69 results about "Dietary pattern" patented technology

The invention discloses a nutrition-supplementing fermented beverage for different groups of people and a preparation method thereof. Per 100 grams of the fermented beverage product comprises the following ingredients: 20-80 grams of a plant-fermented stock solution, 2-15 grams of water-soluble dietary fiber, 1-10 grams of high fructose corn syrup or white granulated sugar, 2-10 grams of concentrated juice, 0.1-3 grams of a medicinal-and-edible extract, 0-1.2 grams of branched chain amino acids, 105-180 milligrams of mineral elements, 21-50 milligrams of vitamins, 0.01-1 gram of natural sweetener, and purified water accounting for all the remaining parts. The ingredients are rationally proportioned in the beverage according to nutrient intakes of different groups of people in China, so that multiple essential vitamins and trace elements are supplemented to the different groups of people, in order to improve the conditions of irrational dietary patterns and insufficient nutrient intakes of the people.

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.

The invention discloses a preparation method for instant health germinated brown rice porridge, and mainly solves the problems of difficulty to meet the needs of people in the aspects of nutrition, flavour and the like, low functional constituent content, and the like of existing rice porridge. The invention provides the preparation method for the instant health germinated brown rice porridge. The method comprises the following specific steps: hulling rice to prepare brown rice, and finally preparing the instant health germinated brown rice porridge finished product after performing pre-treatment, soaking and sprouting on the brown rice, performing pre-treatment on auxiliary materials, performing alpha-oxidation on the germinated brown rice and the auxiliary materials, and filling. The method disclosed by the invention meets the quick changes of the tastes of people while the varieties of rice porridge are enriched, and has a certain promotion effect on improvement on the dietary patterns of people, and the life and health levels of people. The instant health germinated brown rice porridge has a wide industrialization prospect as a functional food, has the positive significance in China which is the most rice production and consumption country in the world.

The invention provides an apple composition fruit/vegetable beauty-treatment liquid, relating to the fields of cosmetics and functional beverages. The liquid is prepared from 40-55 parts of grape, 15-25 parts of apple, 8-12 parts of carrot, 8-12 parts of white gourd, 2-4 parts of honey, 2-4 parts of vinegar, 2-4 parts of jasmine flower and 3-5 parts of locust flower. The liquid provided by the invention can be used both in vivo and in vitro, has the advantages of high reliability and no side effect, and is suitable for long-term use; and when being often used as a functional beverage, the liquid has the effect of regulating and controlling dietary pattern and dietary habits, and has obvious functions on healthy slimming and weight maintenance.

The invention discloses a perilla seed soy and perilla seed flavoring sauce, and a production method thereof. The perilla seed soy and perilla seed flavoring sauce are prepared with perilla seeds as a main raw material and wheat bran and soybean meal as auxiliary materials through fermentation. The production method comprises the following steps: (1) boiling of the raw materials for sterilization; (2) fermentation for preparation of fermented grains; (3) preparation of the perilla seed soy; and (4) preparation of the perilla seed flavoring sauce. The perilla seed soy and perilla seed flavoring sauce are nutritional health products developed on the basis of research achievements of modern molecular nutriology and molecular bromatology and used for better overcoming the problem that balanced metabolism of aliphatic acid, especially absorption and conversion of omega-3 aliphatic acid, is influenced by the badly imbalanced proportion of omega-3 aliphatic acid and omega-6 aliphatic acid due to severe shortage of one of the micronutrients, i.e., omega-3 aliphatic acid, in the dietary pattern of people in China. According to the invention, resourceful treatment and conversion of residues in production of perilla seed oil are facilitated; soy and flavoring sauce products with novel flavor characteristics and composite nutritional functions are produced; and more and better nutritional health foodstuffs are allowed to come into the market.

The invention relates to a molecular marker kit for formulating an individual weight reduction scheme. The kit comprises nucleotide shown in SEQ ID NO:1-10 and can comprise restriction endonucleases Hha I, Msp I and Bbv I. The kit is used for analyzing SNPs (single nucleotide polymorphisms) genotypes of a subject and issuing a comprehensive genetic predisposition analysis report, and nutritionists are invited to recommend a diet style (low fat diet, low carbohydrate diet and balanced diet) suitable to weight reduction to the subject, analyze intake calorie of the subject required every day according to the practical situation of the subject and individually arrange the proportion of three nutrient elements (fat, protein and carbohydrate) in three meals a day, so that healthy, scientific and effective weight reduction is achieved.

The invention provides nectar cosmetic liquid with a chrysanthemum composition, relating to the fields of cosmetics and functional beverages. The nectar cosmetic liquid is prepared from the following raw ingredients: 15-25 parts of chrysanthemum, 60-80 parts of milk and 8-12 parts of honey. The nectar cosmetic liquid provided by the invention can be used for oral administration and external application, is reliable, does not have side effects and is suitable to use for a long time. Frequently taken as a functional beverage, the nectar cosmetic liquid has the function of regulating the dietary pattern and the dietary habits and has obvious functions of healthily losing weight and keeping weight.

The invention provides a banana composition fermented beauty-treatment body-care paste, relating to the fields of cosmetics and health foods. The paste is prepared from 40-50 parts of fresh milk, 40-50 parts of banana, 3-5 parts of yoghurt, 2-4 parts of jasmine flower and 2-4 parts of chrysanthemum flower. The paste provided by the invention can be used both in vivo and in vitro, has the advantages of high reliability and no side effect, and is suitable for long-term use; and when being used as one of long-term staple foods, the paste has the effect of regulating and controlling dietary pattern and habits, and has obvious functions on healthy slimming and weight maintenance.

The invention discloses a cocoa flavor fruit and vegetable nutrition walnut polypeptide chewable tablet which is characterized by being made from the following raw materials in parts by weight: 170-180 parts of walnut meat, 12-14 parts of calcium chloride, 30-35 parts of corn starch, 6-8 parts of Indian kalimeris herb, 10-12 parts of water chestnut, 5-7 parts of cabbage, 2-4 parts of lycium barbarum polysaccharide powder, 13-16 parts of plum juice, 20-25 parts of vegetable fat powder, 8-10 parts of cocoa beans, 3-5 parts of roasted torreya nucifera nuts, 2-4 parts of fishbone dust, 7-10 parts of pomegranate wine, 10-12 parts of maltitol and 8-10 parts of magnesium stearate. The product disclosed by the invention achieves the effects of supplementing calcium, providing polypeptides which are easy to absorb and have synergetic calcium absorption promotion effects, and multiplying the calcium supplement effect. The added corn starch, Indian kalimeris herb, water chestnut and other materials improve the dietary pattern of the product and enhance the nutrition, and the added cocoa beans, roasted torreya nucifera nuts and the like contain rich nutrient elements and have a certain health effect.

The invention relates to an application of a hydrogen molecule solid carrier in preparation of obesity inhibitory health-care products and medicines. The application is characterized in that the hydrogen molecule solid carrier has the inhibitory effect on obesity induced by unbalanced dietary pattern, wherein the hydrogen molecule solid carrier which is mainly based on carbonate of calcium and magnesium accounts for over 50% of the content of solid matters and is in a solid form of powder, granules and amorphous state. The matters dissolved or suspended in a liquid can release hydrogen molecules in the solution. The content of hydrogen in the solution is over 0.1ppm, and below saturation concentration. The matters comprise but not limited to hydrogenated coral calcium. Under a condition of a normal diet, the hydrogen molecule solid carrier is ingested and encounters water to release hydrogen molecules which are diffused to different parts in a targeted manner in the body, so that the purpose of eliminating reactive oxide species and relieving oxidative damage to prevent and treat diseases is realized.

One embodiment of the invention discloses a child nutrient deficiency risk assessment system. The child nutrient deficiency risk assessment system includes a data acquisition module for acquiring genetest data, children's dietary data and children's physical index data, a gene test result evaluation module for evaluating nutrient-related genes according to genetic test data, a dietary intake nutrient quantity evaluation module for evaluating the dietary intake nutrient level according to children's dietary data, a nutrient deficiency symptom assessment module for assessing children's variousnutrient deficiency symptoms according to children's physical index data, and a comprehensive risk level assessment module for comprehensive analysis according to each assessment result to determine the nutrient deficiency risk. The child nutrient deficiency risk assessment system combines children's innate and later acquired information to comprehensively assess the risk of nutrient deficiency inchildren at the current stage, can help parents better understand the nutrient absorption and metabolism of children and the condition of the dietary pattern, can provide personalized optimal food and intake recommendations, and has good social benefits.

The invention provides a coix seed composition fermented beauty-treatment body-care paste, relating to the fields of cosmetics and health foods. The paste is prepared from 8-12 parts of coix seed, 4-6 parts of bean, 1.5-2.5 parts of sesame, 8-12 parts of fruit/vegetable, 0.3-0.7 part of sugar, 0.3-0.7 part of table salt, 5-7 parts of yoghurt and 60-72 parts of water. The paste provided by the invention can be used both in vivo and in vitro, has the advantages of high reliability and no side effect, and is suitable for long-term use; and when being used as one of long-term staple foods, the paste has the effect of regulating and controlling dietary pattern and habits, and has obvious functions on healthy slimming and weight maintenance.

The invention provides a red bean composition fermented beauty-treatment body-care paste, relating to the fields of cosmetics and health foods. The paste is prepared from 8-12 parts of red bean, 15-25 parts of tomato, 3-5 parts of rose, 3-5 parts of peach blossom, 1.5-2.5 parts of sugar, 8-12 parts of yoghurt and 45-55 parts of water. The paste provided by the invention can be used both in vivo and in vitro, has the advantages of high reliability and no side effect, and is suitable for long-term use; and when being used as one of long-term staple foods, the paste has the effect of regulating and controlling dietary pattern and habits, and has obvious functions on healthy slimming and weight maintenance.

The invention discloses a cultivation method for low-cadmium-accumulation and high-magnesium-enrichment Brassica campestris. The method comprises the following steps: (1) carrying out screening to determine the variety of Brassica campestris; (2) carrying out germination hastening treatment on Brassica campestris seeds, and carrying out seedling raising, so as to obtain Brassica campestris seedlings; and (3) transplanting the Brassica campestris seedlings to fields for cultivation, and repeatedly spraying a magnesium salt solution to Brassica campestris, which is transplanted to the fields, before carrying out harvesting. According to the method, Tianmei is obtained through screening, the Brassica campestris with high magnesium content and high bioavailability is cultivated in a short period by using the method, the magnesium content of the Brassica campestris is increased by means of agronomic measures, and the dietary pattern of human is not changed, so that the Brassica campestris is easily accepted by people; and compared with the conventional methods, the method has the advantage that the cadmium content of the Brassica campestris is lowered.

The invention provides nectar cosmetic liquid with a jasmine flower composition, relating to the field of cosmetics and functional beverages. The nectar cosmetic liquid is prepared from the following raw ingredients: 25-35 parts of jasmine flowers, 8-12 parts of honey, 1.5-2.5 parts of vinegar and 50-65 parts of water. The nectar cosmetic liquid provided by the invention can be used for oral administration and external application, is reliable, does not have side effects and is suitable to use for a long time. Frequently taken as a functional beverage, the nectar cosmetic liquid has the function of regulating the dietary pattern and the dietary habits and has obvious functions of healthily losing weight and keeping weight.

The invention discloses pumpkin self-raising flour and a special fermenting agent thereof. The pumpkin self-raising flour disclosed by the invention is prepared by mixing following substances in parts by weight: 150-200 parts of pumpkin flour, 770-820 parts of wheat core powder, 10-20 parts of Angel active dry yeast, 3-5 parts of Meishan instant dry yeast and 2-5 parts of Angel saccharomyces cerevisiae. According to the pumpkin self-raising flour disclosed by the invention, the raw materials are purely natural; the pumpkin self-raising flour has no additive, is abundant in nutrition and is good for balancing a human dietary pattern; meanwhile, the pumpkin self-raising flour has an auxiliary adjusting effect on blood sugar, can be used for preparing traditional cooked wheaten foods including steamed buns, steamed twisted rolls and the like, and can also be used for baking western-style snacks; yeasts, sodium carbonate and the like do not need to be additionally added in a preparation process; the prepared cooked wheaten foods are golden yellow in color and luster, fluffy in structure, elastic and soft in mouth feel, and has the special pumpkin aroma. The pumpkin self-raising flour is simple to operate, easy to produce, and safe, non-toxic and pollution-free; a preparation process of the traditional cooked wheaten foods is simplified and a flour market is enriched; meanwhile, the problem that multiple pumpkin resources in China are unsalable is solved and a novel way for utilizing pumpkins is provided.

The invention provides a method for analyzing a dietary structure based on intestinal flora. The method comprises the following steps that: S1, a manager logs in a dietary prediction system and inputs personal information of a subject; S2, an analyst detects the fresh excrement sample of the subject to obtain intestinal tract micro-ecological data, and fills the intestinal tract micro-ecological data into a diet prediction system; and S3, a dietary pattern prediction module reads intestinal tract micro-ecological data and human body measurement values of the subjects recorded in the system and compares the intestinal tract micro-ecological data and the human body measurement values with corresponding reference ranges in a database to determine a final dietary pattern. According to the method, the problem that an existing individual dietary structure investigation method is tedious and subjective is solved, the predicted dietary structure is objective and accurate, and the method is suitable for investigation and application of all individual dietary structures.

The invention discloses a method for making dried mutton with tomato juice, belonging to the field of food processing. The dried mutton with tomatoes is made by the following steps: washing mutton chops, boiling to remove blood water, draining, adding salt, liquorice, cooking wine and ginger, stirring to be uniform, frying the mixture in oil, immersing the fried mutton in tomato juice, rapidly taking out the mutton, adding fried sesames, mixing to be uniform, and drying, thereby obtaining the product. The dried mutton with tomato juice made by the method has crispy taste of mutton and strong tomato flavor, is delicious in taste and good in mouthfeel and accords with the dietary mode of pursuing nutrition, heath protection, convenience and pure nature of modern people.