428results about How to "Regulate stomach" patented technology

The invention discloses a preparation method of red rice vermicelli. The red rice vermicelli uses red rice as a main raw material and contains roses, aloe and other nutrients. The red rice vermicelli has multiple health effects of invigorating the circulation of blood and soothing liver, maintaining beauty and keeping young, regulating intestines and stomach, replenishing vitamins required by a human body and the like, and is unique in preparation process. After steaming and baking working procedures, the rice vermicelli is pliable and tough, is not easily subjected to brittle fracture, is good in refreshing degree and smooth in taste, and is suitable for all kinds of people.

The invention belongs to the technical field of biology, and more specifically relates to hpyerglycemic composition and hpyerglycemic composite probiotics food for special dietary uses. The hpyerglycemic composition is prepared by medicinal and edible traditional Chinese medicines having probiotic and hpyerglycemic efficacy through cooperation. The effective functional components in the medicinal and edible traditional Chinese medicines can regulate and control blood sugar as well as improves intestinal flora. The composition can better regulate and control blood sugar, can regulate balance of intestinal flora, and can increase the immunity. The hpyerglycemic composite probiotics food is prepared by the hpyerglycemic composition, the medicinal and edible traditional Chinese medicines and the probiotics enable synergistic effect and mutual promotion, so that body physique can be integrally regulated, and a normal health state is maintained. Based on the improvement of body nutrition status, the effects for regulating and controlling blood sugar, eliminating hunger, and regulating stomach can be achieved, under condition that the medicine usage amount is reduced for patients, blood sugar can be effectively controlled, and diabetes and complication can be delayed and prevented.

The invention relates to the field of food processing and in particular relates to whole-grain health tea and a manufacturing method thereof. The whole-grain health tea is prepared from the following raw materials in parts by weight: 10-35 parts of peanuts, 10-35 parts of oat, 5-20 parts of sesame, 5-20 parts of flaxseed and 5-20 parts of buckwheat. The whole-grain health tea is prepared by adding the previous raw materials into 0.7-1.2L of drinking water at the temperature of 100 to 110 DEG C. The whole-grain health tea provided in the invention is mellow and smooth in taste and has the effects of coordinating intestines and stomach, cleaning blood, changing acidic body, tonifying spleen and nourishing stomach and building body and beautifying. The whole-grain health tea is high in cellulose content and can promote intestinal tract movement and prevent constipation. Any additive is not added into the tea, and the tea is the best natural and nutrient drink suitable for people of all ages.

The invention relates to the technical field of health-care nourishment, in particular to a probiotics solid beverage and a preparation method thereof. The probiotics solid beverage provided by the invention comprises the following raw materials in parts by weight: 5-40 parts of water-soluble dietary fibers, 1-15 parts of five cereal powder, 0.1-10 parts of fruit-vegetable enzyme powder, 1-10 parts of xylitol, 0.05-0.1 part of grape seed polysaccharide, 0.005-0.01 part of Chinese wolfberry polysaccharide and 0.005-0.015 part of lentinan, 0.005-0.015 part of a dendrobium officinale enzyme and 1x10<6>-5x10<6>CFU of probiotics added to each gram of matrix grains. The probiotic solid beverage of the invention is prepared by combining three materials including the probiotics, the food enzyme and precious traditional Chinese medicine extractive, and the compound use of the three materials can play a better synergistic effect so as to realize a plurality of efficacy of regulating the intestinal tracts, supplementing with nutrients and improving immunity.

The invention discloses a method for preparing a germinated black tartary buckwheat and hawthorn fruit vinegar beverage, and relates to the method for preparing beverages. The invention aims to solve the problems of the current method for preparing fruit vinegar beverages as follows: the functional ingredients seriously lose, the production cycle is long, the energy consumption is large, and the sensory flavor of product is not good enough. The method comprises the following steps: 1, screening; 2, cleaning; 3, soaking seeds; 4, germinating; 5, liquefying; 6, saccharifying uncooked materials; 7, preprocessing hawthorns; 8, squeezing juice; 9, conducting alcoholic fermentation; 10, conducting acetic fermentation; 11, mixing; 12, fining and clarifying; 13, sterilizing to obtain the germinated black tartary buckwheat and hawthorn fruit vinegar beverage. The method is mainly used for preparing the germinated black tartary buckwheat and hawthorn fruit vinegar beverage.

The invention relates to the technical field of solid drink, and in particular relates to a small molecule peptide solid drink. The small molecule peptide solid drink comprises the following ingredients by mass parts: 30-50 parts of soybean oligopeptide, 30-50 parts of animal oligopeptide, 5-8 parts of collagen peptide, 10-15 parts of apple powder, 3-5 parts of xylo-oligosaccharide and 1-2 parts of fructo-oligosaccharide. With the adoption of the technical scheme proposed by the invention, the small molecule peptide solid drink has the beneficial effects that the small molecule peptide solid drink has high nutrition value, polypeptide is easy to digest and absorb, and the polypeptide as a bioactivator has the functions of coordinating intestines and stomach, enhancing immunity, supplementing nitrogen source quickly and beautifying face.

The invention relates to the technical field of enzyme drinks and particularly relates to a scented tea enzyme drink and a preparation method thereof. The fermentation is divided into multiple fermentation processes, namely that the fermentation is divided into yeast fermentation, acetic acid fermentation and lactic acid fermentation, thereby fully improving the taste of the scented tea enzyme drink, improving the contents of various vitamins and amino acids in an enzyme, enabling the scented tea enzyme to have the effects of reinforcing the digestion capability of a human body, clearing the intestines and stomach, improving resistance and promoting metabolism and further improving the value of the drinking scented tea enzyme.

The invention relates to a beverage, in particular to a honey pomelo tea beverage and a preparation method thereof. The tea beverage is characterized by being prepared from the following raw materials by weight: 1200-1500 parts of pomelos, 700-900 parts of hawthorn, 200-500 parts of salt, 200-500 parts of crystal sugar, 400-700 parts of honey, and 2500-3000 parts of water. The honey pomelo tea beverage provided in the invention has the characteristics of being sweet and sour and delicious, as well as nutrient-rich, and frequent drink can achieve the efficacy of promoting appetite and helping digestion, relieving dyspepsia, reducing phlegm and promoting the circulation of qi, softening blood vessels, lowering blood fat, and reducing cholesterol. Being suitable for people of all ages, the honey pomelo tea beverage disclosed in the invention is an ideal green beverage.

The invention discloses a brewing method of kiwi fruit wine. The brewing method comprises the following steps: (1) pretreating kiwi fruits; (2) pretreating pomegranate fruits; (3) preparing fruit pulp; (4) fermenting to obtain kiwi fruit wine; (5) preparing kiwi fruit alcoholic drink rich in fruity flavor; (6) adjusting the alcohol content; and (7) mixing to prepare the kiwi fruit wine. The brewing method provided by the invention is simple in technology and strong in operability, the produced kiwi fruit wine is high in yield. The obtained kiwi fruit wine is good in mouthfeel and pure in color, is clear, transparent and chartreuse, has the nutrition of kiwi fruits and pomegranate fruits, and is unique in flavor, and strong in fruity flavor.

The present invention discloses a beauty maintaining and youth keeping tea, and relates to the technical field of tea drinks. According to the present invention, green tea, coix seed, red date, radix angelica dahurica, largehead atractylodes rhizome, rose, safflower, medlar, tuber fleeceflower root, white poria cocos, lucid ganoderma, codonopsis pilosula, angelica, longan, white paeony root, lotus seed, licorice root are combined and processed into the beauty maintaining and youth keeping tea. The beneficial effects of the beauty maintaining and youth keeping tea are that: the green tea is used as a main material, the coix seed and other non-toxic pure ecological herbs are compatibly used, the tea has no toxic or side effects; after long-term consumption, the beauty maintaining and youth keeping tea has effects of invigorating qi and activating blood circulation, soothing liver, relieving qi depression, clearing intestines and stomach, nourishing and coordinating five internal organs, promoting human metabolism, improving women's color, makes women red, white and delicate in skin color and provides effects of anti-aging, beauty maintaining and youth keeping.

The invention discloses vegetable and multi-grain noodles and preparation method thereof. The vegetable and multi-grain noodles are prepared from the following raw materials in parts by weight: 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 60-80 parts of soybean meal, 60-80 parts of corn flour, 20-30 parts of celery, 10-20 parts of spinach, 15-25 parts of tomatoes, 15-25 parts of carrots, 10-20 parts of eggs, 3-5 parts of table salt and 100-160 parts of water. The vegetable and multi-grain noodles are simple in preparation technology, rich in nutrition, good in mouth feel and easy to digest; the multiple coarse cereals such as sorghum, buckwheat, soybeans are fed into the noodles, so that the noodles have a regulating effect for inappetence and dyspepsia; the vegetable and multi-grain noodles have the effects of tonifying spleen and clearing damp as well as coordinating intestines and stomach, and thus being suitable for the general population.

The invention relates to a special food for pet cats. The special food consists of the following raw materials in parts by weight: 3-5 parts of rice flour, 20-25 parts of whole grain wheat flour, 15-20 parts of salmon meat paste, 5-10 parts of chicken meat paste, 2-5 parts of animals' livers, 5-10 parts of soybean flour, 0.5-0.8 part of radix salviae miltiorrhizae, 15-20 parts of angelica keiskei, 6-10 parts of haws, 3-8 parts of sunset abelmoschus flowers, 0.02-0.1 part of composite vitamins, 0.1-0.5 part of probiotics microorganisms, 1-2 parts of a malt extract, 5-8 parts of milk, 2-5 parts of puffed powder, 2-5 parts of taurine, 3-10 parts of corn flour, 1-3 parts of butter, 5-10 parts of nanoscale shrimp shell powder, 5-8 parts of eggs, 0.5-2 parts of edible oil, 5-10 parts of dried marine algae powder, 0.02-0.05 part of citric acid, 0.1-0.2 part of L-lysine, 0.05-0.1 part of pantothenic acid and 0.01-0.05 part of folic acid. According to the special food disclosed by the invention, the nutrition is balanced, and besides, the selection of feeds in the daily raising process is considered, so that the immunity of the cats is enhanced; the radix salviae miltiorrhizae, the angelica keiskei, the haws and the sunset abelmoschus flowers are added for comprehensive compatibility, then the probiotics microorganisms, the taurine and the like are matched for use, so that the special food has the efficacy of coordinating the intestines and the stomach and strengthening disease resistance.

The invention relates to a processing technology of osmanthus fragrans Liupu tea. The processing technology comprises the steps of selecting and treating Liupu tea, harvesting and treating osmanthus fragrans, performing primary scenting and final scenting on tea leaves, performing secondary scenting and final scenting on the tea leaves and baking. Specifically, the processing technology comprises the steps that the finished Liupu tea and the fresh osmanthus fragrans which comply with a national safety standard are firstly selected, then scenting, final scenting and drying are performed twice, and baking is finally performed to obtain an osmanthus fragrans Liupu tea product. The processing technology of the osmanthus fragrans Liupu tea provided by the invention is simple in process flow and easy to operate, the technology for scenting the Liupu tea by the osmanthus fragrans is unique, the fragrance of the osmanthus fragrans and the taste of the Liupu tea can be effectively and harmoniously fused together, and the osmanthus fragrans Liupu tea product obtained by processing has the quality features of fine shape of the Liupu tea, black brown color, oily luster, brewing resistance, mellow, sweet and cool taste, and smooth and delicious taste, and also the quality characteristic of rich and elegant fragrance of the osmanthus fragrans. The osmanthus fragrans Liupu tea has the advantages of lasting fragrance in mouth, memorable taste and strong aftertaste after drinking, and further has the effects of conditioning intestines and stomach, removing grease, removing dampness, removing miasma, strengthening stomach and reposing.

The invention provides a kind of cactus liquor, this liquor by the below raw material allocated proportion (weight share), rice 40~50, cactus juice 200~230, honey 9~13, fermentation mold mushroom spawn 1~1.5, after soaks the rice watering, ferments together with other raw materials makes, this invention makes with the cactus pure raw juice for the main raw material drinks with the liquor, because uses in the manufacture process is the normal temperature fermentation method, on the liquor maintained cactus's original flavor, maintained the cactus original nutrition ingredient and the unique vanilla smell, Has falls the blood pressure, falls the blood fats, falls the blood sugar, anti- is senile, the anti- radiation, the anti- cancer, the sterilization analgesia, recuperates effect and so on stomach. Drinks for a long time with may achieve the health care builds up strength, the enhancement immunity, recuperates the organism, prevents disease treats an illness, prolongs the life the goal, is a kind of more ideal pure natural green drinks with the liquor. The invention cactus liquor concurrently has the ratafia, the white liquor, the fermentation yellow wine merit, smooth stirs up to the human body, also production craft simple, its cost low, is easy to store up.

The invention discloses a complementary food nutrition bag for children and a preparation method of the complementary food nutrition bag and belongs to the complementary food nutrition supplements. The complementary food nutrition bag is characterized by being composed of ethlene diamine tetraacetic acid ferric sodium salt, vitamin B1, vitamin b2, vitamin A acetate, cholecal ciferol, ferric pyrophosphate, zinc gluconate, lupeose, malt extract and resistant dextrin. The complementary food nutrition bag has the advantages and beneficial effects of reasonable matching, exact effects, clear mechanism, strong pertinence, remarkable synergic effect, simplicity in production and convenience for taking; the complementary food nutrition bag for children has no adverse effects in the aspects of color and luster, taste, stability and the like, and has no black spots, precipitate and flotage; besides, the product also can be prevented from oxidation smell and the like in short period, and the quality guarantee period can be 24 months; the complementary food nutrition bag is easily accepted by infants, and free from any preservative, essence and the like, completely conforms to the national food safety standards and does not cause any harm or toxic and side effects to the body.

The invention discloses a functional papaya compound beverage and a preparation method thereof. The preparation method is characterized by using fresh papayas as main raw materials, using honeysuckle flowers, chrysanthemums, mulberry leaves, cogongrass rhizomes, lophatherum gracile and Canton love-pea vines as auxiliary materials and then adding honey, edible additives and water, wherein the percents by weight of the components are as follows: 5-90% of raw papaya juice or papaya juice composed of papayas and water, 2-90% of Chinese herbal medicine mixed condensed juice, and 0.05-20% of honey, edible additives and water. The preparation method comprises the following specific steps: selecting papayas, cleaning, peeling, deseeding, pulping, carrying out enzymolysis treatment, adding all the components, uniformly mixing, homogenizing, degassing while heating, canning, sealing, and sterilizing to obtain the finished functional papaya compound beverage product. The functional papaya compound beverage is rich in nutrient, and contains abundant proteins, amino acid, vitamins and multiple trace elements as well as multiple pharmaceutical components such as saponin, chlorogenic acid, oleanolic acid and the like. Besides, the functional papaya compound beverage product is vivid in color, rich in nutrient and sweet in taste, and can clear away heat and toxic materials, promote blood circulation, beautify face, protect liver, improve eyesight, resist bacteria, diminish inflammation, regulate intestine and stomach and improve human immunity, thereby having favorable health care effects.

The present invention discloses one kind of ewe milk beverage with lactic acid bacteria, and belongs to the field of beverage producing technology. Sour ewe milk as the main material is produced into the ewe milk beverage with lactic acid bacteria through mixing with water, sugar or sweetening agent, fruit juice, stabilizer and other components; filtering; sterilizing; homogenizing and other steps. The ewe milk beverage with lactic acid bacteria is healthful, and the production process is simple and suitable for industrial application.

The invention relates to novel edible paper comprising the following components by weight proportion: 10 to 50 parts of starch, 1 to 5 parts of konjak gum, 1 to 5 parts of gellan gum, 1 to 5 parts of xanthan gum, 10 to 30 parts of film-forming assistant agent, 1 to 5 parts of polylysine-based compound preservatives, and 1 to 5 parts of pigment. The novel edible paper of the invention has the following advantages: the paper is water-soluble, thereby serving partial functions of paper; the edible paper has good strength, high toughness, smooth texture and great transparency, thereby serving partial functions of fabric; moreover, the edible paper can be combined with various flavors and colors, thereby covering wider application range; the edible paper is further applicable in food preservation and available as a good carrier for various functional substances; and the product of the edible paper contains polysaccharide substances, thereby achieving the effects of clearing the stomach, expelling the toxin, beautifying, naturally losing weight, supplementing calcium, balancing salt and the like.

The invention relates to a disease resistance-promoting feed for an egg producing period of hens and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 10-20 parts of oat, 8-20 parts of bean pulp, 2-6 parts of corn protein powder, 1-5 parts of sesame seed meal, 1-5 parts of chili slag, 0.5-1.5 parts of rice bran oil, 1-5 parts of gardenia fruit pomace, 0.03-0.1 part of hydrolysable tannins, 0.025-0.1 part of Perstorp SR130, 0.01-0.03 part of beta-carotene, 0.1-0.2 part of natural xanthophyll, 0.001-0.05 part of carnitine, 0.03-0.08 part of glycine betaine, 0.05-0.1 part of probiotics, 0.05-0.1 part of a complex enzyme preparation, 0.01-0.12 part of a mycotoxin adsorbent and 1-2 parts of mixed yeast of oat bran and wheat fibers. The disease resistance-promoting feed for the egg producing period of hens has the effects of obviously promoting the immunological functions of the hens, promoting the intestine health and enhancing the disease resistance.