18 results about "Green tea" patented technology

The present application relates to plant complexes exhibiting a variety of synergistic antioxidant activities useful in food, dietary supplements, cosmetics and pharmaceutical formulations. Compositions comprising apple, grape, green tea, and olive extracts are presented herein. In the synergistic formulation, the apple, grape, green tea and olive extracts are used in an amount that provides antioxidant activity or protein kinase modulating activity that is greater than that provided by an equivalent amount of any one of the extracts or the sum of the extracts. Further presented are methods of modulating oxidative stress, disease-related protein kinase activity and enhancing the therapeutic effect of the primary therapeutic agent. Also presented are methods of preparing activity enhancing compositions for modulating oxidative stress, disease-related protein kinase activity and enhancing the therapeutic effect of primary therapeutic agents.

The invention discloses a feed for improving beef quality and a preparation method thereof, and belongs to the technical field of livestock breeding feeds. The feed consists of a basal feed and a compound additive in a weight ratio of (90-95): (5-10), the composite additive contains a rosemary extract, green tea powder, flaxseeds, haw powder, ginger powder and selenium yeast, and the basal feed contains corn, soybean meal, wheat bran and a basic premix. The preparation method comprises the steps of respective mixing of the basic material and the additive, total mixing, granulation, drying and cooling. The feed prepared by the invention can synchronously improve the tenderness, marbling and n-3 PUFA content of beef and enhance the oxidation stability, has no chemical residue, and significantly improves the sensory and nutritional value of beef.

1. The name of the design product: the graphical user interface of the selection of the water outlet mode operation of the electronic device. 2. The use of the design product: an electronic device. 3. The design points of the design product: the graphical user interface. 4. The picture or photo that best shows the design points: design 1 interface change state diagram. 5. Design 1 is designated as the basic design. 6. The use of the graphical user interface: for the selection of the water outlet mode operation of the intelligent water purifier. 7. The human-computer interaction mode of the graphical user interface: the user touches the design 1, design 6 main view gear "warm water" or "free drinking", which can enter the design 1, design 6 interface change state diagram "warm water free drinking" water outlet mode respectively; the user touches the design 2, design 7 main view gear "milk powder" or "45℃", which can enter the design 2, design 7 interface change state diagram "45℃" water outlet mode respectively; the user touches the design 3, design 8 main view gear "honey" or "55℃", which can enter the design 3, design 8 interface change state diagram "55℃" water outlet mode respectively; the user touches the design 4, design 9 main view gear "green tea" or "75℃", which can enter the design 4, design 9 interface change state diagram "75℃" water outlet mode respectively; the user touches the design 5, design 10 main view gear "boiling water" or "98℃", which can enter the design 5, design 10 interface change state diagram "98℃" water outlet mode respectively. 8. Other circumstances that need to be explained: the text and / or numbers in each view interface can be replaced, and the number of characters does not constitute a limitation on the replacement characters.

1. Name of the designed product: cup (spring green tea cup). 2. Use of the designed product: container for containing food or beverage. 3. Design points of the designed product: in shape. 4. Picture or photo that best indicates the design points: perspective view.

A natural synergistic brewing method for Stachys aegypti, belonging to the field of food processing technology; addressing the problems of existing Stachys aegypti pickles relying on chemical preservatives, long fermentation cycles, high nitrite risk, and easily becoming soft and mushy, this invention provides a natural synergistic brewing method, comprising: mixing rosemary, green tea, cloves, and water in a mass ratio of (2~4):(1~3):1:100, and ultrasonically extracting to obtain a natural plant extract; adding a commercially available compound bacterial agent containing Lactobacillus plantarum and Pediococcus pentosaceus to a mixture of 2% glucose water and the extract. In the mixed solution, activate at 35-37℃ for 25-35 minutes; place the pretreated *Spiritobacterium tumefaciens* in 4%-5% saline solution, inoculate with 3%-5% activated bacterial solution by weight of saline solution, soak at 25-28℃ for 2-4 days, and then soak at 8-10℃ for 4-6 days; after testing, the finished product was found to contain no chemical preservatives such as benzoic acid and potassium sorbate, nitrite <1mg / kg, brittleness value reached 13.8N, and it has a unique herbal fragrance, achieving low-salt, rapid, and high-brittleness natural fermentation.

The invention discloses a nano-island confinement iron mononuclear site catalyst and a synthesis method and application thereof, and relates to the technical field of water pollution control and resource recovery, the catalyst takes spheroidal C-Fe0 as a nano-island confinement carrier, urea is introduced as a nitrogen source through a calcination process, and is coordinated with Fe atoms in C-Fe0 to form a FeN4 mononuclear site, and the nano-island confinement iron mononuclear site catalyst is prepared. And a space synergistic effect is formed with the nano island confinement carrier. The preparation method specifically comprises the following steps: dissolving anhydrous sodium acetate in a green tea extracting solution, adding an iron nitrate nonahydrate solution, magnetically stirring, and centrifuging, washing and freeze-drying after the reaction is completed to obtain an iron precursor; the preparation method comprises the following steps: mixing an iron precursor with urea, and roasting in an inert gas environment to obtain the nano island confinement iron mononuclear site catalyst marked as C-Fe0-coated FeN4. According to the catalyst, the co-activation capability of PAA and 2, 6-DCP on a C-Fe0-coated FeN4 interface can be enhanced, 2, 6-DCP is induced to be subjected to an efficient oxidative polymerization reaction, and synchronous emission reduction and carbon resource recovery of 2, 6-DCP are achieved.

1. Name of the product in this design: Label Component (Organic Green Tea). 2. Purpose of this design: This design is used to be affixed to the body of a packaging bottle for decoration and identification purposes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design highlights: Component 1 main view. 5. Other situations requiring explanation: This product is a flat product and the back is a side that is not easily seen or not visible during use. Other views of components 1, 2 and 3 are omitted. Component 1 is the label on the bottle body, Component 2 is the label on the bottle body, and Component 3 is the label on the bottle neck.

The present application relates to the technical field of food / functional food or health food, in particular to a composition and its preparation method and application.The composition comprises the following components: coffee raw materials, herbal extract; the preparation raw materials of the herbal extract comprise green tea, bitter gourd, licorice, cassia seed and lotus leaf; the preparation method of the herbal extract comprises the following steps: (1) mixing the preparation raw materials according to the proportion, extracting by water to obtain an extract; (2) the extract is subjected to enzymatic hydrolysis treatment by cellulase, pectinase, cellobiase and tannase, and solid-liquid separation, and the liquid phase is the herbal extract.The composition of the present application can effectively inhibit fat absorption, has good weight loss effect, and can reduce body weight, BMI index, waist circumference, hip circumference, abdominal fat thickness and adverse eating behavior.

1. The name of the design product: bottle sticker (fresh green tea 2025). 2. The use of the design product: the design product is used for the bottle sticker of the packaging bottle. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought contains color. 6. The back of the design product is a part that is not easy to see or cannot be seen during use, so the rear view is omitted; the design product is a flat product, so the left view, the right view, the top view and the bottom view are omitted. 7. Other circumstances that need to be explained: the gray area above and below the front view is transparent.

The present application belongs to the technical field of livestock product detection, and provides a natural plant formula for reducing the rate of dirty and sandy shell eggs of hens in the later egg production period. The natural plant formula comprises honeysuckle, locust flower, ginkgo leaves, chrysanthemum, mulberry leaves, astragalus root, codonopsis root, fishy grass, sea buckthorn, green tea, platycodon root, cherry rose, and licorice. The formula is subjected to water extraction and alcohol extraction to obtain an extract. The extract is used to feed Hy-Line gray egg hens to verify the efficacy of the formula. The results show that the addition of 0.5% (v / v) NEP in drinking water can reduce the rate of dirty and sandy shell eggs of hens in the later egg production period, significantly reduce the serum MDA level, and increase the CAT activity, T-SOD activity and GSH level of the uterus, thereby enhancing the antioxidant capacity of the body.

1. The name of the design product: the graphical user interface of the selection of the water outlet mode operation of the electronic device. 2. The use of the design product: an electronic device. 3. The design points of the design product: the graphical user interface. 4. The picture or photo that best shows the design points: design 2 interface change state diagram. 5. Design 2 is designated as the basic design. 6. The use of the graphical user interface: for the selection of the water outlet mode operation of the intelligent water purifier. 7. The human-computer interaction mode of the graphical user interface: the user touches the design 1 front view gear "boiling water" or "98℃", enters the design 1 interface change state diagram "98℃" water outlet mode; the user touches the design 2 front view gear "green tea" or "75℃", enters the design 2 interface change state diagram "75℃" water outlet mode; the user touches the design 3 front view gear "boiling water" or "98℃", enters the design 3 interface change state diagram "98℃" water outlet mode; the user touches the bright spot above the design 4 front view gear "75℃", enters the design 4 interface change state diagram "85℃" water outlet mode; the user touches the bright spot above the design 5 front view gear "45℃", enters the design 5 interface change state diagram "50℃" water outlet mode; the user touches the bright spot above the design 6 front view gear "75℃", enters the design 6 interface change state diagram "85℃" water outlet mode. 8. Other circumstances that need to be explained: the text and / or numbers in each view interface can be replaced, and the number of characters does not constitute a limitation on the replacement characters.

The invention relates to a feed additive for improving pig growth performance and fur and a preparation method thereof, and relates to the technical field of livestock and poultry feed additives. Comprising the following components in parts by weight: 60-70 parts of a folium cortex eucommiae and green tea composite extract, 3-5 parts of a beta-cyclodextrin embedded spirulina extract, 18-20 parts of a protein peptide chelated organic iron-selenium compound, 3-4 parts of a composite antioxidant-intestinal regulatory factor and 18-22 parts of a composite carrier. The piglets fed with the feed additive have more excellent growth performance, healthy intestinal tracts and higher fur score.

This application provides a placebo of the traditional Chinese medicine compound Ge Gen Qin Lian Tang decoction. The placebo comprises a matrix, pigments, flavorings, and flavoring agents: the matrix includes buckwheat flour, sodium carboxymethyl cellulose, and potassium sorbate; the pigments include caramel coloring, yellow pigment, and carmine red pigment; the flavorings include kudzu root flavoring, caramel flavoring, and green tea flavoring; and the flavoring agents include sucrose octaacetate, disodium inosinate, and sugar alcohols. This placebo is similar in color, odor, and taste to the traditional Chinese medicine compound Ge Gen Qin Lian Tang decoction, meeting the blinding requirements in clinical trials. Even if patients are exposed to the investigational drug, it is unlikely that the blinding will be broken, making it suitable for clinical trials treating type 2 diabetes.

The invention discloses a natural plant-based electronic cigarette tobacco tar and a preparation method thereof, and belongs to the technical field of electronic cigarette products, the tobacco tar is composed of a composite natural plant enzymolysis extract, plant glycerin, propylene glycol, a beta-cyclodextrin inclusion compound, a natural antioxidant and a food-grade thickener, the composite natural plant enzymolysis extract is prepared by performing composite enzymolysis treatment on rosemary, basil, vanilla, chamomile and green tea through cellulase, pectinase and beta-glucosidase, a glycoside type aroma precursor is effectively released through a composite enzymolysis technology, and the aroma extraction efficiency and richness are improved; the beta-cyclodextrin inclusion improves the aroma stability. The tobacco tar disclosed by the invention has the advantages of rich and natural aroma, good stability and high safety.

The invention provides a solid beverage with anti-oxidation and hypoglycemic effects and a preparation technology thereof.The solid beverage is based on medicinal and edible raw materials, and the raw materials comprise, by mass, 10-30 g of coix seeds, 5-15 g of malt, 3-5 g of pericarpium citri reticulatae, 1-5 g of smoked plums, 1-3 g of red yeast rice and 1-3 g of green tea; the solid beverage further comprises food additives, the food additives comprise erythritol, stevioside and maltodextrin, and the addition amounts of the erythritol, the stevioside and the maltodextrin respectively account for 5-8%, 5-8% and 15-20% of the total mass of the raw materials. The preparation process comprises the steps of raw material pretreatment, enzymolysis, enzyme deactivation, ultrasonic extraction, separation and purification, drying, blending and forming. According to the invention, multiple medicinal and edible raw materials are scientifically compounded, and an enzymolysis-ultrasonic synergistic extraction process is combined, so that active ingredients such as total flavonoids and total polyphenols are effectively reserved, the free radical scavenging rate and the alpha-amylase inhibition rate are high, and the antioxidant activity and the hypoglycemic activity are remarkable; and the health-care food is excellent in physicochemical property, excellent in taste, portable and stable, is suitable for people with blood glucose management and anti-oxidation requirements, and provides technical support for deep processing of medicinal and edible resources.

This invention provides an electrochemical biosensor for umami substances based on a conductive metal-organic framework and its applications, belonging to the field of electrochemical biomaterials. The sensor comprises a gold electrode and sequentially modified Fe-cMOFs-PDA layer, Fe-cMOFs-PB layer, T1R1-VFT layer, and BSA sealing layer. The Fe-cMOFs function as both a conductive carrier and a signal probe precursor, and can be in situ converted into electrochemically active Fe-cMOFs-PB. The PDA enables covalent bonding of the components, improving interface stability and conductivity. This invention synergistically enhances performance through the conductivity of Fe-cMOFs, the signal amplification effect of Fe-cMOFs-PB, and the stable bonding of the PDA. It achieves a detection limit as low as 0.316 pmol / L for MSG and 4.27 pmol / L for IMP, exhibiting excellent selectivity and stability. It can be used for the detection of umami substances in actual food samples such as soy sauce and green tea, and has broad application prospects.