67 results about "Fat intake" patented technology

A method is provided for regulating carbohydrate and fat metabolism is an individual which method comprises replacing a proportion of the individual's daily carbohydrate intake with resistant starch and a proportion of the individual's saturated fat intake with unsaturated fat. Also provided are compositions comprising resistant starch and unsaturated fats and methods for making and using the same

The invention relates to a yacon fruit extract (Smallanthus sonchifolius fruit extract) and extraction method and application thereof. The extraction method comprises the following steps: (1) harvesting yacon fruits, washing or peeling, mixing with a protective agent at a ratio of 100:(1-10), blending, filtering, washing the filter cake with the protective agent for 2-3 times, and mixing the filtrates; (2) concentrating or drying the mixed filtrate and drying the filter cake; (3) dispersing dried filter cake in concentrated filtrate or dried product of filtrate, to obtain yacon fruit extract. The protective agent may be an acidic solution, a salt solution or a mixture thereof, or an inert gas. The yacon fruit extract has function of improving gastrointestinal functions, that is, function of reliving constipation. The fructooligosaccharide of yacon fruit extract is not absorbed by human body and has effects of cleaning blood, reducing blood lipid level and preventing hypercholesterolemia and diabetes. The yacon fruit extract can promote intestinal motility, reduce food intake and fat intake, promote defecation, reduce the absorption accumulation of lipids, promote lipid metabolism, and reduce weight gain.

The invention relates to data related to influences of different kinds of fat intake on obesity and influences of different types of sports on weight reduction and blood glucose reduction in disclosed human genome single nucleotide polymorphism (SNP) data. According to genetic differences between individuals, a method suitable for determining main reasons of obesity and making personalized diet schemes or giving suggestions about lifestyles is built, and the method is applied to development of wearable mobile devices and application software. The invention further relates to preparation and application of genetic chips related to detection. The personalized weight losing and body building schemes can reasonably, efficiently and selectively use modern sports exercise means and diet regulation according to personal gene characteristics, so that individuals achieve the aims of diet regulation and exercise planning more scientifically and more quickly.

This invention relates to the use of a bacterium of the genus Bifidobacterium, particularly, but not exclusively, a bacterium of the Bifidobacterium animalis ssp. lactis strain 420 (B420) for use in reducing food, energy and / or fat intake.

The invention discloses meal-replacement and fat-burning nutritional milk shake powder. The meal-replacement and fat-burning nutritional milk shake powder comprises components such as cured oatmeal, linseed oil microcapsule powder, sunflower seed oil microcapsule powder, soybean protein isolate, coarse rice powder, concentrated milk protein powder, whey protein concentrate, crystalline fructose, resistant dextrin, psylliumseedhusk powder, lycium ruthenicum powder, pumpkin powder, konjaku flour, edible salt and collagen. Milk shake processed from the milk shake powder is nutrient-rich, tastes unique, fine and smooth, and can rapidly supplement energy of human bodies, smooth and tasty milk shake is processed conveniently, the meal-replacement and fat-burning nutritional milk shake powder haseffects of reducing fat intake and decomposing fat, the raw materials of the product are natural materials, and are not added with food additives such as an antioxidant, the food is safe and reliable, meanwhile, factory-like and large-scale production can be realized in product, and thus, the meal-replacement and fat-burning nutritional milk shake powder has certain social benefit and economic benefit.

The invention discloses a process for extracting walnut oil from large walnut kernels through supercritical extraction, belonging to the technical field of deep processing of agricultural products. The process comprises the following steps of: blanching large walnut kernels to remove peels, baking at lower temperature, and carrying out the supercritical extraction to remove partial oil to obtain the walnut oil with high value-added; and subjecting partial degreased walnut kernels to rehydration and baking in a steam fumigating mode so as to ensure that the original shapes and approaching tastes of the walnut kernels are finally maintained; wherein by removing partial oil, the greasy feel generated during eating the walnut kernels is lowered, and products become novel walnut kernel products. The process can be used for effectively controlling the extraction rate of the walnut oil, and is simple in flow, convenient to control, free from environmental pollution and the like, and the walnut oil with high value-added and the degreased walnut kernels can be obtained, the appearance and taste of the walnut kernels are not changed basically with respect to the degreased walnut kernels, and the greasy feel and fat intake amount are reduced for the consumers fond of walnut kernel products.

The invention discloses a diet nutrition supplementing agent for obese crowds. The diet nutrition supplementing agent comprises the following components in parts by mass: 8-11 parts of konjaku flour,40-55 parts of protein powder, 6-15 parts of beer yeast, 23-35 parts of resistance dextrin and a flavor food additive. According to the diet nutrition supplementing agent disclosed by the invention, the components and the compounding ratio of foods are created, so that reduction of fat intake, reduction of fat absorption, reduction of fat accumulated in bodies, and balanced nutrition intake can berealized at the same time; sufficient protein can be provided, protein requirements of organisms are met, nutrition is effectively supplemented, gastric emptying is delayed, satiety is improved, appetite is reduced, body weight is controlled, intake of vegetables and meat does not need to be reduced, weight reducing people can insist on the diet nutrition supplementing agent easily, and crowds needing to reduce weight can eat favorable vegetables and meat; and the diet nutrition supplementing agent only replaces the intake of carbohydrate in daily three meals, the intake of other nutrition isnot influenced, and the diet nutrition supplementing agent is natural and healthy and conforms to scientific laws.

The invention relates to a beverage which is a weight losing nutrient beverage. The invention is prepared mainly based on a weight ratio of 100:30-50:30-50:5-10:2-5 of pumpkin juice, banana juice, pawpaw juice, an additive and a stabilizer. Compared with other beverages, the invention is remarkably characterized by not only having the advantages of being tasty and refreshing but also having nourishment and health keeping effects, particularly by that the pumpkin has the effects of reinforcing spleen and promoting digestion and flushing intestines and stomach. The banana contains extremely high calorie but low fat and rich kalium, thus being capable of satisfying the hunger of people with low fat intake to reduce the fat that gathers in the lower part of the body, thereby being an ideal food for losing weight. The pawpaw contains unique proteolytic enzyme, thus being capable of cleaning out the fat that is gathered at the lower part of the body caused by eating meat; pectin contained in the pawpaw is particularly an excellent intestine lavage agent which can reduce wastes that gather in the lower part of the body, thereby having obvious weight losing effect and being capable of meeting the demand for the beverage of consumers.

The invention discloses milk powder containing oryzanol for middle-aged and old people. The milk powder is prepared from the raw materials: milk sugar, vegetable oil, milk sugar and the oryzanol. The invention also discloses a method for preparing the milk powder. The method comprises the following steps of (1) mixing the raw materials and water to obtain feed liquid A; (2) homogenizing the feed liquid A to obtain a material B; (3) uniformly dry-mixing the material B, sieving, and packaging to obtain a finished product. The milk powder containing the oryzanol for the middle-aged and old people provided by the invention has the advantages that the modified milk powder containing the oryzanol partly or totally replaces cow milk fat with the vegetable oil, and milk minerals, multivitamins, dietary fiber and the like are fortified. According to the modified milk powder containing the oryzanol, the dietary fiber is added so as to be beneficial to intestinal health of a human body, and the change of fat composition is beneficial to dietary balance of human body fat intake and physical and psychological health.

The invention discloses a recipe recommendation method based on cooking oil fume. The recipe recommendation method based on cooking oil fume comprises the steps that oil fume information during cooking is obtained; oil consumption information of a user during cooking is calculated according to the oil fume information; information of cooking ingredients is obtained; the fat intake of the corresponding user is determined according to the oil consumption information and the information of the cooking ingredients; and according to the fat intake, alternative recipes are recommended for the corresponding user. Based on the method, the combination of ingredients and cooking oil can be used for more accurately determining the actual fat intake of the user, thus recommending healthier recipes forthe user, and helping the user to stay away from chronic diseases caused by excessive fat intake. The invention further discloses a hood for implementing the method. The hood is provided with an oilfume detection module and an oil consumption estimation module, and a recipe can be recommended for the user based on the oil intake of the user.

The invention discloses a method for producing a marinated food. The method comprises the following steps of pickling ingredients to be marinated with right amounts of salt, sugar and white wine 8-10 hours in advance; putting meat in the marinated ingredients in cold water in a pot, blanching to remove blood, and then coloring by frying the sugar in cold oil; producing a marinade, namelywrapping right amounts of pepper, dried chili, anise andcassia barkby using a gauze to form a seasoning packet, boiling with small fire after boiling with big fire; adding the ingredients to be marinated and seasonings to the marinade and stewing. The method provided by the invention has the beneficial effects of non-grease production, and reduction in fat intake, and benefit ofbody health.

The invention discloses a method for establishing a blood correlated fatty acid spectrum. The method comprises the following steps: 1) choosing a research object, and carrying out extraction, separation and concentration on plasma, serum or platelet disengaged from the body of the research object, so as to obtain total lipids; 2) separating phospholipids and triglycerides from the total lipids by a thin-layer chromatography method; 3) conducting methyl esterification on the separated phospholipids and triglycerides; 4) determining fatty acid components in the fatty acid subjected to methyl esterification by a gas chromatography method; 5) carrying out atlas analysis and SPSS data statistical analysis on the fatty acid; and 6) systemizing and summarizing the analysis data. The invention creates a simple, effective and practical method for establishing fatty acid spectrum; and a fatty acid spectrum of healthy people with current chronic diseases is established, so as to provide potent guidance for the health of human and fat intake.

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

The invention discloses cold pressed flax, peanut and rapeseed edible blend oil. The blend oil is prepared by blending three kinds of cold pressed edible oil such as cold pressed flaxseed oil, cold pressed peanut oil and cold pressed rapeseed oil. The blend oil is designed on the basis of the recommended nutrient intakes and proportions, specified by the Chinese Nutrition Society, of fat and fatty acids of Chinese residents, and compared with the edible oil produced by the conventional processes, the cold pressed flax, peanut and rapeseed edible blend oil has complete natural nutritional valves and is surely healthier for bodies. While the blend oil is eaten, the fat intake proportion of the Chinese residents can tend to the ideal level of 1:1:1 by reasonably arranging the meat, egg and milk intakes.

The invention discloses a sugar-controlled fried dough twist for restraining saccharose and glucose absorption. The sugar-controlled fried dough twist is prepared from, by mass, 5-80% of flour, 0.2-5% of yeast, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 3-16% of eggs, 3-14% of linseed oil, 0.2-5% of baking powder, 0.2-6% of edible alkali, 0.1-2% of edible salt and 9-13% of warm water. The manufacturing method of the sugar-controlled fried dough twist comprises the steps of 1, manufacturing a leavened dough; manufacturing a dough; 3, performing segmentation; 4, manufacturing a crude twist; 5, frying the twist; 6, packaging a finished product. The L-arabinose and tagatose are added into raw materials, people are prevented from absorbing saccharose and glucose, postprandial blood sugar increase is restrained, fat intake is reduced, the problem that diabetic population and the crowd avoiding sugar cannot eat twists are solved, and the sugar-controlled fried dough twist can be used for improving high glucose, high oil and high fat of traditional pastries.

The invention provides a processing method of vegetarian meat containing dietary nutrients. The processing method is characterized in that the vegetarian meat is prepared from bean dregs serving as a main raw material through spiral squeezing, the bean dregs can be utilized effectively, the problem that the bean dreg industry is difficult to manage is solved, the content of dietary fibers of vegetarian meat products is increased, the utilization rate of the bean dregs is increased, the extraction process of plant protein is optimized, the nutrition of the vegetarian meat is enriched, the vegetarian meat can be taken as meat substitutes, and fat intake is reduced.

The invention discloses an edible vegetable oil added with fish oil DHA, which is characterized in that it includes rapeseed oil and fish oil containing DHA and DPA, and by weight percentage, the rapeseed oil is 97.98%-98.48%, and the fish oil is 1.5%-2.0% ; The concentration of DHA in the edible vegetable oil is 100mg / kg-3000mg / kg, and 0.02% of antioxidant TBHQ is also added to the edible vegetable oil. The invention adds fish oil DHA to a single rapeseed oil, so that people can effectively supplement the DHA beneficial to the human body while controlling the daily oil intake, without taking additional DHA health care products. In addition, the antioxidant ingredients that protect DHA are added to ensure the stability of DHA in edible oil, effectively prevent the oxidative deterioration of DHA and affect its content ratio, and eliminate potential side effects, making it more healthy and nutritious to eat Health care, to solve the problem of low DHA intake of Chinese residents.

The invention discloses a sugar control lactic acid bacteria beverage- the lactic acid bacteria beverage can inhibit the absorption of cane sugar and glucose. The ingredients comprise, by mass, fresh milk 25%-90%, fungus powder 0.2%-3%, hydrolyzed animal protein 0.3%-5%, Arabia sugar 0.1%-30%, tagatose 0.1%-30%, cane sugar 5%-50%, potassium sorbate 0.01%-0.2%, stabilizer (HBT-00504)0.3%-5% and water 1%-15%, the preparing method comprise the steps of : 1. disinfection; 2. sterilization; 3. fermentation. 4. mixing; 5. bottling and 6. packaging. By adding L- Arabia sugar and tagatose, the beverage can prevent the human body from absorbing cane sugar and glucose, inhibit the increasing of sugar blood and reduce the fat intake; the beverage solves the problem of consuming lactic acid bacteria beverage for people with diabetes and people who can not eat sugar.

The invention discloses sugar-controlled hard candies, namely hard candies capable of restraining absorption of saccharose and glucose. The hard candies comprise the following raw materials in percentage by mass: 40-60% of malt syrup (starch syrup), 20-40% of water, 5-10% of citric acid, 1-40% of L-arabinose, 1-40% of tagatose, 1-5% of saccharose, 1-5% of edible spice and 0.5-1% of pigment. According to the sugar-controlled hard candies, the L-arabinose and the tagatose are added to the raw materials, so that the absorption of human bodies to the saccharose and the glucose can be restrained, the rise of blood sugar can be restrained, fat intake can be reduced, and the problem that diabetes crowds and crowds preventing eating sugar cannot eat the hard candies can be solved.

The invention discloses an oil and fat content detection method. The oil and fat content detection method is used for detecting the oil and fat content in an oil-water mixture. The oil and fat contentdetection method comprises the steps that a capacitance value of the oil-water mixture to be measured is obtained; a permittivity of the oil-water mixture to be measured is obtained according to thecapacitance value; and the oil and fat content of the oil-water mixture to be measured is obtained according to the permittivity of the oil-water mixture to be measured. According to the oil and fat content detection method, data of the oil and fact content are obtained in a short time only by transferring the measured oil-water mixture into an oil and fat content detection device, and theoreticaldata support for determining the daily oil and fat intake is provided; and compared to traditional technologies, the structure is relatively simple, the cost is low, and detection is more rapid.

The invention discloses a sugar-controlled rice cake. The sugar-controlled rice cake is used for preventing absorption of sucrose and glucose, and is prepared from, by mass, 40%-80% of rice, 1%-30% of corn, 1%-20% of egg liquid, 1%-50% of sucrose, 1%-30% of L-arabinose, 1%-30% of tagatose and 3%-6% of water. A making method of the sugar-controlled rice cake includes the steps of 1, weighing; 2, powder grinding; 3, rice ball making, 4, mold molding; 5, steaming; 6 finished product packaging. According to the sugar-controlled rice cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat rice cakes is solved, and the sugar-controlled rice cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.

The invention discloses a method for preparing a fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion. Fat is an essential component in daily diet and playsan important role in determining physical and chemical properties and sensory characteristics of food, especially some emulsion-based foods such as mayonnaise. However, scientific research shows thatexcessive fat intake can harm health, so that the method for preparing the fat substitute by using the cassava starch to regulate and control oil drop accumulation in the emulsion is characterized inthat whey protein isolate (WPI) and whey protein concentrate (WPC) serve as research objects, and influences of heating pretreatment (90 DEG C, 5 min) on physical stability of the oil-in-water (O / W)emulsion during the storage period are explored; then the emulsion serves as a matrix, the influence of the cassava starch and the different environment pH values on oil drop accumulation of a whole mixing system is researched, and the fat substitute with the optimal effect is screened out.

The invention relates to a sparerib soup production method, and provides a production method of a sparerib soup with characteristics of unique taste, effective fat content reducing, aroma increasing, and qi invigorating. According to the present invention, the raw materials comprise sparerib, corn, radish, baked bran, Chinese wolfberry, ginger, allium fistulosum, edible salt and edible oil; the operation steps comprise: cutting sparerib into sections, placing into cold water, soaking for 0.5-1 h, washing for spare, carrying out soaking swelling on baked bran, draining, washing corn and radish, cutting into blocks, washing ginger and allium fistulosum, slicing the ginger for spare, heating a pot, pouring edible oil, adding the ginger and the sparerib, carrying out stir frying for 5-6 min until the slight yellow color appears on the surface of the sparerib, pouring water until the sparerib is completely immersed in the water, adding the washed allium fistulosum, decocting for 1-1.5 h, adding the corn and the radish into the pot, decocting for 15-20 min, adding Chinese wolfberry and the baked bran into the pot, decocting for 10-15 min, adding edible salt, and decocting for 3-5 min so as to obtain the finished product; and the fat in the sparerib is absorbed, such that the fat intake is reduced, the diet health is improved, the aroma is increased, the qi is invigorated, and the nutrition of the sparerib soup is increased.

The invention discloses a mulberry semi-circular fertilization device, which comprises a horizontally arranged closed arc tube, a fertilization tube vertically connected to the lower part of the arc tube, and the fertilization tube is evenly distributed along the arc tube and The bottom is closed, the wall of the fertilization pipe is provided with several small holes, the upper part of one end of the arc-shaped pipe is connected with a fertilizer outlet pipe, the fertilizer outlet pipe is a hose, and a fertilizer box is connected to the fertilizer outlet pipe. The fertilizer outlet pipe is provided with a first switch, at least 4 support columns are fixed at the bottom of the fertilizer box, the ends of the support columns are placed on the ground, and a sealing cover is provided on the top of the fertilizer box, and the sealing cover is connected to There is a fertilizer inlet pipe, and a second switch is arranged on the fertilizer inlet pipe. The technical scheme of the application rationally arranges the fertilization device, so that it has the advantages of uniform fertilization, time and labor saving, and good growth of mulberry trees.

The invention relates to a preparation method of fragrant health-care skim milk powder. Added duck oil diglyceride is prepared by catalyzing immobilized lipase which can be separated form a substrate completely, product purity is high, and food safety is guaranteed. Optimal preparation process conditions are obtained through single factor experiments and a response surface analysis method. By measuring dispersity, mixing ability, hygroscopicity and other indexes of the prepared diglyceride skim milk powder and using the response surface analysis method, the optimal diglyceride addition amount and processing conditions are screened out, so that the taste of the skim milk powder is aromatic, mixing ability and solubility are better, and palatability is good. The skim milk powder is suitable for middle-aged and elder people, is more suitable for fat people and people who are not suitable for fat intake, and has the health-care functions such as making people lose weight and reducing lipid.

The invention is applicable to the technical field of nutritional foods, and provides a clinical nutritional formula food for treating chronic gastritis and a preparation method thereof. The formula adopts high-quality protein, fat intake is controlled, the supply of dietary fiber is reduced, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C and vitamin E are supplied, iron, copper, cobalt, zinc, selenium and other minerals are added, and choline, poria cocos, gardenia, dried tangerine peel and other traditional Chinese medicinal materials with good efficacy are added, thereby effectively increasing the protein intake of patients and ensuring the intake of vitamins and minerals. In addition, the patient is conditioned by traditional Chinese medicines, which can weaken the related symptoms of chronic gastritis and help to treat and cure chronic gastritis.

The invention discloses a sugar-controlled plant protein beverage, namely a plant protein beverage capable of restraining absorption of saccharose and glucose. The sugar-controlled plant protein beverage is made from the following raw materials in percentage by mass: 25-90% of fresh peanuts (or plant protein), 0.2-3% of glyceryl monostearate, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 0.01-0.2% of sodium lactate, 0.3-5% of guar gum, 10-40% of soybeans, 10-40% of hickory nuts, 10-40% of macadamia nuts, 10-40% of apricot kernels, and 1-15% of water. The sugar-controlled plant protein beverage is made through the following making steps: a step I, performing rough grinding; a step II, performing fine grinding; a step III, performing hydrolysis treatment; a step IV, performing mixing; a step V, performing sterilization; a step VI, performing bottling; and a step VII, performing sealed packaging. According to the sugar-controlled plant protein beverage disclosed by the invention, the L-arabinose and the tagatose are added to the raw materials, so that the absorption of human bodies to the saccharose and the glucose is avoided, the rise of postprandial blood sugar is restrained, the fat intake is reduced, and the problem that diabetes crowds and crowds preventing eating sugar cannot drink lactic acid bacteria beverages is solved.

The invention belongs to the technical field of medicine, and specifically discloses a western medicine composition for treating obesity and a preparation method thereof, comprising the following components in parts by weight: 60-120 parts of orlistat, 10-25 parts of hemp oil , soybean protein powder 10‑15 parts, evening primrose oil 10‑25 parts, linoleic acid 5‑10 parts, citric acid 10‑15 parts, β-carotene 5‑15 parts, vitamin D 3‑10 parts, vitamin E 3‑10 parts, vitamin K 3‑10 parts, xylitol 5‑10 parts and tartaric acid 8‑12 parts. The composition of the present invention can accelerate the consumption of stubborn adipose tissue accumulated in the body while blocking the intake of new fat, and timely supplement the loss of other micronutrients during the weight loss process, so as to achieve the effect of safe weight loss.

The invention discloses a sugar-controlled green bean cake. The sugar-controlled green bean cake is used for inhibiting absorption of sucrose and glucose, and is prepared from 1%-100% of green beans, 0.1%-30% of L-arabinose, 0.1%-30% of tagatose, 5%-50% of sucrose, 10%-30% of sesame oil and a proper amount of purified water. A making method includes the steps of 1, green bean powder preparing; 2, green bean material preparing; 3, forming; 4, finished product packaging. According to the sugar-controlled green bean cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat green bean cakes is solved, and the sugar-controlled green bean cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.

The invention discloses an anti-drip electric heating insulation frame for draining oil for dishes. On the vegetable rack, the electric heating device is connected to the two legs of the vegetable rack, and forms a heating circuit with the electric heating ring above the vegetable rack. After the power is turned on, the heat emitted by the heating ring passes through the heat-conducting ceramic ring to heat the leaking net. , so as to realize the effect of oil draining and heat preservation on soup dishes such as chafing dish, the oil receiving tank is fixed below the vegetable shelf for collecting the drained oil and catching the dripping oil during the pickling process, the present invention can reduce Diner's fat intake, keep the table clean, healthy and practical, suitable for various restaurants.