45results about How to "Reduce anti-aging" patented technology

The present invention is continuous water milling production process of extracting buckwheat starch, buckwheat protein, flavone and dietary fiber. Buckwheat is water soaked, milled into milk and separated in a horizontal sieve to obtain buckwheat slurry and buckwheat dreg; buckwheat slurry is separated continuously to obtain buckwheat starch-I, buckwheat starch-II, buckwheat protein-I, buckwheat protein-II and buckwheat protein-III; and buckwheat dreg is separated to obtain buckwheat protein-IV, flavone and dietary fiber. The present invention obtains eight kinds of product with high additional value from buckwheat, and the production process has less investment, high production efficiency, low cost, no environmental pollution and other advantages.

The invention provides low-calorie oat nutrition tablets and a preparation method thereof. The nutrition tablets mainly comprise 35 to 45 parts of original oatmeal, 8 to 15 parts of whole milk powder, 10 to 20 parts of vegetable fat powder, 0.1 to 10 parts of stevioside, 0.5 to 15 parts of erythritol, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of fresh milk essence and 0.1 to 0.3 part of malt essence. In the invention, the pure natural and zero-calorie stevioside is taken as a sweetener instead of sucrose or an artificial sweetener in an ordinary oat product; and the product can be eaten by diabetics, fat people and crowds who are required to reduce energy intake, has a higher health-care effect, and overcomes the disadvantages of the conventional oatmeal on the market.

The invention provides an artificial sponge soil for urban green space, and relates to the technical field of artificial soil. The artificial sponge soil for urban green space includes a surface layerof buffering pervious bed and a ground layer of aquifer, wherein the buffering pervious bed comprises the following components in a volume ratio: 35%-45% of sandy soil, 20%-30% of industrial and mining waste, 15%-25% of agricultural and forestry waste decomposed substrate, 15%-25% of perlite, 0.5%-1% of granule agent, and 0.5%-1% of stabilizer; the aquifer includes the following components in a volume ratio: 30%-40% of clay soil, 20%-30% of agricultural and forestry waste decomposed substrate, 0.1%-1% of granule agent, 5%-15% of bentonite, 10%-15% of vermiculite, 15%-25% of plant fiber, 0.05%-1% of microbial agent, and 2%-8% of fertilizer; the thickness of the buffering pervious bed is 3 cm to 10 cm; and the thickness of the aquifer is 10 cm to 30 cm. The artificial sponge soil for urbangreen space has the characteristics of strong water permeability, high water storage capacity, good erosion resistance and the like, thus being able to improve the quality of rainwater infiltrated into the soil, reduce pollution to urban groundwater, achieve the purpose of rainwater infiltration, storage and purification, and greatly reduce the high cost of sponge city construction.

The invention discloses an edible or health vinegar brewed and distilled from pure grain, which comprises the following parts: 50-70% bran, 20-40% maize, 1-5% rice, 2-10% rice hull and 1-2% yeast. The invention improves the purity without stimulating feeling, which is fit for preparing medical vinegar.

The invention discloses a blueberry coarse cereal-fermented beverage and a preparation method thereof. The blueberry coarse cereal-fermented beverage is prepared from the following components in parts by weight: 60-80 parts of blueberry, 300-400 parts of purified water, 50-60 parts of soybean, 30-40 parts of pearl barley, 20-30 parts of oat, 10-15 parts of yam, 5-10 parts of walnut, 3-5 parts of brown sugar, 3-5 parts of compound protease, 3-5 parts of lactic acid bacteria flora and 1-3 parts of yeast flora. The blueberry coarse cereal-fermented beverage disclosed by the invention is rich in nutrition, has the effects of enhancing the immunity of the human body, reducing blood pressure and blood fat, resisting ageing and the like and is used for effectively preventing cardiovascular and cerebrovascular diseases.

The invention discloses a method for making cranberry fruit wine, and belongs to the field of processing of a beverage. The method is characterized in that a processing technological flow comprising the following steps is adopted: selecting cranberry fruits, cleaning the cranberry fruits, peeling off the cleaned cranberry fruits, trimming the peeled cranberry fruits, blanching the trimmed cranberry fruits, draining off the blanched cranberry fruits, crushing and squeezing the drained cranberry fruits, adjusting juice, blending honey, conducting inoculated fermentation, conducting pre-fermentation, changing a barrel, conducting post-fermentation, aging, filtering, and bottling to obtain a finished product. The method disclosed by the invention has the beneficial effects that the finished product disclosed by the invention is in carmine, and the product is clear and transparent, intense in fruit fragrance, mellow in taste, stable in color and rich in nutrition, and the product reserves the special fruit fragrance and mellow taste of the cranberry fruit wine; the product is rich in various nutrient substances, and the product, as a pure, natural, nutrient and healthy green beverage, has functions of relieving cardiovascular aging and lesion, resisting aging, maintaining beauty and keeping young, and the like. The cranberry fruit wine is easy for storage, convenient to carry, and is suitable for drinking in all seasons.

The invention discloses a functional yoghurt product with the inhibitory activity of alpha-glucosidase and tyrosinase, and a preparation method thereof. The functional yoghurt product is characterizedby performing superfine crushing on fleeceflower root and kudzuvine root, then performing mixing with water, skim milk powder and sugar in a certain proportion, and performing a process of stirring and uniform mixing, filtering, colloid mill emulsification, sterilization, cooling, Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus starter addition, uniform mixing, filling, fermentation, cooling and post-ripening to obtain the yoghurt product with the inhibitory activity of alpha-glucosidase and tyrosinase and the anti-fatigue function. The advantages are that the content of polyphenols and flavonoid aglycones can be significantly increased, the activity of serum glutathione peroxidase, superoxide dismutase and lactate dehydrogenase in mice is increased, andthe content of malondialdehyde and urea nitrogen is reduced.

The invention discloses a high-resveratrol-content nutritional egg. Per 100g of the egg contains 0.3-0.5mg of resveratrol and 2.5-4.5mg of general flavones. A production method comprises the following steps: uniformly mixing and crushing 80 parts of basic ration, 5 parts of seaweed, 2.5 parts of semen cassiae, 2.5 parts of hawthorn, 2.5 parts of selfheal, 2.5 parts of pollen pini, 2.5 parts of grape pip and 2.5 parts of polygonum cuspidatum, fermenting by EM bacteria, then granulating, drying, and supplying the product for chicken in an egg producing period to freely ingest. The egg has multi-aspect health effects on human body.

The invention discloses a pitaya jujube compound jam and a preparation method thereof. Every 100g of mix pulp contains 0-16g of pitaya peel, 5-25g of derris eriocarpa extract, 0-1g of stevioside and 0-8g of lemon pulp. The mixed pulp is made up of pitaya pulp and jujube pulp in mass ratio of (3-7): (3-7). The preparation method comprises the following steps: S1: raw materials selection; S2: cleaning; S3: preparing pitaya pulp; S4: preparing jujube pulp; S5: processing ingredients; S6: mixing and concentrating; S7: filling and sterilization; S8: cooling and packaging and obtaining jam with bestquality by a single factor test under an orthogonal L9 (43) optimization test condition. The test results show that the pitaya jujube compound jam has the optimal mouthfeel and taste in case of 5: 5of mass ratio between the pitaya pulp and the jujube pulp (in 100g of mixed pulp), 12g of added pitaya peel, 15g + 0.5g of ratio between the derris eriocarpa extract and the stevioside and 6g of addedlemon.

The invention provides a weight reducing healthcare product. The weight reducing healthcare product is characterized by being prepared from 15-45 parts of vervain, 15-45 parts of oolong, 10-35 parts of shaddock peel, 8-25 parts of mint leaves and 8-20 parts of lemon grass. The adopted components coordinate to act to jointly achieve the effects of adjusting blood lipid, invigorating the stomach and helping digestion, expelling toxins and beautifying, and promoting urination and relaxing the bowls, and therefore the good effect of eliminating fat and reducing weight is achieved, the weight losing effect is stable, and no side effect exists.

The present invention discloses mind refreshing and brain benefiting syrup and relates to the technical field of food. The mind refreshing and brain benefiting syrup is prepared from the following raw materials in parts by weight: 3-6 parts of rosemary, 20-40 parts of jasmine flowers, 15-30 parts of chamomile, 20-40 parts of rose flowers, 1-2 parts of mint leaves, 1-2 parts of Chinese wolfberry fruits, 10-20 parts of lemon juice, 200-400 parts of white granulated sugar and 100-200 parts of clean water. The mind refreshing and brain benefiting syrup has the effects of refreshing mind and stimulating brains, enhancing memory, eliminating fatigue, nourishing and protecting skin, and clearing heat and relieving toxins, and also has functions of lowering blood sugar, lowering blood pressure and preventing aging in a regular consumption.

The invention discloses fermented black purslane soy sauce and a preparation method thereof. The fermented black purslane soy sauce is prepared by blending fermented black purslane soy sauce decoction with the conventional soy sauce, wherein the blending ratio of the fermented black purslane soy sauce decoction to the soy sauce is 1:15. The fermented black purslane soy sauce is prepared by the following steps: fermenting purslane under the specific conditions of constant temperature and constant humidity to prepare black purslane; decocting the fermented black purslane into the fermented black purslane decoction; and blending the fermented black purslane decoction with the conventional fermented soy sauce. The product has fragrant flavor and delicious taste, can meet requirements on seasoning and color mixing by people during daily dish cooking, improves the nutritional ingredients of the soy sauce and opens up a new way for application of the purslane. The production process of the product is simple, easy in industrialized production and low in production cost, can form good economic benefit, and is favorable for popularization of the product.

The invention discloses a production method of a pine nut-tea vinegar beverage and relates to the technical field of beverage processing. The pine nut-tea vinegar beverage is prepared from pine nuts, a tea, grosvenor momordica fruits and white sugar. The production method comprises putting the above raw materials into a pot, adding mountain spring water into the pot, carrying out boiling, carrying out cooling, carrying out filtration to obtain extract, inoculating the extract with acetic acid bacteria, carrying out uniform stirring, carrying out sealing fermentation, carrying out acid modulation on the fermented material liquid so that the total acid content of the material liquid is in a range of 0.3g/100ml-1g/100ml and soluble solid content is in a range of 3-5%, carrying out disinfection on the material liquid subjected to acid modulation and carrying out vacuum aseptic loading. The pine nut-tea vinegar beverage is a multifunctional beverage with nutrition and health care functions. Extract sweet water of vegetal pine nuts, a tea and grosvenor momordica fruits is used as an acetic acid bacterium medium for fermentation so that plant characteristics are fully performed and various fragrant components and nutrition components are retained. The pine nut-tea vinegar beverage has a delicious taste and an appropriate sour flavor.

The invention discloses a dietary therapy formula with antioxidant and bacteriostatic effects and capable of enhancing cardiovascular and cerebrovascular functions and human immune function The formula is composed of the following components of soybean glycopeptide, resistant dextrin, maltodextrin, inulin, fructo-oligosaccharide, flaxseed oil microcapsule powder, corn oligopeptide powder, a black fungus extract, a radix puerariae extract, a fructus crataegi extract, a tartary buckwheat extract, cranberry fruit powder, gamma-aminobutyric acid, D-ribose, L-arabinose, taurine, selenium-enriched yeast powder and multivitamins. According to a product with the compound formula, various soybean glycopeptides are used as main raw materials, and various natural pure traditional chinese medicine components are matched for auxiliary use so that the blood pressure and blood fat can be effectively reduced; meanwhile, through antioxidant and bacteriostatic effects, the human immunocompetence can be well improved, and the effects of effectively resisting aging and delaying aging time are achieved; and particularly, by improving the cardiovascular and cerebrovascular functions, the occurrence of diseases caused by cardiovascular and cerebrovascular diseases is inhibited or reduced; and the product is a universal compound beverage product suitable for general drinking of the public.

The invention relates to a traditional Chinese medicine composition, a compound preparation as well as a preparation method and an application of the compound preparation. The traditional Chinese medicine composition comprises raw materials in percentage by weight as follows: 0.19%-0.56% of cordyceps, 2.96%-4.44% of radix panacis quinquefolii, 4.81%-6.30% of carapax trionycis, 1.48%-2.22% of pangolin scales, 4.81%-6.30% of herba dendrobii, 6.67%-8.15% of rhizoma polygoni cuspidati, 2.96%-4.44% of fructus amomi villosi, 2.96%-4.44% of wine-treated rhubarb, 18.52%-25.93% of radix astragali seu hedysari, 1.85%-2.59% of rhizoma coptidis, 2.96%-4.44% of baicalin, 4.81%-6.30% of fructus citri sarcodactylis, 9.63%-12.59% of herba lysimachiae, 6.67%-8.15% of radix paeoniae alba, 0.74%-1.48% of radix notoginseng, 4.81%-6.30% of fructus mori, 2.96%-4.44% of rhizoma dioscoreae and the like. The traditional Chinese medicine composition can treat and prevent hepatic fibrosis.

The invention relates to the technical field of beverage processing and discloses a wild jujube tea vinegar beverage production method. A wild jujube tea vinegar beverage is prepared from wild jujube, tea leaves, fructus momordicae and white sugar. The method includes: putting the raw materials into a pot, adding mountain spring water, boiling, cooling, filtering to obtain extract liquid, pouring the extract liquid into a clean container, performing inoculation of acetic acid bacteria, well mixing, sealing for fermentation, and adjusting acidity of feed liquid to control total acid content of the feed liquid to be 0.3g/100ml-1g/100ml and soluble solid content to be 3%-5%; sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the wild jujube tea vinegar beverage. The wild jujube tea vinegar beverage is a multifunctional beverage integrating nutritional and healthcare functions, and by adoption of vegetable tea leaves and fructus momordicae extract sweet liquid as a acetic acid bacterium culture medium for fermentation, the produced tea vinegar beverage contains various flavor components and nutritional ingredients of tea leaves and fructus momordicae, further has nutritional ingredients and moderate sourness of acetic acid and is excellent in flavor and quality.

The invention discloses a heavy metal resisting type filtering device used for an air cleaner, and an installing and using method thereof. The device comprises a coarse filtration layer, an adsorption layer and a fine filtration layer disposed successively along airflow direction, and also comprises a GSE powder layer, a bacteriostatic and disinfectant layer, a bacillus laterosporus culture medium and a frame; a culture medium installing table is also disposed on the frame while between the coarse filtration layer and the adsorption layer; the bacteriostatic and disinfectant layer is disposed between the adsorption layer and the fine filtration layer; the GSE powder layer is disposed behind the fine filtration layer, and contains a purified water bag wrapped by a hydrophobic gas-permeable membrane; and the bacillus laterosporus culture medium is arranged on the culture medium installing table disposed between the coarse filtration layer and the adsorption layer. The filtering device disclosed by the invention achieves the advantages of excellent gas permeability, high filter capacity and comfort, has the functions of bacteriostasis, disinfection and disease-resistance, can enduringly maintain a negative ion environment suitable for human body, and is beneficial to human health.