat and the like.