52results about How to "Special health function" patented technology

The invention discloses an indoor decoration coating. The indoor decoration coating comprises the following components in percentage by weight: 20-60 percent of film-forming base stock, 0-30 percent of pigment, 0-40 percent of filler, 5-20 percent of bamboo carbon powder, 1-10 percent of assistant, and 10-30 percent of water. The bamboo carbon powder in the coating has good adsorption performance, and can adsorb formaldehyde released from the coating to effectively reduce the pollution of formaldehyde for long time, so that the indoor air can be improved.

The health sprout vegetable producing process includes the following steps: sorting material, washing, cutting, scalding, spin drying, stoving, closing, crushing and packing. The health sprout vegetable possesses rich diet fiber, rich nutrients, low energy and rich vitamin C; and has the special health functions of producing salt via digestion and hydrolysis to reach in vivo acid-base balance, promoting gastrointestinal peristalsis with its rich diet fiber to prevent constipation, lowering blood sugar and blood fat, slimming, raising immunity, preventing scurvy, etc.

The invention provides a making method for a dried Luchuan port slice. The method comprises the steps of raw material selection, pre-processing, preparation of salting liquor, salting, spreading and screening, baking, roasting, packaging, inspection and the like. According to the making method for the dried Luchuan port slice, a variable temperature drying method is adopted for baking after salting, so that the peroxidation value of a product reaches a standard, and is low, nutritional components of Luchuan pork are completely preserved, the nutritional value of the product is increased, and the quality of the dried Luchuan port slice is improved; physiochemical detection index values are higher than the national standard and the industry standard, and the shelf life is longer; adopted salting materials interact in low-temperature salting, low-temperature baking and roasting processes, so that oil and fat are reduced, oily feel is eliminated, rancidification is inhibited, the acid value is reduced, the shelf life is prolonged, and the prepared dried Luchuan port slice is fragrant, crispy, sweet, delicious and long in aftertaste, and has special healthcare effects, lean pork is dark red, tender and slippery, and after dried Luchuan port slice is eaten, faint fragrance lingers in the mouth.

The invention discloses a making method of a beauty maintaining flower and purple sweet potato mooncake. The method is simple, the taste is good, and the nutritive value is high. The beauty maintaining flower and purple sweet potato mooncake is composed of 200 parts to 300 parts of cake flour, 200 parts to 300 parts of plain flour, 100 parts to 200 parts of purple sweet potatoes, 50 parts to 200 parts of butter, 50 parts to 100 parts of milk, 30 parts to 60 parts of sugar, 50 parts to 100 parts of lard oil, 20 parts to 30 parts of brown sugar, 100 parts to 200 parts of rose petals, 50 parts to 60 parts of asparagus, 20 parts to 30 parts of lycium chinense and an appropriate amount of water. The steps are simple, operation is convenient, and the made product is attractive in appearance, aromatic in smell and tasty.

The present invention discloses fruit flavored coarse grain biscuits. The biscuits are prepared from the following components in parts by weight: 50-80 parts of wheat whole grain flour, 20-40 parts of red bean whole grain flour, 40-60 parts of oat whole grain flour, 20-30 parts of red rice whole grain flour, 10-20 parts of peanut whole grain flour, 1-3 parts of foaming powder, 1-3 parts of baking soda, 60-80 parts of butter, 20-50 parts of fruit jams, 25-45 parts of white sugar, 15-30 parts of honey, 40-60 parts of fresh milk, 30-50 parts of eggs, 10-20 parts of dried rose flowers, 10-20 parts of walnut kernels, and an appropriate amount of water. The five whole grains of the wheat, red beans, oats, red rice, and peanuts are used as the main raw materials to produce the whole grain flour small coarse grain biscuits. The biscuits maintain all the nutrients of the biscuits, have more special health-care functions, and fruit and rose flower fragrances, combine edible and health-care efficacies, and are new health-care food which can meet psychological needs of fashion consumers.

The invention relates to the field of food processing, and in particular relates to a healthy tea beverage and a preparation method thereof. The preparation method is unique, so that the beverage has natural fragrance emitted by fresh oranges, ensures mellow and thick taste, has the efficacies of being rich in nutrition, tonifying spleen and clearing dampness, beautifying and preserving health, and the like, and meets the demands of the masses for nutrition and health care.

The invention discloses a feed additive for a fattening sheep. The feed additive comprises the following components by mass percent: 28-32% of hawthorn powder, 28-32% of eucommia bark leaf powder, 18-22% of gynostemma pentaphylla powder, 18-22% of mulberry leaf powder and nano-zinc oxide accounting for 1-1.5% of the total addition amount of the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder, wherein the hawthorn powder comprises hawthorn pulp powder and hawthorn kernel powder in the mass ratio of 3 to 1. According to the feed additive, the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder are combined with the nano-zinc oxide capable of promoting nutrient absorption of the organism, and the mixture ratio is optimized by the functional complementation principle, so that the production performance of the fattening sheep is improved and the quality of sheep meat is also improved. The feed additive does not contain antibiotics, is healthy and green, and is simple to prepare, lower in production cost and wider in application prospect.

The invention discloses a feed additive for a lamb. The feed additive comprises the following components by mass percent: 28-32% of hawthorn powder, 28-32% of eucommia bark leaf powder, 18-22% of gynostemma pentaphylla powder, 18-22% of poplar flower and nano-zinc oxide accounting for 1-1.5% of the total addition amount of the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the poplar flower, wherein the hawthorn powder comprises hawthorn pulp powder and hawthorn kernel powder in the mass ratio of 3 to 1. According to the feed additive, the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the poplar flower are combined with a novel zinc source-the nano-zinc oxide capable of promoting nutrient absorption of the organism, and the mixture ratio is optimized by the functional complementation principle, so that the production performance of the lamb is improved and the quality of lamb meat is also improved. The feed additive does not contain antibiotics, is healthy and green, and is simple to prepare, lower in production cost and wider in application prospect.

The invention provides a pickling method of golden cicadas seasoned with soy sauce, and relates to the field of food. The golden cicadas seasoned with soy sauce are obtained through pickling 100 parts of the golden cicadas with the following soy sauce materials; and the soy sauce materials are prepared from the following ingredients in parts by weight: 15 parts of pickled red peppers, 8 parts of broad bean sauce, 4 parts of fresh ginger, 3 parts of green Chinese onions, 3 parts of common salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 100 to 500 parts of water, 0.1 part of lactic acid, 0.3 part of soy-sauce-flavor chicken powder, 3 parts of astragalus roots, 2 parts of radix codonopsitis, 0.4 part of atractylodes macrocephala, 1 part of tuckahoe, 3 parts of Chinese dates and 0.4 part of angelica. The pickling method of the golden cicadas seasoned with soy sauce provided by the invention can be used for manufacturing golden cicada food with unique flavors; the conventional eating mode is changed; the mouthfeel is fresh and delicious; the nutrition is rich; and a special health-care function is achieved. The golden cicadas seasoned with soy sauce prepared by the method can be conveniently stored; and the defect that the golden cicadas can only be stored in a frozen mode in the prior art is overcome.

The invention discloses a preparation method of rice vinegar with Auricularia auricula-judae and Hericium erinaceus, comprising the steps of (1) soaking and washing Auricularia auricula-judae, washingHericium erinaceus, removing root sundries, drying, and crushing to obtain Auricularia auricula-judae powder and Hericium erinaceus powder; (2) selecting glutinous rice, washing, and crushing to obtain glutinous rice flour; (3) beating the glutinous rice flour, the Auricularia auricula-judae powder and the Hericium erinaceus powder with water to obtain raw pulp of glutinous rice, Auricularia auricula-judae and Hericium erinaceus; (4) inoculating the raw pulp of the step (3) to yeast activated in step (4) to perform alcohol fermenting to obtain alcohol-fermented mash; (5) inoculating Acetobacter to the mash of the step (4), and performing acetic acid fermenting to obtain crude rice vinegar with Auricularia auricula-judae and Hericium erinaceus; (6) purifying the crude rice vinegar with Auricularia auricula-judae and Hericium erinaceus, and sterilizing to obtain the rice vinegar with Auricularia auricula-judae and Hericium erinaceus. The rice vinegar with Auricularia auricula-judae andHericium erinaceus prepared herein has clear color and pure taste, and has a richer market.

The invention provides a five-cereal healthy glutinous rice cake, and relates to the field of foods. The five-cereal healthy glutinous rice cake is made of, by weight, glutinous rice 150 g-180 g, glutinous rice flour 20 g-25 g, corn flour 5 g-8 g, sweet potatoes 5 g-10 g, millet 4 g-6 g, honey 3 g-8 g, water spinach 30 g-45 g, water chestnuts 10 g-15 g and colla corii asini 10 parts-20 parts. The five-cereal healthy glutinous rice cake is unique in flavor, sweet and crispy in taste, full of nutriments and capable of keeping the natural flavor of the glutinous rice and has special healthy functions.

The invention discloses a biscuit rich in dietary fibers and an linolenic acid component and a making method the biscuit. The biscuit rich in the dietary fibers and the linolenic acid component is made from the following raw materials in parts by weight: 80-150 parts of flour, 50-90 percent of mashed potato, 20-50 parts of flaxseed husk, 40-70 parts of vegetable oil, 20-50 parts of grease, 65-107 parts of minor ingredients and 26-34 parts of water. According to the making method disclosed by the invention, by taking the flour, the mashed potato, the flaxseed husk, flaxseed oil and the grease as the main raw materials and by matching with the minor ingredients for improving a taste, the biscuit rich in the dietary fibers and the linolenic acid component is produced; all nutritional ingredients of the main raw materials are reserved in the biscuit, and the biscuit contains the rich dietary fibers, the linolenic acid component, mineral substances, vitamins, phenolic acids like lignan, and nutritional ingredients like flavone, phytic acid and lecithin, furthermore has a special health-care function, and is a novel health-care food which integrates eating and health care and can meet the psychological needs of consumers.

A bamboo charcoal fiber yarn adopts bamboo charcoal fiber with a fineness of 0.9dtex as a raw material and the bamboo charcoal fiber yarn with finenesses of 60 and 40 is spinned through the processes of blowing, combing, drawing, roving, spinning and decoloring; wherein, the weight percent X of the content of the bamboo charcoal in the bamboo charcoal fiber is not less than 20 and not more than 25. The bamboo charcoal fiber yarn can be used to prepare home textile products through the processes of beaming, sizing, spinning, and dyeing.

The invention relates to flour, in particular to nutritional and healthcare flour with a high gluten degree. In recent years, people are often plagued by a plurality of diseases due to the unreasonable and unbalanced food consumption structure, and particularly the numbers of the influenza and viral diseases is significantly increased, thereby causing great harm to the lives of people. As the cereals, oil and flour are doped with food additives and chemical elements, the current traditional diet can not control the progress of the diseases, the food additives and chemical elements has obvious side effect on the human body, and increasing diseases do harms to the health of the people. The nutritional and healthcare flour with high gluten degree comprises the following raw materials: 60-80g of wheat flour, 2-7g of millet flour, 3-7g of tartary buckwheat flour, 2-6g of potato flour and 3-5g of sweet potato flour. The invention has the advantages of reasonable formula, fragrant smell, rich nutrition, immunity enhancement, and has obvious therapeutic effect on the diseases like poor digestion, malnutrition, discord between the spleen and the stomach, low blood sugar content, kidney gas inadequacy, lassitude, sleep irregularity, unsmooth intestinal tract and constipation and acne.

The invention relates to a method for preserving tangerine leaf cicada, which relates to the food field, and the tangerine leaf cicada comprises the following raw materials by weight: 100 parts of cicada, 25 parts of fresh tangerine leaf, 25 parts of green orange peel, 25 parts of cornu cervi degelatinatum and 15 parts of yellow rice wine. The method comprises the following steps: immersing the cicada in water for 1-3 hours, cleaning by water, draining, then frying, controlling the oil temperature at 150-250 DEG C, wherein the frying time is 2-5 minutes, draining the oil after the frying is completed for standby; preparing the fresh tangerine leaf, green orange peel and cornu cervi degelatinatum with component amount to coarse powder, then putting in a container for punching boiling water, adding a cover for insulating and immersing for 30 minutes, then cooling to the room temperature, filtering, removing slag and keeping juice to obtain a soup; adding yellow rice wine with component amount in the soup to obtain a preserving solution; placing the cicada after draining the oil in the preserving solution, adding the cover and preserving for 3-24 hours to obtain the tangerine leaf cicada. The method for preserving tangerine leaf cicada can produce the cicada food with unique local flavor, changes a traditional eating mode, the tangerine leaf cicada has the advantages of delicious mouthfeel, abundant nutrition and special health care function, the tangerine leaf cicada has the efficacy of soothing liver and promoting lactation, and is suitable for people of postpartum hypogalactia due to liver stagnancy and blood stasis.

The invention discloses oat grain biscuits. By taking oat grains as main material, the specific steps are as follows: a. material preparation, namely weighing the following materials in parts by weight: 15-20 parts of oat grains, 17-19 parts of sunflower oil, 5-7 parts of fructose, 1-3 parts of stevioside, 7-9 parts of corn starch, 4-6 parts of egg, 0.4-0.6 parts of ammonium bicarbonate, 0.15-0.17parts of sodium biocarbonate, 0.03 parts of biscuit dedicated enzyme, and 18-20 parts of water; b. preparation of an accessory mixed liquid; c. making of dough; d. rolling marking and forming, namelyputting short biscuit dough or hard biscuit dough into a forming machine for rolling marking and forming, so as to prepare biscuit blanks; and e. baking, namely putting the biscuit blanks into an oven for baking to obtain the oat grain biscuits, wherein the baking technical conditions are as follows: baking temperature of 270-300 DEG C, and baking duration of 5-8 minutes. The oat grain biscuits have the advantages of being complete in nutrients and promoting digestion, and can be applied to the technical field of biscuit processing.

The invention relates to a platinum fiber, jade fiber and China-hemp fiber composite seamless knitted underwear production method with a skin care function. The production method comprises selecting of yarns, refining of platinum fiber and jade fiber blended yarn, dyeing of China-hemp fiber yarn, composite weaving of the platinum fiber, jade fiber and China-hemp fiber, washing with water, perfume finishing, soft finishing, drying, steaming and ironing and setting. The production method is simple in production technology and suitable for industrialized production, the produced seamless knitted underwear has obvious characteristics in function, comfortable performance, attractiveness and environment-friendly performance, particularly the surface attached to the skin of the fabric is non-dyeing blended grey yarn, and the surface deviated from the skin is dyed China-hemp fiber, so that the fabric has the natural skin care function, the fabric has a smooth feel and a brilliant color and distributes charming fragrance, and the fabric has a good negative ion releasing, far infrared emitting and anti-bacteria performance.

The invention discloses bicolor solidifying type Guiling jelly yoghourt. Through an original Guiling jelly formula and a Guiling jelly preparation technology, the solidifying temperature of Guiling jelly can be adjusted to coincide with the solidifying temperature of yoghourt, and the special flavor of the Guiling jelly can be reserved; besides, refreshing and smooth mouth feel of material liquidcomponents of the Guiling jelly is taken account, in the mixing and filling working procedure of the Guiling jelly and the yoghourt, through unique characteristics of proteases of fresh ginger, when the Guiling jelly and yoghourt material liquid are mixed, protein in the yoghourt material liquid is catalyzed to become solidifying state, the mixed material liquid instantaneously becomes the showingform of the solidifying state, the situation that the yoghourt material liquid is mixed with the Guiling jelly material liquid which is subjected to secondary infusion can be prevented, industrialization batch production of Guiling jelly and yoghourt layered structures is realized, and respective independent state of the products is guaranteed.

An osmanthus glutinous rice cake comprises the following raw materials in parts by weight: 280-300 parts of glutinous rice powder, 30-40 parts of black rice, 20-30 parts of ginger powder, 25-30 parts of mung beans, 30-40 parts of hawthorn, 20-30 parts of pineapple, 60-70 parts of rice wine, 7-8 parts of osmanthus fragrans, 4-5 parts of plum blossom, 3-4 parts of blumea, 4-5 parts of lavender, 5-6 parts of ginseng leaves, 4-5 parts of wild chervil leaves, 4-5 parts of purslane, 3-4 parts of ordate houttuynia, 80-90 parts of brown sugar powder, 0.01-0.02 part of angelica oil, a defined amount of dairy salt and a defined amount of water. The osmanthus glutinous rice cake is simple in manufacturing process, good in taste and rich in nutrition, has functions of appetizing and helping digestion by adding the hawthorn, also has a special health care function by adding the extracts of the osmanthus fragrans, plum blossom, blumea, lavender and the like, and is suitable for being eaten by majority of people.

The invention provides a fruit cola flavour bean curd, which is prepared from the following raw materials by weight: 300-400 parts of soybeans, 200-300 parts of peas, 200-300 parts of green soya beans, 50-60 parts of cranberry, 50-60 parts of jackfruits, 60-70 parts of honey peaches, 20-30 parts of mangosteen, 45-55 parts of cucumbers, 45-50 parts of tomatoes, 50-60 parts of carrots, 8-9 parts of ginsengs, 8-10 parts of pearls, 6-7 parts of pseudo-ginseng, 6-7 parts of American ginseng, 7-8 parts of cassia seeds, 7-8 parts of dogwood, 5-10 parts of gypsum, 170-200 parts of cola and a proper amount of water. According to the invention, cola is added, and compared with the traditional bean curd, the product has cola taste which is very different from the traditional bean curd; simultaneously cucumber and other vegetables are added, and contents of vitamin and cellulose of the bean curd are increased, and extract products of ginseng and other Chinese herbal medicines are added, which endows special health care function for bean curd, so the product has some health care effect.

The invention relates to ready-to-eat flavored loach. The ready-to-eat flavored loach is characterized by being prepared from the following components in parts by weight: 100 parts of loach, 5 parts of lotus root starch, 5 parts of waxberry wine, 2 parts of grape wine, 5 parts of seasonings, 1.5 parts of seed powder of Chinese prickly ash, 1.5 parts of iodised salt, 0.5 part of rhizoma polygonati polysaccharide and 0.3 part of ginger powder. The loach food prepared by the preparation method disclosed by the invention is unique in flavor, the traditional eating manner is changed, the loach food can be eaten after packaging bags are opened, the loach food is delicious in mouth feel and rich in nutrition, and the loach food has special health-care functions; besides, original essential taste and nutrition of products are reserved, after the products are compounded by various spices and condiments, the nutrition of the products is easier to absorb, the taste of the products is more delicious, and the products are greatly convenient for consumers to eat.

The invention discloses instant flavored golden cicadas. The instant flavored golden cicadas are prepared from the following components in parts by weight: 100 parts of golden cicadas, 8-12 parts of rapeseed oil, 1-2 parts of pepper powder, 1-2 parts of iodized salt, 1.5-2.5 parts of brown sugar, 1.5-2.5 parts of flavoring agent, 1-2 parts of schizonepeta, 1-2 parts of black tea, 0.1-0.3 part of curcumin, 0.4-0.6 part of purple sweet potato anthocyanins, 1.5-2.5 parts of dry pepper, 1-2 parts of pericarpium citri reticulatae, 1.5-2.5 parts of Chinese actinidia roots, 1-2 parts of wild grape branches, 0.5-1.5 parts of broad bean skin, 0.5-1.5 parts of snakegourd peel, 0.5-1.5 parts of syzygium aromaticum, 1.5-2.5 parts of fistular onion stalks, 1.5-2.5 parts of mint leaves and 1-2 parts of betel nuts. The instant flavored golden cicadas disclosed by the invention is unique in flavor, changes the traditional eating mode, is fresh in taste and rich in nutrition and has a special health-care function; simultaneously, the original essential taste and nutrition of a product are also reserved, and after various spices and seasonings are added, the nutrition is easier to absorb and the taste is more delicious, so that great convenience is brought for consumers to eat.

The present invention discloses grapefruit synthetic and active enzymes and a preparation method thereof, and relates to biological enzymes. The grapefruit synthetic and active enzymes consist of the following raw materials in parts by mass: 25-30 parts of grapefruits, 5-8 parts of lemons, 5-10 parts of minced tea, 1-3 parts of haws, 1-4 parts of traditional Chinese medicinal materials, 10-15 parts of yellow rice wine, 10-15 parts of red granulated sugar and 0.1-0.5 part of acetic acid bacterium. The preparation method of the grapefruit synthetic and active enzymes is as follows: 1) the fruit peels and fruit fleshes of the grapefruits are separated to obtain the grapefruit skins and grapefruit fleshes; 2) the grapefruit skins are cut into blocks, the yellow rice wine is added into the cut grapefruit skin blocks to be soaked, the soaked grapefruit skin blocks are distilled, water is added, and the grapefruit skin blocks are prepared into grapefruit skin wine; and 3) the obtained grapefruit fleshes obtained in the step 1) and the lemons are cut and crushed, the crushed materials are ground into slurry to obtain grapefruit and lemon fruit slurry, then the minced tea, red granulated sugar, haws, traditional Chinese medicinal materials, acetic acid bacteria and the grapefruit skin wine obtained in the step 2) rare successively added, the materials are blended evenly, the mixture is fermented, and the fermented mixture is filtered to obtain the grapefruit synthetic and active enzymes.

A wooden shoe pad is made up of wood through making wood sheets (0.5-2 mm of thickness), softening by immersing them in solution of industrial pancreatin and surfactant, bleaching, dipping in liquid medicine, adhering it onto substrate and mechanical punch. Its advantages are high flexibility and durability, and medical function of killing fungus and treating beriberi.

The invention discloses a multi-purpose health care liquor. The liquor is characterized by comprising of, by weight, 0.2-0.4 part of rattan flooring, 0.2-0.4 part of radices sileris, 0.2-0.4 part of Chinese hydrangea vine root-bark, 0.2-0.4 part of asarum, 0.2-0.4 part of sour moss tree, 0.2-0.4 part of southwestern China clematis stem, and 0.2-0.4 part of purple trifoliate and the like. The baijiu brewed from the health care liquor has a soft and mellow taste and is not spicy, and is rich in a variety of trace elements needed by the human body, and has special health care function for the human body.

The invention discloses fish and cereal biscuits. The fish and cereal biscuits are made from, by weight, 50-80 parts of wheat all-particle flour, 20-40 parts of red bean all-particle flour, 30-50 parts of soybean all-particle flour, 10-20 parts of fish meal, 5-10 parts of spinach, 1-3 parts of foam powder, 1-3 parts of baking soda, 10-15 parts of olive oil, 2-3 parts of table salt, 5-15 parts of honey, 20-40 parts of eggs, 1-3 parts of food additives and a proper amount of water. The wheat all-particle flour, the red bean all-particle flour and the soybean all-particle flour are used as main raw materials for producing the all-particle powder minor coarse cereal biscuits, all nutritional ingredients of the biscuits are reserved, and the biscuits further have a special healthcare function; meanwhile, fish is added, and after the fish is subjected to fishy smell removal and liquid nitrogen frozen superfine grinding, the fishy smell of the fish is removed, and nutritional ingredients of the fish are effectively reserved without damage; the biscuits are novel healthcare food which can be eaten and keep fitness and can meet the psychological needs of fashionable consumers.

Belonging to the technical field of food, the invention relates to a nutritional congee. According to a technical scheme, the nutritional congee is characterized by containing 50-100g of polished round-grained rice, 30-80g of purple sweet potato, 20-50g of Chinese yam, 20-50g of kudzu vine root, 20-30g of Lycium ruthenicum, and 30-50g of coix seed. The product provided by the invention has the functions of protecting eyesight, strengthening heart, resisting cancer, softening blood vessel, enhancing human body immunity, facilitating feces excretion and other functions. According to the invention, multiple substances have complementary effects, and can well maintain the fitness of eaters.