551 results about "Low cholesterol" patented technology

The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

The invention discloses a laying-hen feed additive. Hawthorn power with obvious lipid-reducing function in western China, tea powder (processed byproducts), eucommia leaf powder, gynostemma pentaphyllum powder (processed byproducts), mulberry leaf powder, ginkgo leaf powder, seabuckthorn leaf powder, chili powder (processed byproducts) and other plant resources are optimized, matched and combined through a functional complementation principle to be taken as the laying-hen feed additive for low-cholesterol health eggs. The additive has the advantages of ensuring that the cholesterol content of eggs is lower than a normal level by over 35 percent, obviously improving the color of egg yolk, ensuring longer retention period of the eggs and obviously reducing non-viral diseases of laying hens in feeding period.

The present invention relates to one kind of protocyanidin oligomer and its production process and application in food, health article, feed additive and animal medicine. The protocyanidin oligomer is dimer, trimer and tetramer, and is produced with condensated tannin as material and through oxidizing degradation with hydrogen peroxide or potassium chlorate as oxidant to obtain yellow or brown semi-transparent liquid and subsequent separation and purification. The protocyanidin oligomer of the present invention has powerful antioxidant function and antibiotic function, and my be used in food owing to no astringent taste and no negative effect on the activity of amylase in digestive tract, as feed additive to reduce coccidiosis infection of fowls and low cholesterol content in egg.

The highland barley biscuit is produced with highland barley as main material, and the material includes also refined wheat flour, vegetable oil, salt, sugar, puffing powder, plant polysaccharide and other additive. The production process includes the steps of material selection, compounding, mixing, formation in a biscuit machine, stoving, sterilization, spraying oil, cooling and packing. With highland barley, which is pollution-free, rich in luteose, coarse protein and other components, as the main material, the highland barley biscuit has the health functions of clearing the bowels, regulating blood sugar, lower cholesterol and raising body's immunity.

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

Compounds having the structure of Formula I, including pharmaceutically acceptable salts of the compounds, are CETP inhibitors, and are useful for raising HDL-cholesterol, reducing LDL-cholesterol, and for treating or preventing atherosclerosis. The compounds have 3 cyclic groups connected by single bonds, as for example triphenyl, which are attached directly to the ring of formula I or attached at the position B.

The invention discloses a method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat. According to the method, the tartary buckwheat is taken as a main material, and hard liquor yeast or red yeast prepared from the tartary buckwheat is taken as a leavening agent. In order to avoid the damage of a high-temperature process to functional ingredients in the tartary buckwheat and reserve nutrient components therein, the super-mature vinegar brewed by adopting red yeast prepared from tartary buckwheat, which is rich in general flavones and Monacolin K, is obtained by adopting raw grain fermentation and combining with a traditional brewing process method of super-mature vinegar through alcoholic fermentation, acetic fermentation, grain fermentation under pressure, smoking fermentation, vinegar spraying, vinegar decoction and ageing. According to the method disclosed by the invention, raw material selection and process design are reasonable; unique flavors of tartary buckwheat are reserved in the product, and meanwhile, the product is rich in general flavones and Monacolin K. The super-mature vinegar is capable of playing roles in reducing the blood pressure and the blood fat under the synergetic effect and also promoting the effects of the super-mature vinegar to reduce the blood pressure, the blood fat and the cholesterol and improving the immunity while enriching the flavor and the quality of the super-mature vinegar.

The invention discloses fried mushroom bean curd. The fried mushroom bean curd is prepared from the following raw materials in parts by weight: 120-140 parts of soybeans, 15-20 parts of semen juglandis, 10-12 parts of mushroom, 6-8 parts of papaya juice, 1-2 parts of angelica dahurica, 2-3 parts of gynostemma pentaphylla, 1-2 parts of papaya nucleus, 2-3 parts of red dates, 1-2 parts of hawthorn leaves, 2-3 parts of cistanche deserticola, 2-3 parts of aplotaxis auriculata, 1-2 parts of lance asiabell roots, 2-3 parts of ligusticum wallichii, 1-2 parts of cortex acanthopanacis, 1-2 parts of scabish, 1-2 parts of jade butterflies and 2-3 parts of morinda officinalis. By adding the semen juglandis into the bean curd produced by using the method disclosed by the invention, the nutrients of the bean curd are increased; by adding diced mushrooms, the bean curd is unique in flavour; as the bean curd is dried, the bean curd is chewy; by adding various health-care traditional Chinese medicine ingredients, the bean curd has functions of lowering blood pressure, lowing cholesterol, invigorating stomach to digest, invigorating spleen and stomach, preventing and resisting cancer, enriching kidney and warming lung, and relaxing bowel.

The production process of selenium-rich low-cholesterol health egg includes the following steps: sorting and adding selenium-rich dry yeast as organic selenium source; sorting and adding conjugate linoleic acid; compounding and adding Chinese herbal medicine preparation; compounding the three kinds of powder of selenium-rich dry yeast, conjugate linoleic acid and Chinese herbal medicine preparation to form the pre-mixed material for producing selenium-rich low-cholesterol health egg; and adding the pre-mixed material to laying fowl feed and feeding with the feed. The present invention has relatively low cost in producing selenium-rich and CLA-rich egg with low cholesterol content, and the added Chinese herbal medicine preparation can promote the absorption and deposition of selenium and CLA and is beneficial to the health of the laying fowl and human body.

Compounds having the structure of Formula (I), including pharmaceutically acceptable salts of the compounds, are CETP inhibitors and are useful for raising HDL-cholesterol, reducing LDL-cholesterol, and for treating or preventing atherosclerosis. In the compounds of Formula (I), B is a cyclic group other than phenyl, and B has a cyclic substituent at a position that is ortho to the position at which B is connected to the remainder of the structure of Formula (I). The 5-membered ring of Formula (I) has a second cyclic substituent in addition to B.

The invention discloses a feed for producing low-cholesterol green-shell eggs. The feed comprises the following components: 63 parts of corn, 14 parts of bean pulp, 4.5 parts of wheat bran, 8 parts of mountain flour, 8 parts of source peptide, 2.5 parts of premix and 0.4-1.2 part of green tea powder. According to the technical scheme of the invention, the green tea powder for feeding is added in daily ration of green-shell egg chickens, so that the digestive absorption and utilization of the egg chickens to nutrient substances are improved, the production efficiency can be improved, the egg quality can be improved, and green healthy low-cholesterol eggs can be produced. The feed for producing low-cholesterol green-shell eggs is suitable for the field of poultry farming technologies.

The invention discloses a preparation method of solidified sour soybean milk. The method comprises the following steps: soybean cleaning, grinding, blending, homogenizing, sterilizing, cooling, inoculating, fermenting and refrigerating. In the manner, the solidified sour soybean milk prepared by the method is abundant in mouthfeel and balanced in nutrition, and contains abundant protein, dietary fiber, fat, essential amino acids for a human body, soy isoflavone and the like. Therefore, the solidified sour soybean milk has the efficacies of resisting oxidation, lowering cholesterol, delaying ageing, improving the immunity and the like, is capable of eliminating unique green smell of the soybean when the bean flavor is reserved, and is sour, sweet and pleasant in taste.

The invention provides a maggot protein powder feed used during the laying period of a cultivated ecological chick which is prepared by mixing and stirring corn, soybean meal, wheat bran, iodized salt, the calcium hydrogen phosphate, menthionine, lysine, vitamins ADE, maggot protein powder, trace elements for livestock and poultry and livestock and poultry amino acid vitamin trace element soluble powder. The raw materials for formula are weighed according to the weight percentage. The use of the invention proves that the egg production of the ecological chicken fed with the feed is averagely enhanced by 4 percent, the cost is reduced by 4.5 percent, and simultaneously the immune function of the chicken is strengthened, the disease resistance is enhanced, the survival rate of the cultivated chicken reaches 100 percent and the damage caused to the marine ecological environment is reduced without using the imported fish meal. More important, the eggs laid by the ecological chickens cultivated by using the feed have lower cholesterol content than that of the common eggs and better taste and flavor than that of the common eggs. If the ecological chicken with a cultural period ranging from 15 months to 16 months are used as foods, the ecological chicken which are delicious with good taste and fine and smooth meat quality are very popular to the consumers and is short in supply.

The invention belongs to the technical field of chitosan oligosaccharide modification of proteins, and particularly, relates to a glycosylation method for improving the emulsification stability of aquatic collagen. The aquatic collagen is subjected to glycosylation modification by adopting chitosan oligosaccharide to obtain modified glycosylated collagen; in particular, the method comprises three steps of preparation of fish skin gelatin, glycosylated protein preparation, and purification and collection; transglutaminase (TG enzyme) is used for realizing chitosan oligosaccharide modification of the collagen, functional properties (including water absorption, gelation property, thermal stability and the like) of the chitosan can be improved, the collagen is allowed to have certain physiological activities (including activities of enhancing immunity, lowering blood pressure, lowering blood sugar, reducing cholesterol and the like), moreover, the problems generated in glycosylation modification of the protein through a Maillard reaction are solved, a protein ingredient having special functional properties is developed for food industries, and a new theoretical basis and a new technical method are provided.

The invention discloses a method for preparing high-moisture organized protein by using wheat vital wheat gluten plasmogen. According to the method, extrusion treatment is performed on the wheat vital wheat gluten plasmogen by using a twin-screw extruder with a cooling die head, and high-moisture wheat vital wheat gluten organized protein products are prepared. The high-moisture organized protein which is prepared by using the wheat vital wheat gluten plasmogen in the method presents texture similar to that of meat and better fibrous structure characteristics; besides, the vital wheat gluten plasmogen is used as a raw material, drying the raw material is not needed, and water is not needed to be added for mixing, so that the original activity of vital wheat gluten can be maintained, energy resources are saved, pollution is reduced, products have better appearance and texture, comprehensive and balanced nutrition, low fat and low cholesterol, the products are suitable for public consumption, and the products have broad development and application prospects in the respect of replacing meat products or being used as meat simulants.

The invention discloses diet tea which is prepared from the following traditional Chinese medicine herbs in parts by weight: 50 parts of diet tea, 20 parts of cortex albiziae, 10 parts of Chinese-date, 5 parts of the fruit of Chinese wolfberry, 5 parts of white mustard seeds, 5 parts of honeysuckle, 3 parts of folium artemisiae argyi, 3 parts of dry ginger, 3 parts of hawthorn, 3 parts of myrrh, 3 parts of cynanchum glaucescens, 3 parts of semen euryales, 2 parts of red ginseng, 2 parts of Chinese violet, 2 parts of oldenlandia diffusa, 2 parts of poria cocos and 2 parts of oriental wormwood. The diet tea disclosed by the invention is safe and reliable, free of harm to human body digestive systems and absorption systems and free of toxic and side effects, can nourish qi and blood and prompt normal metabolism of human bodies, and at the same time has the effects of lowing cholesterol and blood fat; the lose weight effect is remarkable, the weight is unlikely to rebound after people stop taking the diet tea; meanwhile the raw materials of the diet tea are cheap and easy to access, so that the diet tea has the advantage of low cost, and is applicable to popularization to the market.

The invention provides engineering rice suitable for people having unbalanced diet and with a function of reducing blood glucose and a preparation method of the engineering rice. The invention relates to the engineering rice suitable for people suffering from hyperglycemia caused by unbalanced nutritional structure and the preparation method of the engineering rice. The engineering rice comprises pumpkin powder, brown rice powder, inulin, konjac gum, fishskin peptide, oat fiber, soybean protein isolate, beta-carotene and lecithin. The engineering rice is prepared by the following steps: premixing the raw materials; performing high-temperature high-pressure texturizing forming by using a double screw extruder; and drying, dedusting and packaging to obtain the engineering rice. The engineering rice has low glycemic index and low cholesterol content, has the effects of stabilizing postprandial blood glucose, improving insulin resistance and effectively improving glucose tolerance, glycosylated hemoglobin level and the like, and is suitable for people suffering from metabolic syndrome caused by diabetes.

The invention relates to a production method of low-cholesterol eggs rich in selenium and vitamin E. The method comprises steps that: 50 parts of a laying hen complete feedstuff by weight and 0.5-1 part of a Chinese herbal medicine composition by weight are uniformly mixed, such that a feedstuff A is obtained; the feedstuff A is used for continuously feeding 60-day old laying hens until the laying hens are 125-day old; 50 parts of the laying hen complete feedstuff by weight and 0.5-1 part of a nutrient composition by weight are uniformly mixed, such that a feedstuff B is obtained; the feedstuff B is used for continuously feeding laying hens after 125-day old, until the complete laying period is finished. With the method provided by the invention, selenium content of the eggs is 2.2mg/kg, vitamin E content of the eggs is 12.2mg/100g, protein content of the eggs is 14.50%, fat content of the eggs is 8.50%, and cholesterol content of the eggs is 190mg/100g.

A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during cooking in the fish or meat.