49 results about "Diet quality" patented technology

A dietary supplement blend composition is disclosed, the basic formulation of the composition containing vitamins, minerals, and carotenoids. The composition can also contain bioflavonoids, cartilage protectors such as glucosamine or chondroitin, alpha-lipoic acid, coenzyme Q10, and a source of omega-3 fatty acids such as flax seed oil. The composition is beneficial for improving health and preventing disease, particularly for degenerative conditions. A method for supplementing the diet is also disclosed, wherein the quantity of daily rations of the dietary supplement blend composition is determined based on the person's age, body weight, and quality of diet.

The invention relates to cooking seasonings, in particular to a composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning comprises the following raw materials by weight: 2-9 parts of anemarrhena asphodeloides, 2-9 parts of Lonicera japonica, 2-9 parts of chrysanthemum, 5-25 parts of cumin powder, 5-25 parts of chili powder, 5-25 parts of Chinese prickly ash powder, 5-25 parts of five spice powder, 2-9 parts of black sesame, 2-9 parts of perilla powder, and 5-25 parts of ground pepper. After many trials, an optimal proportion and combination is found, the taste function of traditional barbecue and hot pot is retained, also the characteristics of Chinese herbal medicines are put to good use perfectly, thus providing people the unique taste, natural and health care composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning provided by the invention has the function of neutralizing and easing excessive internal heat, also has no influence to the original taste of barbecue and hot pot, is convenient to use, can be added into barbecue and hot pot arbitrarily, satisfies the needs of most people for diversity, health and nutrition of barbecue and hot pot, and is conducive to enhancing people's living and diet quality and life happiness index.

The invention discloses a tea-flavored soybean paste, which is a new sauce-making technology and product variety created on the basis of the existing sauce production technology. Since tea leaves are added to the raw materials of this product, the problem of beany smell commonly existing in existing sauce products is solved, and the nutritional content of the product is improved. The product of the invention has strong fragrance, combines sauce fragrance and tea fragrance into one, has unique taste, and is an excellent condiment. It has the characteristics of salty and sweet, fragrant but not greasy, spicy but not dry, and delicious. It is not only suitable for people to eat in families, restaurants and canteens, but also suitable for people to eat when they travel and eat. It not only improves the quality of people's diet, but also enriches the dining table culture all over the world.

The invention discloses a compound poultry feed which comprises ingredients such as corns, bean pulp, wheat bran, rapeseed dregs, wheat middling, vinasse powder, rice bran, feed-grade jujube powder, fish meal, spiral seaweed powder, a traditional Chinese medicine additive, shell powder, brown sugar, bone meal, a microelement additive, multi-vitamins, glycerol monolaurate and the like. The ingredients are reasonably matched, the ingredients such as the rapeseed dregs, the vinasse powder, the feed-grade jujube powder, the traditional Chinese medicine additive and the brown sugar are added in a conventional feed formula, so that the quality of a poultry product can be remarkably improved; the traditional Chinese medicine additive, the spiral seaweed powder, the feed additive, the microelement additive and the multi-vitamins are added scientifically, so that microelements in the feed are varied, and are favorably absorbed by poultry for growth, and organic microelements in the poultry and eggs can be generated and enriched, the consumption of antibiotics and additives and the medicine residual amount of poultry products are reduced, and the diet quality and the health level of people are indirectly improved.

The invention discloses a diet process management method and system, diet identification and a computer storage medium. The method comprises an input step for inputting food material attribute information, diet product recipe information and diet product making process information, wherein the input step comprises carrying out data retrieval and automatic acquisition and input, scanning input or manual input through a network, the manual input being in man-machine interactive design, a user filling form information; a storage step for storing the food material attribute information, the diet product recipe information and the diet product making process information to a server; and an output step for outputting food product feature identification, wherein the output step is used for carrying out image display, text display, form printing, information transmission or radio frequency identification (RFID) through terminal equipment. The method solves the problems that diet has no standard, has large quality difference and has no nutrition guarantee at present, thereby meeting public's requirements for food safety and diet quality.

Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

At present, with the accelerated pace of social life, the requirement of people on diet quality is higher and higher, and the difficulty in finding foods with satisfied quality by users is higher and higher. Most food recommendation systems all serve specific groups, so that user interests are often ignored. The invention, for personalized demands of users on foods in the recommendation systems, proposes a trust model based food quality evaluation method. The method comprises: analyzing user behavior data to analyze trust degree among the users from three perspectives of interest depth, span and interest timeliness; then analyzing trust degree of the foods by utilizing evaluation information of the users to the foods and the like; and finally evaluating the food quality by combining the trust degree among the users and the trust degree among the foods. Experimental results in a real recommendation system data set show that the method can improve the accuracy of personalized recommendation.

A method for translating levels of diet quality into photographic representations of dietary pattern. The method includes the steps of (a) using a diet quality measure to identify a plurality of dietary patterns that each represent a level of diet quality for a period of time; (b) assigning a dietary score to each of the plurality of dietary patterns; (c) converting the plurality of dietary patterns into representative dietary patterns; and (d) converting the representative dietary patterns into food photographs. The food photographs depict the photographic representation of the dietary patterns for the period of time. The photographic representations of dietary patterns can be used to establish an individual or household's dietary pattern and can be incorporated into programs to navigate a user from a current dietary pattern to a more optimal dietary pattern.

An optimized sugar substitute composition with low glycemic index (GI) and low caloric content is disclosed for substituting for sugar and conventional artificial sweeteners. The sugar substitute composition contains siraitia grosvenorii extracts, i.e. mogrosides, including mogroside V, and erythritol that can cover a bitter after taste of mogrosides and work with mogrosides to create synergy for magnifying sweet taste. A content ratio of mogroside V to erythritol in the composition ranged between 50:50 and 0.1:99.9 is able to dilute siraitia grosvenorii extracts and create synergy to obtain the optimized sugar substitute composition with enhanced sweet taste and low GI value. The optimized sugar substitute composition can be used as good sweetener for foods, beverages, seasonings and various food additives while brings health benefits to users to upgrade the dietary quality of people in the modern society.

The invention provides dietary fatty acid nutrition balance blend oil. The blend oil comprises the following components in parts by weight: 1-20 parts of DHA algal oil, 0.02-0.1 part of a soluble rosemary antioxidant, 0.03-0.1 part of natural vitamin E and 1-98 parts of base oil, wherein the base oil is a compound of any one or more than two of wild hickory nut oil, organic perilla fruit oil and organic linseed oil. The nutritional blend oil with a healthy proportion is prepared by compounding the wild hickory nut oil, the organic perilla seed oil and the organic linseed oil, and the purpose of reasonably and healthily supplementing omega-6 and omega-3 unsaturated fatty acids can be achieved. The food is mainly used for infants, pregnant women and middle-aged and elderly people with special requirements on dietary fatty acid balance, and the dietary quality of most people is improved. In addition, by scientifically blending the natural rosemary and vitamin E antioxidants, the oxidationresistance and safety of the product are improved.

The invention discloses a lotus root powder for preventing epistaxis, which is characterized in that fresh lotus root is used as the main material, combined with daylily flowers, lotus flowers, radices japonicus and rhizome of rhizoma rhizome, and is made through processes such as hydrocyclone separation, hot air drying and the like. Lotus root starch has high nutritional value and good medicinal effect. It is a good food therapy for stopping bleeding and removing blood stasis. Combined with daylilies, lotus, radix radix and Imperatae root, the nutritious lotus root powder can be made to clear away heat and moisten the lungs, dredge wind and collaterals, nourish blood and stop bleeding. , can be eaten for a long time.

The invention relates to an instant auricularia polytricha prepared food and a preparation method thereof, belonging to the technical field of foods. The instant auricularia polytricha prepared food is prepared from main ingredient, auxiliary ingredient and seasoner, wherein the main ingredient is prepared from 80-100 parts of dried auricularia polytricha and 30-50 parts of kelp in parts by weight; the auxiliary ingredient is prepared from 5-8 parts of dried chilli, 6-8 parts of sesame oil and 4-6 parts of zein in parts by weight; the seasoner is prepared from 15-20 parts of salt, 6-8 parts of essence of chicken, 30-40 parts of vinegar and 8-12 parts of white granulated sugar. According to the invention, by properly adding kelp, the nutrition and health functions of the product are synergetically enhanced, the color is richer, the industry chain of auricularia polytricha and kelp is extended while the diet quality of people is improved, and thus the after-delivery added value of auricularia polytricha and kelp is increased.

The invention provides a method and a device for recommending dishes based on a smart home, which are applied to a television and a refrigerator. The method includes: determining a first delicious food program according to playing contents from a television screen by obtaining the playing contents; Obtaining menu information according to the first food program; Obtaining a first vegetable type stored in the refrigerator; Comparing the menu information with the first vegetable type, and determining a first recommended dish; And obtaining a second vegetable type to be purchased according to thefirst recommended dish and the first vegetable type. The problem that in the prior art, intelligent dish recommendation mostly adopts wide-range recommendation is solved; The technical problems that recommended dishes are inconsistent with the taste of a user and are inaccurate to hold are solved, and the technical effects that the dishes are accurately recommended according to the preference of the user, the taste and the cooking skill, the smart home storage space is fully utilized, and the diet quality of the user is improved are achieved.

The invention provides a spraying device, a cooking utensil, an operation method of the spraying device and a storage medium. The spraying device comprises a spray head, and the spray head is configured to be capable of spraying liquid or steam. By means of the technical scheme, the liquid spraying function and the steam spraying function are compatible in a transformation mode without greatly increasing the cost, harmful substances in cooked food are effectively dissolved, and therefore, the cooking taste and the diet quality are improved.

The invention discloses a refrigerator having an edible fungi cultivation function. The refrigerator having the edible fungi cultivation function adds an edible fungi cultivation chamber based on the existing refrigerator. The refrigerator having the edible fungi cultivation function mainly comprises a refrigerating chamber, a freezing chamber, a compressor, a condenser, an evaporator, the edible fungi cultivation chamber, a one-inlet two-outlet two-position three-way solenoid valve, a double-circuit one-way valve type guide pipe absorption pump, a microprocessor, an edible fungi cultivation program control memory and a touch display screen; a tank wall interlayer of the edible fungi cultivation chamber is provided with a copper pipe; a water vapor atomizing spray nozzle, a cold air spray nozzle, a ventilation air exchange fan, an LED lamp, a temperature sensor and a humidity sensor are arranged inside the edible fungi cultivation chamber. According to the refrigerator having the edible fungi cultivation function, an environmental condition for edible fungi cultivation is provided according to edible fungi strain requirements for temperature, humidity, ventilation and illumination information due to control of the microprocessor and the energy consumption is low. The refrigerator having the edible fungi cultivation function has the advantages that the operation is convenient and flexible, produced edible fungi is not influenced by seasons, products are fresh and nutrient, multiple in variety, good in quality, safe in edible, and dieting quality of families, hotels and restaurant kitchens are enriched and improved.

The invention provides a method and a device for processing reminding information, which are applied to a mobile phone and are used for obtaining a first food material ordered by the mobile phone; obtaining the preservation time of the first food material according to the first food material; obtaining a second food material from the refrigerator; and determining the eating time of the second foodmaterial according to the preservation time of the second food material and the first food material, and displaying first reminding information. The problem that an intelligent refrigerator in the prior art can only identify vegetables stored in the refrigerator is solved. a human-computer interaction function with a user is lacked; and recommendation and reminding cannot be carried out on the user. The technical effects that reminding is conducted according to the purchase record of the user, the storage space of the refrigerator is fully utilized, vegetable purchase is recommended accordingto the nutrition condition of the user, reminding and recommending information is sent to the mobile phone end of the user in real time, the storage space of the smart home is fully utilized, and meanwhile the diet quality of the user is improved are achieved.

The invention discloses a fermented feed for livestock and poultry. The fermented feed is prepared from ingredients such as corn, soybean meal, wheat bran, bacillus subtilis, lactobacillus, grain stillage powder, photosynthetic bacteria, feed-grade Chinese date powder, fish meal, spirulina powder, streptococcus thermophilus, conch powder, brown sugar, bone meal, a microelement additive, multivitamins and glyceryl monolaurate. According to the fermented feed, the ingredient compatibility is reasonable; the ingredients such as the bacillus subtilis, the grain stillage powder, the feed-grade Chinese date powder, the spirulina powder, the streptococcus thermophilus and the brown sugar are added into the conventional feed formula, so that the quality and grade of poultry products can be remarkably improved; by scientifically adding the streptococcus thermophilus, the spirulina powder and feed additives and adding the microelement additive and the multivitamins, microelements in the feed are diversified, the growth and absorption of the poultry are facilitated, the generation and enrichment of organic microelements in bodies and eggs of the poultry are achieved, the consumption of antibiotics and additives and the pesticide residual quantity of poultry products are reduced, and the diet quality of people and the health level of people are indirectly improved.

The invention discloses an instant kelp root and a preparation method thereof. The instant kelp root is prepared through the process of pretreatment, dehydration, shredding, pre-mixing, mixing, packaging, sterilization and obtaining of finished products by adopting salted kelp base as raw material. The problems of inconvenience in eating and poor taste of the existing salted kept products can be solved. Through the pretreatment of the kelp root, the color and luster as well as good quality of the kept root can be kept, meanwhile fishy smell and bitterness can be removed, and the nutritional ingredients of the kelp root can be kept to the greatest degree. The taste of the kelp root can be more perfect by pre-mixing of table salt and apple juice. The delicate flavor of the product can be greatly improved through the synergistic effect of delicious amino acid and flavor nucleotides in a yeast extract. By adding spirulina powder without fishy smell and soybean peptide powder with delicate flavor, the taste of the product can be improved, and meanwhile, synergetic enhancement can e achieved for the nutrition and the health care function of the product. The additional value after the production of the kelp root can be increased while the public diet quality is improved. Through test, the total number of bacteria is about 700-850/g, and the pathogenic bacteria such as escherichia coli are negative, so that the instant kelp root conforms to the related food quality requirements.

The invention discloses a feed additive for increasing the content of lean pork. The feed additive is prepared from lotus leaves, radix astragali, wheat bran, pericarpium arecae, cotton seed protein powder, vinasse powder, photosynthetic bacteria, rhizoma alismatis, cotton seed protein powder, haws, streptococcus thermophilus, radix codonopsis, brown sugar, dandelion, trace element additives, vitamin complex and glycerol monolaurate. The pig feed disclosed by the invention has a reasonable component formula; the pericarpium arecae, vinasse powder, rhizoma alismatis, haws, streptococcus thermophilus, brown sugar and the like are added into a conventional feed formula, so that the content of the lean pork can be obviously increased; and the streptococcus thermophilus, haws, feed additives, trace element additives and vitamin complex are scientifically added, so that the trace elements in the feed are diversified and are beneficial to growth and absorption of pigs, organic trace elements can be generated and enriched in pig bodies, the usage amount of antibiotic drugs and additives and the amount of drug residues of pig products are reduced, and thus the diet quality and health level of people are indirectly improved.

The invention provides a judgment method and device for food storage, and the method and device are applied to a refrigerator. The method comprises steps of obtaining a first food material ordered bya mobile phone; Obtaining the preservation time of the first food material according to the first food material; Obtaining a second food material from the refrigerator; And determining the eating timeof the second food material according to the preservation time of the second food material and the first food material, and displaying first reminding information. The problems are solved that an intelligent refrigerator in the prior art can only identify vegetables stored in the refrigerator; a human-computer interaction function with a user is lacked; and recommendation and reminding cannot becarried out on the user. The technical effects that reminding is conducted according to the purchase record of the user, the storage space of the refrigerator is fully utilized, vegetable purchase isrecommended according to the nutrition condition of the user, reminding and recommending information is sent to the mobile phone end of the user in real time, the storage space of the smart home is fully utilized, and meanwhile the diet quality of the user is improved are achieved.

The invention is suitable for the technical field of digital health, and provides a diet mode intervention method, terminal equipment and a computer readable storage medium. The method comprises the steps of determining a target DQI score through S = N + K * Fa according to a diet quality index DQI score initial value F of a user, and dynamically updating or dynamically setting the target DQI score when a target DQI score updating condition is satisfied; or when the initial DQI score is lower than the target DQI score, generating first prompt information for indicating a user to update the diet plan information; and repeatedly judging whether the DQI score of the updated diet plan information is lower than the target DQI score or not until a preset condition is met. Visibly, according to the embodiment of the invention, the diet quality of the user can be evaluated by utilizing the DQI score, and the target DQI score is dynamically set to guide the user to realize a sustainable and personalized optimal healthy diet mode step by step, so that the health condition of the user is improved.

The invention discloses a corn high-gluten rice which is characterized in that the corn high-gluten rice consists of the following constituents: degermed and peeled corn high-gluten powder which is crushed into 60-80 meshes, 0.5-2 percent of 60-80-mesh black kerneled rice powder or 0.5-2 percent of 60-80-mesh pumpkin powder or 0.5-2 percent of 60-80-mesh spinach powder mixed, so that the corn can be easily cooked and has fastness to boiling. At the point of consumption, the corn high-gluten rice is cooked into gruel with rice or other cereals and can be well boiled at the same time as cooking rice, thus bringing convenience to people to eat corn often and the improvement of diet quality.

The invention relates to an instant domestic fungus soup, concretely relates to an instant domestic fungus soup with stomach strengthening and stomach nourishing efficacies, and a making method thereof, and belongs to the technical field of food processing. The main material of the instant domestic fungus soup comprises, by weight, 200-300 parts of Hericium erinaceus, 100-150 parts of Pleurotus ostreatus, 100-150 parts of needle mushroom, 100-150 parts of Agaricus bisporus, 60-100 parts of Pleurotus eryngii, 60-100 parts of Pleurotus nebrodensis, 5-10 parts of Gloeostereum incarnatum, 5-10 parts of Cordyceps militaris, 60-80 parts of spinach and 80-100 parts of carrot. The content of domestic fungi in the instant domestic fungus soup made in the invention reaches up to 80% or more, and the instant domestic fungus soup has the characteristics of abundant nutrition, pure mouthfeel, uniform but not turbid soup and bright appearance, has stomach strengthening and stomach nourishing efficacies, can improve the human body immunity, allows consumers to fast and conveniently obtain high-quality nutrients, adjusts the diet structure of the consumers and improves the diet quality of the consumers.