How to Regulate circadian rhythm patent retrieval - Eureka

Q: How to Regulate circadian rhythm?

Method for breeding functional formula rice varieties,Drug composite for improving sleep and preparation method thereof,Method for breeding color wheat variety,Formula and production process of environment-friendly and pollution-free grass carp feed,Method for preparing health food by polypeptide factor and Chinese herb extracts

Method for breeding functional formula rice varieties

InactiveCN102630557ARegulate circadian rhythmImprove efficiencyPlant genotype modificationBiotechnologyOryza

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.

Owner:景宜控股(广州)有限公司

Drug composite for improving sleep and preparation method thereof

InactiveCN102973561AEasy to fall asleep deep sleepEasy to synthesizeOrganic active ingredientsNervous disorderMedicineMelatonin

The invention discloses a drug composite for improving sleep and a preparation method thereof. The drug composite contains the following components in parts by weight: 40 parts of melatonins and 40 parts of vitamins B6.The drug composite disclosed by the invention is a health-care product capsule taking affinal drug and diet raw materials as components, is anticipated to achieve the effect of improving the sleep, takes the melatonins and the vitamins B6 as main raw materials, is processed by adopting a scientific and reasonable production process and has the advantages of finite function, controllable quality and safe taking. The preparation method of the drug composite, which is disclosed by the invention, is simple and completes the preparation through conventional equipment.

Owner:XIAN TAKOMED PHARMA TECH

Method for breeding color wheat variety

ActiveCN106069729ANeat and consistent shapeUniform heightPlant genotype modificationTriticeaeCurative effect

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.

Owner:江苏福多美生物科技有限公司

Formula and production process of environment-friendly and pollution-free grass carp feed

InactiveCN110269161AReasonable ratioIncrease production capacityFood processingClimate change adaptationFish oilWater quality

The invention relates to the aspect of aquaculture, in particular to a formula and production process of an environment-friendly and pollution-free grass carp feed. The formula includes a component A, a component B and a component C. According to the mass parts, 1-40 parts of bean pulp, 1-30 parts of peanut meal, 5-15 parts of wheat meal, 5-15 parts of corn flour and 5-10 parts of fish oil are evenly mixed to form the component A, 15-30 parts of a fermented feed, 10-25 parts of clostridium alcohol protein, 10-30 parts of chicken meal, 5-10 parts of earthworm powder, 1-5 parts of a liver and bile protecting additive and 1-5 parts of a decavitamin additive are evenly mixed to form the component B, and 20-30 kg of pulverized corn straw is put into 100 kg of starch water to be heated until viscosity is realized to form the component C. The raw material ratio in the process conforms to the feeding habit characteristic of grass carps, the production process is environmentally friendly and free of pollution, and the prepared fish feed cannot contaminate water.

Owner:FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI

Method for preparing health food by polypeptide factor and Chinese herb extracts

ActiveCN103892166APromote absorptionGreat tasteNatural extract food ingredientsFood ingredient functionsDiseaseGLYCYRRHIZA EXTRACT

The invention discloses a method for preparing a health food by polypeptide factor and Chinese herb extracts. The health food is characterized by comprising the following components and materials by weight: 1-3kg of pig-spleen polypeptide, 6-16kg of a liquorice, hawthorn and tangerine peel extract, 180-210kg of oligomeric polysaccharide and the balance being water. The preparation process comprises the following steps: (1) preparing the hawthorn, the liquorice and the tangerine peel extract; (2) preparing the pig-spleen polypeptide; (3) batching; and (4) filtering, sterilizing, drying and packaging. The method has the advantages that the synergistic effect the pig-spleen transfer factor, the oligomeric polysaccharide and certain edible traditional Chinese medicines in many aspects is comprehensively utilized, the production process is reasonably designed, and more bioactive-substance functional foods are industrialized, so that the health food has better effects of enhancing the defense function of the organism of a human body, adjusting the physiological rhythm, preventing the disease and promoting rehabilitation, and is balanced in nutrition, good in absorption, good in taste, long in quality guarantee period and low in price so as to have wide market demand and large development potential.

Method for preparing health food by polypeptide factor and Chinese herb extracts

View all

Owner:JIANGXI DETAI MEDICINE BIOTECH CO LTD

Alfalfa health-caring tea having weight-losing function

InactiveCN104082457ANo pharmacological conflictGuaranteed unobstructedTea substituesDietary fiberMedicine

An alfalfa health-caring tea having a weight-losing function. The invention relates to the field of weight-losing beverage and provides an alfalfa health-caring and weight-losing tea to develop utility values of the alfalfa on human beings. The tea is characterized in that tender shoots of alfalfa, lemon salt embryos, liquorice and honey are selected ,are combined together and are mixed together with the mass of alfalfa tea being 10-15g, the mass of the lemon salt embryos being 5-8g and liquorice granules being 2-4g. By means of dietary fibers in the tender shoots of the alfalfa, intestines in human bodies are maintained to be smooth, accumulated stool can be cleared, the intestines can be lubricated and unblocked and toxins in the human bodies can be eliminated. Through cooperation of alfalfa, lemon salt embryos and liquorice, the tea has efficacies of soothing the middle and releasing gas, normalizing qi and promoting digestion, freeing stools and moistening intestines, and adjusting physiological rhythms. Through adjustment of the liquorice, not only is any pharmacological conflict generated between alfalfa and lemon, but also the tea is better in mouthfeel, is significant in a health-caring and weight-losing effect and is a very excellent health-caring and weight-losing tea.

Owner:秋实草业有限公司

Nerve-calming brain nourishing tea

InactiveCN101711843ARegulate circadian rhythmImprove sleepingNervous disorderHydroxy compound active ingredientsNervous systemWhole body

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.

Owner:常州开古茶叶食品有限公司

Laver soup stock with sparerib flavor

InactiveCN102485062APromote healthy developmentImprove the immunityFood preparationMonosodium glutamateFlavor

The invention discloses a laver soup stock with a sparerib flavor. The soup stock comprises components of, by weight: 68-75% of common salt, 8-12% of monosodium glutamate, 1-3% of a pork essence, 5-8% of laver particles, 3-6% of green-onion-fragrance powder, 3-5% of carrot particles, and 3-7% of garlic powder. The laver soup stock with the sparerib flavor is invented based on safety and health. Product characteristics of deliciousness, rich nutrient and convenience are stressed. The laver soup stock provided by the invention is especially designed for the life with fast pace.

Owner:JIANGSU XINHUI FOODS

Functional nutrient combined peanut milk

InactiveCN102318682AImprove immunityImprove the immunityMilk preparationMilk substitutesDiseaseDocosahexaenoic acid

The invention relates to functional nutrient combined peanut milk, comprising milk powder, peanut kernels, cocoa powder, xylitol, functional nutrients, xanthan gum, an emulsifier and water. The functional nutrients include docosahexenoic acid (DHA), eicosapentaenoic acid (EPA), a plurality of vitamins and minerals. The functional nutrient combined peanut milk of the invention makes synergic combination based on the deficient and specifically desired nutrition as well as the physiological characteristics of the middle-aged and elderly people from the third national nutrition survey. Taking of the combined peanut milk provided in the invention with meals every day can not only supplement the nutrition lacked by the middle-aged and elderly people, but also benefit softening blood vessels of the middle-aged and elderly people, enhance disease resistance, delay aging, adjust body circadian rhythm and improve body immunity.

Owner:张汉权

Tomato taste vegetable soup base

InactiveCN102461942APromote healthy developmentImprove the immunityFood preparationMonosodium glutamateSodium inosinate

The invention discloses a tomato taste vegetable soup base, which contains the following components in percentage by weight: 60 to 75 percent of salt, 3 to 5 percent of kidney bean, 1 to 2 percent of onion, 1 to 2 percent of tomato essence, 8 to 12 percent of tomato grains, 10 to 16 percent of monosodium glutamate, 1 to 2 percent of S'-sodium inosinate S'-sodium guanylate, and 2 to 3 percent of carrot grains. The tomato taste vegetable soup base focuses the product properties of delicacy, nutrition and convenience based on safety and health, and specially serves the fast-paced life.

Owner:JIANGSU XINHUI FOODS

Chicken juice mushroom soup material

InactiveCN102461940APromote healthy developmentImprove the immunityFood preparationMonosodium glutamateGARLIC POWDER

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.

Owner:JIANGSU XINHUI FOODS

Method for breeding functional formula rice varieties

InactiveCN102630557BRegulate circadian rhythmImprove efficiencyPlant genotype modificationBiotechnologyOryza

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.

Owner:景宜控股(广州)有限公司

Kelp white gourd soup stock

InactiveCN102485057APromote healthy developmentImprove the immunityFood preparationMonosodium glutamateGourd

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.

Owner:JIANGSU XINHUI FOODS

Office intelligent lighting control system with light health

PendingCN112188673AAchieve self-regulationRegulate circadian rhythmElectrical apparatusEnergy saving control techniquesIntelligent lightingLight equipment

The invention discloses an office intelligent lighting control system with light health. The system comprises a data storage module, a clock module, a controller, a PWM signal adjusting module, a driving module and lighting equipment. The lighting equipment is composed of red, green, blue and white light LEDs, and white light with adjustable rhythm action efficiency is generated through color mixing. LED photoelectric parameters required in different time periods are stored in the data storage module, and the clock module performs timing control on the LED photoelectric parameters; the controller sends a control instruction to the PWM signal adjusting module according to the obtained LED photoelectric parameters; the PWM signal adjusting module adjusts the duty ratio of the PWM signal according to the control instruction; the driving module receives the PWM signal and sends a control instruction to the lighting equipment; the lighting equipment emits white light with different rhythm action efficiencies according to the control instruction. The system has the advantages that self-adjustment of light scenes in different working periods can be achieved, the most suitable light is provided for office workers, the office workers are made to be in the best working state, and the working efficiency is effectively improved.

View all

Owner:ANHUI SUNSHINE LIGHTING APPLIANCE CO LTD +1

Highland barley vinegar and preparation method thereof

ActiveCN111117858AImprove stabilityImprove gelatinizationBiofuelsVinegar preparationBiotechnologyChaptalization

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.

Owner:AGRI RESOURCE & ENVIRONMENT RES INST TIBET AUTONOMOUS REGION ACADEMY OF AGRI & ANIMAL HUSBANDRY

Wheat fiber powder and preparation method thereof

PendingCN109601825AHigh altitudeReduce outputFood ingredient functionsFiberDietary fibre

The invention discloses a wheat fiber powder and a preparation method thereof. The wheat fiber powder is composed of dryland wheat, highland barley, tartary buckwheat and oatmeal. The wheat fiber powder contains 30-40% of dietary fibers, 15-20% of proteins and 30-40% of carbohydrates, and the GI value (glycemic index) is 31-39%. The method retains grain epidermis, and performs two-stage grinding with a vertical stone mill and a steel mill and sieving. The obtained wheat fiber powder mainly comprises grain epidermis, pericarp, seed coat, nucellus layer and aleurone layer, and comprises partialendosperm, so that the aroma and nutrients such as and proteins, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2 and dietary fibers of unprocessed grain are completely preserved, and the proportion of carbohydrates which are easy to digest is reduced at the same time.

Wheat fiber powder and preparation method thereof

View all

Owner:山西众一农业科技股份有限公司

A multi-biologically active functional food and its preparation process

InactiveCN103989041BImprove defense functionLow priceNatural extract food ingredientsFood ingredient functionsDiseaseLicorice roots

The present invention discloses a multi-biological activity function food, which is characterized in that 270 kg of the food comprises 1-3 kg of pig brain / pig spleen polypeptide, 6-16 kg of a Chinese herb extract, 180-210 kg of oligomeric polysaccharide, and the balance of water and trace elements, wherein the Chinese herb extract is one or a plurality of materials selected from a mixed water extract of honeysuckle, hawthorn and licorice root, a pericarpium citri reticulatae water extract, a medlar water extract and a lotus seed water extract. The preparation process comprises: preparing a Chinese herb extract and pig brain / pig spleen polypeptide, weighing various components according to the ratio, uniformly mixing, and carrying out sterilization and packaging. According to the present invention, the synergy effect of the transfer factor, the oligomeric polysaccharide and the traditional Chinese medicines with medical and edible dual-purpose in many aspects are comprehensively utilized, and the effects of human body defense function enhancing, circadian rhythm regulating, disease preventing and rehabilitation promoting are provided.

A multi-biologically active functional food and its preparation process

View all

Owner:NANCHANG UNIV

Schisandra chinensis-highland barley health-care medicinal liquor and preparation method thereof

PendingCN110894450AHigh medicinal valueEasy to prepareAlcoholic beverage preparationBiotechnologyNutritive values

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.

Owner:余文林

Positive/negative high-energy magnetising water purifier

InactiveCN101531412BImprove permeabilityImprove solubilityWater/sewage treatment by magnetic/electric fieldsPublic placeHigh energy

A positive / negative high-energy magnetising water purifier relates to a device for magnetisation and purification of water in families or public places. The magnetising water purifier comprises a magnetic holder and a magnetic sheet. The magnetic holder is a hollow box, one side face of the magnetic sheet is a negative magnet and the opposite other side face is a positive magnet. The side faces of the magnet sheet with the same polar magnet are opposite to each other using the hollow portion of the magnetic holder as a centre but are not adjacently fixed in the magnetic holder. A water pipe penetrates the hollow portion of the magnetic holder, and another water pipe is wound outside the magnetic holder. The positive / negative (S-N) magnetic split poles in the invention can magnetise and purify water and scientifically use the principle of magnetic action water. The water processed by the negative magnet can regulate physiological rhythm of human body, reduce in vivo free radicals and inhibit hyperplasia of cancer cells, and is used as the drinking water for protecting health of human body. The water processed by the positive magnet is used as the water for life and in favour of removing fouling and dirt as it has stronger osmotic force, dissolving capacity and cleansing power so as to improve the quality of life.

View all

Owner:徐宇

Raspberry highland barley wine rich in superoxide dismutase and preparation method of raspberry highland barley wine

InactiveCN113025454AImprove human immunityRegulate circadian rhythmAlcoholic beverage preparationAnimal scienceColonic Cancers

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.

Raspberry highland barley wine rich in superoxide dismutase and preparation method of raspberry highland barley wine

View all

Owner:青海景阳川生物科技有限公司 +1

Positive/negative high-energy magnetising water purifier

InactiveCN101531412AImprove permeabilityImprove solubilityWater/sewage treatment by magnetic/electric fieldsPublic placeHigh energy

A positive / negative high-energy magnetising water purifier relates to a device for magnetisation and purification of water in families or public places. The magnetising water purifier comprises a magnetic holder and a magnetic sheet. The magnetic holder is a hollow box, one side face of the magnetic sheet is a negative magnet and the opposite other side face is a positive magnet. The side faces of the magnet sheet with the same polar magnet are opposite to each other using the hollow portion of the magnetic holder as a centre but are not adjacently fixed in the magnetic holder. A water pipe penetrates the hollow portion of the magnetic holder, and another water pipe is wound outside the magnetic holder. The positive / negative (S-N) magnetic split poles in the invention can magnetise and purify water and scientifically use the principle of magnetic action water. The water processed by the negative magnet can regulate physiological rhythm of human body, reduce in vivo free radicals and inhibit hyperplasia of cancer cells, and is used as the drinking water for protecting health of human body. The water processed by the positive magnet is used as the water for life and in favour of removing fouling and dirt as it has stronger osmotic force, dissolving capacity and cleansing power so as to improve the quality of life.

View all

Owner:徐宇

A method for preparing health food with polypeptide factor and Chinese herbal medicine extract

ActiveCN103892166BPromote absorptionGreat tasteNatural extract food ingredientsFood ingredient functionsDiseaseOrganism

The invention discloses a method for preparing a health food by polypeptide factor and Chinese herb extracts. The health food is characterized by comprising the following components and materials by weight: 1-3kg of pig-spleen polypeptide, 6-16kg of a liquorice, hawthorn and tangerine peel extract, 180-210kg of oligomeric polysaccharide and the balance being water. The preparation process comprises the following steps: (1) preparing the hawthorn, the liquorice and the tangerine peel extract; (2) preparing the pig-spleen polypeptide; (3) batching; and (4) filtering, sterilizing, drying and packaging. The method has the advantages that the synergistic effect the pig-spleen transfer factor, the oligomeric polysaccharide and certain edible traditional Chinese medicines in many aspects is comprehensively utilized, the production process is reasonably designed, and more bioactive-substance functional foods are industrialized, so that the health food has better effects of enhancing the defense function of the organism of a human body, adjusting the physiological rhythm, preventing the disease and promoting rehabilitation, and is balanced in nutrition, good in absorption, good in taste, long in quality guarantee period and low in price so as to have wide market demand and large development potential.

A method for preparing health food with polypeptide factor and Chinese herbal medicine extract

View all

Owner:JIANGXI DETAI MEDICINE BIOTECH CO LTD

A kind of breeding method of broad-resistant color wheat varieties

ActiveCN106106133BImprove efficiencyHigh pricePlant genotype modificationHuman Circadian RhythmsTriticeae

The invention discloses a broadly-disease-resistant color wheat variety breeding method. The method includes: selecting a high-yield high-quality white-grain wheat variety as a recurrent parent, and taking black-grain wheat, purple-grain wheat, green-grain wheat, wheat scab resistance, full rot resistance and powdery mildew resistance varieties as character providing parents; performing hybridization, multiple crossing and multi-generation backcrossing to breed a near isogenic wheat line which is similar to the recurrent parent in plantleaf type, agronomical and yield characters and high in resistance and has characteristics of black grains, purple grains and green grains; proportionally mixing with the white-grain recurrent parent to obtain a broadly-disease-resistant color wheat production variety to realize production of color wheat containing wheat-grain wheat, black-grain wheat, purple-grain wheat and green-grain wheat. The broadly-disease-resistant color wheat variety breeding method is simple, efficient and feasible, and the produced color wheat is rich in various natural nutrient elements and physiological activators and is capable of improving health and regulating human circadian rhythm in frequency consumption. Since the selling price of the color wheat is high, income of planting of the color wheat variety is 500-600yuan higher than that of planting of a common variety per mu.

Owner:河南省亚旭农业科技开发有限公司

Intelligence-intensifying anti-fatigue functional beverage and sweet

InactiveCN100508795CWide variety of sourcesEnhance body functionMetabolism disorderConfectioneryMedicineBody function

The invention relates to a non-alcoholic drink, in particular to a functional drink and candy for enhancing intelligence and anti-fatigue. It mainly contains walnut kernels, longan meat, wolfberry fruit and pitted hawthorn and is prepared according to the ratio of parts by weight. The functional drink of the present invention has been proved to relieve and improve its symptoms to varying degrees through tests on specific groups of people such as cardiovascular disease, neurasthenia, diabetes, kidney deficiency, and poor spleen and stomach, especially for symptoms such as dizziness, forgetfulness, and fatigue. as obvious. It is a functional drink with comprehensive health care functions that can strengthen the body's functions, improve immunity, prevent diseases and promote recovery by nourishing the internal organs, nourishing qi and blood, and calming the mind.

Intelligence-intensifying anti-fatigue functional beverage and sweet

View all

Owner:张翠兰

High resistance colored soybean variety breeding method

ActiveCN106171941AImprove efficiencyHigh pricePlant genotype modificationHigh resistanceNematode

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.

Owner:福州安地农业科技开发有限公司

A kind of breeding method of high resistance color soybean variety

ActiveCN106171941BImprove efficiencyHigh pricePlant genotype modificationHigh resistanceDisease

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.

Owner:福州安地农业科技开发有限公司

A kind of breeding method of colored wheat varieties

ActiveCN106069729BHigh priceRegulate circadian rhythmPlant genotype modificationBiotechnologyTriticeae

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.

Owner:江苏福多美生物科技有限公司

Vegetable bean curd soup base

InactiveCN102461937APromote healthy developmentImprove the immunityFood preparationMonosodium glutamateFast tempo

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.

Owner:JIANGSU XINHUI FOODS

A kind of whole grain highland barley gluten and preparation method thereof

ActiveCN104543722BStrong water absorptionInhibit or delay absorptionFood ingredient as replacerFiberGluten

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.