52 results about "Arctium Lappa Root" patented technology

The invention discloses arctium lappa ferment. Arctium lappa mainly serves as a raw material, and the arctium lappa ferment is prepared through the steps of fresh arctium lappa storing, cleaning and peeling, selecting, slicing and color protecting, freezing, defreezing, steeping, brown sugar water preparing, fermentation preparing, fermentation process implementing and fermentation completing. The arctium lappa ferment has the effect of common ferment and various effects of relaxing the bowels, inducing diuresis, moistening the lungs, eliminating phlegm, stopping cough, removing beverage, reducing blood pressure, resisting ageing and radiation, effectively preventing strokes and the like, and the application field of arctium lappa foods is effectively broadened.

The invention discloses an arctium lappa root suspension type solid beverage and an arctium lappa root extract solid beverage. Arctium lappa roots which are high in nutrient value are selected to be used as a production raw material for preparing the solid beverage, the arctium lappa root suspension type solid beverage is prepared from arctium lappa root wall-breaking ultra-fine powder, and arctium lappa root extracts, so that the utilization rate of the arctium lappa roots is increased, the arctium lappa root market is expanded, and economic development is facilitated; and besides, a making technology is simple, requirements for equipment are low, the cost is low, the arctium lappa root suspension type solid beverage and the arctium lappa root extract solid beverage completely conform to current factory equipment, and industrial production is performed.

The invention belongs to the field of food projects, and particularly relates to a method for embedding and producing probiotic powder through arctium lappa root dry powder and milk powder. The methodcomprises the following steps of preparing arctium lappa root dry powder, performing fermentation through one or two of lactobacillus acidophilus strains JSX-A1 and streptococcus thermophilus strainsJSX-T1, then compounding the sterilized arctium lappa root dry powder and milk powder in a certain proportion, mixing the arctium lappa root dry powder and the milk powder which are compounded with fermentation liquor, and performing deep freeze drying so as to obtain the probiotic powder. Compared with the prior art, the method disclosed by the invention has the beneficial effects that the arctium lappa root powder and the milk powder are reasonably compounded to effectively embed and protect probiotics, so that the activity problem of probiotic products is solved, the probiotic products still maintain high activity after reaching intestinal tracts and exert proper effects and functions, and besides, the products can also reflect comprehensive pharmacology functions of arctium lappa.

The invention discloses a method for preparing probiotic fermented functional healthcare food with arctium lappa. The method includes extracting and separating main functional components such as arctium lappa inulin and dietary fibers in arctium lappa roots; screening probiotics capable of growing excellently by the aid of the arctium lappa inulin; screening excellent lactic acid bacterial culture in a high-throughput manner and developing high-density liquid fermentation technologies for the excellent lactic acid bacterial culture; mixing fermentation products, the extracted and separated dietary fibers and the like from the arctium lappa roots with one another and processing the fermentation products, the dietary fibers and the like to obtain the functional healthcare food with high additional value. The method has the advantages that the functional components in the arctium lappa roots are sufficiently utilized, pharmacological functions of the arctium lappa can be kept, and human body function regulating effects of the probiotics can be realized by the probiotic fermented functional healthcare food.

The invention discloses a sweet-scented osmanthus arctium lappa root sauce. The sweet-scented osmanthus arctium lappa root sauce comprises raw materials, auxiliary materials and food additives, wherein the raw materials comprise the components in mass ratio of 50 of arctium lappa roots; the auxiliary materials comprise the following components in mass ratio of 5 of soybean oil, 3 of a soybean sauce, 2 of haws, 3 of soft white sugar, 3 of sweet-scented osmanthus, 2 of chili peppers and 1 of sesame seeds; and the food additives comprise the following components in mass ratio of 0.2 of potassiumsorbate, 0.2 of monosodium glutamate, and 0.2 of disodium 5'-ribonucleotide. The consumption float of the components is not more than 2%. According to the made sweet-scented osmanthus arctium lappa root sauce, on the basis of maintaining nutrient components not to run off, the mouth feel of the sweet-scented osmanthus arctium lappa root sauce is further improved. The sweet-scented osmanthus arctium lappa root sauce is moderate in sour and sweet degrees and delicately fragrant, can provide rich nutrients for people; the haws are added, so that the mouth feel of the sauce is enriched, and digestion is promoted; and besides, an excellent product eaten together with rice or bread is provided for dining tables of people. Economic benefits of arctium lappa roots are increased.

The invention relates to a production method of black vinegar ferment, in particular to a making method of a black vinegar ferment health-care beverage. The method comprises the following steps of preparing raw materials, performing pretreatment, performing fermentation and preparing a black vinegar ferment stock solution. Garlic, fresh ginger, kelp, onions, chili peppers and arctium lappa roots are used as raw materials, and the preparation method specially comprises the steps of thoroughly cleaning the raw materials with water, performing soaking with a NaCl solution of which the concentration is 0.9% for 2 minutes, performing draining, adding raw honey and black vinegar, performing fermentation under the environment that the pH value is 3.0-5.5 and the temperature is 25-35 DEG C for 5-15 days, and performing filtering so as to obtain the black vinegar ferment stock solution. The selected raw materials have the effect of resisting bacteria, and the raw honey is also added, so that the products are stable in quality, and the environment with certain pH value, certain temperature and the like is selected, so that the loss of nutrient components of the black vinegar ferment can be effectively reduced, and activity of the ferment is reserved to the maximum extent; and the fermentation time is short, so that much oxidation can be avoided, maintaining of ferment substances contained in the fermentation material is facilitated, and maintaining of special sour, sweet and fragrance of the fermentation materials is facilitated.

The invention relates to the field of medicines, in particular to health-care products capable of reducing high blood pressure, high blood sugar and high blood lipid, resisting radiation, restrainingtumors and improving immunity, and a preparation method. The health-care products comprise the following raw materials of radix astragali, tricholoma matsutake, glossy ganoderma, lethariella cladonioides, arctium lappa roots and malabar spinach. The preparation method comprises the following steps of (1) performing crushing: performing freeze drying on the malabar spinach in the raw materials, then performing crushing, baking the rest raw materials, and then performing crushing; (2) performing fermentation: mixing the crushed materials in proportion, performing soaking with hot water, performing draining and performing fermentation; (3) performing granulation: performing granulation on the fermented materials with a granulator, and performing drying; and (4) performing roasting: after granulation, performing roasting at the temperature of 80-100 DEG C through a frying machine for 5-8 minutes, and then performing roasting at the temperature of 120-160 DEG C for 2-5 minutes. The medicineefficacy can penetrate all parts of bodies, and edible and medicinal raw materials are adopted, so that the health-care products are free from side effects, are beneficial for five internal organs after being eaten for a long term, can replenish vital essence, calm qi and blood, and systematacially and comprehensively regulate human bodies, and has good health-care effects of reducing high bloodpressure, high blood sugar and high blood lipid, resisting radiation, preventing radiation, resisting haze and improving immunity.

The present invention discloses pumpkin potato chips. The pumpkin potato chips comprise the following raw materials: pumpkins, smashed potatoes, sorghum powder, red bean powder, edible salt, maltitol, water, arctium lappa roots, apple flowers, sages, ziziphus jujuba var. spinosa leaves, mentha spicata, and fructus schizandrae powder. A used preparation method comprises the following specific steps: (1) pumpkin slurry juice is prepared; (2) nutrient solution is prepared; (3) nutritional seasoning sauce is prepared; (4) potato chip bases are prepared; (5) oil-fried potato chips are prepared; and (6) the oil-fried potato chips are centrifuged and de-oiled, the nutritional seasoning sauce is applied, and the potato chips are vacuum packaged to obtain the finished products. The preparation method maximally preserves the own nutritional ingredients of the potatoes. By adding the pumpkins, red beans and other vegetables, fruits and coarse grains and also using the arctium lappa roots, fructus schizandrae powder, etc. with relatively high nutritional values as raw materials for the potato chips, the preparation method greatly enriches the nutritional contents of the potato chips. The prepared potato chips are fragrant and delicious in tastes and have a certain health-care role.