32results about How to "Regulate circadian rhythm" patented technology

The invention discloses a method for breeding functional formula rice varieties, belonging to the technical field of special rice breeding. The method is characterized by comprising the following steps of selecting a rice variety with larger extending area and good quality in production as the recurrent parent, crossing the recurrent parent with black rice, purple rice, red rice, glutinous rice and giant embryo rice respectively, backcrossing the offsprings with the recurrent parent, breeding the near-isogenic lines which have agronomic traits similar to the agronomic traits of the recurrent parent and respectively have the traits of the black rice, purple rice, red rice, glutinous rice and giant embryo rice and mixing the seeds in proportion to prepare the seeds for production of the formula rice. The method has the following beneficial effects that after the formula rice varieties bred by the method are planted, the shapes of plants and leaves and the agronomic traits are neat and consistent; the rice obtained by grinding unhulled rice can simultaneously contain the five functional rice, namely the black rice, the purple rice, the red rice, the glutinous rice and the giant embryo rice; the functional formula rice can be produced by planting the seeds; the production method is simple and is high in efficiency and good in benefits; and the produced high nutrition functional formula rice integrates color, aroma, taste and nutrition curative effect and has good health care function.

The invention discloses a method for breeding a color wheat variety and belongs to the technical field of special wheat breeding. According to the method, a white-grain wheat variety with high yield and high quality is selected to serve as a recurrent parent and hybridized with black-grain wheat, purple-grain wheat and green-grain wheat, progeny and the recurrent parent are subjected to multi-generation backcross, a wheat near-isogenic line is bred and mixed with the white-grain wheat recurrent parent in certain ratio, and a color wheat production variety is generated, wherein for the wheat near-isogenic line, plant and leaf types, agronomic characters and yield traits of the wheat near-isogenic line are close to those of the recurrent parent, and the wheat near-isogenic line has characters of the black grains, purple grains and green grains. After the color wheat variety is planted, the plant and leaf types and the agronomic characters are neat and the same, the yield is high, and harvested wheat contains white-grain wheat, black-grain wheat, purple-grain wheat and green-grain wheat, integrates color, aroma, taste and nutrition efficacy and has very good nutrition and health care functions.

The invention relates to a nerve-calming brain nourishing tea which comprises the following components by weight percent: 3 to 6% of Indian bread with pine, 4 to 6% of colla corii asini, 4.5 to 5.3% of potherb mustard, 4.3 to 5.6% of panacea, 4 to 7% of medlar, 5 to 6% of spirulina maximum, 4 to 5% of rattlebush, 18 to 23% of wild jujube, 17 to 21% of Fructus Alpiniae Oxyphyllae and the balance of green tea. The invention adopts valuable Chinese herbal medicines, is rich in active ingredients, reduces heat and eliminates thirstiness, restores consciousness and calms nerve, adjusts the nervous system, the internal secretion system and normal and harmonious physiological rhythm among body organs and organizations, promotes the human body to return to the natural physiological sleep state, fundamentally relieves pain of insomnia, and has the efficacy of reducing blood pressure, calming nerve, nourishing the heart, treating neurasthenia and promoting sleep for long-term consumption.

The invention discloses a chicken juice mushroom soup material. The material comprises, by weight, 3-5% of mushroom grains, 2-3% of chive grains, 1-2% of garlic powder, 1-2% of onion powder, 1-2% of fresh ginger powder, 1-2% of chicken fine powder, 1-2% of S'-sodium inosinate S'-disodium guanylate, 60-75% of salt, 10-16% of monosodium glutamate, 2-3% of chicken bouillon, 1-2% of chicken essence, 1-2% of white pepper powder, 2-4% of glucose, and 0.5-1% of food grade gelatin. The chicken juice mushroom soup material is based on the safety and the health, has significant product characteristics of delicacy, nutrition and convenience, and is specifically applicable for services of fast-paced lives.

The invention discloses a kelp white gourd soup stock. The kelp white gourd soup stock comprises, by weight, 65-78% of salt, 8-15% of monosodium glutamate, 5-10% of a kelp particle, 1-2% of a seafood essence, 3-6% of shrimp powder, 3-5% of a white gourd slice, and 1-2% of S'-sodium inosinate-S'-sodium guanylate. The kelp white gourd soup stock which is based on safety and health and has the key characteristics of delicacy, nutrition and convenience specially provides services for fast-paced lives.

The invention discloses highland barley vinegar and a preparation method thereof. The preparation method of the highland barley vinegar comprises the following steps: S1, taking highland barley as a raw material; S2, adding water into the highland barley so as to have the highland barley moistened; S3, steaming the moistened highland barley for 15-20 min, adding rice and wheat bran, and continuingperforming steaming for 20-30 min so as to obtain a steamed mixture; S4, turning the steamed mixture so as to have the mixture cooled, adding bran koji and yeast, and putting the mixture into a pit to perform saccharification; S5, adding water, and adding yeast so as to carry out liquid-state fermentation; S6, adding sieved impurity-removed rice husk while carrying out stirring so as to obtain amixture, inoculating the mixture with acetic acid bacteria to perform solid-state fermentation, and carrying out filtration after sealed fermentation; and S7, carrying out decocting, and carrying outsealed aging so as to obtain the highland barley vinegar. According to the preparation method of the highland barley vinegar, the rice is added into the raw material, and the liquid-state fermentationand the solid-state fermentation are sequentially carried out after the saccharification, so that complexity of taste of the highland barley vinegar is improved; and thus, the highland barley vinegarhas unique style in terms of aroma and taste.

The invention discloses schisandra chinensis-highland barley health-care medicinal liquor and a preparation method thereof, and relates to the technical field of health-care liquor. The health-care medicinal liquor consists of the following components in parts by weight: 150-200g of schisandra chinensis and 500ml of highland barley wine. The preparation method specifically includes the following steps: (1) weighing raw materials; (2) preparing raw materials; and (3) sealing and fermenting. In the raw materials of the health-care medicinal liquor, schisandra chinensis has extremely high medicinal value, and has effects of strengthening the body, resisting liver damage, inhibiting the central nervous system, calming the nerves, and improving immunity, etc., and the highland barley wine has extremely high nutritive value, and has functions of regulating physiological rhythms, removing toxins from the body, promoting human development, and supplementing human trace elements, etc., therefore, the health-care medicinal liquor has extremely high medicinal value and nutritive value and good health-care effect. Moreover, the preparation method is simple, has low cost and short cycle, and issuitable for large-scale production. Long-term consumption of the health-care medicinal liquor can generate beneficial effects of tonifying the human body and promoting health.

The invention relates to the technical field of Fen-flavor liquor brewing, in particular to liquor rich in superoxide dismutase. The invention discloses raspberry highland barley wine with a function of cleaning blood vessel garbage. The raspberry highland barley wine is characterized by being brewed by taking raspberry and highland barley as raw materials. The invention provides highland barley wine rich in superoxide dismutase. The highland barley wine has a prevention effect on colon cancer, cardiovascular and cerebrovascular diseases and diabetes mellitus. Meanwhile, the effects of improving the human immunity and regulating the physiological rhythm are achieved. The beverage has good effects of clearing bowels and relaxing bowels. The traditional Chinese medicine composition can inhibit hyperacidity, and has relieving and barrier protection effects on diseases.

The invention discloses a high resistance colored soybean variety breeding method and belongs to the technical field of disease-resistant special soybean breeding. The method comprises selecting a kind of a yellow soybean plant as a recurrent parent, respectively hybridizing the yellow soybean plant with a black soybean plant, a green soybean plant, a brown soybean plant and soybean plants with high lepidopterous larvae, cyst nematode disease and Cercosporidium sofinum, carrying out multi-generation backcrossing on the crossing offspring and the recurrent parent, carrying out hybridization on a colored plant and a pant resisting diseases and pests, carrying out screening on multi-generation seed coat and disease and insect pest resistance to obtain a soybean near-isogenic line with black seed coat, green seed coat and brown seed coat property characteristics and mixing the soybean near-isogenic line and the yellow soybean recurrent parent according to a ratio so that a high resistance colored soybean production variety is obtained. The high resistance colored soybean variety has a high yield and good resistance. Soybeans produced by the high resistance colored soybean variety comprise black soybeans, green soybeans, brown soybeans and yellow soybeans. The colored soybeans produced by the high resistance colored soybean variety have good colors, fragrances and tastes and good nutrition curative effects and have good nutrition and health functions.

The invention discloses a vegetable bean curd soup base, comprising 60-75 wt% of salt, 10-15 wt% of monosodium glutamate, 3-5 wt% of bean curd particle, 2-5 wt% of shallot particle, 1-2 wt% of S'-sodium inosinate S'-disodium guanylate, 6-10 wt% of mushroom powder, 1-2 wt% of mushroom essence, and 4-6 wt% of mushroom particle. The vegetable bean curd soup base is based on safety and healthy, has the characteristics of delicacy, nutritional property, and convenience, and is especially for fast-tempo life.

The invention discloses whole grain highland barley gluten which comprises the following components in percent by mass: 2 to 6 percent of wheat dietary fiber flour, 3 to 9 percent of waxy wheat flour,0.3 to 0.9 percent of Konjac flour, 4 to 20 percent of whole highland barley flour, 4 to 5 percent of salt, 4 to 4.5 percent of a sweetener, 20 to 25 percent of water, and the balance of wheat meal. In addition, the invention further discloses a preparation method of the whole grain highland barley gluten. The preparation method comprises the steps of mixing, dough making, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain highland barley gluten prepared through the formula and the preparation method provided by the invention is low in salt and sugar, is not added with any chemical additives, tastes good, and is nutritional and healthy; the preparation method provided by the invention is simple and easy to control, is relatively low in cost, and is easy to achieve large scale promotion and production.