274results about How to "Reduce the risk of disease" patented technology

The invention discloses a compound traditional Chinese medicinal composition for cows, and a preparation method and an application thereof, and belongs to the technical filed of traditional Chinese medicines for animals. The compound traditional Chinese medicinal composition mainly comprises, by weight, 10-20 parts of Chinese angelica, 10-20 parts of Ligusticum wallichii, 15-20 parts of Ricepaperplant Pith, 10-20 parts of Vaccaria segetalis, 5-10 parts of Radix Astragali, 5-10 parts of Spina Gleditsiae, 5-10 parts of Radix Codonopsis, 1-5 parts of Radix Rhapontici, 1-5 parts of Fructus Liquidambaris, 5-10 parts of licorice root, 10-20 parts of Rhizoma Atractylodis Macrocephalae and 5-10 parts of Herba Leonuri. The composition adopting the above 12 pure natural Chinese herbal medicines has the characteristic of no medicine resistance, small toxic side effects, difficult generation of harmful residues in milk products, and can effectively improve the milk yield of the cows, substantially improve the quality of the cows and the healthy level of the cows and prevent the mastitis of the cows; and compared with fructo-oligosaccharide compatibility compositions, the compound traditional Chinese medicinal composition disclosed in the invention has the advantages of improvement of the immunity of bodies, improvement of the gastrointestinal tract environment of the bodies, adjustment of the gastrointestinal flora balance, and promotion of the digestion and absorption of nutritional substances.

The invention relates to a composite microbe forage additive and relative production, wherein said additive comprises Saccharomyces cerevisiae, Lactobacillus plantarum, and Lactobacillus casei subsp.casei, which are processed via slope cultivation, first-stage seeding, second-stage seeding, and mixture cultivation ferment, to optimize the ratio between composite bacterial. The effective viable bacterial number of said additive is more than 2*109cuf/mL. The inventive forage additive can improve the forge utilization and immunity ability, with reduced cost.

The invention discloses an aquatic feed capable of improving the crab yield. The aquatic feed comprises the following raw materials in parts by weight: 90-110 parts of fermented soybean meal, 10-20 parts of degreased milk powder, 10-20 parts of corn protein powder, 30-40 parts of fish bone meal, 50-60 parts of silver carp mince, 30-40 parts of pork, 20-30 parts of chicken, 10-20 parts of earthworm, 5-10 parts of silkworm chrysalis, 10-15 parts of cicada pupa, 9-12 parts of corn oil, 1-3 parts of decavitamin, 6-9 parts of composite mineral substances, 0.5-0.8 part of allicin and 1.2-1.5 parts of berberine. The aquatic feed capable of improving the crab yield can promote the growth of crabs, improve the yield and quality of the crab yield, also can improve the immunity of crabs, and is long in storage time.

The present invention discloses a tomato sauce with high lycopene, which is related to the food seasoning. The tomato sauce adopts the materials used for the common tomato sauce, such as the white granulated sugar, the white vinegar, the salt, the spice powder, the onion powder, the garlic powder and the pepper, etc., and the difference with the common tomato sauce is that: the invention uses the outer space tomato, and the recipe is that: 1000 to 2000g of the outer space tomato, 200 to 400g of the olive oil, 100 to 400g of the white granulated sugar, 100 to 200ml of the white vinegar, 20 to 50g of the salt, 5 to 20g of the spice powder, 10 to 30g of the laurel leaf, 10 to 30g of the onion powder, 10 to 30g of the garlic powder, 5 to 15g of the pepper powder. The tomato sauce with high lycopene of the invention has higher nutrition composition content of the lycopene with colored color, and when in entertainment or in picnic for people, the invention can increase the appetite to promote health, which can effectively reduce the disease development safety of the heart disease and certain cancers. The invention is not only delicious but also reaches the healthy protecting purpose in the daily diet of the people, which is a nutrition food seasoning with good color and tasting and is also the good thing for homekeeping, traveling and presenting to the relatives and friends.

The invention relates to the field of grape wine, in particular to grape wine added with procyanidin B2 and a preparation method. The invention is characterized in that the addition quantity of a grape pip extract in the wine is 0.01-20mg/mL, the content of the procyanidin B2 in the extract is 20-98%, the addition quantity of the procyanidin B2 in the wine is ensured to reach 0.002-19.6mg/mL, the addition quantity of sucrose in the wine is 20-200mg/mL, and the addition quantity of zymosan in the wine is 0.2-0.3mg/mL. After the husks of grape raw materials are broken, the peduncles of the grape raw materials are removed and the grape raw materials are pulped, the grape pip extract, the sucrose and the zymosan are added into the grape pulp according to the above addition quantity, and the grape wine is prepared by fermentation, deposit, filtration, filling and aging. The invention enhances the content of the procyanidin B2 in the grape wine, reinforces the health-care function of the grape wine, improves the production technique procedures simultaneously and improves a product in various aspects of the appearance, the colour, the fragrance, the mouth feel, the aftertaste and the like.

The invention relates to pawpaw and konjak healthcare jelly. The pawpaw and konjak healthcare jelly is characterized by being prepared from konjak flavor powder, carrageen, agar, pawpaw juice, cane sugar, citric acid, calcium lactate, potassium chloride and water. The making method is characterized by comprising the following steps of: respectively weighing the konjak flavor powder, the carrageen and the agar according to a formula above, respectively adding calcium lactate and potassium chloride according to the formula above, adding water, adding the pawpaw juice after cooking a mixture at 75-80 DEG for 10-15min, regulating a sugar-acid ratio, adding citric acid and cane sugar, mixing uniformly, cooling down when standing at room temperature, filling, sterilizing, and cooling down to form finished products. The novel pawpaw and konjak healthcare jelly integrally combines nutrition and flavor, meets requirements of modern consumers on health, high quality and flavor, and facilitates the wide consumer groups to be full of confidence on a jelly market. In sum, the novel pawpaw and konjak healthcare jelly has wide market development space and great research value.

The invention discloses joints and a construction method suitable for the continuous reinforced concrete pavement structure. The joints include the transverse joints, the pre-cutting joints traversing well lids and the longitudinal construction joints. One transverse joint is arranged every 150 m, the width of the transverse joints ranges from 1.0 cm to 1.5 cm, and each transverse joint is divided into an upper part and a lower part, wherein the depth of the upper part of the transverse joint ranges from 5.0 cm to 8.0 cm, is filled with silicone adhesive, epoxy mortar is poured at the portions, within 8-15 cm, of the two sides of the upper part of the transverse joint, the lower part of the transverse joint is filled with a polyethylene blind-hole foam joint filling plate, and longitudinal reinforcing steel bars transversely penetrate through the joint filling plate. The depth of the pre-cutting joints traversing the well lids ranges from 3 cm to 4 cm, the width ranges from 3 mm to 5 mm, and the pre-cutting joints are filled with silicone adhesive. Transverse reinforcing steel bars at the longitudinal construction joints are connected with direct thread sleeves, and the reservation length of the transverse reinforcing steel bars is 60 cm and 20 cm. By means of the joints, the problem in the arrangement of joint of a continuous reinforced concrete pavement can be solved, and the traffic safety and comfort are improved.

The invention provides a saline-alkali soil improvement method based on rice planting. The method is characterized by improving pH value of the soil through cooperation between microbial fertilizers and calcium superphosphate, supplying fertilizers to the growth of the rice, combining rice planting with the saline-alkali soil improvement, increasing the rice yield year by year and substantially completing the improvement of the saline-alkali soil after 3-5 years.

The invention relates to dietary fabric compositions and their preparing process, wherein the compositions can be made into capsules or chewing tablets, and comprise konjac glucomannan 30-90 wt%, chicory powder 5-60 wt%, polyxylose 5-10 wt%, and conventional food additives, such as 0-20 wt% of microcrystalline cellulose.

The invention discloses a feed for live pigs. The feed comprises the following raw materials in parts by weight: 60-80 parts of sweet potatoes, 40-50 parts of wheat bran, 20-40 parts of corn, 20-30 parts of bean dregs or bean cakes, 2-6 parts of probiotics, 1-4 parts of multivitamins, 1-3 parts of compound mineral substances, 1-5 parts of pericarpium citri reticulatae, 2-9 parts of hawthorn, 3-8 parts of Chinese yam, 2-4 parts of liquorice and 2-5 parts of rheum officinale. When the feed is prepared, all raw materials in the formulation are weighted, and then are milled and smashed so as to be added into a blender to be stirred and mixed evenly. The feed has balanced nutrition and low cost, can be prepared conveniently and is suitable for live pig feeding farms in different scales; besides, due to addition of the Chinese herbal medicines, the feed has the functions of invigorating the stomach, promoting digestion, promoting digestive absorption, preventing enterogastritis and increasing the feed utilization ratio; and the raw materials in the formulation are difficult to go bad, therefore, the disease risk of the pigs is reduced.

Provided is a cultivation method of pitaya, pertaining to the technical field of plantation. The invention especially relates to the cultivation method of pitaya.The cultivation method of pitaya has following beneficial effects: output of pitaya is increased; damage rate of pitaya is decreased; and quality of pitaya is ensured. The cultivation method of pitaya comprises following steps of: firstly, selecting rootstocks and scions: selecting wild trigonocarpus and others for pitaya rootstocks with yellow fruits and selecting pitaya having white fruits for pitaya rootstocks with red fruits as rootstocks; secondly, performing high-standard water and fertilizer management and applying fertilizers regularly: heavily dressing organic fertilizers every year and applying nitrogen-phosphorus-potassium mixed fertilizers for long-term use in a balancing manner because a fruit harvesting period lasts long; thirdly, carrying out medication prior to grating: utilizing ethyl alcohol or wine to disinfect small knifes and others for grating in order to prevent courses of infection; fourthly, interplannting 10% of pitaya having white fruits during processes of interplannting and planting pitaya through hand pollination; and fifthly, pruning and cutting out branches after yielding fruits each year in order to promote new branches, ensuring yield in the next year.

The invention discloses a stirring type preparation process of active probiotic flavored fermented milk. The active probiotic flavored fermented milk is prepared from raw milk, white granulated sugar, whey protein powder, isomalto-oligosaccharide, a compound stabilizer, anhydrous cream, sucralose and strains; the strains comprise streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum and lactobacillus rhamnosus; the preparation process comprises the following steps: checking the raw milk, purifying the milk, standardizing and temporarily storing; adding all the materials and blending; pre-heating and carrying out high-temperature homogenization; raising the temperature and sterilizing; cooling and inoculating; after fermenting, putting the milk into a jar, cooling and temporarily storing; stirring, filling and packaging in sequence; finally, putting into a freezer and freezing to carry out after-ripening. According to the flavored fermented milk disclosed by the invention, types and quantities of the strains are enriched through four types of lactic acid bacteria, and intestinal harmful bacteria are effectively inhibited; one part of sucrose is replaced with the isomalto-oligosaccharide, so that the calories of the fermented milk are reduced and the content of active probiotics in the final finished-product fermented milk is extremely great; intestinal probiotics can easily become a dominant population.

The invention belongs to the field of animal husbandry, in particular relates to an antibiotic-free culture method of combined application of bacteria for feed, drinking water and sterilizing and biological isolation. The method is characterized by comprising the following four aspects of: (1) adding a strain for feed into the fermented feed; (2) adding a bacterial suspension for drinking water into routine drinking water; (3) spraying a bacterial suspension for sterilizing in the feeding environment; and (4) planting greening trees and Chinese herbal medicines with sterilizing action to replace isolation strips between adjacent colony houses. The method provided by the invention obviously improves the feeding environment, improves the culture profit, lowers the feeding cost and culture risk, and provides a strong guarantee for obtaining high-quality antibiotic-free products.

The invention relates to a white fungus composite solid beverage having an anti-oxidation function and a preparation method of the white fungus composite solid beverage. The white fungus composite solid beverage is prepared from the following raw materials and components in parts by weight: 30-40 parts of white fungus ultramicro powder, 10-20 parts of fructo-oligosaccharide, 2-8 parts of inulin, 0.02-0.08 part of haematococcus pluvialis, 0.02-0.08 part of euglena, 0.02-0.08 part of a grape seed extract, 40-50 parts of sorbitol, 0.02-0.08 part of L-carnitine, and 0.02-0.08 part of vitamin C. The preparation method comprises the following steps: a step I, preparing the white fungus ultramicro powder; a step II, blending materials; a step III, performing mixing and blending; a step IV, performing granulation; and a step V, performing sterilization, performing cooling, and performing packaging. According to the white fungus composite solid beverage and the preparation method thereof disclosed by the invention, the problem of absorption of nutrients from the white funguses in the prior art is effectively solved, and the cost problem of a high-quality white fungus beverage is solved; and besides, the white fungus composite solid beverage disclosed by the invention has various efficacies of resisting oxidation, resisting ageing, enhancing immunity of organisms and the like.

The invention discloses a tea-flavored low-fat Kefir fermented sausage and a production method thereof. The sausage is formed by filling a casing with meat paste. The meat paste comprises components in parts by weight as follows: 60 parts of pig lean meat, 5-7 parts of pig fat, 8-10 parts of inulin, 14.5-15.5 parts of a tea extract, 3-5 parts of starch, 2 parts of table salt, 0.002 parts of nitrite, 0.15 parts of sodium tripolyphosphate, 0.15 parts of sodium hexametaphosphate, 0.4 parts of white sugar, 0.5-1.5 parts of lactose, 0.01 parts of monosidum glutamate, 0.1 parts of carrageenan and 0.3-0.5 parts of a Kefir starter culture. The new fermented sausage has nutrition and healthcare functions, has the unique flavor, can be absorbed by human bodies easily and has better flavor and low fat content.

The invention discloses a feeding trough special for animals and relates to a feeding trough. A cleaning device and a sliding device are arranged on a trough body, the cleaning device is connected with the trough body through the sliding device, the cleaning device is composed of a first fixing strip, a second fixing strip, a third fixing strip and bristle brushes, the second fixing strip is arranged on the first fixing strip, the third fixing strip is arranged on the second fixing strip, the bristle brushes are arranged on the first fixing strip, the second fixing strip and the third fixing strip, the sliding device is composed of a sliding way, a motor box, a connecting block and a pulley, the connecting block is arranged on the motor box, the pulley is arranged on the connecting block, the pulley is arranged on the sliding way, and the sliding way is formed in the trough body. The feeding trough is good in practicability, simple in structure, very convenient to use and capable of rapidly and efficiently cleaning the inner wall of the trough body, greatly reducing the probability of animal diseases and bringing great convenience to enterprisers and individuals.

The invention discloses dumplings with effects of decreasing blood pressure and blood lipid. The dumplings comprise dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper comprises the following raw materials in parts by weight: 10-12 parts of buckwheat tea leaves, 300-400 parts of water and 500-600 parts of flour; the dumpling stuffing comprises the following raw materials in parts by weight: 80-100 parts of fresh altemanthera tender buds, 9-12 parts of apricot, 30-50 parts of kelp, 30-50 parts of black fungus, 80-100 parts of carp meat, 10-20 parts of mushrooms, 20-30 parts of fresh hawthorn and 20-30 parts of fresh Chinese yam; and the dumpling stuffing also comprises the following raw materials in parts by weight: 20-30 parts of oil, 2-4 parts of salt, 1-2 parts of monosodium glutamate, 1-2 parts of five spice powder, 5-9 parts of green onion, 5-9 parts of ginger and 3-4 parts of cooking wine. The dumplings disclosed by the invention can achieve the effects of decreasing blood pressure and blood lipid, is delicious in taste and can treat hypertension and hyperlipidemia in an assisted mode.

The invention provides a composite pesticide for preventing tobacco diseases and belongs to the technical field of pesticides. The composite pesticide for preventing the tobacco disease comprises animal dung, sawdust, attapulgite powder, nitrogen phosphorus and potassium composite fertilizer, composite amino acid, ferrous sulfate, the dark brown part in the licorice root, Chinese herbaceous peony, clover, felwort and an insecticide. The insecticide is prepared from, by weight, 0.5-3 parts of wood vinegar, 2-6 parts of chitin, 0.5-5 parts of matrine, 5-15 parts of semen aesculi, 5-15 parts of Chinese mugwort, 3-7 parts of litchi peel, 3-7 parts of lemon peel, 3-7 parts of luffa peel, 3-7 parts of cinnamomum camphora leaves, 5-10 parts of rosemaries, 5-10 parts of fructus forsythiae and 5-10 parts of acorus calamus. All the raw materials have a synergistic effect, the obtained composite pesticide is high in fertility and remarkable in antibacterial capacity, the probability of the tobacco diseases is obviously reduced, and the pesticide is efficient and saves labor and time.

A modified coffee containing, per 10 g of roasted coffee beans, = 3 mg of nicotinic acid compound and = 10 mg of Maillard reaction product. Further, there is provided a coffee-like supplement comprising at least one nicotinic acid compound, at least one Maillard reaction product and/or at least one product of metabolism of Maillard reaction product.

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.