27results about How to "Reduce cholesterol" patented technology

The invention provides a probiotics plant solid beverage for treating hyperuricemia and gout. The solid beverage is prepared by mixing freeze-dried probiotics powder and plant extract with the addition of proper auxiliary materials. The solid beverage comprises the following components: the plant extract, the auxiliary materials and the probiotics, with the sum of the mass percentage of each component being 100%. The plant extract comprises celery seed powder, sophora flower bud powder and platycodon root powder. The invention has an obvious effect on lowering uric acid and relieving gout.

The invention belongs to the technical field of biology, and particularly relates to a small molecule peptide composition and method for regulating natural calculus bovis production. The small molecule peptide aiming at a key target spot is designed by deeply researching secretion and metabolism of ox bile. The action mechanism covers biliary secretion stimulation, component optimization, bezoar key enzyme activity promotion and immune response regulation. A chemical synthesis or biotechnology means is adopted for preparation, and the dosage is determined according to cattle conditions during application. The safety is strictly evaluated, the yield of the natural calculus bovis can be obviously improved by 65%, the quality is also greatly improved, the effective components are increased, the impurities are reduced, the drug effect is enhanced, a new efficient and safe way is opened up for the production of the natural calculus bovis, and the method has a wide application prospect.

The invention belongs to the technical field of noodles, and discloses probiotic golden corn noodles and a preparation method thereof, and the method comprises the following steps: preparing probiotic corn fermented flour and preparing the probiotic golden corn noodles. The preparation of the probiotic corn fermented flour comprises the steps of strain activation and amplification culture, preparation of a mixed leavening agent, preparation of raw materials, inoculated fermentation, cleaning, pulping, curing and mixing, drying and grinding. The preparation method of the probiotic golden corn noodles comprises the steps of raw material preparation, dough preparation and noodle forming. The probiotic golden corn noodles disclosed by the invention have the beneficial effects of promoting intestinal health, controlling blood sugar and blood fat, enhancing immunity and improving mouth feel and flavor, so that the probiotic golden corn noodles become a healthy and delicious food choice.

This invention relates to a lipid-lowering synbiotic, its preparation method, and its application, belonging to the field of egg-laying hen farming technology. The lipid-lowering synbiotic of this invention comprises the following components in parts by weight: 3-85 parts of traditional Chinese medicine extract, 1-25 parts of probiotics, 3-30 parts of prebiotics, 1-16 parts of enzyme preparation, and 4-55 parts of dietary therapy components. This synbiotic not only significantly improves the lipid metabolism of laying hens but also significantly prolongs the peak egg-laying period, increases the egg production rate, reduces cholesterol content in egg yolks, promotes calcium and phosphorus absorption, and reduces the paralysis rate in laying hens. It comprehensively improves the economic benefits of egg-laying hen farming.

The present application belongs to the field of edible fungi, and particularly relates to a new species of Russula and application thereof. Pseudolagarobasidium acaciicola The taxonomic name of the new species of Russula is Pseudoguignardia sp., which has been registered and preserved in the Guangdong Microbial Culture Collection Center on April 24, 2022, and the preservation number is GDMCC No. 62414. The new species of Russula GDMCC No. 62414 provided in the present application can be artificially cultivated, and has the characteristics of large number of fruiting bodies, high yield, good mushroom shape and the like, and is a new species of Russula with great development potential.

The application belongs to the technical field of medicine, and discloses a kind of optical compound and its preparation method and application, specifically discloses the enantiomer has different effect.In vitro experiment, enantiomer shows selectivity to target point, S-isomer tends to activate PPARγ, and R-isomer tends to activate FFAR1.In animal model, the efficacy of enantiomer also shows difference, first, two enantiomers can significantly reduce the blood sugar of animal, and significantly improve the insulin resistance of animal.However, in reducing blood triglyceride, the effect of S-isomer is obviously superior to racemate and R-isomer, and in reducing blood cholesterol, the effect of R-isomer is obviously superior to racemate and S-isomer.Therefore, (S)‑1 has important role in preparing blood sugar reducing, triglyceride reducing drug, and (R)‑1 has more significant effect in reducing blood sugar, reducing cholesterol, and has important significance for clinical targeted treatment and application.

The present invention discloses a medicated and edible homologous formula food for improving qi deficiency constitution and its preparation process, belonging to the technical field of functional foods. This formula food uses multiple medicated and edible homologous raw materials such as Ganoderma lucidum, Codonopsis pilosula, Astragalus membranaceus, Lentinula edodes, Poria cocos, Dolichos lablab, etc., and adds prebiotic components such as fructo-oligosaccharide, xylo-oligosaccharide, inulin, etc. It strictly follows the compatibility principle of monarch, minister, assistant and guide, and scientifically formulates the prescription in combination with the law of generation, restriction, control and transformation of zang-fu organs, qi and blood. The present invention solves the problems that existing foods for improving qi deficiency constitution have weak qi-tonifying power, incomplete conditioning, and do not consider the secondary blood deficiency, blood stasis and qi stagnation caused by qi deficiency. It realizes qi-tonifying while taking into account soothing the liver and regulating qi, nourishing blood and harmonizing blood, promoting digestion and relieving stagnation, and regulates the intestinal flora through prebiotics to promote the generation of primordial qi in the lung and the generation and transformation of qi and blood. The preparation process adopts water decoction extraction, concentration and drying, and then compounding with prebiotics, and can be made into beverages or solid beverages. The process is simple and suitable for industrial production. The raw materials are all both medicinal and edible products, and long-term consumption has a significant effect on improving qi deficiency constitution.

The invention provides the temperature-resistant freeze-dried chocolate capable of inhibiting appetite, and the temperature-resistant freeze-dried chocolate is high in grease content, fluffy in taste and silky in mouth feel; the product is loose and porous, so that the product is good in re-dissolvability and can melt in the mouth without chewing, and good sensory experience is brought to consumers; the product has a stable structural framework, does not have obvious morphology change at a high temperature of 80 DEG C, does not deform, crack and blacken due to grease melting and crystal transformation, does not have the problem that grease leaks and adheres to a packaging bag, and has excellent thermal stability.

The invention discloses an arbutin derivative 6-O-Caffeoylbutin as well as a preparation method and application of the arbutin derivative 6-O-Caffeoylbutin. The structural formula of a 6-O-Caffeoylbutin compound is as shown in formula (I). The invention also discloses the application of the arbutin derivative (6-O-Caffeoylbutin) disclosed by the invention in preparation of an antioxidant preparation. According to the invention, the 6-O-Caffeoylbutin extracted for the first time shows excellent antioxidant activity, the ABTB free radical scavenging capacity of the 6-O-Caffeoylbutin is higher than that of ascorbic acid and beta-arbutin, and a material basis is provided for developing novel antioxidants.

The invention discloses a lactobacillus plantarum fermented tender ginger sauce and a processing method thereof. The formula comprises the following components: 100g of tender ginger, 45% of rock sugar, 60% of water, 25% of high fructose corn syrup, 0.4% of CMC-NA, 0.6% of guar gum, 0.2% of xanthan gum and 5% of lactobacillus plantarum suspension (the concentration of the suspension is greater than or equal to 1 * 10 < 7 > CFU / mL). According to the present invention, through the acidic environment formed by the lactobacillus plantarum, the dominant flora effect and the tender ginger antibacterial component effect, the long shelf life is obtained, and the safety of the product is ensured. The product can be directly brewed, can also be used as stuffing, seasonings and the like, and has a great market application prospect.

The present invention provides a composition, a flour composition, a pasta product and a method for manufacturing the same. The composition of the present invention comprises: phytosterols and wheat germ, wherein the mesh number of the phytosterols is 80 to 120 meshes, and the mass ratio of the wheat germ to the phytosterols is 1:1 to 5:1. The present invention effectively solves the problem of peeling and delamination during the noodle pressing operation. When the composition of the present invention is used to make pasta products such as noodles, the noodles do not peel and delaminate during the noodle pressing operation. The noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol.

The invention discloses a method for producing a high-quality nutritious egg feed additive, which relates to the field of crushing technology, including a crushing device including a feed hopper, a crushing structure and a separation structure, wherein the separation structure is connected with a collecting structure, and the separation structure includes a supporting shell and an exhaust fan, wherein a trapezoidal box is fixedly connected inside the supporting shell, and filter element three and filter element two are fixedly connected on both sides of the inside of the trapezoidal box, respectively. The method does not require vibration to be applied to the material, thereby avoiding the situation in which the material is lifted up due to vibration screening and then escapes through the feed hopper and is wasted, and can achieve the purpose of processing the fine particle material inside the drawer without stopping the exhaust fan and the crushing structure, thereby reducing the time waste caused by processing the crushed material, collecting the fine particle material inside the drawer and completing the re-processing of the large particle material at the same time, thereby reducing the time waste and staff participation.

The invention provides a beauty maintaining and young keeping food and a preparation method thereof, and belongs to the technical field of health food, the beauty maintaining and young keeping food comprises the following components in percentage by mass: 5-20% of collagen peptide, 1-10% of a natural antioxidant extract, 0.1-2% of plant melatonin, 0.5-5% of a vitamin compound and the balance of other auxiliary components, wherein the molecular weight range of the collagen peptide is 2000 to 5000 Daltons; by using the scheme, the natural antioxidant and the vegetative melatonin are added into the beauty maintaining and young keeping food, so that the beauty maintaining and young keeping food has the beauty maintaining and young keeping functions and also has the sleep-aiding and anti-aging effects, other sleep-aiding and anti-aging products do not need to be used when the beauty maintaining and young keeping food is used, the efficacy is comprehensive, and the cost performance is higher.

The present invention belongs to the field of food processing technology, and specifically relates to a grease composition for soup cubes, a preparation method and application thereof. Wherein, in parts by weight, the grease composition for soup cubes comprises 250 to 400 parts of grease, 100 to 250 parts of water, 3 to 7 parts of emulsifiers and 0.5 to 2 parts of thickeners; the weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier in the emulsifier is (1 to 4): (0.5 to 3). The preparation method of the grease composition for soup cubes comprises the following steps: firstly, heating the grease, adding the fat-soluble emulsifier thereto to obtain an oil phase; heating the water, adding the water-soluble emulsifier and the thickener thereto to obtain an aqueous phase; then adding the aqueous phase to the oil phase step by step for emulsification; finally, homogenizing the obtained emulsion to obtain the grease composition for soup cubes. The grease composition of the present invention can replace the grease in the soup cubes, reduce the amount of grease used in the soup cubes, and can play the role of grease in improving taste, resisting moisture absorption, and lubricating demoulding, thereby reducing costs to a certain extent and improving economic benefits.

The present invention relates to the technical field of food processing, and discloses a method for making low-ester tangerine peel, comprising the following steps: in an alkaline environment, semi-dried tangerine peel is subjected to vacuum soaking and swelling treatment, and the obtained wet tangerine peel is dried again to obtain a finished product. Under alkaline conditions, β-elimination reaction is prone to occur, thereby reducing the molecular weight of pectin in tangerine peel, and obtaining a small molecule pectin of 1-20,000 Daltons; under alkaline conditions, the esterification degree of pectin is also reduced, so that the esterification degree of pectin in tangerine peel is below 10%. Low-ester small molecule pectin can be directly absorbed into the blood, thereby playing the role of anti-cancer, lowering cholesterol, reducing arteriosclerosis and preventing heart disease, and at the same time, the ability to remove heavy metals from the human body is relatively stronger, and it is easy to eliminate heavy metal poisoning that causes many chronic diseases. At the same time, when the alkaline tangerine peel is brewed, the solubility of flavonoids such as hesperidin, its main functional component, in water will be greatly improved, thereby improving the absorption efficiency of the human body.

The invention relates to the technical field of yellow rice wine, in particular to coix seed red yeast rice yellow rice wine with high antioxidant activity as well as a preparation method and application thereof. The monascus ruber (3.15746) is used for carrying out microbial fermentation conversion on the coix seeds, and the coix seed and monascus ruber yellow rice wine is short in production period, excellent in sensory quality, rich in lovastatin and high in antioxidant activity. The monascus yellow wine strain is enriched, the content of active ingredients and the health-care effect of the monascus yellow wine are improved, and a feasible scheme and technical parameters can be provided for industrial development.

The invention discloses application of a traditional Chinese medicine composition in preparation of lipid-lowering and liver-protecting medicines. The traditional Chinese medicine composition is prepared from pseudo-ginseng and red yeast rice. Researches find that by compounding the pseudo-ginseng and the red yeast rice, the lipid-lowering effect can be remarkably improved, cholesterol, triglyceride and low-density lipoprotein of a patient are reduced, and meanwhile, the influence of the red yeast rice on the liver function is also relieved. Compared with the prior art, the GGT, ALP and TBIL levels of patients are basically unchanged. Therefore, the traditional Chinese medicine composition provided by the invention has the effects of lowering lipid, protecting the liver, activating blood, removing turbidity and resisting atherosclerosis, can be used for treating patients with hyperlipidemia, and has a wide application prospect in clinical guidance of medication.

The invention discloses instant cubilose food granules and a preparation method thereof. The instant cubilose food granules are divided into daytime cubilose food granules and night cubilose food granules according to different requirements of a human body in daytime and at night. The daytime bird's nest food granules are prepared from bird's nests, sweet buckwheat, almonds, walnuts, Chinese wolfberry fruits and red dates. The nighttime bird's nest food granules are prepared from bird's nests, tartary buckwheat, almonds, walnuts, Chinese wolfberry fruits and red dates. The instant cubilose food granule provided by the invention has various effects of enhancing immunity, nourishing liver and kidney, reducing blood sugar, blood fat and cholesterol, improving sleep quality and the like, and aims at comprehensively regulating body functions and effectively solving various health problems faced by middle-aged male workplaces.

The invention discloses a method for preparing sn-2 site fat rich in alpha-linolenic acid structure based on an enzymatic method, and relates to the technical field of biology, and the method comprises the following steps: (1) enzymatic acidolysis: mixing an alpha-linolenic acid product (the purity is greater than or equal to 70%), walnut oil and deionized water according to a ratio of 1: 1-5: 1 (mol / mol), and placing in a spiral test tube with a plug; adding 1 to 20 percent (w / w) of lipase Novozym 435 into the test tube; after the reactants are fully mixed, carrying out nitrogen charging treatment on the test tube to remove oxygen, and then tightly sealing the test tube; placing the test tube on a shaking table, setting the rotating speed to be 200r / min, and reacting at the temperature of 35-75 DEG C for 8-48 hours to obtain an acidolysis product. And (2) molecular distillation purification: putting the enzymatic acidolysis product into a molecular distillation instrument, and carrying out molecular distillation on the enzymatic acidolysis product to purify the crude product of the acidolysis product. The invention provides the preparation method of the structural grease, which has the advantages of high access rate, easiness in product purification and lower cost.

The invention discloses a fat-reducing composition containing plant extract ingredients and a preparation method thereof, and belongs to the technical field of fat-reducing compositions. The method comprises the following steps: mixing starch, disodium hydrogen phosphate, citric acid, and deionized water, adding α-amylase, adjusting pH, centrifuging, and treating the solid phase to obtain material A; mixing material A, sodium alginate, Dendrobium officinale extract, and deionized water to obtain material B; mixing pig liver powder, cuttlebone powder, gluconolactone, sucrose fatty acid ester, and deionized water, adding material B, heating to 85-95°C, adding plant extracts, homogenizing, and spray drying to obtain a fat-reducing composition containing plant extract ingredients with good lipid-lowering effect.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically relating to a kidney-tonifying and aphrodisiac fermentation composition and its preparation method. The composition, by weight, comprises 30-60 parts of Cistanche deserticola, 30-60 parts of black truffle, 10-30 parts of black beans, 5-20 parts of Eucommia ulmoides male flowers, 15-30 parts of Codonopsis pilosula, 5-15 parts of enzyme preparation, 0.6-1.4 parts of fermentation starter culture, and 800-900 parts of water. The composition, with Cistanche deserticola and black truffle as the main components, supplemented by black beans, Eucommia ulmoides male flowers, and Codonopsis pilosula, works synergistically to achieve a good kidney-tonifying and aphrodisiac effect after enzymatic fermentation.

The invention relates to the technical field of ruminant feed processing technologies and application, in particular to a preparation method and application of a feed for improving mutton quality by using scutellaria baicalensis straws. Comprising the following raw materials in percentage by mass: 5%-16% of alfalfa hay, 2%-26% of wheat straw, 32%-37% of corn, 12%-17% of cottonseed meal, 5%-8% of wheat bran, 1%-2% of sodium bicarbonate, 0.5%-1% of table salt, 1%-2% of mineral vitamin compound premix and 4%-32% of scutellaria baicalensis straw. The radix scutellariae straw is used as a coarse feed component in the mutton sheep feed for application, on the basis of improving the growth performance of mutton sheep, the content of cholesterol in mutton is reduced, the cooked meat rate is increased, the content of inosinic acid, essential amino acid and unsaturated fatty acid in the mutton is increased, and the flavor and processing quality of the mutton are effectively improved.

A compound feed additive for improving egg quality, its preparation method, and its application are disclosed. The raw materials of the compound feed additive are composed of the following by weight percentage: 65-75% three-stage temperature-controlled fermented mulberry leaf powder, 8-12% compound probiotic microcapsule preparation, and 15-25% functional carrier. 5-8% of the compound feed additive prepared according to this invention is added to the basal diet of laying hens and fed continuously for 42-56 days. The three-stage temperature-controlled fermentation of this invention reduces the tannin content in mulberry leaves from 7.2 mg / g to below 4.7 mg / g, with a degradation rate ≥30%. The low tannin content improves feed palatability and effectively solves the problem of decreased feed intake caused by high-dose mulberry leaf addition.

The invention discloses a preparation method of sheepskin musson. The preparation method comprises the following steps: S1, pretreatment; qualified sheepskin is weighed according to the batch requirement of the formula and enters a skin soaking and unhairing link, and then skin cutting and washing treatment is conducted; the pretreated sheepskin is washed with clear water for 5-6 hours, the sheepskin is blanched, the sheepskin is put into water for skin melting after skin blanching is completed, during skin melting, the sheepskin is put into water, the pressure is larger than 0.2 MPa, heat preservation is conducted for 160 minutes at the temperature of 115-119 DEG C, gelatin juice is discharged, skin melting is conducted twice under the same condition at the temperature of 110-115 DEG C, a sheepskin gelatin juice mixture is obtained, and the ratio of water to sheepskin during skin melting is 1.2-1.4: 1; the sheepskin gelatin block prepared by the invention is rich in a large amount of collagen, can moisten lung to arrest cough, protect cardiovascular health, maintain beauty and keep young, also contains a large amount of saturated fatty acid, mineral substances and vitamins, and can reduce cholesterol and improve immunity after being eaten.

The present invention relates to the technical field of food preparation, and specifically discloses a high freeze-thaw stability starch-based mayonnaise and a preparation method and application thereof, wherein the preparation method comprises the following steps: S1, preparing a mixed solution of sodium starch octenylsuccinate and sodium alginate; S2, adding calcium carbonate, gluconolactone and sodium chloride in step S1; S3, adding vegetable oil to step S2 for high-speed shearing to obtain a starch-based emulsion gel; S4, mixing the starch-based emulsion gel and mayonnaise at different proportions at a speed of 13000r / min for 6 minutes to obtain a starch-based mayonnaise with high freeze-thaw stability. The present invention adopts the above-mentioned preparation method of the starch-based mayonnaise with high freeze-thaw stability, which has the advantages of simple steps and reducing traditional antifreeze additives. The prepared mayonnaise has good stability, and retains the original shape and original flavor of the food during multiple freeze-thaw processes.

The invention discloses a preparation method of multi-effect sunflower seed oil. The preparation method comprises the following steps: S1, cleaning and airing sunflower seeds, and heating and stir-frying with a frying pan; s2, sunflower seeds are stir-fried, soaked, ground into thick liquid and centrifuged, and primary crude oil and thick liquid are obtained; s3, separating the slurry according to a ratio of 9: 1-8: 2, respectively performing enzymolysis to obtain an enzymatic hydrolysate A and an enzymatic hydrolysate B, and performing enzyme deactivation; s4, mixing the enzyme-deactivated enzymatic hydrolysate A with the primary crude oil, heating, degumming, desoaping, decolorizing and deodorizing to obtain sunflower seed oil A; s5, centrifuging the enzymatic hydrolysate B, taking supernate, performing ultrafiltration through an ultrafiltration membrane, collecting filtrate with the molecular weight of 1-3 KDa, and dialyzing and desalting the filtrate to obtain a sunflower seed oil additive B; and S6, stirring and mixing the sunflower seed oil A, the sunflower seed oil additive B, the squalene additive and the multivitamin mixture, deacidifying and filtering again to obtain the multi-effect sunflower seed oil with the acid value of 0.15 mgKOH / g-0. 95 mgKOH / g. The sunflower seed oil disclosed by the invention is high in oil yield, small in acid value, unique in flavor and high in nutritional value.

This invention discloses a method for preparing hazelnut oil-based oleogel food material, comprising the following steps: (1) Oil extraction: Hazelnuts are soaked overnight, ground with cell wall breaking, stirred under alkaline conditions, filtered, centrifuged, and the cream layer is collected to obtain hazelnut oil. The hazelnut oil is then diluted under acidic conditions to obtain a hazelnut oil suspension; (2) Emulsion template preparation: The gelling agent hydrogel system is stirred in a water bath, and the hazelnut oil suspension and gelling agent are dispersed and sheared. The mixture is adjusted to acidic conditions and refrigerated overnight to prepare a hazelnut oil emulsion gel; (3) Hazelnut oil-based oleogel preparation: The hazelnut oil emulsion gel is freeze-dried, dispersed, sheared, and stirred to obtain a hazelnut oil-based oleogel. This invention breaks through the limitations of existing natural plant oil and oleogel delivery carrier technologies, constructs a hazelnut oil-based oleogel model, and provides a scientific theory and technical method for studying oleogel delivery systems using multifunctional high-internal-phase plant oils.