98 results about "Acceptable daily intake" patented technology

The invention provides a mushroom salt compound condiment with the saltiness increasing, flavor improving and low sodium functions. The mushroom salt compound condiment is prepared from mushroom extract. The mushroom salt compound condiment is prepared from, by weight, 10-90 parts of sodium chloride, 0-35 parts of potassium chloride, 0.1-30 parts of mushroom extract, 10-30 parts of functional nutrients and 2-20 parts of flavor-producing substances. Sodium chloride and potassium chloride serve as main raw materials, the mushroom extract and the functional nutrients serve as main flavor substances, the flavor retaining substances are added, and the mushroom salt compound condiment is obtained after mixing or stirring or pelleting. The mushroom salt compound condiment is a nutritive functional compound condiment which has an extremely strong mushroom flavor and can effectively reduce the acceptable daily intake of edible salt (NaCl), and saltiness, flavor and fragrance can be achieved through one step when the mushroom salt compound condiment is added in the cooking process at a time.

The invention provides a feed addictive for producing a multiple nutrient enriched functional egg rich in zinc, selenium, and omega-3 poly-unsaturated fatty acid,. The feed addictive comprises the following main components: 48-55 parts of linseed, 3.2-3.6 parts of organic selenium, 8.7-9.0 parts of zinc methionine and 35-39 parts of bean meal, wherein the organic selenium is a substance mainly comprising organic selenium chelate with the selenium content of 1,500-20,000ppm. After the feed is fed to the layer chicken, the contents of zinc, selenium and omega-3 poly-unsaturated fatty acid and other multiple nutrients are increased; in addition, the feed addictive is a natural organic chelate and highly utilized by human body. If people eat the functional eggs enriching zinc, selenium and omega-3 poly-unsaturated fatty acid and other multiple nutrients, three kinds of nutrients can be effectively supplemented by only eating one egg a day and simultaneously people do not worry the risk of cardiovascular diseases caused by the superscalar of acceptable daily intake of cholesterolcholesterol.

The invention discloses a control method for a water machine and the water machine. The water machine comprises a release module which can release a plurality of kinds of nutrients. The method comprises: obtaining basic information, diet information, and drinking information of a user; according to the basic information of the user and a reference dietary nutrition index library, obtaining reference acceptable daily intake of calories, various nutrients, and water drinking; according to the diet information, the drinking information, and a food database, determining actual acceptable daily intake of calories, various nutrients, and water drinking; according to the reference acceptable daily intake and the actual acceptable daily intake, generating control information, wherein the control information comprises water make-up amount and nutrient information needed to complement; and according to the control information, controlling the release module to put the nutrients which need complementing into water. The control method for the water machine can provide personalized nutrient drinking water according to actual requirement of users, so as to reduce manual operation of users, improve flexibility of control of the water machine, and improve user use experience.

The invention discloses a production method for a rich-selenium Chinese chestnut, which solves the problems that the selenium content of a common Chinese chestnut cannot meet the needs of a human body and the selenium content in soil selenium application and punching for selenium injection is difficult to control, and the like. The method is characterized by simply spraying the solution of sodium selenite or sodium selenate (Se) to the leaf surfaces of the plant, each kg of the standard rich-selenium Chinese chestnuts is stably and flexibly controlled to contain 100-500 micrograms of selenium, thereby conforming to the national standard on rich-selenium products. The method has the advantages of low cost, simple dosing, convenient operation and the like. Other nutrient elements needed by the Chinese chestnut can be mixed with pest control medicines so as to improve the medicine effect and fertilizer efficiency. The medicine is prepared by fruit growers when necessary, and is easy to popularize and use. Each chestnut is marked with its selenium content, so that people different in supplement needs of selenium can check the acceptable daily intake of selenium to realize the nutritional supplement of selenium. Thus, the excessive or insufficient supplement of selenium is avoided. The selenium supplementing effect for people is ensured and the human health is promoted.

The invention relates to a natural synthetic polypeptide capable of increasing saline taste, a preparation method thereof and a table salt containing the polypeptide, and discloses a molecular structure of the polypeptide capable of increasing saline taste, a preparation method of the polypeptide and a table salt containing the polypeptide. The polypeptide invention has the positive effects that the polypeptide provided by the invention has no bitter taste, like kali salt, and also has no saline taste; the perception of people to saline taste can be enhanced just by improving sensibility of sodium ion channels, the sodium chloride acceptable daily intake of people in life can be effectively reduced, and thus, influence on health of people caused by excessive intake is avoided. The preparation method provided by the invention is simple.

The invention discloses high-nitrogen nickel-free austenite antibacterial stainless steel (HNSAg) and a manufacturing method thereof. The stainless steel comprises carbon, silicon, manganese, chromium, molybdenum, copper, nitrogen, niobium, silver and the balance of iron by weight percent; the high-nitrogen nickel-free austenite antibacterial stainless steel (HNSAg) is of a single austenite structure after subjected to solution treatment, and is excellent in pitting corrosion resistance in a non-microorganism environment and good in bacterial resistance and microorganism corrosion resistance in a microorganism environment; the antibacterial rate of the stainless steel on staphylococcus aureus and escherichia coli reaches more than 93%; the nickel release risk is inexistent; the manganese release rate in artificial saliva and sweat is much lower than the acceptable daily intake standard; the stainless steel can be used as a biomedical material; and the metal toxicity risk is inexistent. The high-nitrogen nickel-free austenite antibacterial stainless steel (HNSAg) is very good in flexibility and plasticity, can meet the processing requirements of fine parts such as jewelries and the like, and is superior to chromium-nickel austenite antibacterial stainless steel of 316 L and the like in overall performance.

The invention relates to a BMI (body mass index) combined individual dietary energy calculation method and belongs to the field of nutriology from the aspect of application scenarios and belongs to the fields of computer science and health information from the aspect of technology implementation. The BMI combined individual dietary energy calculation method includes: firstly, calculating daily energy intake and daily energy consumption of individuals, wherein the daily energy intake is divided by the daily energy consumption to acquire dietary energy consumption ratio of the individuals; secondly, calculating the BMI of the individuals, and adopting different dietary energy calculation standards for individuals with different BMI ranges; finally, substituting the dietary energy consumption ratio of the individuals to a dietary energy calculation formula structured according to energy nutrient curves to acquire final dietary energy points of the individuals. The corresponding dietary energy calculation standards are put forwards according to acceptable daily intake of different individuals, the energy points acquired can be used for evaluating reasonableness of the dietary energy of the individuals, and more accurate and individualized effect in the aspect of dietary energy evaluation of the individuals is achieved.

An embodiment of the invention discloses an electronic cigarette and a control method and a control device thereof. The control method includes recording cumulative working time of an atomizing assembly of the electronic cigarette within one week; determining whether the total acceptable daily intake of a target substance reaches the preset first acceptable daily intake or not according to consumption rate of tobacco tar of the electronic cigarette, concentration of the target substance in the tobacco tar and the cumulative working time; if reaching, then generating a first warning instructionand sending the same to a warning module of the electronic cigarette to indicate the warning module to do first warning, thereby reminding users of excessive use of the electronic cigarette in the first period. Therefore, if users smoke too much harmful substance through the electronic cigarette and physical health of the users are affected severely, the warning module can remind the users of theexcessive use of the electronic cigarette within the period in a manner such as vibrating when the acceptable daily intake reaches the preset acceptable daily intake, and accordingly, users' experience in using the electronic cigarette is improved, and excessive use of the electronic cigarette to the users is reduced.

The invention discloses a method for utilizing organic selenium fertilizer to produce milk vetch tender sprouts rich in selenium, belonging to the technical field of developing vegetables and foods rich in selenium. The method is as follows: taking organic selenium fertilizer with the total use amount of 4.06-8.10 kg/hectare to blend with water according to weight proportion of 1:500 to prepare foliage fertilizer; spraying the foliage fertilizer on the foliages of astragalus smicus plants for twice, which are respectively performed 15-25 days before initial flower of milk vetch at turn green stage and 7-10 days after the first spraying; and harvesting the milk vetch tender sprouts 7-10 days after the secondary spraying. In the method, the selected organic selenium fertilizer is safe and has low cost and convenient use; the content of selenium in the produced tender sprouts can be stabilized between 115. 9-223.3 mu g/kg, and the acceptable daily intake of selenium for human body can be increased if the milk vetch tender sprouts are eaten as vegetables, thereby promoting human body health. The method is suitable for being popularized and applied in low-selenium areas.

The invention relates to a method for preparing snowflake edible salt by using mineral salt or mineral brine, which comprises the steps of: heating in an evaporation tank, brine acquisition and treatment, evaporation for crystallization, salt fishing, shower control and drying. Since a raw material used for production is mirabilite mineral salt or mineral brine, the cost of the raw material is lower. Since the existing steam resources generated during mineral salt production can be fully used as steam used for production, a steam boiler is not required to be additionally built, the method is safe, environmental-friendly and energy-saving and the mass production in a mirabilite mineral salt area can be realized more easily. The snowflake edible salt does not contain any anticaking agent, looks like snowflakes, is white and crystal, has the characteristics of nature, high purity, low sodium content, looseness and delicious taste, is a new high-level seasoning product and is optimally suitable for cold vegetable dish in sauce, fried vegetables and soup. When the snowflake edible salt is used, the salt can be dissolved rapidly, the effect that dishes are easily salted can be achieved,the taste buds can be stimulated easily, the salty taste is increased, the acceptable daily intake of sodium ions is reduced and the body health is promoted when the salt is eaten for a long term.

The invention relates to a calorie meter and an operating method thereof. The calorie meter adopts voice command function to be switched among various function modes and also remains portability and aesthetic value as accessory. A pre-programmed memory contained in system is related to known nutrition information of concrete food/drink and cooked food about restaurant supply. A customer can order the information by voice command, then the information is received on a display screen and/or the existing synthetic speech and loudspeaker function module, and then recording of acceptable daily intake of calorie or other nutrition items is selected, and the recorded information is transmitted into an electronic record which can be checked at any time.

The invention discloses a meal replacement nutrition bar for weight reduction, which is prepared from the following food ingredients in parts by mass: 10 parts of soybean isolate protein powder, 15.7 parts of whole milk powder, 11.3 parts of whey protein powder, 24 parts of oat, 10.3 parts of buckwheat, 11 parts of nut meat, 2 parts of vegetable oil, 5 parts of xylitol, and 2 parts of fruit jam. The meal replacement nutrition bar is applied for replacing meal in medical weight reduction, replaces meal before meal and when hungry, is beneficial for enhancing satiety, reducing meal acceptable daily intake, increasing dietary fiber and various vitamins and minerals, and supplementing nutrients insufficient to intake during weight reduction, is suitable, health and safe meal replacement bar for weight reduction selected by individuals, hospitals and social institutions during weight management work, meanwhile, solves the problems of high sugar, high energy, excess food additives and the like in existing meal replacement food, and is safe without toxic or side effects since all ingredients are food and the food additives are less.

The invention belongs to the field of food processing and particularly relates to a frozen-prepared sliced squid and a processing method thereof. The frozen-prepared sliced squid is light yellow or colorless as well as fresh and tender in taste, has the special smell of squid and is processed through carrying out at least four processes of preprocessing, slicing, pickling and rapidly freezing a squid; and the processing method of the frozen-prepared sliced squid at least comprises the following steps of: preprocessing raw materials, slicing, pickling and rapidly freezing, wherein the pickling process is used for pickling sliced squid by using a composite pickling agent at least containing the following ingredients by weight percent: 1-8% of cane sugar, 1-10% of milk sugar, 1-10% mycose and 1.3-2.1% table salt. The cane sugar, the milk sugar and the mycose in the composite pickling agent are good in water retaining property and are colorless to ensure that the squid keeps more water, so that the squid is fresh and tender in taste and capable of keeping the original color, luster and smell and reducing the acceptable daily intake of phosphorus in the body of a consumer.

The invention discloses a method for breeding snails in an artificial pond. The method is characterized in that in the 30 days before the snails are taken into the market, line-monitoring is carried out on the dissolved oxygen in the pond water in the early 10 days, and when the dissolved oxygen in the pond water is smaller than 5.0 mg/L, an oxygen-increasing machine is started to ensure that the dissolved oxygen in the pond water remains above the threshold; the snails are fed on feedstuff with the function of calcium supplement every morning, wherein the acceptable daily intake of adult snails in each square meter is 4 g or above; the snails are fed on spirulina liquid every night, wherein the acceptable daily intake of adult snails in each square meter is 5 g or above; in the stage, the water temperature during the day and night is 20-25 DEG C. The method for breeding snails in the artificial pond has the benefits that the snails bred through the method is uniform in size, smooth in taste, full of elasticity, and high in yield; the nutritive value of the snails provided by the invention is higher than that of wild snails; in addition, the method is simple to operate, excellent in effect, and low in cost.

The invention discloses a production method of calcium nutrition enhanced table vinegar. According to the production method, cheap edible calcium carbonate is added in a solid brewing process under the condition that a traditional characteristic solid fermentation process for table vinegar in China is substantially unchanged, multiple easily-absorbed organic calcium such as calcium acetate, calcium lactate and calcium citrate are generated by virtue of reaction between calcium carbonate and multiple amino acids such as acetic acid, lactic acid and citric acid generated through microbial fermentation, meanwhile, partial acid in a fermentation system is neutralized by added calcium carbonate, so that the total acidity of the fermentation system is properly reduced, the growth of microorganisms is relatively promoted, and meanwhile, the utilization rate of the raw materials can be further increased. The calcium nutrition enhanced table vinegar has the nutrition, flavor and functions of traditional solid-state fermented table vinegar, meanwhile, the content of organic calcium in the table vinegar is substantially increased, the calcium nutrition enhanced table vinegar has the functionsof the two types of vinegars, the acceptable daily intake of residents in China to calcium can be well increased by virtue of a cheap and common daily necessity, and the calcium nutrition enhanced table vinegar can meet multi-level requirements of customers to table vinegars with different nutrients and health functions.

The invention relates to formula nutritious rice and a preparation method, which relate to nutritious rice and a preparation method and solve the problem that the elements of VA, VB1, VB2, calcium, iron, zinc, selenium and the like can not meet the requirement for acceptable daily intake of an eater, and the nutrition-enhanced rice adding artificially synthesized elements on the current market have safety risk to the eater. The formula nutritious rice is prepared by polished round-grained rice, sticky rice, corn, proso millet, millet, black rice, pearl barley, small red beans and raisin. The invention can replenish the balanced nutrition intake of the eater according to different combination, complementation and matching of trace element nutrition substances containing in the existing grains and beans, the formula nutritious rice which is rich in nutrition, pliable in mouthfeeling and chewing-resistance, faint for rice taste and suitable for both children and the old is prepared by compounding for many times, thus being safe and convenient and having effects of preventing diseases and being nutritious and health-care.

The invention discloses an amino acid salt and a preparation method thereof, and belongs to the field of food flavor. The amino acid salt comprises, by mass, 40-50 parts of sodium chloride, 30-40 parts of potassium chloride, 15-20 parts of a tremellodon gelatinosum compound amino acid extract, 6-9 parts of termitomyces albuminosus powder, 5-8 parts of a yeast extract and 2-4 parts of sodium glutamate. The preparation method of the amino acid salt comprises the step of mixing the sodium chloride, the potassium chloride, the tremellodon gelatinosum compound amino acid extract, the termitomyces albuminosus powder, the yeast extract and the sodium glutamate. The potassium chloride replaces a part of the sodium chloride, the acceptable daily intake of sodium chloride in diet can be decreased, and the health risk caused by excessive salt intake is reduced. A proper amount of amino acid is added in the compound salt, the bitterness of the potassium chloride can be neutralized, the edibility of the potassium chloride is improved, it is ensured that the taste of the intake salt is not affected, the amino acid needed by the human body can be supplemented, and the nutrition of the salt is enhanced.

The invention relates to tartary buckwheat five-cereal paste, which comprises a main material and auxiliary materials and is characterized in that the main material is composed of the following ingredients in parts by weight: 10-12 parts of tartary buckwheat bran, 5-6 parts of buckwheat, 5-6 parts of oatmeal, 5-6 parts of highland barley, 5-6 parts of sorghum rice, 5-6 parts of soybean, 5-6 parts of broad bean, 5-6 parts of chickpea, 5-6 parts of lens culinaris, and 3-4 parts of husked millet, which are taken as main ingredients, and 5-6 parts of peanut, 3-4 parts of almond, 5-6 parts of dried lily bulb, 3-4 parts of dry soybean paste, and 3-4 parts of pimiento. The functional components in tartary buckwheat are prominent; by means of the components, energy is ensured; nutrition is balanced. The paste is produced by using linseed oil, and therefore, the acceptable daily intake of the human body to the linseed oil is ensured; and the mouth feel of coarse-cereal and mixed-bean foods is also improved.

The invention relates to an intelligent salt measurement food container which comprises a body, a salinity sensor, a signal processing module, a wireless communication module and a power supply module, wherein the salinity sensor is used for detecting salt content of food, generating a detection signal and transmitting the detection signal to the signal processing module; the signal processing module is used for processing the detection signal and transmitting the processed detection signal to the wireless communication module; the wireless communication module is used for sending the detection signal to a mobile terminal; the power supply module is used for providing electric energy for the salinity sensor, the signal processing module and the wireless communication module. The intelligent salt measurement food container disclosed by the embodiment of the invention can enable a user to master the salt content of the food eaten by the user at any time so as to control the acceptable daily intake of salt and records eating habits and variation trends of the user for a long time so as to give advice of reasonably controlling salt to the user and fulfill the aims of preventing hypertension and assisting in treating hypertension. The intelligent salt measurement food container is convenient to use, has a simple structure, adopts the integrated closed structure, has the characteristics of waterproofness and incapability of hiding dirt and can be used and washed like a daily food container.

The invention provides a healthcare food with the weight reducing function, and belongs to the field of healthcare products. The healthcare food is mainly made from 2,000 parts of probiotics enzyme powder, 10-20 parts of purple sweet potatoes, 10-20 parts of konjac glucomannan, 10-20 parts of spiral seaweed, 5-7 parts of tea leaves, 5-7 parts of lotus leaves, 5-7 parts of semen cassia, 5-7 parts of gynostemma pentaphylla, 10-20 parts of hawthorn fruits, 5-7 parts of chrysanthemum flowers, 5-7 parts of endive, 5-7 parts of sealwort, 5-7 parts of purple perilla, 5-7 parts of roots of judzu vine, 5-7 parts of lalang grass rhizome, 5-7 parts of rhizoma phragmitis, 5-7 parts of orange peels, 5-7 parts of coix seeds, 5-7 parts of green beans and the like. The healthcare food has various abundant nutrients, can supplement nutrients needed by human bodies and can lower fat acceptable daily intake, meanwhile, the nutrients can also enhance human body metabolism and accelerate subcutaneous fat and visceral fat metabolism, and the healthcare food has the good weight reduction curative effect while the healthcare function is achieved.

The invention provides blended polygonatum sibiricum flaky pastry and a preparation method thereof. On the basis that polygonatum sibiricum powder is added to endow the flaky pastry with healthcare functions including dredging blood vessels and improving brain functions, the blended polygonatum sibiricum flaky pastry is made through blending preparation, and vitamin C, dicalcium phosphate, ferrous gluconate and the like are added to balance nutrition of the flaky pastry; soy isolate protein is used and blended, so that the nutrient components of the product are balanced; the Chinese resident reference dietary nutrition acceptable daily intake standard (adults) recommended by the Chinese Nutrition Society can be met. Meanwhile, on premise of nutrition balance, the flavor and the taste of the product are ensured, and the blended polygonatum sibiricum flaky pastry is good in crispiness, fragrant and sweet in taste, not viscous to teeth, easily acceptable by customers, and good in market prospect.