1149results about How to "Soften blood vessels" patented technology

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g / 100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

The present invention discloses a production method of functional Chinese wolfberry fruit enzyme and product thereof. The production method includes pulping Chinese wolfberry fruits, conducting enzymatic hydrolysis, adjusting the solid content and pH value, sterilizing, inoculating probiotics and fermenting, conducting centrifugal separation, drying the thick slurry to obtain the Chinese wolfberry fruit enzyme powder, continuously inoculating the clear juice with probiotics and fermenting to obtain the Chinese wolfberry fruit enzyme stock solution, and after-ripening to obtain the Chinese wolfberry fruit enzymes. And the enzymes obtained can be used to produce other Chinese wolfberry fruit enzyme products including Chinese wolfberry fruit enzyme beverage, Chinese wolfberry fruit enzyme powder, effervescent tablets, chewable tablets, buccal tablets, granules, capsules, etc. The products have efficacies of clearing heat and toxins, replenishing blood, improving eyesight, lowering blood lipids and losing weight, improving body oxidation resistance, regulating balance of intestinal floras, enhancing immunity, promoting beauty, facilitating sleep, and preventing aging.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

A Chinese medicine for treating hypertension, hyperlipemia and hyperglycemia is prepared from 22 Chinese-medicinal materials including chrysanthemum flower, astragalus root, red sage root, haw, etc.

The invention provides a persimmon fermented vinegar beverage and a production method thereof for solving the technical problem. The persimmon fermented vinegar beverage produced by the invention has persimmon red color and luster, is moderate in sour and sweet, clean and transparent, and has persimmon aroma and rich honey sweet smell. The production method comprises the following steps: selecting and cleaning raw materials, removing puckery, crushing and pulping; squeezing and taking juice; carrying out sterilizing and enzymolysis; adjusting components, and cooling; carrying out alcoholic fermentation, acetic fermentation, ageing, blending for homogeneity; fining clarification, and filtrating; and performing instant sterilization.

A functional health-care beverage for elongating life of man and taking care of the health of man is prepared from the grains wine and 43 Chinese-medicinal materials including ginseng, pilose antler, genoderma, cordyceps, etc.

The invention discloses functional Chinese dwarf cherry seed ferment, a Chinese dwarf cherry seed ferment beverage and a production method of the Chinese dwarf cherry seed ferment beverage. The Chinese dwarf cherry seed ferment consists of the following raw materials in parts by weight: 1-10 parts of Chinese dwarf cherry seeds, 0-5 parts of Chinese wolfberries, 0-1 part of xanthophyll, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside, and 0-3 parts of oligosaccarides. The production method comprises the following steps: cleaning the Chinese dwarf cherry seeds, pulping the cleaned Chinese dwarf cherry seeds to obtain pulp, and performing enzymatic hydrolysis so as to obtain Chinese dwarf cherry seed juice; pulping the cleaned Chinese wolfberries, performing enzymatic hydrolysis so as to obtain Chinese wolfberry juice; mixing the Chinese dwarf cherry seed juice and the Chinese wolfberry juice so as to obtain mixed juice; sterilizing the mixed juice, and fermenting the sterilized juice; and obtaining Chinese dwarf cherry seed ferment fluid, so that the Chinese dwarf cherry seed ferment beverage is compounded. The Chinese dwarf cherry seed juice ferment and the beverage thereof, disclosed by the invention, are rich in special ingredients, such as calcium, polyphenol, flavone, zeaxanthin, beta-carotene, polysaccharide and the like, and have positive effects of complementing the calcium, softening the blood vessels, improving microcirculation, improving antioxidant ability of organisms, delaying senescence and relieving asthenopia.

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention discloses composite nutritional blend oil and a preparation method thereof, belongs to health foods for people, and discloses the preparation method of the composite nutritional blend oil. The composite nutritional blend oil comprises the raw materials for preparation of active ingredients: rapeseed oil, saffron crocus oil, seabuckthorn seed oil, camellia seed oil, wolfberry fruit oil, apricot kernel oil, angelica sinensis oil, walnut oil, olive oil, peach kernel oil, cassia seed oil, prinsepia utilis royle oil, fructus amomi oil, fructus cannabis oil, clove oil, perilla seed oil, carrot seed oil, peanut oil, pumpkin seed oil, sunflower seed oil and the like. The composite nutritional blend oil has the advantages that the raw materials for preparation of the active ingredients are reasonable and scientific in compatibility, nutrition ingredients are rich, and the composite nutritional blend oil contains a variety of human body essential useful substances, is a health edible oil capable of softening blood vessels, protecting liver, strengthening nutrition and improving intestinal functions, and is particularly suitable for middle-aged and aged people to eat.

The present invention is continuous water milling production process of extracting buckwheat starch, buckwheat protein, flavone and dietary fiber. Buckwheat is water soaked, milled into milk and separated in a horizontal sieve to obtain buckwheat slurry and buckwheat dreg; buckwheat slurry is separated continuously to obtain buckwheat starch-I, buckwheat starch-II, buckwheat protein-I, buckwheat protein-II and buckwheat protein-III; and buckwheat dreg is separated to obtain buckwheat protein-IV, flavone and dietary fiber. The present invention obtains eight kinds of product with high additional value from buckwheat, and the production process has less investment, high production efficiency, low cost, no environmental pollution and other advantages.

The invention provides a kind of olive vinegar and its producing method and equipment. It contains fresh olive juice, residue of olive wine, rice, bran putamina, olive branch and leave powder, acetic acid fungus, dry barn for brewing wine, and distilled water. The producing method is: first, cultivate rice, parts of bran putamina, water and acetic acid fungus to acetic acid, and then put fresh olive juice into the jar for aceifying after sterilization. Thirdly, put residue of olive wine, olive branch and leave powder, the rest of bran putamina and the forgoing compound into the jar for acetic acid fermentation, and insert air into the center of jar, holding a certain distance. At the same time, pour the vinegar time and again. Finally, stop ferment when acidity does not rise any longer after 20-30 days and then marinate with common salt and warm water for 5-8 days to meet the acidity. At least, sterilize and enclose. In short, the invention has thick oliver vinegar's smell and good taste. Moreover, it has the function of health care.

A Pu'er tea vinegar as health-care beverage is proportionally prepared from Pu'er tea, honey, bromelin, fruit juice, pachymase, and fruit pulp. Its advantages are rich nutrients, and high effect to prevent cardiovascular disease, improve immunity and delay sanility.

The invention discloses tomato and chicken skin beautifying noodles. The noodles are prepared from the following raw materials in parts by weight: 60-70 parts of flour, 30-40 parts of brown rice, 20-30 parts of dried corns, 8-10 parts of red bean powder, 2-4 parts of rose powder, 2-4 parts of Tieguanyin tea powder, 5-7 parts of ginger, 6-8 parts of beef tendons, 15-20 parts of chicken skin, 2-4 parts of carrots, 3-5 parts of durian flesh, 1-2 parts of tomatoes, 2-4 parts of peas, 1-2 parts of mulberries, 2-4 parts of salt, 0.2-0.3 part of sodium carbonate, 1-2 parts of traditional Chinese medicine extracts and a defined amount of water. The noodles have the beneficial effects that the noodles are rich in nutrition and elastic in taste and also have health-care effects of health maintenance through food therapy, such as certain beautifying effect and the like; the chicken skin can be degreased by being soaked in white spirit; the beef tendons contain rich collagens, have lower fat contents than fat meat and do not contain cholesterol; and the noodles can improve the physiological metabolism of cells, improve the skin elasticity and resilience and delay skin aging, have the function of strengthening tendons and bones, have good food therapy effects on thin and weak persons suffering soreness and weakness of waists and knees, and are conductive to growth and development of adolescents and deceleration of osteoporosis of middle and old aged women.

The invention relates to a solid soluble propolis compound and relative preparation, wherein said invention is formed by packing anhydrous alcohol with beta- cyclodextrin (cyclodextrin or cyclodextrin derivant) to be extracted into propolis; it uses pastern bath to heat and remove wax, and uses anhydrous alcohol to extract the effective component of propolis, to be filtered, deposited, and vaporized into part alcohol dissolvent; then packing the cyclodextrin or cyclodextrin derivant, to be dried, broken and screened, to obtain the solid soluble propolis compound. The invention can effectively keep effect components of propolis, and the cyclodextrin can increase the solubility of effect components. The invention can be made into powder, sheet, drop, capsule and pastern, etc.

The present invention provides a winter jujube vinegar beverage, belonging to a fruit vinegar beverage. It is made up by using winter jujube juice, winter jujube vinegar, jujube flower honey, citric acid, sweetening agent, calcium lactate, ethyl maltol and water as raw material through a certain preparation process.

The invention relates to a tea vinegar and a brewing method thereof in the field of food and beverage. The method is characterized by comprising the following steps: fermenting tea leaves, white granulated sugar and water by glucose fermentating yeast to produce tea raw wine; inoculating acetic acid bacteria by the tea raw wine, and brewing the tea raw vinegar by fermenting the acetic acid bacteria; and adding white granulated sugar or honey to the tea raw vinegar, and filtering the mixture to produce the tea vinegar. The brewed tea raw vinegar has excellent sensory index and physiochemical index; in fermenting stage, the tea raw wine consists of the following compositions in weight percentage: 1.25 to 2.5 percent of the tea leaves, 10 to 20 percent of the white granulated sugar, 0.015 to0.025 percent of wine active dry yeast, and the balance being the water. The tea vinegar can be developed and applied by a low and middle-grade tea leaves with feasible brewing method, and has expected market prospect.

The invention provides a health care tea which is prepared from (by weight proportions) radix salvia miltiorrhiza 50-150, bluish dogbane 50-150, rhizoma Gastrodiae 20-50, eucommia bark 30-80, cassia seed 30-80, prunella spike 20-50, haw 50-150, perilla fruit 20-50, and bitter leaves 50-100.

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

The present invention discloses a pomegranate health care drink and the manufacturing method, which solves the technical problems of the great waste of the integral substance--pomegranate and single function in existing process of making pomegranate health care products. The present invention comprises pomegranate seeds, pomegranate leaves, purple mythic fungus, liquorice, medlar, rice vinegar, honey and so on. Firstly, pomegranate seeds and purple mythic fungus are processed wall-breaking treatment in the condition of low temperature. Secondly, other materials are mixed, marinated and fermented. Thirdly, water is added. And lastly, the finished production is made. The present invention has a plurality of health care functions, has a good taste, and can build up body.

The invention relates to a method for cultivating cherry tomatoes, comprising the following steps: ambient conditions and variety selection; cultivation of strong seedlings; fertilization and planting; management of fertilizer and water; plant regulation; concussive supplementary pollination; prevention of blossom drop and fruit drop; humiture regulation and illumination intensity enhancement; pest control; and harvest. The cherry tomatoes produced by the method have the advantages of nice appearance, rich nutrition and high sugar content, and is small and exquisite as well as brilliant and attractive, and the peels of the cherry tomatoes are rich in carotene and vitamin C, thus having a health care function. The cherry tomatoes can strengthen human immunodeficiency, soften blood vessel, have strong stress resistance and wide adaptability, and be easy to cultivate and difficult to infect plant diseases and insect pests.

The invention provides a nut compound milk beverage and a preparation method thereof. The nut compound milk beverage comprises the following components by weight: 50-70 parts of peanut kernel, 1-10 parts of walnut kernel, 1-10 parts of almond, 1-10 parts of hazelnut kernel, 8-25 parts of cashew kernel, 1-10 parts of pine nut kernel and 1-8 parts of Hawaii nut which are used as mian materials. The nut compound milk beverage has antioxidant, antitumor, free radical scavenging, cardiovascular disease and diabetes preventing and other health functions, especially, is extremely rich in anthocyanin pigment content, has a strong anti-oxidation, free radical scavenging and anti radiation effect, is convenient to drink and stable in quality, can provide the human body daily need nutrients, is reasonable and scientific in formula, can be produced and applied in large scale, and is suitable for general popularization and application.

The invention provides a hawthorn vinegar healthy beverage, which is characterized by comprising the following raw materials in weight portion: 40 to 80 portions of hawthorn, 40 to 80 portions of honey, 40 to 80 portions of xylitol, 50 to 100 portions of white vinegar, 0.25 to 0.5 portion of aspartame, and 650 to 850 portions of water, and the hawthorn vinegar is prepared by a certain method. The hawthorn vinegar has disease prevention efficacy of table vinegar, good flavor of juice, palateful sweet and sour and sweet taste, and is suitable to be directly drunk. The hawthorn vinegar is rich in various amino acids, organic acid, vitamin, mineral and other nutritious ingredients, and has efficacies of blood-fat reduction, vessel relaxing, oxidation resistance, immunity regulation, harmful bacteria elimination, balance maintenance for blood acid alkali, weight reduction, digestion help and sobering up and the like.

The invention relates to a health preserving coarse cereal having a health-care function. The health preserving coarse cereal is prepared from wheat, barley, peas, mung bean, oat, buckwheat, black glutinous rice, red bean, Chinese yam, corn, seeds of Job's tears, black soya bean, chrysanthemum, carrot, root of spinach, white gourd and pumpkin by weight, has the effects of softening blood vessels, stabilizing blood sugar, lowering down serum cholesterol, preventing outbreak of cancers, hypertension and coronary heart disease, increasing the concentration of histamine, enabling peripheral blood vessels to expand, reducing blood pressure, enabling internal secretion to maintain normal and delaying aging, and is extremely easy to popularize.

The present invention relates to a method for preparing enzyme powder, and the method is characterized in that a blueberry enzyme is prepared by using byproducts, such as blueberry pomaces or blueberry wine dregs, in the blueberry processing industry. The method comprises treatment processes of pretreatment, enzymolysis, fermentation, drying, etc. The enzyme powder prepared by the method not only has abundant proteases, lipases, amylases, cellulases, superoxide dismutase, metabolites and a large number of probiotic cells, but also has health care functions of blueberries. The preparation method shortens the fermentation time of the enzyme to several weeks via employing a modern pure-strain mixed fermentation technology, compared with conventional fermentation methods of which the fermentation time ranges from several months to 1 year. The enzyme prepared by the method has a higher nutritional value (the active enzyme content is higher than that of conventional fermentation methods) and a stable quality. The enzyme powder fills gaps in the prior art, and has higher nutritional values and health-care efficacy. The enzyme powder has medical values and health care functions after long-term consumption, such as, expelling toxins and beautifying, softening blood vessels, improving microcirculations, improving antioxidant capacity of a body, deferring senescence, etc.

The disclosed method to extract natural taurine from octopus leftover with film separation technique comprises: disluting the material into slurry; separating and obtaining the supernatant and solid material; separating the supernatant to obtain clarified solution and concentrated liquid; separating the clarified solution with second hyperfiltration membrane to concentrate with roll-type reverse osmosis membrane groupware; recovering the infiltrated liquid as supplement for desalination water; separating the reverse osmosis concentrated liquid into taurine and amino acid for canning with ion exchange adsorption method; cleaning the taurine adsorbed by resin, collecting the eluent to add ethanol and obtain taurine suspension; crystallizing and purifying to obtain the high-pure rod-shaped natural taurine crystal. This invention is simple and fast, has high value and no pollution.

The invention relates to a Chinese wolfberry enzyme and a preparation method thereof. For the first time, traditional medicinal and edible Chinese wolfberries are used as raw materials for preparing the enzyme, according to preparation conditions, natural generation conditions of the enzyme are stimulated, the principle is scientific, equipment is simple, and the Chinese wolfberry enzyme is suitable for mass production. Enzyme products obtained through fermentation not only have rich proteases, lipases, amylases, cellulases, superoxide dismutase, metabolism products and a large number of probiotic cells, but also have the efficacies of nourishing bodies and health care of Chinese wolfberries; the enzyme products not only fill in the blank of the prior art but also have high nutrient value and good health care efficacies; after being eaten for a long term, the enzyme products can have the medical value and the health-care effects of expelling toxins, nourishing faces, softening blood vessels, improving microcirculation, improving the antioxidant ability of organisms, delaying ageing, alleviating asthenopia and the like.

The multifunctional vegetable juice is produced through blending cabbage juice, turnip juice and pork bone soup. During the production, cabbage and turnip are squeezed separately to obtain cabbage juice and turnip juice; pork bone, soybean, ginger, cassia and water are stewed to obtain soup and the soup is seasoned with salt and sugar; and cabbage juice and turnip juice are blended into soup to obtain the multifunctional vegetable juice. The multifunctional vegetable juice connects vitamin A, vitamin C, vitamin U, amino acids, glucose, rapin, carotin, calcium, carbohydrate, trace elements, etc. and thus has health care and disease preventing and treating effect.

The invention provides food for a pet dog. The food is characterized in that the food mainly comprises the following raw materials by weight: 30 to 70 portions of edible meat or animal skin and 30 to 70 portions of puffed rice flour. The food which has cheap and easily obtained raw materials and high nutritive value can serve as the snack food for the pet dog for a long period. The invention also provides a preparation method for the food for the pet dog.