429results about How to "Promote blood lipid lowering" patented technology

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

The invention relates to a maca health-care wine and a preparation method thereof. The maca health-care wine is prepared from the following components in parts by mass: 2-10 parts of maca functional extract, 0.1-5 parts of kudzu root functional extract and 85-97.9 parts of wine. The preparation method comprises the following steps: by using maca and kudzu root as raw materials, preparing maca andkudzu root functional extracts by a normal-temperature ultrasonic extraction technique, proportionally adding the extracts into wine in the form of solid dry powder or concentrated solution, filtering, sterilizing, and filling. The method is suitable for preparing maca health-care wines from white wine, yellow wine, wine, beer and fruit wine, and has the advantages of simple production technique and quantitative and controllable effective components; and the maca health-care wine not only performs the multiple health-care functions of maca, but also reduces the injury of alcohol on the human body by using the effective components in kudzu root. The maca health-care wine provided by the invention has the effects of relieving fatigue, resisting pressure, resisting radiation, improving the immunity, enhancing the sexual function, adjusting the incretion, improving the sleep, lowering the blood fat, postponing senility, protecting the liver and the like. The maca and kudzu root functionalextracts enhance the bioavailability of the respective functional components, and therefore, the maca health-care wine has wide application prospects in the aspect of preventing and improving sub-health.

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The invention relates to the technical field of Chinese medicament health products, in particular to a capsule with an effect of relieving physical fatigue. To solve the problems of long onset period and expensive price in the prior art, the invention provides a solution scheme that the capsule with the effect of relieving physical fatigue comprises the following raw materials in percentage by weight: 20 to 40 percent of ginkgo extract, 15 to 30 percent of American ginseng extract, 5 to 15 percent of medlar extract, 5 to 15 percent of radix astragali extract, 5 to 15 percent of Indian buead extract, and the balance of auxiliary materials. In the capsule, the traditional Chinese medicaments such as ginkgo, medlar, radix astragali, Indian buead and the like are mixed together with American ginseng to balance organ functions and nutrition, so the capsule obviously improves the anti-fatigue effect, and simultaneously has the advantages of quick response, reasonable price and simple preparation process.

The invention relates to bitter buckwheat nutritious healthy beverage and a processing technology thereof. The bitter buckwheat nutritious healthy beverage is prepared from main raw materials through main technologies of enzyme inactivation, extraction, acidolysis, extrusion puffing, gelatinization, enzymolysis, blending, homogenizing, and the like and has the health care effects of reducing blood fat and blood sugar, losing weight, and the like. In the invention, the bitter buckwheat raw material is fully utilized in the whole, almost no bitter buckwheat residue remains, and bioflavonoids, trace elements and beneficial ingredients such as mineral substances, starch, vitamins, fat, protein and the like in bitter buckwheat are preserved to the maximum extent. Compared with the prior art, the bitter buckwheat nutritious healthy beverage produced by the invention also has the advantages of high yield, high quality, high active ingredient content, simple procedure, convenience for operation, convenience for control of production parameters, fewer waste liquid and residues, small environmental pollution, and the like,.

The invention relates to a dietary fiber food with various functional actions. The compound dietary fiber food is formed by preparing and processing the adopted main materials comprising 2% to 10% of oligopolymerization xylose, 15% to 50% of poly-glucose, 3.3% to 10% of rivier giantarum refined powder, 10% to 50% of soybean dietary fiber and 10% to 50% of microcrystalline cellulose, and auxiliary materials comprising 0.5% to 2% of citric acid, 0.2% to 0.6% of aspartame and 0.5% to 1.8% of powder essence. Various types of plant fiber give full play to synergistic actions and advantage complementation; by using the compound cellulose, the system improves the function and the metabolism of large intestines, promotes the creepage and the water absorption expansion of intestinal tracts, quickens defecation, maintains the probiotic environment of the intestinal tracts, comprehensively regulates the cholesterol level, prohibits the absorption of a human body to cholesterol, bile acid, heavy metal and edible pigment and reinforces the immunity of the human body.

Disclosed are functional health maca drink and a production method thereof. The functional health maca drink comprises, by weight, 1-5 parts of maca extract, 1-3 parts of asparagus extract, 3-6 parts of vitamin complex and mineral substances, 0.5-1 part of condiment, 2-4 parts of complex amino acid, and 81-92.5 parts of water. The functional health maca drink has the effects of relieving fatigue,resisting pressure, resisting radiation, enhancing immunity enhancement, enhancing sexual function, adjusting endocrine to improve sleep, lowering lipid, delaying senility, and the like. Bioavailability of functional maca components of the functional maca extract is improved, and accordingly the functional health maca drink has broad application prospect in terms of preventing and improving sub-health.

An instant wolfberry coffee for improving hematopoietic fanction and immunity, decreasing blood fat, and delaying sanility is prepared from refined wolfberry fruit powder, instant coffee, milk powderand additive.

The invention relates to a drink containing the components of cistanche deserticola and coffee, in particular to the cistanche deserticola coffee consisting of cistanche genus plants, coffee and other additives which can be in a solid state or in a liquid state. In one specific proposal of the invention, the cistanche genus plants can be any one or combination of a plurality of the extract, crude drugs, decoction pieces, whole powder, ultrafine powder or solution of cistanche tubulosa, cistanche and cistanche salsa; the extract of the cistanche tubulosa of the cistanche genus plants is preferred. In another specific proposal, the coffee is any one or the combination of a plurality of coffee beans, whole coffee powder, ultrafine coffee powder or soluble coffee in a solid or liquid state; the soluble coffee is much more preferred. The drink organically combines the features of the cistanche genus plants and coffee, and is easy to drink. If drunk for a long time, the drink has the effect of anti-fatigue, nourishing and strengthening muscles, enhancing immunity, reducing blood lipid, gaining sunny color and anti-aging, etc. If the cistanche genus plants are the cistanche tubulosa from Hetian, the effect of the drink is much better.

The invention discloses an Angelica keiskei wine brewing method. The Angelica keiskei wine brewing method comprises the following steps: 1, cleaning fresh grapes, draining, and beating to form a grape pulp; 2, filling the grape pulp into a container, and fermenting; 3, adding an Angelica keiskei material and white sugar after the fermentation is carried out for 2-3d, uniformly stirring to form a mixed pulp, and continuously fermenting for 30-40d to obtain an Angelica keiskei wine pulp; 4, filtering the Angelica keiskei wine pulp, and precipitating to obtain an Angelica keiskei wine; and 5, sealing the obtained Angelica keiskei wine for sale. The Angelica keiskei wine brewed through using the brewing method fully utilizes the nutrition of the Angelica keiskei and the grapes, contains abundant amino acids, has the efficacies of lung function improving, blood circulation reinforcing, blood pressure reducing, blood fat reducing, immunity improving, ageing preventing, digestion helping, fat reducing, appetite increasing, beauty treating, face caring and the like, and has the characteristics of simple method and less investment.

The invention relates to a quick smoking cessation atomizing cigarette with prolonged service life, solving the problems that the atomization amount is not easy to control, the use effect is poor and the service life is short. A smoking cessation drug nozzle is movably arranged at the front end of an atomizer, a battery rod is connected with the rear end of the atomizer, the smoking cessation drug nozzle is formed in a way that an air hole is arranged in the center of the front end of a hollow cylinder, breathable cotton containing smoking cessation health-care drug is arranged at each of thetwo ends of a drug bin, a breather pipe is arranged at the rear part of the drug bin, oil absorbing cotton containing smoking cessation oil drug liquor is filled around the breather pipe, the atomizer is formed in a way that four corresponding air holes are arranged at the periphery of an atomizing ceramic cup and a metal nickel net wraps the periphery of thee atomizing ceramic cup, an oil absorbing rope absorbing the smoking cessation oil drug liquor is arranged on an atomizing ceramic cup holder, a heating wire is wound on the rope, two ends of the heating wire are respectively connected with the negative electrode of a battery and one end of a CPU (central processing unit) control panel, the other end of the CPU control panel is connected with the positive electrode of the battery, thebottom of the atomizer is connected with the battery rod, and a controller protective casing is sheathed on the CPU control panel and is connected and sealed with the CPU control panel by a rear cover and the rear part of the battery rod. The quick smoking cessation atomizing cigarette is long in service life and can achieve the purpose of thorough smoking cessation.

The present invention relates to a nutrient health-care food with the functions of regulating physiological function of human body, raising immunity of human body, nourishing yin and strengthening yang and quickly raising sexual function. Said nutrient health-care food is made up by using velvet deerhorn, ginseng, epimedium, dioscorea root, lycium berry, flowery knotweed, morinda root and Chinese leak seed.

The invention discloses a maca health wine and a preparation method thereof. The maca health wine comprises the following components in parts by weight: 20-26 parts of maca, 32-38 parts of kudzuvine root, 23-26 parts of Chinese wolfberry, 16-20 parts of astragalus root, 14-18 parts of Noni, 10-15 parts of polygonum multiflorum and 150-250 parts of base wine. The preparation method of the maca health wine comprises the steps of separately extracting maca, simultaneously extracting the kudzuvine root and the astragalus root, fermenting Noni fruits, and soaking the Chinese wolfberry and the polygonum multiflorum into the base wine. Different ingredients are treated in different manners, so that active ingredients are fully exerted. The prepared health wine has the effects of reducing blood pressure and blood fat, enhancing immunity, relieving fatigue and tonifying Qi and blood; and the ingredients benefit each other and have the synergetic effect.

The invention provides a ganoderan noodle and a production method of the ganoderan noodle. The noodle comprises raw materials of flour, ganoderan, edible salt and edible alkali in the formula, and the ganoderan is prepared by fermenting core juice by ganoderma lucidum. By the technical scheme, the ganoderan is scientifically and reasonably mixed in the noodle, so that the edible noodle becomes a health-care noodle with high nutrition. The ganoderan noodle has the effects of resisting tumor, improving immunity, reducing blood sugar and blood fat, and resisting oxidization and aging. According to the invention, the corn juice prepared from corn processing residue is used as a ganoderma lucidum fermenting material, so that the fermentation cost of the ganoderan is greatly reduced, and preparing the ganoderan noodle at a large scale becomes possible.

The invention relates to low energy nutrition powder, which contains plant active ingredients accounting for 0.5-5% of the total weight. And the plant active ingredients are plant polysaccharides and/or plant saponins. Experiments prove that, the low energy nutrition powder provided in the invention has the effects of reducing body weight and body fat percentage. People taking the powder can supplement trace elements or minerals according to needs, and the powder has no influence on absorption of various nutritional components.

The invention discloses a functional celery juice beverage and a preparing method thereof. The formula of the beverage comprises the following components according to each 100ml of celery filtrate: 2g of xylitol, 0.15g of L-malic acid, 0.08g of aspartame, 0.02g of taurine, 0.06g of CMC (Carboxy Methylated Cellulose) and 0.1g of xanthan gum. When the beverage is prepared, through optimization by using a process for deastringency by using an alkali liquid and compositely maintaining the greenness and a process of enzymolysis, on the basis that the bitter and astringent taste of the celery is removed and the light green color of the celery juice is maintained, the celery juice yield is increased through optimization of the enzymolysis process, at the same time by adding xylose, L-malic acid and taurine of an appropriate ratio, the prepared celery juice beverage is not only good in taste, but also has the effects of antifatigue, blood press reduction and blood fat reduction, and as the nutrition and the health-care function of the celery are integrated together, the beverage is applicable to drinking by ordinary people and diabetic patients, and is a novel nutrient and health-care type functional vegetable juice beverage.

The invention discloses a production method for preparing high-activity compound dietary fibers by extracting from Gracilaria. The production process comprises the following steps of: (1) alkali treatment: cleaning a dry Gracilaria product by using tap water and then soaking the dry Gracilaria product by using alkali liquor at high temperature; (2) bleaching: bleaching by using sodium hypochlorite; (3) acidification: acidifying the frond by using hydrochloric acid after the frond is bleached; (4) colloid extraction: placing the frond in an extraction kettle after acidifying and adding distilled water for extracting colloid; then filtering by using nylon cloth to obtain filter liquor and filter residues and cooling the filter liquor to obtain the colloid; freezing, dewatering, drying and pulverizing the colloid into powdered soluble dietary fibers; (5) activation: activating the filter residues by using cellulase and then dewatering, drying and pulverizing the activated filter residues into powdered insoluble dietary fibers; and (6) mixing: mixing the soluble dietary fibers and the insoluble dietary fibers by a certain proportion to obtain the Gracilaria high-activity compound dietary fibers. In the invention, both the soluble dietary fibers and the insoluble dietary fibers of the Gracilaria are utilized, thereby solving the recycling problem of the Gracilaria filter residues and improving the utilizing value of the Gracilaria.

The invention relates to konjac glucomannan taro balls and a preparation method thereof. The preparation method of the konjac glucomannan taro balls comprises the steps of preparing materials namely purple potatoes or taros, mashing the cooked purple potatoes to obtain mashed purple potatoes or mashing the cooked taros to obtain mashed taros, making dough and preparing the konjac glucomannan taro balls. According to the preparation method of the konjac glucomannan taro balls disclosed by the invention, konjac glucomannan is added in the preparation process of the konjac glucomannan taro balls, and the konjac glucomannan has the health care efficacies of promoting digestion, reducing blood pressure and reducing blood lipid, so that the konjac glucomannan taro balls disclosed by the invention are foods with health care functions. Not only is the nutrient value of the taro balls disclosed by the invention increased, but also the market popularity rate of the konjac glucomannan is increased.