59results about How to "With blood lipids" patented technology

The invention relates to an oat and linolenic acid composite beverage, relates to a preparation method of the beverage, and belongs to the technical field of processing of other beverages. The oat and linolenic acid composite beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of a composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. According to the oat and linolenic acid composite beverage disclosed by the invention, the oat is used as a main raw material, the linseed oil and the coconut milk are added, the specific composite emulsion stabilizer is matched, and a specific technology is used, so that the oat and linolenic acid composite beverage is prepared. High omega-3 fatty acid content of the oat beverage is guaranteed, and besides, a good stabilizing effect can be achieved. Under normal temperature, after being subjected to standing for 3 months, the oat and linolenic acid composite beverage does not generate precipitates, and is free of a layering phenomenon and the phenomenon that fat floats upwards.

The invention provides a tablet for assisting to reduce blood glucose and a preparation method. The tablet for assisting to reduce blood glucose comprises the following main raw materials in parts by weight: 100-130 parts of folium mori extract, 100-130 parts of bitter gourd extract, 30-60 parts of American ginseng extract, 50-100 parts of pseudo-ginseng extract, 50-100 parts of lucid ganoderma extract, 50-100 parts of astragalus membranaceus extract, and 8-15 parts of chromium-enriched yeast. The tablet for assisting to reduce blood glucose further comprises the following auxiliary materials in parts by weight: 150-200 parts of dextrin, 5-10 parts of magnesium stearate, and 10-15 parts of coating powder. According to the invention, the blood glucose of a diabetic patient is reduced by utilizing the complementarily synergistic effect of various components; and the tablet disclosed by the invention is also capable of reducing blood pressure, blood fat and blood viscosity, improving microcirculation to prevent peripheral neuropathy, improving ischemic and anaerobic states of brains and various tissues, increasing organism antioxygen ability, improving retinopathy, and increasing organism immunity.

A food additive is prepared from siberian solomonseal rhizome through choosing, washing, scraping/shearing, wetting, slicing, drying, steaming at 100-120 deg.C for 2-4 hr in vacuum condition, drying, pulverizing and sieving. A health-care food in the form of instant particles, capsule, etc for decreasing blood fat and blood sugar, lowering blood pressure and preventing arteriosclerosis and coronary heart disease is prepared from said food additive and other Chinese-medicinal materials.

The invention discloses a beverage capable of lowering blood sugar. Each 1kg of the beverage capable of lowering the blood sugar is composed of following raw materials according to mass: 250g-350g of bitter gourds, 6g-10g of tartary buckwheat, 0.5g-1.0g of pectin, 10g-20g of isomaltulose, 0.2g-0.4g of sodium isoascorbate, 0.2g-0.3g of sodium copper chlorophyllin, 0.05g-0.15g of stevioside, 0.8g-1.4g of edible essence and the balance of pure water. The beverage capable of lowering the blood sugar takes the bitter gourds as a main raw material and the tartary buckwheat is added; the bitter gourds and the tartary buckwheat are natural vegetables or plants so that medicine components are safely and greatly reduced; the beverage is a health-care product beverage, and the side effects and the toxicity of the medicine are reduced and the blood sugar lowering effect is very good; meanwhile, the beverage capable of lowering the blood sugar also has the effects of lowering blood pressure, lowering blood lipids, promoting a digestion function, and losing weight and beautifying.

The invention relates to a compound trepang particle chewable tablet. The compound trepang particle chewable tablet is prepared from the following raw materials in parts by weight: 50-80 parts of trepang, 5-30 parts of pleurotus eryngii, 5-20 parts of mushrooms, 2-10 parts of salicornia and 5-30 parts of auxiliary materials. The invention further relates to a preparation method of the compound trepan particle chewable tablet. The preparation method is simple and reasonable, and nutrients and functional components are beneficially maintained in the preparation process. The compound trepang particle chewable tablet prepared by the preparation method is unique in flavor, low in calorie, high in nutrition and rich in the functional components such as trepang polysaccharide, holotoxin, lentinan and pleurotus eryngii polysaccharide, and is an instant seafood having certain functions of lowering lipid and blood pressure and improving immunity.

The invention discloses a guava infused-bag type traditional Chinese tablet with an effect of reducing blood sugar and a processing method thereof, and the guava infused-bag type traditional Chinese tablet can be used for solving the problems that the Western medicines for reducing blood lipid and blood sugar in the prior art have large side effect but the traditional Chinese medicines are troublesome in decocting. The guava infused-bag type traditional Chinese tablet is prepared by uniformly mixing of guava leaves and guava fruit at a weight ratio of 10:1. The invention further provides the processing method for preparing the guava infused-bag type traditional Chinese tablet. The tablet is an infused-bag traditional Chinese tablet, the prior trouble of the decocting of the traditional Chinese medicines is reduced, and meanwhile the side effect after taking the western medicines is avoided; and the product prepared by the invention is safe and reliable and has excellent effect.

The invention relates to a processing method of composite millet nutrient powder capable of reducing blood pressure and reducing blood lipid, and belongs to the technical field of processing of convenient coarse cereal foods. The nutrient powder comprises the following raw materials in parts by weight: 100 parts of millet flour, 20-30 parts of mung bean powder, 10-20 parts of Chinese yam powder, 6-8 parts of inulin and 4-6 parts of maltodextrin. The raw materials are processed into finished products through the steps of ultrasonic cleaning, microwave curing, superfine crushing, uniform stirring and mixing, packaging and the like. According to the processing method disclosed by the invention, the millet is processed into the composite nutrient powder, so that the nutrient deficiency of single millet raw materials is made up, and besides, the composite millet nutrient powder is scientific and reasonable in collocation, comprehensive in nutrients, good in reconstituability, convenient toeat and free from additives, has the efficacy of reducing blood pressure and reducing blood lipid, can enrich the kinds of convenient nutrient instant foods, and has important pragmatic value and economic value. The processing method of composite millet nutrient powder capable of reducing blood pressure and reducing blood lipid is simple, easy to operate and convenient in industrial production.

The invention discloses a biscuit reducing lipid and lowering pressure and a making thereof, and relates to the technical field of food processing. The biscuit reducing the lipid and lowering the pressure comprises, by weight, 100-200 parts of self-raising flour, 10-25 parts of kudzu vine roots, 15-25 parts of corn flour, 10-20 parts of hawthorns, 30-50 parts of powdered sugar, 30-50 parts of castor sugar, 1-3 parts of salt, 5-10 parts of pseudo-ginseng flowers, 5-10 parts of abrus cantoniensis hance and 10-20 parts of eggs. The made biscuit has the advantages of being rich in nutrition, unique in flavor and good in taste. Functional components for reducing lipid and lowering pressure are added, so that the biscuit is good for body health of people and is suitable for being eaten by mass moderate and mild hypertension and hyperlipidemia patients for a long time.

The invention relates to the technical field of black tea processing and in particular relates to a preparation method of high-quality black tea extract. The preparation method comprises the followingsteps: S1, taking lotus leaves and carrying out high-temperature steam sterilization; carrying out fixation until the water content is 10 to 15 percent; S2, taking the lotus leaves subjected to the fixation and black tea into a rolling machine and rolling again; S3, putting the rolled lotus leaves and blank tea into a fermentation device; spraying fermentation bacterium liquid and fermenting for10 to 12h; S4, adding distilled water into a fermented product in step S3; raising the temperature and decocting for 1.2 to 1.5h; after decoction is finished, decompressing and concentrating until thevolume is 1/3 of a previous volume; then adding xylitol and glucose and uniformly mixing to obtain tea extract; S5, drying and sterilizing. The tea extract prepared by the technology has good stability and excellent mouthfeel and has the health-care effects of lowering blood pressure, lowering blood lipid, inhibiting bacteria and the like.

The invention discloses a weight-losing and lipid-lowering noodle, which is made of the following raw materials by weight part: 40-50 of oats, 45-55 of buckwheat, 20-30 of millet, 18-22 of aloe, 20-23 of bitter gourds, 15-20 of mulberries, 12-16 of pine nuts, 15-20 of lotus seeds, 12-14 of tremella, 8-10 of osmanthus fragrans, 6-8 of seaweed, 12-15 of egg yolk, 4-5 of ginkgo leaves, 1-2 of Fructus Arctii, 2-3 of mulberry bark, 1-2 of Kudincha, 1-2 of a noodle additive, and a proper amount of water. The noodle provided by the invention adopts oats, buckwheat and millet as main raw materials. Oat has the effects of tonifying liver and harmonizing stomach, maintaining beauty and caring skin, resisting bacteria, resisting oxidation, increasing the body's immunity, resisting flu, supplementing nutrition, controlling appetite, reducing weight and lowering lipid, etc. Buckwheat contains powerful antioxidants, can reduce blood fat, enhance vascular elasticity, prevent blood clotting, protect heart, lower blood pressure, help sleep, clean intestinal tract and the like. Bitter gourd contains special components able to clear summer heat, improve eyesight and clear toxin, reduce blood pressure and blood glucose, promote diuresis and cool blood, relieve fatigue and clear away heart-fire, tonify kidney and promote dieresis, clear fat, lose weight, lower blood glucose, resist viruses and prevent cancer.

The fat reducing and anti-senility health article is capsule prepared with gynostemma pentaphylla, haw powder and tea polyphenol. During its preparation, gynostemma pentaphylla is extracted to obtain its effective component and the extractive is mixed with haw powder and tea polyphenol. By means of the combination of regulation and invigoration and the combination of internal treatment and external treatment, the present invention can suppress blood fat synthesis, promote the blood fat drainage and delay senility.

The invention discloses a fermentation type seasoning rose cooking wine, which is prepared from the following raw materials: rose, Avicennia marina, olive nutlet, Agrocybe aegerita, lily, Polygonatumodoratum, Polygonatum sibiricum, mulberry, Milkvetch Root, Dendrobium officinale Kimura et Migo, Radix Paeoniae Alba, edible salt, white granulated sugar, Ophiocordyceps Sinensis, tuckahoe, Chinese wolfberry, a microbial fermentation agent, natural spice and aged yellow wine. The invention further discloses a preparation method of the fermentation type seasoning rose cooking wine. According to thepresent invention, the fermentation type seasoning rose cooking wine is rich in nutrition, contains functional ingredients such as polysaccharides and flavone, has unique flavor, can be subjected todirect stirring eating with cooked food without being cooked with food materials, has advantages of long storage time of up to 40 months, strong odor removing and excellent flavor enhancing effect, and further has health effects of digestion benefiting, sleep benefiting, beautifying, face nourishing, mental tranquilization, nerve calming and immune system improving; and the preparation method hasadvantages of cooking wine production process simplifying, high production efficiency, production cost reducing, high product taste and high nutritional value.

The invention discloses characteristic rice noodles. The rice noodles are prepared from the following raw materials in parts by weight: 70-99 parts of early season polished long-grained nonglutinous rice, 1-30 parts of tartary buckwheat powder, and 0.5-1 part of purple sweet potato powder. The invention provides a method for preparing the rice noodles. The method comprises the following steps: a,stir-frying the tartary buckwheat powder; b, puffing the raw materials: taking 1 to 34 parts of the early season polished long-grained nonglutinous rice, conducting milling, mixing the milled rice powder with 1 to 30 parts of the tartary buckwheat powder and 0.5-1 part of the purple sweet potato powder, conducting extrusion and puffing to obtain a mixed puffed powder, conducting baking, crushing and grinding, and conducting sieving with an 80-mesh sieve for later use; c, preparing slurry; d, conducting fermentation: subjecting the obtained puffed powder slurry to standing at a room temperaturefor 2-3 hours for fermentation; e, washing rice and soaking the rice: after the puffing, flushing the surplus early season polished long-grained nonglutinous rice in parts by weight with a high-pressure jet gun for removing impurities, and conducting soaking for 48 hours; f, slurry grinding: coarsely grinding the soaked early season polished long-grained nonglutinous rice, adding the puffed powder slurry to the ground rice powder according to a powder-slurry ratio of 1:3, and carrying out secondary slurry grinding until the baume degree of the obtained slurry reaches 25-28; g, spreading the slurry, and steaming the slurry into solid rice flour; h, conducting pre-drying and ageing; i, conducting shredding and shaping; and j, conducting baking.

The invention provides an emblic leafflower fruit and folium mori tablet. The emblic leafflower fruit and folium mori tablet consists of active components and auxiliary materials, wherein the active components comprise the following raw materials in parts by weight: 12 to 15 parts of emblic leafflower fruit, 14 to 19 parts of folium mori, 11 to 15 parts of golden camellia, 10 to 12 parts of radix polygonati officinalis, 8 to 10 parts of cyclocarya paliurus, 5 to 9 parts of psidium guajave, 3 to 5 parts of cassia bark, 3 to 5 parts of corn stigma and 3 to 5 parts of raspberry. The invention further provides a preparation method of the emblic leafflower fruit and folium mori tablet. Under the interaction and the synergistic effect of the raw materials of the emblic leafflower fruit and folium mori tablet, the sensitivity of insulin is improved, the blood glucose metabolism is repaired, urine sugar and blood glucose are reduced, hypoglycemia is not caused, complication is remarkably relieved, pure plant extraction is adopted, and the emblic leafflower fruit and folium mori tablet is safe and has no side effects.

The invention relates to a key preparation method of yellow peach-chocolate brulee. The prepared yellow peach-chocolate brulee has beautiful appearance, refreshing and fragrant aroma of chocolate and orange and mellow taste and is crispy, soft and delicious with outstanding characteristics; and through organic matching of chocolate and yellow peach and pudding and brulee, the finished product has the advantage of rich and balanced nutrients. The technology is easy to operate, the processing conditions are convenient to control, and large-scale production is realized.

The invention discloses special rice noodles. The rice noodles are prepared from, by weight, 70-99 parts of early indica rice, 1-30 parts of tartary buckwheat flour and 1 part of oat powder. The invention provides a preparation method of the rice noodles. The method includes following steps of raw material puffing, wherein 1-34 parts of early indica rice is taken and ground into powder to be mixed with 1-30 parts of tartary buckwheat flour and 1 part of oat powder, extrusion is conducted to obtain mixed puffed flour, then baking, smashing and grinding are conducted, and the product passes through a 80-mesh sieve for use; slurry forming; fermentation, wherein the obtained puffed slurry is standing for 1-2 h at room temperature to be fermented; rice washing and soaking, wherein the remaining puffed early indica rice is washed by means of a high-pressure jet gun to remove impurities, and the rice is soaked for 48 h; slurry grinding, wherein the soaked early indica rice is ground roughly and then added into the puffed flour in the flour-slurry ratio of 1:3 for secondary slurry grinding so that the baume degree of the slurry can be 25-28; slurry spreading and noodle steaming; pre-drying and ageing; shredding and forming; baking.

The invention relates to a preparation method and a using method of a edible fungi radical natural biomass cleaner, in the preparation, edible fungi plants are taken as raw materials, and the preparation comprises the steps of pulping, crashing, cooking, hydrolyzing, refining and compounding and the like. The prepared cleaner is a liquid product mainly used for green cleaning of tableware, fruitsand vegetables, cleaning and washing, and the cleaner is purely natural, non-toxic, safe and environmental-friendly.

The present invention discloses a fermentation steamed bun containing eggs and a preparation method thereof. The bun is prepared from the following raw materials by weight: 300-310 parts of wheat flour, 8-10 parts of dry yeast, 20-25 parts of cooked egg yolk powder, 8-9 parts of native chicken skin, 3-5 parts of watercress, 12-14 parts of fresh tall gastrodia rhizome juice, 2-3 parts of sesame oil, 5-6 parts of eel ball, 10-12 parts of loquat pulp, 18-20 parts of chicken bone broth, 7-8 parts of fried dough twist, 1-2 parts of fragrant solomonseal rhizome, 1-2 parts of Chinese wampee seed, 1-2 parts of garden radish seed, 1-2 parts of sauropi leaf, 0.5-1 part of hovenia seed, a proper amount of water and 20-30 parts of nutritional additives. The present invention provides a novel process using cooked egg yolk powder which contains rich protein with high biological value, and contains rich vitamins. The steamed bun has characteristics of rich nutrition, pleasant aroma, soft mouthfeel and moderate sweetness. The added traditional Chinese medicine has efficacy of promoting digestion and eliminating flatulence, depressing qi and dissipating phlegm, and lowering blood sugar, blood fat and blood pressure.