11 results about "Ashitaba" patented technology

The invention discloses a composition for reducing blood pressure, blood sugar and blood fat, and belongs to the technical field of food processing. The moringa oleifera health-care food is prepared from moringa oleifera leaf powder, mulberry leaf powder, wall-broken ganoderma lucidum spore powder, passion fruit powder, prune powder, sea buckthorn powder, roxburgh rose powder, acerola cherry powder, angelica keiskei powder, corn stigma extract, perfume lemon powder, cyclocarya paliurus extract, radix puerariae extract, globe artichoke extract, lecithin, enzymes, OMEGA-3, arabinose and fructo-oligosaccharide. The plant composition which is sour with sweetness and good in taste is prepared by compounding and seasoning all edible raw materials such as glucosyl stevioside / hesperidin, the plant composition has good effects of reducing blood pressure, blood sugar and blood fat, and the adopted raw materials are healthy, non-toxic, easy to obtain, non-toxic to human bodies, especially livers, suitable for popular use and good in application prospect.

This invention discloses an exovesicle from *Ashitsubaki* (Tomorrow's Leaf), its preparation method, and its application in the preparation of skin wound repair products, belonging to the field of plant exovesicle technology. The method uses fresh *Ashitsubaki* leaf stems and leaves as raw materials. After crushing, the material is filtered through a filter bag. The filtrate is then enzymatically hydrolyzed, centrifuged, and finally filtered through a tangential flow filtration system and further filtered to remove impurities and bacteria, yielding uniformly sized *Ashitsubaki* exovesicles. The preparation method of this invention is simple, and the obtained *Ashitsubaki* exovesicles exhibit excellent cell migration and skin healing promotion abilities, showing broad application prospects in the preparation of skin wound repair products.

The invention discloses a traditional Chinese medicine composition for treating middle-jiao type diabetes as well as a preparation method and application thereof, and belongs to the technical field of traditional Chinese medicines. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 15-30 parts of herba eupatorii, 10-20 parts of radix astragali, 8-15 parts of radix codonopsis, 1-3 parts of gypsum, 6-12 parts of radix rehmanniae preparata, 6-12 parts of radix rehmanniae recen, 9-15 parts of Chinese yam, 18-30 parts of radix trichosanthis, 12-20 parts of rhizoma anemarrhenae, 12-20 parts of radix ophiopogonis, 9-15 parts of dendrobe, 9-15 parts of radix polygonati officinalis, 3-6 parts of safflower, 3-6 parts of coptis chinensis, 9-15 parts of radix scrophulariae, 9-15 parts of dogwood, 6-10 parts of liquorice and 9-15 parts of seville orange flower. , 9-15 parts of loquat flower, 6-12 parts of penthorum chinense pursh and 6-12 parts of angelica keiskei. The traditional Chinese medicine composition is suitable for nourishing yin, moistening the lung, clearing the stomach, clearing heat, moistening dryness and promoting the secretion of saliva or body fluid, has a positive regulation effect on blood sugar and blood fat of diabetes patients, and is used for middle-digestion diabetes.

The invention belongs to the technical field of fermented food, and particularly relates to a plant-based fermented beverage and a preparation method thereof. The invention relates to a plant-based fermented beverage and a preparation method thereof. The beverage comprises the following raw materials: concentrated red grape juice, concentrated black chokeberry juice, concentrated blueberry juice, concentrated emblic leafflower fruit powder, angelica keiskei juice powder, olive fruit powder, concentrated red pomegranate powder, blood orange powder, elderberry powder, lycium ruthenicum powder, concentrated purple carrot juice, haematococcus pluvialis powder, concentrated red grape powder, roxburgh rose powder, concentrated grape powder, composite microcapsules, a stabilizer and zymophyte powder. A fermentation accelerant, citric acid and water. According to the invention, optimization is carried out on the basis of the raw materials of the Peilifeng plant polyphenol beverage which is a product researched and developed in the earlier stage, and the original components are adjusted again, so that the plant-based fermented beverage which is excellent in sense, stability and oxidation resistance is obtained.

The invention provides a compound weight-losing meal replacement and a preparation method thereof. The compound weight-losing meal replacement is prepared from 6-20 parts of angelica keiskei freeze-dried powder; 4-10 parts of barley leaf freeze-dried powder; 5-15 parts of cooked quinoa powder; 10-40 parts of high-protein bean flour; 3-15 parts of milk powder; 2-8 parts of cooked white hyacinth bean powder; 3-10 parts of walnut powder; 2-6 parts of highland barley powder; 0-5 parts of laver dry powder; 0-8 parts of kale freeze-dried powder; 2-8 parts of jujube powder; 0-3 parts of dried ginger powder; after the meal replacement disclosed by the invention is used, the weight of a tested object is obviously reduced, the tested object does not suffer from chronic diseases such as malnutrition and the like, the physical fitness of the tested object is enhanced, and the meal replacement disclosed by the invention is comprehensive in nutrition, free of toxic and side effects and free of toxic and side effects. The composition can be used in health-care products or medicines for regulating blood fat.

The present invention provides a heat shock protein gene expression regulator having the genus Lactobacillus derived from Artemisia argyi or Angelica keiskei.

To provide Angelica keiskei-containing custard pudding which has small pieces composed of a leaf and a stem of raw Angelica keiskei mixed so as to be scattered on a surface of custard or mixed so as to be scattered in the whole custard.SOLUTION: Angelica keiskei from which bitterness is removed is ground with a mortar and then mixed into custard so that small pieces composed of a leaf and a stem of the Angelica keiskei do not sink to the bottom of pudding. The small pieces 2a of the Angelica keiskei are caused to be mixed so as to be scattered on a surface of steamed or smothered custard 2 or be mixed so as to be scattered in the whole steamed or smothered custard and thus the small pieces of the Angelica keiskei mixed into the custard can be viewed at a glance and a taste and a smell peculiar to the Angelica keiskei mixed into the custard are caused to be sensed when a first bite is taken.SELECTED DRAWING: Figure 1

This invention belongs to the field of plant facility cultivation technology, and specifically relates to a facility cultivation method for increasing the organic germanium content of Ashitaba (Tomorrow's Leaf). This method leverages the isolation advantages of container / trough cultivation, replacing perlite in traditional substrates with vermiculite to reduce the release of effective silicon from the substrate at the source. An 11-day silicon-control window is established before and after the application of germanium-containing fertilizers to block exogenous silicon inputs, utilizing the germanium-silicon competitive antagonistic effect to reduce competition for transport pathways. Simultaneously, citric acid is added as a synergist to the germanium-containing foliar fertilizer, combined with rhizosphere growth-promoting bacteria inoculation and amino acid-assisted synergistic effects, to synergistically enhance the absorption and conversion efficiency of germanium through multiple pathways. This invention can increase the organic germanium content of Ashitaba leaves by more than 30% compared to conventional germanium fertilizer application, with optimized solutions achieving an increase of over 60%, without affecting normal plant growth. The technical solution is complete, easy to operate, and cost-controllable, providing technical support for the large-scale production of high-organic-germanium Ashitaba raw materials.

The invention relates to a traditional Chinese medicine preparation, an alkaline preparation, a phospholipid-based drug-loaded preparation and a preparation method. The traditional Chinese medicine preparation comprises 3-5 parts of anoectochilus formosanus, 3-5 parts of prepared rehmannia root, 10-15 parts of Korean ginseng, 1-3 parts of angelica keiskei, 5-10 parts of wine-prepared fructus corni, 5-10 parts of rose, 7-12 parts of lucid ganoderma, 3-5 parts of poria cocos, 3-5 parts of rhizoma alismatis, 7-10 parts of dendrobe, 70-100 parts of sodium hydroxide and 5-15 parts of egg white. The invention discloses a traditional Chinese medicine preparation based on phospholipid complex drug loading. The traditional Chinese medicine preparation is prepared from the following raw materials in parts by weight through a phospholipid complex drug loading technology: 3-5 parts of anoectochilus formosanus, 3-5 parts of prepared rehmannia root, 10-15 parts of Korean ginseng, 1-3 parts of angelica keiskei, 5-10 parts of wine-prepared fructus corni and 70-100 parts of sodium hydroxide. The phospholipid complex is formed by traditional Chinese medicine extract and phospholipid according to the mass ratio of (0.5-2): 1, and the particle size of the complex is 100-500 nm. The osmotic pressure of the traditional Chinese medicine preparation is 280-310 mOsm / L, and the pH value is 4.5-10.

The invention discloses morinda citrifolia tea and a preparation method thereof, and relates to the technical field of tea processing. The morinda citrifolia tea is prepared from the following raw materials in parts by weight: morinda citrifolia fruits, morinda citrifolia leaves, machilus yunnanensis leaves, lithocarpus polystachyus leaves, angelica keiskei, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates, black tea and yellow chrysanthemum. The morinda citrifolia tea is prepared by the following steps: (1) airing; (2) cutting treatment; (3) performing fixation; (4) fumigating for the first time; (5) fermenting; and (6) fumigating for the second time. The tea components are carefully selected, the sleep quality is improved through cooperation of the components, and the insomnia problem is solved.

1. The name of the product of this design: Bottle sticker (Kangbei Zhenpin Dendrobium Ashitaba Drink). 2. Purpose of this design product: used as bottle labels. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product, and the left view, right view, top view and bottom view are omitted; the back of this design product is a part that is not easy to see or cannot be seen when in use, and the back view is omitted.