31results about How to "Regulate body metabolism" patented technology

The invention provides a health-care blood sugar-lowering soymilk and a preparation method thereof. The health-care blood sugar-lowering soymilk comprises the following raw material components in part by weight: 8-12 parts of vegetable fat powder, 4-6 parts of maltodextrin, 8-12 parts of milk powder, 4-6 parts of freeze-dried soybean meal, 4-6 parts of freeze-dried mung bean meal, 4-6 parts of freeze-dried black bean meal, 4-6 parts of freeze-dried red bean meal, 4-6 parts of freeze-dried cowpea meal, 4-6 parts of freeze-dried pumpkin, 4-6 parts of freeze-dried black tea powder, 4-6 parts of freeze-dried bitter gourd powder, 1-2 parts of freeze-dried Poria powder, 1-2 parts of dwarf lilyturf tuber and a proper amount of anti-caking agent. The preparation method thereof comprises the following steps: firstly, cooking a variety of beans and other raw materials, and preparing freeze-dried powder by a freeze-drying method; secondly, adding the other components according to a formulation ratio; and finally, stirring sufficiently to obtain the health-care blood sugar-lowering soymilk. The health-care blood sugar-lowering soymilk has a blood sugar-lowering health-care function, plays a role of balancing nutrition, has no any side effect after a long-term use, is particularly applicable to the long-term use of a diabetic, can prolong the lifespan and improve the life quality of the diabetic, and is long in shelf life and convenient to carry.

The invention provides a vegetable soup base pack and a preparing method thereof. The vegetable soup base pack comprises, by weight, from 20 to 30 parts of freeze-dried brassica chinensis , from 20 to 30 parts of freeze-dried cabbage, from 10 to 20 parts of freeze-dried celery, from 10 to 20 parts of freeze-dried spinach, from 10 to 20 parts of freeze-dried broccoli, from 0.5 to 1 part of freeze-dried shallot, from 0.4 to 0.6 part of freeze-dried garlic, from 0.4 to 0.6 part of freeze-dried ginger slices, from 0.4 to 0.6 part of freeze-dried powdered soy, from 0.4 to 0.6 part of freeze-dried aromatic vinegar powder, from 0.4 to 0.6 part of freeze-dried honey, from 0.4 to 0.6 part of spice, from 0.4 to 0.6 part of monosodium glutamate and a right amount of refined salt. When the vegetable soup base pack is prepared, the various raw materials including the vegetables and the like are cleaned at first and are prepared by a freeze-drying method to obtain freeze-dried powder, other components are added in the freeze-dried powder according to formula proportion, and the mixture is stirred sufficiently, so that the vegetable soup base pack is obtained. The vegetable soup base pack is rich in nutrition, the nutrition of the various vegetables is kept to the greatest extent by means of freeze processing, the quality guarantee period of the vegetable soup base pack is long, the vegetable soup base pack is convenient to transport and eat, is delicious, brings rich nutrition to modern people in the fast-paced society, and meets fast-paced needs of people.

The invention relates to an aspergillus flavus-resistant ceramic product and a preparation method thereof. The ceramic product comprises the following the components in parts by weight: 40 to 50 parts of Dongxing sand, 41 to 50 parts of pure white sand, 9 to 16 parts of Fuming sand, 13 to 20 parts of grind grain with water, 5 to 10 parts of calcined talc, 4 to 8 parts of bentonite, 5 to 15 parts of Huidong original mud, 5 to 15 parts of quartz powder, 0.4 to 1 part of an auxiliary agent, 100 to 140 parts of radix glehniae, 100 to 160 parts of the root of kudzu vine, 60 to 120 parts of plumula nelumbinis, 50 to 150 parts of lily, 110 to 130 parts of radices trichosanthis, 100 to 150 parts of astragalus membranaceus, 100 to 180 parts of the root of red-rooted salvia, 60 to 100 parts of Chinese yam, 100 to 150 parts of sculellaria barbata and 80 to 160 parts of dandelion. The ceramic product provided by the invention effectively improves the body function of a human body, has an aspergillus flavus-resistant function and has wide market prospect.

The invention provides dry-eating small trash fish and a preparation method of the dry-eating small trash fish. The dry-eating small trash fish comprises the following raw materials in percentage by weight: 35-45% of lyophilized small crucian, 15-25% of lyophilized walking catfish, 15-25% of lyophilized shrimps, 10-20% of lyophilized catfish, 0.8-1.2% of lyophilized spring onion, 0.4-0.6% of lyophilized garlic, 0.4-0.6% of lyophilized ginger piece, 0.4-0.6% of lyophilized soy sauce powder, 0.4-0.6% of lyophilized aromatic vinegar powder, 0.4-0.6% of lyophilized honey, 0.4-0.6% of spice, 0.4-0.6% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning the raw materials including various fishes and shrimps, and adding the accessories of the formula and curing; and performing freeze drying to obtain the lyophilized fish cubes. The dry-eating small trash fish provided by the invention has rich nutrition; through the freezing, the nutrition of various fishes and shrimps is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; the dry-eating small trash fish does not bring any side effect to people often eating the fish; and a kind of nutritious snack food is provided for the fast-paced modern people.

The invention provides vegetable wine and a preparation method thereof. Every 1,000 g of the vegetable wine is prepared from raw materials by weight as follows: 290-320 g of a spinach extract, 180-210 g of a tomato extract, 12-18 g of a tuber onion seed extract, 28-32 g of a Chinese yam extract, 22-28 g of a Chinese wax gourd seed extract, 28-32 g of a jujube extract, 28-32 g of a coix seed extract, 1,100-1,150g of honey and 240-260 g of water. The vegetable wine is an alcohol-containing drink prepared from vegetables serving as main raw materials and Chinese herbal medicines serving as auxiliary materials through fermentation, has low alcohol content, reserves saccharides, amino acid, mineral substances and the like of original vegetables, has higher nutritional value than distilled liquor mainly prepared from grain, has the functions of regulating metabolism of human bodies, promoting blood circulation, controlling the cholesterol level in the human bodies, relieving fatigue, improving the physiological function of the human bodies, resisting aging, protecting health and the like, has no toxic or side effects, tastes sweet and not hot and can be taken much.

The invention provides freeze-dried codfish dices and a preparation method thereof. The freeze-dried codfish dices comprise the following components in part by weight: 60-70 parts of freeze-dried grass carp dices, 10-15 parts of freeze-dried codfish dices, 1-2 parts of freeze-dried shallot, 0.4-0.6 parts of freeze-dried garlic, 0.4-0.6 parts of freeze-dried ginger slice, 0.4-0.6 parts of freeze-dried soy sauce powder, 0.4-0.6 parts of freeze-dried balsamic vinegar powder, 0.4-0.6 parts of freeze-dried honey powder, 0.4-0.6 parts of spice, 0.4-0.6 parts of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps: firstly, cleaning fishes and other raw materials, adding various auxiliary materials in the formulation, and curing the obtained mixture; and secondly, obtaining the freeze-dried codfish dices by a freeze-drying method. The freeze-dried codfish dices are rich in nutrition, and through freeze processing, all nutrients of theraw materials are kept to the maximum extent; the freeze-dried codfish dices are long in shelf life, convenient to transport, delicious in taste and convenient to eat; after long-time eating, no sideeffect is caused; and the freeze-dried codfish dices can provide a leisure food with rich nutrition for fast-paced modern people.

The invention discloses a production method of a rich-flavor honey drink. The method includes the following steps: cutting water bamboo into pieces, performing squeezing, adding corn syrup, honey andtraditional Chinese medicine extraction liquid into water bamboo juice and performing stirring so as to obtain premix; and performing freezing, temperature holding, temperature increasing, temperatureholding and filtration on the premix, performing filling on a filtrate and performing sterilization so as to obtain the rich-flavor honey drink. The traditional Chinese medicine extraction liquid isprepared by adopting the following process: adding water into water chestnuts, cherries, loquats, lotus seeds, chrysanthemums and jasmine flowers, performing boiling with a high cooking temperature, performing decocting with a low cooking temperature and performing filtration so as to obtain the traditional Chinese medicine extraction liquid. Through the production method provided by the invention, the rich-flavor honey drink is easy to prepare; and the method not only retains honey nutrients, but also can completely separate solid impurities. The obtained rich-flavor honey drink has clear soup appearance, has an extremely good taste, has the characteristics of rich nutrients, convenient preservation, portability and convenient consumption and can meet the fast-paced lifestyle of people.

The invention provides lean meat-preserved egg congee lyophilized powder and a preparation method of the lean meat-preserved egg congee lyophilized powder. The raw material comprises the following components in percentage by weight: 30-40% of lyophilized rice, 15-25% of lyophilized diced pork, 15-25% of lyophilized diced chicken, 15-25% of lyophilized diced beef, 0.8-1.2% of lyophilized spring onion, 0.3-0.8% of lyophilized garlic powder, 0.3-0.8% of lyophilized ginger pieces, 0.3-0.8% of lyophilized soy sauce powder, 0..3-0.8% of lyophilized aromatic vinegar powder, 0.3-0.8% of lyophilized honey, 0.3-0.8% of spice, 0.3-0.8% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning and curing the raw materials including various vegetables, and performing freeze drying to obtain lyophilized powder; curing and then lyophilizing the meat; and adding other components according to the proportion of the formula, and sufficiently stirring to obtain the lean meat-preserved egg congee lyophilized powder. The lean meat-preserved egg congee lyophilized powder provided by the invention has rich nutrition; through the freezing, the nutrition of various vegetables is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; and the lean meat-preserved egg congee lyophilized powder provides abundant nutrition for the fast-paced modern people and meets the fast-paced needs of the people.

The invention provides blood sugar-lowering five-grain freeze-dried Buddhist powder and a preparation method thereof. The blood sugar-lowering five-grain freeze-dried Buddhist powder comprises the following raw materials in part by weight: 8-12 parts of vegetable fat powder, 8-12 parts of xylitol, 12-18 parts of freeze-dried corn, 12-18 parts of freeze-dried sorghum, 12-18 parts of freeze-dried walnut, 12-18 parts of freeze-dried coix seed, 12-18 parts of freeze-dried pumpkin, 4-6 parts of freeze-dried black tea powder and a proper amount of anti-caking agent. The preparation method comprisesthe following steps: firstly, cooking various grains, and preparing the freeze-dried power by a freeze-drying method; secondly, adding the other components according to a formulation ratio; and finally, stirring sufficiently to obtain the blood sugar-lowering five-grain freeze-dried Buddhist powder. The blood sugar-lowering five-grain freeze-dried Buddhist powder has a function of lowering blood sugar, blood pressure and blood lipid, and has a function of balancing nutrition, has no any side effect after a long-term use, can prolong the lifespan, and is long in shelf life and convenient to carry.

The present invention relates to a kind of colloidal bacillus bacterial strain, classification name is colloidal bacillus (Bacillus mucilaginosus), has been preserved on November 15, 2013 in the general microbiology center of China Committee for Microorganism Culture Preservation, and the preservation number is CGMCC No. 8478. The invention also relates to the application of the colloid bacillus in the degradation of seaweed. The colloid bacillus strain of the present invention has strong seaweed degradation ability, and the content of alginic acid in the degradation solution obtained by using the strain to degrade seaweed is ≥15g / l, which is significantly improved compared with the existing biodegradation technology. In addition, the strain also has the ability to strongly degrade cellulose, protein and alginate. The enzyme activity of cellulose in the fermentation broth is ≥48.5U / ml, the activity of protease is ≥4.5U / ml, and the activity of lyase of alginate is ≥0.855U / ml.

The invention provides dry-eating small trash fish and a preparation method of the dry-eating small trash fish. The dry-eating small trash fish comprises the following raw materials in percentage by weight: 35-45% of lyophilized small crucian, 15-25% of lyophilized walking catfish, 15-25% of lyophilized shrimps, 10-20% of lyophilized catfish, 0.8-1.2% of lyophilized spring onion, 0.4-0.6% of lyophilized garlic, 0.4-0.6% of lyophilized ginger piece, 0.4-0.6% of lyophilized soy sauce powder, 0.4-0.6% of lyophilized aromatic vinegar powder, 0.4-0.6% of lyophilized honey, 0.4-0.6% of spice, 0.4-0.6% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning the raw materials including various fishes and shrimps, and adding the accessories of the formula and curing; and performing freeze drying to obtain the lyophilized fish cubes. The dry-eating small trash fish provided by the invention has rich nutrition; through the freezing, the nutrition of various fishes and shrimps is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; the dry-eating small trash fish does not bring any side effect to people often eating the fish; and a kind of nutritious snack food is provided for the fast-paced modern people.

The invention provides a solid mixed feed additive for preventing diseases. According to the technical key points, the feed additive comprises the following raw materials in parts by weight: 5-8 partsof natural mineral dry powder, 7-10 parts of polyether antibiotics, 1-5 parts of a buffering agent, 10-15 parts of a modified antioxidant and 30-50 parts of plant leaf fiber powder. The feed additiveprovided by the invention has the beneficial effects that the feed additive can regulate metabolism of cattle bodies, enhance immunity, condition and absorb toxins in vivo, adsorb and inhibit harmfulbacteria, and adsorb harmful gases in gastrointestinal tracts; adsorbed ammonia ions are slowly released; thallus proteins are synthesized in rumen; and generation and alluvial accumulation of bovinehoof proteins are increased. In addition, the feed additive can neutralize acidic substances, adjust the pH value, enhance the appetite, and increase feed digestion capacity, so that production performance is improved.

The invention discloses a medicated wine used for treating rheumatism and rheumatoid arthritis and the method for preparation, which belongs to the field of traditional Chinese tecnology and comprises: 40-70g divaricate saposhnikovia root, 40-70g schizophragma, 40-70g east asian tree fern rhizome, 40-70g obscured homalomena rhizome, 100-150g white sugar, 490-510g plasmogen wine. When in preparation, first weighing certain weight of divaricate saposhnikovia root, schizophragma, east asian tree fern rhizome, obscured homalomena rhizome and plasmogen wine, mixing and boiling into the drug liquor;then putting into white sugar and carrying on boiling until the colour of the liquor turning into brown. The invention has perfect effect of improving and demolishing the symptom of nameless ache, swell, numbness of limbs, coolling, trembling, movement restriction, muscle spasm and adynamia, acidness and tiredness, swell up of the arthrosis, ankylosis and atrophy of each arthrosis owing to the rheumatism and rheumatoid arthritis and has special effect to the puerperal rheumatism. The minimal sufferer wih 3-5 years case history can be healed after 2-3 months and the major sufferer wih a medical history above 10 years can be healed after 1 year.

The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.