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60results about How to "Prevent hypoglycemia" patented technology
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Device and method for preventing hypoglycemia
ActiveUS20090030398A1Prevent hypoglycemiaAvoid problemsMedical simulationDrug and medicationsCourse of actionGlycemic
A device and a method are provided that can be used for prevention of hypoglycemia. In one aspect, a device and a method for prevention of hypoglycemia can comprise receiving a target blood glucose (TBG) level corresponding to a desired level of glucose in a patient's body during a fasting time period; receiving a bedtime blood glucose (BBG) level corresponding to the level of glucose in the patient's body substantially at the beginning of the fasting time period; receiving a first set of parameters corresponding to a medical state of the patient; providing the levels of the TBG, BBG and the medical state of the patent to a therapeutic course of action determining means; and, providing means for administering the therapeutic course of action to the patient.
Owner:ROCHE DIABETES CARE INC +1
Curcumin pharmaceutical preparation
InactiveCN107308133AInhibition formationPrevention of myocardial infarctionPowder deliveryNervous disorderSolubilityLiver and kidney
The present invention belongs to the field of medicine, and particularly relates to a novel curcumin pharmaceutical preparation, which comprises a solid dispersion, a micellar preparation, SMEDDS and a nanometer emulsion. According to the present invention, by increasing the solubility and the bioavailability of curcumin, the curcumin pharmaceutical preparation can effectively utilize the pharmacological effects of anti-oxidation, anti-inflammation, anti-cancer, apoptosis induction, antiangiogenesis, neuroprotection, anti-microorganism, liver and kidney protection, vascular formation inhibition, myocardial infarction prevention, blood glucose lowering, anti-rheumatism and the like of the curcumin.
Owner:SUZHOU AUZONE BIOLOGICAL TECH CO LTD
Biological engineering prepared health care milk as well as matched method and product
InactiveCN1498544AIncrease desire to eatImprove immune functionMilk preparationUnknown materialsBio engineeringDisease
A biologically engineered health-care milk features that the milk cow is used as a biologic engineering processor to make the active components of 18 Chinese-medicinal materials including ganoderma, ginseng, champignon, aloe, etc come into fresh milk, or said active components are used as the additive of milk food. The disease resistance and milk output of milk cow can also be increased.
Owner:吴跃飞
Mulberry fruit health care nutritious liquor and preparation method thereof
InactiveCN101570723AFull of nutritionMedicinal and calmAlcoholic beverage preparationFruit wineFilter media
The invention relates to mulberry fruit health care nutritious liquor and a preparation method thereof, belonging to the liquor manufacturing technical field. Raw materials such as mulberry, fructus rosae, sea backthern, honeysuckle, citric acid, honey, probiotics, white sugar and water and the like are washed, dried, sterilized, smashed, pulp, fermented to prepare a first wine liquid and a second wine liquid; the first wine liquid and the second wine liquid are blended according to the proportion of 15:70, added with honeysuckle juice, and then filtered; after the filtering medium is fermented for 15 days, the liquor is prepared. In the manufacture of the liquor, a harmful additive is not added, thus solving the problem that in the existing technique, the mouthfeel and the natural flavor of the mulberry fruit wine are influenced owing to the addition of the harmful additive to cause the nutritional value and medicinal value not to be fully utilized, and the real health care efficacy of the mulberry fruit wine can not be achieved. The liquor is characterized by pure mouthfeel and long aftertaste, has the efficacies of hyperglycemic, improving eyesight, calming the nerves, nourishing yin and supplementing blood, hair blacking and beauty treatment, easing fatigue and the like, is suitable for being drunk by various crowds.
Owner:HUBEI TIANYUAN QUANXI GUOXUE CULTURAL PROPAGATIONCO
Jerusalem artichoke low-alcohol health drink and preparation method thereof
InactiveCN104605453ASmell fresh and naturalGolden colorNatural extract food ingredientsFood ingredient functionsBiotechnologyNutrition
The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.
Owner:JIANGSU ACAD OF AGRI SCI
Processing method for green tea from macadamia ternifolia leaves
The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.
Owner:SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
Method for preparing fermented pumpkin sauce powder
ActiveCN103919118APromote dissolutionFull of nutritionFood ingredient functionsFood preparationBiotechnologySucrose
The invention discloses a method for preparing fermented pumpkin sauce powder. The method comprises the following steps: (1) cleaning fresh pumpkin, removing the peel, removing the capsule, removing the seeds, and slicing; (2) adding deionized water with weight being 5-10 times of that of the pumpkin, and boiling to prepare concentrated slurry; (3) cooling the pumpkin concentrated slurry, adding 6-8 percent of salt and 1-2 percent of lactose, inoculating mixed bacteria powder of lactic acid bacteria and yeasts with a ratio of (1-2):1 according to the inoculum size of 0.4-0.6 percent, performing aerobic fermentation at the temperature of 28-33 DEG C for 4-12 hours, performing anaerobic fermentation at the temperature of 32-38 DEG C for 20-60 days, and obtaining pumpkin soy sauce mash; and (4) adding fermented soya beans and fermented tofu juice according to a ratio into the pumpkin soy sauce mash, grinding by adopting a colloid mill, mixing powdered soy and a condiment, adding cane sugar and citric acid according to a ratio, performing pasteurization, performing vacuum freeze drying to obtain the fermented pumpkin sauce powder.
Owner:HUBEI UNIV OF TECH
Effervescent tablet with abundant soybean dietary fibers and technology for preparing effervescent tablet
InactiveCN106173785AIncrease profitEasy to carryAcidic food ingredientsFood ingredient as taste affecting agentConstipationFeel Fatigue
The invention discloses an effervescent tablet with abundant soybean dietary fibers and a technology for preparing the effervescent tablet, and belongs to the field of technologies for processing foods. The effervescent tablet and the technology have the advantages that soybean residues which are byproducts obtained after soybeans are processed are used as raw materials for preparing dietary fiber dry powder and are matched with other auxiliary materials for preparing the effervescent tablet, accordingly, the utilization rate of the soybean residues can be greatly increased, and a novel way can be additionally provided for recycling the soybean residues; the effervescent tablet prepared by the aid of the technology is convenient to carry and eat, intended population can be increased, and the effervescent tablet can be used by children, old people and patients incapable of swallowing solid preparations; taste of the effervescent tablet can be adjusted by added flavoring agents and sweeteners, and accordingly the effervescent tablet is good in palatability; the effervescent tablet contains the abundant water-soluble dietary fibers and accordingly has functions of preventing constipation, reducing blood glucose and blood lipid, resisting cancer and the like; the effervescent tablet contains vitamins, and accordingly excellent regulation effects in the aspects of indigestion, easiness in feeling fatigue, emotional instability, forgetfulness and the like can be realized.
Owner:唐春艳
Preparation method of pumpkin and meat bone soup paste or powder
InactiveCN104041872ARich varietyStrong fresh fragranceFood ingredient functionsFood preparationNutrientAnimal science
The invention discloses a preparation method of pumpkin and meat bone soup paste or powder. The method is characterized by comprising the following steps: adding composite pumpkin juice into meat-bone soup to obtain a mixture I, adding chicken oil and seasonings into the mixture I to obtain a mixture II, performing homogenizing, performing vacuum concentrating on the mixture II at a low temperature, and then performing vacuum freeze drying. By adopting the composite animal bone raw material, the contents of nutrients such as collagen protein, amino acid, and nucleotide in the raw material can be increased, so that the nutrients are relatively complete, the fragrance is thick, and the flavor is rich; by adding the composite pumpkin juice, not only can the flavor taste of the paste be enhanced, but also the nutritional value and the medicinal value of the pumpkin and meat bone soup paste or powder can be integrally improved.
Owner:HUBEI UNIV OF TECH
High-grade broiler hatch compound feed and preparation method thereof
InactiveCN106942508AReduce lossesImprove gelatinizationAnimal feeding stuffAccessory food factorsAntioxidantDL-methionine
The invention relates to the technical field of feeds, in particular to a high-grade broiler hatch compound feed and a preparation method thereof. The high-grade broiler hatch compound feed is high in digestion, absorption and utilization rate, effectively maintains the balance of microbial populations of digestive tracts and reduces environmental pollution. Particularly, according to the high-grade broiler hatch compound feed, the health of digestive tracts of chicks can be guaranteed, the survival rate is increased, and the weight of each of the chicks achieves a standard. The feed is prepared from the following raw materials in parts by weight: 431.0-503.2 parts of corn, 200.0-265.0 parts of puffed corn, 107.5-230.0 parts of soybean meal, 40.0-50.0 parts of puffed soybean flour, 25.0-35.0 parts of fish meal, 10.0-14.0 parts of calcium hydrogen phosphate, 10.0-15.0 parts of fine ground limestone, 10.0-15.0 parts of soybean oil, 3.0-3.5 parts of L-Lysine monohydrochloride, 1.3-1.6 parts of DL-methionine, 0.6-0.8 part of L-threonine, 2.0-2.2 parts of table salt, 0.3-0.7 part of an emulsifying agent, 0.5-0.8 part of a mildewproof agent, 0.3-0.4 part of an antioxidant, 0.4-0.6 part of complex vitamins, 0.4-0.6 part of complex mineral elements, 0.4-1.0 part of a microecological preparation, 0.5-1.0 part of an acidulant and 0.1-0.3 part of a compound enzyme preparation.
Owner:陕西华秦农牧科技有限公司
Probiotic rice-dumplings and preparation method thereof
InactiveCN106578909AIncrease the number ofEffectively adjust the balanceFood ingredient functionsBlood lipidsBlood sugar
The invention provides probiotic rice-dumplings and a preparation method thereof. The preparation method of the probiotic rice-dumplings comprises the following steps: preparing raw materials and auxiliary materials; preparing probiotic fermentation liquid; carrying out fermentation; making rice dumplings; and cooking the rice dumplings. The rice dumplings prepared by the preparation method are relatively long in shelf lives, safe, healthy, balanced in nutrition, extremely good in taste, attractive in aroma, not greasy after frequent eating, and easy to digest. The added probiotics can effectively regulate intestinal flora balance of the human body, as well as increase the number of the probiotics in the intestine so as to prevent constipation and diarrhea, and reduce blood sugar and blood lipid. Thus, the probiotic rice-dumplings are a kind of health-care leisure food suitable for people of all ages.
Owner:SHANDONG JIANZHU UNIV
Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries
ActiveCN105647755ASignificant progressIncrease productionOrganic active ingredientsFungiFiltrationGut flora
The invention relates to selenium-enriched health care ice wine containing ganoderma lucidum and mulberries. The ice wine is prepared with a method as follows: fresh ripe selenium-enriched mulberries are picked, washed clean, quickly frozen and crushed; fresh and tender selenium-enriched mulberry leaves are washed clean and blanched; the mulberry leaves are ground into a thick liquid and subjected to enzymolysis and juice filtration, and mulberry juice is obtained; glucose, a yeast extract and other nutrients are added, the mixture is sterilized, ganoderma lucidum is inoculated and cultured, and a ganoderma lucidum mycelium fermentation broth is obtained; after the ganoderma lucidum mycelium fermentation broth is concentrated or not concentrated, the crushed ice mulberries are added, white granulated sugar is added, the sugar degree is adjusted, a lactobacillus seed solution and high-activity dry yeast are added for anaerobic fermentation, filtration and clarification are performed, konjak oligosaccharides are added for blending, the mixture is filtered for sterilization, and the selenium-enriched health care ice wine containing the ganoderma lucidum and the mulberries is obtained. The selenium-enriched health care ice wine is crystal clear, tastes sticky and cool, has heavy ester fragrance and can reduce the blood glucose and blood lipid, adjust intestinal flora and improve the immunity of a human body; the content of ganoderma lucidum polysaccharides in the wine is larger than 0.64 g / 100 mL, the content of DNJ substances is larger than 0.08 g / 100 mL, and the content of gamma-aminobutyric acid is larger than 0.16 g / 100 mL.
Owner:HUBEI UNIV OF TECH
Wheat bran water-soluble dietary fiber drink and preparation method thereof
InactiveCN106173740AIncrease profitIncrease satietyFood hydrolysisFood ingredient functionsEnzymatic hydrolysisResource utilization
The invention discloses a wheat bran water-soluble dietary fiber drink and a preparation method thereof, and belongs to the technical field of food processing. The method includes the following steps: pretreatment; degreasing; enzymatic hydrolysis; batching; and inactivation. A by-product wheat bran after wheat processing is used as a raw material to prepare the water-soluble dietary fiber drink, the utilization rate of the wheat bran is greatly improved, and a new way is increased for resource utilization of the wheat bran; the prepared drink has high water soluble dietary fibers, and has the efficacies of increasing satiety, preventing constipation, reducing blood sugar, reducing blood lipid, resisting cancer and the like; and the method is simple in process, high in efficiency, low in cost, and suitable for large-scale industrialized production.
Owner:唐春艳
Mulberry composite ferment and preparation technology thereof
InactiveCN110089745AImprove immunityAnti agingFood ingredient functionsOligosaccharide food ingredientsSmallanthus sonchifoliusBiotechnology
The invention discloses mulberry composite ferment and a preparation technology thereof, and particularly relates to the field of ferment. The mulberry composite ferment comprises the following raw materials in parts by weight of 30-50 parts of mulberries, 10-15 parts of raspberries, 0-10 parts of blueberry fruits, 5-15 parts of cherries, 10-20 parts of smallanthus sonchifolius, 5-15 parts of papayas, 0-10 parts of strawberries, 0-10 parts of beetroots, 5-15 parts of haws and 10-15 parts of grapes. The preparation technology comprises the steps of performing picking, performing cleaning, performing blow drying, performing crushing, performing fermentation for the first time, performing fermentation for the second time, performing filtration and performing filling. The mulberry composite ferment is prepared by using the mulberries as a most main raw material, so that the functions of the ferment for nourishing the liver, benefitting the kidney, promoting salivation, moistening dryness,blackening hair, improving eyesight, promoting urination, being health-care and removing summer-heat can be realized, the mulberry composite ferment can assist in reinforcing sight, and prevent eyeball weariness, and the mulberry composite ferment is simple in preparation technology and easy to promote.
Owner:重庆康菌泰生物科技股份有限公司
Corn dietary fiber dry powder and preparing process thereof
InactiveCN106174601AIncrease profitLow priceFood hydrolysisFood ingredient functionsResource utilizationWater soluble
The invention discloses corn dietary fiber dry powder and a preparing process thereof. The process method includes the following steps of preprocessing, degreasing, enzymolysis, inactivating and dietary fiber extraction. By-product corn bran obtained after corn processing is used as a raw material for preparing the corn dietary fiber dry powder, the process is simple and easy to operate, the raw material is low in price and easy to obtain, and preparing cost is low; corn bran is turned into wealth from waste, the use ratio of the corn bran is greatly improved, and a new path is added for resource utilization of the corn bran. The dietary fiber dry powder is rich in water-soluble dietary fiber and widely applied to various food processing industries and has the effects of preventing constipation, reducing blood sugar and fat and resisting cancers.
Owner:唐春艳
Soybean dietary fiber drink and preparation process thereof
The invention discloses a technological method for preparing soybean dietary fiber drink from bean dregs which are soybean processing byproducts and serve as raw materials, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment, degreasing, enzymolysis, burdening and inactivation. According to the method, the bean dregs which are the soybean processing byproducts are used as the raw materials for preparing the soybean dietary fiber drink, so that the utilization rate of the bean dregs is greatly increased, and a new way for recycling the bean dregs is added; the prepared drink contains dietary fibers with high water solubility, and has the effects of enhancing the satiety, preventing constipation, reducing the blood sugar, reducing the blood fat, resisting cancers and the like; the process is simple, high in efficiency, low in cost and suitable for large-scale industrial production.
Owner:唐春艳
Non-total nutrient food for people with limited eating
PendingCN110326793AImprove solubilityMeet energy needsFood ingredient as taste affecting agentFreeze-dryingDissolution
The invention discloses a non-total nutrient food for people with limited eating, and belongs to the field of special medical foods. The food is composed of sodium alginate, xanthan gum, recrystallized starch, D-ribose, 3-hydroxybutanone, milk powder and water. The recrystallized starch, the sodium alginate and the xanthan gum form hydrogen bonds to promote dissolution of the sodium alginate and the xanthan gum, and synergistically adjust the viscosity of the non-total nutrient food for people with limited eating to a certain extent. In a preparation method of the non-total nutrient food for people with limited eating, the sodium alginate and the xanthan gum are treated by adopting a freeze-drying technology, so that the sodium alginate and the xanthan gum are easier to dissolve. The product provided by the invention has good stability, and does not have layering and segregation phenomena after long-term storage. The preparation method is low in cost, simple in preparation and convenient for industrial production; and the product viscosity is suitable for eating by patients with dysphagia, the sensory evaluation score is high, and the product can be used as a standard food for patients with dysphagia.
Owner:SHANDONG FOOD & FERMENT IND RES & DESIGN INST
Production method of health-care rice noodles
InactiveCN106307041ACalming nervesActivate kidney functionFood ingredient functionsBlood lipidsWhite rice
The invention discloses a production method of health-care rice noodles that are made from malt flour, ground white rice, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives; compared with the prior art, the production method adds the malt flour, ground purple rice, yam flour, black fungus powder, fish head bone powder, turmeric powder, fennel powder, master stock and additives to the raw ground rice flour at a reasonable weight ratio, tenacity of the finished rice noodles can be improved, it is ensured that the rice noodles are tolerant to cooking and free of breakage, the rice noodles are smoother, cooler and more glossy and easily separate, the combined action of these components enables effectively improved quality for the rice noodles, the problem that traditional rice noodles easily break and have difficulty in separating is solved under the synergy of the components, and each 100 g of the rice noodles produced herein contain Beta-sitosterol up to 500-700 mg and vitamin E up to 60-90 mg, such that they assist significantly in lowering blood lipid and enhancing immunity.
Owner:邵玉华
Bitter gourd herbal tea and preparation method thereof
The invention discloses bitter gourd herbal tea and a preparation method of the bitter gourd herbal tea. The bitter gourd herbal tea is prepared from the following raw materials in parts by weight: 70-80 parts of bitter gourd pieces, 20-30 parts of florists chrysanthemum flowers, 20-30 parts of scaphium scaphigerum, 20-30 parts of honeysuckle, 20-30 parts of lophatherum gracile, 20-30 parts of lemon, 20-30 parts of mint leaves, 10-20 parts of liquorice, 13-16 parts of olive oil, 12-15 parts of mullet meat, 7-8 parts of fragrant-flowered garlic juice, 4-5 parts of club fungi, 5-6 parts of gluten, 5-7 parts of wick cakes, 4-6 parts of dry hawthorn fruits, 8-10 parts of malabar spinach, 9-11 parts of citrus, 7-9 parts of kiwi fruits, 1-2 parts of perilla leaves, 1-2 parts of broad bean flowers, 1-2 parts of radix ophiopogonis, 1-2 parts of cervus elaphus Linnaeus, 1-2 parts of peony flowers, a proper amount of water and 15-20 parts of nutritional additives. According to the invention, bitter gourd is taken as the main material, and the bitter gourd herbal tea has the efficacies of reinforcing blood capillary, promoting blood circulation, preventing arteriosclerosis, eliminating summer-heat by cooling, diminishing swelling and detoxifying, decreasing blood sugar and blood fat, and resisting inflammatory, and the added traditional Chinese medicines have the efficacies of nourishing the Yin, promoting glandular secretion, moistening lung and clearing away the heart-fire.
Owner:BOZHOU YONGGANG PIECES FACTORY
Low-acid-value Yunnan pine seed oil, preparation method and application thereof
InactiveCN106433949APromote growthAvoid high-quality demandsMetabolism disorderFatty-oils/fats refiningDiseaseThrombus
The invention discloses a low-acid-value Yunnan pine seed oil and a preparation method thereof, the invention further provides an application of the pine seed oil in foods and treatment of cardiovascular and cerebrovascular diseases and other diseases. The capsule disclosed by the invention can promote normal metabolism of cholesterol, so that the plasma cholesterol can be reduced, the function of promoting lipid deposition in the endothelial cells of the artery by blood platelets can be obviously inhibited, the blood platelet aggregation can also be reduced, the thrombosis can be inhibited, and the fasting blood glucose of a patient can be remarkably improved.
Owner:王俊人
A kind of selenium-enriched ganoderma lucidum mulberry health-care ice wine
ActiveCN105647755BSignificant progressIncrease productionOrganic active ingredientsFungiFiltrationGut flora
Owner:HUBEI UNIV OF TECH
Process for producing dietary fiber beverage by taking pomace as raw material
InactiveCN106107384AIncrease profitIncrease satietyFood ingredient functionsWater solubleDietary fiber
The invention discloses a process for producing a dietary fiber beverage by taking pomace as a raw material. The process comprises the specific steps: treatment before crushing, degreasing treatment, enzymolysis treatment, ingredient preparation and inactivation. The process disclosed by the invention takes a byproduct, namely the pomace, obtained by processing fruits, as the raw material for preparing the dietary fiber beverage; the utilization rate of the pomace is greatly improved and a new way for resource utilization of the pomace is increased; the prepared beverage contains high-content water-soluble dietary fibers and has the effects of increasing the satiety, preventing constipation, lowering blood glucose, lowering blood lipid, resisting cancers and the like; the process is simple, high in efficiency and low in cost and is suitable for large-scale industrial production.
Owner:唐春艳
Preparation method for high quality rice noodle
InactiveCN106261566ACalming nervesActivate kidney functionFood ingredient as flavour affecting agentNatural extract food ingredientsNutritive valuesWhite rice
The invention discloses a preparation method for a high quality rice noodle. The high quality rice noodle is prepared by the following compositions: a malt flour, a white rice flour, a purple rice flour, a yam flour, a black fungus flour, a fish head bone meal, a curcuma powder, a fennel powder, a brine and an additive. Compared with the prior art, the preparation method is capable of adding the malt flour, the purple rice flour, the yam flour, the black fungus flour, the fish head bone meal, the curcuma powder, the fennel powder, the brine and the additive into the white rice flour of the traditional rice noodle preparation raw material in the rational weight proportion, improving the tenacity of the finished product rice noodle, and ensuring the boiling resistance and breakage resistance of the rice noodle, so that the rice noodle is more smooth, tasty and refreshing, good in the gloss, and easy to separate. As the combined action between the compositions, the quality of the rice noodle can be effectively improved, the problem of the traditional rice noodle which is easy to break and is not easy to separate can be solved, and the nutritive value, the boiling resistance and the taste of the rice noodle are further improved because of the synergistic effect of the total compositions. The shelf life of the prepared rice noodle product is long, and the rehydration time is short.
Owner:邵玉华
Ready-to-eat sea cucumber with multiple health care effects
The invention relates to the technical field of ready-to-eat sea cucumber processing, in particular to a ready-to-eat sea cucumber with multiple health care effects. The ready-to-eat sea cucumber is prepared by the following steps of selection and cleaning of a raw material, preparation of ingredients, removal of the internal organs, pre-cooking, removal of white tips, cleaning, canning of the ingredients, arrangement of the sea cucumber, half-cooking, hole punching, seasoning, high-pressure treatment, packaging, sterilization and freezing. The ready-to-eat sea cucumber has the advantages thatthe ready-to-eat sea cucumber can be eaten after being unfrozen without processing, and great convenience is provided for a user to eat the ready-to-eat sea cucumber. After the ready-to-eat sea cucumber is eaten, nutrients of various substances can be directly obtained, and the ready-to-eat sea cucumber has the effects of improving the immunity, promoting development, inhibiting the growth of cancer cells, beautifying and nourishing the skin and the like.
Owner:DALIAN XINYULONG OCEAN TREASURES
Low energy nutrition food freeze-dried steamed stuffed natto bun
InactiveCN100500025CEffectively regulate blood sugarImprove gastrointestinal functionFood preservationFood preparationCelluloseVitamin C
The present invention belongs to the field of nutritious food technology, and is freeze dried steamed stuffed natto bun as one kind of low energy nutritious food. The steamed stuffed natto bun is produced with natto as main component, as well as germinated rice, rough rice, oat and other grains, laver, small fish, shrimp and other sea food, celery, carrot and other vegetable, apple and other fruits, soy sauce, salt, pricklyash and other seasoning, vitamin C and other antioxidant. It has rich ingredients, low energy, high protein content, rich cellulose, balanced nutrients, and health functions of dissolving thrombus, preventing cardiac and cerebral vascular diseases, lowering blood sugar, slimming, etc.
Owner:天津金诺瑞林生物科技发展有限公司
A kind of selenium-enriched Cordyceps mulberry health thick wine
ActiveCN105647756BAdvantages and Notable ImprovementsIncrease productionOrganic active ingredientsFungiBiotechnologyOligosaccharide
Owner:HUBEI UNIV OF TECH
Method for preparation of dietary fiber dry powder from wheat bran
InactiveCN106174602AIncrease profitLow priceFood ingredient functionsFood ultrasonic treatmentDietary fiberResource utilization
Belonging to the technical field of food processing, the invention discloses a method for preparation of dietary fiber dry powder from wheat bran. The method provided by the invention takes the wheat processing byproduct wheat bran as the raw material to prepare dietary fiber dry powder. The process is simple and is easy to operate, and the raw materials are cheap and easily available, and the preparation cost is low. The method turns ''waste'' into wealth, greatly enhances the wheat bran utilization rate, and at the same time adds a new way for resource utilization of wheat bran. The dietary fiber dry powder contains rich water-soluble dietary fiber, can be widely applied to various food processing industries, and has the efficacy of preventing constipation, lowering blood sugar, reducing blood fat and resisting cancer, etc.
Owner:唐春艳
Preparation method of high-solubility plant polyphenol solid beverage
InactiveCN108308492AImprove solubilityImprove bioavailabilityFood ingredient as encapsulating agentSolubilitySodium Caseinate
The invention provides a preparation method of a high-solubility plant polyphenol solid beverage. The preparation method comprises the following steps of (1) enabling zein to dissolve in an ethanol water solution, performing stirring for 30-60 minutes, adding plant polyphenols, and continuing performing stirring until the solution is completely clear to obtain mixed liquid I; (2) enabling sodium caseinate or gelatin to dissolve in water at 80 DEG C, performing stirring for 30 minutes, performing cooling to room temperature to obtain a sodium caseinate solution or a gelatine solution, dispersing the mixed liquid I in the sodium caseinate solution or the gelatine solution, performing evaporation to remove ethanol, adding water until the volume before evaporation is obtained, and obtaining mixed liquid II; (3) heating natural polysaccharide to 80 DEG C, then performing stirring and dissolving for 30 minutes, adding cane sugar, maltodextrin, essence and water, performing stirring until a uniform-mixed state is obtained, and obtaining sugar liquid; and (4) uniformly mixing the mixed liquid II with the sugar liquid, and performing spray drying. The high-solubility plant polyphenol solidbeverage can effectively increase the solubility of curcumin and resveratrol in water, so that the prepared solid beverage has good functions of resisting in vitro oxidation and the like.
Owner:GUANGDONG PHARMA UNIV
Wheat bran dietary fiber effervescent tablet and preparation method thereof
InactiveCN106173782AIncrease profitEasy to carryAcidic food ingredientsFood ingredient as taste affecting agentResource utilizationBlood sugar
Belonging to the technical field of food processing, the invention discloses a wheat bran dietary fiber effervescent tablet and a preparation method thereof. The method provided by the invention takes wheat processing by-product wheat bran as the raw material to prepare dietary fiber dry powder, and then compounds the wheat bran with other auxiliary materials to prepare effervescent tablet, thus greatly improving the utilization rate of wheat bran, and at the same time adding a new approach for wheat bran resource utilization. The prepared effervescent tablet is convenient to carry and eat, also expands the intended population, and can be used by children, the elderly and patients incapable of swallowing solid preparations, at the same time, the added flavoring agent and sweetening agent can adjust the taste of the effervescent tablet, and the palatability is good. The effervescent tablet contains abundant water-soluble dietary fiber, has the efficacy of preventing constipation, lowering blood sugar, reducing blood fat, resisting cancer and the like, at the same time contains vitamin, and has a good regulation effect on indigestion, easy fatigue, emotional instability, memory deterioration and other aspects.
Owner:唐春艳
Rice cnaphalocrocis medinalis and ecological preventing and controlling method of stem borers
InactiveCN107637451AReduce pollutionReduce usageAnimal feeding stuffPlant protectionEcological environmentPesticide pollution
The invention relates to rice cnaphalocrocis medinalis and an ecological preventing and controlling method of stem borers. Ducks and chickens are stocked in a rice field to prevent and control insectpests, from the seedling stage of rice, the ducks and the chickens are stocked in the rice field every day, the stocking time is 6:30-18:30 every day, stocking is conducted till the ducks and the chickens can be sold, and the specific preventing and controlling method is implemented according to different stages of the rice. Preying habits of poultry are utilized to prevent and control the rice stem borers and cnephalocrocis medinalis so that the rice stem borers and the rice cnaphalocrocis medinalis can be effectively controlled, pesticide pollution is reduced, and the occurrence of large-area diseases and insects of the rice is effectively controlled and prevented; meanwhile, the utilization value of land is increased, the labor investment is reduced, the labor cost is lowered, production efficiency is improved, the quality and safety of the rice, the ducks and the chickens are high, no pesticide is left, the ecological environment pollution is effectively lowered, the rice yield permu can reach 10% or above, the yield is increased by 65-88 kg every mu, and the efficiency of effectively inhibiting diseases reaches 98.6% or above.
Owner:GUANGXI JIPENG INVESTMENT CO LTD
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