10 results about "Enriched Food" patented technology

The invention discloses a selenium-rich condiment as well as a preparation method and application thereof, and belongs to the technical field of condiments. The medicinal and edible extract, the selenium-enriched yeast and the active antihypertensive substance are added into the selenium-enriched condiment to form a synergistic system of natural active ingredients, trace elements and targeted antihypertensive substances, so that on one hand, accurate sodium benefiting, diuresis and antihypertensive are realized, on the other hand, the blood vessel function is regulated by virtue of the medicinal and edible ingredients, and meanwhile, the selenium element protects the vascular endothelium; the triple effects are superposed, the blood pressure is more stable and lasting, and the risk of cardiovascular diseases can be reduced; besides, seasoning components such as brewed soy sauce powder and sodium glutamate are added to lay a flavor foundation, the dosage of functional components is strictly controlled, the influence of peculiar smell on the core taste of the seasoning is avoided, the bottleneck that the existing product is preferential in effect and insufficient in flavor is broken through, daily cooking seasoning requirements are met, and consumers can unconsciously realize health intervention in diet. The application scene of medicinal and edible food and selenium-enriched food is expanded.

Nutrient-enriched food products and methods of producing nutrient-enriched food products using a bacterium associated with a host from a nutrient-deficient environment.

The present invention relates to a transgenic tomato plant, a production method therefor, a seed thereof, and a vitamin E-enriched food composition comprising same, wherein the transgenic tomato plant has a methyl-pylbenzoquinol methyltransferase (MPBQMT)-encoding gene introduced thereinto and exhibits a significantly increased content of alpha-tocopherol in a fruit compared to a wild type. The transgenic tomato of the present invention exhibits an increase in α-tocopherol content of up to 3.4 times or more compared to the wild type by promoting vitamin E biosynthesis through overexpression of the MPBQMT gene, and can be usefully applied to the development of high value-added tomato varieties with enhanced functionality.

The utility model discloses an insect killing device of ham making drying room, including box body, box door, moving frame, placing frame and fan, the bottom of box body front side is movably connected with the outer side of box door through shaft pin, the both sides of box body inner wall bottom are movably connected with the bottom of moving frame. By arranging the heating groove and the heating pipe, a user can place the heating pipe conveniently through the heating groove, the bottom of the surface of the box body can be heated to a high temperature through the heating pipe, insects or eggs at the bottom of the surface of the inner wall of the box body can be killed through the high temperature, and the problem that food materials can not be heated evenly through the drying room is solved. However, the ham drying room is not provided with an insect killing device, corners and gaps of the ham drying room are difficult to clean in place, dust and food residues are easy to accumulate in the places, and the residues provide abundant food sources for insects, so that the insects can safely breed and grow.

The present invention discloses a blanching-free selenium-rich rice noodle production process which comprises the following raw materials in parts by weight: 70-90 parts of selenium-rich rice flour, 18-25 parts of buckwheat flour and 1-2 parts of spirulina polysaccharide, and the production process comprises the following steps: firstly, taking selenium-rich rice and buckwheat, cleaning, respectively grinding into powder by a grinder, and sieving by a sieve to obtain the blanching-free selenium-rich rice noodle. The preparation method comprises the following steps: adding selenium-enriched rice flour, buckwheat flour, spirulina polysaccharide and purified water according to a formula ratio, stirring and mixing to obtain rice flour slurry, squeezing the rice flour slurry, performing aging treatment, performing secondary aging treatment after steaming, controlling the optimal rice flour boiling time, flushing rice flour with running water, carding and drying the rice flour by using a fluffing machine, finally cutting the rice flour into uniform strips, and packaging the strips into bags. According to the production process of the blanching-free selenium-rich rice noodles, the blanching step in the cooking process can be omitted, the rice noodles are not prone to breaking and burnt soup, the quality and taste of the rice noodles are improved, selenium-rich food materials are used as raw materials, and the nutritional value of the rice noodles is improved.

A motivational messaging system designed for use with tableware. The system is designed to constantly remind the user at the time of eating to eat less food, eat healthy foods, Push the Plate, and leave some food on the plate. Over time, the constant reminders become habit forming, thereby helping the user achieve their weight loss goal. The system comprises a food plate and at least one motivational image. The at least one motivational image is imprinted on a top surface of the plate, surrounding the food items. One of the motivational images comprises a first message and a direction symbol. Together, the first message and the direction symbol instruct the user to push the plate away in order to avoid overeating. Thus, the motivational messaging system is designed to remind the user to eat slightly less foods and eat nutritious foods by leaving some food on the plate.

The present invention relates to a natural extract, preferably a yeast extract, which is rich in gamma-aminobutyric acid (GABA), to a product comprising such an extract and to the use thereof for preparing food products with health and well-being benefits intended for humans or animals. Such foodstuffs are in particular biscuits, treats or pâtés, or bakery products such as bread.

The invention discloses an LC-HRMS (Liquid Chromatography-High Resolution Mass Spectrometry) detection method for synergistically enriching an SGLT-2 inhibitor in food, belonging to the technical field of food component determination, by utilizing the LC-HRMS detection method, whether the food contains various SGLT-2 inhibitors or not can be simultaneously and accurately detected, quantitative analysis can be realized, and the LC-HRMS detection method has the characteristics of high detection efficiency, accurate analysis result and good repeatability. Comprising the following steps: S1, respectively taking various SGLT-2 inhibitor reference substances to prepare different reference substance stock solutions, respectively taking the different reference substance stock solutions to prepare reference substance intermediate solutions, taking flunixin to prepare a flunixin solution, and taking the reference substance intermediate solutions and the flunixin solution to prepare mixed reference substance standard solutions with different concentrations; s2, sequentially putting the reference substance intermediate solution and the mixed reference substance standard solutions with different concentrations into a liquid-phase tandem high-resolution mass spectrometer for determination to obtain spectrum information of each reference substance; and S3, collecting data information of each reference substance from the map information of each reference substance, and then establishing a comparison database.

The invention relates to the food industry, and more particularly to methods for enriching milk and vegetable oils with group D vitamins, and can be used for vitaminizing milk and vegetable oils. A method for enriching food products with group D vitamins consists in feeding a non-enriched food product in the form of milk or a vegetable oil into a coil of a coil-type photochemical reactor, irradiating the food product with ultraviolet radiation having a wavelength of 280-315 nm, which causes a precursor contained in the initial food product to produce group D vitamins, and also stirring and homogenizing the food product by means of transverse eddies occurring inside the coil of the photochemical reactor, then extracting the vitaminized product from the photochemical reactor or feeding it to a repeat vitaminization cycle. The technical result of the invention includes a more effective process for vitaminizing a liquid food product by virtue of greater homogenization caused by spontaneous mixing, and a reduction in the time taken to obtain an end product.

The invention relates to the field of biotechnology and can be used in cosmetology, pharmaceuticals and food industries, in particular, in the production of specialized, functional and enriched food products. The essence of the invention is that the liposomal composition contains a composition of powdered biologically active substances, a phospholipid component and a protective component in the following ratio of components relative to the total mass of the composition, mass %: - composition of powdered biologically active substances 80-95; - phospholipid component 2-15; - protective component 3-10, in which case the thickness of the phospholipid component coating of the particles of the composition of biologically active substances in powder form is 5-20% of the linear dimensions of the particles of the composition of biologically active substances in powder form, and the relative humidity of the liposomal composition does not exceed 10%. Also, a method for obtaining the above-mentioned liposomal composition is presented, according to which a 2-15% aqueous emulsion of the phospholipid component is applied to the pseudo-fluidized particles of the powdered component by spraying; then a 20-40% solution of the protective component is applied to the dried pseudo-fluidized particles by spraying; and also for encapsulating a liposomal composition, and / or tabletting a liposomal composition, and / or preparing a powder from a liposomal composition for obtaining a suspension from said composition.