3 results about "Nutrition research" patented technology

The invention discloses an intelligent high-precision weighing device for dietary therapy food materials of diabetics and gestational patients, which can provide balanced and reasonable structured diet recipes for the diabetics and gestational patients in a high-standard manner and accurately provide high-precision evaluation levels for various food materials. An accurate analysis data basis is provided for subsequent related therapy or nutriology research; the food materials eaten by the diabetes mellitus and gestational patients can be guaranteed to be sound in structure and balanced in multi-dimensional information with high precision; comprehensive recipes which can be adopted by the diabetes mellitus and gestational patients and are different in height, weight and other information can be output; replaceable similar food materials can be provided according to different types; according to the high-precision food material weighing device, diabetes mellitus and gestational patients can be prevented from eating improper and even taboo food materials, the accurate weight of each type of food materials can be known and determined, recipes can be intelligently changed according to blood sugar changes and disease development, complications can be prevented, and treatment can be assisted.

The invention provides a fermented sports drink, and belongs to the field of non-alcoholic drinks. The beverage comprises the following components: fermented watermelon juice, fermented wolfberry pulp, beet root powder, roxburgh rose juice, fermented ginseng and green tea powder. The fermented watermelon juice, the fermented Chinese wolfberry pulp and the fermented ginseng are obtained by fermenting lactobacillus plantarum, filtering and taking filtrate. The composition has the beneficial effects that six natural food materials with different action mechanisms are combined to construct a multi-dimensional synergistic effect system, and a new thought is provided for compound sports nutrition research; a probiotic fermentation technology with a specific function is innovatively applied to compound treatment of various medicinal and edible food materials, so that the bioavailability of active ingredients is improved, new metabolites are possibly generated, and a new way is provided for developing functional food; a technical mode of'natural raw materials + fermentation conversion 'is adopted, and the feasibility of replacing the synthetic sports supplement with natural components is explored.

The application relates to the technical field of functional food, in particular to a formula and preparation process for improving metabolism and reducing three high values, which comprises scientific proportioning and a preparation method of mulberry leaf, radix puerariae, medlar, hawthorn, tuckahoe, dried orange peel and licorice extract granules. Through optimization of an extraction process and proportioning of auxiliary materials, the extraction efficiency of active ingredients and the stability of products are remarkably improved, and the taste and solubility are also improved. The formula is based on modern nutrition research, and the components synergize to comprehensively regulate blood sugar, blood fat and blood pressure, has a wide application range, meets individualized needs, and provides new ideas and technical support for functional food research and development.