35results about How to "Reduce the risk of cardiovascular disease" patented technology

The invention discloses fine dried noodles low in glycemic index and a making method thereof. The fine dried noodles are made from, by weight, wheat flour 25%-35%, soybean flour 25%-35%, purified water 20%-30%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, konjac powder 0.5%-1.5% and mineral substance 0.5%-1.5%. The fine dried noodles are based on the low-GI-value coarse cereal powder, use the added protein, dietary fibers, mineral substance and the like as nutritional materials, have good eating taste and belong to a high-fiber-content and low-fat healthy food. The fine dried noodles are suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods and further have the functions of eliminating toxin, beatifying face, dredging the channels, losing weight, relaxing the bowels, promoting appetite and the like.

The invention discloses a corn oligopeptide powder buccal tablet and a preparation method thereof. The corn oligopeptide powder buccal tablet comprises the following components in part by weight: 25-3-5 parts of corn oligopeptide powder, 10-20 parts of hovenia acerba extract, 5-1-5 parts of kudzu root extract, 0.5-5 parts of dried tangerine peel extract, 0.5-5 parts of amomum extract, 0.5-5 parts of ginger extract, 0.5-5 parts of poria extract, 0.1-0.-5 parts of food additive, 1.5-2.-5 parts of mint extract, 35-4-5 parts of white granulated sugar and 0.1-1 part of anti-caking agent. The preparation method comprises the following steps: crushing raw materials, softening the raw materials, granulating by a wet method, drying, sieving, finishing granules, adding the anti-caking agent, tabletting and packaging. The corn oligopeptide powder buccal tablet is scientific and reasonable in formulation, all-around in nutritional and health-care functions of protecting the liver, relieving alcoholism, strengthening the spleen and the stomach and reducing the blood pressure and the blood lipid, good in palatability, safe and non-toxic; and the preparation method is simple and feasible and low in cost.

The invention provides a symbiotic oat functional beverage and a preparation method thereof, belonging to the field of functional health food. The symbiotic oat functional beverage has the main constituents of: 30%-70% of oat base stock fermented by probiotics, 0.05%-0.2% of oat spice, 0.1%-0.3% of citric acid, and the balance of pure water, wherein the fermented oat base stock is composed of whole wheat oat powder, sugar, inulin, pectin and carrageenan. The preparation method comprises two processes of preparation of the fermented oat base stock and preparation of the beverage. The symbiotic oat functional beverage provided by the invention has a high nutritive value, and has the capability of reducing the contents of cholesterol, triglyceride and others in the blood; and moreover, the symbiotic oat functional beverage contains probiotics, dietary fiber, fructooligosaccharide, and so on, and can be used for promoting health of an intestinal digestion system. The invention provides a relatively simple processing mode for the oat-related products. The preparation method is easy to operate, and energy can be saved.

The invention relates to an edible oil, and in particular relates to a vigour and nutrition balanced blend oil with a reasonable fatty acid ratio. The invention aims to solve the defect of blindly making the blend oil because fatty acid is not insufficiently researched in the present diet food, and provide a vigour and nutrition balanced blend oil with a reasonable fatty acid ratio. The purpose of the invention is realized as follows: the vigour and nutrition balanced blend oil comprises the following plant oils in parts by weight: 30-40 parts of corn oil, 10-20 parts of camellia oil, 10-15 parts of sunflower seed oil, 30-40 parts of colleseed oil, 5-10 parts of olive oil and 5-10 parts of peanut oil. The plant oils are mixed and stirred for 15 minutes according to the parts by weight to obtain the blend oil disclosed by the invention. Compared with the prior art, the vigour and nutrition balanced blend oil has the following characteristics of improving the balance of the fatty acid and lowering the risk of cardiovascular diseases; Compared with the blend oil with the ratio of 1:1:1 which is advocated at present, the vigour and nutrition balanced blend oil has a more scientific theory.

The invention discloses traditional Chinese medicine composition for regulating and controlling cholesterol metabolism. The traditional Chinese medicine composition is prepared from raw medicinal materials as follows: 3-9 parts of rhizoma coptidis, 3-9 parts of fructus aurantii immaturus, 3-9 parts of rhizoma alismatis, 12-18 parts of radix salviae miltiorrhizae, 3-9 parts of angelica sinensis, 3-9 parts of radix bupleuri, 3-9 parts of semen cassia, 3-9 parts of folium nelumbinis and 20-40 parts of fructus crataegi. The invention further discloses an application of the traditional Chinese medicine composition to preparation of drugs for regulating and controlling cholesterol metabolism or treating coronary heart disease and angina pectoris. The traditional Chinese medicine composition hasoutstanding effect of reducing serum cholesterol, and with addition of the traditional Chinese medicine formula, serum P quality can be further reduced for a patient who suffers from stasis-phlegm type coronary heart disease and angina pectoris and has blood fat index not up to the standard after conventional therapy with statins. The traditional Chinese medicine composition is contributive to improvement of lipid metabolism disorders and inflammatory reaction and has great significance for reducing cardiovascular disease risk.

The invention relates to nutritional convenient breakfast food and a preparation method thereof. The nutritional convenient breakfast food comprises the following ingredients in parts by weight: 15 to 20 parts of cooked sesame powder, 15 to 20 parts of cooked red bean powder, 15 to 20 parts of cooked oat powder, 15 to 20 parts of cooked coix seed powder, 5 to 10 parts of raisin, 5 to 10 parts of dried apple, 5 to 10 parts of dried kiwi and 10 to 15 parts of milk powder. The preparation method comprises the following steps: uniformly stirring and mixing the cooked sesame powder, the cooked red bean powder, the cooked oat powder, the cooked coix seed powder and the milk powder by utilizing a spoon, adding the raisin, the dried apple, the dried kiwi and warm liquid, and uniformly stirring all materials. The warm liquid can be hot water, hot soybean milk or hot milk. The cereal powder is adequately combined with the dried fruits, so that the nutrition is rich, and the body health of people can be facilitated; moreover, the components can be changed according to the requirements, the nutrition and the taste are good, convenience in eating is achieved, the appetite of people can be improved, and the nutritional convenient breakfast food is suitable for meeting the requirement of people.

The invention relates to California walnut dew containing endopleura and a preparation method thereof. The California walnut dew is prepared from the following substances by weight percent: 2-15% of white granulated sugar (or newtol), 3-8% of California walnut kernel, 0-2% of peanut kernel, 0-4% of almond, 0-5% of corn, 0-5% of sunflower seed, 0-4% of filbert, 0-2% of sesame, 0-0.1% of salt, 0.3-0.4% of emulsion stabilizer, 0.04-0.06% of essence and the balance of water. The California walnut dew has the advantages that a novel product is provided for processing of the California walnut; the shelling and filtering procedures are saved; the production efficiency is improved; the utilization rate of the materials is maximized; the production cost is reduced; and VB1, phosphorus and zinc contained in the walnut endopleura have great influences on growth and development of an infant body and intelligence and improvement of human immunity. The product disclosed by the invention is purely natural, and free of a corrosion remover, has a good effect of brain fitness, benefits for control of insulin levels of diabetes, and can effectively reduce the risk of a cardiovascular disease after being eaten for a long period of time.

The invention provides a powdery mixture containing phytosterol and oryzanol and a preparation method thereof. The powdery mixture contains the phytosterol, the oryzanol and at least one emulsifier. The granular diameter of the powdery mixture ranges from 0.04 micrometer to 100 micrometers. The powdery mixture maximizes the lipid-reducing effects of the phytosterol and the oryzanol by utilizing the synergistic effect of the phytosterol and the oryzanol. According to the preparation method, the dimension of the powdery mixture is controlled by first congruent melting and then cooling solidification, the obtained granular diameter ranges from 0.04 micrometer to 100 micrometers, and the bioavailability of the powdery mixture is greatly improved; and the powdery mixture can reduce the serum total cholesterol, the low density lipoprotein cholesterol and the triglyceride after being eaten and also be used for various foods taking no matter any food as bases and has outstanding dispersion stabilization.

The invention relates to a no-sucrose moon cake containing soy protein and a manufacturing method thereof. The no-sugar moon cake comprises the following raw materials based on parts by weight: cladding: 25-45 parts of plain flour, 5-25 parts of soy protein, 5-20 parts of vegetable oil, 25-45 parts of no-sugar syrup and 0.2-0.8 portion of alkaline water; and fillings: 60 parts-90 parts of merchantno-sugar cantonese moon cake fillings, 5-25 parts of soy protein, 2-15 parts of vegetable oil and 3-18 parts of no-sugar syrup. The manufacturing method of the moon cake comprises the following steps: first, emulsifying oil, syrup and alkaline water needed in the cladding, then adding the emulsified oil, syrup and alkaline water into flour and soy protein which are mixed evenly, kneading the mixture into dough, and fermenting 20-30 minutes for spare; weighing all the ingredients of the fillings based on parts by weight, and fully and evenly stirring for spare; firstly manufacturing moon cakeembryo according to the ratio of the cladding and the fillings of 3:7, 2:8 or 1:9, and pressing and forming; brushing egg liquid, with the baking temperature of 170-220 DEG C; and finally heat-sealingand packaging. The invention adds the optimal soy protein into the formula of the moon cake, does not add sucrose, and manufactures a moon cake which is more beneficial to body health, leads people not only to inherit the traditional custom, but also supplement nutrition when people eat the moon cake.

The present invention provides a liquid dairy product containing vegetable oil and a production method thereof. Based on the total weight of the liquid dairy product as 100 parts by weight, the raw material composition comprises: 30-99.317 parts by weight of skimmed or partially skimmed milk, 0.05-1.5 parts by weight of vegetable oil, 0.5-5 parts by dry weight of flavor regulating substance, 0.1-0.3 part by weight of stabilizer, 0.003-0.008 part by weight of vitamin E, 0.03-0.08 part by weight of vitamin C, 0-0.05 part by weight of lactase, 0-0.5 part by weight of acid, 0-5 parts by weight of sugar, 0-3 parts by weight of edible essence and the balanced being water; wherein the flavor regulating substance is a fermentation product obtained by fermentation of single cream by lactococcus lactis subspecies diacetyl strain and inactivation. Through a reasonable recipe and an appropriate technology, a good flavor, mouthfeel, good stability and functionality of the products in a shelf life are realized.

The invention provides high complete protein compound flour. The high complete protein compound flour is composed of wheat flour, soybean flour, black bean flour, chickpea flour, isolated soybean protein powder and herba patriniae powder according to the weight percent of 75-85%, 1-5%, 5-10%, 1-5% and 5-10%. The high complete protein compound flour contains very high-quality complete protein and more comprehensive nutrients. The high complete protein compound flour is easily absorbed by a human body and is a multifunctional food which is suitable for people of all ages, can be used as a staple food and has the health-care functions of lowering blood fat, lowering blood pressure, resisting caners, resisting ageing, strengthening brain and improving intelligence, clearing away heat and toxic materials, activating blood, protecting liver, improving the memory, preventing senile dementia, preventing constipation, promoting insulin secretion, relieving climacteric symptoms of women, losing weight, keeping beauty and the like.

The present invention relates to an oat-sesame milk and a preparation method thereof, wherein oat, milk powder and black sesame are adopted as main raw materials and are subjected to blending, mixing, homogenizing, filling and UHT sterilization to obtain the oat-sesame milk. The raw materials of the oat-sesame milk comprise, by weight, 50-60 parts of oat, 5-7 parts of black sesame, 10-12 parts of milk powder, 6-7 parts of white granulated sugar, 400-550 parts of water, 0.05-0.2 part of carboxymethyl cellulose, 0.03-0.1 part of propyleneglycolalginate, 1-3 parts of xanthan gum, 2-5 parts of sucrose fatty acid ester, 0.03-0.1 part of molecular distilled monoglyceride, and 0.01-0.05 part of a compound phosphate. According to the present invention, the oat-sesame milk is a composite beverage with characteristics of unique flavor, rich nutrition and good taste, the oat nutrition value in the components is high, the oat is the good processing raw material, the black sesame has rich aroma and is the good medicine with effects of disease elimination and health enhancing, and compared with the simple milk, the oat-sesame milk has the following advantages that: the protein ratio is close to the breast milk, the fat content is reduced, and the cost is saved.

The invention discloses a low-fat salami and a making method thereof. Compared with a conventional salami, the low-fat salami has the advantages that a solid state fat substitute is used for replacing porcine back fat to a certain extent, so that the fat content of the salami is reduced, the risk that cardiovascular disease is easy to cause by too much fat is reduced, and the low-fat salami conforms to original intention of health food and drink of current consumers. Colloid which can provide sausage texture characteristics is used, so that the replaced sausage is close in texture, appearance and flavor characteristics to conventional salami; and the adopted solid state fat substitute namely colloid is lower in consumption, and higher in gelatin effect, so that the making cost of the salami is reduced to a certain extent.

The invention relates to a lipid-lowering pharmaceutical composition, a preparation method and application. The composition is composed of the following medicines: 10 to 30 parts of herba artemisiae scopariae, 10 to 30 parts of radix salviae miltiorrhizae, 10 to 30 parts of raw fructus crataegi, 10 to 30 parts of gynostemma pentaphyllum, 10 to 30 parts of semen cassiae torae and 10 to 30 parts oflotus leaves. The pharmaceutical composition is prepared by water extraction, exerts the medicinal effects of soothing liver and regulating qi, clearing heat and promoting diuresis, promoting blood circulation to remove blood stasis and reducing lipid to reduce weight, is remarkable in clinical use curative effect, has important significance in reducing blood lipid, reducing the risk of cardiovascular diseases of later hyperlipidemia patients and improving the life quality of the patients, and has the advantages of high safety, economy, practicability, convenience in taking and the like.

The invention discloses a preparation method of ecological tea oil, which comprises the steps of baking, specifically, drying picked tea seeds in the sun, and after shells and pulp are separated, putting the tea seeds on a steaming bed to dry residual water in the tea seeds at the drying temperature of 45-55 DEG C; cleaning and shelling, specifically, after baking is completed, removing impurities and mildewed tea seeds in the tea seeds by means of winnowing, screening, magnetic separation and the like, and then shelling the tea seeds by utilizing a shelling machine, a fan, a tea shell separator and the like; flattening, specifically, flattening tea kernels subjected to seed and shell separation by a flattening machine until the thickness of the tea kernels is 0.2-0.4 cm, and enabling the flattened tea kernels to be in a cracking shape; steaming and frying, specifically, steaming and frying the tea kernels in a frying pan at the temperature of 100-120 DEG C to enable the tea kernels to be shiny; and squeezing, specifically, squeezing the steamed and fried tea kernels by using a squeezer. The preparation method of the ecological tea oil improves the preparation process of the tea oil, so that the obtained tea oil is purer, has a better health-care effect and is more beneficial to the body.

The invention discloses a meal replacement product capable of improving the cardiovascular health status and a preparation method thereof. Raw materials of the meal replacement product include egg, Momordica cochinchinensis juice, sea-buckthorn fruit juice, multivitamins, dietary fibers, pycnogenol, N-acetylglucosamine, chondroitin sulfate and mineral substances. According to the preparation method, the meal replacement product capable of improving the cardiovascular health status is prepared by a series of operations, including crushing, sieving, uniform mixing, drying, moulding, sterilization, packaging and the like. After patients with cardiovascular disease in typical cases eat the meal replacement product, the cardiovascular health status is greatly improved. It shows that the meal replacement product has a good effect of improving the cardiovascular health status.

The invention discloses a cholesterol-reducing beverage which comprises phytosterol and polyglycerol fatty acid ester, or sucrose fatty acid ester. The cholesterol-reducing beverage is characterized by being prepared through following method including steps of: performing thermal-melting to a mixture of the phytosterol and the polyglycerol fatty acid ester, or the sucrose fatty acid ester, at 110-200 DEG C; mixing the melted mixture with fruit juice and water to obtain a mixing material; and stirring the mixing material at a rotary rate of 5000-10000 rpm to obtain a dispersion in the form of micelle, wherein the weight of the phytosterol accounts for 0.2-5% of the total weight of the aqueous beverage. The cholesterol-reducing beverage is beneficial to reduction of the content of cholesterol in human body.